KR100750283B1 - A lotus-ice cream and he method of making it for health food - Google Patents

Abstract

A method of manufacturing soft ice cream by mixing gelatinized material of lotus and seaweed concentrates is provided. The method uses a seaweed extract instead of synthetic emulsifiers and stabilizers and produces soft ice cream useful as health food while containing no sugar and flavors. A 40 to 50% by weight of semi-liquid gelatinized material of lotus is mixed with 25 to 35% by weight of seaweed concentrates, homogenized with 15 to 20% by weight of dry milk and 10 to 15% by weight of cream at 40 to 50deg.C and then subjected to conventional cooling, emulsifying, aging, freezing and cooling process to make the soft ice cream. The semi-liquid gelatinized material of lotus is obtained by finely cutting a lotus root, lotus leaf and lotus seed, grinding with 1 to 2 times of the weight of water, filtering the slurry and heating at 65±5deg.C for 20 to 30min in the first step and at 70±3deg.C for 3 to 4min. The seaweed concentrates are obtained by soaking desalted seaweed in an aqueous solution containing 2 to 3% by weight of ethyl alcohol and 0.5 to 1% by weight of sodium hydrogen carbonate, heating at 50 to 60deg.C for 3 to 4hr and concentrating under reduced pressure.

Description

Healthy soft ice cream and its manufacturing method {A LOTUS-ICE CREAM AND HE METHOD OF MAKING IT FOR HEALTH FOOD}

The present invention is a healthy lead composed of additives such as milk, powdered milk, fragrance, and extract concentrates extracted from brown algae of seaweed as substitutes of mixed crushed products of lotus root, lotus leaf, lotus (fruit), emulsifier and stabilizer. It relates to an ice cream and a method for manufacturing the same. Specifically, a semi-liquid mixed ground product obtained by crushing (grinding) lotus root, lotus leaf, and lotus (fruit) from which a poor texture of the lotus was removed from the lotus was subjected to heat treatment to remove odor and sterilize. Ice cream made by a series of processes in the order of mixing, emulsifying, ripening (stabilizing), freezing and freezing by formulating additives such as half-liquid mixed crushed product with increased viscosity, extract concentrate of seaweed, powdered milk, natural flavor, etc. And to a method for producing the same.

Ice cream is milk fat, buttermilk, butter, a dispersion mixture of water, salt and pigment, cheese made by the coagulation power of casein in milk, and sterile sealed unsweetened milk to remove about 60% of the water in milk. And condensed milk, such as sweetened condenced milk, made by removing some moisture from a mixture of milk and sugar, and yogurt, Acid ophilus, Kefir, and Kumiss. In addition to fermented milk products, it can be classified into a field of milk processing products, where ice cream has evolved into a systemic food from the middle of the 20th century, and its variety has been diversified in recent years. It is true that there is a remarkable development in terms of aspect, but as the intake increases with the pursuit of high nutritional value and sensual texture, obesity, sugar, etc. Cause disease and also is not good for the human body hameuroseo addition of a large amount of sugar, synthetic flavors, synthetic emulsifying agents and stabilizers.

In an effort to solve the above problems, ice creams having various types of functionalities or ice creams focused on health have recently been introduced or released.

As an example of a conventional ice cream, the registered patent publication (Registration No.:10-0572379) dated Dec. 15, 2005, entitled "functional ice cream and a method for producing the same as the concentration of draft mackerel", and the contents of the technology, namely To prepare 80 ~ 90wt% of conventional ice cream, 10 ~ 20% of extract concentrate of herbal composition consisting of Macmundong, Ginseng, Schisandra chinensis, Astragalus, Licorice is prepared by conventional method (mixer, emulsification, aging stabilization, freezing). As another conventional technique, a domestic registration patent publication (Registration No.:10-0496902) introduces an ice cream containing Cheonggukjang (fermented soybean) and green beans and a manufacturing method thereof. 0.1-5% of immersion dried Cheonggukjang powder and 0.1-1% of powder powdered by steaming and drying mung beans with steam are added to a conventional ice cream composition for mixing, emulsifying, St. stabilization, a method for producing ice cream on the leading frozen through.

In addition, the domestic registration patent publication (Registration No.:10-0489928) may be referred to as ice cream prepared by heat-treating rice powder with water to obtain a slurry, and adding the dew slurry to a conventional ice cream composition.

