KR20120004706A - Method for manufacturing functional icecream - Google Patents

Abstract

PURPOSE: A producing method of functional ice cream having improved eating texture is provided to improve the taste and nutrition of the ice cream by adding a lotus leaf concentrate and concentrated why protein. CONSTITUTION: A producing method of functional ice cream comprises the following steps: mixing lotus leaf powder and ethanol for soaking the powder for 24-36 hours, and filtering; repeating the filtration process, and concentrating the filtrate to obtain a lotus leaf concentrate; refining whey at 30-40 deg c, and sterilizing the whey at 55-70 deg C for 10-50 minutes; cooling the whey before ultra-filtering, and evaporate-drying the whey to obtain concentrated why protein; adding the lotus leaf concentrate and the concentrated why protein into ice cream ingredients; and homogenizing the mixture, and sterilizing, low-temperature aging, and freezing the mixture.

Description

Method for Manufacturing Functional Icecream

The present invention relates to a method for producing a functional ice cream, and more particularly, to a method for preparing a functional ice cream by adding lotus leaf concentrate and whey protein concentrate (WPC35) and a functional ice cream prepared by the method.

The lotus ( Nelumbo nucifera ) is a perennial plant of the water lily family, which belongs to the side plants, and mainly grows in ponds and grows in rice fields. Lotus leaf has a good taste and properties and has been used as a folk remedy for hemorrhagic gastric ulcers, gastritis, hemorrhoids, bleeding, diarrhea, headaches and dizziness, hemorrhage, postpartum blood therapy, enuresis, and detoxification.

In dry lotus leaf, the calcium content of mineral is 2.2%, more than 20 times higher than green tea, analgesic, soothing roemerine, nuciferine, N-northuciferin (N-nor Alkaloids such as -nuciferine, armepavine, and pronuuciferine, and tartaric acid, citric acid, malic acid, succinic acid, and tannin are contained.

Recently, the antioxidant effect of the lotus leaf solvent extract was verified to obtain superior effects from commercial antioxidants in certain fractions of ethyl acetate, and the antibacterial effect of some food poisoning bacteria was superior to benzoic acid. In addition, studies have shown that the intake of lotus leaf regulates the cholesterol and neutral lipid content of serum and promotes lipid metabolism, and that there is activity to suppress hyperlipidemia.

Whey is the liquid portion obtained when the curd is formed after coagulating milk with coagulase or acid to make cheese or to produce casein for food and industrial products. Say. Whey is divided into whey protein concentrate (WPC) and whey protein isolate (WPI) according to the protein content.

Whey is a versatile, nutritious, and very economical ingredient in processed foods. Whey products, including lactose, improve color and flavor, improve hygroscopicity, and improve food properties in emulsification, solubility, foaming and dispersibility.

Whey production has increased worldwide as the cheese industry develops, and many studies have studied the functionality of whey-added foods. Comline's (1991) experiments confirmed that when whey protein was added to rat feed, whey protein regulates cholesterol levels according to the fat content of the feed. Supplements have also been developed. Mature et al. (1979) report that whey protein is added to many foods to improve odor, color, nutrition and texture, increase quality, soften foods, and yield processed cheeses. Sports drink using uniformly contained spots and fat substitutes made from whey from low-fat or low-fat foods using the fat-soluble vitamin-binding ability of β-lactoglobulin, rich in whey protein, are used.

Ice cream, the main ingredient of which is milk, is a food that many people enjoy because of its good taste, rich nutrition, and relatively low cost. However, ice cream is a major problem for modern people who are interested in health and diet because of the high calories of milk fat and sugar.

Recently, as demand for health functional food increases, there is increasing interest in functional ice cream replacing animal protein and milk fat with vegetable protein and vegetable oil, and using natural raw materials to help health The development of ice cream that satisfies the requirements of is required. Green tea ice cream has been commercialized in Korea, and other types of nut ice cream (Kim, 1998), mulberry leaf ice cream (Kim et al., 1999), Audi ice cream (Kim et al., 2003), soybean and soy yogurt ice cream (Lee, 2003), and citron juice Various functional ice creams, such as liquid ice cream (Kim et al., 2004) and soybean yoghurt ice cream (Yeo et al., 2007), are being studied.

