KR100436024B1 - The ice cream containing isoflavone and the method thereof - Google Patents

Abstract

The present invention relates to a functional ice cream and a method for manufacturing the same, and more particularly, to prepare a functional ice cream containing soybeans containing a large amount of isoflavones as a main ingredient, and to prepare the functional ice cream without using an estrogen hormone preparation separately. The present invention relates to a functional ice cream and a method for preparing the same, which are used to compensate for insufficient estrogen in the body and to prevent side effects due to overdose of an estrogen hormone preparation.

Description

Functional ice cream and its manufacturing method {The ice cream containing isoflavone and the method

The present invention relates to a functional ice cream and a method for producing the same.

Estrogens are biologically active hormones such as estrone, estradiol, and estetrol. Targeted tissues in the body are the liver, anterior pituitary gland, genitals and mammary gland. It acts as a manifestation of sexual manifestations, mediation of menstrual cycles, causes maternal changes during pregnancy, proliferation of the mammary gland and promotes lactation.When a woman reaches menopause, the concentration of estrogen decreases by about 30%, resulting in various menopausal symptoms. Since this occurs, the estradiol hormone preparations have been conventionally used to supplement the insufficient estrogen hormone in the body, but when the hormone preparation is used excessively, uterine cancer, breast cancer, and prostate cancer develop.

Ice cream is to enjoy a cool and sweet taste, especially foods popular with women and children, but there is no useful ingredient to the human body, but rather harmful effects on the human body such as obesity, tooth decay, indigestion, diabetes. In order to solve this problem, a method for producing ice cream or ice cream using beans and acorns known to be rich in nutrition (published number 1999-0040657) has been published. The method is to mix the beans and acorns, crush and squeeze to extract the extract and then to manufacture the ice cream using a conventional ice cream manufacturing apparatus, soaking the beans enough to make the state before the germination by growing the embryo of the bean Due to the lack of fermentation, the soybean embryos contained a large amount of isoflavones, known as phytoestrogens, were not available.

The present invention is to solve this problem, by producing a functional ice cream isoflavone added with similar action in relation to estrogen and also does not have side effects due to antagonism (dose) at high doses without the need to use estrogen hormone preparation separately Functional ice cream can be eaten to compensate for the lack of estrogen in the body, and to prevent side effects due to overdose of the estrogen hormone preparation.

In order to achieve this purpose, the soybeans are soaked and made just before germination, so that the embryos of the beans are grown to maximize the isoflavone content, the soybeans are grown, and the milled beans are heated. Add water and pulverize to make a pulverized soybean, and store it in a refrigerated container, and then, add the liquid fresh cream, sugar, and salt of the chilled soybean pulverized product to a stirrer and stir, and then stir the agitated mixture through the usual ice cream. It is characterized by manufacturing a functional ice cream in a manufacturing apparatus.

1 is a process chart for manufacturing a functional ice cream of the present invention.

Isoflavones are commonly found in soybeans, especially the flavonoid family of compounds found in soybean embryos, and their intermediate metabolite, equalol, is an estrogen hormone replacement therapy. It is similar in structure to estradiol and is called phytoestrogens because it can easily bind to estrogen receptors in the body, and isoflavones absorbed into the body have a similar function in relation to estrogens, and when the body lacks estrogens, it works. When the body has an excessive amount of estrogen, it simultaneously plays a role as an antagonist that cancels its action, thereby inducing the antioxidant activity of the cells to prevent aging of the skin and caused by the lack and lack of estrogen. Prevents postmenopausal osteoporosis, and estrogen When there in an amount to inhibit the action of estrogen and prevention of genital cancer uterine cancer, breast cancer, prostate cancer induced by estrogens. The content of such isoflavones is 0.1 to 0.5% in raw soybeans, but the content is increased to 2.5 to 3.5% in the state immediately before germination of soybeans in water.

Beans are rich in nutrients such as vitamins A, B, D, and E as well as proteins, fats and sugars. They are used for various foods such as tofu, bean sprouts, and various kinds of soybeans. The main components of the fishy taste of soybeans are ethylvinyl ketones formed by the action of n-hexanol and the enzyme lipoxygenase, which are surrounded by hydrophobic bonds in the protein molecules of soybeans. Because it is difficult to remove it, the beans can be heated to inactivate lipoxygenase to remove the fishy taste of the beans.

