KR101435023B1 - Method for Preparing Soymilk Icecream - Google Patents

Abstract

The present invention discloses a process for producing soy milk ice cream.
(A) mixing 14% by weight to 18% by weight of soy milk with an ice cream material, and (b) freezing the mixture. .
The ice cream according to the present invention can be suitably used as snacks for children, elderly people and the like as a health functional ice cream since it is obtained by using soybeans having antioxidant activity, anticancer activity, anti-obesity effect and blood cholesterol lowering effect .

Description

{Method for Preparing Soymilk Icecream}

The present invention relates to a method for producing soy milk ice cream.

Soybeans (soybeans, soybeans) are historically one of the very oldest foods, and are considered the most complete food in human history.

Soybeans contain 40% protein, 35% carbohydrates (25% are dietary fiber, 10% are oligosaccharides), 20% lipids and 5% vitamins. They also contain minerals such as calcium and magnesium in a balanced manner, , Anti-cancer activity, isoflavones having anti-osteoporosis activity in women, phytoestrogens having lung cancer-preventing activity, soybean saponins that prevent obesity and remove blood cholesterol, and the like.

Although soybeans have been used as raw materials for processed foods such as soybean paste, soy sauce, chungkukjang, and tofu for some time, attention has been paid to the above nutritional value of soybean, and various types of processed foods using soybean have been proposed and developed recently come.

For example, Republic of Korea Patent Registration No. 0355264 and No. fermented with Lactobacillus bacteria such as know escape Russ (L. acidophilus) the isolated soy protein treated with a protease, Lactobacillus Bulgaria kusu (L. bulgaricus) discloses a soy yogurt production . Korean Patent No. 0804391 discloses an ice cream using a base obtained by adding oligosaccharide or the like to a lyophilized powder of soybean and fermenting it with lactic acid bacteria. Korean Patent Laid-Open No. 2009-0120617 discloses a soybean protein containing a textured soybean protein, To a hamburger patty. Also, as disclosed in Korean Patent No. 0903909, a soybean beverage having a coffee flavor has been proposed and developed by roasting a soybean and degreasing the defatted soybean.

The present invention discloses a method for producing ice cream using soy milk as one of soybean processed foods.

It is an object of the present invention to provide a method for producing soy milk ice cream.

Another object of the present invention is to provide soy milk ice cream obtained by the above production method.

As shown in the following Examples and Experimental Examples, the inventors of the present invention prepared an ice cream by mixing soymilk having a solid content of 8 wt%, 14 wt%, 16 wt% and 18 wt% with an ice cream material such as cream When the sensory evaluation was conducted on the taste, flavor, color, texture and the like, it was evaluated that the solid content of soybean milk was 8% by weight in general, but that of soy milk was 14% In the evaluation, it was confirmed that the evaluation was excellent.

(A) mixing 14% by weight to 18% by weight of soymilk with an ice cream material; and (b) cooling the mixture to freezing The method comprising the steps of:

In the present invention, the term "ice cream material" refers to conventional ingredients used in the manufacture of ice cream in the art, such as milk, concentrated milk, powdered milk, skim milk, ice cream, Fruit juices and fruit juices obtained from ice cream sweeteners, strawberries, kiwi, bananas, apples, plums, peaches, apricots, grapes and cherries to improve the sensuality of ice cream such as sugar, oligosaccharide, starch syrup, Food-acceptable food additives such as coffee powder, coffee flavor, cocoa powder, cocoa flavor, chocolate powder, chocolate flavor, vanilla flavor, peanut, walnut, etc. can be used as edible pigments, locust bean gum, guar gum, carrageenan, gelatin , Emulsifying stabilizers such as sucrose fatty acid esters and glycerin fatty acid esters, and the like.

In the present invention, the term "ice cream" refers to one of the frozen dairy products obtained by mixing the above-mentioned ice cream components and freezing them.

In the present invention, the term "soymilk" means a colloid-state beverage obtained by grinding soybeans (preferably a colloid-state beverage in which soybeans are ground and fiber-free bees are removed) (To allow the solid content to be concentrated). Here, the "vacuum drying method" refers to a drying method in which a sub-atmospheric pressure is applied to cause evaporation or sublimation at an evaporation temperature or sublimation temperature lower than an evaporation temperature or sublimation temperature in an atmospheric pressure state. When the vacuum drying method is used, the drying is relatively uniform as compared with the hot air drying method, and the drying is performed at a low temperature, so that the destruction of nutrients is minimized. Such a vacuum drying method is divided into a low-temperature decompression drying method and a freeze-drying method, and can be performed using a low-temperature decompression drying device or a freeze-drying device distributed in the market.

