Composition for ice cream production and method for producing the same

Abstract

The present application relates to a composition for producing ice cream, a process for its production and ice cream comprising said composition.

Description

Technical Field

[0001] This application relates to a composition for manufacturing ice cream, a method for manufacturing the same, and ice cream containing the composition.

Background Art

[0002] Ice cream is a food product obtained by mixing sweetening ingredients, flavor components, etc. into milk or other dairy products and then freezing them, and is one of the desserts widely loved worldwide. In order to manufacture ice cream, it is necessary to use food materials rich in fat or high in calories, such as milk and sugar. Therefore, even if a small amount of ice cream is consumed, a considerable amount of calories and fat will be ingested. Furthermore, due to its soft taste and sweetness that attract the palate, it particularly induces overconsumption among young consumers, which may cause childhood obesity, childhood diabetes, etc., and may also induce adult diseases including hyperlipidemia, obesity, diabetes, etc., posing a problem.

[0003] In relation to this, in order to develop foods with reduced sugar content, many sweeteners such as sugar alcohols and high-intensity sweeteners have been applied to replace sugar. However, there are problems such as a different sweet taste profile and texture from sugar, different sweet persistence from sugar, remaining aftertaste, a decrease in preference due to bitterness and astringency, and a large amount of synthetic additives contained.

[0004] Also, when using sugar alcohols and high-intensity sweeteners to produce sweetness without adding sugars such as sugar, it is difficult for the high-intensity sweetener, which is a trace raw material, to disperse uniformly during the mixing of the powder for ice cream production. Therefore, it is difficult to achieve a uniform sweet taste quality, and there is a problem that the hardness of the ice cream becomes low and it easily melts during production, making it difficult to maintain the original texture of the ice cream.

[0005] Therefore, the current situation is that there is a demand for the development of low-calorie ice cream with a low sugar content while maintaining the original physical properties and sweetness of ice cream. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Korean Published Patent Publication No. 10-2011-0018989 [Patent Document 2] Korean Registered Patent Publication No. 10-0926638 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The inventors have developed an ice cream manufacturing composition with reduced sugar content and improved hardness and sweetness, a method for producing the same, and ice cream containing the said composition, and have completed this application. [Means for solving the problem]

[0008] One object of this application is to provide an ice cream manufacturing composition comprising sugar, sugar alcohol, high-intensity sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in a form coated with the high-intensity sweetener and water-soluble dietary fiber.

[0009] Another object of this application is to provide ice cream containing the above composition.

[0010] Another object of this application is to provide a method for producing the ice cream composition.

[0011] Another object of this application is to provide an ice cream manufacturing composition produced by the method described above.

[0012] Another object of this application is to provide ice cream containing the above composition. [Effects of the Invention]

[0013] The ice cream manufacturing composition of this application has the excellent effect of improving productivity and consumer preference by reducing sugar content by replacing sugar with sugar alcohols and high-intensity sweeteners in a certain ratio, thereby improving the hardness and sweetness quality of the ice cream produced. [Modes for carrying out the invention]

[0014] This can be explained in more detail as follows: On the other hand, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the categories of this application are not limited by the specific descriptions described below. In addition, numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated as a whole into this specification by reference to more clearly explain the level of the technical field to which this application belongs and the content of this application.

[0015] One aspect of this application provides an ice cream manufacturing composition comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in a form coated with the high sweetener and water-soluble dietary fiber.

[0016] Generally, ice cream manufacturing compositions are mixed with milk and immediately manufactured and provided through a freezer. However, when sweetness is achieved using sugar alcohols and high-intensity sweeteners without adding sugars such as sucrose, the ice cream becomes less hard than ice cream containing sugars such as sucrose, even with a lower solid flour content than existing sugar-containing ice creams. This results in the ice cream easily melting during manufacturing, making it difficult to maintain the original properties of the ice cream.

[0017] The ice cream manufacturing composition of this application replaces sugar with sugar alcohol and high-intensity sweetener in a certain ratio, and the sugar and sugar alcohol are included in a form coated with the high-intensity sweetener and water-soluble dietary fiber. Compared to existing products, it reduces sugar content and calories, while improving hardness, maintaining a uniform sweetness and the original physical properties of ice cream, resulting in an excellent effect of increasing productivity and consumer preference.

