Ice cream base composition and method for preparing ice cream by using same

Abstract

One embodiment of the present invention provides an ice cream base composition, and a method for preparing ice cream by using same, the ice cream base composition comprising: a solvent part including a liquid moisture matrix and ice crystals dispersed in the liquid moisture matrix; and a solute part including a freezing point depressant and a stabilizer, which are dissolved in the liquid moisture matrix, wherein the calories of the ice cream base composition is 40 kcal / 100 mL or less, the freezing point of the ice cream base composition is adjusted using the concentrations of the freezing point depressant and / or the stabilizer, which change thermodynamically depending on the ambient temperature, and the phase and viscoelasticity of the ice cream base composition are adjusted using the concentration of the stabilizer, which changes thermodynamically depending on the ambient temperature.

Description

Ice cream base composition and method for producing ice cream using the same

[0001] The present invention relates to a base composition for ice cream and a method for producing ice cream using the same, and more particularly, to a base composition for ice cream using the same, which is advantageous in terms of health, environment, animal friendliness, and economics by implementing substantially 0 calories, while satisfying various aspects of preference including taste and texture.

[0002] Traditionally, ice cream has been classified as one of the foods harmful to the human body when consumed in large quantities, to the extent that the WTO has designated it as such. This is because regular ice cream contains a high amount of sugar and fat to provide a sweet and rich taste and a soft texture.

[0003] Sugar sweetens ice cream, lowers its freezing point, and helps separate ice crystals, reducing their density, giving it a smooth texture. Fat also imparts a rich flavor and helps separate ice crystals, preventing them from freezing hard, thus contributing to a smooth texture. However, sugar and fat can excessively increase ice cream's calorie count, leading to conditions like obesity and hyperlipidemia. Furthermore, lactose intolerance can make it difficult for consumers to consume.

[0004] To address this, attempts have been made to reduce the fat content and calories of ice cream. This involves increasing the content of rice, chestnuts, other ingredients, and fruits while reducing the content of dairy products such as milk. This involves incorporating various functional ingredients into the ice cream. However, while incorporating functional ingredients can reduce the fat content and calories of ice cream, it remains high in calories and excessively reduces the soft texture characteristic of dairy products. Furthermore, so-called "zero-calorie" ice creams have been developed and released, replacing sugar and fat with low-calorie substances such as allulose to reduce the calories of ice cream to less than 5 kcal / 100 mL or less than 4 kcal / 100 mL. However, the ice creams developed to date are simply solid ice cubes made from frozen zero-calorie beverages. Therefore, demand for semi-solid ice creams with more sophisticated textures and unique shape-retention properties still exists. In response to the rapidly growing zero-calorie trend since the 2010s, many food companies have developed and released low-calorie ice creams. However, zero-calorie ice creams have not yet been developed or commercialized to this day.

[0005] Meanwhile, the consumption of milk, an essential ingredient in most ice creams for flavor and texture, can impact carbon emissions. Various activities during milk production and distribution can lead to energy consumption and carbon emissions. Livestock consume oil and feed to produce milk, and their digestive processes release methane, a potent greenhouse gas. Therefore, the massive consumption of milk in ice cream production doesn't align with emerging megatrends like ESG (Environmental, Social, Governance) and eco-friendliness. Therefore, it's necessary to achieve flavor and texture comparable to ice cream containing milk-derived fat while excluding milk.

[0006] Furthermore, the sugar used to sweeten most ice creams can also impact carbon emissions. Research has shown that the amount of water consumed to produce 1 kg of refined sugar is equivalent to the amount of water consumed by one person in two years, and that 0.6 g of carbon is generated per gram of sugar, indicating that agricultural raw materials such as sugar account for approximately 25% of the total carbon emissions of food companies. In particular, the production of sugarcane, the raw material for sugar, has increased by more than 10% over the past decade. This increase in sugar consumption is causing climate crises due to land degradation and deforestation. Therefore, it is necessary to develop ice cream that effectively replaces sugar and meets the aforementioned megatrends.

[0007] The present invention is to solve the problems of the prior art described above, and the purpose of the present invention is to provide a base composition for ice cream and a method for manufacturing ice cream using the same, which is advantageous in terms of health and the environment by implementing substantially 0 calories, and at the same time can satisfy various preferences including taste, flavor, and texture in a balanced manner, eliminates the use of sugar and / or milk, simplifies the process, and increases productivity and economy, and reduces and suppresses carbon emissions to meet ESG, eco-friendliness, and animal-friendly trends.

