KR101283631B1 - Hallabong yogurt icecream - Google Patents
Hallabong yogurt icecream Download PDFInfo
- Publication number
- KR101283631B1 KR101283631B1 KR1020110079577A KR20110079577A KR101283631B1 KR 101283631 B1 KR101283631 B1 KR 101283631B1 KR 1020110079577 A KR1020110079577 A KR 1020110079577A KR 20110079577 A KR20110079577 A KR 20110079577A KR 101283631 B1 KR101283631 B1 KR 101283631B1
- Authority
- KR
- South Korea
- Prior art keywords
- ice cream
- yogurt
- hallabong
- powder
- parts
- Prior art date
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 94
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 73
- 239000000843 powder Substances 0.000 claims abstract description 55
- 235000013336 milk Nutrition 0.000 claims abstract description 21
- 239000008267 milk Substances 0.000 claims abstract description 21
- 210000004080 milk Anatomy 0.000 claims abstract description 21
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 229920002907 Guar gum Polymers 0.000 claims abstract description 11
- 239000000665 guar gum Substances 0.000 claims abstract description 11
- 229960002154 guar gum Drugs 0.000 claims abstract description 11
- 235000010417 guar gum Nutrition 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 10
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- 239000008103 glucose Substances 0.000 claims abstract description 9
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- 235000004213 low-fat Nutrition 0.000 abstract description 4
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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- 240000006079 Schisandra chinensis Species 0.000 description 1
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- 235000008434 ginseng Nutrition 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 229940067606 lecithin Drugs 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 235000015263 low fat diet Nutrition 0.000 description 1
- 230000007257 malfunction Effects 0.000 description 1
- -1 margarine Chemical compound 0.000 description 1
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- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
본 발명은 한라봉 요거트 아이스크림에 관한 것으로, 한라봉 농축분말, 설탕, 포도당, 탈지분유, 요구르트분말, 구아검으로 이루어지는 한라봉 요거트 아이스크림 프리믹스와; 우유;를 포함하는 것으로, 본 발명은 한라봉 농축분말을 요구르트 분말과 같이 아이스크림에 첨가하여 한라봉 특유의 향미가 있고, 피로회복과 감기예방에 좋으며, 일반 아이스크림에 비하여 지방이 낮으며, 요구르트 내에 포함된 유산균에 의한 정장작용과 변비를 예방하는 현저한 효과가 있다.The present invention relates to Hallabong yogurt ice cream, Hallabong yogurt ice cream premix consisting of concentrated powder, sugar, glucose, skim milk powder, yogurt powder, guar gum; Including the milk; The present invention is a Hallabong concentrated powder is added to yogurt powder, such as yogurt powder has a distinctive flavor, good for fatigue and cold prevention, low fat as compared to ordinary ice cream, contained in yogurt Lactobacillus has a remarkable effect of preventing intestinal action and constipation.
Description
본 발명은 한라봉 요거트 아이스크림으로서, 보다 구체적으로는 한라봉 농축분말과 요거트 분말을 재료로 첨가하여 아이스크림을 제조함으로써, 한라봉 특유의 맛과 향을 살리면서 유산균발효유 아이스크림 특유의 풍미가 있으며 부드럽고 시원한 질감의 맛과 유산균의 정장효과가 동시에 있는 한라봉 요거트 아이스크림에 관한 것이다.The present invention is a Hallabong yoghurt ice cream, more specifically, by adding a Hallabong concentrated powder and yogurt powder as a material to produce an ice cream, while having the unique flavor and aroma of Hallabong, there is a unique flavor of lactic acid bacterium fermented milk ice cream and a taste of soft texture Hallabong yogurt ice cream with a formal effect of and lactic acid bacteria at the same time.
일반적으로 아이스크림은 우유 등의 유제품과 향미 성분들을 혼합하여 균질화시킨 후 냉동시킨 제품을 말하며, 아이스크림은 본래 서양에서 후식으로 이용되었으나 오늘날에는 기호품으로 취급된다. 영양가도 높아 고지방의 것은 100 g 당 열량이 200 kcal 정도이고 간식 또는 디저트용은 물론 환자식, 유아식 등 다양한 용도로 사용되고 있다.Generally, ice cream refers to a product that is homogenized by mixing milk and other flavored ingredients such as milk, and then frozen. Ice cream was originally used as a dessert in the West, but is treated as a favorite item today. High nutritional value, high fat is about 200 kcal per 100g calories are used for snacks, desserts, patients, baby food, etc.
