KR100234978B1 - Manufacturing method of icecream, its main ingredient is carrot - Google Patents
Manufacturing method of icecream, its main ingredient is carrot Download PDFInfo
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- KR100234978B1 KR100234978B1 KR1019970020547A KR19970020547A KR100234978B1 KR 100234978 B1 KR100234978 B1 KR 100234978B1 KR 1019970020547 A KR1019970020547 A KR 1019970020547A KR 19970020547 A KR19970020547 A KR 19970020547A KR 100234978 B1 KR100234978 B1 KR 100234978B1
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- ice cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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Abstract
본 발명은 당근을 주재로 한 아이스크림류의 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 당근 및 사과를 마쇄, 착즙 및 원심분리하여 농축한 액과 탈지분유, 생크림, 설탕, 야자 경화유, 과당, 아이스당, 유화안정제, 물엿 등을 혼합하는 공정을 포함하는 아이스크림류의 제조방법에 관한 것이다. 본 발명의 당근을 주재로 한 아이스크림류 조성물로 제품화한 셔벳과 아이스크림은 맛, 조직감 및 색깔 등에 있어서 한국인의 기호성에 적합할 뿐만 아니라, 기능성 있는 천연식품소재인 당근을 비타민 A와 철분함량이 높아 주 소비대상인 여성과 어린이의 건강에 기여할 수 있다.The present invention relates to a method for producing ice cream based on carrots. More specifically, the present invention comprises a process of mixing the concentrated liquid and skim milk powder, fresh cream, sugar, hardened milk, fructose, ice sugar, emulsion stabilizer, starch syrup, etc. by grinding, juice and centrifugation of carrots and apples It relates to a method for producing ice cream. The sherbet and ice cream produced by the ice cream composition based on the carrot of the present invention is not only suitable for Korean palatability in taste, texture, color, etc., but also has a high content of vitamin A and iron as a functional natural food material carrot. It can contribute to the health of consumers and children.
Description
본 발명은 당근을 주재로 한 아이스크림류이 제조방법에 관한 것이다. 좀 더 구체적으로, 본 발명은 당근 및 사과를 마쇄, 착즙 및 원심분리하여 농축한 액과 탈지분유, 생크림, 설탕, 야자 경화유, 과당, 아이스당, 유화안정제, 물엿 등을 혼합하는 공정을 포함하는 아이스크림류의 제조방법에 관한 것이다.The present invention relates to a method for producing ice cream based on carrots. More specifically, the present invention comprises a process of mixing the concentrated liquid and skim milk powder, fresh cream, sugar, hardened milk, fructose, ice sugar, emulsion stabilizer, starch syrup, etc. by grinding, juice and centrifugation of carrots and apples It relates to a method for producing ice cream.
최근, 건강에 대한 관심이 높아짐에 따라 가능성 있는 천연식품을 선호하게 되었다. 이에 따라, 체내에 흡수되어 비타민 A와 같은 효력을 가지는 카로틴 함량이 높고 철분 함량이 높아 조혈을 촉진하고, 혈액의 흐름을 좋게 하므로, 빈혈은 물론 허약체질이나 피로회복에 도움이 되는 당근에 대한 수요가 증가하고 있다.In recent years, with increasing interest in health, it has become possible to prefer natural foods. Accordingly, the high carotene content and high iron content, which is absorbed in the body and promotes hematopoiesis, and improves blood flow due to the high iron content, so the demand for carrots to help relieve anemia and weak constitution or fatigue Is increasing.
당근은 각종 비타민, 칼슘, 칼륨, 식물성 섬유 등이 균형 있게 함유되어 있어 색깔 있는 채소의 대표격으로, 펙틴이라는 식물성 섬유의 작용에 의해 설사를 치료하는 효과도 있는 것으로 알려져 있다. 또한, 당근에는 물에 녹지 않는 식물성 섬유도 있어서 변통을 좋게 하므로, 위장이 좋지 않은 사람에게 적합한 식품이라 할 수 있다.Carrots are well-balanced with various vitamins, calcium, potassium, and vegetable fiber, and are representative of colored vegetables. It is known that carrots also treat diarrhea by the action of vegetable fiber called pectin. In addition, carrots also have vegetable fibers that are insoluble in water to improve bowel movement, and thus can be said to be suitable for people with poor stomach.
