KR20200126807A - Manufacturing method of ice cream containing bamboo leaf ingredient - Google Patents
Manufacturing method of ice cream containing bamboo leaf ingredient Download PDFInfo
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- KR20200126807A KR20200126807A KR1020190050942A KR20190050942A KR20200126807A KR 20200126807 A KR20200126807 A KR 20200126807A KR 1020190050942 A KR1020190050942 A KR 1020190050942A KR 20190050942 A KR20190050942 A KR 20190050942A KR 20200126807 A KR20200126807 A KR 20200126807A
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- ice cream
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/26—Homogenisation
Abstract
Description
본 발명은 대나무잎 성분을 함유하는 아이스크림의 제조방법에 관한 것으로서, 더욱 상세하게는 대나무잎 추출단계, 추출물 교반단계, 아이스크림 혼합물 배합단계, 아이스크림 혼합물 교반단계, 균질단계, 살균단계, 에이징단계를 포함함으로써 대나무잎 추출단계를 거쳐 추출된 대나무잎 추출물 성분을 통해 대나무잎이 가지는 항고혈압 활성, 항산화 활성, 항당뇨 활성, 감기 예방, 혈압 강하 등의 인체에 유익한 기능성이 가미된 아이스크림을 제공할 수 있도록 한 대나무잎 성분을 함유하는 아이스크림의 제조방법에 관한 것이다.The present invention relates to a method for producing ice cream containing bamboo leaf components, and more particularly, including bamboo leaf extraction step, extract stirring step, ice cream mixture mixing step, ice cream mixture stirring step, homogenization step, sterilization step, and aging step In order to provide ice cream with beneficial functions for the human body such as antihypertensive activity, antioxidant activity, antidiabetic activity, cold prevention, blood pressure reduction, etc. of bamboo leaves through bamboo leaf extract ingredients extracted through the bamboo leaf extraction step. It relates to a method for producing ice cream containing a bamboo leaf ingredient.
일반적으로 아이스크림(ice cream)은 우유 또는 유지방, 무지유고형분(無脂乳固形分)에 설탕, 달걀, 안정제, 향료, 색소 등을 넣고 휘저어서 얼린 빙과의 총칭으로 단맛이 나기 때문에 어린아이들의 간식, 식사 후 간단한 후식으로 많이 사용되고 있는 것이다.In general, ice cream is a generic term for frozen confections frozen by adding sugar, eggs, stabilizers, flavors, colorings, etc. to milk or milk fat or non-fat milk solids. , It is widely used as a simple dessert after eating.
아이스크림은 15세기 남부 유럽에서 음료를 동결시킨 형태로 처음 선을 보인 이래로 1800년대 미국에서 처음 시판용으로 생산되어 주로 미국에서 발달한 미국형 식품이다.Ice cream is an American food developed mainly in the United States since it first appeared in the form of frozen beverages in southern Europe in the 15th century and was first commercially produced in the United States in the 1800s.
이러한 아이스크림은 주원료인 우유에 지방, 감미료, 유화제, 안정제, 향료, 색소 및 물 등을 혼합해 공기를 불어넣어 조직을 부드럽게 만든 것으로 맛과 향이 좋아 많은 사람이 선호하는 식품이다.These ice creams are made by blowing air by mixing fat, sweeteners, emulsifiers, stabilizers, flavors, colors and water with milk, which is the main ingredient, to soften the tissues, and are preferred by many people because of their good taste and fragrance.
아이스크림에 첨가되는 향과 색소로는 주로 바닐라, 초콜릿, 딸기 및 파인애플 등이 사용되며 이와 함께 호두, 잣 등 다양한 첨가물을 이용한 아이스크림이 시판되고 있다. 최근 아이스크림의 소비량이 급증하고 있으며 제품의 다양화 및 고급화 추세에 따라 아이스크림에 첨가되는 향과 색소는 제품의 품질과 관능적인 면을 결정짓는 중요한 요소로 자리 잡고 있다.As flavors and colors added to ice cream, vanilla, chocolate, strawberry and pineapple are mainly used, and ice cream using various additives such as walnuts and pine nuts are commercially available. In recent years, consumption of ice cream is increasing rapidly, and in accordance with the trend of diversification and high-end products, flavors and colors added to ice cream are positioned as important factors that determine product quality and sensuality.
이와 같이 최근 아이스크림의 생산 소비량이 급증하고 있으며, 제품의 다양화와 고급화 추세를 고려할 때 아이스크림의 향 및 색소는 제품의 품질과 관능적 특성을 결정 짓는 가장 중요한 요소라 할 수 있으므로, 더욱 새로운 맛과 영양성을 추구하는 소비자의 기호에 적응할 수 있는 기능성 아이스크림의 개발이 지속적으로 요구되고 있는 실정이다.As such, the production and consumption of ice cream is increasing rapidly in recent years, and considering the diversification and high-end trend of products, the flavor and color of ice cream can be said to be the most important factors that determine product quality and sensory characteristics. There is a constant demand for the development of functional ice cream that can adapt to the taste of consumers pursuing
최근에는 기능성 있는 천연식품을 선호하는 소비자의 추세에 비추어, 기호성과 기능성을 공유할 수 있는 제품이 요구되고 있는 실정이지만, 아이스크림은 기호성이 큰 식품이기 때문에 기능성이 가미된 아이스크림을 제조하기가 쉽지 않은 것이 현실이다.In recent years, in light of the trend of consumers who prefer functional natural foods, products that can share palatability and functionality are required, but since ice cream is a food with high palatability, it is not easy to manufacture ice cream with added functionality. Is the reality.
