KR101607632B1 - Sodium caseinate free composition for ice cream, and method of preparing ice cream using the same - Google Patents

Abstract

A powder composition for ice cream containing sugar, dextrin, a foam collector, a powdered dairy product, a thickening stabilizer and a flavoring and containing no sodium caseinate, an ice cream made from the composition, and a composition prepared using the composition without using an ice cream freezer / RTI >

Description

FIELD OF THE INVENTION [0001] The present invention relates to a powder composition for ice cream containing no sodium caseinate, and a method for producing ice cream using the same. BACKGROUND ART [0002]

The present invention relates to a powder composition for ice cream containing no casein sodium, an ice cream made from the composition, and a method for producing ice cream without using an ice cream freezer using the composition.

In a typical ice cream manufacturing process, air is injected to achieve a mild flavor using a freezer for ice cream. Since the ice is instantaneously frozen at this time, air can be frozen without air escaping and air being distributed in the composition.

Therefore, in a general home without an ice cream-only manufacturing device such as a freezing device dedicated to ice cream, there is a limitation in that it is impossible to manufacture an ice cream having an overrun of a certain level of air injection to realize a smooth texture due to the limitation of air injection have. In addition, after implementing overrun, there is a problem that the structure collapses during freezing, the capacity is reduced, the surface is dried, or the ice crystal grows due to the long freezing time, which causes the product to sag.

Although research on the product to improve it has been going on, there have not been enough satisfactory results due to limitations and physical properties of the equipment, and there are not many examples of foods utilizing the same.

Patent No. 10-1154015 (hereinafter referred to as "prior patent") for powder composition for ice cream which can realize the overrun of a sufficient range for ice cream production at home without the freezer for ice cream manufacturing is the prior art, but sodium casein The industry is demanding a technology that is included as an essential component in order to solve the problem that may give a negative feeling to consumers with a negative perception of casein sodium and to shorten the time required for ice cream manufacturing.

An example of the present invention is to provide an ice cream powder composition capable of realizing a range of overruns sufficient for ice cream production at home without a freezer for ice cream production, regardless of whether sodium caseinate is present or not.

Another object of the present invention is to provide an ice cream made from the ice cream powder composition.

Another object of the present invention is to provide a method for producing an ice cream without using an ice cream freezer by using the powder composition for ice cream.

However, the technical problem to be solved by the present invention is not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

The inventors of the present invention found that when a thickening stabilizer is added together with a bubble trapping agent having a predetermined content range in a powder composition for ice cream, it is possible to realize a sufficient overrun regardless of the presence or absence of sodium caseinate and a device for making ice cream, The inventors confirmed that the production of ice cream is possible in a relatively short time, thus completing the present invention.

Accordingly, one aspect of the present invention provides an ice cream powder composition comprising sugar, dextrin, a foam collector, a powdered dairy product, a flavor, and a thickening stabilizer and not containing casein sodium.

More specifically, the ice cream powder composition is characterized in that the content of the thickening stabilizer is 0.01 to 5 wt%, for example, 0.01 to 3 wt%, or 0.01 to 0.5 wt%, based on the weight of the whole powder composition.

By including the thickening stabilizer in the above content range, the powder composition for ice cream according to the present invention can produce a high overrun 70 to 200% of ice cream which is difficult to implement without using an apparatus dedicated to ice cream production, It is possible to shorten the time to improve the convenience of manufacturing and to improve not only the overrun but also the texture and the growth of the ice crystals, thereby realizing a soft texture instead of a sagging texture and making it possible to produce an ice cream with no discomfort to consumers. More specifically, even if the overrun is injected by mixing the composition with a liquid phase (milk, soybean milk or water) and then whipped, the ice-cream is frozen without being separated from the liquid phase and bubbles mixed with the liquid phase, When using this electric whipping machine, the overrun was over 100% in 3 to 5 minutes. By adding the thickener, it is possible to manufacture ice cream with overrun of over 100% in 1 ~ 2 minutes.

In one embodiment, the powder composition for ice cream comprises 15 to 70 parts by weight of sugar, 10 to 50 parts by weight of dextrin, 10 to 25 parts by weight of foam collector, 1 to 15 parts by weight of powdered dairy product, 0.01 to 5 parts by weight of fragrance, 0.01 to 5 parts by weight (for example, 0.01 to 3 parts by weight, or 0.01 to 0.5 parts by weight) of a thickening stabilizer. When the weight of the whole powder composition is calculated as 100, the composition of the ice cream powder composition according to one embodiment is 15 to 70% by weight of sugar, 10 to 50% by weight of dextrin, 10 to 25% by weight of bubble collector, 0.01 to 5% by weight (e.g., 0.01 to 3% by weight, or 0.01 to 0.5% by weight) of a thickening stabilizer.

