CS225154B1 - Mixture for manufacture of ice creams - Google Patents
Mixture for manufacture of ice creams Download PDFInfo
- Publication number
- CS225154B1 CS225154B1 CS216980A CS216980A CS225154B1 CS 225154 B1 CS225154 B1 CS 225154B1 CS 216980 A CS216980 A CS 216980A CS 216980 A CS216980 A CS 216980A CS 225154 B1 CS225154 B1 CS 225154B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- mixture
- milk
- fat
- content
- manufacture
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims description 18
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000015243 ice cream Nutrition 0.000 title 1
- 239000006071 cream Substances 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 150000008163 sugars Chemical class 0.000 claims description 5
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 235000013861 fat-free Nutrition 0.000 claims description 4
- 235000021243 milk fat Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 150000002772 monosaccharides Chemical class 0.000 claims description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Chemical compound OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 239000005454 flavour additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
Vynález sa týká zmesi pre výrobu mrazených smotanových krémov.The invention relates to a composition for the production of frozen cream creams.
Zmesi pre výrobu mrazených smotanových krémov sa pripravujú z mliečnych surovin, cukrov, stabilizátorov, emulgátorov a ochucujúcich a aromatizujúcich přídavných látok. V súčasnosti sa tieto suroviny aplikujú v takých množstvách, aby sa dodržal vopred určený obsah tuku a obsah celkovej sušiny vo výrobku. Vyšší obsah mliečneho tuku vo výrobku je povodcom plnšej chuti a voně, hladšej textury, dobrého korpusu a menej chladivého pocitu při konzumácii. Nevýhodou vyššieho obsahu tuku je redukcia nášlahu a vyššia energetická hodnota výrobkov. Obsah celkovej sušiny v zmesi je tiež významný pre texturu a korpus výrobku, ako i pre nutritívnu hodnotu. Nadbytok obsahu celkovej sušiny je příčinou zhoršeného (ťažkého, mazlavého, alebo pastovitéhoj korpusu. Obsah celkovej sušiny sa dodnes u nás považuje za identifikačný znak kvality zmesi pre mrazené smotanové krémy. Keďže sušina zahrňuje cukry a rožne aditivně látky, pre kvalitu finálneho výrobku je nevyhnutné dodržať najma vhodný podiel jednotlivých zložiek celkovej sušiny v zmesi. Z tohoto híadiska je jej najvýznamnejšou zložkou mliečna netuková sušina, ktorá obsahuje mliečne bielkoviny, mliečny cukor a anorganické zložky, a ktorá významné vplýva na velkost vytvořených radových kryštálov a zapracovaných vzduchových častíc, teda na celkový charakter výrobku. Na konzistenciu, nášiah a teplotu mrazenia zmesi vplývajú i sladidlá, pričom monosacharidy znižujú teplotu zmrazovania vo vačšej miere ako disacharidy. Z dalších látok významné vplývajú na fyzikálnu strukturu výrobkov najmá stabilizátory a emulgátory, ktoré sa však na obsahu zložiek z vyššie uvedeného híadiska podieíajú len minimálně. Podiel každej zložky zmesi vplýva na kvalitu výrobkov, napriek tomu sa u nás zmesi pre výrobu mrazených smotanových krémov pripravujú bez ohladu na přesný podiel dielčích zložiek. V důsledku toho dochádza pri technologickom spracovaní zmesi k niektorým nežiadúcim javom (napr. nedostatočné zmrazenie, nízký nášiah zmesi a pod.], čo si vyžaduje dodatočnú úpravu zloženia zmesi.Compositions for making frozen cream creams are prepared from dairy raw materials, sugars, stabilizers, emulsifiers and flavoring and flavoring additives. At present, these raw materials are applied in quantities to maintain the predetermined fat content and total dry matter content of the product. The higher milk fat content in the product is the cause of a fuller taste and smell, a smoother texture, a good body and a less cool feeling when consumed. The disadvantage of the higher fat content is the reduction of the tread and higher energy value of the products. The total dry matter content of the mixture is also important for the texture and body of the product as well as for the nutritional value. Excess content of total dry matter is the cause of deteriorated (heavy, gooey or pasty corpus. The content of total dry matter is still considered to be an identifier of the quality of the mixture for frozen cream creams. Since the dry matter includes sugars and spice additives, In this respect, the most important component is milk non-fat solids, which contain milk proteins, milk sugar and inorganic components, and which have a significant effect on the size of the formed crystals and the incorporated air particles, thus the overall nature The consistency, weight and freezing temperature of the mixture are also influenced by sweeteners, while monosaccharides lower the freezing temperature to a greater extent than disaccharides. which, however, only minimally contribute to the content of the ingredients from the above point of view. The proportion of each component of the mixture affects the quality of the products; nevertheless, in our country the mixtures for the production of frozen cream creams are prepared irrespective of the exact proportion of the individual components. As a result, some undesirable effects (e.g., insufficient freezing, low weight of the mixture, etc.) occur during the technological processing of the mixture, requiring additional adjustment of the composition of the mixture.
