KR20030088734A - Ice productions using deep sea water in the East Sea - Google Patents

Abstract

PURPOSE: An ice product such as ices, ice creams, slush, ice flakes with syrup, edible ice, etc. prepared by using deep sea water drawn from a layer with a depth of 200 m or more below a sea level is provided. The ice product has low temperature stability and contains mineral salts in great quantity and thus is effective in prevention of various diseases and keeping good health. CONSTITUTION: Deep sea water of the East Sea drawn from a layer with a depth of 200 m or more below a sea level is desalted and concentrated. The East Sea is located between the Korean peninsula and the Japanese islands, and the treated deep sea water is used in the manufacture of an ice product. For an example, 2 to 5% by weight of deep sea water is mixed with 40 to 75% by weight of potable water, 4 to 20% by weight of fruit juice, 5 to 20% by weight of sugar and 0.5 to 5% by weight of additives to produce an ice product.

Description

Ice production using deep sea water in the East Sea {Ice productions using deep sea water in the East Sea}

The present invention relates to an ice cream product using the deep sea water of the East Sea of Korea (hereinafter, referred to as the deep sea water of the East Sea).

Generally, ice cream products can be divided into ice cream, ice cream, slush, ice water, and edible ice. The prepared form is prepared in a variety of forms, such as stick form, the form stored in a coated paper material container, tube storage, and is used as a summer soft food or favorite food, and is a food that is widely loved as a dessert after eating.

Ice cream means frozen ice, frozen lactic acid bacteria ice cream and non-dairy ice cream made by mixing food or food additives with drinking water, and it does not belong to ice cream containing milk fat. In the manufacturing method of ice cream, the raw liquid which mixed the necessary raw material is inject | poured in a molding container, and it sticks, frozen, or made into a tube form, and various solid additives are added to the raw liquid. For example, a chocolate and carbonated candy mixture is filled (Korean Patent Laid-Open Publication No. 2001-0001125), or a method of manufacturing chocolate bars using bananas (Korean Patent Laid-Open Publication No. 1999-024242), or a method of manufacturing an ice bar having two colors (Korea) Japanese Patent Application Laid-Open No. 86-6213 has been filed.

Ice creams are milk products containing milk fat.How to make ice creams, weigh ingredients first, mix powder ingredients (milk powder, emulsion stabilizer, sugar, etc.), dissolve them in ice water at about 40 ℃ in advance, and then use other ingredients ( Starch syrup, fructose, coconut oil, fresh cream), etc., are mixed and dissolved in the mix. It is heated to 65 ℃ -70 ℃ to completely dissolve the raw material, and then filtered (70-100mesh) to remove impurities and go through a homogenization process. In the homogenization process, the fat spheres of the mix are atomized to make a uniform emulsified state and finely and uniformly distribute materials other than fat. After sterilization and cooling, it kills harmful microorganisms such as pathogens and inactivates lipase which acts on fat and gives off odor. Immediately after the sterilization process, the temperature of the mix should be below 5 ℃. After the aging process, it is frozen and placed in a mold.

Slush is a product that is easy to eat by lowering the freezing point, and iced water is a product that goes through edible ice in powder form and puts various toppings such as condensed milk, sugar, and fruits on it. Ice for ice and food frozen with additives such as powdered milk during the manufacture of ice used in ice water and its manufacturing method (Korean Patent Publication No. 2000-74568), Functional ice containing herbal medicine (Korean Patent Publication No. 2001-29439) ) Has been filed.

Meanwhile, with increasing interest in health, products for ice creams containing beneficial ingredients have been proposed. Ice cream mix containing green tea and polydextrose (Korean Patent Laid-Open Publication No. 2002-3435), frozen lactic acid bacteria ice cream manufacturing method and apparatus (Korean Patent Laid-Open Publication No. 2001-66981), manufacturing method of ice cream mainly containing silk amino acid solution ( Korean Patent Laid-Open Publication No. 10-2001-18961), a method for producing ice cream based on mulberry leaves (Korean Patent Laid-Open Publication No. 2001-16895), and the like have been filed.

