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Machine translation
1. (WO2010024558) A METHOD FOR PREPARING LOW-FAT ICE CREAM AND A LOW-FAT ICE CREAM PREPARED BY THAT METHOD
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2010/024558    International Application No.:    PCT/KR2009/004680
Publication Date: 04.03.2010 International Filing Date: 21.08.2009
IPC:
A23G 9/42 (2006.01), A23G 9/32 (2006.01)
Applicants: PARK, Sang-Hong [KR/KR]; (KR)
Inventors: PARK, Sang-Hong; (KR)
Agent: KIM, Sung-Hyun; (KR)
Priority Data:
10-2008-0083080 25.08.2008 KR
10-2009-0076507 19.08.2009 KR
Title (EN) A METHOD FOR PREPARING LOW-FAT ICE CREAM AND A LOW-FAT ICE CREAM PREPARED BY THAT METHOD
(FR) PROCÉDÉ DE PRÉPARATION D'UNE GLACE À FAIBLE TENEUR EN MATIÈRE GRASSE ET GLACE À FAIBLE TENEUR EN MATIÈRE GRASSE PRÉPARÉE PAR CE PROCÉDÉ
(KO) 저지방 아이스크림의 제조방법 및 그 방법에 의해 제조된 저지방 아이스크림
Abstract: front page image
(EN)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.
(FR)L'invention concerne un procédé de préparation d'une glace à faible teneur en matière grasse, comprenant une étape consistant à homogénéiser du riz et à le déshydrater pour réduire son taux d'humidité à 20 % en poids ou moins, puis à mélanger 100 parties en poids de riz cuit ayant été écrasé pour atteindre un diamètre moyen de particules compris entre 320 mm et 350 mm, 400 à 600 parties en poids de yaourt, 400 à 600 parties en poids d'eau et 150 à 300 parties en poids de saccharides pour former un mélange; ainsi qu'une étape consistant à congeler ce mélange dans une machine de fabrication de glace, la teneur en matière grasse brute de la glace produite étant inférieure ou égale à 2%. Selon la présente invention, cette glace étant préparée uniquement avec des matières naturelles et ne contenant pas de poudre de lait écrémé, de poudre de lait entier, d'émulsifiants, de stabilisants, etc., elle n'entraîne pas de lourdeurs, même en cas de consommation répétée de grandes quantités, et l'onctuosité d'une glace à l'italienne peut être obtenue. Cette glace à faible teneur en matière grasse présente un excellent aspect esthétique et peut en outre être considérée sans danger pour la santé, même en cas de consommation répétée du fait de l'absence d'ingrédients artificiels.
(KO)쌀을 호화하여 수분 함량이 20중량% 이하가 되도록 건조하고, 평균 입경이 320㎛ 내지 350㎛가 되도록 분쇄한 밥 100 중량부, 요구르트 400 내지 600 중량부, 물 400 내지 600 중량부, 및 당류 150 내지 300 중량부를 혼합하여 혼합물을 형성하는 단계; 및 상기 혼합물을 아이스크림 제조기에서 동결하는 단계;를 포함하는 저지방 아이스크림의 제조방법으로서, 형성된 아이스크림의 조지방이 2% 이하인 것을 특징으로 하는 저지방 아이스크림의 제조방법을 개시한다. 본 발명에 의하면, 일반적으로 소프트 아이스크림을 제조하기 위하여 가해지는 탈지분유, 전지분유, 유화제, 안정제 등을 포함하지 않고 천연 재료만으로 제조되기 때문에 반복적으로 다량을 섭취하는 경우에도 느끼하지 않고 소프트아이스크림의 부드러움을 제공할 수 있다. 이러한 저지방 아이스크림은 미각적인 면에서 우수할 뿐만 아니라 가공재료를 첨가하지 않으므로 반복 섭취하는 경우에도 인체에 무해하다고 할 수 있다.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PE, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Korean (KO)
Filing Language: Korean (KO)