KR101620282B1 - A Method for manufacturing a Frozen Dessert Compostion comprising Jasmine extracts and the Frozen Dessert Compostion thereby - Google Patents

Abstract

The present invention relates to a frozen dessert composition comprising a jasmine extract as an active ingredient, and to a manufacturing method thereof. The manufacturing method of the frozen dessert composition comprises: a jasmine extract manufacturing process; a mixed composition manufacturing and stirring process; a mixed composition homogenizing and sterilizing process; an aging, freezing, and weighing process; and a filling and refrigerating process. According to the present invention, a beneficial ingredient of jasmine can be ingested by adding the jasmine extract to ice cream.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to an ice cream composition containing jasmine extract and a method for producing the same,

The present invention relates to an ice cream composition containing jasmine extract as an active ingredient and a process for producing the same.

Frozen dessert refers to a frozen dessert which is frozen as it is or mixed with food or food additives. It is a frozen dessert which contains frozen ice water, lactic acid bacteria, lactic acid bacteria fermented milk, , Non-dairy ice cream made from food other than milk or milk products

Ice cream is a synonym for summer snacks, which is mainly enjoyed by adding sugars and spices such as sugar to purified water and enjoying frozen ice cream, which contains milk components such as crude oil and milk powder.

Ice cream is a generic term for ice cream, which is made by mixing sugar, eggs, stabilizer, spices, coloring matter, etc. in milk or milk fat or solid fat free milk It is widely used as a simple dessert after.

Ice cream is an American type food originally produced in the United States in the 1800s for the first time in the United States since it first appeared in frozen form in southern Europe in the 15th century. Ice cream mixes fat, sweeteners, emulsifiers, stabilizers, flavors, colors and water into the milk, which is the main ingredient, and softens the tissue by blowing air. The flavors and pigments added to ice cream are mainly vanilla, chocolate, strawberry, and pineapple. In addition, ice cream using various additives such as walnuts and pine nuts are on the market. In recent years, the consumption of ice cream has been rapidly increasing, and the flavor and coloring added to the ice cream have become important factors in determining the quality and sensuality of the product in accordance with the diversification and high quality of products.

Thus, in recent years, the consumption of ice cream has been rapidly increasing. Considering the diversification of products and the trend of high quality, the flavor and color of ice cream are the most important factors determining the quality and sensual characteristics of the product. There is a continuing need for the development of a functional ice cream which can adapt to the taste of consumers who are pursuing the present invention.

In recent years, in view of trends of consumers who prefer functional natural foods, there is a demand for products that can share palatability and functionality, but since ice cream and ice cream are highly palatable foods, ice cream and ice cream It is a reality that it is not easy to do.

(Cho, 2011) In the trend of increasing sales volume of high-quality ice cream in the market due to health and natural foods, ice cream suitable for consumers' needs such as green tea ice cream is on the market. Research and development of new ice cream has been tried, (Kim et al., 2004), calcium fortification (Kim & Lee, 2003), mulberry leaves (Kim et al., 1999), audi (Kim et al., 2003) (Koo & Lee, 2000, Park et al., 2008) Studies on the Ice Cream, etc.), Oryogi Supplemental Soybean (Heo et al., 2005), Fatty Acid Analysis of Commercial Ice Cream (Shin et al., 2006), Soybean Powder Fermentation Base .

However, none of these natural materials has yet been studied on the production of ice cream containing jasmine. In general, there has been a limitation in ingesting jasmine tea or drink form.