Podstatou vynálezu je zmes pre výrobu mrazených smotanových krémov pozostávajúca z mliečneho tuku, 10 až 20 % hmot. netukovej mliečnej sušiny a 13 až 16 % hmot. cukrov, vztahované na zmes, pričom obsah monosacharidov je v rozmedzí do 25 θ/ο hmot., vztažené na obsah cukrov.The present invention provides a composition for the production of frozen cream cream consisting of milk fat, 10 to 20 wt. % non-fat milk solids and 13 to 16 wt. of sugars, based on the mixture, the content of monosaccharides being in the range up to 25 θ / ο by weight, based on the sugar content.
Přednostou vynálezu je optimalizácia vel'225154 ktíšti vžftífcníitých láflSvýČh^fer^táJbv á ifikořporovánýčn vzduchových částifi góčas Výroby mražéhéhó smotanového krému zo zmesi. Uplatnenie predmetú vynálezu standardizuje kvalitu iirifii&ýbfl VýrtífóKbV á zvýšuje ich stabilitu pri menších výkyvoch teplot pdčáš traiišjjortu a skladovania. Přiklaď 1It is an advantage of the invention to optimize the size of the cross-sections of the multi-layered crucibles as well as the airborne particles being produced at the time of making the frozen cream from the mixture. The application of the present invention standardizes the quality of the irradiation and enhances their stability at minor temperature fluctuations during storage and storage. Example 1
Východisková zrhes pre výrobu mrazených smotanových krémov s obsahom tuku 7 °/o hmotnostných:Starting point for the production of frozen cream creams with a fat content of 7% / weight:
smotana s obsahoih tuku 33 % hm. 177 kg mlieko s obsahom. tuku 2 i% hm. 618 kg sušené odstředěné mlieko 43 kg cukor 120 kg glukózový sirup 40 kg kavit 5 kg arovfintíofi 0,3 kg emulgátor 2 kg stabilizátor 2 kg spolu 1000,3 kgcream with a fat content of 33% wt. 177 kg milk containing. fat 2 i% wt. 618 kg skimmed milk powder 43 kg sugar 120 kg glucose syrup 40 kg kavit 5 kg arovfintíofi 0,3 kg emulsifier 2 kg stabilizer 2 kg total 1000,3 kg
Příklad 2Example 2
Východisková zmeá pre výfobU mrazeného smotanového krému s obsahom tuku 12 % hmotnostných:Initial mixture for the production of frozen cream with a fat content of 12% by weight:
smotana s obsahom tuku 33 θ/ο hm. 332 kg mlieko s obsahám tuku 2 fl/o hm. 461 kg sušené odstředěné mlieko 43 kg cukor 120 kg glukóza 40 kg arovanilon 0,3 kg emulgátor 2 kg stabilizátor 2 kg spolu 1000,3 kgcream with a fat content of 33 θ / ο wt. 332 kg milk with a fat content of 2 fl / o wt. 461 kg skimmed milk powder 43 kg sugar 120 kg glucose 40 kg arovanilone 0.3 kg emulsifier 2 kg stabilizer 2 kg total 1000.3 kg
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS216980A CS225154B1 (en) | 1980-03-28 | 1980-03-28 | Mixture for manufacture of ice creams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS216980A CS225154B1 (en) | 1980-03-28 | 1980-03-28 | Mixture for manufacture of ice creams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS225154B1 true CS225154B1 (en) | 1984-02-13 |
Family
ID=5358035
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS216980A CS225154B1 (en) | 1980-03-28 | 1980-03-28 | Mixture for manufacture of ice creams |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS225154B1 (en) |
-
1980
- 1980-03-28 CS CS216980A patent/CS225154B1/en unknown
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