Method for preparing nuruk jam and method for preparing dessert using same

Abstract

The present invention relates to a method for preparing Nuruk jam and a method for preparing a dessert using same. The Nuruk jam prepared by the method for preparing Nuruk jam of the present invention provides a natural sweetness generated during the saccharification process in which Nuruk ferments grains, without the addition of separate sweeteners such as sugar, and also provides fermented ingredients beneficial to health. Accordingly, the present invention provides Nuruk jam and desserts using same, which may prevent diabetes and hypertension and can be safely consumed even by patients suffering from such diseases. Furthermore, when tea is further added in the process of preparing Nuruk jam or dessert, health benefits due to the tea can also be enjoyed.

Description

Method for manufacturing yeast jam and method for manufacturing desserts using the same

[0001] The present invention relates to a method for manufacturing yeast jam using grains and yeast, and a method for manufacturing desserts using the same. Specifically, the present invention relates to a method for manufacturing yeast jam through fermentation that can replace existing sweeteners by providing sufficient sweetness without using any natural sweeteners such as sugar, sweeteners, allulose, stevia, xylitol, or artificial sweeteners such as aspartame, and a method for manufacturing desserts using the same that is good for health and can also promote rice consumption.

[0002] In modern society, as interest in health grows and the awareness spreads that sugar intake is directly linked to various health problems such as obesity and diabetes, there is a growing trend to avoid high-sugar foods and prefer low-sugar or sugar-free options. Furthermore, individuals who cannot consume sugar for health reasons, such as diabetic patients, consistently suffer from the inability to freely enjoy various sugary foods or desserts. Consequently, there is a rising demand for sugar substitutes that are both healthy and offer excellent sweetness.

[0003] Due to such demand, artificial sweeteners such as saccharin and aspartame have garnered attention, but their use is increasingly being regulated due to safety issues and harmful effects such as toxicity and allergy induction. Additionally, natural sweeteners such as allulose, stevia, and xylitol have also attracted attention, but they have the problem that the increase in sweetness is slower compared to sugar and the sweet aftertaste lingers for a relatively long time, resulting in lower satisfaction with the sweetness.

[0004] Therefore, there is still a need for alternative sweeteners that can replace sugar while still having excellent taste.

[0005] Meanwhile, according to data on grain consumption from Statistics Korea, the annual per capita rice consumption in Korea for the 2020 grain year was 57.7 kg. As the declining trend in consumption that began in earnest in the 1980s continues to this day, the annual per capita rice consumption has shown an average annual decrease of 2.4% from 2000 to 2020. Consequently, measures to increase rice demand are being sought to resolve the problem of accumulating rice stockpiles. Specific proposals include expanding the consumer base for rice through the development of technologies for nutritious foods and snacks using rice, and establishing it as a global food ingredient.

[0006] For example, the ice cream market is one of the fastest-growing food markets, with its market size projected to grow from 120 trillion won in 2023 to 157 trillion won in 2028. The aforementioned trend of preferring low-sugar or sugar-free foods due to rising health concerns has spread to this ice cream market as well; consequently, the food industry continues to launch ice cream products using alternative sweeteners to target health-conscious consumers. In particular, cases of successful overseas exports of ice cream made using plant-based ingredients, such as rice, instead of sugar are beginning to emerge.

[0007] Furthermore, tea has been consumed in China since around 2700 BC and was a medicinal beverage made by boiling fresh leaves in water. According to the author of SANGMANEE in 1996, as the tea tradition gradually spread throughout Europe and the world, tea became one of the most beloved beverages essential to daily life culturally. In 2007, according to consumption figures reported in a national beverage survey by Taylor Nelson Sofres, it was confirmed that tea is the second most consumed beverage in the world after water.

[0008] Furthermore, according to research by a team at Wuhan University of Science and Technology in China, tea can affect glucose metabolism and insulin signaling. A systematic review of a cohort study involving 5,199 adults with no history of type 2 diabetes who participated in the Chinese National Health and Nutrition Examination Survey (CHNS) and over 1 million adults from 8 countries found that people who consumed 4 or more cups of tea a day had a 17% lower chance of developing type 2 diabetes compared to those who did not drink tea.

[0009] In addition, consuming tea can provide various health benefits, such as antioxidant effects, improved heart health, reduced LDL cholesterol, improved gut health, lowered blood pressure, and lowered blood sugar levels.

[0010] Accordingly, as the population interested in health and consuming healthy foods increases, the present invention aims to provide a novel koji jam as a food ingredient that produces sweetness without using sweeteners such as sugar by saccharifying koji, which is produced by inoculating grains with mold, thereby offering potential health benefits. Furthermore, the present invention aims to provide a koji jam that includes tea to further enhance the effect of preventing diabetes and other conditions by avoiding sugar, and to add flavor and aroma without causing aversion.

[0011] Furthermore, the present invention aims to provide yeast jam or yeast jam containing tea, and desserts such as ice cream using the same.

[0012] One objective of the present application is to provide a method for manufacturing a healthy and sweet-tasting koji jam by adding koji to steamed rice and fermenting it, and to provide the koji jam manufactured according to this method.

[0013] Another objective of the present application is to provide a method for manufacturing yeast jam containing tea and yeast jam manufactured according to the same, in order to further improve the diabetes prevention effect.

[0014] Another objective of the present application is to provide a method for manufacturing a dessert using yeast jam and a dessert manufactured according to the same.

[0015] Another objective of the present application is to provide a method for manufacturing a dessert using a tea-containing yeast jam and a dessert manufactured according to the same.

[0016] One embodiment of the present invention provides a method for manufacturing yeast jam, comprising the steps of: cooling cooked rice, prepared by mixing grains and water, to a temperature below 55°C, adding yeast to the cooled cooked rice, and preparing a yeast jam raw material composition through fermentation performed at a temperature below 55°C, wherein, for every 100 parts by weight of grains, water is 100-200 parts by weight and yeast is 40-150 parts by weight; and concentrating the yeast jam raw material composition at a temperature below 55°C to produce yeast jam.

[0017] Another embodiment of the present invention provides a method for manufacturing yeast jam, wherein, in the step of manufacturing a yeast jam raw material composition, water infused with tea is mixed to cook steamed rice, or 3 to 15 parts by weight of tea are further added to cooled steamed rice with 100 parts by weight of grain.

[0018] At this time, the grain may include glutinous rice, non-glutinous rice, buckwheat, or a combination thereof.

[0019] Nuruk may include rice koji.

[0020] Fermentation can be carried out at 40-50℃ for 3-8 hours.

