KR102464426B1 - Method for Manufacturing Gelato Containing Pollock Roe - Google Patents

Abstract

The present invention relates to a method for producing gelato, in which the ice cream base ingredients are mixed stepwise while the temperature is raised and cooled, and then cooled by mixing the cod roe base with it.
In the gelato prepared by the method of the present invention, the cod roe base is added to the ice cream base to give the gelato chewy texture of cod roe. In addition, since the size of the ice crystal grain size is minimized, the texture is soft, and the protein component of milk is coagulated on the surface of the cod roe to protect the cod roe from the outside air, so the change in physical properties is minimized even if the gelato containing cod roe is stored for a long time.

Description

Manufacturing method of gelato containing cod roe {Method for Manufacturing Gelato Containing Pollock Roe}

The present invention relates to a method for producing gelato, in which the ice cream base ingredients are mixed stepwise while the temperature is raised and cooled, and then cooled by mixing the cod roe base with it.

Ice cream is a frozen confection made by homogenizing, sterilizing, cooling, aging and freezing milk, milk fat or milk solid non fat with sugar, egg, stabilizer, flavor, and coloring. It was mainly consumed during the hot summer months, but these days, it is enjoyed regardless of the season.

Ice cream has been shown to be highly preferred by consumers in terms of its freshness and nutrient intake from dairy products, and the ice cream industry is launching various types of products to satisfy these consumer needs.

As such an ice cream product, there is gelato, which has a rich and soft taste with a low fat content, and various modifications are possible depending on the natural flavoring material added to milk, egg, and sugar. , nuts, chocolate, coffee, etc.

However, compared to general ice cream, gelato has less fat and is mixed with slow stirring, so it has a low air content, so it is relatively dense and dense. Therefore, the texture is harder than ice cream and it has less creamy feeling as if it covers the entire mouth like ice cream.

In addition, although the temperature for storing and distributing general ice cream is about -18 ℃, since gelato is stored and distributed at -13 ~ -14 ℃ for texture, the change in properties of the gelato mixture proceeds faster than ice cream.

Therefore, there is a need for a method that can increase the shelf life while enhancing the flavor of gelato with a low fat content.

As a method for producing such gelato, Korean Patent Publication No. 1694777 discloses a method for producing a gelato composition containing lactic acid bacteria through low-temperature aging.

The above invention is based on mixing an ether compound, a natural preservative and an antioxidant in a base material (guar gum, milk, fresh cream, powdered skim milk, sugar, starch syrup) and sterilizing it at 70 to 80 ° C, then at 1 to 5 ° C for 48 to 60 hours 1 Tea is ripened, the first aged product is heated to 30-50 ℃, the additives (chocolate, mango, pistachio, blueberry, green tea, strawberry, banana, apple, orange) are mixed, and then 3~ at 1-5 ℃ again Secondary aging is performed for 8 hours, and the secondary aged product is cooled at -10 to -5 °C for 12 to 24 hours and stored at -20 to -15 °C to prepare gelato.

The above gelato manufacturing method has the effect of preventing spoilage while proliferating a lot of lactic acid bacteria beneficial to the human body through low-temperature aging, whereas the above-mentioned manufacturing temperature, manufacturing time, and combination of raw materials have low air content, high density, and milk fat component As a result of the low content, there is a disadvantage of making the texture of gelato, which is generally harder than ice cream, harder.

Accordingly, Korea Patent Publication No. 1154015 discloses a method for producing ice cream containing a bubble-trapping agent, and includes water, milk and / Or add soy milk to make foam and store at -5 ~ -25 ℃ for 1 ~ 24 hours to prepare ice cream.

In the present invention, a bubble trapping agent is added to allow air over a certain level to be injected (overrun), and sodium caseinate, an emulsion stabilizer, is added to enhance overrun, so that at least a fat content can implement a unique soft texture of ice cream.

