COMPOSITION FOR PRODUCING OF AERATED MILK PRODUCT FOR DECORATING OF ICE-CREAM, ICE-CREAM PRODUCTS AND METHOD FOR OBTAINING OF CREAMED MILK PRODUCT

FIELD: food-processing industry. SUBSTANCE: composition comprises soft ice-cream or ice-cream mixture comprising 10-15 wt% of fat, food additive and flavoring component. Method involves introducing into ice-cream mixture, comprising 10-15% of fat and subjected to maturation at temperature of 2-6 C f...

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Bibliographische Detailangaben
Hauptverfasser:	MERKULOVA E.M, SHEVTSOV V.K, TVOROGOVA A.A, TURBINA I.A, KOLOSOVA G.M
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM MAKING THEREOF MILK OR CHEESE SUBSTITUTES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS 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:	FIELD: food-processing industry. SUBSTANCE: composition comprises soft ice-cream or ice-cream mixture comprising 10-15 wt% of fat, food additive and flavoring component. Method involves introducing into ice-cream mixture, comprising 10-15% of fat and subjected to maturation at temperature of 2-6 C for 4-24 hours, or into soft ice- cream comprising 10-15% of fat and having temperature of from -4 C to -7 C, food additive, flavoring additive; mixing for 9-11 s and creaming. When ice-cream mixture is used, creaming procedure is effected for 7-0 min, when soft ice-cream is used creaming procedure is carried out for 3-5 min until volume of product is increased by 2.0-2.5 times. EFFECT: improved quality and structure, increased stability of product. 3 cl, 2 ex