KR102574392B1 - Sprouts Ice-cream and Its Manufacturing Method - Google Patents

Abstract

The present invention relates to bean sprouts ice cream and a manufacturing method thereof, and more particularly, to bean sprout ice cream containing useful ingredients of bean sprouts and having taste, aroma and texture by adding bean sprouts, and a manufacturing method thereof.

Description

Bean sprouts ice cream and its manufacturing method {Sprouts Ice-cream and Its Manufacturing Method}

The present invention relates to bean sprout ice cream and a manufacturing method thereof, and more particularly, to bean sprout ice cream containing useful ingredients of bean sprouts and having a different taste, aroma and texture by adding bean sprouts, and a manufacturing method thereof.

In general, ice cream is a type of dairy product, and dairy products such as milk, concentrated milk, powdered milk, and sweetened condensed milk are used as the main ingredients, and food additives acceptable in food science are used to improve the sensory properties of ice cream. It is a type of ice cream that is frozen by adding pigments, emulsification stabilizers, etc., and stirring to create bubbles.

Ice cream is mainly used as a dessert after a meal or a snack for children because the raw material is milk or dairy products and has high nutritional value.

On the other hand, in recent years, consumers' demands have diversified, and in particular, due to the tendency to emphasize health, measures are being taken to add healthy natural ingredients to ice cream so that it can be used as a health food.

As a prior art, Korean Patent Registration No. 10-1136431 discloses “a method for producing potato ice cream containing potatoes”.

In addition to the above prior art, methods for producing ice cream by adding green tea or other various natural materials have been proposed.

However, among these natural materials, a method for manufacturing ice cream in which bean sprouts are added has not yet been studied.

Bean sprouts contain not only nutrients such as proteins, fats, carbohydrates, and minerals, but also various amino acids.

Therefore, the present invention has been proposed to improve such conventional problems, and an object of the present invention is to provide bean sprouts ice cream and a manufacturing method that contain useful ingredients of bean sprouts and can feel the taste, aroma and texture by adding bean sprouts.

In order to solve the above problems, the bean sprouts ice cream according to an embodiment of the present invention may include a bean sprout raw material, an ice cream raw material, and a powdered raw material.

In addition, the bean sprout raw material may include at least one of raw bean sprouts, steamed bean sprouts, ?? bean sprouts, and bean sprout powder.

In addition, the powdered raw material is characterized by pulverizing boiled soybeans to a size of 0.5 to 3 mm.

In addition, the powdered raw material may further include at least one of parsnips, winter vegetables, and ice plants.

In addition, the bean sprout ice cream may further include a juice made from one or more of cherries, figs, apricots, water parsley, pears, and raspberries.

On the other hand, the bean sprouts ice cream manufacturing method according to an embodiment of the present invention includes a bean sprout raw material preparation step of preparing a bean sprout raw material; Preparing a bean sprout ice cream mixture by adding the bean sprout raw material to the ice cream raw material heated to 100 ° C. or higher and heating for 1 second to 10 minutes, putting the heated bean sprout raw material and ice cream raw material in a blender and pulverizing to prepare a bean sprout ice cream mixture; A powdered raw material preparation step of preparing powdered raw materials by boiling and grinding soybeans; It may include a base raw material preparation step of mixing the bean sprout ice cream mixture, powdered raw material and ice cream raw material and refrigerated storage, and a freezing step of freezing the base raw material.

In addition, the step of preparing the bean sprout ice cream mixture is characterized in that 20 to 70 parts by weight of the bean sprout raw material is pulverized with a blender for 20 to 40 minutes with 100 to 150 parts by weight of the ice cream raw material.

In the base material preparation step, 100 to 200 parts by weight of the bean sprout ice cream mixture, 10 to 100 parts by weight of the powdered raw material, and 200 to 500 parts by weight of the ice cream raw material are mixed for 20 to 40 minutes.

In addition, the step of preparing the base material is characterized in that the base material is prepared by further mixing the juice prepared from at least one of cherries, figs, apricots, water parsley, pears and raspberries.

Bean sprouts ice cream and a manufacturing method thereof according to an embodiment of the present invention can consume useful ingredients of bean sprouts by adding bean sprouts.

In addition, ice cream having a different taste, aroma and texture can be provided.

In addition, bean sprouts ice cream can be prepared by adjusting the flavor of bean sprouts step by step.

