| 摘要 |
#CMT# #/CMT# Preparing a food product, comprises: adding at least an additional liquid composition comprising fat materials (less than 20 wt.% ), sugar (less than 30 wt.%) and alcohol (less than 5 wt.%), to obtain a frozen composition added with liquid, where the composition comprising fermented milk (at least 18 wt%) and contained in a container; placing the container comprising the frozen composition in a texturing device that is equipped with grinding means and optionally with aerating means; and texturing the frozen composition added with liquid in the texturing device. #CMT# : #/CMT# An independent claim is included for a food product produced by the process. #CMT#USE : #/CMT# The process is useful to prepare the food product. #CMT#ADVANTAGE : #/CMT# The food product provides good organoleptic and nutritional properties while possibly lacking food additives and/or flavorings. The composition provides good balance of intestinal flora, hence improved digestibility. #CMT#BIOLOGY : #/CMT# Preferred Components: The bacteria comprise at least a bacterium comprising Streptococcus thermophilus, Lactobacillus delbrueckii bulgaricus, Bifidobacterium animalis, Lactobacillus casei, Lactobacillus plantarumand/or Lactobacillus acidophilus. #CMT#FOOD : #/CMT# Preferred Composition: The frozen composition has a core temperature of = -18[deg] C and greater than -40[deg] C, preferably -24 to -30[deg] C. The frozen composition comprises at least a fruit in the form of fruit puree, pieces and/or juice. The frozen composition comprises fruit (30-220 wt.%) or (30-49, preferably 31-35 wt.%) or (50-150, preferably 50-90 wt.%), as fruit equivalent. The frozen composition comprises fermented milk (51-70, preferably 55-60 wt.% ). The frozen composition contains at least 10 5>bacteria per gram, preferably at least 10 7>bacteria per gram. The frozen composition comprises more added sugar in the composition comprising less than 25, preferably less than 21 wt.% of carbohydrates and/or more than 14 wt.% of carbohydrate. The frozen composition does not contains food additives, preferably texturing agent, emulsifier, coloring agent, preservative, starch, gelatin, flavoring agent; egg yolk and their mixtures. The frozen composition comprises up to six ingredients, preferably only three. The frozen composition has energy of = 155 KCal/100 g, preferably = 100 kcal/100 g. The frozen composition contains fat (0-6 wt.%) and/or protein (1.5-3 wt.%). The additional liquid composition is added at the rate of 18-150 wt.%, preferably 40-60 wt.%. The additional liquid composition comprises at least an ingredient or food additive surfactant comprising at least an emulsifier and/or at least a protein. The additional liquid composition comprises protein (at least 0.2 wt.%, preferably 2 wt.%). The additional liquid composition comprises milk at 70-100[deg] C, preferably 90[deg] C to get milk shake or smoothie. The additional liquid composition comprises milk at 1-40[deg] C, preferably 1-10[deg] C or 10-30[deg] C to obtain the frozen foam. The food product comprises conditions comprising fat material (less than 3 wt.%, preferably less than 0.8 wt.%), without food additives, added sugar (less than 10 wt.%), calorie of 40-85 KCal/100 g, and temperature of = 0[deg] C. The food product comprises at least bacteria 10 5>per gram, preferably at least 10 7>bacteria per gram. Preferred Components: The fruits are apple, banana, strawberry, peach, raspberry, blackberry, mango, kiwifruit, blueberry, blackcurrant, red currant, orange, cherry, fig, pear, apricot, coconut, passion fruit, guava, papaya, melon, litchi, pineapple, lemon, mandarin orange, plum, grapefruit, grapes, rhubarb and their mixtures. The sugar comprises sucrose, glucose, fructose, honey, invert sugar, maltose, or their mixtures, preferably in proportion of 50:50. The grinding means comprises a shredder equipped with rotating blades mounted on the end of an axis which is adapted to move lengthwise, perpendicular to plane blades. The grinding means comprises a grinding blades provided rotary mounted on the end of a rotary axis not sliding, a device comprising means to move lengthwise, perpendicular to the plane blades, and the container. The device comprises means for varying speed of the blade rotation at the speed of longitudinal. The milk is used at 90[deg] C+- 5[deg] C and present at 25-70 wt.%, preferably 40-65 wt.%. #CMT#EXAMPLE : #/CMT# The skim milk (180 g) heated at 90[deg] C or the frozen composition (51 wt.%) (comprising yogurt (35.7%), skim milk (34%), fruits (20.4%), added sugar (9.9%), protein (2.8%), carbohydrates (16%) and fat (0.4%)) was added on the block frozen composition. Then the frozen composition added with obtained liquid was textured in a device using air injection standard to give the homogeneous foamy milkshake. |
