KR20110099376A - An yoplait ice-cream manufacturing process using of a tibet mushroom lactobacillus - Google Patents
An yoplait ice-cream manufacturing process using of a tibet mushroom lactobacillus Download PDFInfo
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- ice cream
- yoplait
- lactic acid
- acid bacteria
- strawberry
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 47
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 241000186660 Lactobacillus Species 0.000 title description 2
- 229940039696 lactobacillus Drugs 0.000 title description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 62
- 241000894006 Bacteria Species 0.000 claims abstract description 34
- 241000220223 Fragaria Species 0.000 claims abstract description 31
- 239000004310 lactic acid Substances 0.000 claims abstract description 31
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 31
- 235000021012 strawberries Nutrition 0.000 claims abstract description 17
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 14
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 8
- 235000013618 yogurt Nutrition 0.000 claims abstract description 7
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 4
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 4
- 230000000087 stabilizing effect Effects 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 230000006641 stabilisation Effects 0.000 claims description 2
- 238000011105 stabilization Methods 0.000 claims description 2
- 238000012258 culturing Methods 0.000 claims 1
- 150000008163 sugars Chemical class 0.000 claims 1
- 206010010774 Constipation Diseases 0.000 abstract description 4
- 210000002249 digestive system Anatomy 0.000 abstract description 2
- 235000020191 long-life milk Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 239000003242 anti bacterial agent Substances 0.000 description 2
- 229940088710 antibiotic agent Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000000412 Avitaminosis Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010021135 Hypovitaminosis Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 208000030401 vitamin deficiency disease Diseases 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
본 발명은 티벳버섯을 이용하여 인체에 유용한 유산균을 제조하고 아이스크림을 만드는 과정에서 딸기요플레(Strawberries yoplait)를 넣어 건강에 좋은 아이스크림을 제조하는 것으로, 보다 상세하게는 상기 티벳버섯유산균과 딸기요플레(Strawberries yoplait)를 이용하여 아이스크림을 제조하므로 장운동과 변비, 소화기계통에 효과가 있으며 또한 딸기요플레(Strawberries yoplait)가 주는 영양분을 아이스크림을 통하여 얻을 수 있도록 발명한 것이다.
상기와 같은 목적을 달성하기 위하여 티벳버섯과 멸균우유를 이용하여 유산균을 만들고 이에 미량의 설탕, 물, 아스코빅산, 유화제, 안정제에 딸기요플레(15∼20%)를 첨가하여 만들어진 아이스크림 조성물과 상기 유산균(60∼65%)을 혼합하여 쉐프믹서를 이용하여 저속rpm으로 10∼30초동안 에멀션화 시키고 상기 에멀션화시킨 것을 상온에서 10∼30분 동안 다시 안정화시킨다.
안정화시킨 것을 이테리젤라또기계를 이용하여 아이스크림을 제조한 후 -17℃∼-25℃에서 냉동보관하는 공정으로 이루어진 것으로,
티벳버섯을 이용하여 인체에 도움을 주는 유산균을 생성하고 딸기요플레(Strawberries yoplait)를 첨가하여 아이스크림을 제조하도록 하여 건강에 도움을 주는 아이스크림을 제조하는 것이다.The present invention is to prepare a lactic acid bacteria useful to the human body using Tibet mushrooms and to prepare a healthy ice cream by putting strawberry yoplait (Strawberries yoplait) in the process of making ice cream, more specifically the Tibetan lactic acid bacteria and strawberry yogurt (Strawberries Since yoplait is used to make ice cream, it is effective for bowel movements, constipation, and digestive system. In addition, it is invented to obtain nutrients given by strawberry yoplait through ice cream.
In order to achieve the above object, lactic acid bacteria using lactic acid bacteria and sterilized milk, and the ice cream composition and lactic acid bacteria made by adding strawberry yople (15-20%) to trace sugar, water, ascorbic acid, emulsifier and stabilizer (60-65%) was mixed and emulsified for 10-30 seconds at a low speed rpm using a Chef mixer, and the emulsified product was again stabilized for 10-30 minutes at room temperature.
