KR20210082940A - Gelato comprising fruit pulps and method of preparing therefor - Google Patents

Abstract

The present invention relates to gelato containing fruit flesh and a manufacturing method thereof. According to the present invention, the method comprises the steps of: (S1) preparing fruit juice and fruit flesh; (S2) mixing a quince extract with the fruit juice of the step (S1); (S3) mixing the fruit juice of the step (S2) and the fruit flesh of the step (S1) with sucrose, glucose, dietary fiber, and a natural preservative; (S4) aging the mixture of the step (S3) at 2 to 3℃ for 3 to 12 hours in a closed state; (S5) stirring the aged product of the step (S4) in a freezing stirrer at -7 to -11℃ for 10 to 30 minutes; and (S6) rapidly freezing the stirred material of the step (S5) at a temperature of -30 to -40℃ for 15 to 20 minutes. Accordingly, the gelato uses only natural ingredients and does not contain high-calorie components such as milk fat, thereby solving problems such as high-calorie and weight control caused by eating the gelato. Since the gelato contains fruit juice and fruit flesh, the original taste, aroma, and texture of a fruit are provided, thereby increasing preference. The gelato does not cause any appearance problems due to discoloration of the fruit, thereby being useful for long-term storage.

Description

Gelato comprising fruit pulp and a method for preparing the same {Gelato comprising fruit pulps and method of preparing therefor}

The present invention relates to gelato containing fruit flesh and a method for producing the same, and more particularly, to gelato containing fruit juice and pulp as a natural material that does not contain any artificial materials, and a method for producing the same.

Gelato is an ice cream originating in Italy. Compared to general ice cream, the air content is less than 35%, and the density is thick and has a strong taste. In addition, the milk fat content is 4-8%, which is about half of that of general ice cream and is relatively low in calories. It is classified as ice milk, not ice cream, because it is less than the 16-20% milk fat content of ice cream stipulated by law.

Fruit-based gelato is usually made by mixing the juice with water, sugar, stabilizer, and egg white, and then freezing it while allowing air to enter. In some restaurants and specialty stores, water is not added at all, and only the juice is made.

However, in most cases, fruit juice or fruit flavor is added to the currently produced gelato to give a fruity taste. If only fruit juice is used, the amount of fruit juice used is high, which increases the price. If fruit flavor is used, it is not suitable for recent health concerns and trends because fruit flavor is an artificial material rather than a natural material.

On the other hand, although the number of obese people is rapidly increasing due to excessive intake of nutrients and lack of exercise due to changes in living environment, ice cream is one of the snacks that obese people should not consume because of its high milk fat content.

Accordingly, the present inventors have completed the present invention as a result of diligent efforts to provide a gelato that is beneficial to health and can be consumed comfortably without concerns about obesity with a low fat content while solving the above problems.

Republic of Korea Patent Registration No. 10-1694777 (2017.01.11. Announcement) Korean Patent Laid-Open Patent No. 10-2011-0099376 (published on September 8, 2011) Republic of Korea Patent Publication No. 10-2006-0070849 (published on Jan. 31, 2008)

One object of the present invention is to provide a low-calorie, low-fat gelato with the sensuality of a fruit containing fruit juice and flesh.

Another object of the present invention is a method for providing the gelato.

In one aspect, the present invention provides a method for producing gelato containing pulp.

In one specific embodiment, the method for producing gelato containing the flesh of the present invention comprises:

(S1) preparing fruit juice and pulp;

(S2) mixing the quince extract with the fruit juice of step (S1);

(S3) mixing sucrose, glucose, dietary fiber, and a natural preservative with the fruit juice of step (S2) and the pulp of step (S1);

(S4) aging the mixture of step (S3) at 2 to 3° C. for 3 to 12 hours in a closed state;

(S5) stirring the aged product of step (S4) in a freezing stirrer at -7 to -11°C for 10 to 30 minutes; and

(S6) It consists of a step of rapidly freezing the stirred material of step (S5) at a temperature of -30 to -40 ℃ for 15 to 20 minutes.

