• 제목/요약/키워드: ice cream

검색결과 235건 처리시간 0.033초

당뇨환자를 위한 올리고당 첨가 콩 아이스크림 : 품질특성과 당뇨 흰쥐에서의 혈당 및 지질 개선에 미치는 효과 (Oligosaccharide-Supplemented Soy Ice Cream for Diabetic Patients : Quality Characteristics and Effects on Blood Sugar and Lipids in Streptozotocin-Induced Diabetic Rats)

  • 허보영;성혜영;최영선
    • Journal of Nutrition and Health
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    • 제38권8호
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    • pp.663-671
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    • 2005
  • The purpose of this study was to investigate not only quality characteristics such as overrun, meltdown and sensory evaluation of oligosaccharide-supplemented soy ice cream but also physiological effects of ice cream with soy and/or oligosaccharide on blood sugar and lipid profile in streptozotocin-induced diabetic rats. Powder of parched soybean was added at $7.6\%$ replacing skimmed milk and cream, soybean oil at $7.6\%$ replacing milk oil in cream, and fructooli-gosaccharide at $9.5\%$ replacing sucrose on weight basis. Five kinds of ice cream were prepared: MMS (skimmed milk, milk oil, sucrose), MMO (skimmed milk, milk oil, oligosaccharide), SSS (soybean, soybean oil, sucrose), SSO (soybean, soybean oil, oligosaccharide), and BSO (black soybean, soybean oil, oligosaccharide). Overrun and meltdown of soy ice cream were significantly lower than those of milk ice cream. Scores of sensory evaluation especially in mouth feel and melting feel in mouth were lower in soy ice cream. Freeze-dried ice cream was supplemented to AIN93-based diets at $30\%$(w/w). Sprague-Dawley male rats with diabetes induced by injecting streptozotocin were fed experimental diets for 4 weeks. Plasma glucose level was significantly lowered in SSO group compared with MMS group. Plasma insulin levels of MMO and SSO groups were not significantly different from that of normal group, while those of MMS and SSO group were significantly lower than normal group. Plasma cholesterol was decreased in groups fed ice cream supplemented either soybean or fructooligosaccharide compared to MMS group. HDL-cholesterol level was elevated and triglyceride was decreased significantly in MMO group compared to MMS group. LDL-cholesterol levels of SSS and BSO groups and liver triglyceride level of SSO group were significantly lower compared to MMS group. In conclusion, oligosaccharide-supplemented soy ice cream lowered blood sugar, and ice cream supplemented with soybean and/or oligosaccharide improved lipid profile in diabetic rats.

견과육 첨가 아이스크림의 제조 및 특성 (Preparation and Characteristics of Ice Cream from Mix Added with Nutmeats)

  • 김종우
    • 농업과학연구
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    • 제25권2호
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    • pp.176-180
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    • 1998
  • 충남지역 농특산물인 밤 및 호도의 과육을 분말화하여 아이스크림 믹스의 원료로 1~5% 첨가하고 아이스크림을 제조한 후, over run, 제품의 조성분 및 관능검사를 실시한 결과는 다음과 같다. 1. Over run의 측정에 있어서는 밤 분말 첨가의 경우 35.75~38.81%로서 41.18%인 control구에 비하여 낮게 나타나고 호도 첨가구에 있어서는 36.31~40.38%로서 control구에 비하여 낮았다. 2. 제품의 화학적 조성은 밤 분말을 첨가한 아이스크림의 경우 무지고형분과 단백질이 31.05~31.73%, 4.48~4.78%로서 control구에 비하여 높았고 호도 첨가구에 있어서는 지방량이 12.21~21.38%, 단백질량이 4.63~5.27%로서 control구에 비하여 높은 함량을 나타내었다. 3. 관능검사 결과 밤 첨가 아이스크림은 향취와 맛에 있어서 control구에 비하여 우수하였고 호도 첨가구는 향취에 있어서 통계적인 유의성이 인정되는 (0.05%) 우수성을 나타내었다.

