KR101419037B1 - Manufacturing method of friut icecream containing soft persimmon and yellow pumpkin - Google Patents
Manufacturing method of friut icecream containing soft persimmon and yellow pumpkin Download PDFInfo
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- KR101419037B1 KR101419037B1 KR1020130156658A KR20130156658A KR101419037B1 KR 101419037 B1 KR101419037 B1 KR 101419037B1 KR 1020130156658 A KR1020130156658 A KR 1020130156658A KR 20130156658 A KR20130156658 A KR 20130156658A KR 101419037 B1 KR101419037 B1 KR 101419037B1
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Images
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
- 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, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
본 발명은 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법에 관한 것으로, 더욱 상세하게는 감홍시가 함유되어 영양성분이 풍부하며, 단호박이 함유되어 면역력 개선 및 피로회복에 효과적일 뿐만 아니라, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않고, 천연의 재료로만 이루어져 인체에 유익한 효과를 나타내는 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing a fruit ice cream containing ginseng and pumpkin, and more particularly, to a method for producing fruit ice cream containing ginseng and pumpkin, which comprises ginseng hongsi and is rich in nutritional components, and is effective for improving immunity and restoring fatigue by containing pumpkin, The present invention relates to a method for producing a fruit ice cream containing ganpyeonghwa and pumpkin, which do not dissolve even at room temperature but are made of only natural materials and have a beneficial effect on the human body.
종래에 아이스크림은 크림,우유, 또는 유제품에 달걀,당류,유화안정제를 넣어서 원하는 감미도를 나타내도록 혼합하여 베이스믹스를 만들고, 베이스믹스를 가열한 상태에서 균질화시켜 지방을 분산하고, 냉각하는 과정을 통해 제조된다.Conventionally, ice cream is prepared by mixing egg, sugar, and emulsion stabilizer into cream, milk, or dairy products to form a base mix by mixing to exhibit desired sweetness, homogenizing the base mix in the heated state to disperse fat, and cooling .
그러나, 종래에 아이스크림은 인공 감미료와 색소 및 설탕이 지나치게 많이 함유되어 있어, 취식자의 건강에 나쁜 영향을 미치는 문제점이 있었다.However, conventionally, ice cream contains artificial sweeteners, pigments, and sugars in an excessively large amount, and thus has a problem in that it adversely affects the health of a swallow.
상기의 문제점을 해소하기 위해 한국공개특허 제1993-022962호 "쌀 아이스크림의 제조방법"은 쌀을 평균입자경이 50~300㎛의 미분말로 분쇄해서 상기 미분말을 상온에서 물 및(또는) 밀크중에 침적하고 팽창시켜 상기 팽윤한 쌀분말의 침적액을 가열, 비등시켜 균질의 쌀페이스트를 만들고 그 직후 가열된 상기 쌀페이스트중에 감미료와 분유를 함유하는 균일분상 혼합물을 혼합해서 균질의 아이스크림믹스를 조제하여 아이스크림을 제조하는 방법이 공개되어 있으며, 한국등록특허 제0159444호 "곡물류 및 채소류를 주재로 한 아이스크림의 제조방법"에는 쌀을 제외한 곡물류 또는 채소류를 포함하 는 재료를 세척 및 마쇄하고, 이 마쇄물에 물을 첨가하여 마쇄액을 얻고, 올리고당을 첨가하여 죽상태로 될 때까지 끓이고, 상온에서 서서히 식힌 후에 냉동시켜 아이스크림을 제조하는 방법이 공개되어 있다.Korean Patent Publication No. 1993-022962 "Process for the production of rice ice cream" discloses a method in which rice is pulverized into a fine powder having an average particle size of 50 to 300 탆, and the fine powder is immersed in water and / A homogeneous rice paste is prepared by heating and heating the immersion liquid of the swollen rice powder, and then a uniformly dispersed mixture containing the sweetener and the powdered milk is mixed in the heated rice paste immediately thereafter to prepare a homogeneous ice cream mix, And Korean Patent No. 0159444 entitled " Process for the production of ice cream based on grains and vegetables "includes washing and grinding of ingredients including grains or vegetables except for rice, Water is added to obtain a washing solution, the oligosaccharide is added to boil until it becomes a dead state, the solution is slowly cooled at room temperature, A method of manufacturing an ice cream is disclosed.