However, the bubble trapping agent has a high unit price and may cause consumer objection due to negative perception of sodium caseinate, and in the process of freezing at sub-zero temperature, sodium caseinate with adhesiveness hardens the texture, inhibiting the implementation of soft texture through overrun There is a downside to

The present invention is to solve the above problems, and provides a method for producing gelato, which allows the various ingredients contained in gelato to be uniformly harmonized while softening the texture to provide excellent flavor and minimize changes in physical properties even after long-term storage will do

In order to solve the above problem, the present invention comprises the steps of mixing 20 to 30 parts by weight of fresh cream and 10 to 15 parts by weight of condensed milk to 100 parts by weight of milk and raising the temperature to 35 to 45 ℃ while stirring; adding 3-7 parts by weight of skim milk powder, 0.1-2.0 parts by weight of whey protein and 1-5 parts by weight of egg yolk to the mixture heated to 35-45 ℃ and raising the temperature to 55-65 ℃ while stirring; Preparing saccharides composed of 35 to 45% by weight of glucose, 30 to 35% by weight of sugar, 15 to 20% by weight of dextrin, and 5 to 10% by weight of inulin; adding 15-25 parts by weight of the sugar, 0.05-1.00 parts by weight of salt, and 0.1-2.0 parts by weight of gum to the mixture heated to 55-65 ℃ and raising the temperature to 70-80 ℃ while stirring; preparing an ice cream base by cooling the mixture heated to 70 to 80 ° C. to 1 to 7 ° C. and aging it for 15 to 20 hours; removing the coating of cod roe to obtain cod roe; mixing 0.5 to 2.0 parts by weight of garlic and 8 to 12 parts by weight of wine with 100 parts by weight of the cod roe powder; 3-7 parts by weight of truffle oil, 0.1-2.0 parts by weight of herbs, 0.05-0.20 parts by weight of pepper, 0.1-2.0 parts by weight of sugar and 1-7 parts by weight of salt were added to the cod roe powder, garlic and wine mixture, and 20-30 hours Aging to prepare a cod roe base; preparing a cod roe-gelato base by mixing 10 to 20 parts by weight of the cod roe base to 100 parts by weight of the ice cream base; and cooling the cod roe-gelato base to -20 to -30°C by adding liquid nitrogen while stirring.

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In addition, it is preferable that the gums are guar gum and locust bean gum, and the herbs are basil and oregano.

In addition, the herb is a powder that is pulverized after wrapping the collected herb with a cloth and drying it in hot air for 20 to 40 hours at a temperature of 45 to 55 ° C. It is preferable to spray water on the cloth intermittently during drying.

In addition, it is preferable to add liquid nitrogen while stirring the cod roe-gelato base to rapidly lower the temperature to -5 ° C or less within 5 seconds between the steps of preparing the cod roe-gelato base and cooling the cod roe-gelato base. do.

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In the gelato prepared by the method of the present invention, the cod roe base is added to the ice cream base to give the gelato chewy texture of cod roe. do.

In addition, since the size of the ice crystals is minimized, the texture is soft, and the protein component of milk is coagulated on the surface of the cod roe to protect the cod roe from the outside air.

In the present invention, gelato is prepared by preparing an ice cream base, adding a cod roe base thereto, and cooling while stirring.

First, prepare the ice cream base.

Add 20-30 parts by weight of fresh cream and 10-15 parts by weight of condensed milk to 100 parts by weight of milk in a stirrer and heat while stirring to raise the temperature to 35-45 ℃. When the temperature of the mixture is raised to 35-45 ℃, 3-7 parts by weight of skim milk powder Add parts by weight and 0.1 to 2.0 parts by weight of whey protein, and add 1 to 5 parts by weight of egg yolk while stirring continuously (the content of all ingredients to be mixed in making the ice cream base is based on 100 parts by weight of milk).

Egg yolk contains lecithin, and lecithin has an emulsifying function, so that the powder particles mixed in the ice cream base production are uniformly dispersed in the liquid material, so that the quality of the ice cream base is uniform.

Then, the temperature is raised to 55 ~ 65 ℃, 15 ~ 25 parts by weight of saccharides and 0.05 ~ 1.00 parts by weight of salt are added and stirred continuously, and one or two or more types of glucose, sugar, dextrin and inulin are added as the saccharides. It can be used, and is preferably composed of 35 to 45% by weight of glucose, 30 to 35% by weight of sugar, 15 to 20% by weight of dextrin, and 5 to 10% by weight of inulin.

