Method of producing unfrozen expanded ice cream mix possessing superior storage and shelf-life properties
First Claim
1. A method of producing an unfrozen, expanded ice cream mix with superior storage and shelf-life properties comprising the steps of mixing together both the starting ingredients necessary for producing an ice cream mix and a combined emulsifier and stabilizer;
- said combined emulsifier and stabilizer consisting of a lactic acid ester of mono- or diglycerides of fatty acids 20-30%, microcrystalline cellulose 20-30%, modified starch 20-30%, and gelatin 10-20%, wherein the amount of combined emulsifier and-stabilizer present in the ice cream mix is sufficient to allow the unfrozen, expanded ice cream mix to be stored for several weeks at cold, non-freezing refrigeration temperatures while remaining expanded;
then homogenizing the ice cream mix, treating the homogenized ice cream mix to exterminate microorganisms in the ice cream mix;
continuously expanding the treated ice cream mix with cooling to about 5°
C. until an overrun of about 90% is achieved to produce said expanded ice cream mix, which expansion is retained during the shelf-life of said treated mix, wherein said expanded ice cream mix is storable for a period of time at non-freezing refrigeration temperatures.
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Abstract
The disclosure relates to a method of producing and pre-distribution preparing unfrozen, expanded ice cream mix with superior storage and shelf-life properties. Starting ingredients necessary for producing the ice cream mix are mixed together, whereafter the mix is heat-treated or otherwise treated so as to exterminate micro-organisms, in particular pathogenic bacteria, present in the mix. The thus treated mix is expanded and subsequently packed in packages ready for distribution. Ice cream mix produced according to this method has extended shelf-life and can be stored in the unfrozen state for long periods of time with retained pristine freshness qualities, without any requirement of cold storage at extremely low storage temperatures.
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Citations
22 Claims
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1. A method of producing an unfrozen, expanded ice cream mix with superior storage and shelf-life properties comprising the steps of mixing together both the starting ingredients necessary for producing an ice cream mix and a combined emulsifier and stabilizer;
- said combined emulsifier and stabilizer consisting of a lactic acid ester of mono- or diglycerides of fatty acids 20-30%, microcrystalline cellulose 20-30%, modified starch 20-30%, and gelatin 10-20%, wherein the amount of combined emulsifier and-stabilizer present in the ice cream mix is sufficient to allow the unfrozen, expanded ice cream mix to be stored for several weeks at cold, non-freezing refrigeration temperatures while remaining expanded;
then homogenizing the ice cream mix, treating the homogenized ice cream mix to exterminate microorganisms in the ice cream mix;
continuously expanding the treated ice cream mix with cooling to about 5°
C. until an overrun of about 90% is achieved to produce said expanded ice cream mix, which expansion is retained during the shelf-life of said treated mix, wherein said expanded ice cream mix is storable for a period of time at non-freezing refrigeration temperatures. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22)
- said combined emulsifier and stabilizer consisting of a lactic acid ester of mono- or diglycerides of fatty acids 20-30%, microcrystalline cellulose 20-30%, modified starch 20-30%, and gelatin 10-20%, wherein the amount of combined emulsifier and-stabilizer present in the ice cream mix is sufficient to allow the unfrozen, expanded ice cream mix to be stored for several weeks at cold, non-freezing refrigeration temperatures while remaining expanded;
Specification