그리고, 아이스크림의 제조 방법은 기본적으로 우유 또는 유제품에 당류, 향료 및 그 밖의 부재료를 혼합하여 균질화, 살균, 냉각, 숙성하고 휘저어서 공기를 함유시키고, 동결시키는 순서로 만든다. In addition, the method for producing ice cream is basically made of milk or dairy products in which sugars, flavors and other subsidiary materials are mixed to homogenize, sterilize, cool, mature and stir to contain air and freeze.
또한, 종래 아이스크림은 글리세린(Glycerin), 지방산(Fatty acids), 에스테르(Ester), 카제인 나트륨(Sodium caseinate), 레시틴(Lecithin) 등 유화제를 포함하고 있고, 상기 유화제는 아이스크림뿐만 아니라 마가린, 쇼트닝, 케이크, 캐러멜, 껌, 초콜릿, 비스킷, 두부, 버터, 쿠키, 크래커, 요쿠르트, 커피믹스 등에도 사용되고 있으며, 유화제는 혼합되기 어려운 성질의 재료를 혼합하는데 사용하고, 코코아 분말 등이 물에 쉽게 녹을 수 있게 하고, 수분을 간직하게 한다. 상기 유화제는 발암물질을 비롯한 위험한 화학물질의 체액 흡수를 촉진하는 작용을 하며, 피부장애, 내장세포 파괴, 간손상을 일으킨다는 연구결과가 있었다. In addition, conventional ice cream includes glycerin (Glycerin), fatty acids (Fatty acids), esters (Ester), sodium caseinate, lecithin, emulsifiers, such as margarine, shortening, cakes as well as ice cream It is also used in caramel, gum, chocolate, biscuits, tofu, butter, cookies, crackers, yogurt, and coffee mixes.Emulsifiers are used to mix materials that are difficult to mix, and cocoa powder can be easily dissolved in water. And keep moisture. The emulsifier has been shown to promote the absorption of body fluids, including carcinogens, dangerous fluids, skin disorders, visceral cell destruction, liver damage.
이러한 유화제와 안정제 등의 식품첨가물이 함유되지 않은 새로운 아이스크림 재료의 개발, 가공 기술 및 재료 혼합 등에 주목하여 새로운 시도가 이루어지고 있으며, 무공해 및 건강식품에 대한 기호성이 다양해지고 선호경향이 높아지면서, 천연재료를 이용한 아이스크림의 종류도 다양하게 개발되고 있다.New attempts are being made by focusing on the development of new ice cream ingredients, food processing techniques and material mixtures that do not contain food additives such as emulsifiers and stabilizers. Various types of ice cream using ingredients are also being developed.
예를 들면, 등록특허공보(특허등록번호:10-0572379호)에는 발명의 명칭을 “생맥산 농축액이 첨가된 기능성 아이스크림 및 그 제조방법”을 제시하고 있으며 기술의 내용인 즉 통상의 아이스크림 80~90wt%에 맥문동, 인삼, 오미자, 황기, 감초로 구성되는 한약제 조성물의 추출농축액 10~20%를 첨가 통상의 방법(믹서, 에멀젼화, 숙성안정화, 냉동)으로 아이스크림을 제조하는 방법이라 할 수 있으며, 다른 종래기술로서 등록특허공보(특허등록번호:10-0489928)에는 쌀분말을 물과 함께 열처리하여 슬러리를 얻고, 상기 슬러리를 통상의 아이스크림 조성물에 첨가하여 제조한 아이스크림이 기재되어 있다.For example, a registered patent publication (Patent Registration No.:10-0572379) discloses the name of the invention "functional ice cream with the addition of the raw make acid concentrate and its manufacturing method" that is the content of the technology, that is, ordinary ice cream 80 ~ 90wt 10% to 20% of the extract concentrate of the herbal composition consisting of Macmundong, ginseng, Schisandra chinensis, Astragalus, licorice is added to%, and it can be called a method of preparing ice cream by the usual method (mixer, emulsification, stabilization, freezing). As another prior art, a patent application (patent registration number: 10-0489928) describes an ice cream prepared by heat treating rice powder with water to obtain a slurry, and adding the slurry to a conventional ice cream composition.
그러나, 이와 같은 기능성 아이스크림 등은 각각의 특징을 가지고 있어서 대체적으로 건강에는 좋으나, 아이스크림 본래의 부드럽고 향기로운 맛이라는 측면에서는 소비자들에게 기호성이 떨어져서 외면받고 있는 문제점이 있었다.However, such functional ice cream has a characteristic of being generally good for health, but in terms of the inherent soft and fragrant taste of ice cream, there was a problem that the consumers are less palatable to the outside.