The inventors of the present invention found that the jasmine flower (edible) was washed, dried, and dried in hot water at 70 ° C for 40 minutes to make jasmine flower (edible) to make texture and jasmine unique to the ice cream and ice cream, Can be prepared as a blended water through a leaching method to produce ice cream and ice cream, thus completing the present invention

1. Korean Patent Publication No. 10-2003-0085809 2. Korean Patent Publication No. 10-2013-0055849 3. Korean Patent Publication No. 10-2012-0130874 4. Korean Patent Publication No. 10-2014-0140374 5. Korean Patent Publication No. 10-2003-0006438 6. Korean Patent Publication No. 10-2013-0032126

1. Byeong-Hee Lee, Kim Kyeong-ryeong, Kim Sa-dal, and Maimangi: Medical ditionary, Su-Mun-sa, Seoul, pp. 218-220 (1980) 2. Syed, I.B .: The effect of caffeine, J. Am. Pharm. Assoc., 16, 568-572 (1976) 3. Jong Tae Kim: The science and culture of tea. First Edition, Volimsa, Seoul, 160, 1996 4. Food Revision May, 2003 Revised Edition Glossary of Terms for General Food

It is an object of the present invention to provide a method for producing an ice cream composition containing jasmine extract as a main ingredient.

Another object of the present invention is to provide an ice cream composition, preferably an ice cream composition, containing jasmine extract prepared by the above method as a main ingredient.

In order to solve the above problems,

A method for preparing an ice cream composition comprising jasmine extract as a major component comprising:

(i) washing jasmine in a dry state and then leaching in a tank at 75 to 85 ° C for about 30 to 40 minutes to prepare a compounding water;

(ii) mixing and preparing a mix composition by mixing raw cream, palm kernel oil, mixed skimmed milk powder, wheat flour, whey powder, other oligosaccharide, emulsifier, stabilizer, refined salt, jasmine extract, jasmine flavor and purified water;

(iii) homogenizing and sterilizing the mixture composition obtained in step (ii) after filtration;

(iv) aging, freezing and then increasing the mixture obtained by mixing the substances obtained from steps (i) and (iii); And

(v) The process of filling the container and freezing it.

In this case, the jasmine extract may be a crude extract, a polar solvent-soluble extract or a non-polar solvent-soluble extract of jasmine flower, and is preferably a hot-water extract.

In the step (ii), stirring of the mix composition is preferably performed at 40 to 80 ° C for 10 to 60 minutes.

In addition, in the step (iii), the homogenization of the mix composition is preferably performed at a pressure of 10 to 200 kg / cm 2, and the mix composition is preferably sterilized at 85 to 95 ° C for 15 to 25 seconds.

In the step (iv), the aging is preferably performed at a temperature of 1 to 10 ° C for 1 to 20 hours, and the increase may be performed at an increase rate of 10 to 200.

In the step (v), the filling is preferably performed at -4 ° C. to -6 ° C., and the freezing is performed at -38 ° C. to -52 ° C.

The present invention also provides an ice cream composition prepared by the above method.

The ice creams composition may be of one type selected from the group consisting of ice cream, frozen custard, ice milk, sorbet, ice, and melolin, most preferably an ice cream composition.

As a specific example, 28.84 parts by weight of purified water, 28.00 parts by weight of fresh cream, 12.50 parts by weight of mixed skim milk, 12 parts by weight of white sugar, 7.66 parts by weight of whey powder, 6.33 parts by weight of other oligosaccharides, 3.0 parts by weight of palm kernel oil, 0.1 part by weight of purified salt, 0.07 part by weight of purified salt, 1.0 part by weight of jasmine extract, and 0.2 part by weight of jasmine fragrance.

As a specific example, a mixture of 65.17 parts by weight of purified water, 12 parts by weight of white sugar, 7.67 parts by weight of whey powder, 6.33 parts by weight of oligosaccharide, 7.67 parts by weight of coconut oil, 0.3 parts by weight of emulsifier, 0.1 part by weight of stabilizer, 0.07 part by weight of refined salt, 0.5 part by weight, and 0.13 part by weight of jasmine fragrance.

According to the present invention, by adding the jasmine ingredient to the ice cream, the beneficial ingredient of jasmine can be consumed and the juice taste can be liked by the child or the adult, so that the favorite ice cream composition can be eaten regardless of the age group.

1 is a photograph of jasmine which is a main component of the present invention.
2 is a schematic diagram of a method for preparing an ice cream composition using jasmine hot-water extract.

The terms used in the present invention are defined as follows.

