KR100434035B1 - The process method of icecream containing antibacterial undiluted solution which is extracted antibacterial undiluted solution to pinaceae and cryptomeriaceae and icecream containing lactic acid bacterium and upper antibacterial undiluted solution and thereof individually icecream - Google Patents

Abstract

The present invention is an ice cream manufacturing method for adding an antimicrobial stock solution extracted from pine and cedar family as an ingredient to an ice cream and an ice cream containing the antimicrobial stock solution prepared by the above method, and an ice cream manufacturing method for adding the extracted antimicrobial stock solution and lactic acid bacteria. It relates to an antimicrobial stock solution containing ice cream containing lactic acid bacteria prepared by the above method.

The present invention can prevent the growth of intestinal harmful bacteria such as food poisoning bacteria, E. coli in the intestine in summer, by adding antimicrobial stock solution and lactic acid bacteria from the pine family, cedar family among the antibacterial plants in the ice cream, and helps improve intestinal function.

Description

TECHNICAL METHOD OF ICECREAM CONTAINING ANTIBACTERIAL UNDILUTED SOLUTION WHICH IS EXTRACTED ANTIBACTERIAL UNDILUTED SOLUTION TO PINACEA AND CRYPTOMERIACEAE AND ICECREAM CONTAINING LACTIC ACID BACTERIUM AND UPPER ANTIBACTERIAL UNDILUTED SOLUTION AND THEREOF INDIVIDUALLY ICECREAM}

The present invention is an ice cream manufacturing method for adding an antimicrobial stock solution extracted from pine and cedar family of antibacterial plants to the ice cream and an ice cream containing the antimicrobial stock solution prepared by the above method, lactic acid bacteria and ice cream manufacturing method for adding the extracted antimicrobial stock solution It relates to an antimicrobial stock solution containing ice cream containing lactic acid bacteria prepared by the above method.

Looking at the pine and cedar family related to the present invention.

In the Pinaceae family, there are 90 plants of the genus 1, including 5 pine needles with short leaves, lying pine trees, and 2 pine leaves with short leaves, gom brush.

Pine (Pinus densiflora Sieb. Et Zucc), belonging to the pine family, is also called red pine and is characterized by growing in mountains below 1,000m above sea level.

When the leaves, young shoots, nodes (songjeol), pollen (songhwa), root bark (rope root), etc. are used for food or medicinal purposes, the leaves are picked as fresh leaves, especially in winter, young shoots In spring, the shoots are pickled and dried, and the branches (songjeol) are cut and dried at the branches of young branches, and the pollen (songhwabun) is picked and whisked by the spring flowers and collected by pollinating the roots. ) It is good to use the roots in the spring, peeled and dried.

Pines, including pine needles, are known to contain several types of amino acids, including essential amino acids. Flavonol glycolsides, left-rotating β-glucosides, vitamin K (hydrofunnon derivatives), pycnogenol, It is known to contain phytoalexin, which is an antimicrobial substance, and many other kinds of natural organic acids such as nicotinic acid and aglyconic acid.

Looking at the components of the leaves, bark, neck, young branches and nodes (songjeol), raw pine, pollen (songhwabun) of the pine are as follows.

Ascorbic acid (vitamin C), carotene, vitamin K, vitamin B, bitter substances, flavonoids, flavonoids, anthocyans, tannins, carbohydrates unferric acid, It contains 0.13% to 1.3% of terebin oil (essential oil) mainly containing P-nonacoic acid.

The shell contains tannin, anthocyan, fimaric acid, beta-sitosterin, dehydro-beta-sitosterin, and glutanannin. It is.

The neck contains terpenhydrat, pinosylbin, pinosylbin monoester, dihydropinosylbinmonoester, propionaldehyde, and uniper acid, and after drying the neck, terebin oil (essential oil) and tar are obtained.

The oils of sprigs and knots contain canipol, abienic acid and terebin oil (essential oil).