그러나, 이와 같은 제조방법에 의해 만들어진 아이스크림의 경우 쌀 또는 곡물류, 채소류와 같은 재료를 단순히 미 분말상태 또는 미분말상태에서 용액에 침적하여 팽윤시키어 제조함으로써 소화가 잘 되지 않고, 재료를 고온으로 가열하기 때문에 재료에 함유된 영양소가 파괴되는 문제점이 있었다.
However, in the case of ice cream produced by such a manufacturing method, materials such as rice, cereals, and vegetables are simply swollen by being immersed in a solution in a fine powder state or a fine powder state, so that digestion is not easy and the material is heated to a high temperature There is a problem that the nutrients contained in the material are destroyed.
본 발명의 목적은 감홍시가 함유되어 영양성분이 풍부하며, 단호박이 함유되어 면역력 개선 및 피로회복에 효과적인 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing a fruit ice cream containing a sweet potato and a sweet potato, which is effective for improving immunity and restoring fatigue, which is rich in nutritional components and contains pumpkin.
본 발명의 다른 목적은 영양성분이 풍부하고 소화를 돕는 생약제 추출물이 함유되며, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않고, 천연의 재료로만 이루어져 인체에 유익한 효과를 나타내는 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법을 제공하는 것이다.
Another object of the present invention is to provide a method of producing a fruit ice cream containing a mixture of a mixture of a ginseng extract having a rich nutritional composition and a digestive aid and a ginseng extract which is rich in fiber and which does not melt even at room temperature, And a method for producing the same.
본 발명의 목적은 감홍시와 단호박을 혼합하는 원료혼합단계, 상기 원료혼합단계를 통해 제조된 혼합물에 흰쌀밥, 우유 및 아카시아 꿀을 혼합하는 부재료혼합단계, 상기 부재료혼합단계를 통해 제조된 혼합물을 믹서기로 교반하는 교반단계 및 상기 교반단계를 통해 교반된 혼합물을 냉각하는 냉각단계로 이루어지는 것을 특징으로 하는 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법을 제공함에 의해 달성된다.It is an object of the present invention to provide a method for mixing a raw material mixture in which a mixture of ginseng and pumpkin is mixed, a raw material mixing step of mixing white rice, milk and acacia honey into the mixture prepared through the raw material mixing step, And a cooling step of cooling the agitated mixture through the agitation step. The present invention also provides a method for producing fruit ice cream containing ginseng and pumpkin.
본 발명의 바람직한 특징에 따르면, 상기 원료혼합단계는 감홍시 100 중량부에 단호박 80 내지 120 중량부를 혼합하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the raw material mixing step is performed by mixing 80 to 120 parts by weight of pumpkin with 100 parts by weight of ginseng.
본 발명의 더 바람직한 특징에 따르면, 상기 부재료혼합단계는 상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 흰쌀밥 45 내지 55 중량부, 우유 5 내지 15 중량부 및 아카시아 꿀 5 내지 15 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the ingredient mixing step comprises mixing 45 to 55 parts by weight of white rice, 5 to 15 parts by weight of milk, and 5 to 15 parts by weight of acacia honey in 100 parts by weight of the mixture prepared through the raw material mixing step .
본 발명의 더욱 바람직한 특징에 따르면, 상기 교반단계는 호모믹서기를 이용하여 8000 내지 9000rpm으로 30 내지 60초 동안 이루어지는 것으로 한다.According to a further preferred feature of the present invention, the stirring step is performed using a homomixer at 8000 to 9000 rpm for 30 to 60 seconds.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 냉각단계는 -35 내지 -25℃의 온도에서 5 내지 15시간 동안 이루어지는 것으로 한다.According to an even more preferred feature of the invention, said cooling step is carried out at a temperature of -35 to -25 DEG C for 5 to 15 hours.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 원료혼합단계와 상기 부재료혼합단계 사이에는 상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 생약제 추출물 3 내지 5 중량부를 혼합하는 생약성분혼합단계가 더 진행되는 것으로 한다.According to a still further preferred feature of the present invention, between the raw material mixing step and the material ingredient mixing step, the herbal medicine ingredient mixing step of mixing 3 to 5 parts by weight of the crude drug extract with 100 parts by weight of the mixture prepared through the raw material mixing step is further performed .
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 생약제 추출물은 약모밀, 민들레, 금잔화, 차전초 및 매실로 이루어진 그룹에서 선택된 하나 이상의 추출물로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the herbal medicine extract is made of at least one extract selected from the group consisting of herbal extract, dandelion, marigold, herbal tea and plum.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 교반단계와 상기 냉각단계 사이에는 상기 교반단계를 통해 교반된 혼합물을 5 내지 10℃의 온도에서 20 내지 40시간 동안 숙성시켜 안정화시키는 안정화단계가 더 진행되는 것으로 한다.
