| 摘要 |
Frozen dessert comprises partially frozen water, proteins, fats, 6-30 wt.% of a sweetener comprising glucose and optionally fructose, and a stabilizer that acts as a nucleating agent. Independent claims are also included for: (1) a process for producing a dessert as above, comprising mixing protein sources, sugars, thickeners and emulsifiers with water to obtain a liquid premix at 25-70 deg C, adding fats and other ingredients to the stirred premix, homogenizing the resulting composition at 1-10 MPa and 60-85 deg C, cooling to 0-10 deg C, adding flavors, aging the composition at 2-6 deg C for 1-24 hours, packaging the product in a container and cooling to -15 deg C or less; (2) a process for producing a dessert as above, comprising mixing protein sources, fats, stabilizers and optionally water to obtain a liquid premix at 25-70 deg C, adding fats and other ingredients, adjusting the water content to 40-60 wt.%, homogenizing the resulting composition at 1-10 MPa and 60-85 deg C, cooling to 0-10 deg C, optionally adding flavors, aging the composition at 2-6 deg C for 1-24 hours, packaging the product in a container and cooling to -15 deg C or less; (3) a frozen dessert for dispensing in expanded form, comprising a pressurized container equipped with a dispensing device and containing, separately, a malleable and extrudable frozen dessert and a propellant gas; and (4) a pressurized container for dispensing a frozen dessert, comprising a housing closed by a dispensing device and containing a piston or bag, a frozen dessert between the piston or bag and the dispensing device, and a propellant gas on the other side of the piston or bag.
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