[0018] Specifically, the coated form may, but is not limited to, a core-shell structure. More specifically, sugar, sugar alcohol, or a combination thereof is included in a core-shell structure coated with a shell layer, wherein the shell layer includes, but is not limited to, the high-intensity sweetener and water-soluble dietary fiber.

[0019] Specifically, the water-soluble dietary fiber may be included in an amount of 1 to 5 parts by weight, more specifically 2 to 4 parts by weight, or more specifically 2.5 to 3.5 parts by weight, based on 100 parts by weight of the entire composition, but is not limited thereto.

[0020] The inclusion of the aforementioned water-soluble dietary fiber within the specified range improves the hardness and texture of the ice cream, and allows for the production of ice cream that maintains its original physical properties. If the amount of water-soluble dietary fiber is less than 1.5 parts by weight, the effect of maintaining physical properties is negligible, and if it is more than 5 parts by weight, it may stick to the ice cream manufacturing equipment or the texture of the ice cream may become sticky, reducing its palatability.

[0021] Specifically, the water-soluble dietary fiber is one or more selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose. More specifically, it may be inulin and indigestible maltodextrin, but is not limited to these; any general water-soluble dietary fiber (indigestible sugars) may be included.

[0022] For example, when there are two or more kinds of the water-soluble dietary fibers, specifically, when they are inulin and resistant maltodextrin, the resistant maltodextrin may be included in the shell layer, and the inulin may be included in the composition, but it is not limited thereto.

[0023] The resistant maltodextrin is one of dietary fibers (polysaccharides), and as a dietary fiber that is difficult to be digested in the human body, it is characterized by having a high-molecular carbohydrate structure with a higher degree of polymerization of carbohydrates than ordinary maltodextrin. When it is not in a liquid state, it contains 80% or more of dietary fiber, and it can be purchased and used commercially available products or directly manufactured and used.

[0024] By including the resistant maltodextrin, it is included in the shell layer during spray coating in the form of a core-shell, and the bonding strength of the core-shell can be increased. Also, by including the inulin, it can complement the reduction in texture shown in products that substitute sugar with sugar alcohol and high-intensity sweeteners, and maintain the physical properties of ice cream.

[0025] Specifically, when the water-soluble dietary fiber is inulin and resistant dextrin, the inulin and resistant dextrin may be included at a mixing ratio of 13:1 to 15:1, but it is not limited thereto.

[0026] Specifically, the sugar may be included at 40 to 60 parts by weight, specifically 45 to 55 parts by weight, and more specifically 50 to 55 parts by weight based on 100 parts by weight of the whole composition, but it is not limited thereto.

[0027] The sugar used in the present invention is not particularly limited, and the sugar usually used in the technical field or similar fields can be used, and preferably, refined sugar can be used.

[0028] The ice cream manufacturing composition of this application can reduce sugar content by approximately 30% or more compared to existing products by replacing sugar with sugar alcohols and high-intensity sweeteners in a certain ratio.

[0029] Specifically, the sugar alcohol may be included in an amount of 25 to 40 parts by weight, more specifically 25 to 35 parts by weight, or more specifically 28 to 32 parts by weight, based on 100 parts by weight of the entire composition, but is not limited thereto.

[0030] The inclusion of the sugar alcohol within the specified range allows for an effective replacement of sugar while maintaining sweetness compared to existing products, thus enabling a reduction in sugar content. If the sugar alcohol is included in amounts less than 25 parts by weight, it is difficult to maintain sweetness, and if it is included in amounts exceeding 40 parts by weight, it exhibits a different sweetness profile (e.g., a lack of sweetness in the aftertaste) and physical properties compared to sugar, resulting in decreased palatability and problems such as excessive melting during ice cream storage.

[0031] Furthermore, the sugar alcohol is one or more selected from the group consisting of erythritol, tagatose, xylose, arabinose, ribose, xylitol, lactitol, maltitol, and sorbitol. Specifically, it may be erythritol, but is not limited to it.

