KR102649902B1 - Manufacturing method of ice cream and the ice cream - Google Patents

Abstract

The present invention relates to a method for producing cement ice cream and cement ice cream using the method, and more specifically, to the steps of roasting and pulverizing black sesame seeds, mixing milk with the pulverized black sesame powder, and producing black sesame milk; Adding parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder, and shape retention agent to the prepared black sesame milk and stirring to prepare a black sesame milk mixture, It is characterized in that it is manufactured by including the steps of homogenizing the mixed solution, cooling the homogenized mixed solution, and freezing the cooled mixed solution in an ice cream maker to produce ice cream. According to the present invention, the taste, aroma and texture are excellent, so the sensory preference is excellent, and the nutritional components of black sesame can be easily consumed, as well as the advantage of arousing interest in consumers due to the unique color and decoration. there is.

Description

Manufacturing method of cement ice cream and cement ice cream by the method {Manufacturing method of ice cream and the ice cream}

The present invention relates to a method for manufacturing cement ice cream and cement ice cream using the method, and more specifically, to a method for manufacturing soft ice cream using black sesame milk and cement ice cream using the method.

Ice cream has a soft texture, coolness and sweetness, so it is highly palatable and is one of the frozen dairy products that has improved the digestibility of nutrients through homogenization.

Ice cream is basically manufactured by mixing dairy products with sugars, flavorings, and other auxiliary ingredients, homogenizing, sterilizing, cooling, maturing, churning, adding air, and freezing.

These ice creams come in various flavors and shapes by adding various flavors and ingredients, but they have the disadvantage of being poor in nutritional value.

Meanwhile, black sesame is widely known as a health food or therapeutic food that boosts kidney function and energy, and the representative antioxidants sesamol, sesaminol, and tocopherol contained in black sesame improve the overall function of the body and boost energy. give. In addition, like black beans, black sesame contains anthocyanin, which gives it black color, and has a strong antioxidant effect. There is no significant difference between regular sesame and black sesame in terms of calories or nutrition, but black sesame is superior in antioxidant ability. Black sesame seeds, which are rich in nutrients, are effective in lowering cholesterol, improving constipation, and preventing colon cancer. The protein in black sesame seeds is a raw material for keratin, the main component of hair, which gives hair shine or turns it black. Tryptophan not only cleanses the skin but also makes it shiny, preventing aging, and has the effect of replenishing blood. It is also rich in various minerals and increases metabolism by promoting blood flow in peripheral blood vessels.

Therefore, research has recently been conducted on ice cream and frozen desserts using black sesame seeds.

In Republic of Korea Patent Publication No. 10-2020-0013881, ice cream with improved nutritional properties was manufactured by adding black sesame paste mixed with black sesame powder and canola oil to ice cream.

However, ice cream using black sesame seeds had the disadvantage of having a dull taste and texture due to the black sesame powder, which resulted in poor sensory preference.

KR 10-2020-0013881 B1

Therefore, the purpose of the present invention is to manufacture soft ice cream using black sesame milk, but it has excellent taste, aroma and texture, and the nutrients of black sesame can be easily consumed, as well as providing consumers with a unique color and decoration. The purpose is to provide a manufacturing method of cement ice cream that can arouse interest and cement ice cream produced by the method.

The method for producing cement ice cream of the present invention to achieve the above object includes the steps of roasting and pulverizing black sesame seeds, mixing milk with the pulverized black sesame powder to produce black sesame milk, and mixing the prepared black sesame milk with milk. Adding and stirring parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder, and shape retention agent to prepare a black sesame milk mixture, and homogenizing the prepared mixture. and, cooling the homogenized liquid mixture, and manufacturing ice cream by freezing the cooled liquid mixture in an ice cream maker.

The step of preparing the black sesame milk mixture is to prepare a black sesame milk mixture by further mixing puffed black ginseng powder. The puffed black ginseng is puffed by crushing black ginseng and applying hot air at 220 to 260 ° C. for 40 to 100 seconds. and its average particle diameter is 0.5 to 1 mm.