In addition, it is possible to provide ice cream with improved taste, aroma and digestibility by further including juice.

In addition, the effects according to the embodiments of the present invention mentioned above are not limited to the described contents, and may further include all effects predictable from the specification and drawings.

1 is a flowchart sequentially showing a method for manufacturing bean sprout ice cream according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.

Like reference numbers used throughout this specification indicate like elements.

Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1 attached.

Bean sprouts ice cream according to an embodiment of the present invention may include a bean sprout raw material, an ice cream raw material, and a powdered raw material.

As a raw material for bean sprouts, dried and pulverized raw bean sprouts, raw bean sprouts, steamed bean sprouts, dried bean sprouts, and commercially available bean sprout powders may be used. Most preferably, raw bean sprouts may be used, but are not limited thereto.

If the raw bean sprouts are raw bean sprouts, they may be used by washing the bean sprouts to remove water.

When the bean sprout raw material is boiled bean sprouts, the texture of the finally completed bean sprout ice cream can be softened by using the soaked bean sprouts. Bean sprouts can be soaked for 6 to 10 hours. Most preferably, it may be soaked for 7 to 8 hours.

At this time, if the bean sprouts are soaked for less than 6 hours, it may be difficult to obtain a soft texture of bean sprout ice cream, and if the bean sprouts are soaked for more than 10 hours, the active ingredients of the bean sprouts may be discharged, and the process may be inefficient due to a lot of time.

Bean sprout raw materials can be obtained by boiling the soaked bean sprouts in boiling water for 10 to 20 minutes. At this time, when the soaked bean sprouts are boiled for less than 10 minutes, the crispness of the bean sprouts is maintained, which can affect the texture of bean sprout ice cream, and when boiled for more than 20 minutes, the active ingredients of the bean sprouts can be discharged into water and become tough. In the process of mixing with a mixer, bean sprouts may become entangled with each other, which may cause difficulties in the process.

The bean sprout raw material can be used after boiling and draining, and it is preferable to use it after refrigerating it, but it is not limited thereto.

In addition, bean sprouts are largely divided into the head (cotyledon part), the body (cotyledon part, stem), and the root, and each part contains different components. The head of bean sprouts is the part where beans grow to become cotyledons, and contains protein, fat, and vitamin B1. The body contains a large amount of sugar, fiber, and vitamin C, and the root contains a lot of fiber and asparagine.

Bean sprouts are generally used with a length of 7 to 10 cm, but since the main content of each part is different, it is preferable to use those containing all the heads, bodies and roots of bean sprouts.

The ice cream raw material can be mixed with bean sprout raw materials to produce a bean sprout ice cream mixture. As the ice cream raw material, ice cream mix, low-fat ice cream mix, ice milk mix, sherbet mix, and non-fat ice cream raw material ice cream mixes may be used. The bean sprouts ice cream of the present invention may be bean sprouts ice cream, low-fat ice cream, ice milk (gelato), sherbet, and non-fat ice cream, depending on the ice cream raw material.

Here, the bean sprout ice cream mixture may include 100 to 150 parts by weight of an ice cream raw material and 20 to 70 parts by weight of a bean sprout raw material. Preferably, it may include 120 to 130 parts by weight of an ice cream raw material and 40 to 60 parts by weight of a bean sprout raw material.

At this time, when the ice cream raw material is less than 100 parts by weight or exceeds 150 parts by weight, there is a problem in that bean sprout ice cream is not well molded due to too low or high viscosity of the bean sprout ice cream.

On the other hand, if the bean sprout raw material is less than 20 parts by weight, the taste and aroma of the bean sprouts may be insignificant, and if it is more than 70 parts by weight, the consumption of the bean sprouts is high, which may be inefficient in terms of cost.

The ice cream raw material may be heated for 1 second to 10 minutes by putting the bean sprout raw material in a state heated to 100 ° C. or higher. At this time, when the ice cream raw material is heated to less than 100 ° C., it may be difficult to produce the unique taste and aroma of bean sprouts.

Here, the heating time of the ice cream raw material and bean sprout raw material is an important factor because it determines the degree of bean sprout flavor of bean sprout ice cream. At this time, if the heating time exceeds 10 minutes, it may be inefficient in terms of time versus process.

Bean sprouts ice cream can be flavored with bean sprouts in stages by adjusting the heating time. Bean sprouts ice cream can be prepared with bean sprout flavor step 1, bean sprout flavor step 2, and bean sprout flavor step 3. Bean sprout ice cream may have a stronger bean sprout flavor and aroma as the level of bean sprout flavor increases.