한편, 당근을 주원료로 사용되는 식품으로는 당근쥬스, 당근에 사과를 첨가한 제품 등 음료형태로 제조되어 시판되고 있으나, 아이스크림에 직접 첨가된 제품은 없는 실정이다. 지금까지 아이스크림에는 우유성분의 배합비에 따라 차이는 있으나, 근본적인 차이는 크게 없고, 다만, 기호성 제품이기 때문에 바닐라, 딸기, 아몬드, 과자류, 쵸코, 커피를 첨가한 아이스크림이 주로 소비되어 왔다.On the other hand, as a food using carrots as a main raw material is produced in the form of beverages such as carrot juice, products with apples added to carrots, but there is no product directly added to ice cream. Until now, there are differences depending on the blending ratio of the milk ingredients, but there is no significant difference, but since it is a palate product, ice cream added with vanilla, strawberry, almond, confectionary, chocolate, and coffee has been mainly consumed.
최근에는 기능성 있는 천연식품을 선호하는 소비자의 추세에 비추어, 기호성과 기능성이 함께 고유할 수 있는 제품이 요구되고 있으나, 기호성에 치중한 나머지 기능성이 가미된 형태의 아이스크림을 제조하여야 할 필요성이 급격히 대두되었다.Recently, in light of the trend of consumers who prefer functional natural foods, there is a demand for a product that can be unique in both taste and functionality, but the necessity of manufacturing ice cream in the form of added functionality with emphasis on taste is rising rapidly. It became.
한편, 본 발명자들은 비타민 A와 철분함량이 높아 주 소비대상인 여성과 어린이의 건강에 기여할 수 있다는 점에 착안하여, 전술한 기능성 있는 천연식품소재로서 당근을 선발하여 아이스크림류를 제조하고자 하였다. 그러나, 바닐라 등 시판중인 아이스크림류는 맛과 향이 제품에 미치는 강도가 크기 때문에 소비자들이 쉽게 인식할 수 있는 장점이 있지만, 당근의 경우에는 우유성분에 당근의 독특한 향과 맛이 가려지는 문제점이 있다.On the other hand, the present inventors focused on the high vitamin A and iron content can contribute to the health of women and children of the main consumption, to select the carrot as a functional natural food material described above to manufacture ice cream. However, commercially available ice creams such as vanilla have an advantage that consumers can easily recognize because the taste and aroma have a great impact on the product, but in the case of carrots, the unique aroma and taste of the carrot is masked by the milk component.
이에, 본 발명자들은 전술한 문제점을 극복하기 위하여 예의 연구노력한 결과, 당근의 농도를 높이고 사과를 추가로 첨가하는, 압착착즙하여 잔사를 제거한 후 진공농축 및 살균처리 함으로써, 시원한 맛과 향이 증진된 아이스크림류를 제조할 수 있음을 확인하고, 본 발명을 완성하게 되었다.Accordingly, the present inventors have made intensive research to overcome the above-mentioned problems, and as a result of increasing the concentration of carrots and additionally adding apples, by squeezing juice to remove the residue and then vacuum concentration and sterilization, ice cream with enhanced taste and flavor It was confirmed that a kind can be manufactured, and this invention was completed.
결국, 본 발명의 주된 목적은 당근을 주재로 한 아이스크림류의 제조방법을 제공하는 것이다.After all, the main object of the present invention is to provide a method for producing ice cream based on carrots.
본 발명의 다른 목적은 전기 방법에 의해 제조된 당근을 주재로 한 아이스크림류를 제공하는 것이다.Another object of the present invention is to provide an ice cream based on carrots produced by the electric method.
