KR100238354B1 - An easy squeezable and apple like texture tube ices manufacturing method - Google Patents
An easy squeezable and apple like texture tube ices manufacturing method Download PDFInfo
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- KR100238354B1 KR100238354B1 KR1019970051235A KR19970051235A KR100238354B1 KR 100238354 B1 KR100238354 B1 KR 100238354B1 KR 1019970051235 A KR1019970051235 A KR 1019970051235A KR 19970051235 A KR19970051235 A KR 19970051235A KR 100238354 B1 KR100238354 B1 KR 100238354B1
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- apple
- tube
- ice cream
- cream
- weight
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000015243 ice cream Nutrition 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 11
- 238000007710 freezing Methods 0.000 claims abstract description 11
- 230000000704 physical effect Effects 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 9
- 229920003002 synthetic resin Polymers 0.000 claims description 9
- 239000000057 synthetic resin Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000019441 ethanol Nutrition 0.000 claims description 3
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000003599 food sweetener Nutrition 0.000 claims 1
- 239000003765 sweetening agent Substances 0.000 claims 1
- 150000002772 monosaccharides Chemical class 0.000 abstract 1
- 150000005846 sugar alcohols Chemical class 0.000 abstract 1
- 241000220225 Malus Species 0.000 description 8
- 235000021446 Apple puree Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 229930091371 Fructose Natural products 0.000 description 3
- 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 3
- 239000005715 Fructose Substances 0.000 description 3
- 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 3
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000002445 nipple Anatomy 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 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
- A23G9/04—Production of frozen sweets, e.g. ice-cream
- A23G9/045—Production of frozen sweets, e.g. ice-cream of slush-ice, e.g. semi-frozen beverage
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
본 발명은 사과를 갈아먹는 듯한 조직감을 가지면서 냉동상태에서도 부드러운 물성을 가져 냉동고에서꺼내는 즉시 취식이 가능한 튜브형태의 빙과류 제조 방법에 관한 것으로, 튜브형태의 빙과류를 제조함에 있어서,The present invention relates to a tube-shaped ice cream manufacturing method that can be immediately eaten out of the freezer having a soft physical properties in the frozen state while having a texture like eating an apple, in the manufacture of a tube-shaped ice cream,
단당류, 당알콜등 저분자량의 원료를 첨가하여 빙점을 강하시킨 크림에 사과 과육을 5㎜이내로 분쇄하여 여기에 1~3㎜크기로 분쇄한 얼음을 혼합하여 튜브에 넣어 튜브형태의 빙과류를 제조함을 특징으로 한다. 이와 같은 방법으로 제조한 빙과류는 냉동상태에서 사과를 갈아먹는 듯한 조직감을 가지면서 부드러워 취식이 간편한 것을 특징으로 한다.A low-molecular weight raw material such as monosaccharides and sugar alcohols is added to the cream having a drop in freezing point to crush apple pulp within 5 mm, and then mixed with crushed ice of 1 to 3 mm in a tube to produce a tube-shaped ice cream. It features. The ice cream produced in this way is characterized by a soft and easy eating while having a texture like eating an apple in a frozen state.
Description
본 발명은 냉동상태(-18℃)에서도 사과를 갈아먹는 듯한 조직감과 딱딱하게 얼지 않아 즉시 쉽게 취식이 가능한 새로운 물성의 합성수지튜브에 넣은 빙과류 제조방법에 관한 것이다.The present invention relates to an ice cream manufacturing method put in a synthetic resin tube of a new physical property that can be easily eaten immediately because it does not freeze hard even in the frozen state (-18 ℃) texture.
