KR19980084698A - Manufacturing method of ice cream mainly from carrot - Google Patents

Abstract

The present invention relates to a method for producing ice cream based on carrots. More specifically, the present invention comprises a process of mixing the concentrated liquid and skim milk powder, fresh cream, sugar, hardened milk, fructose, ice sugar, emulsion stabilizer, starch syrup, etc. by grinding, juice and centrifugation of carrots and apples It relates to a method for producing ice cream. The sherbet and ice cream produced by the composition of the ice cream based on the carrot of the present invention are not only suitable for Korean palatability in taste, texture, color, etc., but also a possible natural food material carrot has high vitamin A and iron content. It can contribute to the health of women and children who are the main consumers.

Description

Manufacturing method of ice cream mainly from carrot

The present invention relates to a method for producing ice cream based on carrots. More specifically, the present invention includes a process of mixing carrots and apples by grinding, juice and centrifugation, and skim milk powder, fresh cream, sugar, coconut oil, fructose, ice sugar, emulsion stabilizer, starch syrup, etc. It relates to a method for producing ice cream.

Recently, with increasing interest in health, it has become possible to prefer natural foods. Accordingly, the high carotene content and high iron content, which is absorbed into the body, promotes hematopoiesis and improves blood flow due to high iron content. Therefore, there is a demand for carrots to help relieve anemia and weak constitution or fatigue. It is increasing. Carrots are well-balanced with vitamins, calcium, potassium, and vegetable fiber, which are known to be effective in treating diarrhea by the action of vegetable fiber called pectin. In addition, carrots also have vegetable fibers that are insoluble in water to improve bowel movement, and thus can be said to be suitable for people with poor stomach.

On the other hand, as a food using carrots as a main raw material is produced in the form of beverages such as carrot juice, products with apples added to carrots, but there is no product directly added to ice cream. Until now, there are differences in the ratio of milk ingredients, but there is no substantial difference. However, since it is a palate product, ice cream added with vanilla, strawberry, almond, confectionary, chocolate, and coffee has been mainly consumed. Recently, in light of the trend of consumers who prefer natural foods, there is a demand for a product that can be shared with palatability and possibilities. It became.

On the other hand, the present inventors focused on the high vitamin A and iron content can contribute to the health of women and children of the main consumption, and to produce ice cream by selecting the carrot as a functional natural food material described above. However, commercially available ice creams such as vanilla have an advantage that consumers can easily recognize because the taste and aroma have a great impact on the product, but in the case of carrots, the unique aroma and taste of the carrot is masked by the milk component.

Accordingly, the present inventors have made intensive research to overcome the above-mentioned problems, and as a result of increasing the concentration of carrots and adding apples, and squeezing juice to remove the residue, vacuum concentration and sterilization treatment, ice cream with improved taste and flavor It was confirmed that a kind can be manufactured, and this invention was completed.

After all, the main object of the present invention is to provide a method for producing ice cream based on carrots.

Another object of the present invention is to provide an ice cream based on carrots produced by the electric method.

The present inventors attempted to produce ice creams with increased functionality and increased cool taste and aroma by increasing the concentration of carrots and adding apples. In addition, since texture is important to the palatability of the ice cream, there is a problem that there is a residue, such as a residue when the carrots are ground directly, so that the juice is squeezed and passed through a 6,000 RPM centrifuge to remove the residue. Vacuum concentrated to 35˚BX and sterilized by passing through a sterilizer. In the case of apples, if they come into contact with oxygen during the pretreatment process, they turn brown and affect the color of the product. Therefore, the apples are ground with a crusher, and a small amount of vitamin C is added to the juice. Thereafter, vacuum concentration was performed at 65 ° C. until the soluble solid content was 50%, and sterilized by passing through an instant sterilizer. In addition, in order to increase the preference, various additives such as fresh cream, skim milk powder, sugar, fructose, ice sugar, starch syrup, coconut oil, emulsifying stabilizer, and purified water were mixed and aged to prepare final ice cream. Hereinafter, in describing the present invention, ice cream refers to sherbet and ice cream.

Hereinafter, the manufacturing method of the ice cream based on the carrot of the present invention will be described in detail for each process as follows.