Red ginseng has been widely used as a herbal material since ancient times. Among the saponin components of red ginseng, G-Rh ₂ (Odashima et al. 1979, Kikuchi et al. 1991) and fat-soluble fractions as non-saponin substances (Hwang et al. 1978) Polyacetylenes such as panaxytol, panaxynol, and panaxytiol, which are important components, prevent various cancers (Ahn et al. 1988., Matsunaga et al. 1990). .) Maintain a living body and inhibit cell oxidation (Han et al. 1985.), prevent aging and degenerative changes in skin tissues caused by aerobic (Park et al. 1984), and bone weight It is known to have the effect of preventing osteoporosis by increasing the strength and intensity (Professor Kim Nam-hyun, Yonsei University).

In order to effectively use the isoflavones contained in the embryo part of the soybeans immediately before germination, first, by immersing raw soybeans and making them just before germination, the embryo part of the beans is grown to maximize the isoflavone content. Second, by heating the soaked soybeans to suppress the action of lipoxygenase in the soybeans to remove the fishy taste of the soybeans, and third, by grinding the soybeans soybean pulverized and refrigerated, and then in a stirrer After stirring the soybean pulverized product and liquid fresh cream, salt and sugar of an appropriate amount of dairy products, the stirred agitated product is put into a conventional ice cream manufacturing device to prepare functional ice cream. At this time, the liquid fresh cream and sugar of dairy products in a stirrer , Add red ginseng extract in the process of adding salt to improve the effect and taste of functional ice cream Can.

The present invention is to produce a functional ice cream using beans as shown in Figure 1 when described in detail the manufacturing method as follows.

◎ Soaking soybeans by soaking them in a state just before germination

Soaking the beans at 20 ~ 30 ℃ for 24 to 48 hours to make the beans just before germination to grow the embryos of the beans, and the soybean grown beans are heated to 40 ~ 60 ℃ for 10 to 20 minutes. At this time, beans can be used in a variety of commercially available black beans, yellow beans, white beans, Seomoktae, green beans.

◎ mixing the heated beans and water to crush and refrigerate

100 to 300 parts by weight of the heated soybeans and 50 to 150 parts by weight of water are mixed and put into a grinder to finely crush the beans to a particle size of 100 to 200 mesh to make a pulverized soybean, 0 to 10 ℃ for 2 to 10 hours Refrigerate.

◎ Stir the chilled beans and additives in the stirrer

150 to 300 parts by weight of the liquid crushed soybean crushed and dairy products, 60 to 300 parts by weight of sugar and 0.5 to 1.5 parts by weight of salt are mixed in a stirrer and stirred for 20 to 30 minutes. It is commercially available and can be purchased and used. In addition, by adding red ginseng extract in the process of adding the liquid fresh cream, sugar, salt of dairy products to the stirrer, the effect, aroma and taste of the functional ice cream can be further improved, the red ginseng extract is added 0.5 ~ 1.5 parts by weight, red ginseng extract Is commercially available and can be purchased and used.

◎ the step of preparing the ice cream by putting the stirred product prepared through the stirring step into a conventional ice cream manufacturing apparatus

Functional ice cream is prepared through the stirring step.

(Example 1)

200g of soybeans were put in a bucket containing 400g of water and soaked at 25 ° C. for 36 hours to grow to the state just before germination. Then, 200g of the soy beans were put in a steamer and heated at 50 ° C. for 15 minutes. Next, 100 g of the soaked and heated beans and water were put in a grinder, and the beans were finely ground to a particle size of 150 mesh to make a bean grind, and refrigerated and stored at 5 ° C. for 6 hours. After adding 225 g of liquid fresh cream of water and dairy, 180 g of sugar, and 1 g of salt, the mixture was stirred for 25 minutes, and the stirred mixture was added to a conventional ice cream manufacturing device to prepare functional ice cream.

(Example 2)

200g of soybeans were put in a bucket containing 400g of water and soaked at 25 ° C. for 36 hours to grow the soybean embryos by making the beans just before germination, and then put 200 g of the soy beans in a steamer for 15 minutes at 50 ° C. After heating, 100 g of the soaked and soaked water and water were put into a grinder, and the beans were finely pulverized to a particle size of 150 mesh to make a pulverized bean and refrigerated for 5 hours at 5 ° C. Soybean pulverized and liquid fresh cream 210g, 180g sugar, 1g salt, red ginseng extract 1g after stirring for 25 minutes, and the stirring was passed through the stirring process in a conventional ice cream manufacturing apparatus to prepare a functional ice cream.

(Sensory test)

The sensory test of the panelist for vanilla ice cream sold in the market as a comparative example with the functional ice cream of the present invention prepared in Examples 1 and 2 were divided into items for taste, eating feeling, and taste when eating for a long time. It carried out, and the result is shown in Table 1.

