Plant-derived ice cream composition having environmentally friendly upcycling rice bran extraction powder utilized as natural emulsification stabilizer and production method thereof

Abstract

To provide: a composition to which a material is applied which is a plant-derived emulsification stabilizer not only obtained by upcycling a plant-derived raw material discarded as a residual product, meaningful as a sustainable circulating resource, but also excellent in emulsifying capability and emulsification stability and which can cause emulsification and demulsification of ice cream, etc. affecting its quality; and a production method thereof.SOLUTION: A plant-derived ice cream mix composition includes a saccharide, a nut paste, a gum enhancer, rice bran extraction powder as a natural emulsifier, salt, and the balance of water.SELECTED DRAWING: Figure 1

Description

[Technical field]

[0001] The present invention relates to a composition using a material that can affect the quality of ice cream and the like due to its emulsification and demulsification, and a method for producing the same, which is a plant-based emulsion stabilizer that is not only meaningful as a sustainable circulating resource by upcycling plant-based raw materials that are discarded as surplus products, but also has excellent emulsifying ability and emulsion stability. [Background technology]

[0002] In modern society, as global environmental changes due to rapid climate change become an issue, the need for sustainable development is becoming more and more apparent in all industries. In recent years, the food industry has gone beyond simply recycling packaging materials and introduced food upcycling (an industry in which by-products generated during food production are reprocessed to create new products), and research into creating high added value through various approaches to utilizing food by-products has been attracting attention. Food by-products are inevitably generated during food processing, amounting to 30 million tons per year, but most of this is disposed of as waste, resulting in environmental burdens and opportunity costs.

[0003] Rice is a staple food, and is also the main ingredient of many processed food products. The nutritional benefits of rice are already well known. It has been developed as a simple carbohydrate energy source, an ingredient for producing alcoholic beverages, protein, dietary fiber, glycoprotein, and oil, and in recent years, rice bran extracts have been used as individually certified ingredients for functional health foods that can improve sleep quality.

[0004] In particular, by utilizing the various characteristics of rice protein, which has the advantages of being allergy-free and gluten-free, high value-added materials such as natural emulsifiers, vegetable capsule materials, and antioxidants have been characterized, and materials using rice protein, which can be produced domestically unlike other protein materials that are dependent on imports, are being actively developed.

[0005] Emulsifiers and stabilizers are important factors in arranging the fat and free water in the product, contributing to structural stabilization, increasing viscosity, forming gels, and maintaining shape. In general, animal-based ice cream contains natural emulsifier components such as milk protein (casein) that are sufficient to stabilize fat globules, and by using an emulsifier that is suited to the purpose based on emulsifying ability and stability, the ice cream mixture will have fluid yet dry and stiff physical properties when it is frozen through a freezer. However, since the nutritional components derived from nuts and grains, which are the raw materials for plant-based ice cream, are relatively poor in nutritional elements that contribute to its quality stability, various synthetic emulsion stabilizers, proteins, sugar-derived fatty acid esters, and other materials are being used, and as the development of plant-based foods continues, processes for excellent quality stability, such as the aging process and manufacturing process of ice cream, are being developed. Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention upcycles rice bran (rice flour) generated during the rice milling process, which reduces environmental pollution while developing high-value-added materials from surplus agricultural products and is of great significance in contributing to resource circulation. In particular, the present invention aims to provide a plant-based ice cream composition and a manufacturing method thereof that utilizes a combination of upcycled plant materials that have emulsion stability and shape retention, which are clear limitations of plant-based ice cream, and result in excellent quality stability and sensory characteristics.

[0007] The object of the present invention is not limited to the object mentioned above. The object of the present invention will become clearer from the following description and will be realized by the means and combinations thereof described in the claims. [Means for solving the problem]

[0008] The plant-based ice cream mix composition according to one embodiment of the present invention may include sugar, nut paste, gum enhancer, rice bran extract powder as a natural emulsifier, salt, and the remaining amount of water.