Such ice cream and the like have respective characteristics, but in general, the amount of added sugar is large, and the pursuit of functionality and nutrition by the addition of herbal medicines or health food ingredients ignores the original soft and aromatic taste of ice cream.

For example, the bitter and spicy taste of Schisandra chinensis, the ugly taste and pleasant smell of Cheonggukjang, and the bitter and irritating smell of mugwort are disgusting tastes and odors, which are not desirable for ice creams seeking sensual texture. In addition, synthetic emulsifiers and stabilizers are added as food additives within the regulatory limits of the food additives, but this may also be harmful to the human body when the ice cream is frequently eaten or excessively added.

The present invention is a method for producing an ice cream with an ice cream composition of alginate concentrate extracted from lotus leaf and seaweed brown algae containing lotus root, lotus leaf and fruit containing a large amount of beneficial ingredients in the human body as a specific means grinding the lotus with water After obtaining (crushed) semi-liquid mixed powder, heat-treat it to be converted into α-starch, and sterile pulverized pulverized powder and seaweed brown algae are washed with water, immersed in water, and heat treated to produce alginate and beneficial to human body. It is to provide an alginate extract containing the ingredients, pharmacological ingredients, inorganic trace components, and to provide a healthy ice cream having various functionalities by adding powdered milk powder, cream, natural flavor as an ice cream composition to the concentrated alginic acid extract concentrate, and a manufacturing method thereof.

The present invention is a mixture of a semi-liquid soft seaweed obtained by heat-treating a filtrate obtained by filtration or compression of a semi-liquid pulverized product, which is ground (crushed or crushed) with lotus root, lotus leaf, and lotuses together with water, and an extract concentrate extracted from seaweeds. It relates to a method of preparing ice cream in a conventional method which is followed by a sequence of mixing, emulsifying and aging stabilization by adding powdered milk, cream and natural flavor to the solution.

Stage 1 Process: Semi-Liquid Softener Manufacturing Process

Residual lotus root, lotus leaf, and lotus root from the field of lotuses collected at the site were washed with fine water and finely ground. After filtrating or squeezing the filtrate to obtain the filtrate, the temperature is increased by heat treatment at 65 ° C. ± 5 ° C. for 20 to 30 minutes, and heat treated at 70 ° C. ± 3 ° C. for 3 to 4 minutes to obtain a semi-liquid soft paste. Is regrind or milled to be used again.

Stage 2 Process: Seaweed Extract Concentrate

Algae (Tashima, Wakame, Daechang, Dot, Ji-chung, Gompi, Gorimae, Beetle Hat) are immersed in water and 3 ~ 4 times ethyl alcohol 2 ~ 3wt% of edible algae. Oxygen is immersed in 0.5 ~ 1wt% aqueous solution, heat-treated for 3 ~ 4 hours in the temperature range of 50 ℃ ~ 60 ℃ to obtain the filtered solution, filtered to obtain filtrate and concentrated in vacuo at room temperature to extract ½ concentrated seaweed Obtain a concentrate.

3 step process: ice cream composition composition step

40-50 wt% of the semi-liquid soft paste obtained in the first step and 25-35 wt% of the seaweed extract concentrate are kept at a temperature of 40-50 ° C., and then homogenized by adding 15-15 wt% of powdered milk and 10-15 wt% of powdered milk. Ice cream, which has been subjected to the method of emulsification, aging (stabilization), freezing, and freezing, and a method of manufacturing the same In addition, when natural flavor is added here, instead of adding 1 to 1.5 wt% of natural flavor, the corresponding soft halide is reduced.

As to the function and action of the ingredients and ingredients of the raw materials used in the present invention, there are about 2% asparagine, arginine, tannin, L-armeparin, resin, trigo in lotus root in the lotus root. It contains elin, tyrosine, lecithin and ascorbic acid.

Lotus leaf contains Armefabin, N-methylcocurulin, N-methylisococurin, pronuchiferrin, loemerin (C ₁₈ H ₁₇ O ₂ N), nuchiferrin, anonine-N-nornouchiferrin, dehydro Nujiferin, dehydro-loemerin, dehydroanonine, nelumbin, and nuparin were separated. As the flavonoids, quercetin-3-glycoside, quercetin glucosylglucuronide, and nelumboside And other ingredients, especially leaves contain 0.4% alkaloids.

