KR910005937B1 - Process for making frozen dessert food - Google Patents

Abstract

A cereals, potatoes, vegetables are pulverized finely, mixed with 0.05-3.0 wt.% alkali metal phosphate and 0.01-0.5 wt.% citrate or CaCl2, gelatinized, mixed with 0.5-3.0% -amylase, liquefied at 60-100 deg.C for 1-3 hrs, mixed with 0.5-3.0%

Description

How to make frozen dessert using cereals, papers and vegetables

The present invention relates to a method for producing frozen desserts by enzymatically treating grains, papers, vegetables, and the like by hydrolyzing and mixing subsidiary materials at low temperatures.

As a representative frozen dessert in Korea, ice creams containing a large amount of dairy products (milk and butter) are mainly used. However, there is a clear tendency to prefer low-calorie products in today's dietary style with improved income levels and cultural development, and the popularity of these foods is rapidly increasing as the popularity of health foods and beauty foods increases.

In particular, there is a growing interest in foods containing fiber that is effective for intestinal diseases. As the dietary changes, the frozen desserts are also health-oriented and require products that can satisfy the needs of consumers. Therefore, the development of low-calorie frozen desserts using grains, papers, and vegetables has emerged.

In Korea, many varieties of varieties have been cultivated in the grain since the 1970s, and the production volume has been greatly increased due to the development of cultivation technology.In the case of rice, the production has increased by 53.8% in the 80's compared to the 70's. This situation is over. In addition, the amount of paper and vegetables has increased considerably due to the development of breeding and cultivation of green house.

It is considered that processing in a direction that is edible and healthy is also desirable using such abundant grains and documents with little application processing.

In terms of nutrition, grains such as yulmu, brown rice, white rice and barley have a protein efficiency ratio PER of 2.18 similar to beef, and in terms of protein content compared to the FOA pattern recommended by the International Food and Agriculture Organization (FOA). It is reported that the composition of essential amino acids is rather high, and grains are excellent sources of dietary fiber. Vegetables are also a good source of dietary fiber and rich in vitamins and minerals.

The present invention is a method for producing a frozen dessert using cereals, documents, vegetables, which are nutritionally excellent as described above. More specifically, the present invention uses milk, sugar, etc., which have been used in conventional ice cream. Crush cereals, papers and vegetables, add gelatinization aids and gelatinize them, and then α-helical form in which α-D-glucose (α-D-glcuse) is connected by α-1,4 bonds. Hydrolyzed starch structure with) and liquefied with α-amylase, which forms glucose, maltose, low molecular weight daxtrin, and then α-1,4 bond and α-1 of branch Glycosylated by β-amylase or glucoamylase, which hydrolyzes 6- and 6- and α-1,3 bonds to produce glucose directly, giving sweetness and texture to grains, documents and vegetables Proteins, cells, etc. ose, hemicellulose, lignin and the like) and vitamins, minerals, etc. are provided as a health food, retain the inherent flavor of the raw material and at the same time provides a frozen dessert with a different texture than conventional ice cream.

The present invention is described in detail as follows.

[Step 1]

Grain, papers, vegetables, etc. are finely pulverized to 200μ or less using a colloid mill in order to make gelatinization and enzymatic treatment well.

[Step 2]

The milled raw material is gelatinized at 90-100 ° C. for 20-120 minutes. At this time, the alkali metal phosphate, which acts to increase the hydrophilic character of starch, has a solid content of 0.05-3% (w / w) and citrate (magnesium citrate, sodium citrate, calcium citrate) that changes the protein structure. ) Or calcium chloride (0.01-5% (w / w)) is added as a luxury aid to enhance the degree of luxury and color.

At this time, the solid content is 20-40%.

[Step 3]

To the gelatinized raw materials, α-amylase, which hydrolyzes the α-1,4 bond randomly, is added 0.05-3% and reacted for 1-3 hours. In this case, the reaction temperature is 50-60 ° C. when fungal α-amylase is used, and 90-100 ° C. when bacterial α-amylase is used.

[Step 4]

0.5-3.5% of β-amylase or glucoamylase, which hydrolyzes the liquefied raw material to α-1,4, α-1,6, α-1,3 bonds to photo sugars It is added and reacted at 50-65 ° C. for 2-6 hours. At this time, the pH is adjusted to 5-6 and the end point of glycation is about 12-18% in terms of sugar content.

[Step 5]

6-8% of coconut oil, 0.2-0.4% of soy protein, 0.2-0.6% of emulsifier and stabilizer were added to the raw material after the saccharification process and stirred at 65-70 ° C for 30-90 minutes, and the temperature was raised to 70-80 ° C. Pass this homogenizer of 150-300 kg / cm 2 and autoclave at 80-90 ° C. for 10-15 seconds.

[Step 6]

After sterilization process, the raw material is cooled down to 4 ℃, aged for 3 hours, and frozen at -5 ℃.

Example 1

White rice is pulverized with a colloid mill to 200 μm or less, and alkali metal phosphate and citrate (magnesium citrate) are added at 0.05-5% and gelatinized at 90 ° C. for 1 hour. After adding 0.2% heat-resistant α-amylase and reacting at 90 ° C. for 1 hour, lowering the temperature to 60 ° C., adjusting the pH to 5-6, and reacting for 3 hours with 1.5-3% glucoamylase, the sugar content was about 14%. Stop the reaction when Add palm hardening oil, soy protein, emulsifier and stabilizer to each of 0.2-8%, stir at 60-70 ℃ for 50 minutes, raise the temperature to 75 ℃ and pass through a homogenizer with a pressure of 150-300kg / ㎠ and sterilize. Aged for 3 hours in an adverse direction at < RTI ID = 0.0 >

Example 2

Sweet potato and potato were added with 0.05-7% alkali metal phosphate and sodium citrate, followed by gelatinization at 100 ° C. for 50 minutes, followed by reaction at 60 ° C. for 30 minutes by adding 0.1% of moldy α-amylase. After the pH is adjusted to 5-6, and 2-3% of β-amylase at the same temperature and reacted for 2-3 hours. When the sugar content is decomposed to about 12-18% of sugar, stop the reaction, add 0.2-6% of coconut oil, soy protein, emulsifier and stabilizer, and stir at 60-70 ℃ for 30-60 minutes, and then 70-80 ℃. After raising the furnace temperature and passing through a homogenizer with a pressure of 150-300kg / cm 2, sterilization, and aged at 4 ° C. for 3 hours, frozen at -5 ° C. to obtain a product.

Claims (1)

Grind grains, papers and vegetables to 200μ or less, gelatinize by adding 0.05-3% phosphate (solid content w / w) and citrate 0.01-0.5% (w / w), and then α-amylase 0.5-3 %, Liquefied for 1-3 hours at the reaction temperature of 60-100 ℃, 0.5-3.5% of β-amylase or glucoamylase, and 2-6 hours at the reaction temperature of 55-65 ℃ and pH 5-5.5 After saccharification, 6-8% of coconut oil, 0.2-0.4% of soy protein, 0.2-0.6% of emulsifier and stabilizer were added, stirred at 60-70 ° C for 30-90 minutes, and the pressure was 150-300kg / ㎠ at 70-80 ° C. Method of producing frozen dessert using grains, papers, and vegetables frozen after passing through a homogenizer, sterilizing, flavoring and ripening.