KR20160056200A

KR20160056200A - Grains Ice Cream

Info

Publication number: KR20160056200A
Application number: KR1020140156321A
Authority: KR
Inventors: 이미란
Original assignee: 이미란
Priority date: 2014-11-11
Filing date: 2014-11-11
Publication date: 2016-05-19

Abstract

The present invention relates to a grain ice cream, and more particularly, to a grain ice cream having grain powder and ice cream mixed therein. According to the present invention, grain powder is added to a completed ice cream to be less affected by temperature, moisture and additives, which are factors of grain gelatinization. Thus, the grain gelatinization is minimized to solve issues associated with difficulty in uniformly mixing with other materials, and hard, thick and unpleasant taste when ingested, thereby palatability of grain ice cream can be raised. In addition, since any one or more materials selected from among roast-grain powder, adlay powder, pollen powder and nuts are mixed and added as a raw material, a nutritious grain ice cream enabling various nutrients to be ingested can be provided. Moreover, a manufacturing process is easy, and thus anybody can make the grain ice cream regardless of sex or age, and both of small and large quantity manufacture can be realized. The grain ice cream comprises: completed ice cream; and 10 to 15 parts by weight of grain powder with respect to 100 parts by weight of the completed ice cream.

Description

{Grains Ice Cream}

The present invention relates to a cereal ice cream, and more particularly, to a cereal ice cream which is produced by mixing cereal powder and ice cream, minimizing the degree of granulation of the cereal powder, producing various nutrients through an easy manufacturing method, It is about possible cereal ice cream.

Grains are being processed into powder and are increasingly consumed by modern people who are in need of food that can be consumed as a meal or snack with water or milk.

For example, in Korean Patent Laid-Open Nos. 10-1993-0022962 and 10-2004-0034793, techniques for applying grains to powdered ice cream have been disclosed.

However, since the above techniques use a mixture of cereal powder and water or milk from the initial stage of ice cream production, grain powder of starch (starch) becomes gelatinized by absorbing moisture.

When the grain powder is in a glaze state, the viscosity increases with the swelling of the grain powder, which makes it difficult to uniformly mix the grain powder with other ice cream raw materials. In addition, when consumed, the flavor of the ice cream is lowered because it is not smooth, thick and tasteless.

For the purpose of solving the above problems, Korean Patent Laid-Open No. 10-2008-0024778 provides a method for producing a functional ice cream in which pulverized organic selenium-containing grains are mixed with ice cream ingredients.

However, the above-mentioned invention has the effect of promoting consumption of consumers by enhancing nutrition and palatability by using organic selenium-containing grains, but it does not solve the inherent problem due to the luxury of grain powder.

It is an object of the present invention to provide a grain ice cream which is improved in palatability by solving the problems of difficulty in uniform mixing with other raw materials caused by the gelatinization of the grain powder and the problem of being not smooth and thick and tasty at the time of ingestion.

It is also an object of the present invention to provide a nutritious cereal ice cream capable of ingesting various nutrients.

In addition, by providing an easy manufacturing method, it can be manufactured by anyone, both young and old, and there is another purpose of enabling both small quantity and mass production.

In order to achieve the above object, the present invention provides a cereal ice cream comprising 10 to 15 parts by weight of a finished ice cream and 100 parts by weight of the ice cream.

In the cereal ice cream, the grain is either one selected from wheat flour or yulmu powder, or a mixture thereof.

In addition, the cereal ice cream may be added with either one or all of them selected from pollen or nuts and added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the ice cream.

According to the present invention constituted as described above, by adding the grain powder to the finished ice cream, it is possible to reduce the influence of the temperature, moisture and additives, which are factors of the grain smoothing. As the viscosity of the grains is minimized, the viscosity of the grains is not increased. Therefore, the grains are uniformly mixed with the other ingredients and uniformly mixed. Therefore, the toughness of the powders during ingestion is resolved by the softness of the ice cream, The palatability of the ice cream can be enhanced.

