WO2008127206A1 - Ice cream additive - Google Patents

Ice cream additive Download PDF

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Publication number
WO2008127206A1
WO2008127206A1 PCT/TR2008/000002 TR2008000002W WO2008127206A1 WO 2008127206 A1 WO2008127206 A1 WO 2008127206A1 TR 2008000002 W TR2008000002 W TR 2008000002W WO 2008127206 A1 WO2008127206 A1 WO 2008127206A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice cream
agent
additive according
production
weight
Prior art date
Application number
PCT/TR2008/000002
Other languages
French (fr)
Inventor
Omer Faruk Berber
Original Assignee
Ozmer Meyve Ozleri Kokteyl Soslari Sanayi Ticaret Ve Pazarlama Limited Sirketi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Ozmer Meyve Ozleri Kokteyl Soslari Sanayi Ticaret Ve Pazarlama Limited Sirketi filed Critical Ozmer Meyve Ozleri Kokteyl Soslari Sanayi Ticaret Ve Pazarlama Limited Sirketi
Priority to EA200970950A priority Critical patent/EA017584B1/en
Publication of WO2008127206A1 publication Critical patent/WO2008127206A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Definitions

  • the invention relates to the ice cream additive developed for use in the production of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even of the cold winter evenings, and to a method for the production of the same.
  • the invention relates in particular to an ice cream additive comprising the fruit particles, preservative, consistency increasing agent, acidity regulating agent, sweetener agent, additive, emulgator and aroma regulating agent, and to a method for the production of the same.
  • Said ice cream additive is mixed with milk at a proportion of 1/1 , to be used in the production of ice cream in the ice cream machine.
  • the ice cream which is consumed with pleasure in every season and is one of the indispensable tastes, now takes up a position in our life as an important foodstuff, not only because of its taste and relieving feature, but also owing to its being easy to digest and bearing a nutritional value.
  • ice cream which unlike the common opinion among the people, does not lead to sore throat or angina when consumed in winter, to be classified as a healthy food, the most important point is that it be fresh and prepared using pasteurized milk.
  • ice creams prepared with sweeteners for the patients for whom there is needed the limitation of energy, like the diabetic patients. Consumption of a certain amount of ice cream is considered appropriate even for those who are employing a diet to loose weight.
  • Ice cream contains not just one nutrition that the milk contains, but instead, it contains all the beneficial nutriments of milk in a more concentrated state than those that are present in the milk. At the same time, like milk, it is a versatile food capable of meeting any demand of the organism, with the exception of some fruited sorts. As known, the milk and the dairy products are sensitive products that rapidly spoil, rapidly loose their very beneficial property and attain a state that might even cause damage to our health under bad conditions. Ice cream then turns out to be a foodstuff that should ensure safety also in this respect. When the ice cream is processed, the concentrated milk is pasteurized and is then frozen to hinder the activities of the microorganism which remain or are likely to pester afterwards. Due to the character of the product, the cooling is employed as a necessity and thus the opportunity is prevented for many microorganisms to proliferate.
  • Ice cream incorporates the protein, carbohydrate and fat that our body needs, as well as the A, C, D, E and B groups of vitamins and the minerals such as calcium, phosphorus, magnesium, sodium, potassium, iron and zinc.
  • the ice creams having almost 240 different sorts on the worldwide scale are categorized into main groups rather on the basis of the matters added to their composition, their aromas and the way they are frozen.
