KR102365122B1 - Manufacturing method of vegetable icecream using soymilk - Google Patents

Abstract

The present invention provides pure vegetable soymilk ice cream and a manufacturing method thereof which use soymilk liquid as a main ingredient and do not use dairy products or animal ingredients to allow even vegetarians to consume the pure vegetable soymilk ice cream so as to satisfy needs of various consumers and have an excellent flavor and a low odor so as to have excellent sensuality and increase shape retention and storage properties.

Description

Manufacturing method of vegetable icecream using soymilk

The present invention relates to a method for producing vegetable ice cream using soymilk, which produces ice cream with pure vegetable ingredients without using dairy products and animal raw materials, and has no off-flavor even after a sterilization process, has excellent shape retention and storage properties, and is completely It relates to soymilk ice cream and a manufacturing method thereof, which can be consumed by vegetarians and can satisfy the needs of various consumer groups.

Ice cream is milk or milk fat added with sugar, egg, retaining agent, and flavoring, and then frozen in a creamy state.

According to the Food Code, ice cream is basically made from raw milk and dairy products, and since it is manufactured by adding other foods or food additives, it contains animal ingredients. is separating the

On the other hand, as awareness of health and ethical consumption increases worldwide, the vegetarian population is increasing, and interest in vegetarianism is also increasing in Korea, so various vegan products are being tried. According to the Korean Vegetarian Association, there are about 1.5 million vegetarians in Korea, of which 500,000 are vegans.

However, since most of domestic ice cream products contain animal ingredients such as milk fat, the choice of vegetarian population is narrow. It can be said to be one of the foods.

Republic of Korea Patent No. 10-1435023 (registered on Aug. 21, 2014) discloses a method of manufacturing soymilk ice cream in which soymilk is mixed with an ice cream material and then frozen. Republic of Korea Patent No. 10-1246730 (registered on March 18, 2013) discloses a method of manufacturing soymilk yogurt ice cream including soymilk yogurt.

The present invention provides a method for producing vegetable ice cream containing soymilk, so that vegetarians can also consume it, so it can satisfy various consumer needs. An object of the present invention is to provide soymilk ice cream with improved shape retention and storage properties and a method for manufacturing the same.

The present invention comprises the steps of immersing and pulverizing soybeans and then centrifuging to remove okara to prepare a soymilk having a solid content of 7 to 14% (A); (B) preparing an ice cream mixture by adding a mixture of sugar, maltitol, retaining agent, citrus fiber, and an emulsifier to the soymilk and stirring; (C) cooling the ice cream mixture to a non-freezing temperature of 10° C. or less, then adding flavor and homogenizing; Sterilizing the homogenized ice cream mixture and cooling at 30-40° C. (D); And it provides a method for producing a vegetable ice cream containing soy milk comprising a; and the step (E) of preparing an ice cream by freezing the ice cream mixture that has undergone the step (D) in an ice cream maker.

In the ice cream manufacturing method of the present invention, the ice cream mixture may be characterized in that it further comprises soybean oil, palm oil, starch syrup, citrus fiber, and sodium hydrogen carbonate.

In the ice cream manufacturing method of the present invention, the step (B) of preparing the ice cream mixture includes: adding glycerin fatty acid ester as an emulsifier to the soymilk prepared in step (A) and first stirring for 4 to 6 minutes; soybean oil, palm oil, sugar, shape retention agent, citrus fiber, and sodium hydrogen carbonate were further added to the first stirring mixture, followed by second stirring for 4 to 6 minutes; and further adding starch syrup and maltitol to the secondary stirring mixture, followed by third stirring for 4 to 6 minutes.

In the method for producing ice cream of the present invention, the homogenizing step (C) comprises first homogenizing the ice cream mixture cooled to a non-freezing temperature of 10° C. or less at a pressure of 200 to 220 bar, and then secondarily at a pressure of 50 to 70 bar. It may be characterized by homogenizing.

In the ice cream manufacturing method of the present invention, the sterilization of step (D) may be characterized in that it is performed at 132 ~ 137 ℃ for 30 ~ 35 seconds.

The present invention provides a vegetable ice cream using soymilk prepared according to the ice cream manufacturing method of the present invention.

