KR20120064243A

KR20120064243A - Icecream containing spirulina with antioxidative ablility and preparation method thereof

Info

Publication number: KR20120064243A
Application number: KR1020100125384A
Authority: KR
Inventors: 김미리
Original assignee: 충남대학교산학협력단
Priority date: 2010-12-09
Filing date: 2010-12-09
Publication date: 2012-06-19

Abstract

PURPOSE: Ice cream containing spirulina having excellent anti-oxidation ability, and a producing method thereof are provided to remove the unique bad smell and fishy taste of the spirulina in the ice cream. CONSTITUTION: A producing method of ice cream containing spirulina comprises the following steps: heating the spirulina at 120-200 deg C for 10-30 minutes; mixing 1-2 parts of heated spirulina by weight with 100 parts of ice cream composition by weight; homogenizing and aging the mixture; and freezing the aged mixture before stirring. The ice cream mixture additionally contains 4-6 parts of concentrated fruit juice by weight. The concentrated fruit juice contains concentrated orange juice, concentrated pineapple juice, concentrated melon juice, concentrated citron juice, or concentrated strawberry juice.

Description

Spirulina-containing ice cream with excellent antioxidant properties and preparation method thereof {Icecream containing spirulina with antioxidative ablility and preparation method

The present invention relates to an ice cream containing spirulina and a method for manufacturing the same. More specifically, it is evaluated as a complete food, but it contains spirulina, which is restricted to addition to food due to off-flavor and taste and taste. It is related with this excellent ice cream and its manufacturing method.

Spirulina, classified as a cyanobacteria, is a natural health food that contains various nutrients and substances with useful physiological activity to the human body. Spirulina is a human-friendly microorganism that contains 55-70% protein, 6-9% fat, and 15-20% carbohydrates, and contains large amounts of minerals, vitamins, fiber, and pigments. Spirulina is not only high in protein but also contains 8 essential amino acids. Among the fat components, free-fatty acid accounts for 70-80% and fatty acids such as linoleic acid and γ-linolenic acid make up a large portion. In addition, the antioxidant activity of the pigment component, phycocyanin, beta-carotene is excellent in anti-cancer, anti-aging effect, immune promoting effect. As such, spirulina contains five nutrients essential to the human body and has a high digestive absorption capacity of more than 95%.

Spirulina has not been commercialized for a long time because it requires strong sunlight, strong alkalinity of pH 9 ~ 11, and extreme environmental conditions that grow at water temperature of 32 ~ 42 ℃, but has recently emerged as a functional food due to the development of culture technology. However, due to the peculiar smell of spirulina, fishy taste, dark color, and low palatability, it is difficult to develop palates that can be easily consumed in food. Spirulina is known to have excellent antioxidant properties, while antioxidant activity is known to decrease during heat treatment. In the case of spirulina-containing noodles or tofu, since the heat treatment process is essential during food processing and / or food cooking, the antioxidant properties of spirulina may not be sufficiently exhibited. Therefore, by applying spirulina to foods that do not require a heat treatment process, it is necessary to develop a functional food that can highlight the antioxidant activity of spirulina.

On the other hand, ice cream is not only hot summer season, but also seasonal and can be used as a favorite food used regardless of age and sex, it has the characteristic that can be made in various tastes and shapes depending on the material added. There are many types of ice creams depending on the type, ingredients, and manufacturing method of the ice cream. In a broad sense, all of them are called ice creams. The main ingredient of the ice cream is milk, which is a source of milk fat and milk solids, and sugar, syrup, and glucose are used as sweeteners, and it contributes greatly to the formation of the texture (grain) of the ice cream. It will improve performance, soften and brighten tissue. In particular, vanilla flavor is the most commonly used flavor and food coloring to determine the taste of ice cream. Next are chocolates, strawberries, oranges, pineapples, and the like, along with walnuts, pine nuts, and peanuts. The interest in functional ice cream has also increased greatly due to the diversification of the ice cream, the trend of luxuryization and the increase of interest in well-being. The method, the ice cream to which the herbal extracts are added, and a manufacturing method thereof have been patented and registered as No. 463077, No. 637855 and No. 566901, respectively. As such, the development of a functional ice cream that is not only a product having excellent sensory characteristics but also a physiologically active substance, which is beneficial to the human body and adapts to consumer's taste, is continuously required.

Registered Patent No. 463077 Registered Patent No. 637855 Patent No. 566901

In order to solve the problems of the prior art as described above, the present invention provides a functional ice cream and a method for producing the same which have excellent sensory properties, while the antioxidative activity is greatly enhanced by the addition of spirulina, and the smell and vivid taste are not felt by the addition of spirulina. It is intended to be.

