WO2005044017A2

WO2005044017A2 - Manufacture procedure of the «slanoled » (salted ice cream)

Info

Publication number: WO2005044017A2
Application number: PCT/HR2004/000045
Authority: WO
Inventors: Jasmina Tot
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-11-05
Filing date: 2004-11-05
Publication date: 2005-05-19
Anticipated expiration: 2006-05-05
Also published as: WO2005044017A3

Abstract

“SLANOLED” (salted ice cream) is a gastronomic product that by its consistency, texture, viscosity as well as its physical state of proteins, fats and water mostly conforms to a classical ice cream, but differs significantly per its basic flavour which is salty rather than sweet, and as raw materials for its production, there might be used all categories of alimentary items for human consumption in accordance with basic salted flavour. The production procedure comprises phases of fine homogenization, pasteurization, cooling, physical maturity, deep freezing and the air blow. Ingredients for production (vegetables, meat, fish, sea food, milk products, spices up to various forms of cereals and other ingredients), finely homogenized, upon being pasteurized and cooled down, are subject to a physical maturing, which is optimal for each and every formulation of a salted ice cream base. Deep freezing is performed simultaneously with air blow in a two-phase freezing system, where in the first phase the temperatures lower down promptly to a necessary value, and afterwards the continuous freezing takes place up to a final freezing temperature. The product as well as other deep frozen alimentary items should be transported and kept in appropriate cold chain, and prior to consumption, for a short period of time, it is necessary to adapt it to a room temperature.

Description

MANUFACTURE PROCEDURE OF THE «S ANOLED» (SALTED ICE CREAM)

I. - I N V E N T I O N D E S C RI P T I O N

1) TECHNIQUE FIELD TO WHICH THE INVENTION REFER

The procedure of the salted ice cream manufacture belongs to the field of bio- technical science. As per the applied technological solutions of production, it belongs to a field of alimentary technology - the branch of engineering. As per unit technology operations and performance principles, it belongs to the discipline, i.e.: processes of alimentary products deep freezing as well as to milk processing technology and processing of milk-products, more closely to the ice cream production processes and other deep frozen desserts. (Field: A 23).

2) TECHNICAL PROBLEM

Owing to a completely new approach to the formulation of ice cream basis, where the traditional sweet flavour has been altered by a salted one, and standard raw materials by completely different ingredients, for the production of salted ice cream, there have had to be complied a series of new requirements. Application of milk ingredients and milk products, vegetables, mushrooms, meat & fish, sea food, cereals, legurninoμs plants, nut crops, various fruit' s pith and vegetable grains of seeds, vegetable oils, various spices, water, eggs, emulsifiers & stabilizers of natural origin - all requested inventing a series of optimal technological procedures of preparation as well as primary processing of ingredients and salted ice cream base, as well as establishment and determining of the regimes and parameters of the entire processing of salted ice cream production.

Within the processing of salted ice cream base, there had been necessary to optimize a regime of a mild thermal processing that would ensure preserve of all nutritive valuable ingredients, thus inactivating enzyme systems and destruction of undesirable micro-flora. For a successfulness of homogenization, there had been necessary to determine a level of ingredients fragmentation, \ optimal temperature and duration. In the maturing phase of salted ice cream base, it was necessary to determine the temperature, maturing duration, and portion and selection of stabilizer, in order to achieve an optimal consistency and formation of jelly structures of the salted ice cream base.

A separate problem was to determine a freezing regime for which it was established that the same depend on the total portion of dry matter and a fat portion which directly and differently, i.e. proportionally conversely influence a possibility of the volume increase of salted ice cream base by the air blow. In the final phase of the salted ice cream production, it was necessary to find the mode, determine the speed and freezing temperature of salted ice cream in a primary phase, and dynamics of freezing, up to final low temperatures.

3) TECHNIQUE STATUS

Ice cream of salted flavour and/or other products of other flavours, in our country, apart from the vast assortment of sweet ice cream like milk ice cream, creamy ice cream, creamy ice cream with eggs and fruit ice cream, as well as not that numerous milk deserts and creams, are not in a production in our country. It is not possible to find on our market salted ice cream of foreign producers, although there exists a wide range of products of domestic and foreign producers having salty flavour, but they exist in a form of cheese or milk spreads based on a cottage cheese, cream cheese, melted cheese and/or butter, but these are not frozen but kept on a temperature of +4° C and which do not include in their production a deep freezing procedure. By a comprehensive exploration of various data basis on internet, there has not been found a product similar to salted ice cream, with the exception of an interesting issue on web sites of certain hotels and restaurants which during serving of a classical ice cream, by putting particles of fruits in some variations of ice cream coupes, add a certain quantity of salted roasted almonds. 4) EXPLICIT OF THE ESENCIALLITY OF THE INVETION

