KR20140140374A - Composition for icecream including red ginseng and icecream made of the same - Google Patents

Abstract

The red ginseng powder according to the present invention comprises red ginseng, cocoa powder, powdered milk product, fat, sugar, and additives, wherein the red ginseng powder is 0.4 to 5.0 wt% based on the total composition, And 4.0 to 20.0% by weight, and is characterized in that it contains a red ginseng component containing a saponin component having a unique bitter taste, and an ice cream which can additionally provide various functionalities while maintaining almost the original flavor of ice cream due to a proper amount of masking component .

Description

TECHNICAL FIELD [0001] The present invention relates to an ice cream composition containing red ginseng components and an ice cream prepared by the same. BACKGROUND ART [0002]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an ice cream composition and an ice cream prepared by using the composition. More particularly, the present invention relates to an ice cream composition, and more particularly, The present invention also relates to an ice cream composition which can be provided in a form that can be used in the present invention.

Ice cream is a generic term for ice cream, which is made by freezing and freezing sugar, celery, etc. in milk, milk fat or solid fat.

Ice cream is basically mixed with saccharide, celery and other additives such as milk, milk fat and milk powder by homogeneous mixing, sterilization, cooling, aging and freezing process. In case of soft ice cream, The air addition process is added.

Such ice cream has traditionally been used in general households because it requires the manufacturing steps of a factory scale in relation to refrigeration and emulsifier mixing during the manufacturing process. In recent years, however, it has become possible to powder all raw materials and play an important role in the production of ice cream Has been developed so that it can be melted at room temperature or low temperature, and an ice cream composition product which is provided in powder form so as to be produced directly at home has been commercialized.

On the other hand, attempts have been made to combine two kinds of flavors and functions by including health functional substances in such ice cream, and red ginseng is a representative example of such ingredients.

The red ginseng used in health functional foods means that ginseng is used as a raw material and steamed or otherwise steamed the uncooked ginseng to be cooked and dried. It may be powdered or extracted with water or alcohol, and then concentrated or fermented to make it suitable for edible purposes. The total amount of ginsenosides Rg1 and Rb1, also called saponin, should be controlled to be 0.8 to 34 mg / g.

Ginseng roots used as raw materials should comply with the Ginseng Industrial Act and can not use Chunmisam, Seomyeom, Sampy, Ginseng roots for more than 4 years old. In case of bottle disease, it is allowed to remove diseased parts.

These red ginsengs are officially recognized as having the function of helping blood flow through restoring fatigue, improving immunity and inhibiting platelet aggregation, and are alleged to have functions such as stress and psychological stability in an informal manner.

However, although red ginseng has a widely known beneficial effect, saponin is not easy to eat because of the strong bitter taste of saponin, and the bitter taste is stronger at low temperature. Therefore, it is more difficult to contain red ginseng as an ingredient of ice cream There is a side.

That is, there is a need for a technique in which red ginseng is included as a main ingredient, but the flavor of the ice cream is not inhibited or distorted due to the unique taste of red ginseng. Korean Patent Publication No. 10-2011-0138610 discloses a process for producing ice cream containing red ginseng Have been disclosed.

However, the patent publication mentions 'health-oriented ice cream', which substitutes existing sugars such as sugar with honey or fructo-oligosaccharide, not only does not pay attention to the problem caused by the bitter taste of red ginseng, It is possible to expect only the effect of alleviating the bitter taste to a certain extent in order to increase the content of the saccharide so that the sweetness of the sugar is felt to be stronger than that of the sweet taste. However, at this time, But does not disclose a structure capable of effectively masking the bitter taste of red ginseng by an appropriate ingredient ratio.

On the other hand, Korean Patent Laid-Open Nos. 1992-14419, 2008-57904, and Korean Patent Laid-Open Publication No. 2011-130746 disclose compositions for eliminating the bitter taste of ginseng and red ginseng. However, And a characteristic that the bitter taste becomes stronger, etc.) and the like, there is not yet a means that can be suitably applied to the ice cream composition.

In order to overcome the above-described problems of the prior art, the present invention is configured so that red ginseng is included as a functional ingredient in the production of ice cream, but the bitterness unique to red ginseng due to saponin can be removed by an appropriate composition ratio of the composition components, An ice cream composition containing red ginseng ingredients capable of producing delicious ice cream, and an ice cream made from the composition.

It is a further object of the present invention to provide an ice cream which can be easily prepared by using a refrigerator or the like at home even if it is provided in a powdered state and mixed even in cold water or milk, The present invention provides an ice cream composition containing red ginseng components, which can be enjoyed in various forms such as ice cream, slush, and shake.

