초록 ▼

A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston)

A process for the manufacture of a frozen food product comprising antifreeze peptides, wherein the process comprises one or more of the following steps; (i) a (pre-) freezing) step which is a nucleation dominated freezing process; (ii) a (post-) compaction step using a screw extruder or a (piston) compactor; The invention aims at providing the food manufacturer with a greater flexibility for using antifreeze peptide material in frozen food products when aiming to obtain a product with improved recrystallization properties in combination with a good texture. In particular it has been found that the texture of frozen food products containing antifreeze peptides can markedly be improved by carefully controlling its production method.

대표청구항 ▼

The invention claimed is: 1. A process for the manufacture of a frozen food product comprising AFPs, wherein the process comprises: (i) a step of rapidly freezing a food composition comprising AFPs such that the product reaches a temperature of-5�� C. or lower within 30 seconds; and (ii) a compacti

The invention claimed is: 1. A process for the manufacture of a frozen food product comprising AFPs, wherein the process comprises: (i) a step of rapidly freezing a food composition comprising AFPs such that the product reaches a temperature of-5�� C. or lower within 30 seconds; and (ii) a compaction step using a screw extruder or a compactor. 2. The process according to claim 1 wherein in step (i) the product is frozen to a temperature of-5�� C. or lower in from 0.01 to 25 seconds. 3. The process according to claim 1 wherein in step (i) the product is frozen to a temperature of-5�� C. or lower in from 1 to 15 seconds. 4. A process according claim 1 wherein step (i) involves one or more of: (a) surface freezing, onto a cold surface; (b) freezing of a supercooled system; (c) decompression freezing; (d) freezing at very low temperatures; (e) rapid particulate freezing. 5. A process according to claim 1, wherein step (i) involves drum freezing of the product. 6. A process according to claim 1, wherein in step (ii) a screw extruder is used. 7. A process according to claim 1, wherein in step (ii) the extrusion temperature of the frozen food product is less than-8�� C. 8. A free-flowing, particulate food product comprising anti-freeze peptide, which maintains its free-flowing nature during storage, obtainable by rapidly freezing the food product such that the food product reaches a temperature of-5�� C. or lower within 30 seconds. 9. The free-flowing, particulate food product according to claim 8, wherein the food product is rapidly frozen such that the food product reaches a temperature of-5�� C. or lower in from 0.01 to 25 seconds. 10. The free-flowing, particulate food product according to claim 8 wherein the food product is rapidly frozen such that the food product reaches a temperature of-5�� C. or lower in from 1 to 15 seconds. 11. A process according to claim 4, wherein in step (e), the rapid particulate freezing is condensation freezing.