KR100439567B1 - A method for preparation of ice cream containing pulverized a rose - Google Patents

Abstract

The present invention relates to a method for producing ice cream based on rose flowers. More specifically, after freeze-drying the roses by varieties such as Little Marble, Lotte Rose, Tineke, Lydia, and then crushed to produce a freeze-dried powder of various colors of roses and extract the fragrance material of the petals with water To prepare a water extract, to a method for producing a rose extract-containing ice cream containing the above substances.

The ice cream produced by the present invention contains the color and the fragrance of the rose flower is excellent in palatability, and also can exhibit excellent functionality through the antioxidant and physiological effects of the rose flower.

Description

A method for preparation of ice cream containing pulverized a rose}

The present invention relates to a method for producing ice cream based on rose flowers. More specifically, after freeze-drying the roses by varieties such as Little Marble, Lotte Rose, Tineke, Lydia, and then crushed to produce a freeze-dried powder of various colors of roses and extract the fragrance material of the petals with water To prepare a water extract, to a method for producing a rose extract-containing ice cream containing the above substances.

The ice cream prepared by the present invention contains the color and the fragrance of the rose flower and is excellent in palatability, and also can exhibit excellent functionality through the antioxidant and physiological effects of the rose flower.

Most of the ice creams on the market are manufactured by adding various artificial colors and flavors, but recently, as the preference for natural foods increases, studies on ice creams containing natural foods are actively being conducted.

Thus, ice cream using natural food materials such as fruits or herbs is produced and sold, but there was a difficulty in exhibiting a special effect.

Roses, on the other hand, have beautiful colors and excellent fragrances, and have been used for ornamental purposes, or have been used for extracting fragrance components to make perfumes, and some have produced and sold teas. In addition, conventionally, a stress-relieving beverage using a rose fruit was developed as a rose-derived material, but no research has been made on the use of other extracts such as rose powder as an edible material.

Thus, the present inventors have studied to introduce an extract of natural material having both palatability and functionality in the production of ice cream.

As a result of research, in order to preserve the original color and fragrance in the ice cream by using the rose as a food material, the color of the rose flower is prepared by freeze-dried powder to maintain the color and extract the water of the rose. It has been found that it is necessary to maximize the fragrance in the volatile components by containing.

The rose lyophilized powder and water extract may be used alone or in the form of a mixture thereof.

On the other hand, the rose contains not only color and fragrance components but also organic acids and free sugars to give a fresh taste, and it can reduce fatty acidization in foods containing fat through antioxidant effects, and also various cell activities. It has been found that the effect can have beneficial functionality to the human body.

In addition, the inventors of the present invention have found that by adding this at the time of making ice cream, it is possible to provide a natural ice cream having both functionality and palatability, and have completed the present invention.

Therefore, an object of the present invention is to freeze-dried roses of varieties, such as Little Marble, Lotte Rose, Tineke, Lydia, and then to produce a powder of various colors produced by grinding, and to extract the fragrance material of the petals with water To prepare a water extract of flowers, to provide a method for producing an ice cream containing the above substances.

In addition, an object of the present invention is to provide an ice cream produced by the above production method.

1 is a graph showing the antimutagenic effect of the rose extract.

Figure 2a is a graph showing the cell proliferation effect of Lydia varieties.

Figure 2b is a graph showing the cell proliferation effect of Tineke varieties.

Figure 2c is a graph showing the cell proliferation effect of Noblesse varieties.

In order to achieve the above object, the present invention is a composition of the freeze-dried powder of various colors obtained by grinding after freeze-drying the roses by varieties, such as Little Marble, Lotte Rose, Tineke, Lydia, ice cream It provides an ice cream containing rose extract containing 0.8 to 2% by weight based on the total weight. On the other hand, the ice cream according to the present invention is a water extract of the rose extract the fragrance substance of the petal with water to the total weight of the composition It may further contain in an amount of 8 to 12% by weight.

That is, the rose lyophilized powder and water extract may be used alone or in a mixture thereof.