Specifically, the bean sprouts-flavored bean sprouts ice cream can be obtained by heating the ice cream raw material and the bean sprout raw material for 1 second to 3 minutes. Bean sprouts flavor 2-step bean sprout ice cream can be obtained by heating the ice cream raw material and the bean sprout raw material for 3 to 5 minutes. Bean sprouts flavor 1-stage bean sprout ice cream can be obtained by heating the ice cream raw material and the bean sprout raw material for 5 to 10 minutes.

In addition, the heating time of the ice cream raw material and the bean sprout raw material may act as an important factor not only in the degree of flavor of the bean sprouts but also in the degree of texture of the bean sprouts. Bean sprouts ice cream can produce a crispy texture of bean sprouts step by step by adjusting the heating time. Bean sprouts ice cream has a crispy texture when the heating time is short, and a soft texture when the heating time is longer. Thus, the bean sprouts ice cream may have the crispy texture of bean sprouts as well as the scent of bean sprouts.

At this time, if the heating time is not observed, the operator may not be able to obtain the desired taste and aroma, so it is important to prepare the bean sprout ice cream mixture under the above conditions.

The heated bean sprouts raw material and ice cream raw material may be put in a blender and crushed to obtain a bean sprout ice cream mixture.

Here, as the mixer, all crushing devices commonly used in the technical field of the present invention can be used, and a separately manufactured one may be used.

Heated bean sprout raw materials and ice cream raw materials can be put in a blender and crushed for 1 second to 20 minutes. At this time, if it exceeds 20 minutes, it may be inefficient in terms of time versus process.

In addition, since the stems of bean sprouts may become entangled in the blender and burden the blender, it is good to maintain the strength of the blender at a level of about medium to medium. However, it is not limited thereto.

Specifically, the bean sprouts raw material may be cut into 2 to 4 equal parts into the heated ice cream raw material, and the bean sprout raw material may be cut after heating the ice cream raw material and the bean sprout raw material.

Powdered powder can be obtained by crushing boiled soybeans. The soybean powder raw material is intended to give the chewy taste of bean sprouts ice cream, and can be made of various beans such as bean sprouts, soybeans, soybeans, and mung beans, but bean sprouts are most preferred.

In addition, powdered raw materials may be pulverized to a size of 0.5 to 3 mm. The powdered raw material is one of the elements that form the texture of bean sprout ice cream, and it is most preferable to form 1.5 to 2 mm, but it is not limited thereto.

At this time, if the powder raw material is formed in a size of less than 0.5 mm, it is difficult to provide bean sprout ice cream with a texture to the drinker, and if it is formed in a size exceeding 3 mm, the powder raw material does not harmonize with bean sprout ice cream, or it is difficult to drink. It is undesirable because it can be felt as a foreign body sensation and the palatability may be lowered.

In addition, the powdered raw material may be mixed with the bean sprouts ice cream mixture and the ice cream raw material to prepare the base raw material.

Here, the base material may be a mixture of 100 to 200 parts by weight of bean sprout ice cream mixture, 10 to 100 parts by weight of powdered raw material, and 200 to 500 parts by weight of ice cream raw material for 20 to 40 minutes. Most preferably, 150 to 180 parts by weight of bean sprout ice cream mixture, 50 to 70 parts by weight of powdered raw material, and 300 to 350 parts by weight of ice cream raw material are included, and mixed for 30 minutes.

At this time, if the bean sprout ice cream mixture is less than 100 parts by weight, the taste and aroma of the bean sprouts may be insignificant, and if it is more than 200 parts by weight, the ratio of the bean sprout ice cream mixture is high and the palatability may be reduced.

On the other hand, if the powdered raw material is less than 10 parts by weight in bean sprout ice cream, it may be difficult not only to provide a sufficient texture to the drinker, but also to ingest the nutrients of the material included in the powdered raw material. On the other hand, if the powdered raw material exceeds 100 parts by weight in the bean sprout ice cream, it occupies a larger proportion than the bean sprout ice cream mixture, and the palatability of the bean sprout ice cream may be lowered.

In addition, when the ice cream raw material is less than 200 parts by weight or more than 500 parts by weight in the base material, there is a problem that the bean sprout ice cream is not well molded due to too low or high viscosity of the bean sprout ice cream.