Other fruit seeds include methylcoridalin, dimethylcochlorine, N-nornouchiperine, nermbin, nufarin, armepabin, rotucin, liensinin, isoriensinin, neferin, pronuchiferin , Nuchiferrin, O-nornutchiferin, and anonine ingredients.

In addition to the pharmacological action, the alkaloids have a pronounced cardiovascular effect and blood pressure lowering action, and the roots of loemerin and nuchiferrin are components that have painful action and soothing action.

In addition, Nelumbindo in the leaves have a cardiovascular effect, methyl copaliphalin has a cardiac dilating effect, dimethyl- cokraulin has a smooth muscle relaxation effect.

It is said that it is effective in treating diarrhea, oil well, palpitations, insomnia, and diarrhea with palliative medicine as a sedative and tonic medicine.

Ash is particularly known for its use in dry mouth wells due to its excellent effect.

The leaves are known to be used for fever, urination, and bloody diarrhea, soreness, pitto, abolism, and bite.In folks, two leaves are mixed with licorice root three times a day during night blindness. In addition, the Yeonseed decoction is used for inflammatory diseases such as chronic enteritis, chronic gastritis and urinary tractitis, and the lotus root decoction is a fever lowering medicine and is used as an antiseptic agent for pneumonia and bronchial asthma. In case of liver, kidney and spleen diseases, poisonous medicines are used when bitten by snakes and beetles.

In addition, the mechanism that occurs during the lead treatment process in the first step, the lead contains carbohydrates and proteins, and removes the odor of the pulverized powder during the first heat treatment for 20-30 minutes in the temperature range of 65 ℃ ± 3 ℃ and At the same time, it converts starch contained in lead into α-starch (gelatinized starch), improves viscosity, improves emulsion state, improves film formation during bubble formation of ice cream, and improves flexibility. Temperature range of 70 ℃ ± 3 ℃ In the second heat treatment for 3 ~ 4 minutes at, the heat treatment is for sterilization purpose, but if the temperature is higher, coagulation of protein occurs, and aging occurs in α starch, so it becomes less viscous, difficult to digest, and tastes less. It can be called a secondary heat treatment process.

And the algae, green algae, red algae are the most common components of sugars, while the content of the most saccharides and the small amount of protein in the seaweed is red algae. 43%.

Lipids contain 1 ~ 2% of brown algae but 0.1 ~ 0.4% of green algae and red algae. In addition, it is composed of protein, carbohydrate (fiber and sugar), ash, etc. If the general ingredient (% in the building) of such seaweed is indicated, it is as Table (1).

Table (1) General ingredients of seaweed (% of buildings)

Kinds Geology protein carbohydrate Ash Fibrous Sugar    Green algae Blue crab blue crab hole blue crab blue crab green blue hearing hearing wide hearing 0.09 0.06 0.07 0.00 0.05 0.45 0.25 0.59 11.65 24.76 5.86 6.81 25.22 13.31 13.83 12.52 11.22 7.62 6.25 5.56 5.01 16.79 9.84 7.38 64.31 51.46 74.30 73.45 59.44 60.24 43.46 48.85 12.73 16.10 13.55 14.18 10.28 9.21 32.64 29.67    Brown algae Kelp Seaweed Seaweed Seaweed 창 톳 0.77 2.23 1.59 1.87 1.28 0.77 1.29 10.33 13.61 18.02 14.31 12.18 10.10 5.46 6.11 15.15 10.42 8.54 7.12 17.16 10.87 58.81 31.10 44.68 39.96 62.61 32.64 49.20 28.98 37.91 25.29 35.32 16.81 39.33 33.18      Red algae  Loaf of Hot Loaf Loaf of Hot Loaf Loaf of Hot Loaf Poultry Garlic Laver (1st) Laver (2nd) Laver (3rd)  0.04 0.04 0.02 0.05 0.02 0.83 0.34 0.40 0.40  17.25 9.70 13.85 20.71 17.19 24.52 40.75 36.09 38.30  10.49 12.47 10.91 8.83 14.39 3.93  68.17 70.85 70.08 65.29 63.21 36.16 4.05 6.94 5.14 5.12 5.28 34.56 16.07 ^※ 17.69 ^※ 18.22 ^※         21.69 21.32 18.40

As described above, seaweed contains lipids, proteins, carbohydrates (fibers and sugars), ash, etc., and has a low content of lipids and a high amount of protein. Therefore, 43% of seaweeds do not lag behind soybeans. 10 ~ 20%, brown algae 10 ~ 15%, green algae are slightly less, but 20% of true greens are higher than land spinach or fluid leaf. The amino acid composition of the seaweed protein is generally equivalent to that of land-based vegetables such as alanine, aspartic acid, glutanic acid, glycine, glycine, and proline. However, the fact that the content of arginine, which is a basic amino acid, is large is different from plants, and the present invention uses such a component.

