KR101761138B1 - A method of manufacturing ice cream containing pigskin hydrololysate and ice cream of pigskin hydrololysate prepared therefrom - Google Patents

Abstract

 The present invention relates to a process for producing an ice cream using a pine nut hydrolyzate and an ice cream containing the pine hydrolyzate prepared by the method. According to the present invention, a low molecular weight pine hydrolyzate treated with a sub- It is possible to obtain an effect of suppressing the growth of ice crystals by lowering the melting rate of ice crystals and exhibiting a lower storage elastic modulus as compared with ice cream using conventional gelatin as a stabilizer. In addition, the color and sensory characteristics of the ice cream containing the pit hydrolyzate of the present invention were not significantly different from those of the conventional gelatin-containing ice cream. Therefore, the low-molecular weight sweet potato hydrolyzate treated with the aseum factor is expected to be useful as an alternative stabilizer for other processed foods using stabilizers as well as ice cream since it has high nutritive value and comparable results to stabilizers such as gelatin do.

Description

TECHNICAL FIELD The present invention relates to a process for producing an ice cream using a pine needle hydrolyzate and an ice cream containing the pine hydrolyzate prepared thereby,

The present invention relates to a process for producing an ice cream using a pork rib hydrolyzate and an ice cream containing the pork rib hydrolyzate prepared thereby. More specifically, the present invention relates to a process for preparing a low-molecular pork raw hydrolyzate, And a process for producing the same. [0002] The present invention relates to a process for producing an ice cream,

Ice cream is a kind of dairy product. It is mainly made up of dairy products such as milk, concentrated milk, powdered milk, and condensed milk. In order to improve the sensuality of ice cream, food additives such as food additives, It is a type of frozen ice cream added with emulsion stabilizer (emulsion stabilizer). Ice cream is used as a dessert after a meal or as a snack for children because the raw material is milk or dairy product and is high in nutritional value.

The production method of ice cream is basically made by mixing sugar, flavor and other ingredients in milk or milk product, homogenizing, sterilizing, cooling, aging, stirring and freezing the air. Basically, simple things using spices such as vanilla are called plain ice cream, and a lot of egg yolk content is called french ice cream or custard ice cream. In addition, the addition of fruits, chocolate, coffee, etc. is called flavor ice cream. And soft ice cream refers to relatively soft, not fully frozen.

These ice creams are aimed at various uses beyond merely limited to desserts or snacks, and new attempts have been made by paying attention to development of new ice cream materials, processing techniques and mixing of materials. In particular, ice cream contains a considerable amount of sweeteners and fats in order to satisfy the taste. The high calorie characteristics of the ice cream according to the composition of the raw material are related to the side effects of obesity and hyperlipemia related to excessive intake of health, especially calorie, There are aspects that do not match the consciousness of.

In order to solve this problem, attempts have been made to mix various functional materials. However, functional materials are not suited to the physical properties of ice cream, which are obtained by micronization of ice cream raw materials, uniform and stable mixing, Mostly. In order to obtain a uniform and stable mixture, a liquid functional extract is used. However, these functional ingredients often have a bad influence on the flavor of the ice cream, so that it is possible to question the significance of the presence of ice cream as a basic food. For this reason, attempts have been made to develop materials and processing methods that can replace the high calorie content of the milking box and the resulting texture, without compromising the flavor of the ice cream. For example, Japanese Patent Publication Nos. 0489927, 0489928 and 0489929 disclosed in Korean Patent Publication disclose that rice flour, rice flour, sugar syrup, milk cream, skim milk powder, stabilizer, fruit It has been reported that the texture of starch particles can be improved by lowering the viscosity of the starch particles, and Korean Patent No. 10-1136431 discloses a process for producing ice cream containing potatoes I have seen potato ice cream. Korean Patent No. 10-1277347 and No. 10-0463077 disclose functional ice creams containing red ginseng and citron respectively as functional ice creams.

On the other hand, Don Pep (aka: Pork) is a swine supplement which occupies 4.9% of the pig's body weight. It is a very low price and contains a lot of ingredients beneficial to human body. It has a chewy texture. It is high protein, especially protein component is collagen and crude protein, so digestion absorption is not good and tend to be excreted through the stomach.