"Extraction" is an operation of dissolving a soluble component contained in a raw material in a solid or liquid form by dissolving it in a solvent. The types of extraction include solid-liquid extraction (leaching) and liquid-liquid extraction (extraction) depending on the state of the raw material. In the present invention, both of these cases are included, and in many cases, they are often caused by leaching.

The "extract" is characterized by being a crude extract of jasmine, a polar solvent-soluble extract, or a non-polar solvent-soluble extract.

The "crude extract" is a solvent selected from the group consisting of water containing purified water, a lower alcohol having 1 to 4 carbon atoms such as methanol, ethanol, and butanol, or a mixed solvent thereof, preferably a water and ethanol mixed solvent, ≪ / RTI >

The "polar solvent-soluble extract" includes a solvent, preferably water-soluble extract, selected from water, methanol, butanol or a mixed solvent thereof.

"Non-polar solvent-soluble extract" includes extracts which are soluble in hexane, chloroform, dichloromethane or ethyl acetate, preferably hexane, dichloromethane or ethyl acetate, more preferably in hexane or ethyl acetate solvents.

"Symbolic function food" means a food having improved palatability and functionality of a general food by adding the jasmine extract of the present invention to the general food. When the extract of the present invention is added to a general food, the physical and physiological functions of the general food will be improved, and these foods satisfying the preference of consumers who prefer natural foods are collectively referred to as "preference foods".

"Pharmaceutical composition" means a mixture of jasmine extract of the present invention and other necessary ingredients.

In the above, ice-cream is ice-cream obtained by freezing a mixture obtained by mixing purified water and food additives; And ice cream obtained by freezing a mixture obtained by mixing purified water, a food additive and a milk component (milk component).

The "effective amount" is an appropriate amount such that the taste, function, flavor, etc. of the main ingredient in the above-mentioned functional food or ice cream composition can be favorably felt. An effective amount can be suitably adjusted to the preference in view of the combination of solvent and other additives.

All technical terms used in the present invention are used in the sense that they are generally understood by those of ordinary skill in the relevant field of the present invention unless otherwise defined. Also, preferred methods or samples are described in this specification, but similar or equivalent ones are also included in the scope of the present invention. The contents of all publications referred to herein are incorporated herein by reference.

Hereinafter, the present invention will be described in detail.

The present invention is characterized by using jasmine as a main component.

"Jasmine" is a group of plants belonging to the genus Zygote, which belongs to the genus Jasminum. It is made up of over 200 species and is distributed in the tropical and temperate regions of the Old World. The leaves may be evergreen or deciduous. About 300 kinds of jasmine plants are known in the world (Fig. 1).

Tropical or subtropical regions of Asia and Africa are the origin. Most species bloom white or yellow flowers. The flowers of various species have a strong fragrance and are used as a source of fragrance and jasmine tea. It is called 茉莉 (kanji), and Malikka of Sanskrit was originally called 茉莉花

The main ingredient of fragrance is methyl jasmonate. Jasmine flowers contain several fragrance components, but among them, cis-jasmone, the only fragrance ingredient that shows the characteristic of jasmine fragrance, has not yet established industrial production methods, and there is no other way to extract and purify from natural flowers Therefore, the spice with cis-jasmine as the main ingredient is very expensive. The perfume of the methyl system of jasmonic acid which industrial production method is established is relatively cheap and it is widely distributed by perfume and aroma oil.

In the present invention, various portions of jasmine can be used without limitation, but jasmine flowers are particularly preferably used.

Jasmine blossom is good for the skin (dry sensitive skin) elasticity and normalization, postpartum relief, breastfeeding, poor circulation, stressed stomach, depression, voice is good, parasympathetic activity is enhanced, It has an efficacy that elevates and regulates the internal secretion.

The present invention relates to a functional food or ice cream composition containing the jasmine extract as a main component and a method for producing the same.

The content of the raw materials used in ice cream Development of the plant material extract is within 3%, the powder used in the previous study 5% (Kim et al ., 2004, Kim et al . , 1999).

In one aspect, the present invention relates to an ice-cream composition containing jasmine extract as a main component or a method for producing a functional food of the preference.

