KR100261722B1 - Frozen sweets containing pineapple - Google Patents
Frozen sweets containing pineapple Download PDFInfo
- Publication number
- KR100261722B1 KR100261722B1 KR1019970023520A KR19970023520A KR100261722B1 KR 100261722 B1 KR100261722 B1 KR 100261722B1 KR 1019970023520 A KR1019970023520 A KR 1019970023520A KR 19970023520 A KR19970023520 A KR 19970023520A KR 100261722 B1 KR100261722 B1 KR 100261722B1
- Authority
- KR
- South Korea
- Prior art keywords
- pineapple
- ice cream
- frozen
- extract
- skin
- Prior art date
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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
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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
- A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
- A23G9/26—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for producing frozen sweets on sticks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
Description
본 발명은 파인애플을 주제로 한 아이스바 등의 빙과류 제품에 관한 것이다.The present invention relates to an ice cream product such as an ice bar based on pineapple.
일반적으로 아이스크림이나 아이스바 등의 빙과류는 주로 탈지분유 등의 유제품에 당류와 안정제, 응고제, 향료, 색소 등의 첨가제를 혼합하여 제조되고 있으며, 유제품을 원료로 사용하지 않고 과일즙이나 기타 원료들을 사용하여 제조된 빙과류나 과일을 세절하여 그 조각들은 원료중에 혼합하여 제조한 과일 맛을 내는 빙과류도 많이 개발되어 있으며, 그 소비량이 점차 증가되는 추세에 있다.In general, ice creams such as ice cream and ice bars are manufactured by mixing sugars, stabilizers, coagulants, flavors, and pigments with dairy products such as skim milk powder, and using fruit juice or other raw materials instead of dairy products. The ice cream or fruit slices are sliced and the pieces are mixed with ingredients. Fruit-flavored ice cream is also developed, and the consumption is gradually increasing.
그런데 종래의 빙과류는 기호도는 높으나, 고지방, 고칼로의 식품으로서 비만의 원인이 되거나, 인공 첨가제의 사용으로 건강에는 그다지 좋지 않은 식품인 것으로 인식되어 있다.By the way, the conventional ice cream has a high degree of preference, but is recognized as a food of high fat and high calorie, causing obesity, or food that is not very good for health by using artificial additives.
그리고, 빙과류중에서 아이스바의 제조는 원료들을 혼합하여 균질화한 다음 이 혼합액을 냉각시켜 일정시간 동안 숙성시킨 후 성형고화기를 이용하여 성형하여 제품을 완성하는 비교적 복잡한 공정으로 이루어진다.In addition, the production of ice bars in ice cream consists of a relatively complex process of mixing and homogenizing the raw materials, then cooling the mixed solution to mature for a predetermined time, and then molding the product using a molding solidifier.
한편, 파인애플은 열대식물인 아나나스(ananas)의 열매로서, 향기가 매우 좋으며 단백질을 소화시키는 능력을 갖고 있다. 파인애플은 좋은 향가와 달콤하면서도 새콤한 맛과 시원하고 상큼한 맛으로 인해 누구나 즐겨먹을 수 있는 열대과일로서, 주로 가공없이 그대로 먹게 되며, 통조림으로 가공되어 시판되고 있는 것을 제외하고는 별다른 가공형태가 개발되어 있지 못하다. 특히 파인애플의 맛과 향을 선호하는 소비자들을 만족시키기 위하여 파인애플의 맛과 향이 가미된 빙과류가 개발되어 있으나, 대부분이 파인애플의 향을 내는 향료를 첨가하거나, 파인애플즙을 소량 첨가하거나, 파인애플 과육조각들을 소량 포함시킨 것들이다.Pineapple, on the other hand, is the fruit of the tropical plant ananas, which has a very good aroma and has the ability to digest protein. Pineapple is a tropical fruit that anyone can enjoy because of its good fragrance, sweet and sour taste, and cool and refreshing taste.It is eaten as it is, without processing, and has been developed with the exception of being processed in canned food. Can not do it. In particular, to satisfy consumers who prefer the taste and aroma of pineapples, ice creams with pineapple flavors and flavors have been developed, but most of them add flavorings to pineapples, small amounts of pineapple juice, or slices of pineapple pulp. It's a small amount.
