Note: Descriptions are shown in the official language in which they were submitted.
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2
Description
FIELD OF THE INVENTION
This invention relates in general to frozen confections and more particularly
to a frozen
confection that is nutritious and can be manufactured in a variety of healthy
flavours.
BACKGROUND OF THE INVENTION
There is an ever increasing demand for food products that consumers consider
to be healthy. This
demand is especially evident in the confectionary sector where traditionally
these products are
full of sugar and additives resulting in a confection that has low nutritional
value. In the frozen
confectionary sector, traditionally the frozen confection can take the form of
ice cream, frozen
yogurt, ice milk, non-dairy frozen products like gelato and sorbet or
combination products. The
most popular are the products with dairy derived ingredients, typically ice
cream and non-dairy
products such as frozen ices or products based on frozen fruit juices.
Typically the methods used to manufacture frozen confections affects the types
of frozen
confections being produced. Frozen confections are typically prepared at a
factory site using raw
material that is then mixed with a liquid ingredient such as milk or cream.
Frozen fruit mixes are
typically supplied in a pureed form. All of these mixes have very limited
shelf life and must be
used within a relatively short prescribed time. In addition, all dairy
products and fruit pureed
ingredient mixes must be pasteurized in the factory to kill any bacteria that
may have grown
during shipment and storage of the mix. As such there is not only a need for a
frozen confection
having improved nutritional value and improved shelf stability, but also a
need for an improved
manufacturing process.
Prior art frozen confections have been devised to address the noted issues.
For example, U.S. Pat.
No. 6,395,314 issued on May 28, 2002 to Whalen et al. This patent relates to a
process for
forming a syrup product that is suitable for use as a non-dairy frozen
confection. The non-dairy
frozen confection exhibits selected sweetness, texture, and mouth feel
characteristics while being
devoid of exogenous sweeteners, stabilizers, emulsifiers, and proteins. The
process includes
blending a base formulation and water to form a slurry, the base formulation
having a major
amount of an oat material or waxy barley hybrid flour. The process also
includes liquefying and
saccharifying the slurry to produce the syrup product.
U.S. Pat. No. 5,989,598 and U.S. Pat. No. 5,723,162 which issued on Nov. 13,
1999 and Mar. 3,
1998 respectively to Whalen et al. relate to a process for forming a non-dairy
frozen confection
from an oat material or barley material. The non-dairy frozen confection
exhibits selected
sweetness, texture, and mouth feel characteristics while being devoid of
exogenous sweeteners,
stabilizers, emulsifiers, and proteins.
Zweben is the owner of U.S. Patent Application Publication No. 2006/0029709
which was
CA 02691400 2009-12-09
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published on Feb. 9, 2006. This patent relates to a frozen confection made
from masticating
frozen foodstuffs and such having no air entrapment (overrun); a homogeneous
consistency; an
increase in total sugar content as compared to the feed material; and a
superior mouth feel. This
frozen confection possesses an appearance and a mouth feel similar to soft-
serve ice-cream
without the use of air, dairy, fillers, creaming agents, preservatives, or
additives of any sort.
Upon processing, the frozen convection made from frozen fruit, vegetables, or
foodstuffs shows
a gain in natural sugars.
However to date formulae for frozen confections have not included a set of
ingredients focused
exclusively on healthy additives. In general frozen confections derive most of
their nutritional
content from the ingredients that are used to create the desired flavours and
textures. For
example, ice cream and soy products derive their protein content from the
dairy and soy
ingredients respectively, which in turn provide the desired taste and texture
to the product.
Thus a frozen confection which has improved nutritional value, improved shelf
life and has an
improved manufacturing process is desirable.
SUMMARY OF THE INVENTION
An object of one aspect of the present invention is to provide an improved
frozen confection
having improved nutritional value and shelf stability as well as an improved
method of
manufacture.