본 발명자들은 당근의 농도를 높이고 사과를 추가로 첨가함으로써, 시원한 맛과 향이 증진됨과 동시에 기능성이 추가된 아이스크림류를 제조하려 하였다. 또한, 이이스크림의 기호성에 중요한 것이 조직감이므로, 당근을 갈아 직접투입하게 되면 잔사 등이 있어 조직감이 저하되는 문제점이 있으므로, 압착착즙하고 6,000RPM의 원심분리기를 통과하여 잔사를 제거한 후, 원심분리액을 35° BX까지 진공농축하고 순간살균기를 통과하여 살균하였다. 사과의 경우는 전처리 과정 중에 산소와 접촉하게 되면 갈색으로 변화하여 제품의 색에 영향을 미치므로, 마쇄기로 마쇄하고 비타민 C를 0.05 내지 0.2중량% 첨가하여 압축착즙한 착즙액을 원심분리기로 원심분리하여 잔사를 제거한 후, 진공농축기로 65℃에서 가용성 고형분 함량이 50%가 될 때까지 진공농축하고, 순간살균기를 통과하여 살균하였다. 아울러, 기호도를 높이기 위하여 선택적으로 생크림, 탈지분유, 설탕, 과당, 아이스당, 물엿, 야자경화유, 유화안정제, 정제수 등의 각종 첨가물을 혼합하여 숙성 동결시켜 최종적인 아이스크림류를 제조하였다. 이하, 본 발명을 기술함에 있어서, ＂아이스크림류＂란 셔벳 및 아이스크림을 일컫는다.The present inventors attempted to produce ice creams with increased functionality and increased flavor and aroma by increasing carrot concentration and adding apples. In addition, since texture is important to the palatability of ice cream, there is a problem that there is a problem of deterioration of texture due to residues such as carrots, so that the juice is squeezed and the residue is removed after passing through a 6,000 RPM centrifuge. The vacuum was concentrated to 35 ° BX and sterilized by passing through a sterilizer. In the case of apples, when it comes into contact with oxygen during the pretreatment process, the color changes to brown and affects the color of the product. Therefore, the apple juice is crushed with a crusher and 0.05 to 0.2% by weight of vitamin C is added. The residue was removed, and then vacuum concentrated at 65 ° C. until the soluble solid content was 50%, and sterilized by passing through a sterilizer. In addition, in order to increase the degree of preference, various kinds of additives such as fresh cream, skim milk powder, sugar, fructose, ice sugar, starch syrup, coconut oil, emulsifying stabilizer, and purified water were mixed to freeze to prepare final ice cream. Hereinafter, in describing the present invention, “ice cream” refers to sherbet and ice cream.
이하, 본 발명의 당근을 주재로 한 아이스크림류의 제조방법을 공정별로 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing method of the ice cream based on the carrot of the present invention will be described in detail for each process as follows.
[제1공정:당근 및 사과 농축액의 제조][Step 1: Preparation of Carrot and Apple Concentrate]
당근을 깨끗이 수세하고 구연산 약 2% 수용액을 당근과 5:95 내지 0.05:99.95%의 비율(중량비)로 투입한 후, 마쇄기로 마쇄하고 75℃이상의 자숙기를 통과하여 자숙한다. 그런 다음, 압착착즙기로 압착착즙하여 당근즙을 얻고, 5,000 내지 7,000RPM의 원심분리기를 통과하여 잔사를 제거한다. 원심분리액을 30내지 40°BX, 바람직하게는 35°BX까지 진공농축하고, 순간살균기를 통과하여 살균한다.Wash the carrots cleanly, and add 2% aqueous citric acid solution to the carrots at a ratio (weight ratio) of 5:95 to 0.05: 99.95%, and then grind them with a mill and pass them through a ripening machine of 75 ° C. or higher. Then, the juice is compressed with a squeezed juicer to obtain carrot juice, and the residue is removed by passing through a centrifuge of 5,000 to 7,000 RPM. The centrifuge is concentrated in vacuo to 30 to 40 ° BX, preferably 35 ° BX and sterilized by passing through a sterilizer.
사과는 선별하여 수세하고 마쇄기로 마쇄한 다음, 비타민 C를 0.05 내지 0.2중량% 첨가하여 압착착즙기로 압착착즙한다.The apples are selected, washed with water and ground with a crusher, and then 0.05 to 0.2% by weight of vitamin C is squeezed with a squeezed juice.
착즙액을 원심분리기로 원심분리하여 잔사를 제거하고, 진공농축기로 65℃에서 가용성고형분 함량이 50%까지 진공농축한 다음, 순간살균기를 통과하여 살균한다.The juice is centrifuged with a centrifuge to remove the residue, and the vacuum concentrator is vacuum concentrated to 65% of soluble solid content at 65 ° C., and then sterilized by passing through a sterilizer.
