A NEW GENERATION AND HEALTHY ICE CREAM PRODUCTION METHOD AND A

PRODUCT OBTAINED WITH THIS METHOD

TECHNICAL FIELD

The invention relates to a new generation and healthy ice cream production method which is developed to be employed in especially ice cream production/sale in the food sector, as well as a product obtained with this method.

BACKGROUND ART

Ice cream is a cold dessert obtained by way of cooling various fruit juices or milk mixed with sugar. Its synonym is gelato. Ice cream can be handmade or be prepared by using electrical machines as well as ice cream refrigerators. 100 g of ice cream contains 100-200 calories. It is a food rich in vitamins A, B, D, calcium, fat, protein, and phosphorus. It is now quite easy to find ice cream, which comes in almost all kinds in the market, in ready-to-serve packages in every season. It is recommended to be consumed in summer and winter. While it is prepared using all kinds of dried and fresh fruits, ice cream varieties such as walnut, pistachio, chocolate, caramel, etc. are among the most consumed kinds in the market. Ice cream can be prepared by hand or by using a machine. However, taking into account infectious diseases and other issues, food safety is a highly important consideration.

Having high nutritional value, ice cream in the prior art is a dessert typically made from milk, sugar, glucose syrup, salep, milk fat, vanilla, fruit puree, various nuts, chocolate, or cocoa. Ice cream contains carbohydrates, protein, calcium, phosphorus, iron, zinc, magnesium, sodium, potassium, vitamins A, B, C, D, and E.

Experienced on a global scale, the COVID-19 pandemic has shown us that keeping our immune system strong by consuming healthy foods ensures the greatest protection against infections. The necessity of adopting a more conscious consumption behavior by way of changing our current habits is now an undeniable fact. The ice cream products in the state of the art are relatively fattier and have a high industrial sugar content.

Described in application no. TR2021/004674 titled “A Production Method of Natural Color Ice Cream and Dairy Products” in the prior art, the invention is summarized as follows: “It relates to a production method of dairy products with high nutritional value and vitamins, wherein the said dairy products are colored using completely natural products with a variety of different colors.” Described in application no. TR2014/15171 titled “An Ice Cream Production Method Using Hazelnut Milk” in the prior art, the invention is summarized as follows: “Relating to ice cream and edible frozen products that people of all ages and from all walks of life like to consume, the invention is about ice cream and edible frozen products that will be manufactured by using lactose-free hazelnut milk, which can be a delicious and healthy alternative for people who want to eat healthy by dieting and cannot consume milk and dairy products for various reasons, especially lactose intolerance.”

In conclusion, the abovementioned shortcomings and the inadequacy of the current practice entail an improvement in the respective technical field. Thus, there is a need for an invention to overcome the described problems.

DESCRIPTION OF THE INVENTION

Developed for eliminating the aforementioned disadvantages and providing new advantages to the respective technical field, the present invention relates to a new generation and healthy ice cream production method which is developed to be employed in especially ice cream production/sale in the food sector, as well as a product obtained with this method. An objective of the present disclosure is to manufacture ice cream that has reduced fat and industrial sugar content compared to conventional ice creams and is supplemented with probiotics and prebiotics with the help of various medical plants strengthening immunity. Within the scope of the invention, it is aimed to prepare ice cream using ingredients including agave, stevia, chicory, lactobacillus rhamnosus, lactobacillus acidophilus. Another advantage of the invention is the delivery, to consumers, of natural beneficial compounds that increase the body’s immunity against various infections and diseases such as COVID-19.

Diabetics and dieters do not prefer conventional ice creams due to their high amount of fat and sugar. Another advantage of the invention is that it is presented to the consumers by reducing the fat and sugar amount by 50% compared to conventional ice creams, thereby appealing to this audience.

DETAILED EXPLANATION OF THE INVENTION

The preferred alternatives of the embodiment of the present disclosure, which are mentioned in this detailed description, are only intended for providing a better understanding of the subject matter, and should not be construed in any restrictive sense.

Agave Plant (Agave Americana)

Agave is a genus of succulent plant from the family Agavaceae found in Central and South America. In Turkish, its species are known as “sabir otu” (agave plant) or shortly “sabir” (agave). It should not be confused with Aloe vera, which is similar in appearance. Agave species from the same family, which are similar to Adam’s needle (Yucca), are popular ornamental plants. It has an important potential in terms of the fructooligosaccharides (FOS) in its composition. It is a desirable plant due to the demand for healthy foods containing FOS in recent years. Health Benefits: Some studies on the plant, which strengthens the immune system, showed that it stops the development of cancerous cells and reduces microbes, gives a feeling of satiety, helps to lose weight, increases nutrient absorption, and lowers cholesterol.

Stevia (Stevia rebaudiana) Being used for centuries in Paraguay and Brazil for its sweetening and therapeutic properties, stevia has been used as a sweetener and food additive by millions of people in Japan for over thirty years. The extract obtained from this plant is considered to have blood glucose regulating effects. The existence of some studies showing that stevia has effects that lead to increased insulin sensitivity and even insulin secretion supports the use of stevia in the treatment of diabetes.

