• 专利附录
  • 专利说明
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  • 类似技术
  • 同族专利
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  • 优先权
    • 专利摘要:
    The present invention relates to ice-creams prepared with plant elements and, therefore, lacking animal fats and proteins, vegetable fats being low in saturated fatty acids and therefore presenting the nutritive interest that constitutes a low saturated fat food maintaining the structural and organoleptic properties of traditional ice cream. The product has other properties of interest in nutrition, such as the absence of milk proteins, and provides an excellent degree of conservation having a shelf life under adequate freezing conditions (-18ºC) of at least one year without alteration of your qualities (Machine-translation by Google Translate, not legally binding)
    公开号:ES2681944A1
    申请号:ES201730330
    申请日:2017-03-15
    公开日:2018-09-17
    发明作者:Francisco ROMAN HILARIO
    申请人:Sainberg La Ibense S L；Sainberg La Ibense sL；
    IPC主号:
    专利说明:

    image 1
    DESCRIPTION ICE CREAM PREPARATIONS BASED ON FATS AND VEGETABLE PROTEINS
    5 SECTOR OF THE TECHNIQUE
    The object of the invention relates to the food sector, specifically the
    10 manufacture of ice creams in which the traditional means of production, animal fats and proteins or saturated vegetable fats and milk proteins, are replaced by fats and proteins of plant origin of good nutritional value while maintaining the organoleptic and texture properties of the traditional ice cream 15 BACKGROUND OF THE INVENTION
    In the process of making ice cream, fat plays a major role. The physical-chemical changes that it undergoes during the maturation stage of the mixture are key to giving the final products their specific attributes (mainly texture, flavor, creaminess, fusion, ...). During the production of ice cream the ingredients are mixed and homogenized to form an emulsion of fats in water. Subsequently it undergoes a freezing / shortening process in which it is partially destabilized resulting in a network of crystallized fat. This structure keeps the frozen and non-frozen phases as well as the air cells, responsible for the texture and creaminess of the ice cream. The traditional production of ice cream is based on the use of milk fat and saturated fats from the modification of palm and coconut vegetable oils or butter and cream, as fatty type ingredients in the process of producing ice cream. The high saturated fat content of these ingredients, whose consumption increases the risk of suffering from a cardiovascular disease, 30 promotes the obtaining of products with more adequate characteristics from the nutritional point of view. This consideration of the nutritional value of lipid components is of particular importance in the world of ice cream since children are among its most important consumers. However, given the structural nature that fats have in their manufacture, it is not obvious to modify the composition of ice creams without affecting their structure and organoleptic properties. There are few attempts to
    image2
    Solve the problem using substitutions of fats for polysaccharides and / or proteins.
    V. Griguol and others (in Fats and Oils Vol. 54. Fasc. 1 (2003), 19-23) have studied the lipid composition of ice cream marketed in Spain, finding different groups according to the composition used to produce them: 1.-oils 5 partially hydrogenated vegetables, 2.-saturated vegetable fats and 3.-mixtures of milk and vegetable fats, in any case presenting undesirable lipid profiles. Griguol draws attention to the fact that ice cream is a widely accepted food for children. E. Mahdiam and R. Karazhian (in J. Agr. Sci. Tech. (2013) Vol. 15: 1163-1174) have studied the replacement of fats with 10 protein substitutes or carbohydrates to lower their fat level. ES2082195 describes an ice cream formulation in which fats are replaced by polyol polyesters to decrease their caloric value. ES2143795 T3 replaces milk fat with a propoxylated and esterified glycerin composition with fatty acids that has a similar melting profile to that of milk fat. In his memory he mentions the problems of taste and texture that
    15 have milk fat replacement solutions. Muhammad Nadem and others (In J Food Sci Technol (February 2015) 52 (2): 1061-1067) have tried to improve the lipid profiles of ice cream by modifying the characteristics of milk fats by feeding cows with supplements of calcium salts of fatty acids.
