KR101944532B1 - Non-milk fat ice cream using fermented peach and a menufacture method therefor - Google Patents

Abstract

Non-milk fat ice cream using aged Prunus persica pulp, produced according to a method for producing the non-milk fat ice cream using the aged Prunus persica pulp, coconut water, collagen and pectin, without using milk fat while being superior in quality such as taste, flavor, texture, and palatability even when compared to conventional ice cream. Further, according to the present invention, by using the aged Prunus persica pulp, a content of nutrients contained in Prunus persica can be increased. On the other hand, the present invention can be used to develop a new market by providing a processing method that can increase a product value of Prunus persica in the present situation that the kinds and number of products of processed Prunus persica are limited.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a non-fat ice cream and a method for producing the same,

The present invention relates to a non-fat ice cream using peach ripening pulp and a method for producing the same. More specifically, the present invention relates to a non-fat fat ice cream using peach ripening pulp, coconut water, pectin and collagen, A, vitamin C, minerals and beta-carotene, and is excellent in taste, flavor, texture and palatability, and a process for producing the same.

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, 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. To solve this problem, attempts have been made to develop ice cream having low fat content or non-fat content.

In this regard, Korean Patent Registration No. 10-0926638 proposes a method of manufacturing an ice cream having an increased content of rice, chestnut, fruit, and the like, instead of reducing milk and other dairy products in order to lower the fat content and calorie of ice cream Korean Patent No. 10-1272799 discloses a method for producing an ice cream using soy milk as a main ingredient without using a milk fat. However, these prior arts include rice, soybean, sesame, etc., , Which affects the flavor of the ice cream.

Meanwhile, as the demand for high-end products of consumers in the ice cream market has increased recently, ice cream products having increased the fruit content have been released unlike the existing fragrance-added ice cream products. However, when making ice cream having a high fruit content, There is a limitation in the amount (about 30%) that the fruit can be added because of its disintegration, and thus the content of ingredients such as milk fat, thickening agent and spices is increased.

Accordingly, the inventors of the present invention have studied a method for producing non-fat ice cream using fruits, and have found that by using peach ripening pulp, coconut water, collagen and pectin, The present invention has been completed by developing a method for producing an ice cream having excellent texture and taste.

Accordingly, a technical problem to be solved by the present invention is to provide a non-fat ice cream using peach ripening pulp.

Another aspect of the present invention is to provide a method for manufacturing the non-fat ice cream.

In order to solve the above-described problems, the present invention provides a method for producing a non-fat ice cream using peach ripening pulp, which comprises the following steps:

(S1) a pretreatment step of washing, drying and peeling the peaches, and then cutting the peaches in half, thereby separating the peach flesh and seeds;

(S2) After the peach flesh of the step (S1) is put in a container, 5 to 15 parts by weight of sugar is added to 100 parts by weight of the peaches, and then aged at 25 to 32 ° C for 20 to 40 days to prepare peach ripening flesh step;

(S3) The impurities are removed from the fermented product of step (S2), 8 to 12 parts by weight of malt is added to 100 parts by weight of the fermented product of the peach, and the mixture is heated in a weak fire for 5 to 15 minutes and then pulverized. Preparing a pulverized product;

(S4) 100 parts by weight of the peach-ripened pulverized pulverized product of step (S3), 20 to 30 parts by weight of coconut water, 2 to 7 parts by weight of collagen and 1 to 5 parts by weight of pectin are uniformly mixed to prepare a mixture, Manufacturing the ice cream.

Hereinafter, the manufacturing method of the present invention will be described in detail with reference to Fig.

The " Prunus persica " of the present invention is a fruit of a radish tree belonging to the genus Rosaceae. It is a fruit of the radish tree belonging to the genus Rosaceae, Nectarine and peach are collectively called.

The step (S1) of the present invention is a pretreatment step of washing with water to remove impurities of peach, drying, peeling the peel of the peach, and cutting in half to separate the pulp and seed to obtain pulp.

