Claims
- 1. A frozen dessert product comprising on a weight basis:
from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 6% of maltodextrin; from about 2% to about 22% of sucrose; from about 0.2% to about 5% of egg white; from about 1% to about 9% of a blend of fruit juices and dextrins; and from about 0.2% to about 1.5% of stabilizer, with the balance being water.
- 2. The frozen dessert product of claim 1 further comprising from about 0% to about 0.12% emulsifier.
- 3. The frozen dessert product of claim 1 further comprising from about 0% to about 1.5% modified food starch.
- 4. The frozen dessert product of claim 1 further comprising from about 0% to about 5% milk fat.
- 5. The frozen dessert product of claim 1 further comprising from about 0% to about 10% of milk solids non-fat.
- 6. The frozen dessert product of claim 1 wherein said blend of fruit juices and dextrins comprises about 50% to about 56% monosaccharides, about 12% to about 16% disaccharides, about 6% to about 12% higher saccharides, about 18% to about 22% water, about 1.0% protein; about 0.7% ash, and about 0.25% fat.
- 7. The frozen dessert product of claim 1 further comprising a flavor ingredient selected from the group consisting of fruit puree, fruit juice, fruit pieces, yogurt culture, chocolate chips, candy bits, variegate, nuts, and ascorbic acid.
- 8. The frozen dessert product of claim 7 wherein said fruit puree is present in an amount from about 20% to about 90% by volume.
- 9. A frozen dessert product comprising on a weight basis:
from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 6% maltodextrin; from about 2% to about 22% of sucrose; from about 0.2% to about 5% of egg white; from about 1% to about 9% of a blend of fruit juices and dextrins; and from about 0.2% to about 1.5% of stabilizer, with the balance being water; and on a volume basis, from about 20% to about 90% fruit puree.
- 10. The frozen dessert product of claim 9 further comprising from about 0% to about 0.12% emulsifier.
- 11. The frozen dessert product of claim 9 further comprising from about 0% to about 1.5% modified food starch.
- 12. The frozen dessert product of claim 9 further comprising from about 0% to about 5% milk fat.
- 13. The frozen dessert product of claim 9 further comprising from about 0% to about 10% of milk solids non-fat.
- 14. The frozen dessert product of claim 9 wherein said blend of fruit juices and dextrins comprises from about 50% to about 56% monosaccharides, from about 12% to about 16% disaccharides, from about 6% to about 12% higher saccharides, from about 18% to about 22% water, about 1.0% protein; about 0.7% ash, and about 0.25% fat.
- 15. The frozen dessert product of claim 9 further comprising a flavor ingredient selected from the group consisting of fruit puree, fruit juice, fruit pieces, yogurt culture, chocolate chips, candy bits, variegate, nuts, and ascorbic acid.
- 16. A method for producing a frozen dessert product comprising the steps of:
providing a kettle with an agitator; adding to said kettle high fructose corn syrup, corn syrup having a DE of about 36, maltodextrin, sucrose, egg white, a blend of fruit juices and dextrin, and stabilizer to form a mixture; agitating said mixture to form a base mixture; pasteurizing said base mixture; homogenizing said base mixture; adding fruit puree to said base mixture to form a final mixture; passing said final mixture through a scrape surface heat exchanger; extruding the final mixture at a temperature of from about 18° F. to about 23° F.; packaging said final mixture; and hardening said final mixture to a core temperature below about−10° F.
- 17. The method of claim 16 wherein said pasteurizing step comprises heating said base mixture to about 165° F. for about 30 minutes.
- 18. The method of claim 16 wherein said pasteurizing step comprises HTST at about 180° F. to about 200° F. for about 30 seconds to about 180 seconds.
- 19. The method of claim 16 wherein said homogenizing step comprises:
a first stage performed at about 1,500 psi; and a second stage following said first stage, said second stage performed at about 500 psi.
- 20. The method of claim 16 wherein said final mixture comprises on a weight basis:
from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 6% of maltodextrin; from about 2% to about 22% of sucrose; from about 0.2% to about 5% of egg white; from about 1% to about 9% of a blend of fruit juices and dextrins; and from about 0.2% to about 1.5% of stabilizer, with the balance being water; and on a volume basis, from about 20% to about 90% fruit puree.
- 21. The method of claim 16 wherein said final mixture further comprises:
from about 0% to about 0.12% emulsifier; from about 0% to about 1.5% modified food starch; from about 0% to about 5% milk fat; and from about 0% to about 10% of milk solids non-fat.
- 22. The method of claim 16 wherein after said step of extruding, the final mixture has a density of about 4.5 lbs/gallon to about 8 lbs/gallon.
- 23. A frozen dessert product produced by the method of claim 16.
- 24. A frozen dessert product comprising on a weight basis:
from about 1% to about 12% of high fructose corn syrup; from about 5% to about 20% of corn syrup having a DE of about 36; from about 2% to about 22% of sucrose; from about 2% to about 6% of maltodextrin; from about 0.2% to abut 5% of egg white; from about 1% to about 9% of a blend of fruit juices and dextrins; and from about 0.2% to about 1.5% of stabilizer, with the balance being water; and on a volume basis, from about 20% to about 90% fruit puree; said frozen dessert product being produced by the method of claim 16.
- 25. The frozen dessert product of claim 24 wherein said blend of fruit juices and dextrins comprises from about 50% to about 56% monosaccharides, from about 12% to about 16% disaccharides, from about 6% to about 12% higher saccharides, from about 18% to about 22% water, about 1.0% protein; about 0.7% ash, and about 0.25% fat.
- 26. The frozen dessert product of claim 24 further comprising from about 0% to about 0.12% emulsifier.
- 27. The frozen dessert product of claim 24 further comprising from about 0% to about 1.5% modified food starch.
- 28. The frozen dessert product of claim 24 further comprising from about 0% to about 5% milk fat.
- 29. The frozen dessert product of claim 24 further comprising from about 0% to about 10% of milk solids non-fat.
- 30. The frozen dessert product of claim 24 further comprising a flavor ingredient selected from the group consisting of fruit puree, fruit juice, fruit pieces, yogurt culture, chocolate chips, candy bits, variegate, nuts, and ascorbic acid.
RELATED APPLICATION
[0001] This application claims the benefit of U.S. Provisional Application No. 60/176269, filed Jan.14, 2000.
Provisional Applications (1)
|
Number |
Date |
Country |
|
60176269 |
Jan 2000 |
US |