Seaweed polysaccharides also have unique characteristics. That is, cell walls or intercellular polysaccharides often have a COOH group or an ester bond sulfuric acid group, which is different from land-green plants. Moreover, in the case of terrestrial plants, the COOH group is almost methyl ester as in pectin, but in algae all are free. Also, these polysaccharides are rarely found in terrestrial plants. D-maruronic acid in DL-anhydro-galactose or alginic acid in brown algae in agar or garrareenin of red-cell intercellular polysaccharides. ) And L-gluronic acid. Cellulose polysaccharides as polysaccharides of brown algae include alginic acid, fugoidan and chitin as cellulose, and laminarin as storage polysaccharides. Herein, alginic acid is a polyuronide polysaccharide in which D-Mannuronic acid and L-guluronic acid are combined in various ratios, and fills the cells of brown algae. Content is 10 to 47% of dry weight. Other red algae include cellulose polysaccharides such as cellulose, silane (Xylane), manan, agar, carrageenan, and viscous polysaccharides, funoran and porphyran, and storage polysaccharides as red starch.

And algae contains almost 45 kinds of minerals contained in seawater and are beneficial to the human body as trace components.

In addition, brown seaweed such as wakame, gompi, and 톳 contains a large amount of vitamin A and a large amount of provitamin A such as β-carotene. Vitamin D is a pro-vitamin D Ergo stacking tall (ergosterol) as a seaweed, kelp, seaweed, and the like fusiforme δ- tocopherol Figure 1 ~ 34㎎ / 100g (dry basis) was confirmed that the vitamin B _2, B _6, B It is known that the ₁₂ degree content is high. Furthermore, as an medicinal component, the photooxide of eicosapentaenoic acid as an antibiotic is antibacterial, and chondriol is also highly antimicrobial. In addition, as the halogenated aliphatic compounds, paraffinic and olefinic groups have strong antibacterial properties, and are found in aspargas and deliceacea of red algae. Coiosin (vercoyosin) is active against anti-Stres ulcers. In particular, agglutinin in brown algae (32 species) and red algae (39 species) showed various physiological activities such as aggregation of various cells such as red blood cells and lymphocytes, activation of specific aggregated lymphocytes and promoting division in comparison with normal cells. They are widely used pharmacologically in biochemistry and medicine. In addition, laminine [(CH ₃ ) ₃ N + CH ₂ CH ₂ CH ₂ CH ₂ CH-HN ₂ ㆍ COOH], which is abundant in brown algae such as kelp, has a blood pressure-lowering effect and many β-homobetaine [( CH ₃ ) ₃ N + CH ₂ CH ₂ COO-] has a plasma cholesterol-lowering effect. Eicosapentaenoic acid, an unsaturated acid, and phaeophytin, phaeophorbide, which are chlorophyl degrading products, also lower plasma cholesterol.

Looking at the mechanism generated in the process of processing the above seaweeds, the aqueous solution for extracting the active ingredient contained in the seaweed is an aqueous solution of 2 ~ 3%, 0.5 ~ 1% dissolved ethyl alcohol and edible sodium carbonate respectively. Ethyl alcohol is used to efficiently dissolve and extract the active ingredients and medicinal ingredients contained in the human body in the seaweed, and it is almost evaporated at the end of the heat treatment and hardly remains in the extraction solution. The addition of edible sodium carbonate (Na ₂ Co ₃ ) To easily extract alginic acid contained in seaweed. Alginic acid is not easily eluted in cold water, but the amount of eluted is increased in hot water, but it is easily eluted with alkaline alkanoic acid in alkaline aqueous solution. It will contain a large amount of medicinal ingredients. Alginate's function in the extract solution is thickening, protective colloidal (emulsifying, anti-sedimentation), foam (bubble) stability, and film formation, which acts as an emulsifying function and stabilizer.