In order to achieve the above object, the present invention provides an ice cream composition containing red ginseng component, which comprises red ginseng, cocoa powder, powdered dairy product, fat, saccharides and additives, %, And the cocoa powder is 4.0 to 20.0 wt%.

At this time, it may further comprise countercurrent.

Further, it is preferable that 0.4 to 5.0 wt% of the red ginseng, 4.0 to 20.0 wt% of the cocoa powder, 5.0 to 20.0 wt% of the powdery dairy product, 4.0 to 10.0 wt% of the fat, 30.0 to 75.0 wt% of the saccharide, %, And the countercurrent is 0.4 to 5.0% by weight.

At this time, the red ginseng is red ginseng powder, and the total content of ginsenosides Rb1 and Rg1 may be 3 mg / g or more.

At this time, the powdery dairy product may be at least one selected from the group consisting of skim milk powder, mixed skim milk powder, and powdered milk powder.

The saccharide may be at least one selected from the group consisting of sugar, glucose, dextrin, oligosaccharide, xylitol, mannitol, trehalose, erythritol, cyclodextrin, stevioside, aspartame, acesulfame k, .

In this case, the additive may comprise an emulsifier.

At this time, the additive may be composed of a stabilizer.

Furthermore, the additive may be composed of 0.98 to 3.5% by weight of glycerin fatty acid ester, and 0.02 to 0.15% by weight of carrageenan.

The ice cream according to the present invention can be made from the composition according to the above-mentioned constitution, and further, all components of the ice cream composition are provided in powder form, and the ice cream composition in powder form is selected from the group consisting of water, Mixing them in one or more liquids, and then freezing them.

According to the above-described constitution, the ice cream composition containing the red ginseng component according to the present invention and the ice cream prepared by the composition have the following effects.

First, it is possible to provide an ice cream which is capable of additionally providing various functionalities while sufficiently retaining the original flavor of the ice cream due to a masking ingredient of a proper amount, while sufficiently containing a red gins component containing a saponin component having a unique bitter taste.

Second, it can be easily mixed with water or liquid dairy products, and can be provided in the form of a powder that can be eaten or frozen. As a result, when a powdery composition is produced in a predetermined amount, It can be easily manufactured in various forms such as ice cream, slush, and shake.

Hereinafter, the composition of the ice cream composition containing red ginseng component according to the present invention and the composition of the ice cream prepared by the composition will be described in more detail with reference to preferred embodiments and experimental examples of the present invention.

The ice cream composition containing the red ginseng component according to the present invention may comprise red ginseng, cocoa powder, powdery dairy product, fat, sugar, and additives, and may further comprise countercurrent.

Red ginseng powder (red ginseng concentrated powder) can be used. In terms of securing the minimum efficacy of red ginseng, Rb1, which is known to have central nerve inhibition, antipyretic analgesic and hepatic function protective effect, improvement of learning function, It is preferable that the sum of Rg1 is 3 mg / g or more.

Powdered powdery dairy products, also called powdered milk, can be selected from skimmed milk powder, mixed skimmed milk powder and whole milk powder.

Saccharides may be those known saccharides such as white sugar, glucose, dextrin, oligosaccharide, xylitol, mannitol, trehalose, erythritol, cyclodextrin, stevioside, aspartame, acesulfame k, paratinose, propolis, It is preferable to select at least one of stevioside, dextrin and glucose in the unsweetened sugar.

The fat may be selected from vegetable fat powder or animal fat powder in the form of a powder. The vegetable fat powder may be commercially available coffee cream (creamer), and the animal fat powder may be butter powder.

The additives may include emulsifiers and stabilizers.

Emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin acetyltartaric acid-fatty acid esters, polyglycerin fatty acid esters, , Propylene glycol fatty acid ester, polysorbate, and lecithin can be used.

As the stabilizer, any one or more selected from among cariguanan, guar gum, locust bean gum, carboxymethylcellulose sodium, xanthan gum, tamarind gum, gum arabic, gellan gum, alginate, pectin and gelatin can be used.

As the counter-current, a commercialized counter-current usually used for ice cream can be used, and examples thereof include cocoa, vanilla, vanillin, coffee, chocolate, banana and the like.

According to the characterizing feature of the present invention, cocoa powder is used as a masking component included in order to remove the bitter taste of red ginseng mentioned above.