이에 본 발명은 상기와 같은 문제점을 해결되고자 안출된 것으로써, 일반 아이스크림에 비하여 지방이 낮으며, 요구르트 분말내에 포함된 유산균의 효능을 지니면서 한라봉 특유의 맛과 효능을 가진 한라봉 요거트 아이스크림을 제공하고자 하는 것이다.Accordingly, the present invention is to solve the above problems, to provide a Hallabong yogurt ice cream having a unique taste and efficacy of Hallabong while having a lower fat than the general ice cream, and the efficacy of lactic acid bacteria contained in yogurt powder It is.
본 발명은 한라봉 요거트 아이스크림에 관한 것으로, 한라봉 농축분말, 설탕, 포도당, 탈지분유, 요구르트분말, 구아검으로 이루어지는 한라봉 요거트 아이스크림 프리믹스와; 우유;를 포함하는 것을 특징으로 한다.The present invention relates to Hallabong yogurt ice cream, Hallabong yogurt ice cream premix consisting of concentrated powder, sugar, glucose, skim milk powder, yogurt powder, guar gum; Milk; characterized in that it comprises a.
본 발명은 한라봉 농축분말을 요구르트 분말과 같이 아이스크림에 첨가하여 한라봉 특유의 향미가 있고, 피로회복과 감기예방에 좋으며, 일반 아이스크림에 비하여 지방이 낮으며, 요구르트 분말내에 포함된 유산균에 의한 정장작용과 변비를 예방하는 현저한 효과가 있다.According to the present invention, the concentrated powder of Hallabong is added to the ice cream like yogurt powder, which has a characteristic flavor of Hallabong, which is good for fatigue and cold prevention, and low fat as compared to general ice cream. There is a significant effect of preventing constipation.
본 발명은 한라봉 요거트 아이스크림에 관한 것으로, 한라봉 농축분말, 설탕, 포도당, 탈지분유, 요구르트분말, 구아검으로 이루어지는 한라봉 요거트 아이스크림 프리믹스와; 우유;를 포함하는 것을 특징으로 한다. The present invention relates to Hallabong yogurt ice cream, Hallabong yogurt ice cream premix consisting of concentrated powder, sugar, glucose, skim milk powder, yogurt powder, guar gum; Milk; characterized in that it comprises a.
또한, 상기 한라봉 요거트 아이스크림 프리믹스는 한라봉 농축분말 24~36 중량부에 대하여 설탕 320~480 중량부, 포도당 240~360 중량부, 탈지분유 160~240 중량부, 요구르트분말 40~60 중량부, 구아검 5~7 중량부인 것을 특징으로 한다.In addition, the Hallabong yogurt ice cream premix is 320 to 480 parts by weight of sugar, 240 to 360 parts by weight of glucose, 160 to 240 parts by weight of skim milk powder, 40 to 60 parts by weight of yogurt powder, guar gum with 24 to 36 parts by weight of Hallabong concentrated powder It is characterized in that 5 to 7 parts by weight.
한라봉은 쌍떡잎 식물 운향목 운향과에 속하고, 일본 농림성 과수 시험장 감귤부에서 교배해 육성한 교잡종 감귤의 품종으로 한국에서는 1990년을 전후해서 도입되어 제주도에서 중점 재배되고 있으며, 씨가 거의 없는 특징이 있고, 껍질의 두께가 3.0~5.0 mm로 크기에 비하여 비교적 얇고 당도가 높고(14~16 Brix) 구연산이 1.0~1.12 % 범위로 함유되어 있으며 즙이 많은 과일로 알려져 있고, 영양성분으로 엽산, 인, 철분, 칼륨, 식이섬유, 비타민 A, 비타민 B1, 비타민 B6, 비타민 C, 비타민 E가 내포되어 있으며, 특히 비타민 C가 풍부하여 피로회복과 감기예방에 탁월한 효과가 있다.Hallabong is a hybrid of citrus fruits that belongs to the dianthus of the dicotyledonous plant and the citrus part of the fruit orchard test site of the Ministry of Agriculture, Forestry and Forestry. It was introduced in Korea around 1990 and cultivated in Jeju Island. Its skin is 3.0 ~ 5.0 mm thick, relatively thin and high in sugar content (14 ~ 16 Brix) and contains citric acid in the range of 1.0 ~ 1.12%. It is known as succulent fruit. Its nutrients include folic acid and phosphorus. It contains iron, potassium, dietary fiber, vitamin A, vitamin B1, vitamin B6, vitamin C, and vitamin E. Especially, it is rich in vitamin C and has excellent effects on fatigue and cold prevention.