한편, 대나무는 벼과에 속하는 다년생 식물로서 여러 약리 효능을 가진다고 알려져 왔다.On the other hand, bamboo has been known to have several pharmacological effects as a perennial plant belonging to the rice family.
예컨대, 죽염(竹鹽)은 소담(消痰) 작용, 거열(去熱) 작용, 지갈(止渴) 작용, 이뇨(利尿) 작용, 안면(安眠) 작용을 가진다고 알려져 왔으며, 죽여(竹茹)는 해울(解鬱) 작용, 지구(止嘔) 작용을 가진다고 알려져 왔다.For example, bamboo salt has been known to have a sodam action, a geothermal action, a jigal action, a diuretic action, and an facial action, and kill it. Has been known to have a haul (解鬱) action and a terrestrial (止嘔) action.
죽근(竹根)의 경우도 지갈(止渴) 작용, 하기(下氣) 작용, 소독(消毒) 작용, 소담(消痰) 작용, 안태(安胎) 작용이 있다고 알려져 왔다.In the case of bamboo roots, it has been known that there is a jigal action, a hagi action, a disinfection action, a sodam action, an antae action.
대나무잎의 경우에도 열을 풀어주고, 번(煩)을 퇴치하고, 진(津)을 생하고, 이뇨 작용이 있으며, 악양(惡瘍) 및 소충(小蟲)을 살하는 작용이 있는 것으로 알려져 왔다.Even in the case of bamboo leaves, it is known that it releases heat, combats burns, produces ginseng, has a diuretic effect, and kills bad yang (惡瘍) and small insects (小蟲). come.
최근 대나무잎 추출물이 항고혈압 활성, 항산화 활성, 항당뇨 활성(맹종 죽엽으로부터 분리한 클로로젠산 메틸 에테르계 화합물) 등을 지니고 있음이 보고된 바 있으며(대한민국 공개특허 제2006-0017698호; 대한민국 공개 특허 제2003-0021640호; 대한민국 등록특허 제0447622호), 보체 저해 활성, 잔틴옥시다제 저해활성, 알파-글루코시다제 저해 활성이 있음이 보고되고 있다(대한민국 공개특허 제2003-0022620호).Recently, it has been reported that bamboo leaf extract has antihypertensive activity, antioxidant activity, and antidiabetic activity (chlorogenic acid methyl ether compound isolated from blind bamboo leaves) (Korean Patent Publication No. 2006-0017698; Patent No. 2003-0021640; Republic of Korea Patent No. 0447622), it has been reported that it has a complement inhibitory activity, a xanthine oxidase inhibitory activity, and an alpha-glucosidase inhibitory activity (Korean Patent Laid-Open No. 2003-0022620).
최근 현대인은 건강에 대한 높은 관심으로 기능성을 갖는 천연 식품을 선호하는 경향이 강해졌다.Recently, modern people have a strong tendency to prefer natural foods with functionality due to their high interest in health.
이런 기능성 있는 천연식품을 선호하는 소비자의 추세에 비추어, 기호성과 기능성을 공유할 수 있는 제품이 요구되는 실정이지만, 아이스크림은 기호성이 큰 식품이기 때문에 기능성이 가미된 아이스크림을 제조한 예가 많지 않은 실정이다.In view of the trend of consumers who prefer such functional natural foods, a product that can share palatability and functionality is required, but since ice cream is a food with high palatability, there are not many examples of manufacturing ice cream with added functionality. .
이에 따라, 최근에는 소비자의 욕구가 다양화되어 새로운 원재료를 적용하여 건강과 관련된 기능성을 더욱 향상시킨 아이스크림 제품에 대한 개발이 요구되고 있다.Accordingly, in recent years, consumers' desires have been diversified, and development of ice cream products with improved health-related functionality by applying new raw materials is required.
그러므로, 기호성을 증대시킴과 동시에 대나무잎이 가지는 항고혈압 활성, 항산화 활성, 항당뇨 활성, 감기 예방, 혈압 강하(댓잎에는 비타민 C, 포도당, 과당이 들어 있어 감기에 좋으며 칼륨 등 무기성분도 다량 함유되어 있어 체내 염분 배출을 도와 혈압을 낮춰준다.) 등의 인체에 유익한 기능성이 가미된 아이스크림의 연구 및 개발이 요구되는 실정이다.Therefore, while increasing palatability, bamboo leaves have anti-hypertensive activity, antioxidant activity, anti-diabetic activity, cold prevention, blood pressure lowering (the bamboo leaves contain vitamin C, glucose, fructose, which is good for colds, and contains a large amount of inorganic ingredients such as potassium. There is a need for research and development of ice cream with beneficial functions for the human body, such as helping the body excrete salt and lower blood pressure.