[제2공정:믹스의 배합,균질 및 살균][Step 2: Mixing, Homogenization and Sterilization of Mixes]
기호성의 증대를 위하여, 생크림(유지방 35%), 혼합탈지분유(또는 탈지분유), 설타, 과당, 물엿, 유화안정제 및 정제수와, 선택적으로 아이스당 및 야자경화유를 가하고, 믹스온도가 60 내지 65℃일 때 20 내지 40분간 교반하면서 배합한다. 그런 다음, 전기 믹스를 여과하여 셔벳 조성물인 경우는 30 내지 70kg/cm3으로, 아이스크림 조성물인 경우는 50내지 135kg/cm2으로 균질하며, 85 내지 90℃에서 20 내지 30초동안 살균한 다음 믹스온도가 2 내지 6℃가 되도록 냉각한다.In order to increase palatability, fresh cream (35% milk fat), mixed skim milk powder (or skim milk powder), sulta, fructose, syrup, emulsifying stabilizer and purified water, and optionally ice sugar and coconut oil, and the mixing temperature is 60 to 65 It mix | blends at 20 degreeC, stirring for 20 to 40 minutes. Then, the mixture is filtered and homogenized to 30 to 70 kg / cm 3 for the sherbet composition and 50 to 135 kg / cm 2 for the ice cream composition, and sterilized at 85 to 90 ° C. for 20 to 30 seconds, and then mixed Cool down to 2-6 ° C.
[제3공정:숙성 및 동결][3rd process: aging and freezing]
살균이 끝난 믹스를 숙성탱크에 옮긴 다음, 전기 제1공정에서 수득한 당근농축액 및 사과농축액을 색소 및 향료와 함께 하기 표1과 같이 믹스에 첨가하고, 믹스온도 0 내지 4℃에서 4 내지 12시간동안 숙성시킨다. 이때, 전기 색소로는 황색 5호, 적색 색소 및 오렌지 TH-PC등의 식용색소를 사용하며, 향료로서는 사과향 등의 향료를 사용한다. 그런 다음, -15 내지 -18℃의 온도조건에서 동결시키고, 셔벳 조성물인 경우는 중량율이 10 내지 40%가 되도록 하고, 아이스크림 조성물인 경우는 중량율이 50 내지 150%가 되도록 한다.After the sterilized mix was transferred to the aging tank, the carrot concentrate and apple concentrate obtained in the first step were added to the mix as shown in Table 1 together with the pigments and flavors, and the mixture temperature was 4 to 12 hours at 0 to 4 ° C. To mature. At this time, food coloring such as yellow No. 5, red coloring, and orange TH-PC is used as the electric dye, and flavors such as apple flavor are used as the flavor. Then, it is frozen at a temperature of -15 to -18 ℃, the weight ratio is 10 to 40% in the case of the sherbet composition, the weight ratio is 50 to 150% in the case of the ice cream composition.
[표 1]TABLE 1
본 발명의 셔벳 및 아이스크림 조성물 성분 및 조성비(단위: 중량%)Sherbet and ice cream composition components and composition ratio of the present invention (unit: wt%)
1)조성: 셔벳 제조시 로커스트빈검 5.0%, 구아검 11.5%, 타마린드검 18.0%, 카라기난3.0%, 젤라틴 25.0%, 자당 지방산 에스테르 37.5% 1) Composition: When manufacturing syeobet locust bingeom 5.0%, 11.5% guar gum and 18.0% tamarind gum, carrageenan 3.0%, 25.0% gelatin, sucrose fatty acid esters 37.5%
아이스크림 제조시 구아검 22.5%, 로커스트빈검 19.5%, 카라기난 4.5%, 타미린드검 3.5.%, 글리세린지방산 에스테르 50%Guar gum 22.5%, locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5.%, Glycerin fatty acid ester 50%
2)조성: 애플향 베이스 #7 4.6%, 에틸알콜 70.0%, 정제수 25.4% 2) Composition: Apple Base # 7 4.6%, Ethyl Alcohol 70.0%, Purified Water 25.4%
3)조성: 파프리카색소 21.4%, 글리세린 62.8%, 글리세린 지방산 에스텔 3.7%, 추출 토코페롤 0.5%, 식품소재 11.6% 3) Composition: Paprika pigment 21.4%, Glycerin 62.8%, Glycerin fatty acid ester 3.7%, Extracted tocopherol 0.5%, Food materials 11.6%
[제4공정:충진 및 포장][Step 4: Filling and Packaging]
제3공정에서 제조된 셔벳 조성물을 정량하여 내면이 에틸렌수지 재질로 된 포장용기에 -2.5 내지 -4℃에서, 아이스크림 조성물의 경우는 내면이 에틸렌수지, 캡재질이 스틸렌수지로된 포장용기에 -4 내지 -5℃로 충진 및 포장을 하고, -38 내지 -52℃에서 40 내지 90분동안 경화시켜 -20 내지 -30℃에서 보관한다.The sherbet composition prepared in the third step was quantified and the inner surface of the container was made of ethylene resin at -2.5 to -4 ° C. In the case of the ice cream composition, the inside of the packaging container was made of ethylene resin and the cap material of styrene resin. Fill and package at 4 to -5 ° C, cure at -38 to -52 ° C for 40 to 90 minutes, and store at -20 to -30 ° C.