  • “the plain ice cream” is the most widely produced sort, the ice creams with added aromas of chocolate, fruit, hazelnut, nut and walnut, the ice creams processed from the milk with reduced fat content or from de-fatted milk or from the fruit juices and sugar, the ice creams prepared making use of vegetal or other animal fats instead of the milk fats, the ice creams (dietetic and diabetic ice creams) processed with special formulations for the patients with heart disease, circulatory disease and diabetes and the soft ice creams that must be immediately consumed have also been receiving more attention every new day.
  • ice cream a dense product called pulp is taken with a concentration ratio of 30 to 1 , including the fruits, additives and the preservatives.
  • the milk and the pulp are placed into the ice cream machine, and desired amount of sugar to adjust the sweetness, the additives to enable the structure to sufficiently rise, the salep to prevent crystallization and to add aroma and also the emulgator are added thereon.
  • Said mixture is stirred in the ice cream machine for about 20 minutes, after which the ice cream becomes ready.
  • said concentrated pulp with a concentration ratio of 30 to 1 is not used, instead, the workmen at the pastry shops themselves slice and break the fruits into pieces, then prepare the ice cream by adding the milk, sugar, salep, emulgator and additives, just in the same manner as described above.
  • the crystallization of the product is also involved in both of said methods.
  • the water droplets contained in the milk (or in water, if made using water) inside the product freeze to disturb the structure of the product, and as the ice cream is being eaten, the frozen water crystals are sensed in the mouth in the form of particles.
  • the melting times of the ice creams are also very significant.
  • An ice cream should not undergo melting, immediately after it has been taken out of the refrigerator.
  • the emulgators are not added at a proper quantity, the ice cream melts prematurely, both leaving a negative impression on the consumer and leading to the production of a poor quality product.
  • the melting time should be extended also inside the mouth. When extending the natural time of melting, the ice cream must not be brought into an entirely solid state, and the structure must be carefully adjusted according to the thin line in between.
  • the object of the invention is to develop a method for the production of the additive for the making of the ice cream, which is included in the food sector and is consumed with pleasure in every season.
  • Another object of the invention is to prevent the losses of labor and time that occur due to individually weighing the ingredients during the ice cream production methods used according to the state of the art.
  • Another the object of the invention is to separately test and determine the included emulgators for each product and to completely remove the additives that may disturb the structure of the ice cream to cause crystallization, and thus to prevent the occurrence of the crystallization in the ice cream.
  • Still another the object of the invention is to enable the production of the ice cream with the longest melting period, owing to individually testing the melting times of the ingredients within the ice cream.
  • an ice cream additive which comprises the fruit particles, preservative, consistency increasing agent, acidity regulating agent, sweetener agent, additive, emulgator and aroma regulating agent.
  • a method comprising the process steps of breaking the fruits into pieces, adding the preservative to the fruit particles and stirring the same, adding the acidity regulating agent to adjust the acidity of the mixture and stirring the same, adding the consistency increasing agent and the sweetener agent to the mixture and stirring the mixture to dissolve the sweetener agent, adding the additive once the sweetener agent has completely dissolved, adding once more the consistency increasing agent, aroma regulating agent and the emulgator and stirring the same, ending the stirring process at a temperature of 7O 0 C to 8O 0 C once the mixture has attained a thick and rough state, mixing the obtained ice cream additive with milk and producing the ice cream.