상기와 같은 문제점을 해결하기 위하여, 본 발명은 대나무잎 추출단계, 추출물 교반단계, 아이스크림 혼합물 배합단계, 아이스크림 혼합물 교반단계, 균질단계, 살균단계, 에이징단계를 포함함으로써 대나무잎 추출단계를 거쳐 추출된 대나무잎 추출물 성분을 통해 대나무잎이 가지는 항고혈압 활성, 항산화 활성, 항당뇨 활성, 감기 예방, 혈압 강하 등의 인체에 유익한 기능성이 가미된 아이스크림을 제공할 수 있도록 한 대나무잎 성분을 함유하는 아이스크림의 제조방법을 제공하는 것을 목적으로 한다.In order to solve the above problems, the present invention includes a bamboo leaf extraction step, an extract stirring step, an ice cream mixture blending step, an ice cream mixture stirring step, a homogenization step, a sterilization step, and an aging step. It is an ice cream containing bamboo leaf ingredients to provide ice cream with beneficial functions for the human body such as antihypertensive activity, antioxidant activity, antidiabetic activity, cold prevention, blood pressure reduction, etc. It aims to provide a manufacturing method.
전술한 목적을 달성하기 위한 본 발명은 다음과 같다. 즉, 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법은 배합탱크에 섭씨 85도의 온도로 물을 가열한 후 대나무잎을 첨가하여 섭씨 85도의 온도를 유지하면서 5시간에 걸쳐 대나무잎 성분을 추출하여 대나무잎 추출물을 만드는 대나무잎 추출단계; 상기 대나무잎 추출단계를 거쳐 추출된 대나무잎 추출물로부터 대나무잎을 걸러낸 후, 대나무잎 추출물을 섭씨 85도의 온도를 유지하면서 교반하는 추출물 교반단계; 상기 추출물 교반단계를 거쳐 교반이 완료된 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 제조를 위한 아이스크림 혼합물을 배합하는 아이스크림 혼합물 배합단계; 상기 아이스크림 혼합물 배합단계를 거쳐 배합완료된 아이스크림 혼합물에 대하여, 섭씨 65~70도의 온도범위를 유지하면서 교반하는 아이스크림 혼합물 교반단계; 상기 아이스크림 혼합물 교반단계를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하는 균질단계; 상기 균질단계를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하는 살균단계; 및 상기 살균단계를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하는 에이징단계;를 포함한다.The present invention for achieving the above object is as follows. That is, in the method for producing ice cream containing bamboo leaf components according to the present invention, after heating water at a temperature of 85 degrees Celsius in a mixing tank, bamboo leaf components are added over 5 hours while maintaining a temperature of 85 degrees Celsius by adding bamboo leaves. Bamboo leaf extraction step of extracting and making bamboo leaf extract; After filtering the bamboo leaves from the bamboo leaf extract extracted through the bamboo leaf extraction step, the extract stirring step of stirring the bamboo leaf extract while maintaining a temperature of 85 degrees Celsius; Milk, fresh cream, green tea powder, white sugar, starch syrup, palm oil, whey powder, concentrated whey protein powder, corn starch, powdered milk cream, fructose, glucose, dextrin, skim milk powder, An ice cream mixture blending step of adding an ice cream mixture for making ice cream by adding guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, and dextrin; An ice cream mixture stirring step of stirring while maintaining a temperature range of 65 to 70 degrees Celsius with respect to the ice cream mixture blended through the ice cream mixture blending step; A homogenizing step of homogenizing the ice cream mixture after stirring the ice cream mixture through the stirring step; A sterilization step of sterilizing the ice cream mixture homogenized through the homogenization step; And an aging step of transferring the sterilized ice cream mixture through the sterilization step to an aging tank and aging for 17 to 23 hours to complete the production of an ice cream product.