In addition, it is possible to provide nutritive cereal ice cream capable of ingesting various nutrients by selectively mixing and adding any one or more of wheat flour, yulmu powder, pollen, and nuts as a raw material.

In addition, since the manufacturing process is easy, it can be manufactured by anyone, both young and old, and there is an effect that a small amount and mass production are all possible.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a diagram showing a process for producing a cereal ice cream according to the present invention. FIG.
2 is a photograph showing a cereal ice cream according to Embodiment 2 of the present invention
3 is a photograph showing a cereal ice cream according to Example 5 of the present invention
4 is a photograph showing a cereal ice cream according to Example 6 of the present invention

A method of manufacturing an ice cream according to the present invention will be described in detail below with reference to the accompanying drawings.

FIG. 1 is a view illustrating a method of manufacturing an ice cream according to the present invention, wherein the cereal ice cream of the present invention comprises 10 to 15 parts by weight of a finished ice cream and 100 parts by weight of the cereal powder.

In the above, the grain is either a ground powder or an iridescent powder, or any one of them or a mixture thereof is added.

The cereal ice cream may be added with one or both of the pollen and the nuts selected from the group consisting of pollen and nuts and added in an amount of 1 to 10 parts by weight based on 100 parts by weight of the ice cream.

In this case, the finished ice cream refers to an ice cream which has been already manufactured and sold in the market, and it is preferable to use an ice cream having a minimized additive as much as possible. The production example will be described below.

① raw materials: Used crude oil and cream, butter, skim milk, condensed milk and milk powder as raw materials for ingredients, and sugar, fructose, starch syrup, starch, glucose, Milk powder, buttermilk powder, casein powder and the like are used as the other milk solidifying material. In addition, emulsifiers and stabilizers are selected to help in the formation of ice crystals, which are most important in ice cream, and in the formation of fine bubbles.

② Mixing: Mixture of raw material, additive, flavor, dye, etc. Mixed solution is diluted and dissolved, and it is called ice cream mix or mix. That is, a solution prepared so as to meet the component standard of the ice cream. In order to make an ice cream mix, a formula is determined according to specifications of raw materials, additives, and the like, and a mix is formed according to the mixing sequence. The mixing procedure is generally as follows: Powder and solid raw materials are added to a liquid raw material such as purified water or milk, and the mixture is sufficiently dissolved, and then the oil, sugar, emulsification and stabilizer are added.

③ blending: Mix and adjust the density and specific gravity of the mix to milk and purified water to meet product specifications. Therefore, when mixing the mixture, extra liquid raw material or purified water to adjust the concentration and specific gravity in the mixing process should be left. In this process, the fragrance or coloring matter is diluted and added.

④ Homogenization: The homogeneous pressure varies depending on the type of mix. 150 to 200 kg / cm ^{2 for} high fat ice cream and 50 kg / cm ^{2 for} ice milk or sherbet are sufficient. The temperature is in the range of 50 to 60 ° C.

⑤ Pasteurization: The paste is sterilized by high temperature short time method (HTST) at 75 ℃ for 15 ~ 20 seconds.

⑥ Cooling: It is recommended that the mix is first cooled to about 15 ~ 20 ℃ in the heat exchanger and then cooled to about 10 ℃ in the next aging tank. Because the mix has high viscosity and high emulsifiers with high hydrophile-lipophile balance (HLB), the plate of the heat exchanger does not pass well. It is therefore advisable to slow down the mix for safety and safety.

⑦ Aging: Aging process is necessary to remove air bubbles and insolubles generated during mix mixing, homogenization and sterilization process, and to refine the definition of freezing during freezing. However, this process can be omitted in the case of ice-cream.

⑧ Freezing: Fast freezing through freezer. Inside the freezer, a scraper with a dasher and a blade is actuated to rotate the water mix on the inner wall of the freezer. As a result, a lot of fine bubbles and fine ice crystals are formed in the mix, soft ice cream.

