KR20180130809A - Composition of freeze-eat juice beverage with dextrin/gums - Google Patents

Abstract

The present invention relates to a composition of fruit or vegetable juice ice cream, and more specifically, to an ice cream composition which does not contain a dairy ingredient or an alternative ingredient for the dairy ingredient, but contains gums and dextrin, thereby having a soft texture, less stickiness, and uniform frozen texture.

Description

Composition of freeze-dried juice beverage with dextrin / gums containing dextrin /

The present invention relates to a juice or vegetable juice ice cream composition, and more particularly to an ice cream composition which does not contain a fat component and a fat component substitute component but has ice cream containing gum and dextrin having a soft texture, less stickiness and a homogeneous ice texture .

Generally, ice cream refers to a product obtained by homogenizing and then freezing a mixture of dairy products and flavor ingredients such as milk. Ice cream was originally used as a dessert in the West but today it is treated as a delicacy. The high nutritional value is high 200k calories per 100g of high fat and is used for a variety of purposes such as snacks and desserts, as well as patient and infant foods.

The ice cream was first invented in Italy around 1550 and is known to have been handed down to various European countries. At that time, crystal grains of ice were so large that it was the same as the current sherbet. In the cream, egg yolks and sweeteners are mixed and frozen to freeze, and crystal grains of the same kind as the present have begun to be made into a delicate and smooth state since the 18th century. After that, concentrated milk, condensed milk and powdered milk are used in addition to the cream, The manufacturing machine has advanced and the industrial production is made.

Such a method of producing ice cream basically comprises the steps of homogenizing, sterilizing, cooling, aging, agitating, mixing air, and freezing a mixture of sugar, flavor and other ingredients in milk or milk or milk products.

Milk as a milk ingredient is an important raw material having both milk fat and solid fat content in the production of ice cream. Milk milk milk has a great influence on the flavor, texture and shape of ice cream and gives a smooth and good taste. In addition, the milk fat is concentrated on the surface of the bubbles during freezing to enrich the flavor characteristics, so that milk protein, which is an oil-in-water solid component of milk, combines with water in the ice cream composition to prevent ice crystals from becoming large, thereby softening the tissue. In particular, when the lactose component in the milk is included in an appropriate amount, the freezing temperature of the ice cream composition is lowered to reduce the ice crystal to soften the tissue, and impart flavor to the ice cream.

However, milk, which is the main raw material of such ice cream, has a problem that precipitation of milk solids occurs at a low pH and the property becomes unstable. Therefore, it is impossible to produce a juice ice cream containing a milk ingredient.

In fact, as the interest in health has increased in Korea, a culture for eating and manufacturing ice cream is being formed, and various functional ice creams are being developed. For example, lactic acid bacteria (Korean Patent Laid-Open No. 10-2016-0090928), ice cream containing omega-3 ingredient (Korean Patent No. 10-1287492) and ice cream using cereal fermentation liquid (Korean Patent No. 10- 1584690) have been reported.

However, the ice cream contains a milk ingredient, and in the case of producing an ice cream using fruit juice as an example of a functional ice cream, there is a problem that its composition and manufacturing method must be different.

Under these circumstances, the present inventors conducted studies on ice cream compositions using only juice or vegetable juice not containing dairy products. As a result, it was found that ice cream containing gum and dextrin had soft texture, less stickiness, The present inventors have completed the present invention.

It is an object of the present invention to provide an ice cream composition comprising gum, dextrin and juice or vegetable juice.

It is another object of the present invention to provide a process for preparing an ice cream composition which comprises mixing squash and dextrin with juice or vegetable juice.

The present invention solves the above-mentioned problems and provides an ice cream composition comprising gamma-gal, dextrin and juice or vegetable juice as an embodiment for achieving the object of the present invention.