합성수지 튜브에 넣은 빙과는 일반적으로 당류등을 원료로 향료와 색소를 배합후 합성수지 튜브에 충전 밀봉후-35℃ 이하의 냉매에 침지하여 동결시켜 제조한다. 이렇게 제조된 합성수지 튜브에 넣은 빙과는 용기내에 담겨 있어 바류 제품처럼 취식중에 표면이 녹아 흘러내리지 않아 특히 어린이들이 많이 먹는다. 그런데-18℃ 이하로 권장되고 있는 유통조건에서는 수분의 대부분이 딱딱하게 동결되어 취식이 불편하다. 소비자가 제품을 구입하여 취식하고자 할 경우 합성수지 튜브 상단의 절단부위를 잘라서 꼭지를 제거후 만들어지는 흠을 통하여 제품을 먹게 된다. 그런데 처음에는 제품이 딱딱하게 동결되어 바로 짜 먹을수 없는 물성을 지닌다. 시간이 경과하여 표면이 녹으면 조금씩 빨아서 먹을 수 있는데 제품을 시원하게 먹을수 있기 까지는 상당한 시간이 필요하다.Frozen confectionery in synthetic resin tube is generally prepared by mixing fragrances and pigments with sugar, etc. as a raw material, filling and sealing it in synthetic resin tube, and immersing it in refrigerant below -35 ℃. The ice cream in the synthetic resin tube is so contained in the container that the surface doesn't melt during eating like Baryu products, especially children eat a lot. However, under the recommended distribution conditions of -18 ℃, most of the water is frozen hard, it is inconvenient to eat. When a consumer wants to buy a product and eats it, he cuts the cut portion at the top of the resin tube and removes the nipple to eat the product. But at first, the product is frozen hard and has no physical properties. Over time, when the surface melts, it can be sucked and eaten, but it takes a long time before the product can be eaten cool.
따라서 냉동한 상태에서도 제품이 부드러워 쉽게 짜먹을수 있는 물성의 제품을 개발하면 소비자가 제품이 녹을때 까지 기다릴 필요 없이 냉동고에서 꺼내는 즉시 시원한 빙과를 즐길수 있을 것이다.Therefore, if you develop a product that is soft and easy to squeeze even when frozen, consumers will be able to enjoy cool ice cream as soon as they take it out of the freezer without having to wait for the product to melt.
제품 고유의 풍미와 청량감등을 유지하면서 냉동상태에서 쉽게 짜먹을수 있는 물성의 제품을 개발하기 위해서는 빙점을 강하시켜 제품의 70% 이상을 차지하는 수분의 동결부분을 일정비율 이하로 낮추어야 한다. 빙점 강하는 녹아있는 용질의 몰농도가 높을수로 즉 동일한 양이면 분자량이 적은 물질이 많을수록 많이 일어난다. 그런데 아이스크림에서 사용하는 원료는 대부분 분자량이 커서 빙점강하에 영향이 적고 그 중에서는 당류가 가장 많은 영향을 준다. 그런데 일반적으로 사용하는 농도인 20중량%이하에서는 설탕의 경우 빙점강하가 1.6℃ 정도밖에 되지 않아서 제품을 부드럽게 하는데 한계가 있다.In order to develop a product of physical properties that can be easily squeezed out in the frozen state while maintaining the unique flavor and refreshing feel of the product, the freezing point of moisture, which accounts for more than 70% of the product, must be lowered below a certain ratio. The freezing point drop may be higher when the molten solute has a higher molar concentration, that is, the more the substance having the lower molecular weight is the same amount. However, most of the raw materials used in ice cream have a large molecular weight, which has little effect on the freezing point drop, and among them, sugars have the most influence. By the way, the concentration below 20% by weight, which is generally used, the sugar has a limit of softening the product because the freezing point drop is only about 1.6 ℃.
본 발명의 목적인 빙과의 빙점을 효과적으로 강하시켜 냉동고에서 꺼내서 즉시 짜먹을수 있는 물성을 가지면서 사과를 갈아먹는 듯한 조직감과 청량감이 좋은 합성수지 튜브에 넣은 빙과 제조방법을 제공함에 있다.The purpose of the present invention is to effectively drop the freezing point of the ice cream to take out from the freezer to have a physical property that can be immediately squeezed while providing an ice cream manufacturing method put into a synthetic tube with a good texture and refreshing feel like eating an apple.