[0008] One aspect of the present invention provides an ice cream base composition comprising: a liquid water matrix; a solvent portion comprising ice crystals dispersed in the liquid water matrix; and a solute portion comprising a freezing point depressant and a stabilizer dissolved in the liquid water matrix; wherein the heat content of the ice cream base composition is 40 kcal / 100 mL or less, the freezing point of the ice cream base composition is controlled by a concentration of at least one of the freezing point depressant and the stabilizer that thermoreversibly varies depending on the ambient temperature, and the phase and viscoelasticity of the ice cream base composition are controlled by a concentration of the stabilizer that thermoreversibly varies depending on the ambient temperature.

[0009] In one embodiment, the freezing point depressant may be one selected from the group consisting of allulose, erythritol, inulin, fructooligosaccharide, dietary fiber, and combinations of two or more thereof.

[0010] In one embodiment, the content of the freezing point depressant relative to 100 parts by weight of the solvent may be 5 to 30 parts by weight, and the concentration of the freezing point depressant in the ice cream base composition may be 0.3 to 2.0 m(mol / kg).

[0011] In one embodiment, the stabilizer may be one selected from the group consisting of carboxymethylcellulose, hydroxypropylmethylcellulose, crystalline cellulose, locust bean gum, pectin, carrageenan, starch, casein, agar, guar gum, gellan gum, xanthan gum, gum arabic, gelatin, alginic acid, lecithin, polysorbate, glycerol monostearate, organic acid monoglyceride, organic acid diglyceride, glycerin fatty acid ester, and combinations of two or more thereof.

[0012] In one embodiment, the content of the stabilizer relative to 100 parts by weight of the solvent may be 0.01 to 5 parts by weight.

[0013] In one embodiment, the freezing point of the ice cream base composition is controlled to -5 to -0.5°C at an ambient temperature of -3 to 0°C, so that the ice cream base composition can exist in a low-viscosity liquid phase.

[0014] In one embodiment, the freezing point of the ice cream base composition is controlled from an ambient temperature of -20 to -10°C to -30 to -10°C, so that the ice cream base composition can exist in a high viscosity gel form.

[0015] In one embodiment, the solute portion further comprises bubbles dispersed in the liquid moisture matrix, and the amount of the bubbles in the ice cream base composition may be 3 to 60 volume %.

[0016] In one embodiment, the average particle size of the ice crystals may be 0.001 to 0.1 mm.

[0017] Another aspect of the present invention provides a method for producing an ice cream, comprising: a step of using the ice cream base composition, mixing and homogenizing the ice cream base composition to obtain a dispersion; and a step of freezing the dispersion while cooling the dispersion and then injecting air into the dispersion.

[0018] An ice cream base composition according to one aspect of the present invention comprises: a liquid moisture matrix; and a solvent portion including ice crystals dispersed in the liquid moisture matrix; And a solute portion including a freezing point depressant and a stabilizer dissolved in the liquid moisture matrix; In a frozen dessert base composition comprising: a caloric value of 40 kcal / 100 mL or less; a freezing point of the frozen dessert base composition is controlled by a concentration of at least one of the freezing point depressant and the stabilizer that thermoreversibly varies depending on the ambient temperature; and a phase and viscoelasticity of the frozen dessert base composition are controlled by a concentration of the stabilizer that thermoreversibly varies depending on the ambient temperature, thereby implementing substantially 0 calories, which is advantageous in terms of health and the environment, and at the same time, can satisfy various preferences including taste, flavor, and texture in a balanced manner, and can eliminate the use of sugar and / or milk and simplify the process to increase productivity and economy, and can reduce and suppress carbon emissions to conform to ESG, eco-friendliness, and animal-friendly trends.

[0019] In addition, the method for manufacturing ice cream according to another aspect of the present invention can easily convert the ice cream base composition into a semi-solid ice cream simply by controlling the cooling and / or freezing temperature of the ice cream base composition.

[0020] The effects of the present invention are not limited to the effects described above, and should be understood to include all effects that can be inferred from the detailed description of the present invention or the composition of the invention described in the claims.

[0021] Figure 1 shows the properties of an ice cream base composition according to one embodiment of the present invention.

[0022] Figure 2 shows a method for manufacturing ice cream according to one embodiment of the present invention.

[0023] Figure 3 shows the step-by-step phase change of an ice cream base composition according to one embodiment of the present invention.

[0024] Figure 4 shows the step-by-step phase change of an ice cream base composition according to a comparative example of the present invention.

[0025] Figure 5 shows the step-by-step phase change of an ice cream base composition according to another comparative example of the present invention.

