ES1229075U - EDIBLE ICE CREAM (Machine-translation by Google Translate, not legally binding) - Google Patents
EDIBLE ICE CREAM (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES1229075U ES1229075U ES201930515U ES201930515U ES1229075U ES 1229075 U ES1229075 U ES 1229075U ES 201930515 U ES201930515 U ES 201930515U ES 201930515 U ES201930515 U ES 201930515U ES 1229075 U ES1229075 U ES 1229075U
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000015243 ice cream Nutrition 0.000 claims abstract description 20
- 239000013535 sea water Substances 0.000 claims description 17
- 235000021581 juice product Nutrition 0.000 claims description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 9
- 239000011707 mineral Substances 0.000 claims description 9
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000014571 nuts Nutrition 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 38
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 235000010755 mineral Nutrition 0.000 description 7
- 240000006766 Cornus mas Species 0.000 description 5
- 235000003363 Cornus mas Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 3
- 244000131522 Citrus pyriformis Species 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000008939 whole milk Nutrition 0.000 description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 102000016924 KATP Channels Human genes 0.000 description 2
- 108010053914 KATP Channels Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 102000000070 Sodium-Glucose Transport Proteins Human genes 0.000 description 2
- 108010080361 Sodium-Glucose Transport Proteins Proteins 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
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- 210000001779 taste bud Anatomy 0.000 description 2
- YKXCWZVUWWQSAV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O YKXCWZVUWWQSAV-BTVCFUMJSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 102000003673 Symporters Human genes 0.000 description 1
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- 235000013361 beverage Nutrition 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
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- 235000011850 desserts Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
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- 239000000843 powder Substances 0.000 description 1
- 230000002028 premature Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
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- 230000035945 sensitivity Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- Confectionery (AREA)
Abstract
Description
PRODUCTO HELADO COMESTIBLEEDIBLE ICE CREAM
DESCRIPCIONDESCRIPTION
Campo de la invencionField of the invention
La invencion se situa en el campo de los productos helados comestibles, tales como helados, polos, sorbetes, tartas heladas o similares que terminan por derretirse tras su exposicion prolongada a temperaturas por encima de la temperatura de congelacion.The invention is in the field of edible ice products, such as ice creams, popsicles, sorbets, frozen cakes or the like which end up melting after prolonged exposure to temperatures above the freezing temperature.
La invencion se refiere a un producto helado comestible que comprende agua, medios para endulzar y aroma.The invention relates to an edible ice product comprising water, sweetening means and aroma.
Estado de la tecnicaState of the art
Los productos helados comestibles, tales como helados, polos, sorbetes o similares son productos muy apreciados como postres o refrigerios. A pesar de que antiguamente era un producto ripicamente veraniego, actualmente se pueden consumir productos helados durante todo el ano.Edible ice products, such as ice cream, popsicles, sorbets or similar products are highly prized as desserts or snacks. Although it used to be a ripally summery product, nowadays frozen products can be consumed throughout the year.
Aparte del frescor, un elemento muy apreciado en los productos helados es el sabor. En la actualidad existe una gran variedad de sabores en el sector de los productos comestibles helados. Asi, son conocidos productos helados de sabores tan variados como frutas, chocolate, licor, frutos secos, hierbas u otros.Apart from the freshness, an element very appreciated in the frozen products is the flavor. At present, there is a great variety of flavors in the frozen food products sector. Thus, frozen products with flavors as varied as fruits, chocolate, liquor, nuts, herbs or others are known.
A pesar de que la intensidad del sabor no se modifica con la temperatura, es sabido que el frio retrasa el tiempo necesario para alcanzar la maxima intensidad de un sabor. Asi, puede ocurrir que debido al frio mientras el producto helado se deshace en la boca del consumidor, las papilas gustativas aprecian el sabor con retraso, de manera que cuando ya lo puede apreciar el consumidor ya esta tragando la dosis que se habia puesto en la boca. Entonces, el sabor ya no se puede notar en su maxima intensidad por que el producto que se esta consumiendo ya esta bajando por el esofago. Although the intensity of the taste does not change with temperature, it is known that the cold delays the time necessary to reach the maximum intensity of a flavor. Thus, it can happen that due to the cold while the frozen product melts in the mouth of the consumer, the taste buds appreciate the taste late, so that when it can already appreciate the consumer is already swallowing the dose that had been put in the mouth. Then, the flavor can no longer be noticed at its maximum intensity because the product that is being consumed is already going down the esophagus.