The vegetable ice cream using soymilk produced by the method of the present invention is excellent in nutrition by using soymilk as the main material, and despite not using animal raw materials, it has a good flavor and little odor, so it has excellent sensory, homogenization and sterilization. Through the process, the shelf life of milk ice cream mix, which is currently at the level of 30 to 90 days, can be extended to about 180 to 210 days, thereby improving storage properties and shape retention.

1 is a result of an experiment to evaluate the shape retention (stability) according to the use of citrus fibers of soymilk of the present invention.

Soybean is a food that contains high-quality protein abundantly, and the type of amino acids is comparable to that of meat, and contains various vitamins, minerals, dietary fiber, etc. It is a nutritious food that is beneficial to health, such as prevention.

Soy milk (豆乳, soy milk) is a colloidal beverage made by grinding soybeans. It has been consumed as a milk substitute for people who cannot break down lactose since ancient times. Protein, amino acid, fiber, folic acid, potassium, isoflavone, etc. It contains abundant nutrients and is widely consumed as a health food.

On the other hand, ice cream, a dessert food popular among all age groups in various flavors and shapes, contains a large amount of fat and sugars, so if consumed excessively, it can adversely affect health, such as weight gain. is becoming

However, the conventional soymilk ice cream mix has a short shelf life of 30 to 90 days and is mostly manufactured using animal raw materials. There was a problem of poor formation.

The vegetable ice cream using soymilk of the present invention uses soymilk as the main material and is superior in nutrition to conventional ice cream, has a good flavor and has little odor even though it does not contain dairy products and animal raw materials, and has excellent sensory properties even after going through a sterilization process. Soybean odor or sterilization odor is hardly generated, and it can exhibit the effect of improving shape retention and storage properties.

The present invention comprises the steps of immersing and pulverizing soybeans and then centrifuging to remove okara to prepare a soymilk having a solid content of 7 to 14% (A); (B) preparing an ice cream mixture by adding a mixture of sugar, maltitol, retaining agent, citrus fiber, and an emulsifier to the soymilk and stirring; (C) cooling the ice cream mixture to a non-freezing temperature of 10° C. or less, then adding flavor and homogenizing; Sterilizing the homogenized ice cream mixture and cooling at 30-40° C. (D); and (E) preparing ice cream by freezing the ice cream mixture that has passed through step (D) in an ice cream maker (E).

Hereinafter, the method for producing vegetable ice cream using soymilk of the present invention will be described in detail by subdividing each step.

<Step (A): Preparation of soy milk>

This step is a process of immersing and pulverizing soybeans, then centrifuging to remove okara to prepare soymilk with a solid content of 7 to 14%.

The present invention removes the peculiar fishy odor of soybeans by immersing soybeans in water at 80° C. or higher for about 2 minutes, so that even when used as a raw material for ice cream, soymilk odor does not remain and the flavor is good.

On the other hand, it is good to remove the okara by centrifuging the immersed soybeans after grinding, preferably by high-speed centrifugation at 3000 rpm or more to remove the okara, an insoluble component. At this time, the body and flavor are adjusted according to the solid content of the soymilk. The solid content of the soymilk is adjusted according to the water ratio at the time of grinding. Preferably, it is pulverized by immersion in water at a ratio of 1:7 to 1:4. so that the solid content is 7 to 14%.

As the okara is removed through the above process, the bitter taste of soymilk is removed, so that it is possible to further enhance the soft flavor in the preparation of the ice cream of the present invention.

<Step (B): Preparation of ice cream mixture>

In this step, a mixture of sugar, maltitol, retaining agent, citrus fiber, and emulsifier is added to the soymilk prepared in step (A) and stirred to prepare an ice cream mixture.

The retaining agent is a component commonly called a thickener or stabilizer, and in the field of ice cream production, it is also specifically called a retainer. The shape retention agent may use a conventional one used in the technical field to which the present invention belongs, but preferably includes at least one of glycerin fatty acid ester, guar gum, and carrageenan, and more preferably glycerin fatty acid ester 84 to 89 % by weight, guar gum 6-10% by weight, and carrageenan 4-7% by weight are mixed and used. In the present invention, it was confirmed that the stability (retaining property) was further improved by using specially added citrus fibers in addition to the shape retention agent.