[0026] Figure 6 shows the step-by-step phase change of an ice cream base composition according to another comparative example of the present invention.

[0027] Figure 7 shows the step-by-step phase change of an ice cream base composition according to another comparative example of the present invention.

[0028] Figure 8 shows the step-by-step phase change of an ice cream base composition according to another comparative example of the present invention.

[0029] Hereinafter, the present invention will be described with reference to the attached drawings. However, the present invention can be implemented in various different forms and is therefore not limited to the embodiments described herein. In the drawings, irrelevant parts have been omitted for clarity of description, and similar parts have been designated with similar reference numerals throughout the specification.

[0030] Throughout the specification, when a part is said to be "connected" to another part, this includes not only "directly connected" but also "indirectly connected" with other elements intervening. Furthermore, when a part is said to "include" a component, this does not exclude other components, but rather implies that the other components may be included, unless otherwise specifically stated.

[0031] Hereinafter, embodiments of the present invention will be described in detail with reference to the attached drawings.

[0032] Ice cream base composition

[0033] Figure 1 shows the properties of an ice cream base composition according to one embodiment of the present invention.

[0034] Referring to FIG. 1, an ice cream base composition according to an embodiment of the present invention comprises: a liquid water matrix; a solvent portion including ice crystals dispersed in the liquid water matrix; and a solute portion including a freezing point depressant and a stabilizer dissolved in the liquid water matrix; wherein the heat content of the ice cream base composition is 40 kcal / 100 mL or less, the freezing point of the ice cream base composition is controlled by a concentration of at least one of the freezing point depressant and the stabilizer that thermoreversibly varies depending on the ambient temperature, and the phase and viscoelasticity of the ice cream base composition can be controlled by a concentration of the stabilizer that thermoreversibly varies depending on the ambient temperature.

[0035] The solvent portion may include a liquid moisture matrix (water) and ice crystals dispersed in the liquid moisture matrix. The term "matrix" as used herein refers to a component constituting a continuous phase in a system comprising two or more components. That is, in the solvent portion, the liquid moisture matrix may exist as a continuous phase, and ice crystals having a predetermined particle size may be uniformly dispersed and present as a discontinuous phase therein. In addition, in the ice cream base composition, the liquid moisture matrix may exist as a continuous phase, and a solute portion including not only the ice crystals but also the freezing point depressant and the stabilizer may be uniformly dispersed and present as a discontinuous phase therein.

[0036] The dispersion structure and / or dispersion form of the solvent part and / or the ice cream base composition is one of the factors that determines the texture and preference of the ice cream produced from the ice cream base composition. If the liquid moisture matrix for uniformly dispersing the ice crystals and / or the solute part does not exist, excessive force must be applied to offset and suppress the interaction between the ice crystals, between the solute parts, and / or between the ice crystals and the solute parts, making it difficult to pulverize the ice cream to achieve a predetermined viscosity and a soft texture accordingly. In response to this, the liquid moisture matrix in the solvent part can be interposed between the ice crystals to suppress and weaken the interaction between the ice crystals, between the solute parts, and / or between the ice crystals and the solute parts, thereby maintaining a soft texture that is not hard like ice even at sub-zero temperatures, and can also prevent the ice cream from being arbitrarily pulverized during processing of the ice cream base composition.

[0037] In particular, the surface area where a plurality of components included in the ice cream base composition come into contact with each other can be increased by the dispersion structure and / or dispersion form of the solvent portion and / or the ice cream base composition. Specifically, since the surface area where the liquid moisture matrix and the ice crystals, the liquid moisture matrix and the solute portion, and / or the solvent portion and the solute portion come into contact with each other is increased, heat transfer between the two can be performed quickly and effectively, and accordingly, the freezing point of the ice cream base composition can be reversibly controlled by at least one of the concentration of the freezing point depressant and the stabilizer in the ice cream base composition and the ambient temperature of 0°C or lower.

[0038] That is, the freezing point of the ice cream base composition can be controlled by the concentration of at least one of the freezing point depressant and the stabilizer, which thermoreversibly vary depending on the ambient temperature. In addition, the phase and viscoelasticity of the ice cream base composition can be controlled by the concentration of the stabilizer, which thermoreversibly varies depending on the ambient temperature.