Sumario de la invencionSummary of the invention
La invencion tiene como finalidad proporcionar un producto helado comestible del tipo indicado al principio, en el que se potencie la intensidad de su sabor y que anticipe la percepcion al momento en que el producto helado entra en contacto con la lengua del consumidor. La invencion tambien tiene por objeto que las citadas ventajas se logren sin perjudicar a la textura del producto helado.The invention aims to provide an edible ice product of the type indicated at the beginning, in which the intensity of its flavor is enhanced and which anticipates the perception at the moment when the frozen product comes into contact with the consumer's tongue. The invention also aims that said advantages are achieved without impairing the texture of the frozen product.
Esta finalidad se consigue mediante un producto helado comestible del tipo indicado al principio, caracterizado por que ademas comprende agua de mar alimentaria en un porcentaje en peso, sobre el total del peso de dicho producto helado, comprendido entre 0,5% y 12% p/p. This purpose is achieved by means of an edible ice product of the type indicated at the beginning, characterized in that it also comprises sea food water in a percentage by weight, on the total weight of said frozen product, comprised between 0.5% and 12% by weight. / p.
En primer lugar, cabe comentar que segun la invencion, un producto helado comestible se refiere, no a un producto congelado per se, sino a un producto que se consume en estado congelado. Por consiguiente, a modo de ejemplo no limitativo se puede citar como producto helado comestible: un helado cremoso, un polo, un sorbete, un granizado, una tarta helada o productos similares. Por otra parte, se sobreentiende que un producto helado segun la invencion terminara por derretirse tras su exposicion prolongada a temperaturas por encima de la temperatura de congelacion.First of all, it should be noted that according to the invention, an edible ice product refers not to a frozen product per se, but to a product that is consumed in a frozen state. Accordingly, by way of non-limiting example one can cite as edible ice cream product: a creamy ice cream, a pole, a sorbet, a granita, a frozen cake or similar products. On the other hand, it is understood that an iced product according to the invention will end up melting after its prolonged exposure to temperatures above the freezing temperature.
A modo de ejemplo, si se utiliza agua de mar del mar Mediterraneo, debe tenerse en cuenta que esta presenta una media de un 3,5% p/p de sales, entre las cuales aproximadamente el 85% es cloruro sodico y el resto son otras sales y oligoelementosFor example, if seawater from the Mediterranean Sea is used, it must be taken into account that it presents an average of 3.5% w / w of salts, among which approximately 85% is sodium chloride and the rest are other salts and trace elements
En efecto, en las papilas gustativas existen receptores especializados en la deteccion del sabor dulce que se activan con los azucares. No obstante tambien se puede encontrar un 20% de receptores que son estimulados a traves de productos dulces que contienen un componente salado. Hay dos minerales, el potasio y el sodio, que activan este segundo tipo de receptor. El potasio estimula estos receptores por medio de lo que se conoce como canal de potasio sensible a ATP, mas conocido en la tecnica por su denomination en ingles “ATP-Sensitive Potassium Channel”, que influye en la percepcion del sabor. El sodio hace lo mismo cuando se une con la glucosa, porque es transportado mas facilmente por el cuerpo en lo que se denomina protemas de transporte sodio-glucosa o co-transportadores sodio-glucosa, del ingles “Sodium-glucose transport proteins". La sal, compuesta de sodio, unicamente puede activar uno de estos dos mecanismos sensitivos. No obstante, el agua de mar, rica en sodio y potasio, estimula ambos procesos y provoca una mayor sensacion agradable en boca y que ademas supera los inconvenientes del frio en cuanto a la sensibilidad al sabor.In fact, in the taste buds there are specialized receptors in the detection of sweet taste that are activated with sugars. However, you can also find 20% of receptors that are stimulated through sweet products that contain a salty component. There are two minerals, potassium and sodium, that activate this second type of receptor. Potassium stimulates these receptors by means of what is known as ATP-sensitive potassium channel, better known in the art because of its "ATP-Sensitive Potassium Channel", which influences the perception of taste. Sodium does the same thing when it binds with glucose, because it is transported more easily by the body in what is called sodium -glucose transport proteins or sodium-glucose co-transporters, from "Sodium-glucose transport proteins". salt, composed of sodium, can only activate one of these two sensitive mechanisms, however, seawater, rich in sodium and potassium, stimulates both processes and causes a greater pleasant sensation in the mouth and that also overcomes the inconveniences of cold in terms of taste sensitivity.