Hereinafter, the structure of the present invention will be described in detail with reference to the manufacturing process.

Step 1: Pretreatment of jasmine flowers

The jasmine extract of the present invention can be prepared by a method known in the art, a modified method thereof or a method according to the present invention.

The extraction solvent is preferably water, alcohol or a mixture thereof. As the alcohol, a C1 to C4 lower alcohol, preferably ethanol, is used. Most preferably, water is used.

As the extraction method, it is preferable to use shaking extraction, Soxhlet extraction or reflux extraction, but it is not limited thereto. It is preferable that the extraction solvent is added by 1 to 10 times the amount of dried jasmine. The extraction temperature is preferably 30 to 100 DEG C, but is not limited thereto. In addition, the extraction time is preferably 10 to 48 hours, more preferably 15 to 30 hours, but is not limited thereto. In addition, the extraction number is preferably 3 to 5 times, more preferably 3 times, but not limited thereto.

By way of example, the jasmine extract or crude extract of the present invention may contain water, methanol, ethanol, butanol, etc., containing purified water at a volume of about 1 to 30 times, preferably 5 to 15 times the volume of jasmine (w / v% Preferably 50 to 100% ethanol, more preferably at a temperature of about 0 to 100 占 폚, preferably at a temperature of 10 占 폚 to room temperature, in a solvent selected from the group consisting of ethanol, Extraction with hot water, extraction with hot water, extraction with ultrasound, extraction with reflux or extraction with heating, extraction with hot water extraction method, filtration and concentration under reduced pressure for a period of from 1 to 60 hours, preferably from 30 to 50 hours, A jasmine crude extract can be obtained.

As another example, the polar solvent or non-polar solvent extract of the present invention may be used at a volume of about 1 to 150 times, preferably 5 to 100 times the volume of the crude extract, preferably 50 to 100% ethanol crude extract, %) Is dispersed in water, and hexane, ethyl acetate and butanol are sequentially fractionated by 1 to 5 times, preferably 2 to 4 times by adding a volume of about 1 to 10 times, preferably 1 to 5 times, The polar solvent and non-polar solvent-soluble extract of the present invention can be obtained.

In one embodiment of the present invention, the jasmine flower is rinsed in cold water, cleaned with water, and made into a blended water through a leaching method in a balance tank at 75 to 85 ° C to remove water to some extent for about 30 to 40 minutes.

Step 2: Mixing, homogenizing and sterilizing the mix

An ice cream mix is prepared by mixing (mixing) one or more kinds of dairy products, emulsifiers (emulsifying thickener), stabilizer, water, etc., selected from the dairy product group used in the production of ordinary ice cream.

The mixing can be carried out by mixing raw materials with jacket facilities and maintaining the temperature by using steam or hot water so that the raw materials can be mixed well.

The dairy product may be at least one selected from the group consisting of skim milk powder, mixed skim milk powder, and powdered milk powder

Examples of the emulsifying thickener include sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid- At least one selected from the group consisting of fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin acetyl tartaric acid-fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates, lecithins and saponins .

As the stabilizer, any one or more selected from among cariguanan, guar gum, locust bean gum, carboxymethylcellulose sodium, xanthan gum, tamarind gum, gum arabic, gellan gum, alginate, pectin and gelatin can be used.

The iced sugar may be at least one selected from the group consisting of sugar, glucose, dextrin, oligosaccharide, xylitol, mannitol, trehalose, erythritol, cyclodextrin, stevioside, aspartame, acesulfame k, paratinose and propolis.

The jasmine extract is mixed with 10 to 40 parts by weight, preferably 30 to 40 parts by weight, based on 100 parts by weight of the ice cream mix.

In one embodiment, the ice cream mix may be prepared from sugar and iced sugar, palm kernel oil mixture, mixed skim milk, starch syrup and whey powder mixture.

The mix is then homogenized and sterilized.