Step 1: Preparation of Carrot and Apple Concentrates

Carrots are washed with water, and about 2% citric acid solution is added with carrots at a ratio (volume ratio) of 5:95 to 0.05: 99.95%, and then ground with a mill and passed through a ripening machine of 75 ° C. or lower. Then, the juice is compressed with a squeezed juicer to obtain carrot juice, and passed through a centrifuge of about 6,000 RPM to remove the residue. The centrifuge is vacuum concentrated to 30-40 DEG BX, preferably 35 DEG BX, and sterilized by passing through a sterilizer. Apples are washed with water, crushed with a crusher, and then squeezed with a squeezed juice with a small amount of vitamin C. The juice is centrifuged with a centrifuge to remove the residue, and the vacuum concentrator is vacuum concentrated to 65% of soluble solid content at 65 ° C., and then sterilized by passing through a sterilizer.

Second Process: Mixing, Homogenizing and Sterilizing Mixes

In order to increase palatability, fresh cream, mixed skim milk powder (or skim milk powder), sugar, fructose, syrup, emulsifying stabilizer and purified water, and optionally ice cream and palm hardened oil are added, and the mixture temperature is from 20 to 65 ° C. Compounding while stirring for 40 minutes. Then, the electric mix is filtered and homogeneous at 30 to 70 kg / cm 2 for the sherbet composition and 50 to 135 kg / cm 2 for the ice cream composition, and sterilized at 85 to 90 ° C. for 20 to 30 seconds, and then the mix temperature is Cool down to 2-6 ° C.

Process 3: Properties and Freezing

After the sterilized mix was transferred to the aging tank, the carrot concentrate and apple concentrate obtained in the first step were added to the mix as shown in Table 1 together with the pigments and flavors, and the mixture temperature was 4 to 12 hours at 0 to 4 ° C. To mature. At this time, food coloring such as yellow No. 5, red coloring, and orange TH-PC is used as the electric dye, and flavors such as apple flavor are used as the flavor. Then, it is frozen at a temperature of -15 to -18 ℃, the weight ratio is 10 to 40% in the case of the sherbet composition, the weight ratio is 50 to 150% in the case of the ice cream composition.

Table 1: Composition and composition ratio (unit: wt%) of sherbet and ice cream of the present invention

¹⁾ Composition: 5.0% locust bean gum, guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%

Guar gum 22.5%, locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%

²⁾ Composition: Apple Base # 7 4.6%, Ethyl Alcohol 70.0%, Purified Water 25.4%

³⁾ Composition: Paprika pigment 21.4%, Glycerin 62.8%, Glycerin fatty acid ester 3.7%, Extracted tocopherol 0.5%, Food materials 11.6%

Fourth Process: Filling and Packaging

The sherbet composition prepared in the third step was quantified, and the inner surface of the package was made of ethylene resin at -2.5 to -4 ° C. In the case of the ice cream composition, the inside of the packaging container of ethylene resin and cap material of styrene resin- Fill and package at 4 to -5 ° C, cure at -38 to -52 ° C for 40 to 90 minutes, and store at -20 to -30 ° C.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1:

Carrot concentrate (35˚BX) 6%, fresh cream (35%) 3%, mixed skim milk powder 1.5%, sugar 15%, fructose 5%, ice sugar 4%, coconut oil 0.5%, emulsifying stabilizer (5.0% locust bean gum) Guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.2%, Yellow No. 5 0.0035%, Red No. 40 0.0006%, Purified water 64.7959% According to the sherbet was prepared.

Example 2:

Carrot concentrate (35˚BX) 5%, apple concentrate (50˚BX) 0.8%, fresh cream (35%) 3%, mixed skim milk powder 2.5%, sugar 13%, fructose 7%, ice sugar 4%, coconut oil 1.5 %, Emulsifying stabilizer (5.0% locust bean gum, Guar gum 11.5%, Tamarind gum 18.0%, Carrageenan 3.0%, Gelatin 25.0%, Sucrose fatty acid ester 37.5%) 0.4%, Yellow No. 5 0.006%, Red No. 40 0.0012%, Apple flavor (Apple flavor base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 63.6928% was prepared in the sherbet according to the above-described manufacturing process.

