KR102199013B1 - The Method of Manufacturing Ice Cream using Gardenia Seeds and Honey - Google Patents
The Method of Manufacturing Ice Cream using Gardenia Seeds and Honey Download PDFInfo
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- KR102199013B1 KR102199013B1 KR1020180128891A KR20180128891A KR102199013B1 KR 102199013 B1 KR102199013 B1 KR 102199013B1 KR 1020180128891 A KR1020180128891 A KR 1020180128891A KR 20180128891 A KR20180128891 A KR 20180128891A KR 102199013 B1 KR102199013 B1 KR 102199013B1
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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
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/10—Drying, dehydrating
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- 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
- A23V2300/14—Extraction
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- 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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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
본 발명의 치자와 꿀을 이용한 아이스크림 제조방법은 치자열매를 건조하는 제 1단계; 상기 건조한 치자열매를 분쇄하여 치자분말을 제조하는 제 2단계; 상기 치자분말을 물과 에탄올(Ethyl Alcohol 95%)로 5시간 내지 8시간동안 추출하여 치자추출물을 제조하는 제 3단계; 상기 제조한 치자추출물과 우유와 꿀을 혼합하여 50 내지 60초동안 교반하는 제 4단계; 상기 제조된 혼합물을 -35℃ 내지 -30℃의 온도에서 냉각하는 제 5단계; 상기 냉각된 혼합물을 재교반하여 균일하게 혼합하는 제 6단계; 상기 균일하게 혼합된 혼합물을 냉동시키는 제 7단계;를 포함하는 것을 특징으로 한다. The ice cream manufacturing method using gardenia and honey of the present invention comprises: a first step of drying the gardenia fruit; A second step of pulverizing the dried gardenia fruit to produce gardenia powder; A third step of extracting the gardenia powder with water and ethanol (Ethyl Alcohol 95%) for 5 to 8 hours to prepare a gardenia extract; A fourth step of mixing the prepared gardenia extract, milk and honey, and stirring for 50 to 60 seconds; A fifth step of cooling the prepared mixture at a temperature of -35°C to -30°C; A sixth step of homogeneously mixing the cooled mixture by re-stirring; And a seventh step of freezing the uniformly mixed mixture.
Description
본 발명은 치자와 꿀을 이용한 아이스크림 제조방법에 관한 것으로, 더욱 상세하게는 아이스크림에 치자추출물과 꿀을 첨가하여 기능성, 색, 맛을 증가시킨 아이스크림을 제조하는 방법에 관한 것이다. The present invention relates to a method of manufacturing an ice cream using gardenia and honey, and more particularly, to a method of manufacturing an ice cream with increased functionality, color, and taste by adding gardenia extract and honey to ice cream.
아이스크림(ice cream)은 우유 및 유지방 등 주재료에 당류, 향, 색소, 안정제 등의 부재료를 넣고 휘저어서 얼린 빙과의 총칭을 일컫는다. 아이스크림은 냉동시켜 제조되는 차가운 음식의 일종으로 예전에는 더위에 지친 여름철에 주로 섭취하였으나 근래에는 계절에 상관없이 다양한 연령대의 사람들이 즐겨 섭취하는 기호식품으로 자리잡고 있다.Ice cream refers to a generic term for frozen confections frozen by adding subsidiary materials such as sugar, flavor, color, and stabilizer to main ingredients such as milk and milk fat, and stir. Ice cream is a type of cold food manufactured by freezing. In the past, it was mainly consumed during the summer when tired from the heat, but these days, it has become a favorite food that people of various ages enjoy, regardless of the season.
구체적으로, 아이스크림은 그 조직이 부드럽고 시원함과 감미(甘味)를 동시에 지녀 대부분의 사람들에 대해 그 기호성이 높다. 또한 완전식품인 우유를 주재료로 하는바 영양성분이 풍부하고, 균질공정 등을 통해 이러한 영양성분이 고르게 소화되기 쉬운 형태로 함유되어 있으며, 냉동식품으로서 열처리를 최소화하여 제조되는바 영양 성분의 손실 또한 거의 없는 장점이 있다.Specifically, ice cream has a soft texture and a cool and sweet taste at the same time, so its palatability is high for most people. In addition, as the main ingredient is milk, which is a complete food, it is rich in nutrients, and these nutrients are contained in a form that is easy to digest evenly through a homogeneous process. There are few advantages.
아울러, 최근에는 건강에 대한 관심이 높아짐에 따라 기능성 재료가 부가된 고급 아이스크림에 대한 수요가 증가하고 있다. 예를 들어, 국내에서는 이미 녹차를 이용한 아이스크림이 상용화되었고, 그 외에도 뽕잎 분말을 첨가한 아이스크림, 분리대두단백을 이용한 대두 아이스크림 등 다양한 건강기능성 아이스크림들이 시도되고 있다. In addition, in recent years, as interest in health increases, the demand for premium ice cream to which functional ingredients are added is increasing. For example, in Korea, ice cream using green tea has already been commercialized, and in addition, various health-functional ice creams such as ice cream with mulberry leaf powder added and soybean ice cream using isolated soy protein are being tried.
