KR20160058475A

KR20160058475A - Composition for Ice Cakes and Manufacturing Method Thereof

Info

Publication number: KR20160058475A
Application number: KR1020140160002A
Authority: KR
Inventors: 김준성
Original assignee: 주식회사 빙그레
Priority date: 2014-11-17
Filing date: 2014-11-17
Publication date: 2016-05-25

Abstract

The present invention relates to an ice cream or ice cream composition containing a vitamin B group and taurine and a process for producing the same. More specifically, it is composed of vitamin B group and 0.6-0.8 parts by weight of taurine, 20-30 parts by weight of saccharides, 5-10 parts by weight of fruit juice and concentrate, and 50-70 parts by weight of purified water. Dissolving and sterilizing the composition; filling the container with the composition to cool and freezing the ice making compartment; or filling the container with the composition to sterilize the air to freeze the ice cream, .
The present invention can provide an ice cream having a taste and a function.

Description

Technical Field [0001] The present invention relates to an ice cream composition containing vitamin B group and taurine,

The present invention relates to an ice cream composition containing a vitamin B group and taurine and a process for producing the same. More specifically, the present invention is to provide an ice cream containing vitamin B ₃ , B ₅ and amino acid taurine mixed with saccharides, fragrances and other ingredients in a dairy product, which is one of the functional raw materials listed in the Korean Health Function Food Code.

The composition of the present invention comprises 0.6 to 0.8 parts by weight of taurine, 20 to 30 parts by weight of saccharides, 5 to 10 parts by weight of fruit syrup and concentrate, and 50 to 70 parts by weight of purified water. The present invention comprises a step of dissolving and sterilizing the above-mentioned composition, and a step of filling the above-mentioned composition into a container and cooling the same to freeze and then making ice cream.

The present invention can provide a new value ice cream that not only gives a taste to a consumer but also imparts health functionalities by including a vitamin B group and an amino acid which are good for fatigue recovery.

Ice cakes refers to ice cakes made by mixing and sterilizing food or food additives in the food to be frozen in Korea, and there are ice cream containing lactic acid bacteria and ice cream for non-food products. Ice cream is a kind of cold dessert, which is used as a typical summer snack made by adding frozen sugar, spices, etc. to purified water. Recently, consumers' needs have been diversified and new raw materials and products have been developed. According to the Food Sanitation Act of Korea, more than 6% of milk is defined as ice cream, and more than 2% is defined as ice milk. Ice cream is made in cream and milk products mixed with saccharides, fragrances and other ingredients, the viscosity is high and thick liquid, which is frozen and frosted, blowing air to increase the volume to soften the tissue is frozen to become ice cream. The ice cream base is freezing to form ice crystals. The smaller the crystal size, the smoother the ice cream and the better the texture, so ice crystals should not be raised.

Vitamins Niacin, one of the B groups, is a generic term for nicotinic acid and nicotinamide, and is a component of coenzyme (NAD, NADP), but its form is nicotinic acid amide. Niacin is a nutrient needed for total metabolism, participates in the production of neurotransmitters and in maintaining skin moisture, and is involved in dilating blood vessels and lowering blood cholesterol levels. Niacin is converted to coenzyme and participates in the in vivo oxidation and reduction reaction and participates in carbohydrate metabolism, fatty acid metabolism, cell respiration and steroid synthesis metabolism. In addition, niacin is a coenzyme and plays an important role in energy metabolism, especially in the production of ATP in the body. The average rate of conversion of tryptophan, an essential amino acid, to niacin is estimated to be 60 mg of tryptophan converted to 1 mg of niacin. The conversion of tryptophan to niacin requires micronutrients such as vitamin B2, B6 and iron. Niacin is absorbed in the stomach and small intestine. At low concentration, it is absorbed by simple diffusion at high concentration by active transport. The niacin coenzyme is stored in the liver and the excess niacin is excreted in the urine. Functionality of health functional foods consumed for the purpose of supplementing deficient niacin in everyday meals participates in the oxidation-reduction action of energy metabolism. There is a dermatitis called pellagra as a niacin deficiency. Niacin is abundant in liver, meat, fish, grain embryo, yeast, and legumes.

