Yogurt ice cream with improved lactic acid bacteria content and manufacturing method therefor

Abstract

The present invention relates to yogurt ice cream with an improved lactic acid bacteria content and a manufacturing method therefor and, to yogurt ice cream with an improved lactic acid bacteria content and a manufacturing method therefor, wherein sanitation during an ice cream ingredient mixing step is improved, and the ice cream has a hint of yogurt flavor without artificial additives and flavors, and has a high lactic acid bacteria content.

Description

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

[0001] The present invention relates to yogurt ice cream with improved lactic acid bacteria content and a method for producing the same, and more particularly, to yogurt ice cream with improved hygiene in the ice cream raw material mixing stage, which allows the flavor of yogurt to be felt without artificial additives or added flavors, and which has a high lactic acid bacteria content and a method for producing the same.

[0002] Ice cream is a beloved summer snack enjoyed by people of all ages. Its high milk content makes it a popular dairy snack, providing an indirect source of milk. Ice cream accounts for approximately 20% of the domestic dessert market, making it the second-largest market after coffee. Competition among numerous companies is intensifying.

[0003] The definition of ice cream in the dairy products section of the domestic livestock product processing standards and ingredient specifications is as follows: It refers to products made from raw milk or dairy products, with other foods or food additives added, and then frozen and hardened. Lactic acid-containing ice cream refers to ice cream labeled as containing lactic acid bacteria or fermented milk. Generally, ice cream can be categorized into ice cream, ice milk, sherbet, low-fat ice cream, and non-fat ice cream.

[0004] With the recent increase in consumer preference for health functional foods and natural foods, research is underway on functional ice creams that share both palatability and functionality. Research is underway on ice creams containing ingredients like soybeans, kiwi, mulberries, lotus leaves, or yuzu, as well as ice creams containing lactic acid bacteria.

[0005] The most representative ice cream containing lactic acid bacteria is yogurt ice cream. In the United States, it is called frozen yogurt. It is a lactic acid bacteria-fermented frozen food with a unique flavor and acidity. It is known to have been first produced in Czechoslovakia in 1974. In Korea, there is no standard for defining frozen yogurt, so the boundary between ice cream and frozen yogurt is not clear, but it is usually treated as an ice cream containing lactic acid bacteria or fermented milk. Fermented milk is a dairy product that is fermented with lactic acid bacteria or yeast, and it has a refreshing acidity, good nutrition, and various physiologically active substances. It is reported that it has been consumed for a long time in many countries around the world.

[0006] The typical method for making yogurt ice cream involves inoculating and fermenting dairy products like raw milk with lactic acid bacteria. The resulting yogurt is then mixed with ice cream ingredients like milk, cream, and sugar, and then cooled and over-run. Furthermore, because milk is a perishable raw material, a sterilization process is often performed to eliminate bacteria after inoculating and culturing the lactic acid bacteria.

[0007] Conventional methods for manufacturing lactic acid bacteria ice cream involved inoculating ice cream ingredients with lactic acid bacteria, culturing them, and then fermenting the resulting product. This method, however, faced the challenges of being cumbersome inoculating the lactic acid bacteria, requiring several days or more for culturing, resulting in low productivity and difficulty responding to changes in demand due to price fluctuations.

[0008] Furthermore, as the manufacturing process lengthens, it becomes difficult to maintain product freshness during the manufacturing process. Furthermore, when 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 ice cream using existing methods, it is difficult to simultaneously achieve a shortened manufacturing process, product freshness, and lactic acid bacteria preservation.

[0009] Therefore, there is a technical need for a method for producing lactic acid ice cream containing fresh yogurt while simplifying the process.

[0010] The present invention has been designed to solve the above-described technical problems, and the problem to be solved by the present invention is to provide a yogurt ice cream having a significantly improved content of lactic acid bacteria and a yogurt ice cream that allows one to feel the fresh flavor of yogurt and consume live lactic acid bacteria without adding artificial additives or yogurt flavors.

[0011] In addition, another problem to be solved by the present invention is to provide a method for producing yogurt ice cream containing a high content of lactic acid bacteria by hygienically mixing at the ripening stage and reducing the loss of lactic acid bacteria during the manufacturing process.

