KR101246730B1 - manufacturing method of soy milk yoghurt ice cream comprising soy milk yoghurt - Google Patents

Abstract

The present invention relates to a method for producing soy milk yoghurt ice cream comprising soy milk yoghurt, and more particularly, to a method for producing ice cream, the production of soy milk yoghurt ice cream comprising a soy milk yogurt comprising the step of mixing soy milk yogurt and ice cream mix It relates to a soymilk yoghurt ice cream comprising the method and soymilk yoghurt prepared by the same method.
The soy milk yogurt ice cream produced by the present invention, so that the ice cream is free from the concept of snacks, desserts, contains soy milk and yoghurt not only functional but also beneficial to the human body can be applied to health-oriented ice cream snacks, desserts There is industrial applicability as it can meet the needs of consumers who emphasize health.

Description

Manufacturing method of soy milk yoghurt ice cream containing soy milk yogurt

The present invention relates to a method for producing soy milk yoghurt ice cream comprising soy milk yoghurt, and more particularly, to a method for producing ice cream, the production of soy milk yoghurt ice cream comprising a soy milk yogurt comprising the step of mixing soy milk yogurt and ice cream mix It relates to a soymilk yoghurt ice cream comprising the method and soymilk yoghurt prepared by the same method.

Ice cream (ice cream) is a generic name of ice cream frozen by stirring with sugar, eggs, stabilizers, flavors, pigments, etc. in milk or milk fat, non-fat solids.

Originally used as a dessert for Western cuisine, it is now widely used as a favorite item. Its nutritional value is high, and high-fat foods are spotlighted as snacks and desserts at around 200kcal per 100g.

According to the International Dairy Dairy Standard (IDF) of 1967, ice cream containing 8% or more milk fat is called ice cream and milk ice containing 3% or more milk fat. In Korea, more than 6% of milk fat is defined as ice cream and more than 2% as ice milk.

The cream was first conceived in Italy in 1550 and passed on to European countries, when ice crystals were so large that it was like the sherbet of the present. In fact, in 1774, it was first reported that the chef of the Royal Louis House was the first person to mix the egg yolk and sweetener with the cream and stir and freeze to produce a delicate, cold and soft product of the present ice crystals. Initially this was called cream ice, but after that, concentrated milk, condensed milk, powdered milk, etc., which reduced the moisture of milk, were used, and the freezing manufacturing machine advanced, and industrial production developed.

The manufacturing method of ice cream is prepared by homogenizing, sterilizing, cooling, ripening and freezing by mixing sugars, flavors and other subsidiary materials with milk and dairy products basically, and depending on the type, air may be contained after ripening.

There are two types of ice cream: hard ice cream and soft ice cream. It is called hard ice cream that is sufficiently frozen, and there are various kinds of products depending on the shape of the product, the packaging container, the raw material and the processing method. Basically, simple things using vanilla (tropical vines) and other flavors are called plain ice cream, while those containing a lot of egg yolk are called French ice cream or custard ice cream. The addition of fruit, chocolate, coffee, liquor, etc. is also called flavor ice cream. Soft cream refers to relatively soft, not frozen enough, and has been widely used for instant manufacturing after World War II, following the use of small-sized manufacturers, instant blended ingredients, and corn-shaped cups that can be eaten like sweets.

Ice cream is a kind of cold food because it is frozen, and it was mainly eaten during the summer when it was tired. But nowadays, it is becoming a favorite food that people enjoy eating regardless of the season. As mentioned above, the ice cream uses crude oil and / or milk fat as main ingredients, but recently, it is possible to use frozen sugar and / or milk fat without adding such sugar and / or milk fat to frozen water by adding sugars such as sugar and flavor to frozen water. It is called a concept.

Soy milk (豆乳, soy milk) is a colloidal (milk) drink made by grinding soybeans, also known as soy milk, is a liquid soybean product is a water extract of soybeans removed insoluble ingredients.