  • said ice cream additive and the milk are mixed in a proportion of 1/1 by weight.
  • the peeled fruits are disintegrated in a walled pot having disintegrator teeth and capable of receiving heat from the exterior, for 3 to 5 minutes.
  • the mixture is stirred for maximum 2 minutes.
  • the mixture is stirred for maximum 2 minutes.
  • the mixture is stirred at 70 0 C for 15-20 minutes, in order to enable the sweetener to dissolve.
  • said ice cream additive comprises 50 to 60% by weight fruit, 0.01 to 0.10% preservative, 0.70 to 0.80% consistency increasing agent, 0.1 to 0.10% acidity regulating agent, 40 to 50% sweetener agent, 0.01 to 0.10% additive, 0.20 to 0.30% emulgator and 0.20 to 0.30% aro'ma regulating agent.
  • potassium sorbate as the preservative
  • cremadon and/or guar gum as the consistency increasing agent
  • citric acid as the acidity regulating agent
  • table sugar sacharose
  • folex pastry additive as the additive agent
  • monodiglyceride as the emulgator and salep as the aroma regulating agent.
  • the invention relates to a method for the production of the ice cream additive for the making of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even the cold winter evenings.
  • the peeled fruits are placed into a walled pot having disintegrator teeth and capable of receiving heat from the exterior, in order to disintegrate the same.
  • the period of disintegration takes approximately 3 to 5 minutes.
  • potassium sorbate is added as the preservative in such quantities permitted in the food codex, in order both to adjust the shelf life and to increase the durability. Since the mixture thus obtained will be used in the making of the ice cream, the amount of potassium sorbate that is legally permitted in the notice for the ice cream containing products is 1 ,15 gr. After potassium sorbate is added, the mixture must be stirred in the pot for maximum 2 minutes, since sorbate dissolves quickly.
  • the acidity regulating citric acid is added, in order to adjust the acidity of the product.
  • the amount of citric acid varies according to the acidity degree of the fruits used. Since citric acid also dissolves quickly, it is sufficient to stir it in the pot for 2 minutes.
  • Cremadon and/or guar gum is/are added as the consistency increasing agent, in order to adjust the structure by gradually raising the temperature.
  • the table sugar sacharose
  • the mixture is stirred in the pot at 70 0 C for 15-20 minutes, in order to dissolve the sugar.
  • the folex pastry additive is added as the additive agent, to provide better rising in the ice cream to be made afterwards.
  • cremadon and/or guar gum are/is added again as the consistency increasing agent
  • salep is added as the aroma regulating agent in order to adjust the aroma and monodiglyceride is added as the emulgator, and the process is terminated at a temperature of about 70-80 0 C.
  • the most recently added consistency increasing agents and the salep are turned inside the pot for a short time. The process is ended when the structure is in a thick and rough state, before a complete mixture is formed.
  • the obtained ice cream additive is mixed with milk according to a proportion of 1/1 by weight and placed into the ice cream machine, and the ice cream is directly manufactured.
  • Additive agent 1 5 gr 0,08 0,01-0,10
  • the production is carried out with 14 different sorts of fruit.
  • the obtained ice cream additive may be made homogeneous merely by mixing with milk (in a hand mixer) parallel to aforesaid method, and a similar production may be possible by way of freezing in the refrigerator.
  • milk in a hand mixer
  • Small changes may be made in the ingredients of the present ice cream additive and the amounts thereof, in order to make the ice cream additive in a similar manner.

