AU633770B1 - Method of producing rice ice cream - Google Patents

Description

AUSTRALIA

Patents Act 1990 33; j*

ORIGINAL

COMPLETE SPECIFICATION STANDARD PATENT Invention Title: METHOD OF PRODUCING RICE ICE CREAM.

The following statement is a full description of this invention, including the best method of performing it known to me:- 2 METHOD OF PRODUCING RICE ICE CREAM Field of the Invention: This invention relates to a method of producing rice ice cream particularly suitable for use in cooked rice substitutes for the sick, patients, etc.

Prior Art: Ice cream is generally produced by mixing and homogenizing various ingredients except a flavoring material, namely, a dairy product milk, cream), a sweetening agent (e.g.

sugar), a stabilizer gelatin, CMC), an emulsifier (e.g.

mono- or di-glyceride), egg, etc. and thereafter incorporating the flavoring material such as vanilla, chocolate, cocoa, coffee, fruits strawberries, peaches, oranges, grapes), spices peppermint), nuts almond), etc. followed by sterilizing and freezing. A wide variety of ice creams are thus produced and commercially available depending upon the kind of flavoring material and the content of total milk solids.

On the other hand, rice is usually eaten in the form of cooked rice as the staple food. For the sick, patients, babies and infants, the bed-ridden old, etc. rice is taken also in the form of a liquid diet such as rice gruel and plays an important role because of its easy deglutition, easy digestion and absorption, supply source of nutriments.

From the aspect of food life, excess assimilation of animal foods such as meats, oils and fats, sugary foods, etc.

is likely to cause adult diseases, and hence, the importance of fibrous constituents, carbohydrates, vitamins and minerals is taken a new look at, instead. Above all, rice is renewedly i ~C~rrr_ perceived as a relatively balanced food of such nutritive elements and in a glut, and consequently, its increased consumption is desired.

The present inventor has investigated into the development of rice ice cream by taking note of rice as the staple food and ice cream as a palatable, easy swallowing food, and developed the production of rice ice cream having a good taste and flavour by simplified steps, which has matured to this invention.

According to the present invention there is provided a method of producing rice ice cream comprising the sequential steps of: grinding rice to rice flour having a mean grain size of to 200 pm; 11 soaking the rice flour in water and/or milk at normal temperature to swell the rice; heating and boiling the rice flour-soaking solution while stirring to make a homogeneous rice paste; immediately thereafter mixing a homogeneous powder mixture of a sweetening agent and powder milk with the rice paste whilst hot to form a homogeneous ice cream mix, wherein the rice ingredient of said rice paste comprises 1-50% by weight of the ice cream mix; and freezing the ice cream mix whilst stirring.

4 stirring.

According to the method of this invention, any stabilizer essential for the conventional methods is unnecessary; any sterilizing step is unnecessary since the rice paste during being hot is added to the ice cream ingredients; and any homogenizing step is unnecessary since a homogeneous ice cream mix is obtained. Cooked rice presented as the staple food is lacking in calcium constituent that is essential to both growing and aging persons, but rice ice cream obtained according to this invention contains cooked rice containing a substantial amount of calcium constituent.

Here, the term "ice cream" used throughout the specification and claims 4 s intended to signify, in a broad sense, all kinds of frozen desserts classfied depending upon the content of total milk solids, namely "lacto-ice" "ice milk" "ice cream" (more than 15%) and "ice dessert" (less than Rice to be employed in the method of this invention may inciu&e.S be ejther Japanese rice or Indian rice, and eRea&, rice grains after being milled and containing substantially no rice bran.

According to the process of this invention, rice grains are first comminuted to 50 200 pm, preferably 70 120 urm.

It is preferable that rice is finely divided as far as possible since its dispersibility upon subsequent mingling step to ice cream mix is improved and smoothness of ice cream is attained.

Finely divided rice flour thus resulted is immersed in water or milk and allowed to stand until it is swelled.

Then, the swelled rice flour-soaking solution is heated and boiled while stirring to become a rice paste.

Ice cream ingredients to be mixed with the rice paste are a homogeneous powdery mixture including a sweetening agent such as sugar white sugar, castor sugar, etc.) or an artificial sweetener aspartame; tradenames of "Stebia", "Palsweet", "Marvy") and a powder fi-14--isuch as whole fat milk powder or skim milk powder. Here, rice ingredient acts as a stabilizer for ice cream mix and consequently, no stabilizer is incorporated.

Into the rice paste immediately after heating is mixed the homogeneous powder mixture as ice cream ingredients preliminarily mixed thoroughly to give a homogeneous ice cream mix. Here, the content of rice ingredient is 1 by weight, preferably 3 10% by weight of the ice cream mix.

