KR102484128B1 - Manufacturing method of gelato without using ice cream machine - Google Patents

Abstract

The present invention relates to a method for manufacturing gelato without using an ice cream machine and, more specifically, to a method for manufacturing gelato without using an ice cream machine, comprising: a pulp freezing step of freezing pulp; a pulp crushing step of crushing the pulp frozen through the pulp freezing step; a raw material mixing step in which water, a natural sweetener, salt, a thickener, egg yolk, milk, cream, and starch syrup are mixed with the pulp crushed through the pulp crushing step; and an overrun step in which the mixture manufactured through the raw material mixing step is frozen and crushed to be overrun. The manufacturing method using the above steps provides gelato that not only has excellent taste and texture but also exhibits an excellent preservation property even without using a separate ice cream machine.

Description

Gelato manufacturing method without using an ice cream machine {MANUFACTURING METHOD OF GELATO WITHOUT USING ICE CREAM MACHINE}

The present invention relates to a method for producing gelato without using an ice cream machine, and more particularly, using an ice cream machine that provides gelato having excellent taste and texture and excellent preservation without using an ice cream machine. It relates to a method for producing gelato that does not.

Ice cream was industrialized in the mid-1800s, and mass production began with factories built in the United States. After that, with the invention of various devices, the industrialization of ice cream was promoted all over the world.

Depending on the amount of air introduced in the process of overrunning, ice cream consists of gelato (20-45%), premium ice cream (40-50%), soft-serve ice cream (50-80%), and general factory-manufactured ice cream (80-120%). are separated by

Gelato is an ice cream originating from Italy. Compared to general ice cream, the air content is less than 45%, and the density is thick to show a rich taste. Relatively low in calories.

Fruit-based gelato is usually made by adding water, sugar, stabilizers, egg whites, etc. to fruit juice and freezing it through an overrun process to allow air to flow in. In some cases, it is made using only fruit juice without mixing water. .

However, in most cases, fruit juice or fruit flavor is added instead of pulp to indicate the taste of fruit, and in the case of using only fruit juice, the amount of juice used is large, which increases the price, and fruit flavor is used In the case of fruit fragrance, it is an artificial material, not a natural material, so it is not suitable for recent health concerns and trends.

In addition, due to the characteristics of conventional gelato produced using fruit flesh, discoloration or star quality is easily achieved due to the characteristics of the fruit meat, which is easily deteriorated, and thus the marketability is lowered. There was a problem.

Korean Patent Registration No. 10-1626588 (2016.05.26.) Korean Patent Registration No. 10-1989698 (2019.06.10.)

An object of the present invention is to provide a method for manufacturing gelato without using an ice cream machine, which produces gelato that has excellent taste and texture and low sugar content and improves the health of eaters without using a separate ice cream machine.

Another object of the present invention is to provide a method for producing gelato without using an ice cream machine for producing gelato containing natural extracts and exhibiting excellent preservability.

An object of the present invention is to freeze the flesh, the pulp freezing step to crush the frozen pulp through the flesh freezing step, and the pulp crushed through the pulp crushing step to add water, natural sweetener, salt, thickener and starch syrup to the pulp. It is achieved by providing a method for producing gelato without using an ice cream machine, characterized in that it consists of a raw material mixing step of mixing, an overrun step of freezing and crushing the mixture prepared through the raw material mixing step to overrun.

According to a preferred feature of the present invention, the flesh is made of one or more selected from the group consisting of pear, mango, pineapple, raspberry, tomato, green grape, mulberry and tangerine.

According to a more preferred feature of the present invention, the fruit freezing step is to be made at a temperature of -40 to -25 ℃.

According to a more preferred feature of the present invention, the raw material mixing step includes 30 to 40 parts by weight of water, 15 to 25 parts by weight of natural sweetener, 0.5 to 1 part by weight of salt, and a thickener to 100 parts by weight of the pulp ground through the pulp crushing step. It is made by mixing 0.4 to 0.6 parts by weight and 20 to 40 parts by weight of starch syrup.

According to a more preferred feature of the present invention, in the raw material mixing step, 20 to 30 parts by weight of egg yolk, 100 to 200 parts by weight of milk, and 20 to 50 parts by weight of cream are further mixed with 100 parts by weight of the fruit meat.

According to a further preferred feature of the present invention, the natural sweetener is composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, glucose, stevia, xylitol, erythritol and allulose.

According to a further preferred feature of the present invention, the thickener is made of at least one selected from the group consisting of gelatin, soybean lecithin, and xanthan gum.

According to a more preferred feature of the present invention, the overrun step is to rapidly cool the mixture prepared through the raw material mixing step to a temperature of -40 ° C to -30 ° C for 50 to 70 minutes, and then contains 15 to 45% of air. It should be made in the process of crushing as much as possible.