하지만, 한라봉은 2월 초순부터 수확하기 시작해서 4월 초순까지 수확하며, 상온에서 적게는 2~3일간, 많게는 5~7일간 후숙과정을 거치면 한라봉 특유의 신 맛이 없어지고 한라봉의 당도가 더 높아지면서 진한 맛이 나게 되는데, 다른 감귤과의 과일에 비하여 25일 이상 장기간 저장이 가능하다고 하지만, 4월이 지나면 냉장보관된 한라봉은 품질이 떨어져서 한라봉 특유의 맛과 유용한 성분들이 감소할 수 밖에 없는 문제점이 있었다. However, Hallabong is harvested from early February until early April, and after a period of at least 2 ~ 3 days at room temperature and as much as 5 ~ 7 days, the unique taste of Hallabong disappears and the sugar content of Hallabong is higher. As it gets higher, it has a darker taste, and it can be stored for longer than 25 days compared to other citrus fruits. There was a problem.
상기 문제점을 해결하기 위하여는 한라봉 과육을 착즙, 정제하여 안정성이 있는 물질로 가공하는 것이 필요한데, 본 발명에서는 한라봉 과육을 종래에 잘 알려진 관용의 건조방식인 분무건조(SD : Spray Drying) 방식으로 뜨거운 열풍을 이용하여 한라봉의 과육의 즙을 고운 분말 형태로 건조하여 분말로 제조하여 이용하는데, 그 이유는 동결건조 방식으로 제조되는 분말은 입자가 크고 거칠어서 아이스크림에 첨가되기 위해서는 다시 분쇄를 하게 되면 영양분과 향이 손실되므로 결과적으로 분무건조 방식으로 제조한 분말과 큰 차이가 없어지기 때문이다.In order to solve the above problems, it is necessary to process the Hallabong pulp with a stable material by juice and purifying. In the present invention, the Hallabong pulp is hot in a conventionally well-known conventional method of drying by spray drying (SD: Spray Drying). The hot juice of Hallabong is dried to form a fine powder and used as a powder. The reason is that the powder produced by the lyophilization method is large and coarse. This is because the fragrance is lost, and as a result, there is no significant difference from the powder produced by the spray drying method.
상기 분무건조 방식은 시중에 널리 알려진 관용의 방식을 사용하면 되므로 자세한 기재는 생략한다.The spray drying method may be used because it is a well-known method commonly used in the market will be omitted.
그리고, 건강에 대한 관심이 높아지고 기존의 아이스크림의 유해성이 거론되면서, 기존의 아이스크림과는 다른 요거트 아이스크림이 시판되고 있는데, 상기 요거트 아이스크림은 요구르트를 첨가하여 일반아이스크림에 비해 지방이 낮은 저지방 다이어트 아이스크림이고, 유산균의 효능과 요구르트 특유의 향미와 산미가 아이스크림의 부드럽고 시원한 질감과 잘 조화된 것이다.In addition, as interest in health and the harmfulness of conventional ice creams are being discussed, different yogurt ice creams are being sold on the market. The yogurt ice cream is a low-fat diet ice cream with low fat compared to general ice cream by adding yogurt, The benefits of lactic acid bacteria and the flavor and acidity of yogurt blend well with the soft, cool texture of ice cream.
본 발명에서는 요구르트 분말을 첨가하여 상기 한라봉 요거트 아이스크림 특유의 특징적인 효능, 향미, 질감 등이 구현되게 한다.
In the present invention, the yogurt powder is added so that the characteristic efficacy, flavor, and texture of the Hallabong yogurt ice cream are realized.
본 발명인 한라봉 요거트 아이스크림은 한라봉 농축분말 24~36 중량부에 대하여 설탕 320~480 중량부, 포도당 240~360 중량부, 탈지분유 160~240 중량부, 요구르트분말 40~60 중량부, 천연성분의 식품첨가물인 구아검(Guar Gum) 5~7 중량부를 상기 분말들을 고르게 혼합하기 위하여 혼합기 내부에 서서히 회전하는 리본 모양의 혼합수단이 장착된 리본형 분말혼합기에 투입하여, 1차로 10분간 혼합한 다음 2차로 다시 10분간 혼합한 다음, 포장하여 한라봉 요거트 아이스크림 프리믹스를 만든다.The present inventors Hallabong yogurt ice cream is 320-480 parts by weight of sugar, 240-360 parts by weight of glucose, 160-240 parts by weight of skim milk powder, 40-60 parts by weight of yoghurt powder, natural ingredients foods 24 to 36 parts by weight of Hallabong concentrated powder 5-7 parts by weight of guar gum (additive) was added to a ribbon-type powder mixer equipped with a slowly rotating ribbon mixing means inside the mixer to evenly mix the powders. Mix again for 10 minutes with tea, then wrap to make Hallabong Yogurt Ice Cream Premix.
