Edible leafy vegetable ice cream slurry and method for producing the same

Abstract

To provide edible greens ice cream slurry and a production method thereof.SOLUTION: A production method for edible greens ice cream slurry includes a step of supplying edible greens slurry and a step of adding to the edible greens slurry raw materials including edible fat, an emulsifier and a stabilizer and subjecting the mix to homogenization processing to obtain edible greens ice cream slurry. The edible greens ice cream slurry contains, in wt.%, 90-95% of the edible greens slurry, 3-6% of the edible fat, 0.1-1.0% of the emulsifier, and 0.1-1.0% of the stabilizer, and the edible greens slurry is made by compressing fresh edible greens or by preparing from freeze-dried powders of edible greens. The production method replaces milk protein with edible greens protein and reduces production costs of vegetable protein ice cream compared to the existing vegetable protein ice cream.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention belongs to the field of cold drinks, and specifically relates to leafy vegetable ice cream slurries that can be eaten and a method for manufacturing the same.

Background Art

[0002] Ice cream is a frozen food with an expanded volume manufactured mainly from raw materials such as drinking water, powdered milk, oils and fats, and sugar. It has a smooth, soft, and refreshing taste in the mouth and is suitable for everyone to eat in summer. The nutritional components in ice cream mainly come from powdered milk, which is a fine powder particle body manufactured by concentrating raw milk and then spray-drying it. The main nutritional components such as its protein, fat, and inorganic salts do not change significantly. Therefore, ice cream contains a large amount of protein, fat, and inorganic salts.

[0003] In recent years, as the health requirements that consumers demand for food have been increasing, many consumers tend to buy low-fat and low-sugar ice cream, which has also caused many ice cream manufacturers to start manufacturing ice cream using skimmed milk powder. In some related technologies, in order to reduce the content of trans fatty acids in ice cream, ice cream is manufactured using raw materials such as skimmed milk powder, water, vegetable oil, granulated sugar, essence, and pigments. The use of skimmed milk powder also increases the manufacturing cost of ice cream.

[0004] In some related technologies, plant-based protein ice cream is produced using soy protein, which has the advantage of being low in calories and fat, with a calorie content that is only half that of conventional milk ice cream. However, because soy protein contains soy isoflavones, it has an unpleasant odor and needs to be heated to deodorize before use. The currently commonly used deodorizing method is the Illinois heating method, in which soaked soybeans are left to stand in an alkaline solution with a pH of 7.6-8.0 for 30 minutes while the heating temperature is controlled to 90-95°C, then ground and filtered. This method is more complex, and the cost of plant-based protein ice cream is higher than that of conventional milk ice cream. [Overview of the project] [Problems that the invention aims to solve]

[0005] In response to the problems of the prior art, the present invention provides an edible leafy vegetable ice cream slurry and a method for producing the same, thereby reducing the production cost of plant-based protein ice cream. [Means for solving the problem]

[0006] The technical proposal according to the present invention is specifically as follows: In a first aspect, the present invention provides a method for producing an edible leafy vegetable ice cream slurry. The steps include supplying a slurry of edible leafy vegetables, The process includes the step of adding raw materials containing edible oils and fats, emulsifiers and stabilizers to the aforementioned leafy vegetable slurry and homogenizing it to obtain a leafy vegetable ice cream slurry.

[0007] In some embodiments of the present invention, the edible leafy vegetable ice cream slurry contains, by weight percentage, 90-95% edible leafy vegetable slurry, 3-6% edible oil and fat, 0.1-1.0% emulsifier, and 0.1-1.0% stabilizer.

[0008] In some embodiments of the present invention, the edible leafy vegetable slurry is obtained by pressing fresh edible leafy vegetables, or by preparing freeze-dried powder of edible leafy vegetables. When preparing the edible leafy vegetable slurry by pressing fresh edible leafy vegetables, 1 to 3 liters of drinking water are added per 1 kg of fresh edible leafy vegetables during the pressing process, while the mixing ratio for the edible leafy vegetable slurry prepared from freeze-dried powder of edible leafy vegetables is 3 to 9 liters of drinking water are added per 1 kg of freeze-dried powder of edible leafy vegetables.

