KR20170068416A - Icecream using agar and manufacturing process thereof - Google Patents

Abstract

In the present invention, by adding agar, which is a natural stabilizer, to the raw material for ice cream, smooth texture is further improved when stirring for the production of ice cream, and ice-making phenomenon and separation phenomenon are prevented from occurring, It prevents the increase of blood pressure and prevents the constipation by preventing intestinal fat absorption by the dietary fiber and the rectal action, and can prevent colon cancer by suppressing the multiplication of intestinal malignant germs and absorption of harmful substances A new agar-based ice cream and its manufacturing method are disclosed.
In the present invention, 200 g of sugar is placed in a container, and the mixture is heated to 132 ° C., dried and dried at high temperature, and then pulverized agar powder is added in a proportion of 16 to 24 g. Then, the mixture is mixed evenly, A first step of preparing an agar solution; 250 to 260 g of sugar and 160 to 260 g of egg white are mixed in a separate container and mixed uniformly; A third step of adding 1,000 ml of milk to the mixture of sugar and egg whites and heating the mixture to 35 캜 while stirring well; A fourth step of adding a whipping cream to a mixture of sugar and egg heated at 35 ° C in a state where milk is added through the third step at a ratio of 1,000 ml and heating the mixture to 45 ° C while stirring well; A fifth step of adding 260 to 280 g of powdered milk and 10 to 14 g of flour syrup to the mixture which has reached 45 캜 through the fourth step and heating the resulting mixture to 55 캜 while stirring well; Adding the agar solution prepared in the first step to the mixture which has reached 55 캜 through the fifth step, and sterilizing the mixture at 85 캜 for 12 to 15 seconds or at 135 캜 for 2 seconds; A seventh step of aging the mixture which has been sterilized by the sixth step at a refrigeration temperature of 3 to 6 캜 for 12 to 24 hours; And an eighth step of preparing the aged mixture in the form of a soft ice cream or a general ice cream using an agitator through the seventh step.

Description

[0001] Ice cream using agar and a manufacturing method thereof [0002]

The present invention relates to an ice cream using agar and a method for producing the ice cream, and more particularly, to a method for producing ice cream by adding agar as a natural stabilizer to an ice cream raw material, In addition, when the produced ice cream is ingested, the increase in blood pressure can be suppressed by inhibiting intestinal fat absorption by the dietary fiber of agar and the action of dressing, and constipation can be prevented, and intestinal malignancy The present invention relates to an ice cream using agar and a method for producing the same, which can prevent colon cancer by inhibiting the growth of bacteria and the absorption of toxic substances.

In general, ice cream is a generic name of ice cream or ice cream, which is mixed with milk or milk fat, sugar, emulsifier, stabilizer, perfume, pigment in milk solid, .

Milk, which is the main ingredient of such ice cream, becomes a source of milk fat and milk solids. Sugar, starch syrup and glucose added as a sweetening ingredient greatly contribute to the formation of ice cream, and emulsifiers and stabilizers used as additives increase the bubble- It serves to soften and gloss the tissue while improving it.

In addition, vanilla, chocolate, strawberry, orange, pineapple and the like are added to the flavor and edible coloring added to determine the flavor of ice cream, and nuts such as walnut, pine nut and peanut are added together with them.

In recent years, the production consumption of ice cream has been rapidly increasing. Considering the trend of diversification and high quality of products, there is a continuing demand for the development of a functional ice cream which can adapt to consumers' taste for new taste and nutrition .

As an example of the above-mentioned functional ice scream, Korean Patent Laid-Open Publication No. 10-2004-0071085 (entitled "Ice cream with silk fibroin-added amino acid and its production method, hereinafter referred to as" prior art " .

The prior art described above uses a homomixer with 0.5 to 2.5% by weight of silk fibroin amino acid in 97.5 to 99.5% by weight of a conventional ice cream composition consisting of milk or soy milk, sugar, citric acid, emulsifier and stabilizer at a rpm of 8000 to 9000, A process for emulsifying for a second time; Aging the emulsified at 2-7 [deg.] C for 12-36 hours to stabilize the emulsion; Freezing the stabilized emulsion to prepare ice cream and freezing it at -10 to -25 ° C ", which is used for promoting the prevention of diabetes and alcoholic fatty liver, promoting alcohol metabolism, lowering cholesterol, and providing a diet effect .