The stevioside substance contained in the stevia plant is perceived by our body’s senses of taste as 250-300 times sweeter than standard table sugar. Therefore, a pinch of stevia powder is enough to sweeten a liter of tea, coffee, or other beverages. Additionally, the leaves of Stevia rebaudiana Bertoni contain a natural complex mixture of eight sweet diterpene glycosides, including isosteviol, rebaudiosides (A, B, C, D, E, F), steviolbioside, and dulcoside A (Rajasekaran et al. , 2008). Out of various steviol glycosides, stevioside and rebaudioside A are the major metabolites and these compounds are 250-300 times sweeter than sucrose, pH-stable, heat-stable, non- fermentable, and have health-promoting potential (Amir Abbas et al., 2017). They contain kaempferol, quercetin, chlorogenic acid, caffeic acid, isoquercitrin, which are very important compounds for human health. Studies have found that kaempferol can reduce the risk of pancreatic cancer by 23%. It helps when dieting (its calorie value is zero (0)) and has positive effects against diabetes, high blood pressure, constipation, depression, and irritability. It protects the stomach and intestinal flora, as well as acid- alkaline balance. The first time it was produced in Turkey was in 2009 in Antalya.

Chicory (Cichorium endivia) Chicory (Cichorium endivia) is an annual plant species used as a vegetable from the daisy family (Asteraceae). The plant, which is thought to have originated in Egypt and Indonesia, has been cultivated in Europe since the 16 ^th century. Its height ranges from 50-100 cm; it has lobed leaves and light blue flowers. The leaves are used to make salad as well as a hot meal. It is closely related to the common chicory (Cichorium intybus), another plant species of the chicory genus. In Turkey, wild chicory leaves are commonly collected in spring and consumed as medicinal herbs and vegetables. These leaves are known as “Chicory” and “Radicchio”. Some of the health benefits of chicory include the following: It helps digestion. Chicory is excellent for the digestive system as it contains inulin, a strong prebiotic. It improves heart health and kidney health, reduces arthritis pain, and has preventive effects against constipation, anxiety, and stress, as well as cancer.

Ginseng (Panax quinquefolius)

In Latin: Panax quinquefolius for American ginseng and Panax ginseng for Korean ginseng. The botanical name for ginseng, “Panax”, is derived from the Greek word “panacea” meaning “all-healing”. It is a perennial herbaceous plant with big taproots. The diameter of the roots of 6-8-year-old plants reaches 10 centimeters and the roots are white or red in color. Because the old fleshy and forked roots of the plant are used as medicine, it is cultivated in addition to being harvested in the wild in Far East countries such as China, Japan, and Korea. The ginsenoside contained in the roots of both American ginseng (Panax quinquefolius) and Asian ginseng (Panax ginseng) are consumed orally for the treatment of type II diabetes, as well as impotence in men. Roots are mostly benefitted from in dried form, whole or sliced. While ginseng leaves are not expensive, they are sometimes used as roots and are often sold in dried form. Tea is made from the leaves. It is a powerful antioxidant that can reduce inflammation; it can increase the efficiency of brain functions; it can cure erectile dysfunction; it strengthens the immune system; it has benefits against cancer; it fights fatigue and increases energy; and it lowers blood glucose.

Probiotic-1 (Lactobacillus Rhamnosus)

Benefits of probiotics

• L. rhamnosus is often selected as a candidate probiotic for the prevention and treatment of gastrointestinal infections and diarrhea. It can reduce the duration of diarrhea, especially in children. It has also been observed to reduce the risk of gastrointestinal infections when administered daily in hospitalized children.

• L. rhamnosus prevents the negative effects of alcohol on the liver.

• L. rhamnosus protects against non-alcoholic fatty liver disease by increasing the number of beneficial bacteria in the distal small intestine and attenuating liver fat accumulation and portal alanine-aminotransferase concentrations.

• L. rhamnosus has been shown to prevent enteric colonization by Candida species in preterm neonates and to prevent Clostridium difficile-induced colitis in children. • L. rhamnosus strains exhibit antimicrobial activity against organisms that cause food spoilage and gastrointestinal pathogens, as well as Candida and Aspergillus.

Probiotic-2 (Lactobacillus acidophilus Not only does it promote digestive and immune system health, it also aids in lactase production. To some extent, it may be beneficial for those with lactose intolerance. Some studies suggest that L. acidophilus may also benefit the cardiovascular system by reducing cholesterol.

It helps maintain a healthy bacteria balance in your digestive system by producing vitamin K, lactase, acidolphilin, acidolin, bacteriocin, and lactocidin. In doing so,

Lactobacillus acidophilus helps your body naturally break down lactose into simple sugars. It even regulates immune system function. Some studies even suggest that it may help with urinary tract infections, irritable bowel syndrome, and diarrhea caused by antibiotics.

Collagen, which is often associated with skin health, is an extremely important type of protein for the body. This type of protein, which has basic functions such as maintaining body integrity and strengthening connective tissue, is abundantly found in bones, joints, muscles, and tendons. Approximately 80% of the dermis layer, which is the middle layer of the skin and just below the epidermis, consists of collagen. Besides environmental factors, aging, which is a natural process, also leads to a decrease in the rate of collagen in the body. Wrinkles, dryness, and skin blemishes that occur in this situation, which causes the skin to lose its elasticity, can be counted among the most common collagen deficiency symptoms. In order to delay the decrease in collagen level, it may be necessary to take regular collagen supplements under the supervision of a physician.