Homogeneity is usually carried out at a pressure of 220 kg / cm ² at 75 ° C. The effect of homogenization is to control the size of the fat sphere to be small or constant, to transfer the emulsifier and the milk protein to the fat sphere surface, to pulverize the agglomerate of the fat sphere and to mix it into the mix and to adjust the fat sphere size and surface area This gives improved whipping ability and a soft tissue product.

Sterilization is done by Plate Heat Exchanger (LTLT, HTST sterilization, etc.). Generally, it is sterilized at 80 ~ 100 ℃ for about 10 ~ 30 seconds

The LTLT process (LTLT; low temperature long time, VAT) is the first method of pasteurization, which involves heating the refrigerated crude oil to 63-65 ° C in a sealed container, holding it at that temperature for 30 minutes, do. The temperature and time conditions used for LTLT sterilization are intended to kill pathogenic microorganisms and are based on heat treatment conditions at 61.1 ° C for 30 minutes, which is the heat-decaying effect of pathogenic bacteria, particularly resistant to M. tuberculosis, About 95 to 97% of the total.

HTST (High Temperature / Short Time) is principally used for liquids such as milk, dairy products, fruit juices and beer. It is very convenient to be exposed to high temperature for a short time, and is useful to reduce the maintenance cost of industrial facilities. However, very precise and stringent care is required throughout the sterilization process. It can be performed by a batch processing method and a streaming processing method.

Next, the mixture is cooled to a temperature of 2-6 占 폚. This process is the process of making frozen products by maximizing the growth of bacteria by cooling to below 6 ℃.

In one embodiment of the present invention, in order to enhance taste, skim milk powder or mixed skimmed milk powder, sugar, iced sugar, emulsion stabilizer and purified water, optionally fresh cream and palm kernel oil are added and when the mix temperature is 40 to 80 ° C, Mix for 60 minutes with stirring.

Then, the mixture is filtered, homogenized at 10 to 200 kg / cm 2, sterilized at 85 to 95 ° C for 15 to 25 seconds, and cooled to a mix temperature of 2 to 6 ° C.

Particularly, the present inventors have solved the problems of the conventional microbes generated by the above process.

Step 3: Aging and freezing

A process of aging and freezing a mixture obtained by mixing the substances obtained from the two processes is carried out.

Each component of the ice cream mixture can be sufficiently mixed by further aging the ice cream mixture which has been cooled to 2 to 6 占 폚.

The fermentation is usually carried out for 1 to 24 hours after the mixing process. Fat crystallization and protein hydration are performed during the fermentation period. Next, the ice cream mixture is frozen at about -10 ° C to -4 ° C in an ice cream maker to produce an ice cream.

The aged ice cream mix is allowed to mix air into the mix while reducing to the freezing temperature. During freezing, pure water forms fine ice crystals, 33-67% of the moisture in the mix is frozen and the remainder is ice crystals during curing. When frozen and shaken together, the gel structure and lipid compartments of the mix are broken and the gel structure is reformed during the curing process. During the freezing process, the volume of the mixed air increases in volume, which is called the overrun percentage. The increase rate is 30 ~ 50% of ice cream, 50 ~ 80% of ice milk, 30 ~ 40% of sesame, 25 ~ 30% of ice cream and 30 ~ 50% of soft ice cream. In the present invention, the increase may preferably be carried out at an increasing rate of 10 to 200.

Thereafter, the ice cream is put into a specific molding machine and molded into a desired predetermined shape.

In one embodiment of the present invention, the sterilized ice cream mix is transferred to an aging tank, followed by addition of a flavor and aging at a mix temperature of 1 to 10 ° C for 1 to 20 hours. Then, the cream is frozen to a temperature of -4 to -8 ° C.

Spices can be added to enhance or improve the peculiar flavor of ice-cream form foods. As a kind of the flavor, a well-known flavor can be appropriately selected and used. For example, a flavor flavor such as sesame, orange, strawberry, lemon, or a symbol flavor containing caffeine such as coffee, do. The jasmine flavor is most preferably used in the present invention.

Fourth step: filling and freezing

Finally, the prepared ice cream is filled in an ice cream container and a freezing and packaging process is performed to freeze the ice cream at below -20 ° C.