벌꿀은 꿀벌이 꽃의 밀선(蜜腺)에서 빨아내어 축적한 감미성 물질로서, 벌꿀에는 일반적으로 수분이 20% 정도 함유되어 있으며, 고형분의 대부분은 당분으로서 거의 같은 비율의 과당 및 포도당으로 구성되어 있다. 벌꿀에 포함된 당분은 흡수가 용이할 뿐만 아니라 칼로리원으로서 속효성(速效性)이고 영양가 또한 높은 장점이 있다. 또한 벌꿀에는 비타민, 미네랄, 필수 아미노산 등도 풍부하게 함유되어 있어 천연 영양식품으로서 각광받고 있다. 이러한 벌꿀은 각 종류마다 특수한 풍미를 지니고 있어, 제과 원료를 비롯한 식용 및 약용으로 다양하게 사용되고 있으며, 벌꿀 그대로 또는 물이나 차에 희석하여 섭취될 수 있고, 고기요리시 육질을 부드럽게 하거나 잡내를 제거하는데 사용되기도 하며, 과실주 등에 첨가되어 특유의 향과 부드러운 끝맛을 부여하기도 한다.Honey is a sweet substance that bees absorb and accumulate from the flower's wheat gland. Honey generally contains about 20% moisture, and most of the solids are sugar, consisting of almost the same ratio of fructose and glucose. have. The sugar contained in honey is not only easy to absorb, but also has the advantage of fast-acting as a calorie source and high nutritional value. In addition, honey is rich in vitamins, minerals, and essential amino acids, so it is gaining popularity as a natural nutritional food. Since each type of honey has a special flavor, it is used variously for edible and medicinal purposes, including confectionery ingredients, and can be consumed as it is honey or diluted in water or tea, and it is used to soften the quality of meat or remove odors when cooking meat. It is also used, and it is added to fruit wines to give it a unique aroma and soft finish.
치자는 꼭두서니과에 속하는 홍색끼가 있는 노란색 식물로 맛이 쓰고 독이 없는 특징이 있다. 치자는 열을 내려주는 효과 및 불면증, 혈압 상승, 스트레스 해소 등 심신안정을 도와주는 효능이 있기 때문에 예로부터 화병을 치료하는 목적으로 사용된 한약재이다. 또한, 세균이나 진균 등의 미생물을 억제시키는 항균작용이 있기 때문에 감기 등을 예방해주는 효과가 있으며, 차가운 성질이 있어 몸의 열을 내려주고 해열 및 진통, 소염 작용이 있다.Gardenia is a reddish yellow plant belonging to the madder family and has a bitter taste and no poison. Gardenia is an herbal medicine that has been used for the purpose of treating vases since ancient times because it has the effect of lowering heat and helping to stabilize the mind and body such as insomnia, increase blood pressure, and relieve stress. In addition, since it has an antibacterial action that inhibits microorganisms such as bacteria and fungi, it has an effect of preventing colds, and it has a cold property to lower body heat and has antipyretic, analgesic, and anti-inflammatory action.
치자는 찬 성질 때문에 내장 기관들의 열을 내려주는 효과가 있으며 간이 좋지 않은 분들이나 만성피로에 시달리는 분 등 열로 인한 간 기능 손상에 도움을 주어 숙취해소에 도움이 된다. 또한, 나쁜 균을 자라지 못하게 하는 효능이 있으며 항산화효능을 가지고 있기 때문에 여드름이나 기미 예방 등 피부미용에 효과적이다. 또 열을 다스려주는 효능이 있어 피부 트러블이나 아토피 등 피부질환에 도움이 된다. Because of its cold nature, gardenia has the effect of lowering the heat of the internal organs, and it helps relieve hangovers by helping the liver function damage due to heat such as those with poor liver or chronic fatigue. In addition, since it has the effect of preventing the growth of bad bacteria and has antioxidant properties, it is effective in skin care such as preventing acne and spots. In addition, since it has the effect of alleviating heat, it is helpful for skin problems such as skin troubles and atopy.
종래의 아이스크림의 경우 제조비용 절감 및 단맛의 증대를 위해 아이스크림의 주재료에 벌꿀과 더불어 설탕, 물엿, 조청 등 인위적 당류를 첨가하고 인공색소를 첨가하는 경우가 많다. 그러나, 인위적 당류의 첨가에 의해 지나치게 높은 칼로리를 갖게 되는 문제점이 있었고 또한, 인공 색소의 첨가에 의해 아이스크림의 풍미, 기호성, 조직감이 떨어지는 문제점이 있었다. In the case of conventional ice cream, in order to reduce manufacturing cost and increase sweetness, artificial sugars such as sugar, starch syrup, and jocheong are added to the main ingredients of ice cream, along with honey, and artificial colors are often added. However, there is a problem in that excessively high calories are obtained by the addition of artificial sugars, and the flavor, palatability, and texture of ice cream are deteriorated by the addition of artificial colors.
