KR100391582B1 - A added to chocolate yoghurt of manufacturing method - Google Patents

A added to chocolate yoghurt of manufacturing method Download PDF

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KR100391582B1
KR100391582B1 KR10-2000-0066691A KR20000066691A KR100391582B1 KR 100391582 B1 KR100391582 B1 KR 100391582B1 KR 20000066691 A KR20000066691 A KR 20000066691A KR 100391582 B1 KR100391582 B1 KR 100391582B1
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chocolate
yogurt
mixed
curd
liquid
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KR10-2000-0066691A
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KR20010008129A (en
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조용호
민병태
최상훈
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주식회사 비락
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)

Abstract

본 발명은 초콜릿이 첨가된 요구르트의 제조방법에 관한 것으로서, 더욱 상세하게는 발효에 의한 유산균(젖산균) 배양액을 제조할 때 액상의 초콜릿을 첨가하여 요구르트를 맛과 풍미가 우수하고 색상이 균일하며 즉석에서 음용할 수 있도록 초콜릿이 첨가된 요구르트의 제조방법에 관한 것이다.The present invention relates to a method for preparing yogurt with chocolate, and more specifically, when preparing a lactic acid bacteria (lactic acid bacterium) culture medium by fermentation, yogurt has excellent taste and flavor, uniform color and instantaneous taste by adding liquid chocolate. It relates to a method for preparing yogurt with chocolate so that it can be drunk at.

본 발명은 요구르트의 제조방법에 있어서, 원유에 탈지분유와 펙틴이 혼합된 혼합유 60~85wt%와, 액상의 초콜릿 25~10wt%와, 액상과당 15~5wt%를 투입 및 교반하는 초콜릿혼합물 형성공정과, 상기 초콜릿혼합물 형성공정에서 수득한 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균하여 35~45℃로 냉각하는 살균 및 냉각공정과, 상기 살균 및 냉각공정에서 살균 및 냉각된 초콜릿 혼합유에 균주를 접종 후, 5~8시간 유산균을 배양하여 수소이온지수 (pH)가 4.4~4.7를 유지하고 0~10℃로 냉각하는 배양공정과, 상기 배양공정을 통해 생성되는 응유(curd)를 분쇄 후 충전 및 포장하고 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정으로 제조되는 것에 특징이 있다.In the present invention, in the method of manufacturing yogurt, 60 to 85 wt% mixed milk mixed with skim milk powder and pectin, 25 to 10 wt% liquid chocolate, and 15 to 5 wt% liquid fructose to form a chocolate mixture Sterilizing the homogeneous chocolate mixture obtained in the process and the chocolate mixture forming step at a pressure of 100 ~ 180kg / cm 2 , sterilizing the homogeneous solution at 85 ~ 99 ℃ for 5 to 15 minutes and cooling to 35 ~ 45 ℃ And inoculating the strain into the chocolate mixed oil sterilized and cooled in the sterilization and cooling process, and incubating the lactic acid bacteria for 5 to 8 hours to maintain a hydrogen ion index (pH) of 4.4 to 4.7 and cooling to 0 to 10 ° C. It is characterized in that it is manufactured by the packaging and aging process to the filling and packaging after grinding the curd (curd) generated through the culturing process, and aged for 1 to 2 days or less at 0 ~ 10 ℃.

Description

초콜릿이 첨가된 요구르트의 제조방법{A added to chocolate yoghurt of manufacturing method}A method for manufacturing yogurt with chocolate {A added to chocolate yoghurt of manufacturing method}

본 발명은 초콜릿이 첨가된 요구르트 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 발효에 의한 유산균(젖산균) 배양액을 제조할 때 액상의 초콜릿을 첨가하여 요구르트를 맛과 풍미가 우수하고 색상이 균일하며 즉석에서 음용할 수 있도록 초콜릿이 첨가된 요구르트 및 그 제조방법에 관한 것이다.The present invention relates to a yogurt added with chocolate and a method of manufacturing the same, and more particularly, when preparing a lactic acid bacterium (lactic acid) cultured by fermentation, the liquid chocolate is added, and the yogurt is excellent in taste and flavor and uniform in color. The present invention relates to a yogurt added with chocolate so as to be immediately drinkable, and a method of manufacturing the same.