이하, 실시예를 통하여 본 발명을 보다 상세히 설명하고 한다. 이들 실시예는 오로지 본 발명을 설명하기 위한 것으로, 이들 실시예에 의해 본 발명의 범위가 한정되지 않는다는 것은 본 발명이 속하는 분야에서 통상의 지식을 가진 자들에게 있어서 자명할 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.
[실시예 1]Example 1
당근농축액(35°BX) 6%, 생크림(유지방 35%) 3%, 혼합탈지분유 1.5%, 설탕 15%, 과당 5%, 아이스당 4%, 야자경화유 0.5%, 유화안정제(로커스트빈검 5.0%,구아검 11.5%,타마린드검 18.0%, 카라기난 3.0%, 젤라틴 25.0%,자당 지방산 에스테르 37.5%) 0.2%, 황색 5호 0.035%, 적색 40호 0.0006%, 정제수 64.7959%를 투입하여 전술한 제조공정에 따라 셔벳을 제조하였다.6% carrot concentrate (35 ° BX), 3% fresh cream (35% milk fat), 1.5% mixed skim milk powder, 15% sugar, 5% fructose, 4% ice sugar, 0.5% coconut oil, emulsifier stabilizer (5.0% locust bean gum) Guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.2%, yellow No. 5 0.035%, red No. 40 0.0006%, purified water 64.7959% Sherbet was prepared according to the process.
[실시예 2]Example 2
당근농축액(35°BX) 5%, 사과농축액(50°BX) 0.8%, 생크림(유지방 35%, 혼합탈지분유 2.5%,설탕 13%,과당 7%,아이스당 4%,야자경화유 1.5%,유화안정제(로커스트빈검 5.0% 구아검 11.5%,타마린드검 18.0%,카라기난 3.0%,젤라틴 25.0%,자당 지방산 에스테르 37.5%)0.4%, 황색 5호 0.006%, 적색 40호 0.0012%, 사과향(애플향 베이스 #7 4.6%, 에틸알콜 70.0%, 정제수 25.4%) 0.15%, 정제수 62.6428%를 투입하여 전술한 제조공정에 따라 셔벳을 제조하였다.Carrot concentrate (35 ° BX) 5%, apple concentrate (50 ° BX) 0.8%, fresh cream (35% milk fat, mixed skim milk powder 2.5%, sugar 13%, fructose 7%, ice cream 4%, coconut oil 1.5%, Emulsifying stabilizer (Locust bean gum 5.0% Guar gum 11.5%, Tamarind gum 18.0%, Carrageenan 3.0%, Gelatin 25.0%, Sucrose fatty acid ester 37.5%) 0.4%, Yellow No. 5 0.006%, Red No. 40 0.0012%, Apple flavor (Apple Scented base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 62.6428% was added to the sherbet according to the above-described manufacturing process.