In the present invention, "fruit juice" refers to a juice obtained by juicing fruits, and there are concentrated juices obtained by removing natural juice and moisture from the juice. The fruits include strawberry, apple, pear, orange, tangerine, peach, apricot, plum, watermelon, melon, mango, kiwi, banana, grape, persimmon, pomegranate, blueberry, bramble, lemon, citron, Pineapple, dragon, papaya, rich and durian, and the like. In addition, the manner of juicing the fruits can be varied according to the type of each fruit. For example, in the case of citrus fruits, the in-line juicer, reamer method, and chopper- a pulper type juicer may be used. The fruit juice of the present invention may mean any one or more of fruit juice, fruit powder, fruit concentrate and fruit puree obtained from any one of the fruits.

In the present invention, "vegetable juice" means a juice squeezed out of vegetables, and the above vegetables include tomatoes, carrots, spinach, cabbage, cabbage, broccoli, cauliflower, celery, lettuce, parsley, watercress, , Red pepper, bell pepper, radish, aloe, and the like. The vegetable juice of the present invention may mean any one or more of vegetable powder, vegetable juice, vegetable concentrate and vegetable puree obtained from any one of the above-mentioned vegetables.

In the present invention, "gum" is a kind of hybrid polysaccharide which shows high viscosity even at low concentration, and is a hydrophilic substance which forms a viscous solution or gel by binding with water. In case of having the same molecular weight, Viscosity is higher than many kinds of gums. Examples of the gums include, but are not limited to, gum arabic, tragacanth gum, karaya gum, locust bean gum, xanthan gum, guar gum, agar, alginic acid, carrageenan, dextran and carboxymethylcellulose Do not.

The term "gellan gum" means a straight-chain polysaccharide in which glucose, gluconic acid, and rhamnose are regularly repeated. In food, it can be used as a food additive for increasing the stickiness and viscosity of food, improving emulsion stability, and improving the physical properties and texture of food. In one embodiment of the present invention, the gellan black may be contained in an amount of 0.001 to 1 part by weight, specifically 0.01 to 0.5 part by weight, more specifically 0.035 part by weight, based on 100 parts by weight of fruit juice or vegetable juice .

When the gellan gum is used in an amount of more than 1 part by weight based on 100 parts by weight of the juice or the vegetable juice, stirring and transferring of the blend liquid is not easy during the production process, and when the gellan gum is used in an amount less than 0.001 part by weight, It is not appropriate because there is no performance improvement. The term "carboxymethyl cellulose (CMC)" refers to cellulose having a carboxyl moiety (cellulose-OH) of a glucose residue constituting cellulose and a carboxymethyl group (-CH ₂ COOH), wherein 40% or more of the hydroxyl group is substituted with a carboxymethyl group One that melts in water and produces a stable gel. Such CMC is used as a foodstuff preparation for foods, as ice cream, ketchup and sauces as stabilizers. In one embodiment of the present invention, the CMC may be contained in an amount of 0.001 to 1 part by weight, more specifically 0.01 to 0.5 parts by weight, and more specifically 0.1 part by weight, based on 100 parts by weight of fruit juice or vegetable juice .

When the CMC is used in an amount of more than 1 part by weight based on 100 parts by weight of fruit juice or vegetable juice, the viscosity of the blending liquid excessively increases, and the stirring and transporting efficiency is significantly lowered during the manufacturing process. When the amount is less than 0.001 part by weight, It is not appropriate because the effect is insignificant and there is no significant performance improvement.

In the present invention, "dextrin" is a generic term of polysaccharides smaller than starch, and refers to various hydrolytic constituents occurring at an intermediate stage from starch to maltose. Dextrin is a food material widely used in the field of food processing due to its low hygroscopicity, excellent dispersibility upon dissolution, and easy digestion and absorption. When used in ice cream, it can improve the physical properties of ice cream by controlling the freezing point and inhibiting crystal growth . In one embodiment of the present invention, the dextrin may be contained in an amount of 0.1 to 10 parts by weight, specifically 1 to 8 parts by weight, based on 100 parts by weight of fruit juice or vegetable juice, more specifically 4 to 5 parts by weight ≪ / RTI > The dextrin may be selected from the group consisting of maltodextrin and cyclodextrin.

