KR100434198B1 - method for making ice cream with plum - Google Patents

method for making ice cream with plum Download PDF

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Publication number
KR100434198B1
KR100434198B1 KR10-2002-0030051A KR20020030051A KR100434198B1 KR 100434198 B1 KR100434198 B1 KR 100434198B1 KR 20020030051 A KR20020030051 A KR 20020030051A KR 100434198 B1 KR100434198 B1 KR 100434198B1
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plum
weight
pulverized
pulp
flesh
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KR10-2002-0030051A
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KR20030092405A (en
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김민수
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광양청매실농원영농조합법인
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • 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

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

본 발명은 매실 아이스크림 제조방법에 관한 것으로, 매실을 물로 세척한 후 매실의 표면에 묻은 수분을 제거하는 단계와, 상기 수분이 제거된 매실을 과육과 씨앗으로 분리하는 단계와, 상기 분리된 과육을 1차 분쇄하는 단계와, 상기 분쇄된 매실 과육 분쇄물 30중량% 내지 40중량%를 진흙으로 만든 옹기에 넣고 올리고당 10중량% 내지 20중량%를 투입한 후 옹기 내의 매실 과육 분쇄물의 맨 윗부분을 매실 과육 분쇄물이 보이지 않을 정도로 정백당 2중량% 내지 8중량%로 덮어 옹기 내의 상부 부분에 정백당 마개를 형성하는 단계와, 옹기의 입구를 봉인한 후 매실 과육 분쇄물을 20℃ 내지 25℃에서 3개월 내지 6개월 동안 숙성시키는 단계와, 상기 숙성된 매실 과육 분쇄물을 2차 분쇄하는 단계와, 상기 2차 분쇄된 매실 과육 분쇄물을 중탕용 용기에 넣고 정백당 1중량% 내지 3중량%을 혼합한 후 80℃ 내지 100℃에서 3시간 내지 5시간 동안 가열하는 단계와, 상기 가열된 매실 과육 분쇄물에 아이스밀크가루 40중량% 내지 55중량%를 혼합하여 냉동시키는 단계와, 상기 냉동된 혼합물을 소정 형상의 아이스크림컵에 성형하는 단계를 포함하는 것을 특징으로 한다.The present invention relates to a plum ice cream manufacturing method, washing the plums with water and then removing the moisture on the surface of the plum, separating the moisture-removed plums with pulp and seeds, and the separated pulp The first step of crushing, and put 30% to 40% by weight of the pulverized plum flesh pulverized in an ong made of mud and 10% by weight to 20% by weight of oligosaccharide, and then plums the top of the plum pulp pulverized in the pottery Cover with 2% to 8% by weight so that the pulp pulverization is invisible to form a stopper per baek in the upper part of the pottery, and after sealing the inlet of the pottery, plum pulp pulverized at 20 ℃ to 25 ℃ 3 months Aging step for 6 to 6 months, the second step of crushing the aged plum flesh pulverized, the second pulverized plum flesh pulverized in a container for boiling water After mixing 1% by weight to 3% by weight, and heating at 80 ° C to 100 ° C for 3 to 5 hours, and frozen by mixing 40% by weight to 55% by weight of ice milk powder to the heated plum flesh pulverized And forming the frozen mixture into an ice cream cup having a predetermined shape.

Description

매실 아이스크림 제조방법{method for making ice cream with plum}Method for making ice cream with plum

본 발명은 매실 아이스크림 제조방법에 관한 것으로, 보다 상세하게는, 매실 성분이 함유되어 맛과 색깔이 뛰어날 뿐만 아니라 건강에도 좋은 매실 아이스크림을 제조하는 방법에 관한 것이다.The present invention relates to a method for producing plum ice cream, and more particularly, to a method for producing plum ice cream containing plum ingredients, which is excellent in taste and color as well as good for health.

일반적으로, 아이스크림은, 아이스밀크가루에 인공감미료와 인공색소를 넣어 냉동시킨 다음 소정 형상의 아이스크림컵에 성형한다. 그러나, 이렇게 인공감미료와 인공색소를 넣은 아이스크림은 환경호르몬이 함유되어 있으므로 다량 섭취했을 경우 건강에 좋지 못한 문제가 있다.In general, ice cream is frozen by putting artificial sweeteners and artificial colors in ice milk powder and then molded into an ice cream cup of a predetermined shape. However, ice creams containing artificial sweeteners and artificial colors contain environmental hormones, so when ingested in a large amount, there is a problem of unhealthy health.

