KR101329602B1 - Making method of ice cream using malt - Google Patents

Abstract

The present invention relates to a method for producing ice cream using malt and to an ice cream prepared by the same method. More specifically, the mixture is saccharified by glycosylating any one or more selected from alpha fine powder and alpha glutinous rice powder. Obtaining; Adding the saccharified liquid, skim milk powder, milk cream, emulsifier, stabilizer to the crude oil and stirring to obtain a saccharified liquid mixture; Sterilizing and cooling the saccharified solution mixture to obtain a cooling mix; And adding citron concentrate and fragrance to the cooling mix and then injecting it into a freezer to form ice crystals to obtain a semi-flowable mix, filling the mold or a container with it and freezing it. It relates to a manufacturing method of and an ice cream prepared by the same method.
The ice cream prepared by the method of manufacturing the ice cream using the malt of the present invention is a sweetener mainly used in the manufacture of conventional ice cream, and can reduce the content of simple sugars such as sugar and fructose to promote the health of consumers. By using malt, a domestic grain, instead of sweeteners such as sugar and fructose imported from the city, it can reduce the dependence on foreign food and contribute to the development of agriculture.

Description

Making method of ice cream using malt

The present invention relates to a method for producing ice cream using malt and to an ice cream prepared by the same method. More specifically, the mixture is saccharified by glycosylating any one or more selected from alpha fine powder and alpha glutinous rice powder. Obtaining; Adding the saccharified liquid, skim milk powder, milk cream, emulsifier, stabilizer and purified water to the crude oil and stirring to obtain a saccharified mixture; Sterilizing and cooling the saccharified solution mixture to obtain a cooling mix; And a fruit concentrate and a flavoring agent are added to the cooling mix and then injected into a freezer to form ice crystals to obtain a semi-flowable mix, filling the mold or a container with it, and freezing the ice cream using malt. It relates to a manufacturing method of and an ice cream prepared by the same method.

Malt refers to a dried product made by moistening barley, germinating, and drying it. It is a dried product made by barley (Hordeum vulgare Linne), which is dried by slicing the sprouts of rice, and roasted slightly. Because of its strong amylase activity, it is used for carbohydrate saccharification.

The raw material of malt is two rows of barley. After selection of raw barley, it is absorbed by an acupuncture vessel until it reaches 42% to 44% of moisture, and transferred to germination or germination tube, and the roots of barley length are repeatedly ventilated and stirred for 10 to 15 ° C of wet air. Germinate to about 1.5 times. This is called green malt. Green malt is transferred to the bath room for several tens of hours and hot-air-dried to maintain the final 3 hours at 80-83 ° C, giving it the fragrance and color needed for pale blue beer. Complete the malt.

In Korea, malt (malt oil) has been used to make Sikhye since ancient times. In the literature, it was first appeared in the "Human Editorial" compiled around 1740, and malt was used in "Gyugon Cradle" and "Psalm" in the 1800s. Sikhye recipe is used.

Ice cream is a generic term for ice cream, which is made by mixing sugar, eggs, stabilizer, spices, coloring matter, etc. in milk or milk fat or solid fat free milk It is widely used as a simple dessert after.

Common ice cream has a sweet taste using sugar, liquid fructose, these sugars are mostly simple sugars consisting of monosaccharides, disaccharides are easily converted to fat when ingested in large quantities. In addition, since raw materials such as sugar and liquid fructose are mostly imported from abroad as raw sugar and corn, the increase in their intake has resulted in increased external dependence on agricultural products.

In the present invention, as an ingredient that produces a sweet taste in the manufacture of ice cream, mixed with one or more grains selected from alpha fine powder and alpha glutinous rice flour in malt extract prepared using malt, not simple sugar, and then sweetened with saccharified liquid. By providing a manufacturing method and the ice cream prepared by the method to lower the content of simple sugars conventionally used in ice cream, and to contribute to the promotion of consumption of domestic grains.