상기 분말 혼합 공정에서, 여름철 특히 장마철인 경우 습도가 50% 이상인 경우에는 제습기와 냉방기를 사용하여 습도가 50% 이하로 유지하고 24 ℃ 이하의 온도에서 상기 분말 혼합을 실시하는데, 이는 분말 혼합 시 습도와 온도가 높은 작업환경에서는 분말 혼합 시 상기 분말에 수분이 흡수되어 분말이 덩어리지고 축축하게 되면 보존성이 저하되고 아이스크림 제조 시 덩어리진 분말이 우유에 잘 녹지 않기 때문이다. In the powder mixing process, when the humidity is more than 50% in summer, especially during the rainy season, the humidity is maintained at 50% or less by using a dehumidifier and an air conditioner, and the powder is mixed at a temperature of 24 ° C. or less, which is a humidity during powder mixing. This is because in a high temperature and working environment, when the powder is mixed, moisture is absorbed into the powder, so that the powder is agglomerated and moistened.
상기 한라봉 요거트 아이스크림 프리믹스 성분 중 설탕과 포도당이 각각 320 중량부, 240 중량부 미만으로 첨가되면, 한라봉 요거트 아이스크림으로 제조될 때 당도와 성형성에 영향을 주어 상기 한라봉 요거트 아이스크림이 달지 않고, 아이스크림의 조직(결) 형성 시 너무 경화되어 아이스 바와 같은 경도로 딱딱해져서 아이스크림 특유의 부드러운 맛이 없어지게 되며, 설탕과 포도당이 각각 480 중량부, 360 중량부를 초과하여 첨가되면, 상기 한라봉 요거트 아이스크림이 너무 달고, 당 성분이 너무 많이 첨가되어서 고칼로리가 되는 문제점이 발생한다.When the sugar and glucose of the Hallabong yogurt ice cream premix components are added to less than 320 parts by weight and 240 parts by weight, respectively, when the Hallabong yogurt ice cream is prepared, the sugar and moldability are affected, and thus the Hallabong yogurt ice cream is not sweet, and the structure of the ice cream ( Texture) When it is formed, it hardens so much that it hardens to the same hardness as the ice bar, so that the soft taste of ice cream is lost. When sugar and glucose are added in excess of 480 parts by weight and 360 parts by weight, respectively, the Hallabong yogurt ice cream is too sweet, and The problem is that too many ingredients are added to become high calories.
그리고, 상기 한라봉 요거트 아이스크림 프리믹스 성분 중 탈지분유가 160 중량부 미만으로 첨가되면, 한라봉 요거트 아이스크림으로 제조될 때 소프트 서브머신에서 한라봉 요거트 아이스크림 프리믹스와 우유의 혼합물이 공기와 섞이면서 결빙될 때 충분한 공기와 섞이지 않으면서 결빙되어 끈기가 없어져 아이스크림 특유의 부드럽고 찰진 맛이 떨어지며, 탈지분유가 240 중량부를 초과하여 첨가되면, 아이스크림의 성상이 강해지고 끈끈해져서 아이스크림의 산뜻한 질감이 없어지게 된다.And, if the skim milk powder is added to less than 160 parts by weight of the Hallabong yogurt ice cream premix ingredients, when the mixture of the Hallabong yogurt ice cream premix and milk in the soft sub-machine is mixed with air and frozen with air when it is manufactured as Hallabong yogurt ice cream If the ice cream is not sticky and the stickiness is lost, the soft and sticky taste of the ice cream falls, and when the skimmed milk powder is added in excess of 240 parts by weight, the ice cream becomes strong and sticky, and the fresh texture of the ice cream is lost.
또한, 상기 한라봉 요거트 아이스크림 프리믹스 성분 중 요구르트 분말은 상기 한라봉 요거트 아이스크림 제조 시에 탈지분유와 비슷한 효과를 가지나, 그 외에도 요구르트 분말 특유의 향미와 부드러운 맛과 요구르트 분말 내에 함유된 유산균에 의한 정장효과와 변비예방은 널리 알려진 사실이다.In addition, the yogurt powder in the Hallabong yogurt ice cream premix ingredient has a similar effect to skim milk powder in the production of the Hallabong yogurt ice cream, but in addition to the flavor and soft taste of yogurt powder and the suitability and constipation caused by lactic acid bacteria contained in the yogurt powder Prevention is a well known fact.
