KR100220401B1 - Icecream keeping flavor of food materials and its manufacturing method - Google Patents
Icecream keeping flavor of food materials and its manufacturing method Download PDFInfo
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- KR100220401B1 KR100220401B1 KR1019970000433A KR19970000433A KR100220401B1 KR 100220401 B1 KR100220401 B1 KR 100220401B1 KR 1019970000433 A KR1019970000433 A KR 1019970000433A KR 19970000433 A KR19970000433 A KR 19970000433A KR 100220401 B1 KR100220401 B1 KR 100220401B1
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- South Korea
- Prior art keywords
- ice cream
- flavor
- milk
- mugwort
- ginseng
- Prior art date
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013305 food Nutrition 0.000 title claims abstract description 8
- 239000000463 material Substances 0.000 title claims 2
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000012041 food component Nutrition 0.000 claims abstract description 13
- 239000005417 food ingredient Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 235000000760 Wasabia japonica Nutrition 0.000 claims abstract description 9
- 244000195452 Wasabia japonica Species 0.000 claims abstract description 9
- 235000008434 ginseng Nutrition 0.000 claims abstract description 9
- 235000009569 green tea Nutrition 0.000 claims abstract description 9
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000006185 dispersion Substances 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract 2
- 240000006891 Artemisia vulgaris Species 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 241000269837 Artemisia dubia Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000019814 powdered cellulose Nutrition 0.000 description 1
- 229920003124 powdered cellulose Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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
- 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 or essential oils
Landscapes
- 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 식품원료의 향미를 보존시킨 특수아이스크림 및 그 제조방법에 관한 것이다.The present invention relates to a special ice cream that preserves the flavor of food ingredients and a method of manufacturing the same.
식품원료 고유의 향미를 가진 것으로, 특히 아이스크림제조에 적합한 것으로는 쑥, 인삼, 녹차, 와사비가 사용된다.Mugwort, ginseng, green tea, and wasabi are used to have a flavor unique to food ingredients, and particularly suitable for the production of ice cream.
본 발명은 우유용액에 난황과 설탕을 혼합하여 비등점이하로 가열한후 냉각하는 단계와 우유용액에 식품원료분말을 혼합하여 된 분산용액을 상기 용액에 첨가하여 아이스크림을 제조하는 단계로 분리수행됨을 특징으로 한다.The present invention is performed by mixing egg yolk and sugar in a milk solution, heating it to a boiling point and then cooling it, and adding a dispersion solution of food powder mixed with milk solution to the solution to prepare ice cream. It is done.
Description
[발명의 명칭][Name of invention]
식품원료의 향미를 보존시킨 아이스크림 및 그 제조방법Ice cream preserved flavor of food ingredients and manufacturing method
[발명의 상세한 설명]Detailed description of the invention
[발명의 목적][Purpose of invention]
본 발명은 쑥, 인삼, 녹차, 와사비, 양파등의 향미를 보존시킨 특수 아이스크림을 제공함을 그 목적으로 한다.An object of the present invention is to provide a special ice cream that preserves the flavor of mugwort, ginseng, green tea, wasabi, onions and the like.
[발명이 속하는 기술분야 및 그 분야의 종래기술][Technical field to which the invention belongs and the prior art in that field]
쑥, 인삼, 녹차, 와사비는 그 향미가 독특하고 여러 가지 비타민과 무기염류를 함유한 식품원료이다.Mugwort, ginseng, green tea, and wasabi are food ingredients with unique flavors and various vitamins and inorganic salts.
종래 이와같은 특수한 향미를 보존시킨 아이스크림은 개발된 바 없었다.In the past, ice cream that preserves such a special flavor has not been developed.
아이스크림은 통상 우유와 계란 유화제등을 혼합하여 제조되는 냉과류 식품의 일종이다. 특수한 아이스크림 조성물로서는 일본 공개특허 소54-138157호와 같이 셀룰로스와 분산제, 붕괴제를 혼합한 것에 분유나 식물유,유화제를 혼입한 것을 들 수 있다. 또 식감이 양호하게 할 목적으로 한 특수 아이스크림으로서 일본 특허공개 소59-227249호를 들 수 있는바 이는 두유에 식물성 크림을 첨가하여 된 것이다.Ice cream is a kind of cold fruit food usually produced by mixing milk and egg emulsifier. As a special ice cream composition, what mixed powdered cellulose, a dispersing agent, and a disintegrating agent like milk powder, a vegetable oil, and an emulsifier is mentioned like Unexamined-Japanese-Patent No. 54-138157. In addition, Japanese Patent Application Laid-Open No. 59-227249 can be cited as a special ice cream for the purpose of improving the texture, which is obtained by adding vegetable cream to soy milk.