These different types of ice cream have their own characteristics, but the amount of sugar is largely large, and the addition of healthy food ingredients has neglected the soft and fragrant taste of ice cream while pursuing functionality and nutrition. In addition, synthetic emulsifiers and stabilizers added to ice cream may harm the human body if the chemical compound is ingested in the long term, even if it is added within the food additive regulation range. There has been a low demand for products containing food additives.

The present invention has been made in view of the above problems and by the necessity of the above, the technical problem to be achieved by the present invention is the addition of lotus leaf concentrate and whey protein concentrate and nutrition and excellent antioxidant properties to help health It's about serving ice cream.

In order to achieve the above object, the present invention provides a method for producing a functional ice cream.

In the present invention, the method for producing a functional ice cream (1) preparing a lotus leaf concentrate; (2) preparing concentrated whey protein (WPC35); (3) adding and mixing the lotus leaf concentrate and whey protein concentrate (WPC35) prepared in steps (1) and (2) to the ice cream raw material; (4) homogenizing the mixture; And (5) sterilizing, low temperature aging and freezing the homogenized mixture.

In another aspect, the present invention provides a functional ice cream containing the lotus leaf concentrate and whey protein concentrate (WPC35) prepared by the ice cream manufacturing method.

According to the manufacturing method of the present invention, by adding the lotus leaf concentrate and concentrated whey protein as compared to the conventional ice cream containing a large amount of synthetic fragrances and additives can act as a natural emulsifier and natural stabilizer harmless to the human body, softer and more hard Functional ice cream with a good texture can be prepared.

In addition, lactose, whey, and lactose, protein, minerals and various antioxidant active substances help to effectively ingest and absorb nutrients in milk, strengthen muscles, skeletal and immune system, and provide more stable quality. Functional ice cream can be prepared.

1 is a flow chart showing a process for preparing whey protein concentrate (WPC35).
2 is a graph showing the lactose content of the ice cream prepared according to the embodiment of the present invention. (Hereinafter, FIGS. 2 to 4, 1, control; 2, lotus leaf concentrate added ice cream; 3, WPC35 powdered ice cream; 4, lotus leaf concentrate and WPC35 added ice cream.)
Figure 3 is a graph showing the water content of the ice cream prepared according to the embodiment of the present invention.
Figure 4 is a graph showing the ash content of the ice cream prepared according to an embodiment of the present invention.
5 is a graph showing the protein content of the ice cream prepared according to the embodiment of the present invention.
6 is a view showing the sensory test results of the ice cream prepared according to the embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The present invention provides a method for producing a functional ice cream.

Specifically, the present invention comprises the steps of (1) preparing a lotus leaf concentrate; (2) preparing concentrated whey protein (WPC35); (3) adding and mixing the lotus leaf concentrate and whey protein concentrate (WPC35) prepared in steps (1) and (2) to the ice cream raw material; (4) homogenizing the mixture; And (5) sterilizing, low temperature aging, and freezing the homogenized mixture.

In the present invention, the step (1) is a mixture of lotus leaf powder and 99% ethanol in a weight ratio of 1: 2 soaking for 24 to 36 hours, repeating the filtration process and concentrating the filtrate with a vacuum evaporator Characterized in that it comprises a.

In the present invention, the step (2) is a step of purifying the whey at 30 ~ 40 ℃, pasteurization for 10 to 50 minutes at 55 ~ 70 ℃, ultrafiltration after cooling (ultrafiltration), the total solid content is It characterized in that the concentrated whey protein is prepared, including the step of evaporating to 20 to 40%, the ultrafiltration step is performed at 55 to 65 ℃ inlet pressure (inlet pressure) 7 bar, outlet pressure (outlet) pressure) characterized in that carried out under the condition of 6 bar.

In another aspect, the present invention provides a functional ice cream to which the lotus leaf concentrate and whey protein concentrate (WPC35) prepared by the manufacturing method is added.

Hereinafter, the present invention will be described in more detail with reference to Examples.

However, the following examples are only for illustrating the present invention, and the contents of the present invention are not limited to the following examples.