[0021] Concentration can be performed for 6-8 hours per 1 kg of yeast jam raw material composition at 40-50°C, or for 2-4 hours per 1 kg of yeast jam raw material composition at a temperature of 40-45°C in a food dryer or oven.

[0022] In addition, the method for manufacturing yeast jam according to the present invention may further include a step of finely grinding the yeast jam and then filtering out the fine particles.

[0023] Meanwhile, another embodiment of the present invention provides a yeast jam produced by the above-described yeast jam manufacturing method.

[0024] In addition, another embodiment of the present invention provides a yeast jam comprising tea prepared by the above-described yeast jam preparation method.

[0025] In addition, another embodiment of the present invention provides a method for manufacturing a dessert, comprising the steps of: preparing a base mixture by mixing 1-10 parts by weight of unsweetened skim milk powder with 100 parts by weight of dairy product; heating the base mixture to 50°C or higher; preparing a gel composition by adding 1-3 parts by weight of a gelling agent to the base mixture with respect to 100 parts by weight of dairy product; cooling the gel composition to 50°C or lower to gel; preparing a dessert raw material composition by adding 30-50 parts by weight of yeast jam to the gelled gel composition with respect to 100 parts by weight of dairy product; and aging the dessert raw material composition while refrigerated.

[0026] Another embodiment of the present invention provides a method for making a dessert, wherein the dairy product further includes tea brewed while in a refrigerated state.

[0027] At this time, the method for manufacturing a dessert according to the present invention may further include the steps of heating a base mixture to 50-80°C and adding 10-30 parts by weight of egg yolks to 100 parts by weight of dairy products; and heating to 80-82°C.

[0028] In addition, in the step of preparing the base mixture, 3 to 10 parts by weight of unsweetened skim milk powder are mixed with 100 parts by weight of a vegetable product instead of a dairy product to prepare the base mixture, and the vegetable product may be fruit concentrate, fresh fruit, vegetable concentrate, or a combination thereof.

[0029] In addition, at the step of preparing the dessert ingredient composition, one or more dairy products having a milk fat content of 75% or more may be added in an amount of 5 to 30 parts by weight per 100 parts by weight of dairy products.

[0030] Another embodiment of the present invention provides a dessert prepared by the above-described dessert preparation method.

[0031] Another embodiment of the present invention provides a dessert comprising tea prepared by the above-described dessert preparation method.

[0032] The koji jam produced according to the present invention is a jam made by fermenting grains such as glutinous rice, non-glutinous rice, and buckwheat using only koji or only koji and tea, without adding any other sweeteners including sugar or artificial sweeteners, and then drying and concentrating it. As a result, the koji jam of the present invention is enhanced with the nutty and subtle aroma and sweetness of natural sugars produced by the action of koji enzymes, and contains natural mineral components produced by fermentation, alpha-glucosidase which inhibits blood sugar elevation and sugar absorption, kojic acid which acts as an antioxidant to activate cells, contribute to immunity, and prevent advanced glycation leading to diabetes, as well as various digestive and metabolic enzymes. It provides assistance for diabetes, hypertension, and various other diseases and can be consumed as a delicious, nutritious, and functional snack. Furthermore, desserts made using such koji jam also have the same effects.

[0033] In addition, the yeast jam of the present invention can be consumed by diabetic patients and is easy to consume by consumers who do not usually consume much rice or who have an aversion to the taste or aroma of tea, thereby expanding the consumer base and becoming a global food, which can help promote the consumption of rice and tea.

[0034] Figure 1 shows the appearance of adding rice koji to cooked rice in Example 1-1 of the present invention.

[0035] Figure 2 shows the raw material composition of the koji jam prepared by fermenting cooked rice and koji in Example 1-1.

[0036] Figure 3 shows the koji jam prepared by concentrating the koji jam raw material composition in Example 1-1.

[0037] Figure 4 shows the process of concentrating the raw material composition of the koji jam, prepared by fermenting steamed rice and koji in Examples 1-2, in a food dryer.

[0038] Figure 5 shows a tea-containing koji jam prepared in Example 2-1 by adding tea together with rice koji to cooked rice and fermenting it.

[0039] Figure 6 shows an ice cream made using yeast jam, prepared by placing the aged dessert raw material composition into an ice cream machine and rotating it in Examples 3 and 4.

[0040] Figure 7 shows the results of confirming the sugar content of the yeast jam and tea-containing yeast jam obtained in Example 1-1 and Example 2-1, respectively.

[0041] <How to Make Yeast Jam>

[0042] The method for manufacturing yeast jam according to the present invention is,

[0043] A step of preparing a raw material composition for yeast jam by mixing grains and water, cooling cooked rice to below 55°C, adding yeast to the cooked rice, and fermenting at a temperature below 55°C, wherein, for every 100 parts by weight of grains, water is 100-200 parts by weight and yeast is 40-150 parts by weight; and

[0044] A method for manufacturing yeast jam, comprising the step of concentrating a yeast jam raw material composition at a temperature of less than 55℃ to produce yeast jam.

[0045] (Step of preparing the raw material composition for yeast jam)

[0046] The step involves mixing grains and water to cook steamed rice, cooling it to below 55°C, adding yeast to the steamed rice, and preparing a yeast jam raw material composition through fermentation at a temperature below 55°C.

[0047] The grain may be rice, glutinous rice, non-glutinous rice, barley, wheat, rye, oats, corn, millet, sorghum, buckwheat, Job's tears, sorghum, foxtail millet, or a combination thereof. Preferably, rice, glutinous rice, non-glutinous rice, buckwheat, or a combination thereof may be used. Specifically, glutinous rice may be used. The starch molecules contained in the grain are composed of chains of individual glucose molecules and consist of two types: amylose molecules and amylopectin molecules. While grains such as rice, barley, and corn contain approximately 20% amylose, the kernels of glutinous rice starch are almost 100% amylopectin. Amylopectin is composed of about 5 to 10 times more sugar than amylose, so a greater sweetness can be obtained when it is fermented and saccharified.

[0048] Meanwhile, if buckwheat is used, a more nutty flavor can be obtained. In addition, non-glutinous rice has a clean taste, so even when mixed with other grains, it has the advantage of having a harmonious flavor that does not impair the taste of the mixed grains, making it suitable for mixing with other grains. Preferably, the grains used in the production of yeast jam include buckwheat, but may further include one type of grain selected from the group consisting of rice, glutinous rice, and non-glutinous rice.

[0049] Nuruk can be appropriately selected and used depending on the grain. For example, wheat koji, rice koji, barley koji, rye koji, oat koji, corn koji, millet koji, husk koji, buckwheat koji, Job's tears koji, sorghum koji, foxtail millet koji, or a combination thereof may be used. Preferably, rice koji may be used.