[0032] Erythritol is a sugar alcohol known to exhibit a sweetness profile most similar to that of refined sugar. Its sweetness is at approximately 70% of that of sugar, with very few calories (0-0.83721 kJ / g, 0.2 kcal / g), and it is excreted from the body without affecting insulin. For this reason, it can be used in diabetic or low-carbohydrate diets. While other sugar alcohol sweeteners can cause indigestion and osmotic diarrhea when consumed in amounts exceeding 10 g per day, requiring adjustment of food intake, erythritol is quickly absorbed into the small intestine after ingestion and does not remain in the gastrointestinal tract for long, resulting in less diarrhea than other sugar alcohol sweeteners. For this reason, when erythritol is included, it can be usefully utilized in the production of low-calorie products.

[0033] Specifically, the high-intensity sweetener may be included in an amount of 0.01 to 0.2 parts by weight, more specifically 0.02 to 0.15 parts by weight, or more specifically 0.05 to 0.15 parts by weight, based on 100 parts by weight of the entire composition, but is not limited thereto.

[0034] By including the aforementioned high-intensity sweetener within the specified range, it is possible to achieve a sweetness level similar to that of the same amount of sugar, mask off-flavors and odors in the composition, and improve solubility and dispersibility during spray coating in core-shell form. If the amount of the high-intensity sweetener added is too small, the sweetness level will be lower than that of sugar, and the effect of increasing sweetness by mixing in the high-intensity sweetener will not be obtained. Conversely, although these sweeteners are products with improved bitterness and aftertaste, they cannot provide the exact same sweetness as sugar, so if the amount used is too large, the bitterness characteristic of high-intensity sweeteners will appear, which is problematic as it is not appropriate.

[0035] Furthermore, the high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin. Specifically, it may be enzyme-treated stevia and / or steviol glycosides, but is not limited thereto.

[0036] The aforementioned enzyme-treated stevia (Glucosyl-Stevia) is produced by adding glucose to stevioside using a glycosyltransferase, resulting in a taste-improved product that eliminates the bitterness and aftertaste inherent in stevioside.

[0037] Steviol glycosides are a type of high-intensity sweetener classified as a natural additive. They are extracted and purified from the leaves of stevia (Stevia rebaudiana Bertoni), a plant of the Asteraceae family. They are heat and pH stable sweet substances with a sweetness level approximately 200 times that of sugar. However, while steviol glycosides are sweeter than sugar, they have the disadvantage of a long-lasting aftertaste and can have bitterness and other unpleasant flavors in addition to sweetness. The steviol glycosides may be stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E, rubusoside, dulcoside A, stevioside, or mixtures thereof, but are not limited to these. Any high-intensity sweetener that can be used by those skilled in the art to impart sweetness is acceptable.

[0038] The aforementioned high-intensity sweetener is known to have a distinctive bitterness. Therefore, by incorporating the aforementioned sugar alcohol, specifically erythritol, the bitterness of the high-intensity sweetener itself can be reduced, thereby increasing palatability. This makes it possible to provide ice cream that maintains sweetness, hardness, and physical properties compared to conventional ice cream products using sugar, while significantly lowering the calorie content.

[0039] The ice cream manufacturing composition of this application may further contain yogurt powder, skim milk powder, citric acid, flavorings, or stabilizers.

[0040] Specifically, the yogurt powder and skim milk powder are added as dairy ingredients, and their content and type are not particularly limited; dairy ingredients commonly used in the relevant art or similar fields can be used.

[0041] Specifically, the stabilizer may include, but is not limited to, guar gum, xanthan gum, gum arabic, locust bean gum, carrageenan gum, carboxymethylcellulose gum, gellan gum, pectin, etc. The stabilizer is used as a thickening agent and is an ingredient that adjusts the viscosity of the product, having an important impact on the stability, texture and usability of the product, and enabling the ice cream texture to be achieved.

[0042] The citric acid and flavorings may be used to enhance the flavor or aroma of the ice cream, and their content and type are not particularly limited; citric acid and flavorings commonly used in the art or similar fields may be used.

[0043] For example, the aforementioned flavoring agent may be a yogurt flavoring agent, but is not limited to that.