The frozen ice cream is in a semi-liquid phase, so it is packed individually in a suitable packaging container, then transferred to a curing chamber and allowed to stand without shaking and cured. When the curing temperature reaches -18 ° C, which is the deep temperature freezing temperature, the temperature is gradually lowered to -20 to -25 ° C to freeze about 85% and the rest is frozen in post hardening.

The composition of the present invention prepared in the third step was filled and packed in a packaging container having an inner surface made of ethylene resin and a cup made of styrene resin at -4 to -6 ° C using a filling machine and ice- The composition is filled and packed, cured at -38 to -52 캜 for 30 to 40 minutes, and then stored at -20 to -30 캜.

Therefore, as one embodiment of the present invention, there is provided a method for preparing an ice cream composition containing jasmine extract as a main ingredient, comprising:

(i) washing jasmine in a dry state and then leaching in a tank at 75 to 85 ° C for about 30 to 40 minutes to prepare a compounding water;

(ii) preparing a mix composition by mixing raw cream, coconut oil, mixed skimmed milk powder, whitening sugar, whey powder, other oligosaccharides, emulsifiers, stabilizers, refined salt, jasmine (herb) leaching, jasmine flavor and purified water to prepare a mix composition;

(iii) homogenizing and sterilizing the mixture composition obtained in step (ii) after filtration;

(iv) aging, freezing and then increasing the mixture obtained by mixing the substances obtained from steps (i) and (iii); And

(v) The process of filling the container and freezing it.

The manufacturing method is merely a representative example of the present invention and can be suitably modified and used by various methods based on the art.

Composition

In another aspect, the present invention relates to a functional food composition containing jasmine extract as a main ingredient, most preferably an ice cream composition, which is produced by the above method.

Functionality can be categorized into physical properties and physiological functions. When the jasmine extract of the present invention is added to general foods, the physical properties and physiological functions of general foods will be improved. For example, a functional food having the effects of the jasmine extract of the present invention such as antidepressants, antinociceptors, fatigue recovery, pain relief, breastfeeding, and stress relief can be produced. In addition, functional foods and the like can be produced using the same.

In addition, it can be produced as a palatable food by sweet and sensual flavor and taste.

In the present invention, the ice-cream composition can be ice-cream obtained by freezing a mixture obtained by mixing purified water and food additives.

The ice cream of the present invention can be produced in any form in the art described below, and most preferably it can be an ice cream obtained by freezing a mixture obtained by mixing purified water, a food additive and a milk ingredient (milk ingredient) .

In general, "ice cream" refers to frozen dairy products containing at least 10% by weight of milk fat and 20% by weight of milk solid. After the ingredients are sterilized, they are homogenized, cooled, added with the flavor of each species, and frozen while shaking in an ice-cream freezer. After packing in a container, the water in the ice cream is frozen and stored and sold in a curing chamber of about -26 ° C.

The 'Frenzied Ice Cream' or 'Frozen Custard' type is an ice cream containing at least 1.4% egg yolk solids, which improves lipid, improves ice cream quality, improves tissue and increases nutritional value. However, the price of yolk and the peculiar taste of Geran is a disadvantage because of low palatability.

Unlike regular ice cream, 'Ice milk' type is an ice cream containing less fat. It is an ice cream containing 2% or more and 7% or less of milk fat and should contain at least 11% milk solids. Like ice cream, ice milk can be manufactured and consumed by adding various fruits, natural flavors, nuts, and the like.

The 'Sherbet' type contains about 2 times as much sugar as ice cream, but the milk is limited to 5% of the solid content. It is a product that gives a refreshing feeling by adding fruit and fruit juice and should have a pH of more than 0.35% Generally, citric acid is usually added in small amounts.

'Ice' type is the same product as the sherbet, but it does not contain milk product at all. It has an acidity of more than 0.35% like the sherbet, the increase is 25 ~ 45% and the sugar content is 25 ~ 35% It is a product with a high degree of palatability that gives a feeling of coolness even though the organization is a bit rough.

