KR101491732B1 - ripe persimmon ice cream Manufacturing methods using Composition of ice cream using ripe persimmon - Google Patents

Abstract

In the present invention, 150 g of ginger, 200 g of ginger and 200 g of ginger are added to 20 liters of water, and the mixture is heated to 90 to 120 ° C for 6 hours. The ginger, The present invention relates to an ice cream composition using a red liquor made by dissolving in 10 L, and a production method using the same .

Description

Technical Field [0001] The present invention relates to an ice cream composition using ice cream, and a method of manufacturing ice cream using the ice cream composition.

The present invention relates to a novel hongsi ice food which has added a health food and a new taste to a food which has been frozen in the conventional hongsi and tastes, and is characterized in that it comprises an ice cream composition using a hongsi made of hongsi, ginger, And an ice cream production method .

Generally, Hongshi refers to a sense of ripeness that has been removed in a natural or artificial way, such as reddish brown, and has a tannic color called "dioskin" Is widely used food from.

Recently, it is processed simply as a fruit form or a beverage, so that it can be sealed and packaged like yogurt, which is then eaten freely, and then frozen or refrigerated to facilitate long-term preservation and easy handling and distribution. In other words, a variety of Hongxia ice food products have been developed that can be easily eaten fresh in the season when persimmon is not produced.

For example, Korean Patent Laid-Open Publication No. 1020110026961 (20110316) discloses a method of processing freeze-dried Qingdao banshu powder and rice ginger powder into ice cream and putting it in a patented container (1) step; (2) mixing the lyophilized Bacillus sp. Powder with the lyophilized juice; (3) a method of processing Qingdao Banshi and Wanshong Hongsi into ice cream, including a step of processing the mixture into an ice cream and a step of packaging, and the method of supplementing the disadvantages of the storage period of Qingdao Hongxi and increasing the unique flavor A manufacturing method for producing an ice cream which can be more easily made is disclosed,

In the publication No. 1020110058451 (20110601), a step of washing and drying the senses sensed; Loading the dried persimmon with the apple at a predetermined ratio and aging at a predetermined temperature for a predetermined period of time; Quenching the aged hongsi; Washing and emptying the quenched hottie using a rotary type removing machine; Removing faeces, seeds and shims to leave only the flesh; Stirring the remaining flesh in a stirrer, and removing the bubbles using the defoaming machine; Packaging the defatted pulp; And re-quenching the packaged pulp is known,

In the publication No. 1020030067611 (20030814), a frozen step in which a full-grown red flame is kept at 0 ° C to -5 ° C for 1 to 5 hours to freeze the red flake to freeze; A freezing step in which the frozen frozen to the inside of the floss is removed; A defrosting step of defrosting the skin of the hongsi by exposing the frozen hongsi to the outside air; The present invention provides a method of processing a hongsi which includes a shell separating step of separating the hongsi flesh from the outer shell by pressing the shell of the hongsi at a uniform pressure, And a frosted ice cream of frozen packed configuration is described,

Korean Registered Patent Publication No. 883201 discloses a method of rapidly freezing a frozen flask and then injecting the frozen flask into a container. The blocking plate made of a thin synthetic resin film is brought into close contact with the surface of the flushing to block the air outside, And then the frozen sherbet is frozen and circulated.

The above-described conventional techniques merely provide frosted ice for frozen ice, and the problem is that the frozen frozen ice is consumed only by the ingredients of persimmon ice.

In order to solve the above-described problems, the present invention provides a method for preparing ginger, mugwort berry extract, which comprises 60 g of red ginseng, 2 g of ginger, 2 g of crude ginger extract, 6 g of crude ginger, 300 g of salt, and 150 g of ginger and 200 g of ginger are placed in a cauldron And then heating the mixture at 90 to 120 DEG C for 6 hours to dissolve the mixture in 10 liters. The present invention provides a method for producing ice cream using the ice cream composition and a method for producing the ice cream using the same .