However, since Dextrose, which is an artificial sweetener, is applied as a stabilizer in the prior art, there is a problem that it is harmful to the human body when consumed for a long period of time.

1: Korean Patent Laid-Open Publication No. 10-2004-0071085, "Ice cream with silk fibroin amino acid added thereto and its preparation method ".

SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and an object of the present invention is to provide a process for producing ice cream by adding agar which is a natural stabilizer to an ice cream raw material, And provide a new agar-based ice cream.

Another object of the present invention is to inhibit the increase of blood pressure and to prevent constipation due to intestinal fat absorption inhibitory action and dressing action caused by dietary fiber of agar during ingestion of the produced ice cream, It is intended to provide an ice cream using a new agar which prevents the growth of colon cancer by inhibiting the absorption of harmful substances.

It is still another object of the present invention to provide a method of manufacturing an ice cream using the new agar having the above-described function.

In order to achieve the above object, the agar-based ice cream according to the present invention is characterized in that 1,000 ml of whipping cream, 160-260 g of whole egg, 250-260 g of sugar, 260 to 280 g of starch syrup, 10 to 14 g of starch syrup, and 200 g of sugar to 500 ml of milk, and 16 to 24 g of agar powder after pulverization at high temperature, And have mixed characteristics.

In order to accomplish the above object, the present invention provides a method for manufacturing an ice cream using agar, wherein 200 g of sugar is placed in a container, and the agar powder is dried at a temperature of 132 캜 and dried at a high temperature, Then, the mixture was uniformly mixed, and milk was added thereto at a ratio of 500 ml, followed by mixing to prepare an agar solution; 250 to 260 g of sugar and 160 to 260 g of egg white are mixed in a separate container and mixed uniformly; A third step of adding 1,000 ml of milk to the mixture of sugar and egg whites and heating the mixture to 35 캜 while stirring well; A fourth step of adding a whipping cream to a mixture of sugar and egg heated at 35 ° C in a state where milk is added through the third step at a ratio of 1,000 ml and heating the mixture to 45 ° C while stirring well; A fifth step of adding 260 to 280 g of powdered milk and 10 to 14 g of flour syrup to the mixture which has reached 45 캜 through the fourth step and heating the resulting mixture to 55 캜 while stirring well; Adding the agar solution prepared in the first step to the mixture which has reached 55 캜 through the fifth step, and sterilizing the mixture at 85 캜 for 12 to 15 seconds or at 135 캜 for 2 seconds; A seventh step of aging the mixture which has been sterilized by the sixth step at a refrigeration temperature of 3 to 6 캜 for 12 to 24 hours; And an eighth step of preparing the aged mixture in the form of a soft ice cream or a general ice cream using an agitator through the seventh step.

Since the agar, which is a natural stabilizer, is added to a raw material for ice cream containing milk fat as a main component and a milk fat as a main component according to the present invention, smooth texture is further improved when stirring for the production of ice cream, So that the quality of the product can be greatly improved.

When the ice cream produced in a state in which the agar is added to the raw material of the ice cream is continuously consumed, the rise of the blood pressure is suppressed by the intestinal fat absorption blocking action and the suicidal action by the dietary fiber of the agar It is possible to prevent constipation and to prevent colon cancer by inhibiting the multiplication of intestinal malignant germs and absorption of harmful substances.

1 is a process diagram showing a method of manufacturing an ice cream using agar according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The agar-based ice cream according to the present invention is composed of an agar solution which imparts a basic component mainly consisting of milk fat and solid components, a pharmacological effect and a stabilizer function. Whipping cream is added to 1,000 ml of milk as the basic ingredient (Whole eggs) of 160 to 260 g, sugar of 250 to 260 g, milk powder of 260 to 280 g, and starchy syrup of 10 to 14 g.

The agar solution is prepared by mixing 200 g of sugar with 500 ml of milk and 16-24 g of agar powder after drying at high temperature.

In the present invention, agar used in the present invention is a polysaccharide of intercellular viscous polysaccharide containing galactose, which is mainly composed of galactose isolated from red seaweed, such as mugwort, and agar has a carbohydrate sugar content of about 75 g And the major raw material is algae such as mugwort, so it is known that a large amount of minerals such as calcium, sodium, potassium, and magnesium are also contained.

