Frozen confectionary products comprising hydrolyzed whole grain

Patent metadata

Field	Value
Publication number	US-10412974-B2
Application number	US-201113992994-A
Country	US
Kind code	B2
Filing date	Dec 8, 2011
Priority date	Dec 8, 2010
Publication date	Sep 17, 2019
Grant date	Sep 17, 2019

Abstract

The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabilizer and/or emulsifier, wherein said frozen confectionery further comprises a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

First claim

The invention claimed is:

1. A frozen confectionary product comprising: 0 to 20% by weight fat, up to 25% by weight milk solids non fat, 5 to 35% sweetening agent, and up to 3% of stabiliser and/or emulsifier, and further comprising:
a hydrolysed whole grain composition having a substantial intact beta-glucan structure relative to a starting material;
an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state; and
a protease or fragment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

2. The frozen confectionary product according to claim 1 , wherein the protease or fragment thereof is 0.001-5% by weight of the total whole grain content.

3. The frozen confectionary product according to claim 1 , comprising an amyloglucosidase or fragment thereof, which amyloglucosidase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

4. The frozen confectionary product according to claim 1 , comprising a glucose isomerase or fragments thereof, which glucose isomerase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.

5. The frozen confectionary product according to claim 1 , wherein the hydrolysed whole grain composition has a substantial intact arabinoxylan structure relative to the starting material.

6. The frozen confectionary product according to claim 1 , having a total content of a whole grain of 1-35% by weight of the confectionary product.

7. The frozen confectionary product according to claim 1 , wherein the confectionary has an overrun of at least 10%.

8. The frozen confectionary product according to claim 1 , wherein the sweetening agent is selected from the group consisting of:
a natural sweetening agent;
an artificial sweetening agent; and
a combination of any of the sweeteners.

9. The frozen confectionary product according to claim 1 , wherein the content of the sweetening agent is of 10-30% (w/w) by weight of the confectionary product.

10. The frozen confectionary product according to claim 1 , wherein the confectionary product has a maltose to glucose ratio below 144:1 by weight in the confectionary product.

11. The frozen confectionary product according to claim 1 , wherein the frozen confectionary product is selected from the group consisting of an ice cream, a sorbet, a sherbet, a water ice, a frozen yoghurt, a frozen dairy, a soft ice, a mellorine, a frozen custard, a non-dairy frozen confection, a milk ice, an ice lolly, a gelato, a slush, a frozen dessert and a frozen jelly.

12. A composite frozen confection comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat, 5 to 35% sweetening agent, up to 3% of stabiliser and/or emulsifier, a hydrolysed whole grain composition having a substantial intact beta-glucan structure relative to a starting material, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and a protease or fragment thereof, which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, in combination with at least a second component, the second component (i) covering partially or totally the frozen confectionery product or (ii) consisting of an inclusion.

13. A process for preparing a frozen confectionary product comprising:
preparing a hydrolysed whole grain composition, comprising the steps of:
contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising an alpha-amylase and a protease, said enzyme composition showing no hydrolytic activity towards dietary fibers,
allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate having a substantial intact beta-glucan structure relative to a starting material, and
preparing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa·s measured at 65° C.;
mixing the hydrolysed whole grain composition with an ingredient mix comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat (MSNF), 5 to 35% sweetening agent, and up to 3% of stabiliser and/or emulsifier.

14. A method for preparing a confectionary product comprising:
contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising an alpha-amylase and a protease, the enzyme composition showing no hydrolytic activity towards dietary fibers,
allowing the enzyme composition to react with the whole grain component, to provide a whole grain hydrolysate having a substantial intact beta-glucan structure relative to a starting material,
providing the hydrolysed whole grain composition by inactivating said enzymes when said hydrolysate has reached a viscosity comprised between 50 and 5000 mPa·s measured at 65° C.,
concentrating and drying the hydrolysed whole grain component; and

preparing a frozen confectionery product from the hydrolysed whole grain component.

15. The frozen confectionary product according to claim 1 , wherein the sweetening agent is selected from the group consisting of Momordica Grosvenorii (Mogrosides IV or V), Rooibos extracts, Honeybush extracts, Stevia, Rebaudioside A, thaumatin, Brazzein, Glycyrrhyzic acid and its salts, Curculin, Monellin, Phylloducin, Rubusosides, Mabinlin, dulcoside A, dulcoside B, siamenoside, monatin and its salts (monatin SS, RR, RS, SR), thaumatin, hernandulcin, phyllodulcin, glycyphyllin, phloridzin, trilobatin, baiyunoside, osladin, polypodoside A, pterocaryoside A, pterocaryoside B, mukurozioside, phlomisoside I, periandrin I, abrusoside A, cyclocarioside I, erythritol, and/or other natural polyols such as maltitol, mannitol, lactitol, sorbitol, inositol, Isomalt, xylitol, glycerol, propylene glycol, threitol, galactitol, reduced isomalto-oligosaccharides, palatinose, reduced xylo-oligosaccharides, reduced gentio-oligosaccharides, reduced maltose syrup, reduced glucose syrup, a monosaccharide, a disaccharide an oligosaccharide, Aspartame, Cyclamate, Sucralose, Acesulfame K, neotame, Saccharin, Neohesperidin dihydrochalcone, and mixtures thereof.

16. A process for preparing a frozen confectionary product comprising:
preparing a hydrolysed whole grain composition, comprising the steps of:
contacting a whole grain component with an enzyme composition in water, the enzyme composition comprising an alpha-amylase and a protease, said enzyme composition showing no hydrolytic activity towards dietary fibers,
allowing the enzyme composition to react with the whole grain component to provide a whole grain hydrolysate having a substantial intact beta-glucan structure relative to a starting material,
providing the hydrolysed whole grain composition by inactivating enzymes in the enzyme composition when the hydrolysate has reached a viscosity between 50 and 5000 mPa·s measured at 65° C.,
concentrating and drying the hydrolysed whole grain component,

mixing the hydrolysed whole grain composition with an ingredient mix comprising 0 to 20% by weight fat, up to 25% by weight milk solids non fat (MSNF), 5 to 35% sweetening agent, and up to 3% of stabiliser and/or emulsifier;
homogenizing and pasteurizing the mix;
freezing while aerating the mix;
extruding the frozen mix at temperature lower than −11° C.; and
hardening the frozen mix.

17. The fr

Assignees

• Schaffer Lequart Christelle
• Roger Olivier Yves
• Wavreille Anne Sophie
• Lebleu Anne Cecile Agnes
• Bailleul Beatrice Jeannine
• Nestle Sa

Inventors

• Schaffer-Lequart Christelle
• Roger Olivier Yves
• Wavreille Anne-Sophie
• Lebleu Anne-Cecile Agnes
• Bailleul Beatrice Jeannine

Classifications

• A23L33/21

  Addition of substantially indigestible substances, e.g. dietary fibres · CPC title

• A23L7/197

  Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196 (preservation A23B9/00) · CPC title

• A23L7/115

  Cereal fibre products, e.g. bran, husk · CPC title

• A23L7/107

  Addition or treatment with enzymes not combined with fermentation with microorganisms · CPC title

• A23G9/34 Primary

  characterised by carbohydrates used, e.g. polysaccharides (characterised by the dairy products used A23G9/40) · CPC title