[0012] In order to solve the above-described technical problem, the present invention comprises the steps of: 1) mixing and stirring raw milk with simple sugars, water, and an emulsifying stabilizer to prepare and sterilize an ice cream mix; and

[0013] 2) 0.4×10 to the above sterilized ice cream mix 8 cfu / g to 5.0×10 8 A step of preparing a first yogurt ice cream mix by mixing and homogenizing yogurt having a number of Lactobacillus genus cfu / g, and hardening the first yogurt ice cream mix;

[0014] A method for manufacturing yogurt ice cream with improved lactic acid bacteria preservation rate is provided.

[0015] In a preferred embodiment of the present invention, the sterilization in step 1) can be performed 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.

[0016] In a preferred embodiment of the present invention, in step 2), the yogurt may be mixed in a ratio of 30 to 70 parts by weight per 100 parts by weight of the ice cream mix.

[0017] In a preferred embodiment of the present invention, the yogurt of steps 2) and 3) contains 2.0×10 Bifidobacterium adolescentis. 6 cfu / g to 3.5×10 6 It may be included as a content of cfu / g.

[0018] The present invention also comprises a product manufactured by the above-described manufacturing method,

[0019] The number of lactic acid bacteria (L1) measured on the manufacturing date and the number of lactic acid bacteria (L2) measured after storage at -20℃ for 180 days from the manufacturing date are characterized in that they satisfy the following condition 1.

[0020] They serve yogurt ice cream.

[0021] [Condition 1]

[0022]

[0023] Yogurt ice cream manufactured according to the manufacturing method of a preferred embodiment of the present invention has an improved lactic acid bacteria content as the raw materials are mixed under improved sanitary conditions compared to yogurt ice cream manufactured by a conventional method.

[0024] Additionally, by having a high lactic acid bacteria content, it is possible to minimize or eliminate the addition of artificial additives and yogurt flavors, thereby providing a fresh yogurt flavor.

[0025] Furthermore, the yogurt ice cream according to the present invention is expected to have high marketability as a health dessert due to its high content of live lactic acid bacteria. Furthermore, the yogurt ice cream according to the present invention has the advantage of a long shelf life, as it maintains the efficacy of the lactic acid bacteria even when stored frozen for long periods.

[0026] In addition, according to a preferred embodiment of the manufacturing method of the present invention, the manufacturing time of yogurt ice cream can be significantly shortened while maintaining the freshness of the ice cream.

[0027] Figure 1 is a flow chart showing a step-by-step process for manufacturing yogurt ice cream according to a preferred embodiment of the present invention.

[0028] Hereinafter, the specific configuration and effects of the present invention will be described with reference to the attached drawings. First, the meanings of terms used in this specification will be defined.

[0029] In this specification, 'Sterilization In Place', also called 'static sterilization', refers to a method of sterilizing the inside of a device that stirs and reacts ice cream ingredients with steam without disassembling the device.

[0030] In this specification, 'lactic acid bacteria' is a general term for non-pathogenic bacteria of the genus Lactobacillus that metabolize carbohydrates into lactic acid, and refers to a group of bacteria that include rod-shaped (lactic acid bacilli) and spherical (lactic acid cocci). In this specification, the term is used to encompass not only bacteria of the genus Lactobacillus but also bacteria of the genus Bifidobacterium that have the above-mentioned carbohydrate-decomposing ability.

[0031] In this specification, the 'lactic acid bacteria number' is a value measured by counting colonies of lactic acid bacteria using a specific medium to measure the content of lactic acid bacteria contained in the composition, and refers to a value measured by the method notified in Article 8. General Test Methods 4.9.1 and 4.9.2 of the Food Code of the Ministry of Food and Drug Safety.

[0032] In addition, the meaning of terms not specifically defined herein shall be understood as having the ordinary meaning understood by a person of ordinary skill in the art.

[0033] As described above, conventional methods for manufacturing yogurt ice cream containing lactic acid bacteria require a long period of time to cultivate the bacteria and initiate fermentation, making it difficult to maintain the freshness of the ice cream ingredients during the manufacturing process. Consequently, sterilization after culturing the bacteria to maintain freshness poses a problem: the lactic acid bacteria are lost.

[0034] The inventors of the present invention have developed a method to improve the loss of lactic acid bacteria during the sterilization process while shortening the process time and ensuring freshness.