When the dextrin is used in an amount of more than 10 parts by weight based on 100 parts by weight of juice or vegetable juice, it is difficult to dissolve due to high concentration, and the flavor of the ice cream becomes thick. When the dextrin is used in an amount of less than 0.1 part by weight, Is not suitable because it does not appear.

In a specific embodiment of the present invention, the properties of frozen ice cream were determined by adding carboxymethyl cellulose (CMC), gellan gum, carrageenan and locust bean gum to orange juice containing sugar, citric acid and flavor using a texture analyzer Respectively. The ice cream composition (Comparative Example 2) in which maltodextrin was further added to the composition was compared with the frozen ice cream composition (Comparative Example 1) composed of the added juice, and the hardness and the adhesiveness (Ahgesiveness ) And brittleness (Fractuability) were both low and it was confirmed that the physical properties were improved (Tables 3 and 5).

The ice cream composition of the present invention may further comprise sugar, citric acid and flavor.

In the present invention, "sugar" is an organic compound which has a sweet taste and is well soluble in water, and is usually made from sugar cane and sugar beet as raw materials. In the present invention, the sugar refers to saccharides contained in the ice cream composition, and examples of the saccharides include, but are not limited to, brown sugar, starch syrup, fructose, and high-sweetness sweeteners. The high-intensity sweetener may include at least one selected from the group consisting of aspartame, acesulfame K, sodium cyclamate, sodium saccharin, sucralose, stevia sweetener, dicin, tau martin, neotham, and monelin have. The sugar may be contained in an amount of 0.1 to 10 parts by weight, specifically 1 to 8 parts by weight, more specifically 4 to 5 parts by weight, based on 100 parts by weight of the juice or vegetable juice of the present invention.

When the sugar is used in an amount of more than 10 parts by weight based on 100 parts by weight of fruit juice or vegetable juice, the sweetness and sourness may be artificially felt. When the sugar is used in an amount of less than 0.01 part by weight, It is not appropriate because the taste may feel flat.

In the present invention, "citric acid" is an organic compound which is formed as a fermentation product such as a bacterium in large quantities and is present in the fruits of sour taste such as lemon or mandarin. In the present invention, the citric acid may serve as an acidifier for imparting sour taste and serve as an acidity regulator for preservation effect or prevention of oxidation. The acidulant may include malic acid, potassium citrate, gluconic acid, sodium acetate, sodium lactate, succinic acid, and the like. The acidity regulator may include malic acid, sodium hydroxide, and sulfuric acid. The citric acid may be included in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the fruit juice or vegetable juice of the present invention, specifically 0.1 to 0.2 part by weight.

If the citric acid is used in an amount of more than 1 part by weight based on 100 parts by weight of juice or vegetable juice, the sweetness and sourness may be artificially felt. If the content is less than 0.01 part by weight, It is not appropriate because it can be felt.

The ice cream composition of the present invention may further comprise a flavoring agent for realizing a desired flavor. The amount of the flavoring agent is 0.01 to 1 part by weight, specifically 0.05 to 0.2 part by weight, more specifically, 0.1 to 0.15 parts by weight may be included. If the content is below the above range, the desired degree of perfume may be insufficient. If it exceeds the above range, the fragrance may become stronger and the taste preference may be lowered. The flavor is not particularly limited as long as it is an edible flavor, and examples thereof include strawberry flavor, vanilla flavor, chocolate flavor, green tea flavor, apple flavor, grape flavor, blueberry flavor, raspberry flavor, cranberry flavor, watermelon flavor, orange flavor, , Caramel, pistachio, milk, yogurt, lemon, chestnut, peanut, coffee, tea, melon, grain, sweet potato, oriental, And may be at least one selected from the group consisting of fragrance, flavor, tomato flavor, soda flavor, cola flavor, amber flavor, corn flavor and the like.