[0039] For example, when the ambient temperature increases below 0°C, for example, at an ambient temperature of -3 to 0°C, the content of the liquid moisture matrix in the solvent portion increases (the ice crystals melt and are converted into the liquid moisture matrix), and the concentrations of the freezing point depressant and the stabilizer constituting the solute portion relatively decrease, so that the freezing point increases, so that the ice cream base composition can exist in a low-viscosity liquid phase at a typical ice cream manufacturing temperature or at about -3°C, which is the temperature in the mouth when consuming ice cream. Conversely, when the ambient temperature decreases below 0°C, for example, at an ambient temperature of -20 to -10°C, the content of the liquid moisture matrix in the solvent portion relatively decreases (the liquid moisture matrix freezes and converts to the ice crystals), and the concentrations of the freezing point depressant and the stabilizer constituting the solute portion relatively increase, thereby lowering the freezing point, so that the ice cream base composition can exist in a high-viscosity gel phase, i.e., a quasi-solid phase, having a predetermined viscosity and shape-retaining properties at about -15°C, which is a typical ice cream serving temperature. This phase transition or phase change between the low-viscosity liquid phase and the high-viscosity gel phase of the ice cream base composition can be reversibly achieved depending on the ambient temperature and the concentration of the freezing point depressant and the stabilizer accordingly.

[0040] The above freezing point depressant may be one selected from the group consisting of allulose, erythritol, inulin, fructooligosaccharide, dietary fiber, and a combination of two or more thereof, preferably allulose and / or erythritol, and more preferably allulose, but is not limited thereto.

[0041] Since the freezing point depressant does not contain any sugar, which is a main component that determines the total calorie content of the ice cream base composition and the ice cream manufactured therefrom, it can contribute to controlling the calorie content of the ice cream base composition to 40 kcal / 100 mL or less, 35 kcal / 100 mL or less, 30 kcal / 100 mL or less, 25 kcal / 100 mL or less, 20 kcal / 100 mL or less, 15 kcal / 100 mL or less, 10 kcal / 100 mL or less, 5 kcal / 100 mL or less, preferably, 4 kcal / 100 mL or less, more preferably, 3.9 kcal / 100 mL or less, advantageously, 3.8 kcal / 100 mL or less, 3.7 kcal / 100 mL or less, 3 kcal / 100 mL or less, 2 kcal / 100 mL or less, or 1 kcal / 100 mL or less.

[0042] In particular, since the allulose and erythritol are 1.9 and 2.8 times lighter than sugar, respectively, they can more effectively act on freezing point depression proportional to concentration. For example, based on the total amount of the ice cream base composition, only about 15 wt% and about 10 wt% of allulose and erythritol can achieve a freezing point depression effect equivalent to about 30 wt% of sugar.

[0043] The content of the freezing point depressant relative to 100 parts by weight of the solvent may be 5 to 30 parts by weight, preferably 10 to 20 parts by weight, more preferably 10 to 18 parts by weight, and the concentration of the freezing point depressant in the ice base composition may be 0.3 to 2.0 m (mol / kg), preferably 0.5 to 1.6 m (mol / kg), more preferably 0.6 to 1.6 m (mol / kg).

[0044] If the content of the freezing point depressant is less than 5 parts by weight and / or its concentration is less than 0.3 m, the freezing point depression and the resulting reversible heat exchange effect for the ice cream base composition are weak, so that the content and average particle size of the ice crystals in the semi-solid ice cream may increase, resulting in a deterioration in texture and palatability. Conversely, if the content of the freezing point depressant is more than 30 parts by weight and / or its concentration is more than 2.0 m, the freezing point of the ice cream base composition becomes lower than the typical ice cream production temperature, so that cooling and / or freezing cannot be properly performed, making it difficult to manufacture the ice cream.

[0045] The solute portion may further include a stabilizer dispersed and dissolved in the liquid moisture matrix. The stabilizer may maintain a stable dispersion state of the ice crystals and the solute portion in the ice cream base composition, and, as described above, may induce a reversible phase transition or phase change of the ice cream base composition depending on the ambient temperature and / or the concentration of the solute portion.

[0046] Referring to Figure 1, the stabilizer can be classified into a thickener and an emulsifier (surfactant) based on the interactions between the individual components constituting the ice cream base composition. Furthermore, the stabilizer can be understood to include conventional gelling agents, binders, crystal inhibitors, etc., which are functionally similar to the thickener and emulsifier.

[0047] The thickener may be one selected from the group consisting of carboxymethylcellulose, hydroxypropylmethylcellulose, crystalline cellulose, locust bean gum, pectin, carrageenan, starch, casein, agar, guar gum, gellan gum, xanthan gum, gum arabic, gelatin, alginic acid, lecithin, and a combination of two or more thereof, and preferably, carboxymethylcellulose, locust bean gum, pectin, carrageenan, xanthan gum, gum arabic, etc., but is not limited thereto.

