METHOD TO PRODUCE AN ICE CREAM AND FROZEN DAIRY AND NON-DAIRY DESSERT DRY MIX WITH ENHANCED SOLUBILITY AND HYDRATION PROPERTIES

摘要

This disclosure describes a simple, low cost method to produce a modular dry mix that can easily be modified and customized to produce a wide range of easy to aerate,ice cream and frozen dairy and non-dairy desserts and products made by this process, withtout needing ice cream machines. The method relies on successive simultaneous particle size reduction and blending steps without the use of traditional mix drying operations. The formulations produced by this process are modular and allow quick and simple ingredient substitutions to create distinct finished products. The process yields mixes that produce stronger, more stable foams that don't leave an oily mouth feel. The disclosure also includes a formulation and process used to make ice cream, and related frozen dairy and non-dairy desserts at room temperature in one step where the ingredients do not need to be aged, or homogenized, and aeration occurs without the need for simultaneous cooling or freezing. The process allows the end-user to control and vary the texture, freezing rate, melting point and eating qualities of the product without the use of traditional, home or industrial ice cream machines and a product made by this process. A product produced from this mix consists of a (protein-concentrate and emulsifier)- stabilized, protein-based foam created by combining a powder mix with one or a combination of a large range of liquids above freezing temperature, then immediately whisking the mixture at room temperature to a target overrun without pre-aging, and then freezing that product statically till desired hardness is achieved. The main execution of this process involves the use of dry powders that are transported and sold dry and then reconstituted by the end user in one step before they are combined and whisked without pretreatment, pre-freezing homogenization or aging.