WO1995001102A1 - Procede de fabrication de creme glacee pour une consommation domestique ou limitee - Google Patents

Procede de fabrication de creme glacee pour une consommation domestique ou limitee Download PDF

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Publication number
WO1995001102A1
WO1995001102A1 PCT/IT1994/000102 IT9400102W WO9501102A1 WO 1995001102 A1 WO1995001102 A1 WO 1995001102A1 IT 9400102 W IT9400102 W IT 9400102W WO 9501102 A1 WO9501102 A1 WO 9501102A1
Authority
WO
WIPO (PCT)
Prior art keywords
cream
ice cream
mixture
package
sugar
Prior art date
Application number
PCT/IT1994/000102
Other languages
English (en)
Inventor
Ciro Otranto
Maria Rosaria Corrado
Maria Giovanna Otranto
Original Assignee
Ciro Otranto
Maria Rosaria Corrado
Maria Giovanna Otranto
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 Ciro Otranto, Maria Rosaria Corrado, Maria Giovanna Otranto filed Critical Ciro Otranto
Priority to AU72737/94A priority Critical patent/AU7273794A/en
Publication of WO1995001102A1 publication Critical patent/WO1995001102A1/fr

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
    • A23G9/52—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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
    • 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

Definitions

  • the invention concerns ingredients and methods for making alimentary produc s , for ice cream in particular.
  • the food products known as ice creams, to be eaten cold, are sweets and are made by mixing the ingredients to cream consistency, these being mainly milk, eggs, glucose, fats, ground hazel nuts, liqueurs, honey, torrone and others.
  • the basic mixture is neutral and contains milk, sugar syrup and water.
  • freezers are substantially cylindrical receptacles with very cold sides and are fitted with a beater and a rotating blade to scrape the inside walls and transform the cream into ice cream by beating and freezing. Sharp cooling in fact produces very fine crystallization of sugar and fat and homogenizes stabilization of the emulsion with air.
  • ice cream freezers are available for do ⁇ mestic use, their purpose being to permit ice cream to be made in the home and on a small commercial scale.
  • Purpose of this invention is to give some real help to families and small ice cream makers who use a home-type ice cream freezer, and make it possible for the freezer to be used .
  • Subject of the invention is a process for home-made and small-scale production of ice cream by means of domestic ice cream freezers of one kind and another.
  • the product consisting of the cream complete with all its essential ingredients, ready to be frozen, is prepared at the factory and packed in transportable form so that all the user has to do is pour the contents of the package into the domestic ice cream freezer and switch it on.
  • the packaging material is preferably tetrapak. Preferred sizes are half-litre and one litre.
  • the cream to be frozen is best made using pure spring wa ⁇ ter, sanitized in ultra-fine filtering systems deionized by mixed resins with a conduc ometer and pilot light, then passed through a UVA-UVB apparatus.
  • the cream is made from a mixture of concentra- ted milk, diluted in the proportion of 1: 1.2, sugar and possibly fresh eggs.
  • This mixture of milk, sugar and other products such as eggs is preheated and homogenized at 70°C and after addition of carob seed flour is pasteurized at high pressure at continued U.H.T. with preheating at 75-80°C followed by an instantaneous jet of steam at 145-150°C, quickly lowered to 76-77°C in a vacuum expansion chamber, again homogenized and finally packaged.
  • a preferred type of cream is a mixture of:
  • flavourings percentages of these ingredients being approximately:
  • the following may be added: fresh fruit in season steeped in the sugar, banana and coconut jam, fresh eggs for fla ⁇ vours such as hazelnut, zabaglione, custard and others.
  • the prepared cream contains all ingredients needed to pro ⁇ quiz an ice cream of a certain flavour and therefore in ⁇ cludes thickeners, and every other, both liquid and solid, such a flavourings, eggs, fruit juices and syrups, cocoa, ground hazel nuts, liqueurs, honey, torrone, candied fruit, chocolate and any others.
  • the invention offers evident advantages.
  • Fig. 1 A tetrapak package of the invented cream.
  • Fig. 2 A typical ice cream freezer for home use.
  • the cream 20, made by the described process, has been put into the tetrapak container 10 made of cardboard 11 with a paraffin wax coating on the outer surface 12 and one of polythene on the inner surface 13.
  • the cream 20 can be seen through the window 18 in the carton 11.
  • the main ingredients of the cream are present in the fol ⁇ lowing percentages: fresh milk 48.85, concentrated milk
  • the home ice cream freezer 30 comprises the refrigerating receptacle 31, the handle 34, the motor unit 33 and the cover.32.
  • a beater-scraper is worked by an electric motor .