In milk protein, the molecular structure of milk is broken, such as casein being decomposed into α-amino acid at around 60 °C, and β-lactoglobulin in whey being unstructured. When sugar is added at 55~65 ℃, sugar components penetrate between the molecular structure of decomposed milk to enrich the taste, and salt plays a role in enhancing the taste of sugar.

Among the sugars, dextrin is a hydrocolloid polymer material that increases viscosity or forms a gel as various hydrolysis products generated in an intermediate step during hydrolysis of starch.

Dextrin is divided into several types according to hydrolysis, polymerization degree, and equivalent weight. Among them, maltodextrin has a low degree of polymerization of about 3 to 5 and can form a creamy gel form composed of small particles, so it is used as an ice cream base. It is more preferable to use maltodextrin as a saccharide to soften the taste of gelato and increase the creamy flavor.

Maltodextrin is a non-nutritive polysaccharide in which D-glucose is primarily linked by 1,4 bonds, and the lower the dextrose equivalent (DE), the lower the hygroscopicity and the less agglomeration. It is preferable to use maltodextrin having an equivalent weight of 8 to 12 so that it can easily penetrate into the milk molecular structure.

Then, 0.1 to 2.0 parts by weight of gum is added and stirring is continued, and guar gum and locust bean gum can be used as gums, and it is composed of 50 to 80% by weight of guar gum and 20 to 50% by weight of locust bean gum. It is preferable that gum is used as a natural thickener to increase the viscosity of the ice cream base.

After sterilization by raising the temperature to 70-80 ℃ while stirring continuously, cooling to 1-7 ℃ and maintaining this temperature for 15-20 hours for aging. The ice cream base is manufactured in which the taste is stabilized while holding the ice cream and the change in taste is suppressed by the natural thickener increasing the viscosity.

Next, prepare the cod roe base.

Cod roe is a high-quality fish roe made from pollack. It has low moisture content and high protein and mineral content, so it has both nutritious and tasty ingredients, especially glutamic acid. It contains the most of these amino acid components, and free amino acids and nucleic acid components are properly blended to form the unique taste of cod roe.

In addition, cod roe contains potassium and polyunsaturated fatty acids, vitamin A necessary for the prevention and treatment of growth and night blindness, dry cornea and keratomalacia, vitamins B1 and B2 that are good for chronic fatigue, dizziness and anemia, and is effective for pellagra disease. It contains niacin, which is effective for becoming tired, lethargic, and having trouble sleeping. In particular, it is known to contain abundant vitamin E, which is effective for preventing aging due to its smooth reproductive function and excellent antioxidant power.

Nucleic acid has the effect of lowering blood pressure by dilating blood vessels, promoting blood circulation, and decomposing cholesterol. Potassium is effective in preventing high blood pressure by discharging excess sodium in the body. It prevents myocardial infarction and cerebral infarction, and vitamin E prevents blood clots and reduces blood clotting.

Therefore, if cod roe is included in gelato, it is possible to prevent adult diseases caused by the milk fat component and sugars in the ice cream base, and also has the effect of improving the flavor of gelato by giving the chewy texture of cod roe to the gelato.

Peel off the skin of the cod roe to make grain-shaped powdered roe, then mix 0.5-2.0 parts by weight of garlic and 8-12 parts by weight of wine with 100 parts by weight of the pollack roe (the content of all ingredients mixed in the preparation of the cod roe base is based on 100 parts by weight of cod roe flour).

Garlic and wine suppress the fishy smell of cod roe and provide a sterilization effect, and the alcohol contained in wine lowers the freezing point of gelato, thereby maintaining the texture of gelato at the storage temperature.

The following is 3 to 7 parts by weight of truffle oil, 0.1 to 2.0 parts by weight of herbs, 0.05 to 0.20 parts by weight of pepper, 0.1 to 2.0 parts by weight of sugar, and 1 to 7 parts by weight of salt to the cod roe powdered with garlic and wine. Cod roe base is prepared by adding parts and aging for 20 to 30 hours.

Basil and oregano can be used as the herbs, black pepper, red pepper, and white pepper can be used for the pepper, truffle oil improves the flavor of cod roe, herbs and pepper enhance the flavor of cod roe, and sugar and salt enhance the flavor of cod roe. It serves to enhance the taste.