Meanwhile, in the manufacturing method of chocolate-coated glutinous rice cake ice cream of Korea Patent No. 10-0411182 as the prior art related to the present invention, there is one using malt as a component of chocolate-coated glutinous rice cake ice cream.

However, in view of the technical features of the prior art and the technical features of the present invention mentioned above, the technical features of the two inventions are different from each other and the configuration of the invention is different from each other.

An object of the present invention is to provide a method for producing ice cream using malt.

Another object of the present invention is to provide an ice cream manufactured by the method for producing ice cream using the malt mentioned above.

The present invention comprises the step of obtaining a saccharified liquid by saccharifying after mixing any one or more selected from alpha rice powder (alpha rice powder), alpha glutinous rice powder (malt); Adding the saccharified liquid, skim milk powder, milk cream, emulsifier, stabilizer and purified water to the crude oil and stirring to obtain a saccharified mixture; Sterilizing and cooling the saccharified solution mixture to obtain a cooling mix; And a fruit concentrate and a flavoring agent are added to the cooling mix and then injected into a freezer to form ice crystals to obtain a semi-flowable mix, filling the mold or a container with it, and freezing the ice cream using malt. It can provide a manufacturing method of.

The present invention can provide an ice cream manufactured by the method for producing ice cream using the malt mentioned above.

The ice cream prepared by the method of manufacturing the ice cream using the malt of the present invention is a sweetener mainly used in the manufacture of conventional ice cream, and can reduce the content of simple sugars such as sugar and fructose to promote the health of consumers. The use of malt, a domestic grain, instead of sweeteners such as sugar and fructose imported from the city is expected to reduce dependence on foreign food and contribute to agricultural development.

This invention shows the manufacturing method of the ice cream using malt.

Mixing the at least one selected from alpha fine powder and alpha glutinous rice flour with malt extract, and then saccharifying a saccharified solution;

Adding the saccharified liquid, skim milk powder, milk cream, emulsifier, stabilizer and purified water to the crude oil and stirring to obtain a saccharified mixture;

Sterilizing and cooling the saccharified solution mixture to obtain a cooling mix; And

Injecting fruit concentrate and flavoring to the cooling mix and then injecting into a freezer to form ice crystals to obtain a semi-fluidic mix and filling it into a mold or a container and freezing it. The manufacturing method is shown.

Hereinafter, the present invention will be described in more detail by the respective steps.

(1) step of obtaining saccharified solution

In the above saccharified solution, 25 to 30 parts by weight of alpha rice powder may be mixed with 100 parts by weight of malt extract, followed by saccharification at 60 to 65 ° C. for 4 to 5 hours to obtain saccharified liquid.

In the above saccharified solution, 25 parts by weight of alpha fine powder may be mixed with 100 parts by weight of malt extract, and saccharified solution may be obtained by saccharifying for 4 hours at 65 ° C.

In the saccharified solution, 25 to 30 parts by weight of alpha glutinous rice powder may be mixed with 100 parts by weight of malt extract, and saccharified solution may be obtained by saccharifying at 60 to 65 ° C. for 4 to 5 hours.

In the above saccharified solution, 25 parts by weight of alpha glutinous rice powder is mixed with 100 parts by weight of malt extract, and saccharified by obtaining saccharified solution at 65 ° C. for 4 hours.

In the above saccharified solution, 25 to 30 parts by weight of a mixture of alpha fine powder and alpha glutinous rice powder is mixed with 100 parts by weight of malt extract, and then saccharified by 4 to 5 hours at 60 to 65 ° C.

When using the mixed ingredients of the alpha fine powder and alpha glutinous rice powder when the content of the total mixed ingredients is 10, it is possible to use the mixed ingredients of alpha fine powder and alpha glutinous rice powder in a weight ratio of 1: 9 to 9: 1.

The saccharified solution may be obtained by saccharifying the saccharified solution at 65 ° C. for 4 hours after mixing 25 parts by weight of a mixed ingredient in which alpha fine powder and alpha glutinous rice powder are mixed at a weight ratio of 1: 1 by 100 parts of malt extract.