The present invention not only allows the user to taste Hongxi anytime and anywhere throughout the year, but also contributes to the improvement of the public health by allowing the ginseng and the ginseng to be consumed together with Hongxi, To contribute to the increase of high added value of the farmhouse and to provide various taste and visual effect to meet the needs of various consumers.

In order to attain the above object, the present invention provides a method of preparing a ginger extract of the present invention comprising 60 kg of Hongshi, 2 ℓ of ginger, 6 ㎏ of zucchini, 300 g of salt and 300 g of salt. The ginger and mugwort extract are prepared by adding 150 g of ginger and 200 g of ginger, The present invention relates to an ice cream composition using red liquor prepared by heating at 90 to 120 ° C for 6 hours and then solubilized in 10 l, and a process for producing red liquor ice cream using the same .

Hongshi is a red-colored, gently ripened sensation that has been removed in a natural or artificial way. It is also known as New Year's Eve or Yearbook. Hongshi is the name given in terms of the red color of persimmon, and the name of the new year is the texture is soft and soft. Persimmon is divided into persimmon and persimmon. Feeling is subdivided into complete feeling, incomplete feeling, incomplete persimmon.

It is because the tannin ingredient called diosuprin is contained in the perspiration to give a sense of a sense of feeling. Because this ingredient is water-soluble (water-soluble), it mixes with saliva in the mouth and melts to give a bitter taste. The elimination of this bitter taste is called de-picking. There is a natural way to get rid of the bitter taste, to keep it so that it becomes soft and flaky, and to remove the bitter taste artificially. Anthropogenic methods include hot tap dehydration, alcohol dephosphorization, gas dephosphorization, freeze-thaw dehydration, and the like, which are traditionally introduced in farmhouses.

In this case, the depolarization only changes the water-soluble tannin component to insoluble (insoluble) and does not remove the tannin component. According to Donguibogam, Hongsi has the effect of releasing a hangover, and it has the effect of strengthening the heart and lungs, eliminating thirst, and improving the digestive function. On the other hand, there is a method of removing the bitter taste by soaking it in brine or alcohol, which is called soaking or sinking (source: Naver Encyclopedia).

Aster yomena, a perennial plant, is a perennial herbaceous plant with a diameter of 30-100 cm and flowers bloom in July-October.

Aka, Kwon Young Cho is also known as the wormwood bract, brace worm bug. It grows in mountains and fields with little moisture. It is 30 ~ 100cm high. Root stalks sideways. When the main stem comes out for the first time, it turns red, but it gradually becomes purple on the green background. The leaves on the roots lie when they are full of flowers. The leaves on the stem are slanting and vernical, with thick sawtooth on the edge.

The surface is green and glazed, and its size gets smaller toward the top.

The flowers bloom in July-October, while the tongue-shaped flowers are purple, while the tubular flowers are yellow. Dehwa is 1 cm in diameter and 2.5 cm in diameter. The guns are green, with the ball cut in half, and the bracts are arranged in three rows. Fruits are ovate, ovate, hairy, ripe in October-November. The tangents are about 0.5mm long and red. Breeding is done by seeding or giving up.

The young ladies eat it, and eat it with the herb or the oil. It is widely distributed in Korea, Japan, China, and Siberia.

The taste is very high and the quality is cool. The efficacy is the efficacy of the picnic pheasant detoxification, geomdan pheasant, and it is effective in stopping the cough, removing the wind, fever, detoxifying, wound caused by bees, It is effective for bite, cures senile chronic bronchitis, nosebleed, and asthma (excerpted from the internet).

It is preferable to add 200 g of water to 20 liters of water and extract it by heating.

If too much or too little, the overall taste and flavor will change.

The origin of ginger is presumed to be the Hindustan region of East India. There is a record that ginger was cultivated 2,500 years ago in China, and now Sichuan province is known as the origin of ginger.

The records of our country were recorded for the first time about ginger cultivation in Goryeo (9th year of King Hyeongjong, 1018) and it is recorded that the ginger was written as a royal slave.

