KR20220168196A - Soft ice cream powder and a process for the preparation of soft ice cream using the same - Google Patents

Abstract

The present invention relates to a soft ice cream powder and a method for manufacturing soft ice cream using the same. Soft ice cream which manufactured using the soft ice cream powder according to the present invention characterized in that it contains 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca and 0.1 to 0.3 parts by weight of seaweed powder based on 100 parts by weight of soft ice cream base can improve the discomfort of ice cream flowing down while maintaining the shape of the ice cream for a long time. In addition, the soft ice cream of the present invention is expected to be very useful as a well-being healthy snack without worrying about obesity because it has improved soft texture and taste and has an anti-obesity effect.

Description

Soft ice cream powder and method for manufacturing soft ice cream using the same {Soft ice cream powder and a process for the preparation of soft ice cream using the same}

The present invention relates to soft ice cream powder and a method for manufacturing soft ice cream using the same, and more specifically, to the inconvenience of ice cream flowing down while maintaining the shape of ice cream for a long time by adding agar powder, tapioca, and seaweed powder during soft ice cream production. It relates to soft ice cream powder having improved soft texture and taste and functionality as well as improved soft ice cream powder and a method for manufacturing soft ice cream using the same.

The domestic ice cream market size is over 1 trillion won, of which the ice cream market is estimated at 380 billion won in 2012, and the high-end ice cream market accounts for about 34% at 130 billion won. Currently, the domestic high-end ice cream market is dominated by brands such as Baskin Robbins, Naturu, Cold Stone, Haagen-Dazs, and Palazzo. The reasons for the high growth rate of the premium ice cream market are: First, it reflects a change in life that pursues value for self-satisfaction; , Second, ice cream has become a dessert food as the consumption culture has become high-end and westernized, and third, it is having a significant impact according to the spread of the culture of preference for good quality products that are beneficial to health. Even while the food industry is struggling due to the economic recession, sales in the high-end ice cream market are increasing.

In general, ice cream is a general term for ice cream frozen by adding sugar, emulsifier, stabilizer, flavoring, coloring, etc. to milk, milk fat, or milk solids. there is.

Among these ice creams, soft ice cream usually uses dairy products such as milk, cream, condensed milk, butter, powdered milk, and sugars such as lactose and starch syrup as main ingredients, and dissolves stabilizers, emulsifiers, flavorings, etc. together with water or milk in a heated tank. Mixing step of sufficiently mixing; It is prepared by a freezing step in which the mixture is refrigerated to a semi-frozen state to contain air. Meanwhile, a soft ice cream mix in which fat, emulsifier, stabilizer, saccharide, flavoring, etc. are mixed in a certain ratio is provided so that such soft ice cream can be easily prepared.

The ice cream manufacturing method basically mixes milk and dairy products with sugars, flavors, and other auxiliary ingredients, homogenizes, sterilizes, cools, ages, and freezes them. Depending on the type, after aging, air can be contained. If you broadly classify the types of ice cream, there are hard ice cream and soft ice cream. Sufficiently frozen ice cream is called hard ice cream, and there are various types of products depending on the shape of the product, packaging container, raw material for processing, and processing method.

In addition, ice cream has become a favorite food enjoyed by various classes not only in summer but also in spring, fall and winter, and numerous types of ice cream are flooding the market. However, most ice creams have the disadvantage of being easily melted and run down in summer when the temperature is high or in a warm indoor environment.

Therefore, there is a demand for the development of soft ice cream that can improve the discomfort of flowing down while having the taste and functionality that meet the consumer's taste.

In this regard, Korean Patent Publication No. 10-2015-0089130 has developed an ice cream that does not melt easily by adding a high-viscosity water-in-water emulsion including starch and gelatin, but the characteristics of ice cream that does not flow have not been identified. there is.

Accordingly, while the present inventors continued research to develop soft ice cream with improved taste and functionality and improved soft texture while improving the inconvenience of ice cream flowing down, the shape of ice cream was maintained for a long time by adding agar powder, tapioca and seaweed powder. The present invention was completed by discovering that it is possible to manufacture soft ice cream having improved soft texture and taste and improved functionality as well as improving the inconvenience of ice cream flowing down while maintaining time.

Therefore, the technical problem to be solved by the present invention is to provide a soft ice cream powder having improved soft texture and taste and functionality as well as improving the inconvenience of flowing ice cream while maintaining the shape of ice cream for a long time.

