KR20150102393A - Honey ice cream and method for preparing the same - Google Patents

Abstract

The present invention relates to honey ice cream and a method for producing the same. More specifically, provided is novel ice cream, in which 100% of only natural honey is used, and at the same time, additives such as spices and pigments are excluded. The unique taste and smells of honey can be intactly felt, and the honey ice cream has very excellent flavors to satisfy various preferences of consumers without having components harmful to the human body. As a result, in the current honey market where fakey honey rages, a new source of demand on natural honey is generated, and the novel honey ice cream can actively contribute to consumption promotion.

Description

FIELD OF THE INVENTION [0001] The present invention relates to honey ice cream,

The present invention relates to a honey ice cream and a method for producing the honey ice cream. More particularly, the present invention relates to a honey ice cream and a method for producing the same. More specifically, the present invention provides a novel ice cream containing only 100% of natural honey, And can satisfy various consumers' preferences without harmful ingredients to the human body. As a result, it is possible to make a new demand place of natural honey in the pre-existing honey market where fake honey is widespread and actively contribute to the consumption promotion To a new type of honey ice cream and a manufacturing method thereof.

Generally, ice cream refers to the generic name of frozen ice pieces with stirring ingredients such as sugar, flavor, coloring agent, stabilizer and the like in the main ingredients such as milk and milk fat. Ice cream was originally used as a dessert for western cuisine, but today it is widely used as a pamper for both east and west, and its nutritional value and calorie content are high, attracting attention for various desserts, patient and baby food. In addition, ice cream is a kind of cold food produced by freezing. In the past, it used to be consumed in the summer when it was exhausted from the heat, but recently it has become a favorite food of various ages for people regardless of the season.

Specifically, ice cream is highly palatable to most people because the tissue is soft and has both coolness and sweetness. Also, the main ingredient is milk, which is a complete food. It is rich in nutritional ingredients and is contained in a form that can easily digest such nutrients through a homogenous process, etc., and the loss of nutritional ingredients produced by minimizing heat treatment as a frozen food There is almost no advantage.

In addition, as interest in health has increased in recent years, there is an increasing demand for premium ice cream with added functional materials. For example, in Korea, ice cream using green tea has already been commercialized. In addition, various health functional ice creams such as ice cream with mulberry leaf powder and soybean ice cream using separated soy protein have been tried.

Honey, on the other hand, is a sweet substance accumulated by the honey bee from the flower nectar and has different flavors, colors, fragrance and ingredients depending on the kind of flowers or bees that become honey bees. Honey usually contains about 20% moisture, and most of the solids are composed of sugar and glucose in almost the same proportions. The sugar contained in the honey is a monosaccharide which is originally changed into fructose and glucose by the action of the enzyme that the flower had in the mouth of the bee coming out from the mouth of the bee. It is not only easy to absorb but also has a quick effect as a calorie source and high nutritional value There are advantages. Honey also contains vitamins, minerals, and essential amino acids, making it a natural nutritional food.

These honeys have a special flavor for each kind, and they are widely used for food and medicinal purposes including confectionery raw materials. They can be consumed as honey, diluted in water or tea, softened in meat cooking, It is also added to the fruit, etc. to give unique flavor and soft finish taste.

In this respect, there has been an attempt to combine honey, which is superior in nutrition and functionality, and has a characteristic flavor for each type, with ice cream, a favorite food for all men and women. In particular, there have been efforts to improve the rough taste of conventional ice cream by adding honey to the ice cream.

However, most of the conventional honey-containing ice cream is provided in a form of simply topping the honeycomb in the ice cream rather than using the honey itself, and the product may contain harmful insects, eggs and larvae, There is an undesirable disadvantage in hygiene.

Taking this into consideration, there is an attempt to provide honey ice cream in a form in which the honey itself is mixed with the main ingredients of the ice cream.

However, the honey used in such honey ice cream is not a natural honey, but a so-called honey. Honey is a fake honey produced by artificially supplying sugar water in a beehive, that is, a honey produced by eating bee sugar, and it is threatening the market of pure honey by increasing the number of people selling it as natural honey. Specs Honey and natural honey have a big difference in terms of nutritional composition. Honey has a relatively insufficient amount of beneficial ingredients such as minerals, amino acids, vitamins and other natural honey.

In addition, there was a report that antibiotics of toxic components prohibited in edible animals were detected in a large number of honey sold on the market because some beekeepers fed the bees with sugar for feeding during the winter season, It is presumed that this sugar was mixed with antibiotics. Specifically, six antibiotics were detected, including chloramphenicol and streptomycin, up to 98 ppb per product. Chloramphenicol, a potent antibiotic, was completely banned from beef, pork, and chicken, ( Http://www.valuestar.co.kr/pages/board/companyBody.jsp?id=5190, etc.). As such, the distribution of specail honey, which is a fake honey, is causing serious social, economic and health problems.

