KR101787578B1 - Icecream comprising green tea, rubus coreanus, blueberry, acaberry, bamboo leaf and mulberries leaf and manufacturing method thereof - Google Patents
Icecream comprising green tea, rubus coreanus, blueberry, acaberry, bamboo leaf and mulberries leaf and manufacturing method thereof Download PDFInfo
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 13
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title abstract description 17
- 235000009569 green tea Nutrition 0.000 title abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 title 1
- 235000017491 Bambusa tulda Nutrition 0.000 title 1
- 241000218231 Moraceae Species 0.000 title 1
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 title 1
- 241001618264 Rubus coreanus Species 0.000 title 1
- 239000011425 bamboo Substances 0.000 title 1
- 239000000203 mixture Substances 0.000 claims abstract description 76
- 235000013311 vegetables Nutrition 0.000 claims abstract description 26
- 241000196324 Embryophyta Species 0.000 claims abstract description 15
- 240000000249 Morus alba Species 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000000284 extract Substances 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000003381 stabilizer Substances 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 8
- 239000010779 crude oil Substances 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
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- 238000002156 mixing Methods 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 241001400472 Omiza Species 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 229940094952 green tea extract Drugs 0.000 claims 1
- 235000020688 green tea extract Nutrition 0.000 claims 1
- -1 green tea Natural products 0.000 abstract description 17
- 229930014626 natural product Natural products 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013616 tea Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 12
- 229930195729 fatty acid Natural products 0.000 description 12
- 239000000194 fatty acid Substances 0.000 description 12
- 230000001953 sensory effect Effects 0.000 description 11
- 238000002360 preparation method Methods 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 7
- 239000008267 milk Substances 0.000 description 7
- 210000004080 milk Anatomy 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 6
- 235000021243 milk fat Nutrition 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 4
- 239000005715 Fructose Substances 0.000 description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
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- 238000011156 evaluation Methods 0.000 description 4
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- 229930006000 Sucrose Natural products 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 235000017848 Rubus fruticosus Nutrition 0.000 description 2
- 235000008452 baby food Nutrition 0.000 description 2
- 235000021028 berry Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000557119 Platystemon Species 0.000 description 1
- 241001092459 Rubus Species 0.000 description 1
- 244000172730 Rubus fruticosus Species 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229950008882 polysorbate Drugs 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 발명은 식물성 천연 혼합물을 함유하는 아이스크림 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는, 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연 혼합물 함유 아이스크림 및 이의 제조 방법에 관한 것이다. 본 발명의 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연 혼합물을 함유하는 아이스크림 및 그 제조 방법은 지방 함량을 높임과 동시에 냉동시에도 부드러운 조직감과 논차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎의 관능성 및 기능성을 확보할 수 있으므로 식품 산업상 매우 유익한 것이다.The present invention relates to an ice cream containing a plant-derived natural mixture and a process for preparing the same, and more particularly to an ice cream containing a natural mixture of vegetable natural products including green tea, bokbunja, blueberry, will be. The present invention relates to an ice cream containing a natural mixture of vegetable natural products including green tea, bokbunja, blueberry, asabberry, tea leaf and mulberry leaf and a method for producing the ice cream, It is very beneficial in the food industry because it can ensure the sensuality and functionality of asaberi, diapirifica and mulberry leaves.
Description
본 발명은 식물성 천연 혼합물을 함유하는 아이스크림 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는, 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연 혼합물 함유 아이스크림 및 이의 제조 방법에 관한 것이다.The present invention relates to an ice cream containing a plant-derived natural mixture and a process for preparing the same, and more particularly to an ice cream containing a natural mixture of vegetable natural products including green tea, bokbunja, blueberry, will be.
아이스크림(icecream)은 우유 또는 유지방, 무지유고형분에 설탕, 달걀, 안정제, 향, 색소 등을 넣고 휘저어서 얼린 빙과의 총칭이다. 본래는 서양요리의 후식으로서 이용되었으나, 오늘날에는 기호품으로 널리 사용된다. 영양가도 높아 고지방의 것은 100g 당 열량이 200kcal 정도로 간식, 디저트, 환자식, 유아식 등으로 각광을 받고 있다.Icecream (icecream) is milk or milk fat, sugar, eggs, stabilizers, fragrance, coloring and solidified in solid oil, solid, and frozen ice is the generic name. It was originally used as a dessert dish for Western dishes, but today it is widely used as a delicacy. The high nutritional value of high-fat is about 200kcal per 100g of heat, snacks, desserts, patients, has attracted the attention of baby food and baby food.