Hereinafter, with reference to FIG. 1, a method for producing gelato containing fruit according to the present invention will be described in detail.

As the step (S1), it is a step of preparing the fruit juice and the pulp.

In the present invention, the fruit is not particularly limited, but the color of the juice and/or the flesh of the berry fruit (漿果類), the fruit fruit (殼果類), the phosphorus fruit (仁果類), and the nuclear fruit (核果類) is discolored. It can be a fruit, and specific examples thereof include apples, pears, persimmons, strawberries, peaches, and the like.

The fruit of the present invention preferably has a sugar content of 8 to 16 brix, regardless of size or the like. When the sugar content is less than 8 brix, the sweetness is weak and the preference is low, and when the sugar content is more than 16 brix, there is a problem of an increase in the manufacturing cost because the fruit is often sold by itself.

The fruit juice of the present invention is a material obtained by washing fruits thoroughly, removing foreign substances, juicing them using a juicer, and filtering impurities such as seeds, stems, and wicks.

The pulp of the present invention is a suitable size for chewing after washing the fruit cleanly, removing foreign substances, and removing seeds, stems, wicks, and wounds if there are any, preferably less than 1 cm in width, length, and height, more preferably Usually, it is cut to less than 0.5 cm. In particular, it is preferable to manufacture in a state with a shell.

As a step (S2), it is a step of mixing the quince extract with the fruit juice of the step (S1).

In the present invention, the quince extract refers to a material obtained by extracting pulverized quince at a low temperature and high pressure. This low-temperature and high-pressure extract of quince extract prevents discoloration of the fruit juice and pulp, but has little effect on the flavor and taste of the pulp contained in gelato.

The low temperature is 20 to 26 °C, preferably 23 to 26 °C, and the high pressure is 3 to 10 bar, preferably 5 to 10 bar.

The quince extract is included in an amount of 0.5 to 1.0 parts by weight, preferably 0.5 to 0.9 parts by weight, and more preferably 0.6 to 0.8 parts by weight, based on 100 parts by weight of the fruit juice. When the content is less than 0.5 parts by weight, it is not sufficient to prevent discoloration of the fruit juice and the pulp, and when it exceeds 1.0 parts by weight, the taste and aroma of the fruit contained in the gelato are affected, and the characteristic taste and flavor of the fruit is reduced. There is a problem with the taste and smell of quince.

In the step (S3), sucrose, glucose, dietary fiber, and a natural preservative are mixed with the fruit juice of the step (S2) and the pulp of the step (S1).

The mixing includes 10 to 20 parts by weight of sucrose, preferably 12 to 18 parts by weight, more preferably 14 to 16 parts by weight, most preferably 15 parts by weight based on 100 parts by weight of the fruit juice and pulp; 10 to 20 parts by weight, preferably 12 to 18 parts by weight, more preferably 14 to 16 parts by weight, most preferably 15 parts by weight; 0.5 to 0.8 parts by weight of dietary fiber, preferably 0.6 to 0.8 parts by weight, more preferably 0.6 to 0.7 parts by weight, most preferably 0.6 parts by weight; and 0.03 to 0.08 parts by weight, preferably 0.04 to 0.07 parts by weight, more preferably 0.04 to 0.06 parts by weight, and most preferably 0.05 parts by weight of the natural preservative. In the case of mixing within the above range, the final produced gelato has the best sensory and taste.

Here, the fruit juice and the pulp are mixed in a weight ratio of 1.8 to 2.2: 1, preferably 1.9 to 2.1: 1, and more preferably 2: 1. When mixed in such a weight ratio, the sensory and taste of the finally prepared gelato is the best.

The dietary fiber is preferably extracted from fruits and vegetables, but is not limited thereto, but includes chicory, broccoli, leek, and the like. As one specific example, it is chicory dietary fiber.