Furthermore, in the case of conventional honey ice cream, artificial saccharides such as sugar, starch syrup, and orchard are added to the main ingredients of ice cream in order to reduce the manufacturing cost and increase the sweetness (sweetness).

However, in this case, the inherent flavor of the honey is damaged. The addition of the artificial saccharide causes the ice cream to have an excessively high calorie.

On the other hand, in the conventional ice cream manufacturing process, additives such as spices, coloring agents, stabilizers, and emulsifiers are essentially used as main ingredients, and without the addition of such additives, the consumer can realize the flavor, palatability, texture and texture of ice cream It is recognized by those skilled in the art that this is not possible.

However, such additives include chemical components harmful to the human body, which may adversely affect the health of the human being.

Therefore, it is possible to efficiently produce honey ice cream without using any additive such as artificial saccharides, spices and coloring matters in addition to the main ingredients while using 100% natural honey, to realize taste and aroma as true pure honey ice cream, It is urgently necessary to develop a new type of honey ice cream which satisfies various consumers' preferences and ultimately blocks distribution of fake honey and actively contributes to promotion of consumption of natural honey.

Korean Patent Laid-Open No. 10-2011-0138610

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems of the prior art, and it is an object of the present invention to provide a flavor and aroma unique to each kind, It is a technical object to provide a natural honey ice cream and a manufacturing method thereof which can greatly promote the consumption by making a new demand place of natural honey.

In order to accomplish the above object, the present invention provides a honey ice cream consisting of unsweetened cream, milk without sugar and honey, wherein the honey is an acacia honey having a purity of 100%, a honeycomb, honeysuckle, royal jelly or propolis, A honey ice cream characterized in that any additive is excluded.

In addition, the excluded additive is a spice, a coloring agent, a stabilizer, an emulsifier, and an acidulant.

According to another aspect of the present invention, there is also provided a method for producing a foamed product, comprising the steps of: a) stirring a sugar free cream at room temperature to produce a foam; b) adding unsweetened milk and stirring at room temperature; c) Acacia flower honey having a purity of 100% as a honey, honey, honey honey, royal honey or royal jelly or propolis is added and stirred at room temperature to complete mixing; d) freezing the mixture, and then mixing the frozen portion and the non-frozen portion uniformly by stirring; And e) re-freezing the resultant under the same conditions as in step d).

In addition, the present invention provides a method for producing a honey ice cream, characterized in that unsweetened cream: milk without sugar: honey is used in a volume ratio of 1: 4: 0.1 to 4.

Specifically, the method comprises: a) stirring the unsweetened whipped cream at room temperature to produce bubbles; b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature; c) Acacia flower honey having a purity of 100% as honey is added in an amount of 0.9 to 1.1 times the volume of the unsweetened whipped cream and stirred at room temperature to complete mixing; d) freezing the mixture at -22 to -18 占 폚 for 9 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And e) re-freezing the resulting product under the same conditions as in step d).

A) stirring the unsweetened whipped cream at room temperature to produce bubbles; b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature; c) As a honey, a honeycomb of 100% purity is added in an amount 1.2 to 1.4 times as much as that of the unsweetened whipped cream, and stirred at room temperature to be thoroughly mixed; d) freezing the mixture at -22 to -18 占 폚 for 10 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And e) re-freezing the resultant under the same conditions as in the step d).

A) stirring the unsweetened whipped cream at room temperature to produce bubbles; b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature; c) Honey honey of 100% purity as honey is added in an amount of 0.2 to 0.4 vol of the unsweetened whipped cream and stirred at room temperature to complete mixing; d) freezing the mixture at -22 to -18 占 폚 for 8 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And e) re-freezing the resultant under the same conditions as in step d).

The honey ice cream according to the present invention has a unique flavor and flavor inherent to each kind of honey honey, and the flavor and flavor of the honey honey is excellent.

In addition, it is possible to satisfy the taste of various consumers by forming an excellent texture and texture of ice cream without using any harmful components of human body such as additives.

In addition, the honey ice cream according to the present invention is free of frozen food, there is no fear that the nutritional components of natural honey such as vitamins are destroyed, the freshness is easy to maintain, and the storage property is also excellent.

In addition, nutritional and health functional ingredients of natural honey can be easily ingested in the form of ice cream, which is preferred by both men and women, as a favorite food that can be directly manufactured at home through a predetermined process.

As a result, the honey ice cream according to the present invention can actively contribute to the promotion of consumption by providing a new demand place of natural honey in the current honey market where fake honey is active.

