Yogurt ice cream with improved lactic acid bacteria content and method for producing the same

Abstract

The present invention relates to yogurt ice cream with an improved lactic acid bacteria content and a method for producing the same, and more particularly to yogurt ice cream and a method for producing the same that have improved hygiene in the mixing step of the ice cream ingredients, allow users to enjoy the flavor of yogurt without using artificial additives and flavorings, and have a high lactic acid bacteria content.

Description

[Technical Field]

[0001] The present invention relates to yogurt ice cream with an improved lactic acid bacteria content and a method for producing the same, and more particularly to yogurt ice cream and a method for producing the same that have improved hygiene in the mixing step of the ice cream ingredients, allow users to enjoy the flavor of yogurt without using artificial additives and flavorings, and have a high lactic acid bacteria content. [Background technology]

[0002] Ice cream is a beloved summer treat enjoyed by people of all ages, and because of its high milk content, it is one of the dairy products that allows consumers to indirectly consume milk. In the South Korean dessert market, ice cream accounts for approximately 20% of the market share, growing into the second largest market after coffee, and competition among numerous companies is intensifying.

[0003] In South Korea's livestock processing standards and ingredient specifications, ice cream is defined as a dairy product made from raw milk or dairy products, but which has been frozen and hardened after other foods or food additives have been added. Lactic acid bacteria-containing ice cream refers to ice cream products that are labeled as containing lactic acid bacteria or fermented milk. Generally, ice cream can be classified into ice cream, ice milk, sherbet, low-fat ice cream, and non-fat ice cream.

[0004] In recent years, with consumers showing increasing preference for health-promoting foods and natural foods, the development of functional ice cream that combines palatability and functionality is underway. Research in this area includes studies on ice cream with added ingredients such as soybeans, kiwis, mulberries, lotus leaves, or yuzu, as well as ice cream containing lactic acid bacteria.

[0005] Lactic acid bacteria-containing ice cream is best known as yogurt ice cream, which in the United States is called frozen yogurt. It is a fermented frozen food with a unique flavor and sourness, and it is known that production first began in Czechoslovakia in 1974. In South Korea, there are no standards defining frozen yogurt, so the boundary between ice cream and frozen yogurt is not clear, but it is usually treated as ice cream containing lactic acid bacteria or fermented milk. Fermented milk is a dairy product made by fermenting milk with lactic acid bacteria or yeast, and it contains a refreshing sourness, good nutrition, and various physiologically active substances. It has been reported to have been consumed in various countries around the world since ancient times.

[0006] The general method for manufacturing yogurt ice cream involves inoculating and fermenting dairy products such as raw milk with lactic acid bacteria to produce yogurt, which is then mixed with ice cream ingredients including milk, cream, and sugar, followed by cooling and overrunning. Furthermore, because milk, which is prone to spoilage, is used as a raw material, a sterilization process to remove bacteria may also be performed after inoculation and cultivation of lactic acid bacteria.

[0007] Conventional methods for producing lactic acid bacteria ice cream involved inoculating ice cream ingredients with lactic acid bacteria, culturing them, and allowing them to ferment. This method had problems with low productivity and difficulty in responding to changes in demand due to price fluctuations, as the inoculation process of lactic acid bacteria was complicated and required several days or more for cultivation.

[0008] Furthermore, as the manufacturing process lengthens, it becomes more difficult to maintain the freshness of the product during the manufacturing process. If sterilization is performed after culturing lactic acid bacteria to maintain freshness, the survival rate of the lactic acid bacteria decreases. In other words, when manufacturing lactic acid bacteria ice cream using conventional methods, it is difficult to simultaneously achieve a shorter manufacturing process, product freshness, and a high preservation rate of lactic acid bacteria.