1967년의 국제낙농국제규격(IDF) 안에 의하면 유지방분이 8% 이상 함유되어 있는 것은 아이스크림이라 하고, 유지방분이 3% 이상 함유된 것을 밀크아이스로 부르게 되어 있다. 한국의 경우 보건복지부 식품위생법에 의하면 유지방 6% 이상을 아이스크림, 2% 이상을 아이스밀크로 규정하고 있다.According to the International Dairy International Standard (IDF) of 1967, milk containing more than 8% milk fat is called ice cream and milk fat containing milk fat more than 3% is called milk ice. According to the Food Hygiene Law of the Ministry of Health and Welfare in Korea, more than 6% of milk fat is defined as ice cream, and more than 2% is defined as ice milk.
크림(cream)은 1550년경 이탈리아에서 최초로 고안되어 유럽 각국에 전해진 것으로 알려져 있는데, 당시에는 얼음의 결정입자가 커서 현재의 셔벗과 같은 것이었다. 실제로 크림에 달걀 노른자와 감미료를 섞고 휘저으면서 냉동시켜 현재와 같은 얼음의 결정입자가 섬세하고 차고 부드러운 제품이 만들어지기 시작한 것은 1774년 프랑스 루이 왕가의 요리사가 처음인 것으로 전해진다. 처음에는 이것을 크림아이스라 불렀으나, 그 후 크림 외에 우유의 수분을 감축시킨 농축유, 연유, 분유 등이 사용되고 냉동제조기계가 진보하여 공업적 생산이 발달하게 되었다.Cream was first invented in Italy around 1550 and is known to have been handed down to various European countries. At that time, crystal grains of ice were so large that it was the same as the current sherbet. In fact, it is said that in 1774, the first French chef of the French royal family began to produce delicate, cold and soft products of ice crystals by mixing frozen egg yolks and sweeteners in the cream. At first, it was called cream ice, but then concentrated milk, condensed milk, powdered milk which reduced the moisture of milk in addition to cream was used, and the freezing manufacturing machine advanced and the industrial production was developed.
아이스크림의 제법은 기본적으로 우유, 유제품에 당류, 향 및 그 밖의 부재료를 혼합하여 균질화, 살균, 냉각, 숙성 및 동결시켜 제조하는데 종류에 따라 숙성 후 공기를 함유시킬 수 있다.Ice cream is basically produced by mixing milk, dairy products with saccharides, incense and other ingredients, homogenizing, sterilizing, cooling, aging and freezing.
아이스크림의 종류를 크게 나누면 하드 아이스크림(hard ice cream)과 소프트 아이스크림(soft ice cream)이 있다. 충분히 동결시킨 것을 하드 아이스크림이라 하며, 제품의 모양과 포장용기, 가공원료, 가공법에 따라 상품의 종류가 다양하다. 기본적으로 바닐라 등의 향을 사용한 단순한 것은 플레인 아이스크림이라 하고, 달걀 노른자의 함유량이 많은 것은 프렌치(French) 아이스크림 또는 커스터드(custard) 아이스크림이라 한다. 이 밖에도 과일, 초콜릿, 커피, 술(liquor) 등을 첨가한 것을 풍미 아이스크림이라고 한다. 소프트크림은 충분히 동결되지 않은 비교적 부드러운 것을 가리키며, 제2차 세계대전 이후 소형제조기와 즉석용 혼합원료, 컵 모양을 하여 과자같이 먹을 수 있게 만든 콘컵의 사용에 따라서 즉석제조 판매로 널리 보급되었다.There are hard ice cream and soft ice cream. It is called hard ice cream. It is called hard ice cream. The type of product varies depending on the shape of the product, the packaging container, the raw materials for processing, and the processing method. Basically, plain ice using scents such as vanilla is called plain ice cream, and a large amount of egg yolk is called French ice cream or custard ice cream. In addition, the addition of fruits, chocolate, coffee, liquor, etc. is called flavor ice cream. Soft cream refers to relatively soft things that have not been sufficiently frozen, and since World War II, it has become widespread as a ready-to-make manufacturer and sales of ready-made mixed ingredients, cups shaped cups made to eat like sweets.