[0050] Rice koji is generally produced through a solid culture method in which starter cultures are inoculated into steamed rice. It contains alpha-glucosidase, kojic acid, and various digestive enzymes. Specifically, since alpha-glucosidase is an enzyme that directly breaks down sugars, it inhibits blood sugar elevation and sugar absorption, thereby having a direct effect on diabetes. Additionally, kojic acid is an antioxidant that contributes to cell activation and immunity, and plays a role in preventing advanced glycation (AGEs) that lead to diabetes. Rice koji contains enzymes that break down not only carbohydrates but also proteins and fats, effectively breaking down waste products that accumulate as body fat into smaller molecules. In modern society, many foods are rich in nutrients, leading to overconsumption where undigested fat accumulates in the body. This results in problems such as various adult diseases like diabetes and hypertension; rice koji can provide effective benefits in preventing and treating these conditions.

[0051] At this time, water infused with tea may be used when cooking the steamed rice. By mixing grains with tea-infused water to cook the steamed rice, it is possible to produce koji jam with added or enhanced tea flavor and aroma. Specifically, the tea used here is not particularly limited, and any type of tea may be used regardless of the raw materials or the degree of fermentation. More specifically, depending on the raw materials, leaf tea made from leaves such as tea trees, grain tea such as barley tea, herbal tea made from herbs such as peppermint tea, root tea made from roots such as ginger tea, nut tea made from nuts such as pistachios, petal tea made from flowers such as rose tea, fruit tea made from fruits such as citron tea, and combinations thereof may all be used. Furthermore, regardless of the degree of fermentation, non-fermented tea, partially fermented tea, heavily fermented tea, post-fermented tea, or combinations thereof may all be used.

[0052] For example, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, Darjeeling tea, Assam tea, mate tea, lotus leaf tea, rooibos tea, peppermint tea, hibiscus tea, chamomile tea, peppermint tea, rose tea, chrysanthemum tea, lavender tea, dandelion tea, plum blossom tea, jasmine tea, cinnamon tea, licorice tea, ginger tea, angelica tea, Solomon's seal tea, jujube tea, apple tea, citron tea, goji berry tea, oyster tea, raspberry tea, barley tea, buckwheat tea, corn tea, brown rice tea, job's tears tea, black bean tea, almond tea, walnut tea, peanut tea, pine nut tea, cashew tea, pistachio tea, or a combination thereof may be used. Specifically, since leaf tea made from the leaves of tea trees, etc., has a superior effect on reducing blood pressure and weight compared to other teas, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, jasmine tea, Darjeeling tea, Assam tea, or combinations thereof, more preferably green tea, matcha, black tea, or combinations thereof may be used. Meanwhile, to satisfy the tastes of consumers with unique preferences, root tea, flower petal tea, nut tea, or combinations thereof may be used to make the prepared koji jam have a unique taste and aroma. In addition, a unique aroma may be added to the tea to make the prepared koji jam have a unique taste and aroma. For example, to add a truffle aroma to the tea, tea that has been sprayed with truffle oil and dried, tea that has been mixed with truffle extract and dried, or tea that has been aged with truffle pieces together with the tea may be used to make the prepared koji jam have a truffle aroma along with a tea aroma.

[0053] The method of brewing tea is not particularly limited and can be any conventional method, and a method of adding tea leaves, a method of adding a tea bag containing tea leaves, a method of adding tea powder, or a combination thereof may be used. Specifically, the tea content may be 5-15 parts by weight, 7-13 parts by weight, or 9-11 parts by weight per 100 parts by weight of water.

[0054] When cooking steamed rice, the content of yeast may be 40-150 parts by weight, 41-140 parts by weight, 42-130 parts by weight, 43-120 parts by weight, 44-110 parts by weight, or 45-100 parts by weight relative to 100 parts by weight of the grain. If less than 40 parts by weight, fermentation is insufficient, and if more than 150 parts by weight, fermentation is excessive and an alcoholic scent is produced, which may result in reduced satisfaction in terms of taste and aroma.

[0055] Thick steamed rice can be cooked by mixing grains and water in the same way as in conventional methods. Alternatively, thick steamed rice can be cooked using grains that have been soaked. The soaked grains may be grains that have been soaked in water for 10 minutes to 2 hours, preferably 30 minutes to 1 hour 30 minutes, and then placed on a sieve or gauze for 1 to 5 hours, more preferably 2 to 4 hours, to remove some or all of the moisture that was not absorbed by the grains.

[0056] When cooking steamed rice, the amount of water mixed with the grain or soaked grain is 100-200 parts by weight of water, more preferably 40-150 parts by weight, relative to 100 parts by weight of grain. If the amount of water is less than 100 parts by weight, the finished steamed rice may not provide sufficient moisture for the yeast to ferment, and if the amount of water exceeds 200 parts by weight, the resulting product of the fermented steamed rice may have too much moisture to take on the form of jam.

[0057] After cooking the steamed rice, it is cooled to below 55°C. More preferably, it can be cooled to 30-54°C. Since the enzymes of the yeast stop or are destroyed at temperatures above 55°C, it must be cooled to below 55°C. At this time, the cooling speed is not specifically limited; it may be cooled rapidly using a cooling device, or the temperature may be lowered slowly by leaving it at room temperature. However, if cooled to an excessively low temperature, the activity of the enzymes decreases, so it is desirable to maintain a temperature of at least 30°C.

[0058] Next, a raw material composition for koji jam is prepared by fermenting koji at a temperature of less than 55°C, preferably 30-54°C. Sufficient sugar is produced by the koji fermenting the steamed rice. For example, various disaccharides, monosaccharides, or combinations thereof, which are carbohydrates contained in the steamed rice, are broken down into monosaccharides to produce sweetness.

[0059] Meanwhile, 3 to 15 parts by weight or 3 to 14 parts by weight of tea may be added to the cooled steamed rice along with yeast, per 100 parts by weight of grain. When adding yeast to the cooled steamed rice and fermenting it, if tea is also added, a yeast jam with added or enhanced tea flavor and aroma can be produced. At this time, the types of tea that can be used are the same as those that can be used when using water infused with tea when cooking the steamed rice; the tea is not specifically limited, and any type of tea can be used regardless of the raw materials or the degree of fermentation. Specifically, depending on the raw materials of the tea, leaf tea made from leaves such as tea trees, grain tea such as barley tea, herbal tea made from herbs such as peppermint tea, root tea made from roots such as ginger tea, nut tea made from nuts such as pistachio tea, petal tea made from flowers such as rose tea, fruit tea made from fruits such as citron tea, and combinations thereof can all be used. In addition, regardless of the degree of fermentation, non-fermented tea, partially fermented tea, heavily fermented tea, post-fermented tea, or any combination thereof may be used.