The cream for preparing ice cream used in the embodiment of the present invention used whipped cream of Maeil Dairy Co., Ltd., and the skim milk powder used skim milk powder of Seoul milk. Whey powder and whey protein concentrate (WPC35) were used by Samik Milk Processing Co., Ltd., and lotus leaf powder was used with white lotus leaf powder in Muan, Jeonnam. The nutritional value of WPC35 is 34.95 g of protein per 100 g, 52 g of carbohydrates, 3.7 g of fat, and 377.09 kcal of calories.

Example 1 Preparation of Lotus Leaf Concentrate

500 g of lotus leaf powder was immersed in 1,000 ml of 99% ethanol for one day, filtered through a filter paper (Whatman No. 1), supplemented with ethanol so that the total volume was twice the filtrate, and soaked again for one day. After further filtration, the filtrate was concentrated in a vacuum evaporator (vacuum evaporator, N-1000SW, EYELA, Japan) to freeze-dried at -50 ℃ to prepare a lotus leaf extract powder.

Example 2 Preparation of Whey Protein Concentrate (WPC35)

The process for producing concentrated whey protein used in the present invention is shown in the flowchart of FIG.

Whey is used in cheese whey of pH 6.0-6.6, but it is clarified at 30-40 ° C. to remove casein fines and then pasteurized at 55-70 ° C. for 10-50 minutes. After cooling to 50 ℃ and ultrafiltration (ultrafiltrartion) treatment, the total solid content is 20 to 40% by evaporation and spray drying can be prepared whey protein concentrate (WPC35).

At this time, by pretreatment using the ultrafiltration, 9 L of whey was concentrated to 4.5 L of retentate having a concentration factor (CF) of 10 and used as a sample. Pretreatment by ultrafiltration was carried out at 60 ° C. under ultrafiltration (DDS LabUnit M20, Denmark) membrane (GR60PP. 20,000 Da) under operating conditions of 7 bar inlet pressure and 6 bar outlet pressure. It was.

Example 3 Preparation of Functional Ice Cream Added Lotus Leaf Concentrate

In preparing the functional ice cream to which the lotus leaf concentrate was added, each raw material was added according to Table 1. Whipped cream 16%, skim milk powder 5.35%, whey powder 5.5%, lotus leaf concentrate 0.15%, sugar 12%, distilled water 61%, homogenized for 5 minutes with a homogenizer and ice cream maker (SSI-141TG, SeAH E & C, Korea) to manufacture soft ice cream.

Table 1.

Example  4. Whey Protein Concentrate ( WPC35 ) Preparation of Functional Ice Cream Added

In preparing the functional ice cream to which the concentrated whey protein (WPC35) was added, each raw material was added according to Table 1 above. Whipped cream 16%, skim milk powder 5.35%, whey powder 5.5%, WPC35 0.15%, sugar 12%, distilled water 61%, homogenized for 5 minutes with a homogenizer and ice cream maker (SSI-141TG, SeAH) E & C, Korea) to make soft ice cream.

Example  5. Lotus leaf concentrate, WPC35  Preparation of Added Functional Ice Cream

In preparing the functional ice cream to which the lotus leaf concentrate and the whey protein concentrate (WPC35) were added, each raw material was added according to Table 1. Whipped cream 16%, skim milk powder 5.35%, whey powder 5.5%, lotus leaf concentrate 0.15%, WPC35 0.15%, sugar 12%, distilled water 60.85%, homogenized for 5 minutes with a homogenizer and ice cream maker ( SSI-141TG, SeAH E & C, Korea) to prepare a soft ice cream.

Experimental Example 1. Lactose Measurement

Lactose is peat sugar, which accounts for about 20% of carbohydrates in ice cream and one third of solids in milk. Lactose is broken down by the action of enzymes in the digestive tract, generating energy and using it as an energy source. The excess sugar becomes fat and accumulates in the body. In addition, its low solubility slows down the absorption of the body, so that it stays in the intestine for a long time, thereby controlling heterogeneous fermentation. To help. Additional lactose in food favors the absorption of calcium, and studies show that lactose-rich ice cream, in particular, helps the digestive absorption of calcium needed by growing children and some adults.