    E.A. Prindville et al. (In Journal of Dairy Science Vol 83, No. 10, 2000) for the same purpose
    20 have studied the use of milk fat, coconut and oat protein-based fat substitutes to formulate chocolate ice cream. In the latter case using skim milk as the main ingredient. On the use of flax oil we have the work of Kelvin K.T. Goh and others (in the International Journal of Food Science and Technology 2006, 41, 946-953) that study the partial replacement of milk fat with oil from
    25 flax proving that this substitution can only be done in small proportions of the total fat without affecting the result. ES2280977 T5 describes ice cream formulations based on milk proteins and vegetable fats: olive oil or a mixture of olive and coconut oil, the latter known oil source of saturated fatty acids. The patent claims that up to 50% by weight of the fatty acids are fatty acids
    30 saturated. If the use of coconut oil (saturated) as a substitute for milk fat is known, the result of that composition does not solve the problem of the high content of saturated fatty acids and regarding the composition without coconut oil we have Marta's study Martín-Suarez et al. (In Eur. J.Lipid. Sci. Tecnol. 2016, 118, 1846-1852) on the production of ice cream with a high acid content
    35 oleic and linoleic with improved properties and milk powder without achieving acceptable results. That is, the substitution of vegetable fat for olive oil with milk proteins does not give good results even using a priori versions, with more suitable properties of these oils. In our experience the use of olive oils with milk proteins in the preparation of ice cream gives flavored products
    image3
    5 inadequate and with conservation problems.
    In our invention we get ice creams with similar characteristics to the traditional ones using vegetable fats that are low in saturated fatty acids in conjunction with vegetable milks that provide proteins of nutritional interest,
    10 obtaining ice cream based on natural ingredients with adequate texture and creamy properties, with a high content of monounsaturated fatty acids while lacking in milk proteins. The invention, in addition to its nutritional properties, provides an ice cream with an expiration of one year if it is kept under suitable conditions (-18ºC).
    15 A balanced diet, necessary for the maintenance of health, should contain the three main macronutrients, carbohydrates (including dietary fiber), fat and proteins in adequate proportions. The fat is digested and absorbed, after ingestion, by relatively complex processes, due to its hydrophobic character. This
    20 characteristic makes necessary the intervention of molecules and processes that minimize the insolubility of fat in the aqueous medium. To facilitate the process, the products of fat digestion are packaged in small particles, the micelles, in which bile salts and phospholipids secreted with bile are involved. These molecular aggregates, present the water soluble part towards the surrounding environment,
    25 which allows them to approach the membranes of the cells of the intestinal mucosa (enterocytes), carrying inside these products of the digestion of fats and also cholesterol and fat-soluble vitamins (A, D, E, K). Once inside the intestinal cell, these digestion products, mostly 2-monoacrylglycerides and free fatty acids and also lysophospholipids and cholesterol, are re-esterified, forming
    30 new, triacylglycerides, phospholipids and cholesterol esters. These liposoluble compounds are packed in particles, of which proteins (Apoproteins) become part, are called lipoproteins, and specifically the particles that are formed and secreted by enterocytes are chylomicrons (QM), although they are also Very low density lipoproteins (VLDL) are secreted. These particles have
    35 the characteristic of transporting a large amount of triacylglycerides, passing into the blood by reverse pinocytosis.
    image4
    The intestinal QM and VLDL transport a large amount of triacylglycerides which, due to the action of lipoprotein-lipase, located on the surface of the capillary endothelium, yield 5 fatty acids to adipose tissue (QM, VLDL) and other tissues (VLDL). VLDLs are also released in the liver. Low density lipoproteins (LDL) are rich in cholesterol that carry it from the liver to peripheral tissues, including the arterial wall. High density lipoproteins (HDL) have as their main function the reverse transport of cholesterol from different body tissues to the liver where it facilitates their uptake and hepatic elimination through the synthesis, from it, of bile acids that are secreted in bile. These functions of LDL and HDL have linked them to arteriosclerosis and the increased risk of cardiovascular disease. In this sense, "bad" cholesterol is referred to as transported in LDLs and "good" is included in HDLs. Lipid metabolism Within the functions of dietary fat in the body, it should be noted that it acts as the main energy component of the diet and has a structural role in the formation of biological membranes (mainly phospholipids and cholesterol). From them, compounds of great biological importance such as steroid hormones (mineralocorticoids, glucocorticoids and sex hormones), vitamins (vitamin D3), 20 bile acids and eicosanoids (prostaglandins, protacyclines, thromboxanes and leukotrienes) are formed. It has a defensive role against trauma, surrounding some organs such as the kidney. It has a role in the playback functions. They have a decisive role in the palatability of food, which has a direct impact on their intake. Very low or fat free diets are poorly accepted, and therefore,
    25 less consumed.