The rose extract used in the present invention means a rose lyophilized powder or a rose water extract. The method according to the present invention mixes the rose lyophilized extract with milk, sugar, salt, egg yolk, It is composed of quenching slowly at -40 ℃ by putting gelatin into bubbles and quenching it at -40 ℃. Through this, it has a variety of colors and subtle rose fragrance of roses, which can increase palatability, and various effects of antioxidant and cellular activity. It becomes possible to manufacture an ice cream having.

The rose lyophilized powder of the present invention is contained in an amount of 0.8 to 2% by weight based on the total weight of the composition. This is because if less than 0.8% by weight, the effect of the rose flower is insignificant, and if it exceeds 2% by weight, the bitter taste is strong and the effect of the aesthetics is reduced. In addition, the water extract of the rose extract the fragrance material of the petal of the present invention with water with respect to the total weight of the composition It is contained in an amount of 8 to 12% by weight. This is because less than 8% by weight, the effect of the fragrance due to the rose is insignificant, and if it exceeds 12% by weight, the emulsion state of the ice cream is unstable.

Hereinafter, the present invention will be described in more detail with reference examples, examples and comparative examples, but the present invention is not limited to these examples.

Test Example 1 Investigation of Chromaticity of Rose Flower

The chromaticity of the rose was measured by the color and color difference meter of the rose petals as L (brightness), a (redness) and b (yellowness).

Physical Characteristics of Roses by Variety kind Single Flower Weight (g) Petals (long) Petal color Color also ^♩ L (brightness) a (red) b (yellow) Red Sandra 7.73 37.6 Red 41.73 56.19 40.52 Lotte Rose 3.43 18.6 Red 34.72 51.54 41.54 nobless 6.20 43.0 pink 60.72 15.10 4.14 Tineke 7.87 71.6 White 88.39 -0.45 8.68 Little Marble 0.81 19.0 Red 39.42 38.85 17.89 Ran Dora 3.14 23.8 yellow 84.49 8.13 65.66 El Liza - - pink 70.82 29.48 4.79 ^♩ L (lightness, 0-100); a (redness, -60 to 60); b (yellowness, -60 ~ 60) Standard (brightness: 94.92, redness: -0.16, yellowness: 1.32)

As can be seen in Table 1, the rose has a variety of colors, it was confirmed that the color is also excellent.

Test Example 2 Pigment Content Investigation

Pigment contents such as anthocyanin pigment, carotenoid pigment, flavonoid and chlorophyll content were analyzed. As a rose-containing pigment | dye, the content of anthocyanin, a carotenoid, a flavonoid, and chlorophyll was measured by the following method. The anthocyanin pigment content was extracted with 2% HCl-mehtanol solution and absorbance was measured at 535nm. The absorbance was measured at 448 nm with a spectrophotometer. The flavonoid pigment was extracted with methanol, and then the reaction mixture was added with diethylene glycol and 1N NaOH in a filtrate. The absorbance was measured at 420 nm. Measured at 642.5 nm.

Anthocyanins, Carotenoids, Flavonoids, and Chlorophyll Content in Roses (Unit: mg%, based on building) division Total carotenoids Total anthocyanins Total chlorophyll Total flavonoids Rose 0.05 893.23 1.03 27.48

As can be seen in Table 2, it was confirmed that the anthocyanin pigment and flavonoid content in the rose.

[Test Example 3] Organic acid and organic sugar content investigation

The organic acid and free sugar content were measured using a Refractometer Indicator (RI) detector using HPLC (Waters. Co.), and the flower powder extract prepared by diluting to a certain concentration.In analysis, the mobile phase was 75% acetonitrile for free sugar. In the case of the organic acid, the area of the chromatogram obtained using distilled water containing 1% phophoric acid was calculated by comparing with the reference material.

Free sugar content of rose flower division Composition per glass (mg / g, based on building) Fru / Glu Rham ^* Fruc Glu Gal Suc Mal Lac Mel Raf Rose 3.63 115.61 109.56 1.87 - 7.37 - - 1.21 1.06 Rham: rhamnose, Fruc: fructose, Glu: glucose, Gal: galactose, Suc: sucrose, Mal: maltose, Lac: lactose, Mel: melibiose, Raf: raffinose.

As can be seen in Table 3, among the free sugar of the rose flower was found to have a high content of fructose and glucose.

