KR20220016395A - Manufacturing method for ice cream using oriental medicine additives - Google Patents

Abstract

The present invention relates to a method for manufacturing ice cream using medicinal herb additives to manufacture ice cream with high consumer preference. According to the present invention, the method comprises the following steps: classifying medicinal herbs, including ginseng, Atractylodes japonica Koidzumi, Poria cocas Wolf., licorice, Rehmannia glutinosa, Paeonia lactiflora Pallas, Cnidium officinale MAKINO, Angelica gigas, Astragalus membranaceus, Cinnamomum cassia, ginger, and dried jujube, into hard and soft materials; washing the classified hard and soft materials on a sieve for 2 to 3 minutes in running water at room temperature; filtering the washed hard and soft materials through the sieve and performing natural drying for 10 minutes at room temperature; cutting the hard material to a size of 0.5 to 1 cm and cutting the soft material to a size of 1 to 1.5 cm; immersing the hard and soft materials in water, respectively; mixing the hard material, the water in which the hard material is immersed, the soft material, and the water in which the soft material is immersed; boiling the mixed hard material, soft material, and the water at a temperature of 110℃ and performing decoction for four hours at a temperature of 53 to 55℃ to prepare a medicinal herb base; mixing the prepared medicinal herb base and honey in a ratio of 8 : 2; double boiling the medicinal herb base mixed with the honey by using water to prepare a concentrated medicinal herb additive; aging the concentrated medicinal herb additives for 22 to 24 hours at a temperature of 20℃ and a humidity of 25%; mixing the aged medicinal herb additive with an ice cream material at a temperature of 55 to 70℃; homogenizing the mixed material at a temperature of 55 to 70℃ at 160 to 180 kg/cm^2; and cooling the mixed material at a temperature of -5 to -10℃ to prepare ice cream.

Description

Ice cream manufacturing method using oriental herbal additives

The present invention relates to a method of manufacturing ice cream using oriental herbal additives, and more particularly, to a method of manufacturing ice cream in which the taste, flavor and functionality of oriental herbal ingredients are added to ice cream through oriental herbal additives.

Ice cream is made from milk and milk fat as main ingredients and is frozen at a low temperature. It enjoys great popularity due to its unique texture and taste, and is used in a wide variety of foods such as snacks, desserts, patient food, and baby food. In general, ice cream has milk and milk fat as main ingredients, and product development is being made in the form of adding flavorings such as chocolate and vanilla or adding fruit flavors. Consumers have a high preference for ice cream, but there are also consumers who are wary or reluctant to consume ice cream for reasons that are unhealthy due to its high sugar and calories. As such, ice cream has been developed with a focus on improving the palatability of ice cream despite users' high preference, but cannot effectively improve the functionality of ice cream and problems that consumers think of. The development of functional ice cream requires an ice cream that can achieve both palatability and functionality according to the preference of consumers who prefer functional ingredients, but development of ice cream having both palatability and functionality is poor.

As one of the methods for improving health-related functionality in food, a method of adding oriental medicinal ingredients is used. Various herbal ingredients used in oriental medicine are not only used in the field of oriental medicine, but are also widely used as health ingredients that add flavor and nutrition to various foods such as herbal tea and oriental samgyetang. However, foods such as herbal tea or herbal samgyetang using herbal ingredients are not welcomed by the younger generation due to their unique flavor and perception despite their excellent health benefits. In particular, in the case of manufacturing ice cream using oriental medicinal ingredients, it is possible to provide superior efficacy and provide functionality to the ice cream, but there is a problem in that consumers' preference is lowered due to the strong flavor of oriental medicine ingredients.

Korean Patent Registration No. 10-0572865

The present invention has been devised to solve the above problems, and an object of the present invention is to supplement the disadvantages of ice cream by using oriental herbal ingredients to provide health-helping functionality, and to reduce consumer concerns while simultaneously reducing consumer concerns. It is to provide a method for manufacturing ice cream using oriental herbal additives that can satisfy the preferences of