In the step (S1), the peach may be washed with water, dried to remove only the water flowing on the surface of the peach, and the drying may be carried out by a conventional method. In order to prevent the allergen caused by the peach skin and to improve the texture of the ice cream, a peeling process is performed after the washing process of (S1).

The peeling method includes a physical method using a hot water, a steam, a knife or a peeling machine, and a chemical method of treating with an acid or an alkali, and a person skilled in the art can appropriately select the peach in consideration of the size, quantity or kind of peach.

In the step (S2) of the present invention, 5 to 15 parts by weight of sugar is added to 100 parts by weight of the peach after the peach flesh of the step (S1) is put in a container, and then the mixture is aged at 25 to 32 ° C for 20 to 40 days To produce peach ripening pulp.

As the container in the step (S2), a container made of a non-metallic material such as a plastic, a glass material, or a jar can be used. Of these containers, a jar is preferably used.

The amount of sugar added in step (S2) is 5 to 15 parts by weight, preferably 7 to 13 parts by weight, and more preferably 9 to 11 parts by weight based on 100 parts by weight of the peach. If the added amount of the sugar exceeds 15 parts by weight, the sweetness becomes excessively strong and the flavor of the peach ripening pulp becomes poor. Conversely, if the amount of added sugar is less than 5 parts by weight, the aging period becomes longer and corruption occurs during aging. The sugar may be white sugar, brown sugar, or brown sugar, but it is not limited thereto. However, when brown sugar is used, brown sugar is used because the sweetness of peach ripening pulp is not excessive but the original flavor and taste of peach can be utilized desirable.

The aging temperature in the step (S2) is 25 to 32 占 폚, preferably 26 to 30 占 폚, and more preferably 27 to 29 占 폚. If the aging temperature exceeds 32 ° C, the low molecular weight of the peach tissue may accelerate and deteriorate. If the temperature is lower than 25 ° C, the ripening may not be sufficiently performed, and the taste and functionality of the peach ripened pulp may be deteriorated.

The aging period of the step (S2) is 20 to 40 days, preferably 25 to 35 days, more preferably 28 to 32 days. If the aging period exceeds 40 days, the low molecular weight of the peach tissue may accelerate and deteriorate. If the aging period is less than 20 days, the ripening may not be sufficiently performed and the taste and function of the peach ripened pulp may be deteriorated.

In addition, the peach flesh may be inoculated with beneficial bacteria necessary for aging in the step (S2) so that aging can be smoothly performed, but the present invention is not limited thereto.

With the yuikgyun is a Lactobacillus bacteria (Lactobacillus) spp, Bifidobacterium (Bifidobacterium) spp, Enterococcus aging period of peach pulp, depending on the type of yuikgyun When, and pre-inoculated yuikgyun etc. (Enterococcus) sp 10 to 25 days.

The step (S3) of the present invention is a step of removing the impurities from the fermented peach of step (S2), adding maltose, heating the resulting mixture in a weak fire, and pulverizing the resulting mixture to prepare a peach ripened pulp.

The weak fire can be understood in a conventional sense, but it means a firepower set to about 5 to 15% of the total firepower of the heating mechanism. As a concrete example, it means the firepower when the thermal power regulator is set to the first stage or the second stage when the gas range is used.

The impurities can be filtered using a filter, a sieve filter, a filter net, or the like using a scum generated during peach ripening.

The malt is added in an amount of 8 to 10 parts by weight based on 100 parts by weight of the aged peach. Thereafter, heat treatment is carried out in a weak light for 5 to 15 minutes, preferably 7 to 13 minutes, more preferably 10 minutes. If the heat treatment time exceeds 15 minutes, the active ingredient of the aged peach may be destroyed. If the heat treatment time is less than 5 minutes, the odor is not sufficiently removed and the sugar content is not increased. Thus, the final aged peach- . As described above, the malodor of the ripened peach can be removed and the sugar content can be increased by adding malt to the ripened peach and heating the mixture.

After the heat treatment, pulverization of peach ripening pulp can be carried out using a conventional grinder such as a blender or a blender, and the size of the pulverized product can be controlled according to preference of texture.

