KR20190117202A - An ice-cream comprising powder of camellia flower extract and a method thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing ice cream including powder of a camellia flower extract which is acquired through a process of freeze-drying or spray-drying the camellia flower extract acquired by performing hot water extraction of a camellia flower at 75±5°C for 1 to 3 hours in a vacuum condition; and an ice cream composition manufactured by the same. According to the present invention, the ice cream including the powder of the camellia flower extract extracted by the method provides excellent functionality such as antioxidation, polyphenol and the like, provides better solubility than that of a powder acquired through a conventional method such as a comparative example, and provides relatively excellency in color, taste and the like in a sensory test result in comparison with ice cream manufactured by a comparative example. Moreover, using the extract as powder provides stability of a product twice or more than using the extract as a raw material, thereby providing an advantageous effect in product quality of the ice cream including such powder.

Description

An ice-cream comprising powder of camellia flower extract and a method

The present invention relates to an ice cream composition comprising the camellia extract powder and a method for producing the same.

Camellia is very resistant to sea breezes and bases, and grows in coastal areas such as Gochang, Haenam, Wando, Gangjin, Yeosu, Gwangyang, Geoje, Daecheong-do, South Coast and Jeju Island. There are many kinds of camellia flowers in various parts of the world, but the flowers of Jeju camellia grow with the sea breeze, so the color of the flowers blooming is beautiful, fresh, and has a scent.

Camellia is an evergreen broad-leaved tree belonging to the Tea family. Most grow up to 7m long. Big ones sometimes grow up to 20m. The thick leaf surface is glossy and has a light green backside. The edge of the leaf has sawtooth, which seems to be waving. The flower runs without the peduncle at the tip of the branch or axillary. Most of them bloom with five petals, but sometimes even seven flowers. The fruit opens in the shape of a small droplet of chestnut-sized green leaves, ripens brown, and grows in three branches. There is a seed which looks like a big pine tree. It blooms from November, midwinter, and the blooming camellia blooms in mid-March, until April. The camellia is deep red and the broad leaves are dark green, and by the time the flowers bloom, the two colors come together to create a beautiful harmony. In addition, when the camellia blooms, the late white snow falls in harmony, calming, and beautiful beauty. The camellia will bloom if the petals are half open. When the flowers bloom, the five petals and stamens stick together without losing their colorful colors. The camellia grows in Japan and China, but the Camellia flower of Jeju Island begins to bloom in October due to the warm climate and the sea breeze of Jeju Island. The color of the flower is colorful and vivid, with a scent.

On the other hand, the camellia is beautiful in color and excellent in fragrance, so far it has been used for ornamental purposes or to extract the fragrance component and use it as a perfume (Korea Patent Publication No. 1020080025955) and some patents for manufacturing tea (Korea Patent Publication No. 1020090050931 ) Is present.

As a related patent, Korean Patent No. 10-0883835 discloses an ice cream manufacturing method including a camellia extract. The method of producing a camellia extract in the related patent includes 35 parts by weight of camellia flower and 10 parts by weight of bamboo leaf in the aging step. Aged by mixing 120 parts by weight of oligosaccharide and 80 parts by weight of white sugar, and in the bath stage 5 parts by weight of camellia leaves and 5 parts by weight of bamboo leaves and the Camellia flower and bamboo leaves obtained in the aging step are mixed and aged with white sugar 1 ml of water per 8 g of the mixed material is added to a material in which 150 parts by weight of the ripening material is mixed. The method for producing ice cream using the camellia extract thus prepared comprises preparing a camellia extract by the above method, It is described that the ice cream is prepared by adding the camellia extract. .

However, in the case of ice cream containing such a camellia extract, since it is not an ice cream prepared by sufficiently extracting the antioxidant components of the camellia flower, there was a need for a food composition including an ice cream containing an active ingredient of a camellia flower.

The present invention has been made by the necessity of the above, an object of the present invention to provide an ice cream composition comprising a novel camellia flower extract powder.

Another object of the present invention to provide a method for producing an ice cream composition comprising a novel camellia flower extract powder.

In order to achieve the above object, the present invention provides an ice cream comprising camellia flower extract powder obtained through the process of freeze drying or spray drying the camellia flower extract obtained by hydrothermal extraction for 1 to 3 hours under vacuum condition, 75 ± 5 ° C. It provides a manufacturing method.

In one embodiment of the present invention, the manufacturing method preferably comprises a step of adding, mixing, heating and freezing the camellia extract powder, fresh cream, sugar and eggs by lyophilization or spray drying method, but is not limited thereto. .

The present invention also includes a camellia extract powder comprising the camellia extract powder obtained through the process of freeze-drying or spray-drying the camellia extract obtained by hydrothermal extraction for 1 to 3 hours under vacuum conditions, 75 ± 5 ° C under vacuum conditions It provides an ice cream composition.