Another example is an ice cream prepared from the above ice cream powder composition and having an overrun ranging from 70 to 200%.

Yet another example provides a method for producing an ice cream having an overrun of 70 to 200% range, using the ice cream powder composition, without using a dedicated ice cream production device.

Conventional powder compositions for ice cream are mixed and sterilized in a liquid phase, and after aging, air is injected while being frozen in a rapid freezing device for ice cream to overcome the inherent soft physical properties inherent in the ice cream. However, It is difficult to easily manufacture ice cream at home.

However, the powder composition for ice cream according to the present invention can be used to make ice cream having a unique soft property even if it is stored in a general freezer after overrun is injected through a whipper or a motorized whip which can easily be provided at home. . Accordingly, it is an object of the present invention to overcome the limit of the conventional ice cream which can not overcome the overrun in the home, to overrun various levels of the ice cream according to the consumer's preference, It is also meaningful to provide ice cream with excellent physical properties.

The present invention is an improved invention of the prior patent (No. 10-1154015, a powder composition for ice cream containing a foam collector and a method of producing ice cream using the same), and does not include casein sodium as an essential component, And has the effect of shortening the time for whipping. Furthermore, it is expected to be widely applied in the ice cream manufacturing industry because it has the advantage of improving the quality even at a relatively low cost by reducing the content of a high-cost bubble collector.

The term 'ice cream' in the present invention refers to ice cream products, ice cream products, ice cream products, and ice cream mix products. Particularly, the manufacturing process refers to a product group having a process of forming a texture by injecting air .

In the present invention, the term 'ice cream freezer' generally refers to a refrigerator for ice cream production, which is a device used to uniformly mix air into an ice cream mix and freeze it. In general, it is a single type refrigerator using direct expansion of ammonia gas, It may be a continuous freezer.

Generally, when the ice cream is produced, the rate of increase in the volume of the raw material mixture is referred to as an 'overrun' as the raw material mixture is expanded by mixing and dispersing the air in the tissue while freezing the ice cream mix as the raw material mixture. As the overrun increases, the texture of the ice cream improves, which is the life and most important component of ice cream tissue.

Therefore, it is possible to manufacture an ice cream having a desired overrun and texture by using a freezing machine or a maker dedicated to ice cream production by mixing a large amount of air in the production of ordinary ice cream.

As described above, since ice cream is generally used from a manufacturing method to a freezer for commercial ice cream, there has been a limit in making soft physical properties and tissue products without such a dedicated device.

Accordingly, the inventors of the present invention have made it possible to use an automatic apparatus such as a whipper (for example, a motorized blower) or a device for dispensing a bubble collecting agent for aeration to enable the production of a soft tissue ice cream in a home without using an ice cream freezer The ice cream was manually poured into ice cream, frozen in a freezer, and stored in a freezer to confirm that the desired ice cream could be produced. Thus, a powder composition for ice cream was prepared.

The ice cream powder composition of the present invention can be used without any special equipment for exclusive use of ice cream, in order to satisfy the desire of a consumer who wants to produce a product having a desired range of overrun according to a manufacturing method in the home without adding casein sodium Lt; RTI ID = 0.0 > a < / RTI > ice cream having satisfactory physical properties.

Hereinafter, the present invention will be described in detail.

The present invention relates to a composition comprising a sugar, a dextrin, a foam collector, a powdered dairy product, a flavor and a thickening stabilizer, wherein the content of the thickening stabilizer is 0.01 to 5 wt%, for example 0.01 to 3 wt% % ≪ / RTI >

In one embodiment, the ice cream powder composition may comprise from 10 to 25 wt%, or from 12 to 20 wt%, of a foam collector, based on the total composition weight.

In another embodiment, the powder composition for ice cream comprises 15 to 70 parts by weight of sugar, 10 to 50 parts by weight of dextrin, 10 to 25 parts by weight of a foam collector, 1 to 15 parts by weight of powdered dairy products, 0.01 to 5 parts by weight of fragrance, And 0.01 to 5 parts by weight, for example, 0.01 to 3 parts by weight or 0.01 to 0.5 parts by weight of a thickening stabilizer. When the weight of the whole powder composition is calculated as 100, the composition of the ice cream powder composition according to one embodiment is 15 to 70% by weight of sugar, 10 to 50% by weight of dextrin, 10 to 25% by weight of bubble collector, To 15% by weight, and the fragrance is 0.01 to 5% by weight. And 0.01 to 5% by weight, for example, 0.01 to 3% by weight or 0.01 to 0.5% by weight, of a thickening stabilizer.

The ice cream powder composition provides an ice cream having an overrun of 70 to 200%, or 80 to 120%, even without a freezing device for ice cream.

As used herein, the overrun is obtained by measuring the pre-whipping volume and the post-whipping volume of the ice cream powder composition by the following equation.

