Non-dairy, non-soy food product and methods of making

Details Non-dairy, non-soy food product and methods of making Non-dairy, non-soy food product and methods of making

A - Human Necessities

23

L

A23L 1/36 (2006.01) A23G 3/00 (2006.01) A23G 3/48 (2006.01) A23G 9/32 (2006.01) A23G 9/42 (2006.01) A23J 3/00 (2006.01)

Patent

CA 2598287

A food product or composition has from about 23 % to about 42 % by weight of at least one of the group consisting of almonds and cashews, wherein the almonds and/or cashews have been finely ground, from about 27 % to about 65 % by weight of a liquefying agent capable of forming a cream when combined with the almonds and/or cashews, from about 10 % to about 19 % by weight of a sweetening agent, and from about 0.0003 % to about 0.0005 % by weight of salt. The composition is made by grinding from about 23 % to about 42 % by weight of at least one of the group consisting of almonds and cashews, and adding from about 27 % to about 65 % by weight of a liquefying agent to form a cream. To this cream is added from about 10 % to about 19 % by weight of a sweetening agent, and from about 0.0003 % to about 0.0006 % by weight of salt, to form a mixture, which may then be frozen.

L'invention concerne un produit ou une composition alimentaire qui contient approximativement de 23 % à 42 % en poids d'au moins un des groupes constitués par les amandes et les cajous, ces amandes et/ou cajous ayant été préalablement finement broyés, approximativement de 27 % à 65 % en poids d'un agent liquéfiant capable de former une crème lorsqu'il est combiné aux amandes et/ou aux cajous, approximativement de 10 % à 19 % en poids d'un agent édulcorant, et approximativement de 0,0003 % à 0,0005 % en poids de sel. On prépare cette composition en broyant approximativement de 23 % à 42 % en poids d'au moins un des groupes constitués par les amandes et les cajous, et en ajoutant de approximativement 27 % à 65 % en poids d'un agent liquéfiant pour former une crème. A cette crème en ajoute approximativement de 10 % à 19 % en poids d'un agent édulcorant, et approximativement de 0,0003 % à 0,0006 % en poids de sel, de façon à former un mélange qui peut ensuite être congelé.

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