KR100489928B1 - Manufacturing process of rice ice-cream - Google Patents

Abstract

The present invention is a rice slurry manufacturing process for producing rice slurry at a temperature of 60 ℃ to 80 ℃ for 1 minute to 40 minutes by adding 0.02% to 0.5% by weight of alpha-amylase to 10% to 30% by weight of rice powder And, 4% by weight to 7% by weight of sugar, 3% by weight to 8% by weight of starch syrup, 8% by weight to 18% by weight of milk cream, 7% by weight to the rice slurry prepared in the rice slurry manufacturing process To 10% by weight of skim milk powder, 0.2% to 0.4% by weight of mixed stabilizer, 2% to 4% by weight of nuts powder, and 40.1% to 53.78% by weight of water to homogenize Ice cream mix manufacturing process to be prepared, sterilization process for sterilizing the ice cream mix prepared in the ice cream mix manufacturing process at a temperature of 75 ℃ ~ 85 ℃, and the ice cream mix sterilized in the sterilization process at a temperature of 3 ℃ ~ 5 ℃ Aging process to mature, and the above Ice cream manufacturing process for freezing the aged ice cream mix in the ice cream maker for 10 to 15 minutes in the ice cream maker, and for forming a specific shape by filling the ice cream produced in the ice cream manufacturing machine into a molding machine And a freezing step of freezing the ice cream molded product formed into a specific shape in the molding process at a temperature of -30 ° C or lower for 24 hours.

Description

 MANUFACTURING PROCESS OF RICE ICE-CREAM}

The present invention relates to a method of manufacturing rice ice cream, and in particular, it can promote the consumption of rice, increase the added value and increase the income of rice-cultivated farmers, and add and treat the proper alpha-amylase to the rice to add luxury. It relates to a method for producing rice ice cream that can improve the texture when ingested by lowering the viscosity of the prepared starch particles.

In recent years, rice consumption has decreased and inventory stocks have increased due to the improvement of national income and dietary consumption patterns. The development of how to use is urgently needed.

Ice cream is a food that everyone enjoys, and it is selling nearly 1 trillion won a year, and sales are increasing every year. Therefore, the development of functional rice ice cream with rice, herbal medicine, and fruit added to ice cream will contribute to the growth of income of farmers and to the increase of national health as well as the promotion of consumption of agricultural specialty products.

Germinated brown rice refers to rice sprouted about 1mm to 5mm by supplying proper moisture, temperature, and oxygen to brown rice stripped rice husks. In 1993, germination grains were noticed when the Max Planck Food Research Institute in Germany published the results of germination and germination barley. When seeds such as beans, barley and brown rice germinate, they contain nutrients that are different from the seed state. Sprouted brown rice contains vitamins, gamma-aminobutyric acid (GABA), enzymes, and superoxide dis-mutase (SOD). These nutrients increase the body's natural healing power, prevent adult diseases and detoxify the body's toxins.

In addition, germinated brown rice compensates for the shortcomings of brown and white rice. Brown rice is rich in nutrients, but it is difficult to digest and has a rough texture. White rice loses most of its nutrients as it goes through the milling process. The phytic acid, which interferes with the digestion of brown rice, is sprouted and replaced with phosphorus and inositol for digestion. In addition, it does not mill and preserves nourishment of seed. It also contains more nutrients such as protein, dietary fiber, calcium, phosphorus, iron and vitamins than brown rice and white rice. The nutrients of germinated brown rice are 66% in embryos (rice eyes), 29% in bran, whistle layer and endothelium and 5% in embryo.

Rice ice cream disclosed in Korean Patent Publication No. 1993-0022962 relating to ice cream is deposited by dipping and expanding rice powder having an average particle diameter of 50 µm to 300 µm in water and / or milk at room temperature and depositing the expanded rice powder. The solution is heated and boiled to make a homogeneous rice paste, and a homogeneous powdery mixture containing sweetener and milk is mixed in the directly heated rice paste to prepare a homogeneous ice cream mix, in which case the rice component in the rice paste is prepared. Occupying an amount of 1 to 50% by weight of the ice cream mix consists of each continuous process of freezing the ice cream mix, characterized in that it does not require a stabilizer, sterilization process, homogenization process is also required.

