KR20030085809A - A method for making icecream using a taro and the icecream made by the same - Google Patents

Abstract

PURPOSE: Provided are a method for making ice cream using a taro and the ice cream made thereby. Therefore, the ice cream has chewy texture and is hardly melted at normal temperature. CONSTITUTION: A method for making ice cream using a taro is characterized by adding 25-70 part by weight of taro powder, based on 100 part by weight of ice cream raw ingredients. The ice cream raw ingredients contain 10-13 wt.% of milk fat, 8-11 wt.% of solid-not-fat, 12-14 wt.% of a sweetener, and 0.8-1.5 wt.% of ice cream additives.

Description

Method for preparing ice cream using taro and ice cream manufactured by the method {A METHOD FOR MAKING ICECREAM USING A TARO AND THE ICECREAM MADE BY THE SAME}

The present invention relates to a method for producing ice cream using taro and an ice cream produced by the method.

Ice cream is one of the frozen dairy products which has the coolness and sweetness in the soft tissue, has high palatability, and improves the digestibility of nutrients through homogenization. In particular, milk fat, plain solids, sweeteners, emulsifiers, stabilizers, flavorings, pigments, water, and the like are mixed and frozen in air to have a smooth and uniform structure.

As one of the ingredients, milk fat obtained from cream or butter and plain solid content from skim milk powder are added.In general, the solid component keeps the ice cream's structure smooth like fat, and the particles inside the ice cream combine to grow even if the temperature changes during storage. To prevent This causes the ice cream to have a soft texture.

However, ice cream has the property of melting over time at room temperature due to the nature of frozen foods made by freezing ingredients at a temperature lower than room temperature. Melted ice cream not only changes the inherent taste of frozen ice cream, but when it is transferred from frozen state to room temperature, it starts to melt within a few minutes and flows down quickly, requiring considerable care in handling ice cream. This is regarded as one of the disadvantages of ice cream as a food.

Ice cream is divided into soft texture and wheezing texture depending on the ingredients used. This depends on the type and amount of ingredients added when making ice cream. Most ice creams have been sticking to these two flavors for a long time, but recently, researches on ice creams with new textures have been conducted.

The native Toran is the southern region of India and its neighboring China, and is widely distributed in tropical and temperate regions of the East. Taro stems and roots (root: taro roots) are used for food.

The taro has a water content of 75 to 80% by weight, and the solid component comprises most of the carbohydrate (mainly starch) (15 to 17% by weight). Carbohydrates other than starch include pentosan, galactan, dextrin, sugar and the like. Protein is as low as about other potatoes (about 2.2% by weight), and its amino acid composition is similar to rice and of good quality. In minerals, potassium (K) belongs to many alkaline foods, and there are few vitamins.

The taro contains a sticky viscous substance called galactan. In addition, the main components of the Arin flavor of taro, homogenic acid and calcium oxalate, have a large difference in content depending on the type of taro. This arin taste is removed in an aqueous sodium hydrogen carbonate solution or brine, and disappears even when the taro is wet-heated as it is.

An object of the present invention, as described above, in order to overcome the disadvantage that the existing ice cream is easily melted down at room temperature, a method of producing an ice cream having a new texture without melting for a considerable time, and the ice cream produced by the method To provide.

According to the present invention, a method for producing ice cream using taro is characterized in that the taro powder is added to the raw material in the method for producing ice cream. An ice cream with taro powder is not only chewy, but it does not melt easily at room temperature.

In the present invention, the manufacturing method of the ice cream itself is not particularly limited, and generally known ice cream manufacturing methods may be applied. For example:

Raw materials containing stabilizers, emulsifiers, fragrances, and pigments, which are used mainly for milk fat, plain solids, sweeteners, water and ice cream additives, are added to a jacketed tank and blended with the mixture while maintaining a constant temperature. Sterilize for 10 to 20 seconds at 90 ° C., and then homogenize at a pressure of 220 kg / cm ² at about 75 ° C. The mixture is then cooled to 5 ° C. or less and then aged for 18 to 24 hours to prepare an ice cream mix.

Or 5 to 40 parts by weight, preferably 10 to 25 parts by weight of fruit juice, such as pear, persimmon, cherry, elderberry, blueberry or tea, coffee, green tea, etc., to 100 parts by weight of the raw material of the ice cream Prepare the mix.

The ice cream mix prepared as described above is frozen at about -4 ° C by inhaling air in a freezer, and frozen at about -15 ° C in a hardened tunnel, and then frozen at -20 ° C or below in a storage warehouse to prepare ice cream.

The taro powder used in the present invention can be used without limitation as long as the taro is cooked (boiled or steamed) and dried and then powdered, preferably peeled and cooked into pieces and dried in a dryer for 2 to 3 days. Humidity is less than 3% and then used in the form of powder.

The taro powder prepared as described above is added in an amount of 25 to 70 parts by weight, more preferably 35 to 60 parts by weight based on 100 parts by weight of the raw material. If it is less than 25 parts by weight, there is no remarkable difference in the degree of texture and melting at room temperature compared to conventional ice cream. When it exceeds 70 weight part, since it may adversely affect the taste of ice cream, it is not preferable.

The present invention will be described in detail through the following examples. However, the present invention is not limited to these examples.

Examples 1 to 3

The ingredients listed in Table 1 are used to make up the raw materials for ice cream manufacturing.