[0048] The thickener can increase the viscosity of the ice cream base composition and the ice cream produced therefrom, thereby improving the texture and shape retention characteristics. The thickener can contribute to securing the overall dispersibility of the ice cream base composition by dividing the solvent portion into two or more regions and capturing the composite components including the ice crystals, the air bubbles, the freezing point depressant, and the emulsifier (surfactant) in each region, rather than dispersing individual components through molecular interactions.

[0049] The above emulsifier (surfactant) may be one selected from the group consisting of polysorbate, glycerol monostearate, organic acid monoglyceride, organic acid diglyceride, glycerin fatty acid ester, and a combination of two or more thereof, preferably polysorbate, and more preferably polysorbate 80, but is not limited thereto. Here, the organic acid of the organic acid monoglyceride and / or organic acid diglyceride may be one selected from the group consisting of citric acid, acetic acid, succinic acid, tartaric acid, lactic acid, malic acid, fumaric acid, and a combination of two or more thereof, but is not limited thereto.

[0050] The emulsifier may contribute to the dispersion of individual components by intervening more strongly in molecular interactions than the thickener. For example, the emulsifier may chemically, electrically, and / or electrochemically interact with the surfaces of the bubbles and / or ice crystals, thereby independently dispersing each bubble and / or ice crystal within the liquid moisture matrix.

[0051] The content of the stabilizer relative to 100 parts by weight of the solvent may be 0.01 to 5 parts by weight, preferably 0.01 to 2 parts by weight, and more preferably 0.1 to 1.5 parts by weight. If the content of the stabilizer is less than 0.01 parts by weight, the dispersed phase of the ice crystals and / or the solute portion cannot be stably maintained, and in particular, the ice crystals may directly aggregate with each other without the mediation of the stabilizer, thereby randomly crumbling during the processing of the ice cream base composition, and the average particle size of the ice crystals may increase, thereby deteriorating the texture and palatability. On the contrary, if the content of the stabilizer exceeds 5 parts by weight, the concentration of the stabilizer may become excessively high during the process of converting the ice cream base composition into a predetermined ice cream, which may cause gelation before reaching the production temperature of a typical ice cream.

[0052] If the above stabilizer is divided into the thickener and the emulsifier (surfactant), the content of the thickener with respect to 100 parts by weight of the solvent may be 0.01 to 3 parts by weight, preferably 0.1 to 2 parts by weight, and the content of the emulsifier (surfactant) may be 0.01 to 2 parts by weight, preferably 0.1 to 0.5 parts by weight, but is not limited thereto.

[0053] The freezing point of the above ice cream base composition is controlled to -5 to -0.5°C at an ambient temperature of -3 to 0°C, so that the ice cream base composition can exist in a low-viscosity liquid phase. In addition, the freezing point of the above ice cream base composition is controlled to -30 to -10°C at an ambient temperature of -20 to -10°C, so that the ice cream base composition can exist in a high-viscosity gel phase. In particular, although the ice cream base composition does not contain any milk-derived fat used to impart a predetermined viscoelasticity (texture) and flavor to conventional ice cream, it can exist in a high-viscosity gel phase having a similar viscoelasticity (texture) by inducing a reversible phase transition or phase change of the ice cream base composition depending on the ambient temperature and / or the concentration of the solute portion.

[0054] The above-mentioned solute portion further comprises bubbles dispersed in the liquid moisture matrix, and the amount of the bubbles in the ice cream base composition may be 3 to 60% by volume, preferably 20 to 50% by volume, and more preferably 30 to 50% by volume.

[0055] The air bubbles can be incorporated and dispersed in the liquid moisture matrix by a conventional overrun to inject air into the ice cream base composition. The air bubbles can improve the texture and palatability of the ice cream prepared from the ice cream base composition.

[0056] If the amount of the air bubbles in the ice cream base composition is less than 3% by volume, it is difficult to achieve this effect, and if it exceeds 60% by volume, the average particle size of the ice crystals becomes smaller, that is, the surface area of ​​the ice crystals increases, so that the ice crystals dispersed in the ice cream base composition and the ice cream produced therefrom melt in a short period of time, which may impair the texture and preference.

[0057] The average particle size of the ice crystals may be 0.001 to 0.1 mm, preferably 0.01 to 0.1 mm. The average particle size of the ice crystals may be controlled by various variables including the type and content (concentration) of the freezing point depressant and the stabilizer, the amount of the air bubbles, and the processing conditions of the ice cream base composition. For example, the average particle size of the ice crystals may decrease as the concentration of the freezing point depressant and the stabilizer increases and / or the amount of the air bubbles increases.