The above object is to classify oriental medicinal materials, including ginseng, baekchul, baekbokryeong, licorice, sukjihwang, oyster herb, cheongung, angelica, hwanggi, broiler chicken, ginger and dried jujube into strong and weak materials, the classified strong materials and Washing the weak material on a sieve for 2 to 3 minutes in running water at room temperature, filtering the washed strong material and weak material through a sieve, and then naturally drying it at room temperature for 10 minutes, cutting the hard material into 0.5 to 1 cm size and cutting the weak material to a size of 1 to 1.5 cm, immersing the hard material and the weak material in water, respectively, soaking the hard material and the hard material, soaking the water and the weak material and the weak material After mixing the water, the mixed strong material, the weak material and the soaked water start boiling at a temperature of 110 ° C., when the water starts to boil, decoction at a temperature of 53 to 55 ° C. for 4 hours to prepare an oriental medicine base, the preparation Mixing the oriental medicine base and honey in a ratio of 8:2, preparing a concentrated herbal additive by boiling the oriental medicine base mixed with honey using water, and adding the concentrated herbal supplement to 20℃ temperature and 25% humidity Aging for ²² to 24 hours under It is achieved by an ice cream manufacturing method using an oriental herbal additive comprising the step of preparing ice cream by cooling at a temperature of -10 °C.

Preferably, the step of classifying oriental medicine materials into strong materials and weak materials is to classify ginseng, baekchul, baekbokryeong, white peony, cheongung, angelica, and broiler as strong materials, and licorice, sukjihwang, astragalus, ginger, and dried jujube as weak materials. may be classified as

Preferably, the herbal material is 100 parts by weight of baekchul, 100 parts by weight of baekbokryeong, 100 parts by weight of licorice per 100 parts by weight of ginseng, 100 parts by weight of Sukhumi Hwang, about 100 parts by weight of earl, 100 parts by weight of cheongung, 100 parts by weight of angelicasis, 80 parts by weight of hwanggi It may contain parts by weight, 80 parts by weight of broiler chicken, 100 parts by weight of ginger, and 100 parts by weight of dried jujube.

Preferably, the step of immersing the strong material and the weak material in water, respectively, is to pour 2 L of water based on 100 g of ginseng into the strong material, then leave it at room temperature for 5 hours, and pour 1 L of water based on 100 g of licorice into the weak material After that, it may be left at room temperature for 3 hours.

Preferably, the step of mixing the hard material and the water soaked with the hard material with the water soaked with the weak material and the weak material may be to add water so that the total amount of water is 8L.

Preferably, the step of preparing a concentrated herbal additive by boiling the oriental herbal base mixed with honey using water may be such that the moisture content is 20% or less.

Preferably, the ice cream material may include 70 parts by weight of fresh cream and 1 part by weight of a stabilizer based on 100 parts by weight of milk.

Preferably, in the step of mixing the aged herbal additive with the ice cream material at a temperature of 55 to 70° C., the herbal additive and the ice cream material may be mixed in a ratio of 2:8.

Preferably, the step of producing ice cream by cooling at a temperature of -5 to -10°C is performed by rotating the mixed material at a temperature of -5 to -10°C using a scraper equipped with a dasher and a blade to generate an overrun. it could be

Preferably, the prepared ice cream may have an overrun of 80 to 100% according to the following equation.

(Equation)

In addition, the above object is achieved by the ice cream using the herbal additive manufactured according to the above-mentioned manufacturing method.

According to the method for producing ice cream using oriental herbal additives according to an embodiment of the present invention, the disadvantages of ice cream, which are cold ingredients, can be compensated for due to the properties of the selected oriental ingredients, thereby solving the disadvantages of ice cream, and fermenting blue Through this process, it is possible to produce ice cream with high consumer preference by neutralizing the characteristic bitter taste and aroma of herbal ingredients.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flowchart of an ice cream manufacturing method using oriental herbal additives according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. Terms and words used in this specification are terms selected in consideration of functions in the embodiments, and the meaning of the terms may vary according to the intention or custom of the invention. Therefore, the terms used in the examples to be described below, when specifically defined in the present specification, follow the definition, and when there is no specific definition, it should be interpreted as a meaning commonly recognized by those skilled in the art.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control. Also, although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, suitable methods and materials are described herein.

According to the method for producing ice cream using oriental herbal additives according to an embodiment of the present invention, by preparing oriental herbal ingredients in the form of blue and adding the oriental herbal ingredients having the form of blue to ice cream, the characteristic bitter taste and flavor of oriental herbal ingredients are added to the ice cream By harmonizing with , it is possible to provide users with the functionality of oriental medicine materials with high preference.