After stabilizing the ice cream using an Italian gelato machine made of a process of frozen storage at -17 ℃ ~ -25 ℃,
Using Tibet mushrooms to produce lactic acid bacteria that help the human body and add yogurt (Strawberries yoplait) to make ice cream to produce health-friendly ice cream.
Description
본 발명은 티벳버섯을 이용하여 인체에 유용한 유산균을 제조하고 아이스크림을 만드는 과정에서 딸기요플레(Strawberries yoplait)를 넣어 건강에 좋은 아이스크림을 제조하는 것으로, 보다 상세하게는 상기 티벳버섯유산균과 딸기요플레(Strawberries yoplait)를 이용하여 아이스크림을 제조하므로 장운동과 변비, 소화기계통에 효과가 있으며 또한 딸기요플레(Strawberries yoplait)가 주는 영양분을 아이스크림을 통하여 얻을 수 있도록 발명한 것이다.
The present invention is to prepare a lactic acid bacteria useful to the human body using Tibet mushrooms and to prepare a healthy ice cream by putting strawberry yoplait (Strawberries yoplait) in the process of making ice cream, more specifically the Tibetan lactic acid bacteria and strawberry yogurt (Strawberries Since yoplait is used to make ice cream, it is effective for bowel movements, constipation, and digestive system. In addition, it is invented to obtain nutrients given by strawberry yoplait through ice cream.
아이스크림의 유래를 살펴보면 이미 구약시절에 아브라함과 이삭이 frozen 또는 chilled water을 먹었다고 하고, 동양에서는 고대 중국인들이 기원전 3000년경부터 눈, 또는 얼음에 꿀과 후르츠 쥬스를 혼합하여 먹었다고 하며 중국의 공자시대에 석빙고를 사용하여 얼음이나 눈을 보관했다는 기록도 있다.If you look at the origin of ice cream, it was said that Abraham and Isaac ate frozen or chilled water in the Old Testament.In the East, ancient Chinese people ate honey or fruit juice mixed with snow or ice from around 3000 BC. There is also a record of using ice bins to store ice or snow.
서양에서는 B.C4세기경 알렉산더 대왕 시절에 높은 산으로부터 운반한 눈에 꿀, 과일류 우유 또는 양의 젖을 섞어 즐겨먹었다고 한다.In the West, it was said that during the B.C 4th century, during the time of Alexander the Great, honey, fruit milk, or sheep's milk was mixed with snow from high mountains.
마르코폴로는 중국으로부터 북경지방에 즐겨먹던 현재의 샤베트 아이스의 기원이라 할 수 있는 frozen milk의 배합을 베니스로 가지고 왔고, 이것은 북부 이탈리아에 널리 퍼졌으며 16세기초 초석과 얼음을 혼합하여 냉각·냉동을 시키는 새로운 기술이 생겼으며 이것이 아이스크림 역사의 르네상스라 불리 울 수 있다. Marco Polo brought to Venice a blend of frozen milk, the origin of the current sherbet ice from China to Beijing, and it was widespread in northern Italy. New technology has emerged, which can be called the renaissance of ice cream history.
현대 아이스크림은 1800년대 중반쯤 산업화에 의해 미국에 공장이 세워져 대량 생산이 시작하여 그 후 다양한 기구들의 발명으로, 아이스크림의 산업화가 전세계에 촉진되었다.
Modern ice cream was planted in the United States by industrialization in the mid-1800s, and mass production began. Afterwards, the invention of various mechanisms promoted the worldwide industrialization of ice cream.
이와 같이 아이스크림은 우유, 미량의 설탕, 물엿, 포도당 등을 사용하고 첨가제로서 유화제 및 안정제를 배합물로 사용하여 단맛이 나는 아이스크림을 제조하는 것으로, 남녀노소 두루 상용되어 왔던 것이다.As such, ice cream uses milk, trace sugar, starch syrup, glucose and the like, and uses an emulsifier and stabilizer as an additive to prepare a sweet ice cream.
이러한 단맛과 향을 만들기 위해 인체에 별로 유용하지 않는 첨가제를 사용하게 되었던 것이다.To create such a sweetness and aroma would have been used additives that are not very useful to the human body.
