FR2791870A1 - Edible ice or ice-cream avoiding health problems comprises olive oil as the fat component - Google Patents

Edible ice or ice-cream avoiding health problems comprises olive oil as the fat component Download PDF

Info

Publication number
FR2791870A1
FR2791870A1 FR0004285A FR0004285A FR2791870A1 FR 2791870 A1 FR2791870 A1 FR 2791870A1 FR 0004285 A FR0004285 A FR 0004285A FR 0004285 A FR0004285 A FR 0004285A FR 2791870 A1 FR2791870 A1 FR 2791870A1
Authority
FR
France
Prior art keywords
ice
weight
ice cream
per
edible
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.)
Withdrawn
Application number
FR0004285A
Other languages
French (fr)
Inventor
Gomez Jose Fernandez
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.)
Casty S A
Original Assignee
Casty S A
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 Casty S A filed Critical Casty S A
Publication of FR2791870A1 publication Critical patent/FR2791870A1/en
Withdrawn legal-status Critical Current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
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides

Landscapes

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

Abstract

Edible ice or ice-cream (I) in which the fat component is olive oil is new. An Independent claim is also included for production of (I) by mixing the ingredients, heating, homogenizing and pasteurizing the mixture, and refrigerating and freezing the product.

Description

La présente invention se rapporte à des glaces comestibles ouThe present invention relates to edible ice cream or

crèmes glacées utilisant à titre de matières grasses une huile d'olive.  ice cream using olive oil as fat.

À ce jour, les compositions pour glaces comestibles ou crèmes glacées connues utilisent, par exemple, de l'huile de noix de coco en tant que composant de matière grasse de base. Ce type d'huile est une graisse saturée qui favorise une augmentation de la quantité de cholestérol et des  To date, known edible ice cream or ice cream compositions use, for example, coconut oil as the basic fat component. This type of oil is a saturated fat that promotes an increase in the amount of cholesterol and

triglycérides, ce qui constitue un problème sanitaire.  triglycerides, which is a health issue.

La composition de l'invention incorpore une huile d'olive qui contient des graisses non saturées et évite les problèmes sanitaires provoqués par les augmentations du taux de cholestérol et des triglycérides  The composition of the invention incorporates an olive oil which contains unsaturated fats and avoids the health problems caused by increases in cholesterol and triglycerides

provenant de l'utilisation de graisses saturées.  from the use of saturated fat.

Conformément à l'invention, on utilise par exemple la composition suivante: lait en poudre écrémé 12,55 pour 100 en poids protéines lactiques 1,25 pour 100 en poids saccharose 10 pour 100 en poids glucose 6 pour 100 en poids huile d'olive 7 pour 100 en poids maltodextrine 2 pour 100 en poids oligofructose 5 pour 100 en poids  In accordance with the invention, the following composition is used, for example: skimmed milk powder 12.55 per 100 by weight lactic proteins 1.25 per 100 by weight sucrose 10 per 100 by weight glucose 6 per 100 by weight olive oil 7 percent by weight maltodextrin 2 percent by weight oligofructose 5 percent by weight

eau 55,65 pour 100 en poids.water 55.65 per 100 by weight.

Pour fabriquer une glace comestible ou une crème glacée conformément à l'invention, les composants tels qu'indiqués ci-dessus sont placés dans un mélangeur comportant un agitateur à lames, dont l'axe tourne à la vitesse de 500 tours par minute. Les composants sont mélangés  To make an edible ice cream or an ice cream in accordance with the invention, the components as indicated above are placed in a mixer comprising a blade stirrer, the axis of which rotates at the speed of 500 revolutions per minute. Components are mixed

pendant vingt minutes jusqu'à ce que l'on obtienne un mélange homogène.  for twenty minutes until a homogeneous mixture is obtained.

Le mélange est alors chauffé dans le même récipient que celui utilisé dans le mélangeur, pendant trente secondes jusqu'à ce que l'on atteigne une température de 60 degrés C. Le mélange est alors homogénéisé à 80 degrés C et sous une  The mixture is then heated in the same container as that used in the mixer, for thirty seconds until a temperature of 60 degrees C. is reached. The mixture is then homogenized at 80 degrees C and under a

pression élevée, par exemple de 180 bars pendant vingt secondes.  high pressure, for example 180 bars for twenty seconds.

Après cela le mélange subit une pasteurisation à 80 C pendant une minute. Apres pasteurisation, le mélange est refroidi à 5 degrés C pendant trente secondes puis le mélange est laissé mûrir suivant une seconde étape de refroidissement jusqu'à 2 degrés C pendant huit heures. Le mélange traité est réfrigéré à moins cinq degrés C (- 5 C), mis en pots et placé dans un tunnel de congélation pendant trente minutes à une température de degrés C. (-25 C), après quoi les pots sont placés dans des boites en carton destinées à la vente et à la distribution et sont stockés o10 dans une chambre de conservation dans laquelle la température est également maintenue à -25 degrés C.  After that the mixture is pasteurized at 80 C for one minute. After pasteurization, the mixture is cooled to 5 degrees C for thirty seconds and then the mixture is left to mature in a second cooling step to 2 degrees C for eight hours. The treated mixture is refrigerated to minus five degrees C (- 5 C), jars and placed in a freezing tunnel for thirty minutes at a temperature of degrees C. (-25 C), after which the jars are placed in cardboard boxes intended for sale and distribution and are stored o10 in a preservation chamber in which the temperature is also kept at -25 degrees C.