본 발명은 상기의 문제점을 해결하기 위하여 안출된 것으로, 치자추출물을 효과적으로 추출할 수 있으며, 치자에 의해 은은한 노란색을 가지므로 보기에도 좋고 식욕도 자극되며, 천연벌꿀을 사용하면서 주재료 외에 인위적 당류 및 향신료, 색소 등 일체의 첨가제를 사용하지 않고 아이스크림을 효율적으로 제조하여, 아이스크림으로서의 맛과 향을 구현하고, 인체에 유해한 성분 없이 다양한 소비자의 기호를 충족시키는 아이스크림을 제조하는 데 그 목적이 있다. The present invention was conceived to solve the above problems, it is possible to effectively extract the gardenia extract, and because it has a subtle yellow color by gardenia, it is good to look and stimulates appetite, while using natural honey, artificial sugars and spices in addition to the main ingredients The purpose of this is to produce ice cream efficiently without the use of any additives such as pigments, to realize the taste and aroma as ice cream, and to produce ice cream that satisfies the tastes of various consumers without ingredients harmful to the human body.
발명이 해결하고자 하는 기술적 과제들은 이상에서 언급한 기술적 과제들로 제한되지 않으며, 언급되지 않은 또 다른 기술적 과제들은 아래의 기재로부터 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the invention belongs from the following description. There will be.
본 발명의 치자와 꿀을 이용한 아이스크림 제조방법은 치자열매를 건조하는 제 1단계; 상기 건조한 치자열매를 분쇄하여 치자분말을 제조하는 제 2단계; 상기 치자분말을 물과 에탄올(Ethyl Alcohol 95%)로 5시간 내지 8시간동안 추출하여 치자추출물을 제조하는 제 3단계; 상기 제조한 치자추출물과 우유와 꿀을 혼합하여 50 내지 60초동안 교반하는 제 4단계; 상기 제조된 혼합물을 -35℃ 내지 -30℃의 온도에서 냉각하는 제 5단계; 상기 냉각된 혼합물을 재교반하여 균일하게 혼합하는 제 6단계; 상기 균일하게 혼합된 혼합물을 냉동시키는 제 7단계;를 포함하는 것을 특징으로 한다. The ice cream manufacturing method using gardenia and honey of the present invention comprises: a first step of drying the gardenia fruit; A second step of pulverizing the dried gardenia fruit to produce gardenia powder; A third step of extracting the gardenia powder with water and ethanol (Ethyl Alcohol 95%) for 5 to 8 hours to prepare a gardenia extract; A fourth step of mixing the prepared gardenia extract, milk and honey, and stirring for 50 to 60 seconds; A fifth step of cooling the prepared mixture at a temperature of -35°C to -30°C; A sixth step of homogeneously mixing the cooled mixture by re-stirring; And a seventh step of freezing the uniformly mixed mixture.
상기 과제의 해결 수단에 의해, 본 발명에 의한 치자와 꿀을 이용한 아이스크림 제조방법은 치자추출물을 효과적으로 추출할 수 있으며, 또한 치자에 의해 은은한 노란색을 가지므로 보기에도 좋고 식욕도 자극되는 효과가 있다. 그리고 천연벌꿀을 사용하면서 주재료 외에 인위적 당류 및 향신료, 색소 등 일체의 첨가제를 사용하지 않고 아이스크림을 효율적으로 제조하여, 아이스크림으로서의 맛과 향을 구현하고, 인체에 유해한 성분 없이 다양한 소비자의 기호를 충족시킬 수 있는 효과가 있다. By means of solving the above problems, the ice cream manufacturing method using gardenia and honey according to the present invention can effectively extract the gardenia extract, and also has a faint yellow color by gardenia, so it looks good and has an effect of stimulating appetite. And while using natural honey, it efficiently manufactures ice cream without using any additives such as artificial sugars, spices, and coloring in addition to the main ingredients, realizing the taste and scent of ice cream, and satisfying the tastes of various consumers without harmful ingredients. It can have an effect.
도 1은 본 발명의 치자와 꿀을 이용한 아이스크림 제조방법을 나타낸 순서도이다. 1 is a flow chart showing a method of manufacturing an ice cream using gardenia and honey of the present invention.
이상과 같은 본 발명에 대한 해결하려는 과제, 과제의 해결 수단, 발명의 효Problems to be solved for the present invention as described above, means for solving the problems, and effects of the invention
과를 포함한 구체적인 사항들은 다음에 기재할 일실시예 및 도면들에 포함되어 있Specific matters, including sections, are included in the examples and drawings to be described next.
다. 본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 일실시예를 참조하면 명확해질 것이다.All. Advantages and features of the present invention, and a method of achieving them will become apparent with reference to one embodiment described in detail later with reference to the accompanying drawings.