Abstract

The invention relates to an ice cream additive developed for use in the production of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even of the cold winter evenings, said ice cream additive comprising the fruit particles, preservative, consistency increasing agent, acidity regulating agent, sweetener agent, additive, emulgator and aroma regulating agent, and to a method for the production of the same. Said ice cream additive is mixed with milk at a proportion of 1/1, to be directly used in the production of ice cream in the ice cream machine.

Description

ICE CREAM ADDITIVE
Technical Field
The invention relates to the ice cream additive developed for use in the production of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even of the cold winter evenings, and to a method for the production of the same.
The invention relates in particular to an ice cream additive comprising the fruit particles, preservative, consistency increasing agent, acidity regulating agent, sweetener agent, additive, emulgator and aroma regulating agent, and to a method for the production of the same. Said ice cream additive is mixed with milk at a proportion of 1/1 , to be used in the production of ice cream in the ice cream machine.
Prior Art
The ice cream, which is consumed with pleasure in every season and is one of the indispensable tastes, now takes up a position in our life as an important foodstuff, not only because of its taste and relieving feature, but also owing to its being easy to digest and bearing a nutritional value.
In order for the ice cream, which unlike the common opinion among the people, does not lead to sore throat or angina when consumed in winter, to be classified as a healthy food, the most important point is that it be fresh and prepared using pasteurized milk. In addition, there exist different types of ice creams prepared with sweeteners for the patients for whom there is needed the limitation of energy, like the diabetic patients. Consumption of a certain amount of ice cream is considered appropriate even for those who are employing a diet to loose weight.
Ice cream contains not just one nutrition that the milk contains, but instead, it contains all the beneficial nutriments of milk in a more concentrated state than those that are present in the milk. At the same time, like milk, it is a versatile food capable of meeting any demand of the organism, with the exception of some fruited sorts. As known, the milk and the dairy products are sensitive products that rapidly spoil, rapidly loose their very beneficial property and attain a state that might even cause damage to our health under bad conditions. Ice cream then turns out to be a foodstuff that should ensure safety also in this respect. When the ice cream is processed, the concentrated milk is pasteurized and is then frozen to hinder the activities of the microorganism which remain or are likely to pester afterwards. Due to the character of the product, the cooling is employed as a necessity and thus the opportunity is prevented for many microorganisms to proliferate.
Ice cream incorporates the protein, carbohydrate and fat that our body needs, as well as the A, C, D, E and B groups of vitamins and the minerals such as calcium, phosphorus, magnesium, sodium, potassium, iron and zinc.
The ice creams having almost 240 different sorts on the worldwide scale are categorized into main groups rather on the basis of the matters added to their composition, their aromas and the way they are frozen. Although "the plain ice cream" is the most widely produced sort, the ice creams with added aromas of chocolate, fruit, hazelnut, nut and walnut, the ice creams processed from the milk with reduced fat content or from de-fatted milk or from the fruit juices and sugar, the ice creams prepared making use of vegetal or other animal fats instead of the milk fats, the ice creams (dietetic and diabetic ice creams) processed with special formulations for the patients with heart disease, circulatory disease and diabetes and the soft ice creams that must be immediately consumed have also been receiving more attention every new day.
Various methods are employed for the production of ice cream. For example, when it is desired to make fruited ice cream, a dense product called pulp is taken with a concentration ratio of 30 to 1 , including the fruits, additives and the preservatives. Generally, the milk and the pulp are placed into the ice cream machine, and desired amount of sugar to adjust the sweetness, the additives to enable the structure to sufficiently rise, the salep to prevent crystallization and to add aroma and also the emulgator are added thereon. Said mixture is stirred in the ice cream machine for about 20 minutes, after which the ice cream becomes ready. According to another method, said concentrated pulp with a concentration ratio of 30 to 1 is not used, instead, the workmen at the pastry shops themselves slice and break the fruits into pieces, then prepare the ice cream by adding the milk, sugar, salep, emulgator and additives, just in the same manner as described above.