Another technical problem to be solved by the present invention is to provide a method for manufacturing soft ice cream using the soft ice cream powder.

In addition, another technical problem to be solved by the present invention is to provide soft ice cream prepared according to the manufacturing method.

In order to solve the above technical problem, in the present invention, based on 100 parts by weight of the soft ice cream base, 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder are included. Serve ice cream powder.

Preferably, the soft ice cream base is characterized in that at least one selected from the group consisting of sugar, vegetable cream, dextrin, mixed skim milk powder, salt, guar gum, lactose, powdered milk cream, and glycerin fatty acid ester.

Preferably, the soft ice cream base further comprises at least one selected from the group consisting of fruit flavor powder, chocolate powder, cocoa powder, coffee powder, herbal tea powder, and nut powder.

In order to solve the above other technical problem, the present invention provides a method for manufacturing soft ice cream comprising the following steps.

(S1) preparing soft ice cream powder by adding 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder based on 100 parts by weight of soft ice cream base;

(S2) stirring the soft ice cream powder prepared in step (S1) while maintaining a temperature of 65 to 70 °C;

(S3) homogenizing the ice cream powder stirred in step (S2);

(S4) sterilizing the ice cream powder homogenized in step (S3); and

(S5) preparing soft ice cream by transferring the ice cream powder sterilized in step (S4) to an aging tank and aging for 17 to 23 hours.

In order to solve the above another technical problem, the present invention provides a soft ice cream prepared according to the above manufacturing method.

In this way, the soft ice cream powder of the present invention is prepared by adding agar powder, tapioca, and seaweed powder, so that the ice cream shape can be maintained for a long time and the inconvenience of ice cream flowing down can be improved. In addition, the soft ice cream of the present invention is expected to be very useful as a well-being healthy snack without worrying about obesity because it has improved soft texture and taste and has an anti-obesity effect.

Hereinafter, the present invention will be described in more detail.

In the present invention, based on 100 parts by weight of the soft ice cream base, 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder are included.

According to one embodiment of the present invention, the base of the soft ice cream may be at least one selected from the group consisting of sugar, vegetable cream, dextrin, mixed skim milk powder, salt, guar gum, lactose, powdered milk cream, and glycerin fatty acid esters. .

The agar is a kind of viscous complex polysaccharide that is difficult to be decomposed by digestive enzymes, and is mainly included in red algae such as Gelidium and Gracilaria, and contains about 70% agarose and about 30% agarose. It is composed of pectin. Agar has excellent physical properties such as water retention, solidification, and viscoelasticity, and is used in various fields. In the food industry, it is used in dairy products, jellies, jams, Japanese sweets, etc., and is also used in the manufacture of pharmaceuticals and cosmetics, and its uses are mainly gelling agents, stabilizers, thickeners, clarifiers, and anti-discoloration agents.

According to one embodiment of the present invention, the agar is used as agar powder, and the agar powder is used in an amount of 3 to 5 parts by weight based on 100 parts by weight of the soft ice cream base. At this time, when the added amount of agar powder is less than 3 parts by weight, it is difficult to maintain the shape of soft ice cream, and when the added amount of agar powder exceeds 5 parts by weight, the soft texture of soft ice cream may deteriorate.

The tapioca is a starch obtained from the roots of the tropical crop Cassava, and has a much higher amylopectin content than corn or potato starch, so it is easy to gelatinize and aging slowly, giving it a chewy taste and softness. It has a texture and is rich in vitamin C and calcium. In particular, tapioca has no gluten component, so it does not cause digestive disorders, skin troubles, etc., promotes digestion, gives a feeling of fullness, and has an effect of inhibiting colon cancer cells.

According to one embodiment of the present invention, the tapioca is characterized in that it is used in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the soft ice cream base. At this time, if the added amount of tapioca is less than 0.1 parts by weight, it is difficult to maintain the shape of the soft ice cream, and if the added amount of tapioca exceeds 0.3 parts by weight, the soft texture of the soft ice cream may deteriorate.