In addition, the powdered seed raw material may further include one or more of parsnip, Donga, and ice plant to supplement nutritionally.

At this time, at least one of parsnip, winter apricot, and ice plant may contain 10 to 15 parts by weight, most preferably 13 parts by weight, based on 100 parts by weight of soybean raw material, which is an existing powdered raw material.

In addition, powdered raw materials excluding soybean raw materials may include 0.3 to 0.6 parts by weight of parsnip, 0.5 to 1.0 parts by weight of winter apricot, and 0.3 to 0.6 part by weight of an ice plant, and 0.4 part by weight of parsnip, 0.8 part by weight of winter apricot, and 0.4 part by weight of an ice plant. Part by weight is most preferred, but is not limited thereto.

In addition, powdered raw materials other than soybean raw materials may be used in a dried and pulverized form, but are not limited thereto.

Parsnip is an apiaceae plant that tastes like carrots but is sweeter and has a root taste similar to turnips and is also called sugar carrot. In addition, pastips are richer in minerals and vitamins than carrots, and are especially high in potassium, which helps in sodium excretion, and is rich in fiber, which facilitates digestion and bowel movements. In addition, parsnip is rich in vitamin C, contains sucrose, and has a high potassium content, so it has a diuretic effect, reduces the risk of diabetes, and helps prevent ovarian cancer.

If the parsnip is less than 0.3 parts by weight, the effect of the parsnip is insignificant, and if it exceeds 0.6 parts by weight, the strong sweetness and flavor of the parsnip may affect bean sprout ice cream, which is not preferable.

Donga is an annual plant belonging to the Cucurbitaceae family. It is rich in calcium, potassium, phosphorus, and vitamin C. It is recorded in Donguibogam that it controls diabetes, benefits the large and small intestine, and is good for fever, swelling, and diuresis. In addition, Donga has medicinal properties in stems, leaves, fruits, husks, and seeds for medicinal purposes, and has recently been effective in obesity and constipation and is popular as a diet food.

When the amount of Donga is less than 0.5 parts by weight, the effect due to Donga is insignificant, and when it exceeds 1.0 parts by weight, it is not preferable because it can cause abdominal pain.

Ice plant is a succulent plant with low germination rate and slow growth rate. Transparent crystals (bludder cells) on the surface contain ingredients useful for the human body such as inositols and beta-carotene and various minerals.

In addition, ice plant is native to the Namib Desert in South Africa and is a kind of succulent plant. Ice plant contains a lot of pinitol, which lowers blood sugar levels, and myyoinositol, which suppresses triglycerides, so it is suitable for diabetics if the leaves and stems are eaten raw or used as juice.

If the ice plant is less than 0.3 parts by weight, the effect of the ice plant is insignificant, and if it exceeds 0.6 parts by weight, the salty taste of the ice plant may affect bean sprout ice cream, which is not preferable.

In addition, the base material of the present invention may further include a juice solution that complements taste and aroma and improves digestion. The juice may include one or more of cherries, figs, apricots, water parsley, pears, and bokbunja.

The juice solution can be prepared by squeezing cherry, fig, apricot, water parsley, pear and raspberry, respectively, with a juicer. At this time, apricots and pears can use the flesh obtained by removing seeds. Since apricot seeds contain toxic substances, it is desirable to prevent them from entering the juicer when preparing the juice. In addition, unripe apricots can cause stomach upset, so it is better to use well-ripe apricots.

At this time, the juice solution may include 0.8 to 1.5 parts by weight of cherry, 0.2 to 0.5 parts by weight of figs, 0.3 to 0.6 parts by weight of apricots, 0.1 to 0.3 parts by weight of water parsley, 0.3 to 0.5 parts by weight of pears, and 0.4 to 0.6 parts by weight of raspberries. , 1.2 parts by weight of cherry, 0.3 part by weight of fig, 0.4 part by weight of apricot, 0.2 part by weight of water parsley, 0.4 part by weight of pear, and 0.6 part by weight of bokbunja are most preferred.

