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42. 发明授权

US4435439A Frozen dessert 失效
标题翻译：冷冻甜点
公开(公告)号：US4435439A
公开(公告)日：1984-03-06
申请号：US395999
申请日：1982-07-07
申请人： John D. Morris
发明人： John D. Morris
IPC分类号： A23G9/32 , A23G9/38 , A23G9/42 , A23G9/44 , A23G9/52 , A23G9/02
CPC分类号： A23G9/38 , A23G9/42
摘要： A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit juice and with a level of protein equivalent to that contained in a corresponding amount of whole milk. The invention includes: the addition of concentrated fruit juice to the initial mix after pasteurization of the mix, rather than pasteurizing the components together, thus avoiding a cooked juice taste; the blending of the initial mix and fruit juice concentrate in cold condition with the mix viscous so that high levels of fruit juice will blend with high levels of protein, without noticeable protein precipitation which would cause graininess; maintaining the viscosity of the mix at a level which will provide a smooth texture; maintaining a high level of protein in the final product; providing a final product having the ability to contain air at 50% of volume; and the ambience of the eating qualities of the final product.
摘要翻译：通过将含有巴氏消毒的含蛋白质的混合物与足量的浓缩果汁混合获得的冷冻无脂甜点，使得最终产品含有等同于至少100％果汁的等效水果浓缩汁，并具有等级蛋白质相当于相应量的全脂牛奶中含有的蛋白质。本发明包括：将混合物巴氏杀菌后的浓缩果汁加入到初始混合物中，而不是将组分巴氏杀菌，从而避免煮熟的果汁味道; 将初始混合物和果汁浓缩物与冷却的混合物混合，使得高含量的果汁与高水平的蛋白质混合，而不会引起颗粒状的明显的蛋白质沉淀; 将混合物的粘度保持在将提供光滑质地的水平; 在最终产品中保持高水平的蛋白质; 提供具有以50％体积容纳空气的能力的最终产品; 以及最终产品的饮食品质的氛围。

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