In this experiment, lactose of ice cream containing no additive ice cream, lotus leaf concentrate added ice cream, WPC35 added ice cream, and lotus leaf concentrate and WPC35 added was measured by A.O.A.C (1995) method.

Addition of the non-added ice cream, lotus leaf concentrate added ice cream, WPC35 added ice cream and ice cream containing both lotus leaf concentrate and WPC35 prepared by the above embodiment in a 100 ml round flask each weighed 10 ml each 40 ml of distilled water (DW After dilution with), 2 ml of tetrapotassium hexacyanoferrate solution and 2 ml of zinc sulfate (ZnSO ₄ ) were added and mixed. 3-4 drops of 2% phenolphthalein indicator was added to the mixed sample, neutralized with 0.25 N sodium hydroxide (NaOH), distilled water was added to make 100 ml, and the sample was shake-filtration.

In a 300 ml Erlenmeyer flask, 25 ml Fehling solution A +, 25 ml Fehling solution B +, and 60 ml distilled water were diluted and heated in a hot plate. When 40 ml of the filtrate of the sample is added to the boiled mixed solution and boiled for 6 minutes, Cu ₂ O is precipitated.

The weight of the suction filter paper is measured, and the Cu ₂ O is washed with hot water, followed by suction filtration washing with a solution of alcohol and ether in a 1: 1 volume ratio. It was dried in an oven at 105 ° C. for 20 minutes, cooled in a desiccator, and weighed to calculate a lactose content by the following formula.

As a result, as shown in FIG. 2, the lactose content of the ice cream containing WPC35 was relatively high. This is thought to be due to the high lactose content of WPC35 of 52%. Therefore, WPC35-added ice cream may be valuable as a snack for children and adult women whose calcium intake is important.

Experimental Example 2. Moisture Measurement

In this experiment, it was measured by the atmospheric pressure drying method according to the method of A.O.A.C (1990).

Weigh unprepared ice cream, lotus leaf concentrate, ice cream with WPC35, ice cream with lotus leaf concentrate and WPC35 and weigh 10g each. Then, after cooling for 30 minutes in a desiccator (desiccator) and weighed to obtain a constant, the moisture content was measured by the following formula.

In the above formula, a denotes the weight (g) of the weighing plate, b denotes the weight (g) of the weighing plate and the sample, and c denotes the weight (g) when the weight becomes dry after drying.

The results are shown in FIG. As shown in the figure, the moisture content of the ice cream containing the lotus leaf concentrate was 67.6%, slightly lower than the control (68.2%). In addition, both lotus leaf concentrate and WPC35 were added, and the moisture content of ice cream was the lowest at 64.7%. In the present invention, the lotus leaf concentrate was used, but in several other studies using the lotus leaf powder, it was reported that the moisture content increased significantly with the amount of lotus leaf powder added (Yoon et al., 2009; Shin, 2007). . This is thought to be due to the difference between the lotus leaf concentrate and the lotus leaf powder properties.

Experimental Example 3. Ash Measurement

Ash is the total amount of inorganic matter remaining after burning a sample to burn organic matter. However, this is not really the total amount of inorganic matter contained in the sample. Salts and iodine (I), which are inorganic substances in foods, are partially lost during the painting process, and carbonates are decomposed or diverted depending on the degree of painting. Therefore, ash can be said to be the closest approximation to the total amount of inorganic material obtained under specific conditions.

In this experiment, it was measured by the A.O.A.C. (1995) method.

Take 5g of ice cream with no added ice cream, lotus leaf concentrate added to crucible, ice cream with added WPC35 and ice cream containing both lotus leaf concentrate and WPC35 to make a painting at 550 ° C, transfer to a desiccator, and cool. After weighing, the ash content was calculated according to the following formula.

W represents the weight (g) of the painting container and the outside after painting, W ₀ represents the fragrance (g) of the crucible, and S represents the weight (g) of the sample.

