CL2020001557A1 - Crema batida y método de fabricación. - Google Patents

Crema batida y método de fabricación.

Info

Publication number
CL2020001557A1
CL2020001557A1 CL2020001557A CL2020001557A CL2020001557A1 CL 2020001557 A1 CL2020001557 A1 CL 2020001557A1 CL 2020001557 A CL2020001557 A CL 2020001557A CL 2020001557 A CL2020001557 A CL 2020001557A CL 2020001557 A1 CL2020001557 A1 CL 2020001557A1
Authority
CL
Chile
Prior art keywords
cream composition
whipped cream
manufacture
whipped
fat
Prior art date
Application number
CL2020001557A
Other languages
English (en)
Inventor
Jean-François Chevalier
Markus Kreuss
Anne Rohart
Nicole Rohrer
Original Assignee
Nestle Sa
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of CL2020001557A1 publication Critical patent/CL2020001557A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/46—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Grain Derivatives (AREA)

Abstract

Se describe un método para la fabricación de una composición de crema batida. Este comprende las etapas de: preparar una composición de crema que comprende entre 15% en peso y 40% en peso de grasa al mezclar un componente basado en leche, un componente de crema, un sistema de estabilización opcional y una relación en peso de proteína/grasa entre 0,05 y 0,35; ajustar el pH de la composición de crema entre 5,7 y 6,5; tratar térmicamente y esterilizar la composición de crema, enfriarla y, después almacenarla durante un período de 4 a 10 horas; y después, airear la composición de crema tratada térmicamente para obtener una composición de crema batida que tiene un exceso de 100% a 200%. También se describen una composición de crema batida y un producto alimenticio que comprende la composición de crema batida.
CL2020001557A 2017-12-20 2020-06-11 Crema batida y método de fabricación. CL2020001557A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP17209189 2017-12-20

Publications (1)

Publication Number Publication Date
CL2020001557A1 true CL2020001557A1 (es) 2020-10-16

Family

ID=60781822

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2020001557A CL2020001557A1 (es) 2017-12-20 2020-06-11 Crema batida y método de fabricación.

Country Status (4)

Country Link
EP (1) EP3727039A1 (es)
BR (1) BR112020012010A2 (es)
CL (1) CL2020001557A1 (es)
WO (1) WO2019122135A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10894812B1 (en) 2020-09-30 2021-01-19 Alpine Roads, Inc. Recombinant milk proteins
IL301396A (en) 2020-09-30 2023-05-01 Nobell Foods Inc Recombinant milk proteins and food compositions comprising the same
US10947552B1 (en) 2020-09-30 2021-03-16 Alpine Roads, Inc. Recombinant fusion proteins for producing milk proteins in plants
CN116195635B (zh) * 2021-11-30 2024-04-09 内蒙古伊利实业集团股份有限公司 一种发酵产品

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IL24762A (en) 1965-01-09 1969-06-25 Bratland A Process for the production of reconstituted milk or cream
US3468671A (en) 1965-08-12 1969-09-23 Arthur Bratland Process for the production of whipped cream
JPS5247027B2 (es) * 1974-06-14 1977-11-29
SE450074B (sv) 1982-04-01 1987-06-09 Alfa Laval Ab Sett att forbettra vispbarheten hos gredde genom tillsats av ultrafiltrerat surgjort kernmjolkskoncentrat
SE433559C (sv) 1982-11-12 1986-01-14 Skanemejerier Ekonomisk Foreni Förfarande för framställning av vispbar grädde med låg fetthalt
GB2437239B (en) 2006-04-20 2010-11-24 Lakeland Dairy Proc Ltd A process for preparing a low fat whipping cream
MX365883B (es) 2009-02-13 2019-06-10 Soc Des Produits Nestle S A Star Productos aireados congelados.
PT2775853T (pt) 2011-11-07 2017-01-04 Nestec Sa Aparelho e método para gaseificação de um produto alimentar
FI126738B (fi) 2013-04-29 2017-04-28 Valio Oy Vaahtoutuva maitotuote ja menetelmä sen valmistamiseksi
JP6820328B2 (ja) 2015-10-19 2021-01-27 ソシエテ・デ・プロデュイ・ネスレ・エス・アー 食品製品のエアレーションのための装置及び方法
WO2018002139A1 (en) 2016-06-28 2018-01-04 Nestec S.A. Whipped cream and manufacturing method

Also Published As

Publication number Publication date
WO2019122135A1 (en) 2019-06-27
EP3727039A1 (en) 2020-10-28
BR112020012010A2 (pt) 2020-11-17

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