    As previously mentioned, appropriate eating habits represent the basis for the prevention and control of various risk factors for cardiovascular disease of ischemic origin (atherosclerosis), such as arterial hypertension, diabetes mellitus, hypercholesterolemia and obesity. In addition to the use of animal fats and vegetable oils, the food industry uses a third type of fat: hydrogenated oils. These have a high content of trans fatty acids that cause an unfavorable lipoprotein profile, compatible with an increased atherogenic risk. Saturated and trans fatty acids in the diet increase blood cholesterol levels. This increase in cholesterol is the main cause of atherosclerosis. It is important to note that the hypercholesterolemic effect of saturated and trans fatty acids is much more constant and predictable than that caused by the same dietary cholesterol. This fact demonstrates the need to highlight the role of saturated fatty acids and the importance of clearly separating them from cholesterol 5 when talking about dietary lipids. Numerous studies support claims about the effect of different fatty acids on plasma values of total cholesterol, HDL cholesterol and LDL cholesterol. Saturated fatty acids It is observed that all saturated fatty acids, with the exception of stearic acid (18: 0), promote to a greater or lesser extent an increase in total cholesterol and cholesterol in 10 LDL and in a smaller proportion of HDL cholesterol. Unsaturated fatty acids The replacement of saturated fatty acids with unsaturated produces a favorable decrease in LDL cholesterol and the total cholesterol / HDL cholesterol ratio, considered important predictors of coronary heart disease. Just as the consumption of saturated and trans fatty acids increases cholesterolemia, unsaturated fatty acids produce the opposite effect, and should be the rational option when promoting food changes to the population. Essential and non-essential fatty acids Unsaturated fatty acids can be classified as non-essential and essential as they may or may not be synthesized by higher animals and humans. Within this group, linoleic acid and alpha linoleic acid are counted and must therefore be part of the human diet. Within non-essential acids, oleic acid is counted. Oleic acid is a monounsaturated fatty acid of the w9 series typical of vegetable oils such as olive oil, avocado oil, etc. Oleic acid is found in most natural fats and oils in approximately the following proportions: in olive oil and high oleic sunflower oil from 70 to 75%; at
    image5
    25 avocado 70%; in grape seed oil of 15-20%, and in conventional sunflower oil in 35%. It is also found in avocado in an approximate proportion of 70%, and in pork it reaches 38%.
    Both oleic fatty acid (18: 1 w9 cis), the main fatty acid of the w9 family, and the
    30 linoleic (18: 2 w6), have a beneficial effect on the plasma levels of the different cholesterol fractions; that is, they lower total cholesterol and increase HDL cholesterol. This last effect only occurs if linoleic fatty acid is used in a ratio with saturated fatty acids (P / S) not greater than 1.5. This undesirable effect is not observed with diets rich in monounsaturated fatty acids.
    The object of the invention is the production of fatty emulsions rich in oleic acid that are used as substitutes for the fatty ingredients that are currently used in the ice cream manufacturing process together with proteins of plant origin to obtain a new range of ice creams based on natural ingredients more
    image6
    5 healthy and with greater acceptance by the consumer than the traditional ones. This produces ice cream lacking any ingredient of dairy origin. Thus we obtain totally vegetable ice cream with the same organoleptic qualities as a normal ice cream, even with gain in its creaminess, eliminating undesirable flavors from the ingredients used, obtaining the traditional flavors.
    10
    EXPLANATION OF THE INVENTION
    While it is known that animal fats used in making ice cream or
    15 saturated vegetable fats that are also used have inadequate nutritional properties for health, replacing them with better nutritional fats such as unsaturated monkey fats is not obvious since the texture and flavor of the ice cream produced depends on the interaction of the different elements. With the present invention we obtain ice cream of the desired characteristics by replacing no
    20 only fats, but also the source of protein, obtaining compositions of pleasant flavor and texture absent from elements of animal origin. As a consequence of the present invention, ice creams that contribute to improving the lipid diet can be put on the market, benefiting not only consumers who are sensitive to the quality of their lipid intake, but also the population in general and, in particular, children and young people.
    25 intensive consumers of this product.
    According to Royal Decree 618/1998, dated April 17, which approves the technical-sanitary regulations for the preparation, circulation and trade of ice cream and frozen packaged mixes, we can define ice cream generically as food preparations that have been brought to the solid, semi-solid or pasty state,
    30 for a simultaneous freezing or subsequent to the mixing of the raw materials used and that have to maintain the degree of plasticity and sufficient freezing, until the moment of its sale to the consumer.
    The artisanal and industrial elaboration of the different types of ice cream includes the following 35 stages:
    image7
    • Reception and storage of the ingredients and additives that make up ice cream
    • Mixing of the ingredients accompanied by homogenization, pasteurization and maturation of said mixture.