However, this method also has many disadvantages. First of all, the production of the ice cream in the pastry shops requires individually weighing and processing a high number of ingredients, thus leading to labor and time loss. Also, there is present the risk of being unable to maintain the same weight in grams for every ice cream produced, thus preventing the preparation of a standard product.
The crystallization of the product is also involved in both of said methods. In other words, the water droplets contained in the milk (or in water, if made using water) inside the product freeze to disturb the structure of the product, and as the ice cream is being eaten, the frozen water crystals are sensed in the mouth in the form of particles.
In addition to aforesaid problems, the melting times of the ice creams are also very significant. An ice cream should not undergo melting, immediately after it has been taken out of the refrigerator. In said methods of ice cream making, if the emulgators are not added at a proper quantity, the ice cream melts prematurely, both leaving a negative impression on the consumer and leading to the production of a poor quality product. Moreover, the melting time should be extended also inside the mouth. When extending the natural time of melting, the ice cream must not be brought into an entirely solid state, and the structure must be carefully adjusted according to the thin line in between.
As a result, the need for the ice creams that eliminate the disadvantages with the state of the art and for the methods for producing the same, and the inadequacy of the existing solutions have made it necessary to provide an improvement in the relevant art.
Object of the Invention Based on the mentioned state of the art, the object of the invention is to develop a method for the production of the additive for the making of the ice cream, which is included in the food sector and is consumed with pleasure in every season.
Another object of the invention is to prevent the losses of labor and time that occur due to individually weighing the ingredients during the ice cream production methods used according to the state of the art.
Another the object of the invention is to separately test and determine the included emulgators for each product and to completely remove the additives that may disturb the structure of the ice cream to cause crystallization, and thus to prevent the occurrence of the crystallization in the ice cream.
Still another the object of the invention is to enable the production of the ice cream with the longest melting period, owing to individually testing the melting times of the ingredients within the ice cream.
In order to achieve said objects, an ice cream additive is developed, which comprises the fruit particles, preservative, consistency increasing agent, acidity regulating agent, sweetener agent, additive, emulgator and aroma regulating agent.
In order to achieve said objects, a method is developed, said method comprising the process steps of breaking the fruits into pieces, adding the preservative to the fruit particles and stirring the same, adding the acidity regulating agent to adjust the acidity of the mixture and stirring the same, adding the consistency increasing agent and the sweetener agent to the mixture and stirring the mixture to dissolve the sweetener agent, adding the additive once the sweetener agent has completely dissolved, adding once more the consistency increasing agent, aroma regulating agent and the emulgator and stirring the same, ending the stirring process at a temperature of 7O0C to 8O0C once the mixture has attained a thick and rough state, mixing the obtained ice cream additive with milk and producing the ice cream.
According to a preferred embodiment of the invention, said ice cream additive and the milk are mixed in a proportion of 1/1 by weight. According to a preferred embodiment of the invention, the peeled fruits are disintegrated in a walled pot having disintegrator teeth and capable of receiving heat from the exterior, for 3 to 5 minutes.
According to a preferred embodiment of the invention, after the preservative is added to the mixture, the mixture is stirred for maximum 2 minutes.
According to a preferred embodiment of the invention, after the acidity regulating agent is added to the mixture, the mixture is stirred for maximum 2 minutes.
According to a preferred embodiment of the invention, the mixture is stirred at 700C for 15-20 minutes, in order to enable the sweetener to dissolve.