본 발명에 의하면 상기한 과제는 분쇄된 얼음과 사과퓨레를 함유하는 농축된 형태의 빙점이 강하된 크림을 혼합하는 것을 특징으로 하는 제조방법에 의하여 달성할 수 있다. 여기에서 크림은 설탕등 이당류 대신 단당류의 감미료를 사용하고 글리세롤, 솔비톨, 에틸알콜, 프로필렌글리콜등의 저분자물질을 첨가하여 빙점을 강하시키는데 특히 일정비율로 분쇄된 얼음과 혼합하므로 혼합된 얼음의 비율만큼 크림을 농축된 형태로 만들수 있어서 빙점을 매우 효과적으로 강하시킬 수 있고, 사과과육을 갈은 사과퓨레를 혼합하면 얼음과 잘 조화되어 사과의 조직감을 느낄 수 있다.According to the present invention, the above object can be attained by a manufacturing method characterized in that the mixed ice cream of the concentrated form containing crushed ice and apple puree is dropped. Here, the cream uses sugars of sweet sugar instead of disaccharides such as sugar and lowers the freezing point by adding low-molecular substances such as glycerol, sorbitol, ethyl alcohol, and propylene glycol. The cream can be made into a concentrated form, which can effectively lower the freezing point, and if you mix the apple pulp, you can feel the texture of the apple in harmony with the ice.
본 발명을 실시예에 의하여 설명하면 다음과 같다.The present invention will be described with reference to Examples.
[실시예1]Example 1
사과과육을 3㎜로 갈은 사과퓨레35중량%, 사과농축액2중량%, 포도당 8.2중량%, 과당15.4중량%, 솔비톨2중량%, 야자경화유 2중량%, 복합안정제 0.2중량%, 향료0.4중량%, 에틸알콜 0.6중량%, 물 34.2중량%의 크림을 배합하고 -8℃로 동결하여 5㎜크기로 분쇄한 얼음과 5 : 5 로 혼합하여 합성수지 튜브에 충전하여 제품을 시제하였다. 위와 같이 시제한 제품은 사과의 풍미도 뛰어났고 냉동고에서 꺼내는 즉시 짜먹을 수 있는 부드러운 물성을 보였다.35% apple puree, 3% apple concentrate, 2% by weight apple juice, 8.2% by weight glucose, 15.4% by weight fructose, 2% by weight sorbitol, 2% by weight coconut oil, 0.2% by weight compound stabilizer, 0.4% by weight %, Ethyl alcohol 0.6% by weight, 34.2% by weight of water was blended, and frozen at -8 ° C and mixed with 5: 5 ice and crushed to 5 mm size filled in a synthetic resin tube to prepare a product. The above-produced products were excellent in the flavor of the apples and showed soft properties that could be squeezed out of the freezer immediately.
[실시예2]Example 2
사과 과육을 4㎜로 갈은 사과퓨레와 2㎜크기로 분쇄한 얼음을 사용한 이외는 실시예1과 같은 성분을 같은 조성비로 사용하여 빙과를 제조한 바 제품의 풍미는 실시예1과 같았으나 조직감은 좀더 사과 과육을 갈아 먹는 듯한 느낌을 주었다.The ice cream of the product was the same as that of Example 1 except that the apple pulp ground to 4 mm and the ice crushed to 2 mm were used, and the flavor of the product was the same as that of Example 1. Felt more like eating an apple pulp.
[실시예3]Example 3
사과과육을 4㎜로 갈은 사과퓨레 25중량%, 물44.2중량%를 사용하고 동결한 크림과 얼음을 6:4로 혼합한것 이외에는 실시예2와 같은 성분을 같은 조성비로 사용하여 빙과를 제조한바 제품의 풍미와 물성은 실시예 2와 같았다.Ice cream was prepared by using the same ingredients as in Example 2, except that 25% by weight of apple puree ground at 4 mm and 44.2% by weight of water were used, and the frozen cream and ice were mixed at 6: 4. Flavor and physical properties of the product was the same as in Example 2.