According to an even more preferred feature of the present invention, a stabilization step is further performed between the agitation step and the cooling step, in which the agitated mixture is aged and stabilized at a temperature of 5 to 10 ° C for 20 to 40 hours .
본 발명에 따른 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법은 감홍시가 함유되어 영양성분이 풍부하며, 단호박이 함유되어 면역력 개선 및 피로회복에 효과적인 과실 아이스크림을 제공하는 탁월한 효과를 나타낸다.The method of producing fruit ice cream containing ginseng and pumpkin according to the present invention shows an excellent effect of providing ginseng ice cream which is rich in nutritional components and contains pumpkin and is effective in improving immunity and restoring fatigue.
또한, 영양성분이 풍부하고 소화를 돕는 생약제 추출물이 함유되며, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않고, 천연의 재료로만 이루어져 인체에 유익한 효과를 나타내는 과실 아이스크림을 제공하는 탁월한 효과를 나타낸다.
Also, it has an excellent effect of providing a fruit ice cream which is rich in nutritional ingredients and contains a herbal medicine extract which helps digestion, and which is rich in fiber and does not dissolve even at room temperature but is made of only natural materials and has a beneficial effect on human body.
도 1은 본 발명의 일 실시예에 따른 야채 아이스크림의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 야채 아이스크림의 제조방법을 나타낸 순서도이다.
도 3은 본 발명의 또 다른 실시예에 따른 야채 아이스크림의 제조방법을 나타낸 순서도이다.
도 4는 본 발명의 또 다른 실시예에 따른 야채 아이스크림의 제조방법을 나타낸 순서도이다.1 is a flowchart illustrating a method of manufacturing a vegetable ice cream according to an embodiment of the present invention.
2 is a flowchart illustrating a method of manufacturing a vegetable ice cream according to another embodiment of the present invention.
3 is a flowchart illustrating a method of manufacturing a vegetable ice cream according to another embodiment of the present invention.
4 is a flowchart illustrating a method of manufacturing a vegetable ice cream according to another embodiment of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.
Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.
본 발명에 따른 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법은 감홍시와 단호박을 혼합하는 원료혼합단계(S101), 상기 원료혼합단계(S101)를 통해 제조된 혼합물에 흰쌀밥, 우유 및 아카시아 꿀을 혼합하는 부재료혼합단계(S103), 상기 부재료혼합단계(S103)를 통해 제조된 혼합물을 믹서기로 교반하는 교반단계 (S105) 및 상기 교반단계(S105)를 통해 교반된 혼합물을 냉각하는 냉각단계(S107)로 이루어진다.
The method of manufacturing a fruit ice cream containing ginseng and pumpkin according to the present invention comprises mixing a raw material mixture (S101) for mixing ginseng and pumpkin, a white rice, milk, and acacia honey in a mixture prepared through the raw material mixing step (S101) A stirring step S105 of stirring the mixture prepared through the stirring of the material mixture S103 and a cooling step S107 of cooling the stirred mixture through the stirring step S105, ).
상기 원료혼합단계(S101)는 감홍시와 단호박을 혼합하는 단계로, 감홍시 100 중량부에 단호박 80 내지 120 중량부를 혼합하여 이루어진다.The raw material mixing step (S101) is a step of mixing the ginseng and the pumpkin and mixing 80 to 120 parts by weight of pumpkin with 100 parts by weight of ginseng.
상기 감홍시는 생감을 3 내지 7℃의 저온에서 15 내지 25일 동안 숙성시켜 제조되는데, 감홍시에는 식이섬유가 풍부하게 함유되어 있어, 혈관속 콜레스테롤과 지방이 축적되는 것을 억제시켜주며 나트륨을 배출하는 역할을 하고, 탄닌이 함유되어 있어, 숙취를 유발하는 아세트알데히드 성분을 배출함으로 숙취 및 속쓰림을 개선한다.The cyanobacteria are prepared by aging for 15 to 25 days at a low temperature of 3 to 7 ° C. The cyanobacteria are rich in dietary fiber to inhibit the accumulation of cholesterol and fat in blood vessels and to release sodium And contains tannin, which releases hangover-inducing acetaldehyde components to improve hangover and heartburn.
