KR102513725B1 - Method for producing ice cream adding defatted soybean treated with supercritical carbon dioxide for replacement of synthetic emulsifier - Google Patents

Abstract

The present invention comprises (1) preparing defatted soybean powder by treating soybean powder with supercritical carbon dioxide; (2) treating the defatted soybean powder prepared in step (1) with superheated steam; (3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) and then heating; (4) homogenizing and then sterilizing the ice cream mixture obtained by mixing the soymilk prepared in step (3) with fresh cream, skim milk powder, sugar and guar gum; and (5) aging, stirring, and freezing the sterilized ice cream mixture of step (4). It is about.

Description

Method for producing ice cream adding defatted soybean treated with supercritical carbon dioxide for replacement of synthetic emulsifier}

The present invention relates to a method for manufacturing soybean ice cream without synthetic emulsifier, characterized in that the soybean powder is prepared by using supercritical carbon dioxide treated defatted soybean powder, and the soybean ice cream without synthetic emulsifier added by the method.

Soft ice cream is high-quality ice cream sold at convenience stores, amusement parks, etc., and has a relatively soft flavor because it is not sufficiently frozen. Unlike general ice cream stored in a constant frozen state, such soft ice cream is manufactured by putting a soft mix into a machine, so there is a problem in that emulsion stability is destroyed due to repeated high temperature exposure due to friction between the dasher and the mix and automatic sterilization.

Therefore, a technology for a manufacturing method that can increase the emulsion stability of ice cream even with frequent temperature changes is being developed, and an emulsifier is usually added to increase the emulsion stability.

An emulsifying agent is a mixture that allows two or more normally immiscible liquids to mix. Emulsifiers are widely used in food processing and can be divided into natural emulsifiers such as egg yolk, lecithin, sterol, and bile acids, and synthetic emulsifiers such as monoglyceride, diglyceride, sorbitan, and fatty acid easter. can

Korean Patent No. 2044310 discloses a method for producing ice cream with improved emulsion stability, and Korean Patent No. 0613830 discloses a method for producing ice cream to which lactic acid bacteria are added. It is different from the manufacturing method of the ice cream used.

The present invention was derived from the above needs, and in the present invention, when supercritical carbon dioxide-treated defatted soybean powder for replacing synthetic emulsifiers is added in an appropriate amount during ice cream production, the emulsifying effect is excellent, and the overrun and heat resistance are excellent, , It was confirmed that high-quality ice cream could be produced, and the present invention was completed.

In order to solve the above problems, the present invention comprises the steps of (1) preparing defatted soybean powder by treating soybean powder with supercritical carbon dioxide; (2) treating the defatted soybean powder prepared in step (1) with superheated steam; (3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) and then heating; (4) homogenizing and then sterilizing the ice cream mixture obtained by mixing the soymilk prepared in step (3) with fresh cream, skim milk powder, sugar and guar gum; and (5) aging, stirring, and freezing the sterilized ice cream mixture of step (4).

In addition, the present invention provides a synthetic emulsifier-free soybean ice cream prepared by the above method.

The present invention has the effect of providing ice cream with excellent overrun and heat resistance, softness and improved preference while maintaining a constant appearance of ice cream for a long time, when an appropriate amount of skim soybean powder treated with supercritical carbon dioxide is added during ice cream production there is

1 is a photograph comparing the appearance of ice cream with added synthetic emulsifier and supercritical carbon dioxide treatment with defatted soybeans.
Figure 2 is a graph comparing the overrun according to the manufacturing time of ice cream with the addition of a synthetic emulsifier and the addition of supercritical carbon dioxide treatment with defatted soybeans.
Figure 3 is a graph comparing the heat resistance of ice cream with the addition of a synthetic emulsifier and the addition of supercritical carbon dioxide treatment with defatted soybeans.

