ES2326066A1 - Edible ice cream and manufacturing procedure of the same (Machine-translation by Google Translate, not legally binding) - Google Patents
Edible ice cream and manufacturing procedure of the same (Machine-translation by Google Translate, not legally binding) Download PDFInfo
- Publication number
- ES2326066A1 ES2326066A1 ES200800875A ES200800875A ES2326066A1 ES 2326066 A1 ES2326066 A1 ES 2326066A1 ES 200800875 A ES200800875 A ES 200800875A ES 200800875 A ES200800875 A ES 200800875A ES 2326066 A1 ES2326066 A1 ES 2326066A1
- Authority
- ES
- Spain
- Prior art keywords
- mixture
- ice cream
- maltitol
- milk
- edible ice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 239000000845 maltitol Substances 0.000 claims abstract description 14
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 14
- 235000010449 maltitol Nutrition 0.000 claims abstract description 14
- 229940035436 maltitol Drugs 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 12
- 239000008267 milk Substances 0.000 claims abstract description 12
- 210000004080 milk Anatomy 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 11
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 11
- 239000011707 mineral Substances 0.000 claims abstract description 11
- 235000013343 vitamin Nutrition 0.000 claims abstract description 11
- 229940088594 vitamin Drugs 0.000 claims abstract description 11
- 229930003231 vitamin Natural products 0.000 claims abstract description 11
- 239000011782 vitamin Substances 0.000 claims abstract description 11
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 9
- 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 claims abstract description 9
- 108010059881 Lactase Proteins 0.000 claims abstract description 9
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 229940116108 lactase Drugs 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 230000035800 maturation Effects 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 3
- 235000001014 amino acid Nutrition 0.000 claims description 6
- 235000010755 mineral Nutrition 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 4
- 239000000686 essence Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products 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 claims description 3
- 239000000975 dye Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 244000240602 cacao Species 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 235000015145 nougat Nutrition 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 238000012423 maintenance Methods 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 abstract description 4
- 235000001727 glucose Nutrition 0.000 abstract 3
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 description 2
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
Description
Helado comestible y procedimiento de fabricación del mismo.Edible ice cream and manufacturing procedure of the same.
La presente invención se refiere a un helado comestible que además de utilizar leche, agua, estabilizante, así como esencias y colorantes, a la mezcla se le añaden lactasa, glucosa y maltitol, en unas proporciones adecuadas para obtener un helado muy bajo en grasa, así como aminoácidos, vitaminas y minerales, que lo hacen especialmente adecuado para las necesidades específicas de los deportistas.The present invention relates to an ice cream edible that in addition to using milk, water, stabilizer, as well as essences and colorants, lactase is added to the mixture, glucose and maltitol, in adequate proportions to obtain a Very low fat ice cream, as well as amino acids, vitamins and minerals, which make it especially suitable for the needs specific to athletes.
El helado no obstante, es igualmente idóneo para su consumo por parte de animales, tales como gatos y perros.The ice cream, however, is equally suitable for its consumption by animals, such as cats and dogs.
Actualmente son numerosos y muy diversos los tipos de helados para consumo tanto humano como animal, que utilizan multitud de ingredientes, en unas condiciones u otras, para conseguir sabores, texturas, etc. de muy diversa índole.Currently there are numerous and very diverse types of ice cream for both human and animal consumption, which use a multitude of ingredients, in some conditions or others, to get flavors, textures, etc. of a very diverse nature.
Sin embargo, el solicitante no tiene conocimiento de la existencia de helados especialmente concebidos para deportistas.However, the applicant does not have knowledge of the existence of specially designed ice cream for athletes.
El helado que se preconiza presenta la particularidad de incluir como ingredientes principales: leche en un porcentaje entre el 12 y el 16%, glucosa en un porcentaje entre el 12 y el 16%, maltitol en un porcentaje entre el 10 y el 12%, agua en un porcentaje entre el 50 y el 60%, estabilizante en un porcentaje entre el 0,8 y 1,2%, aminoácidos en un porcentaje comprendido entre el 0,8 y el 1,2%, vitaminas, en un porcentaje comprendido entre el 0,4 y el 0,6%, minerales, en un porcentaje comprendido entre el 0,4 y el 0,6% y lactasa en un porcentaje entre el 1,8 al 2,2%.The recommended ice cream presents the particularity of including as main ingredients: milk in a percentage between 12 and 16%, glucose in a percentage between 12 and 16%, maltitol in a percentage between 10 and 12%, water in a percentage between 50 and 60%, stabilizing in a percentage between 0.8 and 1.2%, amino acids in a percentage comprised between 0.8 and 1.2%, vitamins, in a percentage between 0.4 and 0.6%, minerals, in a percentage between 0.4 and 0.6% and lactase in a percentage between 1.8 to 2.2%.
