KR20110018989A - Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method - Google Patents

Abstract

PURPOSE: A producing method of low fat ice cream using rice starch, pumpkins, and fruits is provided to remarkably reduce a crude fat component by avoid using dried whole milk and skimmed milk powder. CONSTITUTION: A producing method of low fat ice cream comprises the following steps: gelatinizing rice, drying, and crushing into 320~350micrometers; mixing 100parts of crushed rice by weight, 400~600parts of yogurt by weight, 400~600parts of water by weight, and 150~300parts of sugar by weight; sterilizing and aging the mixture; inserting fruits to the mixture; and freezing the obtained mixture inside an ice-cream freezer.

Description

Method for preparing a low-fat ice cream and the a low-fat ice cream prepared by the method

The present invention relates to a method for preparing low fat ice cream and a low fat ice cream prepared by the method, and more particularly, to a method for producing a low fat ice cream in which fat components are greatly reduced by not using powdered milk or the like, It's about low fat ice cream.

In general, ice cream refers to a product frozen and homogenized by mixing dairy products and flavor components such as milk. Ice cream was originally used as a dessert in the West, but today it is a favorite item. High nutritional value, high fat is about 200kcal per 100g calories are used for snacks or desserts, as well as patients, baby foods.

Ice cream was first conceived in Italy around 1550 and passed on to European countries. At that time, the crystal grains of ice were so large that it was like the current sherbet. The cream is mixed with egg yolk and sweetener, frozen and stirred, and the crystal grains of ice as it is today have been made delicate and soft since the 18th century. After that, concentrated milk, condensed milk, and powdered milk were used. The refrigeration machine has advanced and industrial production has been achieved.

The manufacturing method of such ice cream is basically made of milk or dairy products by mixing sugars, flavors and other subsidiary materials to homogenize, sterilize, cool, mature and stir to contain air and freeze. There are largely divided self-contained European and American industrial recipes. The former is made with plenty of egg yolks, fresh cream, and so on, until it is frozen, and the taste is luxurious. The latter emphasizes dairy and nutritional aspects. It is clean and quantitatively easy to eat.

As ice cream is aimed at a variety of uses beyond simply being desserts or snacks, new attempts have been made focusing on the development of new ice cream ingredients, processing techniques, and ingredients. In particular, ice creams contain significant amounts of sweeteners and fats to satisfy tastes, and the high calorie properties of ice creams due to this ingredient composition are associated with the side effects of obesity and hyperlipidemia, which involve food intake associated with health, especially over-intake of calories. There are aspects that do not correspond to the consciousness of modern man.

In order to solve this problem, attempts have been made to mix various functional materials, but the functional materials are suitable for the physical properties of ice cream, which achieves high palatability through miniaturization of ice cream raw materials, uniform and stable mixing, and sufficient bubble formation. Most of the time, they did not. Liquid functional extracts are sometimes used to obtain a uniform and stable mixture, but these functional ingredients are often adversely affected by the flavor of the ice cream, so the significance of the ice cream, which is a favorite food, can be questioned. For this reason, there have been attempts to develop materials and processing methods that can replace the high calorie of milk fat and the resulting sense of texture without compromising the taste of ice cream. Technological developments have been made to replace grain starch, especially rice.

If you look at the nutrients of rice, it contains many nutrients, including carbohydrates, proteins, lipids, minerals, and vitamins. Proteins are 6% to 7% less than wheat, but are high quality protein with soybeans and are excellent in quality. It also contains vitamins B, E, dietary fiber, phosphorus and magnesium. Carbohydrate has the highest specific gravity (78%), most of which is composed of starch, and minerals are high in phosphorus and low in calcium. In this way, rice can be confirmed that the food quality is very good nutrient balance in addition to simply replacing the fat component.