[0060] For example, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, Darjeeling tea, Assam tea, mate tea, lotus leaf tea, rooibos tea, peppermint tea, hibiscus tea, chamomile tea, peppermint tea, rose tea, chrysanthemum tea, lavender tea, dandelion tea, plum blossom tea, jasmine tea, cinnamon tea, licorice tea, ginger tea, angelica tea, Solomon's seal tea, jujube tea, citron tea, apple tea, goji berry tea, oyster tea, raspberry tea, barley tea, buckwheat tea, corn tea, brown rice tea, job's tears tea, black bean tea, almond tea, walnut tea, peanut tea, pine nut tea, cashew tea, pistachio tea, or a combination thereof may be used. Specifically, since leaf tea made from the leaves of tea trees, etc., has a superior effect on reducing blood pressure and weight compared to other teas, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, jasmine tea, Darjeeling tea, Assam tea, or combinations thereof, more preferably green tea, matcha, black tea, or combinations thereof may be used. Meanwhile, to satisfy the tastes of consumers with unique preferences, root tea, flower petal tea, nut tea, or combinations thereof may be used to make the prepared koji jam have a unique taste and aroma. In addition, a unique aroma may be added to the tea to make the prepared koji jam have a unique taste and aroma. For example, to add a truffle aroma to the tea, tea that has been sprayed with truffle oil and dried, tea that has been mixed with truffle extract and dried, or tea that has been aged with truffle pieces together with the tea may be used to make the prepared koji jam have a truffle aroma along with a tea aroma.

[0061] The method of adding tea may involve adding tea leaves, adding brewed tea water, adding tea powder, or a combination thereof. Preferably, the method of adding tea powder may be used for ease of manufacturing and to ensure that the tea contained in the finished koji jam has only fine particles.

[0062] Therefore, through the fermentation of koji, sufficient sweetness can be achieved without using any sugar, artificial sweeteners such as saccharin and aspartame, or natural sweeteners such as allulose, stevia, and xylitol. Thus, the present invention provides a food product that can be safely consumed without worrying about obesity or diabetes by sufficiently replacing sugar through the fermentation of koji, and can also be enjoyed safely by patients with diabetes and hypertension. Furthermore, through fermentation, it is possible to consume health-beneficial components that are directly effective against various diseases such as diabetes and hypertension, such as natural mineral components, alpha-glucosidase which inhibits blood sugar elevation and sugar absorption, kojic acid which contributes to immunity and prevents advanced glycation leading to diabetes, and various digestive enzymes.

[0063] In addition, the fermentation of the present invention has the advantage of being easily performed without the need to be carried out in a sealed container isolated from external air or without the need for kneading.

[0064] (Steps for making yeast jam)

[0065] This is a step of manufacturing koji jam by concentrating the koji jam raw material composition at a temperature of less than 55°C. This step removes moisture from the koji jam raw material composition, thereby increasing viscosity while further enhancing the sweetness expressed by monosaccharides formed by the fermentation of koji.

[0066] The temperature range maintained during the concentration process is sufficient if it is below 55°C so that the enzyme is not destroyed, and, for example, it may be 40-50°C or 40-45°C.

[0067] A specific concentration method may be used, which is performed in a container through which external air passes at a temperature of 40-50°C for 1 hour to 1 hour 30 minutes per 200g of yeast jam raw material composition or for 6-8 hours per 1kg of yeast jam raw material composition, or a method of concentration may be used, which is performed in a food dryer or oven at a temperature of 40-45°C for 2-4 hours per 1kg of yeast jam raw material composition.

[0068] A container that allows external air to pass through is not specifically limited as long as it has a structure that allows the yeast jam raw material composition to come into contact with external air, but using a container with a large surface area in contact with external air can shorten the concentration time in order to effectively remove moisture from the yeast jam raw material composition and dry it. For example, a rice cooker or a pot can be used.

[0069] In addition, the concentration time can be shortened by stirring the yeast jam raw material composition while concentration is being performed.

[0070] The yeast jam completed through the above process can be consumed on its own or combined with other desserts, but an additional step of finely grinding and filtering out the fine particles may also be performed. In this case, any conventional method for finely grinding and filtering out the fine particles can be used without specific limitations. For example, the yeast jam can be finely ground using a hand mixer or blender, then placed on a sieve or gauze to filter out only the fine particles. If the yeast jam is finely ground and filtered into fine particles, it can be added more conveniently during dessert preparation. For instance, while a new dessert can be created by mixing ice cream with yeast jam, a new dessert can be prepared even more simply by mixing finely ground and filtered yeast jam into the ice cream during the manufacturing process.

[0071] In the above method for manufacturing yeast jam, no other sweeteners are added at any stage, including the step of preparing the yeast jam raw material composition, the step of manufacturing the yeast jam, and the step of finely grinding the yeast jam and filtering out the fine particles. That is, not only is sugar not added, but artificial sweeteners such as saccharin and aspartame, and natural sweeteners such as fructose, allulose, stevia, and xylitol are also not added. In addition, sweeteners that can act as thickeners, such as pectin, sorbitol, maltitol, glycerol, isomalt, and honey, are not added separately.

[0072] As such, the koji jam produced by the method of manufacturing koji jam according to the present invention provides a natural sweetness and health-beneficial fermented components generated during the process of koji fermenting and saccharifying grains, without adding separate sweeteners such as sugar. This provides a snack or dessert ingredient that can prevent diabetes or high blood pressure and can be safely enjoyed by patients with such diseases.

[0073] In addition, by adding tea during the step of manufacturing the yeast jam ingredient composition, it is possible to provide a snack or dessert ingredient that allows one to enjoy the taste and aroma of tea while also having health benefits from tea.

[0074] Dessert Preparation Method

[0075] The dessert manufacturing method of the present invention is a dessert manufacturing method using yeast jam prepared by the above-described method, wherein

[0076] A step of preparing a base mixture by mixing 1-10 parts by weight of unsweetened skim milk powder with 100 parts by weight of dairy product;

[0077] A step of heating the base mixture to 50℃ or higher;

[0078] A step of preparing a gel composition by adding 1 to 3 parts by weight of a gelling agent to a base mixture per 100 parts by weight of dairy product;

[0079] A step of gelling the gel composition by cooling it to 50℃ or lower;

[0080] A step of preparing a dessert raw material composition by adding 30-50 parts by weight of the yeast jam to 100 parts by weight of dairy product to a gelled gel composition; and

[0081] A method for manufacturing a dessert, comprising the step of aging a dessert ingredient composition while refrigerating it.