In accordance with one aspect of the present invention there is provided a
frozen confection that
has improved nutritional value by having increased protein content made from a
starting material
of wet or dry flavouring and a wet or dried protein material where the wet or
dried protein
material is a maximum 75% of the total weight of the product
In accordance with one aspect of the present invention there is provided a
frozen confection that
has improved nutritional value by having increased protein content made from a
starting material
of wet or dried or powdered fruit and a wet or dried protein material where
the dried or liquid
protein material is a maximum 75% of the total weight of the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having increased omega essential fatty
acids content and
is made from a starting material of wet or dried flavouring and wet or dried
omega essential fatty
acids where the wet or dried omega essential fatty acids is a maximum 95% of
the total weight of
the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having increased omega essential fatty
acids content and
is made from a starting material of wet or dried or powdered fruit and wet or
dried omega
essential fatty acids where the wet or dried omega essential fatty acids is a
maximum 95% of the
total weight of the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
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4 that has improved nutritional value by having an increased value of energy
rich ingredients and
is made from a starting material of wet or dried flavouring and wet or dried
ginseng and wet or
dried guarana where the wet or dried ginseng is a maximum of 75% of the total
weight of the
product and the wet or dried guarana is a maximum of 75% of the total weight
of the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having an increased value of energy
rich ingredients and
is made from a starting material of wet or dried or powdered fruit and wet or
dried ginseng and
wet or dried guarana where the wet or dried ginseng is a maximum of 75% of the
total weight of
the product and the wet or dried guarana is a maximum of 75% of the total
weight of the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having an increased vitamin and mineral
blend and is
made from a starting material of wet or dried flavouring and wet or dried
taurine where the wet
or dried taurine is a maximum 75% of the total weight of the product.
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having an increased vitamin and mineral
blend and is
made from a starting material of wet or dried or powdered fruit and wet or
dried taurine where
the wet or dried taurine is a maximum 75% of the total weight of the product.
In accordance with another aspect of the present invention there is a provided
a method of
manufacture of a frozen confection including blending a starting material of
wet or dry
flavouring and a wet or dried material that has increased nutritional value to
create a dry pre-
blend; reconstituting the dry pre-blend with a liquid; blending the liquid and
the pre-blend
creating a slurry; allowing the slurry to settle to remove air bubbles;
forming the slurry into a
desired format for a frozen confection; and freezing the slurry to a frozen
state.
In accordance with another aspect of the present invention there is a provided
a method of
manufacture of a frozen confection including blending a starting material
having a wet or dried
or powdered fruit and a wet or dried material that has increased nutritional
value to create a dry
pre-blend; reconstituting the dry pre-blend with a liquid; blending the liquid
and the pre-blend
creating a slurry; allowing the slurry to settle to remove air bubbles;
forming the slurry into a
desired format for a frozen confection; and freezing the slurry to a frozen
state.
Advantages of the present invention are: higher nutritional value than typical
frozen confections
such as ice cream or frozen juice pops, reduced manufacturing time, increased
efficiency in
manufacturing, no pasteurization of the frozen confection, increased shelf
life, reduced costs for
shipping and storage of product, reduction in production errors, and reduced
possibility of
contamination of product.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT
The present invention will be described by way of examples wherein the
percents in the
description and drawings are in terms of weight:
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EXAMPLE 1
In accordance with a preferred embodiment of the present invention there is
provided a frozen
confection that has improved nutritional value by having increased protein
content made from a
starting material of wet or dried or powdered fruit and a wet or dried protein
material where the
wet or dried protein powder is a maximum 75% of the total weight of the
product. A frozen
confection was produced in accordance with Table 1. More specifically a
starting material was
obtained by dry mixing the ingredients in Table 1 in the indicated
proportions. Upon obtaining a
dry-blend of the ingredients outlined in Table 1 the ingredients are
reconstituted or re-hydrated
and blended to form a solution or slurry. The solution is allowed to settle to
remove or reduce the
number of trapped air bubbles. The waiting period may be between zero to six
hours. The
solution may be slightly agitated prior to its being packed into a desired
mold and frozen into a
solid state. Table 2 describes the ingredients of an alternative flavour for a
frozen confection
having increased protein content.