Estos componentes debidamente mezclados en unas condiciones especificas que a continuación se expondrán, permiten obtener un helado muy bajo en lactosa, alto en proteínas, aminoácidos, vitaminas y minerales, que resulta de especial interés para su consumo por parte de deportistas, si bien es adecuado para todo tipo de personas.These components properly mixed in some specific conditions that will be exposed below allow get a very low lactose, high protein ice cream, amino acids, vitamins and minerals, which is of special interest for consumption by athletes, although it is suitable for all kind of people.
El procedimiento de fabricación del helado comestible incluye las siguientes fases operativas:The ice cream manufacturing process Edible includes the following operational phases:
1.- Se mezcla el estabilizante-emulsionante con una cantidad equivalente de maltitol y se reserva para su posterior adición a la mezcla.1.- Mix the stabilizer-emulsifier with an amount equivalent of maltitol and is reserved for further addition to the mixture.
2.- Se mezcla leche en polvo con la cantidad de agua suficiente para reconstituir la leche, vertiéndose sobre un pasterizador e iniciándose un calentamiento para conseguir la pasterización.2.- Powdered milk is mixed with the amount of enough water to reconstitute the milk, pouring on a pasteurizer and starting a warm up to get the pasteurization
3.- Se adiciona lactasa a una temperatura de 30ºC y se mantiene a dicha temperatura durante un periodo de cuatro horas.3.- Lactase is added at a temperature of 30 ° C and is maintained at that temperature for a period of four hours.
4.- Se continúa la pasteurización aumentando la temperatura hasta alcanzar los 40ºC.4.- Pasteurization is continued increasing the temperature to reach 40 ° C.
5.- Una vez que la mezcla alcanza la temperatura de 40º, se adiciona la glucosa y el maltitol.5.- Once the mixture reaches the temperature 40º, glucose and maltitol are added.
6.- A la mezcla se le añade estabilizante-emulsionante con maltitol.6.- The mixture is added stabilizer-emulsifier with maltitol.
7.- Se adiciona fruta, cacao, turrón, etc. para proporcionar el sabor característico para cada tipo de helado a obtener.7.- Fruit, cocoa, nougat, etc. are added. for provide the characteristic flavor for each type of ice cream to obtain.
8.- Se calienta la mezcla hasta alcanzar los 80ºC, manteniéndose a esta temperatura durante 30 minutos.8.- The mixture is heated until reaching 80 ° C, staying at this temperature for 30 minutes.
9.- Posteriormente se enfría la mezcla rápidamente hasta los 4ºC, pudiendo ser realizado dicho enfriamiento mediante un intercambiador de placas o sistema equivalente.9.- Subsequently the mixture is cooled quickly up to 4 ° C, which can be done cooling by a plate or system exchanger equivalent.
10.- Homogeneización optativa de la mezcla.10.- Optional homogenization of the mixture.
11.- Seguidamente se adicionan los complejos de aminoácidos, vitaminas y minerales.11.- Next, the complexes of amino acids, vitamins and minerals.
12.- Opcionalmente se adicionan zumos, esencias y colorantes, en caso de ser necesarios.12.- Optionally juices, essences are added and dyes, if necessary.
13.- La mezcla se deja madurar a 4ºC durante un periodo de tiempo de al menos 12 horas.13.- The mixture is allowed to ripen at 4 ° C for a time period of at least 12 hours.
14.- La mezcla, tras dicho periodo de tiempo en maduración, se congela hasta alcanzar la dureza y textura deseada.14.- The mixture, after said period of time in maturation, freezes until hardness and texture are reached desired.
15.- Se envasa el producto obtenido.15.- The product obtained is packaged.
16.- Opcionalmente se endurece el producto en túneles o cámaras de congelación profunda.16.- Optionally the product hardens in tunnels or deep freezing chambers.
17.- Se almacena el producto en cámara congeladora a -18ºC, como mínimo, hasta su comercialización.17.- The product is stored in a chamber freezer at -18ºC, at least, until commercialization.
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Ejemplo de realizaciónExample of realization
Para 100 g. de mezcla se utilizan las siguientes cantidades de ingredientes:For 100g Mixing the following are used quantities of ingredients:
- 14 gramos de leche (26% MG).- 14 grams of milk (26% MG).
- 14 gramos de glucosa (jarabe).- 14 grams of glucose (syrup).
- 11 gramos de maltitol.- 11 grams of maltitol.
- 56 gramos de agua.- 56 grams of water.
- 1 gramo de estabilizante.- 1 gram of stabilizer.
- 1 gramo de aminoácidos.- 1 gram of amino acids.
- 0,5 gramos de vitaminas.- 0.5 grams of vitamins.
- 0,5 gramos de minerales.- 0.5 grams of minerals.
- 2 gramos de lactasa.- 2 grams of lactase.
