KR20110138610A - Manufacturing method of ice cream comprising red ginseng - Google Patents

Abstract

PURPOSE: A producing method of ice cream containing red ginseng is provided to add the red ginseng into an ice cream mix containing honey or fructo-oligosaccharide. CONSTITUTION: A producing method of ice cream containing red ginseng comprises a step of inserting the red ginseng into an ice cream mix containing honey or fructo-oligosaccharide. The ice cream contains 10-30wt% of honey or fructo-oligosaccharide, 0.05-1.0wt% of red ginseng, and 0.1-0.5wt% of functional material extract. The functional material extract is a fenugreek seed extract, a ramie leaf extract, a persimmon skin extract, a tangerine skin extract, a dandelion extract, or their mixture.

Description

Manufacturing method of ice cream containing red ginseng {Manufacturing method of ice cream comprising red ginseng}

The present invention relates to a method for producing ice cream containing red ginseng, and more particularly, in the manufacture of ice cream, adding and mixing red ginseng to an ice cream mix including any one or more selected from honey and fructooligosaccharide; It relates to a method for producing ice cream containing red ginseng comprising the step of stirring and to ice cream containing red ginseng prepared by the same method.

Ice cream (ice cream) is a generic name of ice cream frozen by stirring with sugar, eggs, stabilizers, flavors, pigments, etc. in milk or milk fat, non-fat solids.

Originally used as a dessert for Western cuisine, it is now widely used as a favorite item. High nutritional value is high in fats per 100g calories 200kcal snacks, desserts, patient foods, baby foods, etc. are spotlighted.

According to the International Dairy Dairy Standard (IDF) of 1967, ice cream containing 8% or more milk fat is called ice cream and milk ice containing 3% or more milk fat. In Korea, more than 6% of milk fat is defined as ice cream and more than 2% as ice milk.

The cream was first conceived in Italy in 1550 and passed on to European countries, when ice crystals were so large that it was like the sherbet of the present. In fact, in 1774, it was first reported that the chef of the Royal Louis House was the first person to mix the egg yolk and sweetener with the cream and stir and freeze to produce a delicate, cold and soft product of the present ice crystals. Initially this was called cream ice, but after that, concentrated milk, condensed milk, powdered milk, etc., which reduced the moisture of milk, were used, and the freezing manufacturing machine advanced, and industrial production developed.

The manufacturing method of ice cream is prepared by homogenizing, sterilizing, cooling, ripening and freezing by mixing sugars, flavors and other subsidiary materials with milk and dairy products basically, and depending on the type, air may be contained after ripening.

There are two types of ice cream: hard ice cream and soft ice cream. It is called hard ice cream that is sufficiently frozen, and there are various kinds of products depending on the shape of the product, the packaging container, the raw material and the processing method. Basically, simple things using vanilla (tropical vines) and other flavors are called plain ice cream, while those containing a lot of egg yolk are called French ice cream or custard ice cream. The addition of fruit, chocolate, coffee, liquor, etc. is also called flavor ice cream. Soft cream refers to relatively soft, not frozen enough, and has been widely used for instant manufacturing after World War II, following the use of small-sized manufacturers, instant blended ingredients, and corn-shaped cups that can be eaten like sweets.

Ice cream is a kind of cold food because it is frozen, and it was mainly eaten during the summer when it was tired. But nowadays, it is becoming a favorite food that people enjoy eating regardless of the season. As mentioned above, the ice cream uses crude oil and / or milk fat as main ingredients, but recently, it is possible to use frozen sugar and / or milk fat without adding such sugar and / or milk fat to frozen water by adding sugars such as sugar and flavor to frozen water. It is called a concept.

Red ginseng is defined as "ginseng that is not dried, or ginseng (Panax ginseng C.A Meyer) steamed and dried by steam or other means."

In the manufacturing process of red ginseng, the fresh ginseng is washed with water and put in a predetermined container and steamed for a predetermined time depending on the size using heated steam. Dried ginseng is dried after the first hot air drying using solar heat or other methods until moisture is 12.5 ~ 13.5%, and the fine roots are removed and the shape is refined. Packaged by size and weight.

Important ingredients of red ginseng include glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamins (group B), trace elements, enzymes, antioxidants, organic acids and amino acids. have.

Red ginseng has a sedative and arousing effect on the central nervous system, and it acts on the circulatory system to prevent hypertension or atherosclerosis. At the same time, hematopoietic effect (당 作用) and blood sugar levels (血糖 値) lowers, protects the liver, acts on the endocrine system indirectly effective on sexual behavior and reproductive effects, anti-inflammatory And anti-tumor effect (抗 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.

The most important of the effects of red ginseng is the adaptogen effect, which increases the ability of the organism to adapt more easily by increasing the defense ability against leakage, stress, and other harmful effects from the environment. Scientifically proven.

The functional ingredient of red ginseng is ginsenoside, which helps to improve blood flow through immune system, fatigue, and platelet aggregation.