Pea Protein and Its Benefits: Peas belong to the family Leguminosae. Dried peas generally contain 35% carbohydrates, 27% protein, and a small amount of fat. Peas are a type of vegetable that has quite a high level of starch, fiber, antioxidants, carotene, and protein. Peas are very rich in vitamin C compared to other legumes. It protects us from infection. In addition to vitamin C, it contains vitamins A, E, B, as well as minerals such as iron, phosphorus, and potassium. Pea Protein: It is one of the vegetable protein powders. Thanks to the glutamic acid it contains, it converts carbohydrates into energy and ensures that they are not stored as fat. It lowers the LDL cholesterol level of the blood. It protects from infections. It helps dissolve red blood cell clusters. It prevents blood clotting. It facilitates digestion. It is the perfect solution for constipation. It is recognized as one of the best bodybuilding foods because of its high protein and starch content.

Being naturally free of gluten, lactose, soy, saturated fat, and cholesterol, and a good source of vitamins B1, B2, and B6 as well as folic acid, hazelnut milk is also low in calories.

Almond milk, on the other hand, does not contain lactose, which is the source of all problems related to cow’s milk. Almond milk, which is much lower in calories compared to cow’s milk, also has less amount of protein. It helps to reduce depression and anxiety by increasing the level of serotonin thanks to folate and fatty acids contained therein.

The following ingredients, by weight, are used in the preferred embodiment of the present disclosure: · 2% agave oil

3.5% stevia (sugarleaf)

1.7% ginseng 2.2% chicory (inulin)

3.3% terminalia chebula · 1% L. acidophilus

1% L.rhamnosus 0.4% collagen 80.1% cow’s milk 0.8% cream

2% skimmed milk powder 2% glycerol monostearate (471) The following ingredients, by weight, are used in the alternative embodiment of the present disclosure, which is specially prepared for vegans:

• 2% agave oil

• 3.5% stevia (sugarleaf)

• 1.7% ginseng

• 2.2% chicory (inulin)

• 3.3% terminalia chebula

• 1% L. acidophilus

• 1% L.rhamnosus

• 2% glycerol monostearate (471)

• 12% pea protein

• 35.8% hazelnut milk

• 35.5% almond milk

2% skimmed milk powder - percentage indicated by weight - is added as dry matter while 2% glycerol monostearate (471) - percentage indicated by weight - is used as sugar and stabilizer.

Cow’s milk and cream are mixed, and mixing is continued until the temperature reaches 50°C. A blend of skimmed milk powder and melt-resistant stabilizer is added to the mixture and then the obtained mixture is homogenized under 3000 and 5000 psi pressure in a two-stage homogenizer. Thereafter, this mixture is heated for 60 seconds at 90°C and then cooled for 30 minutes at 30°C. After pasteurization, 1% Lactobacillus Rhamnosus and 1% Lactobacillus Acidophilus - both percentages indicated by weight - are added into this mixture in liquid form. The mixture is cooled to 4°C and rested at this temperature for 12 hours to mature. Agave, ginseng, stevia (sugarleaf), chicory, and terminalia chebula (black myrobalan) are added to ice creams at a total amount of 10-15% by weight. The final product is obtained by mixing all ingredients in the ice cream maker.

Pea protein, almond, and hazelnut milk are added to the mixture as substitutes for cow’s milk, milk powder, collagen, and cream in order to prepare vegan ice cream. The other steps are the same. The weight percentages in the alternative embodiment of the present invention specially prepared for vegans are indicated above.

Percentages of the ingredients by weight for the preferred embodiment of the present disclosure are provided hereinabove. However, the invention cannot be restricted to the said percentages. The invention contains the following ingredients by weight:

• 1.5-2.5% agave oil

• 3-4% stevia (sugarleaf)

• 1-2% ginseng · 1.5-2.5% chicory (inulin)

• 3-4% terminalia chebula

• 0.5-1.5% L. acidophilus

• 0.5-1.5% L.rhamnosus

• 0.2-0.6% collagen · 75-85% cow’s milk

• 0.5-1.5% cream

• 1.5-2.5% skimmed milk powder

• 1.5-2.5% glycerol monostearate (471 ) Percentages of the ingredients by weight for the ice cream specially prepared for vegans are provided hereinabove. However, the alternative embodiment of the invention cannot be restricted to the preferred percentages. The alternative embodiment of the invention contains the following ingredients by weight:

• 1.5-2.5% agave oil · 3-4% stevia (sugarleaf)

• 1-2% ginseng

• 1.5-2.5% chicory (inulin)

• 3-4% terminalia chebula

• 0.5-1.5% L. acidophilus · 0.5-1.5% L.rhamnosus

• 1.5-2.5% glycerol monostearate (471 )

• 10-14% pea protein

• 30-40% hazelnut milk • 30-40% almond milk