In addition, 0.01 to 0.10 parts by weight of trehalose may be added to the cod roe powdered with garlic and wine, and trehalose lowers the freezing point to maintain the texture of gelato and reduce sweetness, thereby increasing consumer preference.

The herb can be used as the collected raw herb, but since the collection period of the herb is limited, it is used while storing the collected herb. Since raw herbs are easily rotten when sealed, it is preferable to dry and grind the collected raw herbs to make powder, and then use the herb powder while sealing it.

The hot air drying method is preferable for drying herbs quickly and at low cost. However, hot air drying has a disadvantage in that the useful components of the herb are easily destroyed by the heat of the hot air and the loss of flavor is large.

In order to solve this disadvantage, it is preferable to wrap the herb with a cloth and then dry it with hot air. In this case, since the hot air hits the cloth, the hub inside the cloth does not come into direct contact with the hot air, thereby suppressing the destruction of useful components of the herb.

The heat of the hot air passes through the fabric in a conductive manner and is transferred to the air inside the fabric, and the heat from the air inside the fabric is transferred to the hub in a convection manner. In addition, since the cloth is wetted with the moisture evaporated from the herb, the herbal scent is once trapped inside the wet cloth, thereby suppressing the loss of the herbal scent.

In order to minimize the destruction of useful components of the herb, it is desirable to dry it for a long time for 20 to 40 hours at a low temperature of 45 to 55 ℃ with hot air. As this decreases, the cloth dries, and the scent volatilized from the herb can be lost through the dry cloth.

When the ice cream base and cod roe base are prepared as described above, 10 to 20 parts by weight of the cod roe base is mixed with 100 parts by weight of the ice cream base at 1 to 7 ° C. Cool down.

However, cod roe contains about 70% by weight of moisture, and when the cod roe is cooled to a temperature below zero, the moisture in the cod roe freezes into ice and the volume increases by about 10%. There is a risk of impairing the chewy texture of the powdered egg.

To prevent this, it is preferable to put the cod roe-gelato base in a stirrer and add liquid nitrogen while stirring to rapidly lower the temperature of the cod roe-gelato base to -5 ° C or less within 5 seconds, and for 3 to 5 seconds. It is more preferable to lower the temperature of the base to -10 ~ -5 ℃, and the water contained in the cod roe-gelato base is in a liquid state at 0 ℃ and changes to a solid state of -5 ℃ or less. It is more preferable to set the time for this to be within 5 seconds.

That is, the cod roe-gelato base, which is a mixture of an ice cream base at 1-7 ° C and a cod roe base at room temperature, or a cod roe-gelato base at 0 ° C just before freezing by pre-cooling, is lowered to -5 ° C or less in a very short time. Allows the base to quickly pass through the zone of maximum ice crystal formation.

When the temperature of water reaches 0 °C, ice crystal grains begin to form, and surrounding water particles attach to the formed ice crystal grains, resulting in larger crystal grains. The faster the cooling rate, the greater the number of ice crystal grains formed As a result, the final size of the ice crystals passing through the maximum ice crystal formation zone decreases.

Therefore, it is desirable to maximize the cooling rate, that is, to allow the cod roe-gelato base to pass through the maximum ice crystal formation zone quickly as described above to maximize microcrystal grains. As a result, the ice crystal size of the cod roe-gelato base is minimized It can suppress the destruction of the cod roe flesh tissue and also soften the texture of the cod roe-gelato base.

While stirring the cod roe-gelato base or the cod roe-gelato base that has passed through the maximum ice crystal formation zone, spray 45-55 ㎖/sec of liquid nitrogen per kg of ice cream base for 25-35 seconds to heat the cod roe gelato base at -20 to -30 ℃. Cool to make gelato.

As described above, in the present invention, cod roe base is added to the ice cream base to give the chewy texture of cod roe to gelato, and the milk contained in the ice cream base has the property of coagulating casein protein when it comes into contact with acidic substances, so it is acidic. The milk protein coagulates on the eggshell surface to form a film.

The milk film protects the skin of the cod roe, doubles the chewy texture of the cod roe, and blocks the cod roe from outside air to prevent the cod roe from being oxidized. Therefore, even if cod roe is added to gelato, storage properties are not impaired and a fishy smell is not generated.