The 'Mellorine' type has the same ingredients and properties as ice cream or ice milk, but is produced by replacing milk fat with a suitable vegetable or animal fat. Manufacturing methods, raw materials, sales and storage methods are the same as ice cream, and depending on the type, melolin with low fat content is also produced.

The jasmine extract of the present invention can be added in an amount of 0.01 to 15 parts by weight of the whole food, and the ice cream composition can be added in a proportion of 0.02 to 30 g, preferably 0.3 to 10 g, based on 100 ml.

The composition of the present invention is not particularly limited except that it contains the above-mentioned extract as an essential ingredient in the indicated ratio, and may contain various flavors or natural carbohydrates as an additional ingredient like ordinary ice cream.

In addition to the above-mentioned composition, the composition of the present invention can be used as a flavoring agent such as various nutrients, vitamins, minerals (electrolytes), synthetic flavors and natural flavors, coloring agents and intermediates (cheese, chocolate etc.), pectic acid and its salts, Salts, organic acids, protective colloid thickening agents, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated beverages and the like. '

In addition, the compositions of the present invention may contain other ingredients that are well suited to the sensory properties of jasmine. These components may be used independently or in combination. The proportion of such additives is not so critical, but is generally selected in the range of 0 to about 20 parts by weight per 100 parts by weight of the composition of the present invention.

Therefore, in another embodiment of the present invention

28.05 parts by weight of purified water, 12.50 parts by weight of mixed skim milk, 12 parts by weight of white sugar, 7.66 parts by weight of whey powder, 6.33 parts by weight of other oligosaccharides, 3.0 parts by weight of coconut oil, 0.3 parts by weight of emulsifier, 0.07 parts by weight of refined salt, 1.0 part by weight of jasmine extract, and 0.2 part by weight of jasmine fragrance.

As another embodiment of the present invention

65.17 parts by weight of purified water, 12 parts by weight of white sugar, 7.67 parts by weight of whey powder, 6.33 parts by weight of oligosaccharide, 7.67 parts by weight of coconut oil, 0.3 part by weight of emulsifier, 0.1 part by weight of stabilizer, 0.07 part by weight of purified salt, 0.5 part by weight of jasmine extract, And 0.13 parts by weight of a flavoring agent.

Since the jasmine extract of the present invention is a herbal medicine ingredient, it can be safely used because there is almost no toxicity and side effects. Therefore, it is expected to be used as a suitable natural product which can solve the health-oriented aspect of consumers and the objection to artificial coloring matter. The present invention can be provided as an ice-cream composition containing jasmine extract which is excellent in both functionality and palatability by improving flavor, taste and palatability.

[ Example ]

Hereinafter, the present invention will be described in more detail with reference to Examples. It should be apparent to those skilled in the art that these embodiments are for illustrative purposes only and that the scope of the present invention is not construed as being limited by these examples

Example 1: Obtaining jasmine flower extract

The dried jasmine flower (edible) was rinsed in cold water, washed thoroughly, and the water was removed to some extent, and the mixture was made into water by leaching for 30 to 40 minutes in a balance tank at 75 to 85 ° C.

Example 2: Production of ice cream

The ice cream containing the jasmine extract (leachate) obtained in Example 1 was prepared in different proportions of each component.

2-1 Production of ice cream composition 1

(Ice-cream) was prepared according to the above-mentioned preparation process by adding the purified water 64.30, the white sugar 13, the whey powder 7.50, the other oligosaccharide 6.40, the coconut oil 7.50, the emulsifier 0.3, the stabilizer 0.1, the refined salt 0.07, the jasmine extract 0.7 and the jasmine fragrance 0.13 part).

2-2 Production of ice cream composition 2

The emulsifier 0.3, the stabilizer 0.1, the refined salt 0.07, the jasmine extract 1.0 and the jasmine fragrance 0.2 were added to the mixture, and the mixture was subjected to the above manufacturing process Ice cream was prepared (unit: parts by weight).