In addition, seaweeds, especially kelp, seaweed, and seaweed, contain significant amounts of sugar and can be tasted sweet enough, so there is no need to use sugar or synthetic sugar.

Unlike the conventional ice cream, there is no thirst after eating and the healthy ice cream prepared by the method described above is easy to eat when eating cold food or milk, or those who have diarrhea easily eat the ice cream obtained by the present invention. It is also characterized by not having an upset stomach or diarrhea, and there are no specific experimental results so far, but the trace amounts of nutrients, medicinal ingredients, and minerals contained in large amounts in seaweed are commonly found in lotus and seaweed, which are generally known as health foods. Considering the ingredients, it can be called a healthy soft ice cream that can be spotlighted as a healthy food beneficial to the human body.

In order to more clearly understand the soft ice cream of the present invention and a method of manufacturing the same, examples were given.

Example (1)

15 kg of water is added to 10 kg of soft root cuttings of 0.5 cm to 1 cm sized lotus root, lotus leaf, and lotus mixture. The pulverized product) was filtrated or compressed to obtain 18 kg of the semi-liquid filtrate, which was maintained at a temperature of 65 ° C., heat treated for 35 minutes, and then heated to a temperature of 72 ° C. for 4 minutes, thereby obtaining 16.2 kg of a soft solution.

Meanwhile, 40 kg of an aqueous solution of 3% ethyl alcohol and 0.8% edible sodium carbonate was maintained at an additional temperature of 60 ° C. after immersing in 10 kg of dried kelp and washed with water to remove salts. Concentration under reduced pressure at room temperature gave a seaweed concentrate of 17.8 kg.

3.4 kg of powdered milk and 2.8 kg of powdered milk were added to 10 kg of softened solution obtained above at a temperature of 6.2 kg of a seaweed concentrate at a mixing temperature of 40 ° C., and then mixed, cooled, and stabilized in a conventional manner. 22.4 kg of healthy soft ice cream according to the present invention was obtained by freezing in the range of -15 ° C to 20 ° C. The apparent volume of the ice cream was 40.320 cc.

Example (2)

In the same method using seaweed ears instead of seaweed kelp, the ice cream weight was the same but the apparent volume increased slightly to 41.216cc.

The healthy soft ice cream according to the present invention does not cause thirst after eating, unlike ice cream to which sugar and flavor are added in a large amount, and it is beneficial to the human body instead of synthetic emulsifiers and stabilizers added to conventional ice cream compositions. As alginate extract concentrates extracted from seaweeds containing ingredients and mineral trace ingredients are added, it is not only harmless to humans because of the beneficial ingredients of lead, but it is possible to expect healthy foods that are nutritionally and pharmacologically beneficial to humans. It can be said that a healthy soft ice cream and its manufacturing method that can be eaten with confidence when eating upset stomach or diarrhea.

Claims (2)

1 ~ 2 times of water is added to lotus root, lotus leaf, and lotus leaf thinly weighed 1 to obtain a finely divided slurry by means of grinding, grinding, etc., which is filtered or pressed to obtain a filtrate, followed by 65 ℃ ± 5 ℃ 20 ~ 30 The first step of obtaining a semi-liquid soft halide by increasing the temperature in the state of heat treatment for minutes and heat-treating at 70 ° C. ± 3 ° C. for 3 to 4 minutes. The seaweed was immersed in the water to remove salts, and then immersed in an aqueous solution of 3 ~ 4 times ethyl alcohol 2 ~ 3wt% and edible sodium carbonate 0.5 ~ 1wt% based on the weight of seaweed 1, 3 ~ 4 in the temperature range of 50 ℃ ~ 60 ℃. A second step of obtaining an extract solution by heat-treating for time and vacuum-concentrating the same to prepare an extract concentrate concentrated in ½ 40 ~ 50wt% of the semi-liquid soft seaweed obtained in the first stage process and 25 ~ 35wt% of the seaweed extract concentrate in the second stage are mixed and maintained at 40 ~ 50 ℃, and powdered milk 15 ~ 20wt%, cream 10 ~ 15wt Method of producing a healthy soft ice cream through the addition of homogenization of%, followed by cooling to pass the usual method of emulsification, aging (stabilization), freezing, and freezing. Healthy soft ice cream prepared by the method of claim 1.