1 is a flowchart of an ice cream manufacturing method using oriental herbal additives according to an embodiment of the present invention.

Referring to Figure 1, the method for manufacturing ice cream using oriental herbal additives according to an embodiment of the present invention is oriental ingredients including ginseng, baekchul, baekbokryeong, licorice, Sukjihwang, white peony, cheongung, Angelica, Hwanggi, broiler, ginger and jujube classifying into strong and weak materials (S101), washing the classified strong and weak materials on a sieve for 2-3 minutes in running water at room temperature (S102), sieving the washed strong and weak materials Step (S103) of natural drying at room temperature after filtering for 10 minutes (S103), cutting the strong material to a size of 0.5 to 1 cm, and cutting the weak material to a size of 1 to 1.5 cm (S104), each of the strong material and the weak material A step of soaking in water (S105), a step of mixing the hard material and the hard material with water soaked with the weak material and the weak material with the water soaked (S106), the mixed hard material, the weak material and the soaked water at a temperature of 110 ° C. After boiling, when the water starts to boil, decoction at a temperature of 53 to 55° C. for 4 hours to prepare an oriental medicine base (S107), a step of mixing the prepared herbal base and honey in a ratio of 8:2 (S108), honey and A step of preparing a concentrated oriental herbal additive by bathing the mixed oriental herbal base using water (S109), aging the concentrated oriental herbal additive for 22 to 24 hours at a temperature of 20°C and 25% humidity (S110), aged oriental medicine Mixing the additive with the ice cream material at a temperature of 55 to 70 ℃ (S111), homogenizing the mixed material at a temperature of 55 to 70 ℃ 160 to 180 kg/cm ² (S112) and a temperature of -5 to -10 ℃ Including a step (S113) of producing ice cream by cooling.

First, oriental medicinal materials including ginseng, baekchul, baekbokryeong, licorice, suksukhwang, ear bud, cheongung, angelica, hwanggi, broiler, ginger and jujube are classified into strong and weak materials (S101). Ginseng, baekchul, baekbokryeong, licorice, suksukhwang, peony, cheongung, angelica, hwanggi, broiler, ginger and jujube are classified into strong and weak materials based on their relative hardness. Due to the inherent hardness of the material, the ingredients do not come out sufficiently in the minute that the ingredients only come out from the outer surface of the drug even if it is boiled for a long time at high temperature. Therefore, in the present invention, each of the 12 oriental medicinal materials is classified into a strong material and a weak material, and the treatment before ironing is different. Among the 12 oriental medicinal materials, strong materials include ginseng, baekchul, baekbokryeong, white peony, cheongung, angelica, and broiler chicken, and weak materials include licorice, sukjihwang, astragalus, ginger, and jujube.

At this time, the oriental herbal ingredients are 100 parts by weight of baekchul, 100 parts by weight of ginseng, 100 parts by weight of ginseng, 100 parts by weight of licorice, 100 parts by weight of Sukjihwang, about 100 parts by weight of ginseng, 100 parts by weight of cheongung, 100 parts by weight of angelicasis, 80 parts by weight of hwanggi It is preferable to include parts by weight, 80 parts by weight of broiler chicken, 100 parts by weight of ginger, and 100 parts by weight of dried jujube.

A total of 12 herbal ingredients, including ginseng, baekchul, baekbokryeong, licorice, suksukhwang, sagebrush, cheongung, angelica, hwanggi, broiler, ginger and jujube, are herbal ingredients corresponding to the ten major herbal teas. As a representative herbal ingredient for reinforcing, it has few side effects and can offset the cold ingredients of ice cream.

Next, a step of washing for 2 to 3 minutes in running water at room temperature by supporting the classified strong material and weak material on a sieve is performed (S102). At this time, ginseng, baekchul, Baekbokryeong, sagebrush, cheongung, Angelica, broiler, and licorice, Sukhumwang, Astragalus, ginger, and jujube classified as weak substances were washed in running water to remove foreign substances on the surface of the oriental medicine table. Wash thoroughly.

Next, after filtering the washed strong material and weak material through a sieve, a step of natural drying at room temperature for 10 minutes is performed (S103). After placing the strong and weak materials washed in running water on a sieve, dry them naturally for 10 minutes in the wind at room temperature to remove the water in the washing process.