인체에 유용한 천연재료만을 사용하여 건강에 도움을 주는 바람직한 아이스크림을 제조하는 것이 요구되어 왔던 것이다.
Using only natural ingredients useful for the human body has been required to produce a desirable ice cream to help health.
이에 본 발명은 상기한 바와 같은 문제점을 해결하기 위한 것으로서, 티벳버섯을 이용하여 인체에 유용한 유산균을 만들고 이에 딸기요플레(Strawberries yoplait)를 첨가하여 아이스크림을 제조하는 것으로, Accordingly, the present invention is to solve the problems as described above, by making a lactic acid bacteria useful to the human body using the Tibet mushroom and to prepare ice cream by adding strawberry yoplait (Strawberries yoplait),
모든 재료를 천연재료를 사용하여 인체에 거부감을 없앰은 물론 아이스크림을 제조하는 과정에서 딸기요플레(Strawberries yoplait)를 첨가하여 인체에 더욱 유용한 아이스크림을 제조하는데 그 목적이 있다.
All the ingredients are made of natural materials to eliminate the objection to the human body as well as the manufacture of ice cream Strawberries yoplait (Strawberries yoplait) in the process of making the ice cream more useful to the human body.
상기와 같은 목적을 달성하기 위하여 티벳버섯과 멸균우유를 이용하여 유산균을 만들고 이에 미량의 설탕, 물, 아스코빅산, 유화제, 안정제에 딸기요플레(Strawberries yoplait)를 첨가하여 만들어진 아이스크림 조성물과 상기 유산균(60∼65%)을 혼합하여 쉐프믹서를 이용하여 저속rpm으로 10∼30초동안 에멀션화 시키고 상기 에멀션화시킨 것을 상온에서 10∼30분 동안 다시 안정화시킨다.In order to achieve the above object, lactic acid bacteria using lactic acid bacteria and sterilized milk are made, and a small amount of sugar, water, ascorbic acid, an emulsifier and a stabilizer are added to yogurt (Strawberries yoplait) and an ice cream composition and the lactic acid bacteria (60) ~ 65%) is emulsified using a Chef mixer at low rpm for 10-30 seconds, and the emulsified again at room temperature for 10-30 minutes.
안정화시킨 것을 이테리젤라또기계를 이용하여 아이스크림을 제조한 후 -17℃∼-25℃에서 냉동보관하는 공정으로 이루어진 것으로,After stabilizing the ice cream using an Italian gelato machine made of a process of frozen storage at -17 ℃ ~ -25 ℃,
티벳버섯을 이용하여 인체에 도움을 주는 유산균을 생성하고 딸기요플레(Strawberries yoplait)를 첨가하여 아이스크림을 제조하도록 하여 건강에 도움을 주는 아이스크림을 제조하는 것이다.
Using Tibet mushrooms to produce lactic acid bacteria that help the human body and add yogurt (Strawberries yoplait) to make ice cream to produce health-friendly ice cream.
이상 설명한 바와 같이 본 발명은 상기 티벳버섯과 멸균우유를 이용하여 인체에 유용한 유산균을 만들고 이를 이용하여 아이스크림을 제조하는 것으로, 모든 재료를 천연식품으로 사용하여 인체에 거부감을 없앰은 물론 아이스크림을 제조하는 과정에서 딸기요플레(Strawberries yoplait)를 첨가하여 인체에 더욱 유용하도록 하므로 건강에 유용한 아이스크림을 제조할 수 있도록 발명한 것이다.
As described above, the present invention is to make lactic acid bacteria useful for the human body using the Tibetan mushroom and sterile milk and to manufacture ice cream using the same, eliminating the objection to the human body using all the ingredients as a natural food as well as manufacturing the ice cream Strawberries yoplait (Strawberries yoplait) is added in the process to make it more useful to the human body to invent a healthy ice cream.