Malt extract used in the preparation of saccharified solution may be used malt extract of 5 to 10 Brix (brix).

Malt extract used in the preparation of the saccharified solution may be used for malt extract of 8brix.

The malt extract used in the preparation of saccharified solution may be a malt extract of 5 to 10 brix obtained by immersing malt in purified water having a malt weight of 5 to 10 times and a temperature of 60 to 65 ° C. for 30 minutes to 1 hour. Can be.

Malt extract used in the preparation of saccharified solution may be used 8g brix malt extract obtained by immersing malt 5 times in malt weight and the temperature is 70 ℃ immersed in purified water for 45 minutes.

(2) obtaining a saccharified mixture

The saccharified liquid obtained in the above step (1) is added to the components of the ice cream and mixed to obtain a saccharified liquid mixture, which is then cooled and cooled to freeze to prepare the ice cream.

In the above saccharified solution mixture, the saccharified solution, skim milk powder, milk cream, emulsifier, stabilizer and purified water may be added to the crude oil and stirred to obtain a saccharified mixture.

In the above saccharified solution mixture, 5 to 20 parts by weight of the saccharified solution, 8 to 15 parts by weight of skim milk powder, 5 to 10 parts by weight of milk cream, 0.2 to 0.3 parts by weight of emulsifier, and 0.2 to 0.3 parts by weight of stabilizer Part can be added and stirred to obtain a saccharified mixture.

In the above saccharified solution mixture, 15 parts by weight of the saccharified solution, 10 parts by weight of skim milk powder, 10 parts by weight of milk cream, 0.2 parts by weight of emulsifier, 0.2 parts by weight of stabilizer and 40 parts by weight of purified water are added to the crude solution, and stirred. A saccharified mixture can be obtained.

The emulsifier in the glycosylated mixture component may be used as appropriate for the manufacture of conventional ice cream. Examples of such emulsifiers include sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, Any one or more selected from glycerin citric acid-fatty acid ester, 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.

In the above components of the saccharified solution mixture, stabilizers may be appropriately selected for use in the manufacture of ordinary ice cream. Examples of such stabilizers include carrageenan, guar gum, locust bean gum, carboxymethyl cellulose sodium, xanthan gum and tamarind gum. , Gum arabic, gellan gum, pectin, gelatin can be used any one or more selected from.

The saccharified mixture may include adding a functional ingredient in addition to saccharified liquid, skim milk powder, milk cream, emulsifier and stabilizer to the crude oil to improve the functionality of the ice cream.

Said functional component can further add 0.1-5 weight part with respect to 100 weight part of crude oil.

As said functional component, a golden cherry can be used.

As the functional ingredient, sesame leaves may be used.

The functional component may be a mixed component of golden primroses and sesame leaves.

The functional component may be a mixed component in which the golden cherry and sesame leaves are mixed in a weight ratio of 1: 9 to 9: 1.

The functional ingredient can be used in the form of a powder.

The functional component may be used in the form of powder ground by steaming the functional component with steam at 90 to 100 ° C. for 10 to 30 minutes and then having a particle size of 100 to 300 mesh.

The functional ingredient can be used in the form of an extract.

The functional ingredient may be used as the extract obtained by adding the functional ingredient to 5 to 20 times the weight of the functional ingredient in purified water and extracted to 10 to 50% relative to the volume of the first purified water at a temperature of 90 to 120 ℃.

(3) obtaining a cooling mix

The saccharified solution obtained in step (2) can be sterilized and cooled to obtain a cooling mix.

Sterilization of the saccharified solution mixture obtained in step (2) for 5-6 minutes at 85 ~ 90 ℃ and at the same time inhibit the activity of amylase in the malt extract contained in the saccharified liquid of the components of the saccharified solution mixture and then cooled to 4 ℃ or less Preferably, it can cool at 0-4 degreeC and can obtain a cooling mix.