[0009] The saccharides may include at least one selected from sugar, glucose, fructose, crystalline fructose, candies, sugar syrups, dextrin, oligosaccharides, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, palatinose, and quercitol.

[0010] The nut paste may include at least one selected from cashew nut paste, almond paste, walnut paste, pecan nut paste, pistachio paste, peanut paste, and roasted pastes thereof.

[0011] The gum enhancer may include at least one selected from guar gum, locust bean gum, cellulose gum, gum arabic, gum tragacanth, and gum karaya.

[0012] The rice bran extract powder may be obtained by extracting an extract from rice bran using an extraction solvent having a pH of 6 to 10, and then concentrating and drying the extract.

[0013] The mix composition may contain, based on the total weight of the composition, 20% by weight to 27% by weight of sugar, 8% by weight to 15% by weight of nut paste, 0.2% by weight to 0.4% by weight of gum enhancer, 0.5% by weight to 2.0% by weight of rice bran extract powder as a natural emulsifier, and 0.05% by weight to 0.5% by weight of salt.

[0014] The mix composition contains fava protein, and the weight ratio of the rice bran extract powder to the fava protein may be 1:1 to 1:3.

[0015] A method for producing a plant-based ice cream according to another embodiment of the present invention may include the steps of preparing an ice cream mix containing a rice bran extract powder, homogenizing the ice cream mix, aging the homogenized ice cream mix, and cooling the aged ice cream mix.

[0016] The ice cream mix may contain, based on the total weight, 20% to 27% by weight of sugar, 8% to 15% by weight of nut paste, 0.2% to 0.4% by weight of gum enhancer, 0.5% to 2.0% by weight of rice bran extract powder as a natural emulsifier, and 0.05 to 0.5% by weight of salt.

[0017] The homogenizing step includes mixing the ice cream mix at 75°C to 85°C and applying 120 kg / cm 3 ~150kg / cm 3 and stirring while applying a pressure of 0.5 to 100.degree. Effect of the Invention

[0018] The present invention has great significance in developing high-value added materials from surplus agricultural products by upcycling rice bran (rice flour) generated during the rice milling process.

[0019] According to the present invention, it is possible to replace synthetic emulsifiers and animal emulsifiers by using rice bran-derived extract powder and vegetable protein materials, thereby providing a vegetable ice cream composition and a manufacturing method thereof that uses natural food additive materials that have excellent emulsifying and demulsifying power, as well as excellent shape retention, heat resistance, and other sensory characteristics and play an important role in the completeness of the product.

[0020] The effects of the present invention are not limited to the effects mentioned above, and should be understood to include all effects that can be inferred from the following description. [Brief description of the drawings]

[0021] [Figure 1] FIG. 1 is a schematic diagram showing the manufacturing process of the upcycled rice bran extract powder and vegetable ice cream mix according to the present invention. [Diagram 2] 1 is a graph showing the results of measuring the overrun of an ice cream mix containing rice bran extract powder according to an embodiment of the present invention. [Diagram 3] 1 is a graph showing the overrun measurement results of an ice cream mix containing rice bran extract powder and fava protein according to an embodiment of the present invention. [Figure 4] 3 is a photograph showing the appearance of Example 5 and Comparative Example 5 during the process of producing an ice cream mix according to an embodiment of the present invention. [Diagram 5] 1 is a graph showing the heat resistance measurement results of an ice cream mix containing rice bran extract powder according to an embodiment of the present invention. [Figure 6] 1 is a graph showing the heat resistance measurement results of an ice cream mix containing rice bran extract powder and / or fava protein according to an embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0022] The above objects, other objects, features and advantages of the present invention will be easily understood from the following preferred embodiments in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed contents can be thorough and complete, and so that the idea of ​​the present invention can be fully conveyed to those skilled in the art.