[0044] Furthermore, the ice cream manufacturing composition of this application may further contain an acidity regulator, sodium caseinate, refined salt, etc. In addition, the ice cream manufacturing composition of this application may further contain other known materials commonly used in the manufacture of ice cream manufacturing compositions.

[0045] The ice cream manufacturing composition of this application is not limited in form, as long as it is a composition suitable for manufacturing ice cream, such as a powder, liquid, or solid powder. Specifically, it may be in the form of a powder.

[0046] For example, the ice cream manufacturing composition of this application is used to instantly produce ice cream by mixing it with milk as an ice cream powder mix and passing it through a freezer.

[0047] Another aspect of this application provides ice cream comprising the composition.

[0048] The aforementioned composition is as described above.

[0049] Specifically, the ice cream may further contain water or milk in the ice cream manufacturing composition.

[0050] Specifically, the ice cream may have improved hardness compared to ice cream in which the sugar and sugar alcohol are coated with the high-intensity sweetener and water-soluble dietary fiber.

[0051] Specifically, the ice cream may have improved palatability compared to one in which the sugar and sugar alcohol are coated with the high-intensity sweetener and water-soluble dietary fiber.

[0052] Another aspect of this application provides a method for producing the ice cream manufacturing composition.

[0053] The ice cream manufacturing composition is as described above.

[0054] Specifically, the present invention provides a method for producing an ice cream composition, comprising the steps of: mixing sugar and sugar alcohol to produce a mixture; dissolving a high-intensity sweetener and water-soluble dietary fiber in water to produce a solution; spraying the solution onto the mixture to coat it; and hot-air drying the coated mixture.

[0055] Specifically, the method may further include, but is not limited to, the step of mixing inulin with the dry mixture.

[0056] Specifically, the sugar may be present in an amount of 40 to 60 parts by weight based on 100 parts by weight of the entire composition, the sugar alcohol in an amount of 25 to 40 parts by weight based on 100 parts by weight of the entire composition, the high-intensity sweetener may be present in an amount of 0.01 to 0.2 parts by weight based on 100 parts by weight of the entire composition, and the water-soluble dietary fiber may be present in an amount of 1 to 5 parts by weight based on 100 parts by weight of the entire composition, but is not limited thereto.

[0057] Specifically, the content of water-soluble dietary fiber may mean the total content of one or more types of water-soluble dietary fiber, including all the dietary fiber contained in the dissolution solution and the dietary fiber separately mixed into the composition.

[0058] Specifically, the dietary fiber contained in the solution and the dietary fiber separately mixed with the composition may be one or more selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose. More specifically, it may be inulin and indigestible maltodextrin, but is not limited to these, and may include any general water-soluble dietary fiber (indigestible sugars).

[0059] For example, the indigestible maltodextrin may be contained in the dissolving solution, and the inulin may be further mixed into the dry mixture and included in the composition, but is not limited thereto.

[0060] In this case, the indigestible maltodextrin may be included in an amount of 0.1 to 0.3 parts by weight based on 100 parts by weight of the entire composition, and the inulin may be included in an amount of 2 to 3.5 parts by weight based on 100 parts by weight of the entire composition, but is not limited thereto.

[0061] The method for producing the ice cream manufacturing composition of this application will be described in detail below.

[0062] First, sugar and sugar alcohol are mixed to produce a mixture.

[0063] On the other hand, a solution is prepared by dissolving a high-intensity sweetener and indigestible maltodextrin in water.

[0064] The steps of producing the mixture and producing the solution can be performed simultaneously or sequentially, and the order in which each step is performed does not matter.

[0065] Next, the solvent is sprayed onto the mixture to coat it.

[0066] Specifically, by dissolving a small amount of high-intensity sweetener and indigestible maltodextrin in water and then spray coating the product, the small amount of high-intensity sweetener is uniformly dispersed, thus ensuring a consistent sweetness throughout the product and maintaining product quality.

[0067] Furthermore, the indigestible maltodextrin can enhance the binding force between the crystals in the mixture and the dissolving solution.