[0082] (Step of preparing the base mixture)

[0083] This is the step of preparing a base mixture by mixing dairy products and unsweetened skim milk powder.

[0084] Here, dairy products refer to liquid foods made from the milk of mammals such as cows, goats, and sheep. Specifically, they may be milk, milk cream, fresh cream, whipping cream, or a combination thereof. Preferably, the dairy product may be a combination of milk and fresh cream, wherein the content of fresh cream is 20-80, 30-70, or 40-60 parts by weight per 100 parts by weight of milk.

[0085] In addition, a base mixture can be prepared by mixing 1-10 parts by weight, 2-9 parts by weight, 3-8 parts by weight, or 4-7 parts by weight of unsweetened skim milk powder with respect to 100 parts by weight of dairy product.

[0086] Meanwhile, the dairy product may contain tea by brewing it under refrigeration. The refrigeration temperature may be 0-8°C, 0-5°C, or 0-4°C. The tea must be brewed under refrigeration and steeped in the cold dairy product; if the tea is added to heated dairy product instead, the tea's characteristic bitterness may develop. If the koji jam is prepared by mixing brewed tea water with steamed rice or by adding tea to cooled steamed rice during the preparation of the koji jam ingredient composition, the aroma and flavor of the tea are enhanced by steeping it in the dairy product, and the health benefits derived from the tea can be further enjoyed. On the other hand, if koji jam without added tea is used, the ice cream only acquires the aroma and flavor of tea and the health benefits derived from the tea by steeping it in the dairy product.

[0087] At this time, the tea steeped in milk is not specifically limited. The types of tea that can be used are the same as those that can be used when using tea-infused water to cook steamed rice. Specifically, the tea is not specifically limited here, and any type of tea can be used regardless of the raw materials or the degree of fermentation. More specifically, depending on the raw materials, leaf tea made from leaves such as tea trees, grain tea such as barley tea, herbal tea made from herbs such as peppermint tea, root tea made from roots such as ginger tea, nut tea made from nuts such as pistachios, petal tea made from flowers such as rose tea, fruit tea made from fruits such as citron tea, and combinations thereof can all be used. Furthermore, regardless of the degree of fermentation, unfermented tea, partially fermented tea, heavily fermented tea, post-fermented tea, or combinations thereof can all be used.

[0088] For example, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, Darjeeling tea, Assam tea, mate tea, lotus leaf tea, rooibos tea, peppermint tea, hibiscus tea, chamomile tea, peppermint tea, rose tea, chrysanthemum tea, lavender tea, dandelion tea, plum blossom tea, jasmine tea, cinnamon tea, licorice tea, ginger tea, angelica tea, Solomon's seal tea, apple tea, jujube tea, citron tea, goji berry tea, omakaseed tea, raspberry tea, barley tea, buckwheat tea, corn tea, brown rice tea, job's tears tea, black bean tea, almond tea, walnut tea, peanut tea, pine nut tea, cashew tea, pistachio tea, or a combination thereof may be used. Specifically, since leaf tea made from the leaves of tea trees, etc., has a superior effect on reducing blood pressure and weight compared to other teas, green tea, matcha, black tea, white tea, oolong tea, yellow tea, Pu'er tea, jasmine tea, Darjeeling tea, Assam tea, or combinations thereof, more preferably green tea, matcha, black tea, or combinations thereof may be used. Meanwhile, to satisfy the tastes of consumers with unique preferences, root tea, flower petal tea, nut tea, or combinations thereof may be used to make the prepared koji jam have a unique taste and aroma. In addition, a unique aroma may be added to the tea to make the prepared koji jam have a unique taste and aroma. For example, to add a truffle aroma to the tea, tea that has been sprayed with truffle oil and dried, tea that has been mixed with truffle extract and dried, or tea that has been aged with truffle pieces together with the tea may be used to make the prepared koji jam have a truffle aroma along with a tea aroma.

[0089] The method of brewing tea is not particularly limited and can be any conventional method, and a method of adding tea leaves, a method of adding a tea bag containing tea leaves, a method of adding tea powder, or a combination thereof may be used. Specifically, the tea content may be 5-15 parts by weight, 7-13 parts by weight, or 9-11 parts by weight per 100 parts by weight of dairy product.

[0090] Meanwhile, the method may further include the steps of heating the base mixture to 50-80°C and adding 10-30 parts by weight of egg yolks per 100 parts by weight of dairy products; and heating to 80-82°C. In this way, when egg yolks are added, the egg yolks act as an emulsifier, allowing for the production of a softer dessert. For example, when making ice cream, it is possible to produce ice cream with a soft texture similar to 'crème anglaise'.

[0091] The amount of egg yolk added can be 10-30 parts by weight, 10-20 parts by weight, 10-15 parts by weight, 15-20 parts by weight, 15-30 parts by weight, 20-30 parts by weight, 25-30 parts by weight, 15-25 parts by weight, or 17-25 parts by weight, based on 100 parts by weight of the dairy product. Specifically, if it is less than 10 parts by weight, the base mixture with added egg yolk mixture becomes too runny and cannot take the form of a cream, and if it exceeds 30 parts by weight, the base mixture with added egg yolk mixture becomes excessively thick and the texture cannot be sufficiently soft.

[0092] Meanwhile, in the step of preparing the base mixture, the base mixture can be prepared by mixing 3 to 10 parts by weight of unsweetened skim milk powder with 100 parts by weight of a vegetable product instead of a dairy product. At this time, the vegetable product may be a fruit concentrate, fresh fruit, vegetable concentrate, or a combination thereof. In this way, if a vegetable product such as fresh fruit, vegetable concentrate, or a combination thereof is used instead of a dairy product, a dessert with a fruit flavor, vegetable flavor, or a combination thereof, rather than a typical milk or cream flavor, can be prepared.

[0093] When using plant-based products instead of dairy products, plant-based products have slightly less viscosity than dairy products, so it is advantageous to increase the content of unsweetened skim milk powder to compensate for this when making desserts. Therefore, it is desirable to have a slightly lower content of plant-based products than the dairy product content when dairy products are used, and instead, a relatively higher content of unsweetened skim milk powder. Specifically, 3-10 parts by weight, 4-10 parts by weight, 5-10 parts by weight, 6-10 parts by weight, 7-10 parts by weight, or 8-10 parts by weight of unsweetened skim milk powder can be mixed with 100 parts by weight of plant-based products.

[0094] (Step of heating the base mixture)

[0095] The step involves heating a base mixture prepared by mixing dairy products and unsweetened skim milk powder to 50°C or higher. Preferably, it is heated to 70°C or higher, 75°C or higher, or 50-80°C. By heating, the components of the base mixture blend well with each other, the flavor is enhanced, and the mixing properties with other ingredients are improved.