The present invention for achieving the above object relates to a method for producing spirulina-containing ice cream, characterized in that it is prepared by adding 1 to 2 parts by weight of spirulina to 100 parts by weight of a typical ice cream composition containing milk and sugar. .

The 'milk ingredients' refers to milk-derived products produced through processing based on milk, raw milk, concentrated milk, skim milk, fortified milk, reduced milk, sweetened condensed milk, sugar-free condensed milk, skim milk powder, whole milk powder. , Whey, fresh cream, butter, and more.

The 'sugar' is used for sweetening, including sugar, honey, oligosaccharides, syrup, syrup, glucose and synthetic sweeteners.

Spirulina adds 1 to 2 parts by weight based on 100 parts by weight of a conventional ice cream composition, but if it is less than 1 part by weight, the content of spirulina is too low, so the antioxidant capacity is not sufficiently improved. In ice cream, the problem of strong aroma and taste of spirulina occurs. Therefore, it is preferable to add 1-2 weight part of content of spirulina with respect to 100 weight part of normal ice cream compositions.

The ice cream may further contain emulsifiers and stabilizers used in the prior art as additives.

More specifically, the spirulina-containing ice cream according to the present invention is sterilized by heating (A) spirulina at 120 to 200 ° C. for 10 to 30 minutes; (B) mixing and homogenizing the ice cream composition and sterile spirulina sterilized in step (A); (C) aging the homogenized mixture; And (D) freezing and stirring the matured mixture to prepare an ice cream.

The spirulina pretreatment step is preferably performed by sterilizing spirulina for 10 to 30 minutes at 120 to 200 ° C, more preferably at 120 ° C for 20 minutes.

The ice cream and sterilized spirulina are mixed and homogenized and then aged. The aging step is preferably made for 2 to 6 hours at 2 ~ 7 ℃. The homogenized mixture is stabilized by this aging step, and at the same time, the odor specific to spirulina is reduced. If the aging time is too short, the aging effect is not enough, and 6 hours of aging is sufficient, so it is not economically preferable that the aging time exceeds 6 hours.

In the present invention, it is more preferable to prepare the ice cream by adding 4 to 6 parts by weight of the concentrated juice solution to the mixture in step (D). The aroma and flavor of the juice concentrate can mask the off-flavor and scent of spirulina, which can compensate for the degradation of sensory effects of spirulina addition. At this time, the concentrated juice can be used orange concentrated juice, pineapple concentrated juice, melon concentrated juice, citron concentrated juice or strawberry concentrated juice.

The invention also relates to a spirulina-containing ice cream produced by the method. In the ice cream of the present invention, due to the antioxidant and anti-inflammatory effects of spirulina, the antioxidant effect measured by DPPH radical scavenging ability was remarkable compared to the control group.

As described above, according to the present invention, it is possible to prepare a functional ice cream having excellent sensory properties because it does not have excellent anti-oxidation and off-flavor and vivid taste due to spirulina addition.

1 is a photograph of an ice cream prepared by one embodiment of the present invention.
Figure 2 is a graph showing the change in DPPH radical scavenging ability according to the content of spirulina in ice cream.

The present invention will be described in more detail with reference to the following Examples. However, such an embodiment is only an example for easily describing the content and scope of the technical idea of the present invention, whereby the technical scope of the present invention is not limited or changed. In addition, it will be apparent to those skilled in the art that various modifications and changes can be made within the scope of the present invention based on these examples.

Example

Example 1 Preparation of Ice Cream

Maeil Milk ESL (Maeil Dairy Co., Gwangju, Korea), Whipped Cream (Namyang Dairy Co., Milk Fat 35%), Fructooligosaccharide (CJ Cheil Jedang) Egg (Cham Fresh Egg, Domestic, Daeheung Livestock) ) Was purchased and used. Spirulina was used by sterilizing the raw material supplied from ES Biotech Co., Ltd. under autoclave (Hanbaek Scientific Co., HB-506-6, KOREA) at high temperature and high pressure (120 ℃, 20 Min, 1.5 kgf / m2). , Yogurt powder (Frozen Yogi Premium HS-1097), and melon concentrated fruit juice (Brix: 70) were used by Hansol B & F (Cheonan, Korea).