In addition, Korean Patent No. 0149444 discloses washing and grinding materials including grains or vegetables, and selecting and grinding water while adding water at a ratio of 1: 4 to 1: 6 based on the weight of the electric material. Process of obtaining chain liquid, process of adding oligosaccharide to the ground liquid at a ratio of 1: 0.1 to 1: 0.3 based on the weight of the material and boiling until it becomes porridge, and slowly cooling at room temperature to obtain a pudding phase, electric pudding Adding milk or water and oligosaccharides in a ratio of 1: 0.3: 0.2 to 1: 0.4: 0.05 by weight and stirring to obtain an ice cream mix, and freezing the ice cream mix to obtain ice cream.

By the way, in the case of rice ice cream made by such a manufacturing method has a problem that the viscosity is increased as the raw material of the starch is swelled as gelatinized and does not mix uniformly with other ice cream raw materials when preparing the ice cream mix, there is also a bad texture after freezing There were various problems.

The present invention has been made to solve the various problems described above, and an object of the present invention is to provide a method for producing rice ice cream that can promote the consumption of rice and increase the added value to increase the income of rice cultivated farmers. .

Another object of the present invention is to provide a manufacturing method of rice ice cream that can improve the texture of the ingestion by lowering the viscosity of the gelatinized starch particles by adding a proper alpha-amylase to the rice. The present invention is a rice slurry manufacturing process for producing rice slurry at a temperature of 60 ℃ to 80 ℃ for 1 minute to 40 minutes by adding 0.02% to 0.5% by weight of alpha-amylase to 10% to 30% by weight of rice powder And, 4% by weight to 7% by weight of sugar, 3% by weight to 8% by weight of starch syrup, 8% by weight to 18% by weight of milk cream, 7% by weight to the rice slurry prepared in the rice slurry manufacturing process To 10% by weight of skim milk powder, 0.2% to 0.4% by weight of mixed stabilizer, 2% to 4% by weight of nuts powder, and 40.1% to 53.78% by weight of water to homogenize Manufacture of Ice Cream Mixes A sterilization step of sterilizing the ice cream mix prepared in the crude step, the ice cream mix manufacturing step at a temperature of 75 ° C. to 85 ° C., and a ripening step of ripening the ice cream mix sterilized in the sterilization step at a temperature of 3 ° C. to 5 ° C. And an ice cream manufacturing process for freezing the ice cream mix aged in the aging process for 10 to 15 minutes in an ice cream maker to prepare an ice cream, and molding the ice cream prepared in the ice cream manufacturing process into a molding machine to form a specific shape. And a freezing step of freezing the ice cream molded product formed into a specific shape in the molding process at a temperature of -30 ° C or lower for 24 hours.

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Hereinafter, the manufacturing method of the rice ice cream will be described in detail with reference to various examples.

Example 1

10% by weight of rice powder (particle size less than 100 mesh) and 0.02% by weight of alpha-amylase to prepare a rice slurry at a temperature of 60 ℃ to 80 ℃ for a certain time (1 minute to 40 minutes) To this rice slurry, 5% by weight of sugar, 3% by weight of starch syrup, 15% by weight of milk cream (35% of fat), 10% by weight of skim milk powder, 0.2% by weight of mixed stabilizer, , Homogenized with 4% by weight of nuts powder and 53.78% by weight of water to prepare an ice cream mix, sterilize the homogenized ice cream mix for 10 to 20 minutes at a temperature of 75 ℃ to 85 ℃, sterilized ice cream mix After aging at a temperature of 3 ℃ to 5 ℃, the aged ice cream mix is frozen in an ice cream maker for 10 to 15 minutes to fill the ice cream produced ice cream in a molding machine and molded into a specific shape -30 24 at a temperature below By inter-frozen and stored.

The ice cream thus prepared had a sugar content of 34.56, a viscosity of cp of 412, an overrun of 45.20%, a hardness of 83.20 g / cm ³ , and an overall acceptability of 7.85. Here, the degree of preference is determined by a 9-point scoring method, where 1 is very bad, 5 is normal, and 9 is very good.