On the other hand, the ice cream mixture may further include soybean oil, palm oil, starch syrup, and sodium hydrogen carbonate. Preferably, glycerin fatty acid ester is added to the soymilk prepared in step (A), and the first stirring is for 4 to 6 minutes. to do; soybean oil, palm oil, sugar, shape retention agent, citrus fiber, and sodium hydrogen carbonate were further added to the first stirring mixture, followed by second stirring for 4 to 6 minutes; and further adding starch syrup and maltitol to the secondary stirring mixture, followed by third stirring for 4 to 6 minutes. More preferably, 60 to 70% by weight of the soymilk prepared in step (A) and 0.01 to 0.3% by weight of a glycerin fatty acid ester are mixed and first stirred for 5 minutes, and the first stirring mixture and soybean oil 5 to 8% by weight , palm oil 1-2% by weight, sugar 12-18% by weight, shape retention agent 0.1-0.5% by weight, citrus fiber 0.05-0.3% by weight, sodium hydrogen carbonate 0.05-1% by weight, and second stirring for 5 minutes, The secondary stirring mixture, 3 to 6% by weight of starch syrup, and 2 to 4% by weight of maltitol are mixed, followed by third stirring. At this time, it is preferable that the soymilk of step (A) is 68-70°C.

On the other hand, by adding cocoa powder to the secondary stirring mixture, soymilk ice cream with chocolate flavor can be prepared during production, and powder with other flavor, such as green tea powder, may be added in addition to cocoa powder.

By stirring three times as described above, soybean oil and palm oil, which are vegetable oils that have replaced the milk fat component of milk, are well blended with each raw material to have a unique soft flavor of ice cream, and each component is uniformly mixed. When producing ice cream, pure vegetable ice cream having a soft texture and flavor can be prepared. In addition, by adding citrus fiber to the shape retention agent in which glycerin fatty acid ester, guar gum, and carrageenan were mixed in a specific ratio, the separation phenomenon occurring in the sterilization process was suppressed, and the sterilization process was effectively performed to improve storage properties.

In the present invention, maltitol is specially used, and by using maltitol, it was possible to mask the soy milk odor generated in the following sterilization process.

<Step (C): Homogenization Step>

This step is a process of cooling the ice cream mixture to a non-freezing temperature of 10° C. or less, then adding flavor and homogenizing it.

It is good that the cooling proceeds as fast as possible to prevent the occurrence of off-flavor due to heat, and it is preferable to add flavoring such as soy milk flavor and vanilla flavor or chocolate flavor after cooling for 10 minutes to prevent loss of flavor. good to be able

On the other hand, the homogenization is preferably performed by first homogenizing the ice cream mixture cooled to a non-freezing temperature of 10° C. or less at a pressure of 200 to 220 bar, followed by a second homogenization at a pressure of 50 to 70 bar, more preferably 200 bar The first homogenization is performed at a pressure of 50 bar and the second homogenization is performed at a pressure of 50 bar.

As the homogenization was carried out over the second time under the same conditions as described above, when prepared as ice cream, it exhibited a softer texture, had a good flavor, and was sensory excellent with improved shape retention properties.

<Step (D): Sterilization and Cooling Step>

This step is a process of sterilizing the homogenized ice cream mixture and cooling it at 30-40°C.

At this time, the sterilization is preferably carried out at 132 to 137° C. for 30 to 35 seconds, more preferably at 135° C. for 32 seconds. By cooling at 30-40° C. after the sterilization process, the shelf life of the milk ice cream mix, which is about 30 to 90 days, can be extended to about 180 to 210 days, and soymilk ice cream with greatly improved storage properties can be manufactured. In the case of the existing soymilk ice cream, a sterilization process could be attempted to extend the storage period, but the sterilization process was not easily introduced due to the severe odor during the sterilization process. However, in the present invention, it was confirmed that the odor generated during the sterilization process could be masked due to the addition of maltitol, and the sterilization process could be actively introduced.

On the other hand, it is preferable that the ice cream mixture cooled after sterilization as described above is filled in tetrapak to maintain sterility for a long time and further improve storage properties.

