GB2472471A

GB2472471A - Brown rice milk ice cream

Info

Publication number: GB2472471A
Application number: GB0918064A
Authority: GB
Inventors: Kirsty Henshaw
Original assignee: WORTHENSHAWS Ltd
Current assignee: WORTHENSHAWS Ltd
Priority date: 2009-08-03
Filing date: 2009-10-15
Publication date: 2011-02-09
Also published as: GB0918064D0

Abstract

A frozen dessert comprises brown rice milk, preferably between 75-85% brown rice milk, most preferably between 78-79% brown rice milk, said brown rice milk comprising 6% brown rice flour and 94% water. The dessert may also comprise varying combinations of fruit sugars, manuka honey, Echinacea, lecithin and vegetable oils. The frozen dessert provides a lactose free alternative to dairy ice cream and has good organoleptic characteristics. The use of brown rice milk provides vitamins and minerals found in the rice bran.

Description

Healthy Frozen Dessert Product The present invention relates to dessert products, more specifically to frozen dessert products. In particular the invention relates to healthy frozen dessert products which offer additional benefits to the consumer.

Lactose (a disaccharide) is commonly referred to as "milk sugar" and generally constitutes 2-8% of milk (weight/weight), although this can vary somewhat based upon the breed of cattle from which the milk is derived and their particular diet.

Lactose intolerance, the inability to metabolise lactose, is becoming increasingly recognised as problem in large proportions of the global population. Lactose is usually broken down in the small intestine by the enzyme lactase, the resulting glucose and galactose monomers being easily absorbed through the villi in the walls of the small intestine. However, where the lactase is either not present or present in reduced quantities, lactose is not metabolised and the disaccharide molecule is too large to be absorbed by the small intestine, resulting in its passing intact into the large intestine. Enteric bacteria in the colon (large intestine) can metabolise lactose, but with undesirable effects. The bacterial metabolism of lactose is a fermentation process, producing large quantities of gas (typically a mixture of hydrogen, carbon dioxide, methane and hydrogen sulphide) which produces a range of unwanted side effects, notably stomach cramps, bloating and flatulence. Lactose and its fermentation products also raise the osmotic pressure of the contents of the colon, which can lead indirectly to reduced water re-absorption and side effects associated therewith.

There are 3 main types of lactose intolerance; primary and secondary lactose intolerance are both environmentally induced, through weaning in non-dairy consuming societies and through various gastrointestinal diseases respectively; however some people suffer from congenital lactase deficiency, a genetic disorder which prevents the body from producing lactase (and therefore digesting lactose). It is also recognised that in the majority of the population (75% according to a survey published in the Journal of the America,, Dietetic Association in 2000) exhibit a substantial drop in lactase efficiency as they mature.

Traditional ice cream products have been popular for many years, having excellent organoleptic properties, in particular a satisfying mouthfeel and a creamy texture.

These organoleptic properties are, in large part, a result of the cream or other dairy products used in the manufacture of such desserts, more specifically due to the lactose (or derivatives thereof) found in such dairy products.

Lactose free frozen desserts have also been produced, these tend to fall into one of two categories, frozen ice lollipops -typically comprising a fruit juice or water based fruit flavoured solution which is then frozen -or sorbets -which are also based around frozen, flavoured water, but have an entirely different texture to an ice buy due to the size (and distribution of sizes) of ice crystals contained therein. Both sorbets and ice blues also have pleasant organoleptic properties, but are easily differentiated from a dairy based ice cream, due, in large part, to their texture and mouthfeel.

More recently (in the 1970s) frozen yoghurt was introduced as a healthier alternative to ice cream. Being made from a milk based product rather than cream it has a considerably lower fat content, whilst retaining some of the mouthfeel and texture of the higher fat ice creams.

A further, "low fat" alternative is ice milk (more recently sold as low-fat ice cream), which again uses milk as its starting material, therefore benefiting from reduced fat content, but still containing all the sweeteners of a standard ice cream. Early (1960s) ice milks had similar texture and mouthfeel to a sorbet and were sold as a cheaper alternative to ice cream, whereas more recent ice milks attempt to replicate the mouthfeel of a full fat ice cream through the use of an assortment of (natural and synthetic) gums and stabilisers, although this can lead to a somewhat "snotty" texture.