The composition of soy milk is 88 ~ 89% of water, 3.0 ~ 3.5% of protein, 3.0 ~ 3.5% of fat, 4.5 ~ 5.4% of sugar, and its composition is similar to that of milk, so it is difficult to digest milk and infants with lactose. It is also a great milk substitute for adults. Since soy milk is extracted from soybeans with water, the protein contained in soy milk is a water-soluble protein, and about 85% of these are glycinin and conglycinin.

Yoghurt is a type of fermented milk that is inoculated and coagulated by lactic acid bacteria in milk, which is relatively acidic and has a refreshing flavor. Raw milk is used in addition to milk, goat's milk, and sheep's milk. It has a formal effect and is mainly consumed by children, women, and people with poor bowel.

Soy milk yoghurt is a beverage that adds the functionality of soy milk to the function of the original yogurt by adding soy milk in addition to milk or using soy milk instead of milk.

Thus, in the present invention, in the manufacture of ice cream, soymilk yogurt ice cream containing the functionality of soy milk and yogurt containing soy milk and yoghurt including the functionality of soy milk and yoghurt in the manufacture of conventional ice cream and soy milk produced by such a method I would like to offer yogurt ice cream.

Soymilk yogurt ice cream prepared by the present invention is a simple snack, dessert, soybean milk and yogurt not only functional, but also functional and beneficial to the human body, so that you can apply health-oriented ice cream in snacks, desserts It can meet the needs of consumers who emphasize health.

An object of the present invention is to provide a method for producing soy milk yoghurt ice cream containing soy milk yoghurt.

Another object of the present invention is to provide a soy milk yogurt ice cream manufactured by the method for producing soy milk yogurt ice cream containing the soy milk yogurt mentioned above.

The present invention provides a method for producing soy milk yogurt ice cream comprising a soy milk yogurt comprising the step of mixing soy milk yogurt and ice cream mix in the method for producing ice cream to achieve the above-mentioned object and soy milk produced by the same method Soymilk yoghurt ice cream containing yogurt can be provided.

Soymilk yogurt ice cream prepared by the present invention is a simple snack, dessert, soybean milk and yogurt not only functional, but also functional and beneficial to the human body, so that you can apply health-oriented ice cream in snacks, desserts It can meet the needs of consumers who emphasize health.

The present invention shows a method for producing soy milk yoghurt ice cream comprising soy milk yoghurt.

The present invention relates to a method for producing soy milk yogurt ice cream comprising a soy milk yoghurt comprising the step of mixing soy milk yoghurt and ice cream mix (ice cream mix) in the manufacturing method of ice cream.

Soy milk yogurt and ice cream mix in the above soy milk yogurt: ice cream mix may be mixed in a weight ratio of 1: 9 to 9: 1.

Soy milk yogurt and ice cream mix in the above can be mixed soy milk yogurt: ice cream mix in a weight ratio of 3: 7-7: 3.

Soy milk yogurt and ice cream mix in the soy milk yogurt: ice cream mix can be mixed in a weight ratio of 2: 8.

Soy milk yogurt in the present invention is mixed with 5 to 10 parts by weight skim milk powder, 10 to 20 parts by weight of oligosaccharide, 20 to 30 parts by weight of purified water to 150 parts by weight of soy milk and for 30 minutes to 1 hour at a pressure of 150 to 200 kg / cm ² Homogenizing to obtain a mixture; The mixture was sterilized at 90 to 95 ° C. for 10 to 15 minutes, and then, the mixture was sterilized at 40 to 42 ° C., inoculated with lactic acid bacteria at 0.01 to 2% by weight of the sterilized mixture and fermented for 1 to 3 days. Obtaining; When the acidity of the fermented product is 0.85-0.95, a curd may be pulverized and cooled to 1-4 ° C. to prepare soymilk yoghurt.

Soy milk yogurt in the present invention may be used soy milk yogurt containing a functional ingredient in the production of soy milk yogurt to improve the functionality of soy milk yogurt ice cream.