<Step (E): Ice Cream Manufacturing>

This step is a process of preparing ice cream by freezing the ice cream mixture that has passed through step (D) in an ice cream maker.

In this step, the ice cream mixture is finally frozen to produce soft ice cream. By putting the ice cream mixture that has gone through step (D) into an ice cream maker and freezing it for 15 to 20 minutes, the unique odor of beans and It is possible to manufacture pure vegetable ice cream using soymilk with improved flavor and improved shape retention and storage properties.

Hereinafter, the concept of the present invention will be described in detail through the following examples. However, the scope of the present invention is not limited only to the following examples, and includes modifications of technical ideas equivalent thereto.

[Examples 1 and 2: Preparation of vegetable ice cream using soy milk]

Raw material name Mixing ratio (wt%) Example 1 (Plain Flavor) Example 2 (chocolate flavor) soy milk remaining amount remaining amount white party 14 14 soybean oil 6.4 5.5 palm oil One One corn syrup 5 5 maltitol 3 3 Retaining agent (glycerin fatty acid ester, carrageenan, guar gum) 0.325 ¹⁾ 0.13 ¹⁾ Citrus Fiber 0.175 0.07 sodium bicarbonate 0.05 0.05 glycerin fatty acid ester 0.03 0.18 cocoa powder - 4 vanilla flavor 0.4 0.09 chocolate flavor - 0.1 total 100 100 1) It is a shape retention agent prepared by mixing 87% by weight of glycerin fatty acid ester, 8% by weight of guar gum, and 5% by weight of carrageenan.

The soft ice cream of Examples 1 and 2 was prepared in two versions, plain flavor and chocolate flavor, by mixing the raw materials in the ratios shown in Table 1 above.

To prepare soymilk, the main raw material of the present invention, soybeans were immersed in water at 80° C. for 2 minutes, pulverized, and then centrifuged at 3000 rpm to remove okara. The soymilk was prepared with a solid content of 7%. Then, glycerin fatty acid ester was added to the previously prepared soymilk at 70° C. in the same proportions as in Table 1, and the mixture was stirred for 5 minutes, and then added to the first stirring mixture, soybean oil, palm oil, sugar, shape retaining agent, and citrus fiber. , sodium bicarbonate was added, followed by secondary stirring for 5 minutes, and starch syrup and maltitol were added to the secondary stirring mixture, followed by a total of 3 stirrings for 5 minutes to prepare an ice cream mixture. At this time, the chocolate flavor soymilk ice cream of Example 2 was further added with cocoa powder during the second stirring. The ice cream mixture was cooled to 10° C. and then vanilla flavor or chocolate flavor was added, which was first homogenized under a pressure condition of 200 bar and then secondarily homogenized under a pressure condition of 50 bar. The homogenized Example 1 and Example 2 ice cream was sterilized at 135°C for 32 seconds, and then cooled to 35°C. The sterilized and cooled ice cream mixture was put into an ice cream maker and frozen at -6.5° C. for 15 minutes to prepare vegetable ice cream using two versions of soy milk, plain and chocolate.

[Comparative Example 1 and Comparative Example 2: Preparation of ice cream by varying the solid content of soymilk]

As in Examples 1 and 2, soymilk was prepared by immersing beans in water at 80° C. for 2 minutes, pulverizing them, and then centrifuging at 3000 rpm to remove okara, but the solid content of the soymilk was determined, respectively. Comparative Examples 1 and 2 were prepared at 4% and 10%. Then, glycerin fatty acid ester was added to each of the previously prepared soymilk at 70° C. in the same proportion as in Example 1 of Table 1, followed by primary stirring for 5 minutes, and then adding soybean oil, palm oil, sugar, An ice cream mixture was prepared by adding a retaining agent, citrus fiber, and sodium hydrogen carbonate, followed by a second stirring for 5 minutes, and adding starch syrup and maltitol to the second stirring mixture and stirring for a total of 3 times for 5 minutes. . The ice cream mixture was cooled to 10° C. and then vanilla flavor was added, which was first homogenized under a pressure condition of 200 bar and then secondarily homogenized under a pressure condition of 50 bar. The homogenized ice cream of Comparative Examples 1 and 2 was sterilized at 135° C. for 32 seconds, and then cooled to 35° C. The sterilized and cooled ice cream mixture was put into an ice cream maker and frozen at -6.5° C. for 15 minutes to prepare plain flavored soy milk ice cream with different solid content of soy milk.

