KR20200101129A - Ice cream containing chlorella and spirulina and its manufacturing method - Google Patents

Abstract

The present invention relates to an ice cream containing chlorella and spirulina and a manufacturing method thereof. According to the present invention, the ice cream containing chlorella and spirulina can provide a high-quality ice cream that can expect the functionality of physiologically active substances in ice cream, a favorite food that many people like by masking a fishy flavor of seaweeds due to peas.

Description

Ice cream containing chlorella and spirulina and its manufacturing method {Ice cream containing chlorella and spirulina and its manufacturing method}

The present invention relates to an ice cream containing chlorella and spirulina and a method for producing the same.

Chlorella, a type of plankton, is a single-celled organism belonging to green algae. It is a sphere with a diameter of 2-10 μm and can only be seen under a microscope. Chlorella grows mainly in lakes and ponds, and is capable of growing and multiplying more than 10 times a day because of its asexual reproduction and excellent photosynthetic ability. Chlorella is a balanced nutritional food rich in various nutrients such as protein (45%), fat (20%), carbohydrates (20%), dietary fiber (5%), vitamins and minerals (10%) with a large amount of essential amino acids. to be. Chlorella contains a physiologically active substance called chlorella growth factor (CGF), which has been proven to be effective in the nutrition of children in the growth and development and recovery phase. Efficient intake of protein is possible just by ingesting 2g of chlorella per day. In addition, it has been found to have various physiologically active functions such as anticancer activity, cholesterol reduction effect, blood pressure lowering effect, liver protection function, constipation prevention, heavy metal detoxification effect, dioxin detoxification effect, toxic substance discharge effect, immunity strengthening effect. In particular, according to a recent study, chlorella contains a large amount of chlorella and carotenoids, but it has been found to be effective in eye health functions due to a particularly high content of lutein among carotenoids.

Spirulina is a kind of bacterium belonging to cyanobacteria that has properties between plants and animals, and is classified as a blue-green algae. Spirulina, which has a spiral shape, is a human edible microorganism and contains moisture (5%), protein (60%), carbohydrates (24%), fat (8%), vitamins and minerals (3%). Spirulina is not only high in protein, but also contains 8 essential amino acids, and is rich in unsaturated fatty acids such as linoleic acid and γ-linolenic acid as lipid components. In addition, it is rich in B vitamins and contains vitamin B12, which is rarely found in plant foods. It has a high content of iron and calcium among minerals, and is a good source of zinc and selenium. Spirulina has been reported to reduce cholesterol, reduce weight, improve immunity and enhance antioxidant activity, have anti-inflammatory effects, improve atopic dermatitis, regulate blood pressure, and prevent blood clots. In particular, as it contains pigment components such as carotenoids, chlorophyll, and phycocyanin, it has a high antioxidant effect, so it is effective in preventing aging, arteriosclerosis, and cancer caused by oxidative damage. Aerospace Technology Research Institute is developing it as a space food.

In addition, peas are legumes that can be harvested in a short time. Peas are rich in carbohydrates and protein, and are high in vitamin B1, which stimulates brain activity, making them a good food for mental workers. In particular, among the amino acids constituting the protein, arginine, which plays an important role in maintaining physical activity and immune system, is high. In addition, it is rich in lysine, which is involved in bone growth, and is rich in branched chain amino acids such as isoleucine, leucine, and valine that help maintain and organize muscle tissue. Certain benefits of pea protein are that it does not cause allergies, even though it is a legume, and it has excellent solubilization ability in food and low cost, which is an economic advantage in product production.

On the other hand, ice cream refers to a product that is homogenized by mixing sugar, a stabilizer, and flavor components with dairy products such as milk, milk fat, and non-fat milk solids, and then frozen. Ice cream is used as a dessert or a favorite item and is a favorite snack for both men and women because of its sweetness and softness. However, in recent years, due to excessive consumption of sugars, efforts to apply alternative sweeteners to ice cream formulations have increased as they have been pointed out as foods that are the main cause of lifestyle-related diseases and obesity in children, but the research is still insignificant.

Korean Patent Registration No. 0613830 Korean Patent Registration No. 0434198

The inventors of the present invention focused on chlorella and spirulina, seaweeds, while conducting various studies to produce products that are beneficial to health by adding functional ingredients when making ice cream, while maximizing the nutritional components of the ingredients while maximizing the palatability of the ice cream itself. The seaweed ice cream manufacturing method that can be obtained was confirmed.