Por otra parte, y de forma sorprendente e inesperada, el agua de mar en las proporciones establecidas en la invencion no perjudica de forma notable, ni el sabor, ni la estructura del producto helado. Asi, a pesar de utilizar agua de mar no se produce un derretimiento prematuro del producto helado, ni tampoco se aprecia un sabor salado.On the other hand, and surprisingly and unexpectedly, the sea water in the proportions established in the invention does not significantly impair the flavor or the structure of the frozen product. Thus, in spite of using seawater, there is no premature melting of the frozen product, nor does it have a salty taste.
Tal y como ya se ha mencionado, el agua de mar debe cumplir con la normativa de seguridad alimentaria. En la actualidad el agua de mar apta para el consumo alimentario es un producto de consumo corriente en el sector de la hosteleria para cocinar sopas, cocidos o platos similares conocidos por el experto en la materia. En cambio, se desconoce el uso del agua de mar en productos congelados comestibles.As already mentioned, seawater must comply with food safety regulations. At present, seawater suitable for food consumption is a product of current consumption in the catering sector for cooking soups, stews or similar dishes known to the expert in the field. In contrast, the use of seawater in frozen edible products is unknown.
Ademas, la invencion abarca una serie de caracteristicas preferentes que son objeto de las reivindicaciones dependientes y cuya utilidad se pondra de relieve mas adelante en la description detallada de una forma de realization de la invencion.Furthermore, the invention encompasses a series of preferred features that are the subject of the dependent claims and whose utility will be further emphasized in the detailed description of one embodiment of the invention.
En una forma de realizacion preferente que tiene por objeto optimizar la relation entre la potenciacion del sabor y el mantenimiento de una estructura equilibrada dicha agua de mar esta comprendida en un porcentaje en peso de entre 1,3% y 9% p/p.In a preferred embodiment which aims to optimize the relationship between the enhancement of taste and the maintenance of a balanced structure said seawater is comprised in a weight percentage of between 1.3% and 9% w / w.
Preferentemente, dicha agua, no referente a dicha agua de mar, esta en por lo menos uno de entre el grupo formado por agua mineral, productos lacteos, hortalizas, frutas y frutos secos. La procedencia del agua dependera del producto helado a elaborar y de sus caracteristicas deseadas. Por ejemplo, para elaborar un producto helado refrescante es mas conveniente el uso de agua mineral, mientras que para elaborar una tarta helada los productos lacteos pueden dar mejor resultado.Preferably, said water, not related to said seawater, is in at least one of the group consisting of mineral water, dairy products, vegetables, fruits and nuts. The origin of the water will depend on the frozen product to be elaborated and its desired characteristics. For example, to make a refreshing ice cream product, it is more convenient to use mineral water, while dairy products can work better to make a frozen cake.
De manera mas preferente, dicho producto helado comestible comprende agua mineral en un porcentaje en peso, sobre el total del peso de dicho producto helado, comprendido entre 50 y 90% p/p. Este porcentaje en peso es el adecuado para elaborar productos que contengan una menor cantidad de grasas y, por lo tanto, sean menos cremosos, como lo son el polo o el granizado.More preferably, said edible ice product comprises mineral water in a percentage by weight, on the total weight of said frozen product, comprised between 50 and 90% w / w. This weight percentage is adequate to produce products that contain less fat and, therefore, are less creamy, such as polo or granita.
