Frozen aerated confection and method of production
Frozen aerated packaged ice confection with very high softness at −18° C. which keeps this property without shrinkage or layering up to the final consumer over the product shelf life contains polyol and vegetable fiber.
1. An aerated frozen confection comprising:
50 to 70% by weight water,
5 to 20% by weight fat,
1% by weight or more polyol,
0.5 to 7% by weight vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and
sugars, milk proteins, hydrocolloids and emulsifiers and the confection having an overrun of 20 to 200%, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
2. The aerated frozen confection according to claim 1 , comprising 2 to 8% by weight proteins derived from milk.
3. The aerated frozen confection according to claim 1 , wherein the polyol is glycerol.
4. The aerated frozen confection according to claim 3 , wherein the level of glycerol is 1 to 5% by weight.
5. The aerated frozen confection according to claim 1 , wherein the vegetable fibers are oligosaccharides derived from chicory, at a level of 2 to 4% by weight.
6. The aerated frozen confection according to claim 1 , wherein the confection has an overrun of 90 to 160%.
7. A method for producing an aerated frozen confection, the method comprising:
premixing vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and adding the mixture to an agitated mixing tank along with fat, polyol, sugar, milk, protein, hydrocolloids, and emulsifiers,
subjecting the mix to a heating step to hydrate the hydrocolloids,
pasteurizing the heated mix,
homogenizing the pasteurized mix,
cooling, ageing and freezing the mix whist aerating, and
packaging and hardening the mix to produce the aerated frozen confection, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
8. The method according to claim 7 , wherein the pasteurizing step is carried out during about 24 to 30 seconds at about 90° C. to 80° C.
9. The method according to claim 7 , wherein the homogenizing step is carried out at about 70° C. at a pressure of about 120 to 160 bar.
10. The method according to claim 7 , wherein the freezing step is carried out in a scraped surface freezer at a draw temperature of −5 to −10° C.
11. The method according to claim 7 , wherein the polyol is glycerol.
12. The method according to claim 11 , wherein the level of glycerol is 1 to 5% by weight.
13. A method of producing confection products, the method comprising:
using a vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, in combination with a polyol to produce an ice confection that contains 5 to 20% by weight fat, the ice confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
14. The method according to claim 13 , wherein the polyol is glycerol.
15. The method according to claim 14 , wherein the level of glycerol is 1 to 5% by weight.
16. An aerated frozen confection comprising:
50 to 70% by weight water,
5 to 20% by weight fat,
at least 1% or more glycerol,
0.5 to 7% by weight vegetable fiber selected from the group consisting of oat fibers, fibers extracted from chicory taproots and combinations thereof, and
sugars, milk proteins, hydrocolloids and emulsifiers, the aerated frozen confection being resistant to shrinkage and soft down to a storage temperature of −18° C. or less.
17. The aerated frozen confection according to claim 16 , wherein the level of glycerol is 1 to 5% by weight.