[0096] (Step of preparing a gel composition by adding a gelling agent to a base mixture)

[0097] The step of adding a gelling agent to a base mixture increases the viscosity of the base mixture and provides a gel form, thereby preparing a gel composition.

[0098] The gelling agent may be gelatin mass, gellan gum, or a combination thereof.

[0099] The amount of gelling agent added may be 0.5-3, or 1-2.5, or 1.5-2 parts by weight per 100 parts by weight of the base mixture. If less than 0.5 parts by weight, gelation may not proceed sufficiently, and if more than 3 parts by weight, gelation proceeds excessively, making it difficult to mix with yeast jam.

[0100] The temperature at which the gelling agent is added may be 75°C or higher, or 70°C or higher.

[0101] (Step of cooling the gel composition to gel)

[0102] The step involves cooling the gel composition to 50°C or lower, 45°C or lower, or 30°C or lower to gel. At this time, the cooling rate is not particularly limited; it may be cooled rapidly using a cooling device, or the temperature may be lowered slowly by leaving it at room temperature.

[0103] In the step of preparing the gel composition, the step of gelling, or both, once the gel form is completely formed and is no longer in a liquid form, the base mixture to which the gelling agent has been added may be stirred or the partially gelled gel composition may be finely ground so that the gelling reaction can proceed well. At this time, the stirring or finely ground method may be used without being particularly limited as long as it is a conventional method. For example, a hand mixer or a mixer may be used.

[0104] (Step of preparing a dessert ingredient composition by adding yeast jam to a gelled gel composition)

[0105] The step is to prepare a dessert raw material composition by adding yeast jam prepared by the aforementioned method to a gelled gel composition.

[0106] The amount of yeast jam added to the gelled gel composition can be 30-50 parts by weight, 35-45, or 37-43 parts by weight per 100 parts by weight of dairy product.

[0107] An additional step may be performed to finely grind the dessert ingredient composition prepared by adding yeast jam and then filter out the fine particles. In this case, any conventional method for finely grinding and filtering out the fine particles can be used without being particularly limited. For example, the dessert ingredient composition with added yeast jam can be finely ground using a hand mixer or blender, and then the dessert ingredient composition can be placed on a sieve or gauze to filter out only the fine particles. If the additional step of finely grinding the dessert ingredient composition and then filtering out the fine particles is performed as described above, the dessert can be produced with a smoother taste that is well mixed and does not have coarse particles that are chewy. If the yeast jam added during the preparation of the dessert ingredient composition has undergone the step of finely grinding and then filtering out the fine particles, this effect is further enhanced.

[0108] (Step of aging the dessert ingredient composition while refrigerated)

[0109] This is a step in which the dessert ingredient composition is refrigerated and aged until the yeast enzymes and sugars are well mixed with the mixture and stabilize. Through this step, the dessert may be finalized, or it may be prepared into a state where it can be made into a dessert through very simple processing. For example, the dessert produced through this step can be conveniently made into ready-to-eat ice cream simply by placing it into a standard ice cream machine.

[0110] The refrigeration temperature may be 0-8℃, 0-5℃, or 0-4℃, and the refrigeration time may be 4 hours or more, 5 hours or more, or 6 hours or more. If refrigerated for less than 4 hours, it may not ripen sufficiently, resulting in inconsistent taste of the dessert in different parts or a fishy taste characteristic of dairy products or unsweetened skim milk powder.

[0111] In addition, depending on the intended taste or texture of the dessert to be manufactured, other ingredients may be added to the dessert ingredient composition and then refrigerated and aged. Specifically, to achieve a softer texture for the dessert, a dairy product with a milk fat content of 75% or more may be added to the dessert ingredient composition and then aged while refrigerated. The dairy product with a milk fat content of 75% or more may be buttermilk, sour cream, crème fraîche, yogurt, or a combination thereof, and the amount added may be 5-30, 10-25, 15-20, or 16-18 parts by weight relative to 100 parts by weight of the dairy product.

[0112] In the method for manufacturing a dessert using the above-mentioned yeast jam, no other sweeteners are added at any stage throughout the entire process, including the step of preparing a base mixture, the step of heating the base mixture, the step of preparing a gel composition, the step of gelling the gel composition, the step of adding yeast jam to the gelled gel composition to prepare a dessert raw material composition, and the step of aging the dessert raw material composition while refrigerating it. That is, not only is sugar not added, but artificial sweeteners such as saccharin and aspartame, and natural sweeteners such as fructose, allulose, stevia, and xylitol are also not added. Furthermore, sweeteners that can act as thickeners, such as pectin, sorbitol, maltitol, glycerol, isomalt, and honey, are not added separately.

[0113] In this way, the dessert produced by the dessert manufacturing method of the present invention provides a natural sweetness generated during the process of saccharifying grains by koji without adding a separate sweetener, thereby providing a snack or dessert ingredient that can be consumed safely without health concerns such as diabetes.

[0114] The present invention will be described below with reference to examples. However, this description is intended to be detailed enough for a person skilled in the art to easily practice the invention, and the technical scope and concept of the present invention are not limited thereby.

[0115] (Example)

[0116] Example 1: Preparation of Yeast Jam

[0117] Example 1-1: Preparation of Koji Jam using Glutinous Rice

[0118] As shown in Fig. 1, 300g (100 parts by weight) of glutinous rice and 500g (about 166.67 parts by weight) of water are used to cook steamed rice, and after the temperature of the steamed rice is evenly lowered to between 30-54℃, 260g (about 86.67 parts by weight) of rice koji is mixed in. Then, using a rice cooker capable of maintaining a constant temperature between 40-50℃, the steamed rice and koji are stirred well for 5 hours to produce sufficient sugar, thereby breaking down the disaccharides and polysaccharides contained in the carbohydrates, which are organic compounds, into monosaccharides to produce a sweet taste.

[0119] As a result, as shown in Figure 2, a yeast jam is produced that has a flowing porridge-like appearance with visible glutinous rice.

[0120] Next, to increase the sugar content ratio to make it more suitable for use in desserts such as ice cream, the yeast jam was continuously stirred in a rice cooker or pot for 1 hour at a temperature of 40-50℃ to create viscosity and evaporate moisture, thereby producing a concentrated jam. The shape is as shown in Fig. 3.