여기서, 상기 아이스크림 혼합물 배합단계는 상기 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 혼합물을 배합하되, 대나무잎 추출물 38 중량%, 우유 26 중량%, 생크림 3.6 중량%, 녹차파우더 1.6 중량%, 정백당 9.2 중량%, 물엿 2.7 중량%, 팜유 1.4중량%, 유청분말 3.7중량%, 농축유청단백분말 2.8 중량%, 옥수수전분 1.4 중량%, 분말유크림 2.7 중량%, 과당 0.5 중량%, 포도당 0.7 중량%, 덱스트린 0.3 중량%, 탈지분유 3.8 중량%, 구아검 0.2 중량%, 카복시메틸셀룰로스나트륨 0.3 중량%, 홍화 황색소 0.6 중량%, 치자 청색소 0.2 중량%, 덱스트린 0.3 중량%의 배합비율로 배합하는 과정으로 이루어지는 것이 바람직하다.Here, the blending step of the ice cream mixture includes milk, fresh cream, green tea powder, white sugar, starch syrup, palm oil, whey powder, whey protein concentrate, corn starch, powdered milk cream, fructose, glucose, dextrin, skim milk powder, Guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, and dextrin are added to mix an ice cream mixture, but 38% by weight of bamboo leaf extract, 26% by weight of milk, 3.6% by weight of fresh cream, 1.6% by weight of green tea powder, white sugar 9.2 wt%, starch syrup 2.7 wt%, palm oil 1.4 wt%, whey powder 3.7 wt%, whey protein concentrate 2.8 wt%, corn starch 1.4 wt%, powdered milk cream 2.7 wt%, fructose 0.5 wt%, glucose 0.7 wt% , Dextrin 0.3% by weight, skim milk powder 3.8% by weight, guar gum 0.2% by weight, carboxymethylcellulose sodium 0.3% by weight, safflower yellow 0.6% by weight, gardenia blue pigment 0.2% by weight, dextrin 0.3% by weight It is desirable to be made in a process.
또한, 상기 균질단계는 상기 아이스크림 혼합물 교반단계를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하되, 아이스크림 혼합물에 대하여 섭씨 75℃에서 220㎏/㎠의 압력으로 균질화 처리하는 과정으로 이루어지는 것이 양호하다.In addition, the homogenization step is preferably performed by homogenizing the ice cream mixture after stirring the ice cream mixture through the stirring step, and homogenizing the ice cream mixture at a pressure of 220 kg/cm 2 at 75°C.
그리고 상기 살균단계는 상기 균질단계를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하되, 섭씨 85~95℃에서 2~10초에 걸쳐 살균처리하는 과정으로 이루어지는 것이 바람직하다.In addition, the sterilization step is preferably performed by sterilizing the ice cream mixture homogenized through the homogenization step, but sterilizing at 85 to 95°C for 2 to 10 seconds.
또한, 상기 에이징단계는 상기 살균단계를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하되, 섭씨 0~5℃의 온도조건 하에서 에이징하여 아이스크림 제품을 제조완료하는 것이 양호하다.In addition, in the aging step, the ice cream mixture, which has been sterilized through the sterilization step, is transferred to an aging tank and is aged over 17 to 23 hours to complete the production of ice cream products, but the ice cream products are aged under a temperature condition of 0 to 5°C. It is good to complete the manufacture.
본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법의 효과를 설명하면 다음과 같다.The effect of the method for producing ice cream containing bamboo leaf components according to the present invention will be described as follows.
대나무잎 추출단계, 추출물 교반단계, 아이스크림 혼합물 배합단계, 아이스크림 혼합물 교반단계, 균질단계, 살균단계, 에이징단계를 포함함으로써 대나무잎 추출단계를 거쳐 추출된 대나무잎 추출물 성분을 통해 대나무잎이 가지는 항고혈압 활성, 항산화 활성, 항당뇨 활성, 감기 예방, 혈압 강하 등의 인체에 유익한 기능성이 가미된 아이스크림을 제공할 수 있다.Antihypertension of bamboo leaves through the bamboo leaf extract component extracted through the bamboo leaf extraction step by including the bamboo leaf extraction step, extract stirring step, ice cream mixture mixing step, ice cream mixture stirring step, homogenization step, sterilization step, and aging step It is possible to provide ice cream with beneficial functions for the human body such as activity, antioxidant activity, antidiabetic activity, cold prevention, and blood pressure lowering.
도 1은 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법을 단계별로 나타낸 블록도.1 is a block diagram showing step-by-step a method of manufacturing an ice cream containing a bamboo leaf component according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법의 바람직한 실시예를 상세히 설명한다.Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment of a method for producing an ice cream containing a bamboo leaf component according to the present invention.
도 1은 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법을 단계별로 나타낸 블록도이다.1 is a block diagram showing step-by-step a method of manufacturing an ice cream containing a bamboo leaf component according to the present invention.
도 1에서 보는 바와 같이, 본 발명의 바람직한 실시예에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법은 크게 분류하면, 대나무잎 추출단계(S110), 추출물 교반단계(S120), 아이스크림 혼합물 배합단계(S130), 아이스크림 혼합물 교반단계(S140), 균질단계(S150), 살균단계(S160) 및 에이징단계(S170)를 포함한다.As shown in Figure 1, the method of manufacturing an ice cream containing bamboo leaf components according to a preferred embodiment of the present invention is largely classified, the bamboo leaf extraction step (S110), the extract stirring step (S120), the ice cream mixture mixing step ( S130), the ice cream mixture stirring step (S140), homogeneous step (S150), sterilization step (S160) and aging step (S170).