In order to achieve the object of the present invention, the present invention

(1) preparing defatted soybean powder by treating soybean powder with supercritical carbon dioxide;

(2) treating the defatted soybean powder prepared in step (1) with superheated steam;

(3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) and then heating;

(4) homogenizing and then sterilizing the ice cream mixture obtained by mixing the soymilk prepared in step (3) with fresh cream, skim milk powder, sugar and guar gum; and

(5) It provides a method for producing synthetic emulsifier-free soybean ice cream, characterized in that it is produced by including the steps of aging, stirring, and freezing the sterilized ice cream mixture of step (4).

In the method for producing soybean ice cream without synthetic emulsifiers of the present invention, the defatted soybean powder in step (1) is preferably supercritical to soybean powder at a temperature of 30 to 50 ° C and a pressure of 350 to 450 bar for 2 to 4 hours. It can be prepared by treating carbon dioxide, more preferably by treating soybean powder with supercritical carbon dioxide at a temperature of 40° C. and a pressure of 400 bar for 3 hours. Treatment of defatted soybeans under the above conditions could increase emulsion stability when added during ice cream production.

In addition, in the method for producing soybean ice cream without synthetic emulsifiers of the present invention, step (2) is preferably the defatted soybean powder with superheated steam temperature of 220 to 280 ° C. Steam at an amount of 7 to 9 m3 / h for 40 to 60 seconds During superheated steam treatment, more preferably, defatted soybean powder can be treated with superheated steam for 50 seconds at an amount of 7.8 m 3 / h of steam having a superheated steam temperature of 250 ° C. Superheated steam treatment under the above conditions could improve the savory taste and aroma while removing the fishy taste and unpleasant odor of soybeans.

In addition, in the manufacturing method of soybean ice cream without synthetic emulsifier of the present invention, step (3) is preferably added to superheated steam-treated defatted soybean powder with water in a ratio of 2.5 to 4:60 to 63 (w:v). Then, it can be heated to produce soymilk, and more preferably, water can be added to the superheated steam-treated defatted soybean powder in a ratio of 3.2:61.6 (w:v) and then heated to produce soymilk. Soymilk produced under the above conditions is an ice cream that has a soft flavor and taste even when added as a substitute for milk during ice cream production, and has excellent sensory characteristics due to a savory and non-greasy taste and maintains its appearance for a long time without being runny. could manufacture

In addition, in the method for producing soybean ice cream without synthetic emulsifiers of the present invention, step (4) preferably contains 63 to 67% by weight of soy milk, 8 to 12% by weight of fresh cream, and 8 to 12% by weight of skim milk powder, based on the total weight of the ice cream mixture. An ice cream mixture mixed with 13 to 17 wt% of sugar and 0.1 to 0.3 wt% of guar gum can be homogenized at 130 to 170 kg / cm ² and then sterilized at 70 to 80 ° C for 15 to 25 minutes. Preferably, based on the total weight of the ice cream mixture, an ice cream mixture containing 64.8% by weight of soy milk, 10% by weight of fresh cream, 10% by weight of skim milk powder, 15% by weight of sugar and 0.2% by weight of guar gum is homogenized at 150 kg / cm ² After that, it can be sterilized at 75 ° C for 20 minutes. Mixing the ingredients under the above conditions can provide high-quality ice cream with an appropriate sweetness, excellent taste due to a light taste without greasiness, maintaining a constant appearance of ice cream for a long time, and excellent overrun and heat resistance. There is an effect. In addition, homogenization under the above conditions could uniformly and stably disperse the fat, and sterilization under the above conditions could be sterilized while minimizing the destruction of emulsion stability.

In addition, in the method for producing soybean ice cream without synthetic emulsifiers of the present invention, the aging of the step (5) is preferably the ice cream mixture aged at 4 to 6 ℃ for 10 to 14 hours, more preferably the ice cream mixture can be aged for 12 hours at 5 ° C. By aging under the above conditions, it was possible to enhance the soft and chewy texture.