Ice cream was prepared according to the blending weight ratio of the ingredients shown in Table 1. In the following Table 1 is a control example that does not contain spirulina ice cream, Preparation Examples 1 to 3, respectively, 1, 1.5 and 2 parts by weight based on 100 parts by weight of the base material of the ice cream, such as milk, whipped cream, egg yolk, oligosaccharides Contains ice cream. More specifically, exactly the following amount of milk, whipped cream, egg yolk, oligosaccharides and spirulina were mixed and homogenized for 4 minutes in a Hand Blender (MR5550MCA, Sraun espanola S, A., Spain). The homogenized mixture was pasteurized and cooled at 80 ° C. for 5 minutes and then aged at 4 ° C. for 2 hours. After aging, a portion of yogurt powder and concentrated melon fruit juice were added to prepare ice cream by freezing and stirring for 40 minutes using an ice cream maker (ICE-20, Cuisinart co., U.S.A).

1 is a photograph of the manufactured ice cream, Control shows a control example, Sp 1%, Sp 1.5% and Sp 2% shows Preparation Examples 1 to 3, respectively.

Example 2 Evaluation of Quality Characteristics of Ice Cream

The ice creams of Comparative Example and Preparation Examples 1 to 3 prepared in Example 1 were evaluated for quality characteristics for each of the following items.

1) moisture content

3 g of ice cream sample was weighed using an electronic balance (TE-214S, Sartorius Co., LTD, Germany) and 3 times using an infrared moisture meter (ISCO, US / Retriever 500, Sartorius Co., LTD, Germany). Moisture was measured repeatedly and the results are shown in Table 2. As can be seen in Table 2, as the addition of spirulina increased the water content (%) little by little, but there was no significant difference between the samples.

2) sugar content

5 mL of ice cream sample was added to 5 mL of distilled water, homogenized and centrifuged (3000 rpm, 20 Min). Taking the supernatant, the sugar content was measured using a sugar meter (N-1E, Brix 0-32%, Atago, Japan) and the results are shown in Table 3.

Referring to Table 3, the sugar content of spirulina addition was 10.33, 11.27, 12.03, and 13.17 ° Brix, respectively, and significantly increased with increasing spirulina content. However, since spirulina itself has no sugar, the sugar content shown in Table 3 is considered to be due to the sugar content of the melon juice concentrate (Brix 70) added in proportion to the content of spirulina rather than the effect of spirulina.

3) viscosity

40 mL of ice cream samples were refrigerated at 4 ° C. for 24 hours, followed by spindle No. using a Brookfield DV-II + Viscometer (Model RVF, Brookfield Eng. Co. LTD, U.S.A). Measured at 10 rpm with 4 and listed in Table 4. According to Table 4, it was confirmed that the viscosity also increased significantly as the spirulina content increased.

4) Chromaticity

Put 15 g of ice cream sample in petridish (50 ㅧ 12mm) and use Hunter's L value (brightness) using a digital color measuring / difference calculation meter, Model ND-1001 DP, Nippon Denshoku Co. Ltd., Japan Values (red), b values (yellow) and ΔE values (color difference index) were measured and listed in Table 5. At this time, the standard color was a calibration plate with L value of 97.26, a value of -0.07, b value of 1.88, and ΔE value of 0.00.

As can be seen in Table 5, as the spirulina addition concentration increases, the brightness L value was significantly lowered, and the yellowness b value was also lowered. The redness a value was negatively lowered as the amount of spirulina increased, indicating that the green color of the sample became darker.

5) Overrun

Overrun was measured by a modified version of Ioanna ( J Food Sci 55 (3): 703-707 1990). That is, in the ice cream manufacturing process of Example 1 while operating the ice cream maker for 40 minutes, taken out of the maker at 10-minute intervals and put in Scooper (32 mL) for ice cream weighed overrun from the following formula and described in Table 6 . Each repeat was measured three times.

Overrun is a measure of the air content incorporated in ice cream and is an important factor for texture. As can be seen in Table 6, the overrun value increased and then decreased again as the ice cream maker operating time elapsed. The control example showed the highest value at 20 minutes and the preparation examples 1 to 3 at 30 minutes. In addition, when comparing the control example and Preparation Examples 1 to 3, it was found that the Overrun value was significantly higher as the amount of spirulina added increased. In particular, the overrun value of Preparation Example 2 having a spirulina content of 1.5% was measured to be the highest with 48.89%.

6) Meltdown

Ice cream samples prepared by quantitating 30 g each on a wire mesh of 5 mm hole size were repeatedly measured three times at 40 minutes for 10 minutes at room temperature, and Meltdown was converted as a percentage of the total flow.

