Frozen confectionery product with a natural stabiliser
원문보기
IPC분류정보
국가/구분
United States(US) Patent
등록
국제특허분류(IPC7판)
A23G-009/34
A23G-009/32
A23G-009/42
A23G-009/46
출원번호
US-0813787
(2011-07-18)
등록번호
US-9861114
(2018-01-09)
우선권정보
EP-10171992 (2010-08-05)
국제출원번호
PCT/EP2011/062272
(2011-07-18)
§371/§102 date
20130201
(20130201)
국제공개번호
WO2012/016816
(2012-02-09)
발명자
/ 주소
Lallemand, Maud Isabelle
Barniol Gutierrez, Alina Maria
Le Borgne, Nathalie Francoise
Penet, Sylvie
Puaud, Max Michel
Heng, Lynn
Lacout, Jean-Michel
출원인 / 주소
Nestec S.A.
대리인 / 주소
K&L Gates LLP
인용정보
피인용 횟수 :
0인용 특허 :
4
초록▼
A frozen confectionary product comprising a natural stabilizer composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabilizer composition comprises egg yolk,
A frozen confectionary product comprising a natural stabilizer composition is an object of the invention. The frozen confectionary product has an overrun of preferably 0%-120%. The frozen confectionary product comprises a relatively low protein content. The stabilizer composition comprises egg yolk, a gum and preferably an acidifier. Use of the stabilizer composition is described. A method for the manufacture of the frozen confectionary product is also described.
대표청구항▼
1. A frozen confectionery product comprising: 3% to 12% fat by weight;2% to 2.7% protein by weight;0% to 29% sugars by weight;31% to 45% total solids by weight; anda stabiliser composition comprising:0.7% to 1.6% egg yolk by weight;0.15% to 10% of at least one acidifier by weight; and0.01% to 0.4% o
1. A frozen confectionery product comprising: 3% to 12% fat by weight;2% to 2.7% protein by weight;0% to 29% sugars by weight;31% to 45% total solids by weight; anda stabiliser composition comprising:0.7% to 1.6% egg yolk by weight;0.15% to 10% of at least one acidifier by weight; and0.01% to 0.4% of at least one natural gum by weight, wherein the aerated frozen confectionery product is substantially free of additives selected from the group consisting of mono- and diglycerides of fatty acids, esters of mono- and digylcerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, and polysorbates, andthe frozen confectionery product has an overrun of at least 80% and a pH value of 5.6 to 6.5. 2. The frozen confectionery product of claim 1, comprising per 100 ml serving: 1 g to 8 g fat;0.4 g to 1.9 g protein; and0 to 18 g sugars. 3. The frozen confectionery product of claim 1, which is selected from the group consisting of ice cream, milk shake, Mellorine, frozen yogurt, frozen mousse, frozen fudge, frozen custard and sherbet. 4. The frozen confectionery product of claim 1, wherein the at least one acidifier is selected from the group consisting of an acidic fruit juice, an acidic fruit puree, citric acid, brown sugar, molasses, dried sugar cane extract, lactic acid, malic acid, ascorbic acid and mixtures thereof. 5. The frozen confectionery product of claim 1, wherein the at least one natural gum is selected from the group consisting of pectin, guar gum, locust bean gum, tara gum, xanthan gum, arabic gum, quillaia gum, agar and mixtures thereof. 6. The frozen confectionery product of claim 5, wherein the at least one natural gum consists of a mixture of guar gum and locust bean gum. 7. The frozen confectionery product of claim 1 comprising 2.4 to 2.7% by weight of the protein. 8. The frozen confectionery product of claim 1, wherein the frozen confectionery product is a non-extruded product. 9. A method for the manufacture of a frozen confectionery product, the method comprising: providing an ingredient mix comprising 3% to 12% fat by weight, 2% to 2.7% protein by weight, 0% to 29% sugars by weight, 31% to 45% total solids by weight, and a stabiliser composition comprising 0.7% to 1.6% egg yolk by weight, 0.15% to 10% of at least one acidifier by weight and 0.01% to 0.4% of at least one natural gum by weight, wherein the ingredient mix is substantially free of additives selected from the group consisting of mono- and diglycerides of fatty acids, esters of mono- and digylcerides of fatty acids, sucrose esters of fatty acids, polyglycerol esters of fatty acids, polyglycerol polyricinoleate, and polysorbates;homogenising and pasteurising the mix; andfreezing while aerating the mix, thereby providing an aerated frozen confectionery product, wherein the aerated frozen confectionery product has a pH value of 5.6 to 6.5. 10. The method of claim 9, wherein the freezing step is followed by a dynamic cooling of the mix to a temperature below −11° C. 11. The method of claim 9, wherein the fat is at least an animal derived fat or vegetable derived fat. 12. The method of claim 9, wherein the aerated frozen confectionery product is selected from the group consisting of ice cream, milk shake, Mellorine, frozen yogurt, frozen mousse, frozen fudge, frozen custard and sherbet. 13. The method of claim 9 including the step of hardening the mix after the step of freezing while aerating the mix. 14. The method of claim 9, wherein the ingredient mix comprises 2.4 to 2.7% by weight of the protein. 15. The method of claim 9, wherein the step of freezing while aerating the mix is performed without extrusion.
연구과제 타임라인
LOADING...
LOADING...
LOADING...
LOADING...
LOADING...
이 특허에 인용된 특허 (4)
Zeller Bary Lyn ; McGarvey Raymond Martin ; Schulok James Anthony, Cappuccino creamer with improved foaming characteristics.
Ahmed Salah H. (Elk Grove Village IL) Kadlec John D. (North Aurora IL) Luksas Anthony J. (Downers Grove IL), Carbonated liquid dairy product and method of production thereof.
Takahashi, Taro; Furuta, Hitoshi; Tobe, Junko, Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.