The natural preservative is to prevent the propagation of microorganisms by the fruit juice and pulp contained therein, and examples thereof include any one or more selected from the extracts of quince trees, buckwheat extracts, and red bean extracts. In this case, the extract used does not need to be a low-temperature and high-pressure extract unlike the above-mentioned quince extract, and an extract extracted by a conventional method is sufficient.

The mixing is preferably made so that the fruit juice, pulp, sucrose, glucose, dietary fiber, and natural preservatives are sufficiently mixed, but there is a problem in that the shape of the fruit is destroyed if it is carried out at an excessive time and speed. Accordingly, the mixing is preferably performed at a temperature of 10 to 15° C. at a speed of 100 to 200 rpm for 10 to 20 minutes, preferably for 10 to 15 minutes.

As step (S4), the mixture of step (S3) is aged for 3 to 12 hours at 2 to 3° C. in a closed state.

The aging is to achieve chemical and physical stabilization by interaction of the mixture of step (S3), that is, at a low temperature, that is, 2 to 3° C. for 3 to 12 hours, preferably for 3 to 5 hours. When the temperature and time are out of the range, chemical and physical stabilization is not achieved, and the mixture is over-aged, thereby deteriorating the inherent flavor and texture of gelato.

As the step (S5), it is a step of stirring the aged product of the step (S4).

The stirring is performed for 10 to 30 minutes, preferably 15 to 25 minutes, more preferably 18 to 22 minutes in a freezing stirrer at -7 to -11°C conditions, preferably -8 to -10°C conditions. . The texture and volume of the gelato are formed by such agitation, and when it is performed outside the above conditions, there is a problem in that the texture and volume of the final gelato are not formed.

As the step (S6), it is a step of rapidly freezing the stirred material of the step (S5).

The quick freezing can be rapidly frozen at a temperature of -30 to -40 ° C for 15 to 20 minutes, and the gelato having texture and volume can be stored for a long time by the quick freezing under the above conditions, and when sold, -7 Even if the temperature rises to -15 °C, it is possible to provide gelato with little change in quality.

Gelato prepared by the above method has the following advantages.

(1) In addition to the fruit juice, it contains the flesh, so you can feel the flavor and taste of the fruit when you consume gelato, as well as feel the texture of the fruit.

(2) Since gelato is manufactured without using milk fat, it has the advantage of being able to consume gelato without the burden of excess calories due to fat intake.

(3) As it contains quince extract, it can solve the problem of appearance due to discoloration of fruits.

(4) In addition to the pulp, it also contains dietary fiber, so it can be helpful for weight control and constipation.

(5) Gelato contains only natural ingredients and does not contain any synthetic substances, so it has the effect of providing gelato suitable for recent health trends.

Since the gelato manufacturing method of the present invention uses only natural ingredients and does not contain any high-calorie ingredients such as milk fat, it can solve problems such as high calorie and weight control caused by ingesting gelato, and contains fruit juice and pulp. The original taste, aroma, and texture of the fruit can be felt, increasing the preference, and there is no problem in appearance due to discoloration of the fruit, so it is useful for long-term storage.

1 is a diagram showing a method of manufacturing gelato according to an embodiment of the present invention.

Hereinafter, examples and the like will be described in detail to help the understanding of the present invention. However, the embodiments according to the present invention may be modified in various other forms, and the scope of the present invention should not be construed as being limited to the following examples. The embodiments of the present invention are provided to more completely explain the present invention to those of ordinary skill in the art.