Overrun (%) = {(volume after whipping-volume before whipping) / volume before whipping} * 100

When the overrun is less than the above range, there is a problem that the texture becomes hard when the ice cream is produced and the soft texture can not be realized. When the overrun is out of the above range, soft properties can be maintained but the taste is lightened, So that the overrun range in the production of ice cream is preferably 70 to 200%, or 80 to 120%.

The ice cream powder composition may be mixed in an amount of 25 to 60% by weight or 35 to 55% by weight based on 100% by weight of liquid components such as milk, soybean milk, yogurt and water in the final ice cream. When the content is below the above range, there is a problem that the whipping is not maintained well or the soft texture can not be realized due to the lack of solid content in the production of ice cream. When the content is above the above range, the content is increased and the softness can be maintained, There is a problem that the time is lengthened and the mouth becomes tough at the time of sampling and the texture preference is lowered. Therefore, the amount of the composition used in the production of ice cream is preferably within the above range. As a specific example, a preferable content range of the powder composition when 200 ml of milk is put in the ice cream mix may be 50 g to 120 g, or 70 to 110 g.

In the ice cream powder composition of the present invention, the sugar may be contained in an amount of 15 to 70% by weight, or 20 to 50% by weight, based on the total solid content. When the content is below the above range, the sweetness can be adjusted to an additional ingredient such as a high-sweetener, but the sweetness profile may be different and the taste may be decreased in preference. If the sweetness is lowered, the overall taste may be weakened. , The sweetness tends to become stronger, and the preference is lowered, and the freezing point is lowered, so that it takes longer time to freeze. Therefore, the above range is preferable. There is no particular limitation on the type of sugar that can be used, and for example, white sugar, brown sugar, yellow sugar and the like may be used, and in addition, a functional sugar composition which lowers sugar absorption or low calorie may be included. A high sweetener may be used to replace the sugar. When a high sweetener is used, the content thereof may be 0.001 to 0.1% by weight, for example, 0.01 to 0.5% by weight relative to the total powder composition, and the sweetness Depending on the degree of sugar, some of the sugar consumption can be replaced by dextrin. High sweeteners that may be used are natural sweeteners or synthetic sweeteners, and may be steviosides or levadiosides among natural sweeteners.

In the ice cream powder composition of the present invention, the dextrin may be contained in an amount of 10 to 50% by weight, or 20 to 50% by weight, based on the total solids weight. When the content is below the above range, there is a problem that the texture of the ice cream becomes a sagging texture during manufacture of the ice cream. If the content exceeds the above range, the ice cream becomes more susceptible to aging, . Dextrin is a substance obtained by chemically or enzymatically reducing starch by low molecular weight and may include at least one selected from the group consisting of general dextrin, maltodextrin, cyclodextrin, amylodextrin, and the like.

In the ice cream powder composition of the present invention, the bubble trapping agent basically needs to collect not only bubbles but also bubbles during the freezing time in the freezer, Immediately melt in the mouth to make it clean.

The foam collecting agent may be contained in an amount of 10 to 25% by weight, or 12 to 20% by weight based on the total powder composition. If the content is below the above range, there is a problem that the overrun range is not realized satisfactorily in the production of the ice cream, and the texture of the ice cream is deteriorated. When the content exceeds the above range, the content of the ice cream is increased and the overrun is satisfactory. There is a problem that the preference is lowered. Therefore, it is preferable that the content of the bubble collector is within the above range.

In one aspect of the present invention, the bubble trapping agent is a powder which can be made into a powdery state by liquid phase creaming which is possible only by a conventional liquid cream or the like, and is capable of long-term storage and easy circulation. The cell trapping agent usable in the present invention may be a saccharide mixture.

The saccharide mixture usable as a foam collector may include saccharides and fats, and specifically may include water-dispersible saccharides and vegetable fats or animal fats. The ratio of sugar and fat in the saccharide mixture may be 1: 0.5 to 1: 1.5 by weight (sugar weight: fat weight), more specifically 1: 0.9 to 1: 1.3 (sugar weight: fat weight) . The saccharide may include at least one selected from the group consisting of monosaccharides, oligosaccharides, sugar alcohols, dextrin, carrageenan, and the like. Specifically, the monosaccharide may be glucose, fructose, mannose, xylose, and the like. Oligosaccharides may generally include di-, tri-, and hexa- saccharides. Specific examples thereof include sucrose, maltose, lactose, trehalose, maltotriose, And the sugar alcohols may be sorbitol, maltitol, mannitol, erythritol, xylitol, and the like. The vegetable oil may be in the form of a powder and may be at least one selected from the group consisting of palm oil, vegetable oil, coconut oil, soybean oil, palm oil, sunflower oil, rice oil, rice bran oil, olive oil, . The animal fat may be in powder form and may include one or more selected from the group consisting of small petroleum, lard, sheep oil, fish oil, and the like.