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The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream

  • Park, Sung-Hee;Hong, Guen-Pyo;Kim, Jee-Yeon;Choi, Mi-Jung;Min, Sang-Gi
    • Food Science and Biotechnology
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    • 제15권5호
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    • pp.721-727
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    • 2006
  • This study was carried out to investigate the effect of hydrocolloids on the changes in physical properties of a model ice cream. The model ice cream contained water, sugar, skin milk powder, com oil, and 4 different hydrocolloid stabilizers (gelatin, pectin, hydroxyethylstarch, locust bean gum), was manufactured in a batch type freezer. The following physical characteristics of ice cream were examined: flow behavior, overrun, air cell size, ice crystal size, and melt resistance. With regard to flow behavior, all of aged mixes had a lower apparent viscosity relative to the mix before aging, and ice cream mix containing locust bean gum had the highest viscosity. Air cell size was observed to range from 20 to $38\;{\mu}m$, and ice cream with locust bean gum showed the largest size. There was an inverse correlation between overrun and air cell size. The ice crystal sizes of all samples ranged from 25 to $35\;{\mu}m$. Ice cream with added pectin contained the smallest ice crystal size, which was significantly difference from other stabilizers (p<0.05), and resulted in superior melt resistance with increased melting time compared to other samples.

Ice Cream Market and Future Development in Korea

  • Kyu-ri KIM;Seong-Soo CHA
    • 식품보건융합연구
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    • 제9권5호
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    • pp.7-11
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    • 2023
  • Purpose: The purpose of this study is to analyze current trends in the Korean ice cream industry and determine how these trends affect the competitiveness of each ice cream company. Method: This study was conducted by reviewing existing related literature and collecting and analyzing data from news articles, corporate reports, and existing researchers' studies related to the ice cream industry. Results: The Korean ice cream industry is growing and developing through the collaboration of fun marketing with taste, quality, and fun elements, and the young MZ generation can be said to be the main customer base. In terms of quality, premium ice cream made with high-quality domestic ingredients has recently been gaining popularity, and ice cream with reduced fat and sugar, such as plant-based substitutes, is also gaining popularity among consumers. Conclusions and Implications: The results of this study highlight the need for continued innovation in the Korean ice cream industry. The industry must also capitalize on the growth of online sales and the global appeal of Korean pop culture. Sustainability efforts, technology adoption, and strategic collaboration are key drivers for future industry success, and social media engagement must be integrated into marketing strategies to increase brand awareness and consumer loyalty.

Monoglyceride의 지방산(脂肪酸) 조성(組成)이 Ice Cream 물성(物性)에 미치는 영향 (Effect of Fatty Acid Compositions by Monoglyceride on Rheological Properties of Ice Cream)

  • 조영구
    • 한국식품과학회지
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    • 제20권2호
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    • pp.236-244
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    • 1988
  • Ice cream용 유화제로 사용되는 monoglyceride의 지방산 조성에 따른 ice cream의 물성에 미치는 영향에 대해 검토하였다. 일반적으로 monolaurin부터 monostearin의 포화지방산 monoglyceride에는 각기 성질에 큰 차이가 없었으나 monocaprin및 불포화지방산인 monoolein에서는 ice cream의 점도가 현저히 상승되어 적합한 overrun과 보형성이 양호한 ice cream이 만들어지며 이의 원인은 지방구의 응집 때문으로 확인되었다. 한편 포화지방산 monoglyceride는 overrun이 freezing time의 초기에 발생되기 쉽지만 시간이 경과함에 따라 차츰 저하되는 반면 불포화지방산 monoglyceride는 액상 또는 저융점으로 인해 기름에 대한 융해성이 커짐으로써 overrun이 초기에는 어려우나 freezing time이 경과함에 따라 지방구가 입체적인 망상구조를 이룰뿐 아니라 지방구의 응집을 나타냄으로써 overrun이 개선되며 ice cream에 보형성을 증진시키는 결과를 얻었다. 또한 monostearin과 monoolein의 비율에 있어서는 30:70의 부근에서 지방구의 응집이 극대점을 나타내고 있음을 확인하였다.

