KR101694777B1 - Gelato Composition and Making the same - Google Patents

Abstract

The present invention relates to a gelato composition, and to a production method thereof. More specifically, the present invention relates to a gelato composition containing lactobacillus, by undergoing a low temperature aging process. The present invention further relates to a production method thereof. The gelato of the present invention still contains lactobacillus even after going through sterilization process, contains less amount of air as well as low contents of butterfat components compared to common ice cream.

Description

Gelato Composition and Making the Same

The present invention relates to a gelato composition and a process for producing the same. More specifically, the present invention relates to a gelato composition containing lactic acid bacteria through low temperature aging and a method for producing the same.

In the mid-1800s, ice cream was planted in the United States by industrialization, mass production began, and then the invention of various organizations, the industrialization of ice cream was promoted worldwide.

It is well known that lactobacilli generally prevent diarrhea and constipation. It stops the diarrhea by stopping the growth of harmful bacteria in the intestines, and it is known that lactic acid is made to make the intestinal environment acidic and to prevent constipation.

Recently, academics have been paying attention to the new efficacy of lactic acid bacteria, namely, anticancer function. Professor Akiyoshi Hosono of Shinseido University in Japan has confirmed that lactic acid fermented milk acts to inhibit the activity of carcinogens and to prevent cell mutagenesis. Also, it is known that asidorin and lactocidin, which make lactic acid bacteria, act as an antibiotic to suppress the growth of harmful bacteria in the intestines.

In particular, lactic acid bacteria have been found to restore the balance of microorganisms in the intestinal tract due to overuse of antibiotics that kill not only harmful bacteria but also beneficial bacteria. It is known that lactic acid bacteria prevent cholesterol in the blood, prevent adult diseases, and help the synthesis of vitamins B1 and B2 in the intestinal tract to prevent vitamin deficiency.

Recently, as interest in health has increased, it has become popular to add lactic acid bacteria to ice cream. Reference 1 (Korean Patent Laid-Open Publication No. 10-2013-0001384) discloses a method of producing lactic acid bacteria using Coca-cyanapier and sterilized milk to produce fresh-cut ice cream.

Reference 2 (Korean Patent Laid-open Publication No. 10-2011-0099376) discloses a method for producing lactic acid bacteria using Tibetan mushroom lactic acid bacteria and sterilized milk to prepare strawberry yogurt ice cream.

Reference 3 (Korean Patent Laid-Open Publication No. 10-2008-0010608) discloses a method for producing low calorie sugar-free ice cream.

References 1 and 2 have a disadvantage in that a separate additive must be added in order to prepare an ice cream having lactic acid bacteria since the milk itself is sterilized. Reference 3 also relates to a method for producing ice cream with a low calorie content, but it has disadvantages of not containing lactic acid bacteria.

It is another object of the present invention to provide a gelato composition which is prepared by using lactic acid bacteria of milk itself without adding an additive for producing lactic acid bacteria, and a process for producing the same.

The first aspect of the present invention is a method for manufacturing a semiconductor device, comprising: a first step of mixing a base material at room temperature; A second step of heating the mixed mixture in the first step and sterilizing by heating at 70 ° C to 80 ° C for 20 minutes to 40 minutes; A third step in which the mixture obtained by sterilizing in the second step is firstly aged for 48 to 60 hours by cooling to 1 to 5 占 폚; A fourth step of heating the mixture obtained by the first aging to 30 ° C to 50 ° C; A fifth step of adding an additive to the mixture heated in the fourth step and mixing the mixture; A sixth step of second aging for 3 hours to 8 hours by cooling the mixture mixed in the fifth step to 1 ° C to 5 ° C; A seventh step of cooling the second aged mixture at -10 ° C to -5 ° C for 12 to 24 hours to prepare gelato; And storing the mixture of the seventh step at -20 ° C to -15 ° C.

Further, in the present invention, the base material may comprise 40 to 60 parts by mass of milk, 10 to 20 parts by mass of cream, 3 to 10 parts by mass of skim milk, 8 to 15 parts by mass of sugar, 8 to 12 parts by mass of starch syrup, And 0.5 to 1 part by mass of a hydrolyzate of guar gum.

In addition, the present invention relates to a method for producing gelato, wherein the starch is any one selected from starch syrup, syrup syrup or malt syrup.

The additive may be added in an amount of 5 to 50 parts by weight based on 100 parts by weight of the base material. The additive may be selected from the group consisting of chocolate, mango, pistachio, blueberry, green tea, strawberry, banana, And a method for producing the gelato.

Further, the present invention relates to a process for producing gelato characterized by using ethylene gas represented by the general formula (1) during the first aging or the second aging.

(Formula 1)

In addition, the present invention relates to a gelato produced by a method for producing gelato.