And the cement ice cream according to the present invention is characterized in that it is manufactured by the above-mentioned manufacturing method.

According to the manufacturing method of cement ice cream of the present invention and the cement ice cream prepared by the method, the taste, aroma and texture are excellent, so the sensory preference is excellent, and the nutritional components of black sesame seeds can be easily consumed, as well as the unique color and decoration. This has the advantage of arousing interest in consumers.

1 is a manufacturing process diagram of cement ice cream according to the present invention.
Figure 2 is a photograph of cement ice cream according to the present invention.

Hereinafter, the present invention will be described in detail.

Conventionally, soft ice cream using black sesame had poor texture and taste, and it also lacked elements to stimulate consumer interest. The present invention improves these shortcomings of the conventional black sesame soft ice cream. Hereinafter, the black sesame soft ice cream of the present invention is referred to as 'cement ice cream'.

The present invention produces soft ice cream using black sesame milk, but is characterized by using parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, etc. to improve the texture and taste. In addition, in order to arouse interest among consumers, it is made with cement ice cream and the decoration is also suitable.

The method for producing cement ice cream according to the present invention includes the steps of roasting and pulverizing black sesame seeds, mixing milk with the pulverized black sesame powder to produce black sesame milk, and adding parsnip (Pastinaca sativa) to the prepared black sesame milk. Adding extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder and shape retention agent and stirring to prepare a black sesame milk mixture, homogenizing the prepared mixture, and homogenizing the mixture. It is characterized in that it is manufactured by including the step of cooling and freezing the cooled mixed liquid in an ice cream maker to produce ice cream.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

Steps of roasting and grinding black sesame seeds

First, roast black sesame seeds. At this time, the roasting method can be used without limitation any roasting method known to those skilled in the art in the food field. For example, roasting may be performed at 190 to 200° C. for 1 to 5 minutes.

At this time, in order to further enhance the flavor, eliminate the characteristic harsh taste, and soften the texture, the black sesame seeds may be soaked in coffee bean extract for 1 to 5 minutes, then taken out and roasted. The coffee bean extract can be used regardless of its type, and the immersion temperature of 20 to 30 ° C is sufficient.

And the roasted black sesame seeds are crushed. At this time, the grinding particle size is preferably about 50 to 325 mesh, but this is not limited.

Preparing black sesame milk by mixing milk with the pulverized black sesame powder

Black sesame milk is prepared by mixing milk with the pulverized black sesame powder. At this time, the milk used is sufficient as long as it is white milk, and the type is not limited. The mixing ratio is preferably 3 to 20% by weight of black sesame powder and 80 to 97% by weight of milk. If the amount of black sesame powder used is too small, sufficient flavor cannot be felt, and if the amount is excessive, the dry taste may become strong and sensory preference may decrease. Because there is.

Adding parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder, and shape retention agent to the prepared black sesame milk and stirring to prepare a black sesame milk mixture.

Next, parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder, and a retaining agent are added to the prepared black sesame milk, and stirred to prepare a black sesame milk mixture.

The parsnip extract removes the harsh taste of black sesame milk, adds sweetness, and helps soft ice cream have a soft texture. The extraction method applies various plant extraction methods known in the field to which this technology belongs. This is something that can be done and is not limited to this. For example, it can be prepared by adding 10 to 20 times the weight of water to the roots of parsnip, extracting it at 80 to 100°C for 5 to 10 hours, and then filtering it. Naturally, it can be concentrated or dried as needed. do.

The golden lemon thyme distillate also serves to remove the dry taste of black sesame milk and enhance the overall flavor. The method for producing the golden lemon thyme distillate is not limited as various plant distillation methods known in the field to which this technology belongs can be applied. For example, after mixing golden lemon thyme leaves and water at a weight ratio of 1:0.7 to 2, the distillate can be prepared by heating it to 90 to 100 ° C and cooling the evaporated vapor. If necessary, it can be concentrated. It is natural that it can be done.

The sugars, salt, skim milk powder, and whey powder are commonly used in the production of ice cream, and the types are not limited, but it is most preferable to use white sugar as the sugar so as not to impair the color.