[0068] For example, the spray coating step may produce a core-shell structure in which the core contains the sugar, sugar alcohol, or a combination thereof, and the core is coated with a shell layer.

[0069] Next, the coated mixture is dried with hot air.

[0070] Specifically, the drying step may be carried out at a temperature range of 80°C to 95°C, for example, 80°C to 90°C, specifically 85°C, for 5 to 20 minutes, for example, 5 to 15 minutes, specifically 10 minutes, but is not limited to this.

[0071] When the ice cream manufacturing composition of this application is in powder form, a high moisture content activates microbial growth, leading to a decline in quality. Therefore, moisture conditions that suppress microbial growth in the product can be formed during the drying stage, and the product can be mixed with other raw materials under suitable conditions in the next process stage. When drying at a temperature higher than the aforementioned temperature range, the sugar dissolves and is unable to form a core shell, and when drying at a temperature lower than the aforementioned temperature range, moisture conditions suitable for microbial growth may be created, leading to a decline in quality.

[0072] Next, the dry mixture is selectively mixed with inulin and auxiliary materials to produce a composition.

[0073] The aforementioned auxiliary ingredients may be, but are not limited to, yogurt powder, skim milk powder, citric acid, flavorings, or stabilizers.

[0074] Furthermore, the aforementioned auxiliary ingredients may further include acidity regulators, sodium caseinate, refined salt, and other known materials commonly used in the manufacture of ice cream production compositions.

[0075] Another aspect of this application provides an ice cream manufacturing composition produced by the method described above.

[0076] The method and the composition for making ice cream are as described above.

[0077] Another aspect of this application provides ice cream containing the above composition.

[0078] The method and the composition for making ice cream are as described above.

[0079] Specifically, the ice cream may have improved hardness compared to one that does not contain the water-soluble dietary fiber and core-shell structure, but is not limited thereto.

[0080] Specifically, the ice cream may, but is not limited to, an ice cream that has improved palatability compared to one that does not contain the water-soluble dietary fiber and core-shell structure.

[0081] Specifically, the ice cream may have improved hardness and sweetness compared to ice cream containing a composition manufactured by a method that does not include a spray coating process, but is not limited thereto.

[0082] The present application will be described in more detail below through experimental examples. However, the following embodiments are merely preferred embodiments for illustrative purposes of the present application and are not intended to limit the scope of the rights of this application. On the other hand, technical matters not described herein can be easily understood and performed by a person of ordinary skill who is skilled in the art of this application or a similar art.

[0083] Manufacturing Example 1: Manufacturing of powder for ice cream production. The ice cream production powders for Examples and Comparative Examples 1-4 were manufactured using the composition shown in Table 1 below (weight unit: g).

[0084] [Table 1]

[0085] <Examples> Specifically, in the example, sugar and erythritol were first mixed in a powder mixer for 10 minutes. Then, enzyme-treated stevia and indigestible maltodextrin dissolved in hot water were sprayed and mixed three times for 1 minute to uniformly coat the mixture, and hot air at over 85°C was blown into the mixer for 10 minutes to remove moisture. As a result, the core contains sugar, sugar alcohol, or a combination thereof, and the coating liquid (shell) contains indigestible maltodextrin and enzyme-treated stevia. Next, the remaining ingredients, such as inulin, yogurt powder, and yogurt flavor, were added and mixed for 10 minutes to complete the production.

[0086] <Comparative Example> On the other hand, in the case of the comparative example, all the raw materials were put into a mixer with the configuration shown in Table 1 above, and then mixed for 20 minutes to manufacture the product.

[0087] Specifically, in the case of Comparative Example 1, the existing ice cream manufacturing powder composition contains an excessive amount of sugar, In Comparative Example 2, sugar alcohols and high-intensity sweeteners were used to reduce sugar content. In Comparative Example 3, sugar alcohols and high-intensity sweeteners were used to reduce sugar content, and inulin was simply mixed in. In Comparative Example 4, sugar alcohols and high-intensity sweeteners were used to reduce sugar content, and inulin and indigestible maltodextrin were simply mixed together.