Pantothenic acid is formed on the cell wall and is important for the synthesis of fatty acids, and the choline component of the brain helps to convert it to acetylcholine, a neurotransmitter. Pantothenic acid is a vitamin that is linked to pantoic acid by β-alanine amide linkage. It is a component of coenzyme A (CoA) and acyl carrier protein (ACP). Most of the pantothenic acid in food is in the form of CoA and phosphopante theine, which are hydrolyzed to pantetheine in the small intestine and then become free pantothenic acid by the pantetheinase. Pantothenic acid is absorbed at the plant by passive diffusion at high concentrations and absorbed by the sodium-dependent active multivitamin carrier at low concentrations. Pantothenic acid showed the highest digestibility in the order of flour, pork, potato, and beef, while the digestibility of pantothenic acid was different from 64 to 81% Respectively. Most of the pantothenic acid in blood is present in red blood cells in the form of CoA, and exists in free form as pantothenic acid in plasma. The synthesis of CoA from pantothenic acid is mainly controlled by the pantothenate kinase, which is inhibited by the final products, CoA and acyl CoA. Therefore, the amount of CoA produced does not reflect the amount of pantothenic acid in the body. CoA is decomposed into pantothenic acid through several stages of reaction and excreted in the urine. The urinary excretion of pantothenic acid is proportional to the intake. Pantothenic acid is a component of pantothenic acid, Coenzyme A (CoA) and acyl carrier protein (ACP), which is part of fatty acid synthesis enzymes. It helps the activation and transport of acyl groups in fatty acids and carbohydrate metabolism. Symptoms include nervous system disorders such as hypersensitivity, anxiety, fatigue, insensitivity, insomnia, insomnia, gastrointestinal disorders (nausea, vomiting, stomach cramps), paralysis and muscle spasms, hypoglycemia and increased insulin sensitivity. CoA levels in tissues do not decrease easily, but the blood and urine pantothenic acid levels decrease after 9 weeks of pantothenic acid deficiency meal.

Taurine is a 2-aminoethanesulfonic acid, which has the properties of a positive electrolyte (electrolyte) like an amino acid. Taurine is a kind of amino acid that is rarely found in plants, but it is widely distributed in animals from lower to higher animals, and is especially abundant in the heart, brain and liver, which are major organs in humans and mammals. In the case of mammals, taurine is synthesized from interest, and taurine is used as a major component of the bile. In addition to making bile, taurine is also essential for creating a musculoskeletal system and maintaining cardiovascular function. Taurine can pass through the blood brain barrier (BBB), blocking neurotransmitters and enhancing the function of the central nervous system, such as strengthening the function of the hippocampus. It is also known to block active oxygen in the body, regulate osmotic pressure, maintain calcium homeostasis, regulate adipose tissue and inhibit obesity. The physiological function of taurine revealed until now shows inhibitory action on the sympathetic nerves of the brain, which helps to stabilize blood pressure and prevent stroke. In the low calcium state of the heart, when the contraction force of the myocardium decreases, the contraction force is increased. It is known to be effective for arrhythmia or heart failure by reducing contractility. In addition, it inhibits the production of low density lipoprotein (LDL) cholesterol which induces arteriosclerosis, angina pectoris, myocardial infarction, and increases the amount of high density non-protein (HDL) cholesterol that decomposes the cholesterol penetrating the blood vessel tissue, And it is known that it is effective for prevention of various vascular diseases as well.