According to one speculation, it is said that 1,300 years ago, a man named Shin Man Seok went to a god in China and brought ginger and planted it in Bongdong, Wanju, Korea.

Ginger is described in the Chinese doctrine of 2,000 years ago and is used as medicines in almost half of all herbal remedies.

There are various ways to use it, but the ginger is boiled or steamed and boiled, dried and boiled. In the case of the Divine Husbandman's Gynecology, it is written that if you continue to eat ginger, it is called Shinmyeong, which means that you do not know exactly what it means.

In addition, ginger has been widely used as a directional substance to fix bad smell and taste in fish.

It has also been used for the treatment of nausea, and health (health) has been used as a treatment for depression of metabolism, cough, dizziness, cold hands and feet, back pain, diarrhea and vomiting.

The efficacy revealed in herbal medicine, private medicine or modern medicine is as follows.

It stimulates appetite and helps digestion.

In Donguibogam, it is said that health is used as a windbreaker, a digestive agent through planting, and it is used to remove the cold of the five ginsengs. Ginger stimulates secretion of digestive juices and promotes gastrointestinal motility, Helps to absorb.

Ginger contains diastase and proteolytic enzymes to help digestion of sashimi, and the flavor component of ginger helps digestion and absorption of digestive organs.

Therefore, when you eat sashimi with ginger to eat with a good match to the nutritional effect and adds pleasure to eat.

It is cold, has a blocked nose, has a headache, and when you have a fever, you drink ginger to sweat and remove the phlegm.

In Donguibogam, Ginger said that it removed the fence, lowered the vomiting, stopped the vomiting, removed the wind and the whiplash, and ruled asthma.

Ginger has bactericidal and antimicrobial action against bacteria causing food poisoning.

Ginger is a major component of the gingerol and Shogga, the main ingredient is fragrance ingredients are various essential oils, these essential oils and the spicy components of bacteria, such as typhoid and cholera are bactericidal power.

Especially, Gingerol and Shaw have strong sterilization action against various pathogenic bacteria.

It has the function to stop the nervousness, nausea and hiccups.

Recently, it has been proven that ginger is more effective than Drumamin, a commonly used medication to calm the motion sickness.

In particular, ginger does not act on the brain and acts on the intestines, so there is no way to bring sleepiness like a drama.

According to Dr. Albert Wu, Ph.D., Ph.D. Pharmacology, the Orient knew that ginger was effective for motion sickness centuries ago. In Hong Kong, it is easy to see that people on board are eating pickled ginger.

Ginger strongly inhibits the synergistic effects of blood cholesterol, prevents motion sickness, lowers blood viscosity, lowers blood cholesterol levels and prevents cancer.

Both the ginger and the processed ginger calms the pain, prevents vomiting, corrects the gastric hyperplasia, lowers blood pressure and stimulates the heart.

In addition, eating ginger juice when consumed in the private sector stimulates the gastric mucosa to stimulate the secretion of gastric juice, thereby promoting digestion. It promotes blood circulation and body temperature to sweat due to colds, If you drink it, you will have a good effect.

Ginger is also effective in relieving the pain of arthritis and rheumatism.

In Jeong Yak - Yong 's "Dasan room", I tried to eat ginger juice in a stroke.

The herb scholar Ishijin said it is effective to massage ginger juice or ginger tea to neuralgia, arthritis, and bronze statues. Ginger has the property to scatter, so it puts a little bit of ginger in various prescriptions, and it has fast delivery effect and detoxication effect of drugs.

Also, alfalfa alopecia is caused by ginger juice squeezed or ginger sliced and rubbed on scalp 2-3 times a day. Drinking ginger juice in a dog 's bite releases the poison.

Taking ginger juice or taking a dalyeoseo, men, and the sea has the effect of detoxifying poison. (Excerpted from the Internet)

It is preferable to add 150 g of ginger per 20 liters of water and extract it by heating.

