Frozen dessert product

Abstract

The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of liquid premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the finished pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic formulas and names and flavors associated with bulk type frozen desserts such as Ice Cream, Sorbet, Water ice, Ice Milk, Frozen Yogurt and similar type products. The pellet produced utilizing the pre-mix is structurally stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts: it is in itself a unique type product. The result of this invention is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.

1 ) A method forming a single phase pelletized frozen dessert product comprising introducing a premix containing an amount of sugar into a body of liquid cryogen and wherein said amount of sugar in said premix has been reduced sufficiently to raise the melting point of said premix to a temperature above the melting point of a frozen premix containing about 13% to about 17% sugar. 
   
   
       2 - 16 . (canceled) 
   
   
       17 ) The method according to  claim 1 , wherein stabilizers in the form of food grade gums are added to a premix such that the structural integrity of an individual frozen pellet formed from said premix is maintained once softening of an individual pellet occurs when the range of the melting point of the pellet. 
   
   
       18 - 25 . (canceled) 
   
   
       26 ) The method of  claim 17 , whereby stabilizers utilized in the premix are from about 0.25% to about 0.60% of the premix. 
   
   
       27 - 31 . (canceled) 
   
   
       32 ) A premix for a frozen dessert product comprising at least 10% milk fat, about 9% to 12% non-fat milk solids, about 6% to about 8.5% sucrose or sucrose equivalency and about 0.025% to about 0.075% artificial sweetener said premix resulting in a single phase product when introduced into a cryogen. 
   
   
       33 . (canceled) 
   
   
       34 ) The premix according to  claim 32  wherein said artificial sweetener is present in a range from about 0.03% to about 0.07%. 
   
   
       35 ) The premix according to  claim 32  wherein said artificial sweetener is present in a range from about 0.03% to about 0.06%. 
   
   
       36 ) A pelletized frozen dairy product comprising a plurality of frozen pellets prepared by cryogenically freezing a mix; said mix comprising:
 a) a concentration of dairy; said dairy concentration comprising water and milk fat wherein said dairy concentration comprises at least 10% milk fat;   b) flavoring;   c) stabilizer; and   d) a concentration of sweetener wherein said concentration of sweetener is such that said plurality of pellets remain solid for a temperature of between about −15 and about −25 degrees Celsius without fusing to another pellet,   wherein said mix contains substantially no bulking agents, and the pellets are a single solid phase.   
   
   
       37 ) The product of  claim 36  containing no bulking agents. 
   
   
       38 ) The product of  claim 36  wherein said plurality of pellets soften at a temperature from −10 to −6 degrees Celsius. 
   
   
       39 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 55% water, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       40 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 10% milk fat, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       41 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       42 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 6% to 7.5% sugar content and 0.025% to about 0.075% artificial sweetener, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, and wherein the frozen product does not contain air. 
   
   
       43 ) A single phase frozen dessert product, said single phase being a solid phase, said frozen dessert product comprising a frozen premix, said premix comprising 6% to 7.5% sugar content and 0.025% to about 0.075% artificial sweetener, said product remaining in a slid phase at a temperature of from −20° C. to about −5° C., and wherein said frozen product does not contain air. 
   
   
       44 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 11% non-milk fat solids, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       45 ) A frozen dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a premix comprising 0.5% egg yolks, said pellet resulting from said premix being introduced into a cryogen as a small individual volume of a liquid, then completely freezing, said pellet remaining in a pellet form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       46 ) A method forming a single phase pelletized frozen dessert product comprising introducing a premix into a body of liquid cryogen, said premix having a melting point above the melting point of a frozen premix containing about 13% to about 17% sugar. 
   
   
       47 ) A dessert product comprising a single phase pellet said single phase being a solid phase, said pellet consisting essentially of a cryogenically frozen premix, said premix comprising 6% to 7.5% sugar content and 0.025% to about 0.075% artificial sweetener, said pellet remaining in a solid form at a temperature of from −20° C. to about −5° C. without fusing to another pellet, and wherein the frozen product does not contain air. 
   
   
       48 ) A single phase frozen dessert product, said single phase being a solid phase, said frozen dessert product comprising a cryogenically frozen premix, said premix comprising 11% non-milk fat solids, said product remaining in a solid phase at a temperature of from −20° C. to about −5° C., and wherein said frozen product does not contain air. 
   
   
       49 ) A single phase frozen dessert product, said single phase being a solid phase, said frozen dessert product comprising a cryogenically frozen premix, said premix comprising 10% milk fat, said product remaining in a solid phase at a temperature of from −20° C. to about −5° C., and wherein said frozen product does not contain air.