As a result of measuring the ash content of the ice cream prepared by adding the lotus leaf concentrate and WPC35 is shown in FIG. As shown in the figure, the ash content of the ice cream containing the lotus leaf concentrate was higher than that of the control. According to the results of analyzing the general components of the lotus leaf, the calcium content of the lotus leaf powder sample was more than 20 times higher than that of the green tea, and the ratio of ash was relatively high, and the potassium (K) and calcium (Ca) of the lotus leaf tea were higher. ), Sodium (Na) and iron (Fe) content is reported to be higher than green tea. Therefore, the high ash content of the ice cream containing the lotus leaf concentrate is believed to be due to the high ash content of the lotus leaf concentrate.

Experimental Example 4. Protein Measurement

The main proteins in whey are: beta-lactoglubulin (48%), alpha-lactabumin (α-lactabumin, 19%), BSA (bovine serum albumin (8%), immunoglobulin (8%) , Lactoferrin, transferrin and minerals. In recent years, research on the function of whey protein has been carried out, which stimulates the immune system, inhibits the development of chemically induced cancers, stimulates the growth and proliferation of osteoblasts, strengthens bones and lowers LDL cholesterol. Became known.

In this experiment, it was measured according to the micro-Kjeldahl method by the A.O.A.C (1995) method.

Add 1 ml of ice cream without lotus leaf concentrate, 2 ml of ice cream with WPC35 and 2 ml of lotus leaf concentrate and WPC35, and add 12 ml of sulfuric acid (H ₂ SO ₄ ) and decomposition accelerator (K ₂ SO ₄ ). Decomposition was carried out for 1 hour at ℃. Next, 80 ml of distilled water and 6 ml of sodium hydroxide (NaOH) were added thereto, followed by distillation and thickening, and finally titrated with hydrochloric acid (HCl) to obtain nitrogen content, which was multiplied by a nitrogen coefficient of 6.38 to quantify the amount of protein.

Where V ₀ is the 0.1N HCl titration consumption (mL) for the blank test, V ₁ is the 0.1N HCl titration consumption (mL) for this test, F is the titer of 0.1N HCl standard solution, D is the dilution factor, and S is the The sampling amount (g) and N represent the nitrogen coefficient (6.38), and the constant 0.0014 represents the mass (mg) corresponding to 1 ml of 0.1N HCl.

The protein content of the ice cream prepared by adding the lotus leaf concentrate and WPC35 is shown in FIG. 5. Protein content of the ice cream containing both lotus leaf concentrate and WPC35 was the highest, followed by ice cream with WPC35, ice cream with lotus leaf concentrate, and control. The high protein content of the ice cream with WPC35 is believed to be due to the high protein content of WPC35.

Therefore, WPC35 added ice cream is expected to be suitable as a dessert for children and the elderly who need protein fortified foods. The increase in crude protein content by adding lotus leaf concentrate is believed to be due to nitrogen compounds derived from lotus leaf.

Experimental Example 5. Measurement of Emulsification Activity

Emulsification activity was measured according to the method of Peace and Kinsella (1978). Freeze-dried non-added ice cream, lotus leaf concentrate added ice cream, WPC35 added ice cream and lotus leaf concentrate and WPC35 added 2g each of the ice cream powder was added to each 100ml of water and mixed for 5 minutes and the pH was adjusted to 7.0. 1.5 ml of each solution was mixed with 0.5 ml of canola oil, and the vortexed emulsion was placed in a cuvette of a spectrophotometer, and the absorbance was measured at a wavelength of 500 nm. Analyzed by.

Where θ is the amount of dispersed phase (ml) taken from the cuvette, L is the length of the cuvette (cm), and C is the weight of protein (g / ml) in the far-white protein solution.

As a result of measuring the emulsification activity, as shown in Table 2, the emulsification activity of WPC35 added ice cream and lotus leaf concentrate and WPC35 added ice cream was the highest, followed by lotus leaf concentrate added ice cream and no added ice cream.

Whey protein has both hydrophilic and hydrophobic moieties so that fat and water are well emulsified. The highest emulsification activity of ice cream with WPC35 is attributed to this property of whey protein.

