PL417981A1 - Ice-cream mix for making ice-cream and method for making ice-cream from that mix - Google Patents
Ice-cream mix for making ice-cream and method for making ice-cream from that mixInfo
- Publication number
- PL417981A1 PL417981A1 PL417981A PL41798116A PL417981A1 PL 417981 A1 PL417981 A1 PL 417981A1 PL 417981 A PL417981 A PL 417981A PL 41798116 A PL41798116 A PL 41798116A PL 417981 A1 PL417981 A1 PL 417981A1
- Authority
- PL
- Poland
- Prior art keywords
- weight
- amount
- cream
- ice cream
- mix
- Prior art date
Links
- 235000015243 ice cream Nutrition 0.000 title abstract 8
- 239000000203 mixture Substances 0.000 title abstract 7
- 238000000034 method Methods 0.000 title abstract 2
- 238000002360 preparation method Methods 0.000 abstract 3
- 108060008539 Transglutaminase Proteins 0.000 abstract 2
- 108010033929 calcium caseinate Proteins 0.000 abstract 2
- 235000019197 fats Nutrition 0.000 abstract 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 238000009928 pasteurization Methods 0.000 abstract 2
- 102000003601 transglutaminase Human genes 0.000 abstract 2
- 235000013162 Cocos nucifera Nutrition 0.000 abstract 1
- 244000060011 Cocos nucifera Species 0.000 abstract 1
- 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 abstract 1
- 239000005862 Whey Substances 0.000 abstract 1
- 102000007544 Whey Proteins Human genes 0.000 abstract 1
- 108010046377 Whey Proteins Proteins 0.000 abstract 1
- 238000005273 aeration Methods 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 239000000975 dye Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 230000005070 ripening Effects 0.000 abstract 1
- 235000020183 skimmed milk Nutrition 0.000 abstract 1
- 239000003381 stabilizer Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
Przedmiotem zgłoszenia jest mieszanka lodowa do wytwarzania lodów, która składa się z cukru w ilości od 5% do 15% wagowych, syropu glukozowego, w ilości od 4% do 10% wagowych, tłuszczu kokosowego lub tłuszczu palmowego lub masła w ilości od 4% do 12% wagowych, śmietanki w ilości od 5% do 30% wagowych, odtłuszczonego mleka w proszku od 5% do 15% wagowych, serwatki w ilości od 2% do 10% wagowych, barwników i aromatów w ilości od 0,05% do 0,5% wagowych, stabilizatora w ilości od 0,3% do 0,7% wagowych, kazeinianu wapnia w ilości od 2% do 10% wagowych, preparatu transglutaminazy w ilości od 0,1% do 5% wagowych oraz wody w uzupełnieniu do 100% wagowych całkowitej masy mieszanki. Zgłoszenie zawiera też sposób wytwarzania lodów polegający na przygotowaniu mieszanki lodowej, którą to mieszankę w kolejnych etapach poddaje się pasteryzacji, homogenizacji, po której dodaje się preparat transglutaminazy, dojrzewaniu, a otrzymaną mieszankę lodową zamraża się w temperaturze od -4,5°C do -5,5° z jednoczesnym napowietrzaniem i na koniec dozuje się do opakowań. Przed procesem pasteryzacji prowadzi się wstępny etap, w którym kazeinian wapnia miesza się z cukrem, w proporcji od 1 :1 do 2.The subject of the application is an ice cream mix for the production of ice cream, which consists of sugar in an amount of 5% to 15% by weight, glucose syrup in an amount of 4% to 10% by weight, coconut fat or palm fat or butter in an amount of 4% to 12% by weight, cream from 5% to 30% by weight, skimmed milk powder from 5% to 15% by weight, whey from 2% to 10% by weight, dyes and flavors from 0.05% to 0 , 5% by weight, stabilizer in an amount from 0.3% to 0.7% by weight, calcium caseinate in an amount from 2% to 10% by weight, a transglutaminase preparation in an amount from 0.1% to 5% by weight and water in addition to 100% by weight of the total weight of the mixture. The application also contains a method of making ice cream consisting in the preparation of an ice cream mix, which mixture is subjected to pasteurization, homogenization in subsequent stages, followed by the addition of a transglutaminase preparation, ripening, and the obtained ice cream mixture is frozen at a temperature from -4.5 ° C to - 5.5 ° with simultaneous aeration and finally dosed into the packaging. Before the pasteurization process, a preliminary stage is carried out in which calcium caseinate is mixed with sugar in a ratio of 1: 1 to 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417981A PL232533B1 (en) | 2016-07-15 | 2016-07-15 | Ice-cream mix for making ice-cream and method for making ice-cream from that mix |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL417981A PL232533B1 (en) | 2016-07-15 | 2016-07-15 | Ice-cream mix for making ice-cream and method for making ice-cream from that mix |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PL417981A1 true PL417981A1 (en) | 2018-01-29 |
| PL232533B1 PL232533B1 (en) | 2019-06-28 |
Family
ID=61006877
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL417981A PL232533B1 (en) | 2016-07-15 | 2016-07-15 | Ice-cream mix for making ice-cream and method for making ice-cream from that mix |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL232533B1 (en) |
-
2016
- 2016-07-15 PL PL417981A patent/PL232533B1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PL232533B1 (en) | 2019-06-28 |
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