[0009] In some embodiments of the present invention, supplying an edible leafy vegetable slurry is Step S1 involves washing and disinfecting fresh leafy vegetables for consumption, The method includes step S2, in which fresh edible leafy vegetables are placed in drinking water and ground to a particle size of ≤250 mesh while the temperature is controlled to 70°C or below.

[0010] In some embodiments of the present invention, in step S2, 1 to 3 liters of drinking water are added per kilogram of fresh edible leafy vegetables.

[0011] In some embodiments of the present invention, supplying an edible leafy vegetable slurry further includes filtering the edible leafy vegetable slurry to remove solid residue.

[0012] In some embodiments of the present invention, supplying an edible leafy vegetable slurry involves adding 3 to 9 liters of drinking water per 1 kg of freeze-dried edible leafy vegetable powder to disperse the powder in the drinking water and homogenize it. Preferably, the particle size of the freeze-dried edible leafy vegetable powder is ≤250 mesh.

[0013] In some embodiments of the present invention, supplying an edible leafy vegetable slurry further includes sterilizing the edible leafy vegetable slurry while controlling its temperature to 70°C or below.

[0014] In some embodiments of the present invention, the emulsifier comprises one or more of monodiglycerol fatty acid esters, sodium stearoyl lactylate, monodiglycerol diacetyl tartrate, sucrose stearate, and sorbitan monostearate; the edible oil comprises one or more of butter, soybean oil, palm oil, coconut oil, rapeseed oil, peanut oil, and sunflower oil; and the stabilizer comprises one or more of gelatin, xanthan gum, guar gum, carrageenan, sodium carboxymethylcellulose, and microcrystalline cellulose.

[0015] In some embodiments of the present invention, the raw materials further include one or more of sugar, seasonings, and colorings.

[0016] In a second aspect, the present invention provides an edible leafy vegetable ice cream slurry manufactured by the above method. [Effects of the Invention]

[0017] Compared to conventional technologies, the present invention provides an edible leafy vegetable ice cream slurry, reducing the production cost of plant-based protein ice cream. The resulting plant-based protein ice cream has a high protein content, a low fat content, contains no artificial colors, and is healthy and delicious. [Modes for carrying out the invention]

[0018] The present invention will be further described below by examples, which are intended solely to better illustrate the technical concept of the present invention and will not limit the scope of the claims. The present invention is not limited to the specific examples and embodiments described herein. Those skilled in the art can easily make further improvements and enhancements without departing from the spirit and scope of the present invention, all of which will fall within the scope of protection of the present invention.

[0019] Unless otherwise specified, all technical and scientific terms used herein have the same meaning as those generally understood by a person of ordinary skill in the art to which the present invention pertains. Any similar or applicable method described herein may be used in the practice or testing of the present invention, but preferred methods are described herein.

[0020] Edible leafy vegetables have a protein content of at most 36-48.7 wt.%, a total amount of 18 amino acids of at most 35.40%, a vitamin E content of at most 40.0 mg / 100g, and an ascorbic acid content of at most 47.3 mg / 100g. They also contain large amounts of trace elements and beneficial minerals such as β-carotene, chlorophyll, emodin, isoflavones, SOD, selenium, potassium, calcium, iron, zinc, phosphorus, and magnesium, making them highly valuable for consumption. When edible leafy vegetables are crushed into a slurry, it becomes viscous and contains a certain amount of fibrous particles, which affects the mouthfeel. Before use, filtration of visible fibrous particles using a filtration screen is performed, resulting in a clear bluish-green slurry.

[0021] Unless otherwise specified, a person skilled in the art can add flavorings to the edible leafy vegetable ice cream slurry according to the present invention to produce edible leafy vegetable ice cream slurry in the following flavors: butter, vanilla, chocolate, strawberry, hazelnut, pistachio, lemon, raspberry, peach, pineapple, tiramisu, banana, mango, yogurt, chocolate foam milk, egg butter, or blackberry.

[0022] Those skilled in the art can adjust the stirring speed during ice cream production to increase or decrease the air content as needed, in order to obtain ice cream with different expansion rates. Those skilled in the art can further adjust whether or not to freeze the ice cream, depending on the type of ice cream to be produced.