Raw rosin contains 70% terebin oil (essential oil), 25% resin and terphenol, rosin contains 3% to 5% terebin oil (essential oil), 90% to 95% resin and terpene alcohol have.

Pollen contains adenine, histidine, and choline.

Raw pine and terebin oil (essential oil) has a bactericidal action and anti-inflammatory action, so it is easily absorbed through the skin, so it is effective in healing inflammation. Pine pollen acts as a nutritional effect, convulsive anti-inflammatory action, and blood staining.

Pine is used for various diseases depending on the parts, and its use is as follows.

Leaves are used for ascorbic acid (vitamin C), which is used for scurvy and malnutrition in children, and is also used for various skin diseases by separating chlorophyll and making plasters. In early summer, it is reported that the fragrance produced by extracting terebin oil (essential oil) from the leaves of annual leaves in the house has a bactericidal action to remove odors.

The shoots are made of rainforest medicine or decoction and used for pulmonary tuberculosis, white cough, emphysema, and pus sputum.

The raw pine is distilled to make terebin oil (essential oil) and colophonium to be used as a raw material of medicinal herbs.In particular, essential oils are made into plasters and used as pain medications and inflammatory drugs, and also used for chronic bronchitis and cystitis.

The raw material of another antimicrobial stock of the present invention is the cedar family (Cryptomeriaceae), which is the most advanced family among pine (Songbaek) plants, and has two or more pollen pouches, which are separated from the pine (Songbaek) tree and treated as an independent cedar tree. Since there are two or more ash beads, which are the same as pine tree, they are generally combined with two trees and treated as pine tree.

On the other hand, healthy long-lived people, low incidence of adult disease, and well-developed children have been reported to contain more lactic acid bacteria in the intestine than other people to inhibit the activity of intestinal harmful enzymes. Accordingly, as interest in health has increased, research efforts have been made to use lactic acid bacteria in functional foods and medicines, and functional foods and medicines containing lactic acid bacteria are currently being developed.

Among the foods we encounter, ice cream, which is a favorite product, has a difference in the type and composition of ice cream depending on the blending ratio of milk ingredients, but there is no difference in the composition of the basic ice cream, but since it is a palate product, vanilla, peanut, confectionary, and chocolate are added. An ice cream has been mainly consumed.

In addition, since the intestinal harmful bacteria such as food poisoning bacteria and Escherichia coli occur in summer in relation to the ice cream being mainly consumed in summer, the antibacterial solution extracted from natural plants is added to the ice cream prepared by focusing on the palatability to suppress the growth of the intestinal harmful bacteria. Functional ice cream had a problem that is not spread in the current diet.

In order to solve the problems described above, the present invention by adding an antimicrobial stock solution extracted from antibacterial plants (Pinaceae) and Cedar family (Cryptomeriaceae) to the conventional ice cream to prepare the ice cream, by adding lactic acid bacteria and antimicrobial stock solution to prepare the ice cream To provide ice cream having antimicrobial activity against intestinal harmful bacteria such as food poisoning bacteria and Escherichia coli.

1 is a manufacturing process of the antimicrobial stock solution containing ice cream containing lactic acid bacteria according to the present invention.

2 is a perspective view of an ice cream mixing device according to the present invention.

3 is a perspective view of an ice cream mixer according to the present invention.

Figure 4 is a perspective view of the operation of the ice cream mixing apparatus according to the present invention.