[0058] If the average particle size of the ice crystals is less than 0.001 mm, the surface area of ​​the crystals may increase excessively, so that the ice crystals dispersed in the ice cream base composition and the ice cream made therefrom may melt in a short period of time, in which case layer separation may occur between the solvent portion and the solute portion. Such layer separation may not only make the taste, flavor, and preference of the ice cream base composition and the ice cream made therefrom uneven when the ice cream base composition and the ice cream made therefrom are contained in a predetermined container, but may also deteriorate the appearance. On the other hand, if the average particle size of the ice crystals is more than 0.1 mm, the ice particles in the ice cream base composition may float to the top, making it impossible to achieve a soft texture, making it inconvenient to consume, and the mixing between the ingredients may be uneven, so that the taste, flavor, and preference may be generally deteriorated.

[0059] Meanwhile, the above ice cream base composition may further include certain additives such as sweeteners, flavorings, and edible pigments.

[0060] The above sweetener may be one selected from the group consisting of sucralose, stevia, Rebaudioside M, neotame, and combinations of two or more thereof.

[0061] The above sucralose is a compound in which some of the functional groups in sugar are replaced with chlorine, and is actually manufactured through a process of reacting sugar with chlorine. It is 600 times sweeter than sugar, 3 times sweeter than other artificial sweeteners such as aspartame and acesulfame potassium, and 2 times sweeter than saccharin, yet has 0 calories.

[0062] The above stevia is a glycoside extracted from stevia leaves that provides sweetness, and can provide a sweetness approximately 250 times that of white sugar, and has very low calories, at 1 / 100 of white sugar. The content of the sweetener may be 0.001 to 2 parts by weight, preferably 0.001 to 1 part by weight, and more preferably 0.001 to 0.5 parts by weight, relative to 100 parts by weight of the solvent, but is not limited thereto.

[0063] The above-mentioned flavoring is not particularly limited, and both natural and synthetic flavorings can be used, and it is preferable to use ingredients such as fruit freeze-dried powder, fruit peel powder, cocoa powder, and vanillin. The content of the flavoring may be 0.001 to 10 parts by weight, preferably 0.01 to 5 parts by weight, and more preferably 0.01 to 2 parts by weight, based on 100 parts by weight of the solvent, but is not limited thereto. In addition, citric acid, lemon juice, etc. can be used as the additive. If such additives are further included, not only sweetness but also a certain sourness is added, so that the preference can be further improved.

[0064] Method for manufacturing ice cream

[0065] Figure 2 shows a method for manufacturing ice cream according to one embodiment of the present invention.

[0066] Referring to FIG. 2, a method for manufacturing ice cream according to another embodiment of the present invention may include a step of using the ice cream base composition, mixing and homogenizing the ice cream base composition to obtain a dispersion; and a step of freezing the dispersion while cooling the dispersion and then injecting air into the dispersion.

[0067] First, the above-mentioned ice cream base composition can be mixed and homogenized to obtain a dispersion. The solvent portion, the solute portion, and their subcomponents (ingredients, contents, ratios, types, etc.) constituting the above-mentioned ice cream base composition are as described above.

[0068] In the step of obtaining the above dispersion, the ice base composition can be homogenized, wherein the ice base mixture is stirred at a concentration of about 100 to 200 kg / cm by a stirrer, homogenizer, etc. 2 , preferably 100~170kg / cm 2 , more preferably, 130~170kg / cm 2 A load can be applied. By this homogenization, each component constituting the ice cream base composition can be uniformly and stably dispersed in the dispersion.

[0069] In addition, the homogenized dispersion can be cooled to a predetermined temperature, for example, 0 to 4°C, to shorten the time required for subsequent freezing, and the average particle size of the ice crystals can be controlled within the aforementioned range.

[0070] Thereafter, the cooled dispersion is overrun, and air is injected into the dispersion, thereby freezing the dispersion at a predetermined temperature, for example, -5 to 0°C, to obtain a frozen dessert having a predetermined shape. The injected air may cause predetermined bubbles to be mixed into the dispersion. The overrun may be performed so that the amount of bubbles in the frozen dessert base composition is 3 to 60 vol%, preferably 20 to 50 vol%, and more preferably 30 to 50 vol%.

[0071] The ice cream manufactured as described above can be sold immediately without separate storage or preservation, and optionally, can be frozen or hardened for storage and distribution. The freezing and hardening can be performed at a temperature of about -15°C or lower, preferably about -18°C or lower, but is not limited thereto.