Korean Patent Laid-Open Publication No. 10-2013-0001384 (a method of preparing a fresh-flavored ice cream using cacao capillary and vitamins) discloses a method for culturing lactic acid bacteria using cocoa capillary and sterilized milk in a first step: Step 2 of an ice cream composition prepared by adding 10 to 15% of natural fruit strawberry to sugar, water, ascorbic acid, emulsifier and stabilizer. Step 2: To mix the above-mentioned lactic acid bacteria (60 to 65%) and ice cream composition with a chef mixer Step 3 to emulsify at low speed rpm for 10 to 30 seconds: Step 4 to stabilize the emulsified product again at room temperature for 10 to 30 seconds: The stabilized product was emulsified at -15 ° C to -20 ° C using a Terry Gelato machine Wherein the ice cream is frozen at -17 ° C to -25 ° C after the ice cream is prepared. It is the law. Korean Patent Publication No. 1020130001386 (a method of producing strawberry yoppel ice cream using cocacian caper and vitamins) uses lactic acid bacteria which are useful for human body by using cocacian capillary and vitamins and puts strawberry yoplait in the process of making ice cream It is a method of manufacturing a healthy ice cream. Korean Patent Laid-Open Publication No. 1020130001382 (a method of producing ice cream using cocaine capillary and vitamin) is to make ice cream using lactic acid bacteria and natural honey which are useful for human body using cocacian capillary and vitamins. More specifically, It is a method of making ice cream using cyancapier, vitamins and natural honey. Korean Patent Registration No. 100804391 (Soybean powder fermentation base, production method thereof, soybean ice cream using the soybean powder fermentation base and production method thereof) is used for promoting the growth of mixed lactic acid bacterial strain, removing the bean odor, Soybean powder was fermented by heat treatment, and oligosaccharide and fruit juice were added to the powdered soybean powder. The soybean powder fermentation base was prepared by culturing the mixed lactic acid bacterium, and a novel type of oligosaccharide soybean ice cream having high antidiabetic effect and high palatability was prepared It is. Korean Patent Laid-Open Publication No. 1020110076953 (a method for producing ice and ice pieces containing a protein hydrolyzate composition) comprises (a) a mixture of polypeptide fragments having at least one of an arginine residue or a lysine residue at each carboxyl terminus, At least about 0.2%, and a solids solubility index of at least about 80% at a pH of greater than about 6.0; And (b) an ice cream containing the edible material, wherein the ice-cream is derived from a protein selected from the group consisting of soybean, barley, canola, lupine, corn, oats, peas, potatoes, rice, wheat, animals, eggs and combinations thereof.

As described above, the prior art relates to a process for preparing ice cream or ice cream containing fruit juice or protein hydrolyzate having a different technical composition from the present invention.

Conventionally, ice cream or ice cream is produced by mixing milk, milk powder, milk cream, milk stabilizer, perfume, etc. as white sugar, starch syrup, fructose and the like as a milk product, through a homogenization process and a sterilization process, and then a freezing process . These ice cream and ice cream use the same similar raw materials and ingredients, so they have almost the same sweetness and refreshing sensation, and they can only cool down the coolness and thirst of the consumers. That is, the flavor can be felt differently depending on the added flavor. However, according to the changes of the times, the expectation of consumers for ice cream and ice cream is changing to a tendency to require functionality or to expect a change in the material and taste different from that of obesity, but there is no suitable alternative.

The present invention relates to a method for producing ice cream or ice cream containing vitamin B group and taurine. More specifically, in the functional food ingredients listed in the Korean National Health and Functional Food Code, milk, which is a raw material, is mixed with saccharides, fragrances and other ingredients, and vitamin B ₃ and B ₅ and ice cream or ice cream containing taurine, have.

By including vitamin B group and amino acid which are good for fatigue recovery, it is possible to provide ice cream of a new value not only to taste to consumers but also to impart health functionalities.

1) Vitamin B group and taurine

Niacin, one of the B vitamins, is a generic term for nicotinic acid and nicotinic acid amide, and is a component of NAD and NADP, but its form is nicotinic acid amide. Niacin is recommended to use 6.5 to 13 mg for the final product. This is about 50% to 100% of the recommended daily intake.

Pantothenic acid is formed on the cell wall and is important for the synthesis of fatty acids, and the choline component of the brain helps in the conversion to the neurotransmitter acetylcholine. Pantothenic acid is a vitamin that is linked to amantadine by β-alanine in pantothenate, and is a component of coenzyme A and acyl group transport proteins. Pantothenic acid is recommended to be used in 0.3-0.6 mg for the final product. This is 50% to 100% of the recommended daily intake.