In the present invention, "soybean" is meant to include all the fruits obtained from plants belonging to the genus Soybean, namely, soybean, tongue, kidney bean, soybean, and cone. Soybean was divided into peas, green beans (including white kidney beans and red kidney beans), Seomoktae, Cheongtai, eastern, bacon, white bean, soybean, soybean, soybean, and, apparently taxonomic Glycine subgenus (G. albicans Tind and Craven ; G. arenaria Tind ; G. argyrea Tind ; G. canescens FJ Herm ; G. clandestina Wendl ; G. curvata Tind ; G. cyrtoloba Tind ; G. falcata Benth ; G. hirticaulis Tind . and Craven ; G. lactovirens Tine . and Craven; G. latifolia ( Benth .) Newell & amp ; Hymowitz ; G. latrobeana ( Meissn .) Benth ; G. microphylla ( Benth .) Tind ; G. pindanica Tind . and Craven ; G. tabacina (Labill) Benth ) and Soja ( G. soja Sieb . & Zucc ; G. max (L.) Merr . jersey gracilis Skvortz ), and soybeans that can be used in the present invention may be all soybeans listed above. Preferably, however, the taxonomically grown soybeans G. max (L.) Merr . jersey gracilis It can be understood as Skvortz .

The inventors of the present invention found that when the overrun according to the solid content of soymilk was evaluated, the difference in the solid content of the ice cream using 8 wt% soybean milk and 14 wt% soybean milk The difference in solid content of ice cream using 14 wt% soybean milk and 16 wt% soybean milk is 2%, while the difference in overrun is only 4.1% At 30 minutes, the overrun difference was 2.82%, and the increase rate of overrun was higher than 16% by weight of solid content. Overrun, a measure of the amount of air entering the ice cream manufacturing process, is known to be an important measure for evaluating the quality of ice cream, especially its mild flavor (Lee et al., 2000. Influence of Food Stabilizer on the Physical Properties of Ice Cream. Resources Research Center, Konkuk University 21: 35-43). The evaluation results of these overruns showed similar tendencies in the sensory evaluation results as shown in the following experimental examples. Specifically, in case of soybean oil having a solid content of 16% or more (16% and 18% of solid content) (Ice cream having a solid content of 8% and 14%), respectively.

Also, when the degree of meltdown (Melt-down), which is an evaluation measure of how long the ice cream can maintain its shape at room temperature, is measured, when the solid content of the soy milk is 16% or more (the ice content of 16% and 18% ) Was less than that (ice cream having a solid content of 8% and 14%).

Based on these experimental results, it is preferable to use soymilk having a solid content of 16 wt% to 18 wt% in the soy milk cream production method of the present invention.

In the method for producing soybean milk ice cream of the present invention, it is preferable that the step (a) further includes an aging step after mixing.

When this aging step is carried out, the viscosity of the mixture is improved and stabilized. This aging step can be carried out by cold storage at low temperature (0 to 5 DEG C) for 5 to 20 hours.

In another aspect, the present invention relates to a soymilk ice cream obtained by the above-described method for producing soybean milk ice cream.

The soybean milk ice cream of the present invention can be understood as an ice cream obtained by mixing soy milk having a solid content of 14 wt% to 18 wt%, preferably soy milk having a solid content of 16 wt% to 18 wt%, with an ice cream material.

As described above, according to the present invention, it is possible to provide a soy milk cream production method and an ice cream obtained by the method.

The ice cream according to the present invention can be suitably used as a health functional ice cream especially as a snack for children and the elderly since it is obtained by using soybean having antioxidant activity, anticancer activity, anti-obesity effect, blood cholesterol lowering effect and the like .

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Manufacture of soy milk ice cream

(1) Screening · The washed soybeans (meju and white rice) were soaked in clean water for 8 to 12 hours, and then the soybean was sieved. The beads were heated at 100 占 폚 for 10 to 15 minutes and removed with a filter to prepare soybean milk having a solid content of 8 to 9.5% (solid content of 8 to 9.5% by weight + water of 92 to 90.5% by weight). The concentrated soybean milk was concentrated at 40 ° C in a reduced pressure concentrator for 30 to 60 minutes to prepare a concentrated soy milk having a solid content of 14-18% (solid content 14-18% by weight + water 82-86% by weight).