Table 7 lists the results. Meltdown of the control sample was the highest, but there was no significant difference. After 40 minutes, the control and the three preparations were able to be observed to melt more than 90%. Meltdown degree of the preparation containing spirulina was significantly lower than that of the control, and it was observed that Preparation 3, which has the highest spirulina content, retained its shape when frozen for the longest period of the experiment. This is the result of stickiness caused by spirulina loosening, which is in line with viscosity measurement results.

Example 3: ice cream Antioxidant ability evaluation

Antioxidant activity of ice cream samples was measured by DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging ability. More specifically, 50 mL of methanol was added to 1.5 g of the sample, followed by well mixing for 1 minute, stirred at 150 rpm at 25 ° C. for 15 hours, and centrifuged at 4 ° C. at 3,000 rpm for 20 minutes. The supernatant obtained by centrifugation was evaporated with a solvent to obtain only the extract. 1 mL methanol was added per 50 mg of extract to prepare an extract solution of 50 mg / mL concentration, and used as a sample solution. Using a 1.5 × 10- ⁴ M DPPH Spectrophotometer (UV spectrophotomeeter, DU-730, Life science) After (1,1-diphenyl-2-picrylhydrazyl ) was added a solution of 150 μL for 30 minutes to react the 5 μL sample solution Absorbance at 515 nm was measured spectrophotometer. After calculating the radical scavenging ability (%) by the following formula, IC ₅₀ , which is a concentration at which the radical scavenging ability becomes 50% from the calibration curve for the radical scavenging ability of each concentration, was obtained, and the results are shown in FIG. 2.

The IC ₅₀ value of the control example was 350.7 mg / mL, and in Preparation Examples 1 to 3, 320.4 mg / mL, 225.7 mg / mL, and 151.0 mg / mL, respectively, and the IC ₅₀ value for DPPH radical scavenging was increased as the amount of spirulina added increased. It was confirmed that the antioxidant activity was greatly increased by this decrease.

Example 4 sensory evaluation of ice cream

To evaluate the sensory characteristics of spirulina ice cream, a 7-point scale (1 point: very dislikes, 2 points: dislikes, 3 points: little dislikes, 4 points) for 15 panelists of college students and graduate students in the early 20s of Chungnam National University. : Normal, 5 points: a little good, 6 points: good, 7 points: very good). Characteristic difference tests were performed on spirulina odor, spirulina taste, and spirulina color, and the odor, taste, texture, overall acceptability ) And buying intention are shown in Table 8.

Referring to Table 8, the odor, taste, and color of spirulina were all increased as the amount of spirulina added in the ice cream was significantly different from the control. Among the taste test items, the flavors were 5.0 in the control and 5.1, 4.8, and 4.5 in the preparation examples, respectively, showing the best results in the preparation example 2 with 1.5% added spirulina, but there was no significant difference, and the taste was 4.1. In Comparative Example, 3.9 points and Preparation Examples 1 to 3 were 4.1, 4.0, and 3.2 points, respectively. The texture was also 4.2 points, the best preparation Example 1, 4.1 was the highest overall acceptability. The purchase intention was shown that the control example was 3.2 points, whereas Preparation Examples 1 and 2 with spirulina were added to 3.6 and 3.4, respectively, although the purchase intention was increased. However, in Preparation Example 3 with higher spirulina content, the total preference and purchase intention were lower than those of the Control Example.

Claims

A method for producing spirulina-containing ice cream, which is prepared by adding 1 to 2 parts by weight of spirulina with respect to 100 parts by weight of a conventional ice cream composition containing milk ingredients and sugar.

The method of claim 1,
(A) sterilizing the spirulina by heating at 120-200 ° C. for 10-30 minutes;
(B) mixing and homogenizing the ice cream composition and sterile spirulina sterilized in step (A);
(C) aging the homogenized mixture; And
(D) freezing and stirring the aged mixture to prepare ice cream;
Method for producing spirulina-containing ice cream, characterized in that it is prepared to include.

The method of claim 2,
Method (D) of producing a spirulina-containing ice cream, characterized in that it is prepared by adding 4-6 parts by weight of the concentrated juice to the mixture.

The method of claim 3, wherein
The concentrated juice solution is orange juice concentrate, pineapple juice concentrate, melon juice concentrate, citron juice concentrate or strawberry juice concentrate further comprises a method of producing a spirulina-containing ice cream.

Spirulina-containing ice cream produced by the method of any one of claims 1 to 4.