In step (S4) of the present invention, 20 to 30 parts by weight of coconut water, 2 to 7 parts by weight of collagen, and 1 to 5 parts by weight of pectin are uniformly added to 100 parts by weight of the peach ripened pulverulent pulverized product produced in the step (S3) Mixture to make a mixture and then cool to make ice cream.

The "coconut water" of the present invention, also known as coconut milk, is a sweet, milky white food material obtained from ripe coconut pulp, which is obtained by squeezing coconut pulp to be.

The term "collagen" of the present invention is a protein in a fibrous state, and is one of proteins constituting skin, bone, and tendon. It has a collagen structure in which two polypeptide chains are wrapped and bound to each other by hydrogen bonding.

The "pectin" of the present invention is a polysaccharide whose major component is galacturonic acid, an oxide of galactose, which is a hydrated gel surrounding the cellulose-hemicellulose network.

If the content of the peach ripening pulp powder, coconut water, collagen and pectin is out of the range, the sensory characteristics of the non-fat ice cream using the finally produced peach ripening pulp may decrease the flavor, taste, color, , And the formation of ice cream is reduced.

The mixture of step (S4) may include an additive which is conventionally used in the production of ice cream. These additives are used to improve the sensory properties of ice cream, such as liquid fructose, sugar, oligosaccharides, starch syrup, corn syrup, honey, coffee powder, coffee flavor, cocoa powder, cocoa flavor, chocolate powder, chocolate flavor, vanilla flavor, Food additives such as flavorings, fruit juices, food colors, locust bean gum, guar gum, carrageenan, gelatin, sucrose, fatty acid esters and glycerin fatty acid esters, The amount is preferably 1 to 5 parts by weight based on 100 parts by weight of the peach ripened pulp powder.

In the present invention, the ice cream is produced by cooling the mixture to finally produce a non-fat ice cream using peach ripening pulp, and can be carried out using a conventional method.

In one specific example, the mixture may be placed in an ice cream maker and frozen to produce ice cream.

In another specific example, the mixture may be poured into a mold, the rod may be inserted and cooled to produce a bar-shaped ice cream.

In another aspect of the present invention, there is provided a non-fat ice cream using peach ripening pulp produced according to the above-described method.

The non-fat ice cream using the peach ripened pulp manufactured according to the present invention has a high content of nutritional ingredients contained in the peach and has excellent quality such as taste, flavor, texture, and taste.

As described above, the non-fat ice cream using the peach-ripened pulp produced according to the non-fat ice cream manufacturing method using the peach ripening pulp of the present invention is superior to the conventional ice cream in terms of taste, flavor, Is superior in quality. Further, according to the present invention, by using peach ripening pulp, the content of nutrients contained in peaches can be increased. On the other hand, the present invention can be used to develop a new market by providing a processing method that can increase the product value of peaches in the present state that the kinds and number of peach processed products are limited.

1 is a view illustrating a method of manufacturing a non-fat ice cream using peach ripening pulp according to an embodiment 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.

Example 1: Production of non-fat ice cream using peach ripening pulp

After washing the peach harvested in the area (Suncheon, Jeollanamdo), only the water was removed and the skin was peeled off, then cut in half and the peach flesh and seeds were separated. 10 kg of the separated peach flesh was immersed in the jar and added with 1 kg of sugar, followed by aging for 30 days while maintaining the temperature at 27 to 29 ° C. After aging, the impurities rising were removed and 1 kg of fermented peach was taken and 100 g of malt was added and heated in a weak fire for 10 minutes. After cooling at room temperature, the malt residue was filtered out and the residue was pulverized to prepare peach aged pulverized pulverized product. 25 parts by weight of coconut water, 5 parts by weight of collagen and 3 parts by weight of pectin were added to 100 parts by weight of pulverized peach-ripened pulverized product, and the mixture was homogeneously mixed for 10 minutes with a stirrer. Then, the mixture was poured into a mold, Bar type ice cream was prepared by cooling in a freezer.

