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Application filed by Univ Nac Del Litoral, Veneto S AfiledCriticalUniv Nac Del Litoral
Priority to ARP110104783ApriorityCriticalpatent/AR083031A1/en
Publication of AR083031A1publicationCriticalpatent/AR083031A1/en
Un helado de leche y crema esencialmente libre de colesterol y un procedimiento para su elaboración.Reivindicación 5: El helado de la reivindicación 1 caracterizado porque comprende materia grasa entre 2 y 12%; proteínas totales entre 2 y 6%; caseínas entre 1 y 5%; proteínas solubles entre el 0,1 y 4%; hidratos de carbono entre el 15 y el 30%; sales entre 0,25 y 1,5%; sólidos totales entre 25 y 40%. Reivindicación 15: Un procedimiento para elaborar el helado de leche y crema de la reivindicación 1 que comprende los siguientes pasos: a) pasteurizar la mezcla base de helado, b) homogeneizar en caliente, c) enfriar en intercambiador de placas a una temperatura de entre 4 y 6ºC, d) agregar las frutas, y/o aditivos necesarios para cada gusto con sus esencias, e) dejar madurar durante un tiempo de unas 24 hs., f) incorporar aire por burbujeo y agitación (amasado), g) llevar a cámara frigorífica a -24ºC.A milk and cream ice cream essentially free of cholesterol and a process for its preparation. Claim 5: The ice cream of claim 1 characterized in that it comprises fat material between 2 and 12%; total proteins between 2 and 6%; caseins between 1 and 5%; soluble proteins between 0.1 and 4%; carbohydrates between 15 and 30%; salts between 0.25 and 1.5%; total solids between 25 and 40%. Claim 15: A process for making the milk and cream ice cream of claim 1 comprising the following steps: a) pasteurizing the ice cream base mixture, b) hot homogenizing, c) cooling in a plate exchanger at a temperature between 4 and 6ºC, d) add the fruits, and / or additives necessary for each taste with its essences, e) let it ripen for a time of about 24 hours., F) incorporate air by bubbling and stirring (kneading), g) bring in a cold room at -24ºC.
ARP110104783A2011-12-192011-12-19
A MILK AND ICE CREAM ESSENTIALLY FREE OF CHOLESTEROL
AR083031A1
(en)
Nutritional formulations such as a yoghurt, cream, cream dessert or frozen dessert, comprising a pea protein isolate, and the use of the formulation as a source of protein.
Method for making a frozen confectionery product comprising: providing a mixture of frozen confection comprising milk proteins, at a pH of 5.6-6.5, heating at 90-140 degrees Celsius for 5 seconds to 30 minutes, homogenize before or after heat treatment, cool and optionally age, freeze while optionally aerating the mixture to an air incorporation of at least 20%, optionally hardening the confectionery product; product of
Method for making an alternative product to cheese that comprises adding edible oil to milk, homogenizing the mixture, pasteurizing, forming the curd and separating the curd and whey; alternative product to cheese; alternative product to ice cream; and use of an edible oil.
Procedure for obtaining a food product substitute from the butter and margarine for use in pastry and pastry and product obtained (Machine-translation by Google Translate, not legally binding)
Frozen product that copies water and 6-14% lechi fat, 4-24% skim milk solids, 2, 6- 8, or% sugar, 0-0.4% sweetener; method to make the frozen product: combine and mix dry and liquid ingredients, stir, pasteurize, homogenize, ripen, drop into cryogenic processor