The present invention also relates to a method for producing gelato, which does not include the step of adding the additive containing lactic acid bacteria in the first step to the seventh step.

The gelato of the present invention contains lactic acid bacteria even through the sterilization process, and has a lower air content and lower milk fat content than ice cream.

Hereinafter, preferred embodiments of the present invention will be described in detail. The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary meanings and should be construed in accordance with the technical meanings and concepts of the present invention.

The embodiments described herein are preferred embodiments of the present invention and are not intended to represent all of the technical ideas of the present invention, so that various equivalents and modifications may be substituted for them at the time of application of the present invention.

The method for producing gelato of the present invention can be produced through the following steps.

(First step)

And mixing the base material at room temperature.

 (Second step)

The method may further include heating the mixed mixture in the first step and sterilizing the mixture by heating at 70 ° C to 80 ° C for 20 minutes to 40 minutes. In the first step, they may be mixed at room temperature, but they may be mixed at a high temperature. For example, the base material can be mixed while sterilizing by heating at 70 to 80 DEG C for 20 to 40 minutes instead of mixing at room temperature.

When the sterilization temperature is lower than 70 ° C, it may cause decay in the fermentation process. If the fermentation temperature exceeds 80 ° C, the lactobacillus is completely destroyed and it is difficult to propagate the lactobacillus even during the fermentation process. If the sterilization time is less than 20 minutes, it may cause decay in the fermentation process. If the sterilization time is over 40 minutes, the fermented lactobacillus is completely destroyed.

(Third step)

And cooling the mixture obtained by sterilizing in the second step to 1 ° C to 5 ° C for a first aging for 48 hours to 60 hours. More preferably, it is cooled to 2 ° C to 4 ° C and aged for 50 hours to 58 hours.

Here, when the aging temperature is less than 1 캜, the lactic acid bacteria are hardly proliferated. When the aging temperature is more than 5 캜, the lactic acid bacteria may be proliferated to a large extent, but it is not preferable because decay occurs. In addition, if the aging time is less than 48 hours, the time for the lactic acid bacteria to proliferate is insufficient. If the aging time is more than 60 hours, the lactic acid bacteria may proliferate but the decay is undesirable.

(Step 4)

And heating the mixture obtained by the first aging to 30 ° C to 50 ° C. Since the additive is not well mixed at the aging temperature, it is preferable to heat the mixture at 30 to 50 캜.

(Step 5)

Adding the additives to the mixture heated in the fourth step and mixing the mixture.

Further, the additive may be contained in an amount of 5 to 50 parts by weight based on 100 parts by weight of the base material. The additive may be any one selected from chocolate, mango, pistachio, blueberry, green tea, strawberry, banana, apple, orange, pear, tangerine, tomato, When the additive is a fruit or vegetable, for example, strawberry, banana, apple, orange, pear, tangerine, tomato and the like may be in an uncured state or in a dried state. A preferred form of the additive is a powder. When the additive is a powder, it is preferably in powder form in that it is easy to mix with the base material and is in contact with the lactic acid bacterium so that the additive can be proliferated by the lactic acid bacteria.

(Step 6)

And cooling the mixed mixture in the fifth step to 1 ° C to 5 ° C for 3 hours to 8 hours for secondary aging.

Here, when the aging temperature is less than 1 캜, the lactic acid bacteria are hardly proliferated. When the aging temperature is more than 5 캜, the lactic acid bacteria may be proliferated to a large extent, but it is not preferable because decay occurs. When the aging time is less than 3 hours, the time for the growth of the lactic acid bacteria is insufficient for the additive. If the aging time exceeds 8 hours, the lactic acid bacteria may be proliferated but the decay is undesirable.

(Step 7)

And cooling the second aged mixture at -10 ° C to -5 ° C for 12 hours to 24 hours to prepare gelato. Gelato having a low air content and a high density can be produced through the gelato production temperature and the production time.

The gelato of the present invention has a lower air content and a higher density and a richer taste than an ice cream. The air content is preferably less than 45 vol%, more preferably less than 35 vol%, and most preferably 25 vol%, based on the total volume. The air content is 10 vol% or more, more preferably 15 vol% or more, based on the total volume.

(Step 8)

And storing the mixture of the seventh step at -20 ° C to -15 ° C.

In order to maintain the taste of gelato for a long time, it is preferable to store in a temperature range of -20 ° C to -15 ° C.

The base material used in the gelato of the present invention is a milk powder comprising 40 to 60 parts by mass of milk, 10 to 20 parts by mass of cream, 3 to 10 parts by mass of skim milk, 8 to 15 parts by mass of sugar, 8 to 12 parts by mass of starch syrup, Or 0.5 to 1 part by mass of guar gum hydrolyzate.

Milk is preferable to organic milk.