[0009] Therefore, there is a technical need for a method to produce lactic acid bacteria ice cream containing fresh yogurt while simplifying the process. [Overview of the Initiative] [Problems that the invention aims to solve]

[0010] This invention was devised to solve the technical problems described above, and the problem that this invention aims to solve is to provide yogurt ice cream with a significantly improved lactic acid bacteria content, and yogurt ice cream that allows consumers to enjoy a fresh yogurt flavor and ingest live lactic acid bacteria without the addition of artificial additives or yogurt flavoring.

[0011] Another problem that the present invention aims to solve is to provide a method for producing yogurt ice cream containing a high content of lactic acid bacteria, with minimal loss of lactic acid bacteria during the manufacturing process, by hygienically mixing the ingredients in the maturation step. [Means for solving the problem]

[0012] To solve the technical problems described above, the present invention provides a method for producing and sterilizing an ice cream mix by mixing raw milk with simple sugars, water, and an emulsifying stabilizer, and 2) Add 0.4 × 10 to the sterilized ice cream mix 8 cfu / g ~ 5.0 × 10 8 The process includes the steps of mixing and homogenizing yogurt having a cfu / g count of Lactobacillus lactic acid bacteria to produce a first yogurt ice cream mix, and curing the first yogurt ice cream mix. This invention provides a method for producing yogurt ice cream with improved preservation rates for lactic acid bacteria.

[0013] In a preferred embodiment of the present invention, the sterilization in step 1) can be carried out by steam sterilization at a temperature of 70°C to 90°C and a pressure of 1.05 bar to 1.30 bar for 30 minutes to 2 hours.

[0014] In a preferred embodiment of the present invention, in step 2), the yogurt can be mixed with the ice cream mix at a ratio of 30 to 70 parts by weight based on 100 parts by weight of the ice cream mix.

[0015] In a preferred embodiment of the present invention, the yogurt in steps 2) and 3) may contain Bifidobacterium adolescentis at a content of 2.0×10 6 cfu / g to 3.5×10 6 cfu / g.

[0016] The present invention further provides a yogurt ice cream produced by the above-described production method, characterized in that the number of lactic acid bacteria (L1) measured on the production date and the number of lactic acid bacteria (L2) measured after storage at -20°C for 180 days from the production date satisfy the following conditional expression 1.

[0017] [Conditional Expression 1] TIFF2026520936000002.tif7170

Advantages of the Invention

[0018] The yogurt ice cream produced by the production method of the preferred embodiment of the present invention has an improved lactic acid bacteria content with raw materials mixed under improved hygienic conditions compared to the yogurt ice cream produced by the conventional method.

[0019] In addition, due to having a high lactic acid bacteria content, it is possible to minimize or avoid adding artificial additives and the aroma of yogurt, and provide a fresh yogurt flavor.

[0020] In addition, since the yogurt ice cream according to the present invention allows for the intake of a high content of live lactic acid bacteria, it is expected to have high commercial value as a wellness dessert. Furthermore, the yogurt ice cream according to the present invention has the advantage of maintaining the efficacy of lactic acid bacteria even when stored frozen for a long period and having a long shelf life.

[0021] Also, according to the manufacturing method of a preferred embodiment of the present invention, it is possible to significantly shorten the manufacturing time while maintaining the freshness of the yogurt ice cream.

Brief Description of the Drawings

[0022] [Figure 1] FIG. 1 is a flowchart showing the manufacturing process of yogurt ice cream according to a preferred embodiment of the present invention step by step.

Modes for Carrying Out the Invention

[0023] Hereinafter, the specific configuration and effects of the present invention will be described with reference to the accompanying drawings. First, the meaning of the terms used in this specification will be defined.

[0024] In this specification, "Sterilization In Place" (also called "in-place sterilization") means a method of sterilizing the inside of a device such as a device for stirring and reacting raw materials of ice cream with steam without disassembling the device.