[0023] In the description of each figure, similar reference numerals are used for similar components. In the accompanying drawings, the dimensions of structures are shown exaggerated for clarity of the present invention. Terms such as first and second may be used to describe various components, but these components should not be limited by such terms. These terms are used only for the purpose of distinguishing one component from another component. For example, the first component may be named the second component, and similarly, the second component may be named the first component, without departing from the scope of the present invention. A singular expression includes a plural expression unless otherwise specified in the context.

[0024] In this specification, the terms "comprise" or "have" are intended to specify the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, and should be understood as not precluding the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof. In addition, when a layer, film, region, plate, or other part is described as being "on" another part, this includes not only the case where it is "directly on" the other part, but also the case where there is another part between them. Similarly, when a layer, film, region, plate, or other part is described as being "under" another part, this includes not only the case where it is "directly under" the other part, but also the case where there is another part between them.

[0025] Unless otherwise specified, all numbers, values ​​and / or expressions used herein indicating ingredients, reaction conditions, and amounts of ingredients should be understood in all cases to be modified by the term "about" in that these numbers are approximations reflecting various uncertainties of measurement that arise in obtaining such values ​​from disparate entities. Also, when a range of values ​​is disclosed in this description, such ranges are continuous and include all values ​​from the minimum value to the maximum value, including the maximum value, unless otherwise specified. Furthermore, when such a range indicates an integer, all integers from the minimum value to the maximum value, including the maximum value, are included, unless otherwise specified.

[0026] When a range is recited herein for a variable, the variable will be understood to include all values ​​within the recited range, including the recited endpoints of the range. For example, the range "5 to 10" can be understood to include not only the values ​​5, 6, 7, 8, 9, and 10, but also any subranges such as 6 to 10, 7 to 10, 6 to 9, 7 to 9, etc., and any value between the integers that fall within the recited range, such as 5.5, 6.5, 7.5, 5.5 to 8.5, and 6.5 to 9. Also, for example, the range "10%-30%" will be understood to include not only values ​​such as 10%, 11%, 12%, 13%, etc., and all integers up to and including 30%, but also any subranges such as 10%-15%, 12%-18%, 20%-30%, etc., and any value between any reasonable integers within the stated range, such as 10.5%, 15.5%, 25.5%, etc.

[0027] One example of the present invention relates to a vegetable based ice cream mix composition comprising sugar; nut paste; gum enhancer; rice bran extract powder as a natural emulsifier; salt; and the balance water.

[0028] In the present invention, the saccharide may include at least one selected from sugar, glucose, fructose, crystalline fructose, candy, sugar syrup, dextrin, oligosaccharide, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, palatinose, and quercitol, and may include three kinds, such as sugar, sugar syrup, and oligosaccharide. The saccharide may be included in an amount of 20% to 27% by weight.

[0029] The saccharides may contain 12% to 15% by weight of sugar.

[0030] The sugars may contain 0.1% by weight to 0.3% by weight of sugar syrup 75 / 760 as sugar syrup.

[0031] The sugars may contain 10% to 11% by weight of ice oligosaccharide as oligosaccharide. The ice oligosaccharide may have a Brix of about 75, a coloring degree (30Bx, 420 nm to 720 nm) of 0.01 or less, a pH (10Bx) of 4.5 to 6.5, and a viscosity (CPS, 75Bx, 25°C) of about 5,500.

[0032] In the present invention, the nut paste may include at least one selected from cashew nut paste, almond paste, walnut paste, pecan nut paste, pistachio paste, peanut paste, and roasted pastes thereof, for example, cashew nut paste and almond paste.

[0033] The nut paste may be contained in an amount of 10% to 15% by weight.

[0034] In one embodiment, the nut paste may be roasted cashew nut paste. In the present invention, the gum enhancer may include at least one selected from guar gum, locust bean gum, cellulose gum, gum arabic, gum tragacanth, and karaya gum, and may include, for example, guar gum and locust bean gum.

[0035] The gum enhancer may be contained in an amount of 0.2% by weight to 0.4% by weight. In one embodiment, the gum enhancer may contain 0.1 to 0.2% by weight of guar gum and 0.1 to 0.2% by weight of locust bean gum.

