TH21672Y - Ready-to-eat dessert recipes in the form of ice cream and pudding, and their preparation methods. - Google Patents

Abstract

------24/03/2022------(OCR) Recipes for ready-to-eat desserts in the form of ice cream and pudding, and a process for producing ready-to-eat desserts in the form of ice cream and pudding. The aim is to develop a new type of ice cream pudding that combines the characteristics of both ice cream and pudding. This dessert product has a low sugar content and is suitable for general consumers, those controlling blood sugar levels, and diabetic patients. It also offers benefits in controlling blood sugar levels, and is a source of antioxidants and prebiotics. ------------ Page 1 of 1 Summary of the Invention: Recipes for ready-to-eat desserts in the form of ice cream and pudding (Ice Health ice cream) and a process for producing ready-to-eat desserts in the form of ice cream and pudding. The aim is to develop a new type of ice cream pudding that combines the characteristics of both ice cream and pudding. This dessert product has a low sugar content and is suitable for general consumers, those controlling blood sugar levels, and diabetic patients. It also offers benefits in controlling blood sugar levels, and is a source of antioxidants and prebiotics.

Claims (5)

------24/03/2022------(OCR) 1. Ready-to-eat dessert recipes in the form of ice cream and pudding containing 70-80% by weight of fresh milk, 10-20% by weight of fresh cream, 1-10% by weight of skim milk powder, 1-10% by weight of sweeteners, 1-10% by weight of hydrocolloids, 1-5% by weight of cereals, 0.1-1.0% by weight of okra, and 0.01-0.50% by weight of stevia. 2. Ready-to-eat dessert recipes in the form of ice cream and pudding, as per claim 1, where the sweetener can be selected from inulin, fructooligosaccharides, isomalt, and isomaltulose. 3. Ready-to-eat dessert recipes in the form of ice cream and pudding, as per claim 1 or 2, where hydrocolloids... 4. Ready-to-eat dessert recipes in the form of ice cream and pudding, according to any one of Patents 1-3, where the grains can be selected from red beans, black beans, millet, and corn. 5. Manufacturing process for ready-to-eat dessert recipes in the form of ice cream and pudding, according to any one of Patents 1-4, which includes the following steps: a. Wash the okra, cut it in half, and remove the seeds and pulp. Using only the okra pods: B. Blanch the okra from step A in hot water at 70-90 degrees Celsius for 1-6 minutes. C. Drain the blanched okra from step B and immediately immerse it in cold water. Let it dry. D. Spread the okra pods from step C on a sieve and bake in a convection oven at 60-80 degrees Celsius. E. Blend the dried okra in a high-speed blender at 32,000 revolutions per minute until powder is obtained. F. Sift the okra powder from step E through a 70-400 mesh sieve to obtain powder with a particle size of 37-210 microns, which is used as an ingredient in okra and cereal ice cream. G. Blend the milk, fresh cream, stevia, and sweetener together at 60-70 degrees Celsius. H. Add the hydrocolloid, which is a heat-reversible hydrocolloid. (Heat reversible) Add to the mixture from step B. Mix together at 70-90°C. J. Pasteurize the mixture from step C at 70-90°C for 1-3 minutes, then cool the mixture to 40-60°C. K. Add the okra powder to the mixture from step J and homogenize by churning at high speed for 30 seconds - 2 minutes. L. Pour the mixture from step D into an ice cream maker to churn until the ice cream is smooth, then add the grains and churn the ice cream mixture until the ice cream maker stops. F. Package the ice cream and harden at -15 to -20°C. To obtain okra and grain ice cream: Step 1: Microwave the ice cream from step 3 on a 700-1000 watt setting on medium power for 30 seconds to 3 minutes. Step 2: Stir the ice cream from step 4 until well combined. Let it cool, then refrigerate until chilled. This will yield a okra and grain pudding-style ice cream ready to eat. ------02/12/2020------(OCR) 1. Ready-to-eat dessert recipes in the form of ice cream and pudding and their processing methods include: Fresh milk 70-80% by weight, fresh cream 10-20% by weight, skim milk powder 1-10% by weight, sweetener 1-10% by weight, hydrocolloid 1-10% by weight, grains 1-5% by weight, okra 0.1-1.0% by weight, stevia 0.01-0.50% by weight. 2. Ready-to-eat dessert recipes in the form of ice cream and pudding and their processing methods. Under Patent 1, where sweeteners can be selected from inulin, fructooligosaccharides, isomalt, and isomaltulose. 