또한, 감홍시에는 비타민이 다량 함유되어 있어 시력개선 효과를 나타내며, 면역체계를 증진시켜주고 감기예방과 피로회복 효과를 나타내고, 베타카로닌 성분이 함유되어 있어 체내 활성산소를 제거하는 역할을 한다.In addition, there is a large amount of vitamins in the city of Gwanghwamun to improve visual acuity, improve the immune system, prevent colds and fatigue recovery effect, contains beta-carotene, and is responsible for removing active oxygen in the body.
상기 단호박은 물로 삶지 않고, 수증기를 이용하여 쪄낸 것이 사용되는데, 수증기로 쪄낸 단호박은 영양소의 손실이 최소화되며, 카로티노이드가 함유되어 있어 카로티노이드와 비타민 C가 함유되어 있어 면역력을 개선하며, 항산화 작용을 하는 루테인 성분과 베타카로틴 성분이 풍부하게 함유되어 있어 노화방지 및 각종 암을 예방한다.The pumpkin is not boiled in water but steamed using steam. The steamed pumpkin has minimal nutrient loss and contains carotenoids, which contain carotenoids and vitamin C to improve immunity. It is rich in lutein and beta carotene, preventing aging and various cancers.
또한, 비타민과 칼슘 특히 당질이 풍부하여 피로회복 효과를 나타내며, 베타카로틴 성분이 장의 기능을 원활하게 해주고 몸의 원기를 보충해줄 뿐만 아니라, 섬유질이 풍부해 갈증해소에 좋고 변비에도 효과적이다.In addition, it is rich in vitamins and calcium, and it is rich in carbohydrates. It shows the effect of restoring fatigue. Beta carotene improves bowel function and replenishes the body. It is rich in fiber and is good for relieving thirst and effective for constipation.
상기 단호박의 함량이 80 중량부 미만이면, 상기의 효과가 미미하며, 상기 단호박의 함량이 120 중량부를 초과하게 되면, 아이스크림의 맛이 저하될 수 있다.If the content of the pumpkin is less than 80 parts by weight, the effect is insignificant. If the content of the pumpkin is more than 120 parts by weight, the flavor of the ice cream may be deteriorated.
또한, 상기와 같이 원료혼합단계(S101)에서 혼합되는 감홍시와 단호박에는 섬유질 성분이 풍부하게 함유되어 있어, 아이스크림이 녹아내리는 것을 억제하는 역할을 한다.
In addition, the ginseng and kumquat mixed in the raw material mixing step (S101) are rich in fibrous components, thereby suppressing the melting of the ice cream.
상기 부재료혼합단계(S103)는 상기 원료혼합단계(S101)를 통해 제조된 혼합물에 흰쌀밥, 우유 및 아카시아 꿀을 혼합하는 단계로, 상기 원료혼합단계(S101)를 통해 제조된 혼합물 100 중량부에 흰쌀밥 45 내지 55 중량부, 우유 5 내지 15 중량부 및 아카시아 꿀 5 내지 15 중량부를 혼합하여 이루어진다.Mixing the white rice, milk and acacia honey to the mixture prepared through the raw material mixing step (S101), mixing 100 parts by weight of the mixture prepared through the raw material mixing step (S101) 45 to 55 parts by weight of white rice, 5 to 15 parts by weight of milk and 5 to 15 parts by weight of acacia honey.
상기 흰쌀밥은 상기 혼합물에 찰기를 부여하며, 식이섬유, 칼슘 및 인과 같은 영양소가 풍부하게 함유되어 있어, 취식자의 건강을 증진시키는 역할을 한다.The white rice rice imparts a stickiness to the mixture, and is rich in nutrients such as dietary fiber, calcium, and phosphorus, thereby enhancing the health of the cook.
상기 우유는 아이스크림에 부드러운 맛과 지방성분을 제공하며, 상기 아카시아 꿀은 아이스크림에 단맛을 증진시키는 역할을 하는데, 아카시아 꿀에는 엽산, 비타민 B6 및 비타민 K 등이 함유되어 있어 모세혈관을 강화해주며 고혈압을 개선시켜주고, 철, 동, 코발트 및 망간 등의 미네랄성분이 함유되어 있어 빈혈을 개선하는 역할을 한다.The milk provides soft taste and fat content to the ice cream, and the acacia honey serves to enhance the sweetness in the ice cream. The acacia honey contains folic acid, vitamin B 6 and vitamin K and strengthens the capillary blood vessels It improves hypertension and contains minerals such as iron, copper, cobalt, and manganese, and improves anemia.