The seaweed (Undaria pinnatifida) is a brown algae of the seaweed family that lives in the sea and is similar to a plant, but is classified as a protozoan rather than a plant. It is edible because it contains minerals, vitamins and fiber components, viscous polysaccharides, and iodine. Dried seaweed contains 12.7% protein, 52% sugar, 1,300mg% fat, 1.1% Ca, 470IU vitamin A, 0.11mg% B1, 0.14mg% B2, 15mg% C, and 10mg% nicotinic acid. Silver alginate is secreted from the mucous glands and is contained in leaves and stems more than roots. The polysaccharide of wakame is not digested or absorbed by the body and is excreted as it is, so it is not used as a calorie source. On the other hand, algins have strong metal absorption and are effective in removing harmful metals, and the fiber containing 5 to 15% of polysaccharides acts on the intestines. It is a good source of nutrients as it contains iron, zinc, iodine, potassium, and calcium as trace minerals. Therefore, seaweed is a food ingredient that exhibits a source of vitamins and minerals, an intestinal function, an alkaline food, removal of harmful metals, and an anti-cholesterol effect in terms of food nutrition.

According to one embodiment of the present invention, the seaweed is characterized in that it is used in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the soft ice cream base. At this time, when the added amount of seaweed is less than 0.1 parts by weight, it is difficult to maintain the shape of the soft ice cream, and when the added amount of seaweed exceeds 0.3 parts by weight, the soft texture of the soft ice cream may deteriorate.

According to one embodiment of the present invention, the soft ice cream base is characterized in that it further comprises at least one selected from the group consisting of fruit flavor powder, chocolate powder, cocoa powder, coffee powder, herbal tea powder and nut powder .

In the present invention, (S1) preparing soft ice cream powder by adding 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder based on 100 parts by weight of soft ice cream base; (S2) stirring the soft ice cream powder prepared in step (S1) while maintaining a temperature of 65 to 70 °C; (S3) homogenizing the ice cream powder stirred in step (S2); (S4) sterilizing the ice cream powder homogenized in step (S3); and (S5) transferring the ice cream powder sterilized in step (S4) to an aging tank and aging for 17 to 23 hours to produce soft ice cream.

The aging generally refers to a freezer for making ice cream, which is a device used to uniformly mix air into an ice cream mix and freeze it, and is generally a single freezer or continuous freezer using direct expansion of ammonia gas or Freon gas. It may be a freezer. In general, when making ice cream, the rate of increase in capacity as the ice cream mix, which is the raw material mixture, is mixed and dispersed in the tissue while freezing, and the raw material mixture is appropriately expanded is called overrun. Therefore, in normal ice cream production, a dedicated freezer or maker for ice cream production that freezes by mixing a large amount of air is used.

On the other hand, the present invention provides soft ice cream prepared according to the above manufacturing method.

In this way, the soft ice cream powder of the present invention is prepared by adding agar powder, tapioca, and seaweed powder, so that the ice cream shape can be maintained for a long time and the inconvenience of ice cream flowing down can be improved. In addition, the soft ice cream of the present invention is expected to be very useful as a well-being healthy snack without worrying about obesity because it has improved soft texture and taste and has an anti-obesity effect.

Hereinafter, examples and the like will be described in detail to aid understanding of the present invention. However, the embodiments according to the present invention can be modified in many different forms, and the scope of the present invention should not be construed as being limited to the following examples. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art.

<Example 1> Preparation of soft ice cream

Soft ice cream powder was prepared in the composition ratio shown in Table 1 below. The soft ice cream powder prepared above was stirred while maintaining a temperature of 65 to 70 ° C., homogenized, sterilized, transferred to an aging tank, and aged for 17 to 23 hours to prepare soft ice cream.

Strawberry Soft Ice Cream Cocoa Soft Ice Cream vanilla soft serve ice cream green tea soft ice cream ingredient Mixing ratio
(%) ingredient Mixing ratio
(%) ingredient Mixing ratio
(%) ingredient Mixing ratio
(%) Strawberry Juice Powder 0.70 cocoa powder 5.6 Sugar 43.50 green tea powder 3.80 Sugar 65.10 Sugar 46.3 whey powder 1 3.30 Sugar 64.20 vegetable cream 15.30 vegetable cream 36.7 vegetable cream 34.80 vegetable cream 19.10 dextrin 7.30 Other processed goods 1.8 mixed skim milk powder 3.20 Other processed goods 7.10 mixed skim milk powder 5.20 lactose 1.8 powdered milk cream 2.70 refined salt 0.40 salt 0.30 guar gum 0.6 whey powder 2 0.70 guar gum 0.70 guar gum 0.90 mixed skim milk powder 1.8 guar gum 0.70 glycerin
fatty acid ester 0.30 strawberry flavor 0.36 refined salt 0.3 salt 0.30 agar powder 4.00 beet red pigment 0.44 Sodium carboxymethylcellulose 0.7 Sodium carboxymethylcellulose 0.70 tapioca 0.20 agar powder 4.00 agar powder 4.00 lactose 4.90 Seaweed 0.20 tapioca 0.20 tapioca 0.20 vanilla flavor 0.80 Seaweed 0.20 Seaweed 0.20 agar powder 4.00 tapioca 0.20 Seaweed 0.20 gun 100 gun 100 gun 100 gun 100