The reason why the ice cream thus produced is used in the present invention is to minimize the gelation of the grain powder by controlling factors of grain refinement.

The higher the temperature, the higher the water content, the closer the pH is to the alkaline pH, the better the quality of the grain. If the added sugar contains sugars, .

In particular, in the case of powdered wheat flour used in the present invention, grains are dipped and baked, and after being grated, roasted and milled, the re-liquefaction process easily occurs and the aging progresses slowly.

Therefore, when the finished ice cream is blended with a cereal powder such as wheat flour, the blending temperature is lowered due to the cold of the ice cream, and not only the water absorption of the cereal powder from the frozen ice cream is delayed, As the luxury is delayed, the luxury of the grain powder can be minimized.

On the other hand, the powdered rice powder is a mixture of glutinous rice, bean, perilla, yulmu and sesame seeds, which is produced by frying the grains of each iron to the extent that the nutrients are not destroyed. It is like eating pure grains containing various nutrients. You can get the same effect as eating. Especially, it is better to eat a lot of minerals and vitamins, and the women who are on diet because of the calories.

Yulmu contains protein, fat, calcium, potassium, iron, etc., helps diuretic action, removes body moisture out of the body and decomposes fat, so it is not only effective for dieting, it has fatigue recovery and whitening effect.

When blended with the powdered starch and yulmu powder, the sweetness of the ice cream is relieved by the sweetness of the grain, and the softness of the ice cream gives a tangy flavor of the grain powder.

On the other hand, pollen is a complete food group containing amino acids, protein, vitamins, minerals and nutrients abundantly. It is effective for constipation prevention, anemia, cell activity and fatigue recovery, especially for improving prostate disease.

Peanut powder has high levels of unsaturated fatty acids such as oleic acid and linoleic acid. It lowers cholesterol and prevents arteriosclerosis. Vitamin E prevents antioxidant activity and aging.

By adding such pollen and peanut powder (nuts) selectively to cereal ice cream, it is possible to enhance the palatability by filling only the nutrients that are lacking in intake with cereals, and by giving chewing texture and stimulating appetite.

Hereinafter, embodiments according to the present invention are provided, but the present invention is not limited thereto.

Example 1 < tb >

1800g of vanilla ice cream and 225g of powdered cereal are prepared and mixed.

Example 2. Yulmu ice cream

1800 g of vanilla ice cream and 225 g of yulmu powder are prepared and mixed. The ice cream thus prepared has an off-white color as shown in Fig. 2, and yulmu powder is evenly mixed with ice cream.

Example 3: Powdered starch powder ice cream

1800g of vanilla ice cream and 225g of powdered cereal are prepared and mixed. Add 25 grams of pollen to the top of the blended ice cream.

Example 4. Yulmu ice cream with pollen added

1800g of vanilla ice cream and 225g of yulmu powder are prepared and blended. Add 25 grams of pollen to the top of the blended ice cream.

Example 5. Ice-cream powder with peanut powder added

1800g of vanilla ice cream and 225g of powdered cereal are prepared and mixed. 145 g of peanut powder was added to the top of the blended ice cream powder as sprinkled, and the ice cream thus prepared was as shown in Fig.

Example 6. Yumu ice cream with peanut powder added

1800g of vanilla ice cream and 225g of yulmu powder are prepared and blended. 145 g of peanut powder was added to the top of the combined yulmu ice cream as sprinkled, and the thus prepared ice cream was as shown in Fig.

Claims

And 10 to 15 parts by weight of a cereal powder based on 100 parts by weight of the ice cream.

The method according to claim 1,
Wherein the grain in the cereal ice cream is one selected from among wheat flour or yulmu powder or a mixture thereof.

The method according to claim 1,
Wherein the grain ice cream is added with one or both of pollen or nuts selected from the group consisting of 1 to 10 parts by weight based on 100 parts by weight of the ice cream.