In one embodiment of the present invention, the composition is preferably prepared by adding fresh cream, sugar, and eggs, but is not limited thereto.

In one embodiment of the present invention, the composition is a camellia flower extract powder 2.5% obtained through the process of freeze-drying or spray drying the camellia extract obtained by hot water extraction for 1 to 3 hours under vacuum conditions, 75 ± 5 ℃, It is preferably composed of 25.5% fresh cream, 52% milk, 18% sugar and 2% egg weight, but is not limited thereto.

The method of preparing a powder by lyophilization of the present invention may be performed by adopting a general lyophilization method in addition to the specific method described in Example 1-2 below.

After lyophilization, an additional pulverization and powdering process and vacuum packaging may be additionally included. The pulverization and pulverization may be performed by crushing the lyophilized raw material using a chopper and pulverizing the first 120 mesh using a pulverizer. After pulverizing the second 200 mesh to make a powder, and then put the pulverized powder in a packaging (PE) container, it can be sealed, packaged and stored, but is not limited thereto.

Powder drying method of the spray drying of the present invention, in addition to the process of powdering through the spray drying described in Example 2-2 below, the Camellia extract and dextrin are mixed in a predetermined amount of purified water, and the completely dissolved mixed solution at about 85 degrees 15 Heat sterilization for 30 minutes, and after the powdered by spray-drying the sterilized mixture to put a suitable powder in a packaging (PE) container, and vacuum-packed to store the process, but is not limited thereto.

As can be seen through the present invention, the ice cream containing the camellia extract powder prepared by the method of the present invention is excellent in functionality, that is, components such as antioxidants, polyphenols, powders prepared by the method of the present invention compared Solubility was excellent compared to powders obtained through conventional methods such as

In the sensory test results, it showed a relative superiority in color, taste, etc. compared to the ice cream prepared by the comparative example.

In addition, although not included in the experimental example, using an extract powdered rather than using an extract as a raw material has a stability of about 2 times or more, and thus has an advantageous effect on the productability of the ice cream containing such powder.

Hereinafter, the present invention will be described in more detail with reference to non-limiting examples. However, the following examples are intended to illustrate the present invention and the scope of the present invention is not to be construed as limited by the following examples.

Example 1; Extraction Conditions of Camellia Flowers

Three extract samples were obtained as follows.

1) Sample 1: Pressure Extraction Method

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted at 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.

2) Sample 2: Pressureless Extraction Method

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 103 ° C. at atmospheric pressure to obtain a camellia flower extract.

3) Sample 3: Vacuum low temperature extraction

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.

Example  1-2; Camellia extract Powder

  The liquid extracts of Samples 1 to 3 obtained in Example 1-1 were frozen in a low temperature freezer at minus 35 to 45 ° C., and then freeze-dried to sublimate moisture by lowering the pressure to 0.01 to 0.05 mmHg in a freeze dryer. Powdered.

Example  2: Camellia Extract Spray Drying Method

Example  2-1; Extraction Conditions of Camellia Flowers

Three extract samples were obtained as follows.

1) Sample  1: pressure extraction

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted at 1.2 to 1.5 atm and at 120 ° C. for 2 hours to obtain a camellia flower extract.

2) Sample 2: Pressureless  Extraction Method

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 103 ° C. at atmospheric pressure to obtain a camellia flower extract.

3) Sample  3: Vacuum low temperature  Extraction Method

30 liters of water was added to 10 kg of camellia flowers collected from a village in Namwon-eup, Seogwipo-si, and extracted for 2 hours at 75 ° C. under vacuum (55 cmHg to 60 cmHg) to obtain a camellia flower extract.

Example  2-2; Camellia extract Spray drying  by Powder

It powdered using the spray drying method of the samples 1-3 obtained in the said Example 2-1.

Spray drying conditions are performed while injecting the homogenized solution at 20 to 40 ml / mim using a spray dryer having an inlet air temperature of 150 ° C to 180 ° C, an outlet air temperature of 80 ° C to 100 ° C, and an atomizer speed of 15000 to 25000 rpm. Powder of camellia extract could be obtained by spray drying.

Comparative example

The camellia is cut with reference to the contents disclosed in Patent Publication No. 10-2009-0050931, and the camellia is decimated with 6% aqueous sodium chloride solution heated at about 100 ° C. for 1 minute, immersed and cooled in purified cold water. Was dried in a warm air drying room at 35 ° C. and crushed to prepare a camellia powder.