The saccharified solution mixture obtained in step (2) was sterilized at 90 ° C. for 5 minutes and at the same time, the activity of amylase in the malt extract liquid contained in the saccharified liquid among the components of the saccharified liquid mixture was inhibited and cooled to 4 ° C. to obtain a cooling mix. Can be.

(4) Freezing step

The saccharified liquid obtained in step (2) is frozen to cool the mixture to prepare ice cream.

Semi-liquid mix of the saccharified liquid obtained in the step (2) is added to the fruit concentrate and the flavoring agent to improve the functionality of ice cream flavor and aroma, and then injected into a freezer to form ice crystals. Obtained and filled into a mold or container and frozen to prepare an ice cream using the malt of the present invention.

The fruit concentrate in the above can be added to 0.5 to 2 parts by weight based on 100 parts by weight of the crude oil when the saccharified solution mixture in step (2) to the cooling mix.

In the above fragrance, 0.1 to 0.3 parts by weight based on 100 parts by weight of the crude oil when the saccharified solution mixture is obtained in step (2) may be added to the cooling mix.

The fruit concentrate may be any one selected from citron concentrate, lemon concentrate and lime concentrate.

In the fruit concentrate, two kinds selected from citron concentrate, lemon concentrate and lime concentrate may be used mixed fruit concentrate mixed in a weight ratio of 1: 9 to 9: 1.

The fruit concentrate may be a mixed fruit concentrate mixed in a weight ratio of 1: 1: 8-1: 8: 1-8: 1: 1 selected from citron concentrate, lemon concentrate and lime concentrate.

The fruit concentrate in the above can be used for fruit juice obtained by filtering the juice obtained by juice peeling fruit removed.

In the above fragrance, since the fragrance used in the manufacture of ice cream is generally available to those who have ordinary knowledge in the art of the present invention can be selected appropriately, detailed description of the fragrance will be omitted.

The manufacturing method of the ice cream using the malt of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a manufacturing method of the ice cream using the malt under the above-mentioned conditions.

The present invention includes an ice cream prepared by the method for producing ice cream using the malt mentioned above.

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.

Preparation Example Preparation of Malt Extract

The malt extract having a concentration of 8Bx was prepared by placing 400 g of malt in a 100 μm mesh bag net and immersing the bag net containing the malt in 2,000 g of hot water at 70 ° C. for 30 minutes to 1 hour.

≪ Example 1 >

25 parts by weight of alpha fine powder was mixed with 100 parts by weight of malt extract having a concentration of 8Bx obtained in the preparation example, and then saccharified at 65 ° C. for 4 hours to obtain a saccharified solution.

15 parts by weight of the above saccharified solution, 10 parts by weight of skim milk powder, 10 parts by weight of milk cream, 0.2 parts by weight of glycerin fatty acid ester as emulsifier, 0.3 parts by weight of locust bean gum as stabilizer, and 25 parts by weight of purified water Part by weight was added and stirred at 200 rpm for 1 hour to obtain a saccharified mixture.

The saccharified solution mixture was sterilized at 90 ° C. for 5 minutes and cooled to 4 ° C. to obtain a cooling mix.

1 part by weight of citron concentrate and 0.2 parts by weight of vanilla fragrance were added to the cooling mix, and then injected into a freezer to form ice crystals to obtain a semi-flowable mix, which was filled in a container for ice cream and frozen to prepare ice cream. .

In the above citron concentrate, the juice obtained by filtering the citron with the peeled off juice with a juicer was used.

<Example 2>

Except for using the saccharified liquid obtained by mixing 15 parts by weight of alpha fine powder and 10 parts by weight of alpha glutinous rice powder to 100 parts by weight of malt extract having a concentration of 8Bx obtained in the preparation example and then saccharifying for 4 hours at 65 ° C. Ice cream was prepared in the same manner as in Example 1.