[0088] Manufacturing Example 2: Soft Serve Ice Cream Production To evaluate the physical and sensory properties of the completed ice cream mix, the powder mixes produced in the above Examples and Comparative Examples 1-4 were mixed with milk in a 1:4 ratio and stirred in a mixer at 100 rpm for 5 minutes until thoroughly dissolved. The mixture was then frozen using a Taylor Freezer set to -6°C, with the overrun adjusted to 100%, to produce ice cream samples. The samples were placed in a lidded plastic container and hardened in a rapid freezer set to -30°C for 30 minutes. After hardening, they were stored in that state for 5 days and used as samples for sensory evaluation and hardness measurement during the frozen maturation process. In the following experimental examples, the ice cream produced using the powder mixes produced in the above Examples and Comparative Examples 1-4 were named Examples and Comparative Examples 1-4, respectively.

[0089] Experimental Example 1: Measurement of Hardness To measure the hardness of the ice cream in the comparative examples and Examples 1-4 during actual product distribution, known apparatus and methods were used (Korean Registered Patent No. 10-1049886). Specifically, samples that had undergone a frozen maturation process were subjected to a downward pressure from above using a 700g weight at 25°C. The height of the samples was measured over time to determine the supporting force and hardness (height, cm) of each sample in circulation, which are shown in Table 2 below.

[0090] [Table 2]

[0091] As a result, as shown in Table 2 above, the hardness of the ice cream products was measured in the following order: Example = Comparative Example 1 >> Comparative Example 3 > Comparative Example 4 > Comparative Example 2.

[0092] Specifically, it was confirmed that ice cream produced using the ice cream production composition of this application (Example), which includes a core-shell structure in which sugar is replaced with sugar alcohol and a high-intensity sweetener in a certain ratio, and the sugar, sugar alcohol, or a combination thereof is coated with a shell layer containing the high-intensity sweetener and water-soluble dietary fiber, can maintain a hardness level comparable to an existing product (Comparative Example 1) containing an excessive amount of sugar.

[0093] Furthermore, it was confirmed that the hardness of the ice cream was significantly improved compared to Comparative Example 2, which did not contain water-soluble dietary fiber, and Comparative Examples 3 and 4, which did not include the spray coating process.

[0094] Through this process, we confirmed that using ice cream powder with reduced sugar content increases hardness and prevents it from melting easily during production, significantly increasing the speed of ice cream production. This suggests that efficiency will be enhanced not only in mass production in factories but also in cafes and restaurants that directly manufacture and sell ice cream, thereby improving convenience for consumers.

[0095] Experiment Example 2: Sensory Evaluation Sensory evaluations were performed on the ice creams of the comparative examples and Examples 1-4.

[0096] Specifically, the study involved 30 expert researchers, and the evaluation items were overall preference, sweetness preference, yogurt flavor preference, and texture preference. Each item was measured on a 9-point scale.

[0097] [Table 3]

[0098] As a result, as shown in Table 3 above, ice cream produced using the ice cream production composition of this application, which includes a core-shell structure in which sugar is replaced with sugar alcohols and high-intensity sweeteners in a certain ratio, and in which the sugar, sugar alcohols, or a combination thereof are coated with a shell layer containing the high-intensity sweeteners and water-soluble dietary fiber (Example), was found to maintain a similar level of palatability to an existing product (Comparative Example 1) containing an excessive amount of sugar.

[0099] Furthermore, it was confirmed that palatability was significantly improved compared to Comparative Example 2, which did not include the water-soluble dietary fiber composition or the spray coating process, and Comparative Example 3, which did not include the indigestible maltodextrin composition or the spray coating process. In particular, it was confirmed that palatability was significantly improved compared to Comparative Example 4, which had the same composition as the example but did not include the spray coating process.

[0100] Through this, we confirmed that the ice cream manufacturing composition of this application, by substituting sugar with sugar alcohols and high-intensity sweeteners in a certain ratio, and by including a core-shell structure in which the sugar, sugar alcohols, or a combination thereof are coated with a shell layer containing the high-intensity sweeteners and water-soluble dietary fiber, has the excellent effect of producing ice cream that is lower in sugars, has a lower fat content and calories compared to existing products, while also having improved hardness, a uniform sweetness, and maintaining the original physical properties of ice cream, thereby increasing productivity and consumer preference.