First, cherries are native to China and Europe and ripen from early to mid-June, and the skin is red and glossy and has a sweet and sour taste. Based on 100 g of cherry, niacin 0.50mg, sodium 4.00mg, protein 0.60g, sugar 6.80g, beta-carotene 6.00μg, vitamin A 1.00μgRE, vitamin B1 0.02mg, vitamin B2 0.02mg, vitamin B6 0.08mg, vitamin C 13.00mg , vitamin E 0.80mg, dietary fiber 1.10g, zinc 0.10mg, folic acid 2.30μg, phosphorus 17.00mg, lipid 0.30g, iron 1.10mg, potassium 268.00mg, calcium 6.00mg, etc. In particular, cherry contains pectin as a dietary fiber, which has the effect of facilitating colon movement, and is effective in recovering from fatigue as it contains a large amount of malic acid as main components of glucose and fructose. In addition, cherries are called cherries in oriental medicine and have a warm nature to protect the spleen and add kidney energy.

If the amount of cherry is less than 0.8 parts by weight, the effect of adding cherry is insignificant, and if it exceeds 1.5 parts by weight, the sweetness and sour taste may be too strong, which may decrease the preference of ice cream, and may cause fever due to its warm nature.

Fig is a fruit of the fig tree belonging to the mulberry family. It ripens from the bottom of the branch to the top, turns black purple or yellowish green, and has sweetness and a unique scent. Figs contain niacin 0.20mg, sodium 5.00mg, protein 0.60g, carbohydrate 10.40g, beta-carotene 12.00μg, vitamin A 2.00μgRE, vitamin B1 0.03mg, vitamin B2 0.03mg, vitamin B6 0.06mg, vitamin C 2.00mg based on 100g. , vitamin E 0.89mg, dietary fiber 1.90g, zinc 0.15mg, folic acid 6.00μg, phosphorus 16.00mg, lipid 0.10g, iron 3.30mg, potassium 191.00mg, calcium 26.00mg, etc. In particular, figs are rich in pectin, which is good for constipation, and has an enzyme called ficin, which promotes digestion. In oriental medicine, figs have the effect of strengthening the stomach, clearing the intestines, removing boils (general term for abscesses) and swollen wounds, protecting the spleen and adding stomach functions.

If these figs are less than 0.2 parts by weight, the effect of adding figs is insignificant, and if they exceed 0.5 parts by weight, the flavor of the figs may be too strong to reduce the taste of ice cream, and cause stomach pain to people with cold or frequent diarrhea.

Apricots are the fruits of the apricot tree. They are round in shape, yellow to orange in color, and have a soft texture like velvet. Apricot flesh is soft, sweet, and fragrant. Apricot contains niacin 0.30mg, sodium 3.00mg, protein 0.90g, carbohydrate 6.50g, beta-carotene 1784.00μg, vitamin A 297.00μgRE, vitamin B1 0.03mg, vitamin B2 0.02mg, vitamin B6 0.03mg, vitamin C 5.40mg based on 100g. , vitamin E 0.05mg, dietary fiber 1.60g, zinc 0.12mg, folic acid 5.00μg, phosphorus 14.00mg, lipid 0.20g, iron 0.50mg, potassium 160.00mg, calcium 5.00mg, etc. In particular, apricots have a lot of vitamin A, which is effective in preventing night blindness and strengthening blood vessels, and is rich in antioxidants such as beta-carotene, ?cetin, and GABA, which help prevent cancer.

If the apricot is less than 0.3 parts by weight, the effect of adding apricots is insignificant, and if it exceeds 0.6 parts by weight, the sweetness and flavor become stronger, which may decrease the taste of ice cream, and people with high fever make the face more red and have diarrhea Frequent people may experience abdominal pain.

Water parsley has a sweet, spicy, and cool temper, is rich in various vitamins, minerals, and fiber, and has the effect of detoxifying and purifying the blood as an alkaline food. In Douibogam, water parsley quenches thirst, clears the head, removes alcohol poisoning, improves digestion, and is effective for jaundice, women's diseases, and headaches or vomiting after drinking. In addition, water parsley contains a large amount of vitamins A, B1, B2, and C, which prevents acidification of the blood.

If the water parsley is less than 0.1 parts by weight, the effect of adding water parsley is insignificant, and if it exceeds 0.3 parts by weight, the flavor of water parsley may become stronger and the preference of ice cream may decrease, and people who are cold may cause diarrhea.