In a specific embodiment of the present invention, CMC, gellan gum alone, or a mixture of two of the above-mentioned ingredients is added to an ice cream composition (Comparative Example 2) composed of a high-content juice added with dextrin, sugar, citric acid and flavor The ice cream properties of Examples 5 to 7 were able to infer smooth texture and less stickiness. Especially, when both dextrin and two kinds of gums were contained (Example 7), uniform composition of crystals and excellent ice texture could be visually confirmed (Fig. 1).

In another aspect of the present invention, there is provided a method of manufacturing an ice cream composition comprising mixing gum or vegetable juice with gum and dextrin.

In one embodiment of the present invention, ice cream was prepared by mixing maltodextrin, orange juice, CMC and gellan gum. More specifically, it may include completely dissolving maltodextrin in hot water and then adding and dissolving orange juice, citric acid, orange flavor, white sugar, and CMC (carboxymethyl cellulose). In addition, the step may further comprise sterilizing the composition and cooling the sterilized composition to 40 < 0 > C or less.

The composition of the present invention may be solid, liquid or a mixture thereof, and more specifically, it may be provided in a liquid, semi-liquid, powder or frozen solid state or the like. Also, the composition for ice cream of the present invention may be in the form of powder, and the composition for ice cream may be a premix composition, but is not limited thereto.

Since the ice cream composition of the present invention does not contain a milk ingredient and has a feature of not requiring a homogenization plant and an aging process of the composition, it is possible to simplify the manufacturing process of the ice cream composition, and to have a time and cost reduction effect .

The ice cream produced by using the ice cream composition of the present invention has an advantage that it can prevent high fat intake of the ice cream by excluding the oil component and can provide the taste and nutrition of only the natural juice.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the degree of melting and ice texture of ice cream according to the constituents of the ice cream composition of the present invention (A; Comparative Examples 2, B to D; Examples 5 to 7).

Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.

Comparative Example  1 and Example  1 to 4

1) Property evaluation

Using only natural orange juice with no added milk, ice cream was made using only dextrin and gum without adding dairy products or milk.

First, various gums were added to orange juice containing sugar, citric acid and orange flavor to freeze and ice cream was prepared, and the physical properties of ice cream according to each gourd were compared. Specifically, a basic ice cream to which 5 parts by weight of white sugar, 0.1 part by weight of citric acid and 0.1 part by weight of orange flavor was added to 100 parts by weight of orange juice was used as Comparative Example 1, and carboxymethyl cellulose (CMC) Ice cream of Examples 1 to 4 was prepared in which gellan gum, carrageenan and locust bean gum were respectively added. The compositions of Comparative Example 1 and Examples 1 to 4 are shown in Table 1 (unit: parts by weight).

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Orange juice 100 100 100 100 100 White sugar 5 5 5 5 5 Citric acid 0.1 0.1 0.1 0.1 0.1 Orange incense 0.1 0.1 0.1 0.1 0.1 CMC - 0.1 - - - Gellan gum - - 0.1 - - Carrageenan - - - 0.1 - Locust bean gum - - - - 0.1

In order to examine the physical properties of each ice cream prepared above, a texture analyzer (TA-XT plus, Stable Micro System, UK) which imitates a double chewing action in the mouth was used, and the conditions are shown in Table 2.

Texture analyzer condition Probe P / 20 (20 mm diameter aluminum cylinder Triggering force 5 g The pre-test speed 1 mm / sec Test speed 5 mm / sec Post-test speed 10 mm / s Distance 5 mm / 10 mm Time 5 sec

The results of the physical properties analysis of hardness, tack and brittleness of Comparative Example 1 and Examples 1 to 4 are shown in Table 3. The physical properties will be described in detail below.

Hardness: The force required to work on ingestion

Adhesion: Removing food from the tongue / teeth

Brokenness: refers to the force for carving food, and food that is not crushed and broken during chewing does not exhibit brittleness

Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Hardness
(Hardness, g) 11474 9525 9417 9675 9725 Adhesiveness (g · s) 513 353 341 389 469 Fractuability (g) 4524 - - 1428 -

As shown in Table 3, the compositions of Examples 1 and 2 had the lowest hardness and tackiness, while the compositions of Comparative Example 1 and Example 3 had high crumbling properties, indicating a texture near ice rather than a softly crushed ice cream . The composition of Example 4 does not exhibit brittleness but has a high hardness and tackiness and is hard and sticky, and thus is not suitable as an ice cream.