Example 1: Preparation of quince extract

After putting the quince purchased at the Iksan market into a grinder and pulverizing it, 15 times 70% ethanol is added to 50 g of the pulverized product. Then, stirrer extraction (SE), reflux extraction (RE), and pressure heating extraction ( Autoclave extraction, AE), low temperature high pressure extraction (LTPE), and ultrasonic extraction (ultrasonification extraction, USE) methods were used to prepare the extract. At room temperature stirring extraction, extraction was repeated 3 times for 24 hours at 250 rpm using a stirrer (Wise Stir SMHS-3, DAIHAN Scientific Co., Seoul, Korea) at room temperature of 25±2℃. A cooling tube was attached to the container, and extraction was repeated 3 times for 3 hours at 70°C. Extraction under pressure heating was performed at 121℃ for 15 minutes using an autoclave (DF-100A, DOORI Scientific Co., Gyeonggi, Korea), and low-temperature and high-pressure extraction was performed with a rapid extractor (FT110, Benchtop rapid extractor, ARMFIELD, Hampshire, England). was repeatedly extracted twice under a pressure of 8.0 bar for 2 hours at room temperature using Ultrasonic extraction was performed for 2 hours in a 40 kHz ultrasonic bath (NXPC-4020P, KODO, Hwaseong, Korea). Each extract was obtained from Whatman No. 1 After filtration with filter paper (Toyo Ltd., Tokyo, Japan), and concentrated under reduced pressure with a rotary vacuum evaporator (rotary vacuum evaporator NN series, EYELA, Tokyo, Japan), freeze-drying (Freeze dryer, FD SFDSM12, Samwon) to powder sample was prepared and stored at -50 °C for use in the experiment. Each yield was obtained by freeze-drying the extract to obtain the dry weight, and then expressed as a percentage of the dry matter of the raw material used to prepare the extract (see Table 1).

Experimental Example 1: Measurement of polyphenol and flavonoid content of quince extract

The polyphenol content was determined according to the method of Dewanto et al. (Dewanto V, Wu X, Adom KK, Liu RH. 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J Agric Food Chem 50: 3010-3014.) After adding 2 mL of 2% sodium carbonate and 100 μL of 50% Folin-Ciocalteu reagent to 100 μL of the sample, the absorbance was measured at 720 nm. According to the calibration curve of gallic acid (Sigma-Aldrich Co., St. Louis, MO, USA) The content was calculated. The flavonoid content was 5% in 100 mL of sample according to the method of Saleh and Hameed (Saleh ES, Hameed A. 2008. Total phenolic contents and free radical scavenging activity of certain Egyptian Ficus species leaf samples. Food Chem 114: 1271-1277.) After adding 0.15 mL of sodium nitrite, it was left at 25°C for 6 minutes, then 0.3 mL of 10% aluminum chloride was added and left at 25°C for 5 minutes. Next, 1 mL of 1 N NaOH was added, and after addition on a vortex, absorbance was measured at 510 nm, and the content was calculated by a calibration curve of rutin hydrate (Sigma-Aldrich Co.). The results are shown in Table 1.

sample yield polyphenols flavonoids SE 27.33±0.68 56.68±0.44 13.45±0.23 RE 30.80±0.58 154.13±0.85 48.47±0.53 AE 27.38±0.53 154.10±1.21 45.43±0.20 LTPE 20.38±0.43 168.22±0.73 51.44±0.46 USE 30.19±1.20 152.54±2.04 46.77±0.27

As can be seen in Table 1, the extraction yield is room temperature stirrer extraction (SE), reflux extraction (RE), pressure heating extraction (AE, autoclave extraction), low temperature and high pressure extraction (LTPE, low 27.33%, 30.80%, 27.38%, 20.38%, and 30.19% respectively in temperature high pressure extraction) and ultrasonic extraction (USE, ultrasonification extraction) showed significant differences depending on the extraction method, reflux cooling extraction, ultrasonic extraction, and pressurization. Heat extraction, room temperature stirring extraction, and low temperature high pressure extraction were the highest in the order. The high yield in reflux cooling extraction, pressurized heating extraction and ultrasonic extraction in this experiment is considered to be the result of facilitating dissolution as insoluble components are soluble by heat, pressure, and ultrasonic energy. In addition, the polyphenol contents of room temperature stirring, reflux cooling, pressure heating, low temperature and high pressure and ultrasonic extraction were 56.68 mg, 154.13 mg, 154.10 mg, 168.22 mg, and 152.54 mg per g, respectively. Stirring extraction and pressure heating extraction showed comparable content, and in the case of room temperature stirring extraction, the lowest content was detected, and the flavonoid content also showed a similar tendency. In the case of heat treatment, it has been reported that the content of phenolic substances extracted from the sample is increased by converting the bound phenolic compound into a free form or by decomposing the high molecular weight phenolic compound into a low molecule. is known to affect all of the changes in components depending on the type of plant, the bonding structure, and the material. Therefore, as a result of this experiment, it seemed desirable to apply the low-temperature and high-pressure extraction method.