In another aspect of the present invention, the saccharide mixture which can be used is at least one selected from the group consisting of glucose syrups and oils such as vegetable oils, coconut oil, palm oil, and palm stearin oil as a sugar, fatty acid propylene glycol ester, glycerin fatty acid ester, Propylene glycol, sorbitan fatty acid ester, and / or at least one emulsifying stabilizer selected from the group consisting of xanthan gum, guar gum, and the like. The saccharide mixture may be in the form of a powder composition. Examples of the saccharide mixture include glucose syrup and at least one selected from the group consisting of vegetable oils, coconut oil, palm oil, and palm stearin oil, with fatty acid propylene glycol ester, glycerin fatty acid ester, lecithin, Sorbitan fatty acid esters, and / or at least one emulsifying stabilizer selected from the group consisting of xanthan gum, guar gum, and the like, is emulsified by spray drying, drum drying, hot air drying or the like And then drying it by a conventional drying method. Thus, the texture and texture of the ice cream produced by further containing an emulsifier and / or an emulsifying stabilizer in the saccharide and the fat can be improved.

In one aspect of the present invention, the saccharide mixture which can be used is selected from the group consisting of palm oil, seed oil, coconut oil, soybean oil, palm oil, sunflower oil, rice oil, rice bran oil, olive oil, A powder composition comprising the above vegetable oil, lactose, hydrolyzed protein (such as hydrolyzed whey protein), fatty acid propylene glycol ester, glycerin fatty acid ester, and lecithin.

Since the ice cream powder composition of the present invention contains a specific ratio of the foam collecting agent to the whole powder composition, whipped air or air bubbles do not escape from the mixture even during a long freezing time of more than one hour and half, It is possible to realize a soft texture unique to ice cream by realizing physical properties and organization.

In the ice cream powder composition of the present invention, the powdery dairy product may be contained in an amount of 1 to 15% by weight, or 3 to 10% by weight, based on the total weight of the powder composition. If the content is below the above range, there is a disadvantage that the soft milk material taste is insufficient. If it exceeds the above range, there is a problem that the content of milk material is increased and the quality of the milk material becomes worse. Powdered milk products are used together with skim milk powder to improve the texture and sensory properties of ice cream and to impart more flavor to milk materials. The powdery milk product may be powdery cream (powdered cream), powdered butter, powdered butter, powdered milk or the like, preferably powdered milk cream (powdered cream).

In the ice cream powder composition of the present invention, the flavoring agent may be contained in an amount of 0.01 to 5% by weight, for example, 0.5 to 4% by weight or 1 to 3% by weight based on the total weight of the powder composition. When the content is less than the above range, the desired degree of perfume may be insufficient. If the content exceeds the above range, the fragrance may become stronger and the taste preference may be lowered. The flavor is not particularly limited as long as it is an edible flavor, and examples thereof include strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, , Caramel, pistachio, milk, yogurt, lemon, chestnut, peanut, coffee, tea, melon, grain, sweet potato, oriental, And may be at least one selected from the group consisting of fragrance, flavor, tomato flavor, soda flavor, cola flavor, amber flavor, corn flavor and the like.

 In the ice cream powder composition of the present invention, the thickening stabilizer is a mixture of gum and an emulsifier. Gum, which is a kind of heteropolysaccharides which shows high viscosity even at low concentration, is widely used in the food industry as an emulsifier, stabilizer, pressure-sensitive adhesive, swelling agent, gel-forming agent and binder. Sulfur is a hydrophilic substance that forms a viscous solution or gel when combined with water. In the case of having the same molecular weight, it means that the straight stream is more viscous than the gum with many branches. The kind of the gums may be at least one kind selected from the group consisting of cellulose gum, carboxymethyl cellulose sodium, gum arabic, tragacanth gum, karaya gum, locust bean gum, agar, alginic acid, carrageenan and gellan gum, , Carboxymethylcellulose sodium, locust bean gum, and carrageenan. The emulsifying agent may be at least one selected from the group consisting of fatty acid propylene glycol ester, glycerin fatty acid ester, lecithin, propylene glycol and sorbitan fatty acid ester, and particularly preferred are fatty acid propylene glycol ester, glycerin fatty acid ester and lecithin. The mixing ratio of the gum stabilizer and the emulsifier may be 7:10 to 13: 7, or 12: 9 to 11: 9 by weight. If the proportion of the gums is lower than the mixing ratio of the thickening stabilizer (as compared with the emulsifier), the role of the thickening agent is weakened and the thickening effect is lowered. If the ratio of gums is relatively high There is a problem that the mixing ratio is preferable.