Organic Acid Content of Rose Flower Remarks Composition per glass (mg / g, based on building) Phy Oxa Cit Tar Mal Suc Lac For Ace Rose 102.19 17.82 2.64 86.90 82.83 6.93 5.94 - - Phy: phytic acid, Oxa: oxalic acid, Cit: citric acid, Tar: tartaric acid, Mal: malic acid, Suc: Succinic acid, Lac: lactic acid, For: formic acid, Ace: acetic acid.

Test Example 5 Analysis of Flavor Components

The volatile components were added to 150 g of rose, 1,000 ml of distilled water and 5 ml of internal standard (ISTD) solution (containing heptadecane ㎍ / 5 ml as ISD) in a round flask, followed by extraction for 2 hours using SDE (fragrance extraction). 50 ml of diethyl ether was used as a solvent. After extraction, the mixture was dehydrated with anhydrous Na ₂ SO ₄ , filtered, concentrated to 0.5 ml, and analyzed using GC / MS. The results are shown in Tables 5-7.

Flavor Components of Red Sandra NO. R.I. Volatile Compounds Holding time (minutes) Concentration (ppm) One - Acetic acid 4.39 60.33 2 1499 2,6-Bis (1,1-dimethylethyl) -4-methyl-phenol 24.99 0.28 3 1857 1-Heptadecene 32.89 3.35 4 1882 Nonadecane 33.40 2.53 5 1926 1.2-benzene dicarboxylic acid bis (2-methoxyethyl) ester 34.27 0.36 6 1949 1.3-benzene dicarboxylic acid dibutyl ester 34.71 4.78 7 1981 Eicosane 35.32 1.07 8 2083 Heneicosane 37.24 6.87 9 2278 Tricosane 40.66 2.83 10 2376 Heneicosane 42.26 1.07

Fragrance Components of Noblesse NO. R.I. Volatile Compounds Holding time (minutes) Concentration (ppm) One 942 3-Hexene-1-ol 8.80 0.50 2 945 1-Hexanol 8.89 1.35 3 1189 Dodecane 16.72 0.21 4 1288 Tridecane 19.52 0.27 5 1387 Tetradecane 22.16 0.25 6 1499 2,6-Bis (1,1-dimethylethyl) -4-methyl-phenol 25.01 0.14 7 1938 1.2-benzene dicarboxylic acid 34.51 2.56 8 2083 Heneicosane 37.25 4.06 9 2278 Tricosane 40.71 3.85 10 2479 Pentacosane 43.88 1.75

Scent of Little Marble NO. R.I. Volatile Compounds Holding time (minutes) Concentration (ppm) One - Acetic acid 4.28 39.55 2 1465 α-Amorphene 24.12 0.29 3 1499 2,6-Bis (1,1-dimethylethyl) -4-methyl-phenol 25.01 0.15 4 1856 9-Nonadecene 32.87 0.34 5 1882 Nonadecane 33.39 1.05 6 1949 1,3-Benzene dicarboxylic acid dibutyl ester 34.71 3.14 7 1981 Eicosane 35.34 1.47 8 2083 Heneicosane 37.26 6.24 9 2179 Docosane 38.93 0.27 10 2278 Tricosane 40.66 1.92

REFERENCE EXAMPLE 1 Manufacturing Method of Rose Lyophilized Powder

Roses of each color type are collected only by petals and washed in running water, then drained and rapidly frozen in a freezer at -40 ℃ or below, and dried in a quick freeze dryer until 10% or less. The dried petals are pulverized with a home grinder and then sieved through a 60-mesh sieve to produce fine powder.

REFERENCE EXAMPLE 2 Manufacturing Method of Rose Water Extract

As a result of preliminary experiments, the fragrance components were extracted using distilled water and organic solvents such as ether, chloroform and dichloromethane. When extracted with organic solvent, the smell of organic solvent remained or felt after concentration. The quality of the prototype was poor, such as (oil smell), the fragrance extract was prepared using distilled water.

That is, 200 ml of flowers are mixed with 500 ml of distilled water, and put into a separatory funnel, which is covered with a lid so that the fragrance does not fly. Then, the fragrance components are extracted while shaking in a constant temperature water bath at 50 ° C. for 24 hours. The filtrate was used as a rose extract.