[실시예 3]Example 3
당근농축액(35°BX) 4%, 사과농축액(50°BX) 2%, 생크림(유지방 35%) 3%, 혼합탈지분유 2.0%, 설탕 7%, 과당 13%, 아이스당 4%, 유화안정제(로커스트빈검 5.0%, 구아검 11.5%, 타마린드검 18,0%, 카라기난 3.0%, 젤라틴 25.0%, 자당 지방산 에스테르 37.5%) 0.2%, 황색 5호 0.0085%, 적색 40호 0.0024%, 사과향(애플향 베이스 #7 4.6%,에틸알콜 70.0%,정제수 25.4%)0.15%, 정제수 64.6391%를 투입하여 전술한 제조공정에 따라 셔벳을 제조하였다.Carrot concentrate (35 ° BX) 4%, apple concentrate (50 ° BX) 2%, fresh cream (35% milk fat) 3%, mixed skim milk powder 2.0%, sugar 7%, fructose 13%, ice sugar 4%, emulsifier (5.0% locust bean gum, guar gum 11.5%, tamarind gum 18,0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.2%, yellow No. 5 0.0085%, red No. 40 0.0024%, apple flavor ( Apple flavored base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 64.6391% was added to the sherbet according to the above-described manufacturing process.
[실시예 4]Example 4
당근농축액(35°BX) 3%, 사과농축액(50°BX) 3%, 생크림(유지방 35%) 1.5%, 혼합탈지분유 3.5%, 설탕 15%, 과당 5%, 물엿 4% , 야자경화유 2.0%, 유화안정제(로커스트빈검 5.0%,구아검 11.5%,타마린드검 18.0%,카라기난 3.0%,젤라틴 25.0%, 자당 지방산 에스테르 37.5%) 0.4%, 황색 5호 0.01%, 적색색소 0.0048%, 사과향(애플향 베이스 #7 4.6%,에틸알콜 70.0%,정제수 25.4%) 0.15%, 정제수 62.4352%를 투입하여 전술한 제조공정에 따라 셔벳을 제조하였다.Carrot concentrate (35 ° BX) 3%, apple concentrate (50 ° BX) 3%, fresh cream (35% milk fat) 1.5%, mixed skim milk powder 3.5%, sugar 15%, fructose 5%, starch syrup 4%, coconut oil 2.0 %, Emulsion stabilizer (5.0% locust bean gum, guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.4%, yellow No. 5 0.01%, red pigment 0.0048%, apple flavor (Apple flavor base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, 62.4352% purified water was added to prepare a sherbet according to the above-described manufacturing process.
[실시예 5]Example 5
당근농축액(35°BX) 7%, 생크림(유지방 35%) 2%, 혼합탈지분유 2.5%, 설탕 13%, 과당 7%, 야자경화유 1.5%, 유화안정제(로커스트빈검 5.0%,구아검 11.5%,타마린드검 18.0%,카라기난 3.0%,젤라틴 25.0%,자당 지방산 에스테르 37.5%) 0.4%, 정제수 66.6%를 투입하여 전술한 제조공정에 따라 셔벳을 제조하였다.Carrot concentrate (35 ° BX) 7%, fresh cream (35% milk fat) 2%, mixed skim milk powder 2.5%, sugar 13%, fructose 7%, coconut oil (1.5%), emulsifying stabilizer (5.0% locust bean gum, guar gum 11.5%) , Tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.4%, purified water 66.6% was added to the sherbet according to the above-described manufacturing process.
[당근 셔벳의 관능검사][Sensory Test of Carrot Sherbet]
전기 실시예 1 내지 5에 따라 제조된 당근 셔벳을 식음하고, 기호성의 정도를 관능검사 하였다. 관능검사는 총 13명의 인원을 대상으로 9점 평점법으로 실시하였으며, 그 결과를 하기 표2에 나타내었는 바, 실시예 2가 가장 우수한 것으로 나타났다.Carrot sherbet prepared according to the above Examples 1 to 5 was cooled, and the degree of palatability was sensory test. The sensory test was carried out by a 9-point scoring method for a total of 13 people, the results are shown in Table 2, Example 2 was the most excellent.
