Frozen confection product and a method of preparing such
View Patent ↗The present invention relates to a frozen confection product comprising glucono-delta-lactone. The present invention also relates to a method of producing a frozen confection product by adding glucono-delta-lactone to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method includes a post pasteurization acidification step. Preferably the method uses a standard freezing step followed by low temperature freezing.
1. A method of producing a frozen confection product, comprising the steps of:
providing an ingredient mix comprising one or more proteins;
adding glucono-delta-lactone to the ingredient mix to provide protein aggregation;
homogenizing the ingredient mix;
pasteurizing the ingredient mix before or after the homogenizing at a temperature from 75° C. to 95° C. for 30 to 120 seconds; and
freezing and aerating the homogenized and pasteurized ingredient mix to an overrun of 100-130% to at least partially form the frozen confection product, the frozen confection product having a pH of 5.5-5.8.
2. The method according to claim 1 , wherein the glucono-delta-lactone is added to adjust pH of the ingredient mix to 5.5-5.8.
3. The method according to claim 1 , wherein the glucono-delta-lactone is added to the ingredient mix in an amount of 0.05-2.0% by weight.
4. The method according to claim 1 , wherein the freezing uses a standard continuous industry freezer.
5. The method according to claim 1 , wherein the freezing and aerating is followed by a low temperature freezing step.
6. The method according to claim 5 , wherein the low temperature freezing is performed in a single or multi-screw extruder.
7. The method according to claim 1 , wherein the adding of the glucono-delta-lactone to the ingredient mix is performed after the pasteurizing.
8. The method according to claim 1 , wherein the ingredient mix comprises fat in an amount of 0-20% by weight, milk solid non-fat in an amount of 5-15% by weight, and a sweetening agent in an amount of 5-30% by weight.
9. The method according to claim 8 , wherein the ingredient mix further comprises a component selected from the group consisting of flavors, colorings, water and mixtures thereof.
10. The method according to claim 1 , wherein the one or more proteins are dairy proteins.
11. The method according to claim 1 , wherein the adding of the glucono-delta-lactone to the ingredient mix is performed prior to the pasteurizing and the homogenizing.
12. The method according to claim 1 , wherein the frozen confectionery product is free of gums.