현대는 산업의 다양화와 생활환경 변화에 의해 음료산업 뿐만 아니라 전반적인 식품 산업에서 건강 지향적이고 기능성이 높은 식품이 인기를 끌고 있다. 그 중에서 요구르트는 터키의 아나톨리아 및 발칸반도 주변의 동유럽 여러 나라에서 오래 전부터 이용하던 발효유의 일종으로 러시아의 생물학자 I.I.메치니코프가 불가리아에 장수자가 많은 사실과 요구르트 음용의 관습을 결부시켜, 젖산균이 장내 유해세균의 발육을 억제하기 때문이라는 설을 제창한 뒤 구미 여러 나라에 보급되었다.Due to the diversification of the industry and changes in living environment, the health-oriented and functional foods are becoming popular in the beverage industry as well as the overall food industry. Among them, yogurt is a type of fermented milk that has been used for a long time in Turkey's Anatolia and Balkan Peninsula and other Eastern European countries. It was spread to various countries in Europe and America after advocating the theory that it inhibits the growth of bacteria.

이러한 요구르트는 원래 우유·양젖 또는 그 탈지유를 살균하지 않고 실온에 방치하거나, 또는 이미 만들어진 요구르트의 일부를 약간 첨가하여 자연적으로 젖산발효시킨 것인데, 그대로 또는 설탕·벌꿀 등을 첨가해서 먹거나 고기요리의 조미, 야채의 드레싱 등 조리재료로 널리 이용되고 있다.These yogurts are either left at room temperature without sterilizing milk, lamb's milk or their skim milk, or naturally fermented by adding some of the yogurt, which is already fermented, and eaten as it is, or with added sugar, honey, etc. It is widely used as a cooking material for dressing and vegetables.

특히, 현재 대량으로 생산되어 시판되고 있는 요구르트는 특정한 기능성 물질을 첨가하지 않아 풍미(風味)가 획일적일 뿐만 아니라 우유와 유산균의 기능 외에 별다른 영양분을 제공할 수 없게 됨으로써 요구르트를 즐겨 음용하는 어린이에게 요구르트를 통해 보다 나은 영양분을 제공함은 물론, 요구르트를 음용하고 싶은 욕구를 높일수 있도록 하는 기능성 요구르트의 개발이 요구되는 것이다.In particular, yogurt, which is currently produced in large quantities and sold in the market, does not add specific functional substances, so the flavor is uniform, and it is impossible to provide nutrients other than the function of milk and lactic acid bacteria. Through providing better nutrients, as well as the development of functional yogurt to increase the desire to drink yogurt is required.

본 발명은 상기와 같은 요구에 부응하기 위한 것으로서 식물섬유가 풍부하고 미네랄의 발란스가 좋으며, 특히 몸에 좋은 유효성분의 카카오 폴리페놀이 다량으로 함유된 초콜릿을 소정량 첨가하여 초콜릿의 다양한 유효성분과 요구르트의 기능성과 영양성분을 동시에 섭취할 수 있도록 하는 것을 기술적 과제로 한다.The present invention is to meet the needs as described above, rich in plant fiber and good mineral balance, especially by adding a predetermined amount of chocolate containing a large amount of cocoa polyphenol of the active ingredient for the body, various active ingredients and yogurt of chocolate It is a technical task to be able to consume the functionality and nutritional components of the same time.

본 발명의 초콜릿이 첨가된 요구르트의 제조방법은 원유에 탈지분유 만이혼합된 혼합유 60~85wt%와, 액상의 초콜릿 25~10wt%와, 액상과당 15~5wt%를 투입 및 교반하는 초콜릿혼합물 형성공정과, 상기 초콜릿혼합물 형성공정에서 수득한 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균하여 35~45℃로 냉각하는 살균 및 냉각공정과, 상기 살균 및 냉각공정에서 살균 및 냉각된 초콜릿 혼합유에 균주를 접종 후, 5~8시간 유산균을 배양하여 수소이온지수(pH)가 4.4~4.7를 유지하고 0~10℃로 냉각하는 배양공정과, 상기 배양공정을 통해 생성되는 응유(curd)를 분쇄 후 충전 및 포장하고 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정으로 제조되는 것에 특징이 있다.In the method of preparing the yogurt added with chocolate of the present invention, a chocolate mixture is formed by adding 60 to 85 wt% of mixed milk containing only skim milk powder, 25 to 10 wt% of liquid chocolate, and 15 to 5 wt% of liquid fructose. Sterilizing the homogeneous chocolate mixture obtained in the process and the chocolate mixture forming step at a pressure of 100 ~ 180kg / cm 2 , sterilizing the homogeneous solution at 85 ~ 99 ℃ for 5 to 15 minutes and cooling to 35 ~ 45 ℃ And inoculating the strain into the chocolate mixed oil sterilized and cooled in the sterilization and cooling process, and incubating the lactic acid bacteria for 5 to 8 hours to maintain the hydrogen ion index (pH) of 4.4 to 4.7 and cooled to 0 to 10 ° C. It is characterized in that it is manufactured by the packaging and aging process to the filling and packaging after grinding the curd (curd) generated through the culturing process, and aged for 1 to 2 days or less at 0 ~ 10 ℃.

