Patent ID: 6620451
Filing Date: 2003-09-16
Classification: A23C

Abstract:
A method of preparation of a recombined cream formulation for use in the commercial manufacture of frozen cream-based sweet confections, comprising the steps of:(a) placing butter in the amount of from 45% to 55% by weight of the recombined cream formulation into a vessel, and melting said butter at a temperature of 45Â° C. to 75Â° C., wherein said butter has from 78% to 85% by weight thereof of milk fat content; (b) warming a milk constituent in the amount of from 45% to 55% by weight of the recombined cream formulation to a temperature of 35Â° C. to 75Â° C., wherein said milk constituent has from 0.0% to 0.5% by weight thereof of milk fat content, from 4.0% to 8.0% by weight thereof of MSNF content, and from 0.02% to 0.2% by weight thereof of phospholipid content; (c) slowly adding said warmed milk constituent to said melted butter to form a butter/milk mixture; (d) maintaining the temperature of said butter/milk mixture at a temperature of 33Â° C. to 38Â° C. for a period of 30 minutes to 4 hours, while continually slowly agitating the butter/milk mixture; (e) pasteurizing the butter/milk mixture at a temperature of 78Â° C. to 85Â° C. for a period of 25 seconds to 45 seconds; (f) homogenizing the pasteurized butter/milk mixture at a temperature of 70Â° C. to 80Â° C. and a pressure of 600 psi to 1000 psi to form a recombined cream formulation; (g) cooling said recombined cream formulation to a temperature of 2Â° C. to 8Â° C., and storing said cooled recombined cream formulation for further use in the commercial manufacture of frozen cream-based sweet confections.