[0072] Hereinafter, embodiments of the present invention will be described in detail.

[0073] Example 1

[0074] 100 parts by weight of water, 5 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0075] Example 2

[0076] 100 parts by weight of water, 7 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.03 parts by weight of Rebaudioside M, and 0.00001 parts by weight of neotame were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0077] Example 3

[0078] 100 parts by weight of water, 10 parts by weight of allulose, 0.4 parts by weight of pectin, and 0.2 parts by weight of carboxymethylcellulose were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0079] Example 4

[0080] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0081] Example 5

[0082] 100 parts by weight of water, 20 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0083] Example 6

[0084] 100 parts by weight of water, 30 parts by weight of allulose, 1 part by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.2 parts by weight of polysorbate 80, and 1 part by weight of sucralose were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0085] Example 7

[0086] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0087] Example 8

[0088] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0089] Example 9

[0090] 100 parts by weight of water, 20 parts by weight of allulose, 1 part by weight of pectin, 0.5 parts by weight of carboxymethylcellulose, 0.5 parts by weight of polysorbate 80, and 1 part by weight of sucralose were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0091] Comparative Example 1

[0092] 100 parts by weight of water and 28.2 parts by weight of sugar were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0093] Comparative Example 2

[0094] 100 parts by weight of water and 47.0 parts by weight of sugar were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0095] Comparative Example 3

[0096] 100 parts by weight of water, 4 parts by weight of allulose, 0.4 parts by weight of pectin, 0.3 parts by weight of locust bean gum, 0.5 parts by weight of carrageenan, 0.2 parts by weight of polysorbate 80, 0.04 parts by weight of scroll rota, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0097] Comparative Example 4

[0098] 100 parts by weight of water, 35 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0099] Comparative Example 5

[0100] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0101] Comparative Example 6

[0102] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 0.2 parts by weight of carboxymethylcellulose, 0.04 parts by weight of sucralose, and 0.03 parts by weight of Rebaudioside M were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0103] Comparative Example 7

[0104] 100 parts by weight of water, 15 parts by weight of allulose, 0.0005 parts by weight of locust bean gum, and 0.0001 parts by weight of carboxymethyl cellulose were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0105] Comparative Example 8

[0106] 100 parts by weight of water, 15 parts by weight of allulose, 0.4 parts by weight of pectin, 1.5 parts by weight of locust bean gum, 0.15 parts by weight of carrageenan, and 0.5 parts by weight of polysorbate 80 were mixed and homogenized to prepare a dispersion, and then the dispersion was cooled to 1°C. The cooled dispersion was then placed in a reactor equipped with a stirrer and frozen while overrunning at -5°C to prepare a semi-solid ice cream.

[0107] The composition of the ice cream base composition according to the above examples and comparative examples and the characteristics of the semi-solid ice cream (ice cream) manufactured using the same are shown in Tables 1 and 2 below (N / D: not measurable or evaluable).

[0108]

[0109]

[0110]

[0111] Experimental Example 1: Texture of semi-solid ice cream

[0112] Figures 3 to 8 show the phase changes observed step by step in which the ice cream base composition according to the examples and comparative examples of the present invention is converted into a semi-solid ice cream (ice cream).

[0113] Referring to Fig. 3, in the case of Example 4, a viscoelastic textured wheat flour dough-like form was observed during ice cream production. This is analyzed to be because the liquid moisture matrix was maintained by the appropriate concentration of allulose used as a freezing point depressant, and the concentration of the stabilizer was appropriately increased to convert it into a gel-like dough-like form. In addition, it was found that after ice cream production, the pectin and carboxymethyl cellulose used as stabilizers reduced the size of ice crystals, and these ice crystals and air bubbles maintained a uniform dispersion phase, resulting in a soft texture.

[0114] Referring to FIGS. 4 and 5, in the case of Comparative Examples 1 and 2, in which an excessive amount of sugar was applied, the calories due to sugar exceeded 100 kcal / 100 mL, and thus no beneficial effects in terms of health and environment could be obtained.

[0115] Referring to Fig. 6, in the case of Comparative Example 3, since a small amount of freezing point depressant was used, the thermoreversible freezing point lowering effect was weak, which may increase the content and average particle size of ice crystals in the ice cream, resulting in a decrease in texture and preference. On the other hand, in the case of Comparative Example 4, since an excessive amount of freezing point depressant was used, the freezing point became lower than the typical ice cream production temperature, so cooling and / or freezing did not occur properly, making it impossible to obtain ice cream.