본 발명은 상기한 문제점을 해결하기 위한 것으로, 매실 성분이 함유되어 맛과 색깔이 뛰어날 뿐만 아니라 건강에도 좋은 매실 아이스크림을 제조하는 방법을 제공하는데 있다.The present invention is to solve the above problems, it is to provide a method for producing a plum ice cream containing plum components excellent in taste and color as well as good for health.

상기한 본 발명의 목적을 달성하기 위한 본 발명의 매실 아이스크림 제조방법은, 매실을 물로 세척한 후 매실의 표면에 묻은 수분을 제거하는 단계와, 상기수분이 제거된 매실을 과육과 씨앗으로 분리하는 단계와, 상기 분리된 과육을 1차 분쇄하는 단계와, 상기 분쇄된 매실 과육 분쇄물 30중량% 내지 40중량%를 진흙으로 만든 옹기에 넣고 올리고당 10중량% 내지 20중량%를 투입한 후 옹기 내의 매실 과육 분쇄물의 맨 윗부분을 매실 과육 분쇄물이 보이지 않을 정도로 정백당 2중량% 내지 8중량%로 덮어 옹기 내의 상부 부분에 정백당 마개를 형성하는 단계와, 옹기의 입구를 봉인한 후 매실 과육 분쇄물을 20℃ 내지 25℃에서 3개월 내지 6개월 동안 숙성시키는 단계와, 상기 숙성된 매실 과육 분쇄물을 2차 분쇄하는 단계와, 상기 2차 분쇄된 매실 과육 분쇄물을 중탕용 용기에 넣고 정백당 1중량% 내지 3중량%을 혼합한 후 80℃ 내지 100℃에서 3시간 내지 5시간 동안 가열하는 단계와, 상기 가열된 매실 과육 분쇄물에 아이스밀크가루 40중량% 내지 55중량%를 혼합하여 냉동시키는 단계와, 상기 냉동된 혼합물을 소정 형상의 아이스크림컵에 성형하는 단계를 포함하는 것을 특징으로 한다.Plum ice cream manufacturing method of the present invention for achieving the above object of the present invention, the step of removing the moisture on the surface of the plum after washing the plum with water, and separating the moisture-removed plum with pulp and seeds And pulverizing the separated flesh first, and putting 30% by weight to 40% by weight of the pulverized plum flesh pulverized into an ong made of mud, and adding 10% by weight to 20% by weight of oligosaccharides in the pottery. Covering the top part of the plum flesh pulverized with 2% to 8% by weight per white so that the plum flesh pulverum is not visible, forming a stopper per white rice in the upper part of the pottery; Aged at 20 ° C. to 25 ° C. for 3 months to 6 months, secondly crushing the aged plum flesh pulverized product, and subjecting the second pulverized plum flesh pulverized product to 1 wt% to 3 wt% per white sugar was mixed in a bath for boiling water, followed by heating at 80 ° C. to 100 ° C. for 3 hours to 5 hours, and 40 wt% to 55 ice milk powder in the heated plum flesh pulverized product. Mixing and freezing the weight percent, and forming the frozen mixture into an ice cream cup having a predetermined shape.

매실은 내부 중앙에 있는 씨와 그 나머지 과육부분으로 이루어져 있으며, 과육부분이 전체의 약 85%를 차지하고 있다. 매실은 그 성분 중에 구연산, 사과산, 주석산, 호박산을 포함한 각종 유기산과, 카테킨산, 펙틴, 탄닌을 포함한 각종 무기질 등 유익한 영양소를 다량으로 함유하고 있어 건강식품으로 널리 애용되고 있다.The plum consists of the seeds in the center and the rest of the pulp, which accounts for about 85% of the total. Plum contains a large amount of beneficial nutrients such as citric acid, malic acid, tartaric acid, succinic acid, and various minerals including catechin acid, pectin, tannin, and is widely used as a health food.

본 발명에 의한 매실 아이스크림은 이러한 매실의 성분이 아이스크림에 함유된 것이다.Plum ice cream according to the present invention is a component of such a plum contained in the ice cream.