[0025] In this specification, "lactic acid bacteria" is a general term for non-pathogenic bacteria of Firmicutes that decompose carbohydrates into lactic acid by substance metabolism, and refers to an order of bacteria including rod-shaped (Lactobacillus) and spherical (Lactococcus). In this specification, it is used as a term including not only bacteria of the genus Lactobacillus but also bacteria of the genus Bifidobacterium having the ability to decompose carbohydrates.

[0026] In this specification, "lactic acid bacteria count" refers to the value measured by counting lactic acid bacteria colonies using a specific culture medium to determine the lactic acid bacteria content contained in the composition, and is measured according to the method specified in Chapter 8, General Test Methods 4.9.1 and 4.9.2 of the "Food Safety and Health Standards" of the Ministry of Food and Drug Safety.

[0027] The meaning of any other term not specifically defined shall be understood as it would be understood by someone with common knowledge in this industry.

[0028] As mentioned above, conventional methods for producing yogurt ice cream containing lactic acid bacteria have the drawback of requiring a long time to cultivate the lactic acid bacteria and allow fermentation to proceed, making it difficult to maintain the freshness of the ice cream ingredients during the manufacturing process. Therefore, if sterilization is performed after culturing the lactic acid bacteria to maintain freshness, there is a problem in that the lactic acid bacteria are lost.

[0029] The inventors have aimed to shorten the process time, ensure freshness, and improve the issue of lactic acid bacteria disappearing during the sterilization process, 1) A step of mixing and stirring raw milk with simple sugars, water, and emulsifying stabilizers to produce an ice cream mix, and then sterilizing it, and 2) Add 0.4 × 10 to the sterilized ice cream mix 8 cfu / g ~ 5.0 × 10 8 The process includes the steps of: first mixing and homogenizing yogurt having a cfu / g count of Lactobacillus lactic acid bacteria to produce a first yogurt ice cream mix; and then curing the first yogurt ice cream mix. We have developed a method for producing yogurt ice cream with an improved lactic acid bacteria content.

[0030] This invention shortens the time required for culturing and fermenting lactic acid bacteria and improves hygiene during the raw material mixing process by adding finished yogurt to the ice cream mix after sterilization. Furthermore, since yogurt ice cream mix can be produced simply by adding finished yogurt to the sterilized ice cream mix and stirring, it eliminates the need for additional sterilization steps that may reduce the lactic acid bacteria content.

[0031] In a preferred embodiment of the present invention, the sterilization in step 1) may be steam sterilization. The sterilization process in step 1) can shorten the time required for culturing or fermentation of lactic acid bacteria after mixing the ice cream mix and yogurt. Therefore, the deterioration of freshness during the production process of yogurt ice cream can be minimized. In addition, since additional sterilization can be avoided, the lactic acid bacteria content of the produced yogurt ice cream can be increased.

[0032] In a preferred embodiment of the present invention, after mixing the yogurt into the ice cream mix in step 2), a sterilization step may be omitted. This means that a sterilization step is not performed in any step after step 2). Therefore, the process time can be shortened and the lactic acid bacteria content of the produced yogurt ice cream can be increased.

[0033] In a preferred embodiment of the present invention, the steam sterilization in step 1) may be performed at a temperature of 50°C to 80°C and a pressure of 1.05 bar to 1.3 bar for 30 minutes to 2 hours. Specifically, without passing steam directly through the ice cream mix, jacketed hot water is added to the ice cream mix contained in the tank to sterilize it using a water bath method. Therefore, the influx of bacteria from the outside can be minimized, and a high level of sterilization can be achieved.

[0034] If the sterilization temperature is below 50°C, the yogurt may not be sufficiently sterilized before being added, potentially requiring an additional sterilization step. Furthermore, if the temperature exceeds 80°C, the ice cream mix may deteriorate, resulting in a decrease in sensory characteristics such as taste. Therefore, it is preferable to limit the temperature range to the aforementioned range.