Preparation Example 1: Preparation of gelato according to the present invention

Regardless of the size, 2 kg of apples having a sugar content of 8 to 16 brix were selected, washed in a washing machine, and then dried naturally with water on the surface. 1 kg of apples was placed in a fruit juicer and juiced, and impurities such as seeds, wicks, and stems were removed by filtration to obtain apple juice. The remaining 1 kg of apples were cut to about 0.5 cm in width, length, and height after removing seeds, stems, and cores to obtain apple flesh.

1.4 parts by weight of the low-temperature and high-pressure extract of the quince of Example 1 is mixed with 200 parts by weight of the apple juice, 100 parts by weight of the apple pulp, 45 parts by weight of sucrose, 45 parts by weight of glucose, 1.8 parts by weight of chicory dietary fiber, 0.10 parts by weight of the extract and 0.05 parts by weight of the buckwheat herb extract were added and mixed for 15 minutes at a speed of 150rpm at 12±1°C conditions. After that, it was transferred to a sealed container, put in a refrigerator at 2-3 °C, aged for 4 hours, and then stirred for 20 minutes in a freezing stirrer set at - 9±1 °C. Then, the agitated material was placed in a container, placed in a -40°C freezer, and rapidly frozen for 20 minutes, and then stored at the same temperature.

Afterwards, the experiment was carried out after the gelato stored in the -40°C freezer was transferred to the -10±1°C freezer, and the temperature of the gelato corresponded to the above temperature.

Comparative Examples 1 to 4: Gelato containing quince extract with different extraction methods

Instead of the quince extract according to the low-temperature and high-pressure extraction method of Preparation Example 1, the quince extract of Example 1, that is, a room temperature stirred extract (Comparative Example 1), a reflux cooling extract (Comparative Example 2), a pressurized extract (Comparative Example 3), ultrasonic Gelato was prepared in the same manner as in Preparation Example 1, except that each extract (Comparative Example 4) was added.

Comparative Examples 5 and 6: Gelato with different contents of quince extract

Instead of the content of the quince extract according to the low-temperature and high-pressure extraction method of Preparation Example 1, 0.5 parts by weight (Comparative Example 5) and 2.1 parts by weight (Comparative Example 6) of the quince extract according to the low-temperature and high-pressure extraction method based on 200 parts by weight of apple juice were added and the same Gelato was prepared by this method.

Comparative Examples 7 and 8: Preparation of gelato under different aging conditions

Gelato was prepared by changing the aging conditions of Preparation Example 1. Specifically, gelato prepared by aging at room temperature for 4 hours (Comparative Example 7) and gelato prepared by aging at 2 to 3° C. for 12 hours (Comparative Example 8) were prepared.

Comparative Example 9: Preparation of gelato without quick freezing

The stirred gelato of Preparation Example 1 without rapid freezing was stored at the same temperature (-9±1° C.).