There are many types of ginsenosides, and Korea's Health Functional Food Code recognizes ginsenoside Rb1 and ginsenoside Rg1 as functional indicators. Ginsenoside Rb1 is found in the Panax quinquefolius species of American ginseng and may affect the reproductive capacity of genital cells in mammalian males. In another study in male rats, ginsenoside Rb1 stimulated the luteinizing hormone, which indirectly stimulated the production of the testosterone testosterone. Ginsenoside Rb1 also inhibits tumor growth. Traditional Chinese medicine believed that Panax quinquefolius strengthens the sound of the human body.

Ginsenoside Rg1 is found in Panax Ginseng, Korea and Chinese ginseng. Ginsenoside Rg1 improved spatial learning in rat experiments and increased the concentration of genes involved in the hippocampus' synaptic activity in the brain. It also acts like the female hormone estrogen, which supports the traditional theory of strengthening "phoneme".

Traditional Chinese medicine says that Panax Ginseng promotes nourishment, improves circulatory activity, improves blood circulation, helps with rejuvenation and recovery, and promotes metabolism. Panax Ginseng is available in four forms. Raw ginseng is called fresh ginseng. The ginseng is dried white ginseng, peeled and dried 4 to 6 years old ginseng so that the moisture content is less than 12%. White ginseng is allowed to dry naturally in the sun. In this process, the enzymes in the ginseng roots are thought to destroy the functional ingredients, reducing the amount of active ingredients. In addition, the color becomes pale yellow because it dries in the sun. Red ginseng is obtained by steaming 6-year-old ginseng and steaming it at a temperature near 100 ℃ for drying. The steaming process gives red ginseng a glossy reddish brown color, inactivates the enzymes that break down the active ingredient, and causes biochemical changes in ginseng components. Red ginseng is more widely used as a herb than white ginseng, and research into the pharmacological activity of ginsenosides characteristic of red ginseng is being actively conducted. Dried ginseng is steamed at higher temperatures than steamed red ginseng to increase the content of ginsenosides, and white ginseng is steamed at 120 ° C. for 3 hours. According to research, dried ginseng has higher activity of adsorbing nitrogen oxide, peroxide, hydroxy radical and nitrogen peroxide than red ginseng and white ginseng. This is because the steaming process at high temperatures amplifies certain ginsenosides to increase the physiological activity of dried ginseng.

Red ginseng is used in various forms, and it is directly consumed in the form of fresh ginseng and red ginseng, or processed into a concentrate and powder form to concentrate functional ingredients, and at the same time, increase storage and storage. Also on the market are processed products such as red ginseng beverages in which red ginseng components are mixed with various foods or food additives, and red ginseng beeswax marinated in honey or sugars. However, there has been no application of red ginseng to ice cream or ice cream yet, because the bitterness and bitterness of red ginseng did not match well with ice cream and ice cream that are mainly adapted to children's taste.

Therefore, in the present invention, in the manufacture of ice cream, instead of sugar, liquid fructose and syrup used in the manufacture of conventional ice cream, honey or fructooligosaccharides having excellent functional and / or functional properties as well as nutritional properties are used, and also beneficial ingredients for the human body It is intended to provide a method of preparing a health-oriented ice cream, and not just a simple snack or dessert by including red ginseng containing a large amount, and an ice cream containing red ginseng prepared by the same method.

The ice cream containing red ginseng prepared by the present invention can be applied to a health-oriented ice cream having a functional as well as functional and beneficial to the human body as the ice cream is free from the concept of simple snacks and desserts, and also to meet the needs of various consumers Can be.

An object of the present invention is to provide a method for producing ice cream containing red ginseng.

Another object of the present invention is to provide an ice cream containing red ginseng prepared by the above-mentioned method.

The present invention may provide a method for producing an ice cream including red ginseng, comprising adding red ginseng to the ice cream mix including at least one selected from honey and fructooligosaccharide, mixing and stirring. .

The present invention can provide an ice cream containing red ginseng prepared by the above-mentioned method.

The ice cream containing red ginseng prepared by the present invention can ingest the nutritional and functional ingredients of red ginseng in the form of ice cream that anyone likes, men and women can provide a health-oriented ice cream instead of conventional simple snacks and desserts. Red ginseng provided by the present invention can contribute to improving the health of consumers ingesting ice cream.

In addition, by providing the health-oriented ice cream as described above can provide a new demand for not only the ice cream-related industry, but also red ginseng can contribute to the increase of income of ginseng cultivation farmers and the development of ginseng-related industry.

The present invention shows a method for producing ice cream containing red ginseng.

The present invention, in the manufacture of ice cream, represents a method for producing ice cream containing red ginseng comprising the step of adding, mixing, and stirring red ginseng to an ice cream mix comprising at least one selected from honey and fructooligosaccharide.

In the present invention, in the manufacture of ice cream, any one or more selected from honey and fructooligosaccharide are included in the ice cream mix, and 10-30% by weight of honey and 0.05-0.1% by weight of red ginseng relative to the total weight of the ice cream mix are mixed and stirred. Represents a method for producing ice cream containing red ginseng comprising the step of.