Hereinafter, the present invention will be described in more detail based on the following Examples, Comparative Examples and Test Examples.

However, the following examples are only for illustrating the present invention, and the present invention is not limited by the following examples, and can be substituted and changed to other equivalent examples without departing from the technical spirit of the present invention. It will be apparent to those of ordinary skill in the art to which the present invention pertains.

<Example 1>

Put 600 g of milk, 150 g of fresh cream, and 75 g of condensed milk into a stirrer and heat while stirring. When the temperature of the mixture rises to 40 ℃, add 30 g of skim milk powder and 3 g of whey protein, stir thoroughly, and then 20 g of egg yolk If the temperature of the mixture is continuously raised to 60 ℃, add 48 g of glucose, 40 g of sugar, 20 g of maltodextrin (equivalent to 10), 10 g of inulin, and 1 g of salt, stir thoroughly, and then add 2 g of guar gum and 1 g of locust bean gum was added, and the temperature was raised to 75° C. while stirring to sterilize.

After cooling to 4 ℃ and maintaining 4 ℃ 17 hours to prepare an ice cream base.

Thaw frozen cod roe, wash it with clean water, put it on a sieve to drain enough water, then peel off the skin to make cod roe, then add 10 g of garlic and 100 g of white wine to 1 kg of cod roe and mix evenly. .

The cod roe mixture was mixed with 50 g of truffle oil, 5 g of a mixture of collected and ground basil and oregano, 1 g of a mixture of black pepper, red and white pepper, 5 g of sugar, and 40 g of salt, and aged for 1 day to prepare a cod roe base.

Mix 150 g of the cod roe base with 1 kg of the ice cream base to make a cod roe-gelato base. Then, put the cod roe-gelato base in a stirrer and spray 50 ml of liquid nitrogen at -196 ° C. was cooled to -25 °C to prepare gelato.

<Example 2>

In Example 1, after mixing the ice cream base and cod roe base, liquid nitrogen at -196 ℃ was added to rapidly lower the temperature of the cod roe-gelato base to -6 ℃ for 4 seconds, except for cooling to -25 ℃ Then, gelato was prepared in the same manner as in Example 1.

<Example 3>

The leaves and stems of basil and oregano were collected, cleaned, wrapped with a linen cloth, placed on a tray, and dried in a hot air dryer at 50 °C for 30 hours. The linen cloth was always kept moist.

After drying, basil and oregano were ground into powder, and gelato was prepared in the same manner as in Example 1, except that it was used in preparing the cod roe base of Example 1.

<Comparative Example 1>

Gelato was prepared in the same manner as in Example 1, except that in Example 1, gelato was prepared by cooling only the ice cream base without preparing the cod roe base.

<Comparative Example 2>

In Example 1, the same method as in Example 1 was followed, except that the temperature was not raised stepwise when preparing the cod roe base, and all ingredients were mixed and stirred at 40 ° C., then the temperature was raised to 75 ° C. and immediately cooled to 4 ° C. Gelato was prepared.

<Test Example 1> Melting down (melting down) measurement

After placing a sieve with a hole size of 5 mm on a 1 liter beaker, the gelato prepared in Examples 1 to 3 and Comparative Examples 1 and 2 is placed on the sieve, left at room temperature for 40 minutes, and then the time to start melting for the first time Observation and measuring the weight of the melted gelato every 10 minutes, the degree of melting was measured according to the following formula.

Melting down (%) = Weight of melted gelato / Weight of first gelato × 100

Melting degree measurement result first melting time
(minute) melting down (%) 10 minutes 20 minutes 30 minutes 40 minutes Example 1 8.1 3.2 12.8 38.9 67.1 Example 2 7.9 3.8 13.2 39.3 68.0 Example 3 8.2 3.0 11.5 37.7 65.5 Comparative Example 1 8.0 3.3 13.5 42.4 75.2 Comparative Example 2 7.8 3.5 13.8 40.5 71.4

Referring to Table 1, the initial melting time did not show a significant difference for each group, but as time elapsed, Example 3 was the least melted and Comparative Example 1 was the most melted.

