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Composite dessert and process for preparing same

A technology of compound food and mixed material, which can be used in food preparation, frozen desserts, confectionery and other directions, and can solve problems such as poor nutritional value

Inactive Publication Date: 2011-07-20
SOC DES PROD NESTLE SA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Also, their nutritional value is very poor

Method used

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  • Composite dessert and process for preparing same
  • Composite dessert and process for preparing same
  • Composite dessert and process for preparing same

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0045] The preparation of a composite product such as confectionary 1 comprises the following steps.

[0046]A blend of fruit juice is prepared which can be clarified by filtration and heated to about 70°C for about 5 minutes. When the juice is at 70°C, carrageenan and guar gum powder are added to the juice so that the concentration of carrageenan in the final gelled mix is ​​about 0.1-1.5%, and guar gum is between 0.1-1%. between. The mix is ​​then cooled to about 30-40° C., where the mix begins to thicken due to the specific properties of the thickener.

[0047] A milk composition is then prepared, wherein said milk composition is homogenized at 70° C. and a pressure of about 250 bar for at least 15 seconds. The milk composition was then heated to pasteurize at 92°C during 6 minutes. Finally, the milk composition was cooled to 40° C. and lacto-ferment was added to the milk composition to produce fermented yoghurt.

[0048] The juice mix is ​​then metered into the tank su...

Embodiment 1

[0063] Example 1 - Coconut yoghurt inclusions in Earl Gray tea jelly

[0064] Coconut Yogurt:

[0065] - Stirred yogurt curds: 74.20%

[0066] - Coconut syrup: 25.80%

[0067] Earl Gray Jelly:

[0068] - Earl Grey: 91.09%

[0069] - Carrageenan (eg BW 56): 0.60%

[0070] - Sugar: 8.00%

[0071] - Guar gum (eg Meyprodor 400): 0.30%

[0072] - Citric acid: 0.01%

Embodiment 2

[0073] Example 2 - Fresh cheese content in apple juice aerated jelly

[0074] Fresh cheese:

[0075] - Curd cheese: 62.00%

[0076] - Skim milk: 15.00%

[0077] -Cream (35% fat): 15.00%

[0078] - Sugar: 8.00%

[0079] Apple juice aerated jelly:

[0080] - Apple juice: 98.8%

[0081] - Gelatin (eg 275PS 30): 1.00%

[0082] - Agar (eg Flanogen P): 0.2%

[0083] -Then inflate the jelly with 48% expansion

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PUM

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Abstract

The present invention relates to a composite food product characterized in that it comprises in combination: (i) an outer shell made of a jellified composition, and (ii) at least one edible inclusion made of: a fermented or non-fermented milk-based product, and / or a puree, spread, pasta, filling composition, cream, foamed composition or mousse comprising chocolate, coffee, tea, cereals, fruit, vegetable, meat, fish, cereals, or a combination thereof. The invention further relates to a process for preparing such a composite food product.

Description

field of invention [0001] The present invention relates to complex desserts. More particularly, the present invention relates to comprising at least one milk-based inclusion placed in a jelly, which jelly is preferably translucent or transparent. Background of the invention [0002] Composite food products, such as composite confectionery, are known in which at least two different layers are stacked in a can. One layer may, for example, comprise a milk-based component, such as a dessert cream or yoghurt, while the other layer will be, for example, a juice-based gelled composition. The third layer may include mousse, or whipped cream, such as "crème Chantilly". The sweet treat is becoming more and more common in restaurants, driven in particular by a trend called "molecular gastronomy". [0003] Despite attracting consumer interest, this confectionary is very well known and therefore, requires novelty and originality in this field. [0004] In grocery stores, the offering...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23G3/54A23G9/48A23G1/54A23G3/46A23L1/00A23L29/20A23L35/00
CPCA23G1/54A23L1/0067A23G3/46A23G3/007A23G3/54A23G3/0072A23G9/48A23G3/0065A23P20/20
Inventor D·亚伯拉罕J-P·比森J·莫罗J-E·塞尔
Owner SOC DES PROD NESTLE SA
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