도 1은 본 발명에 따른 초콜릿이 첨가된 호상형태의 요구르트 제조공정도.1 is a yogurt manufacturing process of the arc-shaped form to which chocolate is added according to the present invention.

도 2는 본 발명에 따른 초콜릿이 첨가된 액상형태의 요구르트 제조공정도.Figure 2 is a yogurt manufacturing process of the liquid form chocolate added according to the present invention.

〈도면의 주요부분에 대한 부호의 설명〉<Explanation of symbols for main parts of drawing>

1 : 초콜릿혼합물 형성공정 2 : 살균 및 냉각공정1: chocolate mixture forming process 2: sterilization and cooling process

3 : 배양공정 4 : 포장 및 숙성공정3: cultivation process 4: packaging and aging process

일반적으로 초콜릿은 카카오콩을 원료로 한 것으로써 초콜릿에 대한 소비자들의 편견과 오해(콜레스테롤치의 상승, 칼로리 과잉으로 인한 비만 초래 등)가 있어 현재 시중에 나와 있는 제품들도 초콜릿 맛의 유제품 또는 초코음료가 나와 있을 정도이다. 게다가 이러한 제품들 또한 진품의 초콜릿이 들어 있지 않거나 소량들어 있는 제품들이 다수를 차지하고 있다. 그러나 이러한 초콜릿은 식물섬유가 풍부하고 미네랄의 발란스가 좋으며 특히 카카오 폴리페놀은 우리 몸에 좋은 유효성분을 다량으로 함유하여 건강 기능식품으로서 재조명되고 있다.In general, chocolate is made from cacao beans, and there are consumer biases and misunderstandings about chocolate (such as an increase in cholesterol levels and obesity due to excessive calories). Currently products on the market are also chocolate-flavored dairy products or chocolate drinks. Is about to come out. In addition, these products also contain a large number of products that contain no or only genuine chocolate. However, these chocolates are rich in plant fiber and have a good balance of minerals. Especially, cacao polyphenols are re-examined as health functional foods containing a large amount of active ingredients that are good for our bodies.

따라서 본 발명은 식물섬유가 풍부하고 미네랄의 발란스가 좋으며 특히 카카오 폴리페놀은 우리 몸에 좋은 유효성분을 다량으로 함유된 초콜릿을 요구르트 제조시에 소정량 첨가하여 맛과 풍미가 우수하고 색상이 균일한 기능성 요구르트를 제조한 것이다.Therefore, the present invention is rich in plant fiber and good balance of minerals, especially cacao polyphenol is added to a certain amount of chocolate containing a large amount of active ingredients that are good for our body during the production of yogurt, excellent taste and flavor, uniform color Functional yogurt is prepared.

이하 본 발명의 구성 및 작용을 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, the configuration and operation of the present invention will be described in detail with reference to the accompanying drawings.

본 발명은 원유에 탈지분유와 펙틴이 혼합된 혼합유를 균질화하여 살균하고, 균주를 접종 후 유산균을 배양하여 제조되는 요구르트에 있어서, 상기 요구르트의 전체 제품 배합률의 100wt% 중에서 액상의 초콜릿을 10~25wt% 범위내에서 첨가하여 구성된 것이다.The present invention is a yogurt prepared by homogenizing and sterilizing mixed milk mixed with skim milk powder and pectin in crude milk, and incubating the strain after inoculation of the strain, the liquid chocolate of 10 ~ 100wt% of the total product blend ratio of the yogurt It is configured by adding within the range of 25wt%.

즉, 본 발명에 따른 초콜릿이 첨가된 요구르트는 걸죽한 호상형태와 액상형태로 제조될 수 있으며, 먼저 도 1에 의해 초콜릿이 첨가된 호상형태의 요구르트 제조공정을 상세히 설명하면 다음과 같다.That is, the yogurt added with chocolate according to the present invention may be prepared in a thick arc form and a liquid form. First, the process for preparing yogurt in which the chocolate is added is described in detail as follows.

