• 베이커리
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• no.6 s.455
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• pp.72-75
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• 2006

고급 디저트로 자리 잡은 프리미엄 아이스크림 전문점 시장이 치열한 브랜드 경쟁을 하고 있다. 이탈리아 정통 아이스크림 '젤라또'를 시작으로 천연재료와 건강 소재를 사용한 아이스크림을 내세운 전문 브랜드가 국내에 속속 선보이면서 진정한 아이스크림의 맛 대결에 나섰다.

• Vending industry
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• v.10 no.1
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• pp.25-27
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• 2010

자판기 선진국에는 있는데 우리나라에는 아직 안착하지 못한 자판기는? 대표적인 제품 중의 하나가 아이스크림자판기이다. 국내 30여년 자판기 산업 역사상 아직은 미답의 영역. 과거 몇몇 업체에 의해 시장 도전이 이루어진바 있으나 성공한 적이 없다. 이다지도 어려운 시장으로 남아 있는 이유는 무엇일까? 일단 아이스크림자판기 제반 기술력도 쉽지 않고, 내용상품의 수익성, 기존 아이스크림 유통과의 차별성 등 여러 이유가 작용했다. 그래서 누구도 쉽게 도전하지 못하는 영역에 최근 당당히 도전장을 던진 업체가 있다.

• Vending industry
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• v.3 no.2 s.10
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• pp.80-81
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• 2004

소프트아이스크림기 내수시장은 그간 해외제품이 $80\%$ 이상을 점유했다. 타품목보다 국산제품을 통한 수입 대체효과가 지극히 느렸던 이유는 바로 제품 품질문제에 있었다. 소프트아이스크림기가 워낙 고성능, 고품질이어야 하다 보니 국내 제품이 해외제품의 기술력을 따라가기 힘들었던 게 그간의 현실이었다. 특히 미국 TAYLOR사의 제품은 이 시장에 절대강자의 위치를 점하고 있어 난공불락의 아성을 공고히 했다. 그런데 최근 TAYLOR 제품에 견줄만한 고품질의 국산 제품이 등장했다. 냉동기기 전문업체 세아이엔씨는 TAYLOR 제품을 타킷으로 해 심혈을 기울여 개발한 ICES 소프트아이스크림기를 선보였다. 뛰어난 성능과 경쟁력 있는 가격으로 TAYLOR의 아성에 일대 도전장을 던진 ICES 소프트아이스크림기를 집중취재했다.

• 식품문화 한맛한얼
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• v.6 no.1
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• pp.62-66
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• 2013

여름, 얼음 둥둥 떠 있는 시원한 음료수가 절실한 날씨다. 수은주가 올라가면 아이스크림의 인기도 덩달아 상한가를 달린다. 그런데 도대체 어떤 음료수, 어떤 아이스크림을 먹는 게 좋을까? 넘쳐나는 상품들로 '골라먹는 재미'가 아니라 선택의 기로에서 머리를 쥐어뜯어야하는 당신을 위해 올바른 음료수와 아이스크림 골라먹는 노하우를 공개한다.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1536-1544
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• 2005

We have investigated physiological effects of soy ice cream with oligosaccharide on oxidative stress and fecal microflora in streptozotocin-induced diabetic rats. Parched soybean powder (7.6$\%$, w/w) substituted skimmed milk and cream, soybean oil (7.6$\%$, w/w) for milk oil, and fructooligosaccharide (9.5$\%$, w/w) for sucrose. Five types of ice cream were prepared: regular, oligosaccharide-supplemented regular, soy, oligosaccharide - supplemented soy, and oligosaccharide - supplemented black soybean ice cream . Freeze - dried ice cream was supplemented to AIN93-based diets at 30$\%$ (w/w) containing 6.5$\%$ soy and 4.5$\%$ fructooligosaccharide. Diabetes was induced by intramuscular administration of streptozotocin, and experimental diets were given for 4 weeks. Plasma concentration of thiobarbituric acid reactive substances (TBARS) was significantly increased in the diabetic rats compared with the normal rats, then was significantly decreased with feeding soy ice cream containing diet compared with regular ice cream containing diet among the diabetic groups. The levels of TBARS in liver were decreased in the rats that were fed either soy or oligosaccharide ice cream compared with the rats that were fed regular ice cream. Erythrocyte superoxide dismutase activity was significantly increased in the rats fed soy ice cream compared with the rats fed regular ice cream. Erythrocyte glutathione peroxidase and catalase activities were significantly increased in the rats fed black soybean ice cream. Fecal concentrations of Lactobacilli were significantly higher in the rats fed soy ice cream and oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. Fecal concentrations of Bifidobacteria were significantly higher in the rats fed oligosaccharide- supplemented soy ice cream than that of the rats fed regular ice cream. In conclusion, oligosaccharide- supplemented soy ice cream suppressed lipid peroxidation and improved the got microbiota in diabetic rats compared with milk-based regular ice cream.

• 베이커리
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• no.8 s.457
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• pp.105-105
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• 2006

전통과 젊음이 공존하는 종로 한가운데 아이스크림계의 '스타벅스'로 통하는 콜드스톤크리머리가 문을 열었다. 영하 9˚C의 차가운 화강암 위에서 고객이 직접 고른 신선한 아이스크림과 토핑을 쓱싹쓱싹 비벼주는 콜드스톤크리머리는 신선한 맛에 보는 즐거움까지 더한다.

• 베이커리
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• no.7 s.396
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• pp.136-140
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• 2001

• 베이커리
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• no.4 s.381
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• pp.96-97
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• 2000

• Korean Journal of Human Ecology
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• v.23 no.1
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• pp.137-148
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• 2014

The aim of this study was to determine whether the addition of soy isoflavones to dairy ice cream modifies diabetic biomarkers in the type 2 diabetic model mice. Forty male C57BL/6J-ob/ob mice were randomly divided into 4 groups and fed control diet (basal, 7% fat), MS diet (milk ice cream with sugar, 20% fat), MS-SI diet (MS ice cream with 0.01% soy isoflavones, 20% fat), or MF-SI diet (milk ice cream with 0.01% soy isoflavones, 5% fructooligosaccharide, 20% fat) for 12 weeks. Blood response area by glucose tolerance test, plasma levels of glucose, insulin, C-peptide, leptin, and blood $HbA_{1c}$ were not significantly different among all the groups. Concentrations of interleukin-6 and tumor necrosis factor-${\alpha}$ secreted from splenocytes induced by Concanavalin A were not significantly different among all the groups. In conclusion, soy isoflavones supplemented to ice cream did not alter diabetic biomarkers in diabetic type 2 model mice.