The powder composition for ice cream according to the present invention may contain 0.01 to 5% by weight, such as 0.01 to 3% by weight or 0.01 to 0.5% by weight, based on the weight of the whole powder composition, for improving whitening time and after- Of a thickening stabilizer. If the content is below the above range, the degree of realization of desired properties may be insufficient. If the above range is exceeded, the characteristics of the gourd may become stronger and taste preference may be lowered. More specifically, when the content of the thickening stabilizer is lower than the above range, viscosity does not occur and the role for improvement of the texture, which is a feature of the present invention, is insufficient and the role of the thickening agent is suppressed and the size of the ice crystal is stabilized And a thickening stabilizer content is high, the viscosity of the composition may be too high to dissolve in the mouth, resulting in a poor mouthfeel or a thick texture. The thickening stabilizer may be one prepared by spray drying, drum drying, or hot air drying a mixture of gum and an emulsifier. For example, the thickening stabilizer may be a powder obtained by mixing gums and emulsifiers in the above ratios, or the emulsified liquid prepared by spray drying, drum drying, or hot air drying.

In the ice cream powder composition of the present invention, it is possible to further include powder holding (skim milk powder). The powdered fat is used to improve the texture and the sensory properties of the ice cream together with the powdered dairy product and to impart more flavor of the milk material and can further be contained in an amount of 1 to 15% by weight based on the weight of the ice cream powder composition.

The ice cream powder composition of the present invention may further contain a colorant for the purpose of realizing a desired color. The amount of the colorant to be used may be about 0.1 to 5% by weight or 0.5 to 4% by weight based on the weight of the whole powdery composition, As shown in FIG. There are no particular restrictions on the type of the coloring matter in the case of an edible coloring matter. For example, there are no particular restrictions on the coloring matter, and examples thereof include yellow coloring matters such as a blue coloring matter such as a blue coloring matter such as a blue coloring matter and a spirulina coloring matter, a yellow coloring matter such as a gardening coloring matter, Red pigment such as red pigment, red national pigment, anthocyanin and paprika extract pigment, purple color such as red cabbage color, red purple coloring matter such as red cabbage coloring, purple sweet potato coloring and grape skin extracting color, brown coloring matter such as cacao coloring and caramel coloring, Green pigment such as chlorella pigment, and the like. Various pigments can be made by combining various kinds of pigments as described above.

The composition according to another aspect of the present invention may further comprise 0.1 to 3% by weight, specifically 0.5 to 2% by weight, based on the total weight of the powder composition, soymilk powder for a richer texture.

The weight% is based on the ratio of the total weight of the powder composition.

The composition according to one aspect of the present invention can be used in a wide range of applications, including a bubble collector for aeration, using a readily available device, such as an electric or manual foaming machine, Level overrun, and ice cream having a variety of texture can be provided according to a manufacturing method in which whipping time and intensity are adjusted using an electric or manual whipper. In addition, an ice cream maker can be used to provide ice cream.

The composition according to one aspect of the present invention is in powder form rather than being provided in a liquid form having difficult circulation conditions, and is easily dissolved when it is dissolved in milk, soybean milk or water, and is used for electric or manual foaming And it is necessary to have a good aeration by using a device that can easily be provided such as a device for putting out, and when it is stored after being stored in a freezer, a soft tissue unique to ice cream must be realized, and a frozen ice cream have.

In addition, since it can be manufactured in the form of a premix, not a finished product, it can be mixed with various raw materials, such as nuts and fruits, .

In addition to the above-mentioned components, the composition according to one aspect of the present invention may be used to improve the color, flavor and the like of an ice cream. The composition includes a concentrate, concentrated powder, flavoring agent, coloring agent, natural or artificial sweetening agent, antioxidant, To the conventional content range.

An ice cream composition according to one aspect may be present in liquid form including water, milk or soy milk. Another aspect of the ice cream composition may be in the form of a powder, wherein the ice cream composition may be a premix composition.

The powdery premix composition for ice cream according to one aspect of the present invention is remarkably long in terms of shelf life as compared with conventional liquid premixes and has a low moisture content and is easy to store and transport. In addition, ice cream can be easily prepared with liquid materials such as water, milk or soy milk without preparing for the preparation.

Another example of the present invention provides a method for producing ice cream without using a freezer for ice cream using the powder composition for ice cream.

The preparation method comprises adding at least one selected from the group consisting of water, milk and soy milk to the ice cream powder composition in an amount of 180 to 240% by weight based on the total weight of the composition, Milk, and soybean milk to a volume of 1.2 to 5 volume times, or 1.5 to 3 times volume of the original volume of the mixture of at least one selected from the group consisting of milk, ≪ / RTI > for a period of time. The thus prepared ice cream can be stored at minus 5 to minus 25 ° C until the tasting time.