Experimental Example  1: Solubility Test of Camellia Extract Powder in Water

Fill the water of room temperature in a bottle of 200ml on the basis of 100ml of the solution, put 1.5g each of the powder of Sample 3 according to the present invention prepared in Examples 1 and 2 and the powder obtained from the comparative example, and close the lid Solubility was measured in a vibrating body under 170 rpm and an oscillation width of 7 cm.

After the vibration was performed for 20 seconds, the supernatant of each test group was poured into another container, and the remaining amount was observed. In the powders of Examples 1 and 2 according to the present invention, the powders were all dissolved after vibrations of about 20 seconds and about 27 seconds, whereas the comparative examples took about 120 seconds to dissolve all powders according to the powder production method of the present invention. It can be seen that the solubility of about 6 times compared to the comparative example, or 4.5 times the control group showed an improvement.

Example  3; Camellia Ice Cream

Preparation Example 1

Camellia extract powder 2.5%, fresh cream 25.5%, milk 52%, sugar 18%, eggs 2% (above weight ratio) by the lyophilization method obtained in Example 1-2, by weighing camellia extract powder and the remaining raw materials blender Add together and foam while mixing. Mix the milk and sugar first, then mix at medium temperature, then mix the eggs and pour warmed milk and sugar mixture. Allow to cool for 10-15 minutes to prevent burning at low temperature. Slowly pour a mixture of whipped cream and camellia extract powder into the chilled solution and mix quickly. The prepared mixture is frozen in the freezer. After the inspection, pack the appropriate product.

Production Example  2

Camellia extract powder by spray drying method obtained in Example 2-2 2.5%, fresh cream 25.5%, milk 52%, sugar 18%, egg 2% (above weight ratio) by weighing, camellia flower extract powder and the remaining raw materials blender Add together and foam while mixing. Mix the milk and sugar first, then mix at medium temperature, then mix the eggs and pour warmed milk and sugar mixture. Allow to cool for 10-15 minutes to prevent burning at low temperature. Slowly pour a mixture of whipped cream and camellia extract powder into the chilled solution and mix quickly. The prepared mixture is frozen in the freezer. After the inspection, pack the appropriate product.

Production Example  3

2.5% camellia dry powder powder obtained in the comparison, fresh cream 25.5%, milk 52%, sugar 18%, eggs 2% (above the weight ratio) by weighing, camellia flower extract powder and the remaining ingredients are added together in the blender and mixed with foam Serve Mix the milk and sugar first, then mix at medium temperature, then mix the eggs and pour warmed milk and sugar mixture. Allow to cool for 10-15 minutes to prevent burning at low temperature. Slowly pour a mixture of whipped cream and camellia extract powder into the chilled solution and mix quickly. The prepared mixture is frozen in the freezer. After the inspection, pack the appropriate product.

Experimental Example 2: Sensory Test

Sensory evaluation was performed on the lyophilized and spray dried powder of the present invention prepared in Preparation Examples 1 to 3 of Example 3 and the ice cream prepared from the powder prepared in Comparative Example 1.

Taste, color, smell and overall taste were measured when the ice creams prepared by Preparation Examples 1 to 3 of the present invention were sampled for 90 people, and evaluated using a 5-point scale method. The results are shown in Table 1 below.

Preparation Example 1 (Freeze Drying) Preparation Example 2 (spray drying) Preparation Example 3 (Comparative Example) flavor 4.5 ± 0.1 4.3 ± 0.2 3.8 ± 0.2 Color 4.5 ± 0.1 4.0 ± 0.1 3.6 ± 0.1 smell 4.3 ± 0.1 3.9 ± 0.1 3.7 ± 0.2 Overall preference 4.5 ± 0.1 4.2 ± 0.1 3.8 ± 0.1

As shown in Table 1, according to the present invention, the ice creams of Preparation Examples 1 and 2 were significantly superior to Preparation Example 3 (Comparative Example) in terms of color, and there was a significant difference compared to Comparative Example even in premise preference. In particular, in the case of the ice cream of Preparation Example 1, the taste, color, smell, and overall acceptability of the ice cream of Comparative Example 1 showed excellent results compared to the Comparative Example, and superiority distinguished in each part as a whole compared to Preparation Example 2. It was found to have.

Example 4 Analysis of Total Polyphenol Content and Antioxidant Activity of Three Camellia Flower Extracts

Using the three extract samples obtained in Example 1, the following experiment was performed.

In the following experiment, Extract A is Sample 1, Extract B is Sample 2, and Extract C is Sample 3.

