Method for preparing low-fat ice cream and low-fat ice cream prepared by that method

A manufacturing method and technology of ice cream, applied in the field of low-fat ice cream, can solve the problems of reducing the taste of ice cream, increasing the intake of body fat, high crude fat content, etc., and achieve the effect of good taste

Inactive Publication Date: 2011-07-20
朴相弘
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] All of the existing ice cream manufacturing methods described above use amylase, thereby reducing the viscosity of starch particles, and therefore provide an advantageous structure in terms of improving the texture when ingested, but it is necessary to balance the preference of rice and milk fat and hardness problems
[0013] As mentioned above, the method of substituting rice has some advantages in terms of nutritional properties compared to the traditional ice cream that uses only milk fat as the main ingredient, but since it uses skimmed milk powder, whole milk powder, emulsifier, etc. as before, it is rough. High fat content, and reduce the taste of ice cream, when eating repeatedly, there is an increase in body fat intake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0050] Embodiment one

[0051] After soaking 25 kg of rice in 10 L of water for 8 hours, the water was removed, and steamed for 15 minutes in an autoclave at 120° C. and 1.2 atmospheric pressure, thereby producing rice. The steamed rice was dried to a moisture content of 20% by weight. The dried rice was pulverized to a size of 320 μm to 350 μm using a hammer mill.

[0052] 2000 g of yogurt and 2000 g of water were mixed and stirred in 400 g of the ground rice. Then mix 880g of white sugar. The mixture was frozen at 8° C. in an ice cream maker (manufactured by Taylor Co.), thereby forming ice cream.

Example Embodiment

[0053] Embodiment two

[0054] Except mixing and stirring sweet potato 900g, yogurt 2000g, white sugar 780g and water 1000g, implementation situation is the same as embodiment one.

Example Embodiment

[0055] Embodiment three

[0056] Mix and stir rice 250g, yogurt 1500g, pumpkin 850g and water 1500g. Except dropping into white sugar 800g again, implementation situation is identical with embodiment one.

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Abstract

Disclosed is a method for preparing low-fat ice cream, characterized by comprising a step wherein rice is homogenized and dried to reduce its moisture content to 20 wt% or less, and 100 parts by weight of cooked rice that has been crushed to reach the average particle diameter of 320 mm to 350 mm, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water, and 150 to 300 parts by weight of saccharides are blended to form a mixture; and a step wherein said mixture is frozen in an ice cream manufacturing machine, wherein the crude fat content of the ice cream formed is 2% or less. According to the present invention, because the ice cream is prepared with natural materials only and does not include any nonfat milk powder, whole milk powder, emulsifiers, stabilizers, etc., there is no heaviness even after repeatedly consuming a large quantity, and the smoothness of soft ice cream can be provided. Such low-fat ice cream is aesthetically excellent, and in addition can be considered harmless to humans even upon repeated consumption since artificial ingredients are not added.

Description

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Claims

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Application Information

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Owner 朴相弘
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