In the present invention, in the manufacture of ice cream, at least any one selected from honey and fructooligosaccharide is included in the ice cream mix, and 10-30 wt% of fructooligosaccharide and 0.05-0.1 wt% of red ginseng are added and mixed with the total weight of the ice cream mix. , Represents a manufacturing method of ice cream containing red ginseng comprising the step of stirring.

According to the present invention, in the manufacture of ice cream, any one or more selected from honey and fructooligosaccharide are included in the ice cream mix, 10-30 wt% of honey and 10-30 wt% of fructooligosaccharide relative to the total weight of the ice cream mix; Red ginseng 0.05 to 1.0% by weight and 0.1 to 0.5% by weight of the functional material extract is added, mixing and stirring, including a step of producing an ice cream containing red ginseng.

Ice cream of the present invention is a propolis, trehalos, sorbitol, xylitol, mannitol, mantitol, ramitol, instead of any one or more selected from honey and fructooligosaccharides One or more selected from the group of (rhamnitol), inositol, erythritol, paratinose, and quercitol can be used.

The red ginseng can be used as a red ginseng concentrate, as an example of such a red ginseng concentrate is sold as a commercially available ginseng saponin content of 60mg / g or more, preferably 60 to 120mg / g red ginseng concentrate can be used.

In the red ginseng can be used red ginseng concentrate, as an example of such a red ginseng concentrate (1) red ginseng is added to 5 to 20 times the weight of purified water by weight of red ginseng and 10 to 35% of the volume of the first purified water at 90-120 ℃ Extracting to obtain a primary red ginseng extract; (2) Red ginseng is added to the first red ginseng extract in an amount of 30 to 70% by weight of the first red ginseng extract, and extracted at 90 to 120 ° C. to be 10 to 35% of the volume of the first red ginseng extract. After obtaining a red ginseng extract, the red ginseng extract may be concentrated to 10 to 30% of the volume of the second red ginseng extract and then filtered.

The red ginseng can be used as a red ginseng concentrate, as an example of such a red ginseng concentrate (1) red ginseng is added to purified water of 10 times the weight of red ginseng and extracted to be 30% of the volume of the first purified water at 100 ℃ primary red ginseng Obtaining an extract; (2) add red ginseng to the first red ginseng extract in an amount of 50% based on the weight of the first red ginseng extract and extract it to be 30% of the volume of the first red ginseng extract at 100 ° C. to obtain a second red ginseng extract. The red ginseng concentrate obtained by concentrating to 25% of the volume of the second red ginseng extract and then filtering may be used.

Functional material extract in the above can be used fenugreek seed extract.

Functional material extract in the above may be used for ramie leaf extract.

Functional material extract may be used persimmon peel extract.

Functional material extract in the above can be used tangerine peel extract.

In the functional material extract may be used dandelion extract.

The functional material extract may be a mixed extract of any two or more selected from fenugreek seed extract, ramie leaf extract, persimmon peel extract, tangerine extract, dandelion extract.

In the functional material extract is added to the functional water 5 to 20 times the weight of the functional material in purified water and 10 to 50%, preferably 10 to 40%, more preferably 10 to 40% by volume of the first purified water at 80 to 110 ℃ The extraction liquid obtained by performing 1 to 5 times extraction and filtering so that it may become 10 to 30%, still more preferably 10 to 20% can be used.

At least one selected from honey and fructooligosaccharide and red ginseng, the functional material extract is optionally contained in the ice cream mix of at least one selected from honey, fructooligosaccharide, red ginseng, functional material extract of the ice cream mix The ingredients may be used in conventional amounts of ingredients commonly used in conventional ice cream mix ingredients. As an example of components commonly used in such ice cream mix components, crude oil, fresh cream, skim milk, purified water, emulsifiers, stabilizers, and flavors may be selectively used, and the content of these components may be sufficient if those skilled in the art can appropriately perform such selection. Detailed description of the content of the components will be omitted.

In one example of the commonly used ice cream mix components, emulsifiers are sucrose fatty acid esters, glycerin fatty acid esters, glycerin acetic acid-fatty acid esters, glycerin lactic acid-fatty acid esters, glycerin citric acid-fatty acid esters, glycerin succinic acid-fatty acid esters, glycerin acetyl tartaric acid- Any one or more selected from fatty acid esters, polyglycerol fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates, lecithins can be used.

In one example of the commonly used ice cream mix components, the stabilizer is any one or more selected from carrageenan, guar gum, locust bean gum, carboxymethyl cellulose sodium, xanthan gum, tamarind gum, gum arabic, gellan gum, pectin, gelatin Can be used.

In one example of the commonly used ice cream mix ingredients, the flavor may be any one or more selected from strawberry flavor, banana flavor, watermelon flavor, apple flavor, orientation, vanilla flavor, chocolate flavor, coffee flavor.

At least one selected from the group consisting of honey and fructooligosaccharide; The mixing and stirring of the ice cream mix, which includes red ginseng and optionally includes a functional material extract, comprises: honey or fructooligosaccharide; It is sufficient if the ice cream mix containing red ginseng and optionally containing the functional material extract can be mixed and stirred enough to be uniformly mixed, and such mixing and stirring can be carried out by a person skilled in the art as appropriate. Detailed description of the process will be omitted.

