Method of producing ice cream

Abstract: An ice cream is provided made basically from rice flour, low-fat and/or skimmed milk or fruit juice and granulated sugar, using purified alkali ion water. To this is added a seasoning containing optionally low-fat fresh cream or yoghurt, a liqueur and optionally either egg yolk or tea powder or coffee paste, and also any desired flavoring. The base mixture is prepared step by step with heating and stirring and is cooled still stirring. The seasoning mix ingredients are added one by one to the base mix and then the flavoring and the whole thoroughly mixed before refrigeration.

Description: The present invention relates to the production of ice cream, particularly an ice cream containing a rice flour. In accordance with a diversity of the recent consumer's taste with respect to an ice cream, and a growth of the consumer's interest in their figure (beauty) and health, the manufacturers have been therefore required to develop ice cream having the taste and nutritive constitution for responding to such consumer's requirements. A conventional ice cream, e.g., a vanilla ice cream, is generally produced by using a large amount of sugar (granulated sugar), butterfat (milk), fresh cream, and so on as shown in the following Table 1: Ingredient A Amount Ingredient B Amount Milk (Fat 3.2%) 550g Milk 100g Fresh Cream (Fat 45%) 180g Vanillabeans 0.5 bottle Granulated Sugar 145g COINTREAU 6g Glucose 13g Egg Yolk 60g Skim Milk Powder 45g Stabilizers 7g Specifically, a conventional producing method comprises: (1) mixing the ingredients (A) of Table 1 in a bowl, (2) putting the mixture so prepared into an ice cream pasteurizer (Mixed Ingredient Stirring-Heating Device), and conducting a high-temperature sterilization and an alpha treatment simultaneously, (3) putting the said heated mixture into an aging pad (Mixed Ingredient Cooling-Aging Device), and preparing a yellow base 1,000g (butterfat 3.5%; non-fat solids 9.2%), (4) carefully adding the ingredients(B) of Table 1, one by one, to the yellow base and mixing therewith, (5) leaving the resulting mixture in an ice cream freezer for five to ten minutes, and (6) preserving the thus prepared ice cream in a refrigerator. Since the aforementioned conventional ice cream is rich in fat and sugar, and has a high nutritive value (calorie), such ice cream would not satisfy the consumer's taste and is not preferable for figure and health. Patent Abstracts of Japan, Vol 13, 79 (C-571 (3427)), 1989 describes the production of ice cream using unpolished rice milk obtained by heating unpolished rice and water to a glutinous state. US-A-4 908 223 describes a rice-based frozen dessert prepared by using rice bran flour and polished rice. In the field of the art, a low-calorie ice cream to be acceptable by all consumers and an ice cream having taste and nutritive balance thereof have been desired. Therefore according to the invention there is provided a method for producing ice cream comprising the steps of: (a) mixing rice flour, low-fat and/or skimmed milk or fruit juice and/or puree, alkaline water and granulated sugar, (b) heating and stirring the thus prepared mixture, and then cooling and stirring the mixture to prepare a base mix, (c) adding a seasoning ingredient containing low-fat fresh cream or yoghurt, a liqueur or syrup, and optionally one of egg yolk, ground tea powder and coffee paste, one by one to the base mix and mixing therewith, (d) mixing a flavouring with the mixture thus prepared, and (e) preserving the thus prepared mixture by refrigeration. Thus responding to such situation in the art, the present invention provides an ice cream having an ideal nutritive constitution, e.g., very small quantity of fat, a reduced calorie of less than a half of a conventional ice cream, and enrichment in natural sugars, a fresh flavour, and the taste of the seasoning ingredients to respond to the diversity of the consumer's taste and their interest for figure and health. Specifically, the present invention is characterized by introducing rice flour into the ingredients of the ice cream, and constitutions thereof are as follows. (1) An ice cream made from; a mix base containing a rice flour, a low-fat milk, an alkaline water, a granulated sugar and a skimmed milk, a seasoning ingredient containing a low-fat fresh cream, a liqueur, and one to be Selected from the group consisting of an egg yolk, a ground tea powder, and a coffee paste, and a flavor. (2) The ice cream wherein said mix base further containing a fruit juice, and said seasoning