Next, a step of cutting the hard material to a size of 0.5 to 1 cm, and cutting the weak material to a size of 1 to 1.5 cm is performed (S104). Because the material itself is hard, only the outer surface component comes out even if it is fermented at high temperature for a long time, but the inner component does not come out properly.

Next, a step of immersing each of the strong material and the weak material in water is performed (S105). At this time, the hard material and the weak material are called under different conditions. For strong materials, pour 2L of water based on 100g of ginseng and leave at room temperature for 5 hours. And for the weak material, pour 1L of water based on 100g of licorice and leave it at room temperature for 3 hours. In this way, the hard material is soaked in a larger amount of water for a longer period of time compared to the weak material, so that the internal components are sufficiently excreted in the subsequent ironing process.

Next, a step of mixing the hard material and the water soaked with the hard material and the water soaked with the weak material and the weak material is performed (S106). In the present invention, the strong material and the weak material are separated and soaked in water for different times, and then the soaked strong material and the weak material are used together to prepare an oriental medicine additive. In this case, additional water may be further mixed with the water used together when the strong material and the weak material are called. As for the water to be mixed, it is preferable to add additional water to the water used in the above-mentioned step so that the total amount of water is 8L.

Next, after starting to boil the mixed strong material, weak material, and soaked water at a temperature of 110 ° C., when the water starts to boil, decoction at a temperature of 53 to 55 ° C. for 4 hours to prepare an oriental herbal base (S107). When a strong material or a weak material is heated at a high temperature for a long time, the components inside are well exposed, but the components are destroyed by the high temperature. Therefore, in the present invention, the strong material and the weak material are soaked for different times so that the internal components come out well, and when the water starts to boil, it is decocted for 4 hours at a relatively low temperature of 53 to 55 ° C. Also, make sure that the components inside the hard and weak materials come out completely.

In the present invention, when using the prepared oriental herbal base, in addition to the method of using only the extracted liquid, a method of using the brewed oriental medicine material together with the oriental medicine base may be further included. In particular, it is preferable to select licorice and jujubes having a sweet taste among the seismic-resistant herbal ingredients, grind the selected licorice and jujube, and add them to the oriental medicine base. At this time, in order to further enhance the texture of the material and maintain the unique flavor of each material, licorice and jujube are classified among the seismic-resistant herbal materials, and after drying the sorted licorice and jujube, 0.1 to 0.5 mm using a high-speed grinder. It can be pulverized to a particle size and mixed with oriental medicine base for use.

When the licorice and jujube brewed in this way are added to the oriental medicine base in the above particle size, the oriental medicine material particles can be felt with the tongue in the prepared ice cream, thereby adding a chewy texture to the consumer. By making consumers aware that the ingredients have been added, it is possible to increase their preference based on reliability. In addition, the taste and flavor of ice cream can be increased by additionally grinding cinnamon to a particle size of 0.1 to 0.5 mm using a high-speed grinder to further enhance the taste and flavor of the ice cream and adding it to the herbal base together with the licorice and jujube. have.

Next, a step of mixing the prepared herbal base and honey in a ratio of 8:2 is performed (S108). In the present invention, the herbal base is used to prepare ice cream, so honey is used to supplement the sweetness. In addition, honey added to oriental medicine base neutralizes the bitter taste and strong aroma characteristic of oriental medicine ingredients.

In addition, propolis, one of beekeeping by-products, may be further mixed to enhance the functionality of the present invention. Propolis is formed by mixing resinous substances collected from tree buds or sap by bees, and has high antibiotic and antioxidant effects. In this way, the functionality of ice cream can be strengthened by adding more propolis to the herbal base and honey. At this time, the content ratio of honey and propolis is preferably 50:1. When the content of propolis exceeds 50:1, the flavor of propolis is strong and consumers' preference for ice cream may decrease. In addition, it is preferable to use water-soluble propolis so that the propolis can be mixed evenly with the herbal base.