[0035] Similarly, if the steam pressure is less than 1.05 bar, sufficient sterilization may not occur, and the same applies if the sterilization period is less than 30 minutes. If the pressure exceeds 1.3 bar, or if the sterilization period exceeds 2 hours, it is difficult to obtain further sterilization effects, which is undesirable from the standpoint of saving energy and time. Therefore, it is preferable to limit the steam pressure range and sterilization time range to the aforementioned ranges.

[0036] In step 1) above, the ice cream mix is ​​a mixture of raw milk, simple sugars, water, and an emulsifying stabilizer. Preferably, it may also contain milk cream, other candies, locust bean gum or guar gum to improve viscosity, tocopherol, citric acid, vitamin C, etc.

[0037] Preferably, the mixture may also include milk cream, sugar, skim milk powder, glucose syrup, dextrose, a stabilizer (Cremodan 816), citric acid, and the like.

[0038] Simple sugars, also known as monosaccharides, are the simplest form of sugar, the unit of carbohydrates, and cannot be hydrolyzed into simpler compounds. Simple sugars may preferably be trioses to nonaoses, and more preferably pentoses or hexoses. Furthermore, the simple sugars may be at least one selected from glucose, fructose, and galactose, but are not necessarily limited to these.

[0039] Furthermore, the ice cream mix may contain powdered milk instead of fresh milk. In this case, the powdered milk may be skim milk powder or whole milk powder. Alternatively, the ice cream mix may be a mixture of fresh milk and powdered milk.

[0040] You may use purified water.

[0041] The emulsifying stabilizer may preferably be at least one selected from carboxymethyl cellulose, pectin, sucrose fatty acid ester, glycerin fatty acid ester, glycerin acetate-fatty acid ester, glycerin lactate-fatty acid ester, glycerin tricethate-fatty acid ester, glycerin succinate-fatty acid ester, glycerin acetyltartaric acid-fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, and lecithin, but is not necessarily limited thereto.

[0042] The oligosaccharide may preferably be selected from disaccharides to decasaccharides, and may include at least one selected from fructooligosaccharides, maltooligosaccharides, isomaltoligosaccharides, cellooligosaccharides, inulooligosaccharides, galactooligosaccharides, chitooligosaccharides, and xylooligosaccharides. However, it is not necessarily limited to these.

[0043] Other additives such as flavorings and acidulants may be added to enhance the taste and aroma, but preferably, no flavoring or aromaing additives are added. A preferred embodiment of the present invention provides a yogurt ice cream dessert that has the original flavor of fresh yogurt by not adding any flavoring or aromaing additives.

[0044] In one preferred embodiment of the present invention, the ice cream mix may be prepared by mixing 7 to 15 parts by weight of simple sugars, 20 to 30 parts by weight of water, and 1 to 2 parts by weight of an emulsifying stabilizer with 100 parts by weight of raw milk. However, the mixing ratio of the ice cream mix may be changed depending on the flavor and type of ice cream.

[0045] Specifically, the ice cream mix may contain raw milk or raw milk and powdered milk combined in an amount of 30% to 50% by weight of the total. If the amount of raw milk or raw milk and powdered milk combined is less than 30% by weight, the smoothness of the ice cream may decrease, and its marketability may be reduced. If it exceeds 50% by weight, the manufacturing cost may become excessive. Therefore, it is preferable that the amount of raw milk or powdered milk within the above range satisfies the above range.

[0046] In one preferred embodiment of the present invention, after step 1) and before step 2) of adding yogurt to the ice cream mix, the steps of filtering the ice cream mix and homogenizing it under pressure, cooling the homogenized ice cream mix, and aging it may be further included.

[0047] In the filtration step, it is preferable to filter the ice cream mix with a mesh of 1 mm or less, and filter out larger particles of 1 mm or more. Preferably, the mesh may be 0.5 mm to 1 mm.

[0048] In the homogenization step, the filtered ice cream mix can preferably be homogenized while applying a pressure of about 100 bar to 300 bar.