Pears contain 85 to 88% water and about 50 kcal. As an alkaline food, the main component is carbohydrates, and contains 10 to 13% of sugar (fructose and sucrose), organic acids such as malic acid, tartaric acid, and citric acid, vitamins B and C, and fiber and fat. Pears are effective for bronchial diseases, so they are good for colds, relief, and asthma, and help with bowel movements and diuresis. In addition, it eliminates phlegm and cough, relieves symptoms when your throat is hoarse or when your stomach is cold and sore, and it also helps treat boils. In addition, it has a detoxifying effect and eliminates hangovers.

If the pear is less than 0.3 parts by weight, the effect of adding the pear is insignificant, and if the pear is more than 0.5 parts by weight, the flavor of the pear becomes stronger, which may decrease the degree of preference of ice cream, and may cause abdominal pain and diarrhea.

Bokbunja is the herbal medicine name for a wild raspberry belonging to the Rosaceae family. Bokbunja Strawberry is a deciduous, small tree that grows mainly in valleys and foothills with good sunlight and good soil. Bokbunja has a shape similar to raspberries in the form of small grains gathered closely to form a lump. White flowers bloom in May-June and black fruits ripen in July-August. The fruit is red at first, but gradually turns dark red as it ripens. Bokbunja contains a large amount of anthocyanin, so it has anticancer and aging suppression, arteriosclerosis and blood clot prevention, and sterilization effects.

If the amount of bokbunja is less than 0.4 parts by weight, the effect of adding bokbunja is insignificant, and if it exceeds 0.6 parts by weight, the flavor of bokbunja becomes stronger and the color of ice cream darkens, which may reduce the degree of preference of ice cream. May cause diarrhea or abdominal pain.

Meanwhile, a method for manufacturing bean sprout ice cream according to an embodiment of the present invention will be described in detail below.

1 is a flowchart sequentially showing a method for manufacturing bean sprout ice cream according to an embodiment of the present invention.

1, the bean sprouts ice cream manufacturing method according to an embodiment of the present invention includes a bean sprouts raw material preparation step (S10), a bean sprout ice cream mixture preparation step (S20), a powdered raw material preparation step (S30), a base raw material manufacturing step (S40). and a freezing step (S50).

First, the bean sprout raw material preparation step (S10) is a step of preparing a bean sprout raw material by washing raw bean sprouts and then removing water.

In the bean sprouts ice cream mixture preparation step (S20), the bean sprouts raw material is added to the ice cream raw material heated to 100 ° C. or higher and heated for 1 second to 10 minutes, and the heated bean sprout raw material and ice cream raw material are put into a blender and mixed to prepare a bean sprout ice cream mixture It is a step.

Here, in step S30, a bean sprout ice cream mixture may be prepared by mixing 100 to 150 parts by weight of an ice cream raw material and 20 to 70 parts by weight of the bean sprout raw material. Preferably, it may include 120 to 130 parts by weight of an ice cream raw material and 40 to 60 parts by weight of a bean sprout raw material.

The powdered raw material preparation step (S30) is a step of preparing the powdered raw material by boiling and grinding soybeans.

In addition, the powdered raw material may include one or more of parsnip, Donga, and ice plant.

The base raw material manufacturing step (S40) is a step of mixing and refrigerating the bean sprouts ice cream mixture, powdered raw material, and ice cream raw material.

Here, the bean sprouts ice cream mixture, powdered raw material and ice cream raw material, and the weight ratio and size of each are the same as those described in the bean sprout ice cream, so they will be omitted.

The freezing step (S50) is a step of preparing ice cream by freezing the base material.

The freezing step (S50) is a step of preparing bean sprout ice cream by putting the base material in a container and freezing it or using one of an ice cream machine, a soft ice cream machine, and a gelato ice cream machine.

Here, capsules, corn confectionery, bar-shaped molds, ice cream cups, etc. may be used as containers, but not limited thereto, and various containers for providing and providing ice cream in the form of ice cream may be used in the technical field of the present invention. The capsule may be one capable of serving ice cream through a commercially available ice cream compression machine.

The base ingredient can be encapsulated in a variety of ways. Specifically, the base raw material can filter out the liquid and solids through a sieve, put the liquid into a capsule, and then put the solids on top like a topping.

As such, the bean sprouts ice cream and the manufacturing method thereof according to an embodiment of the present invention can not only consume useful ingredients of bean sprouts, but also provide bean sprouts ice cream with the texture of beans and the unique taste and flavor of bean sprouts added.

Hereinafter, the bean sprout ice cream of the present invention and its manufacturing method will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Hereinafter, the experimental examples performed are presented to aid understanding, and are merely illustrative of the present invention, but the scope of the present invention is not limited to the following experimental examples.