Furthermore, the starch of the rice itself is suitable for the production of ice cream compared to other materials, in particular, there is an advantage that does not affect the chewing feeling and soft texture (main texture) of the ice cream. Looking at the conventional technology for producing an ice cream using the characteristics of the starch, especially rice flour having such characteristics, in particular, starch, for example, Korean Patent Laid-Open Publication No. 199-0022962 relates to a method for producing rice ice cream. In the above manufacturing method, the rice is ground into a rice powder having an average particle diameter of 50 μm to 300 μm, and the rice powder is deposited in water and / or milk at room temperature and expanded to heat, boil and homogenize the deposited liquid of the expanded rice powder. A rice paste is prepared and a homogeneous ice cream mix is prepared by mixing a uniform powder mixture including sweetener and milk in the heated rice paste immediately afterwards.

However, the ice cream manufacturing method has the advantage that the use of stabilizers, sterilization process and homogenization process is not necessary, but the viscosity increases as the raw material of starch, ie, the rice is swelled, so there is a problem in the uniformity in the mix production, and thus frozen It also adversely affects later organization.

In addition, Patent Nos. 0489927, 0489928, and 0489929 described in Korean Patent Publications include 'rice slurry prepared by adding alpha-amylase to rice powder, sugar, syrup, milk cream, skim milk powder, stabilizer, fruit concentrate and The present invention relates to a technique for forming an ice cream with an ice cream mix prepared by adding water to homogenization. This method adds alpha-amylase to rice to reduce the viscosity of the gelatinized starch particles so that the texture can be improved upon ingestion.

And Patent Publication No. 2004-0081728 published in the Republic of Korea Patent Publication relates to a method of manufacturing ice cream containing white or black rice 'white rice (white rice), black rice (black rice) by grinding the mill to mix the milk to the rice cooker It relates to a method of preparing ice cream by properly preparing rice and mixing it with a mixed base material prepared in advance.

All of the conventional ice cream manufacturing methods described above provide an advantageous configuration for lowering the viscosity of starch particles by using amylase, thereby improving the texture of the ingestion, but there are problems such as the preference and hardness of rice and milk fat. .

Even though rice substitutes have some advantages in terms of nutritional characteristics compared to traditional ice creams that are made entirely of milk fat, the taste of ice cream is high due to the high crude fat content by using skim milk powder, whole milk powder, and emulsifiers. In the case of lowering and repeated intake, there is a problem that increases the intake of fat in the body.

In order to solve the above problems, an object of the present invention is to provide a low-fat ice cream with a significant reduction in crude fat components by using starch contained in rice, not using whole milk powder and skim milk powder.

Another object of the present invention is to provide a low-fat ice cream using starch contained in rice, and significantly reduced the components of milk fat by adding pumpkin or fruit.

In addition, an object of the present invention is to provide a low fat ice cream prepared by the above production method.

In order to achieve the above object, the present invention

100 parts by weight of rice crushed to dry the water content less than 10% by weight, crushed to an average particle diameter of 320 to 350㎛, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water, and 150 to 150 sugars Mixing 300 parts by weight to form a mixture; And freezing the mixture in an ice cream maker.

It provides a low fat ice cream manufacturing method, characterized in that the crude fat of the formed ice cream is 2% or less.

In order to achieve the above another object, the present invention

100 parts by weight of rice crushed to dry the water content less than 10% by weight, crushed to an average particle diameter of 320 to 350㎛, 500 to 700 parts by weight of yogurt, 500 to 700 parts by weight of water, 250 to 400 sugars Mixing parts by weight and 200 to 500 parts by weight of amber to form a mixture; And freezing the mixture in an ice cream maker.

It provides a method for producing low-fat ice cream, characterized in that the crude fat is 2% or less.

In order to achieve the above another object, the present invention provides

100% by weight of rice, 500 to 700 parts by weight of water, 250 to 400 parts by weight of sugar, and 100 to fruit, dried to luxury rice, dried to less than 10% by weight, and ground to an average particle diameter of 320 to 350 µm. Mixing 500 parts by weight to form a mixture; And freezing the mixture in an ice cream maker.

It provides a method for producing low-fat ice cream, characterized in that the crude fat is 2% or less.

In order to achieve the above another object, the present invention

It provides a low fat ice cream prepared by the milk fat ice cream manufacturing method.