In the case of Example 3, the gelato melted slowly due to the decrease in the moisture content of the ice cream base due to the addition of dried herb powder. It is presumed that the milk protein is not coagulated and the gelato melts quickly.

Example 2 was judged to melt slightly faster than Example 1 because the size of the ice crystals was reduced by rapidly lowering the temperature in the maximum ice crystal formation zone.

Therefore, when preparing the ice cream base, each ingredient is mixed according to the characteristics while raising the temperature step by step, and if the cod roe ingredient is added to the ice cream base, the gelato melts slowly, so that the gelato can be consumed more comfortably.

<Test Example 2> Sensory test

The taste, aroma, color, texture, and overall preference of the prepared gelato were measured using a 5-point scale method for all 70 people, 5 males and females each, from 10s to 70s, and the average values are shown in Table 2 below.

sensory test results taste incense colour texture overall sign Example 1 4.1 4.0 4.1 4.2 4.1 Example 2 4.3 4.0 4.1 4.3 4.2 Example 3 4.0 4.2 4.2 4.2 4.2 Comparative Example 1 3.8 3.5 3.7 3.6 3.6 Comparative Example 2 3.6 3.9 4.0 4.0 3.8 5: Very good, 4: Good, 3: Average, 2: Bad, 1: Very bad

As shown in Table 2 above, in Example 2, the ice cream was soft and the chewiness of cod roe was the best in taste and texture, and in Example 3, in which herbs were dried and added as powder, the flavor was the best.

Comparative Example 1 was rated the lowest overall because no cod roe base was added, and Comparative Example 2 received a low score in the taste evaluation because each component did not match harmoniously.

In terms of overall preference, the Example was evaluated higher than that of the Comparative Example, confirming the merchantability of the gelato according to the present invention.

Claims (7)

Mixing 20-30 parts by weight of fresh cream and 10-15 parts by weight of condensed milk with 100 parts by weight of milk and raising the temperature to 35-45° C. while stirring;
adding 3-7 parts by weight of skim milk powder, 0.1-2.0 parts by weight of whey protein and 1-5 parts by weight of egg yolk to the mixture heated to 35-45 ℃ and raising the temperature to 55-65 ℃ while stirring;
Preparing saccharides composed of 35 to 45% by weight of glucose, 30 to 35% by weight of sugar, 15 to 20% by weight of dextrin, and 5 to 10% by weight of inulin;
adding 15-25 parts by weight of the sugar, 0.05-1.00 parts by weight of salt, and 0.1-2.0 parts by weight of gum to the mixture heated to 55-65 ℃ and raising the temperature to 70-80 ℃ while stirring;
preparing an ice cream base by cooling the mixture heated to 70-80° C. to 1-7° C. and aging it for 15-20 hours;
removing the coating of cod roe to obtain cod roe;
mixing 0.5 to 2.0 parts by weight of garlic and 8 to 12 parts by weight of wine with 100 parts by weight of the mentaiko roe;
3-7 parts by weight of truffle oil, 0.1-2.0 parts by weight of herbs, 0.05-0.20 parts by weight of pepper, 0.1-2.0 parts by weight of sugar and 1-7 parts by weight of salt were added to the cod roe powder, garlic and wine mixture, and 20-30 hours Aging to prepare a cod roe base;
preparing a cod roe-gelato base by mixing 10 to 20 parts by weight of the cod roe base to 100 parts by weight of the ice cream base; and
A method for producing gelato, comprising a step of cooling the cod roe-gelato base to -20 ~ -30 °C by adding liquid nitrogen while stirring. delete delete The method according to claim 1,
The gums are guar gum and locust bean gum,
The herb is a method of producing gelato, characterized in that the basil and oregano. The method according to claim 1,
The herb is a powder that is pulverized after wrapping the collected herb with a cloth and drying it with hot air at a temperature of 45 to 55 ° C. for 20 to 40 hours. . The method according to claim 1,
Between the steps of preparing the cod roe-gelato base and cooling the cod roe-gelato base, a step of rapidly lowering the temperature to -5 ° C or less within 5 seconds by adding liquid nitrogen while stirring the cod roe-gelato base is added. How to make gelato. delete