An exemplary method of making an ice cream using an ice cream powder composition is as follows:

To 95 g of the powder composition for ice cream, 200 ml of milk is added to make a mixed solution of 295 ml, and the mixture is heated to a total volume of 450 to 800 ml, for example, 500 to 650 ml or 550 to 600 ml by a whipper (for example, electric whipper or manual whipper) After bubbling, it is divided into 1 to 10 pieces and stored in a general household freezer (at a temperature of minus 15 to minus 25 ° C) for 2 hours to prepare an ice cream. In this case, it can be confirmed that the overrun is about 80% when the final volume is 550 mL, and about 100% when the final volume is 600 mL.

In the case of producing an ice cream using the powder composition for ice cream according to the present invention, the tool used in the foaming process is not particularly limited and may be any machine or apparatus capable of producing foam in the mixed liquid. For example, it is possible to bubble by hand using a general manual bubble mechanism, as well as a whipper (e.g., electric whipper) that is readily available at home. The foaming time may be appropriately adjusted so that the final volume is in the above range. For example, it may be about 30 seconds to 5 minutes when using a motorized whipper, and about 3 to 10 minutes when bubbling by hand. But is not limited to. However, if carboxymethyl cellulose, one of the gums, is added, the time can be further shortened. For example, it may be about 30 seconds to 3 minutes when using a motorized whipper, and about 1 to 5 minutes when bubbling by hand.

One aspect of the present invention provides an ice cream premix product comprising the powder composition for ice cream. In another aspect of the present invention, the premix product for ice cream may further include at least one selected from the group consisting of cookies, chocolate chips, confectionery such as chocolate, nuts, fruit, green tea powder and the like. Cookies such as cookies, chocolate chips, chocolate, etc., nuts, fruits, green tea powder and the like can be appropriately added to the ice cream thus prepared to further enhance the taste and flavor thereof. In another aspect of the present invention, the premix product for ice cream may further include instructions for using the premix composition for ice cream or a method for producing ice cream using the premix composition for ice cream.

One aspect of the present invention provides an ice cream made from the ice cream composition. The ice cream according to the present invention is produced from the powder composition for ice cream and is characterized in that overrun of 70 to 200%, or 80 to 120% is realized without using an ice cream freezer. Therefore, the ice cream is suitable as a customized product which can be manufactured and eaten only by simple manipulation in the home without using specialized equipments unlike the conventional ice cream, and can be eaten by adding various subsidiary materials according to preference. In addition, texture and physical properties are as good as conventional ice cream.

Hereinafter, the constitution and effects of the present invention will be described in more detail with reference to Examples, Comparative Examples and Experimental Examples. However, the following examples, comparative examples, and experimental examples are provided for illustrative purposes only in order to facilitate understanding of the present invention, but the scope and scope of the present invention are not limited thereto.

[ Example  1 to 9 and Comparative Example  1 to 3]

(1) Preparation of Powder Composition for Ice Cream

The components and contents of Examples 1 to 9 and Comparative Examples 1 to 3 are shown in Table 1 below. In the following,% by weight refers to% by weight with respect to the total of each component. The composition and the destination of each component were as follows, and the powder composition was prepared at each compounding ratio. The bubble trapping agent was spray-dried using a saccharide mixture consisting of 35% by weight of glucose syrup, 30% by weight of palm oil, 17% by weight of coconut oil and 18% by weight of an emulsifier (glycerin fatty acid ester). The thickening stabilizer was carboxymethylcellulose sodium 45 By weight and 55% by weight of glycerin fatty acid ester were mixed, emulsified, spray dried and used.

Examples 1-9 and Comparative Examples 1-3 (unit: wt%) Example Comparative Example One 2 3 4 5 6 7 8 9 One 2 3 White sugar (Samyang Corporation) 35 35 35 35 35 35 35 35 46 46 46 35 Dextrin (Samyang Genex Co., Ltd.) 36 35.9 35.8 35.7 35.6 35.5 35.4 35.3 21.8 21 20.8 34.8 Soy milk powder (Sun-Opta, US) - - - - - - - - One One One - Skimmed milk powder (Tatura, Australia) 6 6 6 6 6 6 6 6 6 6 6 6 Bubble-trapping agent (saccharide mixture) 16 16 16 16 16 16 16 16 18 18 18 16 Sodium caseinate (Naarden Agro Products BV, Poland) - - - - - - - - - One One One Spice (strawberry powder flavor: Namyoung F & B Co., Ltd.) 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Fresh cream powder (Chungta Tapa Co., Ltd.) 5 5 5 5 5 5 5 5 5 5 5 5 Pigment (red color; Namyoung F & B) 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Thickener stabilizer - 0.1 0.2 0.3 0.4 0.5 0.6 0.7 0.2 - 0.2 0.2 Sum 100 100 100 100 100 100 100 100 100 100 100 100

 (2) Production of ice cream

Examples 1 to 9 and Comparative Examples 1 to 3 were prepared in such a manner that the total amount of each component was 95 g according to Table 1, and the mixture was mixed for 10 to 15 minutes in a mixer and dispersed well. 200 g of milk was added thereto, and bubbles were produced in the general household electric whipping device (Brown) for 2 minutes for Examples 1 to 9 and Comparative Example 3, and for 3 minutes for Comparative Examples 1 and 2, respectively.