1 is a graph showing the results of sensory evaluation of a honey ice cream according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

Honey ice cream

The honeycomb of the present invention is composed of only unsweetened cream, unsweetened milk, and natural honey. The natural honey is 100% pure acacia honey, miscellaneous honey, chestnut honey, royal jelly or propolis, .

The unsweetened cream and the unsweetened milk are basic materials of the honey ice cream of the present invention. In the present invention, any artificial saccharides such as sugar, starch syrup, and starch are not added. These artificial saccharides can cause the ice cream to over-calorie and induce obesity, hypertension, hyperlipidemia and diabetes. That is, in the present invention, the sweetness of the ice cream is realized only with natural honey (for example, acacia flower honey), so that the sweet sweetness and fragrance unique to natural honey can be delivered to the ice cream as it is not an artificial sweetness.

The unsweetened cream may be a milk product that is used in the production of ordinary ice cream and does not contain an artificial saccharide such as sugar, and the unsweetened milk may also be used as a kind of milk used in the production of ordinary ice cream such as crude oil, Any product that does not contain any saccharide may be used without any particular limitation.

The natural honey is not pure honey, but pure natural production method. It can give the ice cream the nutritional and health functional characteristic of natural honey which is different from the honey honey component.

The natural honey is a natural nutritional supplement ideally containing nutrients such as vitamins, proteins, minerals, and amino acids in addition to glucose and fructose. It is superior to any other food with a fatigue recovery effect. It is also good for strengthening the immune system of the human body. . In addition, natural honey has enzymes in addition to the aforementioned nutrients, and it can be said to be a living food. It is also known to be effective for prevention and treatment of anemia, diabetes and liver disease, hangover, beauty, promotion of infant development and sterilization.

The natural honey may be any one selected from the group consisting of acacia honey, honeycomb honey, chestnut honey, royal jelly, and propolis in consideration of the type and degree of flavor and aroma to be implemented, and palatability of the target consumer. In one embodiment, the natural honey may be honey-picked and harvested (e.g., "Honey Natural Honey") in clean, uncontaminated clean areas (e.g., clean areas with watersheds of Han and Geum) ) Is particularly preferably used.

The acacia honey is an orange-yellow honey with honeycomb flowers. It is called "Queen of Honey" because of its sweet and soft sweetness (sugar content). It is also a refreshing fragrance. It is a natural honey which is often used for cooking and has a good effect on cosmetics, because it harmonizes taste and aroma with other foods.

The above-mentioned honey is a honey having various flowers as a source of honey. Since it is a honey from many flowers, its taste, color and aroma are different depending on the season and area, and it is usually brown. Various kinds of flowers can be given to various kinds of honey, and various kinds of human beneficial ingredients can be taken at once at the honeycomb collected from the clean area. In one preferred embodiment, the sundried honey can be a sundried honey having two or more flowers selected from chestnut flower, nursery tree flower, and potter flower.

The chestnut honey honey is a dark brown rare honey having chestnut blossoms as its origin, and has a unique flavor, a snarling and a bitter taste, and is a natural honey used as a honey or a confectionery raw material. In addition, chestnut honey contains a lot of potassium, iron, etc., and it has the effect of enjoying the stomach and the liver, and it is good to calm the cough.

The royal jelly is a pale yellow oily substance secreted from the nursing glands of bees, and has a unique aroma. Royal jelly is stored primarily for the purpose of raising queen bees. The queen bee that eats it has about 1.2 million eggs and is about twenty times the life of a worker. It has long been known as a potion of longevity and energy. Royal jelly contains 20 to 30 percent protein, 15 percent carbohydrate, 10 to 15 percent fat, 50 to 60 percent moisture, and a rich variety of vitamins. Royal jelly has effects on fatigue, boredom, weakness, anemia, menopausal disorder, sexual dysfunction, and is also used for the purpose of improving the constitution, skin beauty and aging prevention.

Propolis is a substance made by mixing bees with their own needles and enzymes in a resin like resin extracted from various plants for their survival and reproduction, and is also called russian penicillin or natural penicillin. The honey bee protects itself from germs or viruses by preventing the invasion of enemies such as hornets or rats by applying propolis in the gap of the honeycomb, and maintains habitat suitable for spawning and growth, honey aging and storage. Minerals, vitamins, amino acids, fats, organic acids and flavonoids contained in propolis play an important role in cell metabolism, terpenes and the like have anticancer effects, and more than 100 kinds of flavonoids are very helpful for health promotion It is known.