구체적으로, 상기 대나무잎 추출단계(S110)는 배합탱크에 섭씨 85도의 온도로 물을 가열한 후 대나무잎을 첨가하여 섭씨 85도의 온도를 유지하면서 5시간에 걸쳐 대나무잎 성분을 추출하여 대나무잎 추출물을 만드는 과정으로 이루어진다.Specifically, in the step of extracting bamboo leaves (S110), after heating water to a temperature of 85 degrees Celsius in a mixing tank, bamboo leaves are added to extract bamboo leaf components over 5 hours while maintaining a temperature of 85 degrees Celsius. It consists of the process of making.
상기와 같은 대나무잎 추출단계(S110)에서 추출을 위해 배합탱크에 첨가되는 대나무잎은 대나무 종류를 불문하고 식물 분류학상 대나무로 분류되는 식물의 종으로부터 얻어진 잎이라면 특별한 제한이 없이 적용될 수 있는 것이다.The bamboo leaves added to the blending tank for extraction in the bamboo leaf extraction step (S110) as described above can be applied without any particular limitation as long as they are leaves obtained from species of plants classified as bamboo by plant taxonomy regardless of the type of bamboo.
다시 말하면, 상기 대나무잎 추출단계(S110)에서 추출을 위해 배합탱크에 첨가되는 대나무잎은 왕대속(Phyllostachs)에 속하는 대나무로부터 얻어진 대나무잎, 해장죽숙(Arundinaria)에 속하는 대나무로부터 얻어진 대나무잎, 조릿대속(Sasa)에 속하는 대나무로부터 얻어진 대나무잎 또는 이대속(Pseudosasa)에 속하는 대나무로부터 얻어진 대나무잎 중에서 적어도 어느 한 종 이상의 대나무잎으로 제공될 수 있다.In other words, the bamboo leaves added to the blending tank for extraction in the bamboo leaf extraction step (S110) are bamboo leaves obtained from bamboo belonging to Phyllotachs, bamboo leaves obtained from bamboo belonging to Arundinaria, and joritdae. It may be provided as at least one or more types of bamboo leaves obtained from bamboo leaves belonging to the genus (Sasa) or bamboo leaves obtained from bamboo belonging to the genus Pseudosasa.
더욱이, 상기 대나무잎 추출단계(S110)에서 추출을 위해 배합탱크에 첨가되는 대나무잎은 통상 우리나라에서 자생하는 대나무로 분류되는 식물인 분죽, 조릿대, 맹종죽, 솜대, 왕대 등으로부터 얻어진 대나무잎으로 적용됨이 바람직한 것이다.Moreover, the bamboo leaves added to the mixing tank for extraction in the bamboo leaf extraction step (S110) are usually applied as bamboo leaves obtained from the plants classified as native bamboo in Korea, such as bonjuk, joritdae, maengjongjuk, somdae, and wangdae. It is desirable.
한편, 상기 추출물 교반단계(S120)는 상기 대나무잎 추출단계(S110)를 거쳐 추출된 대나무잎 추출물로부터 대나무잎을 걸러낸 후, 대나무잎 추출물을 섭씨 85도의 온도를 유지하면서 교반하는 과정으로 이루어진다.Meanwhile, the extract stirring step (S120) includes filtering bamboo leaves from the bamboo leaf extract extracted through the bamboo leaf extracting step (S110), and then stirring the bamboo leaf extract while maintaining a temperature of 85 degrees Celsius.
또한, 상기 아이스크림 혼합물 배합단계(S130)는 상기 추출물 교반단계(S120)를 거쳐 교반이 완료된 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 제조를 위한 아이스크림 혼합물을 배합하는 과정으로 이루어진다.In addition, the ice cream mixture blending step (S130) includes milk, fresh cream, green tea powder, white sugar, starch syrup, palm oil, whey powder, concentrated whey protein powder, corn starch in the bamboo leaf extract that has been stirred through the extract stirring step (S120). , Powdered milk cream, fructose, glucose, dextrin, skim milk powder, guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, and dextrin are added to prepare an ice cream mixture for ice cream production.
그리고 상기 아이스크림 혼합물 교반단계(S140)는 상기 아이스크림 혼합물 배합단계(S130)를 거쳐 배합완료된 아이스크림 혼합물에 대하여, 섭씨 65~70도의 온도범위를 유지하면서 교반하는 과정으로 이루어진다.And the ice cream mixture stirring step (S140) consists of a process of stirring while maintaining a temperature range of 65 to 70 degrees Celsius for the ice cream mixture blended through the ice cream mixture mixing step (S130).
또한, 상기 균질단계(S150)는 상기 아이스크림 혼합물 교반단계(S140)를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하는 과정으로 이루어진다.In addition, the homogenization step (S150) consists of a process of homogenizing the ice cream mixture that has been stirred through the ice cream mixture stirring step (S140).
상기와 같은 균질단계(S150)는 특히, 상기 아이스크림 혼합물 교반단계(S140)를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하되, 아이스크림 혼합물에 대하여 섭씨 75℃에서 220㎏/㎠의 압력으로 균질화 처리하는 과정으로 이루어지는 것이 바람직하다.The homogenization step (S150) as described above is a process of homogenizing the ice cream mixture, which has been stirred through the ice cream mixture stirring step (S140), but homogenizing the ice cream mixture at 75°C at a pressure of 220 kg/cm 2 It is preferably made of.