Collagen, which is contained in a large amount of pork, is a protein in the fiber state, and is one of proteins constituting skin, bones, and tendons. They are especially distributed in the connective tissues of the body, and in particular, about 20% of protein is contained in the body, and about 30% of the collagen is occupied. The molecular structure of such collagen has a collagen-type structure in which two polypeptide chains are wrapped and bound to each other by hydrogen bonding. Collagen with this structure has functions such as cell adhesion, body and organ support, cell function activation, cell proliferation function, hemostasis, and immunity, and it is necessary for the body to form an organic function as it forms a body .

Collagen having such properties is currently used as raw materials and additives in various fields including cosmetics, health drinks, health foods, medicines and cosmetics, and its application field is gradually expanding due to its functional characteristics.

Specifically, the study of conventional pork processed food is described in Korean Patent Registration No. 10-0841206 (method for producing collagen food using pork), which comprises treating pork fat and a sub ingredient (herb medicine) at high temperature and high pressure to prepare a gelatin solution, Korean Patent Laid-Open Publication No. 10-2012-0001412 (a method for producing pork fat pork fat containing pork fat and pork fat pork fat produced by the above method) Korean Patent Laid-Open Publication No. 2000-0072566 (Pork Processed Foods) describes a process for manufacturing a process for adding a part of pork processed in rice cakes to Korean pork patties. In order to facilitate the ingestion of pork collagen, And a process for producing the processed food.

However, such foods using diet pork are only applied to foods such as snacks, cookies, snacks, cold noodles, and jelly, which have been heated, but no ice cream containing pork hydrolyzate has been developed yet.

Therefore, the inventors of the present invention found that, while the ice cream is being produced in order to develop a method of using the highly nutritive poultry, the inventors of the present invention found that the low molecular weight poultry hydrolyzate treated with the sub- The present inventors have completed the present invention by discovering that they can replace the polymer gelatin used.

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method for producing ice cream using a pork lozenge.

Another object of the present invention is to provide an ice cream containing a pit hydrolyzate produced according to the above method.

According to an aspect of the present invention, there is provided a method for producing an ice cream containing a pork rib hydrolyzate, which comprises adding a pork loin hydrolyzate treated with a subzero.

In addition, the present invention provides an ice cream containing the pit vine hydrolysates prepared according to the above production method.

Preferably, the donkey hydrolyzate used in the present invention is characterized in that it is prepared by a process comprising the steps of:

(S1) immersing the poultice in 1.5 to 2.5 times the weight of the poultice at 60 to 80 캜 water for 90 to 150 minutes to remove the fat and residue of the poultry;

(S2) cutting the immersed pork, blending and homogenizing the pork with 2 to 4 times the weight of pork; And

(S3) hydrolyzing the homogenized pork with 1.5 to 2.5 times the weight of pork by using an asymptotic coefficient of 290 to 310 DEG C and 75 to 85 bar.

The pit vinegar hydrolyzate added to the ice cream of the present invention is a pit vine collagen peptide produced by an environmentally friendly method without using an organic solvent, and contains a large amount of useful amino acid contained in the paddy field, and thus has high nutritional value.

The poultice is a conventional by-product of pig husks and there is no particular limitation in its use.

In step (S1) of removing the fat and residues remaining on the pork fat, the step (S1) is a step of removing the fat and residues remaining in the pork fat from 60 to 80 ° C in an amount corresponding to 1.5 to 2.5 times the weight of the pork fat For 90 to 150 minutes.

When the temperature of the water is lower than 60 ° C, the fat and residues of the poultry can not be removed cleanly, and when the temperature of the water is higher than 80 ° C, the active ingredient in the poultry may leak out.

If the immersion time is less than 90 minutes, the fat and residues of the poultry can not be removed cleanly, and if the immersion time is more than 150 minutes, the active ingredient in the poultry may be leaked.

In the method for producing the pungent hydrolyzate for use in the present invention, the step (S2) is a step of cutting and blending the soaked poultry to homogenize the poultice, wherein the poultice is sliced finely in small size, for example, 0.5 X 0.5 cm, but is not particularly limited thereto. Then, the sliced pork can be pre-treated by blending 2 to 4 times by weight of water with the pork to blend the pork with water, and then homogenizing at 25,000 rpm for 3 to 8 minutes using a high-speed homogenizer have.

In the method for producing a pungent hydrolyzate for use in the present invention, Step (S3) is a step of hydrolyzing the homogenized pong with the aid of an asymmetric coefficient.

Characterized in that the subclaim is used in an amount of from 1.50 to 2.5 times by weight with respect to the weight of pigs as an asymptotic factor of 290 to 310 DEG C and 75 to 85 bar, preferably 300 DEG C and 80 bar.