[0023] In a first aspect, the present invention provides a method for producing an edible leafy vegetable ice cream slurry. Supplying a leafy vegetable slurry for consumption; Adding raw materials including edible oil, emulsifier, and stabilizer to the leafy vegetable slurry for consumption and performing homogenization treatment to obtain a leafy vegetable ice cream slurry for consumption, including.

[0024] In some embodiments according to the present invention, by weight percentage, the leafy vegetable ice cream slurry for consumption includes 90 - 95% of the leafy vegetable slurry for consumption, 3 - 6% of edible oil, 0.1 - 1.0% of emulsifier, and 0.1 - 1.0% of stabilizer.

[0025] In some embodiments according to the present invention, the leafy vegetable slurry for consumption is obtained by squeezing fresh leafy vegetables for consumption or by preparing a lyophilized powder of leafy vegetables for consumption. For the leafy vegetable slurry for consumption obtained by squeezing fresh leafy vegetables for consumption, 1 - 3 L of drinking water is added per 1 kg of fresh leafy vegetables for consumption during squeezing, and the mixing ratio of the leafy vegetable slurry for consumption prepared by preparing a lyophilized powder of leafy vegetables for consumption is 3 - 9 L of drinking water added per 1 kg of the lyophilized powder of leafy vegetables for consumption.

[0026] In some embodiments according to the present invention, supplying the leafy vegetable slurry for consumption includes Step S1 of washing and disinfecting fresh leafy vegetables for consumption; Step S2 of placing fresh leafy vegetables for consumption in drinking water and pulverizing them to a particle size of ≤ 250 mesh while controlling the temperature below 70°C, including.

[0027] In some embodiments according to the present invention, in step S2, 1 - 3 L of drinking water is added per 1 kg of fresh leafy vegetables for consumption.

[0028] <The In some embodiments according to the present invention, supplying the leafy vegetable slurry for consumption further includes filtering the leafy vegetable slurry for consumption to remove solid residues.

[0029] In some embodiments of the present invention, supplying an edible leafy vegetable slurry involves adding 3 to 9 liters of drinking water per 1 kg of freeze-dried edible leafy vegetable powder to disperse the powder in the drinking water and homogenize it. Preferably, the particle size of the freeze-dried edible leafy vegetable powder is ≤250 mesh.

[0030] In some embodiments of the present invention, supplying an edible leafy vegetable slurry further includes sterilizing the edible leafy vegetable slurry while controlling its temperature to 70°C or below.

[0031] In some embodiments of the present invention, the emulsifier comprises one or more of monodiglycerol fatty acid esters, sodium stearoyl lactylate, monodiglycerol diacetyl tartrate, sucrose stearate, and sorbitan monostearate; the edible oil comprises one or more of butter, soybean oil, palm oil, coconut oil, rapeseed oil, peanut oil, and sunflower oil; and the stabilizer comprises one or more of gelatin, xanthan gum, guar gum, carrageenan, sodium carboxymethylcellulose, and microcrystalline cellulose.

[0032] In some embodiments of the present invention, the raw materials further include one or more of sugar, seasonings, and colorings.

[0033] In a second aspect, the present invention provides an edible leafy vegetable ice cream slurry manufactured by the above method.

[0034] The technical aspects of the present invention will be described in detail below with reference to specific examples.

[0035] Example 1 The method for producing edible leafy vegetable ice cream slurry according to this embodiment is: Step S1 involves washing fresh leafy vegetables for eating, Step S2 involves adding 3 liters of drinking water to 1 kg of fresh leafy vegetables, placing the fresh leafy vegetables in the drinking water, and grinding them to a particle size of ≤250 mesh while controlling the temperature to 70°C or below to obtain a leafy vegetable slurry. Step S3 includes: passing an edible leafy vegetable slurry through a 250-mesh sieve to remove particulate matter; then heating the edible leafy vegetable slurry to 65°C; adding 4 parts by weight of palm oil, 0.5 parts by weight of monodiglycerol fatty acid ester, and 0.5 parts by weight of carboxymethylcellulose sodium to 95 parts by weight of the edible leafy vegetable slurry and homogenizing it; holding for 30 minutes to sterilize; and obtaining an edible leafy vegetable ice cream slurry.