[실시예4]Example 4
과당, 포도당 배합량을 과당 20중량%, 포도당10.5중량%로 바꾸고 솔비톨 2중량% 대신 글리세롤 1중량%를 배합하고, 물배합량을 28.3중량%로 한 이외에는 실시예2와 같은 성분을 같은 조성비로 배합하고, 분쇄한 얼음을 4:6의 비율로 혼합하여 빙과를 제조한 바 제품이 풍미와 물성이 양호하였다.Change the fructose and glucose content to 20% by weight fructose and 10.5% by weight of glucose, 1% by weight of glycerol instead of 2% by weight of sorbitol, and 28.3% by weight of water, the same components as in Example 2 were formulated in the same composition ratio And the crushed ice were mixed at a ratio of 4: 6 to prepare ice cream, and the product had good flavor and physical properties.
[비교예][Comparative Example]
종래의 합성수지 튜브에 넣은 빙과제조방법과 같이 설탕 16중량%, 물엿10 중량%, 안정제 0.3중량%, 향료 0.2중량%, 물 73.5중량%를 혼합하여 제품을 시제한 바 빙점은 -1.3℃였고 -18℃에서는 수분의 90%이상이 동결되었다. 이것을 합성수지 튜브에 넣어 빙과를 제조한 바, 제조한 빙과는 바로 짜먹을 수 없는 딱딱한 물성을 나타냈다.The product was prepared by mixing 16% by weight of sugar, 10% by weight of starch syrup, 0.3% by weight of stabilizer, 0.2% by weight of fragrance, and 73.5% by weight of water as in the conventional ice cream manufacturing method in a synthetic resin tube. At 18 ° C., more than 90% of the moisture was frozen. When the frozen dessert was prepared by putting it in a synthetic tube, the frozen dessert showed hard physical properties that could not be readily produced.
실시예와 비교예에서 알 수 있는 바와같이 종래의 제조방법에 의해서 제조한 합성수지튜브에 넣은 빙과는 빙점의 강하가 3℃ 이하여서 -18℃ 이하의 유통조건에서는 딱딱하게 동결되어 냉동고에서 꺼내는 즉시 취식하기 힘들다. 그러나 본 발명 방법으로 제조한 합성수지 튜브에 넣은 빙과는 분쇄한 얼음을 사용하여 빙점이 강하된 크림을 더욱 농축한 형태로 제조할 수 있어 -18℃에서도 수분의 60% 이상이 동결되지 않아 냉동고에서 꺼내는 즉시 짜먹을 수 있는 물성을 보였다. 특히 본 발명에서는 사과과육을 갈은 사과퓨레를 넣었으므로 얼음과 갈아넣은 사과퓨레가 잘 조화되어 제품의 기호도가 더 높았다.As can be seen in the Examples and Comparative Examples, the frozen confections put in the synthetic resin tubes prepared by the conventional manufacturing method have a freezing point drop of 3 ° C or lower, and under frozen conditions of -18 ° C or lower, they are frozen frozen and taken out of the freezer immediately. Hard to do However, the frozen dessert put into the synthetic resin tube prepared by the method of the present invention can be prepared in a more concentrated form of the cream having a lowered freezing point using crushed ice, so that at least -60 ° C., more than 60% of moisture is not frozen and taken out of the freezer. It showed a ready-to-eat property. In particular, in the present invention, since the apple puree ground apple cider was put in, the ice and ground apple puree were well harmonized, and the preference of the product was higher.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019970051235A KR100238354B1 (en) | 1997-10-06 | 1997-10-06 | An easy squeezable and apple like texture tube ices manufacturing method |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019970051235A KR100238354B1 (en) | 1997-10-06 | 1997-10-06 | An easy squeezable and apple like texture tube ices manufacturing method |
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| Publication Number | Publication Date |
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| KR19990030812A KR19990030812A (en) | 1999-05-06 |
| KR100238354B1 true KR100238354B1 (en) | 2000-01-15 |
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| KR1019970051235A KR100238354B1 (en) | 1997-10-06 | 1997-10-06 | An easy squeezable and apple like texture tube ices manufacturing method |
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| KR (1) | KR100238354B1 (en) |
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| KR19990030812A (en) | 1999-05-06 |
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