본 발명자는 상기한 바와 같은 종래 빙과류의 문제점들, 즉 고칼로리 원료와 인공첨가제의 사용에 의한 건강에 좋지 않은 문제점 및 제조공정이 복잡한 문제점을 해결함과 동시에, 파인애플을 이용한 가공제품의 종류를 다양화하고자 예의 연구한 결과, 인공첨가제를 전혀 사용하지 않고 파인애플을 과일 상태 그대로 직접 동결함으로써 간단한 제조공정에 의해 신선한 맛과 향을 갖는 파인애플 빙과를 제조할 수 있음을 발견하여 본 발명을 완성하게 되었다.The present inventor solves the problems of the conventional ice cream as described above, namely, unhealthy problems caused by the use of high-calorie raw materials and artificial additives and complicated problems in the manufacturing process, and various types of processed products using pineapples. As a result of earnest research, the present invention has been completed by discovering that pineapple frozen fruit having fresh taste and aroma can be manufactured by a simple manufacturing process by directly freezing pineapple as it is without using artificial additives.
본 발명에 따른 파인애플 빙과의 제조공정은 다음과 같다.Pineapple frozen dessert manufacturing process according to the present invention is as follows.
파인애플의 껍질을 벗겨내고 속의 내용물(과육)을 사각형, 삼각형, 원형 등의 적당한 모양으로 절단한다.Peel the pineapple and cut the inside contents into fleshy shapes (squares, triangles, circles).
이와는 별도로 파인애플껍질만을 모아서, 여기에 소금을 소량 첨가한 후 30분 내지 15일 동안 상온에서 숙성시킨다. 이 과정에서 파인애플껍질의 표면에 존재하는 분비물과 미생물에 의하여 발효가 진행된다. 이때 소금의 첨가량은 적절히 조절될 수 있으나, 발효 및 최종 제품의 맛을 고려하여 0.1~1중량%의 범위가 적당하다. 숙성후 통상의 방법으로 착즙하여 파인애플껍질 추출액(발효액)을 얻는다.Separately, only pineapple peels are collected, and a small amount of salt is added thereto, followed by ripening at room temperature for 30 minutes to 15 days. In this process, fermentation proceeds by secretions and microorganisms present on the surface of the pineapple peel. At this time, the amount of salt may be appropriately adjusted, but considering the taste of the fermentation and the final product is in the range of 0.1 to 1% by weight. After ripening, juice is obtained by the usual method to obtain an pineapple peel extract (fermentation solution).
일정한 모양 및 크기로 절단된 파인애플 과육을 상기와 같이 제조된 파인애플 껍질 추출액에 30분 내지 5시간 동안 담근 후 꺼내어 일정 용기에 넣고 급냉하거나, 또는 파인애플껍질 추출액에서 꺼낸 파인애플 과육에 막대를 꼽아서 그대로 급냉하여 빙과를 제조한다. 이와 같이 파인애플껍질 추출액에 담구므로써 생파인애플과는 또다른 독특한 맛을 부여할 수 있다.Soak pineapple pulp cut into a certain shape and size in the pineapple peel extract prepared as described above for 30 minutes to 5 hours, take it out and quench it in a predetermined container, or quench the bar as it is by pinching the rod into the pineapple peel taken from the pineapple peel extract. Prepare ice cream. By soaking in the pineapple peel extract in this way it can give a unique taste different from fresh pineapple.
상기와 같이 제조된 파인애플 빙과를 자외선 등으로 살균처리한 후 진공포장하여 제품화한다.The pineapple frozen confectionery prepared as described above is sterilized by ultraviolet light and vacuum-packed to commercialize.