In addition to lactose, ice creams (and other frozen dessert products) contain a range of sugars and sweeteners to produce the desired sweetness and taste required. These added sugars serve to increase the calorific content of frozen desserts substantially. In fact, a large number of "low-fat" frozen desserts contain considerably more sugars than their full fat counterparts, the additional sugar being used to mask the reduction in satisfying organoleptic properties. This can result in low fat desserts having similar calorific values to full fat desserts.

Brown rice (also known as hulled rice) is a partly milled rice, where only the outermost layer (or husk) of the rice grain is removed. Brown rice has considerable nutritional advantages over white rice, as the additional layers (the bran and the germ) removed during white rice production contain a variety of vitamins and minerals (notably vitamins B 1 and B3, iron and magnesium), in fact, white rice is frequently "enriched" by replacing some of the lost nutrients (again vitamins B 1 and B3 and iron). Also lost is rice bran oil, from the bran layer, which can help lower cholesterol, various fatty acids and most of the fibre.

Historically brown rice was eaten by the poor, as it was seen as a cheap alternative and also found some use as a cure for constipation due to its high fibre content.

Nowadays, brown rice is generally more expensive than white rice as it becomes rancid far more quickly and is in far shorter supply.

Brown rice milk (commonly refened to as simply rice milk) is produced by milling the rice then separating the grains from the liquid through a process of osmosis. Rice milk can also be prepared using rice flour and brown rice protein (although this is a more expensive route).

Typical uses of brown rice milk are as a milk substitute for lactose and soy intolerant people (although it requires sweetening to produce an acceptable flavour) and it can be used in various recipes. A variety of alcoholic beverages have also been produced from fermented rice milk, such as Amazake or Sikhye. Brown rice flour has been used as a base for sweetened dessert pastries, but brown rice milk has not heretofore been used in frozen desserts partly due to its somewhat sour flavour and partly due to reported issues with it separating upon either freezing or thawing.

Manuka honey is honey produced by bees who feed on the manuka bush, native to New Zealand. Most honey contains trace amounts of hydrogen peroxide, which has some anti-bacterial properties, however, some types of Manuka honey contain an additional anti-bacterial agent called "UMF" (Unique Manuka Factor) which has considerably more potent anti-bacterial properties than the hydrogen peroxide present.

Manuka honey containing this additional anti-bacterial agent is referred to as either UMF Manuka honey or Active Manuka honey.

Lecithin is a vegetable extract which acts as both a stabiliser and an emulsifier whilst also having cholesterol inhibiting properties.

Coconut oil has recently been reported to have positive effects in terms of increased resistance to swine flu, whilst being commonly recognised as beneficial to skin tone and condition and helping to boost the immune response system.

Echinacea purpurea has been demonstrated, in various studies, to lead to increased immune response through increased production of L-DOPA.

The term "sweetening agent" is intended herein to mean any ingredient containing a high proportion of sugar or other sweetener.

The term "immune system boosting agent" is intended herein to refer to any ingredient which has the properties of boosting the body's immune response, whether that be via increased production of L-DOPA or by any other mechanism.

US 4,826,656 (HUBER) discloses a soft frozen water ice which is smooth textured and is of the type which may be dispensed similar to frozen yogurt or soft-serve ice cream. The disclosure of the HUBER document includes natural sugars along with thickening agents, flavouring agents, bulking agents and the like. The HUBER patent discloses a water ice product which has a sweetening agent such as sucrose or fructose or corn syrup solids in the range of between about 20 and 24% by weight of the product.

U5 4626441 (WOLKSTEIN) describes producing low fat desserts by replacing, with aspartame, large amounts of the sugars present in standard desserts. WOLKSTEIN does not, however, adequately address how to overcome the associated degradation of mouthfeel (and, incidentally, loss of bulk and texture) associated with removing a substantial proportion of the ingredients and replacing them with a considerably smaller amount of an artificial sweetener.

It is an object of the present invention to provide a lactose free frozen dessert which retains the desirable rnouthfeel and texture of a traditional ice cream.

It is a further object of the present invention to provide a low fat frozen dessert, having the desirable texture and mouthfeel of a traditional ice cream, whilst being considerably less calorific, thereby providing a genuinely healthy option for the consumer without sacrificing the organoleptic experience desired by consumers of such products.