According to a more preferred feature of the present invention, in the raw material mixing step, 0.1 to 0.5 parts by weight of a natural extract is further contained relative to 100 parts by weight of the fruit flesh, and the natural extract is made of a quince extract or a blackberry extract.

The gelato manufacturing method without using an ice cream machine according to the present invention has excellent taste and texture without using an ice cream machine and provides gelato that improves the health of eaters due to its low sugar content.

In addition, it shows an excellent effect of providing gelato showing excellent preservability by containing natural extracts.

1 is a flow chart showing a method for manufacturing gelato without using an ice cream machine according to the present invention.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

The method for manufacturing gelato without using an ice cream machine according to the present invention includes a flesh freezing step (S101) of freezing the flesh, a pulp crushing step (S103) of crushing the frozen pulp through the flesh freezing step (S101), and the pulp A raw material mixing step (S105) of mixing water, natural sweetener, salt, a thickener, and starch syrup with the pulp crushed through the crushing step (S103), freezing and grinding so that the mixture prepared through the raw material mixing step (S105) is overrun It consists of an overrun step (S107).

The flesh freezing step (S101) is a step of freezing the fruit flesh, which consists of a process of freezing the fruit flesh from which the skin or seeds of the fruit have been removed at a temperature of -40 to -25 ° C. In addition to the appearance, since the loss of moisture or nutrients is minimized, gelato with excellent appearance quality and texture, and improved nutritional content and preference can be provided.

If the temperature of the fruit freezing step (S101) is less than -40 ℃, the above effect is not greatly improved and unnecessary energy is consumed, and if the temperature of the fruit freezing step (S101) exceeds -25 ℃, the frozen This is undesirable because the appearance quality of the flesh is degraded or moisture or nutritional components are lost, resulting in a decrease in texture and palatability as well as an increase in the loss of nutritional components.

At this time, the flesh is preferably made of one or more selected from the group consisting of pear, mango, pineapple, raspberry, tomato, green grape, mulberry and tangerine.

The pulp crushing step (S103) is a step of crushing the frozen pulp through the flesh freezing step (S101), and crushing the frozen pulp through the pulp freezing step (S101) using a conventional crushing device. It is made, and it is preferable to proceed so that the particle size of the pulverized material is 0.01 to 0.1 millimeter.

If the particle size of the pulverized pulp produced in the pulp crushing step (S103) is less than 0.01 mm, the particles of the pulp may be too small and the texture of gelato may deteriorate. If the particle size of the pulverized pulp exceeds 0.1 mm, It is not evenly mixed with other ingredients mixed through the raw material mixing step (S105), so that a homogeneous taste cannot be expressed.

The raw material mixing step (S105) is a step of mixing water, natural sweetener, salt, thickener, and starch syrup with the pulp crushed through the pulp crushing step (S103). It is preferably made by mixing 30 to 40 parts by weight of water, 15 to 25 parts by weight of natural sweetener, 0.5 to 1 part by weight of salt, 0.4 to 0.6 parts by weight of a thickener, and 20 to 40 parts by weight of starch syrup.

In addition, in the raw material mixing step, 20 to 30 parts by weight of egg yolk, 100 to 200 parts by weight of milk, and 20 to 50 parts by weight of cream may be further mixed with 100 parts by weight of fruit meat.

At this time, the natural sweetener imparts sweetness to the gelato, has a low sugar content, and does not cause shrinkage due to sugar or separation between the sugar component and the flesh component, thereby providing gelato with excellent texture. If the content is less than 15 parts by weight, the above effect is insignificant, and if the content of the natural sweetener exceeds 25 parts by weight, the above effect is not greatly improved and the content of pulp is relatively reduced, so the taste and preference of gelato may be lowered.

In this case, the natural sweetener is preferably composed of at least one selected from the group consisting of fructooligosaccharide, xylose, fructose, glucose, stevia, xylitol, erythritol, and allulose.

The fructooligosaccharide is a non-digestible saccharide that is not decomposed by human digestive enzymes, so it has low calories and a relatively low glycemic index. It acidifies the intestine to increase the solubility of mineral components to promote calcium absorption, improves serum lipids, prevents dental caries, and prevents ulcerative colitis. The xylose is a component extracted from birch trees or corn cobs. Compared to white sugar, the absorption rate of the sugar component in the body is lowered, and the crystal fructose is a component distributed in a large amount in fruits, and shows a low glycemic index while exhibiting excellent sweetness even in a small amount. The stevia is a glycoside extracted from leaves It is sweetened with, and can produce about 300 times the sweetness of white sugar, and has almost no calories, so it does not affect blood sugar. The erythritol is produced by fermenting glucose extracted from corn. It is less sweet than white sugar, but has a low glycemic index, so it has beneficial effects on the human body. The allulose is a sugar present in figs or grapes, It has an excellent sweet taste and is effective in weight loss.