However, the existing ice cream products, such as health functional ice cream can take a certain ingredient, but does not contain minerals, which are natural trace elements required by the human body. In addition, these existing frozen products did not function as a source of various minerals by using ground water, natural water or purified water.

An object of the present invention is to solve the problems of such conventional frozen ice products and to obtain a healthy frozen ice product containing many natural trace elements (minerals) and using pure Korean sea water.

The present invention intends to use the deep sea water of Korea's own East Sea as a means for replenishing minerals that the existing ice cream products do not have as described above. Deep water in the East Sea is rich in mineral nutrients necessary for supporting the living body, is organic, bacteria, and is clear due to its clarity. The source of deep water in the East Sea is the seawater of Vladivostok. The seawater in Vladivostok rapidly cools when it meets the glacier, and the seawater, which is cold and heavy as the seawater freezes and freezes, does not go deeper. Heavy streams descend from the depths of 200 meters up to 4,000 meters deep into the deep sea, forming a thick belt that circulates the deep sea. The deep east water consists of sedimentary seawater in Vladivostok and high water on the east coast.

The deep waters of the East Sea show slightly different characteristics from those of the other regions.

division Water temperature salt pH Nutrient Dissolved Oxygen (mg / l) phosphate nitrate Silicate East Sea Deep Water (Goseong) 1.52 to 1.9 33.72-33.94 7.19-7.90 1.7 to 4.3 3.6-13.3 72.1 to 108.0 9.13-9.47 Kochi Prefecture Deep Sea Water 8.1-9.8 34.3 to 34.4 7.8 to 7.9 1.1 to 2.0 12.1 to 26.0 33.9 to 56.8 4.1-4.8 Deep water in Toyama, Japan 1-2 34.1 7.74 1.2 to 1.8 14-26 30 to 38 5.0 to 6.0 Deep water in Okinawa, Japan 9.0 34.71 7.93 3.05 21.89 44.81 US Deep Water in Hawaii 8.2-10.7 34.37-34.29 7.45-7.74 2.89-3.15 39.03-40.86 74.56 to 79.2 1.24 to 1.45

As shown in Table 1, the characteristics of deep sea water (goseong) in Korea are higher in water temperature than in Kochi, Okinawa, and Hawaii in the United States, and the contents of nutrients such as phosphoric acid and silicic acid are similar to those of Kochi and Toyama. More than that. In addition, dissolved oxygen was found to be higher than in other regions.

Deep waters in the East Sea do not mix with surface waters, like water and oil, due to temperature differences of more than 20 ℃ In the deep sea, where there is no light, only decomposing instead of photosynthesis, the deep water is rich in organic nutrients with various minerals. Deep sea water contains essential elements necessary for biodevelopment. Iron (Fe), iodine (I), copper (Cu), manganese (Mn), zinc (Zn), cobalt (Co), molybdenum (Mo), selenium (Se), chromium (Cr), tin (Sn), Vanadium (V), fluorine (F), silicon (S), nickel (Ni), arsenic (As) and the like.

Therefore, the present inventors intend to use Korea's own East Sea deep sea water, which contains more minerals and dissolved oxygen than the deep sea water of Kochi Prefecture, Okinawa Prefecture, and Hawaii, USA, for ice-cream products.

The present invention is to provide a frozen dessert product containing minerals required by the human body using the deep sea water inherent in Korea. In other words, the present invention is to add the deep sea water inherent to Korea in the ice cream products, such as conventional ice cream, ice cream, slush, ice water, edible ice. Deep seawater can be used undiluted stock solution, concentrated deep seawater and desalted deep seawater.

Hereinafter, examples will be described for each kind of ice cream product, but the present invention is not limited thereto.

Example 1 Ice Cream Manufacturing

In the prepared ice cream container, add 40 to 75% of drinking water, 2 to 5% of deep sea water, 4 to 20% of fruit juice, 5 to 20% of sugar, and 0.5 to 5% of auxiliary ingredients. It was molded into a mold in the form of a tube or a tube. When the concentrated deep sea water is used, the amount of addition is determined depending on the concentration, which is in the range of about 0.5 to 3%. When using desalted deep sea water, the deep sea water is added in the range of 40 to 70%, and the remaining water content is used for drinking water. It is preferable to add about 3% of deep sea water without desalting. If you add more than 3% salty taste is strong.