Therefore, the object of the present invention is (a) sedimentation of peas; (b) stirring the whipped cream; (c) adding chlorella powder and spirulina powder to the ice cream base; (d) adding pea sediment and stirred whipped cream to the ice cream base mixture prepared by the method of step (c) and stirring; (e) aging the stirred product prepared by the method of step (d); And (f) mixing the stirred product prepared by the method of step (e) at a temperature of -6°C to -8°C for 10 to 20 minutes to provide a seaweed ice cream manufacturing method.

In addition, another object of the present invention is to provide a seaweed ice cream prepared by the above method.

In order to achieve the above object, the present invention comprises the steps of: (a) sedimenting peas; (b) stirring the whipped cream; (c) adding chlorella powder and spirulina powder to the ice cream base; (d) adding pea sediment and stirred whipped cream to the ice cream base mixture prepared by the method of step (c) and stirring; (e) aging the stirred product prepared by the method of step (d); And (f) mixing the agitated product prepared by the method of step (e) at a temperature of -6°C to -8°C for 10 to 20 minutes and mixing.

In one embodiment of the present invention, the ice cream base of step (c) may be sterilized milk, ice cream mix powder, xylose sugar, allulose, condensed milk, decaffeinated coffee powder.

In one embodiment of the present invention, the ice cream base mixture in step (d) is 65 to 75 parts by weight of sterilized milk, and 15 to 20 parts by weight of ice cream mix powder, based on the total weight part of the finished ice cream base mixture. , 1 to 3 parts by weight of xylose sugar, 1 to 3 parts by weight of allulose, 5 to 10 parts by weight of condensed milk, 0.01 to 0.1 parts by weight of chlorella powder, 0.01 to 0.1 parts by weight of spirulina powder, and decaffeinated coffee powder May be added in 0.1 to 0.2 parts by weight, respectively.

In an embodiment of the present invention, the ice cream base mixture, pea sediment, and whipped cream of step (d) are 60 to 70 parts by weight of the ice cream base mixture, and 5 pea sediments, based on the total weight of the finished ice cream composition. ~ 10 parts by weight and 20 to 30 parts by weight of whipped cream may be added, respectively.

In one embodiment of the present invention, the aging of step (e) may be aged for 10 to 100 minutes at 2 to 6°C.

In an embodiment of the present invention, after the step (f), it may further include a step of aging at a sub-zero temperature.

In addition, the present invention provides a seaweed ice cream prepared by the above method.

Ice cream containing seaweeds of chlorella and spirulina according to the present invention masks the fishy flavor of seaweeds due to peas, thereby providing high-quality ice cream that can expect the functionality of physiologically active substances in ice cream, a favorite food of many people. It can have an effect.

1 shows a method for preparing ice cream containing seaweeds of chlorella and spirulina according to the present invention.

The present invention is characterized in that an ice cream with enhanced sensuality and functionality was prepared by preparing ice cream by containing chlorella and peas having an effect of releasing harmful ingredients and adding spirulina having a blood pressure lowering effect.

The seaweed ice cream manufacturing method according to the present invention comprises the steps of: (a) sedimenting peas; (b) stirring the whipped cream; (c) adding chlorella powder and spirulina powder to the ice cream base; (d) adding pea sediment and stirred whipped cream to the ice cream base mixture prepared by the method of step (c) and stirring; (e) aging the stirred product prepared by the method of step (d); And (f) mixing the stirred product prepared by the method of step (e) by stirring for 10 to 20 minutes at a temperature of -6°C to -8°C.

The method for preparing the seaweed ice cream according to the present invention will be described in more detail step by step as follows.

Step 1: sedimentation of peas

Peas are used for the purpose of removing off-flavors caused by the addition of chlorella and spirulina, and peas are an excellent source of protein, supplying insufficient protein to ice cream. Peas are immersed for 6-10 hours after washing with water, and then 0.01 ~ 0.9g of salt per 100g of peas is added and boiled for 30 ~ 90 minutes. Then, it is lowered through a sieve to prepare sediment.

Step 2: Stirring the whipped cream

The refrigerated whipped cream is prepared to a thick consistency by hand or using a stirrer. In the present invention, stirring was performed for 5 to 8 minutes using a hand mixer, which is a kind of agitator, but is not limited thereto, but when stirring less than the above time, less whipped cream may be mixed, and when agitating more than the above time, whipped cream There may be changes, such as dull texture.