상기 요거트 아이스크림 프리믹스 성분 중 요구르트 분말이 40 중량부 미만으로 첨가되면, 요구르트 특유의 향미와 부드러운 맛이 나지 않으며, 한라봉 요거트 아이스크림으로 제조될 때 소프트 서브머신에서 한라봉 요거트 아이스크림 프리믹스와 우유의 혼합물이 공기와 섞이면서 결빙될 때 충분한 공기와 섞이지 않으면서 결빙되어 끈기가 없어져 아이스크림 특유의 부드럽고 찰진 맛이 떨어지며, 요구르트 분말이 60 중량부를 초과하여 첨가되면, 요구르트 향미가 과다하여 한라봉의 향미가 떨어지면서 아이스크림의 성상이 강해지고 끈끈해져서 아이스크림의 부드럽고 산뜻한 질감이 없어지게 된다.When yogurt powder is added in an amount less than 40 parts by weight of the yogurt ice cream premix, the flavor and soft taste of yogurt do not taste, and when the Hallabong yogurt ice cream is prepared, the mixture of Hallabong yogurt ice cream premix and milk in a soft submachine When mixed and frozen, the ice cream does not mix with enough air and loses its tenacity, resulting in a soft and sticky taste that is unique to ice cream.When yogurt powder is added in excess of 60 parts by weight, the flavor of Hallabong falls due to excessive flavor of yogurt. It becomes strong and sticky, so the soft, crisp texture of the ice cream is lost.
본 발명에서는 천연재료인 구아검을 안정제 및 유화제로 이용하여 한라봉 요거트 아이스크림 프리믹스가 우유에 혼합이 잘 되게 하고, 한라봉 요거트 아이스크림을 소프트 서브머신에서 얼려 만드는 과정에서 한라봉 요거트 아이스크림 프리믹스와 우유의 혼합물에 공기를 주입하는데, 상기 아이스크림을 얼려서 만드는 과정에서 상기 혼합물에 주입되는 공기량에 따라 아이스크림 내에 미세한 기포가 형성되면서, 아이스크림의 부드러움의 차이가 나는 것이다. In the present invention, using the guar gum as a stabilizer and emulsifier, the Hallabong yogurt ice cream premix is mixed well with milk, and the air is mixed into the mixture of Hallabong yogurt ice cream premix and milk in the process of freezing Hallabong yogurt ice cream in a soft submachine. Injecting, while forming the fine bubbles in the ice cream according to the amount of air injected into the mixture during the process of making the ice cream frozen, the softness of the ice cream is different.
즉 상기 한라봉 요거트 아이스크림 프리믹스 성분 중 구아검이 5 중량부 미만으로 첨가되면, 한라봉 요거트 아이스크림 프리믹스가 우유에 혼합이 잘 되지 않고, 소프트 서브머신에서 아이스크림으로 제조되는 과정에서 적당한 끈기가 없는 흐물한 상태로 되며, 구아검이 7 중량부를 초과하여 첨가되면, 소프트 서브머신에서 아이스크림으로 제조되는 과정에서 아이스크림의 상태가 너무 찰지면서 딱딱하게 경화되어 아이스크림의 부드러운 맛이 없어지게 된다. That is, if the guar gum is added to less than 5 parts by weight of the Hallabong yogurt ice cream premix ingredients, the Hallabong yogurt ice cream premix is not well mixed in the milk, and in the process of producing ice cream in a soft submachine, in a soft state without stickiness If the guar gum is added in excess of 7 parts by weight, the state of the ice cream in the process of making the ice cream in the soft submachine is too hard and hardened so that the soft taste of the ice cream is lost.
그리고, 상기 구아검은 콩과 구아(Cyamopsis tetragonolobus) 종자의 배유를 분쇄하여 얻어지거나 또는 이를 온수나 열수로 추출하여 얻어지는 것으로서 갈락토만난(Galactomannan)으로 구성된 다당류로, 천연성분으로 구성되어 있으므로 1일허용섭취량(ADI)은 정해져 있지 않으며, 과다섭취 시 부작용도 알려진 바가 없고, 콜레스테롤 개선, 식후 혈당상승억제, 배변활동 원활 등의 효능이 알려져 있다.In addition, the guar gum is obtained by pulverizing the endosperm of the soybean guar (Cyamopsis tetragonolobus) seeds or extracted by hot water or hot water as a polysaccharide composed of galactomannan, it is allowed for 1 day Intake (ADI) is not determined and no side effects are known when overdose, and the effects of improving cholesterol, suppressing post-prandial blood sugar elevation, and smooth bowel activity are known.