[0101] From the above description, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. In this regard, it should be understood that the embodiments described above are merely illustrative and not limiting. The scope of this application should be interpreted as encompassing all modified or altered forms derived from the meaning and scope of the claims, as described below, and their equivalent concepts, rather than from the above detailed description.

Claims

1. A composition for making ice cream, comprising sugar, sugar alcohol, high sweetener and water-soluble dietary fiber, The sugar and the sugar alcohol are contained in a form coated with the high-intensity sweetener and the water-soluble dietary fiber, and this coated form is a core-shell structure, the core contains the sugar and the sugar alcohol, and the shell contains the high-intensity sweetener and the water-soluble dietary fiber. The aforementioned composition is in powder form, The aforementioned sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, lactitol, maltitol, and sorbitol. The composition wherein the high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin.

2. The aforementioned sugar is present in an amount of 40 to 60 parts by weight based on 100 parts by weight of the entire composition. The sugar alcohol is present in an amount of 25 to 40 parts by weight based on 100 parts by weight of the entire composition. The aforementioned high-intensity sweetener is included in an amount of 0.01 to 0.2 parts by weight based on 100 parts by weight of the entire composition. The composition according to claim 1, wherein the water-soluble dietary fiber is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the entire composition.

3. The composition according to claim 1, wherein the water-soluble dietary fiber is one or more selected from the group consisting of inulin, indigestible maltodextrin, branched maltodextrin, and polydextrose.

4. The aforementioned water-soluble dietary fiber is inulin and indigestible maltodextrin. The composition according to claim 3, wherein the inulin and indigestible maltodextrin are contained in a mixed ratio of 13:1 to 15:

1.

5. Ice cream comprising the composition according to any one of claims 1 to 4.

6. The ice cream according to claim 5, wherein the ice cream has improved hardness compared to one in which the sugar and sugar alcohol are not contained in a form coated with the high sweetener and water-soluble dietary fiber.

7. The ice cream according to claim 5, wherein the ice cream has improved palatability compared to one in which the sugar and sugar alcohol are not contained in a form coated with the high sweetener and water-soluble dietary fiber.

8. The step of mixing sugar and sugar alcohol to produce a mixture; A step of dissolving a high-intensity sweetener and water-soluble dietary fiber in water to produce a solution; A step of spraying the aforementioned solution onto the mixture to coat it; and The step of drying the coated mixture with hot air; The aforementioned sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, lactitol, maltitol, and sorbitol. A method for producing an ice cream composition, wherein the aforementioned high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin.

9. The method according to claim 8, further comprising the step of mixing inulin with the dry mixture.

10. The aforementioned sugar is present in an amount of 40 to 60 parts by weight based on 100 parts by weight of the entire composition. The sugar alcohol is present in an amount of 25 to 40 parts by weight based on 100 parts by weight of the entire composition. The aforementioned high-intensity sweetener is included in an amount of 0.01 to 0.2 parts by weight based on 100 parts by weight of the entire composition. The method according to claim 8, wherein the water-soluble dietary fiber is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the entire composition.

11. The method according to claim 8, wherein the drying step is performed at a temperature range of 80°C to 95°C for 5 to 20 minutes.

12. A composition for making ice cream produced by the method of claim 8, This composition contains sugar, sugar alcohol, high-intensity sweetener and water-soluble dietary fiber, wherein the sugar and sugar alcohol are included in a form coated with the high-intensity sweetener and water-soluble dietary fiber, and this coated form is a core-shell structure, the core contains the sugar and sugar alcohol, and the shell contains the high-intensity sweetener and water-soluble dietary fiber. The aforementioned composition is in powder form, The aforementioned sugar alcohol is one or more selected from the group consisting of erythritol, xylitol, lactitol, maltitol, and sorbitol. The composition wherein the high-intensity sweetener is one or more selected from the group consisting of enzyme-treated stevia, steviol glycosides, sucralose, aspartame, monk fruit extract, licorice extract, and thaumatin.

13. Ice cream comprising the composition according to claim 12.

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