[0049] In the cooling step, the homogenized ice cream mix can be cooled to a temperature of 3°C to 10°C. If the cooling temperature is below 3°C, the viscosity of the ice cream mix will increase, making it difficult to uniformly mix the yogurt when it is added later, which may result in a decrease in the texture of the final ice cream product. Furthermore, if the cooling temperature is above 10°C, or if the cooling step is omitted, bacteria may grow, requiring an additional sterilization process in subsequent steps, which may prevent the achievement of the objectives of the present invention.

[0050] The ice cream mix may then be produced as a first yogurt ice cream mix containing lactic acid bacteria by adding and mixing yogurt.

[0051] Since the aforementioned yogurt is added to the ice cream mix as a finished yogurt product, it may not undergo further lactic acid bacteria inoculation or fermentation processes after being added to the ice cream mix. Therefore, unlike conventional methods where it was difficult to achieve uniform quality depending on the inoculation conditions, mass production becomes easily possible.

[0052] In one preferred embodiment of the present invention, the yogurt added in step 2) may contain Lactobacillus lactic acid bacteria and Bifidobacteria.

[0053] The aforementioned Lactobacillus lactic acid bacteria may be one or more selected from, for example, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus sakei, Lactobacillus brevis, Lactobacillus acidophilus, and Lactobacillus bulgaricus. However, it is not necessarily limited to these.

[0054] Also, the Bifidobacterium may be at least one selected from, for example, Bifidobacterium longum, Bifidobacterium bifidum, and Bifidobacterium lactis, but is not necessarily limited thereto.

[0055] However, the lactic acid bacteria contained in the yogurt are not necessarily limited to lactic acid bacteria of the genus Lactobacillus and Bifidobacterium, and may also include lactic acid bacteria of the genus Leuconostoc, Saccharomyces, and Streptococcus.

[0056] The yogurt in step 2) may be one containing lactic acid bacteria of the genus Lactobacillus at 0.4×10 8 cfu / g to 5.0×10 8 cfu / g. As described above, the number of lactic acid bacteria follows the value measured by the method for measuring the number of lactic acid bacteria announced in the Food Code of the Food and Drug Safety Office. If the number of lactic acid bacteria of the genus Lactobacillus is less than 0.4×10 8 cfu / g, there is a risk that the efficacy as a lactic acid bacteria product may be insufficient. Also, when the number of lactic acid bacteria exceeds 5.0×10 8 cfu / g, there is a drawback that other bacteria may propagate due to an excessively high lactic acid bacteria density, and thereby the preservation rate of lactic acid bacteria may decrease.

[0057] In step 2) above, preferably, the yogurt and ice cream mix can be mixed in a ratio of 30 to 70 parts by weight of yogurt per 100 parts by weight of ice cream mix. If the yogurt content is less than 30 parts by weight, the efficacy as a functional dessert containing lactic acid bacteria may not be sufficient. Also, if the mixing ratio of yogurt exceeds 70 parts by weight per 100 parts by weight of ice cream mix, the chewy texture of the ice cream may be lacking and the texture may deteriorate, other bacteria besides lactic acid bacteria may easily inhabit the ice cream, and the preservation rate of lactic acid bacteria may decrease.

[0058] In a preferred embodiment of the present invention, the yogurt in step 2) contains 2.0 × 10⁻¹⁰ Bifidobacterium adolescentis 6 cfu / g ~ 3.5 × 10 6 It may also be included in terms of cfu / g content. The Bifidobacterium content is 2.0 × 10 6 If the cfu / g is less than 3.5 × 10⁶, the efficacy of the lactic acid bacteria product may not be sufficient. Also, if the number of lactic acid bacteria in yogurt is 3.5 × 10⁶ 6 If the cfu / g exceeds this level, there is a risk that bacteria other than lactic acid bacteria may proliferate due to an excessively high density of lactic acid bacteria.