<Description of Symbols for Main Parts of Drawings>

10: freezer 10a: slide door

11: fruit storage box 11a: storage unit

20: mixing device 21: inlet

22 side wall 23 mixing screw

23a: lead blade 23b: incision groove

23c: pulley 24: mixing holder

25: guide rod 26: operating lever

27: lever support shaft 28: link device

29: limit switch 30: drive motor

31: belt

In order to solve the technical problem to be achieved by the present invention, the present invention is an inferior plant described in the ingredient and use of the pharmacy book Ilbo health herbs (author: interest, published date: July 10, 1984, issuing country: North Korea) 107 species of farewell plants, higher plants (fern gate, seed plant gate, seed plant gate, seed plant gate, belonging to (Bacteria, red flush plant, brown alga plant, green alga plant, fungi plant, lichen plant, seonjeong plant) Based on 1423 kinds of herbal plant data including 1311 kinds of farewell plants belonging to the genus Cultivar), extracts antimicrobial stock solution from antibacterial plants that have antibacterial effect on human body based on the plant with herbal pharmacological effect. The present invention relates to a method of adding, and more specifically, an antimicrobial stock solution, characterized in that the antimicrobial stock solution extracted from pineaceae (Cryptomeriaceae) among the antimicrobial plants is added to the ice cream. It characterized by containing an antimicrobial stock solution prepared by the above method for producing ice cream and ice cream comprising an ice cream preparation.

Another invention is characterized by the addition of lactic acid bacteria and the antimicrobial stock solution to the ice cream, characterized in that the ice cream manufacturing method and the antimicrobial stock solution containing the lactic acid bacteria prepared by the production method and the antimicrobial stock solution.

Hereinafter, the method for extracting the antimicrobial stock solution, which is preceded by the present invention for producing the antimicrobial stock solution containing the antimicrobial stock solution and the lactic acid bacteria containing the antimicrobial stock solution, will be described in detail.

The material of the antimicrobial solution extracting process is pine and cedar family of antimicrobial plants as raw materials, and the raw materials are extracted or mixed alone, and the antimicrobial stocks are antibacterial stocks, cedar and antimicrobial stocks, and pine and cedar mixed antibacterial stocks. It is composed.

First Process: Hot Water Extraction Process

5 kg each of the dry antimicrobial plants is put in a heat extractor, 100 l of water is added, and extracted three times at about 100 ° C. for 3 hours.

Second Process: Filtration Process

The antimicrobial plant extracted in the first step is filtered with a filter cloth of 149㎛.

Third Process: Organic Solvent Extraction Process

30 liters of ethyl alcohol was added to the filtrate of the antimicrobial plant filtered in the second step, extracted three times at 70 ° C. for 3 hours, and then concentrated under reduced pressure with a reduced pressure extractor at 70 cmHg.

Hereinafter, the ice cream manufacturing method containing the antimicrobial stock solution of the present invention will be described in detail by process.

First step: mixing of raw materials

White sugar, malt starch, processed butter, refined processing paper, skim milk powder, 35% milk cream, mixed preparation, glycerin fatty acid ester, food coloring yellow No. 4, food coloring yellow No. 5 are weighed and dissolved by adding antimicrobial stock solution. do.

Second Process: Homogenization Process

The mixture obtained in the first step is homogenized at a pressure of 120 kg / cm 3.

Third Process: Sterilization Process

The homogenized mixture obtained in the second step is sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time are adjusted according to the properties of the product.

Fourth Process: Aging Process

The sterilized mixture obtained in the third step is aged at 5 ° C. and a maturing facility and a maturing time are selected according to the product.

5th process: rapid cooling process

The aged mixture obtained in the fourth step is rapidly cooled to -45 ° C to -60 ° C.

6th step: filling process

The fast-cooled mixture obtained in the fifth step is selected from vanilla flavor mix, peanut components, chocolate, and confectionery.

7th step: ice cream manufacturing process by mixing device

The ice-cooled mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder of the mixture and natural fruit 3g to 5g rapidly cooled in the sixth step (24) and the ice cream mixing device consisting of a link device (28). More specifically, the mixing device is a freezer storage 10 for storing the ice cream mixture, as shown in Figure 3, 4, the fruit storage box and the operating lever formed on the top of the freezer storage 10 and having a plurality of storage parts As the mixing screw 23 is rotated by the driving motor 30 as the pressure 26 is pressed downward, the mixing holder 24 is lifted by the link device 28 connected to the operation lever 26. The ice cream mixture is mixed with the ice cream mixture embedded in the mixing holder 24 by the mixing screw 23. In particular, when the mixing screw 23 is mixed with the ice cream mixture, the rotation speed of the mixing screw 23 is maintained at 900 rpm and mixed to prepare an ice cream containing the antimicrobial stock solution.