[Example 1]

First, for bean sprout ice cream, raw bean sprouts are washed, water is removed, and bean sprout raw materials are prepared, which are refrigerated, and 50 parts by weight of bean sprout raw materials are added to 125 parts by weight of ice cream raw materials heated to 100 ° C or higher, heated for 6 minutes, and blended for 30 minutes with a blender. Grind to prepare bean sprout ice cream mixture.

Then, 170 parts by weight of bean sprout ice cream mixture, 60 parts by weight of ground raw material of boiled soybeans, and 300 parts by weight of ice cream raw material are mixed for 30 minutes and stored in a refrigerator to prepare a base material. After molding the base material into an ice cream cup, bean sprout ice cream is prepared through a freezing process.

At this time, the powdered raw material is formed in a size of 1.5 to 2 mm.

[Example 2]

When preparing the bean sprout ice cream mixture, bean sprout ice cream was prepared in the same manner as in Example 1, except that it was heated for 9 minutes.

[Example 3]

Bean sprout ice cream was prepared in the same manner as in Example 1, except that 13 parts by weight of Pisnip, Donga and Ice Plant (0.4 parts by weight of Parsnip, 0.8 part by weight of Donga and 0.4 part by weight of Ice Plant) were further included in the powdered raw material.

[Example 4]

1.2 parts by weight of cherry, 0.3 part by weight of fig, 0.4 part by weight of apricot, 0.2 part by weight of water parsley, 0.4 part by weight of pear, and 0.6 part by weight of raspberry were prepared in the same manner as in Example 1 except that the juice was added to the base material as bean sprout ice cream. do.

[Comparative Example 1]

Ice cream raw materials are molded into ice cream cups, and ice cream is manufactured through a freezing process.

[Experimental Example 1] Functional effect and preference evaluation

Sensory evaluation was performed on Examples 1 to 4 and Comparative Example 1.

Among trained professional sensory test agents (50 people [25 males, 25 females] with more than 2 years of experience in sensory testing), 30 people with relatively excellent sense of taste were selected and made to taste the prepared ice cream. , Quantitative Descriptive Analysis (QDA) was performed by dividing the overall flavor, texture, and preference. The sensory test was conducted with a 5-point measurement method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 1.

Here, the bean sprouts flavor refers to the unique aroma and taste of bean sprouts, and the overall flavor refers to the overall flavor of ice cream.

After ingesting one, the evaluation was conducted by rinsing the mouth with water, and then ingesting the other.

The results are shown in Table 1.

division taste bean sprouts full flavor texture preference Example 1 3.8 3.8 3.7 3.9 3.9 Example 2 3.8 1.1 3.8 3.8 3.9 Example 3 3.9 3.9 3.8 4.0 4.0 Example 4 4.0 3.8 4.1 3.8 4.0 Comparative Example 1 3.0 - 3.2 2.2 3.5

As can be seen from Table 1, Examples 1 to 4 are superior to Comparative Example 1 in all items. In addition, when Example 1 and Example 2 are compared, the evaluation scores of all items are similar. And according to the heating time of the ice cream raw material and the bean sprout raw material, Example 1 with a short heating time has a strong bean sprout flavor, and Example 2 with a long heating time can confirm that there is almost no bean sprout flavor.

In addition, Example 3, in which Pisnip, Donga, and Ice Plant were added to Example 1, had a higher evaluation of texture than Example 1, but it was confirmed that the rest of the items had similar results to Example 1.

In addition, in Example 4, the juice was added to Example 1, and the taste items were slightly higher than in Example 1, but it was confirmed that the other items had similar results to Example 1.

Therefore, the bean sprouts ice cream of the present invention can provide ice cream with a good texture as well as a unique taste and aroma unique to bean sprouts.

[Experimental Example 2] Functional effect

In order to examine the digestion improvement effect of the bean sprout ice cream prepared in Example 4, the digestion improvement effect was evaluated for 20 adults with frequent diarrhea. The 20 people were randomly provided with Example 4 and Comparative Example 1 to consume after meals once a day for 4 weeks, and to evaluate them.

The evaluation was conducted on a 5-point scale: very poor (1 point), slightly poor (2 points), average (3 points), moderately good (4 points), and very good (5 points).

The results are shown in Table 2.