Example 2 Ice Cream Preparation

Explain the manufacturing process of ice cream. First, weigh the raw materials, mix the powder raw materials (milk powder, emulsion stabilizer, sugar, etc.), dissolve them in ice water at about 40 ℃, then deep sea water and other raw materials (starch syrup, fructose, palm) Hardened oil, fresh cream), etc., mix and dissolve in the mix. After heating to 65 ° C. to 70 ° C., the raw material is completely dissolved, and then filtered (70 to 100 mesh) to remove impurities, followed by a homogenization process. In the homogenization process, the fat spheres of the mix are atomized to make a uniform emulsified state and finely and uniformly distribute materials other than fat. After sterilization and cooling, it kills harmful microorganisms such as pathogens and inactivates lipase which acts on fat and gives off odor. Immediately after the sterilization process, the temperature of the mix should be below 5 ℃. After the aging process, it is frozen and placed in a mold.

The content of each component of the ice cream produced through the above process is 20 to 40% cream, 5 to 15% milk powder, 0.1 to 0.6% emulsifying stabilizer, 40 to 70% drinking water, 2 to 7% deep sea water, 4 to 20 juice %, Other additives, such as sugar and syrup flavoring, 0.1-10%. Here, the case of using the concentrated deep sea water or the desalted deep sea water is to follow the example of [Example 1].

Example 3) Slush Manufacturing

Ice cream prepared by mixing glucose 23%, sorbitol 3%, composite stabilizer 0.3%, fragrance 0.2% by weight, water 58%, and deep sea water 5% has a freezing point of less than 4.2 ℃. As the water content decreases, the freezing point drops further. Therefore, the freezing point can be adjusted according to the freezing and storage temperature, and the manufactured slush is not hardened and is convenient to eat.

Example 4 Ice Making

60 to 80% of iced ice in ground ice, 2 to 7% of deep sea water, 5 to 10% of milk, 3 to 5% of red beans, 1 to 3% of rice cake, 1 to 3% of jelly, chocolate chips, rice Ice and water were prepared by adding an appropriate amount of flour and syrup.

Example 5 Ice Preparation

The depth of water was made into 2 to 5% by the amount of 95 to 98% of general water, and it poured into the predetermined container, cooled, and obtained the completed ice. In the case where the desalted deep sea water is used, the content of the desalted deep sea water is in the range of 0 to 100%.

Example 6 Ice Preparation

The mixture was stirred and mixed until it was uniformly dispersed at a ratio of 86% of desalted East Sea water, 9% of powdered milk, 4.8% per white powder and 0.2% of additives, and placed in a predetermined container to cool to obtain a finished ice.

It is not limited to the embodiment using such deep sea water. For example, as an ice water, it is also possible to use natural water pumped underground, drinkable tap water, river water or distilled water. In the case of desalting deep sea water, it is preferable that the deep sea water is desalted by at least one treatment method from an electrodialysis method, a reverse osmosis membrane method, an ion exchange membrane method, and a distillation method, leaving only components close to the body fluid. Concentration may be by reverse osmosis, electrodialysis or evaporative concentration.

As described above, deep sea water of the East Sea is rich in low temperature stability and inorganic nutrients such as nitrogen, phosphorus, and silicic acid, and is not contaminated by general bacteria or chemicals such as Escherichia coli, and has a stable ripening property and essential trace elements, Containing a balanced variety of minerals, ice cream products containing deep sea water can help you keep your body taste and cool while consuming all the trace elements your body needs.

Claims (3)

Ice cream products such as ice cream, ice cream, slush, ice water and ice, which contain deep water in the East Sea. Ice cream products, such as ice cream, ice cream, slush, ice water, and ice, containing concentrated deep sea water. Ice cream products, such as ice cream, ice cream, slush, ice water, and ice, characterized by containing a deep-salted deep-sea water of the East Sea.