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1. 发明授权

US5403611A Ice cream and process for producing the ice cream 失效
标题翻译：冰淇淋和生产冰淇淋的过程
公开(公告)号：US5403611A
公开(公告)日：1995-04-04
申请号：US6533
申请日：1993-01-21
申请人： Mamoru Tomita , Sadayuki Kokubo , Kazumi Sakurai , Michio Ikeda , Mizuo Tsuda , Tsutomu Kudo
发明人： Mamoru Tomita , Sadayuki Kokubo , Kazumi Sakurai , Michio Ikeda , Mizuo Tsuda , Tsutomu Kudo
IPC分类号： A23G9/20 , A23G9/32 , A23G9/46 , A23G9/02
CPC分类号： A23G9/327 , A23G9/20 , A23G9/46
摘要： An ice cream having a property of excellent meltdown in the mouth, a fat content of 5 to 18% by weight and an overrun of 10 to 150% by weight, containing air cells of 60 .mu.m or more in diameter at a ratio of at least 80% of the total air cells, is disclosed. Further, a process for producing an ice cream having a property of excellent softness even at a freezing temperature, which comprises incorporating air into an ice cream mix in a first cylinder of the cylinders of two linked continuous freezers to give an overrun, transferring the mix to a second cylinder at a specific temperature, and then mixing and kneading the mix in the second cylinder without giving any additional overrun. In the process for production, an apparatus characterized by having a pipeline linking an apparatus for supplying the rest of an ice cream mix to a pipeline linking the first cylinder and the second cylinder of the cylinders of 2 linked continuous freezers is used.
摘要翻译：一种具有口腔崩溃性好的冰淇淋，脂肪含量为5〜18重量％，超过10〜150重量％，含有直径为60μm以上的空气细胞，比例为公开了至少80％的总空气泡。此外，即使在冷冻温度下也具有柔软性优异的冰淇淋的制造方法，其特征在于，在两个连续冷冻器的圆筒的第一圆筒中，将空气并入冰淇淋混合物中，从而产生超越，转移混合物到特定温度的第二气缸，然后在第二气缸中混合和捏合混合物，而不产生任何额外的超限。在生产过程中，使用一种装置，其特征在于具有将连接冰淇淋混合物的其余部分的装置连接到连接2个连接的冷冻机的气缸的第一气缸和第二气缸的管道的管道。

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