상기 한라봉 요거트 아이스크림 프리믹스 100 중량부에 대하여 우유 3500~4000 중량부를 투입한 다음, 핸드블랜더를 이용하여 1200~1400 rpm의 속도로 2~3분간 혼합한 다음, 2~7 ℃에서 12~36시간 숙성시켜 안정화시킨 다음, 소프트 서브머신(미국 테일러사 제조)에 넣고 -10℃~-6℃에서 8~10분간 연속식으로 얼려 만들면 소프트 아이스크림 형태로 한라봉 요거트 아이스크림이 완성된다.3500 to 4000 parts by weight of milk is added to 100 parts by weight of the Hallabong yogurt ice cream premix, and then mixed at a speed of 1200 to 1400 rpm for 2 to 3 minutes using a hand blender, and then aged at 2 to 7 ° C. for 12 to 36 hours. After stabilization, put into a soft submachine (made by Taylor, USA) and freeze continuously for 8 to 10 minutes at -10 ° C ~ -6 ° C Hallabong yogurt ice cream in the form of soft ice cream is completed.
그리고, 상기 한라봉 요거트 아이스크림 프리믹스 100 중량부에 대하여 우유 3500 중량부 미만이 첨가되면 소프트 아이스크림 형태인 한라봉 요거트 아이스크림이 소프트 서브머신에서 얼려져서 나올 때 끈적하고 딱딱한 상태로 되어 아이스크림의 부드러운 맛이 없으며, 아이스크림이 길게 이어지면서 나오지 않고 끊어지면서 나오는 것과 같은 소프트 서브머신이 오작동이 발생하기도 하고, 우유 4000 중량부를 초과하여 첨가되면 상기 한라봉 요거트 아이스크림이 소프트 서브머신에서 얼려져서 나올 때 적당한 끈기와 강도가 부족하여 흐물흐물한 상태로 되며 보존성도 떨어지게 된다.And, if less than 3500 parts by weight of milk is added to 100 parts by weight of the Hallabong yogurt ice cream premix, Hallabong yogurt ice cream in the form of soft ice cream becomes sticky and hard when frozen and comes out of the soft submachine, and there is no soft taste of the ice cream. The soft submachine, such as the one that breaks out and does not come out for long periods of time, malfunctions, and if it is added in excess of 4000 parts by weight of milk, the Hallabong yogurt ice cream is frozen in the soft submachine and lacks adequate tenacity and strength. It becomes hazy and loses its preservation.
또한, 상기 한라봉 요거트 아이스크림 프리믹스와 우유를 혼합할 때 2~3분간 1200 rpm 이하의 속도로 핸드블랜더를 작동하면 상기 프리믹스와 우유가 잘 혼합되지 않고 프리믹스가 작은 덩어리 형태를 이루어 균질화되지 않으며, 2~3분간 1400 rpm을 초과하는 속도로 핸드블렌더를 작동하면 프리믹스와 우유의 입자가 파괴될 우려가 있다. In addition, when the hand blender is operated at a speed of 1200 rpm or less for 2 to 3 minutes when the Hallabong yogurt ice cream premix and milk are mixed, the premix and milk are not mixed well and the premix is not homogenized by forming a small lump form. Running the hand blender at speeds in excess of 1400 rpm for 3 minutes could destroy the premix and milk particles.
그리고, 상기 숙성에 가장 바람직한 온도는 5℃, 가장 바람직한 시간은 24시간이며, 2~7 ℃에서 12~36시간 숙성시켜 안정화시킬 때 12시간 미만으로 숙성되면 물론 숙성이 덜 되면서 프리믹스와 우유 입자의 안정화가 되지 않아 아이스크림의 부드러운 맛이 떨어지게 되고, 36시간을 초과하여 숙성시키면 숙성시간이 과다하여 안정화 단계를 넘어 변질될 우려가 있다. And, the most preferable temperature for the aging is 5 ℃, the most preferred time is 24 hours, when aged by 12 to 36 hours at 2 ~ 7 ℃ stabilization when less than 12 hours of course of less ripening of the premix and milk particles The soft taste of the ice cream is not stabilized because it is not stabilized, and if aged for more than 36 hours, there is a risk of deterioration beyond the stabilization step due to excessive ripening time.