이밖에도 생 gulten과 강력소맥분을 혼합하고 소성하여 팽화시킨 다음 0
[발명이 이루고자 하는 기술적 과제][Technical problem to be achieved]
따라서, 본 발명은 국내외에 공지된 특수아이스크림과 그 성분이나 제법이 전혀 다른 신규의 풍미와 주는 기호성 높은 특수 아이스크림을 제공함에 그 목적이 있다.Accordingly, an object of the present invention is to provide a special ice cream with a high taste and giving a special flavor that is completely different from the special ice cream and its components and manufacturing methods known at home and abroad.
본 발명의 아이스크림은 식품원료가 가지고 있는 고유의 향미를 최대한 보유시키는데 그 특징이 있다. 이 목적을 효과적으로 달성하기 위하여는 계란을 흰자와 노란자를 분리하여 난황부분만을 사용한다. 이 목적을 달성하기 위한 또다른 특징으로는 우유와 설탕을 혼합하여 가열하되 비등점 이하로 가열한 후 냉각함에 있다. 이 목적을 달성하기 위한 또다른 특징으로서 식품원료 분말을 첨가하되 우유에 잘 혼합한 후 상기 냉각된 용액에 별도로 첨가함에 있다.The ice cream of the present invention is characterized in that it retains the inherent flavor of food ingredients as much as possible. In order to achieve this goal effectively, eggs are separated from white and yellow egg and only egg yolk is used. Another feature to achieve this purpose is to mix the milk and sugar to heat, but to heat below the boiling point to cool. Another feature for achieving this purpose is to add the food raw material powder, but mixed well in milk and added separately to the cooled solution.
이를 혼합용액을 더 냉각시킨 다음 아이스크림 제조기에서 -30
[발명의 구성 및 작용][Configuration and Function of Invention]
이하 본 발명의 구체적인 구성과 작용을 설명한다.Hereinafter, the specific configuration and operation of the present invention.
본 발명의 주된 식품원료와 재료의 바람직한 구성 비율은 다음과 같다.The preferred composition ratios of the main food ingredients and the ingredients of the present invention are as follows.
식품 주원료 또는 재료 중 량Weight of food main ingredient or ingredient
식품원료분말 120
우유 5
설탕 2,0000
보통계란 40
여기서 식품원료는 향미가 있는 것이면 어느 것이든 좋으며, 본 발명에서는 쑥, 인삼, 녹차, 와사비 아이스크림를 제공한다.Wherein the raw material is any flavor, if any, the present invention provides wormwood, ginseng, green tea, wasabi ice cream.
본 발명에서 사용되는 주원료와 재로의 바람직한 구성비율은 위에 결거한 어느 항목을 당업자간에 얼마든지 변경할 수 있으며 자명한 정도의 변경은 본 발명의 권리범위에 속한다.Preferred proportions of the main raw materials and ashes used in the present invention can be changed as many as those skilled in the art any of the above-described items fall within the scope of the present invention.
이하 본 발명의 구체적인 구성과 작용을 제조방법에 따른 실시예로서 설명한다.Hereinafter, the specific configuration and operation of the present invention will be described as an embodiment according to the manufacturing method.
[실시예 1]Example 1
쑥 아이스크림을 다음과 같이 제조하였다.Mugwort ice cream was prepared as follows.
계란 40개를 파쇄하되 난황부분만을 모으고 난백부분을 제거하였다.40 eggs were crushed, but only egg yolks were collected and egg whites were removed.
10ℓ용기에 난황을 잘 용해한 후 우유 4.5ℓ를 넣고 설탕 2,000g을 가하였다. 이를 저속으로 잘 혼합한 다음 비등점이하온도가 98
별도의 우유 0.5ℓ에 쑥분말 150g을 넣고 2-3분정도 교반하여 얻은 분산용액을 위의 혼합물에 첨가한 후 더 냉각시켰다. 이 최종 혼합물을 통상의 아이스크림 제조장치에 넣어 15분가 냉동시켜 쑥 아이스크림을 제조하였다.150 g of mugwort powder was added to 0.5 l of additional milk, and the dispersion solution obtained by stirring for 2-3 minutes was added to the above mixture and further cooled. The final mixture was put into a conventional ice cream maker for 15 minutes to freeze to prepare a mugwort ice cream.
[실시예 2]Example 2
인삼 아이스크림을 다음과 같이 제조하였다.Ginseng ice cream was prepared as follows.
실시예 1과 동일한 방법으로 하되, 식품원료나 재료의 사용량을 계란 30개, 우유 7.0ℓ, 설탕 2,000g, 봉지인삼 350g을 사용하였다.In the same manner as in Example 1, the amount of food ingredients or ingredients used were 30 eggs, 7.0 l of milk, 2,000 g of sugar, 350 g of bag ginseng.