2-3 Production of ice cream composition 3

(Ice cream) was prepared according to the above-mentioned manufacturing process by adding 65.17 of purified water, 65.17 of white sugar, 7.67 of whey powder, 6.33 of other oligosaccharide, 7.67 of coconut oil, emulsifier of 0.3, stabilizer of 0.1, purified salt of 0.07, jasmine extract of 0.5 and jasmine fragrance of 0.13 part).

Experimental Example 1: Sensory test

The jasmine ice cream prepared in Examples 2-1 to 2-3 was used as a sensory test for 15 persons, and the degree of tastiness was evaluated by sensory evaluation.

Taste, color, texture, flavor, and softness were evaluated and reported in the following table.

As shown in the following table, the overall sensory characteristics were excellent. In particular, it was confirmed that the jasmine ice cream prepared in Example 2-3 exhibited the most excellent sensory properties.

Example flavor color Texture Flavor Softness Synthesis 2-1 7.35 7.25 8.15 7.85 8.30 7.84 2-2 7.50 7.2 8.20 8.30 8.60 8.08 2-3 8.50 8.40 8.30 8.20 8.20 8.23

Claims (12)

A method for preparing an ice cream composition containing jasmine extract as a major component comprising:
(i) washing the jasmine flower in a dry state and then leaching in a tank at 75 to 85 ° C for about 30 to 40 minutes to prepare a blended water, wherein the jasmine extract may be contained in an amount of 0.01 to 15 parts by weight of the total food Manufactured;
(ii) preparing a mix composition by mixing raw cream, coconut oil, mixed skimmed milk, whitening powder, whey powder, other oligosaccharide, emulsifier, stabilizer, refined salt, jasmine extract, jasmine flavor and purified water to prepare a mix composition;
(iii) homogenizing the mixture composition obtained in step (ii) after filtration and pasteurizing the mixture at 85 to 95 ° C for 15 to 25 seconds;
(iv) aging the mixture obtained from steps (i) and (iii) at a temperature of 2-6 ° C for 1-20 hours, freezing and then increasing the volume; And
(v) filling the vessel at a temperature of -4 ° C to -6 ° C; 85% curing of the composition at a temperature of -18 ° C to -25 ° C and a process of freezing after post hardening at -38 ° C to -52 ° C for 30 to 40 minutes.
[Claim 3] The method according to claim 1, wherein the jasmine extract is a crude extract of Jasmine flower, a polar solvent extract, or a nonpolar solvent soluble extract.
3. The method according to claim 2, wherein the extract is a hot-water extract.
The method according to claim 1, wherein in the step (ii)
Wherein stirring of the mix composition is carried out at 40 to 80 DEG C for 10 to 60 minutes.
The method according to claim 1, wherein in the step (iii)
Wherein the homogenization of the mix composition is performed at a pressure of 10 to 200 kg / cm < 2 >.
delete delete The method according to claim 1, wherein in the step (iv)
Wherein the increase is performed at an increasing rate of 10-200.
delete The method according to claim 1, wherein the ice-cream composition is one type selected from the group consisting of ice cream, frozen custard, ice milk, sorbet, ice, and melorin.
10. A process for the preparation of a compound according to any one of claims 1 to 5, 8 or 10,
28.05 parts by weight of purified water, 12.50 parts by weight of mixed skim milk, 12 parts by weight of white sugar, 7.66 parts by weight of whey powder, 6.33 parts by weight of other oligosaccharides, 3.0 parts by weight of coconut oil, 0.3 parts by weight of emulsifier, 0.07 part by weight of refined salt, 1.0 part by weight of jasmine extract, and 0.2 part by weight of jasmine fragrance.
10. A process for the preparation of a compound according to any one of claims 1 to 5, 8 or 10,
65.17 parts by weight of purified water, 12 parts by weight of white sugar, 7.67 parts by weight of whey powder, 6.33 parts by weight of oligosaccharide, 7.67 parts by weight of coconut oil, 0.3 part by weight of emulsifier, 0.1 part by weight of stabilizer, 0.07 part by weight of purified salt, 0.5 part by weight of jasmine extract, And 0.13 parts by weight of a flavoring agent.

Images