By using the content of the base material, the milk fat component can be lowered compared with the ice cream. The content of the milk fat component is preferably 2 to 12 parts by mass, and preferably 5 to 7 parts by mass is preferable because it is low in calories.

Further, the base material may include starch syrup, and the starch syrup may be any one selected from enzyme syrup, syrup syrup or malt syrup. Here, the enzyme syrup is purified and concentrated by starch or starch as a raw material, liquefied with an enzyme, saccharified with an enzyme, and enzyme syrup is most preferred for lactic acid bacterial growth.

Emulsifiers and stabilizers such as guar gum and / or guar gum hydrolyzate. The hydrolyzate of guar gum and / or guar gum can be prepared by obtaining galactomannan as a polymer polysaccharide by using the seed-fed portion of bean and guar (Cyamopsis tetragonolobus TAUB.) And then galactomannan as it is or by hydrolysis. The hydrolyzate of guar gum and / or guar gum preferably contains 0.5 to 1 part by mass.

A polysaccharide compound represented by the following formula (2) (wherein n is 100 to 1000). The compound represented by formula (2) was prepared by dissolving soybean in hot water and then filtering and precipitating with isopropyl alcohol. It is preferable that the compound represented by the following general formula (2) contains 0.5 part by mass to 1 part by mass. It is possible to mix the fat and moisture contained in the gelato mixture properly within the above range.

(2)

And 3 to 8 parts by weight of a compound represented by the following general formula (3). You can give a sense of texture to the gelato base. In addition, since sugar and lactobacillus can be fed, 3 parts by weight to 8 parts by weight of the compound represented by the following general formula (3) is preferable.

(Formula 3)

As a natural antioxidant, 0.1 part by mass to 0.2 part by mass may be included in the base material or the additive. As a natural antioxidant, it can contain an extract of pine bark extract, and by adding an extract of pine bark extract, there is an effect of preventing corruption in the aging process. In addition, 0.005 to 0.01 parts by mass of silicon resin may be used to remove fine bubbles generated during the sterilization process by heating.

The natural preservative may contain 0.1 part by mass to 0.5 part by mass of the base material or the additive selected from the group consisting of Conge tree extract, buckwheat extract, and bean extract. Flowers of Sophorajaponica L., painting tree extracts which can be prepared by extracting the buds with water or ethanol, extracts of Fagopyrumesculentum MOENCH., Which can be prepared by extracting with water or ethanol The extract of bean paste, which can be extracted with water or ethanol, can be used as a preservative of gelato while inducing the growth of lactic acid bacteria.

In addition, as the natural flavor enhancer, 0.1 to 0.3 part by mass of the amino acid compound represented by the following formula (4) can be used. When contained in the base material or the additive, it can be dissolved well.

(Formula 4)

The present invention may include the step of using the ethylene gas represented by the formula (1) during the first aging or the second aging.

(Formula 1)

The gas represented by the formula (1) can be added at the time of aging the ice cream to control the aging time. This is because an artificial fermentation process is required because the fermentation is not well performed at a very low temperature. By using the gas represented by the above formula (1), starch contained in gelato turns into sugar or fructose, and the sugar content of gelato can be changed. In addition, the texture of the gelato can be made even smoother by the ripening process. In addition, the pH of gelato changes, and the anthocyanin, a molecule that changes color depending on pH, may change the color of gelato. The gas represented by the general formula (1) is preferably exposed at 0.01 ppm to 0.1 ppm. Exceeding the above range is not suitable because it is aged excessively. In the first aging, if the mixture is not kneaded with a kneader or the like and is stopped, it is preferable to expose the gas represented by the formula (1) to 12 hours to 24 hours. When exposed to ethylene gas for 12 to 24 hours, the first aging is no longer necessary. After the above-mentioned exposure, it is preferable to purify the gas represented by the formula (1) with air in air. This has the advantage of reducing the first aging time.

During the first or second aging, the mixture may be brought into contact with the ethylene gas in a stationary state, but the mixture may be brought into contact with the ethylene gas while being stirred with a kneader or the like. This is because the area contacted with the ethylene gas during the stirring of the mixture with the kneader becomes wider and aging can occur more rapidly. In the first aging, when the mixture is aged while agitating with a kneader or the like, it is exposed at 0.01 ppm to 0.1 ppm, and the rotational speed of the kneader is exposed to ethylene gas at 20 times / minute to 40 times / minute for 4 hours to 8 hours . The first aging can be completed by the ethylene gas treatment.