If necessary, the ice cream mix may be further supplemented with a liquid or fluid sweetener, e.g. millet jelly, treacle or syrup and a fluid dairy product, e.g. fresh cream, thereby to adjust the body of ice cream mix and to improve its flavor.

Finally, the ice cream mix is frozen at -5 to while aerating in a conventional ice cream freezer whereby rice ice cream having a smoothness and palatable taste is yielded.

In accordance with this invention, in preparing the ice cream mix, if desired, it is also possible further to incorporate cooked vegetables such as pumpkin, sweet potato, carrot, spinach, etc. in the smashed or pasty form in an 6 am( of 10 40% by weight of the rice ingredient, whereby rice ice creams of various flavors can be produced with more balanced nutrition.

Description of Preferred Embodiments: The invention will be hereinbelow described in more detail by way of examples.

Example 1 A 100 g quantity of milled rice (trade name of "Sasanishiki") which had been washed well and dried was ground to a mean grain size of 70 pm and the resulting rice flour was soaked in 1500 ml of milk for more than 30 minutes.

The rice flour-soaking solution was heated and boiled under stirring without causing scorching, followed by mild heating for another 1 2 minutes to give a pasty rice. Immediately thereafter, to the hot rice paste was added a homogeneous solid mixture consisting of 30 g of whole fat milk powder and 300 g of sugar, and the whole mixture was mixed thoroughly while stirring to give an ice cream mix. The ice cream mix was then frozen while beating in ice cream freezer, to yield rice ice cream ("ice milk") having a total milk solids content of 10.9%.

Example 2 A 100 g quantity of milled rice (tradename of "Sasanishiki") which had been washed and dried was ground to rice flour of 120 ym in average grain size and soaked in 500 ml of water and 500 ml of milk for at least 30 minutes.

The resulting swelled rice flour-soaking solution was heated and boiled while stirring to make a rice paste.

I i 7 Immediately thereafter, while the rice paste is hot, a homogeneous mixture consisting of 50 g of skim rilk powder and 220 g of sugar was incorporated into the rice paste to prepare an ice cream mix. Then, the ice cream mix was frozen while beating in a freezer to yield rice ice cream ("lactoice") having a total milk solids content of When the ice cream mix was mixed with 20 g of pumpkin paste which was steamed, minced and conditioned with a slight amount of sugar and liquor, rice ice cream of pumpkin flavor was obtained.

Claims (9)

1. A method of producing rice ice cream comprising the sequential steps of: grinding rice to rice flour having a mean grain size of to 200 Un; soaking the rice flour in water and/or milk at normal temperature to swell the rice; heating and boiling the rice flour-soaking solution while stirring to make a homogeneous rice paste; immediately thereafter mixing a homogeneous powder mixture of a sweetening agent and powder milk with the rice paste whilst hot to form a homogeneous ice cream mix, wherein the rice ingredient of said rice paste comprises 1-50% by weight of the ice cream mix; and freezing the ice cream mix whilst stirring.

2. The method of producing rice ice cream as set forth in claim 1, wherein milled rice containing substantially no bran is used as the rice.

3. The method according to claim 1 or 2 in which the rice flour has a mean grain size of 70 to 120 micron.

4. The method according to any one of the preceding claims in which the rice flour comprises finely divided grains.

A method according to any preceding claim in which the rice ingredient of the rice paste is 3 to 10% by weight of the ic cream mix.

6. A method according to any preceding claim in which the ice cream mix further comprises a liquid or fluid sweetener.

7. A method according to any one of the preceding claims in which the ice cream mix is frozen at -5 to while being aerated.

8. A method according to any preceding claim in which the ice cream mix further comprises cooked vegetables in an amount of 10 to 40% by weight of the weight of the rice ingredient.

9. A method of producing rice ice cream substantially as hereinbefore described with reference to any one of the foregoing examples. Dated this 27th day of November 1992 BIZAN PHARMACEUTICALS CO., LTD. By its Patent Attorneys: GRIFFITH HACK CO. Fellows Institute of Patent Attorneys of Australia, ASBTRACT METHOD OF PRODUCING RICE ICE CREAM A method of producing rice ice cream comprising:grinding rice to rice flour of 50 to 200 ym in average grain size; soaking the rice flour in water and/or milk to swell it; heating and boiling the soaking solution to make a homogeneous rice paste; immediately thereafter incorporating a homogeneous powder mixture including a sweetener and powder milk to prepare a homogeneous ice cream mix, the rice containing 1 50% by weight of the ice cr(cm mix; and freezing the ice cream mix. No stabilizer is necessary and no homogenizing and sterilizing steps are necessary.