    • Butter
    • Ice cream packaging
    • Ice cream hardening and cold preservation
    Heavy raw materials are premixed. The mixture is then preheated in the boilers to use, where the rest of raw materials such as fats, juices, pulps, etc. are added.
    The pasteurization is then carried out, automatically controlled, at the indicated times and temperatures (10-30 min. 80-100 ° C). With some periodicity, a pasteurized sample is taken to verify the degree of effectiveness of the operation. Homogenization is the basic process in the formation of the structure of the ice cream and with it is pursued:
    • Obtain a fat globule of uniform size in the emulsion
    • Distribute milk emulsifiers and proteins on the surface of the fat globule
    • Improve the milkshake in the incorporation of air (smaller and more uniform air cells)
    • Produce a smooth texture and improve melting. Maturation is carried out once the mixture is homogenized. This is cooled by a plate exchanger, which brings the mix to T = 4 -6 ° C. The cold mix is deposited in water-cooled vats for ripening normally for 24 hours at a temperature of less than 6 ° C, where it occurs:
    • Crystallization of fats
    • Partial absorption of hydration water by stabilizing proteins
    • Desorption of the protein from the surface of the fat globule The temperature is important since the fat must crystallize completely, freezing the mixture with fat in liquid state will cause its loss in the process of beating and freezing.
    image8
    Crystallization of fatty globules in a mixture of ice cream The physical changes of ripening will affect the properties of the mixture and ice cream as follows:
    • It will improve the smoothness during this stage
    5 • It will control the draining during the shaking giving a pleasant consumption temperature
    • It will improve the resistance to thermal shock
    • You will get an ice cream with uniform melting
    10 Freezing and mixing of the mixture will be carried out to transform it from a liquid state to a semi-solid state. During this process the final formation of the structure takes place, the air is incorporated in the form of tiny cells and part of the fat globules suffer a rupture of its walls by mechanical action, in the process the mixture will remain liquid up to -2 ° C here crystallization will begin in small crystals
    15 of water, as the temperature drops the dissolved materials freeze in the amorphous phase. Ice cream outlet temperatures will fluctuate around -5 ° C and at this temperature almost 50% of the water in the mixture will be in a solid state. Quick freezing of ice cream is essential to obtain a creamy ice cream because smaller ice crystals form. Hardening: Once out of the freezer
    20 and packaging the ice cream must be stabilized by freezing in order to crystallize most of the water that still remains in a liquid state to achieve its hardening. The speed with which the storage temperature is reached will cause a better or worse texture of the ice cream since when the ice crystals are made quickly they will be smaller and therefore the texture of the ice cream
    25 will be more pleasant. It is recommended to store the ice cream -35 to -45 ° C.
    Preparation of ice cream of the invention
    To produce the ice cream of the invention it is necessary that the fat emulsions
    30 have adequate characteristics mainly in terms of texture, melting point, viscosity and crystallization. These properties must be as similar as possible to those of the ingredients to be substituted since they are those that confer the desired organoleptic properties to the products of which they will be part. For this, fractions of semi-solid vegetable oils rich in acid have been selected
    35 oleic, using olive oil of different characteristics and different varieties of olive to obtain a creamy texture as possible and having the lowest% saturated fatty acids possible. In addition, we have sought a raw material that is as neutral as possible so that we can establish an ice cream base that gives it the commercially desired flavor. 100% refined olive oil has given the best
    image9
    5 results
    The result of the invention is, according to the current Spanish legislation on product labeling, it is of "reduced content in saturated fats", since 60% of the saturated fats of a normal ice cream have been reduced.
    10 It is incorporated into the proper pasteurization procedure to achieve creaminess. This is a pasteurization system - slow homogenization and suitable for this type of raw material - recipe and that respects the nutritional and healthy and organoleptic qualities that are required.
    For the ice cream of the invention we have established a slow pasteurization of 83 ° C for 5 minutes, being above the high pasteurization which is established by regulations. Once the previous point is defined and pasteurized, the mixture must be frozen, passing through the butter or freezers, for which it has also been
    20 developed a% overrum (air incorporated in the mixture when beaten) that respects the creaminess we are looking for.
    For a high quality ice cream like the one we have in mind, little% of air is used, just what we have applied in this product. Here you must also balance
    25 Depending on the density of the mixture obtained, it must be in accordance with an appropriate final weight, not all recipes must have the same% final air, in addition everything is linked to the desired creaminess and the contribution of flavor that we want to give the product.
