Patent US4435439A successfully refreshed from Google Patents.
US4435439A
Expired / Lapsed
US
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Frozen dessert
Assignee: Individual
•
Filing: 1982-07-07
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Granted: 1984-03-06
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Expires: 2002-07-07
Abstract
Abstract A frozen fat-free dessert obtained by combining a pasteurized protein-containing mixture with a sufficient amount of concentrated fruit juice, such that the final product contains an equivalent level of fruit juice concentrate equal to at least 100% fruit juice and with a level of protein equivalent to that contained in a corresponding amount of whole milk. The invention includes: the addition of concentrated fruit juice to the initial mix after pasteurization of the mix, rather than pasteurizing the components together, thus avoiding a cooked juice taste; the blending of the initial mix and fruit juice concentrate in cold condition with the mix viscous so that high levels of fruit juice will blend with high levels of protein, without noticeable protein precipitation which would cause graininess; maintaining the viscosity of the mix at a level which will provide a smooth texture; maintaining a high level of protein in the final product; providing a final product having the ability to contain air at 50% of volume; and the ambience of the eating qualities of the final product.
Inventors
- 👤 John D. Morris
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-08 18:07
CPC Classifications
A; A23; A23G; A23G9/00; A23G9/32; A23G9/38; A23G9/42
Claims Analysis
Total Claims: 19
Claim 1
Independent Claim
203 words
A method for the preparation of a frozen dessert which comprises: (a) preparing an initial mix containing the following components: ______________________________________
Component Amount in Weight %
______________________________________
Non Fat Milk Solids 10 to 13.5
Sweetening Agent 10.5 to 13
Casein 0 to 1.10
Other solid components selected
1.5 to 2.25
from the group consisting of
stabilizers, emulsifiers, corn
syrup solids, calcium salts,
magnesium salts and
microcrystalline cellulose
Water to 100%
______________________________________ (b) pasteurizing the initial mix at a minimum temperature of 165° F. for a minimum time period of 30 minutes to obtain an initial mix having a viscosity at a temperature of 165° F. immediately after pasteurization in the range of about 18 to 31 seconds as measured by a Zahn cup viscosity meter with B tip; (c) cooling the pasteurized initial mix to a temperature of not greater than 40° F.; (d) blending the pasteurized initial mix with fruit juice concentrate to obtain a final blended composition having a viscosity at a composition temperature of 50° F. in the range of about 700 to 1400 cps as measured by a Brookfield viscometer with spindle No. 3 at 60 rpm; and (e) freezing the final blended composition to obtain a frozen dessert.
Claim 2
Independent Claim
203 words
A method for the preparation of a frozen dessert which comprises: (a) preparing an initial mix containing the following components: ______________________________________
Component Amount in Weight %
______________________________________
Non Fat Milk Solids 10 to 13.5
Sweetening Agent 10.5 to 13
Casein 0 to 1.10
Other solid components selected
1.5 to 2.25
from the group consisting of
stabilizers, emulsifiers, corn
syrup solids, calcium salts,
magnesium salts and
microcrystalline cellulose
Water to 100%
______________________________________ (b) pasteurizing the initial mix at a minimum temperature of 165° F. for a minimum time period of 30 minutes to obtain an initial mix having a viscosity at a temperature of 165° F. immediately after pasteurization in the range of about 18 to 31 seconds as measured by a Zahn cup viscosity meter with B tip; (c) cooling the pasteurized initial mix to a temperature of not greater than 40° F.; (d) blending the pasteurized initial mix with fruit juice concentrate to obtain a final blended composition having a viscosity at a composition temperature of 50° F. in the range of about 700 to 1400 cps as measured by a Brookfield viscometer with spindle No. 3 at 60 rpm; and (e) freezing the final blended composition to obtain a frozen dessert.
Claim 3
Dependent Claim
22 words
The method of claim 1 wherein the fruit juice concentrate is concentrated in the range of from about 3:1 to about 7:1.
Claim 4
Dependent Claim
24 words
The method of claim 2 wherein the fruit juice concentrate is tempered prior to use by warming to a temperature of approximately 40° F.
Claim 5
Dependent Claim
35 words
The method of claim 1 wherein the initial mix is added to the fruit juice concentrate in an amount sufficient to bring the aqueous phase of the final blended composition to a whole juice strength.
Claim 6
Dependent Claim
15 words
The method of claim 1 wherein the sweetening agent is a nutritive carbohydrate sweetening agent.
Claim 7
Dependent Claim
27 words
The method of claim 1 wherein the sweetening agent is a low calorie bulking agent having only one-fourth the calories of a sweetener such as cane sugar.
Claim 8
Dependent Claim
66 words
The method of claim 1 wherein the other solid components include a stabilizer which is employed in an amount sufficient to produce, in combination with the other initial mix components, the desired viscosity of the initial mix at a temperature of 165° F. immediately after pasteurization in the range of about 18 to 31 seconds as measured by a Zahn cup viscosity meter with B tip.
Claim 9
Dependent Claim
43 words
The method of claim 1 wherein the other solid components include an emulsifier which is employed in an amount sufficient to produce, in combination with the other components, a final product having an overrun capability in the range of about 90 to 100%.
Claim 10
Dependent Claim
19 words
The method of claim 1 wherein said fruit juice concentrate includes a mixture of concentrates of different fruit juices.
Claim 11
Dependent Claim
11 words
A frozen dessert composition obtained by the method of claim 1.
Claim 12
Dependent Claim
36 words
A frozen dessert composition which comprises: an amount of protein by weight as in an equivalent amount of whole milk; and an amount of fruit juice by weight as in a corresponding volume of whole juice.
Claim 13
Dependent Claim
36 words
A frozen dessert composition which comprises: an amount of protein by weight as in an equivalent amount of whole milk; and an amount of fruit juice by weight as in a corresponding volume of whole juice.
Claim 14
Dependent Claim
25 words
The composition of claim 11 wherein said protein is provided by a component selected from the group consisting of non fat milk solids and casein.
Claim 15
Dependent Claim
29 words
The composition of claim 11 wherein said fruit juice is provided by a fruit juice concentrate which is concentrated in the range of from about 3:1 to about 7:1.
Claim 16
Dependent Claim
15 words
The composition of claim 11 wherein there is included in said composition a sweetening agent.
Claim 17
Dependent Claim
15 words
The composition of claim 11 wherein said sweetening agent is a nutritive carbohydrate sweetening agent.
Claim 18
Dependent Claim
26 words
The composition of claim 11 wherein said sweetening agent is a low calorie bulking agent having one-fourth the calories of a corresponding amount of cane sugar.
Claim 19
Dependent Claim
16 words
The composition of claim 11 wherein said fruit juice includes a mixture of different fruit juices.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1987-03-06 | 1987-09-05 | 1988-03-06 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1991-03-06 | 1991-09-05 | 1992-03-06 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1995-03-06 | 1995-09-05 | 1996-03-06 | $7700.00 | Window Closed / Lapsed |