[0036] In the present invention, the rice bran extract powder may be obtained by extracting an extract from rice bran using an extraction solvent having a pH of 6 to 10, and then concentrating and drying the extract.

[0037] Rice bran, a rice by-product used as an emulsion stabilizer for vegetable ice cream, is the nutritious skin of brown rice. It is rich in fat-soluble antioxidants gamma-oryzanol and tocotrienols, organic acids and polyphenols ferulic acid and cumaric acid in its waxy substance. It is allergy-free and gluten-free, and is a highly nutritious protein with the highest digestibility among all vegetable proteins rich in essential amino acids. It is also rich in dietary fiber (cellulose, hemicellulose, lignin, etc.), minerals, and vitamins, and contains functional substances uniformly, making it a material with high nutritional value. In particular, rice bran contains rice germ and bran, with 66% of the rice germ and 29% of the bran being functional ingredients.

[0038] The extraction solvent may be water, which is suitable for extracting emulsion-stable components such as protein and water-soluble pectin from rice bran. The extraction solvent according to the present invention is set to a pH of 6 to 10 because it can prevent the production of lysinoalanine, a carcinogen that may be produced when an extraction solution with a pH of 10 or higher is used, and there is a problem that proteins are denatured and become insoluble when an extraction solvent with a pH of less than 6 is used.

[0039] The extract extracted from the rice bran may be filtered using a sieve with a size of 50 mesh to 60 mesh, and then concentrated by a known concentration means. The concentrated liquid may be dried using a spray dryer. Then, after passing through a sieve separation using a vibrating sieve (40 to 60 mesh), the production of rice bran extract powder may be completed.

[0040] In the present invention, the rice bran extract powder can improve emulsion stability by forming a tissue bond between the emulsified components and the aqueous components in the ice cream mix.

[0041] In one embodiment, the mix composition may comprise, based on the total weight of the composition, 20% to 27% by weight of sugar; 8% to 15% by weight of nut paste; 0.2% to 0.4% by weight of gum enhancer; 0.5% to 2.0% by weight of rice bran extract powder as a natural emulsifier; and 0.05 to 0.5% by weight of salt.

[0042] In one embodiment, the mix composition may comprise fava protein.

[0043] Fava protein is a raw material extracted from broad beans and is known to contain 88% protein, 5-6% fat, <2% carbohydrate, 0.26% sodium, and 4-5% ash. Fava protein contains folic acid, manganese, magnesium, copper, etc., and has functions such as preventing congenital malformations, preventing osteoporosis, preventing high blood pressure, and improving immunity. It also has a fragrant and mellow taste, making it a suitable raw material for use as a protein source in food and beverage products.

[0044] The weight ratio of the rice bran extract powder and the fava protein may be 1:1 to 1:3. If the weight ratio is out of this range, the heat resistance and sensory quality may be reduced. If the weight ratio is within this range, the amount of synthetic emulsifier used may be reduced, but the heat resistance and emulsion stability of the ice cream mix according to the present invention using natural emulsifiers can be maintained at the same level as that of synthetic emulsifiers.

[0045] Another embodiment of the present invention relates to a method for producing a plant-based ice cream, comprising the steps of: preparing an ice cream mix containing rice bran extract powder; homogenizing the ice cream mix; ageing the homogenized ice cream mix; and cooling the aged ice cream mix.

[0046] The ice cream mix containing the rice bran extract powder may be a mixture of 20% by weight to 27% by weight of sugar; 8% by weight to 15% by weight of nut paste; 0.2% by weight to 0.4% by weight of gum enhancer; 0.5% by weight to 2.0% by weight of rice bran extract powder as a natural emulsifier; and 0.05% by weight to 0.5% by weight of salt, based on the total weight.