한편, 상기 살균단계(S160)는 상기 균질단계(S150)를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하는 과정으로 이루어진다.Meanwhile, the sterilization step (S160) consists of a process of sterilizing the ice cream mixture homogenized through the homogenization step (S150).
이러한 살균단계(S160)는 특히, 상기 균질단계(S150)를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하되, 섭씨 85~95℃에서 2~10초에 걸쳐 살균처리하는 과정으로 이루어지는 것이 바람직한 것이다.This sterilization step (S160) is, in particular, a sterilization treatment of the ice cream mixture homogenized through the homogenization step (S150), but it is preferable to consist of a process of sterilizing for 2 to 10 seconds at 85 to 95 ℃ Celsius.
또한, 상기 에이징단계(S170)는 상기 살균단계(S160)를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하는 과정으로 이루어진다.In addition, the aging step (S170) consists of a process of transferring the sterilized ice cream mixture through the sterilization step (S160) to an aging tank and aging for 17 to 23 hours to complete manufacturing the ice cream product.
상기와 같은 에이징단계(S170)는 특히, 상기 살균단계(S160)를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하되, 섭씨 0~5℃의 온도조건 하에서 에이징하여 아이스크림 제품을 제조완료하는 과정으로 이루어지는 것이 바람직하다.In the aging step (S170) as described above, in particular, the ice cream mixture, which has been sterilized through the sterilization step (S160), is transferred to an aging tank and aged for 17 to 23 hours to complete the production of ice cream products, but 0 to 5°C It is preferable that it consists of a process of manufacturing an ice cream product by aging under the temperature condition of.
다시 말하면, 상기 에이징단계(S170)는 통상의 아이스크림 제조시 에이징 조건이 섭씨 0~5℃의 온도조건 하에서 4시간 이상 숙성해야만 정용율(over run)이 안정화될 수 있는 점을 감안하여, 섭씨 0~5℃의 온도조건 하에서 17 내지 23시간에 걸쳐 에이징(aging)이 이루어지도록 하는 과정으로 이루어짐이 바람직한 것이다.In other words, in the aging step (S170), in consideration of the point that the overrun can be stabilized, the aging condition must be aged for at least 4 hours under a temperature condition of 0 to 5°C during the production of a typical ice cream. It is preferable that it consists of a process of allowing aging to occur over 17 to 23 hours under a temperature condition of ~5°C.
전술한 바와 같은 과정들로 이루어진 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법에서, 특히 상기 아이스크림 혼합물 배합단계(S130)는 상기 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 혼합물을 배합하되, 대나무잎 추출물 38 중량%, 우유 26 중량%, 생크림 3.6 중량%, 녹차파우더 1.6 중량%, 정백당 9.2 중량%, 물엿 2.7 중량%, 팜유 1.4중량%, 유청분말 3.7중량%, 농축유청단백분말 2.8 중량%, 옥수수전분 1.4 중량%, 분말유크림 2.7 중량%, 과당 0.5 중량%, 포도당 0.7 중량%, 덱스트린 0.3 중량%, 탈지분유 3.8 중량%, 구아검 0.2 중량%, 카복시메틸셀룰로스나트륨 0.3 중량%, 홍화 황색소 0.6 중량%, 치자 청색소 0.2 중량%, 덱스트린 0.3 중량%의 배합비율로 배합하는 과정으로 이루어지는 것이 바람직한 것이다.In the method of manufacturing an ice cream containing a bamboo leaf component according to the present invention consisting of the above-described processes, in particular, the ice cream mixture blending step (S130) includes milk, fresh cream, green tea powder, white sugar, starch syrup, Add palm oil, whey powder, whey protein concentrate, corn starch, powdered milk cream, fructose, glucose, dextrin, skim milk powder, guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, dextrin to mix ice cream mixture However, 38% by weight of bamboo leaf extract, 26% by weight of milk, 3.6% by weight of fresh cream, 1.6% by weight of green tea powder, 9.2% by weight of sugar syrup, 2.7% by weight of starch syrup, 1.4% by weight of palm oil, 3.7% by weight of whey powder, concentrated whey protein powder 2.8 wt%, corn starch 1.4 wt%, powdered milk cream 2.7 wt%, fructose 0.5 wt%, glucose 0.7 wt%, dextrin 0.3 wt%, skim milk powder 3.8 wt%, guar gum 0.2 wt%, carboxymethylcellulose sodium 0.3 wt %, 0.6% by weight of safflower yellow, 0.2% by weight of gardenia blue pigment, and 0.3% by weight of dextrin are preferred.