The whipped cream of the present invention may be used any commercially available, but in the present invention, it contains 35% milk fat, and 99.64% milk cream, carrageenan, guar gum, xanthan gum, glucose emulsifier, d-tocopherol (Mixed type), an acidity regulator, and a synthetic flavoring agent (milk cream flavor) were used.

Step 3: adding chlorella powder and spirulina powder to the ice cream base

The ice cream base is mixed by adding sterile milk, ice cream mix powder, xylose sugar, allulose, condensed milk, chlorella powder, spirulina powder, and decaffeinated coffee.

The ice cream base mixture is 65 to 75 parts by weight of sterilized milk, 15 to 20 parts by weight of ice cream mix powder, 1 to 3 parts by weight of xylose sugar, 1 to 3 parts by weight of allulose, based on the total weight of the finished ice cream base mixture. 3 parts by weight, 5 to 10 parts by weight of condensed milk, 0.01 to 0.1 parts by weight of chlorella powder, 0.01 to 0.1 parts by weight of spirulina powder, and 0.1 to 0.2 parts by weight of decaffeinated coffee powder, respectively, may be added. Most preferably, however, sterilized milk is 70.4 parts by weight, ice cream mix powder is 17.6 parts by weight, xylose sugar is 1.5 parts by weight, allulose is 1.5 parts by weight, condensed milk is 8.8 parts by weight, chlorella powder is 0.06 parts by weight, spirulina powder 0.06 parts by weight and 0.12 parts by weight of decaffeinated coffee powder may be added respectively.

In addition, the ice cream mix powder is sugar, vegetable cream, starch syrup, sodium caseinate, lecithin, glycerin fatty acid ester, whey powder, mixed milk powder, lactose, sodium carboxymethylcellulose, guar gum, refined salt, synthetic fragrance, hydroxypropylmethyl Contains cellulose. The xylose sugar contains 90.3% of sugar, 9.5% of D-xylose, and 0.2% of indigestible maltodextyrin. The allulose contains 91.84% of allulose, white sugar, refined salt, and sucralose (synthetic sweetener). The condensed milk contains 85.47% crude oil (3.6% milk fat), 14.52% per refined sugar, and 0.01% lactose. The chlorella powder contains 99% chlorella and 1% vitamin C.

Step 4: adding pea sediment and stirred whipped cream to the ice cream base mixture prepared by the above method and stirring

In the ice cream base mixture prepared by the above method, pea sediment and stirred whipped cream are added and stirred. Ice cream base mixture, pea sediment and whipped cream are added in 60 to 70 parts by weight of ice cream base mixture, 5 to 10 parts by weight of pea sediment, and 20 to 30 parts by weight of whipped cream, respectively, based on the total weight of the finished ice cream composition. Although not limited thereto, most preferably, 65.4 parts by weight of an ice cream base mixture, 7.7 parts by weight of pea sediment, and 26.9 parts by weight of whipped cream may be added.

In the present invention, the stirring time is a time for completely mixing the mixtures, and 3 to 10 minutes are suitable, and when stirring for a small time outside the range, the mixture may not be mixed, and when stirring for a longer time, the texture of the mixtures Can affect

Step 5: aging the stirred product prepared by the above method

The stirred material may be aged for 10 to 100 minutes at a temperature of 2 to 6°C. The range is not limited thereto, but it is most preferable to aged for 1 hour at a refrigeration temperature of 4°C.

Step 6: mixing the agitated product prepared by the above method at a temperature of -6°C to -8°C for 10 to 20 minutes

The agitated material is stirred by rotating it in an environment of -6°C to 8°C with an ice cream maker. The stirring time is preferably 15 minutes.

In addition, the ice cream completed by the corresponding process may be mixed twice at 2 hour intervals at -20°C according to the preference degree, and the process of aging may be additionally performed. At this time, the frozen aging time is preferably 6 to 10 hours.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention more specifically, and the scope of the present invention is not limited to these examples.

<Example 1>

Seaweed ice cream manufacturing method of the present invention

200 g of peas were washed with water several times to remove impurities, immersed for 8 hours, 0.5 g of salt and water were poured and boiled for 1 hour. The peas were lowered through a 3mm sieve, and the filtered sediments were again filtered through a 1mm sieve to prepare a fine sediment. 500 g of whipped cream for refrigerated storage was whipped for 5 minutes with a hand blender to prepare a thick whipped cream.