The method for producing soybean ice cream without synthetic emulsifiers of the present invention is more specifically

(1) treating soybean powder with supercritical carbon dioxide at a temperature of 30 to 50 ° C. and a pressure of 350 to 450 bar for 2 to 4 hours to prepare skim soybean powder;

(2) treating the defatted soybean powder prepared in step (1) with superheated steam for 40 to 60 seconds at an amount of 7 to 9 m3/h with a superheated steam temperature of 220 to 280 ° C;

(3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) at a ratio of 2.5 to 4:60 to 63 (w:v) and then heating;

(4) Based on the total weight of the ice cream mixture, 63 to 67% by weight of soy milk, 8 to 12% by weight of fresh cream, 8 to 12% by weight of skim milk powder, 13 to 17% by weight of sugar and 0.1 guar gum prepared in step (3) After homogenizing the ice cream mixture mixed with ~0.3% by weight at 130-170 kg/cm ^{2 ,} sterilizing at 70-80° C. for 15-25 minutes; and

(5) aging the sterilized ice cream mixture of step (4) at 4-6 ° C for 10-14 hours, then stirring and freezing;

more specifically

(1) preparing defatted soybean powder by treating soybean powder with supercritical carbon dioxide at a temperature of 40° C. and a pressure of 400 bar for 3 hours;

(2) treating the defatted soybean powder prepared in step (1) with superheated steam at an amount of 7.8 m3/h with a superheated steam temperature of 250° C. for 50 seconds;

(3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) in a ratio of 3.2:61.6 (w:v) and then heating;

(4) Based on the total weight of the ice cream mixture, an ice cream mixture obtained by mixing 64.8% by weight of soymilk prepared in step (3), 10% by weight of fresh cream, 10% by weight of skim milk powder, 15% by weight of sugar and 0.2% by weight of guar gum Homogenizing at 150 kg/cm ² and then sterilizing at 75° C. for 20 minutes; and

(5) Aging the sterilized ice cream mixture of step (4) at 5° C. for 12 hours, followed by stirring and freezing.

The present invention also provides a synthetic emulsifier-free soybean ice cream prepared by the above method.

Hereinafter, production examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only to illustrate the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Production Example 1. Soft Ice Cream Production

(1) In order to remove fat from soybean powder, supercritical carbon dioxide is used at a pressure of 400 bar and a temperature of 40 ° C for 3 hours to prepare defatted soybean powder in which the fat content of soybean is reduced by 30 times from 20.45% to 0.37%. did The prepared defatted soybean powder was treated with superheated steam for 50 seconds in a heated steam oven (internal temperature 200 ° C, steam temperature 250 ° C, and steam amount 7.8 m / h) to remove the fishy taste and unpleasant odor of soybeans.

(2) Water was added to the defatted soybean powder treated with superheated steam in step (1) at a ratio of 3.2:61.6 (w:v), and then put in a soybean milk maker (Soylove, IOM-201) and heated to prepare soybean milk.

(3) Based on the total weight of the ice cream mixture, an ice cream mixture obtained by mixing 64.8% by weight of soymilk, 10% by weight of fresh cream, 10% by weight of skim milk powder, 15% by weight of sugar and 0.2% by weight of guar gum prepared in step (2) above. After homogenizing at 150 kg/cm ² using a homogenizer, the mixture was sterilized at 75° C. for 20 minutes and cooled to 5° C. in a constant temperature water bath.

(4) The ice cream mixture cooled in step (3) was aged in a refrigerator at 5° C. for 12 hours, put into an ice cream maker (MDI-5200 Daewoong Good Morning Ice Cream Machine), operated for 20 minutes, stirred, and frozen.

Comparative Example 1. Soft Ice Cream Manufacturing

(1) Based on the total weight of the ice cream mixture, an ice cream mixture containing 64.6% by weight of milk, 10% by weight of fresh cream, 10% by weight of skim milk powder, 15% by weight of sugar, 0.2% by weight of sorbate 80 and 0.2% by weight of guar gum was homogeneously mixed. After homogenizing at 150 kg/cm ² using a machine, the mixture was sterilized at 75° C. for 20 minutes and cooled to 5° C. in a constant temperature water bath.