30 parts by weight, 50 parts by weight and 70 parts by weight of taro powder is blended with respect to 100 parts by weight of the raw material, and then the mixture is mixed while maintaining a constant temperature in a tank equipped with a jacket according to a commonly used ice cream mix manufacturing method. After sterilization for 20 seconds at 90 ℃ in the sterilizer, and then homogenized at a pressure of 220 kg / cm ² at 75 ℃. The mixture was then cooled to 5 ° C. or less and then aged for 20 hours to prepare an ice cream mix.

The ice cream mix prepared as described above is frozen in a freezer at -4 ° C by inhaling air in a freezer, and frozen at -15 ° C in a hardened tunnel, and then frozen at -20 ° C in a storage warehouse. Ice cream was prepared.

[Table 1] Ice cream raw materials

ingredient Composition (% by weight) butterfat 12 Non-fat solids 10 sweetener 13 Other additives (emulsifiers, stabilizers, fragrances, colorants) 1.0 water Until the total 100

Example 4

An ice cream was prepared through the same process as in Example 2, except that 15 parts by weight of fruit juice was added to 100 parts by weight of the ice cream raw material.

Comparative Example 1

An ice cream was prepared in the same manner as in Example 1, except that no taro powder was added.

Comparative Example 2

Ice cream was prepared in the same manner as in Example 1, except that 5 parts by weight of the taro powder was added based on 100 parts by weight of the raw material of Table 1.

Comparative Example 3

Ice cream was prepared in the same manner as in Example 1, except that 80 parts by weight of the taro powder was added based on 100 parts by weight of the raw material of Table 1.

Sensory evaluation

First, a three-point test was performed to evaluate whether there is a difference in the texture obtained according to the addition of taro powder. First, two products of each of Examples and Comparative Examples 2 and 3 and one product of Comparative Example 1 are presented (test 1), and each of the products of each Example and Comparative Examples 2 and 3 and Comparative Example 1 are shown below. Two products of (test 2) were presented, and only one point was evaluated when panelists responded that the examples and Comparative Examples 2 and 3 were more satisfactory. The results are shown in Table 2.

As a result of the sensory test, the ice cream prepared by adding the taro powder according to the present invention was more chewy than when the taro powder was not added. In Comparative Example 2, in which the amount of the taro powder was added, the obtained texture was not remarkably expressed. In the case of Comparative Example 3, in which the amount of the taro powder was added, the obtained texture was strong. A falling result was obtained.

Also, for the ice cream of the above example, a sensory test was performed on the degree of preference of the product. Sensory test was evaluated by the difference identification test after tasting the products of each Example and Comparative Example. The results are shown in Table 2. In Table 2, only the number of panel members judged that the product of the Example was good was described. If you were not sure of the difference between the specimens, you were asked to answer. As a result of the sensory test, it can be seen that the chewy texture of the ice cream prepared according to the present invention improves the overall palatability and that the palatability can be further improved by adding fruit juice.

[Table 2] Sensory test results for the difference between the taste of Comparative Example 1 and chewy

division Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Comparative Example 3 Amount of taro powder (Weight percent of raw material) 30 50 70 50 5 80 Test 1 30 32 32 32 17 32 Test 2 31 31 29 30 16 32 Symbol 25 27 26 30 15 2

* 32 sensory assessors (17 males, 15 females)

Evaluation of melting degree

An experiment was conducted to determine that the ice cream prepared by the present invention has a property that is not easily melted. This measured the amount of the product of each Example and the product of the Comparative Example to melt at 25 ℃ intervals in 10 minutes relative to the volume when the product is not melted. The experiment was repeated five times. The amount of melt was measured in each case by averaging the relative percent value of the amount of melt (rounded to one decimal place). The results are shown in Table 3. The figures in Table 3 are the average of five experiments. Through experiments, the ice cream prepared according to the present invention was not easily melted at room temperature.

[Table 3] Sensory test results for easy melting

time Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Comparative Example 3 10 minutes 11% 2% One% One% 33% 30% One% 20 minutes 24% 5% 3% 5% 71% 68% 2% 30 minutes 40% 11% 9% 10% 89% 85% 5% 40 minutes 61% 18% 12% 17% - 95% 9% 50 minutes 77% 27% 20% 27% - - 14% 60 minutes 98% 40% 35% 41% - - 25% 70 minutes - 50% 42% 50% - - 36% 80 minutes - 62% 58% 62% - - 42%

As described above, according to the present invention, by adding taro powder during ice cream manufacturing, it is possible to provide an ice cream with a new feel with a strong texture, and the ice cream of the present invention is not easily melted even at room temperature, which is very easy to handle. Has an advantage.

Claims (5)

In making ice cream, Method for producing an ice cream using taro, characterized in that to add the taro powder 25 to 70 parts by weight based on 100 parts by weight of the total ice cream raw material. The method of claim 1, Taro, characterized in that the water is added to the ice cream raw material 10 to 13% by weight, solid solid content 8 to 11% by weight, sweetener 12 to 14% by weight and 0.8 to 1.5% by weight of the additives for producing ice cream to 100% by weight in total. Method for producing ice cream using. The method of claim 1, Method for producing ice cream using taro characterized in that the fruit juice or tea is added 5 to 40 parts by weight based on 100 parts by weight of the ice cream raw material The method according to any one of claims 1 to 3, Peel the taro and make it into slices and cook it, then dry it in a dryer for 2 to 3 days so that the humidity is less than 3%, and then use the taro powder prepared in powder form. . Ice cream produced by the method of any one of claims 1 to 4.