Cocoa beans are roasted and crushed to remove the outer part of the cocoa nibbles, which is pressed to remove butter and more than half of the powder is made into fine powder is called cocoa powder.

Such cocoa powder is commercially available in the name of cocoa powder. In the present invention, among these commercialized cocoa powders, cocoa powder for ice cream or chocolate can be used.

[Example 1] Production of ice cream composition containing red ginseng component

The present invention relates to a method for producing red ginseng, which comprises using red ginseng as a saccharide, stevioside, dextrin, glucose as a saccharide, coconut oil powder as a vegetable oil fat as a fat, glycerin fatty acid ester as an emulsifier, carrageenan as a stabilizer, Was prepared.

Among them, dextrin, stevioside, cocoa powder, mixed skim milk powder and coconut oil powder are filtered by a seive, and then weighed into a mixer and stirred at 50 to 80 RPM for 15 minutes or more. Secondary emulsifier, stabilizer, And the mixture was stirred for 30 minutes or more to obtain a final blend.

A total of 41 samples and a control group without cocoa powder were prepared in different ratios of ingredients contained therein, which are shown in Tables 1 to 9 in Experimental Example 1 hereinafter.

In this embodiment, the red ginseng powder is a commercial product of Korean Tobacco Ginseng Corp. or Nonghyup (trade name Sansanin), and the sum of ginsenosides Rg1 and Rb1 is 5.5 mg / g to 7.5 mg / g.

[Experimental Example 1]: Sample of ice cream composition containing red ginseng component and preparation of a control group

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Control group Sample 1 Sample 2 Sample 3 Sample 4 Red ginseng powder (red ginseng concentrated powder) 0.5 0.4 0.4 0.4 0.7 Cocoa powder 0 4.4 6.7 8.9 6.7 sugars Stevioside 0.5 0.4 0.44 0.44 0.44 dextrin 65 72.7 69.36 65.46 66.06 glucose 10 7.5 7.5 7.5 7.5 Powdered milk Mixed skim milk powder 11.9 6 6 6 9 maintain Coconut powder 5 5 6 7 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 0 0.3 0.5 One 1.5 Vanilla flavor 4 0.2 0 0.2 0 Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 5 Sample 6 Sample 7 Sample 8 Sample 9 Red ginseng powder (red ginseng concentrated powder) 0.7 0.7 0.9 0.9 0.9 Cocoa powder 8.9 11.1 11.1 13.3 15.6 sugars Stevioside 0.49 0.49 0.44 0.49 0.49 dextrin 63.31 59.41 58.56 55.51 51.91 glucose 6.5 6.5 7.4 6.5 6.5 Powdered milk Mixed skim milk powder 9 9 11 11 11 maintain Coconut powder 6 7 5 6 7 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 2 2.5 2.5 3 3.5 Vanilla flavor 0 0.2 0. 0.2 0 Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 10 Sample 11 Sample 12 Sample 13 Sample 14 Red ginseng powder (red ginseng concentrated powder) 1.2 1.2 1.2 1.3 1.3 Cocoa powder 13.3 15.6 17.8 15.6 17.8 sugars Stevioside 0.49 0.49 0.58 0.58 0.62 dextrin 54.91 52.11 49.32 51.92 49.68 glucose 6.5 6.5 6.5 6.5 6.5 Powdered milk Mixed skim milk powder 11 11 11 11 11 maintain Coconut powder 6 6 7 6 6 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3 3.5 3.5 3 3 Vanilla flavor 0.5 0.5 0 One One Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 15 Sample 16 Sample 17 Sample 18 Sample 19 Red ginseng powder (red ginseng concentrated powder) 1.3 1.6 1.6 1.6 1.7 Cocoa powder 17.8 15.6 17.8 17.8 15.6 sugars Stevioside 0.62 0.62 0.62 0.62 0.62 dextrin 50.68 52.08 50.38 50.38 52.98 glucose 6.5 6.5 6.5 6.5 6.5 Powdered milk Mixed skim milk powder 11 11 11 11 11 maintain Coconut powder 5 6 5 5 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3.5 3.5 3 3.5 3.5 Vanilla flavor 0.5 0 One 0.5 0 Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 20 Sample 21 Sample 22 Sample 23 Sample 24 Red ginseng powder (red ginseng concentrated powder) 1.7 1.7 1.8 1.8 1.8 Cocoa powder 17.8 17.8 17.8 17.8 17.8 sugars Stevioside 0.62 0.62 0.62 0.62 0.62 dextrin 50.28 50.28 50.68 50.18 50.18 glucose 6.5 6.5 6.5 6.5 6.5 Powdered milk Mixed skim milk powder 11 11 11 11 11 maintain Coconut powder 5 5 5 5 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3.5 3 3.5 3.5 3 Vanilla flavor 0.5 One 0 0.5 One Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 25 Sample 26 Sample 27 Sample 28 Sample 29 Red ginseng powder (red ginseng concentrated powder) 2.1 2.1 2.2 2.2 2.4 Cocoa powder 20 22.2 20 22.2 20 sugars Stevioside 0.67 0.67 0.67 0.67 0.67 dextrin 46.53 44.33 46.43 44.23 46.23 glucose 5.6 5.6 5.6 5.6 5.6 Powdered milk Mixed skim milk powder 13 13 13 13 13 maintain Coconut powder 5 5 5 5 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3.5 3 3.5 3 3.5 Vanilla flavor 0.5 One 0.5 One 0.5 Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 30 Sample 31 Sample 32 Sample 33 Sample 34 Red ginseng powder (red ginseng concentrated powder) 2.4 2.7 2.7 2.9 2.9 Cocoa powder 22.2 20 22.2 20 22.2 sugars Stevioside 0.67 0.67 0.67 0.67 0.67 dextrin 44.03 43.93 41.73 43.73 41.53 glucose 5.6 5.6 5.6 5.6 5.6 Powdered milk Mixed skim milk powder 13 15 15 15 15 maintain Coconut powder 5 5 5 5 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3 3 3 3 3 Vanilla flavor One One One One One Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 35 Sample 36 Sample 37 Sample 38 Sample 39 Red ginseng powder (red ginseng concentrated powder) 3.1 3.3 3.8 4.2 4.4 Cocoa powder 22.2 22.2 22.2 22.2 22.2 sugars Stevioside 0.67 0.67 0.67 0.67 0.67 dextrin 41.33 41.13 40.63 40.23 40.03 glucose 5.6 5.6 5.6 5.6 5.6 Powdered milk Mixed skim milk powder 15 15 15 15 15 maintain Coconut powder 5 5 5 5 5 additive Glycerin fatty acid ester 3 3 3 3 3 Carrageenan 0.1 0.1 0.1 0.1 0.1 Counterpoint Cocoa-flavored 3 3 3 3 3 Vanilla flavor One One One One One Sum 100 100 100 100 100

