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United State S Paten T Office 2,431,704 Patented Dec. 2, 1947 2431,704 UNITED STATE S PATEN T OFFICE 2,431,704. FROZEN DEssERT CoMPosTION Sidney Musher, New York, N.Y. No Drawing. Application August 3, 1944, Serial No. 547,985 Claims. (CL. 99-136) 2 The present invention relates to physically. relatively high proportion of starch and a rela stabilized frozen dessert compositions including tively low proportion of protein, the protein con ice cream, sherbets and ices and to the method tent being within the approximate range of 14% of making the same and particularly refers to and 17.5% and desirably being about 16%. physically stabilized milk sherbet and ice sherbet The Sugar which is utilized can be any mono compositions referred to herein as 'sherbet.' saccharide or di Saccharide Or similar sweeten The manufacture of an ice sherbet or milk ing agent such as cane Sugar, beet Sugar, corn sherbet of fine body and texture is very difficult Star, Corn Syrup, dextrose, honey, etc. because of the large number of factors...that must The gelatin and oat flour are combined in the be controlled and because of the variety of char proportions of between about 1 and 4 parts of acteristics that must be produced. the oat flour to each 1 part of the gelatin. It is For example, although gelatin is widely used preferred to use between 2 and 3 parts of the oat as a complete stabilizer for ice cream, it is un flour to each part of the gelatin. satisfactory as a complete stabilizer for sherbets One part of the combination of Oat four and and produces a sherbet of uncontrolled overrun, 5 gelatin (or where no gelatin is used, 1 part of the coarse texture and other undesirable charac Oat four itself) is then combined with from 1 to teristics. 8 parts and preferably 1 to 4 parts of a sugar and An object of the present invention is therefore from 5 to 20 parts and preferably 5 to 12 parts to produce a sherbet composition that has con of Water or milk, including skim milk and whole trolled overrun, or in which the amount of air s nk. incorporated in the sherbet during freezing is This combination is then mixed thoroughly and within the most highly desirable limits; to avoid heated to at least about 175° F. and desirably to bleeding or leakage of the melted ice crystals; between 190° F. and 220° E. for a short period of to maintain excellent body and texture and other time ranging from a fraction of a minute to 10 physical characteristics and to produce a sherbet 25 or 15 minutes. that will resemble ice cream in its “feel' in the The combination may then be cooled and added mouth, which objects are to be accomplished by to the sherbet mix or the cooling step may be economical and simple means. omitted particularly where the combination is A further object is a special method for the added to a sherbet mix or frozen dessert mix employment of oat flour in the manufacture of 30 before pasteurization at, for example. 145° F. for ice Cream, milk sherbets and ice sherbets where 30 minutes. by the maximum benefits of the oat four are The heating of the gelatin, oat flour and sugar utilized in the frozen dessert composition. in the Water or milk or other aqueous composi Still further objects and advantages will ap tion may be conducted by the injection of steam pear from the more detailed description set forth 35. or in steam jacketed pans or in other available below, it being understood, however, that this manner. more detailed description is given by way of ill It has been found that when this procedure lustration and explanation only, and not by way is used most desirable physical characteristics are of limitation, since various changes therein may obtained and the results are superior to either be made by those skilled in the art without de 40 where the oat flour is heated in water or milk parting from the scope and spirit of the present alone or whereby any other method of processing Vention. is utilized. In accordance with the procedures of the pres Apparently some reaction takes place where ent invention, it has been found that where oat the oat flour, gelatin and sugar are heated in the flour is combined with gelatin and sugar and then 45 water or milk in the manner described. A less heated in Water or milk to a temperature of at preferable procedure is to omit the gelatin from least about 175 F. and desirably to a tempera the mixing and heating operations and when this ture of between 200 F. and 220 F., that unusual is done the stabilizing properties of gelatin are physical stabilization is obtained where the said not enhanced as is obtained where the gelatin heated composition is then added to the mix in 50 is included in the heating with the oat four, gredients of a frozen dessert. composition. sugar and with water or milk. The oat flour referred to herein is ordinary In the case of sherbets there are obtained by oat flour which is made by dehulling the oat this procedure properly controlled overrun, groats or by any similar method for the manu Smoothness, elimination of bleeding: or leakage, facture of oat flour. This oat flour will contain a 55 elimination of crystallization, and fine body and 2,481,704 3 4. texture. In the case of milk sherbets where an sherbet or ice sherbet mix, followed by pasteuriz overrun, for example, of 30% to 35% is desirable ing where desired and freezing with agitation. or in the manufacture of ice sherbets where an The oat flour is added to the frozen dessert overrun of 20% to 25% is desirable it has been composition and preferably to the sherbet con found that the method of manufacture of the position in an amount of between about 0.5% sherbet herein described produces the most desir and 1.25% and preferably in an amount of be able physical characteristics in both shortening tween 0.75% and 1.0%. For example, in the the time required to produce the sherbet and in formulas given above there is utilized approxi proving materially the quality of the milk sherbet mately 1% of oat flour and 0.4% to 0.5% gelatin or ice sherbet to produce an excellently bodied O against the total weight, of the mix ingredients product. of the Sherbet composition. By the term 'sherbet' or "sherbet composition' In the manufacture of ice Crean it is, also neC there are included both the so-called milk sher essary to obtain a combination of characteristics bets as well as the ice sherbets. For example, for the production of the highest grade ice cream, the milk sherbets include the frozen product 5 such as proper viscosity as well as resistance to made from milk products, water, sugar, fruit, formation of ice and lactose crystals upon holding favoring or coloring and with the stabilizer in dealers' cabinets, good body and texture, proper set forth herein and the freezing of which has "chewing' qualities and proper Over-run and air been accompanied by agitation of the ingredients. incorporation within the time limits normally set Milk sherbets will contain not to exceed about 8% 20 for freezing. This problem is a special one in by weight of milk-solids-not-fat and generally the ice cream industry as WiscOSity alone or gum will contain relatively no butter fat although up action alone which might be sufficient for an to about 1% to 2% butter fat may be present. Ice ordinary food product is not sufficient for ice sherbet includes the frozen products made from cream as ice cream presents special and peculiar water, sugar, with fruit, favoring and coloring as 25 problems limited to the ice cream industry. well as With the stabilizer set forth herein and The combination of oat flour and Sugar which in the manufacture of which the freezing has has previously been heated in water or milk to been accompanied by agitation of the ingredients. at least 175 F. and preferably to between 190° F. The ice sherbet contains no milk solids. Although and 220 F. and particularly where gelatin is also milk sherbet and ice sherbet generally are made 30 present in the proportions set forth above is added at a relatively low pH such as at between about to the ice cream ingredients desirably before pH 2.5 and 4.0 and preferably between pH 2.8 and homogenizing. pH 3.6, where the fruits give insufficient acidity For example, all the ice cream ingredients are to produce this pH, citric acid, tartaric acid, phos first added to the pasteurizer and then this con phoric acid, or similar edible acid may be added. bination may be added before pasteurizing or the Flavoring materials may include eSSential oils, ice cream ingredients may first be pasteurized fruit and fruit extracts such as raspberries, straw and then this combination may be added after berries, cherries, bananas, citrus products, citrus pasteurizing and before homogenizing. In any concentrates, fresh and frozen fruits, preserved event, the combination is thoroughly distributed and canned fruits. 40 throughout the body of the ice cream mix in order The sherbet mix may be pasteurized at, for to obtain a thorough dispersion of the combina example, 145 F. for 30 minutes or at 165 F. for tion herein set forth in the mix. The ice cream 15 to 25 minutes and then cooled and frozen with .
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