The soymilk was sterilized by heating at 121 ° C for 20 minutes and then stored in a refrigerator (5 ° C).

(2) A mixture of sugar and starch, cream, and oligosaccharide are prepared in this order by heating and maintaining the soy milk solution having the solid content of 8%, 14%, 16%, and 18% The ingredients were added to a constant temperature water bath at 10 ° C or lower, cooled, and aged in a refrigerator at 0 to 4 ° C for 12 hours.

Raw material and content Raw material weight ratio(%) Soy milk (solid content 8%, 14%, 16% and 18% soy milk) 283 g 56.6% A mixture of 50 g of sugar and 7 g of starch 57g 11.4% Fresh cream (100% crude oil, 38% milk fat) 140g 28 %% oligosaccharide 20g 4%

(3) A soybean milk ice cream was prepared by using an ice cream maker in which the aging was completed.

< Experimental Example > Quality evaluation of soy milk ice cream

<Experimental Example 1> Overrun (overrun) Evaluation

Overrun, a measure of the amount of air entering the ice cream manufacturing process, is an important measure of the quality of ice cream, especially the soft taste (Lee et al., 2000. Influence of Food Stabilizer on Animal Resources Research Center, Konkuk University 21: 35-43). That is, the higher the degree of overrun, the stronger the soft taste.

When air is introduced in the production of ice cream, the volume increases, but since the weight decreases inversely, it is possible to measure the degree of air injection by measuring the weight reduction rate.

The overrun was measured according to the following equation, in which the ice cream maker was operated for 30 minutes while the aged formulations were filled in a constant volume container every 10 minutes and weighed.

Overrun (%) = (Weight of formulation - Weight of ice cream) / Weight of ice cream × 100

The results are shown in [Table 2] below as the average value of three experiments.

The overrun (%) results of the above Table 2 show that the overrun increases with increasing soybean milk solids content. Especially, the solid content of ice cream using 8% soymilk and 14% soymilk is 6%, but the difference of overrun is only 4.1% when the operation time is 30 minutes. 14% soy milk ice cream and 16% Although the difference in the solid content of soybean milk ice cream is 2%, the overrun difference is 2.82% based on the operation time of 30 minutes, and the overrun increase rate is higher than 16% of the solid content.

<Experimental Example 2> melt level falls (Melt - down)

The degree of melting is a measure of how long ice cream keeps its shape, and the lower the degree of melting, the longer it takes to maintain shape.

The same amount of ice cream was placed on a wire mesh (0.2 cm 0.2 cm) having a constant gap and the weight of the molten drop on the floor at room temperature (25 ° C) at intervals of 5 minutes was measured and calculated according to the following formula.

Melt-down (%) = Weight of off ice cream (g) / Weight of initial ice cream (g) × 100

The results are shown in Table 3 below as the average value of three experiments.

The results of the above Table 3 show that the degree of melting decreases with an increase in the solid content of soybean milk. Similar to the result of Experiment 1 for overrun, when soybean milk has a solid content of 16% or more And the degree of meltdown is remarkably reduced.

<Experimental Example 3> Sensory Evaluation on Quality

The sensory evaluation was performed on 15 sensory evaluators. The score was evaluated as 5 points for good, 4 points for good, 3 points for normal, 2 points for bad, and 1 point for very bad.

The results are shown in Table 4 below.

The sensory evaluation results of the above [Table 4] show that the solid content of soymilk is 14%, 16% and 18%, respectively, as compared with the case where the solid content of soybean milk is 8% As shown in <Experimental Example 1> for the overrun, the solid content of soymilk is 16% or more, which is significantly higher than that of <1%. Also, it can be seen that the case of soybean milk having a solid content of 16% or more is clearly distinguished in terms of taste and aroma.

Claims (4)

(a) mixing soy milk having a solid content of 16% by weight or more and 18% by weight or less with an ice cream material, and (b) freezing the mixture,
Wherein the ice cream ingredients are sugar, starch, cream, and oligosaccharides,
The mixture is characterized by 56.6% by weight of soybean milk, 11.4% by weight of a mixture of sugar and starch, 28% by weight of fresh cream and 4% by weight of oligosaccharides
Method of manufacturing soy milk ice cream.
delete The method according to claim 1,
Wherein the aging step is further included after step (a).
A soybean milk ice cream obtained by the manufacturing method according to claim 1 or 3.