An example of the blending ratio based on the manufacturing process is shown in Table 1 below.

Example of Manufacturing Blend Ratio Raw material name Compounding ratio A Compounding ratio B Compounding ratio C Compounding ratio D White sugar 8.49% 8.49% 8.49% 8.49% Malt syrup 5.94% 5.94% 5.94% 5.94% Processing Butter 3.06% 3.06% 3.06% 3.06% Refined 1.02% 1.02% 1.02% 1.02% Skim milk powder 10.19% 10.19% 10.19% 10.19% 35% milk cream 10.05% 10.05% 10.05% 10.05% Formulation 0.21% 0.21% 0.21% 0.21% Glycerin Fatty Acid Ester 0.21% 0.21% 0.21% 0.21% Food coloring yellow 4 0.0008% 0.0008% 0.0008% 0.0008% Food coloring yellow no.5 0.0003% 0.0003% 0.0003% 0.0003% Antimicrobial Solution 0.0050% 0.0050% 0.0050% 0.0050% Vanilla flavor mix 0.15% - - - Peanut Components - 1.79% - - Chocolate - - 2.39% - Corn Sweets - - - 10.77% Purified water 60.6739% 59.0339% 58.4339% 50.0539% system 100.00% 100.00% 100.00% 100.00%

Hereinafter, the method for producing ice cream containing an antimicrobial stock solution containing lactic acid bacteria, which is another invention, is the same as the manufacturing process diagram shown in FIG. 1.

First step: mixing process

The skim milk powder, oligosaccharide, whole milk powder, silicon resin, fresh cream, mixed skim powder, white sugar, starch syrup, liquid fructose, emulsifying stabilizer, refined salt, and purified water are weighed and warmed, and then mixed with 0.0015% to 0.0200% of the antimicrobial stock solution.

Second Process: Homogenization Process

The mixture obtained in the first step is homogenized at a pressure of 120 kg / cm 3.

Third Process: Sterilization Process

The homogenized mixture obtained in the second step is sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time are adjusted according to the properties of the product.

Fourth Process: Aging Process

The sterilized mixture obtained in the third step is aged at 5 ° C. and a maturing facility and a maturing time are selected according to the product.

5th process: rapid cooling process

The aged mixture obtained in the fourth step is rapidly cooled to -45 ° C to -60 ° C.

Step 6: Filling and Lactobacillus Inoculation Process

The fast-cooled mixture obtained in the fifth step is selected from vanilla flavor mix, peanut components, chocolate, and confectionery and inoculated with Lactobacillus .

7th step: mixing process by mixing device

The ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder of the mixture and the natural fruit 3 to 5g filled in the sixth step (2) 24), mixed with an ice cream mixing device consisting of a link device (28). More specifically, the mixing device is a freezer storage 10 for storing the ice cream mixture, as shown in Figure 3, 4, the fruit storage box and the operating lever formed on the top of the freezer storage 10 and having a plurality of storage parts As the mixing screw 23 is rotated by the drive motor 30 as the pressure 26 is pressed downward, the mixing holder 24 is lifted by the link device 28 connected to the operation lever 26. The ice cream mixture is mixed with the ice cream mixture embedded in the mixing holder 24 by the mixing screw 23. In particular, when the mixing screw 23 is mixed with the ice cream mixture, the rotation speed of the mixing screw 23 is maintained at 900 rpm and mixed to prepare an antimicrobial stock solution-containing ice cream containing lactic acid bacteria.

Reference Example Preparation of Lactic Acid Bacteria

The lactic acid bacteria were uniformly incubated in a medium and mixed, homogenized at a pressure of 120 kg / cm 3 and sterilized at 90 ° C. for 20 seconds. The high temperature sterilized lactic acid bacteria were cooled to -40 ° C. to −43 ° C., and then inoculated with lactic acid bacteria in the medium, followed by incubation for 4 to 8 hours, and then cooled to 4 ° C. to 5 ° C. to obtain live lactic acid bacteria.