이하, 본 발명에 의한 매실 아이스크림 제조방법에 대하여 설명하기로 한다.Hereinafter, a plum ice cream manufacturing method according to the present invention will be described.

먼저, 매실을 물로 세척한 다음 소쿠리 등으로 건져 매실의 표면에 묻은 수분을 제거한다. 이때, 매실은 청매인 것이 바람직하다.First, the plums are washed with water and then drained with a colander to remove moisture on the surface of the plums. At this time, it is preferable that the plum is a fresh medium.

다음, 수분이 제거된 매실을 과육과 씨앗으로 분리한다. 이때, 소정의 절단기 및 소정의 탈피기에 의해 매실을 과육과 씨앗으로 분리한다. 소정의 절단기와 소정의 탈피기는, 별도로 제작한 장치일 수도 있고 보통의 칼일 수도 있다.Next, the dehydrated plum is separated into pulp and seeds. At this time, the plum is separated into pulp and seeds by a predetermined cutter and a predetermined peeler. The predetermined cutter and the predetermined stripper may be a separately manufactured device or an ordinary knife.

다음, 분리된 과육을 1차 분쇄한다. 이때, 분리된 과육을 소정의 분쇄기로 분쇄하면 된다.Next, the separated flesh is first ground. At this time, the separated pulp may be pulverized with a predetermined grinder.

다음, 상기 1차 분쇄된 매실 과육 분쇄물 30중량% 내지 40중량%를 진흙으로 만든 옹기에 넣고 올리고당 10중량% 내지 20중량%를 투입한 후 옹기 내의 매실 과육 분쇄물의 맨 윗부분을 매실 과육 분쇄물이 보이지 않을 정도로 정백당 2중량% 내지 8중량%로 덮어 옹기 내의 상부 부분에 정백당 마개를 형성한다. 이러한 정백당 마개는 장기간 숙성시 매실 과육 분쇄물이 산화하는 것을 방지할 뿐만 아니라 매실 과육 분쇄물에 곰팡이가 생기는 것을 방지한다.Next, 30% by weight to 40% by weight of the first pulverized plum flesh pulverized powder was put in a clay pot made of mud, and 10% by weight to 20% by weight of oligosaccharide was put in the top portion of the plum pulp pulverized in pottery. This is invisibly covered with from 2% to 8% by weight to form a stopper per white in the upper portion of the pottery. This white sugar stopper not only prevents the pulverization of the plum pulp crushing during long-term aging, but also prevents the formation of mold on the plum pulp pulverization.

다음, 옹기의 입구를 봉인한 후 매실 과육 분쇄물을 20℃ 내지 25℃에서 3개월 내지 6개월 동안 숙성시킨다. 이때, 비닐이나 랩으로 덮고 고무줄로 밀착하여 묶는 것이 바람직하다. 전술한 바와 같이, 숙성 기간 중에 매실 과육 분쇄물은 정백당 마개에 의해 밀봉되어 있으므로 산화되거나 부패되지 않는다.Next, the plum pulp mill is aged at 20 ° C.-25 ° C. for 3-6 months after sealing the inlet of the pot. At this time, it is preferable to cover with vinyl or wrap and bundle tightly with a rubber band. As mentioned above, the plum pulp pulverized during the aging period is sealed by a stopper per white so that it does not oxidize or rot.

다음, 상기 숙성된 매실 과육 분쇄물을 2차 분쇄한다. 이때, 숙성된 매실 과육 분쇄물은 2차 분쇄되면서 부드럽게 된다.Next, the aged plum flesh pulverized mill is second milled. At this time, the aged plum flesh pulverized is softened while secondary grinding.

다음, 2차 분쇄된 매실 과육 분쇄물을 중탕용 용기에 넣고 정백당 1중량% 내지 3중량%을 혼합한 후 80℃ 내지 100℃에서 3시간 내지 5시간 동안 가열한다.Next, the second pulverized plum flesh pulverized product is placed in a container for boiling water and mixed with 1% by weight to 3% by weight per white and then heated at 80 ° C to 100 ° C for 3 to 5 hours.

다음, 상기 가열된 매실 과육 분쇄물에 아이스밀크가루 40중량% 내지 55중량%를 혼합하여 냉동시킨다.Next, the mixture is frozen by mixing 40% by weight to 55% by weight of ice milk powder in the heated plum flesh pulverized.