The low fat ice cream according to the present invention is generally made of only natural ingredients without including skim milk powder, whole milk powder, milk cream, stabilizer, etc., which is applied to prepare soft ice cream, and thus does not feel soft even when ingested in large quantities. It can provide the softness of ice cream. These low-fat ice creams are not only excellent in terms of taste but also do not add processed materials, so they can be said to be harmless to the human body even after repeated intake.

The present invention comprises the steps of mixing 100 parts by weight of rice prepared by gelatinizing rice, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water, and 150 to 300 parts by weight of sugars to form a mixture; And freezing the mixture in an ice cream maker. The method for preparing low fat ice cream includes a crude fat of 2% or less crude ice cream.

The process of preparing rice by laminating rice is first soaked in water, then drained and steamed with steam. After steaming and drying until the moisture content is less than 10% by weight, it is prepared by grinding to a size of 320㎛ ~ 350㎛ using a hammer mill.

Yogurt is nutritionally superior to milk because it contains lactic acid bacteria, such as lactic acid, peptone, and peptides produced by the action of lactic acid bacteria in addition to the nutritional components of milk. In the present invention, it is preferable to use a form of lake yogurt with a high content of milk solids and the number of lactic acid bacteria. This is because the gel-like soft tissue of the staple yogurt is advantageous for the texture of the ice cream.

The sugars used in the present invention may be monosaccharides, disaccharides, oligosaccharides or polysaccharides.

Monosaccharides are carbohydrates with simple structures that are no longer hydrolyzed by acids, alkalis, enzymes, and the like and, for example, glucose, fructose, galactose belong to the monosaccharides.

Disaccharides are sugars that are broken down into two constituent units. The sugars forming two monosaccharides are called disaccharides. Disaccharides include sugar, maltose and lactose.

Oligosaccharides (oligo-saccharides) is a sugar composed of three or more 5-6 monosaccharides are components of glycoproteins or glycolipids.

Polysaccharides are a storage form of energy or a substance that forms the structure of a plant and is a saccharide in which a large number of monosaccharides are formed when hydrolyzed. Polysaccharides include starch, glycogen, and dietary fiber.

Based on 100 parts by weight of luxury rice, 400 to 600 parts by weight of yogurt and 400 to 600 parts by weight of water are slowly mixed. Then 150 to 300 parts by weight of the sugar is added to form a mixture. The sugars may be mixed with rice, yoghurt, and water, or may be mixed with rice, yoghurt, and water, and then the sugars may be sequentially mixed.

In addition, after the mixing step may optionally include a step of sterilizing, cooling, aging the mixture. Each of these sterilization, cooling, and ripening processes may be optionally included in the low fat ice cream manufacturing process as needed. Specifically, sterilization at 70 to 80 ° C. for 10 to 20 minutes, cooling to 2 to 5 ° C., and ripening the ice cream mixture for 2 to 4 hours. Through the aging process, each component of the ice cream mixture can be sufficiently mixed.

The ice cream mixture is frozen at about minus 10 to minus 7 ° C. in an ice cream maker to prepare ice cream. This ice cream is put into a specific molding machine and molded into a desired predetermined shape.

According to the present invention, it is characterized in that no skimmed milk powder, whole milk powder, an emulsifier, a stabilizer, or a colorant used in the manufacturing process of the existing ice cream is used.

In general, the conventional ice cream using skim milk powder or whole milk powder to provide a soft taste of soft ice cream. However, due to the excessive use of milk powder increased the crude fat content of the ice cream and repeated intake increased the taste and increased fat intake. The use of such skim milk powder or whole milk powder was recognized as essential for the manufacture of soft ice cream. However, in the present invention, the soft fat has softness while reducing the content of crude fat to 2% or less by using no skim milk powder or whole milk powder. Improved to realize the taste. Since the content of crude fat is lower than 2%, even if repeated intake, it is possible to reduce the burden on the body's intake of fat without feeling at all.