Experimental Example 1: Measurement of discoloration of gelato

The color change of the gelato of Preparation Example 1 and Comparative Examples 1 to 9 was measured using a chroma meter to measure L ^{* -value indicating lightness, a*} -value indicating redness, and yellowness ^{b *} -value representing (yellowness) was measured. At this time ^{, a calibration plate with an L *} -value of +64.90, a ^* -value of -0.39, and b ^* -value of +3.88 was used as the standard color. As a result, L ^{* -values in Table 2, a*} -values in Table 3, and b ^* -values in Table 4 are shown. Here, the control is gelato prepared in the same manner as in Preparation Example 1 without including the quince extract at all.

sample 0 days 1 day 3 days 5 days control 60.23±0.25 59.58±0.53 55.33±0.42 50.21±0.24 Preparation Example 1 62.35±0.03 62.10±0.40 61.25±0.28 60.28±0.33 Comparative Example 1 50.55±0.45 48.22±0.32 45.15±0.42 41.33±0.25 Comparative Example 2 61.28±0.33 57.18±0.52 52.18±0.24 50.15±0.52 Comparative Example 3 61.40±0.12 57.55±0.42 53.35±0.01 50.45±0.24 Comparative Example 4 60.58±0.43 55.34±0.25 50.15±0.42 48.44±0.33 Comparative Example 5 60.25±0.55 56.41±0.41 52.18±0.35 50.10±0.34 Comparative Example 6 63.28±0.31 63.20±0.24 62.68±0.33 61.35±0.42 Comparative Example 7 62.33±0.42 62.01±0.38 61.30±0.25 60.50±0.08 Comparative Example 8 62.25±0.52 60.15±0.42 58.75±0.30 57.03±0.44 Comparative Example 9 62.24±0.51 59.15±0.54 58.16±0.21 56.18±0.41

sample 0 days 1 day 3 days 5 days control 2.20±0.12 3.33±0.03 4.15±0.22 4.65±0.54 Preparation Example 1 1.60±0.23 1.72±0.24 1.88±0.20 1.95±0.43 Comparative Example 1 2.10±0.02 3.20±0.21 3.80±0.42 4.18±0.23 Comparative Example 2 2.04±0.12 2.89±0.31 3.05±0.41 3.50±0.22 Comparative Example 3 2.14±0.15 3.02±0.12 3.61±0.21 3.95±0.13 Comparative Example 4 2.18±0.21 3.14±0.21 3.80±0.42 4.25±0.38 Comparative Example 5 1.92±0.43 2.90±0.18 3.15±0.14 3.56±0.43 Comparative Example 6 1.50±0.24 1.52±0.31 1.65±0.24 1.89±0.51 Comparative Example 7 1.82±0.51 1.93±0.38 1.98±0.27 2.08±0.15 Comparative Example 8 2.01±0.48 2.54±0.35 2.80±0.33 3.01±0.41 Comparative Example 9 1.78±0.51 1.91±0.50 1.95±0.26 2.10±0.01

sample 0 days 1 day 3 days 5 days control 21.05±0.30 22.05±0.43 22.51±0.02 22.40±0.59 Preparation Example 1 18.21±0.15 18.30±0.14 17.60±0.20 17.66±0.13 Comparative Example 1 22.10±0.02 22.20±0.21 21.84±0.41 20.54±0.64 Comparative Example 2 20.45±0.33 20.14±0.21 20.18±0.22 20.01±0.62 Comparative Example 3 20.12±0.30 19.88±0.51 19.75±0.41 19.71±0.24 Comparative Example 4 20.25±0.13 20.36±0.10 20.12±0.32 20.08±0.12 Comparative Example 5 20.11±0.31 20.08±0.13 19.20±0.35 19.20±0.44 Comparative Example 6 17.82±0.43 17.91±0.19 17.68±0.51 17.61±0.42 Comparative Example 7 18.15±0.12 18.62±0.30 18.18±0.16 18.09±0.15 Comparative Example 8 19.16±0.24 19.64±0.41 19.23±0.15 19.32±0.25 Comparative Example 9 19.21±0.30 19.63±0.21 19.24±0.51 19.08±0.50

As can be seen from the above results, the gelato containing the quince extract by the low-temperature and high-pressure extraction method had a high L ^* value and a ^{decreased a*} value, and the b ^* value hardly changed. On the other hand, gelato containing quince extract by other extraction methods ^{decreased L*} value and increased ^{a* value over time, but b*} value hardly changed. From these results, it was found that the quince extract by the low-temperature and high-pressure extraction method was superior to the quince extract by other extraction methods in preventing discoloration of the fruit. In addition, it was confirmed that the degree of discoloration of the gelato decreased as the content of the quince extract by the low-temperature and high-pressure extraction method increased. In addition, it was confirmed that aging conditions and the presence or absence of rapid freezing had little effect on discoloration of gelato.