Claims (4)

REVENDICATIONS 1. Crème glacée ou glace comestible dans laquelle les matières  1. Ice cream or edible ice in which the materials grasses sont essentiellement constituées par de l'huile d'olive.  fatty are essentially constituted by olive oil. 2. Crème glacée ou glace comestible selon la revendication 1, ayant la composition suivante: lait en poudre écrémé 12,55 pour 100 en poids protéines lactiques 1,25 pour 100 en poids saccharose 10 pour 100 en poids glucose 6 pour 100 en poids huile d'olive 7 pour 100 en poids maltodextrine 2 pour 100 en poids oligofructose 5 pour 100 en poids  2. Ice cream or edible ice according to claim 1, having the following composition: skimmed milk powder 12.55 per 100 by weight lactic proteins 1.25 per 100 by weight sucrose 10 per 100 by weight glucose 6 per 100 by weight oil olive 7 percent by weight maltodextrin 2 percent by weight oligofructose 5 percent by weight eau 55,65 pour 100 en poids.water 55.65 per 100 by weight. 3. Procédé de fabrication d'une crème glacée ou glace comestible  3. Method of making an edible ice cream or ice cream selon l'une quelconque des revendications 1 ou 2, caractérisé en ce que les  according to any one of claims 1 or 2, characterized in that the composants de la glace ou de la crème glacée sont placés dans un mélangeur jusqu'à obtention d'un mélange homogène, après quoi le mélange est chauffé puis homogénéisé et pasteurisé, après quoi il est  components of ice cream or ice cream are placed in a blender until a homogeneous mixture is obtained, after which the mixture is heated and then homogenized and pasteurized, after which it is réfrigéré et congelé.refrigerated and frozen. 4. Procédé selon la revendication 3, dans lequel le mélange est  4. The method of claim 3, wherein the mixture is soumis, avant congélation à une pression élevée.  subjected, before freezing, to high pressure.
FR0004285A 1999-04-08 2000-04-04 Edible ice or ice-cream avoiding health problems comprises olive oil as the fat component Withdrawn FR2791870A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES009900713A ES2152890B1 (en) 1999-04-08 1999-04-08 COMPOSITION OF AN ICE CREAM WITH OLIVE OIL FAT BASE.

Publications (1)

Publication Number Publication Date
FR2791870A1 true FR2791870A1 (en) 2000-10-13

Family

ID=8307940

Family Applications (1)

Application Number Title Priority Date Filing Date
FR0004285A Withdrawn FR2791870A1 (en) 1999-04-08 2000-04-04 Edible ice or ice-cream avoiding health problems comprises olive oil as the fat component

Country Status (7)

Country Link
JP (1) JP2000312560A (en)
DE (1) DE10016786A1 (en)
ES (1) ES2152890B1 (en)
FR (1) FR2791870A1 (en)
GB (1) GB0008772D0 (en)
IT (1) IT1317012B1 (en)
PT (1) PT102445B (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005016023A1 (en) * 2003-08-18 2005-02-24 Unilever Plc Frozen aerated products and methods for preparation thereof
FR2885013A1 (en) * 2005-04-27 2006-11-03 Nectarys Sa Dry composition for reconstitution of frozen dishes, particularly desserts, is powdered mixture of ingredients that is blended with aqueous liquid then cooled
WO2011070114A1 (en) * 2009-12-11 2011-06-16 Creta Farm Societe Anonyme Industrial And Commercial, Trading As Creta Farm S.A. Milk-based alternative product and method for producing the same
US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
WO2020227793A1 (en) * 2019-05-16 2020-11-19 Ypy Industria E Distribuicao De Sorvetes Ltda - Epp Ice cream with high calorie density and high protein and monounsaturated fat content

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1716761B1 (en) * 2005-04-19 2010-12-01 Unilever PLC Frozen aerated confections and methods for production thereof
EP1716762B1 (en) * 2005-04-19 2011-05-25 Unilever PLC Methods for production of frozen aerated confections
CN101099531A (en) * 2006-07-03 2008-01-09 蒙罗国际发展有限公司 Modified fat frozen dessert
CN112006150A (en) * 2020-09-16 2020-12-01 光明乳业股份有限公司 Peanut ice cream and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3968266A (en) * 1975-10-24 1976-07-06 The Procter & Gamble Company Low density frozen dessert
US5238696A (en) * 1987-04-20 1993-08-24 Fuisz Technologies Ltd. Method of preparing a frozen comestible
US5478587A (en) * 1993-08-20 1995-12-26 Henry G. Kohlmann Dessert composition