[0116] Referring to Fig. 7, in the case of Comparative Example 8, since an excessive amount of stabilizer (thickener and emulsifier) ​​was used, the concentration of the stabilizer during ice cream production became excessively high, resulting in gelation before reaching the typical ice cream production temperature. Conversely, referring to Fig. 8, in the case of Comparative Example 7, since a small amount of stabilizer (thickener and emulsifier) ​​was used, the ice crystals directly coagulated with each other without the mediation of the stabilizer, resulting in random crumbling during ice cream production, and also increasing the average particle size of the ice crystals, which may deteriorate the texture and preference.

[0117] Experimental Example 2: Preference of semi-solid ice cream

[0118] In order to conduct a sensory evaluation of the ice creams manufactured in the above Examples and Comparative Examples, 50 adult men and women in their 20s to 40s were selected and evaluated for the taste, aroma, texture, and preference of the ice creams manufactured in the Examples and Comparative Examples. The sensory evaluation was conducted using a 5-point scale method and then expressed as an average value (5 points: very good, 4 points: good, 3 points: average, 2 points: bad, 1 point: very bad), and the results are shown in Table 3 below (N / D: not measurable or evaluable).

[0119]

[0120]

[0121] The foregoing description of the present invention is for illustrative purposes only, and those skilled in the art will readily appreciate that the present invention can be readily modified into other specific forms without altering the technical spirit or essential characteristics of the present invention. Therefore, the embodiments described above should be understood as illustrative in all respects and not restrictive. For example, each component described as a single entity may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined manner.

[0122] The scope of the present invention is indicated by the claims set forth below, and all changes or modifications derived from the meaning and scope of the claims and their equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims

1. An ice cream base composition comprising a liquid moisture matrix, a solvent portion comprising ice crystals dispersed in the liquid moisture matrix, and a solute portion comprising a freezing point depressant and a stabilizer dissolved in the liquid moisture matrix; The calorie content of the above ice cream base composition is 40kcal / 100mL or less, The freezing point of the above ice base composition is controlled by the concentration of at least one of the freezing point depressant and the stabilizer, which thermoreversibly changes depending on the ambient temperature, The phase and viscoelasticity of the above ice cream base composition are controlled by the concentration of the stabilizer, which thermoreversibly changes depending on the ambient temperature. Ice cream base composition.

2. In paragraph 1, The above freezing point depressant is one selected from the group consisting of allulose, erythritol, inulin, fructooligosaccharide, dietary fiber, and a combination of two or more thereof. Ice cream base composition.

3. In paragraph 1, The content of the freezing point depressant relative to 100 parts by weight of the solvent is 5 to 30 parts by weight, The concentration of the freezing point depressant in the above ice base composition is 0.3 to 2.0 m (mol / kg). Ice cream base composition.

4. In paragraph 3, The above stabilizer is one selected from the group consisting of carboxymethylcellulose, hydroxypropylmethylcellulose, crystalline cellulose, locust bean gum, pectin, carrageenan, starch, casein, agar, guar gum, gellan gum, xanthan gum, gum arabic, gelatin, alginic acid, lecithin, polysorbate, glycerol monostearate, organic acid monoglyceride, organic acid diglyceride, glycerin fatty acid ester, and a combination of two or more thereof. Ice cream base composition.

5. In paragraph 4, The content of the stabilizer relative to 100 parts by weight of the solvent is 0.01 to 5 parts by weight. Ice cream base composition.

6. In paragraph 5, The freezing point of the above ice cream base composition is controlled to -5 to -0.5°C at an ambient temperature of -3 to 0°C, so that the ice cream base composition exists in a low-viscosity liquid phase. Ice cream base composition.

7. In paragraph 5, The freezing point of the above ice cream base composition is controlled to -30 to -10°C at an ambient temperature of -20 to -10°C, so that the ice cream base composition exists in a high viscosity gel form. Ice cream base composition.

8. In paragraph 1, The above-mentioned solute portion further comprises bubbles dispersed in the liquid moisture matrix, The amount of the air bubbles in the above ice cream base composition is 3 to 60 volume%. Ice cream base composition.

9. In paragraph 1, The average particle size of the above ice crystals is 0.001 to 0.1 mm. Ice cream base composition.

10. A method for manufacturing ice cream using an ice cream base composition according to any one of claims 1 to 9, A step of mixing and homogenizing the above ice cream base composition to obtain a dispersion; and A step of freezing the dispersion while injecting air into the dispersion after cooling the dispersion; Method for manufacturing ice cream.

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