Manufacture of frozen dessert involves freezing industrial milk composition comprising dry matter and (non)fermented milk but not yoghurt and fruit puree and/or juice, and texturing the frozen composition

摘要

#CMT# #/CMT# A frozen dessert is manufactured by freezing an industrial milk composition comprising 6-45 wt.% dry matter and (non)fermented milk but not yoghurt and fruit puree and/or juice; optionally bringing the frozen composition to a core temperature of -15 to -25[deg]C or from -15 to -30oC; placing the frozen composition in device equipped with grinder and optionally aerator; and texturing the frozen composition with the aid of the grinder and optionally aerator at atmospheric pressure. #CMT# : #/CMT# An independent claim is included for a frozen dessert. #CMT#USE : #/CMT# For manufacturing a frozen dessert. #CMT#ADVANTAGE : #/CMT# The method converts fresh dairy products to frozen dessert having good organoleptic properties, i.e. having a texture that is creamy and not hard without losing their nutritional benefits or increasing their energy value. The provided frozen dessert provides an advantageous alternative for costumers who do not crave fresh dairy products (e.g. yoghurts) either because of their taste or because of climatic conditions which are more favorable to consume frozen desserts. The milk composition used in the method is free of non-fermented cream, thus providing frozen desserts with fewer calories. #CMT#BIOLOGY : #/CMT# Preferred Components: The bacteria can be Streptococcus thermophilus, Lactobacillus delbruekii bulgaricus, Bifidobacterium animalis, Lactobacillus casei, Lactobacillus plantarum, and/or Lactobacillus acidophilus. #CMT#FOOD : #/CMT# Preferred Compositions: The milk composition comprises 10-45 (preferably 10-24) wt.% dry matter, 1x10 5> (preferably 1x10 7>) bacteria per gram, 5-30 (preferably 5-20) wt.% fruit in the form of pieces and/or juice and/or puree, and 0-7 (preferably 0.1-1) fatty substances and/or 0.5-7 (preferably 2-5) proteins and/or less than 35 (preferably 3-25) wt.% carbohydrates. Preferred Components: The milk can be fermented milk in the form of yoghurt. Preferred Parameters: The milk composition has energy value of =155 (preferably 20-45) KCal/100 g. #CMT#EXAMPLE : #/CMT# A frozen dessert was prepared from milk composition containing whole milk and concentrated or powdered skimmed milk (83.%), sugar, glucose-fructose syrup, thickeners, cream (2.1), lactose, starch, flavoring, and colorings. The milk composition was put into a pot, covered, frozen for 24 hours, and stored at -18[deg]C. After 1 month, the sample was subjected to texturing without aeration for 30 minutes. Balls were formed with a standard scoop directly in the pot containing the frozen dessert and the balls were served in a cup. The dessert was more easily formed into balls having nice appearance. The texture was harder and denser, the spoon impression was smoother, conferring a more creamy appearance on the dessert, whose color and taste was more intense. A comparative frozen dessert containing milk cream (14.9%), which was obtained by the same process, was too hard without aeration to be able to be molded into balls.