The honey ice cream of the present invention is composed of only unsweetened whipped cream and unsweetened milk, which are basic materials, and pure natural honey, which is a sub ingredient, and does not contain any other artificial additives (including artificial saccharides such as sugar, starch syrup, In other words, only 100% of natural honey is used and the basic flavor, color feeling, texture and texture are realized as an ice cream through proper manufacturing method while excluding the use of any additive. Thus, the possibility that the product contains human harmful substance It is originally blocked.

Examples of excipients excluded in the present invention include spices, coloring agents, stabilizers, emulsifiers and acidulants, but the present invention is not limited thereto. That is, in addition to unsweetened cream, unsweetened milk and natural honey, the present invention treats all the ingredients conventionally used in conventional ice cream mix ingredients as an additive for enhancing flavor and excludes its use.

The spice was added to impart a special flavor to the conventional ice cream to enhance the olfactory apparent functionality. Spices include strawberry, banana, watermelon, apple, orange, oriental, vanilla, chocolate, coffee, mint, blueberry, kiwi, citron, lemon, Pineapple flavor, and the like.

However, since the spice can have a harmful effect directly or indirectly on the human body as a chemical additive, the use of the spice is thoroughly excluded in the present invention and replaced with a flavor specific to various kinds of natural honey.

The coloring agent is a synthetic material that has been added to impart a strong color and an artificial flavor to conventional ice cream. Examples of coloring agents include petroleum raw tar pigments such as Red No. 2 and No. 3, Yellow No. 4 and No. 5, and in the case of ice-cream containing ice cream, these pigments are used in an amount of 100%. Caramel color or semi-chocolate may also be used instead of tar-based coloring.

However, the tar pigment may induce excessive behavioral tendency, allergies and cancer, and the caramel color is caused by a chemical reaction with starch as a raw material, and there is a risk of transforming the gene. The quasi-chocolate has many trans fatty acids Which is known to have a bad influence on. Therefore, in the present invention, the use of an artificial coloring agent is thoroughly excluded and the color of the whole ice cream is realized through the color unique to natural honey.

The stabilizer was added to prevent the ice cream from melting and flowing down. Examples of the stabilizer include carrageenan, sodium alginate, guar gum, locust bean gum, carboxymethylcellulose sodium, xanthan gum, tamarind gum, gum arabic, gellan gum, pectin and gelatin.

However, the stabilizers are known to promote the absorption of dangerous chemicals including carcinogens. In particular, carrageenan is a substance classified as a dangerous grade 4 in Japan and has been controversial as a cause of cancer. Therefore, it is confirmed that the use of an artificial stabilizer is thoroughly excluded in the present invention, and the texture of the ice cream is maintained without the stabilizer due to the introduction of a proper amount of natural honey, so that the ice cream does not melt and dissolve when consumed.

These emulsifiers have been added to mix materials that are conventionally difficult to mix in ice cream production. Examples of emulsifying agents include sucrose fatty acid esters, glycerin 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, Esters, propylene glycol fatty acid esters, polysorbates, and the like.

However, the emulsifier is suspected of causing harmful substances in the body to mix well with body fluids, causing problems in the kidneys and promoting the development of malformations. Therefore, the present invention completely excludes the use of an artificial emulsifier, and it is confirmed that, when pure natural honey is used, the homogenization process is smoothly performed by stirring and mixing with unsweetened cream and unsweetened milk without an emulsifier.

The acidulant has been added in order to impart an acidic taste to the conventional ice cream. Examples of the acidulant include citric acid, sodium citrate, ascorbic acid, and sodium ascorbate.

However, the acidulant may also cause harmful effects on the human body when it is taken as a synthetic additive for a long period of time in a small amount or in a large amount for a short period of time. Therefore, the present invention completely excludes the use of an unnatural artificial acidulant, and it is confirmed that ice cream of a sweet and clean flavor can be provided through flavor and aroma unique to natural honey without use of an acidifier.

Further, the natural honey used in the present invention contains about 20% moisture, and when the moisture content is increased, the ice cream may be oxidized to cause some bubbles or taste in the ice cream. It is therefore preferable to exclude the use of other materials having moisture such as eggs.

How to make honey ice cream

According to another aspect of the present invention,

a) stirring the unsweetened whipped cream at room temperature to produce bubbles;

b) adding unsweetened milk and stirring at room temperature;

c) Acacia flower honey having a purity of 100% as a honey, honey, honey honey, royal honey or royal jelly or propolis is added and stirred at room temperature to complete mixing;

d) freezing the mixture, and then mixing the frozen portion and the non-frozen portion uniformly by stirring; And

e) re-freezing the resultant under the same conditions as in step d);

A method for producing a honey ice cream is provided.

In the step a), the unsweetened whipped cream, which is one of the base materials, is stirred at room temperature by a stirrer to produce a foam suitable for mixing with other materials.