[실시예 3]Example 3
녹차아이스크림을 다음과 같이 제조하였다.Green tea ice cream was prepared as follows.
실시예 1 또는 2와 동일 방법으로 하되 식품원료나 재료의 사용량을 계란 40개, 우유 7ℓ, 설탕 2,200g, 녹차분말 120g을 사용하였다.In the same manner as in Example 1 or 2, the amount of food ingredients or ingredients used were 40 eggs, 7 liters of milk, 2,200 g of sugar, 120 g of green tea powder.
[실시예 4]Example 4
와사비 아이스크림을 다음과 같이 제조하였다.Wasabi ice cream was prepared as follows.
실시예 1,2 또는 3과 동일방법으로 하되 식품원료나 재료의 사용량을 계란 45개, 우유 6ℓ, 설탕 2,100g, 와사비가루 120g을 사용하였다.In the same manner as in Example 1,2 or 3, the amount of food ingredients or ingredients used was 45 eggs, 6 liters of milk, 2,100 g of sugar, and 120 g of wasabi powder.
[발명의 효과][Effects of the Invention]
이상의 실시예에 따른 아이스크림제품에 대하여 패널테스트결과 우유, 설탕,난황의 혼합 가열 후 냉각단계와 이와 별도로 우유와 보존시키고자 하는 향미성분을 함유한 식품원료분말의 첨가단계를 분리 수행하므로서 향미를 최대한 유지할 수 있는 효과가 있다.As a result of the panel test for the ice cream product according to the above embodiment, the mixing process of milk, sugar and egg yolk is performed separately from the cooling step and the addition step of the food raw material powder containing the flavor component to be preserved with milk separately to maximize the flavor. It has a sustainable effect.
이상에서 설명한 바와 같이 본 발명의 아이스크림은 기존의 아이스크림에서 맛볼수 없는 식품원료의 향미를 최대한 부여하고 식미도 우수한 것으로 식품 산업상 매우 유용한 발명인 것이다.As described above, the ice cream of the present invention is a very useful invention for the food industry, which gives the maximum flavor of food ingredients that can not be tasted in existing ice cream and has excellent taste.
본 발명에서 우유외에 양유를 사용하거나 설탕 대신 포도당 등을 사용하는 것도 대체성이 있는 선택 발명으로서 본 발명의 권리범위에 속함은 물론이다.In the present invention, using milk other than milk or using glucose instead of sugar is, of course, included in the scope of the present invention as a substitute invention.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970000433A KR100220401B1 (en) | 1997-01-10 | 1997-01-10 | Icecream keeping flavor of food materials and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970000433A KR100220401B1 (en) | 1997-01-10 | 1997-01-10 | Icecream keeping flavor of food materials and its manufacturing method |
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| Publication Number | Publication Date |
|---|---|
| KR970032424A KR970032424A (en) | 1997-07-22 |
| KR100220401B1 true KR100220401B1 (en) | 1999-09-15 |
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| KR1019970000433A KR100220401B1 (en) | 1997-01-10 | 1997-01-10 | Icecream keeping flavor of food materials and its manufacturing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100524816B1 (en) * | 1998-04-07 | 2005-12-29 | 롯데제과주식회사 | Manufacturing method of chocolate confectionery containing green tea powder |
| KR20220159608A (en) * | 2021-05-26 | 2022-12-05 | 김승현 | Gelato Containing Plant Component, and Method for Manufacturing the Same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100364638B1 (en) * | 2000-07-03 | 2002-12-16 | 주식회사 설경테크 | Ice cream mix containing green tea and polydextrose |
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|---|---|---|---|---|
| KR910005937A (en) * | 1989-09-07 | 1991-04-27 | 우수이 유타로오 | Tube bending machine |
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1997
- 1997-01-10 KR KR1019970000433A patent/KR100220401B1/en not_active IP Right Cessation
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|---|---|---|---|---|
| KR910005937A (en) * | 1989-09-07 | 1991-04-27 | 우수이 유타로오 | Tube bending machine |
Non-Patent Citations (1)
| Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100524816B1 (en) * | 1998-04-07 | 2005-12-29 | 롯데제과주식회사 | Manufacturing method of chocolate confectionery containing green tea powder |
| KR20220159608A (en) * | 2021-05-26 | 2022-12-05 | 김승현 | Gelato Containing Plant Component, and Method for Manufacturing the Same |
| KR102626659B1 (en) | 2021-05-26 | 2024-01-17 | 김승현 | Gelato Containing Plant Component, and Method for Manufacturing the Same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR970032424A (en) | 1997-07-22 |
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