Test Example 1: Sensory evaluation

The sensory evaluation of the non-fat ice cream using the aged flesh of the peach prepared according to Example 1 was carried out. Comparative Example 1: Peach Sharet (Ice Factory) and Comparative Example 2: Peach Ice Cream (Binggra) at the time of market were selected as comparative examples. A panel of fifteen people was composed of 5 points scale (very bad 1 point; very good 5 point) for 9 sensory items such as appearance, aroma, creaminess, firmness, texture, sweetness, Respectively. Statistical analysis was performed by Duncan's multiple range test using SPSS (Statistical Package for the Social Sciences, Version 12.0). The significance test was performed at p <0.05 level.

The results of sensory evaluation for Example 1 and Comparative Examples 1 and 2 are shown in Table 1 below.

Sensory evaluation item Example 1 Comparative Example 1 Comparative Example 2 Exterior 3.63 1.14 3.88 ㅁ 0.84 3.40 ㅁ 0.89 incense 4.26 ㅁ 0.55 4.45 ㅁ 0.34 4.21 ㅁ 0.52 bitter 3.60 ㅁ 0.55 3.80 ㅁ 0.30 4.05 ㅁ 0.71 Cream castle 2.85 ㅁ 1.10 1.17 ㅁ 1.00 4.12 ㅁ 0.30 stiffness 3.87 ㅁ 1.00 3.92 ㅁ 0.71 1.80 ㅁ 0.84 Texture 3.60 ㅁ 0.55 3.66 ㅁ 0.84 2.20 ㅁ 0.84 sweetness 3.88 ㅁ 0.80 2.60 ㅁ 0.89 4.15 ㅁ 0.44 Softness 3.00 ㅁ 1.00 3.40 ㅁ 0.89 4.20 ㅁ 0.48 Likelihood 3.72 ㅁ 0.58 3.88 ㅁ 0.55 3.35 ㅁ 0.41

As a result of sensory evaluation, Comparative Example 2 containing milk fat showed high creaminess and softness. In Example 1 and Comparative Example 1, the texture was excellent but bitter taste was better than Comparative Example 2. In addition, in Example 1 of the present invention, the degree of preference was higher than Comparative Example 2, and it was evaluated that there was no significant difference from Comparative Example 2. Therefore, the non-fat ice cream using the peach ripening pulp according to the present invention was judged to have sufficiently superior taste and preference in comparison with the conventional product.

Claims (3)

(S1) a pretreatment step of washing, drying and peeling the peaches, and then cutting the peaches in half to separate the peach flesh and seeds;
(S2) After the peach flesh of the step (S1) is put in a container, 5 to 15 parts by weight of sugar is added to 100 parts by weight of the peaches, and then aged at 25 to 32 ° C for 20 to 40 days to prepare peach ripening flesh step;
(S3) The impurities are removed from the fermented product of step (S2), 8 to 12 parts by weight of malt is added to 100 parts by weight of the fermented product of the peach, and the mixture is heated in a weak fire for 5 to 15 minutes and then pulverized. Preparing a pulverized product;
(S4) 100 parts by weight of the peach-ripened pulverized pulverized product of step (S3), 20 to 30 parts by weight of coconut water, 2 to 7 parts by weight of collagen and 1 to 5 parts by weight of pectin are uniformly mixed to prepare a mixture, A method for producing a non-fat ice cream using peach ripening pulp, comprising the steps of: preparing an ice cream; The method according to claim 1,
(S4) is a mixture of liquid fructose, sugar, oligosaccharide, starch syrup, corn syrup, honey, coffee powder, coffee flavor, cocoa powder, cocoa flavor, chocolate powder, chocolate flavor, vanilla flavor, peanut, walnut, 1 to 5 parts by weight of at least one selected from the group consisting of food coloring agents, locust bean gum, guar gum, carrageenan, gelatin, sucrose fatty acid esters and glycerin fatty acid esters. &Lt; / RTI &gt; A non-fat ice cream using peach ripening pulp produced according to the manufacturing method of claim 1 or 2.

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