초록 ▼

A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit juice and with a level of protein equivalent

A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit juice and with a level of protein equivalent to that contained in a corresponding amount of whole milk. The invention includes: the addition of concentrated fruit juice to the initial mix after pasteurization of the mix, rather than pasteurizing the components together, thus avoiding a cooked juice taste; the blending of the initial mix and fruit juice concentrate in cold condition with the mix viscous so that high levels of fruit juice will blend with high levels of protein, without noticeable protein precipitation which would cause graininess; maintaining the viscosity of the mix at a level which will provide a smooth texture; maintaining a high level of protein in the final product; providing a final product having the ability to contain air at 50% of volume; and the ambience of the eating qualities of the final product.

대표청구항 ▼

A method for the preparation of a frozen dessert which comprises: (a) preparing an initial mix containing the following components: ________________________________ - Component Amount in Weight % ________________________________ Non Fat Milk Solids 10 to 13.5 Sweetening Agent 10.5 to 13 Casein 0 to

A method for the preparation of a frozen dessert which comprises: (a) preparing an initial mix containing the following components: ________________________________ - Component Amount in Weight % ________________________________ Non Fat Milk Solids 10 to 13.5 Sweetening Agent 10.5 to 13 Casein 0 to 1.10 Other solid components selected 1.5 to 2.25 from the group consisting of stabilizers, emulsifiers, corn syrup solids, calcium salts, magnesium salts and microcrystalline cellulose Water to 100% ________________________________ (b) pasteurizing the initial mix at a minimum temperature of 165°F. for a minimum time period of 30 minutes to obtain an initial mix having a viscosity at a temperature of 165°F. immediately after pasteurization in the range of about 18 to 31 seconds as measured by a Zahn cup viscosity meter with B tip; (c) cooling the pasteurized initial mix to a temperature of not greater than 40°F.; (d) blending the pasteurized initial mix with fruit juice concentrate to obtain a final blended composition having a viscosity at a composition temperature of 50°F. in the range of about 700 to 1400 cps as measured by a Brookfield viscometer with spindle No. 3 at 60 rpm; and (e) freezing the final blended composition to obtain a frozen dessert.