Next, a step of preparing a concentrated herbal additive by boiling the oriental herbal base mixed with honey using water is performed (S109). Through this boiling process, the moisture content of the herbal base mixed with honey should be less than 20%. If the moisture content exceeds 20%, the herbal base mixed with honey may deteriorate during long-term storage. The herbal base mixed with honey of the present invention can be prepared in advance and stored in a refrigerator to be used in the subsequent ice cream manufacturing process. However, if the moisture content of the herbal base mixed with honey is high, deterioration or taste may change during storage, whereas if the moisture content is less than 20%, the osmotic principle inhibits microbial growth and enables long-term storage. Change in taste can be prevented. Therefore, it is possible to prevent the deterioration of the oriental medicine base mixed with honey by making the moisture content less than 20% through the bathing process. In addition, when the moisture content of the oriental herbal base mixed with oysters is more than 20%, the taste and texture may be deteriorated due to the high moisture content in the process of making ice cream by mixing with the ice cream material thereafter.

However, it may be difficult to satisfy the required moisture content only with a water bath. Therefore, the step of measuring the moisture content of the herbal additive concentrated in step S109 may be further included. If the temperature of the concentrated herbal additive is too high or too low, the moisture content is not measured properly, so after cooling to a temperature of 10 to 50 ° C.

In this case, when the measured moisture content is more than 20%, an additional concentration process for the herbal additive may be further performed. After the oriental herbal additive concentrated in step S109 is put into the vacuum concentration tank, steam at 40 to 60° C. is indirectly applied under vacuum at a pressure of 60 to 70 mmhg for low-temperature concentration, so that the moisture content of the herbal additive is 20% or less. It is possible to prevent deterioration occurring during storage by concentrating the moisture content of the herbal base to 20% or less.

Next, a step of aging the concentrated herbal additive for 22 to 24 hours at a temperature of 20° C. and 25% humidity is performed (S110). The concentrated herbal supplements are fermented through a process of aging at a low temperature at 20°C and 25% humidity, so that the taste and ingredients of honey and herbal additives with different tastes and aromas are completely mixed and stabilized.

Next, a step of mixing the aged oriental herbal additive with the ice cream material at a temperature of 55 to 70° C. is performed (S111). At this time, it is preferable to mix the herbal additive and the ice cream material in a ratio of 2:8. If the content of oriental medicine additives is less than this, the flavor and taste of oriental medicine do not appear in ice cream, and the effect of oriental medicine additives is also insignificant.

The ice cream material is a material for making ice cream using herbal additives, and includes milk, fresh cream, and a stabilizer, and may further include other flavorings, colors and sugars.

The ice cream material preferably contains 70 parts by weight of fresh cream and 1 part by weight of a stabilizer based on 100 parts by weight of milk. The stabilizer may be at least one selected from gelatin, guar gum, locust bean gum, and xanthan gum. Stabilizers prevent moisture from binding in the ice cream to form huge ice crystals.

In addition, the emulsification in the ice cream is destroyed by frictional heat in the process of sterilizing the manufactured ice cream and in the homogenization process, thereby causing a problem of promoting aggregation of fat. Therefore, in the present invention, it is possible to maintain emulsion stability by adding an emulsion composition in which an emulsifier is dissolved in vegetable oil. After mixing the emulsifier with the vegetable oil, the emulsion composition is left at a temperature of 60 to 90° C. for 3 to 4 hours so that the emulsifier can be completely dissolved in the vegetable oil. In this case, the composition ratio of the vegetable oil and the emulsifier preferably has a ratio of 1:1.

Vegetable oils and fats have a low melting point of 20 to 28° C., so it is preferable to use palm oil which melts rapidly at high temperatures and has stability when the emulsifier changes from a solid to a liquid. In addition, it is preferable to use glycerin fatty acid ester and sorbitan fatty acid ester as the emulsifier.

The content of the glycerin fatty acid ester is preferably 0.1 to 0.5 parts by weight based on 100 parts by weight of milk. When the amount of glycerin fatty acid ester is less than 0.1 parts by weight, it is difficult to uniformly disperse the ingredients of the ice cream and the emulsification is destroyed over time, resulting in poor physical properties. It becomes overdone and loses its taste.

In addition, the sorbitan fatty acid ester prevents the emulsion film from being destroyed by the glycerin fatty acid ester. In this case, the content of the sorbitan fatty acid ester is preferably 0.2 to 0.3 parts by weight. If the sorbitan fatty acid ester is less than 0.2 parts by weight, excessive foaming occurs during homogenization of the material, and if it is more than 0.3 parts by weight, the overrun may be lowered to reduce the texture of the ice cream.