3. Ready-to-eat dessert recipes in the form of ice cream and pudding and processing under Patent 1 or 2, where hydrocolloids can be selected from kappa carrageenan, iota carrageenan, xanthan gum, and locust bean gum. 4. Ready-to-eat dessert recipes in the form of ice cream and pudding and processing under Patents 1-3, where cereals can be selected from red beans, black beans, millet, and corn. 5. Process for producing ready-to-eat dessert recipes in the form of ice cream and pudding under any one of Patents 1-4, which includes the following steps: a. Wash and clean okra, then cut in half and remove the seeds and pulp. Using only the okra pods: B. Blanch the okra pods from step A in hot water at 70-90 degrees Celsius for 1-6 minutes. C. Drain the blanched okra pods from step B and immediately immerse them in cold water. Let them dry slightly. D. Spread the okra pods from step C on a sieve and bake in a convection oven at 60-80 degrees Celsius. E. Spin the dried okra in a high-speed blender at 32,000 revolutions per minute until powder is obtained. F. Sift the okra powder from step E through a 70-400 mesh sieve to obtain powder with particle sizes of 37-210 microns, which is used as an ingredient in okra and cereal ice cream. G. Mix the milk, fresh cream, stevia, and sweetener together at 60-70 degrees Celsius. H. Add the hydrocolloid, which is a heat-reversible hydrocolloid. (Heat reversible) Add to the mixture from step B. Mix together at 70-90°C. J. Pasteurize the mixture from step C at 70-90°C for 1-3 minutes, then cool the mixture to 40-60°C. K. Add the okra powder to the mixture from step J and homogenize by churning at high speed for 30 seconds - 2 minutes. L. Pour the mixture from step D into an ice cream maker to churn until the ice cream is smooth, then add the grains and churn the ice cream mixture until the ice cream maker stops. F. Package the ice cream and harden at -15 to -20°C. To obtain okra and grain ice cream: 1. Microwave the ice cream from step 2 on a 700-1000 watt setting on medium power for 30 seconds to 3 minutes. 2. Stir the ice cream from step 3 until well combined. Let it cool, then refrigerate until chilled. The resulting okra and grain pudding-like ice cream is ready to eat. ------------ Page 1 of 2 Claim 1. Ready-to-eat dessert recipes in the form of ice cream and pudding (Ice Health ice cream) and preparation methods include: 70-80% by weight of fresh milk, 10-20% by weight of fresh cream, 1-10% by weight of skim milk powder, 1-10% by weight of sweeteners, 1-10% by weight of hydrocolloids, 1-5% by weight of cereals, 0.1-1.0% by weight of okra, and 0.01-0.50% by weight of stevia. 2. The manufacturing process for ready-to-eat dessert formulas in the form of ice cream and pudding (Ice Health ice cream) as per claim 1, which involves the following steps: A. Wash the okra thoroughly, then cut it in half and remove the seeds and pulp, using only the pod portion. Okra Process: B. Blanch the okra pods from step A in hot water at 70-90 degrees Celsius for 1-6 minutes. C. Drain the blanched okra pods from step B and immediately immerse them in cold water. Let them dry. D. Spread the okra pods from step C on a sieve and bake in a convection oven at 60-80 degrees Celsius. E. Blend the dried okra in a high-speed blender at 32,000 revolutions per minute until okra powder is obtained. F. Sift the okra powder from step E through a 70-400 mesh sieve to obtain okra powder with a particle size of 37-210 microns, which is used as an ingredient in okra and cereal ice cream. G. Blend the milk, fresh cream, stevia, and sweetener together at 60-70 degrees Celsius. H. Add the hydrocolloid. Add the heat-reversible hydrocolloid from step B to the mixture. Mix thoroughly at 70-90°C. Next, pasteurize the mixture from step Z at 70-90°C for 1-3 minutes, then cool it down to 40-60°C. Finally, add the okra powder to the mixture from step J and homogenize by churning at high speed for 30 seconds to 2 minutes. Then, pour the mixture from step D into an ice cream maker to churn until the ice cream is smooth. Add the grains and continue churning until the ice cream maker stops. Finally, package the resulting ice cream. Then, harden the ice cream at -15 to -20 degrees Celsius to obtain okra and grain ice cream. Next, microwave the ice cream from step 4 on a 700-1000 watt microwave on medium power for 30 seconds to 3 minutes. Finally, stir the ice cream from step 5 until well combined. Let it cool, then refrigerate until completely chilled. You will then have a pudding-like okra and grain ice cream ready to eat. 3. Ready-to-eat dessert recipes in the form of ice cream and pudding (Ice Health ice cream) and processes according to patents 1-2, where sweeteners can be selected from inulin, fructooligosaccharide, isomalt, and isomaltulose. 4. Ready-to-eat dessert recipes in the form of ice cream and pudding (Ice Health ice cream) and processing methods as per claims 1-2, where hydrocolloids can be selected from kappa carrageenab, iotou carrageenan, xanthan gum, and locust bean gum. 5. Ready-to-eat dessert recipes in the form of ice cream and pudding (Ice Health ice cream) and processes under patents 1-2 where grains can be selected from red beans, black beans, millet, and corn.