Soymilk yogurt containing a functional ingredient in the above is 150 to 200kg by mixing 5 to 10 parts by weight skim milk powder, 10 to 20 parts by weight oligosaccharide, 20 to 30 parts by weight purified water and 1 to 5 parts by weight functional ingredients with respect to 150 parts by weight of soy milk homogenizing for 30 minutes to 1 hour at a pressure of / cm ² to obtain a mixture; The mixture was sterilized at 90 to 95 ° C. for 10 to 15 minutes, and then, the mixture was sterilized at 40 to 42 ° C., inoculated with lactic acid bacteria at 0.01 to 2% by weight of the sterilized mixture and fermented for 1 to 3 days. Obtaining; When the acidity of the fermented product is 0.85-0.95, a curd may be pulverized and cooled to 1-4 ° C. to prepare soymilk yoghurt.

In the present invention, the ice cream mix is based on 100 parts by weight of soy milk, 10 to 20 parts by weight of first sugar, 5 to 15 parts by weight of palm oil, 5 to 10 parts by weight of skim milk powder, 30 to 40 parts by weight of second sugar, and 3 to 10 parts by weight of oligosaccharide. Parts, 0.5 to 2 parts by weight of an emulsifying stabilizer, 0.5 to 1.5 parts by weight of purified salt, 20 to 30 parts by weight of purified water, and first homogenization for 1 to 3 hours at a pressure of 135 to 145 kg / cm ² and 30 to 40 kg / cm ² of Second homogenizing for 30 minutes to 1 hour under pressure to obtain a mixture; The mixture was sterilized at 80 to 90 ° C. for 20 to 30 seconds, and then 0.05 to 0.5 parts by weight of perfume and 0.1 to 0.5 parts by weight of acidulant may be used.

In the present invention, the ice cream mix may use an ice cream mix containing a functional ingredient when preparing the ice cream mix to improve the functionality of the soy milk yogurt ice cream.

In the above-mentioned ice cream mix containing the functional ingredient, 10 to 20 parts by weight of the first sugar, 5 to 15 parts by weight of palm oil, 5 to 10 parts by weight of skim milk powder, 30 to 40 parts by weight of the second sugar, and oligosaccharide, based on 100 parts by weight of soy milk. 3 to 10 parts by weight, 0.5 to 2 parts by weight of an emulsifying stabilizer, 0.5 to 1.5 parts by weight of purified salt, 20 to 30 parts by weight of purified water and 1 to 5 parts by weight of the functional ingredient are mixed for 1 to 3 hours at a pressure of 135 to 145 kg / cm ² . Primary homogenization during and second homogenization for 30 minutes to 1 hour at a pressure of 30-40 kg / cm ² to obtain a mixture; The mixture was sterilized at 80 to 90 ° C. for 20 to 30 seconds, and then 0.05 to 0.5 parts by weight of perfume and 0.1 to 0.5 parts by weight of acidulant may be used.

Soy milk used in the production of soy milk yogurt and / or ice cream mix in the present invention may be used soy milk sold as a commercially available product.

Soy milk used in the production of soy milk yoghurt and / or ice cream mix in the present invention can be used soy milk obtained by boiling the beans with water, then grinding the soy milk to produce soybeans and filter the sew contained in the soybeans.

Soy milk used in the production of soy milk yogurt and / or ice cream mix in the present invention is put soybeans in water of 3 to 10 times the weight of the beans and then boiled together at 100-120 ℃ for 30 minutes to 3 hours and then 20 to 25 After cooling to ℃ and put it in a grinder such as a mixer (mixer) to obtain soybean water by using a filter means such as filter paper, filter cloth, soy milk obtained by filtering the sewage contained in the soybean water.

In the present invention, the functional ingredient which can be added when preparing soy milk yoghurt and / or ice cream mix may use sesame leaf extract.

The functional ingredient in the above can be used pepper leaf extract.

As the functional ingredient in the above can be used hyeoncho (玄 草) extract.