In step b), the unsweetened milk, which is another basic material, is added to the unflavored cream produced by foaming, and the mixture is stirred at room temperature with a stirrer to obtain a unsweetened cream / unsweetened milk mixture.

In step c), acacia flower natural honey, miscellaneous natural honey, chestnut natural honey, royal jelly or propolis are added as a raw material to the obtained unsweetened cream / unsweetened milk mixture, and the mixture is stirred with a stirrer at room temperature to add unsweetened cream / / Natural honey. ≪ / RTI >

In this step, the stirring may be performed appropriately to such an extent that the three materials can be mixed uniformly using a hand mixer, a homogenizer or the like, and the method is not particularly limited.

Also, in this step, it is preferable to use the unsweetened cream: unsweetened milk: honey in a volume ratio of 1: 4: 0.1 to 4. The amount of the three materials to be used can be appropriately adjusted in consideration of the degree of flavor specific to each type of honey, the degree of sweetness control, the degree of solidification during freezing of ice cream, and the palatability of a target consumer. However, if the amount of honey used is too small as less than 0.1 volume times of the unsweetened cream, it may be difficult to impart enough flavor to the ice cream. If the amount exceeds 4 volume times, the taste of honey may be too strong As a result, the overall acceptability of the ice cream may deteriorate or the texture may deteriorate.

Further, if necessary, the sterilization step may be further performed before the ice cream mix freezing after this step. However, when the honey is heated to more than 60 ° C, some beneficial nutritional components such as vitamins may be destroyed. It is preferable that the sterilization process is performed at a temperature of 60 ° C or lower by an appropriate method.

In the step d), the prepared ice cream mix is first freezed through a freezing device, and the frozen and non-frozen portions are stirred and mixed uniformly.

In this way, after the first freezing, the homogenization process of the frozen portion and the non-frozen portion is performed in an intermediate manner, and then the final freezing is performed. Thus, in manufacturing a single ice cream by freezing, And the problem that the texture is lowered can be prevented.

The step e) is a step of finally freezing the obtained frozen / non-frozen homogeneous mixture in the same frozen condition as in the step d) to finally obtain the honey ice cream according to the present invention.

In this step, the freezing time is suitably about 7 to 11 hours under the temperature condition of -22 to -18 占 폚. If the freezing time is too short for less than 7 hours, the ice cream mix may not be properly frozen to form proper ice cream characteristics. If it is too long for more than 11 hours, the ice cream mix is tightly adhered to the bottom of the ice cream manufacturing container, A drawback that the volume is reduced may occur.

In one embodiment, the honey ice cream according to the present invention may be provided in the form of an acacia honey honey ice cream. The acacia honey honey ice cream has a flavor and aroma unique to the acacia honey honey as it is fed at the time of eating, thereby realizing an excellent flavor. In particular, sweetness (sugar content) among the honey ice cream according to the present invention is most advantageous.

Specifically, the above-mentioned acacia flower honey ice-

a) stirring the unsweetened cream (e. g., 100 mL) with an agitator (e. g., a hand mixer) at room temperature for an appropriate amount of time (e.g., 3 minutes)

b) The unsweetened milk is added to the bubble-free sugar-free cream at an amount of 4 vol of the unsweetened whipped cream (for example, 400 mL) and stirred at a room temperature for an appropriate time (for example, 3 minutes) with a stirrer ;

c) Acacia flower honey having a purity of 100% as a raw material is added to the obtained unsweetened cream / unsweetened milk mixture in an amount of 0.1 to 4 times (for example, 0.9 to 1.1 times) the volume of the unsweetened cream (for example, 100 mL) (E.g., a hand mixer) for 3 minutes (for example, 3 minutes) to complete mixing;

d) freezing the mixture at -22 to -18 캜 (for example, -20 캜) for 9 hours, stirring the frozen portion and the non-frozen portion by a spoon, a fork or the like and uniformly mixing them; And

e) re-freezing the resultant at -22 to -18 占 폚 (e.g., -20 占 폚) for 9 hours;

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Here, the amount of the acacia honey used can be appropriately adjusted according to the preference of the target consumer. However, if the amount used is less than 0.1 times the volume of the unsweetened cream, the sweetness of the ice cream is lowered (considering the non-solidifying property of the honey) and the ice cream harder than desired, If the volume is excessively larger than the volume, the sweetness becomes too strong, and the ice cream becomes harder than desired, resulting in deterioration of texture, texture and ease of taking.

In addition, the production time of the honey ice cream may be changed depending on the addition ratio of unsweetened cream, unsweetened milk and acacia honey. That is, the smaller the honey content, the better the ice cream will freeze, shortening the freezing time and shortening the total manufacturing time.