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Studies on Physical and Sensory Properties of Premium Vanilla Ice Cream Distributed in Korean Market

  • Choi, Mi-Jung;Shin, Kwang-Soon
    • 한국축산식품학회지
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    • 제34권6호
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    • pp.757-762
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    • 2014
  • The object of this study was to investigate the difference in physical and sensory properties of various premium ice creams. The physical properties of the various ice creams were compared by manufacturing brand. The water contents of the samples differed, with BR having the highest value at 60.5%, followed by NT and CS at 57.8% and 56.9%, respectively. The higher the water content, the lower Brix and milk fat contents in all samples. The density of the samples showed almost similar values in all samples (p>0.05). The viscosity of each ice cream had no effect on the water content in any of the brands. Before melting of the ice cream, the total color difference was dependent on the lightness, especially in the vanilla ice cream, owing to the reflection of light on the surface of the ice crystals. The CS product melted the fastest. In the sensory test, CS obtained a significantly higher sweetness intensity score but a lower score for color intensity, probably due to the smaller difference in total color, by which consumers might consider the color of CS as less intense. From this study, the cold chain system for ice cream distribution might be important to decide the physical properties although the concentration of milk fat is key factor in premium ice cream.

수도권 대학생들의 고급 아이스크림에 대한 구매 성향과 이에 따른 판매 전략 (Purchasing Type and Sale Strategies for High Quality Ice Creams of University Students in Seoul.Kyonggi Area)

  • 정부원;이현자;강근옥
    • 동아시아식생활학회지
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    • 제19권3호
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    • pp.451-458
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    • 2009
  • This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).

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아이스크림 전문점의 고객 선택 요인과 만족에 관한 연구 (A Study on Determinant Factors and Choice Intentions Ice Cream Stores)

  • 김하윤;윤수경;김명희
    • 동아시아식생활학회지
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    • 제17권3호
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    • pp.425-431
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    • 2007
  • This study focused on the attribution factors affecting customers' satisfaction and revisit behaviors related to ice cream stores. For this study, 180 ice cream consumers who were patrons of ice cream franchise stores were randomly selected. Among them, 31 did not completed the survey. Therefore, a total of 149 survey questionnaires were analyzed for the results. All results were carried out using the frequency, factor analysis, cross tabs, and regression procedure of the SPSS 10.0 package. The results indicated that customers who visit ice cream stores $2{\sim}3$ times per month have a preference for a particular ice cream store. Determinant factors for ice cream specialty stores were summarized as the extensiveness of the menu, advertisements and familiarity, economical benefits, convenience inside the store, location and accessibility, and kindness. Among these, four factors (extensiveness of menu, advertisement and reputation, economical benefits, location and accessibility) significantly affected the level of customer satisfaction.

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뽕잎 아이스크림의 관능적 특성 및 혈당 상승 억제효과 (Sensory Characteristics and Blood Glucose Lowering Effect of Ice-cream containing Mulberry Leaf Powder)

  • 김현복;정운영;류강선
    • 한국잠사곤충학회지
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    • 제41권3호
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    • pp.129-134
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    • 1999
  • The purpose of this study is to investigate the effects of the ice-cream containing mulberry leaves on glucose levels in blood and on sensory characteristics. Mulberry leaves were treated with sodium hydrogencarbonate (NaHCO3) to remove the fresh green note out of dried mulberry powder with ball mill. The recovery rate of dried mulberry leaf powder was 28.9% from fresh mulberry leaves. The points of ice-cream with (treatment 2 : milk-fatty 23%) and without (treatment 7 : coconut butter 9.5%) milk-fatty in the sensory characteristics were 8.31 and 8.47, respectively, of 9.00 as a full point. The range of age of volunteers taken part in the glucose level test were 21∼25 years old. The glucose levels in blood were measured before and after taking up ice-cream. In case of ice-cream with vanilla, the glucose levels increased 27.8%, while those in the up take of ice-cream with mulberry powder decreased 1.6%. In conclusion, the present study has demonstrated that ice-cream containing mulberry leaf powder has an effect to decrease blood glucose levels after the application.

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Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream

  • Park, Sung Hee;Jo, Yeon-Ji;Chun, Ji-Yeon;Hong, Geun-Pyo;Davaatseren, Munkhtugs;Choi, Mi-Jung
    • 한국축산식품학회지
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    • 제35권6호
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    • pp.793-799
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    • 2015
  • The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.