Example  One

5 parts by weight of milk, 5 parts by weight of fresh milk, 5 parts by weight of skim milk, 10 parts by weight of sugar, 10 parts by weight of starch syrup, 5% by weight of a compound represented by formula (3) ) And 1 part by weight of guar gum were mixed at room temperature. Thereafter, the mixture was heated and sterilized by heating at 70 DEG C for 30 minutes. After sterilization, the resulting mixture was cooled to 4 DEG C and subjected to a first aging Then, the mixture obtained by aging was heated to 40 ° C., and 10 parts by weight of powdered chocolate was added to 100 parts by weight of the base material as an additive. The mixture in the fifth step was cooled to 4 ° C., And the second aged mixture was cooled at -8 캜 for 18 hours to prepare gelato, and then stored at -15 캜.

Test Items unit The first aging After the first aging Example 1 Number of lactic acid bacteria cfu / g (mL) One 9,200

In Example 1, after the first sterilization, the number of lactic acid bacteria in the first fermentation broth reached 1,200 cfu / g (mL) at 1 cfu / g (mL) after the first fermentation. In addition, corruption did not occur during the aging process.

Comparative Example  One

The same conditions as in Example 1 were carried out except that sterilization was conducted at 60 캜 for 30 minutes. The gelato produced was decayed during the first aging process. This is considered to be due to the insufficient sterilization and the proliferation of the harmful bacteria in the milk of the base.

Comparative Example  2

The same conditions as in Example 1 were carried out except that the sterilization was heated at 80 占 폚 for 30 minutes.

Test Items unit The first aging After the first aging Comparative Example 2 Number of lactic acid bacteria cfu / g (mL) 0 0

No lactobacillus was detected in the prepared gelato. It is considered that the lactic acid bacteria were completely eliminated through the sterilization process and the lactic acid bacteria were not propagated through the aging process.

Comparative Example  3

The same conditions as in Example 1 were followed except that the mixture was cooled to -1 DEG C and first aged for 48 hours. Proliferation of lactic acid bacteria did not occur in the prepared gelato. It is concluded that the growth of lactic acid bacteria is hardly occurred due to the low temperature process.

Test Items unit The first aging After the first aging Comparative Example 1 Number of lactic acid bacteria cfu / g (mL) One 130

Comparative Example  4

The same conditions as in Example 1 were followed except that the mixture was cooled to 8 캜 and first aged for 48 hours. The manufactured gelato was corroded during the first aging process. This indicates that even if some harmful bacteria are eliminated during the sterilization process, corruption occurs during the aging process.

Example  2

The same procedure as in Example 1 was repeated except that in the first aging in Example 1, the content of ethylene gas was changed to 0.05 ppm and the mixture was stirred at a speed of 30 rpm for 4 hours while being exposed to the base, .

Test Items unit The first aging After the first aging Example 1 Number of lactic acid bacteria cfu / g (mL) One 10,700

The fermentation time was shorter than that of Example 1, indicating that lactic acid bacteria were more proliferated. In addition, corruption did not occur during the aging process.

Claims (6)

A first step of mixing the base material at room temperature;
A second step of heating the mixed mixture in the first step and sterilizing by heating at 70 ° C to 80 ° C for 20 minutes to 40 minutes;
A third step in which the mixture obtained by sterilizing in the second step is firstly aged for 48 hours to 60 hours by cooling the mixture to 1 占 폚 to 5 占 폚;
A fourth step of heating the mixture obtained by the first aging to 30 ° C to 50 ° C;
A fifth step of adding an additive to the mixture heated in the fourth step and mixing the mixture;
A sixth step of cooling the mixture mixed in the fifth step to 1 캜 to 5 캜 and performing a second aging for 3 hours to 8 hours;
A seventh step of cooling the second aged mixture at -10 ° C to -5 ° C for 12 to 24 hours to prepare gelato;
An eighth step of storing the mixture of the seventh step at -20 ° C to -15 ° C;
A method for producing gelato,
Wherein the base material comprises 0.5 to 1 part by weight of guar gum or guar gum hydrolyzate, 40 to 60 parts by weight of milk, 10 to 20 parts by weight of fresh cream, 3 to 10 parts by weight of skim milk powder, 8 to 15 parts by weight of sugar, 12 parts by weight,
Further, the base material may further contain 3 to 8 parts by weight of a compound represented by the following formula (3)
(Formula 3)

The base material may further contain 0.1 to 0.5 parts by weight of a natural preservative selected from the group consisting of Concha tree extract, buckwheat chrysanthemum extract and red bean chrysanthemum extract,
Further, the base material may further contain 0.1 to 0.2 parts by weight of the pine bark extract as a natural antioxidant,
The starch syrup is an enzyme starch syrup,
The milk is organic milk,
Wherein the gelato is an air content of not less than 10% by volume and less than 45% by volume based on the total volume,
Wherein the additive is selected from the group consisting of chocolate, mango, pistachio, blueberry, green tea, strawberry, banana, apple, and orange, based on 100 parts by weight of the base material. ≪ / RTI > delete delete delete delete delete