Lactose-reduced ice cream and process for the production thereof
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23G-009/00
A23C-009/12
출원번호
US-0261005
(1981-05-06)
우선권정보
DK-0002234 (1980-05-22)
발명자
/ 주소
Trzecieski Jan (Naerum DKX)
출원인 / 주소
Kirk Chemicals A/S (Troeroed DKX 03)
인용정보
피인용 횟수 :
8인용 특허 :
0
초록▼
A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying
A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat, a quantity from about 4 to about 10 percentages by weight of lactose, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30°to about 50°C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.
대표청구항▼
A process for the production of ice cream and milk ice cream which per 100 parts by weight of the ice cream comprises mixing 4-10 parts of lactose and 4-10 parts of milk solids non-fat, with lactase, sugars, stabilizer, emulsifier and water, then holding the resulting mixture under conditions suited
A process for the production of ice cream and milk ice cream which per 100 parts by weight of the ice cream comprises mixing 4-10 parts of lactose and 4-10 parts of milk solids non-fat, with lactase, sugars, stabilizer, emulsifier and water, then holding the resulting mixture under conditions suited to enzymatic hydrolysis of lactose until at least about 50% of the lactose in the mixture has been hydrolyzed, thereafter adding 3-12.5 parts of edible fat, the lactase, sugars, stabilizer, emulsifier and water being the balance by weight of said hundred parts, then pasteurizing followed by homogenizing and subsequently freezing and thereafter hardening.
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