Example 2

A rice slurry was prepared at a temperature of 60 ° C. to 80 ° C. for a predetermined time (1 minute to 40 minutes) by adding 15% by weight of rice powder (particle size of 100 mesh or less) and 0.5% by weight of alpha-amylase. 7% by weight sugar, 8% by weight starch syrup, 18% by weight milk cream (with 35% fat), 8% by weight skim milk powder, 0.4% by weight mixed stabilizer, 3% by weight % Nuts powder and 40.1% by weight of water to homogenize to prepare an ice cream mix, the homogenized ice cream mix is sterilized for 10 to 20 minutes at a temperature of 75 ℃ to 85 ℃, sterilized ice cream mix 3 ℃ After aging at a temperature of ˜5 ° C., the aged ice cream mix is freezed in an ice cream maker for 10 to 15 minutes to fill the mold into a specific shape by filling an ice cream prepared in an ice cream machine with a shape of less than -30 ° C. 24 hours cold at temperature By were kept.

The ice cream thus prepared had a sugar content of 35.25, a viscosity of cp of 523, an overrun of 38.29%, a hardness of 135.30 g / cm ³ , and an overall acceptability of 7.95. Here, the degree of preference is determined by a 9-point scoring method, where 1 is very bad, 5 is normal, and 9 is very good.

Example 3

Rice slurry was prepared at a temperature of 60 ° C. to 80 ° C. for a predetermined time (1 minute to 40 minutes) by adding 30% by weight of rice powder (particle size of 100 mesh or less) and 0.3% by weight of alpha-amylase. 4% by weight sugar, 4% by weight starch syrup, 8% by weight milk cream (35% fat), 7% by weight skim milk powder, 0.3% by weight mixed stabilizer, and 2% by weight % Nuts powder and 44.4% by weight of water to homogenize to prepare an ice cream mix, the homogenized ice cream mix is sterilized for 10 to 20 minutes at a temperature of 75 ℃ to 85 ℃, sterilized ice cream mix 3 ℃ After aging at a temperature of ˜5 ° C., the aged ice cream mix is freezed in an ice cream maker for 10 to 15 minutes to fill the mold into a specific shape by filling an ice cream prepared in an ice cream machine with a shape of less than -30 ° C. Frozen for 24 hours at temperature Was stored.

The ice cream thus prepared had a sugar content of 31.48, a viscosity of cp of 1043, an overrun of 15.36%, a hardness of 270.45 g / cm ³ , and an overall acceptability of 3.72. Here, the degree of preference is determined by a 9-point scoring method, where 1 is very bad, 5 is normal, and 9 is very good.

Comparative example

Rice slurry was prepared at a temperature of 60 ° C. to 80 ° C. for a predetermined time (1 minute to 40 minutes) by adding 40% by weight of rice powder (particle size of 100 mesh or less) and 0.3% by weight of alpha-amylase. 4% by weight sugar, 4% by weight starch syrup, 8% by weight milk cream (35% fat), 7% by weight skim milk powder, 0.3% by weight mixed stabilizer, and 2% by weight % Nuts powder and 34.4% by weight of water to homogenize to prepare an ice cream mix, the homogenized ice cream mix is sterilized for 10 to 20 minutes at a temperature of 75 ℃ to 85 ℃, sterilized ice cream mix 3 ℃ After aging at a temperature of ˜5 ° C., the aged ice cream mix is freezed in an ice cream maker for 10 to 15 minutes to fill the mold into a specific shape by filling an ice cream prepared in an ice cream machine with a shape of less than -30 ° C. 24 hours cold at temperature By were kept.

When the ice cream prepared as described above was determined by the 9-point scoring method, the sugar content was 25.78, the viscosity (unit; cp) was 1420, the overrun was 20.23%, the hardness was 320.27 g / cm ³ , and the overall acceptability was 1.5. In addition, the hardness was too high and the overrun characteristics were also poor, which was not suitable for ice cream.

In the above description, Rice powder is a mixture of non-glutinous rice powder and germinated brown rice powder 1: 1, but any one selected from non-glutinous rice powder, puffed rice powder or glutinous rice brown powder may be used. You may use the mixture of 1 :. The nut powder It is preferable to use a 1: 1 mixture of peanut powder and pumpkin seed powder.

The non-glutinous rice powder Judging by the nine-point grading method, the sugar content was 31.60, the viscosity (unit: cp) was 456, the overrun was 33.24, the hardness was 1059.94 g / cm ³ , the palatability was 5.25, and the uncooked rice: germinated brown rice (1: 1)) has a sugar content of 29,70, a viscosity (unit: cp) of 624, an overrun of 38.73, a hardness of 563.96 g / cm ³ , and a preference of 5.50, as determined by the nine-point grading method.