Experimental Example 2: Sensory Test

After preparing the gelato of Preparation Example 1 and Comparative Examples 1 to 9, the sensory properties of the gelato were examined on the third day of storage. For sensory characteristics, 10 well-trained inspectors were selected to evaluate the characteristic smell of apples, the characteristic taste of apples, and the overall rating, which is the overall preference, using a 9-point scoring method (1-very bad, 5-moderate, 9-very good). did. The results are shown in Table 5 below.

sample color Scent flavor texture overall symbolism control 4.21 4.50 4.20 5.30 5.25 Preparation Example 1 8.20 8.10 8.50 8.35 8.50 Comparative Example 1 7.01 6.15 6.03 7.08 6.40 Comparative Example 2 7.05 5.80 6.01 6.58 6.15 Comparative Example 3 7.20 6.00 5.90 6.74 6.25 Comparative Example 4 6.90 5.80 6.25 6.88 6.00 Comparative Example 5 7.05 7.90 7.00 6.95 7.05 Comparative Example 6 8.05 5.90 6.05 7.54 6.90 Comparative Example 7 8.05 7.90 6.55 6.50 6.70 Comparative Example 8 7.95 6.80 5.45 5.20 5.45 Comparative Example 9 7.60 6.05 5.25 5.10 5.60

As can be seen from the above results, the gelato of Preparation Example 1 according to the present invention was the most excellent in color, fragrance, taste, texture, and overall preference. In addition, when the quince extract extracted in the same manner as in the present invention was contained in a small amount (Comparative Example 5) and in a large amount (Comparative Example 6), compared to Preparation Example 1, the characteristic flavor and taste of the apple decreased, so that the overall preference was very high. appeared low. In addition, when aged for 4 hours at room temperature (Comparative Example 7) and aged for 12 hours at a low temperature (Comparative Example 8), the overall preference was very low, and low scores were obtained in taste and texture. In addition, even when quick freezing was not performed, low scores were obtained in overall acceptability and taste and texture.

Claims (5)

(S1) preparing fruit juice and pulp;
(S2) mixing the quince extract with the fruit juice of step (S1);
(S3) mixing sucrose, glucose, dietary fiber, and a natural preservative with the fruit juice of step (S2) and the pulp of step (S1);
(S4) aging the mixture of step (S3) in a closed state at 2 to 3° C. for 3 to 12 hours;
(S5) stirring the aged product of step (S4) in a freezing stirrer at -7 to -11°C conditions for 10 to 30 minutes; and
(S6) quick-freezing the stirred product of step (S5) at a temperature of -30 to -40°C for 15 to 20 minutes;
The method according to claim 1, wherein the quince extract in step (S2) is extracted under a low temperature and high pressure of 20 to 26°C and 3 to 10 bar.
The method according to claim 1, wherein the quince extract in step (S2) is contained in an amount of 0.5 to 1.0 parts by weight based on 100 parts by weight of the fruit juice.
The method of claim 1, wherein the mixing is based on 100 parts by weight of the total amount of fruit juice and pulp, 10 to 20 parts by weight of sucrose, 10 to 20 parts by weight of glucose, 0.5 to 0.8 parts by weight of dietary fiber, and 0.03 to 0.08 parts by weight of a natural preservative. A method for producing gelato containing flesh, characterized in that it consists of parts.
[Claim 5] Gelato containing the flesh prepared by the method of any one of claims 1 to 4.

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