Therefore, it was confirmed that CMC or gellan gum had to be added in order to prepare ice cream having suitable hardness and tackiness without using milk and dairy products in natural juice.

Comparative Example  2 and Example  5 to 7

1) Improvement of physical properties

In order to improve the physical properties of the ice cream of Examples 1 and 2, maltodextrin was further added to inhibit ice crystal growth and control the freezing point.

Specifically, maltodextrin was further added to Comparative Example 1, and ice cream was prepared by adding CMC or gellan gum suitable for the orange juice ice cream prepared in Test Example 1 above. More specifically, the composition of Comparative Example 2 in which 5 parts by weight of maltodextrin was further added to Comparative Example 1, and the compositions of Examples 5 to 7 in which CMC or gellan gum were added alone or in combination, are shown in Table 4 (unit: Parts by weight), and the physical property analysis results thereof are shown in Table 5.

Comparative Example 2 Example 5 Example 6 Example 7 Orange juice 100 100 100 100 White sugar 5 5 5 5 Citric acid 0.1 0.1 0.1 0.1 Orange incense 0.1 0.1 0.1 0.1 Maltodextrin 5 5 5 5 CMC - 0.16 - 0.08 Gellan gum - - 0.07 0.035

Comparative Example 2 Example 5 Example 6 Example 7 Hardness
(Hardness, g) 9674 9057 8825 8129 Adhesiveness (g · s) 413 348 329 289 Fractuability (g) 2524 - - -

As shown in Table 5, it was confirmed that the hardness and tackiness of the composition of Comparative Example 2 in which dextrin was added were improved as compared to Comparative Example 1. Compared with Examples 5 and 6 in which CMC or gellan gum alone was added, It was found that the hardness and adhesiveness of Example 7 containing all kinds of swords are the lowest.

That is, the above results indicate that dextrin should be added to the gum in order to have appropriate hardness and tackiness without dairy products or milk, and in particular, a composition containing both CMC, gellan gum, and dextrin should have the smoothest texture Indicating that a less sticky ice cream can be produced.

Therefore, it was found that dextrin was added to natural juice, and CMC and gellan gum were further added to produce a soft texture and less sticky ice cream.

2) Bing texture  evaluation

The dissolution profile and ice texture of the ice cream prepared in Comparative Example 2 and Examples 5 to 7 were confirmed.

Specifically, 40 g of the ice-cream prepared in Comparative Example 2 and Examples 5 to 7, sufficiently frozen in advance, were placed on a sieve of 10 mesh, and the mixture was placed in a constant-temperature and constant-humidity chamber at 40 ° C to observe the melting behavior. The melted form of the ice cream is shown in Fig.

As shown in FIG. 1, in the case of Comparative Example 2, the water and the soluble component were not frozen evenly, so that the surface was uneven and the ice particles were uneven. In Example 5, water and soluble components were partially separated, It was not smooth and the ice texture was confirmed. In the case of Example 6, a smooth surface was observed as compared with Example 5, but ice was formed. In Example 7, it was confirmed that the solution freezes uniformly and the ice particles are smooth and uniform.

That is, the above results indicate that dextrin should be added to the gum in order to have proper hardness, stickiness and uniform ice texture without dairy products or milk, and in particular, compositions containing both CMC, gellan gum, and dextrin, It is possible to produce an ice cream having a smooth and smooth ice texture as well as the smoothest texture and less stickiness.

3) Sensory evaluation

The five evaluation items of taste, hardness, stickiness, ease of taking out and preference of each ice cream prepared according to Comparative Example 2 and Examples 5 to 7 were evaluated according to the following evaluation criteria, and the results are shown in Table 6. The sensory evaluation was performed on 15 adult male and female panels of 20 ~ 50 by 9 point scale method.