In another embodiment, the honey ice cream according to the present invention may be provided in the form of a wholesale honey ice cream. The above-mentioned general honey ice cream has the advantage of providing a variety of nutritional ingredients due to various kinds of nutrients at one time.

Specifically, the above-

a) stirring the unsweetened cream (e. g., 100 mL) with an agitator (e. g., a hand mixer) at room temperature for an appropriate amount of time (e.g., 3 minutes)

b) The unsweetened milk is added to the bubble-free sugar-free cream at an amount of 4 vol of the unsweetened whipped cream (for example, 400 mL) and stirred at a room temperature for an appropriate time (for example, 3 minutes) with a stirrer ;

c) To the obtained unsweetened cream / unsweetened milk mixture, 100% pure honey as a raw material is added in an amount of 0.1 to 4 times (for example, 1.2 to 1.4 times) the volume of the unsweetened whipped cream (for example, 130 mL) (For example, 3 minutes) with a stirrer (e.g., a hand mixer) to complete mixing;

d) freezing the mixture at -22 to -18 캜 (for example, -20 캜) for 10 hours, stirring the frozen portion and the non-frozen portion by a spoon, a fork or the like and uniformly mixing them; And

e) re-freezing the resultant at -22 to -18 占 폚 (e.g., -20 占 폚) for 10 hours;

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Here, the amount of the used honey can be appropriately adjusted according to the preference of the target consumer, and the usage thereof is 0.1 to 4 times the volume of the unsweetened cream as described above. However, the honey of the sundries generally has higher glucose content than the acacia honey, so the sweetness (sugar content) is relatively weaker than that of the acacia honey, so honey should be added more than the acacia honey honey ice cream (for reference, glucose: fructose Sugar ratio = 1: 2.3 or so). As a result, the freezing time (manufacturing time) becomes longer.

In the same vein, the production time of the honey ice cream may change according to the addition ratio of unsweetened cream, unsweetened milk and miscellaneous honey. That is, the smaller the honey content, the better the ice cream will freeze, shortening the freezing time and shortening the total manufacturing time.

In yet another embodiment, the honey ice cream according to the present invention may be provided in the form of a honeysuckle honey ice cream. The chestnut honey honey ice cream has a distinctive flavor and aroma unique to chestnut honey when it is consumed, thereby realizing a unique flavor, and can be provided particularly suitable for a consumer who does not prefer a strong sweet taste. The chestnut honey honey ice cream according to the present invention is suitably sweet, but the bitter taste is slightly bitter.

Specifically, the chestnut honey honey-

a) stirring the unsweetened cream (for example, 100 to 120 mL) with a stirrer (for example, a hand mixer) at room temperature for an appropriate time (for example, 3 minutes) so as to bubble;

b) The unsweetened milk is added to the bubble-free sugar-free cream at an amount of 4 vol of the unsweetened whipped cream (for example, 400 mL) and stirred at a room temperature for an appropriate time (for example, 3 minutes) with a stirrer ;

c) The chestnut honey of 100% purity as a raw material is added to the obtained unsweetened cream / unsweetened milk mixture in an amount of 0.1 to 4 times (for example, 0.2 to 0.4) times the volume of the unsweetened cream (for example, 30 mL) (For example, 3 minutes) with a stirrer (e.g., a hand mixer) to complete mixing;

d) freezing the mixture at -22 to -18 占 폚 (e.g., -20 占 폚) for 8 hours, stirring the frozen portion and the non-frozen portion by a spoon, a fork, or the like and uniformly mixing them; And

e) re-freezing the resultant at -22 to -18 占 폚 (e.g., -20 占 폚) for 8 hours;

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The use amount of the honeycomb honey can be appropriately adjusted depending on the preference of the target consumer, and the amount of the honeycomb honey used is appropriately 0.1 to 4 times the volume of the unsweetened cream because the bitter taste is properly controlled and the degree of solidification of the ice cream is frozen Similar to that described above. However, in order to suppress the strong bitter taste of chestnut honey, it is necessary to use less honey than in the production of acacia flower honey ice cream. As a result, the freezing time (manufacturing time) is relatively shortened and the product can be provided quickly.

In the same vein, the production time of the honey ice cream may be changed depending on the addition ratio of unsweetened cream, unsweetened milk and chestnut honey. That is, the smaller the honey content, the better the ice cream will freeze, shortening the freezing time and shortening the total manufacturing time.

Hereinafter, the present invention will be described more specifically by way of examples. However, these examples are provided only for the understanding of the present invention, and the scope of the present invention is not limited to these examples in any sense.