As the ice cream is manufactured, the continuous phase turns into thick syrup, and the dispersed phase consists of bubbles, ice crystals, fat balls, casein micelle, and hydrocolloids. This property allows the ice cream to form a fine structure in which three tissues, that is, a solid, liquid, and gaseous phase are mixed. The higher the emulsification activity, the more important it is to determine the texture or shape of the ice cream.

Currently, the ice cream industry uses emulsifiers together with stabilizers to produce ice creams with a soft texture and hard form. Food additives can harm the human body by accumulating in the body if consumed in the long term. Therefore, the high emulsifying activity of the WPC35 added ice cream will have an important industrial significance.

Table 2.

Experimental Example  6. DPPH  Determination of antioxidant activity by the method

Electron donating ability (EDA) using the reducing power of the extract as an electron donor for DPPH (Sigma Aldrich, St. Lois, MO, USA) was measured by the method of Blois (1958).

DPPH (1,1-dipheny-β-picrylhydrazyl) is a relatively stable free radical that is reduced by ascorbic acid, tocopherol, polyhydroxy aromatic compounds, aromatic amines, and dark purple. Antioxidant activity is measured using the principle. In general, the electron donating ability can not explain the antioxidant action, the antioxidant substances in the extract is known to play an important role is the electron donating ability, which is the ability to give electrons to the radicals generated during the automatic oxidation process of fats and oils. Therefore, the DPPH method is widely used because it is possible to simply specify the antioxidant activity of the plant extract and is highly associated with the actual antioxidant activity.

Add ice cream, lotus leaf concentrate added ice cream, WPC35 added ice cream, lotus leaf concentrate and WPC35 added ice cream, 10g each, add 2x methanol and mix for 10 minutes, centrifuge at 1,538 × g for 15 minutes. Isolate and take supernatant. 0.8 ml of 4 × 10 ⁻⁴ M DPPH solution was added to 0.2 ml of the extract, followed by shaking for 10 seconds with a stirrer. After 10 minutes, absorbance was measured using a spectrophotometer at a wavelength of 525 nm. Antioxidant activity was expressed by the following formula and expressed as a percentage.

However, A ₀ represents the absorbance of control, and A represents the absorbance of substrate.

The results are shown in Table 3. Significant differences were found in the additives and the antioxidant activity of the ice cream with the lotus leaf concentrate was higher than the other ice creams. Among the various physiologically active substances in lotus leaf, kaempferol, quercetin, and quercetin, It is believed that this is because a large amount of various polyphenol compounds such as flavonoids such as iso-quercetin, tannin acid, and oligomeric procyanidine are included.

In addition, WPC35 added ice cream showed higher antioxidant activity than the control, which is supported by many studies showing that the milk contains antioxidants. Whey proteins are rich in glutathione (cysteine) and methionine (components of glutathione), and amino acids, including sulfur (S), maintain antioxidant capacity in the body and stabilize DNA during cell division. In addition, enzymes such as superoxide dismutase (SOD) or glutathione peroxide (lactoferrin), ascorbic acid, tocopherol and carotenoids in milk Non-enzymatic elements such as antioxidants act as antioxidants.

The antioxidant function of plants does not remove or absorb oxygen, but rather reacts with free radicals to minimize the loss of certain vitamins and essential amino acids, or to delay or prevent rancidity of oils and fats. The addition of lotus leaf concentrate or WPC35 to this relatively high ice cream is expected to not only support the effective intake of nutrients in the milk, but also help maintain product quality.

Table 3.

Experimental Example  7. Sensory test

The sensory test measures, analyzes, and interprets the senses of the human senses, namely visual, smell, taste, touch, and hearing. It measures the properties of foods and substances and determines the effects of these on consumer preferences. It plays an important role in developing the products consumers want.

In this experiment, the sensory test was conducted after educating the test method and evaluation characteristics of 10 graduate students and university students in Konkuk University. The test was carried out after each ice cream was prepared and frozen in a -22 ° C. freezer for 3 hours, and after 30 minutes at room temperature.

Six items of color, taste, aroma, texture, sweetness, and overall taste were evaluated to investigate the sensory differences between ice cream without added ice cream, lotus leaf concentrate added ice cream, WPC35 ice cream, and lotus leaf concentrate with WPC35. A five-point scale method (1: very bad, 5: very good) was used. The results are shown in Table 4 and FIG. 6 below.

