公开(公告)号：WO2007072184A3

公开(公告)日：2007-10-04

申请号：PCT/IB2006003711

申请日：2006-12-20

Applicant: GERVAIS DANONE SA ,  RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

Inventor： RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

IPC: A23G9/48 ,  A23G9/40 ,  A23G9/42 ,  A23G9/44

CPC classification number: A23G9/40 ,  A23G9/42 ,  A23G9/44 ,  A23G9/48

Abstract: The present invention relates to a process for the manufacture of a frozen dessert, comprising the successive steps consisting in: (a) freezing a mixture containing a fruit puree and/or juice, yoghurt and optionally added sugars and/or other ingredients, in order to obtain a frozen composition, (b) optionally bringing the said frozen composition to a core temperature ranging from -15 to -25°C or from -15 to -30°C, (c) placing the said frozen composition in a device equipped with grinding means and optionally with aerating means, which device does not comprise extrusion means, and (d) texturing the said frozen composition with the aid of the said grinding and optionally aerating means. It also relates to the frozen dessert thus obtained.

Abstract translation: 本发明涉及一种制造冷冻甜点的方法，包括以下连续步骤：（a）按顺序冷冻含有果泥和/或果汁，酸奶和任选添加的糖和/或其它成分的混合物 以获得冷冻组合物，（b）任选地将所述冷冻组合物引入-15至-25℃或-15至-30℃的芯温度，（c）将所述冷冻组合物置于装备的装置中 具有研磨装置和任选地具有曝气装置，该装置不包括挤出装置，和（d）借助于所述研磨和任选的充气装置使所述冷冻组合物变形。 它还涉及由此获得的冷冻甜点。

公开(公告)号：WO2008135687A3

公开(公告)日：2008-12-31

申请号：PCT/FR2008050528

申请日：2008-03-27

Applicant: GERVAIS DANONE SA ,  RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

Inventor： RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

IPC: A23C9/123 ,  A23G9/04 ,  A23G9/28 ,  A23G9/36 ,  A23G9/42

CPC classification number: A23G9/48 ,  A23C2260/152 ,  A23G9/32 ,  A23G9/363 ,  A23G9/366 ,  A23G9/42 ,  A23G9/44 ,  A23V2002/00 ,  A23Y2220/03 ,  A23V2250/70 ,  A23V2250/5062

Abstract: The invention relates to a method for preparing a frozen dessert that comprises the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, said additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing said frozen composition with added liquid and/or powder in a texturing device with grinding means and optionally aeration means,; and (c) texturing said frozen composition with added liquid and/or powder in said texturing device.

Abstract translation: 本发明涉及一种制备冷冻甜点的方法，其包括以下步骤：（a）相对于冷冻组合物重量，向容器中加入至少一种另外的粉末组合物和/或3至18重量％的冷冻组合物， 的至少一种另外的液体组合物，所述另外的组合物不仅含有任选与水混合的糖，而且还提供至少一种营养益处，以获得具有添加的液体和/或粉末的冷冻组合物; （b）将含有加入的液体和/或粉末的所述冷冻组合物的容器放置在具有研磨装置和任选的曝气装置的变形装置中; 和（c）在所述纹理装置中使用添加的液体和/或粉末对所述冷冻组合物进行纹理化。

公开(公告)号：WO2007072187A2

公开(公告)日：2007-06-28

申请号：PCT/IB2006003714

申请日：2006-12-20

Applicant: GERVAIS DANONE SA ,  RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

Inventor： RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

IPC: A23G9/48 ,  A23G9/40 ,  A23G9/44

CPC classification number: A23G9/44 ,  A23G9/40 ,  A23G9/42 ,  A23G9/48

Abstract: The present invention relates to a frozen composition based on yoghurt and fruit, containing: one or more fruits in pureed and/or juice form, representing from 30 to 49% or from 49.1 to 220% of the total weight of the composition, as fruit equivalent, from 51 to 70% by weight of yoghurt, and optionally one or more added sugars and/or other ingredients. It also relates to a process for the manufacture of this composition, to its use for the manufacture of a frozen dessert, and to a process for the manufacture of the said dessert, by grinding and optionally aerating the said composition.

Abstract translation: 本发明涉及一种基于酸奶和水果的冷冻组合物，其包含：一种或多种成品和/或果汁形式的水果，占所述组合物总重量的30至49％或49.1至220％，作为水果 等同于51-70重量％的酸奶，以及任选的一种或多种添加的糖和/或其它成分。 本发明还涉及制造该组合物的方法，其用于制造冷冻甜点的方法，以及制造所述甜点的方法，通过研磨并任选地使所述组合物充气。

公开(公告)号：WO2008135687A2

公开(公告)日：2008-11-13

申请号：PCT/FR2008050528

申请日：2008-03-27

Applicant: GERVAIS DANONE SA ,  RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

Inventor： RABAULT JEAN-LUC ,  PHILIPPE JEAN-MARC ,  FLAT BENEDICTE

IPC: A23C9/123 ,  A23G9/04 ,  A23G9/28 ,  A23G9/36 ,  A23G9/42

CPC classification number: A23G9/48 ,  A23C2260/152 ,  A23G9/32 ,  A23G9/363 ,  A23G9/366 ,  A23G9/42 ,  A23G9/44 ,  A23V2002/00 ,  A23Y2220/03 ,  A23V2250/70 ,  A23V2250/5062

Abstract: The invention relates to a method for preparing a frozen dessert that comprises the following steps: (a) adding onto a frozen composition contained in a vessel at least one additional powdery composition and/or from 3 to 18 wt % relative to frozen composition weight, of at least one additional liquid composition, said additional compositions containing not only sugar optionally mixed with water but also providing at least one nutritional benefit, in order to obtain a frozen composition with added liquid and/or powder; (b) placing the vessel containing said frozen composition with added liquid and/or powder in a texturing device with grinding means and optionally aeration means,; and (c) texturing said frozen composition with added liquid and/or powder in said texturing device.

Abstract translation: 本发明涉及制备冷冻甜食的方法，其包括以下步骤：（a）将包含在容器中的冷冻组合物加入至少一种另外的粉状组合物和/或相对于冷冻组合物重量3至18重量％ 的至少一种另外的液体组合物，所述另外的组合物不仅含有任选地与水混合的糖，而且还提供至少一种营养益处，以获得具有添加的液体和/或粉末的冷冻组合物; （b）将含有所述冷冻组合物的容器与添加的液体和/或粉末一起放置在具有研磨装置和任选曝气装置的变形装置中; 和（c）在所述纹理化装置中用添加的液体和/或粉末将所述冷冻组合物纹理化。