[0121] Examples 1-2: Preparation of Koji Jam using Glutinous Rice and Non-glutinous Rice

[0122] First, soak 150g of glutinous rice and 150g of non-glutinous rice (total grain weight of glutinous and non-glutinous rice: 100 parts by weight) in water, then place them on a sieve for about 3 hours to drain any unabsorbed moisture. After that, add 500g of water (approx. 166.67 parts by weight) to the soaked glutinous and non-glutinous rice to make thick steamed rice.

[0123] Next, the prepared steamed rice was cooled to below 50°C, and 136g (approx. 45.33 parts by weight) of rice koji was added to the steamed rice. Once the carbohydrates were sufficiently decomposed to form a flowing porridge-like consistency as shown in Fig. 2, the mixture was dried in a food dehydrator for 30 minutes while maintaining a temperature between 40-50°C as shown in Fig. 4 to concentrate and create viscosity, thereby producing koji jam. The resulting appearance is as shown in Fig. 3.

[0124] Example 2: Making Yeast Jam Containing Tea

[0125] Example 2-1: Preparation of tea-containing koji jam using glutinous rice

[0126] A koji jam was prepared in the same manner as in Example 1-1, except that 30g (10 parts by weight) of black tea powder was added together with rice koji to the cooked rice from Example 1-1 and fermented. The shape is as shown in FIG. 5.

[0127] Example 2-2: Preparation of tea-containing koji jam using glutinous rice

[0128] Except for adding 40g (about 13.33 parts by weight) of oolong tea powder to 500g (about 166.67 parts by weight) of water to cook steamed rice in Example 1-1, a koji jam was prepared in the same manner as in Example 1-1, and as a result, a koji jam containing tea was completed. Its shape is as shown in FIG. 5.

[0129] Example 2-3: Making Tea-Included Koji Jam Using Glutinous Rice and Non-Glutinous Rice

[0130] A koji jam was prepared in the same manner as in Example 1-2, except that 25g of black tea powder and 5g of pistachio tea powder (total 30g, 10 parts by weight) were added to the cooked rice in Example 1-2 along with rice koji and fermented, and as a result, a koji jam containing tea was completed. Its shape is as shown in FIG. 5.

[0131] Examples 2-4: Preparation of tea-containing koji jam using glutinous rice and non-glutinous rice

[0132] Except for adding 30g of apple tea powder and 10g of rose tea powder (total 40g, approximately 13.33 parts by weight) to 500g of water (approx. 166.67 parts by weight) in Example 1-2 to cook steamed rice, a koji jam containing tea was prepared in the same manner as in Example 1-2, and the tea-containing koji jam was completed. Its shape is as shown in FIG. 5.

[0133] Meanwhile, regarding the koji jam prepared in Examples 1 and 2, the weights of the grains, raw water, rice koji, and tea used are expressed as relative weight parts per 100 weight parts of grains as shown in Table 1 below.

[0134] Parts by weight of each component relative to 100 parts by weight of grain (relative weight) Examples 1 and 2 Example 1-1 Example 1-2 Weight (g) Parts by weight Weight (g) Parts by weight Grain Glutinous rice 300 - 150 - Non-glutinous rice - 150 - Total 300 100 300 100 Water 500 166.6667 500 166.6667 Rice koji 260 86.66667 136 45.33333 3rd Example 2-1 30 10-- Example 2-2 40 13.33333-- Example 2-3-- 30 10 Example 2-4-- 40 13.33333

[0135] Example 3: Preparation of ice cream using yeast jam

[0136] Prepare green tea infused milk by steeping 1000ml of cold milk and 100g of green tea for one day under refrigerated conditions at 4℃, refrigerating it for aging, and then straining it through a sieve.

[0137] A base mixture prepared by mixing 90g of fresh cream (total dairy content of milk and fresh cream: 100 parts by weight) and 20g of unsweetened skim milk powder (8 parts by weight) with 160g of tea-infused milk is heated to 75℃. When 75℃ is reached, 4g of gelatin mass (1.6 parts by weight) is added, heating is stopped and while cooling naturally, 1.5g of gellan gum (0.6 parts by weight) is added to prepare a gel composition (total weight of gelatin mass and gellan gum: 2.2 parts by weight).

[0138] To prevent lumps from forming as the gelation of the gel composition proceeds, it is finely ground while being evenly mixed using a mixer.

[0139] After that, the gelled gel composition is refrigerated until it reaches 45°C, at which point 110g (44 parts by weight) of the yeast jam prepared in Example 1-1 and 50g (20 parts by weight) of sour cream with a milk fat content of 75% or more are added to the gelled gel composition to prepare a dessert ingredient composition.

[0140] The dessert ingredient composition is aged for at least 4 hours in a refrigerator under refrigerated storage conditions of 4°C.

[0141] The aged dessert ingredient composition is placed in an ice cream machine and rotated to produce ice cream using yeast jam. The shape is as shown in Fig. 6.

[0142] Example 4: Making ice cream using tea-containing yeast jam

[0143] A base mixture is prepared by mixing 15g of unsweetened skim milk powder (about 5.56 parts by weight) with 190g of milk and 80g of fresh cream (total dairy content of milk and dairy products: 100 parts by weight) without using tea-infused milk.

[0144] The prepared base mixture is heated to 70°C. When 70°C is reached, 4g of gelatin mass is added, and while stopping heating and allowing it to cool naturally, 1.5g of gellan gum is added to prepare a gel composition (total weight of gelatin mass and gellan gum gelling agent: about 2.04 parts by weight).

[0145] To prevent lumps from forming as the gelation of the gel composition proceeds, it is finely ground while being evenly mixed using a mixer.

[0146] After that, the gelled gel composition is refrigerated until it reaches 45°C, at which point 90g (about 33.33 parts by weight) of the yeast jam prepared in Example 2-1 is added to the gelled gel composition to prepare a dessert ingredient composition, which is then ground once more with a mixer and filtered through a sieve or gauze.

[0147] The ground and filtered dessert ingredient composition is aged for at least 4 hours in a refrigerator under refrigerated storage conditions of 4°C.

[0148] The aged dessert ingredient composition is placed in an ice cream machine and rotated to produce ice cream using yeast jam. The shape is as shown in Fig. 6.

[0149] Meanwhile, regarding the ice cream prepared in Examples 3 and 4, the weights of the dairy product, unsweetened skim milk powder, gelling agent, and yeast jam used are expressed as relative weight parts per 100 weight parts of the dairy product as shown in Table 2 below.