Example  1: Production of acacia flower honey ice cream

100 mL of unsweetened whipped cream was stirred at room temperature for 3 minutes with a hand mixer to make bubbles occur well.

400 mL of sugar-free milk was added to the bubbled unsweetened cream, and the mixture was stirred at room temperature for 3 minutes with a hand mixer.

100 ml of acacia honey having a purity of 100% as a raw material was added to the resulting unsweetened cream / sugar-free milk mixture, and the mixture was thoroughly mixed with a hand mixer at room temperature for 3 minutes.

After the mixture was frozen at -20 占 폚 for 9 hours, the frozen portion and the non-frozen portion were stirred with a spatula (or a fork) and uniformly mixed.

The resultant was re-frozen at -20 DEG C for 9 hours to prepare an acacia honey honey ice cream according to the present invention.

Example  2: Manufacture of wholesale honey ice cream

100 mL of unsweetened whipped cream was stirred at room temperature for 3 minutes with a hand mixer to make bubbles occur well.

400 mL of sugar-free milk was added to the bubbled unsweetened cream, and the mixture was stirred at room temperature for 3 minutes with a hand mixer.

To the obtained unsweetened cream / sugar-free milk mixture, 130 mL of honeycomb of 100% purity as a raw material was added and stirred with a hand mixer at room temperature for 3 minutes to be thoroughly mixed.

After the mixture was frozen at -20 占 폚 for 10 hours, the frozen portion and the non-frozen portion were stirred with a spatula (or a fork) and uniformly mixed.

The resultant was re-frozen at -20 占 폚 for 10 hours to prepare a beverage honey ice cream according to the present invention.

Example  3: Manufacture of chestnut honey honey ice cream

120 mL of unsweetened fresh cream was stirred at room temperature for 3 minutes with a hand mixer to make bubbles occur well.

400 mL of sugar-free milk was added to the bubbled unsweetened cream, and the mixture was stirred at room temperature for 3 minutes with a hand mixer.

To the obtained unsweetened cream / sugar-free milk mixture, 30 ml of honeycomb honey having a purity of 100% as a sub ingredient was added and stirred with a hand mixer at room temperature for 3 minutes to be thoroughly mixed.

After the mixture was frozen at -20 占 폚 for 8 hours, the frozen portion and the non-frozen portion were stirred with a spatula (or a fork) and uniformly mixed.

The resultant was re-frozen at -20 DEG C for 8 hours to prepare chestnut honey honey ice cream according to the present invention.

Example  4: Royal Jelly  Production of ice cream

Royal jelly ice cream was prepared under the same conditions and procedures as in Example 1, except that royal jelly was used instead of acacia honey.

Example  5: Manufacture of propolis ice cream

Propolis ice cream was prepared under the same conditions and procedures as in Example 1 except that propolis was used instead of acacia honey.

Experimental Example : Sensory evaluation of honey ice cream

Flavor, color, texture (texture) and overall (texture) of the natural ice cream of the present invention prepared in Examples 1 to 3 and the typical additive ice cream (Joanna ice cream, Lotte confectionery) The sensory test was performed on the judgment (general preference map).

The sensory test was conducted on 55 people (male: 17, female: 38) of various ages living in Chungbuk province. The test method and evaluation characteristics of this study were trained and the mouth was rinsed. Respectively. Each ice cream sample was frozen in a freezer at -4 ° C for 3 hours and left at room temperature for 5 minutes.

After the test, the score was calculated by the 5-point test for the above-mentioned five items, and the result (average score) is shown in FIG.

* Evaluation criteria for sensory evaluation

1: Very bad

2: Not good

3: Just so (usually)

4: Good

5: Very good

As a result of the sensory evaluation, most of the sensory test agents, irrespective of their sexes and ages, responded to the inventive honey ice cream with excellent sensibility that is different from the commercial ice cream sold on the market.

The sweetness, incense, color and texture of the acacia honey ice cream were the highest on the average, and the sweetness, flavor, color and texture of the honey ice cream were also high on the average, and there was no significant difference between the two groups I did. Sweetness, aroma, color and texture of chestnut honey ice cream were relatively low and also showed significant difference with acacia honey ice cream. Acacia honey ice cream had the highest score of 4.4 and honey ice cream of average of 4.2 was not significant. Chestnut honey ice cream had an average score of 3.3, which was relatively low, and also showed significant difference from acacia honey ice cream. Therefore, Acacia honey honey, Honey honey and Chestnut honey ice cream had the highest preference for acacia honey ice cream and the lowest degree of preference for chestnut honey ice cream was evaluated as the lowest. (See Fig. 1)

Specific sensory test results for each of sweetness, incense, color, texture and overall judgment are shown in Tables 1 to 5 below.