하기에서는 치자와 꿀을 이용한 아이스크림 제조방법을 도면을 이용하여 상세하게 설명한다. Hereinafter, a method for preparing ice cream using gardenia and honey will be described in detail with reference to the drawings.
<치자와 꿀을 이용한 아이스크림 제조방법><Method of making ice cream using gardenia and honey>
먼저, 제 1단계(S1)에서 치자열매를 건조한다.First, the gardenia fruit is dried in the first step (S1).
구체적으로 수확한 치자열매를 물로 깨끗이 세척하여 건조기에 넣어 건조한다. Specifically, the harvested gardenia fruit is washed with water and put in a dryer to dry.
다음으로, 제 2단계(S2)에서 치자열매를 분쇄하여 치자분말을 제조한다. Next, gardenia powder is prepared by pulverizing the gardenia fruit in the second step (S2).
구체적으로 제 1단계에서 건조한 치자열매를 분쇄하여, 입자의 표면적을 크게 하여 치자열매의 추출효율을 높일 수 있다.Specifically, by pulverizing the dried gardenia fruit in the first step, it is possible to increase the extraction efficiency of the gardenia fruit by increasing the surface area of the particles.
다음으로, 제 3단계(S3)에서 치자분말을 추출하여 치자추출물을 제조한다. Next, gardenia extract is prepared by extracting the gardenia powder in the third step (S3).
구체적으로 제 2단계에서 제조한 치자분말 1중량부에 대하여 물 10중량부, 에탄올(Ethyl Alcohol 95%) 10중량부를 가하여 70℃ 내지 80℃의 온도에서 5시간 내지 8시간동안 추출하여 치자추출물을 제조한다. Specifically, 10 parts by weight of water and 10 parts by weight of ethanol (Ethyl Alcohol 95%) were added to 1 part by weight of the gardenia powder prepared in the second step, and extracted for 5 to 8 hours at a temperature of 70°C to 80°C to obtain the Gardenia extract. To manufacture.
상기 치자분말 추출시, 치자분말 1중량부에 대하여 물 10중량부, 에탄올 10중량부를 가하여 추출하는 것이 가장 바람직하다. 상기 추출법은 다른 추출법보다 치자추출물의 품질이 우수하며, 추출성분 중 활성성분인 GEN(geniposide)의 함량이 많아 항염증 및 항산화에 대한 효과를 가진다. When extracting the gardenia powder, it is most preferable to extract by adding 10 parts by weight of water and 10 parts by weight of ethanol to 1 part by weight of the gardenia powder. The above extraction method has superior quality of gardenia extract than other extraction methods, and has anti-inflammatory and antioxidant effects due to the high content of GEN (geniposide), an active ingredient among the extracting ingredients.
상기 치자분말 추출시, 70℃ 내지 80℃의 온도에서 5시간 내지 8시간동안 추출하는 것이 가장 바람직하다. 상기 온도가 70℃ 보다 낮으면 치자의 활성성분이 충분히 추출되지 않는 문제점이 있으며, 온도가 80℃ 보다 높으면 치자의 활성성분이 파괴되는 문제점이 있다. 또한, 상기 추출시간이 5시간 보다 짧으면 치자가 충분히 추출되지 않으며, 추출시간이 8시간 보다 길어질 경우에는 치자비누 제조시간이 길어지는 문제점이 있다. When extracting the gardenia powder, it is most preferable to extract for 5 to 8 hours at a temperature of 70 to 80°C. If the temperature is lower than 70°C, there is a problem in that the active ingredient of the gardenia is not sufficiently extracted, and if the temperature is higher than 80°C, the active ingredient of the gardenia is destroyed. In addition, when the extraction time is shorter than 5 hours, the gardenia is not sufficiently extracted, and when the extraction time is longer than 8 hours, there is a problem that the production time of gardenia soap becomes longer.
그러므로, 치자분말 1중량부에 대하여 물 10중량부, 에탄올 10중량부를 가하여 70℃ 내지 80℃의 온도에서 5시간 내지 8시간동안 추출하여 치자추출물을 제조하는 것이 가장 바람직하다. Therefore, it is most preferable to prepare a Gardenia extract by adding 10 parts by weight of water and 10 parts by weight of ethanol to 1 part by weight of the gardenia powder and extracting at a temperature of 70°C to 80°C for 5 to 8 hours.
다음으로, 제 4단계(S4)에서는 치자추출물과 우유와 꿀을 혼합하여 교반한다.Next, in the fourth step (S4), the gardenia extract, milk and honey are mixed and stirred.
구체적으로 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 혼합하여, 호모믹서기를 이용하여 8000 내지 9000rpm으로 50 내지 60초동안 교반한다. Specifically, 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey are mixed with respect to 10 parts by weight of milk, and stirred for 50 to 60 seconds at 8000 to 9000 rpm using a homomixer.