ingredient is a combination of a low-fat fresh cream, the liqueur and a lemon juice. (3) The ice cream wherein said ingredient is a combination of a yogurt, a syrup, and the lemon juice. (4) The ice cream wherein said mix base further containing the fruit juice, and said seasoning ingredient is a combination of the liqueur and a lemon water. The present invention will become apparent from the following detailed description of the ice cream producing method of the present invention. Example 1: Vanilla Ice Cream The following Table 2 refers to the amounts of the ingredients required for producing the vanilla ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Low-Fat Fresh Cream 100g Low-Fat Milk 320-400cc Egg Yolk (one egg; L size) about 30g Alkaline Water 350cc Granulated Sugar 30-80g Liqueur 1 20cc Skimmed Milk 100g Liqueur 2 10cc Ingredient (C) Amount Beans Powder 1g Vanilla Flavor 1g Producing Process Of The Vanilla Ice Cream (1) The Ingredient (A) described in Table 2 were put into a bowl and mixed well. The mixture was put into an improved ice cream pasteurizer (Mixed Ingredient Stirring-Heating Device) equipped with stirring tank to be stirred the ingredients entirely therein, and conducting a high temperature sterilization (80°C; Instantly) and accelerating sufficiently chemical reaction (alpha-treatment) thereof. At this time, making sure of the existence of glutinosity peculiar to the rice flour is required. While kept stirring, the mixture was put into an ice cream aging pad (Mixed Ingredient Cooling-Aging Device) and cooled the mixture to reach about 5°C of the ingredient temperature for preparing a mix base. (2) The Ingredient (B) described in Table 2 were added to the mix base prepared according to above (1), one by one (in order of the larger viscosity), and mixed therewith. In the Ingredient (B), the egg yolk, the low-fat fresh cream, and the liqueur 1 or the liqueur 2 were added in this order. Since the viscosity of the Ingredient (B) were different each other, the addition and the mixing of the ingredients without separating the ingredients one another would be necessary. (3) The Ingredient (C) described in Table 2 were added to the mixture prepared according to above (2) and mixed therewith, and stirring-cooling the mixture for about five through eight minutes in an ice cream freezer (Italian Gelato Manufacture Type characterized in that an agitation-blade rotating-speed and cooling-rate respectively are great). The freezing time was set to bring an overrun* 120-130% thereof. (4) The ice cream prepared according to above (1) through (3) was preserved in an airtight case to prevent the surface of the ice cream from being dried. Example 2: Strawberry Ice Cream The following Table 3 refers to the amounts of the ingredients required for producing the strawberry ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Low-Fat Fresh Cream 50-100cc Low-Fat Milk 320-400cc Lemon Juice 5cc Alkaline Wate 350cc Liqueur (Strawberry Liqueur) 50cc Granulated Sugar 30-80g Skimmed Milk 100g Strawberry Puree (No additives; 100%) 200cc Ingredient (C) Amount Strawberry Flavor 5cc The strawberry ice cream was produced in accordance with the producing method of vanilla ice cream disclosed in the Example 1. Example 3: Ground Tea Ice Cream The following Table 4 refers to the amounts of the ingredients required for producing a ground tea ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Low-Fat Fresh Cream 50-100cc Low-Fat Milk 320-400cc Ground Tea Powder 7g Alkaline Water 350cc Liqueur (Ground Tea Liqueur) 50cc Granulated Sugar 30-80g Skimmed Milk 100g Ingredient (C) Amount Ground Tea Flavor 5cc The ground tea ice cream was produced in accordance with the producing method of vanilla ice cream disclosed in the Example 1. Example 4: Capchino Ice Cream The following Table 5 refers to the amounts of the ingredients required for producing a capchino ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Low-Fat Fresh Cream 50-100cc Low-Fat Milk 320-400cc Coffee Paste 15g Alkaline Water 350cc Liqueur (KAAHLÚA) 50cc Granulated Sugar 30-80g Skimmed Milk 100g Ingredient (C) Amount Coffee Flavor 5cc The capchino ice cream was produced in accordance with the producing method of vanilla ice cream disclosed in the Example 1. Example 5: Yogurt Ice Cream The following Table 6 refers to the amounts of the ingredients required for producing a yogurt ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Syrup 120cc Low-Fat Milk 320-400cc Lemon Juice 20cc Alkaline Water 350cc Yogurt (Natural Type) 500cc Granulated Sugar 30-80g Skimmed