[0047] The step of preparing the ice cream mix may be performed by premixing and dispersing the powdered raw materials, namely sugar, nut paste, salt, gum enhancer, and rice bran extract powder, weighing the remaining liquid raw materials, and then adding the remaining amount of purified water.

[0048] The rice bran extract powder may include descriptions that overlap with those described in the above-mentioned plant-based ice cream mix composition, and the repeated descriptions of the overlapping ranges may be omitted.

[0049] The homogenizing step includes mixing the ice cream mix at 75°C to 85°C; and applying 120 kg / cm 3 ~150kg / cm 3 The homogenization step is for the purpose of uniformly dispersing the oil phase component of the ice cream mix in the water phase component, and if the temperature and pressure conditions are not met, it may be difficult to achieve the desired level of uniform dispersion.

[0050] The aging step may be carried out at 3°C ​​to 7°C for at least 12 hours, at least 24 hours or at least 36 hours to enhance emulsion stability and form a tight bond between the emulsion and aqueous components in the ice cream mix.

[0051] The cooling step may include a step of rapidly cooling the aged ice cream mix at a temperature of -30°C or lower, and a subsequent step of freezing and maturing the ice cream mix at a temperature of -5°C or lower.

[0052] Other embodiments of the present invention will be described in more detail below with reference to Production Examples and Experimental Examples. The following Production Examples and Experimental Examples are merely illustrative examples for aiding understanding of the present invention, and are not intended to limit the scope of the present invention.

[0053] Production example 1. Production of upcycled rice bran extract powder The manufacturing process of upcycled rice bran powder is shown in Figure 1.

[0054] As can be seen from Figure 1, primary bran was separated during the milling of rice (Oryza sativa L.) during alcoholic beverage production, and 10-20% of the rice bran was obtained from the husk. To extract the rice bran, foreign matter was checked and the original condition was confirmed, and the rice was extracted 5-10 times in a heated state using a solvent of pH 6-10 to produce an extract. The rice bran extract was filtered (60 mesh) and then concentrated. The concentrate was dried using a spray dryer. After passing through a sieve separation (40-60 mesh) using a vibrating sieve, upcycled rice bran extract powder was produced.

[0055] On the other hand, rice bran (brown rice bran), which is generated in large quantities during the alcohol production process, can also be used in Production Example 1, which has the advantage of upcycling food by-products.

[0056] Production Example 2. Production of vegetable ice cream mix The upcycled rice bran extract powder obtained in Production Example 1 was mixed with 0.5-1.0% by weight, vegetable protein material (faba protein) 0.5-1.0% by weight, nut paste 10-15% by weight, sugar 12-15% by weight, oligosaccharide processed product 10-11% by weight, gum enhancer 0.2-0.4% by weight, refined salt 0.1-0.33% by weight, sugar processed product 0.1-0.3% by weight, and the remaining amount of refined water.

[0057] The specific content of each ingredient is shown in Table 1. [Table 1]

[0058] In addition, in order to confirm the synergistic effect between the upcycled rice bran extract powder of Preparation Example 1 and Faba Protein (Australian Plant Proteins), a vegetable ice cream composition was prepared with the ingredients and amounts shown in Table 2.

[0059] [Table 2]

[0060] The manufacturing process of the vegetable ice cream mix is ​​shown in Figure 1 and is specifically as follows.

[0061] The order of adding the raw materials was as follows: the gum enhancer, rice bran extract powder and / or vegetable protein powder were premixed and dispersed into the powdered raw materials, the remaining raw materials were weighed, and then purified water was added to adjust the blend weight to prepare the mixture.

[0062] The mixture is then mixed at 75 to 80°C to produce a mix, and the mixture is compressed at 120 to 150 kg / cm 3 The mixture was homogenized at a pressure of 1000 psi. The homogenized mix was aged at 5°C for 24 hours to enhance emulsion stability and aid in tissue binding. Then, it was rapidly cooled and manufactured using an ice cream manufacturing device. The samples of the examples and comparative examples manufactured under each condition were placed in a plastic container with a lid, hardened in a quick freezer at -30°C or less for one day, and then subjected to a freezing and maturing process in a freezer at -5°C or less to complete the manufacture of ice cream mix, which was then used for sensory evaluation and heat resistance tests.