전술한 바와 같은 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법에 의하면, 대나무잎 추출단계, 추출물 교반단계, 아이스크림 혼합물 배합단계, 아이스크림 혼합물 교반단계, 균질단계, 살균단계, 에이징단계를 포함함으로써 대나무잎 추출단계를 거쳐 추출된 대나무잎 추출물 성분을 통해 대나무잎이 가지는 항고혈압 활성, 항산화 활성, 항당뇨 활성, 감기 예방, 혈압 강하 등의 인체에 유익한 기능성이 가미된 아이스크림을 제공할 수 있다.According to the method for producing ice cream containing bamboo leaf components according to the present invention as described above, it includes a bamboo leaf extraction step, an extract stirring step, an ice cream mixture blending step, an ice cream mixture stirring step, a homogenizing step, a sterilizing step, and an aging step. Thus, it is possible to provide ice cream with beneficial functions for the human body such as antihypertensive activity, antioxidant activity, antidiabetic activity, cold prevention, blood pressure reduction, etc. of bamboo leaves through the bamboo leaf extract component extracted through the bamboo leaf extraction step. .
특히, 전술한 바와 같은 본 발명에 따른 대나무잎 성분을 함유하는 아이스크림의 제조방법에 의해 제조된 대나무잎 성분을 함유하는 아이스크림의 섭취시에는, 종래의 통상적인 기능성이 포함되지 않은 아이스크림에 비하여 대나무잎 성분에 내포된 비타민 C, 포도당, 과당이 들어 있어 감기 예방에 탁월한 효능을 구현시킬 수 있으며, 더욱이 대나무잎 성분에 칼륨 등 무기성분도 다량 함유되어 있어 체내 염분 배출을 도와 혈압을 낮춰줄 수 있는 혈압 강하에 탁월한 효능을 발현시킬 수 있는 것이다.In particular, when ingesting ice cream containing a bamboo leaf component prepared by the method for producing an ice cream containing a bamboo leaf component according to the present invention as described above, bamboo leaves are compared to ice cream that does not contain conventional functions. As the ingredients contain vitamin C, glucose, and fructose, it can realize excellent efficacy in preventing colds. Moreover, since the bamboo leaf ingredient contains a large amount of inorganic ingredients such as potassium, it lowers blood pressure, which can help reduce blood pressure by helping the body excrete salts. It is capable of expressing excellent efficacy in
이상에서 본 발명의 구체적인 실시예를 상세히 설명하였으나, 본 발명은 이에 한정되는 것은 아니며, 본 발명은 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형의 실시가 가능하며, 이러한 변형은 본 발명의 범위에 포함된다.Although specific embodiments of the present invention have been described in detail above, the present invention is not limited thereto, and the present invention can be implemented in various modifications by those of ordinary skill in the art to which the present invention belongs. Is included within the scope of the present invention.
Claims (5)
상기 대나무잎 추출단계(S110)를 거쳐 추출된 대나무잎 추출물로부터 대나무잎을 걸러낸 후, 대나무잎 추출물을 섭씨 85도의 온도를 유지하면서 교반하는 추출물 교반단계(S120);
상기 추출물 교반단계(S120)를 거쳐 교반이 완료된 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 제조를 위한 아이스크림 혼합물을 배합하는 아이스크림 혼합물 배합단계(S130);
상기 아이스크림 혼합물 배합단계(S130)를 거쳐 배합완료된 아이스크림 혼합물에 대하여, 섭씨 65~70도의 온도범위를 유지하면서 교반하는 아이스크림 혼합물 교반단계(S140);
상기 아이스크림 혼합물 교반단계(S140)를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하는 균질단계(S150);
상기 균질단계(S150)를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하는 살균단계(S160); 및
상기 살균단계(S160)를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하는 에이징단계(S170);를 포함하여 이루어진 대나무잎 성분을 함유하는 아이스크림의 제조방법.
After heating water to a temperature of 85 degrees Celsius in a blending tank, bamboo leaves are added to extract bamboo leaf components over 5 hours while maintaining a temperature of 85 degrees Celsius to produce bamboo leaf extract (S110);
After filtering the bamboo leaves from the bamboo leaf extract extracted through the bamboo leaf extraction step (S110), the extract stirring step (S120) of stirring the bamboo leaf extract while maintaining a temperature of 85 degrees Celsius;
Milk, fresh cream, green tea powder, white sugar, starch syrup, palm oil, whey powder, whey protein concentrate, corn starch, powdered milk cream, fructose, glucose, dextrin, An ice cream mixture mixing step (S130) of adding skim milk powder, guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, and dextrin to mix an ice cream mixture for ice cream production;
An ice cream mixture stirring step (S140) of stirring while maintaining a temperature range of 65 to 70 degrees Celsius with respect to the ice cream mixture blended through the ice cream mixture mixing step (S130);
A homogenization step (S150) of homogenizing the ice cream mixture after stirring the ice cream mixture through the stirring step (S140);
A sterilization step (S160) of sterilizing the ice cream mixture homogenized through the homogenization step (S150); And
An ice cream containing a bamboo leaf component comprising: an aging step (S170) of transferring the sterilized ice cream mixture through the sterilization step (S160) to an aging tank and aging it over 17 to 23 hours to complete the production of an ice cream product (S170). Method of manufacturing.
