Frozen dessert compositions and methods of preparation thereof
AssigneeBoard of Trustees of the University of Arkansas
InventorsNavam Hetiarachchy, Pengyin Chen
Life of this patent
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Abstract
The invention relates to frozen dessert compositions and methods of preparation thereof. In particular, the invention is relates to a method for preparing a frozen dessert composition, such as ice cream, fortified with vegetables and/or fruits and soybeans, such as edamame or dried mature soybeans and the resulting enriched frozen dessert compositions having a fine texture, good and creamy mouth-feel and tastes with different flavors.
Claims34
A method for manufacturing a frozen dessert composition, said method comprising the steps of:
- a. preparing an edamame soybean in a food grade color fixing solution, said food grade color fixing solution containing at least one divalent cation salt selected from the group consisting of a magnesium salt, a zinc salt, a calcium salt and a combination thereof;
- b. separately preparing a leafy vegetable in water;
- c. homogenizing the prepared edamame soybean and the prepared leafy vegetable into a fine emulsion;
- d. homogenizing said fine emulsion with a dessert ingredient to form a dessert base;
- e. sonicating said dessert base;
- and
- f. preparing said frozen dessert composition from said sonicated dessert base.
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A method for preparing an edamame-fortified ice cream, said method comprising the steps of:
- a. cooking edamame soybean in a food grade color fixing solution for about 15 minutes at a temperature of about 126° C. and at a pressure of about 20 psi, said food grade color fixing solution containing a divalent cation salt consisting of a magnesium salt, a zinc salt, a calcium salt or a combination thereof;
- b. subsequent to step b., homogenizing a blanched or unblanched green vegetable and said cooked edamame soybean to form a fine emulsion;
- c. adding a dessert constituent to said fine emulsion to form an edamame ice cream base;
- d. homogenizing said edamame ice cream base at a cooling temperature of about 5° C.;
- e. subsequent to step d., sonicating said edamame ice cream base for about 8 minutes on a continuous pulse mode at a constant duty cycle;
- and
- f. preparing said edamame ice cream from said sonicated edamame ice cream base.
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A method for preparing a frozen dessert composition, said method comprising the steps of:
- a. cooking edamame soybean in a food grade color fixing solution at 1:2 w/v for about 15 minutes at a temperature of about 126° C. and at a pressure of about 20 psi, said food grade color fixing solution containing a divalent cation salt consisting of magnesium chloride, zinc acetate and calcium lactate 5-hydrate or a combination thereof;
- b. homogenizing a separately blanched or unblanched green vegetable and/or an unblanched fruit and said cooked edamame soybean to form a fine emulsion;
- c. adding a dessert constituent to said fine emulsion to form an edamame dessert base;
- d. homogenizing said edamame dessert base at a cooling temperature of about 5° C.;
- e. subsequent to step d., sonicating said edamame dessert base for about 8 minutes on a continuous pulse mode at a constant duty cycle;
- f. adding at least one flavor to said edamame dessert base to form a flavored edamame ice cream base;
- g. cooling said flavored edamame dessert base for a predetermined amount of time;
- and
- h. preparing said edamame dessert from said flavored edamame dessert base.
Dependencies are inferred from the claim text.