Salted ice cream is a gastronomy product which per its consistency, texture, structure and viscosity, as well as per physical state of proteins, fats and water, more closely conforms to a classical ice cream, but differs from a salted ice cream in its basic flavour which is salty but not sweet, in raw material for production that might be all categories of alimentari.es for human consumption that conform to a basic salted rear-echelon note - from vegetables and meat and fish, sea food, milk products, spices all to the various forms of cereals and other ingredients. Ingredients in their optimal ratio, pretty finely granulated and homogenized are pasteurized, cooled to the maturing temperature on which they are kept for a determined period of time, necessary for achieving the desirable consistency. Upon accomplished physical maturing, a created final salted ice cream base is to be frozen by a two-level, i.e. two-phase freezing system, accompanied by the simultaneous air blow. Salted ice cream presumed for a prompt distribution and consumption, is frozen to approx. -15° C, and for a lasting keeping, the freezing is to be performed on even a lower temperature than that.

6) DETAILED DESCRIPTION OF A MODE OF THE INVENTION ACCOMPLISHMENT

In the preparation phase, appertained raw materials for a selected production prescription of salted ice cream are blanched, cooked, roasted or steamed, unnecessary parts are separated by straining and are pasteurized by mixing. Some of the raw materials are used in their original form if milk products are concerned which have been sterilized or pasteurized. Compounding of chopped pasteurized raw materials that required various aspects of previous processing with sterilized and/or pasteurized raw materials and all other ingredients in powder and/or crystallized form, is done by homogenization assisted by a speedy turbine-powered mixing unit, cutter or disintegrator with knives arranged in multi-layers. Upon achieved maximum uriifoimity of ingredients, a creamy mass is to be cooled to +2° C up to +5° degrees C, and on such temperature it is kept in duplicator for a physical maturing, and occasionally being slightly mixed. The mature salted ice cream base process lasts for at least 4 hours and depending on a composition of a base and portion and a sort of applied stabilizers it is different - up to as long as 16 hours, until desirable consistency of fine jelly is reached. For each particular production recipe for a salted ice cream, portion, sort and quality of emulsifier is of a great importance for consistency, hardening, fat and ice crystal formation, and the duration of melting at consuming. Abundant quantity of stabilizer and inappropriate sort makes the melting slower and results in pure consistency. Upon maturing, salted ice cream base is frozen by a hastily temperature lowering up to approx. -5° C, accompanied by a simultaneous air blow and by mixing. Further freezing is performed in a continuous process up to a temperature of approx. -15° C, in case the salted ice cream is presumed for quick distribution and consumption, while for a longer keeping up to 9 months it is to be frozen to approx. -25° C. Transport and keeping of salted ice cream up to its consumption should be performed in a cold chain, and prior to its consumption it would be necessary to adapt it to a room temperature.

Claims

II. CLAIMS

1. "SLANOLED" (a salted ice cream) is a gastronomic product so characterized that by its consistency, texture, viscosity as well as physical state of proteins, fats and water, mostly conforms to a classical ice cream, but differs significantly in the basic taste which appears to be salty rather than sweet, and raw materials for production are altered by completely different ingredients which comprise all categories of alimentation for human consumption, all in accordance with basic salted flavour and these are vegetables, meat, fish, sea food, milk products, spices, various forms of cereals and other ingredients in powder and/or in a form of crystals.

2. "SLANOLED" per the requirement 1. so characterized that selected raw materials in the phase of its preparation are blanched, cooked, roasted or steamed, strained and pasteurized where the pasteurization is performed in a mild regime while mixing.

3. "SLANOLED" per requirement 1. & 2., so characterized that uniting of chopped pasteurized raw materials previously differently processed as mentioned in the requirement 2., together with sterilized and/or pasteurized raw materials and other ingredients, is done by homogenization where a high speed turbine mixer, cutter and disintegrator with multi-layer knives are used while the homogenization is performed to a level until paste consistency of maximum texture is reached, by which procedure there has been obtained a salted ice cream base.

4. "SLANOLED" per Requirement 3. so characterized that salted ice cream base is cooled down to a temperature of +2° C up to +5° C , and is kept on this temperature for the purpose of physical maturity, it is to be slightly mixed and the maturity lasts 4 hours at minimum up to 16 hours which depends on the base structure and a portion and sort of stabilizer, and the end of the maturity process is when a smooth texture and consistency of a fine jelly is reached.

5. "SLANOLED" per a requirement 4., so characterized that a mature salted ice cream base freezes in two levels, so that the temperature lowers promptly to approx. -5° C by simultaneous air blow and mixing, and in the other level, the temperature is continuously conducted to approx -15° C in case the salted ice cream is to be distributed promptly, and for long-lasting keeping it should be kept on a temperature of approx. -25° C.