[ Experimental Example  One] For aeration Foam collector  Depending on the content Overrun comparison

In the case of overrun measurement in Examples and Comparative Examples, Examples 1 to 9 and Comparative Example 3 were obtained by whipping the sample in an electric whipping device (Brown) for 2 minutes and in Comparative Examples 1 and 2 The volume before and after whipping was measured, and the value was expressed by the ratio (%) calculated by the following equation.

Overrun (%) = {(volume after whipping-volume before whipping) / volume before whipping} * 100

When the overrun (%) is low, it has a hard physical property but imparts a deep taste. When the overrun (%) is high, the soft property is obtained, but the taste is light. In general, commercially available over 400 cups or more of home cup products maintain an overrun of 70 to 120%, so the above range is appropriate. The composition according to the present invention can make ice cream with a low overrun value as well as a low overrun value so that the composition can be manufactured at an owerrun level similar to that of a regular ice cream In order to do this, it is necessary to have adequate level of whipping.

The obtained overrun results are shown in Table 2 below.

Example Comparative Example One 2 3 4 5 6 7 8 9 One 2 3 40% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 50% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 60% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 70% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 80% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 90% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 100% ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 110% - ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 120% - ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ ○ 130% - - ○ ○ ○ ○ ○ ○ ○ - ○ ○

○: When overrun comes out by whipping with electric whip for 2 minutes

-: No whipping by whipping for 2 minutes with a motorized whipper

As can be seen from the above results, in the case of Comparative Example 1 produced according to the blending ratio described in the prior patent, it was possible to realize overrun 120 when the product was whipped for 2 minutes using a motorized whipper. On the other hand, in the case of Example 1 in which the content of the foam collector was reduced and the thickener was not included, whipping did not occur until overrun 120. When the contents of the thickening stabilizers were compared with those of the other Examples 1 to 6, the whipping was easy as the content of the thickening stabilizer was increased. Comparing Example 3 and Comparative Example 3 in which casein sodium was included, it did not significantly affect the physical properties depending on whether casein sodium was included, but it may affect the emulsion stabilizer characteristic of sodium caseinate I could have expected.

Generally, since the overrun of ice cream is 80 to 100, there is no problem in commercialization even in the case of Examples 1 and 2, but it is judged to be relatively disadvantageous to the quality according to the manufacturing method because the level of whipping is quicker than in Examples 3 to 9 . In the case of Example 9, it was experimentally carried out in addition to the above-mentioned patent in the form most similar to the prior patent, and showed the most stabilized state in terms of the speed and physical properties of whipping. On the other hand, in the case of Examples 4 to 8, as the content of the thickening stabilizer increased, the physical properties were too strong. As a result, after freezing in the freezing room, it was not melted well in the mouth and the degree of preference was decreased due to thick physical properties. .

[Experimental Example 2] Sensory evaluation

In the examples 1 to 9 and the comparative examples 1 to 3, the sensory evaluation and the HUT (Home Usage Test) were conducted on the ice cream produced by the electric whipping machine.

Sensory evaluation (texture preference, pre - and post - treatment) and HUT survey (convenience of manufacturing) were conducted by calculating the average value of each item by evaluating each item with 9 point method. The HUT irradiation was carried out in such a manner as to allow the powder composition to be manufactured directly in the home and then evaluated for ease of manufacture.

The evaluation score of the texture feeling preference and the ease of manufacturing is 9 points and 5 points is the normal level. The higher the score, the better or stronger the score and the lower the score the worse or the weaker .

Already, the evaluation value of "bad" means 9 points and 5 points as the normal level (standard), and the higher the score (already, the stronger the smell), the "bad".

The evaluation criteria for the evaluation items shown in Table 3 are as follows:

Food texture preference: Evaluate the degree of preference of soft texture and the degree of whipping that is not too hard with the quality of commercial ice cream level.

Manufacturing convenience: Evaluate convenience for whipping and freezer storage time.

Evaluate the taste or odor which the evaluator already does not like, odor: odor or odor.

Evaluation items Example Comparative Example One 2 3 4 5 6 9 One 2 3 Preference of texture (*) 6.7 7.6 8.5 6.3 5.2 4.1 8.5 8.0 8.6 8.5 Ease of manufacture 7.0 7.0 7.8 8.2 8.2 8.5 7.8 7.7 7.9 7.9 Already, 3.0 3.0 3.5 5.2 5.5 6.5 3.8 3.8 4.1 3.6

(* Is significant at 95% confidence)

The results of the sensory evaluation and the HUT investigation showed that the ice cream prepared in the examples was superior to the prior patent products of the comparative example 1 when compared with the comparative example and was evaluated to be similar to the comparative example 2. In Examples 4 to 9, in which the content of the thickening stabilizer was increased, the texture became darker and the preference of the texture was remarkably decreased. This showed the advantage of shortening the manufacturing time, but it showed a problem that already generated odor.