The lactic acid produced by the above method is the number of lactic acid bacteria to request the Seoul Health and Environment during 1.0 × 10 ⁷ or more / ㎖ reference number of lactic acid bacteria by the present inventors that request is a 1.8 × 10 ⁸ were suitable for the determination of compliance criteria (Livestock 27 464 -601).

An example of the preparation ratio is shown in Table 2 below based on the above manufacturing process.

Example of Manufacturing Blend Ratio Raw material name Compounding ratio A Compounding ratio B Compounding ratio C Compounding ratio D Skim milk powder 2.4999% 2.4999% 2.4999% 2.4999% oligosaccharide 2.4999% 2.4999% 2.4999% 2.4999% Whole milk powder 3.9998% 3.9998% 3.9998% 3.9998% Silicon resin 0.003% 0.003% 0.003% 0.003% Lactobacillus 0.0017% 0.0017% 0.0017% 0.0017% whipping cream 3.6998% 3.6998% 3.6998% 3.6998% Mixed skim powder 5.9997% 5.9997% 5.9997% 5.9997% Antimicrobial Solution 0.0050% 0.0050% 0.0050% 0.0050% White sugar 8.4996% 8.4996% 8.4996% 8.4996% corn syrup 4.9998% 4.9998% 4.9998% 4.9998% Liquid fructose 3.9998% 3.9998% 3.9998% 3.9998% Emulsifying Stabilizer 0.4% 0.4% 0.4% 0.4% Refined salt 0.05% 0.05% 0.05% 0.05% Vanilla flavor mix 0.15% - - - Peanut Components - 1.79% - - Chocolate - - 2.39% - Corn Sweets - - - 10.77% Purified water 63.192% 61.552% 60.952% 52.572% Sum 100.0000% 100.0000% 100.0000% 100.0000%

Hereinafter, the configuration of the present invention will be described in more detail based on examples. However, the scope of the present invention is not limited to the claims of the present invention by the embodiment.

Example 1

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 60.6739% was weighed and dissolved by heating, and pine and antimicrobial stock solution were added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., charged with 0.15% of vanilla flavor mix, and cured at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 2

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 59.0339% was weighed and dissolved by heating, and pine and antimicrobial stock solution were added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., charged with 1.79% of peanut components, and cured at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 3

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5, 0.0003%, and purified water 58.4339% were weighed and dissolved by heating, and pine and antimicrobial stock solutions were added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and filled with 2.39% chocolate to cure at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 4

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 50.0539% was weighed and dissolved by heating, and pine and antimicrobial stock solution were added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and 10.77% of confectionery was filled and cured at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 5

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade yellow No. 5 No. 0.0003%, purified water 60.6739% was weighed and dissolved by heating, and cedar and antimicrobial stock solution was added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C. and filled with 0.15% of vanilla flavor mix and cured at 35 ° C. or below for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 6

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 59.0339% was weighed and dissolved by heating, and cedar and antimicrobial stock solution was added by mixing 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and 1.79% of peanut components was added to cure at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 7

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 58.4339% was weighed, dissolved by heating and mixed with cedar and antimicrobial stock solution 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and filled with 2.39% chocolate to cure at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 8

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food coloring yellow No. 5 No. 0.0003%, purified water 50.0539% was weighed and dissolved by heating and mixed with cedar and antimicrobial stock solution 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and 10.77% of confectionery was filled and cured at 35 ° C. or less for 30 minutes. The hardened ice cream mixture and the mixture of natural fruit 3g to 5g of the ice cream mixture freezer storage 10, the fruit storage box 11, the mixing device 20, the mixing screw 23, the mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 9

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade yellow No. 5 No. 0.0003%, purified water 60.6739% was weighed and dissolved by heating, and mixed with pineapple and cedar and antimicrobial stock solution 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C. and filled with 0.15% of vanilla flavor mix and cured at 35 ° C. or below for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 10