[Evaluation standard]

Taste: No taste at all (1 point) - Very delicious (9 points)

Hardness: not hard at all (1 point) - very hard (9 points)

Stickiness: No stickiness at all (1 point) - Very sticky (9 points)

Easy to take out: Very difficult to take out (1 point) - Very easy to take out (9 points)

Preferences: No preference at all (1 point) - Very preferred (9 points)

Comparative Example 2 Example 5 Example 6 Example 7 flavor 7.4 7.2 7.1 7.3 stiffness 6.5 5.9 5.2 4.7 Sticky 5.5 4.5 4.9 4.2 Ease of retrieval 5.1 6.7 6.3 8.1 preference 4.7 6.3 6.5 8.2

As shown in Table 6, there was almost no difference in taste between Comparative Example 2 and Examples 5 to 7, and Example 7, which has the lowest stickiness due to difficulty in taking out, is easy to take out with higher stickiness, The highest is known.

When CMC, gellan gum, and dextrin are all contained in place of juice or vegetable juice without the use of a milk ingredient, it is possible to obtain not only suitable physical properties for hardness, tackiness and brittleness but also excellent ice texture And the sensory evaluation on the ice cream having a uniform composition is also excellent.

Manufacturing example  1: ice cream composition

In the above Comparative Examples and Examples, it was found that CMC, gellan gum, and dextrin were all included in ice cream using juice or vegetable juice which does not use a vegetable ingredient in order to exhibit suitable physical properties and excellent ice texture. Therefore, an ice cream composition using orange juice not containing a milk ingredient was prepared as follows.

First, 1) 5 parts by weight of maltodextrin was completely dissolved in normal temperature water, 17 parts by weight of orange concentrated juice, 0.1 part by weight of citric acid, 0.1 part by weight of orange flavor, 4.5 parts by weight of white sugar and 0.08 part by weight of CMC were added and dissolved.

2) 0.035 part by weight of gellan gum was mixed with 0.5 part by weight of white sugar, and dissolved in 90 warm water.

3) The above 2) was added to 1), mixed, and sterilized at a temperature of 98 for 30 seconds.

4) The sterilization solution of 3) was cooled to 40 캜 or lower.

4) was used as the composition of the present invention for preparing fruit juice or vegetable juice ice cream.

From the above description, it will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. In this regard, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention without departing from the scope of the present invention as defined by the appended claims.

Claims (13)

Gum, dextrin and juice or vegetable juice.
The method according to claim 1,
Wherein the gum is gellan gum and carboxymethylcellulose (CMC).
The method according to claim 1,
Wherein the dextrin is selected from the group consisting of maltodextrin and cyclodextrin.
The method according to claim 1,
Lt; RTI ID = 0.0 > 1, < / RTI > wherein said composition does not comprise a fatty component and a fatty component replacement component.
The method according to claim 1,
Lt; RTI ID = 0.0 > 1 C, < / RTI >
6. The method of claim 5,
Characterized in that the physical properties of the ice cream are excellent ice cream texture, uniform composition, soft texture and less sticky.
3. The method of claim 2,
And 0.01 to 1 part by weight of the gellan gum relative to 100 parts by weight of the juice or vegetable juice ingredient.
3. The method of claim 2,
Wherein the CMC is contained in an amount of 0.01 to 1 part by weight based on 100 parts by weight of the juice or vegetable juice component.
The method according to claim 1,
Wherein the dextrin is contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the juice or vegetable juice component.
The method according to claim 1,
Wherein the juice or vegetable juice is selected from juice, concentrate and puree of fruit or vegetable.
The method according to claim 1,
Wherein the juice or vegetable juice comprises sugar, citric acid and a flavor.
11. The method of claim 10,
1 to 10 parts by weight of sugar, 0.01 to 1 part by weight of citric acid, and 0.01 to 1 part by weight of fragrance, based on 100 parts by weight of the juice or vegetable juice ingredient.
Mixing juice or vegetable juice with gum and dextrin.

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