상기 혼합물 제조시, 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 혼합하여 교반하는 것이 가장 바람직하다. 상기 치자추출물이 2중량부보다 적게 혼합될 경우, 아이스크림의 색이 뚜렷하지 않고 치자의 유효성분이 거의 미미하게 함유되는 문제점이 있으며, 상기 치자추출물이 2중량부보다 많게 혼합될 경우, 치자 특유의 쓴맛이 나 기호도가 떨어지는 문제점이 있다. 또한, 상기 꿀이 2중량부보다 적게 혼합될 경우 아이스크림의 단맛이 떨어지는 문제점이 있으며, 상기 꿀이 2중량부보다 많이 혼합될 경우 아이스크림의 단맛이 너무 강해 풍미가 떨어지는 문제점이 있다. When preparing the mixture, it is most preferable to mix and stir 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey based on 10 parts by weight of milk. If less than 2 parts by weight of the gardenia extract is mixed, there is a problem that the color of the ice cream is not clear and the active ingredient of the gardenia is contained almost insignificantly, and when the gardenia extract is mixed more than 2 parts by weight, the unique bitter taste of gardenia There is a problem with this or poor preference. In addition, when the honey is mixed less than 2 parts by weight, the sweetness of the ice cream is deteriorated, and when the honey is mixed with more than 2 parts by weight, the sweetness of the ice cream is too strong and the flavor is lowered.
상기 혼합물 교반시, 호모믹서기를 이용하여 8000 내지 9000rpm으로 50 내지 60초동안 이루어지는 것이 가장 바람직하다. 상기 교반시간이 50초보다 짧을 경우, 교반이 완전히 이루어지지 않는 문제점이 있으며, 상기 교반시간이 60초보다 길 경우, 많은 거품이 발생하는 문제점이 있다. When the mixture is stirred, it is most preferably performed for 50 to 60 seconds at 8000 to 9000 rpm using a homomixer. When the stirring time is shorter than 50 seconds, there is a problem that the stirring is not completely performed, and when the stirring time is longer than 60 seconds, there is a problem that many bubbles are generated.
그러므로, 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 혼합하여, 호모믹서기를 이용하여 8000 내지 9000rpm으로 50 내지 60초동안 교반하는 것이 가장 바람직하다. Therefore, it is most preferable to mix 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk, and stir for 50 to 60 seconds at 8000 to 9000 rpm using a homomixer.
다음으로, 제 5단계(S5)에서는 제조된 혼합물을 냉각한다.Next, in the fifth step (S5), the prepared mixture is cooled.
상세하게는 제 4단계에서 제조된 혼합물을 -35℃ 내지 -30℃의 온도에서 5 내지 7시간 동안 냉각한다. Specifically, the mixture prepared in the fourth step is cooled at a temperature of -35°C to -30°C for 5 to 7 hours.
상기 혼합물 냉각 시, 냉각온도가 -35℃보다 낮을 경우 혼합물이 냉동이 되는 문제점이 있으며, 냉각온도가 -30℃보다 높을 경우 혼합물에 함유된 유해균의 살균이 제대로 진행되지 않고, 혼합물이 녹아서 변질되는 문제점이 있다. When cooling the mixture, if the cooling temperature is lower than -35℃, the mixture is frozen. If the cooling temperature is higher than -30℃, the sterilization of harmful bacteria contained in the mixture does not proceed properly, and the mixture melts and deteriorates. There is a problem.
또한, 냉각시간이 5시간 보다 짧으면 아이스크림이 적당히 냉각되지 않아 올바른 아이스크림의 성상을 형성하지 못하는 문제점이 있으며, 7시간 보다 길면 혼합물이 냉동되어 재교반이 잘 되지 않는 문제점이 있다.In addition, if the cooling time is shorter than 5 hours, there is a problem in that the ice cream is not adequately cooled to form the proper ice cream properties, and if it is longer than 7 hours, the mixture is frozen and re-stirring is difficult.
그러므로, 혼합물을 -35℃ 내지 -30℃의 온도에서 5 내지 7시간 동안 냉각하는 것이 가장 바람직하다. Therefore, it is most preferred to cool the mixture at a temperature of -35°C to -30°C for 5 to 7 hours.
다음으로, 제 6단계(S6)에서는 냉각된 혼합물을 재교반한다.Next, in the sixth step (S6), the cooled mixture is re-stirred.
상세하게는 제 5단계에서 냉각한 혼합물을 냉각된 부분과 비냉각된 부분을 호모믹서기를 이용하여 8000 내지 9000rpm으로 50 내지 60초동안 재교반하여 균일하게 혼합시킨다. Specifically, the cooled portion and the uncooled portion of the mixture cooled in the fifth step were re-stirred for 50 to 60 seconds at 8000 to 9000 rpm using a homomixer and uniformly mixed.
다음으로 제 7단계(S7)에서는 혼합물을 냉동한다. Next, in the seventh step (S7), the mixture is frozen.
상세하게는 제 6단계에서 균일하게 혼합한 혼합물을 -35℃ 내지 -30℃의 온도에서 5 내지 7시간 동안 냉동하여 아이스크림을 제조한다. In detail, the mixture uniformly mixed in step 6 is frozen for 5 to 7 hours at a temperature of -35°C to -30°C to prepare ice cream.