[0150] Parts by weight of each ingredient relative to 100 parts by weight of dairy product (relative weight) Example 3 Example 4 Weight (g) Parts by weight Weight (g) Weight Dairy Product Milk 160-190- Fresh Cream 90-80- Total 250 100 270 100 Unsweetened Skim Milk Powder 208 155.555556 Gelling Agent Gelatin Mass 41.64 1.48 1481 Gellan Gum 1.50.6 1.50.555556 Total 5.52.25.52.037037 Yeast Jam 110 4490 33.333333 Sour Cream 5020--

[0151] (Experimental Example)

[0152] Experimental Example 1: Sugar content test

[0153] The sugar content of the respective koji jams and tea-containing koji jams obtained in Example 1-1 and Example 2-1 was checked. The results are shown in Figures 7 and 8.

[0154] Referring to Figures 7 and 8, it was confirmed that the sugar content of the yeast jam is 50.60 Brix, and the sugar content of the yeast jam containing tea is 50.56 Brix. However, since approximately 50 Brix means a sugar content equivalent to that of water and sugar dissolved in a weight ratio of approximately 1:1, it can be confirmed that the yeast jam of the present invention or the yeast jam containing tea provides at least half the sugar content of sugar. Therefore, it can be confirmed that the yeast jam of the present invention can be utilized as a healthy sweetener that provides sufficient sweetness without using sugar or other alternative sweeteners.

[0155] Experimental Example 2: Sensory Evaluation

[0156] For ice cream prepared using the yeast jam or tea-containing yeast jam obtained in Examples 3 and 4 above, the purpose of the experiment was explained to a panel of 45 men and women regarding taste, texture, sweetness, appearance, and overall preference, and a sensory evaluation was conducted according to a 5-point scale (5 points: very good, 4 points: good, 3 points: average, 2 points: poor, 1 point: very poor). The results are shown in Table 3 below.

[0157] Category Taste Texture Sweetness Appearance Overall Preference Subject 1 55555 Subject 2 54554.75 Subject 3 55444.5 Subject 444343.75 Subject 5 54544.5 Subject 6 44554.5 Subject 7 44354 Subject 8 54444.25 Subject 9 45544.5 Subject 10 55454.75 Subject 11 55454.75 Subject 12 34343.5 Subject 1344544.25 Subject 1455454.75 Subject 1544444 Subject 1644444 Subject 1755354.5 Subject 1845434 Subject 1955555 Subject 2045554.75 Subject 2144554.5 Subject 2245544.5 Subject 2335253.75 Subject 245445 4.5 Subjects 2545344 Subjects 2625343.5 Subjects 2734433.5 Subjects 2835343.75 Subjects 2944454.25 Subjects 3054444.25 Subjects 3154544.5 Subjects 3255555 Subjects 3355555 Subjects 3445554.75 Subjects 3555454.75 Subjects 3645544 .5 Subjects 3754544.5 Subjects 3854554.75 Subjects 3955555 Subjects 4034343.5 Subjects 4155454.75 Subjects 4255555 Subjects 4355555 Subjects 4435343.75 Subjects 4554554.75 Average 4.3333334.5555564.22222224.4888894.4

[0158] Referring to Table 3 above, it was found that ice cream made with tea-containing yeast jam received excellent ratings in the sensory evaluation for overall preference, including taste, texture, sweetness, and appearance.

[0159] Therefore, it was found that the taste, texture, sweetness, and appearance of a dessert (e.g., ice cream) prepared using grains such as rice and glutinous rice and drinking tea according to the manufacturing method of the present invention are excellent.

[0160] Figure 8 shows the results of confirming the sugar content of the koji jam containing tea obtained in Example 2-1.

Claims

1. A step of preparing a raw material composition for yeast jam by cooling steamed rice cooked by mixing grains and water to below 55°C, adding yeast to the cooled steamed rice, and fermenting at a temperature below 55°C, wherein, for every 100 parts by weight of grains, water is 100-200 parts by weight and yeast is 40-150 parts by weight; and A method for manufacturing yeast jam, comprising the step of concentrating a yeast jam raw material composition at a temperature of less than 55℃ to produce yeast jam.

2. A method for manufacturing yeast jam according to claim 1, wherein, in the step of manufacturing the yeast jam raw material composition, water infused with tea is mixed to cook steamed rice, or 3 to 15 parts by weight of tea are further added to cooled steamed rice per 100 parts by weight of grain.

3. A method for making yeast jam according to claim 1, wherein the grain comprises glutinous rice, non-glutinous rice, buckwheat, or a combination thereof.

4. A method for manufacturing yeast jam according to claim 1, wherein the yeast includes rice yeast.

5. A method for making yeast jam according to claim 1, wherein fermentation is performed at 40-50℃ for 3-8 hours.

6. A method for manufacturing yeast jam according to claim 1, wherein concentration is performed at 40-50°C for 6-8 hours per 1 kg of yeast jam raw material composition, or at a temperature of 40-45°C in a food dryer or oven for 2-4 hours per 1 kg of yeast jam raw material composition.

7. A method for manufacturing yeast jam according to claim 1, further comprising the step of finely grinding the yeast jam and filtering out the fine particles.

8. Yeast jam produced according to the method of any one of paragraphs 1 to 7.

9. A method for manufacturing a dessert using yeast jam according to paragraph 8, A step of preparing a base mixture by mixing 1-10 parts by weight of unsweetened skim milk powder with 100 parts by weight of dairy product; A step of heating the base mixture to 50℃ or higher; A step of preparing a gel composition by adding 1 to 3 parts by weight of a gelling agent to a base mixture per 100 parts by weight of dairy product; A step of gelling the gel composition by cooling it to 50℃ or lower; A step of preparing a dessert raw material composition by adding 30-50 parts by weight of yeast jam according to claim 8 to 100 parts by weight of a dairy product to a gelled gel composition; and A method for manufacturing a dessert, comprising the step of aging the dessert ingredient composition while refrigerating it.

10. A method for making a dessert according to claim 9, wherein the dairy product further includes tea brewed under refrigerated conditions.

11. In Paragraph 9, A step of heating a base mixture to 50-80℃ and adding 10-30 parts by weight of egg yolks per 100 parts by weight of dairy product; and A method for making a dessert, further comprising the step of heating to 80-82℃.

12. In Paragraph 9, In the step of preparing a base mixture, 3 to 10 parts by weight of unsweetened skim milk powder are mixed with 100 parts by weight of a vegetable product instead of a dairy product to prepare the base mixture, A method for making desserts in which the plant-based product is fruit concentrate, fresh fruit, vegetable concentrate, or a combination thereof.

13. In Paragraph 9, A method for manufacturing a dessert, wherein, in the step of manufacturing a dessert ingredient composition, one or more dairy products having a milk fat content of 75% or more are added in an additional amount of 5 to 30 parts by weight per 100 parts by weight of dairy products.

14. A dessert prepared according to the method of Paragraph 9.

15. A dessert prepared according to the method of Paragraph 10.

Images