However, when glycerin fatty acid ester is added as an emulsifier, the melting point of the glycerin fatty acid ester is 63 to 68° C., so it is preferable to set the temperature to 70° C. when mixing in step S111 and homogenizing in S112.

Next, a step of homogenizing the mixed material at a temperature of 160 to 180 kg/cm ² at a temperature of 55 to 70° C. is performed (S112). 160 kg/cm ² for homogeneity If it is homogenized below, the emulsified state of the mixed material is insufficient, and a crumbly tissue is generated in the ice cream, 180kg/cm ² If it is excessively homogenized, excessive foaming will occur in the ice cream due to excessive homogeneity.

After mixing and homogenizing the oriental herbal additive and the ice cream material in steps S111 and S112, a step of sterilizing it before cooling may be further performed. At this time, it is preferable to sterilize at 75° C. for 17 to 25 seconds in a HTST (High Temperature/Short Time) method.

Next, cooling at a temperature of -5 to -10 ℃ performs the step of manufacturing ice cream (S113). After mixing and homogenizing the oriental medicine additive and the ice cream material, it is injected into the freezer and rotated using a scraper equipped with a dasher and a blade. At this time, it is desirable to soften the texture of the ice cream by rotating the scraper as if cutting the material attached to the inner wall of the freezer so that a large number of micro bubbles and micro ice crystals are formed in the material.

As described above, it is preferable to rotate the material using a scraper in the cooling process to achieve 80 to 100% of the overrun according to Equation 1 of the ice cream.

(Equation 1)

When the overrun is less than 80%, the softness of the ice cream is insufficient, and when the overrun is more than 100%, the texture of the ice cream becomes crumbly due to the excessive air content, and the concentration of taste decreases, resulting in lower user preference.

After cooling the ice cream in step S113, a secondary aging process may be further performed to remove bubbles and insoluble substances generated during mixing, homogenization and sterilization, and to refine ice crystals during freezing. In the secondary aging process, the prepared ice cream is left at -2 to -5°C for 8 to 10 hours to remove air bubbles and insoluble substances, while at the same time trying to refine ice crystals during freezing, crystallize fat and increase viscosity. It can improve the texture of ice cream.

The ice cream produced through the above-mentioned method is an oriental herbal additive manufactured through oriental herbal ingredients, more specifically, a sipjeon ice cream containing ingredients of sipjeondae bocha. can

Hereinafter, the configuration of the present invention and its effects will be described in more detail through Examples and Comparative Examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Example]

[Example 1]

Ginseng 100g, Baekchul 100g, Baekbokryeong 100g, Licorice 100g, Sukhumi Hwang 100g, Earl Herb 100g, Cheongung 100g, Angelica 100g, Astragalus 100g, Broiler 80g, Ginger 100g, Dried Jujube 100g Ginseng, Baekchul, Baekbokryeong, White Peony, Chungung, Angelica, Broiler is classified as strong materials, and licorice, Sukjihwang, Astragalus, ginger, and jujube are classified as weak materials. Then, place the classified herbal ingredients on a sieve, wash them in running water at room temperature for 3 minutes, filter them through a sieve, and dry them in a shaded location at room temperature for 10 minutes. Then, cut ginseng, baekchul, baekbokryeong, white peony, cheongung, angelica, and broiler into 0.5cm pieces, and deliver licorice, sukjihwang, hwanggi, ginger, and jujube to 1cm size. Then, soak the cut ginseng, baekchul, baekbokryeong, white peony, cheongung, angelica, and broiler in 2L of water and leave it for 5 hours to soak. Leave to stand for 3 hours to perform soaking.

After the soaking is complete, mix the water in which the hard material and the hard material are soaked with the water in which the weak material and the weak material are soaked, and add water so that the total amount of water is 8L. And after starting to boil the herbal ingredients mixed with water at a temperature of 110 ℃ using a potter, when the water starts to boil, adjust the temperature to 55 ℃ and decoction for 4 hours to prepare an oriental medicine base. At this time, licorice and jujubes were selected among the decoction-resistant herbal ingredients, and crushed to a particle size of 0.6 mm in average particle diameter with a high-speed mixer of 30,000 RPM, and added to the oriental medicine base.