[Experimental Example 1: Sensory evaluation according to the solid content of soymilk]

In this experiment, the sensory evaluation of the soymilk ice cream of Example 1 and Comparative Examples 1 and 2, each having different solid content of the soymilk, was evaluated. The sensory evaluation was conducted by 25 trained sensory inspectors based on color, softness, strong taste, flavor, odor, and overall satisfaction, respectively (5-very good, 4-good, 3-moderate, 2-bad, 1 -Very bad), and the scores were given and expressed as the average value.

The results are shown in Table 2 below.

Soy milk solids content Example 1 Comparative Example 1 Comparative Example 2 7% 4% 10% color 4.8 4.8 4.6 Soft 4.8 4.5 4.5 strong taste 4.7 4.2 4.4 zest 4.7 4 4.4 off-flavor 4.8 4.7 3.9 Overall satisfaction 4.8 4.4 4.3

According to Table 2, the soymilk ice cream of Example 1 having a soymilk solids content of 7% had a soft, rich taste, good flavor, and had less odor, so overall satisfaction was higher than the soymilk ice cream of Comparative Examples 1 and 2. Therefore, as in Example 1 of the present invention, by preparing ice cream with a solid content of 7% of soymilk, it is possible to manufacture soymilk ice cream with excellent sensory properties by improving the unique odor and flavor of soybeans without using animal raw materials. was confirmed.

[Experimental Example 2: Evaluation of shape retention (stability) according to the use of citrus fibers]

In this experiment, in order to evaluate the shape-retaining properties according to whether or not citrus fibers were used, an experiment was conducted to evaluate the shape-retaining properties of the soymilk ice cream of Example 1 and Comparative Examples 3, 3-1, and 3-2 (citrus fiber was not used).

Raw material name Mixing ratio (wt%) Example 1 (Plain Flavor) Comparative Example 3 Comparative Example 3-1 Comparative Example 3-2 soy milk remaining amount remaining amount remaining amount remaining amount white party 14 14 14 14 soybean oil 6.4 6.4 6.4 6.4 palm oil One One One One corn syrup 5 5 5 5 maltitol 3 3 3 3 implant retention agent Glycerin fatty acid ester, guar gum, carrageenan 0.325 ¹⁾ - - - Glycerin fatty acid ester, CMC (carboxymethyl cellulose), guar gum, carrageenan - 0.5 ²⁾ - - Locust Bean Gum - - 0.3 - tamirind gum - - - 0.3 Citrus Fiber 0.175 - - - sodium bicarbonate 0.05 0.05 0.05 0.05 glycerin fatty acid ester 0.03 0.03 0.23 0.23 vanilla flavor 0.4 0.4 0.4 0.4 total 100 100 100 100 1) It is a shape retention agent prepared by mixing 87% by weight of glycerin fatty acid ester, 8% by weight of guar gum, and 5% by weight of carrageenan.
2) It is a shape retention agent prepared by mixing 62% by weight of glycerin fatty acid ester, 25% by weight of CMC (carboxymethyl cellulose), 8% by weight of guar gum, and 5% by weight of carrageenan.

Typically, there are locust bean gum, tamarind gum, carrageenan, guar gum, etc. as a shape retention agent used in the production of ice cream. In the present invention, citrus fiber is added in addition to the shape retention agent. On the other hand, citrus fibers have a property of increasing the viscosity when homogeneous. If the added amount is excessive, heat transfer may be inhibited during heat treatment, so it is important to add it in an appropriate ratio.

1 shows a comparative photograph of the ice cream mixture that has undergone the sterilization process of Example 1 of the present invention and the ice cream mixture that has undergone the sterilization process of Comparative Examples 3, 3-1, and 3-2, wherein the ice cream mixture is prepared using citrus fibers In the case of Example 1, it was confirmed that the separation phenomenon did not occur even through the sterilization process.