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5, 0.0003%, and purified water 59.0339% were weighed and dissolved by heating. Pine and cedar and antimicrobial stock solutions were added and mixed with 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., charged with 1.79% of peanut components, and cured at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 11

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, mixed formulation 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5, 0.0003%, and purified water 58.4339% were weighed and dissolved by heating. Pine and cedar and antimicrobial stock solutions were added by adding 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and filled with 2.39% chocolate to cure at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Example 12

White sugar 8.49%, malt starch 5.94%, processed butter 3.06%, refined processing oil 1.02%, skim milk powder 10.19%, 35% milk cream 10.05%, blended 0.21%, glycerin fatty acid ester 0.21%, food coloring yellow No. 4 0.0008 %, Food grade Yellow No. 5 No. 0.0003%, purified water 50.0539% was weighed and dissolved by heating, and mixed with pineapple and cedar and antibacterial stock solution 0.0050%. The mixture was homogenized by applying a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and the temperature and the heating time were adjusted according to the product properties. The sterilized mixture was aged at 5 ° C. and the maturing facility and the maturing time were selected according to the product. The aged mixture was rapidly cooled at −45 ° C. to −60 ° C., and 10.77% of confectionery was filled and cured at 35 ° C. or less for 30 minutes. 3g to 5g of the cured ice cream mixture and the natural fruit mixture, the ice cream mixture freezer storage 10, fruit storage box 11, mixing device 20, mixing screw 23, mixing holder 24 of FIG. ), Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial solution containing ice cream.

Ice creams containing the antimicrobial stock solutions prepared in Examples 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, and 12 were cooled and sensory tested. The sensory test was carried out by a nine-point evaluation method on a total of 20 people, and the results are shown in Table 3 below.

Ice cream Sensory test item flavor color Organization Comprehensive Preference Example 1 8.36 7.94 7.99 8.09 Example 2 8.48 8.39 8.08 8.35 Example 3 8.40 8.11 8.12 8.23 Example 4 8.26 8.06 8.03 8.22 Example 5 8.47 8.10 8.36 8.14 Example 6 8.12 7.98 7.57 8.46 Example 7 8.34 8.07 7.20 8.17 Example 8 8.21 8.09 7.00 8.34 Example 9 8.45 7.39 8.17 7.89 Example 10 8.39 8.24 8.20 8.06 Example 11 8.42 8.21 7.87 8.15 Example 12 8.35 8.20 7.98 8.24

Example 13

The lactic acid bacteria were uniformly incubated in a medium and mixed, homogenized at a pressure of 120 kg / cm 3 and sterilized at 90 ° C. for 20 seconds. The high temperature sterilized lactic acid bacteria were cooled to -40 ° C. to −43 ° C., and then inoculated with live lactic acid bacteria in the medium, followed by incubation for 4 to 8 hours.

Skim milk powder 2.4999%, oligosaccharide 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998%, emulsifier stabilizer 0.4%, refined salt 0.05% , 63.192% purified water was weighed and mixed with warming. The mixed mixture was homogenized at a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and cooled to 5 ° C. to 6 ° C. to prepare an ice cream mixture.

0.0050% of the antimicrobial stock solution and the ice cream mixture were mixed and aged at 5 ° C. and rapidly frozen at −45 ° C. to −60 ° C., and 0.15% of vanilla flavored mixture was added and filled with 0.0017% of live lactic acid bacteria at 35 ° C. or less. Cured for 30 minutes.

3g to 5g of the cured mixture and the natural fruit mixture of the ice cream mixture freezer storage 10, fruit storage 11, mixing device 20, mixing screw 23, mixing holder 24 of Figs. , Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial stock solution containing the lactic acid bacteria.

Example 14

The lactic acid bacteria were uniformly incubated in a medium and mixed, homogenized at a pressure of 120 kg / cm 3 and sterilized at 90 ° C. for 20 seconds. The high temperature sterilized lactic acid bacteria were cooled to -40 ° C. to −43 ° C., and then inoculated with live lactic acid bacteria in the medium, followed by incubation for 4 to 8 hours.

