WO2015119585A1 - Fried ice-cream - Google Patents

Fried ice-cream Download PDF

Info

Publication number
WO2015119585A1
WO2015119585A1 PCT/TR2015/000031 TR2015000031W WO2015119585A1 WO 2015119585 A1 WO2015119585 A1 WO 2015119585A1 TR 2015000031 W TR2015000031 W TR 2015000031W WO 2015119585 A1 WO2015119585 A1 WO 2015119585A1
Authority
WO
WIPO (PCT)
Prior art keywords
cream
ice
kadayif
food product
product according
Prior art date
Application number
PCT/TR2015/000031
Other languages
French (fr)
Inventor
Zafer KARAKAYA
Original Assignee
Karakaya Zafer
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 Karakaya Zafer filed Critical Karakaya Zafer
Publication of WO2015119585A1 publication Critical patent/WO2015119585A1/en

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
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/48—Composite products, e.g. layered, laminated, coated, filled

Landscapes

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

Abstract

The present invention relates to fried ice-cream for consuming as a dessert or snack in places such as eateries, restaurants, supermarkets, hotels, etc.

Description

FRIED ICE-CREAM
Technical Field
The present invention relates to fried ice-cream for consuming as a dessert or snack in places such as eateries, restaurants, supermarkets, hotels, etc.
The State-of-the-Art (Prior Art)
In the prior art, fried ice-cream may be prepared using products such as phyllo, cereals, cornflakes, bread crumbs, starch, bulgur, rice, etc. instead of kadayif (shredded phyllo dough). Currently, there is no such fried ice-cream. Ice-cream and kadayif are served separately as dessert.
Brief Description and Aims of the Invention
The ingredients for the production of the product according to the invention consist of readymade ice-cream and/or handmade ice-cream, tel kadayif (shredded phyllo dough) and syrup made of milk and granulated sugar.
Detailed Description of the Invention
The weight of ice-cream is between 60-80 gr. 20 grams of kadayif coating is addes to this weight. When the product is finished, the weight of 60 gram ice-cream increases to 80 grams as it is coated with kadayif. The thickness of tel kadayif coating is in the range of 2.5 mm to 3.5 mm.
1 kg of milk and preferably 50 grams of granulated sugar are mixed in a container to prepare syrup. Ice-cream which is cut in 60-80 gram pieces are coated with kadayif by hand and immersed into the syrup. They are recoated with kadayif by hand. They are shaped as wished. They are put into sunflower oil at 200-220 °C, and then the ice-cream that is fully fried is removed from the oil and served hot. Cinnamon, vanilla, etc. may be added to the dough optionally.
The product may be served with honey, cream, chocolate sauce, nuts, walnuts, fruits and spices such as cinnamon. The product according to the invention is applicable to industry and may be easily applied by caterers or at restaurants and home.

Claims

1. A food product, characterised in that
• The ice-cream:tel kadayif ration is between 3: 1 and 4:1, and
· The thickness of the tel kadayif layer that coats the ice-cream is between 2.5 mm and 3.5 mm.
2. A food product according to Claim 1, characterised in that the amount of ice-cream is 60 - 80 g.
3. A food product according to Claim 1, characterised in that the weight of the tel kadayif layer is 20 g.
4. A food product according to Claim 1, characterised in that it comprises at least one layer of tel kadayif.
5. A food product according to Claim 1, characterised in that tel kadayif layers are integrated by means of syrup.
6. A food product according to Claim 5, characterised in that the said syrup comprises milk and optionally sugar.
7. A food product according to Claim 6, characterised in that the syrup contains 1kg milk and 50g sugar.
PCT/TR2015/000031 2014-02-07 2015-01-27 Fried ice-cream WO2015119585A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2014/01430 2014-02-07
TR201401430 2014-02-07

Publications (1)

Publication Number Publication Date
WO2015119585A1 true WO2015119585A1 (en) 2015-08-13

Family

ID=52597243

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2015/000031 WO2015119585A1 (en) 2014-02-07 2015-01-27 Fried ice-cream

Country Status (1)

Country Link
WO (1) WO2015119585A1 (en)

Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2404177A (en) * 1942-03-05 1946-07-16 Richard P Jetschmann Pastry
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
EP0217409A2 (en) * 1985-10-03 1987-04-08 International Fried Ice Cream Frozen novelty suitable for deep frying
JPH01228431A (en) * 1988-03-09 1989-09-12 Hirotada Sanebuchi Ice cream for frying and preparation thereof
DE4322927A1 (en) * 1993-07-09 1995-01-12 Gommel Christian D Process for producing an icecream preparation
EP0954977A1 (en) * 1998-05-08 1999-11-10 Societe Des Produits Nestle S.A. Composite ice confection and method of production
JP2000125773A (en) * 1999-05-07 2000-05-09 Hokurei Shoji:Kk Production of tempura of ice cream
KR20040051970A (en) * 2002-12-13 2004-06-19 조민호 Manufacturing method of ice cream fry and ice cream fry thereof
KR20060072973A (en) * 2004-12-24 2006-06-28 전기학 Fried ice cream and its manufacturing method
US20070254071A1 (en) * 2006-04-28 2007-11-01 David Michael & Co., Inc. Method of making a frozen food product
US20090285945A1 (en) * 2008-05-16 2009-11-19 Bashor Michael Cook-stable ice cream fillings for use in consumer heatable pastry products
JP2011000103A (en) * 2009-06-16 2011-01-06 Satomi Suisan:Kk Ice cream
ES2354352A1 (en) * 2011-02-10 2011-03-14 Francisco Antonio Navarro De Hoyos Procedure for the elaboration of a fried ice cream and product obtained. (Machine-translation by Google Translate, not legally binding)
ES2369301A1 (en) * 2011-06-30 2011-11-29 Francisco Antonio Navarro De Hoyos 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)

Patent Citations (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2404177A (en) * 1942-03-05 1946-07-16 Richard P Jetschmann Pastry
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
EP0217409A2 (en) * 1985-10-03 1987-04-08 International Fried Ice Cream Frozen novelty suitable for deep frying
JPH01228431A (en) * 1988-03-09 1989-09-12 Hirotada Sanebuchi Ice cream for frying and preparation thereof
DE4322927A1 (en) * 1993-07-09 1995-01-12 Gommel Christian D Process for producing an icecream preparation
EP0954977A1 (en) * 1998-05-08 1999-11-10 Societe Des Produits Nestle S.A. Composite ice confection and method of production
JP2000125773A (en) * 1999-05-07 2000-05-09 Hokurei Shoji:Kk Production of tempura of ice cream
KR20040051970A (en) * 2002-12-13 2004-06-19 조민호 Manufacturing method of ice cream fry and ice cream fry thereof
KR20060072973A (en) * 2004-12-24 2006-06-28 전기학 Fried ice cream and its manufacturing method
US20070254071A1 (en) * 2006-04-28 2007-11-01 David Michael & Co., Inc. Method of making a frozen food product
US20090285945A1 (en) * 2008-05-16 2009-11-19 Bashor Michael Cook-stable ice cream fillings for use in consumer heatable pastry products
JP2011000103A (en) * 2009-06-16 2011-01-06 Satomi Suisan:Kk Ice cream
ES2354352A1 (en) * 2011-02-10 2011-03-14 Francisco Antonio Navarro De Hoyos Procedure for the elaboration of a fried ice cream and product obtained. (Machine-translation by Google Translate, not legally binding)
ES2369301A1 (en) * 2011-06-30 2011-11-29 Francisco Antonio Navarro De Hoyos 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)

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