Preferentemente, dichos medios para endulzar son uno del grupo formado por azucares, edulcorantes y alcoholes, estando dichos medios para endulzar presentes en un porcentaje en peso, sobre el total del peso de dicho producto helado, de entre 20% y 40% p/p. Los medios para endulzar, ademas de endulzar el producto helado, ayudan a controlar el punto de fusion y congelacion, as^ como la viscosidad de la mezcla.Preferably, said means for sweetening are one of the group consisting of sugars, sweeteners and alcohols, said means for sweetening being present in a percentage by weight, on the total weight of said frozen product, of between 20% and 40% w / w . The media to sweeten, in addition to sweetening the frozen product, they help control the melting and freezing point, as well as the viscosity of the mixture.
Preferentemente, dicho producto helado comestible ademas comprende grasas en un porcentaje en peso, sobre el total del peso de dicho producto helado, de hasta un 20% p/p. De este modo, se consigue que el producto helado comestible tenga una textura mas cremosa.Preferably, said edible ice product also comprises fats in a percentage by weight, on the total weight of said frozen product, of up to 20% w / w. In this way, it is achieved that the edible ice product has a creamier texture.
Preferentemente, dicho producto helado comestible comprende ademas un emulsionante y/o estabilizante. Los emulsionantes ayudan a crear pequenos cristales de hielo durante la congelacion del producto helado, reduciendo la tendencia de que los cristales crezcan. Ademas, los estabilizantes ayudan a conservar el producto helado.Preferably, said edible ice product also comprises an emulsifier and / or stabilizer. The emulsifiers help to create small ice crystals during the freezing of the frozen product, reducing the tendency for the crystals to grow. In addition, stabilizers help preserve the frozen product.
Asimismo, la invention tambien abarca otras caracteristicas de detalle ilustradas en la descripcion detallada de una forma de realizacion de la invencion y en las figuras que la acompanan.Also, the invention also encompasses other features of detail illustrated in the detailed description of an embodiment of the invention and the accompanying figures.
Description de los dibujosDescription of the drawings
Otras ventajas y caracteristicas de la invencion se aprecian a partir de la siguiente descripcion, en la que, sin ningun caracter limitativo, se relatan unas formas preferentes de realization de la invencion, haciendo mention de los dibujos que se acompanan. Las figuras muestran: Other advantages and characteristics of the invention can be appreciated from the following description, in which, without any limiting character, preferred embodiments of the invention are mentioned, mentioning the accompanying drawings. The figures show:
Fig. 1 es una vista en alzado de un producto helado segun una primera forma de realizacion de la invencion.Fig. 1 is an elevational view of an iced product according to a first embodiment of the invention.
Fig. 2 es una vista en alzado de un producto helado segun otra forma de realizacion la invencion.Fig. 2 is an elevational view of an iced product according to another embodiment of the invention.
Fig. 3 es una vista en alzado de un producto helado segun otra forma de realizacion la invencion.Fig. 3 is an elevational view of an ice cream product according to another embodiment of the invention.
Fig. 4 es una vista en alzado de un producto helado segun otra forma de realizacion la invencion.Fig. 4 is an elevational view of an iced product according to another embodiment of the invention.
Descripcion detallada de unas formas de realizacion de la invencionDetailed description of some embodiments of the invention
La forma de realizacion que se describe a continuation a ritulo de ejemplo es un producto helado 1 comestible que esta elaborado especialmente para ser un helado. Concretamente, se trata de realizar una elaboration de helado convencional pasteurizando los ingredientes y la infusion de los saborizantes para una posterior mantecacion de la que se obtiene el helado final, anadiendole al helado agua de mar. La Figura 1 representa un helado segun esta forma de realizacion.The embodiment described below is an edible ice cream product that is specially prepared to be an ice cream. Specifically, it involves making a conventional ice cream pasteurizing the ingredients and the infusion of the flavorings for a later mantecacion of which the final ice cream is obtained, adding to the ice cream seawater. Figure 1 represents an ice cream according to this embodiment.