다음, 상기 냉동된 혼합물을 소정 형상의 아이스크림컵에 성형한다.Next, the frozen mixture is molded into an ice cream cup of a predetermined shape.

이렇게 제조된 매실 아이스크림은 매실 특유의 각종 유기산으로 인한 새콤한 맛과 매실 특유의 색깔인 라이트올리브그린(light olive greee)색을 가지게 되므로, 인공감미료와 인공색소를 쓰지 않고도 아이스크림에 적합한 맛과 색깔을 낼 수 있다. 또한, 본 발명에 의해 제조된 매실 아이스크림은 매실의 유익한 영양소가 함유되어 있으므로 건강에 보다 유익하다.The plum ice cream produced in this way has a sour taste due to the various organic acids unique to the plum and light olive greee color, which is a unique color of the plum, so that the flavor and color suitable for ice cream can be obtained without using artificial sweeteners and artificial colors. Can be. In addition, plum ice cream produced by the present invention is more beneficial to health because it contains the beneficial nutrients of plum.

전술한 본 발명의 매실 아이스크림 제조방법에 의하면, 매실 성분이 함유되어 맛과 색깔이 뛰어날 뿐만 아니라 건강에도 좋은 매실 아이스크림을 제공할 수 있다.According to the method of manufacturing a plum ice cream of the present invention described above, it is possible to provide a plum ice cream containing plum ingredients, which is excellent in taste and color as well as good for health.

Claims (1)

매실을 물로 세척한 후 매실의 표면에 묻은 수분을 제거하는 단계와,Washing the plum with water to remove moisture from the plum surface; 상기 수분이 제거된 매실을 과육과 씨앗으로 분리하는 단계와,Separating the moisture-removed plums into pulp and seeds; 상기 분리된 과육을 1차 분쇄하는 단계와,First pulverizing the separated flesh; 상기 분쇄된 매실 과육 분쇄물 30중량% 내지 40중량%를 진흙으로 만든 옹기에 넣고 올리고당 10중량% 내지 20중량%를 투입한 후 옹기 내의 매실 과육 분쇄물의 맨 윗부분을 매실 과육 분쇄물이 보이지 않을 정도로 정백당 2중량% 내지 8중량%로 덮어 옹기 내의 상부 부분에 정백당 마개를 형성하는 단계와,30% to 40% by weight of the pulverized plum pulp crushed powder is placed in a clay pot made of mud, and 10% by weight to 20% by weight of oligosaccharide is added to the top of the plum pulp pulverized in onggi so that the plum pulp pulverum is not visible. Covering with 2% by weight to 8% by weight to form a stopper per white in the upper portion of the onggi, 옹기의 입구를 봉인한 후 매실 과육 분쇄물을 20℃ 내지 25℃에서 3개월 내지 6개월 동안 숙성시키는 단계와,Sealing the inlet of the pottery and then aging the plum flesh pulverized at 20 ° C.-25 ° C. for 3 months to 6 months, 상기 숙성된 매실 과육 분쇄물을 2차 분쇄하는 단계와,Second milling the aged plum pulp mill; 상기 2차 분쇄된 매실 과육 분쇄물을 중탕용 용기에 넣고 정백당 1중량% 내지 3중량%을 혼합한 후 80℃ 내지 100℃에서 3시간 내지 5시간 동안 가열하는 단계와,Putting the second pulverized plum flesh pulverized product into a container for boiling water and mixing 1 wt% to 3 wt% per white spirit and then heating at 80 ° C. to 100 ° C. for 3 to 5 hours; 상기 가열된 매실 과육 분쇄물에 아이스밀크가루 40중량% 내지 55중량%를 혼합하여 냉동시키는 단계와,Mixing and freezing 40% by weight to 55% by weight of ice milk powder in the heated plum flesh pulverized product, 상기 냉동된 혼합물을 소정 형상의 아이스크림컵에 성형하는 단계를 포함하는 것을 특징으로 하는 매실 아이스크림 제조방법.Plum ice cream manufacturing method comprising the step of molding the frozen mixture into an ice cream cup of a predetermined shape.
KR10-2002-0030051A 2002-05-29 2002-05-29 method for making ice cream with plum KR100434198B1 (en)

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