[0035] 1) A step of mixing and stirring simple sugars, water, and emulsifying stabilizer into raw milk to prepare an ice cream mix and sterilizing it; and

[0036] 2) 0.4×10 to the above sterilized ice cream mix 8 cfu / g to 5.0×10 8 A method for producing a first yogurt ice cream mix, comprising: first mixing and homogenizing yogurt having a number of Lactobacillus genus cfu / g; and hardening the first yogurt ice cream mix.

[0037] A method for manufacturing yogurt ice cream with improved lactic acid bacteria content was developed.

[0038] The present invention shortens the time required for lactic acid bacteria cultivation and fermentation by sterilizing the ice cream mix before adding the finished yogurt product, thereby improving the sanitary conditions during the raw material mixing process. Furthermore, the yogurt ice cream mix can be manufactured simply by adding the finished yogurt product to the sterilized ice cream mix and stirring, eliminating the need for an additional sterilization process that could reduce the lactic acid bacteria content.

[0039] In a preferred embodiment of the present invention, the sterilization in step 1) may be steam sterilization. The sterilization process in step 1) can reduce the time required for lactic acid bacteria culture or fermentation after mixing the ice cream mix and yogurt. Therefore, the loss of freshness during the manufacturing process of yogurt ice cream can be minimized. Furthermore, since additional sterilization can be omitted, the lactic acid bacteria content of the manufactured yogurt ice cream can be increased.

[0040] In a preferred embodiment of the present invention, a sterilization process may not be performed after mixing yogurt into the ice cream mix in step 2). This means that a sterilization process is not performed at any step after step 2). Therefore, the process time can be shortened and the lactic acid bacteria content of the manufactured yogurt ice cream can be increased.

[0041] 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, sterilization is performed using a double boiler method by applying jacketed hot water to the ice cream mix contained in a tank, rather than directly passing steam through the ice cream mix. Therefore, it is possible to minimize bacteria entering from the outside, thereby achieving a high level of sterilization.

[0042] If the sterilization temperature is below 50℃, sufficient sterilization may not be achieved before adding the yogurt, necessitating an additional sterilization process. Furthermore, if the temperature exceeds 80℃, the ice cream mix may deteriorate, resulting in a decline in sensory characteristics such as taste. Therefore, it is recommended to limit the temperature range to the above range.

[0043] Likewise, if the steam pressure is less than 1.05 bar, sterilization may not be sufficient, and the same applies if the sterilization time is less than 30 minutes. If the pressure exceeds 1.3 bar or the sterilization time exceeds 2 hours, it is difficult to see any further sterilization effect, and it is not desirable in terms of energy and time savings. Therefore, it is desirable to limit the steam pressure range and sterilization time range within the above range.

[0044] In step 1), the ice cream mix is ​​a mixture of milk, simple sugars, water, and an emulsifying stabilizer. Preferably, it may further contain cream, other taffy, locust bean gum, guar gum, etc. for viscosity enhancement, tocopherol, citric acid, vitamin C, etc.

[0045] Preferably, it may further contain a mixture of cream, sugar, skimmed milk powder, glucose syrup, dextrose, stabilizer (Cremodan 816), citric acid, etc.

[0046] Simple sugars, also known as monosaccharides, are the simplest form of sugar and are carbohydrate units that cannot be hydrolyzed into simpler compounds. Simple sugars are preferably trioses or guanosaccharides, and more preferably pentoses or hexoses. Furthermore, the simple sugars may be at least one selected from, but not necessarily limited to, glucose, fructose, and galactose.

[0047] The ice cream mix may also contain powdered milk instead of raw milk. The powdered milk may be skimmed milk or whole milk. Furthermore, the ice cream mix may be a mixture of raw milk and powdered milk.

[0048] Purified water can be used.

[0049] The emulsifying stabilizer may preferably be one selected from among carboxymethyl cellulose, pectin, sucrose fatty acid ester, glycerin fatty acid ester, glycerin acetic acid-fatty acid ester, glycerin lactic acid-fatty acid ester, glycerin citric acid-fatty acid ester, glycerin succinic acid-fatty acid ester, glycerin acetyl tartrate-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.

[0050] The oligosaccharide may preferably be selected from disaccharides to deca-saccharides, and may include at least one selected from fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, cellooligosaccharides, inulooligosaccharides, galactooligosaccharides, chitooligosaccharides, and xylooligosaccharides, but is not necessarily limited thereto.