Taurine is a 2-aminoethanesulfonic acid, which has the properties of a positive electrolyte (electrolyte) like an amino acid. Taurine is a kind of amino acid that is rarely found in plants, but it is widely distributed in animals from lower to higher animals, and is especially abundant in the heart, brain and liver, which are major organs in humans and mammals. It is recommended that 500-1000 mg of taurine be used for the final product.

2) Dairy products

6 to 8 parts by weight of milk fat and 10 to 12 parts by weight of non-fat milk solid are used as the ice cream, and less than 2 parts by weight of fat free fatty acid is used as the ice cream.

3) Saccharides

Saccharide is a relatively small molecule in carbohydrates that is soluble in water and sweet. The monosaccharides include glucose, fructose, galactose, and starch syrup, and the disaccharides include sugar, lactose, and maltose. The polysaccharides include starch, glycogen, cellulose, and oligosaccharides of functional sugars . Sugar, fructose, and starch syrup, which give a sweet taste as a monosaccharide and a disaccharide, are preferably used in the range of 20 to 30 parts by weight with respect to the final product.

&Lt; Production Example 1-4 >

The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1.

Comparison of taste of saccharides division Production Example 1 Production Example 2 Production Example 3 Production Example 4 sugars Sugar 25% 10 15 - High fructose - 5 5 - corn syrup - 5 5 - glucose - 5 - 35% Sensuality
effect Soft taste ○ ☆ ☆ ○ Refreshing taste ○ ○ ☆ ◇ Overall flavor ○ ☆ ☆ ◇

From the above results, it was found that the sensory properties of Preparation Examples 2 and 3 were good.

4) Spices and fruit concentrates

Flavors include kiwi, apple, and banana flavors. Fruit syrup and concentrates use kiwi, apple, and banana. It is preferable to use it in the range of 5 to 10 parts by weight with respect to the final product.

5) water

When mixing the raw materials, purified water is used as the water and it is preferable to use the water in the range of 65 to 75 parts by weight of purified water for the final product.

&Lt; Example 1-5 >

The composition of the present invention, vitamin B group, taurine, dairy products, saccharides, fragrance, fruit concentrate and water were prepared according to the following blending ratios. Examples 1-3 were prepared with ice cream, and Examples 4-6 were prepared with ice cream.

The mixing ratio (unit: parts by weight) division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Niacin 0.020 0.025 0.030 0.020 0.025 0.030 Pantothenic acid 0.010 0.015 0.020 0.010 0.015 0.020 Taurine 0.600 0.650 0.700 0.600 0.650 0.700 butterfat - - - 6 7 8 Non-oil solid 1.0 1.4 1.8 11 11 11 sugars 26 25 24 22 22 22 Spices One One One One One One Fruit syrup concentration 5 5 5 5 5 5 Purified water 66.370 66.910 67.450 54.370 53.310 52.250 system 100 100 100 100 100 100

&Lt; Test Example > Sensory test

Ice cream made in the same manner as in Examples 1 to 6 was subjected to sensory evaluation by a 5-point scaling method using ice-cream (product B) and well-trained panelists (10 persons, 20 cars, 1; mild taste; 2; refreshing taste; 3; overall taste). The results are shown in Table 3 below.

Sensory test result division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Control One 4.5 4.4 4.3 4.4 4.3 4.2 3.8 2 4.4 4.3 4.2 4.3 4.2 4.1 3.7 3 4.5 4.3 4.2 4.3 4.2 4.1 3.7

The ice cream of the present invention showed superior soft taste, refreshing taste and overall taste as compared with the control.

The present invention is industrially applicable because it imparts taste and health functionalities to ice cream or ice cream containing vitamin B group and amino acid.

Claims

Vitamin B group and taurine containing vitamin B group and 0.6-0.8 wt% of taurine, 20-30 wt% of saccharides, 0.5-1.5 wt% of fragrance, 4-6 wt% of fruit syrup concentrate and 50-70 wt% of purified water An ice cream composition.

A step of dissolving and sterilizing a mixture of a vitamin B group and taurine, a saccharide, a flavoring, a fruit syrup concentrate and purified water, filling the container with the dissolved and sterilized mixture to cool and freeze, A method for producing ice cream containing group B and taurine.