상기 아이스크림 혼합물 배합단계(S130)는 상기 대나무잎 추출물에 우유, 생크림, 녹차파우더, 정백당, 물엿, 팜유, 유청분말, 농축유청단백분말, 옥수수전분, 분말유크림, 과당, 포도당, 덱스트린, 탈지분유, 구아검, 카복시메틸셀룰로스나트륨, 홍화 황색소, 치자 청색소, 덱스트린을 첨가하여 아이스크림 혼합물을 배합하되,
대나무잎 추출물 38 중량%, 우유 26 중량%, 생크림 3.6 중량%, 녹차파우더 1.6 중량%, 정백당 9.2 중량%, 물엿 2.7 중량%, 팜유 1.4중량%, 유청분말 3.7중량%, 농축유청단백분말 2.8 중량%, 옥수수전분 1.4 중량%, 분말유크림 2.7 중량%, 과당 0.5 중량%, 포도당 0.7 중량%, 덱스트린 0.3 중량%, 탈지분유 3.8 중량%, 구아검 0.2 중량%, 카복시메틸셀룰로스나트륨 0.3 중량%, 홍화 황색소 0.6 중량%, 치자 청색소 0.2 중량%, 덱스트린 0.3 중량%의 배합비율로 배합하는 과정으로 이루어지는 것을 특징으로 하는 대나무잎 성분을 함유하는 아이스크림의 제조방법.
The method of claim 1,
The ice cream mixture blending step (S130) includes milk, fresh cream, green tea powder, white sugar, starch syrup, palm oil, whey powder, whey protein concentrate, corn starch, powdered milk cream, fructose, glucose, dextrin, skim milk , Guar gum, sodium carboxymethylcellulose, safflower yellow, gardenia blue, and dextrin are added to mix an ice cream mixture,
Bamboo leaf extract 38% by weight, milk 26% by weight, fresh cream 3.6% by weight, green tea powder 1.6% by weight, white sugar 9.2% by weight, starch syrup 2.7% by weight, palm oil 1.4% by weight, whey powder 3.7% by weight, concentrated whey protein powder 2.8% %, corn starch 1.4% by weight, powdered milk cream 2.7% by weight, fructose 0.5% by weight, glucose 0.7% by weight, dextrin 0.3% by weight, skim milk powder 3.8% by weight, guar gum 0.2% by weight, carboxymethylcellulose sodium 0.3% by weight, A method for producing ice cream containing a bamboo leaf component, characterized in that comprising a process of blending in a blending ratio of 0.6% by weight of safflower yellow, 0.2% by weight of gardenia blue, and 0.3% by weight of dextrin.
상기 균질단계(S150)는 상기 아이스크림 혼합물 교반단계(S140)를 거쳐 교반완료된 아이스크림 혼합물에 대하여 균질화 처리하되,
아이스크림 혼합물에 대하여 섭씨 75℃에서 220㎏/㎠의 압력으로 균질화 처리하는 과정으로 이루어지는 것을 특징으로 하는 대나무잎 성분을 함유하는 아이스크림의 제조방법.
The method of claim 1,
In the homogenization step (S150), the ice cream mixture is homogenized through the ice cream mixture stirring step (S140),
A method for producing ice cream containing bamboo leaf ingredients, characterized in that comprising the process of homogenizing the ice cream mixture at a pressure of 220 kg/cm 2 at 75°C.
상기 살균단계(S160)는 상기 균질단계(S150)를 거쳐 균질화된 아이스크림 혼합물에 대하여 살균처리하되,
섭씨 85~95℃에서 2~10초에 걸쳐 살균처리하는 과정으로 이루어지는 것을 특징으로 하는 대나무잎 성분을 함유하는 아이스크림의 제조방법.
The method of claim 1,
In the sterilization step (S160), the ice cream mixture homogenized through the homogenization step (S150) is sterilized,
Method for producing ice cream containing bamboo leaves, characterized in that consisting of a process of sterilizing over 2 to 10 seconds at 85 to 95 °C.
상기 에이징단계(S170)는 상기 살균단계(S160)를 거쳐 살균이 완료된 아이스크림 혼합물을 에이징 탱크에 이송시켜 17 내지 23시간에 걸쳐 에이징하여 아이스크림 제품을 제조완료하되,
섭씨 0~5℃의 온도조건 하에서 에이징하여 아이스크림 제품을 제조완료하는 것을 특징으로 하는 대나무잎 성분을 함유하는 아이스크림의 제조방법.
The method of claim 1,
In the aging step (S170), the ice cream mixture, which has been sterilized through the sterilization step (S160), is transferred to an aging tank and aged for 17 to 23 hours to complete the manufacture of ice cream products,
A method for producing ice cream containing bamboo leaf ingredients, characterized in that the production of ice cream products is completed by aging under a temperature condition of 0 to 5°C.
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