[0036] The edible leafy vegetable ice cream slurry of this embodiment is transformed into soft ice cream using a sundae machine to obtain edible leafy vegetable soft ice cream with an expansion rate of 43%.

[0037] Example 2 The method for producing edible leafy vegetable ice cream slurry according to this embodiment is: Step S1 involves vacuum freeze-drying edible leafy vegetables to a moisture content of 8 wt.% or less, Step S2 involves grinding edible leafy vegetables into freeze-dried powder of edible leafy vegetables with a particle size of ≤250 mesh using a low-temperature grinder. Step S3 involves adding 9 liters of drinking water to 1 kg of freeze-dried edible leafy vegetable powder, dispersing the powder in the drinking water, and homogenizing it to obtain an edible leafy vegetable slurry. Step S4 includes: passing an edible leafy vegetable slurry through a 250-mesh sieve to remove particulate matter; then heating the edible leafy vegetable slurry to 65°C; adding 6 parts by weight of palm oil, 0.5 parts by weight of monodiglycerol fatty acid ester, and 0.5 parts by weight of carboxymethylcellulose sodium to 93 parts by weight of the edible leafy vegetable slurry and homogenizing it; holding for 30 minutes to sterilize; and obtaining an edible leafy vegetable ice cream slurry.

[0038] The edible leafy vegetable ice cream slurry of this embodiment is transformed into soft ice cream using a sundae machine to obtain edible leafy vegetable soft ice cream with an expansion rate of 39%.

[0039] The above description is merely a preferred embodiment of the present invention and, naturally, does not limit the scope of the claims of the present invention. It should be noted that those skilled in the art can make various further improvements and modifications without departing from the principles of the present invention, and these improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A method for producing an ice cream slurry made from edible leafy vegetables, The aforementioned edible leafy vegetables contain 36-48.7 wt.% protein. The steps include supplying a slurry of edible leafy vegetables, The method includes the step of adding raw materials containing edible oils and fats, emulsifiers and stabilizers to the aforementioned leafy vegetable slurry and homogenizing it to obtain a leafy vegetable ice cream slurry. Supplying edible leafy vegetable slurry is Step S1 involves washing and disinfecting fresh leafy vegetables for consumption, The method includes step S2, in which fresh edible leafy vegetables are placed in drinking water and ground to a fineness of ≤250 mesh while maintaining a temperature of 70°C or lower. In step S2, add 1 to 3 liters of drinking water per kilogram of leafy vegetables to be eaten. In terms of weight percentage, the edible leafy vegetable ice cream slurry contains 90-95% edible leafy vegetable slurry, 3-6% edible oil and fat, 0.1-1.0% emulsifier, and 0.1-1.0% stabilizer. In the step of obtaining the edible leafy vegetable ice cream slurry, the edible leafy vegetable slurry is heated to 65°C, and the raw materials, including the edible oil and fat, the emulsifier, and the stabilizer, are added to the edible leafy vegetable slurry and subjected to homogenization. A method for producing an edible leafy vegetable ice cream slurry characterized by the following.

2. The method for producing an edible leafy vegetable ice cream slurry according to claim 1, further comprising supplying an edible leafy vegetable slurry and filtering the edible leafy vegetable slurry to remove solid residues.

3. The method for producing an edible leafy vegetable ice cream slurry according to claim 1, characterized in that the emulsifier comprises one or more of monodiglycerol fatty acid ester, sodium stearoyl lactylate, monodiglycerol diacetyl tartrate, sucrose stearate, and sorbitan monostearate; the edible oil comprises one or more of butter, soybean oil, palm oil, coconut oil, rapeseed oil, peanut oil, and sunflower oil; and the stabilizer comprises one or more of gelatin, xanthan gum, guar gum, carrageenan, sodium carboxymethylcellulose, and microcrystalline cellulose.

4. The method for producing an edible leafy vegetable ice cream slurry according to claim 1, characterized in that the aforementioned raw materials further comprise one or more of sugar, seasonings, and colorings.