아이스크림은 냉동시켜 제조하기 때문에 차가운 음식의 일종으로 예전에는 더위에 지친 여름철에 주로 섭취하였으나, 요즘에는 계절에 상관없이 사람들이 즐겨 섭취하는 기호식품화 되고 있다. 아이스크림은 상기에서 언급한 바와 같이 주재료로서 원유 및/또는 유지잡을 사용하였으나, 최근에는 이러한 원유 및/또는 유지방을 사용하지 않고 정제수에 설탕 등의 당류와 향 등을 첨가해 냉동하여 즐기는 빙과도 아이스크림의 같은 개념으로 불리우고 있다. 최근에는 소비자의 욕구가 다양화되어 새로운 원재료 및 형태의 제품이 개발되어지고 있는 상황이다.Since ice cream is produced by freezing, it is a kind of cold food. In the past, it was mainly consumed in the summer when it was exhausted from the heat. Nowadays, it is becoming a favorite food for people to enjoy regardless of the season. As mentioned above, the ice cream used crude oil and / or oil as the main material, but in recent years, ice cream has been added to the purified water by adding sugars such as sugar and flavor to the ice cream, It is called the same concept. Recently, consumers' needs have been diversified and new raw materials and products have been developed.
본 발명에서 해결하고자 하는 과제는 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연 혼합물을 함유하는 아이스크림 및 그 제조 방법을 제공하고자 하는 것이다.It is an object of the present invention to provide an ice cream containing a natural mixture of vegetable natural products including green tea, bramble, blueberry, asabberry, tea leaf and mulberry leaf, and a process for producing the same.
상기와 같은 과제를 해결하기 위하여, 본 발명은 (1) 녹차 분말 100중량부에 대하여, 복분자 분말 50~150중량부, 블루베리 분쇄물 100~150중량부, 아사베리 분쇄물 100~150중량부, 대잎 분말 30~50중량부 및 뽕잎 분말 30~50중량부를 포함하는 식물성 천연 혼합물 10~30중량%와, 생크림 100중량부에 대하여 물엿 80~120중량부, 감자전분 10~50중량부, 과당 50~100중량부, 유화안정제 0.5~5중량부 및 원유 300~400중량부를 포함하는 아이스크림 베이스 믹스 70~90중량%를 혼합하는 단계; (2) 균질화시켜 믹스를 제조하는 단계; (3) 살균하는 단계; 및 (4) 냉동하는 단계를 포함하는 식물성 천연 혼합물 함유 아이스크림의 제조 방법을 제공한다.In order to solve the above problems, the present invention provides a green tea powder composition comprising (1) 50 to 150 parts by weight of a brambler powder, 100 to 150 parts by weight of a blueberry pulverized product, 100 to 150 parts by weight of an asabaeye pulverized product, 10 to 30 parts by weight of a plant-derived natural mixture comprising 30 to 50 parts by weight of a plant extract, 30 to 50 parts by weight of a leaf extract and 30 to 50 parts by weight of a mulberry leaf powder, 80 to 120 parts by weight of starch syrup, 10 to 50 parts by weight of potato starch, Mixing 50 to 100 parts by weight of an emulsion stabilizer, 0.5 to 5 parts by weight of an emulsifying stabilizer, and 300 to 400 parts by weight of crude oil with 70 to 90% by weight of an ice cream base mix; (2) homogenizing the mixture to produce a mix; (3) sterilizing; And (4) freezing. The present invention also provides a method for producing an ice-cream containing vegetable natural mixture.
상기 식물성 천연 혼합물에는 오미자 열수 추출액 30~50중량부를 더 포함하는 것이 바람직하다.Preferably, the plant-derived natural mixture further contains 30 to 50 parts by weight of an extract of Omija hot-water.
상기 식물성 천연 혼합물에는 함초 열수 추출액 20~30중량부를 더 포함하는 것이 바람직하다.Preferably, the plant-derived natural mixture further comprises 20 to 30 parts by weight of a hydrogenated hydrothermal extract.