In addition, the content of dietary fiber in agar is more than 80%, which is the highest among many foods. In addition, it contains iron (Fe), copper (zeolite) and zinc Is known as a food that helps a lot.

 In particular, agar dietary fiber has no calories, unlike other dietary fibers in vegetables and fruits, so it has the function of lowering hypertension, hyperglycemia, and cholesterol while eliminating hunger when consumed, reducing blood glucose and body fat It is known.

In addition, agar belongs to a polyelectrolyte due to its structure, is not influenced by its viscosity due to other electrolyte substances, has a strong gel forming ability, and is stable at high temperature. Therefore, And can be used as a stabilizer for confectionery.

On the other hand, such an agar-based ice cream can be manufactured by the following manufacturing process.

In order to prepare an ice cream using agar according to the present invention, as shown in FIG. 1, first 200 g of sugar is put into a container, and the mixture is heated to 132 ° C., dried at high temperature, , And the mixture was mixed evenly. Milk was added thereto in a ratio of 500 ml and mixed to prepare an agar solution (Step 1: ST1)

Then, 250 to 260 g of sugar and 160 to 260 g of egg white were added to a separate container and uniformly mixed (ST2: ST2). In the second step, milk was mixed with the mixture of sugar and egg whites in a ratio of 1,000 ml And the mixture is heated to 35 DEG C while stirring still (Step 3: ST3).

After the third step, add whipped cream in a ratio of 1,000 ml to a mixture of sugar and eggs heated to 35 ° C in a state of adding milk, and heat the mixture to 45 ° C with uniform stirring (ST4).

Then, 260 to 280 g of powdered milk and 10 to 14 g of powdery syrup are added to the mixture which has reached 45 캜 through the fourth step, and the mixture is heated to 55 캜 while being stirred uniformly (ST 5).

The agar solution prepared in the first step is added to the mixture which has reached the temperature of 55 ° C through the fifth step described above, mixed and sterilized (step 6: ST6), and then sterilized When the mixture is aged (Step 7: ST7), raw material of ice cream using the agar according to the present invention is obtained.

The sterilization process of the sixth step is pasteurized at 82 DEG C for 12 to 15 seconds or at a temperature of 135 DEG C for 2 seconds, and the aging process of the seventh step is performed at a refrigeration temperature of 3 to 6 DEG C for 12 to 24 Lt; / RTI >

The raw material sterilized through the seventh step can be stored for 15 days.

The raw material of the ice cream using the aged agar in the seventh step is agitated in a stirrer and is then produced in the form of a soft ice cream or a general ice cream according to stirring conditions.

Example

- Preparation of raw materials for ice cream using agar -

200 g of sugar was added to the container, and the mixture was heated to 132 캜, dried at high temperature and then pulverized and added with 20 g of agglomerated powder. Then, 500 ml of milk was added thereto and mixed to prepare an agar solution.

Then, 255 g of sugar and 220 g of egg white were added to a separate container and uniformly mixed. 1,000 ml of milk was added to the mixture of sugar and egg white, and the mixture was heated to 35 ° C while stirring well. The mixture heated to 45 DEG C was added with 1,000 ml of whipping cream to a mixture of sugar and egg whisk heated to 50 DEG C, and 270 g of powdered milk and 12 g of starch syrup were added to the mixture which had reached 45 DEG C and heated to 55 DEG C Respectively.

Then, the agar solution prepared in the first step was added to the mixture reached at 55 ° C., and the mixture was separately packaged in 200 g portions. The mixture was pasteurized at 82 ° C., 90 ° C. and 95 ° C. for 15 seconds, For 20 hours to prepare an agar-based raw material for ice cream according to the present invention.

Experimental Example 1

- Overrun Test

200 g of the raw material of the ice cream using the agar prepared in Example 1 and sterilized at different sterilization conditions was placed in a soft ice cream stirrer and stirred to prepare a soft ice cream. The mass change, texture and taste of each case And the results are shown in Table 1 below.

division Overrun Test Temperature Bridge reversal After stirring evaluation 82 ° C 200g 130g Rich texture and light texture blend well 90 ° C 200g 160g There is a rich taste, but the feeling of spreading in the mouth is heavy 95 ℃ 200g 170g It feels a bit colder than ice cream or ice cream.