[0063] Experimental example 1. Measurement of ice cream overrun 1-1. Comparison of Examples 1 and 2 with Comparative Examples 1 to 3 The ice cream mix prepared according to Preparation Example 2 was cooled for 24 hours. After the ice cream manufacturing equipment was operated, the operation of the cooler was confirmed as normal. Finally, the ice cream was crystallized by operating the cooler for 10 to 15 minutes, and the overrun conditions were set by adjusting the rpm from 20 to 59 rpm by about 10 rpm for 1 minute, 3 minutes, 3 minutes, 3 minutes, and 3 minutes. After that, the ice cream was weighed by placing it in a plastic container (weight: 16.5g) at 2-minute intervals, and the overrun was calculated by measuring its specific gravity.

[0064] The results were calculated using the following formula, and the calculated data is shown in the graph of FIG.

number

[0065] In general, the overrun of ice cream is related to the use of emulsifiers and can therefore be used as an indicator of emulsion stability. Also, the higher the overrun value, the lighter and softer the ice cream will be in the mouth, while the lower the value, the thicker and heavier the ice cream will be in the mouth.

[0066] As can be seen from FIG. 2, under the conditions of Example 1 (0.6% rice bran) and Example 2 (0.9% rice bran), which utilize the upcycled rice bran extract powder of the present invention, superior results were observed compared to Comparative Example 2 (starch + lecithin), which is an existing vegetable emulsion stabilizer, and there was a significant difference depending on the content at 0.5 to 1.0 wt%, showing overrun close to that of synthetic emulsifiers.

[0067] 1-2. Comparison of Examples 3 to 5 with Comparative Examples 4 and 5 Based on the assumption that protein can play the role of an emulsifier, a ready-made protein material (faba protein), which has excellent sensory properties and is used as a protein source, was used at 0.5 to 1.0% by weight, and experiments with different ratios were conducted in the same manner as in Experimental Example 1-1. The results are shown in Figure 3.

[0068] As can be seen from Figure 3, when the upcycled rice bran extract powder from Production Example 1 and the vegetable protein ingredient fava protein were mixed in a weight ratio of 1:1 to 1:3, a synergistic effect between the ingredients was observed, and the overrun of the ice cream was excellent.

[0069] The appearances of the ice cream compositions of Example 5 and Comparative Example 5 were photographed during the manufacturing process and are shown in Figure 4. It can be seen from the photograph that the ice cream of Example 5 has a smoother surface, a brighter color, and a more voluminous feel as the overrun progresses compared to Comparative Example 5. This is believed to be because the combination of rice bran extract powder and fava protein contained in Example 5 helps the structure stability in the ice cream texture and affects emulsification and demulsification.

[0070] Experimental example 2. Heat resistance measurement of ice cream After producing ice cream mix according to Preparation Example 2, the homogenized mix was packaged in a standardized square paper wrapper and cooled for 24 hours. It was then stabilized in a freezer at -5°C or lower for about a day before measurement and then used in the experiment. The experiment was carried out in a room temperature case that could block space with a blackout curtain to reduce exposure to changes in the external environment, and the heat resistance of the ice cream was measured using equipment that could check the weight in real time. The measurement results by time were graphed in 10-minute increments and are shown in Figure 5.

[0071] The heat resistance of ice cream is an index that can confirm whether the structure of ice cream is stable. This means that the more stable the ice cream, the more regular its decrease pattern is and the more it can maintain its shape, and it can grasp the stability level of the quality that occurs during the distribution process of ice cream.

[0072] When upcycled rice bran extract powder was applied alone, when vegetable protein material and rice bran extract powder were applied in different ratios, and when the comparison groups were natural emulsifying materials and synthetic emulsifying agents, normal structural stability was maintained under all conditions, and there was no significant difference in the heat resistance of each, but the pattern and form verified the usefulness of the emulsion stabilizer of the present invention.