하기에서는 본 발명의 치자와 꿀을 이용한 아이스크림 제조방법의 실험 내용을 상세히 설명한다. Hereinafter, the contents of the experiment of the method for producing ice cream using gardenia and honey of the present invention will be described in detail.
(ㄱ) 꿀과 치자추출물에 따른 관능평가(A) Sensory evaluation according to honey and gardenia extract
본 실험은 본 발명의 아이스크림의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후 관능평가를 하였다. 관능검사 항목은 색감, 맛, 향으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법으로 실시하였다. In this experiment, in order to compare the quality characteristics of the ice cream of the present invention, a food engineering graduate student, who was recognized as an inspector, was trained appropriate for the purpose of this experiment, and sensory evaluation was performed. The sensory test items were conducted using a 9-point scale, which evaluates color, taste, and scent as 9 points for very good and 1 point for very bad.
[비교예 1][Comparative Example 1]
비교예 1은 우유 10중량부에 대하여 치자추출물 1중량부, 꿀 1중량부를 혼합하여 제조Comparative Example 1 was prepared by mixing 1 part by weight of gardenia extract and 1 part by weight of honey based on 10 parts by weight of milk
[실시예 1][Example 1]
실시예 1은 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 1중량부를 혼합하여 제조하였음.Example 1 was prepared by mixing 2 parts by weight of gardenia extract and 1 part by weight of honey based on 10 parts by weight of milk.
[실시예 2][Example 2]
실시예 2는 우유 10중량부에 대하여 치자추출물 3중량부, 꿀 1중량부를 혼합하여 제조하였음.Example 2 was prepared by mixing 3 parts by weight of gardenia extract and 1 part by weight of honey based on 10 parts by weight of milk.
[실시예 3] [Example 3]
실시예 3은 우유 10중량부에 대하여 치자추출물 1중량부, 꿀 2중량부를 혼합하여 제조하였음. Example 3 was prepared by mixing 1 part by weight of gardenia extract and 2 parts by weight of honey based on 10 parts by weight of milk.
[실시예 4][Example 4]
실시예 4는 우유 10중량부에 대하여 치자추출물 1중량부, 꿀 3중량부를 혼합하여 제조하였음. Example 4 was prepared by mixing 1 part by weight of gardenia extract and 3 parts by weight of honey based on 10 parts by weight of milk.
[실시예 5][Example 5]
실시예 5는 우유 10중량부에 대하여 치자추출물 1중량부, 꿀 4중량부를 혼합하여 제조하였음. Example 5 was prepared by mixing 1 part by weight of gardenia extract and 4 parts by weight of honey based on 10 parts by weight of milk.
[실시예 6][Example 6]
실시예 6은 우유 10중량부에 대하여 치자추출물 1중량부, 꿀 5중량부를 혼합하여 제조하였음. Example 6 was prepared by mixing 1 part by weight of gardenia extract and 5 parts by weight of honey based on 10 parts by weight of milk.
[실시예 7][Example 7]
실시예 7은 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2중량부를 혼합하여 제조하였음. Example 7 was prepared by mixing 2 parts by weight of gardenia extract and 2 parts by weight of honey based on 10 parts by weight of milk.
[실시예 8][Example 8]
실시예 8은 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 3중량부를 혼합하여 제조하였음. Example 8 was prepared by mixing 2 parts by weight of gardenia extract and 3 parts by weight of honey based on 10 parts by weight of milk.
[실시예 9][Example 9]
실시예 9는 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 4중량부를 혼합하여 제조하였음.Example 9 was prepared by mixing 2 parts by weight of gardenia extract and 4 parts by weight of honey based on 10 parts by weight of milk.
[실시예 10][Example 10]
실시예 10은 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 5중량부를 혼합하여 제조하였음. Example 10 was prepared by mixing 2 parts by weight of gardenia extract and 5 parts by weight of honey based on 10 parts by weight of milk.
Item
실험결과, 실시예 7, 실시예 8, 실시예 9의 관능평가 점수가 가장 높은 것을 알 수 있다. 치자추출물과 꿀이 과도하게 들어가는 경우 색감과 맛을 전체적으로 떨어트렸다. 그러므로, 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 교반하여 제조하는 것이 가장 바람직하다. As a result of the experiment, it can be seen that the sensory evaluation scores of Examples 7, 8, and 9 are the highest. When the gardenia extract and honey were added excessively, the color and taste were reduced overall. Therefore, it is most preferable to prepare by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey based on 10 parts by weight of milk.