Sterile milk, ice cream mix powder, xylose sugar, allulose, condensed milk, chlorella powder, spirulina powder, and decaffeinated coffee were mixed as shown in Table 1 below to prepare an ice cream base.

Pea sediment and whipped cream were mixed with the ice cream base. The mixture was 65.4% by weight of ice cream base, 26.9% by weight of whipped cream, and 7.7% by weight of pea sediment based on the total weight of the ice cream, and stirred with a blender for 5 minutes.

The stirred product was aged at a refrigeration temperature of 4° C. for 1 hour, and then rotated at minus 6° C. to 8° C. with an ice cream maker and stirred for 15 minutes to prepare ice cream.

The mixture was aged for at least 6 hours while mixing twice at -20°C every 2 hours.

<Example 2>

Sensory test results of the seaweed ice cream of the present invention

A sensory test was conducted to confirm whether the seaweed ice cream produced by the method of the present invention has actually tasted as food to the public.

The results of a valid questionnaire of 139 people were obtained from adults in their twenties who like ice cream. The items for evaluating sensory quality were taste, fragrance, texture, color/appearance, and overall preference, and the results were expressed as the average value of scores for each evaluation item. The sensory quality was evaluated on a 9-point scale, and the results are shown in Table 2 below.

The evaluation criteria are 9: very good, 8: very good. 7: Usually good. 6: A little good. 5: neither likes nor dislike, 4: a little dislike. 3: Usually I don't like it. 2: I hate it very much. 1: I hate it very much.

In Table 2, the ice cream of Example 1 prepared according to the present invention was evaluated to be excellent in taste, aroma, texture, color/appearance, and overall preference was also very good at 7.7 points. The characteristic flavors of chlorella and spirulina were masked with peas and coffee, so the result of measuring the aroma of the sensory test was 7.2 points, which gave a good score.

It was confirmed that the development of a unique ice cream was evaluated by the evaluation of feeling'a savory' that cannot be felt in general ice cream due to the addition of peas. In addition, the intention to purchase the ice cream was very high at 79%.

So far, the present invention has been looked at around its preferred embodiments. Those of ordinary skill in the art to which the present invention pertains will be able to understand that the present invention may be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from an illustrative point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (7)

(a) sedimenting the peas;
(b) stirring the whipped cream;
(c) adding chlorella powder and spirulina powder to the ice cream base;
(d) adding pea sediment and stirred whipped cream to the ice cream base mixture prepared by the method of step (c) and stirring;
(e) aging the stirred product prepared by the method of step (d); And
(f) mixing the agitated product prepared by the method of step (e) at a temperature of -6°C to -8°C for 10 to 20 minutes and mixing. The method of claim 1,
The ice cream base of step (c) is characterized in that the sterilized milk, ice cream mix powder, xylose sugar, allulose, condensed milk and decaffeinated coffee powder. The method of claim 1,
The ice cream base mixture of step (d) includes 65 to 75 parts by weight of sterilized milk, 15 to 20 parts by weight of ice cream mix powder, and 1 to 3 parts by weight of xylose sugar, based on the total weight of the finished ice cream base mixture. Parts, 1 to 3 parts by weight of allulose, 5 to 10 parts by weight of condensed milk, 0.01 to 0.1 parts by weight of chlorella powder, 0.01 to 0.1 parts by weight of spirulina powder, and 0.1 to 0.2 parts by weight of decaffeinated coffee powder, respectively. Characterized in that, seaweed ice cream manufacturing method. The method of claim 1,
The ice cream base mixture, pea sediment, and whipped cream of the step (d) are 60 to 70 parts by weight of the ice cream base mixture, 5 to 10 parts by weight of the pea sediment, and 20 parts by weight of the whipped cream based on the total weight of the finished ice cream composition. It characterized in that each added in ~ 30 parts by weight, seaweed ice cream manufacturing method. The method of claim 1,
The aging of step (e) is characterized in that the aging for 10 to 100 minutes at 2 ~ 6 ℃, seaweed ice cream manufacturing method. The method of claim 1,
After the step (f), it characterized in that it further comprises the step of aging at a temperature below zero, seaweed ice cream manufacturing method. Seaweed ice cream prepared by the method of claim 1.

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