[0051] Other additives such as flavorings and acidulants may be added to enhance flavor and aroma, but preferably, additives for flavor and aroma may not be added. According to a preferred embodiment of the present invention, the yogurt ice cream can provide a yogurt ice cream dessert with a fresh yogurt flavor by not adding additives to enhance flavor and aroma.

[0052] In a preferred embodiment of the present invention, the ice cream mix may be prepared by mixing 7 to 15 parts by weight of simple sugar, 20 to 30 parts by weight of water, and 1 to 2 parts by weight of an emulsifying stabilizer with respect to 100 parts by weight of raw milk. However, the mixing ratio of the ice cream mix may vary depending on the flavor and type of ice cream.

[0053] Specifically, the ice cream mix may contain raw milk or a combination of raw milk and powdered milk in an amount of 30 to 50 wt% of the total. If the amount of raw milk or a combination of raw milk and powdered milk is less than 30 wt%, the softness of the ice cream may decrease, thereby lowering its marketability. If the amount exceeds 50 wt%, the manufacturing cost may become excessive. Therefore, it is preferable that the amount of raw milk or powdered milk be within the above range.

[0054] In a preferred embodiment of the present invention, the method may further include a step of filtering and homogenizing the ice cream mix while applying pressure before performing step 2) of adding yogurt to the ice cream mix after step 1); a step of cooling the homogenized ice cream mix; and a step of ripening.

[0055] In the above filtration step, the ice cream mix may be filtered through a mesh of preferably 1 mm or less to filter out large particles of 1 mm or more. Preferably, the mesh may be 0.5 mm to 1 mm.

[0056] In the homogenization step, the filtered ice cream mix can be homogenized, preferably while applying a pressure of about 100 bar to 300 bar.

[0057] In the cooling step, the homogenized ice cream mix may be cooled to a temperature of 3°C to 10°C. If the cooling temperature is lower than 3°C, the viscosity of the ice cream mix increases, making it difficult to mix the yogurt evenly when added later, and the texture of the final ice cream product may be degraded. Furthermore, if the cooling temperature is higher than 10°C or the cooling step is omitted, bacteria may grow, necessitating an additional sterilization process in the subsequent step, thus failing to achieve the purpose of the present invention.

[0058] The above ice cream mix can then be prepared into a first yogurt ice cream mix containing lactic acid bacteria by adding and mixing yogurt thereto.

[0059] Since the yogurt is added to the ice cream mix as a finished yogurt product, it can be added without lactic acid bacteria inoculation or fermentation. Therefore, unlike conventional methods that struggle to achieve consistent quality depending on inoculation conditions, mass production is possible.

[0060] In a preferred embodiment of the present invention, the yogurt added in step 2) may include lactic acid bacteria of the genus Lactobacillus and bifidobacteria.

[0061] The above Lactobacillus lactic acid bacteria may be at least one 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.

[0062] In addition, the bifidobacterium may be one or more selected from, for example, Bifidobacterium longum, Bifidobacterium bifidum, and Bifidobacterium lactis, but is not necessarily limited thereto.

[0063] However, the lactic acid bacteria contained in the above yogurt are not necessarily limited to lactic acid bacteria and bifidobacteria of the genus Lactobacillus, and may also include lactic acid bacteria of the genus Leuconostoc, Saccharomyces, and Streptococcus.

[0064] The yogurt in step 2 above contains 0.4×10 lactic acid bacteria of the genus Lactobacillus. 8 cfu / g to 5.0×10 8 It can be used as cfu / g. The number of lactic acid bacteria is measured according to the method for measuring the number of lactic acid bacteria notified in the Food Codex of the Ministry of Food and Drug Safety as described above. If the number of lactic acid bacteria of the genus Lactobacillus is 0.4×10 8 If the number of cfu / g is less than 5.0×10, the product may not be effective as a lactic acid bacteria product. In addition, if the number of lactic acid bacteria is less than 5.0×10 8 If it exceeds cfu / g, there is a risk that other bacteria may proliferate due to the excessively high density of lactic acid bacteria, which may lower the preservation rate of lactic acid bacteria.

[0065] In the above step 2), the yogurt and ice cream mix may preferably be mixed in a ratio of 30 to 70 parts by weight of the yogurt per 100 parts by weight of the ice cream mix. If the content of the yogurt is less than 30 parts by weight, the efficacy as a functional dessert containing lactic acid bacteria may not be sufficient. In addition, if the mixing ratio of the yogurt exceeds 70 parts by weight per 100 parts by weight of the ice cream mix, the ice cream may lack chewiness, resulting in a deterioration in texture, and bacteria other than lactic acid bacteria may easily inhabit, resulting in a deterioration in the preservation rate of the lactic acid bacteria.