The functional ingredient in the above may be used for the sansa extract.

The functional ingredient in the above may be used Siraegi extract.

The functional ingredient in the above may be used the white lotus leaf extract.

Functional ingredient in the above may be used as if the portray leaf extract.

In the above functional ingredient may be used rowan leaf extract.

The functional ingredient in the above may be a filling extract.

As the functional ingredient, chlorella extract may be used.

As the functional ingredient, spirulina extract may be used.

Functional ingredient in the above may be used for every extract.

The functional ingredient in the above may be used kelp extract.

As the functional ingredient in the above may be used the green extract.

In the functional ingredient may be used squid ink extract.

The functional ingredient in the above may use a nonni extract.

The functional ingredient in the above is sesame leaf extract, red pepper leaf extract, Hyuncho extract, Sansa extract, Siraegi extract, white lotus leaf extract, gusset leaf extract, rowan leaf extract, crustacean extract, chlorella extract, spirulina extract, seaweed extract, kelp A functional ingredient in which two or more selected from the extract, green sea extract, squid ink extract and noni extract can be mixed in the same weight ratio.

The functional ingredient is added to the functional ingredient 5 to 20 times the weight of the functional ingredient in purified water and at a temperature of 90 to 120 ℃ 5 to 50%, preferably 10 to 40%, more preferably to the volume of the first purified water The extraction liquid extracted to 15 to 35%, more preferably 25 to 30% and then filtered by filtration means can be used.

Oligosaccharide in the production of soy milk yogurt in the present invention may be any one or more selected from fructooligosaccharide, maltooligosaccharide, isomaltoligosaccharide, celloligosaccharide, inolo oligosaccharide, galactooligosaccharide, chito oligosaccharide, xylo oligosaccharide.

In the present invention, lactic acid bacteria in the production of soy milk yogurt is Lactobacillus plantarum, Leukonostoc citreum, Leukonostoc mesenteroides, Leukonostek gycomotum (Leuconostoc gasicomitatum), Leuconostoc lactis, Lactobacillus sakei, Lactobacillus brevis, Lactobacillus acidophilus, Streptococcus thermophilus, Any one or more selected from Bifidobacterium longum and Lactobacillus bulgaricus can be used.

In the present invention, lactic acid bacteria may use liquid lactic acid bacteria obtained by leaving rice floats obtained by immersing rice in water at 20 to 30 ° C. for 12 to 48 hours at a temperature of 20 to 30 ° C. for 3 to 6 days.

In the present invention, the first sugar in the preparation of the ice cream mix is sugar, glucose, fructose, dextrin, sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol One or more selected from erythritol, paratinose and quercitol may be used.

In the present invention, when preparing the ice cream mix, the second sugar may use any one or more selected from starch syrup, honey, propolis, trehalos.

Oligosaccharides in the production of ice cream mix in the present invention may be any one or more selected from fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, cello oligosaccharides, inolo oligosaccharides, galactooligosaccharides, chito oligosaccharides, xyloligosaccharides.

In the present invention, the emulsion stabilizer when preparing an ice cream mix is carboxymethyl cellulose, pectin, sucrose fatty acid ester, glycerin fatty acid ester, glycerin acetic acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, Any one or more selected from glycerin succinic acid-fatty acid ester, glycerin acetyl tartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin can be used.

When manufacturing an ice cream mix in the present invention, the flavor is vanilla flavor, strawberry flavor, banana flavor, mango flavor, blueberry flavor, kiwi flavor, citron flavor, lemon flavor, red pepper flavor, peach flavor, pineapple flavor, apple flavor, orientation, orange flavor. Any one or more selected may be used.

In the present invention, the acidulant when preparing the ice cream mix may be used any one or more selected from citric acid, sodium citrate, ascorbate, sodium ascorbate.

Soymilk yoghurt ice cream can be prepared by mixing soymilk yoghurt and ice cream mix in the present invention and then freezing, overrun, shaping and freezing the mixture.