[Table 1] Sensory test results on sweetness

On the average, males seem to have a higher sweetness of ice cream than females (especially males have a sweetness rating of about 4.2 points for bloom honey ice cream), and the difference between males and females is bloom honey ice cream (p <0.0001) (P <0.01) and the lowest in Acacia honey honey ice cream. Overall, it was found that the sweetness of the acacia honey and the honeymoon honeycomb was highly felt, and the sweetness of the honeycomb honey was the lowest.

[Table 2] Sensory test results for flavor

The difference between men and women was found to be the largest in bloom honey ice cream (p <0.0001) and the smallest in honey ice cream (p = 0.0001). Overall, I felt a lot of incense in acacia honey and miscellaneous honey ice cream.

[Table 3] Sensory results of colors

On average, males rated the color of ice cream better than females, and the difference between males and females was the largest in bloom honey ice cream (p <0.0001) and the smallest in honey bee ice cream (p <0.05). Overall, I got a good evaluation of colors in the order of acacia honey, sundried honey, and chestnut honey ice cream.

[Table 4] Sensory test results on texture

On the average, males rated the texture of ice cream better than females. The difference between males and females was the largest in bloom honey ice cream (p <0.0001) and the smallest in honey bee ice cream (p <0.05). Overall, the texture of acacia honey and soda honey ice cream was well received, and the bloom honey ice cream received the lowest score.

[Table 5] Sensory test results for overall judgment

On the average, males rated the overall ice cream score higher than females. The difference between males and females was the largest in bacon honey ice cream (p <0.0001) and the smallest in acacia honey ice cream (p <0.05). Collectively, Acacia flower honey, miscellaneous honey, chestnut honey ice cream were ranked higher in the order of overall judgment value.

Based on the results, it is anticipated that new developments will be created to grasp the preference for various honey (honey honey) ice cream and to target the consumer market that can develop in the future.

In summary, the additive-free natural honey ice cream according to the present invention has excellent taste, flavor and flavor of each honey as compared to the conventional additive ice cream, and thus has excellent sensory properties, flavor and taste. As a result, It is expected to contribute greatly to the activation of beekeeping farmers.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. The scope of the invention is defined by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that the invention is not limited thereto.

Claims (7)

In a honey ice cream consisting of unsweetened cream, unsweetened milk and honey,
The honey is 100% pure acacia honey, miscellaneous honey, chestnut honey, royal jelly or propolis,
A honey ice cream characterized in that any additive is excluded.
The method according to claim 1,
Wherein the excluded additive is a spice, a coloring agent, a stabilizer, an emulsifier, and an acidulant.
a) stirring the unsweetened whipped cream at room temperature to produce bubbles;
b) adding unsweetened milk and stirring at room temperature;
c) Acacia flower honey having a purity of 100% as a honey, honey, honey honey, royal honey or royal jelly or propolis is added and stirred at room temperature to complete mixing;
d) freezing the mixture, and then mixing the frozen portion and the non-frozen portion uniformly by stirring; And
e) re-freezing the resultant under the same conditions as in step d);
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The method of claim 3,
Free sugar cream: milk without sugar: honey is used in a volume ratio of 1: 4: 0.1 to 4.
5. The method of claim 4,
a) stirring the unsweetened whipped cream at room temperature to produce bubbles;
b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature;
c) Acacia flower honey having a purity of 100% as honey is added in an amount of 0.9 to 1.1 times the volume of the unsweetened whipped cream and stirred at room temperature to complete mixing;
d) freezing the mixture at -22 to -18 占 폚 for 9 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And
e) re-freezing the resultant under the same conditions as in step d);
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5. The method of claim 4,
a) stirring the unsweetened whipped cream at room temperature to produce bubbles;
b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature;
c) As a honey, a honeycomb of 100% purity is added in an amount 1.2 to 1.4 times as much as that of the unsweetened whipped cream, and stirred at room temperature to be thoroughly mixed;
d) freezing the mixture at -22 to -18 占 폚 for 10 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And
e) re-freezing the resultant under the same conditions as in step d);
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5. The method of claim 4,
a) stirring the unsweetened whipped cream at room temperature to produce bubbles;
b) adding unsweetened milk in an amount of 4 vol of the unsweetened cream and stirring at ambient temperature;
c) Honey honey of 100% purity as honey is added in an amount of 0.2 to 0.4 vol of the unsweetened whipped cream and stirred at room temperature to complete mixing;
d) freezing the mixture at -22 to -18 占 폚 for 8 hours, mixing the frozen portion and the non-frozen portion uniformly by stirring; And
e) re-freezing the resultant under the same conditions as in step d);
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