Example 3:

Carrot concentrate (35˚BX) 4%, apple concentrate (50˚BX) 2%, fresh cream (35%) 3%, mixed skim milk powder 2.0%, sugar 7%, fructose 13%, ice sugar 4%, emulsifier Locust bean gum 5.0%, guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.2%, yellow No. 5 0.0085%, red No. 40 0.0024%, apple flavor (apple flavor base) # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 64.6391% was added to prepare a sherbet according to the above-described manufacturing process.

Example 4:

Carrot concentrate (35˚BX) 3%, apple concentrate (50˚BX) 3%, fresh cream (35%) 1.5%, mixed skim milk powder 3.5%, sugar 15%, fructose 5%, starch syrup 4%, coconut oil 2.0% , Emulsifying stabilizer (5.0% locust bean gum, guar gum 11.5%, tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.4%, yellow No. 5 0.01%, red pigment 0.0048%, apple flavor ( Apple flavored base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 62.4852% was added to the sherbet according to the above-described manufacturing process.

Example 5:

Carrot concentrate (35˚BX) 7%, fresh cream (35%) 2%, mixed skim milk powder 2.5%, sugar 13%, fructose 7%, palm hardened oil 1.5%, emulsifying stabilizer (locust bean gum 5.0%, guar gum 11.5%, Tamarind gum 18.0%, carrageenan 3.0%, gelatin 25.0%, sucrose fatty acid ester 37.5%) 0.4%, 62.6% purified water was prepared according to the above-described manufacturing process.

Sensory Evaluation of Carrot Sherbet

The carrot sherbet prepared according to Examples 1 to 5 was cooled and the degree of palatability was sensory tested. The sensory test was carried out by a nine-point scoring method for a total of 13 people, the results are shown in Table 2, Example 2 was the most excellent.

Table 2: Sensory Test Results of Carrot Sherbet Prepared by a Method of Making Ice Creams Based on Carrots

Example 6:

Carrot concentrate (35˚BX) 6%, fresh cream (35%) 43%, skim milk powder 9%, sugar 5%, fructose 5%, starch syrup 5%, emulsifying stabilizer (guar gum 22.5%, locust bean gum 19.5%, carrageenan 4.5 %, Tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.2%, orange TH-PC (paprika pigment 21.4%, glycerin 62.8%, glycerin fatty acid ester 3.7%, extracted tocopherol 0.5%, food material 11.6%) 0.03%, 38.34% purified water was added to prepare ice cream according to the above-described manufacturing process.

Example 7:

Carrot concentrate (35˚BX) 5%, apple concentrate (50˚BX) 1%, fresh cream (35%) 28.57%, skim milk powder 10%, sugar 11%, starch syrup 6%, emulsifying stabilizer (guar gum 22.5%, locust) Bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.4%, orange TH-PC (paprika pigment 21.4%, glycerin 62.8%, glycerin fatty acid ester 3.7%, extracted tocopherol 0.5%, food material 11.6%) 0.05%, purified water 37.78% was added to prepare the ice cream according to the above-described manufacturing process.

Example 8:

Carrot concentrate (35˚BX) 2.5%, Apple concentrate (50˚BX) 1%, fresh cream (35%) 34.28%, skimmed milk powder 11.38%, sugar 10%, starch syrup 5%, emulsifying stabilizer (guar gum 22.5%, locust) Empty gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.05%, apple flavor (Apple flavor # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.15%, purified water 35.34% Ice cream was prepared according to the above-described manufacturing process.

Example 9:

Carrot concentrate (35˚BX) 3%, apple concentrate (50˚BX) 3%, fresh cream (35%) 35.71%, skimmed milk powder 12%, sugar 5%, fructose 10%, starch syrup 2%, emulsifying stabilizer (guar gum) 22.5%, locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.05%, apple flavor (apple base # 7 4.6%, ethyl alcohol 70.0%, purified water 25.4%) 0.1%, purified water 38.69% of the ice cream was prepared according to the above-described manufacturing process.

Example 10:

Carrot concentrate (35˚BX) 4%, apple concentrate (50˚BX) 2%, fresh cream (35%) 22.86%, skim milk powder 10%, sugar 15%, emulsifying stabilizer (guar gum 22.5%, locust bean gum 19.5%, Carrageenan 4.5%, Tamarind Gum 3.5%, Glycerin Fatty Acid Ester 50%) 0.3%, Orange TH-PC (Paprika Pigment 21.4%, Glycerin 62.8%, Glycerin Fatty Acid Ester 3.7%, Extracted Tocopherol 0.5%, Food Ingredients 11.6%) 0.07 %, Purified water 45.77% was prepared according to the above-described manufacturing process ice cream.