TABLE 1
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Mango Protein
Citric Acid Anhydrous 1.85 45%
Sugar Fine Granulated 34.7 25%
Mango Powder 7.89 85%
Whey Isolate 55.52 75%
Yellow Color # 6 0.05 35%
100%
TABLE 2
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Chocolate Protein
Skim Milk Powder (med 4.41 25%
temp)
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Sugar Fine Granulated 37.44 25%
Cocoa Powder 5.29 85%
Whey Isolate 52.86 75%
100%
EXAMPLE 2
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having increased omega essential fatty
acids content and
is made from a starting material of wet or dried or powdered fruit and wet or
dried omega
essential fatty acids where the wet or dried omega essential fatty acids is a
maximum 95% of the
total weight of the product. A frozen confection was produced in accordance
with Table 3. More
specifically a starting material was obtained by dry mixing the ingredients in
Table 3 in the
indicated proportions. Upon obtaining a dry-blend of the ingredients outlined
in Table 3 the
ingredients are reconstituted or re-hydrated and blended to form a solution or
slurry. The solution
is allowed to settle to remove or reduce the number of trapped air bubbles.
The waiting period
may be between zero to six hours. The solution may be slightly agitated prior
to its being packed
into a desired mold and frozen into a solid state. Table 4 describes the
ingredients of an
alternative flavour for a frozen confection having increased omega essential
fatty acid content.
TABLE 3
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Chocolate/Banana
Omega
Skim Milk Powder (med
temp) 1.57 50%
Sugar Fine Granulated 33.83 25%
Cocoa Powder 6.27 85%
Whey Isolate 43.86 75%
Banana Powder 14.1 85%
Banana Flavour 0.38 85%
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H 7
Omegas 900mg 95%
100%
TABLE 4
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Mango/Papaya
Sugar Fine Granulated 31.69 25%
Whey Isolate 56.04 75%
Citric Acid Anhydrous 0.25 45%
Yellow Color # 6 0.04 35%
Mango Powder 7.49 85%
Papaya Flavour 4.49 85%
Omegas 900mg 95%
100%
EXAMPLE 3
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having an increased value of energy
rich ingredients and
is made from a starting material of wet or dried or powdered fruit and wet or
dried ginseng and
wet or dried guarana where the wet or dried ginseng is a maximum of 75% of the
total weight of
the product and the wet or dried guarana is a maximum of 75% of the total
weight of the product.
A frozen confection was produced in accordance with Table 5. More specifically
a starting
material was obtained by dry mixing the ingredients in Table 5 in the
indicated proportions.
Upon obtaining a dry-blend of the ingredients outlined in Table 5 the
ingredients are
reconstituted or re-hydrated and blended to form a solution or slurry. The
solution is allowed to
settle to remove or reduce the number of trapped air bubbles. The waiting
period may be
between zero to six hours. The solution may be slightly agitated prior to its
being packed into a
desired mold and frozen into a solid state. Table 6 describes the ingredients
of an alternative
flavour for a frozen confection having increased energy values.
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~...vm ~
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TABLE 5
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Rasp/Straw Energy
Guar Gum 0.06 75%
Carrageenan Premium 0.08 75%
Xanthum Gum 0.08 75%
Sugar Fine Granulated 75.61 25%
Citric Acid Anhydrous 0.76 45%
Ginsing 2% 0.15 75%
Guarana 22% 0.26 75%
Strawberry powder 8.39 85%
Strawberry flavour 0.57 85%
Raspberry powder 6.99 85%
Raspberry flavour 0.38 85%
Vanilla Flavour 0.30 85%
(artificial)
Allura/Red 40 Dye 0.04 35%
100%
TABLE 6
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
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~ _. ~......__ ~ ....__ 9 - _---- -.. ~ __....~ ...
Pine/Tanger Energy
Guar Gum 0.08 75%
Carrageenan Premium 0.08 75%
Xanthum Gum 0.08 75%
Sugar Fine Granulated 79.67 25%
Citric Acid Anhydrous 1.60 45%
Ginsing 2% 0.16 75%
Guarana 22% 0.28 75%
Tangerine 0.20 85%
4056-N Tangerine 3.79 85%
4052-N Pineapple 5.95 85%
Pineapple Flavour 1.20 85%
(artificial)
Colour Yellow #5 0.04 35%
100%
EXAMPLE 4
In accordance with another aspect of the present invention there is provided a
frozen confection
that has improved nutritional value by having an increased vitamin and mineral
blend and is
made from a starting material of wet or dried or powdered fruit and wet or
dried taurine where
the wet or dried taurine is a maximum 75% of the total weight of the product.