According to a preferred embodiment of the invention, said ice cream additive comprises 50 to 60% by weight fruit, 0.01 to 0.10% preservative, 0.70 to 0.80% consistency increasing agent, 0.1 to 0.10% acidity regulating agent, 40 to 50% sweetener agent, 0.01 to 0.10% additive, 0.20 to 0.30% emulgator and 0.20 to 0.30% aro'ma regulating agent.
According to a preferred embodiment of the invention, in said ice cream additive, there are used potassium sorbate as the preservative, cremadon and/or guar gum as the consistency increasing agent, citric acid as the acidity regulating agent, table sugar (saccharose) as the sweetener, folex pastry additive as the additive agent, monodiglyceride as the emulgator and salep as the aroma regulating agent.
Detailed Description of the Invention
The invention relates to a method for the production of the ice cream additive for the making of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even the cold winter evenings.
According to the invention, the peeled fruits are placed into a walled pot having disintegrator teeth and capable of receiving heat from the exterior, in order to disintegrate the same. The period of disintegration takes approximately 3 to 5 minutes. Onto the disintegrated fruits, potassium sorbate is added as the preservative in such quantities permitted in the food codex, in order both to adjust the shelf life and to increase the durability. Since the mixture thus obtained will be used in the making of the ice cream, the amount of potassium sorbate that is legally permitted in the notice for the ice cream containing products is 1 ,15 gr. After potassium sorbate is added, the mixture must be stirred in the pot for maximum 2 minutes, since sorbate dissolves quickly.
Then the acidity regulating citric acid is added, in order to adjust the acidity of the product. The amount of citric acid varies according to the acidity degree of the fruits used. Since citric acid also dissolves quickly, it is sufficient to stir it in the pot for 2 minutes. Cremadon and/or guar gum is/are added as the consistency increasing agent, in order to adjust the structure by gradually raising the temperature.
The table sugar (saccharose) is added as the sweetener agent to thus obtained mixture and the mixture is stirred in the pot at 700C for 15-20 minutes, in order to dissolve the sugar. When said sugar has completely dissolved, the folex pastry additive is added as the additive agent, to provide better rising in the ice cream to be made afterwards. Finally, cremadon and/or guar gum are/is added again as the consistency increasing agent, salep is added as the aroma regulating agent in order to adjust the aroma and monodiglyceride is added as the emulgator, and the process is terminated at a temperature of about 70-800C. The most recently added consistency increasing agents and the salep are turned inside the pot for a short time. The process is ended when the structure is in a thick and rough state, before a complete mixture is formed.
The obtained ice cream additive is mixed with milk according to a proportion of 1/1 by weight and placed into the ice cream machine, and the ice cream is directly manufactured.
In the Table 1 below, the ingredient proportions are presented by weight and percentage, of the ice cream additive developed according to the invention. Table. 1 The Ingredient Weight Proportions of the Ice Cream Additive Ingredient Ingredient Ingredient Preferred
Proportion by Proportion by Ingredient
Weight Weight (%) Proportion by
Weight (%)
Fruit 1000 gr 56,2 50-60
Preservative 1 gr 0,06 0,01-0,10
Consistency increasing 13 gr 0,73 0,70-0,80 agent
Acidity regulating agent 4 gr 0,2 0,1-0,10
Sweetener agent 750 gr 42,2 40-50
Additive agent 1 ,5 gr 0,08 0,01-0,10
Emuigator 5 gr 0,28 0,20-0,30
Salep 5 gr 0,28 0,20-0,30
According to the invention, the production is carried out with 14 different sorts of fruit. The obtained ice cream additive may be made homogeneous merely by mixing with milk (in a hand mixer) parallel to aforesaid method, and a similar production may be possible by way of freezing in the refrigerator. However, it is not possible to obtain exactly the same quality of product efficiency. Small changes may be made in the ingredients of the present ice cream additive and the amounts thereof, in order to make the ice cream additive in a similar manner.
The protective scope of the present application is defined in the part of claims, and the scope may by no means be limited to the description above provided only by way of example. It is obvious that a person skilled in the art may also provide the innovative step of the invention by using the similar embodiments and/or apply this embodiment to other fields with similar purpose used in the relevant art. Consequently, such embodiments would obviously lack the criteria of innovative step and particularly, of exceeding the known state of the art.