In the present invention, soy milk yoghurt and ice cream mixes are mixed to obtain a mixture, and then the mixture is passed through a freezer, and an overrun 30 to 120% is added to the container through a discharge nozzle. Yogurt ice cream can be prepared.

Bar soy milk yogurt ice cream containing soy milk yogurt of the present invention was carried out under various conditions, in order to achieve the object of the present invention provides a method for producing soy milk yogurt ice cream containing soy milk yogurt under the above-mentioned conditions It is desirable to.

The present invention includes a soy milk yoghurt ice cream prepared by the method for producing soy milk yoghurt ice cream containing the above-mentioned soy milk yogurt.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

1,500 kg of soy milk, 80 kg of skim milk powder, 170 kg of fructooligosaccharide, 250 kg of purified water were mixed and homogenized for 45 minutes at a pressure of 189 kg / cm ^{2 to obtain} a mixture.The homogenized mixture was sterilized at 92 ° C. for 12 minutes and then at 41.5 ° C. Lactobacillus bulgaricus as a lactic acid strain was inoculated into the homogenized mixture 0.05% of the homogenized mixture weight and fermented for 2 days to obtain a fermentation product. When the acidity of the fermented product reached 0.9, the curd was pulverized and cooled to 3 ° C to prepare soymilk yoghurt.

Soybean milk 1,000kg, white sugar 150kg, palm oil 100kg, skim milk powder 60kg, starch syrup, 380kg, fructooligosaccharide 40kg, emulsifying stabilizer is mixed with 10kg sucrose fatty acid ester, 1kg refined salt, 259kg purified water, and 1.5kg for 1 hour at 120kg / cm ² After homogenization, obtain a mixture by secondary homogenization for 45 minutes at a pressure of 35 kg / cm ² , sterilize the mixture for 25 seconds at 85 ° C., cool it to a temperature of 25 ± 1 ° C., transfer it to a storage tank, and then add 1 kg of vanilla flavor and acidulant. As the citric acid 1.5kg and sodium citrate 0.5kg was added and mixed to prepare an ice cream mix.

Soymilk yogurt: ice cream mix prepared in the above was mixed at a weight ratio of 2: 8 to obtain a mixture, and the mixture was molded into an ice cream cup through an ejection nozzle by adding 30% of an overrun while passing the freezer. Soymilk yogurt ice cream was prepared by freezing through IQF.

Soy milk in soy milk in 7 times the weight of soybeans and boiled together at 100 ℃ for 2 hours, then cooled to 25 ℃ and put it in a mixer to grind soybeans and filter the sebum contained in the soybeans with filter paper Soy milk obtained was used.

<Examples 2 to 19>

Except for using lactic acid bacteria as shown in Table 1 when preparing soymilk yogurt while adding soybean milk, skim milk powder, fructooligosaccharide and purified water, further adding 10 kg of the functional ingredient shown in Table 1, Example 1 Soy milk yogurt ice cream was prepared in the same manner as.

The functional ingredients described in Table 1 below were added to the purified water of 10 times the weight of the functional ingredient, each functional ingredient was extracted to 20% of the volume of the first purified water at a temperature of 100 ℃ and then filtered using a filter paper used the functional ingredient extract .

Example according to lactic acid bacteria and functional ingredients Example Lactobacillus Functional ingredient Example Lactobacillus Functional ingredient Example 2 Lactobacillus plantarum Sesame Leaf Extract Example 3 Leuconostoc citreum Chilli Leaf Extract Example 4 Leuconostoc mesenteroides Herbal Extract Example 5 Leuconostoc gasicomitatum Hawthorn Extract Example 6 Leuconostoc lactis Sirae extract Example 7 Lactobacillus sakei White Lotus Leaf Extract Example 8 Lactobacillus brevis March leaf extract Example 9 Lactobacillus acidophilus Rowan Leaf Extract Example 10 Streptococcus thermophilus Locus extract Example 11 Bifidobacterium longum Chlorella Extract Example 12 Liquid lactobacillus Spirulina Extract Example 13 Lactobacillus bulgaricus Extract of persimmon Example 14 Lactobacillus bulgaricus Kelp extract Example 15 Lactobacillus bulgaricus Green Extract Example 16 Lactobacillus bulgaricus Squid Ink Extract Example 17 Lactobacillus bulgaricus Noni Extract Example 18 Lactobacillus bulgaricus Sesame Leaf Extract + Chili Leaf Extract Example 19 Lactobacillus bulgaricus Chochu extract + hawthorn extract