(2) The ice cream mixture cooled in step (1) was aged in a refrigerator at 5° C. for 12 hours, put into an ice cream maker (MDI-5200 Daewoong Good Morning Ice Cream Machine), operated for 20 minutes, stirred, and frozen.

Comparative Example 2. Soft Ice Cream Manufacturing

(1) Degreased soybean powder not treated with supercritical carbon dioxide was treated with superheated steam for 50 seconds in a heated steam oven (internal temperature 200°C, steam temperature 250°C, and steam amount 7.8㎥/h) to remove the fishy taste and unpleasant odor of soybeans. .

(2) Using the defatted soybean powder treated with superheated steam in step (1), soft ice cream was prepared under the same conditions as in Preparation Example 1 (2) to (4).

1. Experiment method

1-1. experimental material

Using the supercritical carbon dioxide (SC-CO ₂ ) extraction device (SCE-05, Ilshin Autoclave, Daejeon, Korea) used in this experiment, the extraction temperature was 40 ℃ and 400 bar for 3 hours, and the deflated soybean powder was extracted. was manufactured. The synthetic emulsifier-added ice cream added sorbate 80 as a synthetic emulsifier, and the experiment was conducted after preparing ice cream by adding milk instead of soy milk. For ice cream production, milk (Seoul Milk), skim milk powder (Maeil Dairy), fresh cream (Maeil Dairy), sugar (Beksul), and soybean ice cream are made with soymilk using a soymilk maker (Soylove, IOM-201). did Guar gum was used as a stabilizer.

1-2. ice cream maker

The basic manufacturing process for making ice cream was weighed against the mixing ratio determined for each raw material and mixed in a mixing container. In order to uniformly and stably disperse the fat, it was homogenized at 150 kg/cm ² using a homogenizer, sterilized at 75° C. for 20 minutes, and cooled to 5° C. in a constant temperature water bath. Then, aging was carried out for 12 hours at 5 ° C. in the refrigerator, and the ice cream mixture was prepared by operating the ice cream maker for 20 minutes.

Example 1. Comparison of ice cream appearance and color

The appearance of the synthetic emulsifier-added ice cream and defatted soybean-added ice cream are shown in FIG. 1, and the chromaticity is shown in Table 1. As a result, it was confirmed that the appearance was well maintained without being runny by the addition of defatted soybeans even without the addition of a synthetic emulsifier (Fig. 1), and in the case of color, it was confirmed that the addition of defatted soybeans lowered the brightness of ice cream and increased the yellowness. did

color of ice cream chromaticity Addition of synthetic emulsifier Supercritical carbon dioxide treated defatted soybean additive L ^* 74.89±0.17 68.97±0.06 a ^* -3.67±0.03 -4.02±0.05 b ^* 8.48±0.09 9.51±0.05

Example 2. Total solids content of ice cream

The total solid content was analyzed by measuring the moisture content by atmospheric pressure heating and drying method according to the Food Code. As a result, it was 0.71% in the case of the synthetic emulsifier addition and 0.65% in the case of the supercritical carbon dioxide degreased soybean addition.

Total solids content of ice cream (%) division Addition of synthetic emulsifier Supercritical carbon dioxide treated defatted soybean additive total solids content 0.71±0.00 0.65±0.00

Example 3. Viscosity of ice cream

If the viscosity is low, it is difficult to maintain a constant appearance of the food, and in ice cream, a certain level of viscosity imparts softness and heat resistance to the structure of ice cream, and is essential for proper bubble generation and maintenance.

viscosity of ice cream division Addition of synthetic emulsifier Supercritical carbon dioxide treated defatted soybean additive Viscosity (cps) 2339.50±52.3 2715.42±84.27

As a result of measuring the viscosity after aging of the ice cream mix, when the synthetic emulsifier was added, the viscosity was 2339.50 cps, and in the case of the supercritical carbon dioxide treated defatted soybean additive, it was 2715.42 cps. In the case of ice cream with defatted soybean, it was predicted that the softness and heat resistance were excellent.