The manufacturing method of the ice cream containing the red ginseng of the present invention was carried out under various conditions. In order to achieve the object of the present invention, it is preferable to provide a manufacturing method of the ice cream containing red ginseng under the above-mentioned conditions.

The present invention includes an ice cream containing red ginseng prepared by the above-mentioned method.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1-1 >

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C, 12.75% by weight of fresh cream, 10% by weight of honey, 15% by weight of fructooligosaccharide, 25% by weight of purified water, and stirred at 100 rpm with a stirrer. 0.3% by weight of glycerin fatty acid ester as an emulsifier, 0.2% by weight of locust bean gum as stabilizer, 0.06% by weight of red ginseng concentrate, and 5.69% by weight of secondary purified water were added, and the mixture was raised to 75 ° C while stirring was continued to obtain a mixture.

The mixture was filtered to remove foreign substances, homogenized through a homogenizer, sterilized at 85 ° C. for 25 seconds, and cooled to 6 ° C. to obtain an ice cream mix.

After the ice cream mix is aged at 6 ° C. for 4 hours, the aged ice cream mix is placed in a freezing device and frozen, and 30% overrun is added and the ice cream mix discharged from the freezer is kept at -4 ° C. Transferred to the device. The transferred ice cream mix was filled in a cup-shaped container, frozen at a temperature of -14 ° C. at the center of the container, and aged at 48 ° C. for 48 hours to prepare ice cream containing red ginseng.

Wherein the red ginseng concentrate (1) adding red ginseng to purified water of 10 times the weight of red ginseng and extracted to 100% of the volume of the first purified water at 100 ℃ to obtain a primary red ginseng extract; (2) add red ginseng to the first red ginseng extract in an amount of 50% based on the weight of the first red ginseng extract and extract it to be 30% of the volume of the first red ginseng extract at 100 ° C. to obtain a second red ginseng extract. The red ginseng concentrate obtained by concentrating to 25% of the volume of the second red ginseng extract and then filtering was used.

Table 1 shows the components and contents of the ice cream containing the red ginseng of Example 1-1.

≪ Example 1-2 >

An ice cream containing red ginseng was prepared in the same manner as in Example 1-1 except that 0.18% by weight of red ginseng concentrate and 5.57% by weight of secondary purified water were used.

Table 1 shows the components and contents of the ice cream containing red ginseng of Example 1-2.

≪ Example 1-3 >

An ice cream containing red ginseng was prepared in the same manner as in Example 1-1, except that 0.29% by weight of red ginseng concentrate and 5.46% by weight of secondary purified water were used.

Table 1 shows the components and contents of the ice cream containing the red ginseng of Example 1-3.

<Example 1-4>

An ice cream containing red ginseng was prepared in the same manner as in Example 1-1, except that 0.5% by weight of red ginseng concentrate and 5.25% by weight of secondary purified water were used.

Table 1 shows the components and contents of the ice cream containing the red ginseng of Example 1-4.

<Example 1-5>

An ice cream containing red ginseng was prepared in the same manner as in Example 1-1, except that 1.0% by weight of red ginseng concentrate and 4.75% by weight of secondary purified water were used.

Table 1 shows the components and contents of the ice cream containing the red ginseng of Example 1-5.

Composition of Example 1-1 to Example 1-5 (unit: weight%) Item Example Example 1-1 Example 1-2 Example 1-3 Example 1-4 Examples 1-5 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 honey 10 10 10 10 10 Fructooligosaccharide 15 15 15 15 15 1st purified water 25 25 25 25 25 Skim milk powder 6 6 6 6 6 Emulsifier 0.3 0.3 0.3 0.2 0.2 stabilizator 0.2 0.2 0.2 0.2 0.2 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 5.69 5.57 5.46 5.25 4.75 Sum 100 100 100 100 100

* In Table 1, the first purified water and the second purified water are the same purified water.

<Examples 1-6 to 1-10>

Except for using the ingredients described in Table 2 below was prepared an ice cream containing red ginseng in the same manner as in Example 1-1 to Example 1-5.

Table 2 shows the components and contents of the ice cream containing the red ginseng of Example 1-6 to Example 1-10.

The composition (unit: weight%) of Example 1-6 to Example 1-10 Item Example Examples 1-6 Example 1-7 Examples 1-8 Example 1-9 Example 1-10 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 Fructooligosaccharide 10 10 10 10 10 honey 15 15 15 15 15 1st purified water 25 25 25 25 25 Skim milk powder 6 6 6 6 6 Emulsifying Stabilizer 0.5 0.5 0.5 0.5 0.5 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 5.69 5.57 5.46 5.25 4.75 Sum 100 100 100 100 100

* In Table 2, the first purified water and the second purified water are the same purified water.

<Example 2-1>

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C, 12.75% by weight of fresh cream, 20% by weight of honey, 5% by weight of fructooligosaccharide, 25% by weight of purified water, and stirred at 100 rpm with a stirrer. Except that the mixture was added to 0.3% by weight of glycerin fatty acid ester as an emulsifier, 0.2% by weight of locust bean gum as stabilizer, 0.06% by weight of red ginseng concentrate, and 5.69% by weight of secondary purified water, and the mixture was raised to 75 ° C with continuous stirring to obtain a mixture. An ice cream containing red ginseng was prepared in the same manner as in Example 1-1.