Number of people evaluated (persons) very bad a bit bad commonly a bit good very good Comparative Example 1 2 4 9 5 0 Example 4 0 2 4 11 3

As a result of the test, as shown in Table 2, it can be confirmed that digestive disorders were improved when the soybean sprouts ice cream of Example 4 was consumed. Specifically, the number of people evaluated as slightly good and very good in Example 4 was 14, which was 2.8 times higher than the 5 people in Comparative Example 1.

In addition, the number of people evaluated as very bad and slightly bad decreased by one-third, from 2 people in Example 4 to 6 people in Comparative Example 1.

Therefore, bean sprouts ice cream according to the bean sprouts ice cream manufacturing method of the present invention using juice is considered to have a digestive improvement effect compared to general ice cream.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art can implement them in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above are illustrative in all respects and are not restrictive.

S10: Bean sprout raw material preparation step
S20: Bean sprouts ice cream mixture preparation step
S30: Powdered raw material preparation step
S40: Base raw material manufacturing step
S50: Freezing step

Claims (9)

100 to 200 parts by weight of a bean sprout ice cream mixture prepared by heating 20 to 70 parts by weight of bean sprout raw material and 100 to 150 parts by weight of an ice cream raw material heated to 100 ° C. or higher for 1 second to 10 minutes and grinding for 20 to 40 minutes, and
It is prepared by mixing 10 to 100 parts by weight of powdered raw material prepared by grinding boiled soybeans to a size of 1.5 to 2 mm and 200 to 500 parts by weight of ice cream raw material for 20 to 40 minutes,
The bean sprouts raw material,
Including at least one of raw bean sprouts, steamed bean sprouts, boiled bean sprouts, and bean sprout powder,
The powdered raw material,
0.3 to 0.6 parts by weight of parsnip, 0.5 to 1.0 parts by weight of winter apricot, and 0.3 to 0.6 part by weight of ice plant,
The bean sprouts ice cream,
0.8 to 1.5 parts by weight of cherry juice, 0.2 to 0.5 parts by weight of fig juice, 0.3 to 0.6 parts by weight of apricot juice, 0.1 to 0.3 parts by weight of water parsley juice, 0.3 to 0.5 parts by weight of pear juice, and 0.4 to 0.4 to 0.4 parts by weight of raspberry juice Bean sprouts ice cream further comprising 0.6 parts by weight.
delete delete delete delete A bean sprout raw material preparation step of preparing a bean sprout raw material comprising at least one of raw bean sprouts, steamed bean sprouts, boiled bean sprouts, and bean sprouts powder;
Bean sprouts ice cream mixture prepared by adding the bean sprouts raw material to an ice cream raw material heated to 100 ° C or higher and heating for 1 second to 10 minutes, putting the heated bean sprout raw material and ice cream raw material in a blender and crushing for 20 to 40 minutes to prepare a bean sprout ice cream mixture preparatory stage;
A powdered raw material preparation step of preparing powdered raw materials by boiling and grinding soybeans;
A base material manufacturing step of mixing and refrigerating the bean sprout ice cream mixture, powdered raw material and ice cream raw material, and
A freezing step of freezing the base material,
The step of preparing the bean sprouts ice cream mixture,
20 to 70 parts by weight of the bean sprout raw material 100 to 150 parts by weight of the ice cream raw material is ground with a blender for 20 to 40 minutes,
In the step of preparing the powdered raw material,
Further mixing 0.3 to 0.6 parts by weight of parsnip, 0.5 to 1.0 parts by weight of winter copper, and 0.3 to 0.6 parts by weight of ice plant to the powdered raw material,
The base raw material manufacturing step,
100 to 200 parts by weight of the bean sprout ice cream mixture, 10 to 100 parts by weight of powder raw material prepared by grinding boiled soybeans to a size of 1.5 to 2 mm, and 200 to 500 parts by weight of ice cream raw material are mixed for 20 to 40 minutes,
The base raw material manufacturing step,
0.8 to 1.5 parts by weight of cherry juice, 0.2 to 0.5 parts by weight of fig juice, 0.3 to 0.6 parts by weight of apricot juice, 0.1 to 0.3 parts by weight of water parsley juice, 0.3 to 0.5 parts by weight of pear juice, and 0.4 to 0.4 to 0.4 parts by weight of raspberry juice Bean sprouts ice cream manufacturing method, characterized in that for producing the base material by further mixing 0.6 parts by weight. delete delete delete