Patent ID: 6551646
Filing Date: 2003-04-22
Classification: A23G

Abstract:
A process for preparation of a soft frozen dairy product, the steps consisting essentially of:a. Mixing a volume of water of fluid ounces with an equal weight of sucrose sweeter in ounces avoirdupois at a suitable temperature to form a sugar-water solution wherein Brix reading as to percentage of sugar in said sugar-water solution is measured as approximately 61Â° Brix to 75Â° as measured upon a Brix scale; b. Adding a fluid volume of a first fruit juice to said sugar-water solution wherein fluid volume of said first fruit juice in fluid ounces is at least twice the fluid volume of said water of said sugar-water solution; c. Mixing said sugar-water solution and said first fruit juice to form a first mixture without introduction of air into said first mixture; d. Adding a second fruit juice to said first mixture in an amount lesser than the amount of the first fruit juice and mixing said second fruit juice into said first mixture to form a second mixture as a base concentrate without introduction of air into said second mixture; e. Freezing said second mixture at a temperature of less than âˆ’3Â° F. in a first freezing step in a freezing compartment for a period of time sufficient to cause ice crystals to form and to harden said second mixture; f. Warming said hardened second mixture in a warming chamber for a period of time sufficient to melt small ice crystals formed in said freezing chamber wherein said hardened second mixture is partly melted to slush consistency; g. Adding a fluid volume of milk of prescribed milk fat content to said partly melted second mixture to form a third mixture wherein fluid volume of said milk is approximately one-half of liquid volume of said water in said sugar-water solution; h. Mixing said third mixture without introduction of air into said third mixture to cause the solution to form a structure of coalesced fat globules in the presence of mixing; and i. Freezing and aging said third mixture of base concentrate solution and milk composite solution in a second freezing step in a freezing chamber at a temperature of at least âˆ’3Â° F. for a period of time sufficient to cause the frozen dairy product to develop mix stability and hydration of the mix particles and have a soft-frozen consistency.