Table 3 shows the components and contents of the ice cream containing the red ginseng of Example 2-1.

<Example 2-2>

An ice cream containing red ginseng was prepared in the same manner as in Example 2-1, except that 0.18% by weight of red ginseng concentrate and 5.57% by weight of secondary purified water were used.

Table 3 shows the components and contents of the ice cream containing the red ginseng of Example 2-2.

<Example 2-3>

An ice cream containing red ginseng was prepared in the same manner as in Example 2-1, except that 0.29% by weight of red ginseng concentrate and 5.46% by weight of secondary purified water were used.

Table 3 shows the components and contents of the ice cream containing red ginseng of Example 2-3.

<Example 2-4>

An ice cream containing red ginseng was prepared in the same manner as in Example 2-1, except that 0.5% by weight of red ginseng concentrate and 5.25% by weight of secondary purified water were used.

Table 3 shows the components and contents of the ice cream containing the red ginseng of Example 2-4.

<Example 2-5>

An ice cream containing red ginseng was prepared in the same manner as in Example 2-1, except that 1.0% by weight of red ginseng concentrate and 4.75% by weight of secondary purified water were used.

Table 3 shows the components and contents of the ice cream containing the red ginseng of Example 2-5.

Composition (unit: weight%) of Examples 2-1 to 2-5 Item Example Example 2-1 Example 2-2 Example 2-3 Examples 2-4 Example 2-5 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 honey 20 20 20 20 20 Fructooligosaccharide 5 5 5 5 5 1st purified water 25 25 25 25 25 Skim milk powder 6 6 6 6 6 Emulsifier 0.3 0.3 0.3 0.3 0.3 stabilizator 0.2 0.2 0.2 0.2 0.2 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 5.69 5.57 5.46 5.25 4.75 Sum 100 100 100 100 100

* In Table 3, the first purified water and the second purified water are the same purified water.

<Example 2-6 to Example 2-10>

Except for using the ingredients described in Table 4 below was prepared an ice cream containing red ginseng in the same manner as in Example 2-1 to Example 2-5.

Table 4 shows the components and contents of the ice cream containing the red ginseng of Example 2-6 to Example 2-10.

Composition of Example 2-6 to Example 2-10 (unit: weight%) Item Example Examples 2-6 Examples 2-7 Examples 2-8 Examples 2-9 Example 2-10 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 Fructooligosaccharide 20 20 20 20 20 honey 5 5 5 5 5 1st purified water 25 25 25 25 25 Skim milk powder 6 6 6 6 6 Emulsifier 0.3 0.3 0.3 0.3 0.3 stabilizator 0.2 0.2 0.2 0.2 0.2 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 5.69 5.57 5.46 5.25 4.75 Sum 100 100 100 100 100

* In Table 4, the first purified water and the second purified water are the same purified water.

<Example 3-1>

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C, 12.75% by weight of fresh cream, 25% by weight of honey and 20% by weight of primary purified water were added. The mixture was stirred at 100 rpm using a stirrer, 6% by weight of skim milk powder, and glycerin fatty acid as an emulsifier. Example 1-1, except that 0.3% by weight of ester, 0.2% by weight of locust bean gum, 0.06% by weight of red ginseng concentrate, and 10.69% by weight of secondary purified water were added and stabilized to 75 ° C with continuous stirring to obtain a mixture. In the same manner to prepare an ice cream containing red ginseng.

Table 5 shows the components and contents of the ice cream containing the red ginseng of Example 3-1.

<Example 3-2>

An ice cream containing red ginseng was prepared in the same manner as in Example 3-1, except that 0.18% by weight of red ginseng concentrate and 10.57% by weight of secondary purified water were used.

Table 5 shows the components and contents of the ice cream containing the red ginseng of Example 3-2.

<Example 3-3>

An ice cream containing red ginseng was prepared in the same manner as in Example 3-1, except that 0.29% by weight of red ginseng concentrate and 10.46% by weight of secondary purified water were used.

Table 5 shows the components and contents of the ice cream containing the red ginseng of Example 3-3.

<Example 3-4>

An ice cream containing red ginseng was prepared in the same manner as in Example 3-1, except that 0.5% by weight of red ginseng concentrate and 10.25% by weight of secondary purified water were used.

Table 5 shows the components and contents of the ice cream containing the red ginseng of Example 3-4.

<Example 3-5>

An ice cream containing red ginseng was prepared in the same manner as in Example 3-1, except that 1.0% by weight of red ginseng concentrate and 9.75% by weight of secondary purified water were used.

Table 5 shows the components and contents of the ice cream containing the red ginseng of Example 3-5.

Composition of Example 3-1 to Example 3-5 (unit: weight%) Item Example Example 3-1 Example 3-2 Example 3-3 Example 3-4 Example 3-5 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 honey 25 25 25 25 25 1st purified water 20 20 20 20 20 Skim milk powder 6 6 6 6 6 Emulsifier 0.3 0.3 0.3 0.3 0.3 stabilizator 0.2 0.2 0.2 0.2 0.2 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 10.69 10.57 10.46 10.25 9.75 Sum 100 100 100 100 100

* In Table 5, the first purified water and the second purified water are the same purified water.