[표 2]TABLE 2
당근을 주재로 한 아이스크림류의 제조방법으로 제조된 당근 셔벳의 관능검사 결과Sensory Test Results of Carrot Sherbet Prepared by Carrot-based Ice Cream Manufacturing Method
[실시예 6]Example 6
당근농축액(35°BX) 6%, 생크림(유지방 35%) 43%, 탈지분유 9%, 설탕 5%, 과당 5%, 물엿 5%, 유화안정제(구아검 22.5%,로커스트빈검 19.5%,카라기난 4.5%,타마린드검 3.5%,글리세린방산 에스테르 50%) 0.2%, 오렌지 TH-PC(파프리카색소 21.4%, 글리세린 62.8%, 글리세린 지방산 에스텔 3.7%, 추출 토코페롤 0.5%, 식품소재 11.6%) 0.03%, 정제수 26.77%를 투입하여 전술한 제조공정에 따라 아이스크림을 제조하였다.6% carrot concentrate (35 ° BX), fresh cream (35% milk fat) 43%, skim milk powder 9%, sugar 5%, fructose 5%, starch syrup 5%, emulsifying stabilizer (guar gum 22.5%, locust bean gum 19.5%, carrageenan) 4.5%, Tamarind Gum 3.5%, Glycerin Dispersion Ester 50%) 0.2%, Orange TH-PC (Paprika Pigment 21.4%, Glycerin 62.8%, Glycerin Fatty Acid Esters 3.7%, Extracted Tocopherol 0.5%, Food Ingredients 11.6%) 0.03% , 26.77% purified water was added to prepare an ice cream according to the above-described manufacturing process.
[실시예 7]Example 7
당근농축액(35°BX) 5%, 사과농축액(50°BX) 1%, 생크림(유지방 35%) 28.57%, 탈지분유 10%, 설탕 11%, 물엿 6%, 유화안정제(구아검 22.5%, 로커스트빈검 19.5%, 카라기난 4.5%, 타마린드검 3.5%, 글리세린지상산 에스테르 50%) 0.4%, 오렌지 TH-PC(파프리카색소 21.4%, 글리세린 62.8%, 글리세린 지방산 에스텔 3.7%, 추출 토코페롤 0.5%, 식품소재 11.6%) 0.05%, 정제수 37.98%를 투입하여 전술한 제조공정에 따라 아이스클림을 제조하였다.Carrot concentrate (35 ° BX) 5%, apple concentrate (50 ° BX) 1%, fresh cream (35% milk fat) 28.57%, skim milk powder 10%, sugar 11%, starch syrup 6%, emulsifying stabilizer (guar gum 22.5%, Locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.4%, orange TH-PC (paprika pigment 21.4%, glycerin 62.8%, glycerin fatty acid ester 3.7%, extracted tocopherol 0.5%, Food material 11.6%) 0.05%, purified water 37.98% was added to prepare the ice cream according to the above-described manufacturing process.
[실시예 8]Example 8
당근농축액(35°BX) 2.5%, 사과농축액(50°BX) 1%, 생크림(유지방 35%)34.28%, 탈지분유 11.38%, 설탕 10%, 물엿 5%, 유화안정제(구아검 22.5%,로커스트빈검 19.5%,카라기난 4.5%,타마린드검 3.5%,글리세린지방산 에스테르 50%) 0.05%, 사과향(애플향 베이스 #7 4.6%,에틸알콜 70.0%,정제수 25.4%) 0.15%, 정제수 35.64%를 투입하여 전술한 제조공정에 따라 아이스크림을 제조하였다.Carrot concentrate (35 ° BX) 2.5%, apple concentrate (50 ° BX) 1%, fresh cream (35% milk fat) 34.28%, skim milk powder 11.38%, sugar 10%, starch syrup 5%, emulsifying stabilizer (guar gum 22.5%, Locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.05%, apple flavor (apple base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 35.64% The ice cream was prepared according to the manufacturing process described above.
[실시예 9]Example 9
당근농축액(35°BX) 3%, 사과농축액(50°BX) 3%, 생크림(유지방 35%) 35.71%, 탈지분유 12%, 설탕 5%, 과당 10%, 물엿 2%, 유화안정제(구아검 22.5%, 로커스트빈검 19.5%, 카라기난 4.5%, 타마린드검 3.5%, 글리세린지방산 에스테르 50%) 0.05%, 사과향(애플향 베이스 #7 4.6%,에틸알콜 70.0%,정제수 25.4%) 0.1%, 정제수 29.14%를 투입하여 전술한 제조공정에 따라 아이스크림을 제조하였다.Carrot concentrate (35 ° BX) 3%, apple concentrate (50 ° BX) 3%, fresh cream (35% milk fat) 35.71%, skim milk powder 12%, sugar 5%, fructose 10%, starch syrup 2%, emulsifying stabilizer (guar) Gum 22.5%, locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.05%, apple flavor (apple base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.1%, 29.14% purified water was added thereto to prepare an ice cream according to the above-described manufacturing process.