 As can be seen from the above Table 1, in the case of the ice cream raw materials sterilized at 82 ° C in the examples of the present invention, the most preferable texture and taste were exhibited. Using ice cream raw materials sterilized at 90 ° C and 95 ° C When the ice cream was produced, the texture and flavor were remarkably decreased.

Experimental Example 2

- Ice cream evaluation test according to agar application -

The soft ice cream was prepared using raw materials of agar-added ice cream and agar-free ice cream, and the texture change and the quality of the product with time were evaluated. The results are shown in the following Table 2 .

division Bridge reversal After stirring 30 minutes after stirring 1 hour after stirring 3 hours after stirring



When agar is added There is no sense of foreign body, it shows the texture of soft cream. - Overrun of about 80% was confirmed.
-. It was as smooth as cream, and no sense of foreign body was felt at all. - No icing phenomena and separation of milk fat and water were found. - No icing phenomena and separation of milk fat and water were found.
- The texture is a little softer. - No icing was found and the shape of the base (ice cream) was maintained.


Agar is not added There is no foreign sensation, but it is a little heavier than milk. - Approximately 60% overrun is confirmed.
- Smooth, no sense of foreign body - The formation of some ice particles (freezing) starts to progress. - Separation phenomenon appears.
- The lump of milk fat begins to come with icing (ice pellets). - The separation of milk fat and water continues, and when the milk fat is separated from the milk fat, the product melts when it is produced.

 As can be seen from Table 2, the agar-added ice cream base smoothly mixes the components due to the action of agar, and changes the texture after cooling to about 40 ° C or less. It can be seen that the texture and shape remain the same even after the lapse of time from the production of the ice cream.

ST1: Agar solution preparation step ST2: Mixing step of sugar and egg
ST3: adding milk to the sugar / egg mixture and heating
ST4: adding whipping cream to a mixture of sugar / egg / milk and heating
ST5: Adding to the mixture of sugar / egg / milk / whipping cream, and adding flour syrup and heating step
ST6: Agar solution mixing and sterilization step
ST7: Aging step ST8: Ice cream manufacturing step.

Claims (2)

200 g of sugar are placed in a container, heated to 132 캜, heated and dried, and then pulverized agar powder is added in a proportion of 16 to 24 g. The mixture is mixed evenly, and 500 ml of milk is added thereto. (ST1);
A second step (ST2) of mixing 250 to 260 g of sugar and 160 to 260 g of egg white in a separate container and mixing them uniformly;
A third step (ST3) of adding 1,000 ml of milk to the mixture of sugar and egg yolk and heating the mixture to 35 DEG C while stirring evenly;
A fourth step (ST4) of adding a whipping cream to a mixture of sugar and egg heated at 35 DEG C in the state where milk is added through the third step at a ratio of 1,000 mL and heating the mixture to 45 DEG C while stirring well;
A fifth step (ST5) of adding 260 to 280 g of powdered milk and 10 to 14 g of flour syrup to the mixture which has reached 45 캜 through the fourth step and heating the resulting mixture to 55 캜 with uniform stirring;
(ST6) in which the agar solution prepared in the first step is added to the mixture which has reached 55 DEG C through the fifth step, pasteurized at 85 DEG C for 12 to 15 seconds or sterilized at 135 DEG C for 2 seconds, Wow;
A seventh step (ST7) of aging the sterilized mixture through the sixth step at a refrigeration temperature of 3 to 6 DEG C for 12 to 24 hours;
And an eighth step (ST8) of preparing the aged mixture through the seventh step in the form of a soft ice cream or a general ice cream using an agitator. (1,000 ml) of whipping cream, 160 to 260 g of whole eggs, 250 to 260 g of sugar, 260 to 280 g of powdered milk, 1 to 200 g of powdered milk syrup, And agar solution prepared by mixing 200 g of sugar with 200 ml of milk and 16-24 g of agar powder which has been pulverized after drying at high temperature is added to the basic component added at a ratio of 10 to 14 g, Ice cream with agar solution.

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