<Example 3-6 to Example 3-10>

Ice cream containing red ginseng was prepared in the same manner as in Example 3-1 to Example 3-5 except for using fructooligosaccharide instead of honey.

Table 6 shows the components and contents of the ice cream containing the red ginseng of Example 3-6 to Example 3-10.

Composition (unit: weight%) of Examples 3-6 to 3-10 Item Example Examples 3-6 Example 3-7 Example 3-8 Example 3-9 Example 3-10 crude oil 25 25 25 25 25 whipping cream 12.75 12.75 12.75 12.75 12.75 Fructooligosaccharide 25 25 25 25 25 1st purified water 20 20 20 20 20 Skim milk powder 6 6 6 6 6 Emulsifier 0.3 0.3 0.3 0.3 0.3 stabilizator 0.2 0.2 0.2 0.2 0.2 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 2nd purified water 10.69 10.57 10.46 10.25 10.75 Sum 100 100 100 100 100

* In Table 6, the first purified water and the second purified water are the same purified water.

Comparative Example

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C, 12.75% by weight of fresh cream, 15% by weight of sugar, 25% by weight of primary purified water were added, stirred at 100 rpm with a stirrer, 6% by weight of skim milk powder, and glycerin fatty acid as an emulsifier. Red ginseng is included in the same manner as in Example 1-1, except that 0.3 wt% of ester, 0.2 wt% of locust bean gum and 15.75 wt% of secondary purified water, as a stabilizer are added, and the mixture is raised to 75 ° C while stirring is continued. Prepared ice cream.

The mixture was filtered to remove foreign substances, homogenized through a homogenizer, sterilized at 85 ° C. for 25 seconds, and cooled to 6 ° C. to obtain an ice cream mix.

After the ice cream mix is aged at 6 ° C. for 4 hours, the aged ice cream mix is placed in a freezing device and frozen, and 30% overrun is added and the ice cream mix discharged from the freezer is kept at -4 ° C. Transferred to the device. The transferred ice cream mix was filled in a cup-shaped container, frozen at a temperature of -14 ° C. at the center of the container, and aged at 48 ° C. for 48 hours to prepare ice cream containing red ginseng.

<Test Example 1>

Sensory test such as taste, preference for the experimental group and the control group using the ice cream containing each red ginseng prepared in Examples 1-1 to 3-10 as an experimental group, the ice cream prepared in the comparative example as a control group Was measured and the results are shown in Table 7 below.

The texture of the experimental group and the control group was measured by a seven-point scale with 30 panelists (10 males and 20 females) with more than 3 years of experience in the food field.

Sensory Evaluation of Experimental and Control Groups Item flavor preference Item flavor preference Example 1-1 6.3 6.3 Examples 2-7 6.3 6.3 Example 1-2 6.3 6.3 Examples 2-8 6.4 6.4 Example 1-3 6.4 6.4 Examples 2-9 6.4 6.4 Example 1-4 6.5 6.5 Example 2-10 6.4 6.5 Examples 1-5 6.5 6.4 Example 3-1 6.3 6.3 Examples 1-6 6.2 6.3 Example 3-2 6.4 6.4 Example 1-7 6.2 6.3 Example 3-3 6.4 6.4 Examples 1-8 6.3 6.2 Example 3-4 6.4 6.5 Example 1-9 6.3 6.4 Example 3-5 6.5 6.5 Example 1-10 6.4 6.5 Examples 3-6 6.3 6.3 Example 2-1 6.3 6.3 Example 3-7 6.4 6.3 Example 2-2 6.3 6.2 Example 3-8 6.4 6.3 Example 2-3 6.4 6.3 Example 3-9 6.4 6.3 Examples 2-4 6.4 6.4 Example 3-10 6.5 6.4 Example 2-5 6.5 6.5 Comparative example 5.8 5.9 Examples 2-6 6.3 6.2 - - -

* Sensory test values for the taste and preference for the ice creams prepared in Examples 1-1 to 3-10 in Table 7 and the ice creams prepared in Comparative Examples are listed in the respective sensory test items. The sum of the panel scores divided by the number of panels means that the higher the number, the more sensory.

As shown in Table 7, each of the ice creams containing red ginseng prepared in Examples 1-1 to 3-10 prepared by the present invention is compared to the ice cream prepared in Comparative Example, which is a conventional ordinary ice cream, The sweetness inherent in ice cream was well matched and the sensory taste was excellent.

<Example 4-1>

25% by weight of crude oil was added to the mixing tank, heated to 45 ° C., 12% by weight of fresh cream, 25% by weight of honey, 20% by weight of primary purified water, stirred at 100 rpm with a stirrer, 10% by weight of skim milk powder, and glycerin fatty acid as an emulsifier. 0.3% by weight of ester, 0.2% by weight of locust bean gum as stabilizer, 0.06% by weight of red ginseng concentrate, 0.3% by weight of fenugreek extract and 7.14% by weight of secondary purified water as functional material extracts were added, and the mixture was raised to 75 ° C with continuous stirring to obtain a mixture. .