Table 1. Sensory tests for ice cream

division flavor Eating Taste after eating for a long time Remarks Example 1 + + + + + + + + + It has a harmonious taste of beans and cream, and there is no objection to long-term eating. Example 2 + + + + + + + + + It has a harmonious taste of beans, cream, and red ginseng extract, and there is no reluctance to eat it for a long time. Comparative example (vanilla ice cream) + + + It tastes like ordinary ice cream and is rejected when eaten for a long time.

As shown in Table 1, the functional ice cream of the present invention has a harmonious taste of beans and liquid fresh cream, and there is no rejection of liquid fresh cream when eaten for a long time. In addition, compared to vanilla ice cream, taste, eating and eating for a long time was evaluated to be much better.

The present invention is to prepare a functional ice cream made from soybeans containing a large amount of isoflavone is a vegetable estrogen as the main ingredient in the production of ice cream by eating functional ice cream without the need to take estrogen hormone preparations separately, It can be supplemented and prevents side effects from overdose of estrogen hormone preparations, has a harmonious taste of beans and cream, and no long-term intake of ice cream.

Claims (4)

Soaking soybeans at 20 ~ 30 ℃ for 24 to 48 hours to the state before the germination to grow the embryos of beans and heating for 10 to 20 minutes at 40 ~ 60 ℃, 100 ~ 300 parts by weight of the heated beans 50 to 150 parts by weight of the blended into a grinder to crush the beans to a particle size of 100 ~ 200 mesh to make a pulverized beans and refrigerated for 2 to 10 hours at 0 ~ 10 ℃, the crushed beans and dairy products 150 to 300 parts by weight of the liquid fresh cream of sugar, 60 to 300 parts by weight of sugar, 0.5 to 1.5 parts by weight of salt mixed in a stirrer and stirred for 20 to 30 minutes, the stirring process of the stirring process to prepare a conventional ice cream Method for producing a functional ice cream characterized in that it comprises the step of manufacturing the ice cream put into the device. After soaking the beans for 24 to 48 hours at 20 ~ 30 ℃ to grow the germ of the bean just before germination and heating for 10 to 20 minutes at 40 ~ 60 ℃, 100 ~ 300 parts by weight of the heated beans and water 50 to 150 parts by weight are mixed in a grinder, and the beans are ground to a particle size of 100 to 200 mesh to make a bean grind and refrigerated for 2 to 10 hours at 0 to 10 ° C. 150 to 300 parts by weight of the liquid fresh cream, 60 to 300 parts by weight of sugar, 0.5 to 1.5 parts by weight of salt were mixed in a stirrer and stirred for 20 to 30 minutes, and then the stirring was passed through the stirring process to prepare a conventional ice cream Functional ice cream, characterized in that it is manufactured in the device. Soaking soybeans at 20 ~ 30 ℃ for 24 to 48 hours to the state before the germination to grow the embryos of beans and heating for 10 to 20 minutes at 40 ~ 60 ℃, 100 ~ 300 parts by weight of the heated beans 50 to 150 parts by weight of the blended into a grinder to crush the beans to a particle size of 100 ~ 200 mesh to make a pulverized beans and refrigerated for 2 to 10 hours at 0 ~ 10 ℃, the crushed beans and dairy products The liquid fresh cream of 150 to 300 parts by weight, sugar 60 to 300 parts by weight, salt 0.5 to 1.5 parts by weight, red ginseng extract 0.5 to 1.5 parts by weight in a stirrer and stirred for 20 to 30 minutes, the stirring process Method for producing a functional ice cream, characterized in that the rough agitation is put into a conventional ice cream manufacturing apparatus for producing ice cream. After soaking the beans for 24 to 48 hours at 20 ~ 30 ℃ to grow the germ of the bean just before germination and heating for 10 to 20 minutes at 40 ~ 60 ℃, 100 ~ 300 parts by weight of the heated beans and water 50 to 150 parts by weight are mixed in a grinder, and the beans are ground to a particle size of 100 to 200 mesh to make a bean grind and refrigerated for 2 to 10 hours at 0 to 10 ° C. The liquid fresh cream of 150 to 300 parts by weight, sugar 60 to 300 parts by weight, salt 0.5 to 1.5 parts by weight, red ginseng extract 0.5 to 1.5 parts by weight into a stirrer and stirred for 20 to 30 minutes, the stirring process Functional ice cream, characterized in that the rough agitation is put into a conventional ice cream manufacturing apparatus.