After decoction of oriental medicine ingredients for 4 hours to make oriental medicine base, mix oriental medicine base and honey in an 8:2 ratio, and bathe the oriental medicine base mixed with honey using water, and concentrate and concentrate so that the moisture content becomes 20% prepared herbal supplements. And the concentrated herbal additive is aged for 24 hours at a temperature of 20 ℃ and 25% humidity.

When the aging is completed, the aged oriental herbal additive and ice cream material (70 parts by weight of fresh cream and 1 part by weight of guar gum per 100 parts by weight of milk) are mixed at a temperature of 60° C. in a ratio of 2:8, and 180 kg/ cm ² After homogenization, cooling at a temperature of -10 ℃ to prepare an ice cream using an oriental medicine additive.

[Comparative example]

[Comparative Example 1]

An ice cream using an herbal additive was prepared in the same manner as in Example 1, except that the aged oriental additive and the ice cream material were mixed in a ratio of 1:9.

[Comparative Example 2]

An ice cream using an herbal additive was prepared in the same manner as in Example 1, except that the aged herbal additive and the ice cream material were mixed in a ratio of 3:7.

[Comparative Example 3]

Ice cream using herbal additives was prepared in the same manner as in Example 1, except that the strong material and the weak material were not soaked in water.

[Comparative Example 4]

Ice cream using herbal additives was prepared in the same manner as in Example 1, except that all herbal ingredients were cut to a size of 1.5 cm and soaked for 3 hours without classifying strong and weak materials.

[Experimental example]

Using Example 1 and Comparative Examples 1 to 4 of ice cream using oriental herbal additives according to an embodiment of the present invention, 20 trained sensory agents (20-40 years old) who do not drink or smoke, the following The four items in Table 1 were compared and tested for taste and aroma, balance, texture, and overall preference of ice cream, and then the score was converted using the following rating as a standard. The results are shown in Tables 2 to 4 below. Here, the rating criterion is "5: very good, 4: good, 3: average, 2: bad, 1: very bad".

Item rating comparison One taste and aroma The taste/scent of oriental medicine ingredients and the taste of ice cream are inconsistent, so the taste is not good The taste/scent of oriental medicine ingredients and the taste of ice cream are harmonious, so the taste is good 2 sense of balance not uniform relatively uniform 3 texture The taste of ice cream is not good Excellent taste of ice cream 4 symbol Insufficient willingness to repurchase Will repurchase

Item Example 1 Comparative Example 1 Comparative Example 2 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points taste and aroma 3 8 9 One 9 7 3 4 9 5 2 sense of balance 2 8 10 5 7 7 One 6 10 3 One texture One 5 9 5 One 8 7 4 One 8 8 3 Comprehensive symbology One 11 8 6 13 One 3 7 10 total 2 33 144 160 5 30 111 64 35 10 54 78 44 15 Sum 339 points 245 points 201 points

Item Comparative Example 3 Comparative Example 4 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points taste and aroma 2 10 8 2 2 9 9 sense of balance 3 9 6 2 2 10 7 One texture 2 10 8 One 9 9 One Comprehensive symbology 7 11 2 8 11 One total 5 56 105 48 10 3 58 108 48 Sum 224 points 217 points

As can be seen from Tables 1 to 3, the ice cream using oriental herbal additives prepared according to an embodiment of the present invention harmonizes with the unique taste and flavor of oriental medicine ingredients without compromising the original taste and flavor of the ice cream. It can be seen that high preference was achieved by providing a satisfactory texture with the particles.

On the other hand, Comparative Example 1, which lacks oriental herbal additives, was close to general ice cream and did not show a significant difference from Example 1 in terms of taste and flavor, but received a low score in the sense of balance and intention to purchase again It can be seen that falls

In addition, it can be seen that Comparative Example 2, in which the oriental herbal additive is excessive, has a stronger taste and flavor than that of the ice cream, which is stronger than that of the oriental medicine material, and thus the likes and dislikes are greatly divided and the balance is low, so that the intention to repurchase falls.

In Comparative Example 3, in which the soaking process was omitted, the ingredients of the oriental medicine ingredients were not sufficiently extracted in the oriental medicine base due to the omission of the soaking process, so the balance between the oriental medicine ingredients and ice cream was insufficient. It can be seen that falls

In Comparative Example 4, in which the process of classifying the strong material and the weak material was omitted, the strong material and the weak material were soaked for the same time and cut into the same size and brewed. It can be seen that the material is coarser than the pulverized particles, and the texture is inferior, and the intention to repurchase is decreased.

Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above-described embodiments, and various modifications may be made by those skilled in the art within the scope of the technical spirit of the present invention. It is possible.

Claims (11)

Classifying oriental medicinal materials, including ginseng, baekchul, baekbokryeong, licorice, suksukhwang, sagebrush, cheongung, angelica, hwanggi, broiler chicken, ginger and dried jujube into strong and weak materials;
Washing the classified strong material and weak material on a sieve for 2-3 minutes in running water at room temperature;
After filtering the washed strong material and weak material through a sieve, natural drying for 10 minutes at room temperature;
cutting the hard material to a size of 0.5 to 1 cm, and cutting the weak material to a size of 1 to 1.5 cm;
immersing the hard material and the weak material in water, respectively;
mixing the hard material and water soaking the hard material with the water soaking the weak material and the weak material;
After starting to boil the mixed strong material, the weak material and the soaked water at a temperature of 110 ℃, when the water starts to boil, decoction at a temperature of 53 to 55 ℃ for 4 hours to prepare an oriental medicine base;
mixing the prepared herbal base and honey in a ratio of 8:2;
Preparing a concentrated herbal additive by boiling the herbal base mixed with honey using water;
Aging the concentrated herbal additive for 22 to 24 hours at a temperature of 20°C and 25% humidity;
mixing the aged oriental herbal additive with the ice cream material at a temperature of 55 to 70° C.;
Homogenizing the mixed material at a temperature of 55 to 70° C. and 160 to 180 kg/cm ² ; and
Preparing ice cream by cooling at a temperature of -5 to -10 ℃;
A method for producing ice cream using herbal additives, comprising: According to claim 1,
The step of classifying oriental medicine materials into strong materials and weak materials is
An ice cream manufacturing method using oriental herbal additives, classifying ginseng, baekchul, baekbokryeong, white peony, cheongung, angelica, and broiler as strong ingredients, and licorice, sukjihwang, astragalus, ginger, and dried jujube as weak ingredients. According to claim 1,
The herbal ingredients are 100 parts by weight of Baekchul 100 parts by weight of ginseng, 100 parts by weight of baekbokryeong, 100 parts by weight of licorice, 100 parts by weight of Sukjihwang, about 100 parts by weight of Earl, 100 parts by weight of cheongung, 100 parts by weight of Angelica, 80 parts by weight of Astragalus, A method for producing ice cream using herbal additives, comprising 80 parts by weight of broiler chicken, 100 parts by weight of ginger, and 100 parts by weight of dried jujube. According to claim 1,
The step of immersing the hard material and the weak material in water, respectively, is
After pouring 2L of water based on 100g of ginseng in the strong material, and leaving it at room temperature for 5 hours, pouring 1L of water based on 100g of licorice into the weak material and leaving it at room temperature for 3 hours. 5. The method of claim 4,
The step of mixing the strong material and the water soaked with the strong material and the water soaked with the weak material and the weak material is to add water so that the total amount of water is 8L. According to claim 1,
A method for producing ice cream using herbal additives, wherein the step of preparing a concentrated oriental herbal additive by boiling the oriental herbal base mixed with honey using water is such that the moisture content is 20% or less. According to claim 1,
The ice cream material comprises 70 parts by weight of fresh cream and 1 part by weight of a stabilizer based on 100 parts by weight of milk. According to claim 1,
In the step of mixing the aged oriental herbal additive with the ice cream material at a temperature of 55 to 70° C., the oriental herbal additive and the ice cream material are mixed in a ratio of 2:8, an ice cream manufacturing method using an oriental herbal additive. According to claim 1,
The step of producing ice cream by cooling at a temperature of -5 to -10 ℃
A method for producing ice cream using an oriental medicine additive, in which overrun occurs by rotating the mixed material at a temperature of -5 to -10°C using a scraper equipped with a dasher and a blade. 10. The method of claim 9,
The prepared ice cream has an overrun of 80 to 100% according to the following equation, an ice cream manufacturing method using an oriental medicine additive.
(Equation)

An ice cream using an herbal additive prepared according to any one of claims 1 to 10.

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