Claims

1. A method for the production of the ice cream additive for the making of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even the cold winter evenings characterized in that it comprises the process steps of
- breaking the fruits into pieces,
- adding the preservative to the fruit particles and stirring the same, in order to adjust the shelf life and to increase the durability of the product, - adding the acidity regulating agent to adjust the acidity of the mixture and stirring the same,
- adding the consistency increasing agent and the sweetener agent to the mixture and stirring the mixture to dissolve the sweetener agent,
- adding the additive once the sweetener agent has completely dissolved, - adding once more the consistency increasing agent, aroma regulating agent and the emulgator and stirring the same,
- ending the stirring process at a temperature of 7O0C to 8O0C once the mixture has attained a thick and rough state,
- mixing the obtained ice cream additive with milk and producing the ice cream.
2. The method for the production of an ice cream additive according to Claim 1 characterized in that said fruits are peeled.
3. The method for the production of an ice cream additive according to Claim 1 characterized in that the peeled fruits are disintegrated in a walled pot having disintegrator teeth and capable of receiving heat from the exterior, for 3 to 5 minutes.
4. The method for the production of an ice cream additive according to Claim 1 characterized in that said preservative is potassium sorbate.
5. The method for the production of an ice cream additive according to Claim 1 characterized in that after said preservative is added to the mixture, the mixture is stirred for maximum 2 minutes.
6. The method for the production of an ice cream additive according to Claim 1 characterized in that said acidity regulating agent is citric acid.
7. The method for the production of an ice cream additive according to Claim 1 characterized in that after said acidity regulating agent is added to the mixture, the mixture is stirred for maximum 2 minutes.
8. The method for the production of an ice cream additive according to Claim 1 characterized in that said consistency increasing agent is cremadon and/or guar gum.
9. The method for the production of an ice cream additive according to Claim 1 characterized in that said sweetener agent is table sugar (saccharose).
10. The method for the production of an ice cream additive according to Claim 1 characterized in that the mixture is stirred at 700C for 15-20 minutes, in order to enable said sweetener to dissolve.
11. The method for the production of an ice cream additive according to Claim 1 characterized in that the additive agent that is added once said sweetener agent has completely dissolved is folex pastry additive.
12. The method for the production of an ice cream additive according to Claim 1 characterized in that said aroma regulating agent is salep.
13. The method for the production of an ice cream additive according to Claim 1 characterized in that said emulgator is monodiglyceride.
14. The method for the production of an ice cream additive according to Claim 1 characterized in that the obtained ice cream additive is mixed with milk according to a proportion of 1/1 by weight.
15. The method for the production of an ice cream additive according to Claim 1 characterized in that it comprises 50 to 60% fruit by weight, 0.01 to 0.10% preservative by weight, 0.70 to 0.80% consistency increasing agent by weight, 0.1 to 0.10% acidity regulating agent by weight, 40 to 50% sweetener agent by weight, 0.01 to 0.10% additive by weight, 0.20 to 0.30% emulgator by weight and 0.20 to 0.30% aroma regulating agent by weight.
16. The ice cream additive for the making of the ice cream, which is included in the food sector and is one of the indispensable tastes of the hot summer months and even the cold winter evenings characterized in that it comprises at least one preservative, at least one consistency increasing agent, at least one acidity regulating agent, at least one sweetener agent, at least one additive agent and at least one emulgator.
17. An ice cream additive according to Claim 16 characterized in that said preservative is potassium sorbate.
18. An ice cream additive according to Claim 16 characterized in that said consistency increasing agent is cremadon and/or guar gum.
19. An ice cream additive according to Claim 16 characterized in that said acidity regulating agent is citric acid.
20. An ice cream additive according to Claim 16 characterized in that said sweetener agent is table sugar (saccharose).
21. An ice cream additive according to Claim 16 characterized in that said additive agent is folex pastry additive.
22. An ice cream additive according to Claim 16 characterized in that said emulgator is monodiglyceride.
23. An ice cream additive according to Claim 16 characterized in that it also comprises the fruit particles.
24. An ice cream additive according to Claim 16 characterized in that it also comprises at least one aroma regulating agent.
25. An ice cream additive according to Claim 24 characterized in that said aroma regulating agent is salep.
26. An ice cream additive according to Claim 16 characterized in that it comprises 50 to 60% fruit by weight, 0.01 to 0.10% preservative by weight, 0.70 to 0.80% consistency increasing agent by weight, 0.1 to 0.10% acidity regulating agent by weight, 40 to 50% sweetener agent by weight, 0.01 to 0.10% additive by weight, 0.20 to 0.30% emulgator by weight and 0.20 to 0.30% aroma regulating agent by weight.
PCT/TR2008/000002 2007-04-16 2008-01-10 Ice cream additive WO2008127206A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EA200970950A EA017584B1 (en) 2007-04-16 2008-01-10 Method for producing ice cream additive and additive produced by sain method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2007/02566 2007-04-16
TR2007/02566A TR200702566A2 (en) 2007-04-16 2007-04-16 Ice Cream Additive

Publications (1)

Publication Number Publication Date
WO2008127206A1 true WO2008127206A1 (en) 2008-10-23

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Application Number Title Priority Date Filing Date
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Country Link
EA (1) EA017584B1 (en)
TR (1) TR200702566A2 (en)
WO (1) WO2008127206A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2389817A1 (en) * 2010-05-28 2011-11-30 Tereos Dry powdery mix for fruit sorbets and ice-creams

Citations (14)

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