Sugar free red ginseng ice cream powder composition (unit:% by weight) division Sample 40 Sample 41 Red ginseng powder (red ginseng concentrated powder) 4.7 4.9 Cocoa powder 22.2 22.2 sugars Stevioside 0.67 0.67 dextrin 39.73 39.53 glucose 5.3 5.6 Powdered milk Mixed skim milk powder 15 15 maintain Coconut powder 5 5 additive Glycerin fatty acid ester 3 3 Carrageenan 0.1 0.1 Counterpoint Cocoa-flavored 3 3 Vanilla flavor One One Sum 100 100

The composition of the control group without the cocoa powder is shown in Table 1.

When the content of the red ginseng powder was 2.1 wt% or more, it was confirmed that the bitterness of red ginseng was not effectively removed even when 20 wt% of the cocoa powder was added. When the content of the cocoa powder was 20 wt% or more, The state after mixing water or dairy product for manufacturing), it was judged that the product was difficult to produce because of poor physical properties. Therefore, the content of red ginseng powder which can be contained in 20% by weight of the cocoa powder can be set as a limit.

[Example 2]: Production of ice cream using ice cream composition containing red ginseng component

The compositions of the control group and the samples 1 to 24 were separately mixed with an appropriate amount of water until they became homogeneous, except for the sample 25 to sample 41, which contained 20% by weight or more of cocoa powder and had poor physical properties The ice cream was frozen for 3 ~ 4 hours with a domestic refrigerator.

[Experimental Example 2]: Sensory evaluation

The ice cream containing the red ginseng ingredients prepared from Samples 1 to 24 was used as an experimental group, and sensory tests were performed on the experimental group and the control group. A total of six panelists, each 20, 30, 40, and 1 female, were trained using a 7 - point scale.