It is a further object of the present invention to provide a healthy dessert as outlined above, further providing positive health benefits such as, but not limited to, increased immune response, enriched skin and reduced cholesterol.

According to the present invention a frozen dessert comprises brown rice milk, preferably between 75-85% brown rice milk, most preferably between 78-79% brown rice milk, said brown rice milk preferably comprising 6% brown rice flour and 94% water.

The frozen dessert preferably further comprises 2-6% vegetable oil, more preferably 4-5%, said oil preferably comprising coconut oil.

The frozen dessert preferably further comprises 10-20% sweetening agents, preferably 14-15% sweetening agents, said sweetening agents preferably comprise 4-8% fruit sugars, more preferably 5.5-6.5% fruit sugars, preferably extracts of one or more of apple, carob or grape, said sweetening agents preferably further comprise 6-12% UMF Manuka honey, more preferably 8-9% UMF Manuka honey.

The frozen dessert preferably further comprises 2-3% lecithin powder, more preferably 2.4-2.6% lecithin powder.

The frozen dessert preferably further comprises an immune system boosting agent, preferably Echinacea purpurea, preferably in an amount of 0.1-0.2%, more preferably 0. 13-0. 14%.

The ingredients are combined in a standard manner and processed using standard industry equipment through agitation, pasteurisation and chilling, yielding a frozen dessert with desirable organoleptic properties.

According to a first embodiment of the present invention a frozen dessert comprises 181 litres of water, 11.5Kg of brown rice powder, 36 litres of fruit sugars (extracts of apple, carob and grape, sold under the trade name Sweet Freedom), 11Kg of organic virgin coconut oil, 6.5 Kg of lecithin powder and 680g of emulsifier/stabiliser (a combination of guar gum, carrageen and locust bean gum).

The ingredients are blended together in a batch processor with ingredients being added to the water after it has been elevated to a temperature of 40°C. After thorough blending and agitation the ingredients are run through a pasteurisation process and pumped through an ageing vat for chilling, producing roughly 430 litres of frozen dessert.

According to a second embodiment of the present invention a frozen dessert comprises 181 litres of water, 11.5Kg of brown rice powder, 21Kg of UMF1O+ active Manuka honey, 15 litres of fruit sugars (extracts of apple, carob and grape, sold under the trade name Sweet Freedom), 11Kg of organic virgin coconut oil, 6.5 Kg of lecithin powder, 680g of emulsifier/stabiliser (a combination of guar gum, carrageen and locust bean gum) and 330m1 of Echinacea purpurea.

The foregoing embodiments are provided only by way of example and should in no way be taken to restrict the scope of the present invention which is detailed in the claims.

Claims

Claims 1. A frozen dessert comprising brown rice milk.
2. A frozen dessert according to claim 1, comprising between 75-85% brown rice milk.
3. A frozen dessert according to claim 2, comprising between 78-79% brown rice milk.
4. A frozen dessert according to any preceding claim, further comprising 2-6% vegetable oil, said oil preferably comprising coconut oil.
5. A frozen dessert according to claim 4, comprising 4-5% vegetable oil, said oil preferably comprising coconut oil.
6. A frozen dessert according to any preceding claim, further comprising 10-20% sweetening agents, preferably 14-15% sweetening agents.
7. A frozen dessert according to claim 6, wherein said sweetening agents comprise 4-8% fruit sugars, preferably extracts of one or more of apple, carob or grape.
8. A frozen dessert according to claim 7, comprising 5.5-6.5% fruit sugars, preferably extracts of one or more of apple, carob or grape.
9. A frozen dessert according to claim 6, wherein said sweetening agents comprise 6-12% UMF Manuka honey, more preferably 8-9% UMF Manuka honey.
10. A frozen dessert according to any preceding claim, further comprising an immune system boosting agent, preferably Echinacea purpurea, preferably in an amount of 0.1-0.2%, more preferably 0.13-0.14%..
11. A frozen dessert according to any preceding claim, further comprising 2-3% lecithin powder, more preferably 2.4-2.6% lecithin powder.
12. A frozen dessert substantially as described herein, with reference to the fulldetailed specification.