Shelf-stable confectionery products
View Patent ↗Confectionery products can be shelf-stable and can be suitable for quiescent freezing to form frozen confectionery products. In particular, unfrozen packaged confections can comprise a coagulated protein system which contributes to the stability of the confections in particular when stored at room or chilled temperatures. Also included are a method producing such confectionery products, the products obtainable from the method, and the use of the products for providing frozen desserts also forms part of the invention.
1. A method for producing an unfrozen packaged confectionery product comprising the steps of:
providing a confectionery mix having a pH between 5.6 and 6.5, and 1 to 7 wt. % of the mix is protein comprising casein and whey protein, wherein the confectionery mix comprises whey solids, 0.5 to 20 wt. % of fat, 5-15 wt. % of milk solids non-fat, 5-30 wt. % of sweetening agent, and a stabiliser system including a stabilizer and an emulsifier; the whey solids are selected from the group consisting of acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralised sweet whey, demineralised whey, and mixtures thereof; the at least one sweetening agent is selected from the group consisting of dextrose, sucrose, fructose, corn syrups, and maltodextrins; the stabilizer is selected from the group consisting of agar, gelatine, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan, carboxymethylcellulose, sodium alginate, propylene glycol alginate, and mixtures thereof; the emulsifier is selected from the group consisting of sugar esters, beeswax, carnauba wax, candedilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol monostearate, polyglycerol polyricinoleate, polyoxyethylene sorbitan esters, monoglycerides, diglycerides, lecithin and mixtures thereof; and the stabilizer system is present in the mix in an amount up to 6% by weight;
subjecting the mix to a heat treatment, at a temperature of 100-130° C. for a time period of 5 seconds to 60 minutes, to at least partially form a coagulated protein system including the casein and the whey protein;
cooling the heat treated mix;
filling the cooled mix in a packaging; and
storing the mix in the packaging at a temperature of 0° C. to 30° C.
2. The method of claim 1 , wherein the filling is aseptic.
3. The method of claim 1 , wherein the mix is cooled to a temperature of 2 to 8° C.
4. The method of claim 1 , wherein the fat is 0.5-12 wt. % of the mix, and the sweetening agent is 15-25 wt. % of the mix.
5. The method of claim 1 , wherein the unfrozen packaged confectionery product is shelf-stable.
6. The method of claim 1 , wherein the protein comprises dairy proteins that are 2-4 wt. % of the mix and provide the casein and the whey protein.
7. The method of claim 1 , comprising aerating the cooled mix to an overrun of at least 20% after the cooling of the heat treated mix and before the filling of the cooled mix in the packaging.
8. The method of claim 7 , wherein the overrun from the aerating is 100-120%.
9. The method of claim 1 , wherein the mix is not aerated.
10. The method of claim 1 , wherein the mix subjected to the heat treatment has a pH between 5.8 and 6.3 prior to the heat treatment.
11. The method of claim 1 , wherein the providing of the mix comprises adding at least one acidic component to a composition comprising the protein.
12. The method of claim 1 , wherein the mix is not homogenized.
13. The method of claim 1 , comprising homogenizing the mix before the heat treatment at a pressure between 40 and 200 bars.
14. The method of claim 13 , wherein the pressure of the homogenizing is between 120 and 140 bars.
15. A method for producing an unfrozen packaged confectionery product comprising the steps of:
providing a confectionery mix having a pH between 5.6 and 6.5, and 1 to 7 wt. % of the mix is protein comprising casein and whey protein, wherein the confectionery mix comprises whey solids, 0.5 to 20 wt. % of fat, 5-15 wt. % of milk solids non-fat, 5-30 wt. % of sweetening agent, and a stabiliser system including a stabilizer and an emulsifier; the whey solids are selected from the group consisting of acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralised sweet whey, demineralised whey, and mixtures thereof; the at least one sweetening agent is selected from the group consisting of dextrose, sucrose, fructose, corn syrups, and maltodextrins; the stabilizer is selected from the group consisting of agar, gelatine, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan, carboxymethylcellulose, sodium alginate, propylene glycol alginate, and mixtures thereof; the emulsifier is selected from the group consisting of sugar esters, beeswax, carnauba wax, candedilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol monostearate, polyglycerol polyricinoleate, polyoxyethylene sorbitan esters, monoglycerides, diglycerides, lecithin and mixtures thereof; and the stabilizer system is present in the mix in an amount up to 6% by weight;
filling the mix in a packaging;
subjecting the packaged mix to a heat treatment, at a temperature of 100-130° C. for a time period of 5 seconds to 60 minutes, to at least partially form a coagulated protein system including the casein and the whey protein;
cooling the heat treated packaged mix; and
storing the cooled packaged mix at a temperature of 0° C. to 30° C.
16. The method of claim 15 , wherein the filling is aseptic.
17. A method of producing a confectionery product dessert quiescently frozen comprising the steps of:
providing a confectionery mix having a pH between 5.6 and 6.5, and 1 to 7 wt. % of the mix is protein comprising casein and whey protein, wherein the confectionery mix comprises whey solids, 0.5 to 2 wt. % of fat, 5-15 wt. % of milk solids non-fat, 5-30 wt. % of sweetening agent, and a stabiliser system including a stabilizer and an emulsifier; the whey solids are selected from the group consisting of acid whey, whey protein concentrate, whey protein isolate, sweet whey, demineralised sweet whey, demineralised whey, and mixtures thereof; the at least one sweetening agent is selected from the group consisting of dextrose, sucrose, fructose, corn syrups, and maltodextrins; the stabilizer is selected from the group consisting of agar, gelatine, gum acacia, guar gum, locust bean gum, gum tragacanth, carrageenan, carboxymethylcellulose, sodium alginate, propylene glycol alginate, and mixtures thereof; the emulsifier is selected from the group consisting of sugar esters, beeswax, carnauba wax, candedilla wax, plant waxes, fruit waxes, animal waxes, polyglycerol monostearate, polyglycerol polyricinoleate, polyoxyethylene sorbitan esters, monoglycerides, diglycerides, lecithin and mixtures thereof; and the stabilizer system is present in the mix in an amount up to 6% by weight;
subjecting the mix to a heat treatment, at a temperature of 100-130° C. for a time period of 5 seconds to 60 minutes, to at least partially form a coagulated protein system including the casein and the whey protein;
cooling the heat treated mix;
filling the cooled mix in a packaging; and
storing the mix in the packaging at a temperature of 0° C. to 30° C.