이때, 상기 아카시아 꿀의 함량이 5 중량부 미만이면, 아이스크림의 맛이 저하되며 상기의 효과 등이 미미하고, 상기 아카시아 꿀의 함량이 15 중량부를 초과하게 되면, 아이스크림의 단맛이 지나치게 증가할 뿐만 아니라, 제조비용이 향상시킨다.
At this time, if the content of the acacia honey is less than 5 parts by weight, the taste of the ice cream is lowered and the effect is insignificant. If the content of the acacia honey exceeds 15 parts by weight, the sweetness of the ice cream is excessively increased , Thereby improving the manufacturing cost.
상기 교반단계(S105)는 상기 부재료혼합단계(S103)를 통해 제조된 혼합물을 믹서기로 교반하는 단계로, 상기 부재료혼합단계(S103)를 통해 제조된 혼합물을 호모믹서기를 이용하여 8000 내지 9000rpm으로 30 내지 60초 동안 교반하여 이루어지는데, 상기의 교반단계(S105)를 거치면, 혼합물이 에멀젼화되어 혼합물이 고르게 혼합된다.The stirring step S105 is a step of stirring the mixture prepared in the mixing step S103 with a blender, and mixing the mixture prepared in the mixing step S103 using a homomixer at 8000 to 9000 rpm for 30 For 60 seconds. After the stirring step (S105), the mixture is emulsified and the mixture is evenly mixed.
이때, 상기 호모믹서기의 교반속도가 8000rpm 미만이면 에멀젼화가 일부만 진행되며, 상기 호모믹서기의 교반속도가 9000rpm을 초과하게 되면, 형성된 에멀젼이 파괴될 수 있다.
At this time, if the stirring speed of the homomixer is less than 8000 rpm, only part of the emulsification proceeds, and if the stirring speed of the homomixer exceeds 9000 rpm, the formed emulsion may be destroyed.
상기 냉각단계(S107)는 상기 교반단계(S105)를 통해 교반된 혼합물을 냉각하는 단계로, 상기 교반단계(S105)를 통해 교반된 혼합물을 -35 내지 -25℃의 온도에서 5 내지 15시간 동안 냉각하여 이루어지는데, 이때, 상기 냉각단계가 -35℃ 미만에서 진행되면 혼합물이 냉동될 수 있으며, 상기 냉각단계가 -25℃를 초과하여 진행되면, 혼합물에 함유된 유해균의 살균이 제대로 진행되지 않고, 혼합물이 녹아서 변질될 수 있다.
The cooling step S107 is a step of cooling the agitated mixture through the agitating step S105. The agitated mixture is stirred at a temperature of -35 to -25 DEG C for 5 to 15 hours When the cooling step is performed at a temperature lower than -35 캜, the mixture may be frozen. If the cooling step is performed at a temperature higher than -25 캜, sterilization of the harmful bacteria contained in the mixture may not proceed properly , The mixture may melt and deteriorate.
또한, 상기 원료혼합단계(S101)와 상기 부재료혼합단계(S103) 사이에는 상기 원료혼합단계(S101)를 통해 제조된 혼합물 100 중량부에 생약제 추출물 3 내지 5 중량부를 혼합하는 생약성분혼합단계(S102)가 더 진행될 수도 있다.Between the raw material mixing step (S101) and the material mixing step (S103), 3 to 5 parts by weight of the crude drug extract is mixed with 100 parts by weight of the mixture prepared through the raw material mixing step (S101) ) May proceed further.
상기 생약성분혼합단계(S102)를 통해 생약제 추출물이 함유되면, 영양성분이 풍부하게 함유되어 인체에 유익한 효과를 나타내는 아이스크림이 제공되는데, 상기 생약제 추출물이 3 중량부 미만으로 함유되면 상기의 효과가 미미하며, 상기 생약제 추출물이 5 중량부를 초과하여 함유되면, 아이스크림의 맛을 저하시키며 제조비용이 향상된다.When the herbal medicine extract is contained in the herbal medicine ingredient mixing step (S102), the herbal medicine extract is rich in nutritional ingredients to provide an advantageous effect to the human body. When the herbal medicine extract is contained in an amount of less than 3 parts by weight, If the crude herbal medicine extract is contained in an amount exceeding 5 parts by weight, the taste of the ice cream is lowered and the manufacturing cost is improved.
이때, 상기 생약제 추출물은 약모밀, 민들레, 금잔화, 차전초 및 매실로 이루어진 그룹으로부터 선택된 하나 이상의 추출물로 이루어지는 것이 바람직하다.At this time, the crude drug extract preferably comprises at least one extract selected from the group consisting of capsicum, dandelion, marigold, ginseng, and plum.