상기 목적을 달성하기 위하여 티벳버섯과 멸균우유를 이용하여 유산균을 배양하고 이에 미량의 설탕, 물, 아스코빅산, 유화제, 안정제에 딸기요플레(15∼20%)를 첨가하여 만들어진 아이스크림 조성물과 상기 유산균(60∼65%)과 아이스크림 조성물을 혼합하기 위하여 쉐프믹서를 이용하여 저속rpm으로 10∼30초 동안 에멀션화시키고 상기 에멀션화시킨 것을 상온에서 10∼30초 동안 다시 안정화시키는 공정.In order to achieve the above object, the lactic acid bacteria were cultured using Tibet mushroom and sterile milk, and the ice cream composition and lactic acid bacteria (15-20%) were added to trace sugar, water, ascorbic acid, emulsifier and stabilizer. 60 to 65%) and an emulsion for 10 to 30 seconds at a low speed rpm using a chef mixer to mix the ice cream composition and stabilizing the emulsified again at room temperature for 10 to 30 seconds.
안정화시킨 것을 -15℃∼-20℃에서 이테리젤라또기계를 이용하여 아이스크림을 제조한 후 -17℃∼-25℃에서 냉동보관하는 공정으로 이루어진 것이다.After stabilization, ice cream was prepared using an iterate gelato machine at -15 ° C to -20 ° C and then frozen at -17 ° C to -25 ° C.
티벳버섯을 이용하여 인체에 도움을 주는 유산균을 생성하고 딸기요플레(Strawberries yoplait)를 첨가하여 아이스크림을 제조하도록 하여 건강에 도움을 주는 아이스크림을 제조하는 것이다.Using Tibet mushrooms to produce lactic acid bacteria that help the human body and add yogurt (Strawberries yoplait) to make ice cream to produce health-friendly ice cream.
상기 아이스크림 조성물을 만들 시에 딸기 요플레(Strawberries yoplait)대신에 복숭아 요플레(15∼20%)를 첨가하여 만들 수 있다.When making the ice cream composition, instead of strawberry yoplait (Strawberries yoplait) can be made by adding peach yofle (15-20%).
상기 아이스크림 조성물을 만들 시에 딸기 요플레(Strawberries yoplait)대신에 사과 요플레(15∼20%)를 첨가하여 만들 수 있다.
When making the ice cream composition can be made by adding apple yople (15-20%) in place of strawberry yoplait (Strawberries yoplait).
일반적으로 유산균은 설사와 변비를 예방한다는 것은 잘 알려진 사실이며. 장내 유해균의 성장을 막아 설사를 멈추게 하고, 젖산을 만들어 장내 환경을 산성으로 만들어 변비를 막는다. 최근 학계에서는 유산균의 새로운 효능, 즉 항암기능에 주목하고 있다. In general, it is well known that lactic acid bacteria prevent diarrhea and constipation. It stops the growth of harmful bacteria in the intestine to stop diarrhea, makes lactic acid to make the intestinal environment acidic and prevents constipation. Recently, the academic community is paying attention to the new efficacy of lactic acid bacteria, that is, anticancer function.
일본 신슈대 아키요시 호소노 교수는 유산균 발효유가 발암물질의 활동을 억제하고 세포의 돌연변이를 막는 작용을 한다는 것이 확인되고 있다.Professor Akiyoshi Hosono of Shinshu University in Japan has confirmed that lactic acid bacteria fermented milk inhibits the activity of carcinogens and prevents cell mutations.
유산균이 만들어 내는 아시도린과 락토시긴이란 물질은 장내 유해 세균의 번식을 억제하는 항생제 역할을 한다. Acidophilus and lactosigin, produced by lactic acid bacteria, act as antibiotics to inhibit the growth of harmful bacteria in the intestine.
유산균은 유해한 박테리아뿐 아니라 유익한 균까지 죽이는 항생제의 과다 복용으로 무너진 장관내의 미생물의 균형을 회복시키는 것으로 확인되고 있다.Lactic acid bacteria have been found to restore the balance of microorganisms in the intestinal tract that have been destroyed by overdose of antibiotics that kill not only harmful bacteria but also beneficial bacteria.
유산균은 혈중 콜레스테롤을 떨어 뜨려 성인병을 예방하고 장관내에서 비타민B1, B2의 합성을 도와 비타민 결핍을 예방한다.Lactobacillus lowers cholesterol in the blood to prevent adult diseases and helps the vitamin B1 and B2 synthesis in the intestine to prevent vitamin deficiency.