The mixture was filtered to remove foreign substances, homogenized through a homogenizer, sterilized at 85 ° C. for 25 seconds, and cooled to 6 ° C. to obtain an ice cream mix.

After the ice cream mix is aged at 6 ° C. for 4 hours, the aged ice cream mix is placed in a freezing device and frozen, and 30% overrun is added and the ice cream mix discharged from the freezer is kept at -4 ° C. Transferred to the device. The ice cream mix was transferred to a cup-shaped container, frozen at a temperature of -14 ° C. at the center of the container, and aged at 48 ° C. for 48 hours to prepare an ice cream including red ginseng and a functional material extract.

Wherein the red ginseng concentrate (1) adding red ginseng to purified water of 10 times the weight of red ginseng and extracted to 100% of the volume of the first purified water at 100 ℃ to obtain a primary red ginseng extract; (2) add red ginseng to the first red ginseng extract in an amount of 50% based on the weight of the first red ginseng extract and extract it to be 30% of the volume of the first red ginseng extract at 100 ° C. to obtain a second red ginseng extract. The red ginseng concentrate obtained by concentrating to 25% of the volume of the second red ginseng extract and then filtering was used.

In the above, fenugreek seed extract was washed with water, dried and cut into equal portions of fenugreek seeds 10 times the weight of fenugreek seeds to purified water and extracted at 100 ℃ 30% of the volume of the first purified water three times The extract obtained by repeating and filtration was used.

Table 8 shows the components and contents of the ice cream containing the red ginseng of Example 4-1.

<Example 4-2>

Ice cream containing red ginseng and functional material extract was prepared in the same manner as in Example 4-1, except that 0.18% by weight of red ginseng extract, 0.3% by weight of ramie leaf extract and 7.02% by weight of secondary purified water were used as the functional material extract. Prepared.

In the above, the ramie leaf extract is added to purified water weighing 10 times the weight of ramie leaves and washed to dry, and 1cm × 1 cm (horizontal × vertical) size to 30% of the volume of the first purified water at 100 ° C. The extraction was carried out three times, and the extract obtained by filtration was used.

Table 8 shows the components and contents of the ice cream containing the red ginseng and the functional material extract of Example 4-2.

<Example 4-3>

An ice cream containing red ginseng and a functional material extract was prepared in the same manner as in Example 4-1, except that 0.29% by weight of red ginseng concentrate, 0.3% by weight of persimmon peel extract and 6.91% by weight of secondary purified water were used as the functional material extract. Prepared.

The persimmon peel extract is washed with water, dried, and cut into 1 cm × 1 cm (horizontal × vertical) sizes to add 10 times the weight of purified water to the persimmon skin weight and extract it at 30 ° C. to 30% of the volume of the first purified water. The extraction was carried out three times, and the extract obtained by filtration was used.

Table 8 shows the components and contents of the ice cream containing the red ginseng and the functional material extract of Example 4-2.

<Example 4-4>

An ice cream containing red ginseng and functional material extract was prepared in the same manner as in Example 4-1, except that 0.50% by weight of red ginseng extract, 0.3% by weight of tangerine peel extract and 6.7% by weight of secondary purified water were used as the functional material extract. Prepared.

The above-mentioned tangerine peel extract solution is added to the purified water of 10 times the weight of the tangerine peel, and dried to 100% of the volume of the first purified water at 100 ° C. The extraction was carried out three times, and the extract obtained by filtration was used.

<Example 4-5>

An ice cream containing red ginseng and functional material extract was prepared in the same manner as in Example 4-1, except that 1.0% by weight of red ginseng extract, 0.3% by weight of dandelion extract, and 6.2% by weight of secondary purified water were used as the functional material extract. It was.

The dandelion extract is water, dried and cut to 1cm × 1cm (width × length) dandelion is added to the purified water of 10 times the weight of dandelion and extracted to 100% of the volume of the first purified water at 100 ℃ 3 The extract obtained by repeating filtration and filtering was used.

Dandelion was used as a mixture of dandelion leaves, dandelion stems, and dandelion roots in a weight ratio of 1: 1: 1.

Table 8 shows the components and contents of the ice cream containing the red ginseng and the functional material extract of Example 4-5.

Composition (unit: weight%) of Examples 4-1 to 4-5 Item Example Example 4-1 Example 4-2 Example 4-3 Example 4-4 Example 4-5 crude oil 25 25 25 25 25 whipping cream 12 12 12 12 12 honey 25 25 25 25 25 1st purified water 20 20 20 20 20 Skim milk powder 10 10 10 10 10 Emulsifying Stabilizer 0.5 0.5 0.5 0.5 0.5 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 Functional Material Extract 0.3 0.3 0.3 0.3 0.3 2nd purified water 7.14 7.02 6.91 6.7 6.2 Sum 100 100 100 100 100

* In Table 8, the first purified water and the second purified water are the same purified water.

