TH48179A - Ice Dessert - Google Patents

Abstract

DC60 (15/09/43) Ice cream consists of antifreeze proteins, stabilizers, and not less than 0.1% by weight of protein-based aerators obtained by a manufacturing process involving the aeration of the icy dessert with aeration gases containing at least 50% by volume of dissolved gases such as carbon dioxide, nitrous oxide, and a mixture of these gases.

Claims (18)

1. Ice cream contains antifreeze proteins, stabilizers, and not less than 0.1% by weight of protein-based aerators obtained by a process involving the aeration of the ice cream with aerating gases, which constitute at least 50% by volume of dissolved gas, chosen from a group consisting of carbon dioxide, nitrous oxide, and mixtures of these gases. 2. Ice cream pursuant to claim clause 1 shall contain at least 70% by volume of aerated gas, preferably 100% by volume of dissolved gas. 3. Ice cream under claim 1 or 2 where the ice cream contains at least 30% ice by volume, preferably at least 40% by volume, and most preferably at least 50% by volume, on a date of -18°C. 4. Ice cream as per claim 1 containing at least 0.1% by weight of a stabilizer. 5. Ice cream under claim 1 containing aerating agent in an amount from 0.1 to 0.5% by weight, with the most common being from 0.15 to 0.4% by weight, and even more popularly from 0.15 to 0.25% by weight. 6. Ice cream under claim 1 must contain at least 0.0005% by weight of antifreeze protein, preferably at least 0.0025% by weight. 7. Ice cream according to claim 1, selecting an antifreeze protein so that the vertical and transverse ratio is greater than 1.9 to crystal, with the preferred range being 1.9 to 3.0, less popular being 2.0 to 2.9, and the most popular being 2.1 to 2.8. 8. Ice cream pursuant to claim 1, where the antifreeze protein is of type III HPLC 12 of fish. 9. Ice cream under claim number 1 where (Delta) modulus/initial modulus is greater than or equal to 0.4 and/or (Delta) strength/initial strength is greater than or equal to 0.7, provided that when (Delta) modulus/initial modulus is less than or equal to 6.0, (Delta) modulus is greater than or equal to 90 MPa and/or when (Delta) strength/initial strength is less than or equal to 2.0, (Delta) strength is greater than or equal to 0.2 MPa. 10. Ice cream pursuant to claim clause 9, where (Delta) modulus/initial modulus is greater than or equal to 1.0, provided that when (Delta) modulus/initial modulus is less than or equal to 6.0, (Delta) modulus is greater than or equal to 100 Mpa. 11. Ice cream under claim number 9 (Delta) Strength/Initial Strength ≥ 0.9, Popularity ≥ 1.5 12. The process for preparing ice cream consists of an antifreeze protein which is made up of the following steps: (i) aeration of the ice cream mixture with aerating gas which contains at least approximately 50% by volume of water; (ii) freezing in a freezer for a time of 2.5 to 10 minutes; and (iii) two-stage freezing. 13. The production process pursuant to claim clause 12 shall involve the aeration gas containing at least 70% by volume of dissolved gas, preferably 100% by volume. 14. The manufacturing process under claim 12 involves a two-step solidification process which is performed by (1) reducing the product temperature to at least -20°C for 2 hours followed by (2) maintaining the product at -18°C or lower until the product density is stable. 15. The manufacturing process under claim number 12 where the freezing time is 3 to 9 minutes. 16. The manufacturing process under claim 12 in which the aeration step (i) takes place either in the freezer used for step (ii) or in the aerator before the ice cream mixture is introduced into the freezer. 17. The manufacturing process under claim 16, where the freezer is an ice cream freezer. 18. The manufacturing process under claim 12 involves the selection of water-soluble gases from carbon dioxide, nitrous oxide, and mixtures of these gases.