상기 티벳버섯은 금속과 접촉을 하면 유산균이 죽어버리므로 에멀션화시키는 과정은 나무나 프라스틱같은 재질로만 접촉하도록 하여야 한다.Since the lactic acid bacteria die when the Tibetan mushroom is in contact with the metal, the process of emulsifying should be made only in contact with a material such as wood or plastic.
이와 같이 티벳버섯을 이용한 유산균 아이스크림을 먹으면 유산균의 효과를 그대로 인체에 적용할 수 있으며 또한 딸기요플레를 섭취할 수 있으므로 어린이와 같이 성장시기에 있는 나이에 매우 유용한 아이스크림인 것이다.
Like this, if you eat lactic acid bacteria ice cream using Tibet mushrooms, the effect of lactic acid bacteria can be applied to the human body as it is, and strawberry yoplait can be ingested, so it is a very useful ice cream at the age of growing with children.
Claims (3)
미량의 설탕, 물, 아스코빅산, 유화제, 안정제에 딸기요플레(15∼20%)를 첨가하여 만들어진 아이스크림 조성물의 2단계:
상기 유산균(60∼65%)과 아이스크림 조성물을 혼합하기 위하여 쉐프믹서를 이용하여 저속rpm으로 10∼30초 동안 에멀션화시키는 3단계:
상기 에멀션화시킨 것을 상온에서 10∼30초 동안 다시 안정화시키는 4단계:
상기 안정화시킨 것을 -15℃∼-20℃에서 이테리젤라또기계를 이용하여 아이스크림을 제조한 후 -17℃∼-25℃에서 냉동보관하는 공정으로 이루어진 것을 특징으로 하는 티벳버섯유산균을 이용한 아이스크림 제조방법.
Step 1 of culturing lactic acid bacteria using Tibet mushrooms and sterile milk:
Step 2 of the ice cream composition made by adding strawberry yople (15-20%) to trace sugars, water, ascorbic acid, emulsifiers and stabilizers:
3 steps of emulsifying at low speed rpm for 10-30 seconds using a chef mixer to mix the lactic acid bacteria (60-65%) and the ice cream composition:
Step 4: stabilizing the emulsified again at room temperature for 10-30 seconds:
Ice-cream production method using the Tibet mushroom lactic acid bacteria characterized in that the stabilization of the ice cream produced by using an iterel gelato machine at -15 ℃ ~ -20 ℃ and frozen at -17 ℃ ~ -25 ℃ .
상기 아이스크림 조성물을 만들 시에 딸기 요플레(Strawberries yoplait)대신에 복숭아 요플레(15∼20%)를 첨가하여 만드는 것을 특징으로 하는 티벳버섯유산균을 이용한 아이스크림 제조방법.
The method of claim 1,
Method for producing ice cream using Tibet mushroom lactic acid bacteria, characterized in that when making the ice cream composition made by adding peach yofle (15-20%) in place of strawberry yoplait (Strawberries yoplait).
상기 아이스크림 조성물을 만들 시에 딸기 요플레(Strawberries yoplait)대신에 사과 요플레(15∼20%)를 첨가하여 만드는 것을 특징으로 하는 티벳버섯유산균을 이용한 아이스크림 제조방법.
The method of claim 1,
Method for producing ice cream using Tibet mushroom lactic acid bacteria, characterized in that the addition of apple yogurt (15-20%) in place of strawberry yoplait (Strawberries yoplait) when making the ice cream composition.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210082940A (en) | 2019-12-26 | 2021-07-06 | 농업회사법인 주식회사 젤요 | Gelato comprising fruit pulps and method of preparing therefor |
| KR20210145532A (en) | 2020-05-25 | 2021-12-02 | 농업회사법인 주식회사 미카129 | Ice cream composite taro and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20210082940A (en) | 2019-12-26 | 2021-07-06 | 농업회사법인 주식회사 젤요 | Gelato comprising fruit pulps and method of preparing therefor |
| KR20210145532A (en) | 2020-05-25 | 2021-12-02 | 농업회사법인 주식회사 미카129 | Ice cream composite taro and manufacturing method thereof |
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