Milk 100g Ingredient (C) Amount Yogurt Flavor 5cc The yogurt ice cream was produced in accordance with the producing method of vanilla ice cream disclosed in the Example 1. Example 6: Valencia Orange Ice Cream The following Table 7 refers to the amounts of the ingredients required for producing a valencia orange ice cream (1L). Ingredient (A) Amount Ingredient (B) Amount Rice Flour 100g Lemon Water 10cc Valencia Orange Juice (Fruit Juice; 100%) 100cc Liqueur (Orange Liqueur) 50cc Alkaline Water 520cc Granulated Sugar 80g Valencia Orange Puree 300cc Ingredient (C) Amount Valencia Orange Flavor 5cc The valencia orange ice cream was produced in accordance with the producing method of vanilla ice cream disclosed in the Example 1. Example 7: Nutritive Constitution Analysis Of Vanilla Ice Cream Of The Present Invention The vanilla ice cream of the present invention was analyzed on the nutritive constitution thereof, and analysis results are shown in the following Table 8. Item Result Method Water 71.5% Heating-Drying Under Reduced Pressure Protein 3.7% Kjeldahl Method Lipid 2.8% Röse-Gottlieb Method Fibre Not Detected Henneberg-Stohmann Method Ash 0.6% Direct Ash Method Sugar 21.4% Energy 126kcal/100g Comparative Example 1: Nutritive Constitution Analysis Of Conventional Vanilla Ice Cream The conventional vanilla ice cream was analyzed on the nutritive constitution thereof, and analysis results are shown in the following Table 9. Item Result Method Water 56.1% Heating-Drying Under Reduced Pressure Protein 4.1% Kjeldahl Method Lipid 17.2% Röse-Gottlieb Method Fibre Not Detected Henneberg-Stohmann Method Ash 0.9% Direct Ash Method Sugar 21.7% Energy 258kcal/100g As apparent from the Table 8 (Example 7) and the Table 9 (Comparative Example 1), the ice cream of the present invention have remarkably reduced lipid, and also indicated low calorie of less than a half of the conventional ice cream. Although the ice cream of the present invention and that of the conventional ice cream containing similar amounts of the sugar, since the sugar of the conventional ice cream is substantially a granulated sugar, in contrast thereto, the sugars of the present invention consist of a small amount of the granulated sugar, a sugar derived from starch of the rice flour, and sugars to be contained in fruits, et al there are differences on the constitution of the two sugars. The ice cream of the present invention enables to improve the nutritive constitution of the conventional ice cream of being contained much fat and sugar with high amounts of percentage, and also improve the taste thereof by containing the ingredients comprising the rice flour, the low-fat milk, the low-fat fresh cream, the purified alkaline water, and the fruit juice. In order to introduce the rice flour into the producing method of the ice cream, the inventors studied and found the following producing conditions; (1) To prepare the rice flour having the appropriate particle sizes by grinding the rice. (2) To conduct the heating treatment under a condition of high temperature and instant, for preventing the rice flour from solidification thereof. (3) To adjust the pasteurizer to be able to stirr the all ingredients homogenously in a stirring tank thereof, and improve the mixability of the rice flour with the other ingredients.

Claims: A method for producing ice cream comprising the steps of: (a) mixing rice flour, low-fat and/or skimmed milk or fruit juice and/or puree, alkaline water and granulated sugar, (b) heating and stirring the thus prepared mixture, and then cooling and stirring the mixture to prepare a base mix, (c) adding a seasoning ingredient containing low-fat fresh cream or yoghurt, a liqueur or syrup, and optionally one of egg yolk, ground tea powder and coffee paste, one by one to the base mix and mixing therewith, (d) mixing a flavouring with the mixture thus prepared, and (e) preserving the thus prepared mixture by refrigeration. A method as claimed in Claim 1 in which the base mix contains a fruit juice or puree, and the seasoning ingredient contains low-fat fresh cream, the liqueur and lemon juice. A method as claimed in Claim 1 in which the seasoning ingredient contains yoghurt, syrup, and lemon juice. A method as claimed in Claim 1 in which the base mix contains a fruit juice and/or puree, and the seasoning ingredient contains the liqueur and lemon water.

Inventors: IOKI KAZUHIRO, SUZUKI SHINGO, IOKI, KAZUHIRO, SUZUKI, SHINGO
Applicants: IOKI NUTRY CO LTD, IOKI NUTRY CO., LTD.
Application year: 1991
Main classification: A23G9
IPC codes: A23G9