A frozen
confection was produced in accordance with Table 7. More specifically a
starting material was
obtained by dry mixing the ingredients in Table 7 in the indicated
proportions. Upon obtaining a
dry-blend of the ingredients outlined in Table 7 the ingredients are
reconstituted or re-hydrated
and blended to form a solution or slurry. The solution is allowed to settle to
remove or reduce the
number of trapped air bubbles. The waiting period may be between zero to six
hours. The
solution may be slightly agitated prior to its being packed into a desired
mold and frozen into a
solid state. Other vitamins and minerals may be included in the formula to
provide improved
mineral and vitamin content. Such vitamins and minerals are the following by
way of example
only: vitamin C, B1, B2, B3, B6, folic acid (B9), B12, B5 (pantothenate), H
(biotin), A, E, D3,
K1, potassium iodide, cupric (sulfate anhydrous, picolinate, sulfate
monohydrate, trioxide),
selenomethionine, borax, zinc, calcium, magnesium, chromium, manganese,
molybdenum,
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betacarotene, citrus bioflavonoids extract, iron, carotenes (e.g. lutein,
lycopene), "near"
Bvitamins (inositol, choline, PAPA), betaine hydrochloride, lecithin, and
citrus bioflavinoids.
TABLE 7
Ingredient Percentage of Percentage of
Weight on total Variance
Product Allowed
Vitamin/Mineral Pre
Blend
Taurine USP 54.053 75%
D-Glucuronolactone 35.602
Caffeine Anhydrous 4.383
USP
Inositol 3.562
Niacinamide 1.400
Pyridoxine HCI 0.498
Calcium Pantothenate 0.441
Vitamin B-12 (0.1%) 0.397
Riboflavin 0.114
100%
The method of manufacture of a frozen confection including blending a starting
material having
a dried or powdered fruit and a dried material that has increased nutritional
value to create a dry
pre-blend; reconstituting the dry pre-blend with a liquid; blending the liquid
and the pre-blend
creating a slurry; allowing the slurry to settle to remove air bubbles;
forming a slurry into desired
format for frozen confection; and freezing the slurry.
The frozen confections may be formed into a wide variety of formats such as
bars, push pops,
formed, soft serve, hand held, tubs having various sizes, cakes (shaped),
cones, and cups by way
of example only.
The method of manufacture is simplified by the nature of the ingredients used.
Specifically the
use of dried products such as dehydrated fruit powder for the dried flavouring
and dried protein
such as whey, omega essential fatty acids, ginseng, guarana and taurine for
the dried material
CA 02691400 2009-12-09
with increased nutritional value, allows for a dry pre-blend that can be
easily packaged and
stored. The method of manufacture and the resulting confections however may
utilize any dry
flavouring such as a dried fruit powder, or dry cocoa powder by way of example
only. The
flavouring may also be wet, such as a wet fruit puree, by way of example only,
that is mixed with
the other dry ingredients such as the dry protein powder.
The packaged dry pre-blend can be easily and cost effectively shipped as there
is no liquid and
has a much longer shelf-life since there is no liquid that can promote
bacteria growth or requires
refrigeration. The dry pre-blend can be shipped to a production facility where
reconstitution or
re-hydration of the dry pre-blend can occur with the addition of water, liquid
sugar or sweetener.
Upon reconstitution the solution or slurry is sheer blended to mix all the
ingredients. The
solution is then allowed to settle so that any air bubbles that have been
trapped in the solution
dissipate. The solution may sit for a maximum of six hours depending on the
formulation. Once
the solution has settled, depending on the formulation, it may be moved to a
flavour additive tank
with mild agitation so as to incorporate the flavour. The solution may then be
moved to the
forming process for the desired format of the frozen confection and then
frozen into a solid state.
Once frozen the confection may be packaged and stored at -20° C.
Throughout this method or process, there is no need for pasteurization of the
ingredients. All of
the dry ingredients used in the pre-blend have been pasteurized prior to
dehydrating. By not
having to pasteurize the solution or slurry, the process is simplified, is
more timely, more energy
efficient, less costly, and less chance of human error and therefore
contamination of the frozen
confection.
Other variations and modifications of the invention are possible. All such
modifications or
variations are believed to be within the sphere and scope of the invention as
defined by the
claims appended hereto.
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