US 2001/0041208 A1 · Stabilization process for combining ethyl alcohol and ice cream

Abstract

A stabilization process produces an ice cream type product containing alcohol greater than ½ of 1% by volume wherein a stabilizing blend is added into the product allowing the possibility of mixing ethyl alcohol and/or ethyl alcohol based flavoring systems with ice cream mix, prior to freezing, to produce an ethyl alcohol based frozen ice cream type product wherein the ethyl alcohol and/or ethyl alcohol based flavoring system(s) become(s) a homogeneous part of the whole which does not separate, break down or melt the product. In addition, the ice cream type product may be maintained in a solid state without such melting, denaturing or breakdown for as much as one year or longer and, even if refrozen after partial thawing, there is little adverse effect on the preferred taste or texture profiles.

Claims32

Dependent claims

A stabilizing ice cream mix blend comprising dairy product solids, thermoreversible gum, natural or synthetic digestible gum, and a gum which contributes to the formation of a thermoreversible gel whereby said stabilizing ice cream mix blend, when combined prior to a freezing process with both

a) an ice cream mix formulation, and
b) subsequently with ethyl alcohol,
stabilizes the ethyl alcohol in a stable ice cream type product.

A method of forming a basic stabilizing ice cream mix in preparation for the admixture therewith of an ethyl alcohol and subsequent freezing of said basic stabilizing ice cream mix and the admixture of flavored alcohol, comprising the steps of:

(a) preparing a stabilizer blend mix comprised of:
I dairy product solids in the form of milk solids and whey solids equal to about 5-20% of the stabilizer blend mix by weight
ii thermoreversible gum equal to about 20-60% of the stabilizer blend mix by weight
iii cellulose gum equal to about 20-60% of the stabilizer blend mix by weight and
iv a gum which contributes to the formation of a thermoreversible gel equal to about 5-20% of the stabilizer blend mix by weight
b) preparing a basic stabilizing ice cream mix comprising of
I 2-5% fat content milk which is about 35 to 55% of the basic stabilizing ice cream mix by weight
ii 25-50% fat content cream which is about 25-45% of the basic stabilizing cream mix by weight
iii non fat dry milk which is about 2-6% of the basic stabilizing ice cream mix by weight
iv granulated sugar which is about 5-20% of the basic stabilizing ice cream mix by weight
v flavoring as about 0 to 5% of the basic stabilizing ice cream mix by weight
vi stabilizer blend mix which is about 0.05% to 2.5% of the basic stabilizing ice cream mix by weight
c) pasteurizing the basic stabilizing ice cream mix
d) homogenizing the pasteurized basic stabilizing ice cream mix before or after pasteurization
e) then cooling the basic stabilizing ice cream mix to less than 40 degrees Fahrenheit and storing it for at least two hours
f) then after storage, adding ethyl alcohol flavoring systems to said basic stabilizing ice cream mix to create a final stabilized ethyl alcohol ice cream mix
g) then freezing the final stabilized ethyl alcohol ice cream mix.

14 more elements

(a) preparing a stabilizer blend mix comprised of:
I dairy product solids in the form of milk solids and whey solids equal to about 5-20% of the stabilizer blend mix by weight
ii thermoreversible gum equal to about 20-60% of the stabilizer blend mix by weight
iii cellulose gum equal to about 20-60% of the stabilizer blend mix by weight and
iv gum which contributes to the formation of a thermoreversible gel equal to about 5-20% of the stabilizer blend mix by weight
b) preparing a basic stabilizing ice cream mix comprising
I) 3-4% fat content milk which is about 40-50% of the basic stabilizing ice cream mix by weight
ii) 35-45% fat content cream which is about 30-40% of the basic stabilizing cream mix by weight
iii) non fat dry milk which is about 3-4% of the basic stabilizing ice cream mix by weight
iv) granulated sugar which is about 12-18% of the basic stabilizing ice cream mix by weight
v) flavoring which is about 0.05 to 3% of the basic stabilizing ice cream mix by weight
vi) stabilizer blend mix which is about 0.05% to 1.5% of the basic stabilizing ice cream mix by weight
c) pasteurizing the basic stabilizing ice cream mix
d) homogenizing the pasteurized basic stabilizing ice cream mix before or after pasteurization
e) then cooling the basic stabilizing ice cream mix to less than 40 degrees Fahrenheit and storing it for twelve hours to four days during which milk protein hydration occurs
f) then after storage, adding chilled ethyl alcohol flavoring systems to said basic stabilizing ice cream mix to create a final stabilized ethyl alcohol ice cream mix, and
g) then freezing the final stabilized ethyl alcohol ice cream mix.

14 more elements

Dependencies are inferred from the claim text.

Stabilization process for combining ethyl alcohol and ice cream

Life of this patent

Stabilization process for combining ethyl alcohol and ice cream

Life of this patent

Abstract

Claims32