    Formula for calculating ice cream overrum: 30 Overrum% = volume of ice cream x density of the mixture x 100 -100 Ice cream weight
    Olive oil ice cream overrum% = 1000 ml x 0.9 g / ml x 100 -100 35 800g
    image10
    OV% = 12.5% / 1 lde ice cream = 800g
    5 Comparing the melting of the olive oil ice cream with almonds with a conventional ice cream at 30 ° C for three hours, a similar behavior is observed in both ice creams.
    An important point of the invention is the shelf life of ice cream. Given the composition of
    10 ice cream we have found that including microbiological, organoleptic and preservation factors over time it is shown that this ice cream respecting the normal freezing conditions of -18ºC is a product with an expiration of one year. 15 PREFERRED EMBODIMENT OF THE INVENTION
    We will now describe several embodiments of this invention that we have found give an adequate result in terms of structure and taste
    20 Example 1: ALMONDS ICE CREAM
    For this formulation of the invention we have used the following ingredients expressing the percentages their quantification in weight by total weight.
    25 Almond milk powder 3.5% Sugar 17.5% Almonds and chopped almonds 4% Olive oil 3% Dextrose 2%
    30 Corn starch 1% Honey 2.5% Liquid nougat 8% Caramel 1% Cremodan Emulsifier (mono and diglycerides of fatty acids) and stabilizer (guarr gum
    35 and garrofin) 0.3%
    image11
    Carboxymethylcellulose 0.2% Water 61%
    We have observed the following fat values for this formulation 5 Total fats (per 100 grams) 7.3 grams. Of which saturated 1.2 gr (16.43%)
    Example 2: CHOCOLATE ICE CREAM
    10 This chocolate ice cream is best performed using coconut milk instead of almond milk. Its composition in percentage corresponds to values of percentage by weight in:
    3% coconut milk powder
    15 Sugar 18% Olive oil 5% Cocoa powder 5% Dextrose 5% Corn starch 0.5%
    20 2% chocolate cover (sugar, cocoa paste, cocoa butter, emulsifier (soy lecithin), natural vanilla flavor) Cremodan Emulsifier (mono and diglycerides of fatty acids) and stabilizer (guarr garrofin) 0.4 % Carboxymethylcellulose 0.1%
    25 Water 61%
    Total fat content (per 100 grams) 7.6 grams, of which saturated fats 3.8 grams (50%)
    30 Example 3: VANILLA ICE CREAM
    This vanilla ice cream is best performed using coconut milk instead of almond milk. Its composition consists of weight percentage values in: 35
    image12
    Coconut milk powder 3% Rice milk powder 2% Sugar 18% Olive oil 5%
    5 Dextrose 5% Corn starch 1% Cremodan Emulsifier (monoy diglycerides of fatty acids) and stabilizer (guar garrofin and garrofin) 0.3% Carboxymethylcellulose 0.2%
    10 Aroma of vanilla 0.2% Aroma of custard and coloring (curcuma) 0.08% Caramelized macadamia nuts 10% Water 61%
    15 Total fats (per 100 grams) 11 grams of which saturated 4.8 grams (43.6%)
    twenty
    权利要求:
    Claims (7)
    [1]
    image 1
    1. An ice cream product characterized in that the fats and proteins used in its manufacture are not of animal origin, being replaced by
    5 fats and proteins from plant sources, with the vegetable fats used being low in saturated fatty acids (<20%)
    [2]
    2. An ice cream product according to claim 1 wherein the fat
    Vegetable used is olive oil or hazelnut oil or almond oil 10 or sunflower oil or soybean oil.
    [3]
    3. An ice cream product according to claim 1 wherein the protein used is derived from vegetable milks, such as almond milk or coconut milk or chufa milk.
    fifteen
    [4]
    Four. An ice cream product according to claims 1 to 3 characterized in that it contains between 2 and 6% of vegetable fats
    [5]
    5. An ice cream product according to claims 1 to 4
    20 characterized in that the fat used in its elaboration is olive oil and the protein used comes from coconut milk
    [6]
    6. An ice cream product according to claims 1 to 4
    characterized in that the fat used in its elaboration is olive oil 25 and the protein used comes from almond milk
    [7]
    7. An ice cream product according to claims 1 to 6 characterized in that in the manufacturing process its pasteurization is carried out by slow pasteurization of 5 minutes at 83 ° C
    30
    14
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