본 발명에서와 같이 파인애플 자체를 동결하여 빙과류를 제조한 예는 없으며, 더구나 파인애플껍질 추출액을 이용하는 기술은 본 발명이 처음이다.As in the present invention, there is no example of preparing frozen fruits by freezing pineapple itself, and moreover, the present invention is the first technique using pineapple peel extract.
이하 실시예를 통하여 본 발명을 상세하게 설명한다.The present invention will be described in detail through the following examples.
[실시예]EXAMPLE
파인애플의 껍질을 벗겨내고 과육을 사각형으로 절단하였다.The pineapple was peeled off and the pulp was cut into squares.
별도로 파인애플껍질에 소금 0.5중량%를 첨가하여 상온에서 일주일 동안 발효시킨 후 착즙하여 파인애플껍질 추출액을 얻었다.Separately, 0.5 wt% of salt was added to the pineapple peel, fermented at room temperature for one week, and then juiced to obtain an extract of pineapple peel.
사각형으로 절단한 파인애플 과육을 파인애플껍질 추출액에 1시간 동안 담구었다가 꺼내어 막대를 끼운 다음 -45℃에서 급냉하였다. 이를 자외선을 조사하여 살균한 다음 진공포장하여 파인애플 아이스바를 완성하였다.The pineapple pulp cut into squares was immersed in the pineapple peel extract for 1 hour, then taken out, and then quenched at -45 ° C. UV light was sterilized and then vacuum packed to complete the pineapple ice bar.
[관능검사][Sensory test]
상기 실시예에서 제조된 파인애플 아이스바에 대한 기호도를 평가하기 위하여, 초등학교 어린이 40명을 대상으로 5점 척도법에 의하여 관능검사를 실시하였고, 그 결과를 하기의 표1에 나타내었다.In order to evaluate the palatability of the pineapple ice bar prepared in the above example, a sensory test was conducted by a 5-point scale on 40 elementary school children, and the results are shown in Table 1 below.
이상에서 알 수 있는 바와 같이 본 발명에 따른 파인애플을 주재료로 한 빙과류는 제조공정이 간단하면서도, 분유, 인공첨가제 등의 다른 원료를 전혀 사용하지 않아 종래 빙과류에서와 같은 비건강적인 문제점이 없을 뿐 아니라 파인애플의 신선한 맛과 조직감을 그대로 느낄 수 있어 기호도가 매우 높은 장점을 갖는 새로운 형태의 빙과류 제품이다.As can be seen from the above, the ice cream based pineapple according to the present invention has a simple manufacturing process, and does not use any other raw materials such as powdered milk and artificial additives, so that there is no unhealthy problem as in the conventional ice cream. It is a new type of ice cream product that has a very high preference because it can feel the fresh taste and texture of pineapple.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970023520A KR100261722B1 (en) | 1997-06-07 | 1997-06-07 | Frozen sweets containing pineapple |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970023520A KR100261722B1 (en) | 1997-06-07 | 1997-06-07 | Frozen sweets containing pineapple |
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| Publication Number | Publication Date |
|---|---|
| KR19990000551A KR19990000551A (en) | 1999-01-15 |
| KR100261722B1 true KR100261722B1 (en) | 2000-07-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970023520A KR100261722B1 (en) | 1997-06-07 | 1997-06-07 | Frozen sweets containing pineapple |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190130334A (en) | 2018-05-14 | 2019-11-22 | 농업회사법인 주식회사 푸드업 | Manufacturing method of pineapple beverages |
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1997
- 1997-06-07 KR KR1019970023520A patent/KR100261722B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190130334A (en) | 2018-05-14 | 2019-11-22 | 농업회사법인 주식회사 푸드업 | Manufacturing method of pineapple beverages |
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| Publication number | Publication date |
|---|---|
| KR19990000551A (en) | 1999-01-15 |
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