The shape retention agent serves to maintain the shape retention of ice cream, and may be one or more selected from the group consisting of emulsifiers, locust bean gum, alginic acid, carrageenan, guar gum, and sodium citrate.

The mixing ratio at this stage is 0.1 to 3% by weight of parsnip extract, 0.1 to 3% by weight of golden lemon thyme distillate, 1 to 10% by weight of sugar, 0.01 to 0.2% by weight of salt, 3 to 8% by weight of skim milk powder, and whey. Considering the flavor and texture, 0.5 to 2% by weight of powder, 0.1 to 3% by weight of shape retention agent, and the balance of black sesame milk are most preferable.

Homogenizing the prepared mixed solution

Next, the stirred liquid is homogenized at a pressure of 200 to 250 bar in the first step and 30 to 50 bar in the second step to smooth the texture.

Since this step is well known in the field to which this technology belongs, further description thereof is omitted.

Cooling the homogenized mixed solution

And the homogenized ice cream mixture is cooled to 1-10°C.

Freezing the cooled liquid mixture in an ice cream maker to produce ice cream.

Next, the cooled ice cream mixture is placed in an ice cream maker and frozen for 10 to 20 minutes to prepare ice cream.

Since this step is well known in the field to which this technology belongs, further description thereof is omitted.

Then, as shown in Figure 2, it is placed in an ice cream cup and then decorated with a shovel-shaped spoon. At this time, it is natural that the ice cream cup can also have a color and design similar to the cement bag in order to arouse consumer interest, and it can also be decorated with marshmallows, etc. separately.

Meanwhile, in the step of preparing the black sesame milk mixture, the black sesame milk mixture can be prepared by further mixing puffed black ginseng powder. This not only further improves its nutritional value, but also gives the ice cream a variety of textures due to its unique crunchy texture of puffed black ginseng, while also taking into account the overall taste.

Here, the puffed black ginseng is made by pulverizing black ginseng and puffing it by applying hot air at 220 to 260°C for 40 to 100 seconds, and an average particle diameter of 0.5 to 1 mm is preferable considering its texture.

In addition, it is preferable to mix the puffed black ginseng powder in the range of 1 to 3% by weight, considering its texture, taste, etc.

Hereinafter, the present invention will be described in more detail through examples.

(Example 1)

Black sesame seeds were prepared, roasted at 190-200°C for 3 minutes, and then ground to 200 mesh. Then, black sesame milk was prepared by mixing 7% by weight of the pulverized black sesame powder with 93% by weight of white milk.

Next, 83% by weight of black sesame milk, 1% by weight of parsnip extract, 1% by weight of golden lemon thyme distillate, 8% by weight of white sugar, 0.1% by weight of refined salt, 5% by weight of skim milk powder, 1.2% by weight of whey powder, and 0.7% by weight of carrageenan. % by weight was added and stirred to prepare a mixed solution.

At this time, the parsnip extract was prepared by adding 10 times the weight of water to the roots of the parsnip, extracting it at 80-100°C for 5 hours, filtering, and freeze-drying, and the golden lemon thyme distillate was obtained by mixing golden lemon thyme leaves. It was prepared by mixing water and water in a 1:1 weight ratio, heating it to 90-100°C, and cooling the evaporated vapor.

Next, the mixed solution was first homogenized at a pressure of 200 to 250 bar, secondary homogenized at a pressure of 30 to 50 bar, cooled to 1 to 10 ° C, and placed in an ice cream maker for freezing to prepare ice cream. .

(Example 2)

The same procedure as in Example 1 was carried out, except that when preparing the black sesame milk mixture, 81% by weight of the black sesame milk, 1% by weight of parsnip extract, 1% by weight of golden lemon thyme distillate, 8% by weight of white sugar, 0.1% by weight of refined salt, It was prepared by adding 5% by weight of skim milk powder, 1.2% by weight of whey powder, 2% by weight of puffed black ginseng, and 0.7% by weight of carrageenan and stirring.