검사가 완료된 원유를 저유조에서 이송하여 55~80℃의 온도로 예열한 다음 탈지분유와 펙틴을 믹싱호퍼에서 잘 혼합하여 혼합유를 제조하되, 이 혼합유를 전체 제품 배합률의 60~85wt%로 하여 용해탱크로 이송하고, 그 이송된 혼합유에 액상의 초콜릿을 전체 제품 배합률의 25~10wt%와, 그리고 액상과당 역시 전체 제품 배합률의 15~5wt%를 투입한 후 고르게 교반하여 혼합된 혼합물을 전체 제품 배합률의 100wt%가 되게 하는 초콜릿혼합물 형성공정(1)을 진행한다.After the inspection, transfer the crude oil from the oil storage tank to preheat it to 55 ~ 80 ℃ and mix the skim milk powder and pectin in the mixing hopper to prepare mixed oil. The mixture was transferred to a dissolution tank, and 25 ~ 10wt% of the liquid chocolate was added to the transferred mixed oil, and 15 ~ 5wt% of the liquid fructose was also mixed with the liquid fructose. The chocolate mixture formation process (1) which makes it 100 wt% of a product compounding ratio is performed.

여기서 액상의 초콜릿을 전체 배합량의 10wt% 미만으로 첨가할 경우 초콜릿 맛의 풍미가 떨어지게 되고 초콜릿이 가지는 고유의 영양분을 충분히 제공하지 못하게되며, 또한 초콜릿을 전체 배합량의 25wt% 이상을 투입할 경우에는 초콜릿 맛에 기울게되어 요구르트의 풍미를 잃어버리게 됨으로써 10~25wt% 범위내에서 첨가하는 것이 가장 바람직하다.If the liquid chocolate is added less than 10wt% of the total blending amount, the flavor of the chocolate will be reduced, and it will not provide enough nutrients that the chocolate has, and if the chocolate is added more than 25wt% of the blending amount, It is most preferable to add it in the range of 10-25 wt% by inclining the taste and losing the flavor of yogurt.

그리고 액상과당을 전체 제품 배합률의 5wt% 미만으로 첨가될 경우 단맛이 떨어져 풍미가 없게되며, 또한 액상과당을 전체 제품 배합률의 15wt% 이상 첨가될 경우 단맛이 과다하게 됨으로써 5~15wt% 범위내에서 첨가하는 것이 가장 바람직하다.In addition, when the liquid fructose is added at less than 5wt% of the total product blending rate, the sweetness is reduced and there is no flavor. Also, when the liquid fructose is added at 15wt% or more of the total blending rate, the sweetness becomes excessive, so it is added within the range of 5-15wt% Most preferably.

상기 초콜릿혼합물 형성공정에서 혼합유 60~85wt%와, 초콜릿 25~10wt%와, 액상과당 15~5wt%가 고르게 혼합된 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균을 한 후 발효에 가장 적당한 온도인 35~45℃로 냉각하는 살균 및 냉각공정(2)을 진행한다.In the chocolate mixture forming process, a mixture of 60 to 85 wt% of mixed oil, 25 to 10 wt% of chocolate, and 15 to 5 wt% of liquid fructose is homogenized at a pressure of 100 to 180 kg / cm 2 , and the homogeneous solution. After sterilization for 5 to 15 minutes at 85 ~ 99 ℃ and proceed to sterilization and cooling process (2) to cool to 35 ~ 45 ℃, the most suitable temperature for fermentation.

상기 살균 및 냉각공정(2)에서 살균되어 냉각된 초콜릿 혼합유를 배양탱크로 이송하고 35~45℃에서 균주를 접종하고, 5~8시간 유산균을 배양하여 수소이온지수 (pH)가 4.4~4.7이 되면 배양을 정지시키고 응유(curd)가 형성된 초콜릿 혼합유(배양액)를 0~10℃로 냉각하는 배양공정(3)을 진행하게 된다.Transfer the sterilized and cooled chocolate mixed oil sterilized in the sterilization and cooling process (2) to the culture tank, inoculate the strain at 35-45 ° C., and incubate the lactic acid bacteria for 5-8 hours to find the hydrogen ion index (pH) of 4.4-4.7. In this case, the culture is stopped and the culture step (3) of cooling the chocolate mixed oil (culture medium) in which curd is formed is performed at 0 to 10 ° C.