<Test Example 1> Evaluation of physical properties of soft ice cream

(1) Viscosity measurement of soft ice cream

A Brookfield Viscometer (RVDV-II+PRO, Middleboro, US) was used as the viscometer, and the spindle was RV spindle set, No. 5 products were used. Samples were measured for soft ice cream at 4°C.

(2) Measurement of overrun of soft ice cream

The overrun was determined by the following Equation 1 to the extent that the ice cream expands while mixing and dispersing bubbles while being manufactured.

According to the above test method, the viscosity and overrun of soft ice cream were measured and shown in Table 2 below. As Comparative Example 1, commercially available soft ice cream was used.

Viscosity of soft ice cream (cp) Overrun of soft ice cream (%) Example 1 641ㅁ1.1 19.4ㅁ26 Comparative Example 1 961ㅁ9.4 26.1ㅁ1.3

As shown in Table 2, the viscosity of the soft ice cream of Example 1 increased, and the overrun slightly decreased.

<Test Example 2> Body weight and blood cholesterol reduction test

Using ICR mice as experimental animals, the test control group and the normal group using the soft ice cream prepared in Example 1 were fed and compared with breeding.

In this experiment, the basic diet was AIN-76, the protein source was casein (Japan), the carbohydrate source was corn starch (CheilJedang), and the fat source was corn oil (subject). proceeded. Soft ice cream used in this experiment was orally fed by 1 ml every day at a fixed time, and food and water were freely consumed. The test animal breeding environment was kept at a constant temperature (20 ± 2 ° C), constant humidity (50 ± 5%), and kept at constant conditions with a 12-hour photoperiod, while breeding two animals separately in a polycarbonate cage. In animals, cholesterol circulates along the bloodstream and is synthesized in several organs, and high levels of cholesterol in the bloodstream are the main cause of arteriosclerosis. Therefore, the analysis items are (1) weight change and dietary intake, (2) blood cholesterol and triglycerides measured proceeded to do.

After breeding, the experimental animals were fasted for 12 hours, anesthetized by inhalation of ether, blood was collected from the inferior vena cava, treated with heparin, and plasma was separated by centrifugation (15 mins, 3,000 RPM) to measure lipid content. did

The intestines (liver, epididymis, kidney) of each experimental animal were removed immediately after blood collection, rinsed several times with a PBS (Phosphate Buffered saline) solution, and then surface moisture was removed for comparative quantification. Plasma triglyceride was measured for absorbance at 550 nm using the assay (Asan kit) for triglyceride measurement using the enzymatic method of McGowan et al. (1983), and plasma total cholesterol was measured using the enzymatic method of Allain et al. The total cholesterol measurement solution (Asan kit) was used for color development, and the absorbance was measured at 500 nm, and the result was compared and quantified with the cholesterol standard curve. ml, Chloroform: Extracted under a 2:1 solution of methyl alcohol, and triglyceride and cholesterol were quantified in the same way as in plasma. Each item was statistically processed and averaged.

(1) Weight change

Changes in body weight and food intake of the experimental animals are shown in Tables 3 and 4, respectively.

Referring to Table 3 below, in the case of the experimental animals orally fed the soft ice cream prepared in Example 1, the body weight was similar or decreased compared to before the experiment, whereas the experimental animals orally fed the general soft ice cream of Comparative Example 1 and the normal group In the case of , it can be confirmed that the weight increased compared to before the experiment.

Referring to Table 4 below, it was confirmed that the food intake of the experimental animals orally fed the soft ice cream prepared in Example 1 and the normal group were similar.