Landscapes

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

Abstract

Procédé de fabrication de crème glacée au moyen d'un congélateur domestique ou de dispositifs semblables, dans lequel on verse simplement dans le congélateur un mélange de crème (20) à congeler contenu dans un emballage Tetra Pak® (10) et comprenant tous les éléments nécessaires à la fabrication de la crème glacée.
PCT/IT1994/000102 1993-07-01 1994-06-30 Procede de fabrication de creme glacee pour une consommation domestique ou limitee WO1995001102A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU72737/94A AU7273794A (en) 1993-07-01 1994-06-30 Process for production of ice cream for domestic and small-scale purposes

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITNA930014A IT1271585B (it) 1993-07-01 1993-07-01 Miscela per la preparazione di gelato fatto in casa
ITNA93A000014 1993-07-01

Publications (1)

Publication Number Publication Date
WO1995001102A1 true WO1995001102A1 (fr) 1995-01-12

Family

ID=11387575

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IT1994/000102 WO1995001102A1 (fr) 1993-07-01 1994-06-30 Procede de fabrication de creme glacee pour une consommation domestique ou limitee

Country Status (3)

Country Link
AU (1) AU7273794A (fr)
IT (1) IT1271585B (fr)
WO (1) WO1995001102A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998023169A1 (fr) * 1996-11-25 1998-06-04 Pellucid Limited Formulation de creme glacee et son conditionnement
BE1011492A3 (nl) * 1997-10-14 1999-10-05 Natural Foods Naamloze Vennoot Ijsmix, alsmede werkwijze en inrichting voor het vervaardigen van zulke ijsmix.
EP1135030A1 (fr) * 1998-11-23 2001-09-26 JSP Nominees Pty. Ltd. Boissons alcoolisees surgelees
WO2009000712A1 (fr) * 2007-06-25 2008-12-31 Nestec S.A. Production de desserts glacés à base d'un ensemble d'ingrédients prémélangés
ITMI20101018A1 (it) * 2010-06-09 2011-12-10 Noto Pietro Antonio Di Procedimento per preparare un semilavorato da mantecare e semilavorato così ottenuto.
EP2394517A1 (fr) * 2010-06-09 2011-12-14 Pietro Antonio Di Noto Procédé de préparation d'un produit semi-fini à gonfler et produit semi-fini obtenu pour production d'une crème glacée ou de la glace d'eau
WO2012016852A3 (fr) * 2010-08-05 2013-08-01 Nestec S.A. Produits de confiserie à longue conservation
IT201600072098A1 (it) * 2016-07-11 2016-10-11 Giovanni Crivello Procedimento di produzione di base per gelato e base per gelato prodotta mediante un tale procedimento.

