High pressure freezing of frozen desserts

Details High pressure freezing of frozen desserts High pressure freezing of frozen desserts

A - Human Necessities

23

G

A23G 9/04 (2006.01) A23G 9/32 (2006.01) A23G 9/46 (2006.01) A23L 3/015 (2006.01)

Patent

CA 2650831

A method for preparing a pasteurized frozen dessert comprises the steps of: - mixing unpasteurized ingredients for the frozen dessert, the ingredients comprising water, - cooling the unpressurized mix, - pressurizing the mix together with a gas with a pressure of more than 1000 bar, preferably more than 2000 bar, thus pasteurizing the mix, - cooling the pressurized mix, and - releasing the pressure such that the water crystallizes.

Un procédé de préparation d'un dessert congelé pasteurisé comprend les étapes consistant à : - mélanger des ingrédients non pasteurisés pour le dessert congelé, les ingrédients comprenant de l'eau, - refroidir le mélange non pressurisé, - pressuriser le mélange avec un gaz de pression supérieure à 1 000 bars, de préférence à 2 000 bars, pasteurisant de la sorte le mélange, - refroidir le mélange pressurisé, et ~ relâcher la pression de telle sorte que l'eau se cristallise.

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