Conventional ice creams include glycerin, fatty acids, esters, casein sodium, lecithin kerosene. Emulsifiers are used in margarine, shortening, cakes, caramels, gums, chocolates, biscuits, tofu, butter, cookies, crackers, yogurts, coffee mixes, as well as ice cream. Emulsifiers are used to mix materials that are difficult to mix. Cocoa powder can be easily dissolved in water and retain moisture. These emulsifiers also promote the absorption of body fluids, including carcinogens, into dangerous chemicals. And there are studies that cause skin disorders, visceral cell destruction, and liver damage.

In the process of making ice cream, air is injected when frozen with milk, cream, powdered milk and sugar, and the amount of softness varies depending on the amount. However, this too should not melt too easily, so add stabilizers to maintain proper consistency and closeness. Stabilizers, like emulsifiers, aid in the absorption of dangerous compounds or inhibit nutrient absorption.

As described above, the low fat ice cream according to the present invention does not use any emulsifiers and stabilizers, so there is no need to worry about the safety of the food, and can be consumed repeatedly without burden.

According to another embodiment of the present invention, 100 parts by weight of rice prepared by luxury of rice, 500 to 700 parts by weight of yogurt, 500 to 700 parts by weight of water, 250 to 400 parts by weight of sugar, and 200 to 500 parts by weight of pumpkin To form a mixture; And freezing the mixture in an ice cream maker.

Pumpkin is a rich source of vitamin A, carotene, and protects the gastric mucosa. In the herbal medicine book called pumpkin jungjungik (補中益氣), it is known as foods that control stool, neuralgia, burns, diabetes, night blindness, and dry cornea. According to the present invention, low fat ice cream rich in carotene and vitamins and beneficial for fatigue recovery can be produced by adding pumpkin.

Other manufacturing steps of the ice cream can be carried out in the same manner as described above.

According to another embodiment of the present invention, based on 100 parts by weight of rice prepared by luxury of rice, mixing 500 to 700 parts by weight of water and 100 to 500 parts by weight of fruit to form a mixture; And freezing the mixture in an ice cream maker.

Fruits usable in the present invention may be one or more selected from the group consisting of melons, strawberries, pineapples, bananas, watermelons, tomatoes, apples, pears, persimmons, plums, peaches, and melons. By adding fruit, the addition of sugars can be reduced or omitted. The addition of sugars can be determined according to the sweetness of the fruit, and can be appropriately selected according to the type, variety, and harvesting time of the fruit. In addition, the addition of yogurt is omitted depending on the addition of the fruit, but may be added to a certain amount as needed.

Ice cream according to the present invention may further include bulbs, such as potatoes, sweet potatoes, onions, or legumes, such as Gangnam beans, peas, black beans.

Other manufacturing steps of the ice cream can be carried out in the same manner as described above.

Low-fat ice cream prepared according to the present invention does not include skim milk powder, whole milk powder, milk cream, stabilizer, etc., which are generally applied to prepare soft ice cream, and is made of only natural materials, so even when ingested in large quantities, it is not felt. Soft ice cream can be provided without.

Example

Example  One

After 25 kg of rice was soaked in 10 L of water for 8 hours, the water was removed and steamed at 120 ° C. and 1.2 atm in an autoclave for 15 minutes to prepare rice. The steamed rice was dried to a water content of 10% by weight. The dried rice was ground to a size of 320 μm to 350 μm using a hammer mill.

To 400 g of the ground rice, 2000 g of yoghurt and 2000 g of water were mixed and stirred. Then 880 g of sugar was mixed. The mixture was frozen at minus 8 ° C in an ice cream maker (made by Taylor) to form ice cream.

Example  2

The same procedure as in Example 1 was carried out except that 900 g of sweet potato, 2000 g of yoghurt, 780 g of sugar, and 1000 g of water were mixed and stirred.

Example  3

250 g of rice, 1500 g of yogurt, 850 g of pumpkin and 1500 g of water were mixed and stirred. It carried out similarly to Example 1 except adding 800 g of sugar further.