(Example 9) in which the content of the foaming agent was fixed to 18% by weight of the prior patent (Comparative Example 1) (Example 9), and the case of containing the thickening stabilizer and casein sodium (Comparative Example 2) And Example 9 and Comparative Example 2 showed better advantages in texture and manufacturing convenience than Comparative Example 1. However, in Example 9 and Comparative Examples 1 and 2, the generation of odor is worse than that in Example 3. As a result, it is considered that the stabilizer is suitable as a condition to reduce the amount of the foam collecting agent. This can be regarded as a factor that can lower the manufacturing cost when commercialized.

Claims (16)

Sugar, dextrin, foam collector, powdered dairy product, flavoring and thickening stabilizer, and does not contain casein sodium,
The bubble collecting agent is a mixture of a water-dispersible saccharide and a vegetable oil, or a saccharide mixture including a water-dispersible saccharide and an animal oil,
Wherein the content of the thickening stabilizer is 0.01 to 5% by weight based on the weight of the whole powder composition, the mixing ratio of the thickening stabilizer to the emulsifier is 12: 8 to 11: 9 by weight,
Characterized in that it is possible to manufacture an ice cream with an overrun of 70 to 200% without using a freezer for ice cream.
A powder composition for ice cream. The method according to claim 1,
Wherein the content of the above-mentioned thickening stabilizer is 0.01 to 0.5% by weight based on the weight of the whole powder composition.
A powder composition for ice cream. The method according to claim 1,
Wherein the content of the foam collector is 12 to 20 wt% based on the total weight of the powder composition,
A powder composition for ice cream. The method according to claim 1,
Wherein the composition comprises from 15 to 70% by weight of sugar, from 10 to 50% by weight of dextrin, from 10 to 25% by weight of a foam collector, from 1 to 15% by weight of powdered dairy products, from 0.01 to 5%
A powder composition for ice cream. The method according to claim 1,
The bubble collector
Vegetable oil, coconut oil, palm oil, and palm stearin oil; Glucose syrup; And at least one emulsifier selected from the group consisting of fatty acid propylene glycol ester, glycerin fatty acid ester, at least one emulsifier selected from the group consisting of lecithin, propylene glycol, and sorbitan fatty acid ester, or xanthan gum and guar gum, And an emulsifying stabilizer, or
A powder composition comprising vegetable oil, lactose, hydrolyzed protein, fatty acid propylene glycol ester, glycerin fatty acid ester, and lecithin
Phosphorus, and ice cream. delete The method according to claim 1,
Wherein the gum is at least one selected from the group consisting of cellulose gum, carboxymethyl cellulose sodium, gum arabic, tragacanth gum, karaya gum, locust bean gum, agar, alginic acid, gellan gum and carrageenan.
A powder composition for ice cream. The method according to claim 1,
Wherein the emulsifier is at least one selected from the group consisting of fatty acid propylene glycol ester, glycerin fatty acid ester, lecithin, propylene glycol, and sorbitan fatty acid ester.
A powder composition for ice cream. delete The method according to claim 1,
Wherein the thickener is prepared by spray drying, drum drying, or hot air drying a mixture of gum and an emulsifier.
A powder composition for ice cream. The method according to claim 1,
Wherein the powdery dairy product is at least one selected from the group consisting of powdered milk cream, powdered butter, powdered butter, and powdered milk.
A powder composition for ice cream. The method according to claim 1,
≪ / RTI > further comprising from 1 to 15%
A powder composition for ice cream. The method according to claim 1,
0.1 to 3% by weight of soybean milk powder, 0.1 to 5% by weight of coloring matter, or all of them, based on the weight of the whole powder composition.
A powder composition for ice cream. delete An ice cream prepared by the powder composition for ice cream according to any one of claims 1 to 5, 7, 8 and 10 to 13, and having an overrun of 70 to 120% . A process for producing an ice cream powder according to any one of claims 1 to 5, 7, 8 and 10 to 13, wherein at least one selected from the group consisting of water, milk, Is added in an amount of 180 to 240% by weight based on the weight of the ice cream, until the total volume of the ice cream powder composition is 1.2 to 5 times the initial volume of the mixture of at least one selected from the group consisting of water, milk and soy milk , ≪ / RTI > minus 5 to < RTI ID = 0.0 >
The present invention relates to a method of manufacturing an ice cream having an overrun of 70 to 200% without using an ice cream freezer,
Method of manufacturing ice cream.