CREME GLACEE

• Main Authors: ROCHAT FLORENCE, LESENS CORINNE, PFEIFER ANDREA M.A, DUFORT CHRISTIAN
• Format: Patent
• Language: French
• Published: 31.12.1999
• Subjects: CHEWING GUM; COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; CONFECTIONERY; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; ICE-CREAM; PREPARATION THEREOF; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

UTILISATION DE BACTERIES LACTIQUES DANS LA PREPARATION D'UNE CREME DESTINEE A ENROBER TOUT OU PARTIE D'UNE CREME GLACEE. CREME GLACEE CARACTERISEE EN CE QU'ELLE COMPREND UNE CREME FOISONNEE ET GLACEE, AYANT SUR TOUT OU PARTIE DE SA SURFACE EXTERIEURE UN ENROBAGE NON-FOISONNE, LEDIT ENROBAGE COMPRENANT 10 PUISSANCE 3 A 10 PUISSANCE 9 CFR/G DE BACTERIES LACTIQUES. DE PREFERENCE, LA CREME FOISONNEE COMPREND PLUS DE 10 PUISSANCE 6 CFU/G DE BACTERIES LACTIQUES, LE RAPPORT (E/G) ENTRE LE NOMBRE DE BACTERIES LACTIQUES DANS L'ENROBAGE (E) ET LE NOMBRE DE BACTERIES LACTIQUES DANS LA CREME FOISONNEE (G) ETANT SUPERIEUR A 1. L'ENROBAGE PEUT COMPREND 1% A 70 % D'UN LAIT FERMENTE PAR DES BACTERIES LACTIQUES, 0,5% A 5% DE PROTEINES ANIMALES OU VEGETALES, UN TAUX DE MATIERE GRASSE LACTIQUE DE 2% A 20% ET DE PREFERENCE LA SOUCHE LACTOBACILLUS ACIDOPHILUS CNCM I-1225 PCT No. PCT/EP97/03560 Sec. 371 Date May 21, 1999 Sec. 102(e) Date May 21, 1999 PCT Filed Jul. 5, 1997 PCT Pub. No. WO98/09535 PCT Pub. Date Mar. 12, 1998Use of lactic acid bacteria in the preparation of a cream intended to coat all or part of an ice cream. The ice cream is an expanded and chilled cream, coated over all or part of its external surface with a non-expanded coating containing 103 to 109 cfu/g of lactic acid bacteria. Preferably, the expanded cream includes more than 106 cfu/g of lactic acid bacteria, the ratio (e/g) between the number of lactic acid bacteria in the coating (e) and the number of lactic acid bacteria in the expanded cream (g) being greater than 1. The coating may include 1% to 70% of a milk fermented by lactic acid bacteria, 0.5% to 5% of animal or vegetable proteins, a lactic fat content of from 2% to 20% and preferably the strain Lactobacillus acidophilus CNCM I-1225.