Comparative example  One

It was carried out using Binggrae "Excellent" which is commercially available in Korea. Ingredients are concentrated milk, milk cream, white sugar, purified water, fructooligosaccharide, sweetened yolk, emulsifier, thickener, guar gum, locust bean gum, carrageenan, tamarind gum, refined salt, vanillin, synthetic coloring (vanilla flavor), mixed preparation (methi Carotene, glycerin, emulsifier, vitamin A).

Comparative example  2

It was carried out using "Natuur" of Lotte Confectionery Co., Ltd. which is commercially available in Korea. Ingredients are water, milk cream, skim milk concentrate, raspberry syrup (raspberry, white sugar, starch syrup, liquid fructose, pectin), white sugar, cheese cake (cream cheese, white sugar, whole egg, flour, corn syrup), yolk solution, cheese powder Was used.

Results and rating

The components for Examples 1 to 3 and Comparative Examples 1 to 3 were analyzed. After requesting analysis from Korea Food Research Institute, the results shown in Table 1 and Table 2 were obtained.

                                                                    (unit:%) Example 1 Example 2 Example 3 moisture 81.0 71.6 70.8 Crude protein 1.6 1.5 1.5 Crude fat 1.7 2.0 1.2 Ash 0.3 0.4 2.0 carbohydrate 15.4 24.5 24.5 Calories (kcal) 83.3 122 114.8

                                                  (unit:%) Comparative Example 1 Comparative Example 2 moisture 59.9 36.8 Crude protein 2.0 4.2 Crude fat 14.0 18.9 Ash 0.1 0.1 carbohydrate 24.0 40.0 Calories (kcal) 135 145

Referring to Table 1, Examples 1 to 3 according to the present invention showed a crude fat of 1.2% to 2.0%, referring to Table 2, Comparative Example 1 and Comparative Example 2 is 14% to 18.9% crude fat It was confirmed.

The ice cream prepared according to the present invention is excellent in taste because it is made of only natural materials without using skim milk powder, whole milk powder, emulsifier, stabilizer and the like. In addition, since the processing material is not added, the content of fat is very low, and it is expected that it may play a role as a well-being snack because it is not harmful even when repeated intake.

Claims (9)

100 parts by weight of rice crushed to dry the water content less than 10% by weight, crushed to an average particle diameter of 320 to 350㎛, 400 to 600 parts by weight of yogurt, 400 to 600 parts by weight of water, and 150 to 150 sugars Mixing 300 parts by weight to form a mixture; And freezing the mixture in an ice cream maker. Crude fat of the formed ice cream is a method of producing a low fat ice cream, characterized in that less than 2%. The method of claim 1, wherein the sugar is a monosaccharide, a disaccharide or a method for producing a low fat ice cream, characterized in that polysaccharides. The method of claim 1, wherein after the step of forming the mixture, the method of producing a low fat ice cream, characterized in that it comprises at least one of sterilizing and aging the mixture. 100 parts by weight of rice crushed to dry the water content less than 10% by weight, crushed to an average particle diameter of 320 to 350㎛, 500 to 700 parts by weight of yogurt, 500 to 700 parts by weight of water, 250 to 400 sugars Mixing parts by weight and 200 to 500 parts by weight of amber to form a mixture; And freezing the mixture in an ice cream maker. A method of producing low fat ice cream, characterized in that crude fat is 2% or less. 5. The method of claim 4, wherein the sugar is monosaccharide, disaccharide or polysaccharide. 100% by weight of rice, 500 to 700 parts by weight of water, 250 to 400 parts by weight of sugar, and 100 to fruit, dried to luxury rice, dried to less than 10% by weight, and ground to an average particle diameter of 320 to 350 µm. Mixing 500 parts by weight to form a mixture; And freezing the mixture in an ice cream maker. A method of producing low fat ice cream, characterized in that crude fat is 2% or less. The method of claim 6, wherein the fruit is at least one selected from the group consisting of melons, strawberries, pineapples, bananas, watermelons, tomatoes, apples, pears, persimmons, plums, peaches, and melon. 7. The method of claim 6, wherein the sugar is a monosaccharide, disaccharide or polysaccharide. A low fat ice cream, which is prepared according to any one of claims 1 to 8.