상기 배양공정(3)을 통해 유산균을 배양한 다음 상기 공정에서 생성되는 응유(curd)를 분쇄한 후 자동충전기를 이용하여 충전 및 포장한 후 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정(4)을 진행함으로써 호상형태인 초콜릿 요구르트의 제조를 완료하게 되는 것이다.After culturing the lactic acid bacteria through the culture step (3) and then crushed curds (curd) produced in the process after filling and packaging using an automatic charger and then aged for 1-2 days at 0 ~ 10 ℃ or less packaging and By carrying out the aging step (4), the chocolate yogurt in the form of an arc is completed.

도 2는 액상형태의 초콜릿이 첨가된 요구르트 제조공정을 도시한 것으로서, 검사가 완료된 원유를 저유조에서 이송하여 55~80℃의 온도로 예열한 다음 탈지분유 만을 믹싱호퍼에서 잘 혼합한 후, 이 혼합유를 전체 제품 배합률의 55~75wt%로 하여 용해탱크로 이송하고, 그 이송된 혼합유에 액상의 초콜릿을 전체 제품 배합률의 25~10wt%와, 그리고 액상과당 역시 전체 제품 배합률의 15~5wt%와, 정제수 5~10wt%를 투입한 후 고르게 교반하여 혼합된 혼합물을 전체 제품 배합률의 100wt%가 되게 하는 초콜릿혼합물 형성공정(1)을 진행한다.Figure 2 shows a yogurt manufacturing process with the addition of liquid chocolate, after the inspection of the crude oil is transferred to the storage tank and preheated to a temperature of 55 ~ 80 ℃ only skim milk powder mixed well in the mixing hopper, The mixed oil is transferred to the dissolution tank at 55 to 75 wt% of the total product blending ratio, and the liquid mixed chocolate is 25 to 10 wt% of the total blending ratio, and the liquid fructose is also 15 to 5 wt% of the total blending ratio. Then, 5-10 wt% of purified water is added thereto, followed by evenly stirring the mixture to proceed to the chocolate mixture forming step (1) to make 100wt% of the total product blending ratio.

여기서 액상의 초콜릿을 10wt% 미만으로 첨가할 경우 초콜릿 맛의 풍미가 떨어지게 되고 초콜릿이 가지는 고유의 영양분을 충분히 제공하지 못하게되며, 또한 초콜릿을 25wt% 이상을 투입할 경우에는 초콜릿 맛에 기울게되어 요구르트의 풍미를 잃어버리게 됨으로써 10~25wt% 범위내에서 첨가하는 것이 바람직하다.If the amount of liquid chocolate is less than 10wt%, the flavor of chocolate will be degraded, and the intrinsic nutrients of the chocolate will not be provided enough.If more than 25wt% of chocolate is added, it will be inclined to the taste of chocolate. It is preferable to add in 10-25 wt% range by losing a flavor.

그리고 액상과당을 전체 제품 배합률의 5wt% 미만으로 첨가될 경우 단맛이 떨어져 풍미가 없게되며, 또한 액상과당을 전체 제품 배합률의 15wt% 이상 첨가될 경우 단맛이 과다하게 됨으로써 5~15wt% 범위내에서 첨가하는 것이 가장 바람직하다.In addition, when the liquid fructose is added at less than 5wt% of the total product blending rate, the sweetness is reduced and there is no flavor. Also, when the liquid fructose is added at 15wt% or more of the total blending rate, the sweetness becomes excessive, so it is added within the range of 5-15wt% Most preferably.

상기 초콜릿혼합물 형성공정에서 혼합유 55~75wt%와, 초콜릿 25~10wt%와, 액상과당 15~5wt%와, 정제수 5~10wt%가 고르게 혼합된 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균을 한 후 발효에 가장 적당한 온도인 35~45℃로 냉각하는 살균 및 냉각공정(2)을 진행한다.In the chocolate mixture forming process, a mixture of 55 to 75 wt% of mixed oil, 25 to 10 wt% of chocolate, 15 to 5 wt% of liquid fructose, and 5 to 10 wt% of purified water is uniformly mixed at a pressure of 100 to 180 kg / cm 2 . After homogenization, the homogenized solution is sterilized at 85 to 99 ° C. for 5 to 15 minutes and then sterilized and cooled to 35 to 45 ° C., which is the most suitable temperature for fermentation.