상기 약모밀은 약모밀(Houttuynia cordata Thunb (Polypara cordata Bueck))은 다른 이름으로 중약초, 즙채, 어성초, 십약 및 삼백초라고도 부르며 식물의 줄기와 잎이 사용되는데, 주성분은 메틸노닐케논, 미르센, 라우린 알데히드, 카프린알데히드, 카프르산이고 이 밖에도 다수의 성분이 있으며, 잎에는 쿠에르시트린과 물에 풀리는 무기성분이 2.7% 정도 함유되어 있어 강심작용과, 대장균, 장티푸스균, 파라티푸스균, 적리균, 임균, 포도알균 및 사상균에 대한 항균작용과 모세혈관 을 강화하는 효능을 나타낸다.The term " Houttuynia cordata Thunb (Polypara cordata Bueck) ") is also referred to as Chinese herbal medicine, Chinese herbal medicine, Chinese herbal medicine, Chinese medicine medicine and Saururus chinensis. Stems and leaves of plants are used. The main components are methylnonylquinone, Aldehyde, capric aldehyde, capric acid, and many other ingredients. The leaves contain quercitrin and inorganic compounds dissolved in water in 2.7% It exhibits antimicrobial action against gonococci, staphylococci and filamentous fungi and strengthens capillary blood vessels.
상기 민들레는 다른 이름으로 포공영 이라고도 부르며, 꽃이 필 때 뿌리째 캐어 물에 햇볕에 말려 사용하는데, 주성분은 뿌리에 쓴맛 물질인 락투스피크린(락투신과 p-옥시페닐초산으로 분해된다), 타락사신, γ-아미린, 타락세롤, 카페산, β-시스토테롤, 스티그마스테롤, p-쿠마르산, 세로틴산, 타닌질 및 콜린이며, 이담작용과, 위액의 분비를 빠르게 하여 소화를 돕는 역할을 한다.The dandelion is also called Pongyoung by different names and it is used in the sun when it is blossomed when it is flowering. Its main ingredient is Lactus piccrins (decomposed into lactic acid and p-oxyphenyl acetic acid) Ginsenosides, gamma -amyrin, fallacenol, caffeic acid, beta-cystoterol, stigmasterol, p-coumaric acid, serotinic acid, tannic acid and choline which play a role in facilitating digestion by accelerating the secretion of gastric juice .
상기 금잔화는 다른 이름으로 금송화 라고도 부르며 꽃잎을 따서 그늘에 말린 것을 사용하는데, 주성분으로는 카로틴, 리코핀, 비올라크산틴, 루비크산틴, 네오리코핀 A, 시트라크산틴 및 클라보크롬과 같은 플라보노이드이며, 카로티노이드의 함량은 약 3%다. 꽃에는 정유가 0.02%, 수지 약 3.4%(이가운데 함질소점액은 1.5%), 알부민 0.64% 및 사과산으로 계산한 유기산 6.84%, 적은 양의 살리실산, 알칼로이드 등이 함유되어 있다.The marigold is also called calendula in other names and is used in dried shade after petal. The main components are flavonoids such as carotene, lycopene, violaxanthin, rubyxanthin, neorikopin A, citraxanthin and clavochrome, The content of carotenoid is about 3%. Flowers contain 0.02% of essential oil, 3.4% of resin (1.5% of Ig cane nitrogen sludge), 0.64% of albumin, 6.84% of organic acid calculated as malic acid, and a small amount of salicylic acid and alkaloids.
상기 차전초는 다른 이름으로 길장구, 배부장이 라고도 부르며 꽃필 때 잎의 밑을 잘라서 햇볕에 말린것을 사용하는데, 주성분은 잎에 이리도이드 배당체인 아우쿠빈, 카탈폴과 플라보노이드인 플란타기닌(스쿠텔라레인-7-글루코시드), 호모플란타기닌(히스피톨린-7글루코시드)이 있다.It is also known as Gil Jugu and Baekbangjang, which is cut under the leaves and dried under sunlight. Its main ingredient is augurido gypsum, aubucin, catalopol, and flavonidin, -7-glucoside), and homoplanthaginin (histolytin-7 glucoside).
작용으로는 점막의 분비기능을 향상시켜 기관지점막과 소화액의 분비를 늘려 소화를 촉진시키는 역할을 한다.The action of the mucous membrane secretory function to improve the secretion of mucosa and the digestive tract of bronchial function to promote digestion.