[0066] In a preferred embodiment of the present invention, the yogurt of step 2) contains 2.0×10 Bifidobacterium adolescentis. 6cfu / g to 3.5×10 6 It may be included in the content of cfu / g. The content of bifidobacteria is 2.0×10 6 If the number of cfu / g is less than 3.5×10, the product may not be effective as a lactic acid bacteria product. In addition, if the number of lactic acid bacteria in the yogurt is less than 3.5×10 6 If cfu / g is exceeded, there is a risk that bacteria other than lactic acid bacteria may proliferate due to excessively high lactic acid bacteria density.

[0067] In the above step 2), a step of hardening the manufactured first yogurt ice cream mix is ​​additionally performed. In the hardening step, the viscous liquid first yogurt ice cream mix may be hardened by cooling it to 0°C or lower. At this time, the hardening temperature may be preferably 0°C or lower, or a temperature higher than the freezing point of the first yogurt ice cream mix. More preferably, the hardening temperature may be -5°C to 0°C.

[0068] In a preferred embodiment of the present invention, the method may further include adding yogurt in the first stage in step 2) to prepare a first yogurt ice cream mix, and overrunning the hardened first yogurt ice cream mix before performing step 3). In the overrunning step, overrunning may be performed at a ratio of about 50% to 70%.

[0069] Preferably, a step 3) of adding a topping to the hardened first yogurt ice cream mix and mixing and homogenizing it a second time to produce a second yogurt ice cream mix may be further performed. The second yogurt ice cream mix may be molded and frozen to ultimately produce yogurt ice cream. The topping may preferably be selected from commonly used ones, such as nuts or chocolate chips, according to taste.

[0070] In a preferred embodiment of the present invention, after performing the secondary mixing and homogenization process, a product can be manufactured by including a filling step of filling the second yogurt ice cream mix into an inner packaging, a metal detection step, a freezing step at a low temperature of -15°C or lower, and a packaging step.

[0071] These steps can be performed in the same manner as the conventional ice cream manufacturing process, so a detailed description is omitted.

[0072] The present invention is also characterized in that the lactic acid bacteria count (L1) measured on the manufacturing date and the lactic acid bacteria count (L2) measured after storage at -20°C for 180 days from the manufacturing date are manufactured by the above-described manufacturing method, and satisfy the following conditional expression 1.

[0073] We offer yogurt ice cream with improved lactic acid bacteria content.

[0074] [Condition 1]

[0075]

[0076] In a preferred embodiment of the present invention, the yogurt ice cream may have a bifidobacteria count (B1) measured on the manufacturing date and a bifidobacteria count (B2) measured after storage at -20°C for 180 days from the manufacturing date that satisfy the following conditional expression 2.

[0077] [Condition 2]

[0078]

[0079] The yogurt ice cream according to the present invention has the advantage of maintaining the efficacy of lactic acid bacteria even after long-term storage and consumption, compared to ice cream products containing lactic acid bacteria, such as conventional yogurt ice cream, by satisfying the above conditions.

[0080] Hereinafter, the composition and effects of the present invention will be described in more detail using data from the examples. However, the following examples do not limit the scope of the present invention, but serve merely as examples to aid understanding of the invention.

[0081] <Example>

[0082] Example 1: Preparation of yogurt ice cream

[0083] 34.1 parts by weight of yogurt, 25.7 parts by weight of raw milk, 15.0 parts by weight of cream, 10.5 parts by weight of sugar, 5.0 parts by weight of skimmed 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 prepare 100 parts by weight of ice cream mix, and sterilization was performed using jet hot water at about 69°C and 1.2 bar of steam for 30 minutes.

[0084] After sterilization was completed, homogenization was performed for more than 1 hour under a pressure of approximately 1500 psi, cooled to a temperature of approximately 5°C, and aged for approximately 6 hours.

[0085] A yogurt ice cream mix was prepared by adding and mixing about 50 parts by weight of a plain yogurt finished product based on 100 parts by weight of the above-mentioned matured ice cream mix.