In the context of the present invention, a supercritical fluid is a material in which the two states of the liquid and the gas are in a critical state where they can not be distinguished from each other, and when the vapor pressure is at a temperature and pressure higher than its critical point In other words, it means a fluid in a state above a supercritical point. Also, in the present invention, a sub-supercritical fluid means a fluid having almost the same characteristics as a supercritical fluid.

The subcritical fluid can be water, carbon dioxide (CO ₂ ), ethylene, ethane, propane, acetylene or ammonia, and is preferably more economical, free of harmful substances, safe to dispose of and environmentally friendly, Water which confirms the condition capable of maximizing the extraction efficiency, more preferably, the submergence coefficient. The subcount means water of subcritical condition.

The cucurbitaceous hydrolyzate used in the present invention contains a high content of amino acids such as Glu, Pro and Gly, and particularly contains Gly, and thus contains a nutritional value comparable to that of a doner placenta reported to have excellent nutritional value . This low molecular weight hydrolyzate can be added to ice cream as a substitute for gelatin, which is a polymer stabilizer used in conventional ice cream production, to slow the melting rate of ice cream and to exhibit a low storage elastic modulus as compared with conventional ice cream, Can be obtained. In addition, the color and sensory characteristics of ice cream containing Porphyromycin hydrolyzate showed no significant difference from ice cream containing conventional gelatin.

In the present invention, ice cream includes all kinds of ice cream which are currently widely and generally regarded as ice cream. As an example of the ice cream type of the present invention, a hard type ice cream having a predetermined size centered on a rod, a conical ice cream enclosed by a conical type food container, a container made of paper on which a paper or synthetic resin material is coated, And ice cream that can be eaten with tools that can be eaten and eaten as a spoon.

The swine hydrolyzate, which is an essential component in the ice cream containing the pork rib hydrolyzate of the present invention, may be added to the ice cream alone or mixed with gelatin, instead of the conventional polymer stabilizer gelatin. In this case, the content of the hydrolyzate of Porphyra can be added in an amount of 0.01 to 1% by weight based on the weight of the ice cream.

In the case of using the povidone hydrolyzate in an amount of less than 0.01% by weight based on the weight of the ice cream in the ice cream containing the povidone hydrolyzate of the present invention, the content of the povidone hydrolyzate added to the ice cream is small and the nutritional content of the povidone hydrolyzate is reduced. It is difficult to obtain a reduction in melting speed and an effect of suppressing ice crystal growth. In addition, when the coconut hydrolyzate is used in an amount exceeding 1% by weight based on the weight of the ice cream, the flavor of the coconut may be reduced due to the unique flavor of the coconut.

The pine hydrolyzate-containing ice cream of the present invention may include additives conventionally used in the production of ice cream. These additives may be selected from the group consisting of liquid fructose, sugar, oligosaccharide, starch syrup, corn syrup, honey and strawberry, kiwi fruit, and the like to improve the sensory properties of ice cream, milk, concentrate, powdered milk, skim milk powder, A coffee powder, a coffee powder, a cocoa powder, a cocoa powder, a chocolate powder, a chocolate powder, a vanilla powder, a chocolate powder, a chocolate powder, (Emulsifying stabilizers) such as colorants, locust bean gum, guar gum, carrageenan, gelatin, sucrose fatty acid esters and glycerin fatty acid esters, which can be used for foods, food-acceptable food additives such as peanuts and walnuts .

As described above, according to the present invention, the melting speed of the ice cream can be slowed down by replacing the low-molecular weight sweet potato hydrolyzate treated with the subclaim according to the present invention in the ice cream as a substitute for the conventional stabilizer, and the low storage elasticity And an effect of suppressing ice crystal growth can be obtained. In addition, the color and sensory characteristics of the ice cream containing the pit hydrolyzate of the present invention were not significantly different from those of the conventional gelatin-containing ice cream. Therefore, the low-molecular weight sweet potato hydrolyzate treated with the aseum factor is expected to be useful as an alternative stabilizer for other processed foods using stabilizers as well as ice cream since it has high nutritive value and comparable results to stabilizers such as gelatin do.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of measurement of molecular weight by gel permeation chromatograph of a Porphyrae hydrolyzate treated with an asymptotic value added to an ice cream of the present invention. FIG.
2 is a schematic representation of a melting system for ice cream.
3 is a graph showing the storage modulus at -20 ° C of the ice cream containing the pork rib hydrolyzate of the present invention.
4 is a graph showing the loss elastic modulus at 10 ° C of the ice cream containing the pork rib hydrolyzate of the present invention.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Formulation Example 1 > Preparation of Pyridoxal Hydrolyzate Using Asymmetry

To remove the fats and residues of the pork fat obtained, 2-fold weight of pork fat was immersed in hot water at 70 DEG C for 2 hours. Then, the pork loin was squeezed out, sliced at 0.5x0.5 cm, and then poured 3 times by weight of the pork loaf weight and blended together.