또한, 소프트 서브머신으로 한라봉 요거트 아이스크림을 얼려 만들 때, -10℃~-6℃에서 8분 미만으로 소프트 서브머신을 작동시키면, 아이스크림의 상태가 적당한 끈기와 강도가 부족하여 흐물흐물한 상태로 되고, 10분 이상을 초과하여 소프트 서브머신을 작동시키면, 아이스크림의 상태가 끈적하고 딱딱한 상태로 되어 아이스크림의 부드러운 맛이 없어질 우려가 있다. In addition, when the Hallabong yogurt ice cream is frozen with a soft submachine, when the soft submachine is operated at -10 ° C to -6 ° C for less than 8 minutes, the ice cream is in a state of dimness due to lack of proper tenacity and strength. If the soft submachine is operated for more than 10 minutes, the state of the ice cream becomes sticky and hard, which may cause the soft taste of the ice cream to disappear.
따라서, 본 발명은 한라봉 농축분말을 요구르트 분말과 같이 아이스크림에 첨가하여 한라봉 특유의 향미가 있고, 피로회복과 감기예방에 좋으며, 일반 아이스크림에 비하여 지방이 낮으며, 요구르트 분말내에 포함된 유산균에 의한 정장작용과 변비를 예방하는 현저한 효과가 있다.Therefore, the present invention is a Hallabong concentrated powder is added to yogurt powder, such as yogurt powder, has a flavor unique to Hallabong, good for fatigue and cold prevention, low fat as compared to ordinary ice cream, suited by lactic acid bacteria contained in yogurt powder There is a remarkable effect of preventing action and constipation.
Claims (2)
상기 한라봉 요거트 아이스크림 프리믹스는 한라봉 농축분말 24~36 중량부에 대하여 설탕 320~480 중량부, 포도당 240~360 중량부, 탈지분유 160~240 중량부, 요구르트분말 40~60 중량부, 구아검 5~7 중량부이며,
또한, 상기 한라봉 요거트 아이스크림 프리믹스와 우유의 혼합비는 한라봉 요거트 아이스크림 프리믹스 100중량부에 대하여, 우유 3500 ~ 4000중량부인 것을 특징으로 하는 한라봉 요거트 아이스크림Hallabong yogurt ice cream premix consisting of Hallabong concentrated powder, sugar, glucose, skim milk powder, yogurt powder, and guar gum; In Hallabong yogurt ice cream comprising milk;
The Hallabong yogurt ice cream premix is 320 to 480 parts by weight of sugar, 240 to 360 parts by weight of glucose, 160 to 240 parts by weight of skim milk powder, 40 to 60 parts by weight of yogurt powder, and 5 to 4 parts of guar gum 7 parts by weight,
In addition, the mixing ratio of the Hallabong yogurt ice cream premix and milk Hallabong yogurt ice cream, characterized in that the milk 3500 ~ 4000 parts by weight based on 100 parts by weight of Hallabong yogurt ice cream premix
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| CN109221594A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and its manufacture craft |
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| KR950028629A (en) * | 1994-04-14 | 1995-11-22 | 이태협 | Mandarin frozen yogurt bar and method of manufacturing the same |
| WO2003084339A1 (en) * | 2002-04-08 | 2003-10-16 | Fuji Oil Company, Limited | Frozen dessert mix and frozen dessert prepared therefrom |
| KR20040034793A (en) * | 2002-10-17 | 2004-04-29 | (주)오앤씨 글로벌 | Vegetable Composition and the Icecream Production Method using thereby |
| JP2009520494A (en) * | 2005-12-21 | 2009-05-28 | コンパニ・ジェルベ・ダノン | Frozen composition based on yogurt and fruit |
-
2011
- 2011-08-10 KR KR1020110079577A patent/KR101283631B1/en not_active IP Right Cessation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR950028629A (en) * | 1994-04-14 | 1995-11-22 | 이태협 | Mandarin frozen yogurt bar and method of manufacturing the same |
| WO2003084339A1 (en) * | 2002-04-08 | 2003-10-16 | Fuji Oil Company, Limited | Frozen dessert mix and frozen dessert prepared therefrom |
| KR20040034793A (en) * | 2002-10-17 | 2004-04-29 | (주)오앤씨 글로벌 | Vegetable Composition and the Icecream Production Method using thereby |
| JP2009520494A (en) * | 2005-12-21 | 2009-05-28 | コンパニ・ジェルベ・ダノン | Frozen composition based on yogurt and fruit |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106173176A (en) * | 2015-05-04 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Low lactose milk ice cream and preparation method thereof |
| CN106173176B (en) * | 2015-05-04 | 2019-09-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Low lactose milk ice cream and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20130017259A (en) | 2013-02-20 |
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