[0086] As a result of measuring the number of lactic acid bacteria of the genus Lactobacillus and the genus Bifidobacterium contained in the above plain yogurt finished product, the number of lactic acid bacteria of the genus Lactobacillus was approximately 3.0×10 8 cfu / g, Bifidobacterium lactic acid bacteria is approximately 2.7×10 6 It was included as a content of cfu / g.

[0087] The above yogurt ice cream mix was cooled to about -2°C, hardened for 30 minutes, and overrun was performed at about 60%.

[0088] Example 2: Preparation of yogurt ice cream

[0089] The same procedure as Example 1 was followed, except that plain yogurt was mixed in and sterilization was performed again under the same conditions.

[0090] Comparative Example 1: Manufacturing of Yogurt Ice Cream

[0091] The same procedure as Example 1 was followed, except that the ice cream mix was not sterilized before mixing in plain yogurt.

[0092] Comparative Example 1: Manufacturing of Yogurt Ice Cream

[0093] The same procedure as in Comparative Example 1 was followed, except that sterilization was performed on a yogurt ice cream mix mixed with plain yogurt.

[0094] <Experimental Example>

[0095] Experimental Example 1: Measurement of the number of lactic acid bacteria after long-term storage

[0096] Before performing the freezing process of the yogurt ice cream mix manufactured according to the examples and comparative examples, the number of lactic acid bacteria of the genus Lactobacillus and the number of lactic acid bacteria of the genus Bifidobacterium were measured, respectively, and then frozen and 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.

[0097] Number of Lactobacillus spp. lactic acid bacteria (cfu / ml) Number of Bifidus spp. lactic acid bacteria (cfu / ml) 180 days after manufacturing 180 days after manufacturing Example 11.52×10 8 1.53×10 8 3.10×10 6 2.69×10 6 Example 21.27×10 8 1.22×10 8 2.77×10 6 2.14×10 6 Comparative example 11.25×10 8 0.62×10 8 2.69×10 6 0.83×10 6 Comparative example 20.78×10 8 0.35×10 8 1.48×106 0.59×10 6

[0098] Referring to Table 1 above, Comparative Examples 1 and 2, in which yogurt ice cream was manufactured without sterilizing the plain yogurt product before the first mixing, showed a poor lactic acid bacteria preservation rate, as the number of lactic acid bacteria measured after 180 days was significantly reduced compared to the number of lactic acid bacteria measured on the day of manufacture.

[0099] Example 2 has a disadvantage in that it is difficult to expect the effectiveness of yogurt ice cream as a lactic acid bacteria food, as the number of lactic acid bacteria both on the date of manufacture and 180 days after mixing yogurt with ice cream mix and then sterilizing it again decreased sharply.

[0100] In particular, Comparative Example 2 had a low lactic acid bacteria content measured on the manufacturing date due to the excessive sterilization process, and the lactic acid bacteria preservation rate after 180 days of storage was also found to be significantly lower than that of the examples.

Claims

1. 1) A step of mixing and stirring simple sugars, water, and emulsifying stabilizer into raw milk to prepare an ice cream mix and sterilizing it; and 2) 0.4×10 to the above sterilized ice cream mix 8 cfu / g to 5.0×10 8 A method for producing a first yogurt ice cream mix, comprising: first mixing and homogenizing yogurt having a Lactobacillus lactic acid bacteria count of cfu / g; and hardening the first yogurt ice cream mix; A method for manufacturing yogurt ice cream with improved lactic acid bacteria content.

2. In the first paragraph, the sterilization of step 1) is characterized in that it is performed with 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. A method for manufacturing yogurt ice cream with improved lactic acid bacteria content.

3. In paragraph 2, In the above step 2), the yogurt is mixed in a ratio of 30 to 70 parts by weight per 100 parts by weight of the ice cream mix. A method for manufacturing yogurt ice cream with improved lactic acid bacteria content.

4. In paragraph 1, The yogurt in step 2 above contains 2.0×10 Bifidobacterium adolescentis. 6 cfu / g to 3.5×10 6 characterized by containing a content of cfu / g A method for manufacturing yogurt ice cream with improved lactic acid bacteria content.

5. Manufactured by a manufacturing method according to any one of Articles 1 to 4, The number of lactic acid bacteria (L1) measured on the manufacturing date and the number of lactic acid bacteria (L2) measured after storage at -20℃ for 180 days from the manufacturing date are characterized in that they satisfy the following condition 1. Yogurt ice cream with improved probiotic content: [Condition 1]

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