Then, the blended pans were homogenized at 25,000 rpm for 5 minutes using a high-speed homogenizer, and then the pans were hydrolyzed using an asymptotic value of 2 times the weight of the pans in a 250-mL reaction tank. At this time, the treatment temperature and pressure were 300 ° C and 80 bar (subcritical coefficient).

Measurement of the molecular weight of the obtained donkey hydrolyzate was carried out by performing gel permeation chromatography (YL 9100 high performance liquid chromatography (HPLC) system (Younglin Instrument Co. Ltd., Korea)).

The results are shown in Fig. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the results of measurement of molecular weight by gel permeation chromatograph of a Porphyrae hydrolyzate treated with an asymptotic value added to an ice cream of the present invention. FIG.

As can be seen from this, it was possible to obtain a povidone collagen peptide hydrolyzed at 1 kDa or less, and its average molecular weight showed a value of 400 < Mw < 600.

Example 1 Preparation of Ice Cream Using Parsnal Hydrolyzate

Milk fat, Milk Solids (MSNF), and the like were prepared according to the composition shown in the following Table 1 using 0.1 wt% of pigskin hydrololysate (HPS) Non-fat, sucrose, corn syrup solids, glyceryl monostearate, cocoa powder and water to prepare chocolate ice cream. At this time, the amount of the total stabilizer contained in the ice cream was fixed to 0.5 wt%.

&Lt; Examples 2 to 6 >

Chocolate ice cream containing HPS was prepared in the same manner as in Example 1, except that HPS was used in an amount as shown in Table 1 below. At this time, the amount of the total stabilizer contained in the ice cream was fixed to 0.5 wt%.

&Lt; Comparative Example 1 &

Chocolate ice cream was prepared using polymer gelatin as a stabilizer without the use of pork loin hydrolyzate.

&Lt; Test Example 1 >

The physical properties of the low molecular weight hyssop hyssopitol (hyssophenol collagen peptide) prepared in Preparation Example 1 were measured and are shown in Table 2 below.

&Lt; Test Example 2 >

The initial dropping time and the melting rate of the ice cream containing the coryneform hydrolyzate prepared in Examples 1 to 6 and the ice cream prepared in Comparative Example 1 were measured using an ice cream fusing system melting system, and the results are shown in Table 3 below. In this case, the mean ± SD values were calculated through three repeated experiments, and the letters ^a and ^c in Table 4 indicate significant differences (p <0.05).

As shown in Table 3, the initial melting time of the ice cream was shorter than that of the ice cream of Comparative Example 1, but the melting rate per minute was slower than that of the ice cream containing the pycnohydrolysates prepared in Examples 1 to 6 Could know. In particular, in Examples 3 to 6 in which the amount of the pycnometer hydrolyzate was increased to 50% or more of the total stabilizer, the melting speed per minute was remarkably retarded.

Test Example 3: Viscosity measurement of ice cream

The viscosity of the ice cream was measured using a rheometer (Anton Paar, MCR 302, Austria) after dissolving the ice-cream containing the coryneform hydrolyzate prepared in Examples 1 to 6 and the ice cream prepared in Comparative Example 1, respectively. The results are shown in Table 4 below. In this case, the mean ± SD values were calculated through three repeated experiments, and the letters ^a and ^c in Table 4 indicate significant differences (p <0.05).

As shown in Table 4, the Kokini viscosity and the consistency coefficient were decreased and the flow behavior index was measured to be 1 or less as the addition amount of the Porphyry Hydrolyzate was increased. The gelatine-added ice cream of Comparative Example 1 showed the highest viscosity, while the viscosity of the ice cream containing 0.5% by weight of the sweet potato hydrolyzate of Example 6 was the lowest at 0.10 Pa · s.

