A - Human Necessities – 23 – G
Patent
A - Human Necessities
23
G
A23G 9/04 (2006.01) A23G 9/32 (2006.01) A23G 9/36 (2006.01) A23G 9/40 (2006.01) A23C 9/12 (2006.01)
Patent
CA 2646358
The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing an industrial milk composition comprising from 6 to 45% by weight of dry matter and fermented or nonfermented milk, the said composition not comprising both yoghurt and a fruit puree and/or juice, in order to obtain a frozen composition; (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -300C, (c) placing the said frozen composition in a device equipped with grinding means and optionally aerating means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.
La présente invention concerne un processus pour la fabrication d'un dessert congelé, comprenant les phases successives consistant à : (a) congéler une composition de lait industriel comprenant de 6 à 45% en poids de matière sèche et de lait fermenté ou non fermenté, ladite composition ne comprenant pas à la fois du yaourt et une purée de fruit et/ou du jus de fruit, afin d'obtenir une composition congelée ; (b) éventuellement porter ladite composition congelée à une température de base allant de -15 à -25°C ou de -15 à -30°C, (c) disposer ladite composition congelée dans un dispositif équipé de moyens de broyage et éventuellement de moyens d'aération, et (d) texturer ladite composition congelée à l'aide desdits moyens de broyage et éventuellement desdits moyens d'aération. L'invention concerne également le dessert congelé ainsi obtenu.
Philippe Jean-Marc
Rabault Jean-Luc
Compagnie Gervais Danone
Goudreau Gage Dubuc
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