Before experiment (g) After experiment (g) Example 1 27.51 26.05 Comparative Example 1 27.75 28.37

Dietary intake (g) Example 1 4.0 Comparative Example 1 4.0

Through this, despite the similar dietary intake of all the experimental animals, the body weight of the experimental animals consuming the soft ice cream of Example 1 did not increase, and it was similar to before the experiment or decreased compared to before the experiment, confirming that it can be used as a diet snack. .

(2) Blood cholesterol and triglyceride

Plasma triglyceride, plasma cholesterol, epididymal triglyceride, kidney tissue neutral lipid, and cholesterol in liver tissue of experimental animals are shown in Tables 5 and 6 below.

Referring to Table 5 below, the test control group that consumed the soft ice cream of Example 1 had a significantly reduced plasma triglyceride compared to before the experiment, whereas the test control group that consumed the normal soft ice cream of Comparative Example 1 showed no significant change.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 121 117 Comparative Example 1 121 123

Referring to Table 6 below, it can be seen that in the test control group that consumed the soft ice cream of Example 1, plasma cholesterol significantly decreased compared to before the experiment, whereas in Comparative Example 1, no significant change was observed.

Before experiment (mg/dL) After experiment (mg/dL) Example 1 157 122 Comparative Example 1 157 158

Through the above results, it was confirmed that the soft ice cream of Example 1 according to the present invention improved fat and cholesterol by confirming a decrease in the amount of neutral lipids.

<Test Example 3> Sensory evaluation of soft ice cream

The soft ice cream prepared in Example 1 was evaluated according to the following evaluation criteria for five evaluation items of flavor, softness, cone shape maintenance, flow and coolness felt in the mouth, and the evaluation results are shown in Table 7. Sensory evaluation was performed on a panel of 40 adult men and women in their 20s to 50s using a 5-point scale method.

[Evaluation standard]

Flavor felt in the mouth: Flavor is not harmonious at all (1 point) - Flavor is very harmonious (5 points))

Softness: not at all soft (1 point) - very soft (5 points)

Feeling of covering the mouth: no feeling of enveloping at all (1 point) - very covering the mouth (5 points)

Maintain cone shape: The cone shape collapses (1 point) - The cone shape is maintained (5 points)

Flowing down: Flowing down after 2 minutes (1 point) - Not flowing down after 2 minutes (5 points)

Coolness: No coolness at all (1 point) - Very strong refreshing feeling (5 points)

flavor Soft feeling of covering the mouth keep cone shape run down refreshing feeling Overall
preference Example 1 5 5 5 5 5 5 5 Comparative Example 1 3 2 3 2 One 3 2

As shown in Table 7, the soft ice cream prepared in Example 1 was compared to the commercially available soft ice cream of Comparative Example 1 for evaluation of flavor, softness, feeling of wrapping the mouth, cone shape maintenance, flowing down, and coolness felt in the mouth. was high, and accordingly, the overall acceptability was evaluated very high.

Having described specific parts of the present invention in detail above, it is clear that these specific techniques are only preferred embodiments for those skilled in the art, and the scope of the present invention is not limited thereto. Accordingly, the substantial scope of the present invention will be defined by the appended claims and equivalents thereof.

Claims (5)

A soft ice cream powder comprising 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder based on 100 parts by weight of a soft ice cream base. According to claim 1,
The soft ice cream base is soft ice cream powder, characterized in that at least one selected from the group consisting of sugar, vegetable cream, dextrin, mixed skim milk powder, salt, guar gum, lactose, powdered milk cream and glycerin fatty acid ester. According to claim 1,
The soft ice cream base further comprises at least one selected from the group consisting of fruit flavor powder, chocolate powder, cocoa powder, coffee powder, herbal tea powder and nut powder. A method for producing soft ice cream comprising the following steps.
(S1) preparing soft ice cream powder by adding 3 to 5 parts by weight of agar powder, 0.1 to 0.3 parts by weight of tapioca, and 0.1 to 0.3 parts by weight of seaweed powder based on 100 parts by weight of soft ice cream base;
(S2) stirring the soft ice cream powder prepared in step (S1) while maintaining a temperature of 65 to 70 °C;
(S3) homogenizing the ice cream powder stirred in step (S2);
(S4) sterilizing the ice cream powder homogenized in step (S3); and
(S5) preparing soft ice cream by transferring the ice cream powder sterilized in step (S4) to an aging tank and aging for 17 to 23 hours. Soft ice cream prepared by the manufacturing method according to claim 4.