* Liquid lactic acid bacteria in Table 1 is obtained by leaving the rice float obtained by immersing the rice in water at 25 ℃ for 24 hours at a temperature of 27 ℃ for 5 days.

* In Table 1, sesame leaf extract + pepper leaf extract and herbaceous extract + mountain extract was used a mixed extract each mixed in the same content.

<Examples 20-37>

In the preparation of the ice cream mix when the soy milk, white sugar, palm oil, skim milk powder, starch syrup, fructooligosaccharide, sucrose fatty acid ester, refined salt and purified water were mixed, except that the functional ingredient shown in Table 2 was further added. Soy milk yogurt ice cream was prepared in the same manner as in Example 1.

The functional ingredients described in Table 1 below were added to the purified water of 10 times the weight of the functional ingredient, each functional ingredient was extracted to 20% of the volume of the first purified water at a temperature of 100 ℃ and then filtered using a filter paper used the functional ingredient extract .

Example according to the functional ingredient Example Functional ingredient Example Functional ingredient Example 20 Sesame Leaf Extract Example 21 Chilli Leaf Extract Example 22 Herbal Extract Example 23 Hawthorn Extract Example 24 Sirae extract Example 25 White Lotus Leaf Extract Example 26 March leaf extract Example 27 Rowan Leaf Extract Example 28 Locus extract Example 29 Chlorella Extract Example 30 Spirulina Extract Example 31 Extract of persimmon Example 32 Kelp extract Example 33 Green Extract Example 34 Squid Ink Extract Example 35 Noni Extract Example 36 Sesame Leaf Extract + Chili Leaf Extract Example 37 Chochu extract + hawthorn extract

* In Table 2, sesame leaf extract + pepper leaf extract and herb extract + hawthorn extract was used as a mixed extract each mixed in the same content.

<Test Example>

The soy milk yogurt ice cream prepared in Examples 1 to 37 as an experimental group, and the ice cream (Panpare, Lotte Samgang, Korea) currently sold on the market as a control group, taste, texture, preference, etc. The sensory test was performed on a 5-point scale and the results are shown in Table 3 below.

The sensory test was conducted on 20 panelists (10 men and women each) with 3 years or more experience in food-related fields.

Soymilk yogurt ice cream prepared in Examples 1 to 37 of the present invention, as shown in the results of Table 3, is equivalent in terms of texture when compared to the currently sold ice cream (control), but taste, taste degree of sensory items It was found that the superior functionality is shown in the excellent functional properties.

In particular, the soy milk yoghurt ice cream prepared in Examples 2 to 37 of the present invention includes a functional ingredient in addition to soy milk and yoghurt having excellent functionality, it can provide a soy milk yogurt ice cream excellent in nutrition and / or functionality.

As described above, the present invention has been described with reference to the preferred embodiments and test examples, but a person skilled in the art may vary the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. It will be understood that modifications and changes can be made.

Soy milk yogurt ice cream prepared by the present invention is a simple snack, dessert from the concept of soy milk and yogurt not only functional, but also beneficial to the human body can be applied to health-oriented ice cream, so even snacks, desserts There is industrial applicability as it can meet the needs of consumers who emphasize health.

