IT1265711B1 - Improved method for producing a semi-cold dessert having improved stability characteristics and semi-cold dessert so obtained - Google Patents
Improved method for producing a semi-cold dessert having improved stability characteristics and semi-cold dessert so obtainedInfo
- Publication number
- IT1265711B1 IT1265711B1 IT92MI000860A ITMI920860A IT1265711B1 IT 1265711 B1 IT1265711 B1 IT 1265711B1 IT 92MI000860 A IT92MI000860 A IT 92MI000860A IT MI920860 A ITMI920860 A IT MI920860A IT 1265711 B1 IT1265711 B1 IT 1265711B1
- Authority
- IT
- Italy
- Prior art keywords
- semi
- degrees celsius
- per cent
- cold dessert
- producing
- Prior art date
Links
- 235000021185 dessert Nutrition 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 239000003925 fat Substances 0.000 abstract 2
- 239000000203 mixture Substances 0.000 abstract 2
- 102000004169 proteins and genes Human genes 0.000 abstract 2
- 108090000623 proteins and genes Proteins 0.000 abstract 2
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000006071 cream Substances 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010348 incorporation Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
Landscapes
- Confectionery (AREA)
Abstract
A method for producing a semi-cold dessert whose softness, lightness and creaminess remain substantially unchanged at temperatures between -20 degrees Celsius and 20 degrees Celsius, in which one part by weight of a compound comprising 11-55 per cent of fats and 9-45 per cent of proteins and, when the sum of the fats and the proteins is not equal to 100 per cent, other conventional ingredients, is added to approximately 2 parts by volume of cream, in which the mixture so obtained is first pasteurised by heating to approximately 80 degrees Celsius for 5-10 min and then quickly and uniformly cooled to approximately 5 degrees Celsius with stirring with the simultaneous incorporation of a quantity of air such that its content in the final composition lies between 50 and 75 per cent by volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT92MI000860A IT1265711B1 (en) | 1992-04-08 | 1992-04-08 | Improved method for producing a semi-cold dessert having improved stability characteristics and semi-cold dessert so obtained |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT92MI000860A IT1265711B1 (en) | 1992-04-08 | 1992-04-08 | Improved method for producing a semi-cold dessert having improved stability characteristics and semi-cold dessert so obtained |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| ITMI920860A0 ITMI920860A0 (en) | 1992-04-08 |
| ITMI920860A1 ITMI920860A1 (en) | 1993-10-09 |
| IT1265711B1 true IT1265711B1 (en) | 1996-12-02 |
Family
ID=11362857
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| IT92MI000860A IT1265711B1 (en) | 1992-04-08 | 1992-04-08 | Improved method for producing a semi-cold dessert having improved stability characteristics and semi-cold dessert so obtained |
Country Status (1)
| Country | Link |
|---|---|
| IT (1) | IT1265711B1 (en) |
-
1992
- 1992-04-08 IT IT92MI000860A patent/IT1265711B1/en active IP Right Grant
Also Published As
| Publication number | Publication date |
|---|---|
| ITMI920860A1 (en) | 1993-10-09 |
| ITMI920860A0 (en) | 1992-04-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 0001 | Granted | ||
| TA | Fee payment date (situation as of event date), data collected since 19931001 |
Effective date: 19960429 |