&Lt; Test Example 4 > Colorimetric measurement of ice cream

The chromaticity of the ice-cream containing the coryneform hydrolyzate prepared in Examples 1 to 6 and the ice cream prepared in Comparative Example 1 was measured and is shown in Table 5 below. In this case, the mean ± SD values were calculated through three repeated experiments, and the values in Table 5 are not significant (p> 0.05).

As shown in Table 5, there was no significant change in the color depending on the amount of the pit vinegar hydrolyzate (p> 0.05).

&Lt; Test Example 5 > Analysis of sensory characteristics of ice cream added with ponyi hydrolyzate

In order to observe the sensory characteristics of the ice cream containing the Donkey hydrolyzate, the sensory characteristics of the ice cream containing the Donkey's hydrolyzate prepared in Examples 2 and 6 and the ice cream of Comparative Example 1 were examined. The 7 point scaling method was used to measure the appearance, chocolate flavor, off-flavor, bitterness, creaminess, iciness, hardness, sweetness, , Smoothness, and coarseness. The results are summarized as follows. The results are shown in Table 6 below. In this case, the mean ± SD values were calculated through five repeated experiments, and the letters ^a and ^c in Table 6 indicate statistical differences (p <0.05).

As shown in Table 6, the three ice creams showed no significant difference in appearance, bitterness, creaminess, coldness, sweet taste, softness and roughness evaluation. However, odor increased with the addition of Porphyra hydrolyzate. In the texture sense, the hardness of the ice cream of Comparative Example 1 was evaluated to be the highest as in the viscosity measurement result.

&Lt; Test Example 6 > Viscoelasticity measurement

Oscillatory rheometry of the ice cream containing the Donegi hydrolyzate prepared in Examples 1 to 6 and the ice cream prepared in Comparative Example 1 was measured using a Rheometer (Anton Paar, MCR 302, Austria).

The results are shown in Fig. 3 and Fig. FIG. 3 is a graph showing the storage elastic modulus at -20 ° C. of the ice-cream containing hydrolyzate of the present invention, and FIG. 4 is a graph showing the loss elastic modulus at 10 ° C. of the ice-cream containing hydrolysates of the present invention.

Generally, in an environment less than -10 ° C, the level of the storage elastic modulus G 'and the loss elastic modulus G "are deeply related to the ice crystal size and the rigidity of the ice cream, and as the temperature increases from 0 ° C to 10 ° C, , And the measured loss elastic modulus G '' is known to be related to the creaminess.

As shown in FIGS. 3 and 4, the storage elastic modulus at -20 ° C. shows that the ice cream of Examples 2 and 5, in which 0.2 wt% and 0.4 wt% Respectively. From these results, it can be understood that the Pyrite hydrolyzate is effective as a stabilizer inhibiting ice crystal growth.

On the other hand, the gelatin-added ice cream of Comparative Example 1 showed a high viscosity as a result of measurement of storage elastic modulus at -20 ° C. and a high loss elastic modulus as a result of measurement of loss elastic modulus at 10 ° C., It has been shown that it forms a large ice crystal with a storage modulus.

As described above, according to the present invention, the melting speed of the ice cream can be slowed down by replacing the low-molecular weight sweet potato hydrolyzate treated with the subclaim according to the present invention in the ice cream as a substitute for the conventional stabilizer, and the low storage elasticity And an effect of suppressing ice crystal growth can be obtained. In addition, the color and sensory characteristics of the ice cream containing the pit hydrolyzate of the present invention were not significantly different from those of the conventional gelatin-containing ice cream. Therefore, the low-molecular weight sweet potato hydrolyzate treated with the aseum factor is expected to be useful as an alternative stabilizer for other processed foods using stabilizers as well as ice cream since it has high nutritive value and comparable results to stabilizers such as gelatin do.

Claims (4)

A method for producing an ice cream, comprising adding a pork rib hydrolyzate treated with an asymmetric ratio prepared according to a method comprising the steps of:
(S1) immersing the poultice in 1.5 to 2.5 times the weight of the poultice at 60 to 80 캜 water for 90 to 150 minutes to remove the fat and residue of the poultry;
(S2) cutting the immersed pork, blending and homogenizing the pork with 2 to 4 times the weight of pork; And
(S3) hydrolyzing the homogenized pork with 1.5 to 2.5 times the weight of pork by using an asymptotic coefficient of 290 to 310 DEG C and 75 to 85 bar. delete delete 6. An ice cream containing a pine root hydrolyzate prepared according to the process of claim 1. &lt; Desc / Clms Page number 18 &gt;

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