[0073] Experimental Example 3. Overall Sensory Evaluation A sensory evaluation was carried out on the ice cream samples of the above examples and comparative examples. Specifically, the evaluation was carried out by 12 food experts, and the evaluation items were the texture, mouth solubility, off-flavor / off-flavor, and overall preference of the sample. Each item was rated on a three-level scale: inadequate, good, and excellent, and the results are shown in Table 3.

[0074] [Table 3]

[0075] As can be seen from Table 3, when upcycled rice bran extract powder and faba protein were applied individually or in combination with each other, results of good or better were obtained in all sensory items compared to Comparative Example 2 (starch + lecithin).

[0076] In particular, when considered together with the above examples, Examples 1 and 2, which contain 0.6 to 1.0 wt% of upcycled rice bran extract powder, and Example 5, which combines upcycled rice bran extract powder with faba protein, a vegetable protein material, have excellent overall sensory evaluations and can be usefully used in the production of vegetable-based ice cream.

Claims

1. A vegetable-based ice cream mix composition comprising sugar, nut paste, gum enhancer, rice bran extract powder as a natural emulsifier, salt, and the balance water.

2. 2. The plant-based ice cream mix composition according to claim 1, wherein the sugar comprises at least one selected from the group consisting of sugar, glucose, fructose, crystalline fructose, candies, sugar syrups, dextrin, oligosaccharides, honey, propolis, trehalose, sorbitol, xylitol, mannitol, mantitol, rhamnitol, inositol, erythritol, palatinose, and quercitol.

3. 2. The vegetable ice cream mix composition according to claim 1, wherein the nut paste comprises at least one selected from the group consisting of cashew nut paste, almond paste, walnut paste, pecan nut paste, pistachio paste, peanut paste, and pastes of roasted products thereof.

4. 2. The plant-based ice cream mix composition of claim 1, wherein the gum enhancer comprises at least one selected from the group consisting of guar gum, locust bean gum, cellulose gum, gum arabic, gum tragacanth, and gum karaya.

5. The plant-based ice cream mix composition according to claim 1, wherein the rice bran extract powder is obtained by extracting an extract from rice bran using an extraction solvent having a pH of 6 to 10, and concentrating and drying the extract.

6. The mix composition comprises, based on the total weight of the composition:

2. The vegetable ice cream mix composition of claim 1, comprising 20% ​​to 27% by weight of sugar, 8% to 15% by weight of nut paste, 0.2% to 0.4% by weight of gum enhancer, 0.5% to 2.0% by weight of rice bran extract powder as a natural emulsifier, and 0.05 to 0.5% by weight of salt.

7. The mix composition comprises fava protein, 2. The vegetable ice cream mix composition of claim 1, wherein the weight ratio of said rice bran extract powder and said fava protein is 1:1 to 1:

3.

8. providing an ice cream mix containing rice bran extract powder; homogenizing the ice cream mix; Aging the homogenized ice cream mix; and cooling the aged ice cream mix.

9. The method for producing plant-based ice cream according to claim 8, wherein the rice bran extract powder is obtained by extracting an extract from rice bran using an extraction solvent having a pH of 6 to 10, and concentrating and drying the extract.

10. The ice cream mix comprises, based on total weight: The method for producing a vegetable ice cream according to claim 8, comprising 20% ​​to 27% by weight of sugar, 8% to 15% by weight of nut paste, 0.2% to 0.4% by weight of gum enhancer, 0.5% to 2.0% by weight of rice bran extract powder as a natural emulsifier, and 0.05 to 0.5% by weight of salt.

11. The homogenizing step includes mixing the ice cream mix at 75°C to 85°C and applying pressure of 120 kg / cm to the mixed ice cream mix. ３ ~150kg / cm ３ and agitating the mixture while applying a pressure of 0.1 to 0.5.

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