[0059] In step 2) above, a further step is performed to harden the manufactured first yogurt ice cream mix. In the hardening step, the viscous liquid first yogurt ice cream mix can be hardened by cooling it to 0°C or below. In this case, the hardening temperature is preferably 0°C or below, and may be a temperature above the freezing point of the first yogurt ice cream mix. More preferably, the hardening temperature may be -5°C to 0°C.

[0060] In a preferred embodiment of the present invention, step 2) may further include a step in which yogurt is added first to produce a first yogurt ice cream mix, and the hardened first yogurt ice cream mix is ​​overrun before step 3). In the overrun step, the overrun may be performed at a rate of about 50% to 70%.

[0061] Preferably, the process may further involve step 3) adding toppings to the hardened first yogurt ice cream mix and then secondarily mixing and homogenizing it to produce a second yogurt ice cream mix. The second yogurt ice cream mix can then be molded and frozen to produce yogurt ice cream. The toppings may preferably be nuts, chocolate chips, or other commonly used toppings, depending on preference.

[0062] In one preferred embodiment of the present invention, after the secondary mixing and homogenization steps, the product can be manufactured by a filling step of filling an inner packaging material with the second yogurt ice cream mix, a metal detection step, a step of freezing at a low temperature of -15°C or lower, and a packaging step.

[0063] These steps can be carried out in the same way as in a normal ice cream manufacturing process, so a detailed explanation will be omitted.

[0064] The present invention is further manufactured by the manufacturing method described above, characterized in that the number of lactic acid bacteria measured on the day of manufacture (L1) and the number of lactic acid bacteria measured after being stored at -20°C for 180 days from the day of manufacture (L2) satisfy the following condition formula 1. We offer yogurt ice cream with an improved lactic acid bacteria content.

[0065] [Condition 1] TIFF2026520936000003.tif8170

[0066] In a preferred embodiment of the present invention, the yogurt ice cream may satisfy the following conditional formula 2, where the number of bifidobacteria measured on the day of manufacture (B1) and the number of bifidobacteria measured after being stored at -20°C for 180 days from the day of manufacture (B2) both satisfy the following conditional formula 2.

[0067] [Condition 2] TIFF2026520936000004.tif9170

[0068] The yogurt ice cream according to the present invention has the advantage of being able to maintain the efficacy of lactic acid bacteria even after long-term storage, compared to conventional ice cream products containing lactic acid bacteria such as yogurt ice cream, by satisfying the above-mentioned condition.

[0069] The configuration and effects of the present invention will be described in more detail below using data from the examples. However, the following examples are not intended to limit the scope of the present invention, but merely to be illustrative to aid in understanding the invention.

[0070] <Examples> Example 1: Production of yogurt ice cream 34.1 parts by weight of yogurt, 25.7 parts by weight of raw milk, 15.0 parts by weight of milk cream, 10.5 parts by weight of sugar, 5.0 parts by weight of skim milk powder, 4.5 parts by weight of glucose syrup, 4.3 parts by weight of dextrose, 0.5 parts by weight of stabilizer (Cremodan 816), and 0.4 parts by weight of citric acid were mixed and stirred to produce 100 parts by weight of ice cream mix. The mixture was then sterilized using a jet of hot water with steam at approximately 69°C and 1.2 bar added for 30 minutes.

[0071] After sterilization was complete, the mixture was homogenized under a pressure of approximately 1500 psi for more than one hour, then cooled to a temperature of approximately 5°C, and aged for approximately 6 hours.

[0072] Yogurt ice cream mix was produced by adding approximately 50 parts by weight of plain yogurt to 100 parts by weight of the aforementioned matured ice cream mix and mixing.

[0073] The number of Lactobacillus and Bifidobacterium lactic acid bacteria in the plain yogurt product was measured, and the number of Lactobacillus lactic acid bacteria was approximately 3.0 × 10⁶. 8 cfu / g, Bifidobacterium lactic acid bacteria: approximately 2.7 × 10 6 It was contained in cfu / g amounts.

