Frozen dairy products and methods of production

Details Frozen dairy products and methods of production Frozen dairy products and methods of production

A - Human Necessities

23

G

A23G 9/32 (2006.01) A23G 9/20 (2006.01)

Patent

CA 2362910

Frozen dairy products are provided that have an overrun of about 200 % and that are soft and scoopable at about 0 ~F to about 5 ~F. The frozen dairy products comprise from about 10 % to about 13 % of milk solids non-fat, from about 4 % to about 16 % of milk fat, from about 5 % to about 10 % of sucrose, from about 2 % to about 8 % of corn syrup having a DE of about 36, from about 4 % to about 12 % of dextrose, from about 0 % to about 1.5 % of starch, and from about 0.2 % to about 1.0 % of stabilizer, with the balance being water. The method of production for the frozen dairy products comprises the steps of heating water to a temperature from about 120 ~F to about 130 ~F, agitating the water, adding to the heated water the sucrose, corn syrup, dextrose, starch, and stabilizer to form a first mixture, agitating the first mixture, adding the milk fat and the milk solids non-fat to the first mixture to form a final mixture, agitating the final mixture, pasteurizing and homogenizing the final mixture, aerating the final mixture to an overrun of about 200 %, extruding and packaging the final mixture, and hardening the final mixture at about -30 ~F.

La présente invention concerne des produits laitiers congelés présentant un foisonnement de 200 %, et qui sont mous et faciles à prendre à la cuiller de 0 ·F environ à 5 ·F environ. Ces produits comprennent de 10 % environ à 13 % environ de lait écrémé solide, de 4 % environ à 16 % environ de matière grasse laitière, de 5 % environ à 10 % environ de sucre, de 2 % environ à 8 % environ de sirop de glucose de DE d'environ 36, de 4 % environ à 12 % environ de dextrose, de 0 % environ à 1,5 % environ d'amidon, et de 0,2 % environ à 1,0 % environ de stabilisant, le solde étant de l'eau. Le procédé de production consiste à chauffer l'eau à une température comprise entre 120 ·F environ et 130 ·F environ, à agiter l'eau, à ajouter à l'eau chaude le sucre, le sirop de glucose, le dextrose, l'amidon et le stabilisant afin de former un premier mélange, à agiter le premier mélange, à ajouter la matière grasse laitière et le lait écrémé solide au premier mélange afin de former un mélange final, à agiter ce mélange final, à le pasteuriser et à l'homogénéiser, à l'aérer jusqu'à obtenir un foisonnement de 200 % environ, à l'extruder et l'emballer, et à durcir ce mélange final en le portant à -30 ·F environ.

Affiliated with

Also associated with

Rating

Frozen dairy products and methods of production does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Frozen dairy products and methods of production, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Frozen dairy products and methods of production will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-2056028