Claims (10)

In the manufacturing method of the ice cream,
5 to 10 parts by weight of skim milk powder based on 150 parts by weight of soy milk; 10 to 20 parts by weight of oligosaccharides; 20-30 parts by weight of purified water; Sesame leaf extract, red pepper leaf extract, Hyuncho extract, siraegi extract, white lotus leaf extract, machi leaf extract, rowan leaf extract, loot extract, chlorella extract, spirulina extract, seaweed extract, kelp extract, green extract, squid ink extract 1-5 parts by weight of the functional ingredient of the mixed extract, which is any one selected from noni extracts or two or more mixed in the same weight ratio, and homogenized for 30 minutes to 1 hour at a pressure of 150-200kg / cm ² Obtaining a mixture; The mixture was sterilized at 90 to 95 ° C. for 10 to 15 minutes, and then the rice sterilized at 20 to 30 ° C. was immersed in 20 to 30 ° C. for 12 to 48 hours. Inoculating 0.01 to 2% of the liquid lactic acid bacteria obtained by standing at the temperature for 3 to 6 days relative to the weight of the sterilized mixture and fermenting for 1 to 3 days to obtain fermented products; When the acidity of the fermented product is 0.85-0.95, soy milk yoghurt obtained by pulverizing the curd and cooling to 1-4 ℃,
10 to 20 parts by weight of the first sugar relative to 100 parts by weight of soy milk; 5 to 15 parts by weight of palm oil; 5 to 10 parts by weight of skim milk powder; 30-40 parts by weight of a second sugar; 3 to 10 parts by weight of oligosaccharides; 0.5 to 2 parts by weight of an emulsifying stabilizer; 0.5 to 1.5 parts by weight of purified salt and 20 to 30 parts by weight of purified water; Sesame leaf extract, red pepper leaf extract, Hyuncho extract, siraegi extract, white lotus leaf extract, machi leaf extract, rowan leaf extract, loot extract, chlorella extract, spirulina extract, seaweed extract, kelp extract, green extract, squid ink extract 1-5 parts by weight of the functional components of the mixed extract, which is any one selected from noni extracts or two or more mixtures in the same weight ratio, and homogenizes for 1 to 3 hours at a pressure of 135 to 145 kg / cm ² . And second homogenizing for 30 minutes to 1 hour at a pressure of 30 to 40 kg / cm ² to obtain a mixture. The soy milk yogurt ice cream comprising soy milk yogurt comprising sterilizing the mixture at 80-90 ° C. for 20-30 seconds and then mixing the ice cream mix obtained by adding 0.05-0.5 parts by weight of flavor and 0.1-0.5 parts by weight of acidulant. Manufacturing method. The method of claim 1,
Soy milk yogurt and ice cream mix is a soy milk yogurt: ice cream mix containing soy milk yogurt, characterized in that the mixing ratio of 1: 9 to 9: 1 by weight. delete delete delete delete delete The method of claim 1,
Primary sugars are sugar, glucose, fructose, dextrin, sorbitol, xylitol, mannitol, mannitol, mantitol, rhamnitol, inositol, erythritol, para At least one selected from paratinose and quercitol;
The second sugar is at least one selected from starch syrup, honey, propolis and trehalos;
Oligosaccharides are any one or more selected from fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, cello oligosaccharides, inulin oligosaccharides, galactooligosaccharides, chito oligosaccharides and xyloligosaccharides;
Emulsifying stabilizers include carboxymethyl cellulose, pectin, sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin At least one selected from acetyl tartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, lecithin;
The flavor is at least one selected from vanilla flavor, strawberry flavor, banana flavor, mango flavor, blueberry flavor, kiwi flavor, citron flavor, lemon flavor, red pepper flavor, peach flavor, pineapple flavor, apple flavor, aroma flavor, and orange flavor;
The acidulant is a manufacturing method of soy milk yogurt ice cream containing soy milk yogurt, characterized in that any one or more selected from citric acid (citric acid), sodium citrate (sodium citrate), ascorbate, sodium ascorbate (sodium ascorbate) . delete Claims 1, 2 and 8 soy milk yogurt ice cream prepared by the method of any one selected from claims.