Title:
A METHOD FOR PREPARING LOW-FAT ICE CREAM AND A LOW-FAT ICE CREAM PREPARED BY THAT METHOD
Document Type and Number:
WIPO Patent Application WO/2010/024558
Kind Code:
A2
Abstract:
Disclosed is a method for preparing low-fat ice cream, 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.
Inventors:
PARK SANG-HONG (KR)
Application Number:
PCT/KR2009/004680
Publication Date:
March 04, 2010
Filing Date:
August 21, 2009
Export Citation:
Assignee:
PARK SANG-HONG (KR)
International Classes:
A23G9/42; A23G9/32
Foreign References:
| KR100796444B1 | 2008-01-22 | |||
| JPH07203860A | 1995-08-08 | |||
| JP2002272382A | 2002-09-24 | |||
| JPH07170914A | 1995-07-11 |
Attorney, Agent or Firm:
KIM, SUNG-HYUN (KR)
김성현 (KR)
김성현 (KR)
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