In addition, the thickener contains 0.4 to 0.6 parts by weight, and is preferably composed of at least one selected from the group consisting of gelatin, soybean lecithin, and xanthan gum. play a role in

If the content of the thickener is less than 0.4 parts by weight, the above effect is insignificant, and if the content of the thickener exceeds 0.6 parts by weight, the above effect is not greatly improved, while reducing the taste of gelato and excessively increasing the viscosity. can lower

In addition, in the raw material mixing step (S105), 0.1 to 0.5 parts by weight of a natural extract may be further contained relative to 100 parts by weight of the fruit flesh. And, it is more preferable that the quince extract and the blackberry extract are mixed in a weight part of 1:1.

Natural extracts composed of the above components serve to improve the preservation of gelato by suppressing discoloration or deterioration of pulp components contained in the mixture without significantly affecting the taste or aroma of gelato.

The quince extract serves to prevent discoloration or deterioration of the pulp while having little effect on the flavor and taste of the pulp, and can be prepared by solvent extraction of the pulverized quince at a temperature of 20 to 26 ° C The solvent is preferably composed of ethanol.

In addition, due to its excellent antioxidative and antibacterial activity, the B. vine extract serves to improve preservation by suppressing deterioration of egg yolk, milk and cream, as well as pulp, which is a raw material of gelato. It is preferably prepared by mixing 300 to 2000 parts by weight of purified water with 100 parts by weight of the mixture, extracting for 2 to 12 hours at an extraction temperature of 40 to 90 ° C, and then removing the solid content.

If the content of the natural extract consisting of the above ingredients is less than 0.1 parts by weight, the above effect is insignificant, and if the content of the natural extract exceeds 0.5 parts by weight, it is not preferable because it may affect the taste and preference of gelato.

The overrun step (S107) is a step of freezing and pulverizing the mixture prepared through the raw material mixing step (S105) to overrun, and the mixture prepared through the raw material mixing step (S105) is -40 ℃ to -30 ℃ After quenching at a temperature of 50 to 70 minutes, it is preferable to consist of a process of grinding to contain 15 to 45% of air.

Overrun refers to a phenomenon in which the volume naturally increases as the outside air flows in while the ice cream raw material goes through the freezing process in the maker. The ratio is different, which ultimately affects the physical properties of gelato.

Therefore, overrun can be used as an important analysis factor that distinguishes the characteristics and physical properties of gelato. In the case of using general ice cream ingredients, the freezing capacity, contact gap and number of rotations of the beater, and An ice cream manufacturing apparatus with excellent cooling capacity should be used, but since the present invention uses the frozen pulp and then pulverized as one of the raw materials for ice cream, without using a separate ice cream manufacturing apparatus, as described above, from -40 ° C to - When the overrun condition of rapid cooling for 50 to 70 minutes at a temperature of 30 ° C is satisfied, gelato containing 15 to 45% of air and exhibiting excellent taste, texture and preference can be prepared.

In addition, the pulverization is performed by preparing pulverized water having a particle size of 0.01 to 0.1 mm by using a pulverizer to quench the frozen water.

If the frozen water pulverized to the above particle size is not to be consumed immediately, it is preferable to freeze it in a container before it melts. It melts quickly and exhibits the gelato ice cream formulation.

Hereinafter, the gelato manufacturing method without using the ice cream machine according to the present invention and the physical properties of the gelato manufactured by the manufacturing method will be described with examples.

<Preparation Example 1> Preparation of quince extract

To 100 g of pulverized quince, 2L of 70% ethanol by mass concentration was put into a mixing device equipped with a stirrer, and stirred at a temperature of 25 ° C. at a speed of 250 rpm for 24 hours to prepare a quince extract.

<Preparation Example 2> Preparation of blackberry vine extract

1000 parts by weight of purified water was mixed with 100 parts by weight of the mixture of stems and leaves of P. vine, heated at a temperature of 65° C. for 8 hours, and then the solid content was removed to prepare an extract of P. vine.

<Example 1>

After freezing the pear flesh at -35℃, it is put into a crushing device and pulverized to a particle size of 0.05 mm, 100 parts by weight of the crushed pulp, 35 parts by weight of water, 20 parts by weight of natural sweetener (fructo-oligosaccharide) , 0.8 parts by weight of salt, 0.5 parts by weight of thickener (gelatin), 25 parts by weight of egg yolk, 150 parts by weight of milk, 35 parts by weight of cream, and 30 parts by weight of starch syrup were put into a mixer equipped with a stirrer and stirred for 10 minutes at a speed of 150 rpm. To prepare a mixture, the prepared mixture was quenched at -45 ° C for 15 minutes to overrun to contain 35% of air, and the overrun frozen water was put into a pulverizer and pulverized to a particle size of 0.05 mm Gelato was prepared.