The color score of ice cream with lotus leaf concentrate was the highest, which indicates that the green color of lotus leaf concentrate gives visual freshness, which can be highlighted as the biggest advantage when the ice cream with lotus leaf concentrate is developed as a product in the future. There will be. In addition, while the commercially available green tea ice cream is dark and turquoise green, the lotus leaf concentrate added ice cream prepared in one embodiment of the present invention was clear and pale green, and there is no need to add a synthetic pigment, which is more health-oriented. It is supposed to be a product.

Taste was the highest score of the lotus leaf concentrate added ice cream, and the bitter taste of lotus leaf was considered to have influenced the fresh and sweet taste of milk.

In the falvor, the ice cream added with the lotus leaf concentrate scored significantly, indicating that the flavor and softness of the lotus leaf influencing the palatability of the ice cream was relatively high. This result is consistent with the finding that the higher the amount added, the higher the preference in the study of the characteristics of the multi-food with lotus leaf powder. WPC35 added ice cream scored higher than the control, which may be attributed to the mild flavor of whey protein.

The texture of the ice cream is determined by the size of the ice crystals, the size and distribution of the bubbles, and the size of the unfrozen particles. The texture was highest in both the lotus leaf concentrate and the ice cream with WPC35 and the ice cream with WPC35, which is thought to give a soft texture due to the characteristics of even foam when whey is added to the product. Foam forming power is one of the important properties as food, foam forming properties play a decisive role in the production of whipped toppings, frozen desserts, ice cream and frozen yogurt.

There was no significant difference in sweetness, but the ice cream with the lotus leaf concentrate was slightly higher in spite of the bitter taste of the lotus leaf concentrate because the sweet taste of the lotus leaf concentrate was felt after the first taste. .

Comprehensive preference was shown in order of ice cream containing both lotus leaf concentrate and WPC35, ice cream with lotus leaf concentrate, ice cream with WPC35, and ice cream without additives, and it was found that color, aroma and texture affect overall taste. In the case of WPC35 added ice cream, the flavor score was higher than that of the control, but the soft flavors of skim milk powder and dairy products may have influenced the overall preference. Therefore, adding flavoring to WPC35 added ice cream is expected to achieve higher palatability in taste and aroma.

Table 4.

Claims (6)

(1) preparing a lotus leaf concentrate;
(2) preparing concentrated whey protein (WPC35);
(3) adding and mixing the lotus leaf concentrate and whey protein concentrate (WPC35) prepared in steps (1) and (2) to the ice cream raw material;
(4) homogenizing the mixture; And
(5) sterilizing, low temperature aging and freezing the homogenized mixture;
Functional ice cream manufacturing method comprising a. The method of claim 1,
Step (1) comprises mixing the lotus leaf powder and 99% ethanol at a weight ratio of 1: 2, immersing for 24 to 36 hours, repeating the filtration process, and concentrating the filtrate with a vacuum evaporator. Method for producing a functional ice cream. The method of claim 1,
The step (2) is a step of purifying the whey at 30 ~ 40 ℃, pasteurization for 10 to 50 minutes at 55 ~ 70 ℃, ultrafiltration after cooling, the total solids 20 to 40% Method for producing a functional ice cream, characterized in that for producing concentrated whey protein comprising the step of evaporation to dry. The method of claim 3, wherein
The ultrafiltration step is a manufacturing method of a functional ice cream, characterized in that carried out under the conditions of inlet pressure 7 bar, outlet pressure 6 bar at 55 ~ 65 ℃. The method according to any one of claims 1 to 4,
The weight ratio of the ice cream composition is 14-18 wt% whipped cream, 5-6 wt% skim milk powder, 5-6 wt% whey powder, 11-13 wt% sugar, 0.1-0.2 wt% lotus leaf concentrate, whey protein concentrate ( WPC35) 0.1 ~ 0.2% by weight, distilled water 56.6 ~ 64.8% by weight of the manufacturing method of the functional ice cream. A functional ice cream comprising the lotus leaf concentrate and whey protein concentrate (WPC35) prepared by the method of claim 5.

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