상기 균질화는 135~145kg/cm2의 압력으로 1차 균질화 및 30~40kg/cm2의 압력으로 2차 균질화로 수행되는 것이 바람직하다.Preferably, the homogenization is performed by primary homogenization at a pressure of 135 to 145 kg / cm < 2 > and secondary homogenization at a pressure of 30 to 40 kg / cm < 2 >.
또한, 본 발명은 상기 기재된 제조 방법으로 제조되는 식물성 천연 혼합물 함유 아이스크림을 제공한다.The present invention also provides an ice cream containing a plant-derived natural mixture prepared by the above-described production method.
본 발명의 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연 혼합물을 함유하는 아이스크림 및 그 제조 방법은 지방 함량을 높임과 동시에 냉동시에도 부드러운 조직감과 논차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎의 관능성 및 기능성을 확보할 수 있으므로 식품 산업상 매우 유익한 것이다.The present invention relates to an ice cream containing a natural mixture of vegetable natural products including green tea, bokbunja, blueberry, asabberry, tea leaf and mulberry leaf and a method for producing the ice cream, It is very beneficial in the food industry because it can ensure the sensuality and functionality of asaberi, diapirifica and mulberry leaves.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자들은 아이스크림에 다양한 생리 활성 성분 및 특유의 관능성을 갖는 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함하는 식물성 천연물을 혼합함으로써 남녀노소 누구라도 섭취 가능한 기호성과 관능성이 우수한 식물성 천연 혼합물 함유 아이스크림을 제조하고자 하였다. The inventors of the present invention have found that by mixing a variety of physiologically active ingredients and plant-derived natural products including green tea, bokbunja, blueberry, asaberi, and leaves and mulberry leaves having unique sensory properties in ice cream, And to produce an ice-cream containing an excellent vegetable natural mixture.
따라서, 본 발명은 (1) 녹차 분말 100중량부에 대하여, 복분자 분말 50~150중량부, 블루베리 분쇄물 100~150중량부, 아사베리 분쇄물 100~150중량부, 대잎 분말 30~50중량부 및 뽕잎 분말 30~50중량부를 포함하는 식물성 천연 혼합물 10~30중량%와, 생크림 100중량부에 대하여 물엿 80~120중량부, 감자전분 10~50중량부, 과당 50~100중량부, 유화안정제 0.5~5중량부 및 원유 300~400중량부를 포함하는 아이스크림 베이스 믹스 70~90중량%를 혼합하는 단계; (2) 균질화시켜 믹스를 제조하는 단계; (3) 살균하는 단계; 및 (4) 냉동하는 단계를 포함하는 식물성 천연 혼합물 함유 아이스크림의 제조 방법을 제공한다.Accordingly, the present invention provides a green tea powder composition comprising: (1) 50 to 150 parts by weight of brambles powder, 100 to 150 parts by weight of crushed blueberry, 100 to 150 parts by weight of crushed asaboli, 30 to 50 10 to 30 parts by weight of a vegetable natural mixture comprising 30 to 50 parts by weight of a mulberry leaf powder and 80 to 120 parts by weight of starch syrup, 10 to 50 parts by weight of potato starch, 50 to 100 parts by weight of fructose, 0.5 to 5 parts by weight of stabilizer and 300 to 400 parts by weight of crude oil; (2) homogenizing the mixture to produce a mix; (3) sterilizing; And (4) freezing. The present invention also provides a method for producing an ice-cream containing vegetable natural mixture.
상기 단계 (1)의 아이스크림 제조를 위한 각 성분의 혼합 단계에서, 상기 식물성 천연 혼합물은 녹차, 복분자, 블루베리, 아사베리, 대잎 및 뽕잎을 포함한다. 상기 성분 중 녹차, 대잎 및 뽕잎은 특유의 쌉싸름한 관능성을 가지며, 다양한 생리 활성 성분을 다량으로 함유한 것으로 알려져 있다. 또한, 복분자, 블루베리 및 아사베리는 베리류의 열매로서 새콤한 관능성을 가지며, 다양한 생리 활성 성분을 다량으로 함유된 것으로 알려져 있다. 상기 식물성 천연 혼합물의 각 성분은 분말 상 또는 분쇄물 형태로 제조한다. In the mixing step of each component for producing the ice cream of the step (1), the natural vegetable mixture includes green tea, bokbunja, blueberry, asaberi, broadleaf and mulberry leaf. Among the above components, green tea, broadleaf and mulberry leaves have a distinctive berry functionality and are known to contain a large amount of various physiologically active ingredients. In addition, bokbunja, blueberry and asaberi are fruit of berries and are known to contain a large amount of various physiologically active ingredients with sour functionalities. Each component of the vegetable natural mixture is prepared in the form of a powder or a pulverized product.