<Example 3>

Except for using the saccharified liquid obtained by mixing 10 parts by weight of alpha fine powder and 15 parts by weight of alpha glutinous rice powder to 100 parts by weight of malt extract having a concentration of 8Bx obtained in the preparation example and then saccharifying for 4 hours at 65 ° C. Ice cream was prepared in the same manner as in Example 1.

<Example 4>

In the same manner as in Example 1, except that 25 parts by weight of alpha glutinous rice powder was mixed with 100 parts by weight of malt extract having a concentration of 8Bx, and then saccharified for 4 hours at 65 ° C. Ice cream was prepared.

<Comparative Example>

13 parts by weight of sugar, 10 parts by weight of skim milk powder, 10 parts by weight of milk cream, 0.2 parts by weight of emulsifier, 0.3 parts by weight of stabilizer and 25 parts by weight of purified water were added and stirred at 200 rpm for 1 hour to obtain a mixture.

The mixture was sterilized at 90 ° C. for 5 minutes and cooled to 4 ° C. to obtain a cold mix.

0.2 parts by weight of vanilla fragrance was added to the cooling mix and then injected into a freezer to form ice crystals to obtain a semi-flowable mix, which was filled into a container for ice cream and frozen to prepare ice cream.

&Lt; Test Example 1 >

Using the ice cream prepared in Examples 1 to 4 as the experimental group, the ice cream prepared in the comparative control as a control group, sweetness, flavor, texture (melting in the mouth), preference, etc. The sensory test was carried out and the results are shown in Table 1 below.

The sensory test was conducted by a seven-point scale on 30 panelists (15 men and women each) with over 3 years of experience in the food field.

Sensory Test Results of Experiment and Control Item sweetness Feeling Texture preference Comparative Example 5.5 5.5 6.5 6.0 Example 1 6.0 6.0 6.7 6.3 Example 2 5.6 5.4 6.6 6.2 Example 3 5.5 5.3 6.5 6.1 Example 4 4.3 5.3 6.3 6.0

* Sensory values such as sweetness, flavor, texture, and preference for the ice cream prepared in Comparative Example and the ice cream prepared in Examples 1 to 4 in Table 1 are divided by the number of panels divided by the number of panels. Rounded off at the second place, the higher the value, the better the sensory.

As a result of Table 1, the ice creams prepared by Examples 1 to 4 of the present invention exhibited the same level of functionality as the ice creams of the comparative example made of sugar, which is a simple sugar, so that the quality of the product did not decrease. .

Therefore, according to the content ratio of alpha fine powder, alpha glutinous rice powder, which is a constituent of the saccharification liquid, it is determined that the ice cream having more optimal functionality can be produced.

<Example 5>

25 parts by weight of alpha fine powder was mixed with 100 parts by weight of malt extract having a concentration of 8Bx obtained in the preparation example, and then saccharified at 65 ° C. for 4 hours to obtain a saccharified solution.

15 parts by weight of the above saccharified solution, 10 parts by weight of skim milk powder, 10 parts by weight of milk cream, 0.2 parts by weight of glycerin fatty acid ester as emulsifier, 0.3 parts by weight of locust bean gum as stabilizer, functional ingredient 1.5 parts by weight and 25 parts by weight of purified water were added and stirred at 200 rpm for 1 hour to obtain a saccharified solution mixture.

The saccharified solution mixture was sterilized at 90 ° C. for 5 minutes and cooled to 4 ° C. to obtain a cooling mix.

1 part by weight of citron concentrate and 0.2 parts by weight of vanilla fragrance were added to the cooling mix, and then injected into a freezer to form ice crystals to obtain a semi-flowable mix, which was filled in a container for ice cream and frozen to prepare ice cream. .

The functional ingredient was used as perilla leaves extract obtained by extracting sesame leaves in purified water of 10 times the weight of sesame leaves to 20% of the volume of the first purified water at a temperature of 100 ℃ and then filtered with a filter paper.

In the above citron concentrate, the juice obtained by filtering the citron with the peeled off juice with a juicer was used.