In addition, even in the final soymilk ice cream prepared with the ice cream mixture, the soymilk ice cream of Example 1 using citrus fibers melted uniformly and the shape retention was well maintained, but the soymilk ice cream of Comparative Examples 3, 3-1, and 3-2 melted rapidly and It was confirmed that the shape retention was not well maintained.

[Experimental Example 3: Sensory evaluation according to the use of maltitol]

In this experimental example, a sensory test was performed according to the presence or absence of maltitol. A sensory test was performed on the soymilk ice cream of the present invention prepared in Example 1 and the soymilk ice cream of Comparative Example 4 prepared according to the method described in Example 1 with the formulation shown in Table 4 below. The sensory evaluation was conducted by 25 trained sensory inspectors based on color, softness, deep taste, flavor, odor, and overall satisfaction, respectively (5-very good, 4-good, 3-moderate, 2-bad, 1 -Very bad), and the scores were given and expressed as an average value.

Raw material name Mixing ratio (wt%) Example 1 (Plain Flavor) Comparative Example 4 soy milk remaining amount remaining amount white party 14 14 soybean oil 6.4 6.4 palm oil One One corn syrup 5 7 maltitol 3 - Retaining agent (glycerin fatty acid ester, carrageenan, guar gum) 0.325 ¹⁾ 0.325 ¹⁾ Citrus Fiber 0.175 0.175 sodium bicarbonate 0.05 0.05 glycerin fatty acid ester 0.03 0.03 vanilla flavor 0.4 0.4 total 100 100 1) It is a shape retention agent prepared by mixing 87% by weight of glycerin fatty acid ester, 8% by weight of guar gum, and 5% by weight of carrageenan.

The results are shown in Table 5 below.

Example 1 Comparative Example 4 color 4.8 4.8 Soft 4.8 4.7 strong taste 4.7 4.7 zest 4.7 4 odor (odor) 4.8 3.7 Overall satisfaction 4.8 3.9

As shown in Table 5, the soymilk ice cream of the present invention prepared in Example 1 does not generate soybean fishy smell and odor that may occur through the sterilization process, and has good flavor compared to Comparative Example 4, which is a soymilk ice cream not using maltitol. The overall satisfaction was high, and it was possible to manufacture soymilk ice cream with excellent sensory qualities with a rich taste and soft texture.

Claims (6)

After immersing and pulverizing soybeans, centrifuging to remove okara to prepare a soymilk having a solid content of 7 to 14% (A);
preparing an ice cream mixture by adding a mixture of sugar, maltitol, retaining agent, citrus fiber, emulsifier, soybean oil, palm oil, starch syrup, and sodium hydrogen carbonate to the soymilk and stirring (B);
(C) cooling the ice cream mixture to a non-freezing temperature of 10° C. or less, then adding flavor and homogenizing;
Sterilizing the homogenized ice cream mixture and cooling it at 30-40° C. (D); and
The step (E) of preparing ice cream by freezing the ice cream mixture that has passed through step (D) in an ice cream maker (E);
Step (B) of preparing the ice cream mixture,
adding glycerin fatty acid ester as an emulsifier to the soymilk prepared in step (A) and first stirring for 4 to 6 minutes;
Secondary stirring for 4 to 6 minutes by further adding soybean oil, palm oil, sugar, shape retention agent, citrus fiber, and sodium hydrogen carbonate to the first stirring mixture; and
Including; further adding starch syrup and maltitol to the secondary stirring mixture and third stirring for 4 to 6 minutes;
The method for producing pure vegetable ice cream containing soy milk, characterized in that the retaining agent is prepared by mixing glycerin fatty acid ester, guar gum, and carrageenan.
delete delete According to claim 1,
The homogenization step (C),
A method for producing pure vegetable ice cream containing soy milk, characterized in that the ice cream mixture cooled to a non-freezing temperature of 10° C. or less is first homogenized at a pressure of 200 to 220 bar, and then secondarily homogenized at a pressure of 50 to 70 bar.
According to claim 1,
The sterilization of step (D) is,
A method for producing pure vegetable ice cream containing soymilk, characterized in that it is carried out at 132 to 137° C. for 30 to 35 seconds.
A pure vegetable ice cream using soymilk prepared according to the manufacturing method of claim 1.

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