상기 설명된 식물성 천연 혼합물은 상기 설명된 각 성분 이외에도 오미자 열수 추출액 30~50중량부 또는 함초 열수 추출액 20~30중량부를 더 포함하는 것이 바람직하다. 오미자 열수 추출액 또는 함초 열수 추출액의 첨가로 인하여 식물성 천연 혼합물의 기능성과 관능성을 보다 개선시킬 수 있으며, 나아가 아이스크림의 식감을 보다 개선시킬 수 있다. 상기 오미자 열수 추출액과 함초 열수 추출액은 건조된 오미자 또는 함초에 3~5배 중량의 열수를 가하여 1~3시간 동안 가열한 후 그 여액을 사용할 수 있다.In addition to the above-described components, the natural vegetable mixture described above may further comprise 30 to 50 parts by weight of the extract of Omija hot water or 20 to 30 parts by weight of the extract of Hamcho water. The addition of Omiza hot water extract or Hamcho hot water extract can further improve the functionality and functionality of the natural vegetable mixture and further improve the texture of the ice cream. The Omiza hot-water extract and the Hamcho hot-water extract can be heated by adding hot water of 3 to 5 times of weight to dried omiza or green tea for 1 to 3 hours, and then using the filtrate.
상기 아이스크림 베이스 믹스는 일반적으로 아이스크림에 투입되는 원유 등의 원료 이외에 생크림, 물엿, 감자전분, 과당 및 유화안정제를 투입하며, 특히, 감자전분의 함량에 따라 아이스크림의 식감 및 점도에 변화가 있을 수 있다. 상기 아이스크림 베이스 믹스에 첨가되는 성분 중에서 유화안정제는 자당 지방산 에스테르, 글리세린 지방산 에스테르, 글리세린 초산 지방산 에스테르, 글리세린 젖산 지방산 에스테르, 글리세린 구연산 지방산 에스테르, 글리세린 숙신산 지방산 에스테르, 글리세린 아아세틸 타르타르산 지방산 에스테르, 폴리글리세린 지방산 에스테르, 솔비탄 지방산 에스테르, 프로필렌글리콜 지방산 에스테르, 폴리소르베이트, 레시틴, 사포닌으로 이루어지는 군으로부터 선택된 어느 하나 이상을 사용할 수 있다.The ice cream base mix generally contains raw cream, starch syrup, potato starch, fructose, and an emulsifying stabilizer in addition to raw materials such as crude oil to be added to ice cream, and in particular, the texture and viscosity of ice cream may vary depending on the content of potato starch . Among the components added to the ice cream base mix, the emulsion stabilizer is selected from the group consisting of sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid fatty acid esters, glycerin lactic acid fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinic acid fatty acid esters, glycerinacetyltartaric acid fatty acid esters, polyglycerin fatty acids At least one selected from the group consisting of ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin and saponin can be used.
상기 단계 (2)의 균질화시켜 믹스를 제조하는 단계는 2회에 걸친 균질화 공정으로 수행된다. 상기 균질화에 의하여 아이스크림이 보다 부드럽고 우수한 식감을 갖게 할 수 있다.The step of homogenizing the mixture of step (2) above is carried out in two homogenization processes. By this homogenization, ice cream can be made softer and better in texture.
상기 단계 (3)과 단계 (4)는 균질화된 믹스를 살균하고 냉동하여 본 발명의 식물성 천연 혼합물 함유 아이스크림을 제조하는 공정이다. 상기 살균은 예를 들어 믹스를 80~100℃에서 20초~3분 동안 가열하고, -20~0℃에서 냉각하여 본 발명의 아이스크림을 제조할 수 있다. The steps (3) and (4) are the steps of sterilizing and freezing the homogenized mix to prepare an ice cream containing the plant-derived natural mixture of the present invention. The sterilization may be carried out, for example, by heating the mixture at 80 to 100 ° C for 20 seconds to 3 minutes, and cooling the mixture at -20 to 0 ° C to produce the ice cream of the present invention.