[실시예 10]Example 10
당근농축액(35°BX) 4%, 사과농축액(50°BX) 2%, 생크림(유지방 35%) 22.86%, 탈지분유 10%, 설탕 15%, 유화안정제(구아검 22.5%,로커스트빈검 19.5%,카라기난 4.5%,타마린드검 3.5%,글리세린지방산 에스테르 50%) 0.3%, 오렌지 TH-PC(파프리카색소 21.4%, 글리세린 62.8%, 글리세린 지방산 에스텔 3.7%, 추출 토코페롤 0.5%, 식품소재 11.6% 0.07%, 정제수 45.77%를 투입하여 전술한 제조공정에 따라 아이스크림을 제조하였다.Carrot concentrate (35 ° BX) 4%, apple concentrate (50 ° BX) 2%, fresh cream (35% milk fat) 22.86%, skim milk powder 10%, sugar 15%, emulsion stabilizer (guar gum 22.5%, locust bean gum 19.5%) , 4.5% carrageenan, 3.5% tamarind gum, 50% glycerin fatty acid ester, 0.3% orange TH-PC (paprika pigment 21.4%, glycerin 62.8%, glycerin fatty acid 3.7%, extracted tocopherol 0.5%, food material 11.6% 0.07 %, Purified water 45.77% was prepared according to the above-described manufacturing process ice cream.
[당근 아이스크림의 관능검사][Sensory Test of Carrot Ice Cream]
전기 실시예 6 내지 10에 따라 제조된 당근 아이스크림을 식음하고, 기호성의 정도를 관능검사하였다. 관능검사는 총 13명의 인원을 대상으로 9점 평점법으로 실시하였으며, 그 결과를 하기 표 3에 나타내었는 바, 실시예 8이 가장 우수한 것으로 나타났다.Carrot ice cream prepared according to the above Examples 6 to 10 was cooled and the degree of palatability was sensory tested. The sensory test was carried out by a 9-point scoring method for a total of 13 people, the results are shown in Table 3, Example 8 was the most excellent.
[표 3]TABLE 3
당근을 주재로 한 아이스크림류의 제조방법으로 제조된 당근 아이스크림의 관능검사 결과Sensory Test Results of Carrot Ice Cream Prepared by Carrot
이상에서 상세히 설명하고 입증하였듯이, 본 발명의 당근을 주재로 한 아이스크림류 조성물로 제품화한 셔벳과 이이스크림은 맛, 조직감 및 색깔등에 있어서 한국인의 기호성에 적합할 뿐만 아니라, 기능성 있는 천연식품소재인 당근은 비타민 A와 철분함량이 놓아 주 소비 대상인 여성과 어린이의 건강에 기여할 수 있다.As described and demonstrated in detail above, the sherbet and ice cream, which is commercialized as an ice cream composition based on the carrot of the present invention, is not only suitable for Korean palatability in taste, texture and color, but also is a functional natural food material carrot. Silver vitamin A and iron content can contribute to the health of women and children who are the main consumers.
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| KR20020076221A (en) * | 2002-09-13 | 2002-10-09 | 김갑태 | color ice contained nutrition |
| KR101989698B1 (en) * | 2017-11-30 | 2019-06-14 | 우희석 | Fabrication of carrot ice cream |
| CN115067397A (en) * | 2022-07-01 | 2022-09-20 | 增城市金点食品有限公司 | Margarine with high vitamin D content and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100848548B1 (en) * | 2006-05-12 | 2008-07-25 | 전라남도 | Natural food colorant, noodle, sugebi, dduck-bok-ki, irce cake, or ice cream with paprika or sweet pepper and manufacturing method thereof |
| CN103535504A (en) * | 2013-09-18 | 2014-01-29 | 开原市富康食品有限公司 | Carrot ice cream and preparation method thereof |
| CN103535504B (en) * | 2013-09-18 | 2015-08-12 | 开原市富康食品有限公司 | A kind of carrot ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19980084698A (en) | 1998-12-05 |
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