Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Carbohydrate containing
Reexamination Certificate
2002-02-11
2004-10-05
Weier, Anthony (Department: 1761)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Carbohydrate containing
C426S634000, C426S580000, C426S637000
Reexamination Certificate
active
06800320
ABSTRACT:
TECHNICAL FIELD
The present invention relates to ice creams and a method for producing the same. More specifically, the invention relates to creamy ice creams from soymilk and potatoes as the main raw materials, with absolute no use of dairy products, and a method for producing the same.
BACKGROUND OF THE INVENTION
Ice cream widely ingested as one representative of ice creams contains dairy products according to the merchandise standards and can retain a creamy texture via the content of dairy products. Various types of ice cream have been available, and attention is now focused on ice creams using soybean. The content of soybean therein enables the intake of nutritious elements never ingested from dairy products, for example lecithin, calcium, potassium, vitamin B1, vitamin B2, iron, protein and isoflavone, so that the resulting ice creams are suitable for current health-conscious need.
Dairy products or chemical auxiliaries have been essential for ice creams using soybean. In case of no content of dairy products, delicious ice creams with a creamy texture but without soybean odor have never been produced. Even in case of ice creams using soybean, the ice creams have merely soybean odor and a hard sandy rough texture, when the ice creams contain no dairy products or chemical auxiliaries. Because of such reasons, the content of dairy products or chemical auxiliaries for food, such as emulsifiers, has been the state of the art.
However, the content of dairy products or chemical auxiliaries causes the following problems. In other words, persons in delicate health or with milk allergy could not eat delicious ice creams with addition of dairy products or chemical auxiliaries.
It is a purpose of the invention to provide ice creams with a creamy texture like ice cream but without any soybean odor, by using soybean, absolutely without use of dairy products or chemical auxiliaries, so persons incapable of ingesting previous ice creams with addition of dairy products or chemical auxiliaries due to their delicate health or milk allergy can ingest the resulting ice creams.
DISCLOSURE OF THE INVENTION
The invention provides novel ice creams containing soymilk and at least one species of potatoes as the essential main products. The content of at least one species of potatoes as one of the main products enabled the achievement of a smooth and creamy texture like ice cream in the absence of any soybean odor.
With absolutely no use of dairy products or chemical auxiliaries for food, such as emulsifiers, novel ice creams tasting smooth and creamy and having a taste and a flavor totally without any soybean odor, like ice cream, can be recovered from the main raw materials soybean and potatoes. Owing to absolutely no use of dairy products or chemical auxiliaries such as emulsifiers, the resulting novel ice creams of the invention can be ingested even by persons with milk allergy or in delicate health, who could never taste ice cream. Additionally because of no use of rice, persons with rice allergy can ingest the novel ice creams of the invention.
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Shokuhin Kogyo, vol. 29, No. 16, Aug. 1986, pp. 46-48.
Sun Honest Co., Ltd.
Young & Thompson
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