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3968266A (en) * 1975-10-24 1976-07-06 The Procter & Gamble Company Low density frozen dessert
US5238696A (en) * 1987-04-20 1993-08-24 Fuisz Technologies Ltd. Method of preparing a frozen comestible
US5478587A (en) * 1993-08-20 1995-12-26 Henry G. Kohlmann Dessert composition

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANON.: "the tasting menu", INTERNET ARTICLE, XP002167278, Retrieved from the Internet <URL:http://www.theconnection.org/archive/2000/02/0203b.shtml> [retrieved on 20010514] *
GAYOT: "atlanta", INTERNET ARTICLE, XP002167277, Retrieved from the Internet <URL:http://www.forbes.com/global/1999/1018/0221088b.html> [retrieved on 20010514] *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005016023A1 (en) * 2003-08-18 2005-02-24 Unilever Plc Frozen aerated products and methods for preparation thereof
AU2004264654B2 (en) * 2003-08-18 2008-06-26 Unilever Plc Frozen aerated products and methods for preparation thereof
FR2885013A1 (en) * 2005-04-27 2006-11-03 Nectarys Sa Dry composition for reconstitution of frozen dishes, particularly desserts, is powdered mixture of ingredients that is blended with aqueous liquid then cooled
US8980358B2 (en) 2006-10-19 2015-03-17 Conopco, Inc. Frozen aerated confections and methods for production thereof
WO2011070114A1 (en) * 2009-12-11 2011-06-16 Creta Farm Societe Anonyme Industrial And Commercial, Trading As Creta Farm S.A. Milk-based alternative product and method for producing the same
CN102655759A (en) * 2009-12-11 2012-09-05 克雷特农场工商联合公司 Milk-based alternative product and method for producing the same
CN102655759B (en) * 2009-12-11 2014-11-19 克雷特农场工商联合公司 Milk-based alternative product and method for producing the same
US9661863B2 (en) 2009-12-11 2017-05-30 Creta Farm Societe Anonyme Industrial And Commercial Milk-based alternative product and method for producing the same
US9968108B2 (en) 2009-12-11 2018-05-15 Creta Farm Societe Anonyme Industrial And Commercial Trading As Creta Farm S.A. Milk-based alternative product and method for producing the same
WO2020227793A1 (en) * 2019-05-16 2020-11-19 Ypy Industria E Distribuicao De Sorvetes Ltda - Epp Ice cream with high calorie density and high protein and monounsaturated fat content

Also Published As

Publication number Publication date
IT1317012B1 (en) 2003-05-26
JP2000312560A (en) 2000-11-14
DE10016786A1 (en) 2000-12-21
ITRM20000182A1 (en) 2001-10-10
GB0008772D0 (en) 2000-05-31
PT102445A (en) 2000-10-31
ES2152890B1 (en) 2002-03-16
ES2152890A1 (en) 2001-02-01
PT102445B (en) 2002-01-30
ITRM20000182A0 (en) 2000-04-10

Similar Documents

Publication Publication Date Title
EP0223872B1 (en) Process for preparing milk powder
CN1031468A (en) Fruit shake and preparation method
FR2791870A1 (en) Edible ice or ice-cream avoiding health problems comprises olive oil as the fat component
EP0884003B1 (en) Milk-based cream
BE899481A (en) EXPANDED MELTED CHEESE AND METHOD FOR PREPARING IT.
EP0934110A1 (en) Spray crystallised products and processes
JP5392629B2 (en) Frozen cream processing method and cream processed by the processing method
EP1191854B1 (en) A process for the preparation of post-heat treated cottage cheese products
EP0648434B1 (en) Edible foamed product containing cream and gelatin and process for making it
RU2088102C1 (en) Ice-cream and its preparation
JP2001321074A (en) Frozen whipped cream, frozen whipped cream package and method for producing the frozen whipped cream
JP2000050852A (en) Oxidation prevention and oxidation-prevented food
WO1995001102A1 (en) Process for production of ice cream for domestic and small-scale purposes
JP2007111007A (en) Additive for frozen dessert, and frozen dessert food and drink using the same
ES2112439T3 (en) PROCEDURE FOR THE PREPARATION OF A LIQUID FOOD PRODUCT.
CN107594061A (en) A kind of preparation method of ice-cream cake embryo
WO1996031582A1 (en) Vegetable oil for the preparation of pastry
JP2018042535A (en) Ice cream containing chip-shaped oily foods and manufacturing method therefor
FR2720602A1 (en) Prepn. of stable food prod. based on eggs
US20070154610A1 (en) Lemon ice confection
JP2023151376A (en) Frozen desert
JP2024080239A (en) Frozen dessert and production method therefor
RU2255506C2 (en) Method for production of caramel mass
RU2216990C2 (en) Method for preparing of frozen product of whipped structure
WO2005107490A2 (en) Chocolate based filling, coating and shaping composition for pastry products and production method thereof

Legal Events

Date Code Title Description
ST Notification of lapse