<Example 2>

Proceed in the same manner as in Example 1,

Gelato was prepared by further mixing 0.3 parts by weight of the natural extract (mixing the quince extract prepared in Preparation Example 1 and the blackberry extract prepared in Preparation Example 2 at a ratio of 1:1) relative to 100 parts by weight of the pulp. .

<Comparative Example 1>

Pear pulp 100 parts by weight, water 35 parts by weight, sugar 20 parts by weight, salt 0.8 parts by weight, thickener (gelatin) 0.5 parts by weight, egg yolk 25 parts by weight, milk 150 parts by weight, cream 35 parts by weight and starch syrup 30 parts by weight It was put into a mixing device equipped with a stirrer and stirred at a speed of 150 rpm for 10 minutes to prepare a mixture, and the prepared mixture was put into a conventional gelato manufacturing device to prepare gelato.

The appearance quality, taste, aroma, texture and overall acceptability of the gelato prepared in Examples 1 to 2 and Comparative Example 1 were measured and shown in Table 1 below.

{However, the appearance quality, taste, aroma, texture, and overall acceptability of gelato were surveyed with 50 test subjects using a 5-point scale method, and then the average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<Table 1>

As shown in Table 1, it can be seen that the gelato prepared through Examples 1 and 2 of the present invention is significantly improved in texture while exhibiting appearance quality, taste and aroma comparable to gelato prepared in the conventional way. .

In addition, the preservability of the gelato prepared in Examples 1 to 2 and Comparative Example 1 was measured and shown in Table 2 below.

{At this time, the appearance quality was measured by visually measuring whether or not the color of the gelato was browned after the prepared gelato was left at a temperature of -5 ° C for 72 hours.

○: very browning, △: slightly browning, ×: no browning}

<Table 2>

As shown in Table 2, it can be seen that the gelato prepared through Examples 1 and 2 of the present invention has excellent preservation properties. In particular, when a natural extract is contained as in Example 2, even after 72 hours, gelato It can be seen that browning does not occur.

Therefore, the gelato manufacturing method without using an ice cream machine according to the present invention has excellent taste and texture without using a separate ice cream machine, improves the health of eaters due to its low sugar content, and contains natural extracts. Provides gelato exhibiting preservation.

S101; Fruit Freezing Stage
S103; pulp crushing step
S105; Raw material mixing step
S107; overrun step

Claims (9)

A flesh freezing step of freezing the flesh;
a pulp crushing step of crushing the frozen fruit flesh through the flesh freezing step;
Mixing 30 to 40 parts by weight of water, 15 to 25 parts by weight of natural sweetener, 0.5 to 1 part by weight of salt, 0.4 to 0.6 parts by weight of a thickener and 20 to 40 parts by weight of starch syrup with 100 parts by weight of the pulp ground through the pulp grinding step raw material mixing step; and
An overrun step of freezing and grinding the mixture prepared through the raw material mixing step to overrun,
The flesh freezing step is performed at a temperature of -40 to -25 ° C,
The method of producing gelato without using an ice cream machine, characterized in that the natural sweetener consists of at least one selected from the group consisting of fructooligosaccharide, xylose, crystal fructose, stevia, xylitol, erythritol and allulose.
The method of claim 1,
The method of manufacturing gelato without using an ice cream machine, characterized in that the pulp consists of one or more selected from the group consisting of pears, mangoes, pineapples, raspberries, tomatoes, green grapes, mulberries and tangerines.
delete delete The method of claim 1,
In the raw material mixing step, 20 to 30 parts by weight of egg yolk, 100 to 200 parts by weight of milk and 20 to 50 parts by weight of cream are further mixed with 100 parts by weight of the flesh. Method for producing gelato without using an ice cream machine.
delete The method of claim 1,
The method of manufacturing gelato without using an ice cream machine, characterized in that the thickener consists of at least one selected from the group consisting of gelatin, soybean lecithin and xanthan gum.
The method of claim 1,
The overrun step is ice cream, characterized in that consisting of a process of rapidly cooling the mixture prepared through the raw material mixing step at a temperature of -40 ° C to -30 ° C for 50 to 70 minutes and then pulverizing the mixture to contain 15 to 45% of air. A method of making gelato without using a machine.
The method of claim 1,
In the raw material mixing step, 0.1 to 0.5 parts by weight of natural extract is further contained relative to 100 parts by weight of the flesh,
The natural extract is a method for producing gelato without using an ice cream machine, characterized in that consisting of a quince extract or a blackberry extract.

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