Sensory Evaluation of Carrot Ice Cream

Carrot ice cream prepared according to the above Examples 6 to 10 was cooled and the degree of palatability was sensory tested. The sensory test was carried out by a 9-point scoring method for a total of 13 people, the results are shown in Table 3, Example 8 was the most excellent.

Table 3: Sensory test results of carrot ice cream prepared by the method of manufacturing ice cream with carrot

As described and demonstrated in detail above, the sherbet and ice cream produced as an ice cream composition based on the carrot of the present invention are not only suitable for Korean palatability in taste, texture and color, but also as a functional natural food material carrot. High levels of vitamin A and iron can contribute to the health of women and children, the main consumer.

Claims (8)

(i) centrifugation, vacuum concentration and sterilization of the juice obtained by washing, grinding, ripening and compressing the carrots and apples to obtain carrot concentrates and apple concentrates: (ii) stirring, mixing and filtering a mixture comprising fresh cream, mixed skim milk powder (or skim milk powder), sugar, fructose, syrup, emulsifying stabilizer and purified water, and then homogeneous, sterilizing and cooling: (iii) ripening, freezing and increasing the carrot concentrate and apple concentrate obtained in the step (i) and the mix obtained in the step (ii) together with the pigments and flavors; and (iv) A method for producing ice cream based on carrots, comprising the step of filling and packaging the electroweighted composition. The method of claim 1, Mixing is a method for producing ice cream based on carrots, characterized in that the mixture is stirred for 20 to 40 minutes at 60 to 65 ℃. The method of claim 1, The homogeneity of the mix is 30 to 70kg / ㎠ in the case of sherbet composition, 50 ~ 135kg / ㎠ in the case of ice cream composition manufacturing method of ice cream based on carrots. The method of claim 1, Sterilization of the mix is a method for producing ice cream based on carrots, characterized in that performed for 20 to 30 seconds at 85 to 90 ℃. The method of claim 1, Ripening method for producing ice creams based on carrots, characterized in that carried out for 4 to 12 hours at a mixing temperature of 0 to 4 ℃. The method of claim 1, The weight is 10 to 40% for the sherbet composition, 50 to 150% for the ice cream composition, characterized in that carried out Carrot concentrate (35˚BX) 3 to 7% prepared by the method of claim 1, apple concentrate (50˚BX) 0 to 3%, fresh cream (35%) 1.5 to 3%, mixed skim milk powder 1.5 to 3.5%, Sugar 7-15%, Fructose 5-13%, Ice sugar 0-4%, Starch syrup 0-4%, Coconut cured oil 0-2%, Emulsifying stabilizer (5.0% locust bean gum, 11.5% guar gum, 18.0% tamarind gum) , Carrageenan 3.0%, Gelatin 25.0%, Sucrose fatty acid ester 37.5%) 0.2-0.4%, Yellow pigment 0-0.01%, Red pigment 0-0.0048%, Apple flavor (Apple flavor base # 7 4.6%, Ethyl alcohol 70.0%, Purified water 25.4%) Carrot sherbet composition comprising 0 to 0.2% and purified water (rest). Carrot concentrate prepared by the method of claim 1 (35˚BX) 2.5 to 6%, apple concentrate (50˚BX) 0 to 3%, fresh cream (35%) 22.86 to 34.28%, skim milk powder 9 to 12%, sugar 5 to 15%, fructose 0 to 10%, starch syrup 0 to 6%, emulsifying stabilizer (guar gum 22.5%, locust bean gum 19.5%, carrageenan 4.5%, tamarind gum 3.5%, glycerin fatty acid ester 50%) 0.2 to 0.4% , Orange TH-PC (21.4% Paprika Pigment, Glycerin 62.8%, Glycerin Fatty Acid Esters 3.7%, Extracted Tocopherol 0.5%, Food Ingredients 11.6%) 0.03 to 0.1%, Apple Flavor (Apple Flavor Base # 7 4.6%, Ethyl Alcohol 70.0%) , Purified water 25.4%) 0 to 0.2% and purified water (rest).