IPC분류정보
| 국가/구분 |
United States(US) Patent
등록
|
| 국제특허분류(IPC7판) |
|
| 출원번호 |
US-0736361
(2007-04-17)
|
| 등록번호 |
US-8173195
(2012-05-08)
|
|
발명자
/ 주소 |
- Windhab, Erich
- Tapfer, Uwe
|
| 출원인 / 주소 |
|
| 대리인 / 주소 |
|
| 인용정보 |
피인용 횟수 :
0 인용 특허 :
59 |
초록
▼
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that f
Products that are aerated multiphase systems containing an aqueous continuous fluid phase which may include solutes thus forming an aqueous syrup and disperse phases like gas/air cells, water ice crystals and solid/semi-solid fat globules or aggregates thereof, whereas the disperse phases are that finely structured that their mean diameters are below phase specific critical maximum values and thereby generate a most preferred by consumers, full rich silky-creamy mouth feel at much lower fat content than usual in conventional related products like premium and super premium ice creams.
대표청구항
▼
1. A process for the manufacture of aerated partially frozen suspensions with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure, which comprises applying shear rates within the range of 1 to 50 l/s or applying shear stresses within the ra
1. A process for the manufacture of aerated partially frozen suspensions with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure, which comprises applying shear rates within the range of 1 to 50 l/s or applying shear stresses within the range of 2500 to 75000 Pa to the suspension with the shear being applied while maintaining the suspension at a temperature of −10° C. to −18° C. in order to freeze more than 55% by weight of the freezable water to ice crystals or ice crystal agglomerates during the application of shear. 2. The process of claim 1, wherein the shear is applied in flow gaps between a moving tool and a fixed wall or in an extruder device. 3. The aerated partially frozen suspension produced by the process of claim 1. 4. The aerated partially frozen suspension of claim 3, in the form of a milk fat containing ice cream having a milk fat content of 4 to 8% by weight but a similar rich, creamy texture as that of an ice cream product having a milk fat content of 12 to 16% by weight, wherein the ice crystals or ice crystal agglomerates have a mean diameter below 30 microns. 5. An aerated partially frozen suspension having a continuous watery fluid phase containing solid or semi-solid disperse phases with a superfine microstructure, comprising water ice crystals and/or agglomerates thereof, air cells, and fat globules and/or aggregates thereof, wherein the water ice crystals are formed by partially freezing the freezable water throughout the application of shear at shear rates within the range of 1 to 50 l/s or at related shear stresses within the range of 2500 to 75000 Pa at a temperature of −10° C. to −18° C. and represent more than 55% by weight of the freezable water of the suspension, and at least 50% in number of the ice crystals or ice crystal agglomerates have a low degree of ice crystal interconnectivity and are present in a size range of between 5 and 30 microns to improve scoop ability and creaminess; at least 50% in number of air cells are present having a diameter range of between 2 to less than 10 microns to delay bubble coarsening by coalescence during melting when consumed so that creaminess is enhanced, and the fat globules/fat globule aggregates are present in an amount of more than 20% of volume in a size range of between 2 and 20 microns to contribute to creaminess and to increased air cell structure stability against coalescence. 6. The aerated partially frozen suspension of claim 5, wherein the fat globules/fat globule or the ice crystals or ice crystal agglomerates, or both, have a mean value below 8 to 10μ. 7. The aerated partially frozen suspension of claim 5, wherein the water ice crystals represent more than 60% to as much as 80% by weight of the freezable water of the suspension. 8. The aerated partially frozen suspension of claim 5, wherein the superfine microstructure is created by partially freezing the freezable water while applying the shear in an extruder device. 9. The aerated partially frozen suspension of claim 8, wherein the shear rates are within the range of 2 to 10 l/s or the shear stresses are within the range of 5000 to 15000 Pa. 10. The aerated partially frozen suspension of claim 5, wherein the ice crystals or ice crystal agglomerates have a mean diameter below 30 microns so that the ice crystals or ice crystal agglomerates are not interconnected with each other and do not form a three-dimensional ice crystal network. 11. The aerated partially frozen suspension of claim 5, wherein the superfine microstructure of the fat globules/fat globule aggregates consists of the fat globule aggregates and a complementary fraction consisting of primary fat globules in the size range of 0.1 to 2 microns. 12. The aerated partially frozen suspension of claim 5, in the form of a milk fat containing ice cream having a milk fat content of 4 to 8% by weight but a similar rich, creamy texture as that of an ice cream product having a milk fat content of 12 to 16% by weight. 13. The aerated partially frozen suspension of claim 5, wherein the creaminess of texture is such that the loss modulus G″ is in the range of 105 to 5×106 Pa, in the state where 50 to 60% of the watery phase related to the freezable water fraction are frozen and G″ is in the range of 3×102 to 5×103 Pa in a totally melted state at temperatures of +1 to +10° C., measured in an oscillatory shear experiment at oscillation frequencies between 1 and 2 Hz at shear strain amplitudes in the linear viscoelastic range of the material where stress and strain are proportional. 14. The process of claim 5, wherein the shear is applied in flow gaps between a moving tool and a fixed wall. 15. A process for the manufacture of aerated partially frozen suspensions with a continuous watery fluid phase, containing solid or semi-solid disperse phases with a superfine microstructure, which comprises applying a shear treatment at shear rates within the range of 1 to 50 l/s or at shear stresses within the range of 2500 to 75000 Pa while maintaining the suspension at a temperature of −10° C. to −18° C. for freezing more than 55% by weight of the freezable water to ice crystals or ice crystal agglomerates during the application of shear, thus forming an aerated, partially frozen suspension having: at least 50% in number of the ice crystals or ice crystal agglomerates that have a low degree of ice crystal interconnectivity and that are present in a size range of between 5 and 30 microns to improve scoop ability and creaminess; at least 50% in number of air cells having a diameter range of between 2 to less than 10 microns to delay bubble coarsening by coalescence during melting when consumed so that creaminess is enhanced; and fat globules/fat globule aggregates in an amount of more than 20% of volume in a size range of between 2 and 20 microns to contribute to creaminess and to increased air cell structure stability against coalescence. 16. The process of claim 15, wherein the shear treatment is applied in an extruder device. 17. The process of claim 15, wherein the shear rates are within the range of 2 to 10 l/s or the shear stresses are within the range of 5000 to 15000 Pa. 18. The process of claim 15, wherein the shear treatment is applied in flow gaps between a moving tool and a fixed wall. 19. The aerated partially frozen suspension produced by the process of claim 15. 20. The aerated partially frozen suspension of claim 19, in the form of a milk fat containing ice cream having a milk fat content of 4 to 8% by weight but a similar rich, creamy texture as that of an ice cream product having a milk fat content of 12 to 16% by weight.
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