TH18570U - A recipe for cow's milk ice cream with sprouted brown rice and a unique production process. - Google Patents

Abstract

-------03/11/2021----- No summary of the invention. Page 1 of 1. Summary of the invention: The recipe for cow's milk ice cream with sprouted brown rice, according to this invention, consists of cow's milk, whipping cream, milk powder, skim milk powder, sugar, dextrose sugar, stabilizer, salt, sprouted brown rice, and flavoring. The ingredients are ground and mixed together, pasteurized to create a homogeneous mixture, fermented, then churned into ice cream, and frozen. The result is a cow's milk ice cream with sprouted brown rice, a new option for general consumers, health-conscious consumers, and the elderly.

Claims (4)

------03/10/2021------ No claims ------23/06/2020------(OCR) Claims 1. The recipe for cow's milk ice cream with sprouted brown rice includes: 40-60% by weight of cow's milk, 10-25% by weight of whipping cream, 2-10% by weight of milk powder, 0.5-6% by weight of skim milk powder, 5-20% by weight of sugar, 1-10% by weight of dextrose sugar, 0.01-0.1% by weight of stabilizer, 0.01-0.1% by weight of salt, 5-20% by weight of cooked sprouted brown rice, and 0.01-0.1% by weight of flavoring. 2. A recipe for cow's milk ice cream containing sprouted brown rice, under Patent 1, where sugar can be chosen from either white granulated sugar, brown granulated sugar, or organic granulated sugar, or at least a combination of both. 3. A recipe for cow's milk ice cream containing sprouted brown rice, under Patent 1, where the stabilizer is selectable from carrageenan, or carboxymethyl cellulose, or methyl cellulose, or locust bean gum, or a mixture of the various stabilizers, either individually or in combination. 4. The production process of cow's milk ice cream fortified with sprouted brown rice, containing ingredients according to any one of Patents 1 to 3, which involves the following steps: a. Mix dry ingredients (milk powder, skim milk powder, sugar, dextrose sugar, salt, and stabilizer) with pasteurized cow's milk at 50-65°C. b. Add whipping cream to the mixture from step a and stir until well combined. Pasteurize at 72-82°C for 2-5 minutes. c. Homogenize the pasteurized mixture from step b using a 2-stage flat homogenizer at 2,500 psi and 500 psi pressure. Then rapidly cool it using a plate heat exchanger. d. Incubate the cooled mixture from step c in a refrigerator at 1-4°C for 8-16 hours. Add flavoring and cooked sprouted brown rice. J. Mix all ingredients until homogeneous. D. Churn the mixture in an ice cream maker for 25-35 minutes. Once the time is up, transfer the ice cream into a container with a lid and freeze at -18°C for 12-24 hours. You will then have ready-to-eat cow's milk ice cream with sprouted brown rice. ------------ Page 1 of 2 pages. Claim 1. The recipe for cow's milk ice cream with sprouted brown rice includes: 40-60% by weight of cow's milk, 10-25% by weight of whipping cream, 2-10% by weight of milk powder, 0.5-6% by weight of skim milk powder, 5-20% by weight of sugar, 1-10% by weight of dextrose sugar, 0.01-0.1% by weight of stabilizer, 0.01-0.1% by weight of salt, 5-20% by weight of cooked sprouted brown rice, and 0.01-0.1% by weight of flavoring. 2. A recipe for cow's milk ice cream containing sprouted brown rice, under Patent 1, where sugar can be chosen from either white granulated sugar, brown granulated sugar, or organic granulated sugar, or at least a combination of both. 3. A recipe for cow's milk ice cream containing sprouted brown rice, under Patent 1, where the stabilizer is selectable from carrageenan, carboxymethyl cellulose, methyl cellulose, or locust bean gum, or a mixture of any one or at least two stabilizers. 4. The production process of cow's milk ice cream fortified with sprouted brown rice, according to any one of claims 1 to 3, which includes the following steps: a. Mix dry ingredients (milk powder, skim milk powder, sugar, dextrose sugar, salt, and stabilizer) with pasteurized cow's milk at 50-65°C. b. Add whipping cream to the mixture from step a and stir until well combined. Pasteurize at 72-82°C for 2-5 minutes. (Page 2 of 2) c. Homogenize the pasteurized mixture from step b using a 2-stage homogenizer at 2,500 psi and 500 psi pressure. Then rapidly cool it using a plate heat exchanger. d. Incubate the cooled mixture from step c in a refrigerator at 1-4°C for 8-16 hours. Add flavoring and cooked brown rice. J. Mix all ingredients until homogeneous. D. Crush the mixture in an ice cream maker for 25-35 minutes. Once the time is up, transfer the ice cream to a covered container and freeze at -18°C for 12-24 hours. You will then have ready-to-eat cow's milk ice cream with sprouted brown rice.