Test Example 6 Antioxidant Activity

Antioxidant activity was determined by extracting the flower powder with 75% ethanol and then measuring the soluble solid content and the concentration of the extract to 1000 ppm. The induction period of lard oxidation at 120 ° C was measured using rancimat method (Metrohm Co.). . In this case, as a comparative example was measured using acacia and rhododendrons commonly used in foods, the results are shown in Table 8.

The antioxidant power of flowers Antioxidant Index (AI) Rose (wild) 2.59 acacia 1.21 Azalea 1.48 AI: ratio of oxidation induction period to the addition of flower extract to the oxidation induction period of lard

As can be seen in Table 8, since the rose itself has a significantly higher antioxidant activity than acacia or azalea, which is a comparative example, it has the advantage of reducing the oxidation of fat that may occur during the storage period of the food containing fat Have.

Example 1

Mix 2g freeze-dried rose powder, 1/2 cup milk, 1 egg yolk, 34g sugar, 0.5g salt, 1/2 teaspoon rum, then slowly add 100-120g fresh cream and 2g gelatin to foam Ice cream was prepared by quenching at -40 ℃.

Example 2

Ice cream was prepared in the same manner as in Example 1, except that 20 ml of the rose water extract was used instead of the lyophilized rose powder.

[Test Example 1]

Rose ice cream prepared in Example 1 was cooled and the sensory characteristics were investigated. Sensory traits were selected by 10 well trained inspectors who evaluated the unpleasant odor, the tasteful taste, and the overall palatability rating by 9-point scoring (1-very bad, 5-normal, 9-very good).

Sensory Characteristics of Rose Ice Cream by Variety kind Powder addition amount (g) Sensory characteristics color Scent flavor Texture Overall Symbol Lotte Rose 0 (control) 6.61 ^a 5.65 ^ab 6.64 ^ab 6.55 ^a 6.47 ^a One 6.84 ^a 5.97 ^a 7.01 ^a 6.56 ^a 6.75 ^a 3 6.22 ^a 5.77 ^ab 6.07 ^b 5.95 ^a 6.19 ^a 5 5.28 ^b 5.20 ^b 5.22 ^c 5.13 ^b 5.24 ^b Little Marble 0 (control) 6.72 ^a 6.17 ^a 7.06 ^a 6.57 ^a 6.91 ^a One 6.34 ^a 6.20 ^a 6.84 ^a 6.43 ^a 6.80 ^a 3 6.88 ^a 5.68 ^ab 5.77 ^b 5.67 ^b 5.89 ^b 5 5.35 ^a 5.03 ^b 4.74 ^c 4.84 ^c 4.88 ^c Tineke 0 (control) 6.77 ^a 5.95 ^a 6.73 ^a 6.72 ^a 6.73 ^a One 6.54 ^ab 6.20 ^a 6.63 ^a 6.14 ^a 6.60 ^a 3 6.26 ^ab 5.00 ^b 5.06 ^b 5.26 ^b 5.34 ^b 5 5.68 ^b 4.81 ^b 4.38 ^c 4.96 ^b 4.65 ^b Lydia 0 (control) 6.75 ^a 6.23 ^a 6.95 ^a 6.64 ^a 6.80 ^a One 6.52 ^a 6.14 ^a 6.80 ^a 6.33 ^a 6.76 ^a 3 6.40 ^a 6.05 ^a 6.25 ^ab 5.99 ^a 6.18 ^a 5 6.15 ^a 5.90 ^a 5.72 ^b 5.87 ^a 5.91 ^a

Test Example 7 Cell Biological Activity

As a sample extraction method and a test method for investigating the physiological activity ability of the cells, the preparation of the cell experiment sample is carried out by vacuum concentration of the ether extract of the flower, and then lyophilized again to remove all remaining ether, and then by concentration It was dissolved in DMSO (dimethylsulfoxide) solution and used as extract for cell experiment.

1) Mutation inhibitory effect (anticancer effect)

Antimutagenic effect is to make ether extract of rose (Lotterose, Randora) at concentrations of 0, 1, 10, 100ug / plate, and use Salmonella typhymurium (TA 100) as strain, and NMU 5ug / for Mutagen. Ames test was carried out by adding the concentration of the plate and treating it simultaneously with the rose extract. The results are shown in FIG. 1, which is based on the case where no additives were converted to 0%.