본 발명의 식물성 천연 혼합물 함유 아이스크림의 제조 방법에 관한 바람직한 일 구체예는 다음과 같다. A preferred embodiment of the process for producing the plant-derived natural mixture-containing ice cream of the present invention is as follows.
먼저, 아이스크림 베이스 믹스에 식물성 천연 혼합물 성분을 투입하고 숙성시켜 아이스크림 믹스를 얻는다. 상기 아이스크림 믹스는 동결기(Freezer)를 통과시키면서 오버런(over run)을 가하는데, 이때 오버런은 30~120％의 범위로 가하는 것이 좋다. 동결기로부터 일정한 오버런이 가해진 믹스는 토출노즐을 통하여 펌핑되어서 나오면서 일정한 모양이 되면 성형 용기 또는 스틱을 꽂아주고 급동고(IQF)를 통과하면서 동결되고 이를 포장과정을 거쳐 제품화된다.First, the natural mixture of vegetable ingredients is added to the ice cream base mix and aged to obtain an ice cream mix. The ice cream mix is passed over the freezer and overruns. The overrun is preferably applied in a range of 30 to 120%. The mix with a certain overrun from the freezer is pumped out through the discharge nozzle, and when it becomes a certain shape, it inserts the molding container or stick and is frozen while passing through the IQF, and it is commercialized after packaging process.
상기와 같은 본 발명의 제조 방법에 따른 식물성 천연 혼합물 함유 아이스크림은 식물성 천연 혼합물에 함유된 기능성 및 관능성 개선 성분에 의하여 영양학적 및 기호도 측면에서 개선된 아이스크림을 제공할 수 있다.The ice cream containing the plant-derived natural mixture according to the production method of the present invention can provide an improved ice cream in terms of nutrition and preference due to the functional and functional improving ingredients contained in the natural plant mixture.
따라서, 본 발명은 상기 본 발명의 제조 방법으로 제조되는 식물성 천연 혼합물 함유 아이스크림을 제공한다.Accordingly, the present invention provides an ice cream containing a plant-derived natural mixture prepared by the production method of the present invention.
상기 식물성 천연 혼합물 함유 아이스크림은 아이스크림 바, 아이스크림 콘 또는 아이스크림 컵의 다양한 제형으로 가공할 수 있다.The vegetable natural mixture-containing ice cream can be processed into various formulations of ice cream bars, ice cream cones or ice cream cups.
이하에서는 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 하나의 구체예를 기재한 것이며, 하기 실시예에 기재된 사항에 의하여 본 발명의 권리범위가 한정되어 해석되는 것이 아님은 명확하다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and it is clear that the scope of the present invention is not to be construed as being limited by the matters described in the following examples.
[[ 실시예Example ]]
제조예Manufacturing example 1-1: 식물성 천연 혼합물 제조 1-1: Manufacture of natural vegetable mixtures
녹차 분말 100g, 건조 복분자 분말 100g, 생 블루베리 분쇄물 150g, 냉동 아사베리 분쇄물 100g, 대잎 분말 50g 및 뽕잎 분말 50g을 혼합하여 식물성 천연 혼합물을 제조하였다. 100 g of green tea powder, 100 g of dried bran powder, 150 g of raw blueberry pulverized product, 100 g of frozen asaboli ground powder, 50 g of leaf tea, and 50 g of mulberry leaf powder were mixed to prepare a plant-derived natural mixture.
제조예Manufacturing example 1-2: 식물성 천연 혼합물 제조 1-2: Manufacture of natural vegetable mixtures
오미자 열수 추출액 50ml를 더 첨가하는 것을 제외하고는 제조예 1-1과 동일한 방법으로 식물성 천연 혼합물을 제조하였다.A natural vegetable mixture was prepared in the same manner as in Preparation Example 1-1, except that 50 ml of the extract of Omija hot water was further added.