[0074] The yogurt ice cream mix was cooled to approximately -2°C and allowed to harden for 30 minutes, then overrunned to approximately 60%.

[0075] Example 2: Production of yogurt ice cream The procedure is the same as in Example 1, but the difference is that after mixing in plain yogurt, sterilization was performed again under the same conditions.

[0076] Comparative Example 1: Production of Yogurt Ice Cream The procedure is the same as in Example 1, but the difference is that the ice cream mix was not sterilized before mixing in the plain yogurt.

[0077] Comparative Example 1: Production of Yogurt Ice Cream The procedure is the same as in Comparative Example 1, but the difference is that the yogurt ice cream mix, which is mixed with plain yogurt, is sterilized.

[0078] <Example of experiment> Experiment Example 1: Measurement of Lactic Acid Bacteria Count After Long-Term Storage Before the freezing process of the yogurt ice cream mixes produced by the examples and comparative examples, the number of Lactobacillus and Bifidobacterium lactic acid bacteria was measured, respectively. After freezing, the mixes were stored at -20°C for 180 days, and the number of lactic acid bacteria was measured again. The results are shown in Table 1 below.

[0079] [Table 1]

[0080] Referring to Table 1 above, Comparative Examples 1 and 2, in which yogurt ice cream was produced without sterilization before the primary mixing of the finished plain yogurt product, showed a significant decrease in the number of lactic acid bacteria measured after 180 days compared to the number measured on the day of production, indicating a poor lactic acid bacteria preservation rate.

[0081] Example 2 has the drawback that, as a result of sterilizing the yogurt again after mixing it with the ice cream mix, the number of lactic acid bacteria decreased sharply both on the day of manufacture and after 180 days, making it difficult to expect the efficacy of yogurt ice cream as a lactic acid bacteria food.

[0082] In particular, it was found that Comparative Example 2, due to an excessive sterilization process, had a low lactic acid bacteria content measured on the day of manufacture, and the lactic acid bacteria preservation rate after 180 days of storage was significantly lower compared to the example.

Claims

1. 1) A step of mixing raw milk with simple sugars, water and emulsifying stabilizers, stirring to produce an ice cream mix, and then sterilizing it, and 2) Add 0.4 × 10 to the sterilized ice cream mix ８ cfu / g~5.0×10 ８ The process includes the steps of: first mixing and homogenizing yogurt having a number of Lactobacillus bacteria (cfu / g) to produce a first yogurt ice cream mix; and then curing the first yogurt ice cream mix. A method for producing yogurt ice cream with an improved lactic acid bacteria content.

2. The method for producing yogurt ice cream with an improved lactic acid bacteria content, as described in claim 1, characterized in that the sterilization in step 1) is carried out by jet hot water at a temperature of 50°C to 80°C and a pressure of 1.05 bar to 1.30 bar for 30 minutes to 2 hours.

3. The method for producing yogurt ice cream with an improved lactic acid bacteria content according to claim 2, characterized in that, in step 2), the yogurt is mixed in a ratio of 30 to 70 parts by weight with respect to 100 parts by weight of the ice cream mix.

4. The yogurt in step 2) above contains 2.0 x 10⁻¹⁰ Bifidobacteria (Bifidobacterium adolescentis). ６ cfu / g~3.5×10 ６ A method for producing yogurt ice cream with improved lactic acid bacteria content, characterized by containing the bacteria at a cfu / g content, as described in claim 1.

5. A product manufactured by the manufacturing method described in any one of claims 1 to 4, Number of lactic acid bacteria measured on the day of manufacture (L １ ) and the number of lactic acid bacteria (L) measured after storage at -20°C for 180 days from the date of manufacture. ２ A yogurt ice cream with an improved lactic acid bacteria content, characterized in that it satisfies the following condition 1. [Conditional Expression 1]

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