상기 매실은 매실을 물로 세척한 후 매실의 표면에 묻은 수분을 제거하고, 수분이 제거된 매실에서 씨앗을 분리한 과육을 분쇄하여 제조되는데, 매실 과육에는 항균성 성분과 소화를 촉진하는 성분이 다량함유되어 있어, 아이스크림의 변질을 막고 소화를 촉진하는 역할을 한다.The plum is prepared by washing the plum with water and then removing moisture from the plum surface and grinding the pulp from which the seed has been removed in the water-removed plum. The plum pulp contains a large amount of antimicrobial component and digesting promoting ingredient To prevent degeneration of ice cream and to promote digestion.
상기에 나열한 생약제 추출물은 상기 성분들을 채집한 후에 햇빛이 없는 그늘에서 건조하며, 건조의 정도는 매실을 제외하고는 각 건조물의 표면에 수분이 거의 증발된 상태로서 풀잎의 경우 끝 부분이 약간씩 말려있을 정도가 될 때까지 건조시키는 것이 바람직하다.The herbal medicine extracts listed above are collected in the shade without sunlight after collecting the above components, and the degree of drying is the state in which moisture is almost evaporated on the surface of each dried material except for the plums, and the ends of the grass leaves are slightly dried It is preferable to dry the mixture until it becomes as thick as possible.
상기와 같이하여 건조된 각 생 약재에 투입되는 용매의 양은 매실을 제외하고, 생약재 100g에 물, 에탄올, 메탄올, 이소프로필 알코올, n-부탄올 등과 같은 저급 알코올류, 초산에틸 같은 에스테르류, cyclo-부탄올 같은 케톤류, cyclo-펜탄, n-헥산, 클로로포름, 아세톤 등의 용매 중에서 한 가지 또는 둘 이상을 혼합한 용매를 약 1.5 내지 2.5ℓ혼합하는 것이 바람직하다.Except for plum, the amount of the solvent to be added to each of the dried biomass can be suitably adjusted by adding water, ethanol, methanol, isopropyl alcohol, n-butanol or the like lower alcohols, esters such as ethyl acetate, cyclo- It is preferable to mix about 1.5 to 2.5 L of a solvent in which one or more of these solvents are mixed in a solvent such as a ketone such as butanol, cyclo-pentane, n-hexane, chloroform or acetone.
또한, 상기 생약재를 가열함에 있어서는 환류 냉각기가 설치된 맨틀에서 대기압으로 약 1 내지 5시간 동안 40 내지 60℃의 온도로 가열하는 것이 바람직하고, 기압을 대기압 이하로 낮추면 가열시간을 단축할 수 있으므로 필요한 경우에는 기압을 0.1기압 이하로 낮추어 가열시간을 단축시킬 수도 있다.
The heating of the herbal medicine is preferably performed at a temperature of 40 to 60 ° C for about 1 to 5 hours at atmospheric pressure in a mantle provided with a reflux condenser. When the pressure is lowered to atmospheric pressure or less, the heating time can be shortened. The heating time may be shortened by lowering the air pressure to 0.1 atm or less.
또한, 상기 교반단계(S105)와 상기 냉각단계(S107) 사이에는 상기 교반단계(S105)를 통해 교반된 혼합물을 5 내지 10℃의 온도에서 20 내지 40시간 동안 숙성시켜 안정화시키는 안정화단계가 더 진행될 수도 있는데, 5℃의 온도에서 30시간 동안 숙성시켜 안정화시키는 것이 더욱 바람직하며, 상기와 같은 조건에서 숙성되어 안정화된 혼합물은 각 성분이 고르게 혼합된다.
Between the stirring step (S105) and the cooling step (S107), a stabilization step for aging and stabilizing the agitated mixture at a temperature of 5 to 10 ° C for 20 to 40 hours is further performed through the stirring step (S105) It is more preferable to stabilize by aging at a temperature of 5 캜 for 30 hours. Under the above conditions, the aged and stabilized mixture is mixed evenly with each component.
따라서, 본 발명에 따른 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법은 감홍시가 함유되어 영양성분이 풍부하며, 단호박이 함유되어 면역력 개선 및 피로회복에 효과적일 뿐만 아니라, 섬유질이 풍부하여 상온에서도 잘 녹아내리지 않고, 천연의 재료로만 이루어져 인체에 유익한 효과를 나타내는 아이스크림을 제공한다.