<Example 6>

An ice cream was prepared in the same manner as in Example 5, except that a golden cherry extract was used instead of sesame leaf extract as a functional ingredient, and lime concentrate was used instead of citron concentrate.

As the gold Primrose extract was placed in purified water of 10 times the weight of the Golden Primrose and extracted to be 20% of the volume of the first purified water at a temperature of 100 ℃ then used an extract obtained by filtration with filter paper.

The lime concentrate was used as a juice of the lime obtained by filtering after removing the peeled lime with a juicer.

&Lt; Example 7 >

As a functional ingredient, ice cream was prepared in the same manner as in Example 5 except for using sesame leaf extract and golden cherry extract instead of sesame leaf extract as a functional extract, and lemon concentrate instead of citron concentrate. Prepared.

As the sesame leaf extract and the golden cherry extract, the sesame leaf extract and the golden cherry extract obtained by the methods described in Examples 5 and 6 were used.

Lime concentrate in the above was used to extract the lemon juice obtained by filtering the peeled lemon juice with a juicer.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The ice cream prepared by the method of manufacturing the ice cream using the malt of the present invention is a sweetener mainly used in the manufacture of conventional ice cream, and can reduce the content of simple sugars such as sugar and fructose to promote the health of consumers. By using malt, a domestic grain, instead of sweeteners such as sugar and fructose imported from the city, it can reduce the dependence on foreign food and contribute to the development of agriculture.

Claims (6)

Mixing the at least one selected from alpha fine powder and alpha glutinous rice flour with malt extract, and then saccharifying a saccharified solution;
Adding the saccharified solution, skim milk powder, milk cream, emulsifier, stabilizer, purified water and golden cherry to crude oil and stirring to obtain a saccharified mixture;
Sterilizing and cooling the saccharified solution mixture to obtain a cooling mix; And
Injecting fruit concentrate and flavoring to the cooling mix and then injecting into a freezer to form ice crystals to obtain a semi-fluidic mix and filling it into a mold or a container and freezing it. Manufacturing method. The method of claim 1,
25 to 30 parts by weight of one or more selected from alpha fine powder and alpha glutinous rice powder to 100 parts by weight of the malt extract, and then saccharified at 60 to 65 ° C. for 4 to 5 hours to obtain a saccharified solution;
5 to 20 parts by weight of the saccharified solution, 8 to 15 parts by weight of skim milk powder, 5 to 10 parts by weight of milk cream, 0.2 to 0.3 parts by weight of emulsifier, 0.2 to 0.3 parts by weight of stabilizer, and 10 to 30 parts by weight of crude oil Adding 5 parts by weight and 0.1-5 parts by weight of golden cherry and stirring to obtain a saccharified solution mixture;
Sterilizing the saccharified solution mixture at 85 to 90 ° C. for 5 to 6 minutes and cooling to 4 ° C. or less to obtain a cooling mix; And
0.5 to 2 parts by weight of the fruit concentrate and 0.1 to 0.3 parts by weight of the fragrance is added to the cooling mix, and then injected into a freezer to form ice crystals. However, the fruit concentrate is any one or more selected from citron concentrate, lemon concentrate and lime concentrate, characterized in that the manufacturing method of ice cream using malt. The method of claim 1,
Malt extract is a malt extract of 5-10 brix obtained by immersing malt in malt weight 5-10 times and immersed in purified water at a temperature of 65-70 ° C. for 30 minutes to 1 hour. Manufacturing method. The method of claim 1,
Golden Apricot is a golden Apricot powder or Golden Apricot in powder form, which is steamed to a particle size of 100 to 300 mesh after steaming the golden apricot with steam at 90 to 100 ℃ for 10 to 30 minutes. A method of producing ice cream using malt, characterized in that it is placed in 5 to 20 times the weight of purified water to extract 10 to 50% of the volume of the first purified water at a temperature of 90 ~ 120 ℃ and then filtered. delete Claims 1 to 4 Ice cream manufactured by the method of any one selected from