Method of producing frozen confection with protein agglomeration and delayed sucrose addition
The invention relates to a method of producing a frozen confection product, the method comprising the steps of: providing an ingredient mix free from added sugar or comprises below 0.2% wt, the composition comprising 3-17 wt. % fat, 3-17 wt. % milk solids non-fat, and 1-10 wt. % protein comprising casein and whey, the ingredient mix having a pH of 6.1-6.4; homogenising the ingredient mix and subsequently pasteurizing the composition at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey, adding 3-25 wt. % of sugar to the ingredient mix; and freezing while optionally aerating the ingredient mix, to form a frozen confection product. The invention also relates to a product obtained with the method.
1. A method of producing a frozen confection product, the method comprising the steps of:
providing an ingredient mix comprising below 0.2 wt. % sugar, the ingredient mix comprising
3-17 wt. % fat,
3-17 wt. % milk solids non-fat, and
1-10 wt. % protein comprising casein and whey,
the ingredient mix having a pH of 6.1-6.4,
homogenising the ingredient mix and subsequently
pasteurizing the ingredient mix at a temperature of 80°-100° C. for a period of 0.5-3 min to form agglomerated protein comprising casein and whey,
adding 3-25 wt. % of sugar to the ingredient mix after the pasteurizing; and
freezing the ingredient mix, to form the frozen confection product.
2. The method according to claim 1 , wherein the pH of the ingredient mix is 6.1-6.25.
3. The method according to claim 1 , wherein 5-20 wt. % of sugar is added to the ingredient mix after the pasteurizing.
4. The method according to claim 1 , wherein the sugar added after the pasteurizing is pasteurized sugar.
5. The method according to claim 1 , wherein the ingredient mix comprises 5-15 wt. % fat.
6. The method according to claim 1 , wherein the ingredient mix comprises 3-7 wt. % protein.
7. The method according to claim 1 , wherein the sugar added to the ingredient mix after the pasteurizing is selected from the group consisting of sucrose, dextrose, maltose, glucose and combinations thereof.
8. The method according to claim 1 , wherein the ingredient mix comprises egg yolk.
9. The method according to claim 1 , wherein the protein agglomerates have a mean diameter of 10-40 microns.
10. The method according to claim 1 , wherein the casein to the whey protein is in a ratio of 90/10-60/40.
11. The method according to claim 1 , wherein the content of soluble protein in the ingredient mix is below or equal to 30% in relation to the total protein content.
12. The method according to claim 1 , wherein the ingredient mix comprises 0-3 wt. % stabilizer.
13. The method according to claim 1 , wherein the freezing of the ingredient mix is performed while aerating the mix to form an aerated frozen confection product, and optionally hardened.
14. The method according to claim 1 , wherein the ingredient mix comprises 10-17 wt. % fat.
15. The method according to claim 1 , wherein the ingredient mix further comprises an acidifier.
16. The method according to claim 15 , wherein the acidifier is lemon juice concentrate.
17. The method according to claim 1 , wherein the sugar added to the ingredient mix after the pasteurizing is in the form of a sugar solution.
18. The method according to claim 17 further comprising pasteurizing the sugar solution before adding the sugar solution to the ingredient mix.
19. The method of claim 1 , wherein the frozen confection product is ice cream.
20. The method of claim 1 , wherein the sugar added to the ingredient mix further comprises at least one ingredient selected from the group consisting of flavors, colorings, water, fruit, and cocoa.