Cream-based food composition and process for the manufacture...

Details Cream-based food composition and process for the manufacture... Cream-based food composition and process for the manufacture...

A - Human Necessities

23

L

A23L 1/19 (2006.01) A21D 13/08 (2006.01) A23C 9/13 (2006.01) A23C 19/093 (2006.01)

Patent

CA 2295532

Process for the preparation of a cream, in which a mixture containing a milk derivative, 8-30 % of sugars, 10-60 % of fermented dairy product, 0-25 % of sourcream or of dairy cream containing 25-45 % of fatty substance, 0-35 % of texturizing agent, 0-20 % of aromatic product and 0-0.5 % of salt is prepared with stirring, it is heat treated, its temperature is adjusted to 15-40 ~C and molten fatty substance is added to it with stirring, so as to obtain a homogeneous cream. The cream thus obtained can be used in the manufacture of a food composition by depositing it on at least one layer, preferably between two layers, of biscuit.

L'invention concerne un procédé pour la fabrication d'une crème, qui consiste à établir par brassage un mélange comprenant un dérivé du lait, 8 à 30 % de sucres, 10 à 60 % de produit laitier fermenté, 0 à 25 % de crème sure ou de crème du lait qui renferme entre 25 et 45 % de matière grasse, 0 à 35 % d'agent de texture, 0 à 20 % d'aromatisant et 0 à 0,05 % de sel. Ce mélange est thermisé et on ajuste sa température dans une gamme comprise entre 15 et 40· C, avant d'y ajouter de la matière grasse fondue en poursuivant le brassage, de manière à obtenir une crème homogène. La crème résultante peut être utilisée dans la fabrication d'une composition alimentaire, par dépôt sur au moins une couche de biscuit, et de préférence entre deux couches de biscuit.

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