Total Polyphenol Content Analysis

200 μL of the sample solution and 1800 μL of distilled water were mixed, 200 μL of Folin-Ciocalteau's phenol reagent was added to the mixture, and the mixture was reacted at room temperature for 5 minutes. 400 μL of 2M Na ₂ CO ₃ was added thereto, mixed and distilled water was adjusted to 4 mL. The solution was reacted at room temperature for 1 hour and absorbance was measured at 725 nm. The total phenol content was compared with the calibration curve using gallic acid (Sigma Chemical Co., St Louis, MO, USA), ㎍ gallic acid equivalents ( GAE) / mL.

ABTS free radical scavenging activity

In the preparation of the test solution, 7 mM ABTs and 2.45 mM potassium persulfate were added to distilled water and incubated at room temperature for 16 hours to generate ABTs cations (ABTs ⁺ ). When the same amount was mixed with 2.45 mM potassium persulfate buffer, it was prepared by diluting the absorbance at 734 nm to 0.70 (± 0.02). Then, absorbance values were measured after 6 minutes by adding equal amounts of diluted ABTs ⁺ solution to various concentrations of the sample. Compared with the absorbance of the control group (2.45 mM potassium persulfate buffer), the degree of decrease in absorbance was expressed in%.

ORAC assay

As a standard solution for the measurement of fluorescent decrease by the generation and disappearance of peroxy radicals, phosphate buffer was added to trolox (Sigma Chemical Co.) and diluted to 25.0, 50.0, 100, 200 μM concentration. Antioxidant activity was measured by adding 150 μL of 26 mM fluorescent standard solution to 25 μL of sample and standard solution, and adding 25 μL of 136 mM 2,2'-azobis (2-methylpropionamidine) dihychloride, a radical-causing agent, and excitation 485 nm. Absorbance was measured every 2 minutes for 1 hour at emission 538 nm. Antioxidant activity was expressed as μM trolox equivalants (TE) compared to the calibration curve.

The result of Example 4 is as follows.

1) Total Polyphenol Content Analysis

The total polyphenol content analysis of extracts A, B, and C showed 778.8, 1164.6, and 1353.4 μg GAE / mL, respectively.

sample Μg gallic acid equivalents (GAE) / mL Extract A (Sample 1) 778.8 ± 9.7 Extract B (Sample 2) 1164.6 ± 12.7 Extract C (Sample 3) 1353.4 ± 13.2

Table 2 is a table for the analysis of total polyphenol content, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

2) ABTS radical scavenging activity

ABTS radical scavenging activity analysis of extracts A, B, and C showed scavenging activities of 46.3, 57.7, and 63.9% at sample concentration of 1.25%, 66.0, 74.5, and 78.6% at sample concentration of 2.5%, respectively.

sample ABTS radical scavenging activity (%)  at 1.25%  at 2.5% Extract A (Sample 1) 46.3 ± 4.5 66.0 ± 1.2 Extract B (Sample 2) 57.7 ± 1.1 74.5 ± 0.0 Extract C (Sample 3) 63.9 ± 0.8 78.6 ± 0.9 Positive control group at 25 ㎍ / ml ascorbic acid 100.0 ± 0.0

Table 3 is a table of the ABTS radical scavenging activity, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

3) Oxygen radical absorbance capacity (ORAC) assay

ORAC assay analysis of extracts A, B, and C showed 163.0, 196.3, and 245.6 μM TE at 1% sample concentration, respectively.

sample Sample concentration (%) μM TE Extract A (Sample 1) One 163.0 ± 5.6 Extract B (Sample 2) One 196.3 ± 7.2 Extract C (Sample 3) One 245.6 ± 12.7

Table 4 is a table for the ORAC assay, extracts A, B, and C correspond to samples 1,2, and 3 of Example 1, respectively.

Claims (5)

A method of producing ice cream comprising camellia flower extract powder obtained through the process of freeze drying or spray drying the camellia flower extract obtained by hydrothermal extraction for 1 to 3 hours under vacuum condition, 75 ± 5 ° C. under vacuum conditions. The method of claim 1, wherein the manufacturing method comprises a camellia extract powder, fresh cream, sugar and eggs by lyophilization or spray drying, mixing, heating, and freezing, including a step of preparing an ice cream extract containing ice cream. . Ice cream composition comprising camellia extract powder comprising camellia extract powder obtained through the process of freeze drying or spray drying the camellia extract obtained by hot water extraction under vacuum condition, 75 ± 5 ° C. for 1 to 3 hours. The ice cream composition of claim 3, wherein the composition is prepared by further adding fresh cream, sugar, and eggs. According to claim 3 or 4, wherein the composition is Camellia flower extract powder 2.5% obtained through the process of freeze-drying or spray-drying the camellia extract obtained by hot water extraction for 1 to 3 hours under vacuum conditions, 75 ± 5 ℃ , Ice cream composition comprising a camellia extract powder, characterized in that 25.5% fresh cream, milk 52%, sugar 18% and eggs 2% by weight.