제조예Manufacturing example 1-3: 식물성 천연 혼합물 제조 1-3: Manufacture of natural vegetable mixtures
함초 열수 추출액 50ml를 더 첨가하는 것을 제외하고는 제조예 1-1과 동일한 방법으로 식물성 천연 혼합물을 제조하였다.A natural vegetable mixture was prepared in the same manner as in Preparation Example 1-1, except that 50 ml of Hamcho hot water extract was further added.
제조예Manufacturing example 2: 아이스크림 베이스 2: Ice cream base 믹스Mix 제조 Produce
생크림 15중량％, 물엿 15중량％, 감자전분 3중량％, 과당 15중량％, 유화안정제로서 자당 지방산 에스테르 0.1중량％ 및 잔부의 원유를 혼합하고 1차 140kg/cm2의 압력 및 2차 35kg/cm2의 압력으로 균질화시켜 믹스를 얻었다. 상기 균질화된 믹스를 85℃에서 25초 동안 고온 순간 살균시켜 아이스크림 베이스 믹스를 제조하였다.Cream 15%, corn syrup 15% by weight of potato starch 3% by weight of fructose, 15% by weight, as an emulsion stabilizer mixture of sucrose fatty acid ester 0.1% by weight and the balance crude oil, and the primary pressure of 140kg / cm 2 and the second 35kg / cm < 2 > to obtain a mix. The homogenized mix was hot-sterilized at 85 ° C for 25 seconds to prepare an ice cream base mix.
실시예Example 1: 아이스크림 제조 1: Ice cream manufacturing
상기 제조예 2에서 얻은 아이스크림 베이스 믹스 90중량％에 상기 제조예 1-1에서 얻은 식물성 천연 혼합물 10중량％을 넣고 0℃에서 4시간 냉각시켜 아이스크림 믹스를 제조하였다. 상기의 아이스크림 믹스를 동결기(Freezer)를 통과시키면서 오버런(Over Run)을 30% 가하여 토출노즐을 통하여 아이스크림 컵에 성형 후 급동고(IQF)를 통과시켜 동결함으로써 아이스크림을 제조하였다.10% by weight of the natural vegetable mixture obtained in Preparation Example 1-1 was added to 90% by weight of the ice cream base mix obtained in Preparation Example 2, and the mixture was cooled at 0 ° C for 4 hours to prepare an ice cream mix. The above ice cream mix was passed through a freezer and an overrun of 30% was applied to the ice cream cup through a discharge nozzle to form an ice cream.
실시예Example 2: 아이스크림 제조 2: Ice cream manufacturing
제조예 1-1에서 얻은 식물성 천연 혼합물 대신에 제조예 1-2에서 얻은 식물성 천연 혼합물을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 아이스크림을 제조하였다. An ice cream was prepared in the same manner as in Example 1, except that the vegetable natural mixture obtained in Preparation Example 1-2 was used instead of the natural vegetable mixture obtained in Preparation Example 1-1.
실시예Example 3: 아이스크림 제조 3: Ice cream manufacturing
제조예 1-1에서 얻은 식물성 천연 혼합물 대신에 제조예 1-3에서 얻은 식물성 천연 혼합물을 사용한 것을 제외하고는 실시예 1과 동일한 방법으로 아이스크림을 제조하였다.An ice cream was prepared in the same manner as in Example 1, except that the vegetable natural mixture obtained in Preparation Example 1-3 was used in place of the natural vegetable mixture obtained in Preparation Example 1-1.
비교예Comparative Example
물엿 20중량％, 과당 20중량％, 유화안정제로서 자당 지방산 에스테르 0.1중량％ 및 잔부의 원유를 혼합하고, 1차 140kg/cm2의 압력 및 2차 35kg/cm2의 압력으로 균질화시켜 믹스를 얻었다. 상기 균질화된 믹스를 85℃에서 25초 동안 고온 순간 살균시켜 아이스크림 믹스를 제조하였다. 상기의 아이스크림 믹스를 동결기(Freezer)를 통과시키면서 오버런(Over Run)을 30% 가하여 토출노즐을 통하여 아이스크림 컵에 성형 후 급동고(IQF)를 통과시켜 동결함으로써 아이스크림을 제조하였다.20% by weight of starch syrup, 20% by weight of fructose, 0.1% by weight of sucrose fatty acid ester as an emulsion stabilizer and the remaining crude oil were mixed and homogenized at a pressure of 140 kg / cm 2 and a pressure of 35 kg / cm 2 . The homogenized mix was hot-sterilized at 85 캜 for 25 seconds to prepare an ice cream mix. The above ice cream mix was passed through a freezer and an overrun of 30% was applied to the ice cream cup through a discharge nozzle to form an ice cream.