Example 4. Ice cream overrun

Overrun, which is a measurement indicating the amount of air introduced during the ice cream manufacturing process, is an important criterion for evaluating the quality of ice cream. Since air is artificially injected into ice cream, the volume increases and the weight decreases. Therefore, the degree of air injection can be measured by measuring the increase in volume and the decrease in weight in ice cream. As the viscosity and water holding capacity of the ice cream mix increases, the content of free water that freezes decreases, so the amount of air injection is relatively increased, resulting in an increase in overrun.

The result of measuring the overrun per hour of ice cream is shown in FIG. 2. When 5 minutes of ice cream production elapsed, the overrun of the synthetic emulsifier was 10.43%, and the defatted soybean powder was 13.80%, and after 15 minutes, it was 48.46% and 93.14%, respectively. In addition, after 30 minutes, the synthetic emulsifier added 111.19%, and the defatted soybean powder added 142.73% overrun was found to increase.

Example 5. Heat resistance of ice cream (Melt-down %)

The degree of melting is to observe the resistance to heat of ice cream, which affects the quality of ice cream during storage and consumption. If the ice cream contains too much solids and is sticky, it retains its original shape when melted and takes a long time to melt. Heat resistance indicates the degree of resistance to heat and was comparatively analyzed through the measurement of the melting degree (melt-down). After placing a wire mesh (0.2 cm × 0.2 cm) on a 250 mL measuring cylinder, ice cream was placed on top, and the amount of ice cream falling to the bottom of the measuring cylinder at room temperature of 25 ° C for 60 minutes at 10 minute intervals was measured by volume and applied to the following formula .

As a result of analyzing the heat resistance of the synthetic emulsifier added section and the defatted soybean powder added section, it was confirmed that ice cream melted in 30 minutes in the case of the synthetic emulsifier added section, but 20% of the ice cream remained unmelted even after 60 minutes in the defatted soybean powder added section. It was confirmed that there was (Fig. 3).

Example 6. Sensory evaluation

Sensory evaluation was performed by evaluating the aroma, taste, texture, and overall acceptability of 30 sensory test agents on a 5-point scale, and then averaging them.

Sensory evaluation of ice cream division incense taste texture overall sign Preparation Example 1 4.2 4.4 4.5 4.4 Comparative Example 1 3.8 4.0 4.1 4.0 Comparative Example 2 3.6 3.6 3.4 3.7

As a result, the ice cream of Comparative Example 2 showed the lowest score in all items, and the ice cream of Preparation Example 1 showed the highest preference. Therefore, it was confirmed that the degreased soybeans were treated with supercritical carbon dioxide, and the soft texture and flavor were enhanced while exhibiting the effect of emulsification stability.

Claims (5)

(1) treating soybean powder with supercritical carbon dioxide at a temperature of 30 to 50 ° C. and a pressure of 350 to 450 bar for 2 to 4 hours to prepare skim soybean powder;
(2) treating the defatted soybean powder prepared in step (1) with superheated steam for 40 to 60 seconds at an amount of 7 to 9 m3/h with a superheated steam temperature of 220 to 280 ° C;
(3) preparing soymilk by adding water to the defatted soybean powder treated with superheated steam in step (2) at a ratio of 2.5 to 4:60 to 63 (w:v) and then heating;
(4) Based on the total weight of the ice cream mixture, 63 to 67% by weight of soy milk, 8 to 12% by weight of fresh cream, 8 to 12% by weight of skim milk powder, 13 to 17% by weight of sugar and 0.1 guar gum prepared in step (3) After homogenizing the ice cream mixture mixed with ~0.3% by weight at 130-170 kg/cm ^{2 ,} sterilizing at 70-80° C. for 15-25 minutes; and
(5) Preparation of soft ice cream with improved heat resistance, characterized in that it is prepared by aging the sterilized ice cream mixture of step (4) at 4 to 6 ° C for 10 to 14 hours, followed by stirring and freezing. method. delete delete delete delete

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