At this time, the puffed black ginseng was prepared by crushing the black ginseng to obtain black ginseng powder with an average particle diameter of 1 mm, puffing the puffed black ginseng at 240°C for 80 seconds using a hot air puffing roaster, cooling it in air for 100 seconds, and then averaging the powdered black ginseng. It was pulverized to have a particle size of 0.5 to 1 mm.

(Example 3)

The same procedure as Example 1 was carried out, but before roasting, black sesame seeds were immersed in coffee bean extract at 25°C for 3 minutes, then taken out and roasted.

At this time, the coffee bean extract was extracted using Ethiopian Yirgacheffe coffee beans, and an amount sufficient to sufficiently immerse the black sesame seeds was used.

(Comparative Example 1)

Carry out in the same manner as in Example 1, except that when preparing the black sesame milk mixture, 85% by weight of the black sesame milk, 8% by weight of white sugar, 0.1% by weight of refined salt, 5% by weight of skim milk powder, and whey were added. It was prepared by adding 1.2% by weight of powder, 2% by weight of puffed black ginseng, and 0.7% by weight of carrageenan and stirring. That is, parsnip extract and golden lemon thyme distillate were not used.

(Comparative Example 2)

Add 1% by weight of parsnip extract, 1% by weight of golden lemon thyme distillate, 8% by weight of white sugar, 0.1% by weight of refined salt, 5% by weight of skim milk powder, 1.2% by weight of whey powder, and 0.7% by weight of carrageenan to 83% by weight of white milk. and stirred to prepare a mixed solution.

Next, the mixed solution was first homogenized at a pressure of 200 to 250 bar, secondary homogenized at a pressure of 30 to 50 bar, cooled to 1 to 10 ° C, and placed in an ice cream maker for freezing to prepare ice cream. .

,

(Test Example 1)

Sensory evaluation was conducted to confirm the taste, aroma, texture, and overall preference of Examples 1, 2, and 3 and Comparative Examples 1 and 2. Sensory evaluation was conducted on 20 food experts and 30 general consumers (15 men, 15 women) using a 5-point scale (5 points: very good, 3 points: average, 1 point: very bad). Measured. The measured results are shown as average values in Table 1 below.

Test Example 1 Results division taste incense Texture overall preference Example 1 4.0 3.8 3.5 3.7 Example 2 4.1 3.8 3.9 3.9 Example 3 4.1 4.0 3.7 3.9 Comparative Example 1 2.0 3.5 2.1 2.6 Comparative Example 2 3.5 3.5 3.5 3.5

As confirmed in Table 1, Examples 1, 2, and 3 of the present invention were superior to Comparative Example 1 in taste, aroma, texture, and overall preference, and were superior to Comparative Example 2 in taste, aroma, and overall preference. It was confirmed that the texture was evaluated at a similar level for Example 1 and Comparative Example 2, and that Examples 2 and 3 were evaluated higher than Comparative Example 1.

Therefore, it was confirmed that the cement ice cream of the present invention has excellent taste, aroma, and texture, and thus has excellent sensory preference as well as excellent nutritional value.

Although specific embodiments of the present invention are described in this specification, it is not limited thereto, and of course, various modifications and variations can be made without departing from the spirit and technical scope of the present invention.

Claims (3)

delete A step of roasting and pulverizing black sesame seeds,
mixing milk with the pulverized black sesame powder to produce black sesame milk;
Adding parsnip (Pastinaca sativa) extract, golden lemon thyme distillate, sugar, salt, skim milk powder, whey powder, and shape retention agent to the prepared black sesame milk and stirring to prepare a black sesame milk mixture;
Homogenizing the prepared mixed solution,
Cooling the homogenized mixed solution;
Producing ice cream by freezing the cooled liquid mixture in an ice cream maker,
The step of preparing the black sesame milk mixture is,
By further mixing puffed black ginseng powder to produce a black sesame milk mixture,
The puffed black ginseng is made by crushing black ginseng and puffing it by applying hot air at 220 to 260°C for 40 to 100 seconds,
A method of manufacturing cement ice cream, characterized in that the average particle diameter is 0.5 to 1 mm.
Cement ice cream, characterized in that manufactured by the method of claim 2.