El helado comprende agua que se encuentra entre otros en la leche entera, y la nata, medios para endulzar, en este caso dextrosa y sacarosa, aroma proporcionado por la piel de limon y la canela en rama, grasas como la nata y la leche entera y en polvo, un emulsionante y estabilizante para helados y agua de mar en un 4,5% v/v, siendo esta ultima una gran potenciadora de sabor y permitiendo apreciar su intensidad desde el primer instante. Las concentraciones de cada uno de los ingredientes que se encuentran en el helado pueden verse en la Tabla 1 que se muestra a continuacion.The ice cream includes water that is found among others in whole milk, and cream, means to sweeten, in this case dextrose and sucrose, aroma provided by the skin of lemon and cinnamon sticks, fats such as cream and whole milk and in powder, an emulsifier and stabilizer for ice cream and sea water in 4.5% v / v, the latter being a great flavor enhancer and allowing to appreciate its intensity from the first moment. The concentrations of each of the ingredients found in the ice cream can be seen in Table 1 shown below.
Tabla 1: concentraciones de los ingredientes del heladoTable 1: concentrations of ice cream ingredients
El agua del helado procede del agua contenida en el agua de mar, la leche entera y en la nata, para aportar asi una mayor cremosidad. Asimismo, el aroma se obtiene, principalmente, de la canela en rama y de la piel de limon.The water in the ice cream comes from the water contained in the seawater, the whole milk and the cream, to provide a greater creaminess. Likewise, the aroma is obtained, mainly, from cinnamon sticks and lemon peel.
A continuacion se muestran otras formas de realizacion de un producto helado 1 comestible segun la invencion que comparten gran parte de las caracteristicas descritas en los parrafos anteriores. Por consiguiente, en adelante solo se describiran los elementos diferenciadores, mientras que para los elementos comunes se hace referencia a la description de la primera forma de realizacion.In the following, other embodiments of an ice-cream product 1 according to the invention which share a large part of the characteristics described in the preceding paragraphs are shown. Accordingly, only the differentiating elements will be described hereinafter, while for the common elements reference is made to the description of the first embodiment.
Segun otra forma de realizacion representada en la Figura 2, el producto helado 1 comestible es un granizado que contiene agua mineral en un porcentaje en peso, sobre el total del peso de dicho producto helado, de 75% al que hay que anadir un 3,5 % de agua de mar. Ademas, el granizado presenta un 21% de azucar y el resto el sabor frutal, tal como el zumo de tres limones.According to another embodiment shown in Figure 2, the edible ice product 1 is a granita containing mineral water in a percentage by weight, on the total weight of said frozen product, of 75% to which a 3 must be added, 5% of sea water. Also, the granita presents 21% of sugar and the rest the fruity flavor, such as the juice of three lemons.
Asimismo, las Figura 3 y 4 representan, respectivamente, un sorbete y un polo, los cuales tienen unas concentraciones y unos ingredientes tales que permiten conseguir la textura y sabores espedficos de cada uno. Por un lado, la mayor parte del agua del sorbete procede de los productos lacteos y/o agua mineral mientras que, por otro lado, la mayor parte del agua del polo procede del agua mineral y el agua de mar.Also, Figures 3 and 4 represent, respectively, a sorbet and a pole, which have concentrations and some ingredients that allow to achieve the specific texture and flavors of each. On the one hand, most of the water in the sorbet comes from dairy products and / or mineral water, while, on the other hand, most of the water in the pole comes from mineral water and seawater.
Son posibles muchas variaciones con respecto a las formas de realization aqu descritas. En particular, pueden preverse diferentes combinaciones de los ingredientes descritos con anterioridad para elaborar productos mas o menos cremosos, solidos como, por ejemplo, una tarda helada, o productos aptos para vegetarianos y/o celiacos. Many variations are possible with respect to the embodiments described herein. In particular, different combinations of the ingredients described above can be envisaged to produce more or less creamy, solid products, such as, for example, a frozen beverage, or products suitable for vegetarians and / or celiacs.
Claims (7)
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| ES201930515U ES1229075Y (en) | 2019-03-29 | 2019-03-29 | EDIBLE ICE CREAM |
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| ES1229075Y ES1229075Y (en) | 2019-07-26 |
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