Esta mezcla de ingredientes en las condiciones referidas con anterioridad permiten obtener 100 gr de helado sin azúcar y muy bajo en lactosa, de manera que con los ingredientes opcionales tales como frutas, esencias, colorantes, etc. se conseguirá el sabor y características propias del helado, resultando especialmente idóneo para su consumo por parte de deportistas, así como de animales.This mixture of ingredients in the conditions referred to above allow to obtain 100 gr of ice cream without sugar and very low lactose, so that with the ingredients optional such as fruits, essences, dyes, etc. be will get the flavor and characteristics of ice cream, being especially suitable for consumption by athletes, as well as animals.
Claims (6)
- --
- Mezclado del estabilizante-emulsionante con una cantidad equivalente de maltitol, para su posterior adición a la mezcla.Mixed stabilizer-emulsifier with an amount equivalent of maltitol, for later addition to the mixture.
- --
- Mezclado de leche en polvo con agua hasta reconstituir la leche.Mixed milk powder with water until reconstituting the milk.
- --
- Vertido de la leche obtenida con polvo y el agua sobre un pasterizador, en el que tiene lugar el calentamiento del componente.Pouring of the milk obtained with powder and the water on a pasteurizer, in which the component heating.
- --
- Adición a la mezcla de la leche de lactasa a una temperatura de 30ºC y reposar durante un periodo del orden de 4 horas.Addition to the milk mixture of lactase at a temperature of 30 ° C and stand for a period of 4 hours order.
- --
- Adición a la mezcla anterior de glucosa y maltitol a una temperatura de 40ºC.Addition to the previous glucose mixture and maltitol at a temperature of 40 ° C.
- --
- Adición a la mezcla el estabilizante-emulsionante con maltitol.Addition to the mixture on stabilizer-emulsifier with maltitol.
- --
- Adición de fruta, cacao, turrón u otro producto que proporcionará el sabor característico para cada tipo de helado.Adding fruit, cocoa, nougat or other product that will provide the characteristic flavor for each type of ice cream.
- --
- Calentamiento de la mezcla hasta alcanzar los 80ºC.Mix heating up reach 80 ° C.
- --
- Mantenimiento de la mezcla a los 80ºC durante un periodo de tiempo de 30 minutos.Maintenance of the mixture at 80ºC for a period of 30 minutes.
- --
- Enfriado rápido de la mezcla hasta los 4ºC.Rapid cooling of the mixture until 4 ° C.
- --
- Adición de los complejos de aminoácidos, vitaminas y minerales.Addition of amino acid complexes, vitamins and minerals.
- --
- Madurado de la mezcla a 4ºC durante, al menos, 12 horas.Maturation of the mixture at 4 ° C for at less, 12 hours.
- --
- Congelación de la mezcla hasta alcanzar la dureza y textura deseadas.Freezing the mixture until reaching the desired hardness and texture.
- --
- Envasado del producto en un envase adecuado.Product packaging in a container suitable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200800875A ES2326066B1 (en) | 2008-03-28 | 2008-03-28 | EDIBLE ICE CREAM AND MANUFACTURING PROCEDURE OF THE SAME. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200800875A ES2326066B1 (en) | 2008-03-28 | 2008-03-28 | EDIBLE ICE CREAM AND MANUFACTURING PROCEDURE OF THE SAME. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2326066A1 true ES2326066A1 (en) | 2009-09-29 |
| ES2326066B1 ES2326066B1 (en) | 2010-06-07 |
Family
ID=41065933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200800875A Expired - Fee Related ES2326066B1 (en) | 2008-03-28 | 2008-03-28 | EDIBLE ICE CREAM AND MANUFACTURING PROCEDURE OF THE SAME. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2326066B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015186151A1 (en) * | 2014-06-03 | 2015-12-10 | Ciampini Di G. Ciampini E C. Snc | Confectionery product suitable for lactose intolerant persons |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4333953A (en) * | 1979-11-12 | 1982-06-08 | Kirk Chemicals | Creamy milk ice cream and process for the production thereof |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| WO1999036509A1 (en) * | 1998-01-13 | 1999-07-22 | Monte Woodrow C | Ice cream containing a lactose enzyme composition and method |
-
2008
- 2008-03-28 ES ES200800875A patent/ES2326066B1/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4333953A (en) * | 1979-11-12 | 1982-06-08 | Kirk Chemicals | Creamy milk ice cream and process for the production thereof |
| US4959227A (en) * | 1987-02-17 | 1990-09-25 | Amer Moh S | High dietary fiber low lactose liquid food and a method of producing same |
| WO1999036509A1 (en) * | 1998-01-13 | 1999-07-22 | Monte Woodrow C | Ice cream containing a lactose enzyme composition and method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015186151A1 (en) * | 2014-06-03 | 2015-12-10 | Ciampini Di G. Ciampini E C. Snc | Confectionery product suitable for lactose intolerant persons |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2326066B1 (en) | 2010-06-07 |
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