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE451572A (fr) *
BE691702A (fr) * 1965-12-23 1967-05-29
FR2387605A2 (fr) * 1977-04-18 1978-11-17 Davenat Bernard Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant
US4497841A (en) * 1982-03-15 1985-02-05 Wudel Inc. Low calorie dessert mixes and products prepared therefrom
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation
EP0268097A1 (fr) * 1986-10-31 1988-05-25 Heublein, Inc. Glace alcoolisée
EP0277354A2 (fr) * 1986-12-27 1988-08-10 Daiei Food Industrial Co., Ltd. Composition de premix pour crème glacée
EP0519394A1 (fr) * 1991-06-18 1992-12-23 Tetra Laval Holdings & Finance SA Procédé pour la fabrication d'un mélange de la glace dilaté et non frigorifié

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE451572A (fr) *
BE691702A (fr) * 1965-12-23 1967-05-29
FR2387605A2 (fr) * 1977-04-18 1978-11-17 Davenat Bernard Procede de fabrication de preparations pretes a l'emploi pour la confection de glaces ou cremes glacees, et preparations en resultant
US4497841A (en) * 1982-03-15 1985-02-05 Wudel Inc. Low calorie dessert mixes and products prepared therefrom
WO1986001688A1 (fr) * 1984-09-07 1986-03-27 Ferrero S.P.A. Produit de confiserie a la creme glacee et son procede de preparation
GB2191676A (en) * 1986-06-19 1987-12-23 Franesk Limited Ice-cream formulation
EP0268097A1 (fr) * 1986-10-31 1988-05-25 Heublein, Inc. Glace alcoolisée
EP0277354A2 (fr) * 1986-12-27 1988-08-10 Daiei Food Industrial Co., Ltd. Composition de premix pour crème glacée
EP0519394A1 (fr) * 1991-06-18 1992-12-23 Tetra Laval Holdings & Finance SA Procédé pour la fabrication d'un mélange de la glace dilaté et non frigorifié

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"spotlight on ice cream", CONFECTIONERY PRODUCTION, vol. 56, no. 8, August 1990 (1990-08-01), SURBITON,SURREY, GB, pages 586 *

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1998023169A1 (fr) * 1996-11-25 1998-06-04 Pellucid Limited Formulation de creme glacee et son conditionnement
GB2334197A (en) * 1996-11-25 1999-08-18 Pellucid Limited Ice-cream formulation and packaging
BE1011492A3 (nl) * 1997-10-14 1999-10-05 Natural Foods Naamloze Vennoot Ijsmix, alsmede werkwijze en inrichting voor het vervaardigen van zulke ijsmix.
EP1135030A1 (fr) * 1998-11-23 2001-09-26 JSP Nominees Pty. Ltd. Boissons alcoolisees surgelees
EP1135030A4 (fr) * 1998-11-23 2004-12-29 Jsp Nominees Pty Ltd Boissons alcoolisees surgelees
WO2009000712A1 (fr) * 2007-06-25 2008-12-31 Nestec S.A. Production de desserts glacés à base d'un ensemble d'ingrédients prémélangés
ITMI20101018A1 (it) * 2010-06-09 2011-12-10 Noto Pietro Antonio Di Procedimento per preparare un semilavorato da mantecare e semilavorato così ottenuto.
EP2394517A1 (fr) * 2010-06-09 2011-12-14 Pietro Antonio Di Noto Procédé de préparation d'un produit semi-fini à gonfler et produit semi-fini obtenu pour production d'une crème glacée ou de la glace d'eau
WO2012016852A3 (fr) * 2010-08-05 2013-08-01 Nestec S.A. Produits de confiserie à longue conservation
US9826756B2 (en) 2010-08-05 2017-11-28 Nestec S.A. Shelf-stable confectionery products
US10349666B2 (en) 2010-08-05 2019-07-16 Nestec S.A. Shelf-stable confectionery products
IT201600072098A1 (it) * 2016-07-11 2016-10-11 Giovanni Crivello Procedimento di produzione di base per gelato e base per gelato prodotta mediante un tale procedimento.
WO2018011830A1 (fr) * 2016-07-11 2018-01-18 Crivello Giovanni Procédé de production d'une base de glace

Also Published As

Publication number Publication date
ITNA930014A0 (it) 1993-07-01
IT1271585B (it) 1997-06-04
AU7273794A (en) 1995-01-24
ITNA930014A1 (it) 1995-01-01

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