FR2387605A2 - Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant - Google Patents

Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant

Info

Publication number
FR2387605A2
FR2387605A2 FR7711616A FR7711616A FR2387605A2 FR 2387605 A2 FR2387605 A2 FR 2387605A2 FR 7711616 A FR7711616 A FR 7711616A FR 7711616 A FR7711616 A FR 7711616A FR 2387605 A2 FR2387605 A2 FR 2387605A2
Authority
FR
France
Prior art keywords
fatty materials
saccharose
ice cream
gelling
prepn
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
Application number
FR7711616A
Other languages
English (en)
Other versions
FR2387605B2 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
DAVENAT BERNARD
Original Assignee
DAVENAT BERNARD
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by DAVENAT BERNARD filed Critical DAVENAT BERNARD
Priority to FR7711616A priority Critical patent/FR2387605A2/fr
Priority to IT5047577A priority patent/IT1079397B/it
Publication of FR2387605A2 publication Critical patent/FR2387605A2/fr
Application granted granted Critical
Publication of FR2387605B2 publication Critical patent/FR2387605B2/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/30—Cleaning; Keeping clean; Sterilisation
    • A23G9/305—Sterilisation of the edible materials
    • 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
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne le procédé selon le brevet principal. Ce procédé est caractérisé par le fait que le mélange de départ consiste en 2 à 15 % en poids de matières grasses butyriques et/ou d'autres matières grasses, de 6 à 14 % en poids d'extrait sec dégraissé du lait ou produits commerciaux similaires, 7 à 20 % en poids de saccharose pour 0 à 17 % en poids de glucose, dextrose ou sucre inverti, calculés en extrait sec, au maximum 1 % en poids de stabilisant à propriétés non gélifiantes et avantageusement 0,15 à 0,50 % en poids de l'ordre de 20 à 35 % d'un sel retardateur de gélification par rapport au poids dudit stabilisant, un émulsifiant autorisé et un arôme. Application à la fabrication de préparation prêtes à l'emploi pour la confection de glaces ou crèmes glacees domestiques.
FR7711616A 1976-07-28 1977-04-18 Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant Granted FR2387605A2 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR7711616A FR2387605A2 (fr) 1977-04-18 1977-04-18 Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant
IT5047577A IT1079397B (it) 1976-07-28 1977-07-27 Procedimento di fabbricazione per preparati pronti all'impiego per la confezione di gelati o creme ghiacciate e prodotto ottenuto

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7711616A FR2387605A2 (fr) 1977-04-18 1977-04-18 Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant

Publications (2)

Publication Number Publication Date
FR2387605A2 true FR2387605A2 (fr) 1978-11-17
FR2387605B2 FR2387605B2 (fr) 1983-07-29

Family

ID=9189541

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7711616A Granted FR2387605A2 (fr) 1976-07-28 1977-04-18 Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant

Country Status (1)

Country Link
FR (1) FR2387605A2 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
WO1995001102A1 (fr) * 1993-07-01 1995-01-12 Ciro Otranto Procede de fabrication de creme glacee pour une consommation domestique ou limitee
EP1072196A1 (fr) * 1999-07-26 2001-01-31 Soremartec S.A. Crème glacée prête à congeler et procédé de fabrication
WO2002041702A3 (fr) * 2000-11-27 2002-10-31 Nestle Sa Aliments contenant une composition de gel et procede de fabrication associe

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
US4725445A (en) * 1984-09-07 1988-02-16 Ferrero S.P.A. Ice-cream confectionery product and a method for its manufacture
WO1995001102A1 (fr) * 1993-07-01 1995-01-12 Ciro Otranto Procede de fabrication de creme glacee pour une consommation domestique ou limitee
EP1072196A1 (fr) * 1999-07-26 2001-01-31 Soremartec S.A. Crème glacée prête à congeler et procédé de fabrication
US6551647B1 (en) 1999-07-26 2003-04-22 Soremartec S.A. Ice-cream confectionery product and method for its preparation
WO2002041702A3 (fr) * 2000-11-27 2002-10-31 Nestle Sa Aliments contenant une composition de gel et procede de fabrication associe
US6548097B1 (en) 2000-11-27 2003-04-15 Nestec S.A. Frozen confections comprising a gel composition
AU2002226326B2 (en) * 2000-11-27 2006-12-14 Australasian Food Group Pty Ltd. Foods comprising a gel composition and process of manufacture

Also Published As

Publication number Publication date
FR2387605B2 (fr) 1983-07-29

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