ES2369301A1 - Improvements introduced in the patent of invention p 201130179 by "procedure for the preparation of a fried ice cream and product obtained". (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Improvements introduced in the patent of invention p-201130179 by "procedure for the preparation of a fried ice cream and product obtained". In the procedure of p-201130179, a first triple batter of a piece of ice cream is used, first with flour, then with beaten egg and finally with sweetened sponge cake, introducing the piece in oil in a frying pan or fryer where it is kept for a time of the order of 8 seconds, enough to obtain the frying of the wrapping layers of the batter, keeping the piece of ice cream solid. The initial temperature provided for the ice cream was -30º c, and the temperature of the oil in the frying phase was 300º c. According to the invention, the decrease in the initial temperature of the ice cream at a temperature comprised between 20º and 25º c, and the decrease in the temperature of the oil at a temperature comprised between 210º and 240º c, substantially improves the final product. (Machine-translation by Google Translate, not legally binding)

Description

Improvements introduced in the invention patent nº P 201130179 by "Procedure for the preparation of an ice cream fried and product obtained. "

Object of the invention

The present invention relates to a series of improvements introduced in the procedure for the development of a fried ice cream that is the subject of the Invention Patent P 201130179, improvements that specifically affect certain temperature parameters established throughout the process.

Background of the invention

The procedure for developing a fried ice cream that reflects Invention Patent P 201130179, part of a piece of ice cream with any size, configuration, flavor, etc., that at the time of starting the process is at a temperature of the order of -30ºC, part that in the first operational phase is coated in flour, product whose participation obviously depends on the size and degree of adhesion of the ice cream, that is to say that the greater the amount of flour the larger the size of the ice cream and the greater its adherence.

After the flour batter of the piece of ice cream, a new batter process begins, in this case with beaten egg, with respect to which they are valid considerations as specified for flour in terms of quantity of product participating in this second phase of breaded.

The resulting product is subjected to a third batter phase, in this case with sugary and grated sponge cake, of Very small grain size.

The procedure concludes with a frying of the triple-battered piece, by total immersion of the piece of ice cream in oil contained in a pan or fryer and a temperature of the order of 300ºC, being the frying time of approximately 8 seconds, to ensure correct frying of the envelope, that is triple layer of batter, without affecting negatively to the ice cream piece, which will logically remain in solid state, leaving the resulting product, ie ice cream Fried, ready for consumption.

Description of the invention

In the procedure briefly described in the previous paragraph, two thermal parameters participate, one corresponding to the initial temperature of the ice cream, of -30ºC, and another corresponding to the boiling oil temperature, 300 ° C

Well, keeping the components mentioned in the expected proportions, specifically the percentage of egg, flour, cake and ice cream, it has been discovered that a decrease in the value of the said thermal parameters improves substantially the final product

Specifically, the frying is expected to be perform in oil at a temperature between 210º and 240ºC, compared to 300ºC of the previous procedure, while the ice cream must be at a temperature between -20º and -25ºC, compared to 30ºC of the previous procedure.

In this way the temperature reduction initial ice cream allows the frying of it is made also at a lower temperature, with which you get better results, logically without the fusion of the piece of ice cream, keeping the frying time low.

Practical example of realization

Starting initially from an ice cream ball of 25 g, at a temperature of -22 ° C, said piece was battered in flour, adhering approximately one gram of flour. TO then the ice cream ball was battered again, and battered with flour, now with beaten egg, sticking in this case approximately a magnitude of beaten egg between 1 g and 1.5 g, finally the third batter was made by sponge cake powder, adhering approximately 20 g of sponge cake in the new phase, and thus obtaining a caking of the ice cream ball. Then the frying of said was carried out ball with triple layer of batter, for a time of 8 seconds, with the ball totally immersed in oil and with said oil at a temperature of 225 ° C, so that the frying affected fundamentally to the cake, without the oil going to the layers inside, leaving the ice cream battered in optimal conditions of consumption.

Claims (1)

1. Improvements introduced in the Patent of Invention P 201130179 for "Procedure for the preparation of a fried ice cream and product obtained", which is based on a piece of ice cream with any size configuration and flavor, which is subjected to a triple batter phase, a first batter with flour, a second batter with beaten egg and a third batter based on a grated sugar cake of very low granulometry, then frying the piece of ice cream to batter in a fryer or pan, by means of a total immersion in oil and for a time of approximately 8 seconds, characterized in that the procedure starts with the ice cream piece at a temperature between -20º and -25ºC, and concludes with the frying oil at a temperature between 210º and 240ºC.