NO140448B - MOUNTING DEVICE WITH LOCKING FUNCTION FOR AN ELECTRICAL UNIT ON A SUPPORT RAIL - Google Patents

Abstract

Mounting device with locking device for an electrical unit on a support rail.

Description

Process for the production of an aerated, fat-free ice cream.

When making ice cream strive

one that a significant amount of air is introduced in finely dispersed form during freezing.

This results in an increase in volume, the so-called swelling, which should preferably be of the order of 40-150 per cent. The purpose of the swelling is to give the frozen mass a light, soft and at the same time smooth consistency, thereby also avoiding the tendency to formation of large crystals during the product's storage in a cold room, and achieves that the ice cream becomes pleasant to bite into, and that the frozen mass can be cut with a knife or the edge of a spoon, even in a relatively cold state.

These properties have so far essentially only been able to be achieved with fat-containing ice cream products, particularly pronounced with highly fatty products, e.g. ice cream However, a high fat content is not always desirable, as e.g. a fruit flavor emerges all the stronger the lower the fat in the ice cream. Low-fat ice cream masses have therefore also been produced, e.g. sherbet, which, however, because of the difficult preparation. and because they only poorly tolerate strong freezing (during hardening and during long-term storage in cold rooms) have gained little distribution in the trade.

Also completely fat-free ice cream products,

so-called water ice, has been known, including the type of water ice that has a content of dissolved carbon dioxide ("soda water"). These products still have a grainy character at best, namely when they are produced in the household or in the pastry shop, immediately before consumption, whereas, when they are produced in a factory, they are hard and

finally only suitable for consumption by licking, in such a way that the juice produced by melting is consumed as it melts off. If there is no or only an extremely small emulsified air content, the mass has solidified into a compact ice body, in which the ice crystals are only separated by necessity from frozen sugar and colloids. During production, it is generally renounced to try to introduce air into the products, by using an ice cream freezer for the freezing, and otherwise it would only in rare cases be possible to achieve anything other than coarse, poorly distributed air bubbles and at best a swelling of 10-15 per cent, which is insufficient to achieve a significant improvement in consistency. Such water ice is generally produced by freezing a juice solution containing glucose and cane sugar as well as a thickening agent such as gelatin, carboxymethyl cellulose or alginate directly in form.

The present invention, in contrast, aims to produce a fat-free edible ice cream, which contains finely dispersed air or gas in similar amounts to the above-mentioned fat-containing ice creams, and which has a similar light, soft and smooth consistency, so that it can bite into it, and it can be cut, even in a relatively cold state.

The method is of the kind in which a juice is frozen which, in addition to water, flavorings and sugar, contains a common stabilizer, and is characterized according to the invention by adding a small amount of an essentially fat- and casein-free milk protein or egg white, and that the freezing in the manner known from the production of fat-containing ice creams takes place in an ice cream freezer or something. similar device suitable for introducing air during freezing.

Due to the content of the fat-free and casein-free milk protein, the juice can, as it has been shown, be brought to in a similar way to one of the known fat-containing ice cream masses, to absorb air during freezing in e.g. an ice cream freezer and thereby swell to an extent of 50 per cent or more. The air is absorbed in finely dispersed form, and the resulting finished product has the desirable structure characterized above.

According to one embodiment of the invention, the milk protein is essentially milk albumin, which product has the aforementioned property and is traded as such.

According to the invention, the milk protein is used in amounts of 0.05-1 per cent of the total weight of the mixture, preferably in amounts of 0.1 to 0.5 per cent, best 0.1-0.2 per cent.

Of the known stabilizers, it has been shown that gelatins and similar nitrogen-containing stabilizers can hardly be brought to give the desired results, as the viscosity of a juice of the kind referred to here becomes too low when these stabilizers are used, while stirred in the juice, even if otherwise they gel satisfactorily, when the stirring stops. According to the invention, it is therefore appropriate as a stabilizer to use a nitrogen-free polyhydroxy compound related to the carbohydrates, such as pectin, alginate or carboxymethyl cellulose.

Furthermore, according to the invention, it is appropriate to incorporate a small amount of calcium dihydrogen phosphate in the juice, whereby the gel formed by such stabilizers is shortened.

If egg white is used in the juice instead of milk protein, this must also be used in small quantities, ie counted as dry matter in the same amount as milk protein.

Example 1.

In a sugary and juicy aqueous solution containing e.g. 200 g cane sugar, 30 g glucose and 200 g unconcentrated fruit juice per liter dissolves: 0.4% pectin, 0.4% alginate, 0.15% milk albumin, 0.1% monocalcium phosphate.

The solution is cooled and poured into an ice cream freezer, where it swells and freezes. The frozen, 75% swollen mixture is emptied into a container and poured from this in the usual way into popsicle molds or cups, cooled quickly and left in a curing room. A product is obtained, which in consistency resembles fatty ice cream, but which tastes like pure water ice, without being either gritty or hard like this.

Example 2.

As in example 1, but instead of 0.4% alginate, 0.2% alginate and 0.3% sodium carboxymethylcellulose are used.

Example 3.

As example 1, but the addition of milk albumin is increased to 0.2 per cent and the alginate addition is reduced to 0.3 per cent. In addition, the quantity ratio between sugar and glucose changes from 200 : 30 to 150 : 100, whereby the product becomes less sweet, which in particular may be desired with sweet fruit juices.

Example 4.

As example 3, but with the further addition of 0.2% locust bean gum, whereby the stability of the swollen mixture is somewhat increased.

Claims (4)

1. Method for the production of aerated water ice by freezing a juice which, in addition to water, flavorings and sugar, contains a common stabilizer, characterized in that a small amount of essentially fat- and casein-free milk protein or egg white is added to said juice, after which the freezing takes place in the manner known from the production of fat-containing ice creams in an ice cream freezer or a similar device suitable for introducing air during freezing. 2. Method according to claim 1, characterized in that the milk protein is milk albumin. 3. Method according to claim 1-2, characterized in that the milk protein or egg white is used in an amount of 0.1 to 0.5 per cent, preferably 0.1 to 0.2 per cent calculated as dry matter on the basis of freezing voiced premixed juices. 4. Method according to any one of claims 1-3, characterized in that a small amount of calcium dihydrogen phosphate is added to the juice.