CHILLED DESSERT PRODUCT AND METHOD FOR PREPARING SUCH PRODUCT

A chilled dessert product is provided that comprises a moulded gel part, containing 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat. At least 50% of the surface of the gel part is coated with a fat-based anhydrous coating. The product has a temperature of 1-10°C. Its manufactur...

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Bibliographische Detailangaben
1. Verfasser:	ELLIOTT, BRONWYN
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A chilled dessert product is provided that comprises a moulded gel part, containing 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat. At least 50% of the surface of the gel part is coated with a fat-based anhydrous coating. The product has a temperature of 1-10°C. Its manufacturing does not require freezing or extrusion and syneresis and use of moisture binders can be prevented. The product can be prepared preparing a gel in a mould that comprises 40-95 wt% water, 0.05-5 wt% agar, 1-11 wt% protein and 3.5-35 wt% fat, demoulding the gel and causing its temperature to be 0-25°C, coating at least 50% of the surface of the gel part with a fat-based anhydrous coating material that has a temperature of 20-40°C, and storing the product at 1-10°C.