시험예Test Example : 관능 평가 측정: Sensory evaluation measurement
상기 실시예 1 내지 실시예 3에서 제조한 아이스크림을 실험군으로 하고, 상기 비교예에서 제조한 아이스크림를 대조구로 하여 실험군과 대조구에 대한 맛(taste), 씹는감(chewing) 및 전체적인 기호도(overall acceptability)의 관능검사를 실시하고 그 결과를 아래의 표 1에 나타내었다.The ice cream prepared in Examples 1 to 3 was used as an experimental group, and the ice cream prepared in the above Comparative Example was used as a control, and the taste, chewing and overall acceptability The results of the sensory evaluation are shown in Table 1 below.
상기 관능검사는 식품분야에서 3년 이상의 관능검사 경력을 지닌 관능요원 20명(남여 각각 10명)을 대상으로 아주 좋음(5점), 좋음(4점), 보통(3점), 나쁨(2점), 아주 나쁨(1점)의 5점 척도법으로 평가를 실시하였다. 표 1에서 관능검사 항목에 대한 수치값은 각각의 관능성에 대해 관능검사요원들의 점수의 총합을 관능검사 요원수로 나눈 후 소수 둘째자리에서 반올림한 값으로 수치가 높을수록 관능성이 우수함을 의미한다.The sensory test was performed on 20 sensory agents (10 males and 10 females) with a sensory test score of 3 years or more in the food field, which were excellent (5 points), good (4 points), normal (3 points), poor Point) and very bad (one point). The numerical values for the sensory test items in Table 1 indicate that the sum of the scores of the sensory test agents divided by the number of the sensory test agents is rounded off at the second digit after each sensory test, .
상기 표 1에 나타난 바와 같이, 실시예 1 내지 실시예 3에서 제조된 아이스크림은 맛, 씹는 감 및 전체적인 기호도에서 비교예에 비하여 현저히 우수한 관능성 평가 결과를 얻었다.As shown in Table 1, the ice cream prepared in Examples 1 to 3 exhibited significantly superior sensory evaluation results than the comparative examples in taste, chewiness and overall acceptability.
Claims (5)
(2) 균질화시켜 믹스를 제조하는 단계;
(3) 살균하는 단계; 및
(4) 냉동하는 단계를 포함하고,
상기 오미자 열수 추출액은 건조된 오미자에 3~5배 중량의 열수를 가하여 1~3시간 동안 가열한 후 여과한 것임을 특징으로 하는 식물성 천연 혼합물 함유 아이스크림의 제조 방법.(1) 50 to 150 parts by weight of bokbun powder, 100 to 150 parts by weight of crushed blueberry, 100 to 150 parts by weight of crushed asaboli, 30 to 50 parts by weight of green leaf powder, 30 to 50 parts by weight of mulberry leaf powder 30 10 to 30 parts by weight of a plant-derived natural mixture containing 50 to 50 parts by weight of a water-extracted extract of Omija and 30 to 50 parts by weight of a water extract of Omija, 80 to 120 parts by weight of starch syrup, 10 to 50 parts by weight of potato starch, Mixing 0.5 to 5 parts by weight of an emulsifier stabilizer, and 300 to 400 parts by weight of crude oil, with 70 to 90% by weight of an ice cream base mix;
(2) homogenizing the mixture to produce a mix;
(3) sterilizing; And
(4) a freezing step,
Wherein the extract of Omija hot water is prepared by adding hot water of 3 to 5 times the weight of dried omiza to the mixture and heating the mixture for 1 to 3 hours and then filtering the mixture.
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| KR102328663B1 (en) * | 2019-04-30 | 2021-11-18 | 주식회사 심원에프앤비 | Manufacturing method of ice cream containing bamboo leaf ingredient |
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