<Example 4-6 to Example 4-10>

Ice cream containing red ginseng was prepared in the same manner as in Example 4-1 to Example 4-5, except that fructooligosaccharide was used instead of honey.

Table 9 shows the components and contents of the ice cream containing the red ginseng of Example 4-6 to Example 4-10.

Composition of Examples 4-6 to 4-10 (unit: weight%) Item Example Example 4-6 Example 4-7 Example 4-8 Example 4-9 Example 4-10 crude oil 25 25 25 25 25 whipping cream 12 12 12 12 12 Fructooligosaccharide 25 25 25 25 25 1st purified water 20 20 20 20 20 Skim milk powder 10 10 10 10 10 Emulsifying Stabilizer 0.5 0.5 0.5 0.5 0.5 Red ginseng concentrate 0.06 0.18 0.29 0.50 1.00 Functional Material Extract 0.3 0.3 0.3 0.3 0.3 2nd purified water 7.14 7.02 6.91 6.7 6.2 Sum 100 100 100 100 100

* In Table 9, the first purified water and the second purified water are the same purified water.

<Test Example 2>

Sensory test such as taste, preference for the experimental group and the control group using the ice cream containing each of the red ginseng prepared in Examples 4-1 to 4-10 as an experimental group and the ice cream prepared in the comparative example as a control group Was measured and the results are shown in Table 10 below.

The texture of the experimental group and the control group was measured by a nine-point scale method using 30 panelists (10 males and 20 females) for more than 3 years in the food field.

Sensory Evaluation of Experimental and Control Groups Item flavor preference Example 4-1 8.3 8.3 Example 4-2 8.3 8.3 Example 4-3 8.4 8.4 Example 4-4 8.5 8.5 Example 4-5 6.5 8.4 Example 4-6 8.2 8.3 Example 4-7 8.2 8.3 Example 4-8 8.3 8.2 Example 4-9 8.3 8.4 Example 4-10 8.4 8.5 Comparative example 7.1 7.2

* Sensory test values for the taste and preference for the ice creams prepared in Examples 4-1 to 4-10 and the ice creams prepared in Comparative Example and the ice creams prepared in Comparative Examples were The total number of panel scores of the sensory test items was divided by the number of panels, which means that the higher the number, the better the sensory performance.

As shown in Table 10, each of the ice creams containing the red ginsengs prepared in Examples 4-1 to 4-10 prepared by the present invention is compared to the ice cream prepared in Comparative Example, which is a conventional ordinary ice cream, The sweetness inherent in ice cream was well matched and the sensory taste was excellent.

On the other hand, each of the ice cream containing the red ginseng prepared in Examples 4-1 to 4-10 manufactured by the present invention contains a functional material extract, which is functional compared to the ice cream prepared in the comparative example of conventional ordinary ice cream Obviously, there is an excellent characteristic in terms of.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The ice cream containing red ginseng prepared by the present invention can provide new demand for red ginseng as well as ice cream-related industries by providing health-oriented ice creams, thus contributing to increased income of ginseng growers and development of ginseng-related industries. There is industrial applicability.

Claims (6)

In the manufacture of ice cream,
Honey, fructooligosaccharide manufacturing method of producing an ice cream containing red ginseng, comprising the step of adding red ginseng to the ice cream mix containing at least one selected from among mixed, stirred. The method of claim 1,
Any one or more selected from honey and fructooligosaccharide are included in the ice cream mix, but 10-30 wt% of honey, 10-30 wt% of fructooligosaccharide and 0.05-0.1 wt% of red ginseng are added to the total weight of the ice cream mix, mixed and stirred. Method for producing ice cream containing red ginseng, characterized in that it comprises a step of. The method of claim 1,
Any one or more selected from honey and fructooligosaccharide are included in the ice cream mix, but 10-30 wt% honey or 10-30 wt% fructooligosaccharide relative to the total weight of the ice cream mix; Red ginseng 0.05 to 1.0% by weight and 0.1 to 0.5% by weight of the functional material extract, adding, mixing and stirring method for producing an ice cream containing red ginseng. The method of claim 1, wherein the red ginseng
(1) adding red ginseng to purified water having a weight of 5 to 20 times the weight of red ginseng and extracting the mixture to be 10 to 35% of the volume of the first purified water at 90 to 120 ° C. to obtain a primary red ginseng extract;
(2) Red ginseng is added to the first red ginseng extract in an amount of 30 to 70% by weight of the first red ginseng extract, and extracted at 90 to 120 ° C. to be 10 to 35% of the volume of the first red ginseng extract. After obtaining a red ginseng extract concentrated to 10 to 30% compared to the volume of the second red ginseng extract and then the method of producing an ice cream containing red ginseng, characterized in that the red ginseng concentrate obtained by filtration. The method of claim 3,
The functional material extract is fenugreek seed extract, ramie leaf extract, persimmon peel extract, tangerine peel extract, dandelion extract or fenugreek seed extract, ramie leaf extract, persimmon peel extract, tangerine peel extract, dandelion extract Method for producing ice cream containing red ginseng, characterized in that the mixed extract is mixed species or more. An ice cream containing red ginseng prepared by the method of any one of claims 1 to 5.