Skim milk powder 2.4999%, oligosaccharide 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998%, emulsifier stabilizer 0.4%, refined salt 0.05% 61.552% purified water was weighed and mixed with warming. The mixed mixture was homogenized at a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and cooled to 5 ° C. to 6 ° C. to prepare an ice cream mixture.

0.0050% of the antimicrobial stock solution and the ice cream mixture were mixed and aged at 5 ° C. and rapidly frozen at −45 ° C. to −60 ° C., 1.79% of peanut components were added, and filled with 0.0017% of live lactic acid bacteria to be inoculated at 30 ° C. or less. Cured for minutes.

3g to 5g of the cured mixture and the natural fruit mixture of the ice cream mixture freezer storage 10, fruit storage 11, mixing device 20, mixing screw 23, mixing holder 24 of Figs. , Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial stock solution containing the lactic acid bacteria.

Example 15

The lactic acid bacteria were uniformly incubated in a medium and mixed, homogenized at a pressure of 120 kg / cm 3 and sterilized at 90 ° C. for 20 seconds. The high temperature sterilized lactic acid bacteria were cooled to -40 ° C. to −43 ° C., and then inoculated with live lactic acid bacteria in the medium, followed by incubation for 4 to 8 hours.

Skim milk powder 2.4999%, oligosaccharide 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998%, emulsifier stabilizer 0.4%, refined salt 0.05% 60.952% of purified water was weighed and mixed with warming. The mixed mixture was homogenized at a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds and cooled to 5 ° C. to 6 ° C. to prepare an ice cream mixture.

0.0050% of the antimicrobial stock solution and the ice cream mixture were mixed and matured at 5 ° C. and rapidly frozen at −45 ° C. to −60 ° C., followed by the addition of 2.39% chocolate and inoculated with 0.0017% live lactic acid bacteria, followed by 30 minutes at 35 ° C. or less. Cured.

3g to 5g of the cured mixture and the natural fruit mixture of the ice cream mixture freezer storage 10, fruit storage 11, mixing device 20, mixing screw 23, mixing holder 24 of Figs. , Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial stock solution containing the lactic acid bacteria.

Example 16

The lactic acid bacteria were uniformly incubated in a medium and mixed, homogenized at a pressure of 120 kg / cm 3 and sterilized at 90 ° C. for 20 seconds. The high temperature sterilized lactic acid bacteria were cooled to -40 ° C. to −43 ° C., and then inoculated with live lactic acid bacteria in the medium, followed by incubation for 4 to 8 hours.

Skim milk powder 2.4999%, oligosaccharide 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998%, emulsifier stabilizer 0.4%, refined salt 0.05% 52.572% of purified water was weighed and mixed with warming. The mixed mixture was homogenized at a pressure of 120 kg / cm 3, sterilized at 90 ° C. for 20 seconds, and cooled to 5 ° C. to 6 ° C. to prepare an ice cream mixture.

0.0050% of the antimicrobial stock solution and the ice cream mixture were mixed and matured at 5 ° C. and rapidly frozen at −45 ° C. to −60 ° C., and 10.77% of confectionery was added and filled with 0.0017% of live lactic acid bacteria to be inoculated at 30 ° C. or less. Cured for minutes.

3g to 5g of the cured mixture and the natural fruit mixture of the ice cream mixture freezer storage 10, fruit storage 11, mixing device 20, mixing screw 23, mixing holder 24 of Figs. , Mixed with an ice cream mixing device consisting of a link device 28, in particular to maintain the rotation speed 900rpm of the mixing screw 23 and mixed to prepare an antimicrobial stock solution containing the lactic acid bacteria.

Ice creams containing live lactic acid bacteria including the antimicrobial stock solutions prepared in Examples 13, 14, 15, and 16 were cooled and sensory tested. The sensory test was carried out using a 9-point evaluation method for a total of 20 people, and the results are shown in Table 4 below.

