초록 ▼

The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weig

The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.

대표청구항 ▼

The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weig

The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product. omprising 5.0 to 90.0% by weight of at least one grain or grain flour, 1.0 to 35.0% by weight of at least one sugar, and from 0.1 to 15.0% by weight of at least one film forming agent. 5. The method of claim 1, wherein step a) comprises providing a first foodstream comprising extruded pellets having a moisture level of about 1.0 to 15.0% by weight to the first injection unit. 6. The method of claim 1, wherein step b) comprises providing a farinaceous grain comprising corn, wheat, barley, rice, oats, or mixtures thereof. 7. The method of claim 1, wherein step b) comprises providing a second foodstream of an expandable food material comprising a farinaceous grain and an additional starch comprising potato starch, tapioca, an amylopectin, or mixtures thereof. 8. The method of claim 1, wherein step b) comprises providing a second foodstream comprising extruded pellets having a moisture level of about 1.0 to 20.0% by weight to the second injection unit. 9. The method of claim 1, wherein step b) comprises providing a second foodstream comprising extruded pellets having a moisture level of about 5.0 to 15.0% by weight to the second injection unit. 10. The method of claim 1, wherein one of step a) or step b) further comprises providing a foodstream comprising 1 to 50% by weight of a sweetener to the first or the second injection unit, respectively. 11. The method of claim 1, wherein one of step a) or step b) further comprises providing a foodstream comprising 1 to 20% by weight of a sweetener to the first or the second injection unit, respectively. 12. The method of claim 1, wherein step d) comprises injecting the first foodstream into the mold first followed by injection of the second foodstream into the mold to form an enrobed expandable shaped half-product wherein the half-product has an outer layer formed of the non-expandable food material and an inner core of the expandable food material, wherein the formed enrobed expandable half-product is capable of expanding at least two-fold after heating of the formed enrobed expandable half-product. 13. The method of claim 1, wherein step d) comprises injecting a portion of the first foodstream into the mold first, then injection of all of the second foodstream into the mold, followed by injection of the remainder of the first foodstream to form an enrobed expandable shaped half-product wherein the half-product has an outer layer formed of the non-expandable food material and an inner core of the expandable food material, wherein the formed enrobed expandable half-product is capable of expanding at least two-fold after heating of the formed enrobed expandable half-product. 14. The method of claim 1, wherein step d) comprises injecting a portion of the second foodstream into the mold first, then injection of all of the first foodstream into the mold, followed by injection of the remainder of the second foodstream to form a sandwiched expandable shaped half-product wherein the half-product has outer layers formed of the expandable food material and an inner layer of the non-expandable food material, wherein the formed sandwiched expandable half-product is capable of expanding at least two-fold after heating of the formed sandwiched expandable half-product. 15. The method of claim 1, wherein step d) comprises injecting the first foodstream into the mold simultaneously with injection of the second foodstream into the mold to form an expandable shaped half-product wherein the half-product has at least one portion formed from the non-expandable food material and at least one portion formed from the expandable food material, wherein the formed expandable half-product is capable of expanding at least two-fold after heating of the formed expandable half-product. 16. The method of claim 1, wherein step d) comprises injecting the second foodstream in an amount relative to the first foodstream so that the formed expandable shaped half-product comprises an amount of from 20 to 95% by weight of the sec