Item Degree of bitter alleviation preference Overall flavor Sample 1 5.5 5.5 5.5 Sample 2 5.7 5.8 5.7 Sample 3 6.2 6.5 6.2 Sample 4 5.5 5.8 5.5 Sample 5 6.1 6.0 6.1 Sample 6 6.2 6.4 6.2 Sample 7 6.2 6.4 6.2 Sample 8 6.3 6.5 6.3 Sample 9 6.5 6.5 6.5 Sample 10 6.0 6.3 6.0 Sample 11 6.2 6.4 6.2 Sample 12 6.4 6.5 6.4 Sample 13 5.8 6.0 5.8 Sample 14 5.8 6.0 5.8 Sample 15 5.5 5.7 5.5 Sample 16 5.3 5.5 5.3 Sample 17 5.8 6.0 5.8 Sample 18 5.5 5.5 5.5 Sample 19 5.5 5.5 5.5 Sample 20 5.7 5.8 5.7 Sample 21 5.5 5.4 5.5 Sample 22 5.4 5.4 5.4 Sample 23 5.4 5.4 5.4 Sample 24 5.4 5.4 5.4 Control group 4 3.5 4.0

In Table 10, the bitterness relaxation degree, preference degree, and sensory test value for the overall taste of each of the sensory test items for the samples 1 to 24 and the control group are the sum of the panel scores of the respective sensory test items divided by the number of the panels The higher the value, the better the feeling.

From the results of Table 10, it was confirmed that the degree of bitter relaxation, the preference and the overall taste of Samples 1 to 24 were significantly superior to those of the control group. Among them, the red ginseng powder was 09 wt%, the cocoa powder was 15.6 Sample 9 containing the weight%, Sample 12 having 1.2 wt% of the red ginseng powder and 17.8 wt% of the cocoa powder was highly evaluated.

According to the present invention, the composition of ice cream containing red ginseng component according to the present invention can prevent the unique bitter taste of red ginseng from being frozen even when ice cream is frozen at a low temperature, To obtain the beneficial effects of red ginseng.

That is, the composition of ice cream containing the red ginseng component according to the present invention and the ice cream prepared from the composition, which are provided so as to be manufactured without sugar, can provide health functionalities to consumers who consume the ice cream, It is expected that it will also help boost consumption.

Although the present invention has been described in connection with the preferred embodiments and experiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It will be appreciated by those skilled in the art that numerous changes and modifications of the invention are possible without departing from the spirit and scope of the appended claims. Accordingly, all such appropriate modifications and changes, and equivalents thereof, should be regarded as within the scope of the present invention.

Claims (11)

Wherein the red ginseng powder comprises 0.4 to 5.0% by weight based on the total composition, and the cocoa powder is 4.0 to 20.0% by weight. The red ginseng powder according to claim 1, wherein the red ginseng powder is red ginseng powder, red ginseng powder, powdered dairy product, ≪ / RTI >
The ice cream composition according to claim 1, further comprising countercurrent.
[Claim 3] The method according to claim 2, wherein 0.4 to 5.0 wt% of the red ginseng, 4.0 to 20.0 wt% of the cocoa powder, 5.0 to 20.0 wt% of the powdery dairy product, 4.0 to 10.0 wt% of the fat, 30.0 to 75.0 wt% 1.0 to 5.0% by weight of the red ginseng component, and 0.4 to 5.0% by weight of the countercurrent component.
The ice cream composition according to any one of claims 1 to 3, wherein the red ginseng is red ginseng powder, and the total content of ginsenosides Rb1 and Rg1 is 3 mg / g or more.
The ice cream composition according to any one of claims 1 to 3, wherein the powdery dairy product is at least one selected from the group consisting of skim milk powder, mixed skim milk milk and powdered milk powder.
4. The method according to any one of claims 1 to 3, wherein the saccharide is selected from the group consisting of sugar, glucose, dextrin, oligosaccharide, xylitol, mannitol, trehalose, erythritol, cyclodextrin, stevioside, aspartame, acesulfame k, Wherein the composition is at least one selected from the group consisting of polyvinylpyrrolidone and polystyrene.
The ice cream composition of claim 1, wherein the additive comprises an emulsifier.
The ice cream composition of claim 1, wherein the additive comprises a stabilizer.
The method of any one of claims 1, 7, and 8, wherein the additive comprises 0.98 to 3.5% by weight of a glycerin fatty acid ester and 0.02 to 0.15% by weight of carrageenan. Composition.
9. An ice cream containing red ginseng ingredients produced by the ice cream composition according to any one of claims 1 to 9.
11. The ice cream composition of claim 10, wherein all of the ingredients of the ice cream composition are provided in powder form and are prepared by mixing the ice cream composition in powder form with at least one liquid selected from the group consisting of water and liquid dairy products, Ice cream containing red ginseng ingredients