(ㄴ) 치자 추출방법에 따른 치자추출물의 항산화능 측정(B) Measurement of antioxidant activity of Gardenia extract according to Gardenia extraction method
전자공여능은 시료의 DHHP에 대한 전자공여 효과로서 추출물의 환원력을 측정하였다. 물로만 치차분말을 추출한 추출물 1(물 추출)과 본 발명인 치자비누 제조방법에 의한 추출물 2(물+에탄올 추출)의 흡광도를 측정하여 전자공여능을 측정하였다.The electron donating ability was the electron donating effect of the sample on DHHP, and the reducing power of the extract was measured. The electron donating ability was measured by measuring the absorbance of extract 1 (water extraction) from which tooth tea powder was extracted only with water and extract 2 (water + ethanol extraction) according to the method for preparing gardenia soap of the present invention.
치자 추출물의 전자공여능으로서 추출물 1은 500ppm에서 72%, 1000ppm에서 79%의 전자공여능을 나타내었고, 추출물 2는 500ppm에서 75%, 1000ppm에서 86%의 전자공여능을 나타내어 추출물 2가 더 높은 항산화능을 나타내었다.As for the electron donating ability of Gardenia extract, Extract 1 showed 72% at 500ppm and 79% at 1000ppm, and Extract 2 showed 75% at 500ppm and 86% at 1000ppm. Indicated.
따라서, 추출물 2의 추출법이 다른 추출법보다 치자추출물의 품질이 우수하며, 추출성분 중 활성성분인 GEN(geniposide)의 함량이 많아 항염증 및 항산화에 대한 효과를 가져 치자분말 1중량부에 대하여 물 10중량부, 에탄올 10중량부를 가하여 70℃ 내지 80℃의 온도에서 5시간 내지 8시간동안 추출하여 치자추출물을 제조하는 것이 바람직하다. Therefore, the extraction method of extract 2 has better quality of gardenia extract than other extraction methods, and it has anti-inflammatory and antioxidant effects due to the high content of GEN (geniposide), which is an active ingredient among the extracts, so that water per 1 part by weight of gardenia powder. It is preferable to prepare a gardenia extract by adding parts by weight and 10 parts by weight of ethanol and extracting for 5 to 8 hours at a temperature of 70 to 80°C.
(ㄷ) 교반시간에 따른 관능평가(C) Sensory evaluation according to stirring time
본 실험은 본 발명의 아이스크림의 품질 특성을 비교하기 위하여 검사원으로서의 적합성이 인정된 식품공학과 대학원생을 본 실험의 목적에 적합한 훈련을 시킨 후 관능평가를 하였다. 관능검사 항목은 색감, 맛, 향으로 굉장히 좋으면 9점, 매우 나쁘면 1점으로 평가하는 9점 척도법으로 실시하였다. In this experiment, in order to compare the quality characteristics of the ice cream of the present invention, a food engineering graduate student, who was recognized as an inspector, was trained appropriate for the purpose of this experiment, and sensory evaluation was performed. The sensory test items were conducted using a 9-point scale, which evaluates color, taste, and scent as 9 points for very good and 1 point for very bad.
[비교예 2][Comparative Example 2]
우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 호모믹서기를 이용하여 8000 내지 9000rpm으로 30초동안 교반하여 아이스크림을 제조하였음. Ice cream was prepared by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk at 8000 to 9000 rpm for 30 seconds using a homomixer.
[실시예 11][Example 11]
우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 호모믹서기를 이용하여 8000 내지 9000rpm으로 40초동안 교반하여 아이스크림을 제조하였음. Ice cream was prepared by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk at 8000 to 9000 rpm for 40 seconds using a homomixer.
[실시예 12][Example 12]
우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 호모믹서기를 이용하여 8000 내지 9000rpm으로 50초동안 교반하여 아이스크림을 제조하였음. Ice cream was prepared by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk at 8000 to 9000 rpm for 50 seconds using a homomixer.
[실시예 13][Example 13]
우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 호모믹서기를 이용하여 8000 내지 9000rpm으로 60초동안 교반하여 아이스크림을 제조하였음. Ice cream was prepared by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk at 8000 to 9000 rpm for 60 seconds using a homomixer.
[실시예 14][Example 14]
우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 호모믹서기를 이용하여 8000 내지 9000rpm으로 70초동안 교반하여 아이스크림을 제조하였음. Ice cream was prepared by stirring 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey with respect to 10 parts by weight of milk at 8000 to 9000 rpm for 70 seconds using a homomixer.
이와 같이, 상술한 본 발명의 기술적 구성은 본 발명이 속하는 기술 분야의 당업자가 본 말명의 그 기술적 사상이나 필수적 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다.As described above, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art.
그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적인 것이 아닌 것으로서 이해되어야 하고, 본 발명의 범위는 상기 상세한 설명보다는 후술하는 청구범위에 의하여 나타나며, 청구범위의 의미 및 범위 그리고 그 등가개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.Therefore, it should be understood that the above-described embodiments are illustrative in all respects and not limiting, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their equivalent concepts All changes or modified forms derived from are to be interpreted as being included in the scope of the present invention.