As can be seen in Figure 1, it was confirmed that the anti-mutagenic effect of the rose.

2) cell growth promoting effect

Cell growth promoting effect was measured by the concentration of 10, 30, 100 ug / ml rosette extract of each variety, and then by MTT assay (acidic isopropanol method) using 3T3-L1 fibroblast cells. In this case, no additive was used as a comparative example. The results are shown in the following Figures 2a to 2c, which is expressed based on the non-addition of 100%.

As can be seen in Figures 2a to 2c, it was confirmed that the rose cell growth promoting effect is excellent.

3) Inhibitory effect on H ₂ O₂ cytotoxicity

The inhibitory effect on H ₂ O₂ cytotoxicity was measured by 3T3-L1 fibroblast cells at a concentration of 450 μM H ₂ O ₂ for 6 hours, followed by MTT assay (4 hours incubation, acidic isopropanol method). For example, it was measured using an untreated group. The results are shown in Table 10 below.

Mitigating Effect of Rose Ether Extract on H ₂ O ₂ Cytotoxicity sample No treatment H ₂ O ₂ treatment cell (450 μM) Extraction concentration after treatment with H ₂ O ₂ 450μM 10 µg / ml 30 µg / ml 100 µg / ml One 100 ± 3.54 25.5 ± 10.5 38.8 ± 12.3 40.8 ± 2.76 52.6 ± 2.10 2 100 ± 1.47 24.5 ± 9.99 65.9 ± 7.76 71.7 ± 8.34 88.1 ± 4.90 3 100 ± 6.54 43.1 ± 7.76 80.4 ± 5.29 67.3 ± 17.17 75.7 ± 6.83 Average 100 ± 3.85 31.0 ± 9.42 61.7 ± 8.45 59.9 ± 9.42 72.1 ± 4.61

* Antimutagenic effect of rose extract for H ₂ O ₂ 450uM 6 hours treatment

Test Example 8 Evaluation of Food

In order to evaluate the taste of the ice cream containing the rose water extract of the present invention, the ice cream of Example 2 was taste-treated by a nine-point scale method, and this was measured using an additive-free ice cream as a comparative example. The results are shown in Table 11 below.

Smell when put on nose The smell that I feel when swallowed in my mouth flavor Overall preference Free Ice Cream 5.47 5.75 6.21 6.28 Extract added ice cream 5.13 5.91 6.77 6.43

As can be seen in Table 11, it was found that the ice cream to which the rose extract was added was excellent in taste or other sensory evaluation.

As can be seen from the above test results, the addition of rose powder or rose extract in the manufacture of ice cream can produce functional ice cream with antioxidant and anti-cancer effects while containing various pigments like conventional ice cream using synthetic coloring. In addition, by adding a natural flavor extract can produce a more delicious and fragrant flower flavored ice cream.

Rose flower has excellent antioxidant power, high anthocyanin pigment and flavonoid content, and high free fructose and glucose content. Roses have a variety of colors and are also excellent in color, so when added to ice cream they can increase palatability. Roses themselves have significantly higher antioxidant activity than other flowers, so during storage of fat-containing foods It has the advantage of reducing the oxidation of fat that can occur, and in addition to showing a variety of excellent biological activity, it can provide an ice cream suitable for the trend of the recent consumer who prefers functional natural foods.

Through this, varieties of rose color and subtle rose fragrance can be expressed, and by developing the natural rose ice cream, it is possible to improve the quality and contribute to the creation of new income by producing and commercializing ice cream with various natural flavors and flavors.

Claims (4)

On the basis of the total weight of the composition Method for producing a rose extract-containing ice cream, characterized in that contained in an amount of 0.8 to 2% by weight. The method of claim 1, wherein the water extract of the rose flower is based on the total weight of the composition. Method for producing a rose extract-containing ice cream, characterized in that it further contains in an amount of 8 to 12% by weight. The method of claim 1, wherein the rose lyophilized powder is lyophilized after the rose, and then pulverized. [4] The method of claim 1, wherein the rose is at least one selected from the group consisting of Red Sandra, Lotte Rose, Tineke, Little Marble, Randora, and Eliza. .