If too much or too little, the overall taste and flavor will change.

Chochung is well prepared for the restoration of fatigue by cleansing his mind so that he is always ready to eat, while he was preparing to study in the Joseon Dynasty. In addition, ingredients such as maltose and texturin good for abdominal pain, cough stops.

Efficacy can take in natural energy and natural nutrients in a clean way, clear blood, regenerate cells and improve the constitution. By supplying various natural nutrients, body harmony and balance are maintained, intestinal toxins, waste materials, and succulents are eliminated, and spirit is clarified and concentration is strengthened.

It is possible to improve the constipation and obesity can be successful news. Symptoms of the digestive system are basically improving.

Chochung is not poisonous and addictive, and goes well with any food.

Chojung is usually effective in the symptoms of hypoglycemic insufficiency, such as anemia, dizziness and coma. People with diabetes are more likely to become hypoglycemic.

Chojung is used to give sweetness and the above-mentioned calyx health components,

In the present invention, 6 kg was used for the entire composition.

Salt is simply used to fit the liver, but the symbols are different, but in the present invention 300 grams of total composition is used.

To explain the processing method, 60kg of Hongxi washed in natural water was separated from the faucet,

Ginger and Dangyanggwangwoo were prepared by dissolving 150 g of ginger and 200 g of ginger in 10 liters of water,

20 liters of purified water for 2 days were mixed with 2 liters of ginger, ginger , 6 grams of salt and 300 grams of salt, and the mixture was heated to 90 to 120 ° C, cooled and then packed in a pouch cap and frozen at -26 to -27 ° C keep it.

Hereinafter, the present invention will be described in more detail with reference to the following examples. It should be understood, however, that these examples are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

Example

150 g of ginger and 200 g of ginger were placed in a cauldron in 20 liters of water and heated at 90 to 120 ° C for 6 hours to prepare 10 g of ginger and mugwort extract.

60 kg of the washed Hongxi was removed from the faeces, and the mixture was cooled down to a sieve. Then, 2 g of ginger, mugwort extract, 6 kg of zucchini and 300 g of salt were mixed together and heated again at 90 to 120 ° C for 30 minutes. And frozen at -26 ~ -27 캜 in a freezer to prepare ice cream .

The ice cream composition using the hongsi prepared as described above is composed of 60 kg of Hongxi, 2 ℓ of ginger, mugwort extract, 6 kg of sweet potato and 300 g of salt,

The ginger and mugwort berry extract is prepared by adding 150 g of ginger and 200 g of ginger to 200 g of water, heating the mixture at 90 to 120 ° C for 6 hours, and kneading it into 10 L of ice cream composition .

Experimental Example 1

The slushy ice cream using the hongsi manufactured according to the above example was randomly extracted into panelists of 10 to 30 persons in each of the forties and forties, and the sensory test was carried out as shown in the following Table 1

sweetness zest Comprehensive likelihood Example 4.4 4.2 4.3 Korean Patent Publication No.
No. 1020110026961 4.1 4.0 4.0 Korean Patent Publication No.
No. 1020110058451 4.0 4.1 4.1

Very good 5 points, Good 4 points, Average 3, Bad 2, Very bad 1 point or less

It can be seen that the slushy ice cream using the present invention has excellent sweetness, flavor, and overall acceptability.

Experimental Example 2

Lead content test Whether lead is detected method of inspection Remarks Example Not detected Atomic absorption analysis and
USP 23

Experimental Example 3

Detection of harmful heavy metals Detection of harmful metals method of inspection Remarks Example Not detected Atomic absorption analysis and
USP 23

Claims (2)

In an ice cream composition using red osmosis ,
60 kg of Hongxi; 150 g of ginger, 200 g of ginger and 20 g of water were placed in a cauldron and heated at 90 to 120 ° C for 6 hours to prepare 2 liters of ginger and mugwort, 6kg of Junjung; Using hongsi, it characterized in that the composition is a salt 300g ice cream composition. delete