S1. 치자열매를 건조하는 단계
S2. 치자분말을 제조하는 단계
S3. 치자추출물을 제조하는 단계
S4. 치자추출물, 우유, 꿀을 혼합 및 교반하는 단계
S5. 혼합물을 냉각하는 단계
S6. 혼합물을 재교반하는 단계
S7. 혼합물을 냉동하는 단계S1. Steps of drying the gardenia fruit
S2. Steps of preparing gardenia powder
S3. Step of preparing gardenia extract
S4. Mixing and stirring gardenia extract, milk, and honey
S5. Cooling the mixture
S6. Step of re-stirring the mixture
S7. Freezing the mixture
Claims (5)
상기 건조한 치자열매를 분쇄하여 치자분말을 제조하는 제 2단계;
상기 치자분말을 물과 에탄올(Ethyl Alcohol 95%)로 5시간 내지 8시간동안 추출하여 치자추출물을 제조하는 제 3단계;
상기 제조한 치자추출물과 우유와 꿀을 혼합하여 50 내지 60초동안 교반하는 제 4단계;
상기 제조된 혼합물을 -35℃ 내지 -30℃의 온도에서 냉각하는 제 5단계;
상기 냉각된 혼합물을 재교반하여 균일하게 혼합하는 제 6단계;
상기 균일하게 혼합된 혼합물을 냉동시키는 제 7단계;를 포함하고,
상기 제 3단계에서,
상기 치자추출물 제조시, 치자분말 1중량부에 대하여 물 10중량부, 에탄올(Ethyl Alcohol 95%) 10중량부를 가하여 70℃ 내지 80℃의 온도에서 5시간 내지 8시간동안 추출하여 제조하며,
상기 제 4단계에서,
상기 혼합물 제조시, 우유 10중량부에 대하여 치자추출물 2중량부, 꿀 2 내지 4중량부를 교반하여 제조하고,
상기 제 4단계에서,
상기 혼합물 교반 시, 호모믹서기를 이용하여 8000 내지 9000rpm으로 50 내지 60초동안 이루어지며,
상기 제 5단계에서,
상기 제조된 혼합물을 냉각 시, -35℃ 내지 -30℃의 온도에서 5 내지 7시간 동안 냉각하는 것을 특징으로 하는 치자와 꿀을 이용한 아이스크림 제조방법.
A first step of drying the gardenia fruit;
A second step of pulverizing the dried gardenia fruit to prepare a gardenia powder;
A third step of extracting the gardenia powder with water and ethanol (Ethyl Alcohol 95%) for 5 to 8 hours to prepare a gardenia extract;
A fourth step of mixing the prepared gardenia extract, milk and honey, and stirring for 50 to 60 seconds;
A fifth step of cooling the prepared mixture at a temperature of -35°C to -30°C;
A sixth step of homogeneously mixing the cooled mixture by re-stirring;
Including; a seventh step of freezing the uniformly mixed mixture,
In the third step,
When preparing the gardenia extract, 10 parts by weight of water and 10 parts by weight of ethanol (Ethyl Alcohol 95%) were added to 1 part by weight of the gardenia powder, and extracted for 5 to 8 hours at a temperature of 70°C to 80°C,
In the fourth step,
When preparing the mixture, 2 parts by weight of gardenia extract and 2 to 4 parts by weight of honey were stirred with respect to 10 parts by weight of milk,
In the fourth step,
When the mixture is stirred, it is made for 50 to 60 seconds at 8000 to 9000 rpm using a homomixer,
In the fifth step,
When cooling the prepared mixture, ice cream manufacturing method using gardenia and honey, characterized in that cooling for 5 to 7 hours at a temperature of -35 ℃ to -30 ℃.
Priority Applications (1)
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| KR101419036B1 (en) | 2013-12-16 | 2014-07-11 | 백일근 | Manufacturing method of soft persimmon icecream |
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| KR100992341B1 (en) * | 2005-04-23 | 2010-11-04 | 이정근 | Method For Manufacturing Soybean Pastry Product Containing Gardenia Extracted Solution And The Soybean Pastry Product |
| KR100921999B1 (en) * | 2007-05-31 | 2009-11-18 | 아이비식품 주식회사 | Spicy Ice Cream Using Natural Ingredients and Its Manufacturing Method |
| KR20100096286A (en) * | 2009-02-24 | 2010-09-02 | 김명산 | A manufacturing way of the dairy products which contained a sweet potato |
| KR101471850B1 (en) * | 2013-03-05 | 2014-12-10 | 안동대학교 산학협력단 | A pharmaceutical composition comprising the hexane fraction of gardenia jasminoides extract as an effective component for anti-platelet aggregation and a health functional food comprising the same |
| KR101813744B1 (en) | 2014-02-28 | 2017-12-29 | 반화병 | Honey ice cream and method for preparing the same |
| JPWO2016189846A1 (en) * | 2015-05-26 | 2018-03-15 | 株式会社サンギ | Oral composition, food or beverage |
| US11174390B2 (en) * | 2015-09-29 | 2021-11-16 | Riken Vitamin Co., Ltd. | Gardenia pigment preparation |
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