Ice cream Sensory test item flavor color Organization Comprehensive Symbol Map Example 13 8.40 7.99 8.09 8.37 Example 14 8.26 8.15 7.97 8.25 Example 15 8.14 8.02 8.12 8.33 Example 16 8.03 8.06 7.99 8.25

As described above, the method of adding an antimicrobial stock extracted from pine and cedar family having antimicrobial properties as an ingredient among the herbal medicines according to the present invention to the ice cream and the ice cream containing the antimicrobial stock prepared by the above method, lactic acid bacteria and the antimicrobial activity Ice cream manufacturing method of adding the stock solution to the ice cream and the antimicrobial stock solution containing the lactic acid bacteria prepared by the above method can prevent the growth of enteric harmful bacteria such as intestinal food poisoning bacteria and Escherichia coli by the antimicrobial stock solution and lactic acid bacteria extracted from pine tree and cedar family. It helps to improve bowel function.

Claims (6)

delete delete In the ice cream manufacturing method, (1) selecting any one or more of the antibacterial plant pineaceae or cedar family and drying in the shade; (2) a step of drying the antimicrobial plant (s) dried by the step (1) again in the sun and placing it in a pressure vessel to add twice the number of functional water; (3) extracting the collected antimicrobial stock solution by cooling and condensing the water vapor generated by the step (2) with a liquid; (4) adding and mixing the antimicrobial stock solution extracted by step (3) to the ice cream raw material, followed by heating, dissolving and mixing; (5) homogenizing the mixture mixed by step (4) to a pressure of 120 kg / cm 3; (6) a step of high temperature sterilization of the mixture homogenized by step (5) at 90 ° C. for 20 seconds; (7) a step of aging the mixture sterilized by the step (6) at about 5 ℃; (8) a step of rapidly cooling the mixture aged by step (7) to -45 ° C to -60 ° C; And (9) An antimicrobial stock solution-containing ice cream manufacturing method comprising the step of filling the mixture rapidly cooled by the step (8). The ice cream prepared by the method of claim 3 is characterized in that the skimmed milk powder 2.4999%, oligosaccharides 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998 %, An emulsifying stabilizer 0.4%, purified salt 0.05%, purified water 63.342%, antimicrobial stock solution containing an antimicrobial stock solution containing 0.0015 to 0.020%. In the ice cream manufacturing method, (1) selecting any one or more of the antibacterial plant pineaceae or cedar family and drying in the shade; (2) a step of drying the antimicrobial plant (s) dried by the step (1) again in the sun and placing it in a pressure vessel to add twice the number of functional water; (3) extracting the collected antimicrobial stock solution by cooling and condensing the water vapor generated by the step (2) with a liquid; (4) adding and mixing the antimicrobial stock solution extracted by step (3) to the ice cream raw material, followed by heating, dissolving and mixing; (5) homogenizing the mixture mixed by step (4) to a pressure of 120 kg / cm 3; (6) a step of high temperature sterilization of the mixture homogenized by step (5) at 90 ° C. for 20 seconds; (7) a step of aging the mixture sterilized by the step (6) at about 5 ℃; (8) a step of rapidly cooling the mixture aged by step (7) to -45 ° C to -60 ° C; And (9) Inoculating and filling the lactic acid bacteria (Lactobacillus) to the mixture rapidly cooled by the step (8) to produce an antimicrobial stock solution containing ice cream. The ice cream prepared by the manufacturing method of claim 5 is skimmed milk powder 2.4999%, oligosaccharide 2.4999%, whole milk powder 3.9998%, silicon resin 0.003%, fresh cream 3.6998%, mixed skim powder 5.9997%, white sugar 8.4996%, starch syrup 4.9998%, liquid fructose 3.9998 %, Ice cream containing an antimicrobial stock solution containing lactic acid bacteria, characterized in that 0.4% emulsifier stabilizer, 0.05% purified salt, 63.342% purified water, 0.001-0.010% lactic acid bacteria, 0.0015-0.020% antimicrobial stock solution.