Therefore, according to the present invention, the method of producing fruit ice cream containing ginseng and kumquat is rich in nutritional components and contains pumpkin, so that it is effective for improving immunity and restoring fatigue. Also, since it is rich in fiber, It does not dissolve, but it is made of only natural materials and provides ice cream which has a beneficial effect on the human body.
S101 ; 원료혼합단계
S102 ; 생약성분혼합단계
S103 ; 부재료혼합단계
S105 ; 교반단계
S106 ; 안정화단계
S107 ; 냉각단계S101; Raw material mixing step
S102; Herbal ingredient mixing step
S103; Particle mixing stage
S105; Stirring step
S106; Stabilization phase
S107; Cooling step
Claims (8)
상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 흰쌀밥 45 내지 55 중량부, 우유 5 내지 15 중량부 및 아카시아 꿀 5 내지 15 중량부를 혼합하는 부재료혼합단계;
상기 부재료혼합단계를 통해 제조된 혼합물을 믹서기로 교반하는 교반단계; 및
상기 교반단계를 통해 교반된 혼합물을 냉각하는 냉각단계;로 이루어지며,
상기 냉각단계는 -35 내지 -30℃의 온도에서 5 내지 15시간 동안 이루어지고,
상기 원료혼합단계와 상기 부재료혼합단계 사이에는 상기 원료혼합단계를 통해 제조된 혼합물 100 중량부에 매실로 이루어진 생약제 추출물 3 내지 5 중량부를 혼합하는 생약성분혼합단계가 더 진행되며,
상기 교반단계는 호모믹서기를 이용하여 8000 내지 9000rpm으로 30 내지 60초 동안 이루어지고,
상기 교반단계와 상기 냉각단계 사이에는 상기 교반단계를 통해 교반된 혼합물을 10℃의 온도에서 40시간 동안 숙성시켜 안정화시키는 안정화단계가 더 진행되는 것을 특징으로 하는 감홍시와 단호박이 함유된 과실 아이스크림의 제조방법.A raw material mixing step of mixing 80 to 120 parts by weight of steamed pumpkin using 100 parts by weight of water vapor;
45 to 55 parts by weight of white rice, 5 to 15 parts by weight of milk, and 5 to 15 parts by weight of acacia honey are mixed with 100 parts by weight of the mixture prepared through the raw material mixing step.
Stirring the mixture prepared through the above-mentioned material mixture step with a mixer; And
And a cooling step of cooling the stirred mixture through the stirring step,
The cooling step is carried out at a temperature of -35 to -30 DEG C for 5 to 15 hours,
Between the raw material mixing step and the raw material mixing step, a herbal medicine ingredient mixing step of mixing 3 to 5 parts by weight of an extract of herbal medicine with 100 parts by weight of the mixture prepared through the raw material mixing step is further performed,
The stirring step is carried out using a homomixer at 8000 to 9000 rpm for 30 to 60 seconds,
Wherein the stabilizing step of aging the mixture at a temperature of < RTI ID = 0.0 > 10 C < / RTI > for 40 hours is further performed between the stirring step and the cooling step. Way.
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KR101695937B1 (en) | 2016-04-14 | 2017-01-13 | 손혜숙 | Method for manufacturing Sediment with ripe persimmon and Sediment with ripe persimmon manufactured by the mehtod |
CN109123060A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of ice cream of the persimmon containing cattle heart and preparation method thereof |
KR20220169840A (en) | 2021-06-21 | 2022-12-28 | 정현석 | Manufacturing method of hongsgi ice cream |
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KR100926638B1 (en) * | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
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KR20130055849A (en) * | 2011-11-21 | 2013-05-29 | 최인호 | Manufacturing method and ripe persimmon slush ice cream |
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KR20040062473A (en) * | 2004-05-25 | 2004-07-07 | 주식회사 바이오썸 | Ice Cream to which Herb Extracts is added and the manufacturing method thereof |
KR100926638B1 (en) * | 2008-08-25 | 2009-11-13 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
KR20110018989A (en) * | 2009-08-19 | 2011-02-25 | 박상홍 | Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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KR101695937B1 (en) | 2016-04-14 | 2017-01-13 | 손혜숙 | Method for manufacturing Sediment with ripe persimmon and Sediment with ripe persimmon manufactured by the mehtod |
CN109123060A (en) * | 2018-09-21 | 2019-01-04 | 广西来宾滋乐美食品有限公司 | A kind of ice cream of the persimmon containing cattle heart and preparation method thereof |
KR20220169840A (en) | 2021-06-21 | 2022-12-28 | 정현석 | Manufacturing method of hongsgi ice cream |
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