The alpha-amylase (enzyme) was used liquefied enzyme 5000 manufactured by Pacific Co., Ltd., and the alpha-amylase (α-amylase) having an enzyme activity of 60,000 BAU / g.

Electron donating ability (EDA) was measured according to the method of Blois (Bloid, M.S. (1958), Antioxidant determination by the use of a stable free radical.Nature, 181, 1199-1200). 0.8 mL of 0.4 mM DPPH solution was added to 0.2 mL of each sample, shaken for 10 seconds with a voltex mixer, and the absorbance was measured at 525 nm with a spectrophotometer. The electron donating ability (antioxidant degree) was expressed as a percentage of absorbance of the sample addition and no addition.

In Examples 1 to 3, when 30% by weight or more of rice powder is contained, the viscosity becomes strong, making the production of ice cream difficult, sensually heavy, unfavorable in preference and overrun, and unfavorable. If less than%, the hardness and viscosity decreases, the overrun is too large to be undesirable, and if containing more than 0.5% by weight of alpha-amylase, the decomposition of the rice powder is fast, but unnecessarily large amount of material of alpha-amylase is unfavorable If the enzyme is contained 0.02% by weight or less, the decomposition is too late, which is not preferable.

If the sugar content is more than 7% by weight, the sugar content is increased, which is not desirable. If the sugar content is 4% by weight or less, the sugar content is not preferable, and when the sugar content is more than 8% by weight, the sugar content is too high. If it contains less than 3% by weight, the sugar content is too low, which is not desirable.If more than 18% by weight of milk cream, milk fat is increased, so the ice cream is too soft. It is not preferable because the hardness of is increased.

In addition, containing 10% by weight or more of skim milk powder is not desirable because of the milk taste, and less than 7% by weight of skim milk powder is not preferable because the taste is poor, and when 0.4% by weight or more of the mixing stabilizer is contained, milk fat and water are easily mixed. However, it is not preferable because of the poor cohesion, and when it contains 0.2 wt% or less of mixed stabilizer, the milk fat and water are not mixed well, and the properties of ice cream are not good. If it contains less than 2% by weight of nut powder, the taste is not good, and if it contains more than 53.78% by weight of water, the properties of the ice cream are not good enough to affect overrun. Ice cream is not well mixed with the additives, which is undesirable.

As described above, according to the ice cream manufactured by the method of manufacturing the rice ice cream of the present invention, the overrun is good (high air content), so that it melts well during tasting, and is light, causing consumption of rice and adding value. Increasing the income of the rice cultivation farmers can be increased, and by adding the appropriate alpha-amylase to the rice, the viscosity of the luxury starch particles can be improved, thereby improving the texture.

Claims (3)

Rice slurry manufacturing process for producing rice slurry at a temperature of 60 ℃ to 80 ℃ for 1 minute to 40 minutes by adding 0.02% to 0.5% by weight of alpha-amylase to 10% to 30% by weight of rice powder, and 4 to 7 weight percent sugar, 3 to 8 weight percent starch syrup, 8 to 18 weight percent milk cream, and 7 to 10 weight weight in the rice slurry prepared in the rice slurry manufacturing process Ice cream to make an ice cream mix by homogenizing by adding% skim milk powder, 0.2 to 0.4 weight% mixed stabilizer, 2 to 4 weight% nuts powder, and 40.1 to 53.78 weight% water Mix production process, sterilization process for sterilizing the ice cream mix prepared in the ice cream mix manufacturing process at a temperature of 75 ℃ ~ 85 ℃, aging of the ice cream mix sterilized in the sterilization process at a temperature of 3 ℃ ~ 5 ℃ Process and the aging process An ice cream manufacturing process for freezing the aged ice cream mix in an ice cream maker for 10 to 15 minutes, and an ice cream manufacturing process for filling an ice cream manufactured in the ice cream manufacturing process into a shaper, and the molding process; Process for producing a rice ice cream, characterized in that consisting of a refrigeration step of freezing the ice cream molded body formed in a specific shape in the process for 24 hours at a temperature of -30 ℃ or less. The method of claim 1, wherein the rice powder is any one selected from white rice powder, germinated brown rice powder, glutinous rice brown powder, and expanded rice powder. 2. The method of claim 1, wherein the nut powder is a peanut powder and a pumpkin seed powder mixed 1: 1.