상기 살균 및 냉각공정(2)에서 살균되어 냉각된 초콜릿 혼합유를 배양탱크로 이송하고 35~45℃에서 균주를 접종하고, 5~8시간 유산균을 배양하여 수소이온지수 (pH)가 4.4~4.7이 되면 배양을 정지시키고 응유(curd)가 형성된 초콜릿 혼합유(배양액)를 0~10℃로 냉각하는 배양공정(3)을 진행하게 된다.Transfer the sterilized and cooled chocolate mixed oil sterilized in the sterilization and cooling process (2) to the culture tank, inoculate the strain at 35-45 ° C., and incubate the lactic acid bacteria for 5-8 hours to find the hydrogen ion index (pH) of 4.4-4.7. In this case, the culture is stopped and the culture step (3) of cooling the chocolate mixed oil (culture medium) in which curd is formed is performed at 0 to 10 ° C.

상기 배양공정(3)을 통해 유산균을 배양한 다음 상기 공정에서 생성되는 응유(curd)를 분쇄 및 재균질한 후 자동충전기를 이용하여 충전 및 포장한 후 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정(4)을 진행함으로써 액상형태인 초콜릿 요구르트의 제조를 완료하게 되는 것이다.After culturing the lactic acid bacteria through the culture step (3), the curds (curd) produced in the process is pulverized and re- homogenized, and then charged and packaged using an automatic charger and aged for 1 to 2 days at 0 ~ 10 ℃ or less By proceeding the packaging and aging step (4) to complete the production of chocolate yogurt in liquid form.

이상에서와 같이 본 발명은 원유에 탈지분유와 펙틴이 혼합된 혼합유를 균질화하여 살균한 다음, 균주를 접종 후 유산균을 배양하여 제조되는 요구르트의 제조공정중에서 식물섬유가 풍부하고 미네랄의 발란스가 좋으며, 특히 인체에 좋은 유효성분의 카카오 폴리페놀이 다량으로 함유된 초콜릿을 전체 제품 배합률의 10~25wt% 범위내에서 첨가함으로써 요구르트의 기능성과 초콜릿의 영양성분을 동시에 제공할 수 있는 효과가 있는 것이다.As described above, the present invention homogenizes and sterilizes the mixed milk mixed with skim milk powder and pectin in crude oil, and then, inoculates the strain, and then cultivates lactic acid bacteria, which is rich in plant fiber and good balance of minerals. In particular, by adding a chocolate containing a large amount of cacao polyphenol of the active ingredient, which is good for the human body within the range of 10 to 25wt% of the total product formulation rate, it is effective to provide the functionality of yogurt and the nutritional component of the chocolate at the same time.

Claims (3)

( 삭 제 )( delete ) ( 정 정 ) 요구르트의 제조방법에 있어서,(Tablet) In the manufacturing method of yogurt, 원유에 탈지분유와 펙틴이 혼합된 혼합유 60~85wt%와, 액상의 초콜릿 25~10wt%와, 액상과당 15~5wt%를 투입 및 교반하는 초콜릿혼합물 형성공정(1)과,60-85 wt% of mixed milk mixed with skim milk powder and pectin, 25-10 wt% of liquid chocolate and 15-5 wt% of liquid fructose, and a chocolate mixture forming step (1); 상기 초콜릿혼합물 형성공정(1)에서 수득한 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균하여 35~45℃로 냉각하는 살균 및 냉각공정(2)과,The chocolate mixture obtained in the chocolate mixture forming step (1) is homogenized to a pressure of 100 ~ 180kg / cm 2 , sterilizing the homogenized solution at 85 ~ 99 ℃ for 5 to 15 minutes to cool to 35 ~ 45 ℃ And cooling process (2), 상기 살균 및 냉각공정(2)에서 살균 및 냉각된 초콜릿 혼합유에 균주를 접종 후, 5~8시간 유산균을 배양하여 수소이온지수(pH)가 4.4~4.7를 유지하고 0~10℃로 냉각하는 배양공정(3)과,After inoculating the strain into the chocolate mixed oil sterilized and cooled in the sterilization and cooling step (2), the lactic acid bacteria were incubated for 5 to 8 hours to maintain a hydrogen ion index (pH) of 4.4 to 4.7 and cooled to 0 to 10 ° C. Process (3), 상기 배양공정(3)을 통해 생성되는 응유(curd)를 분쇄 후 충전 및 포장하고 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정(4)으로 제조되는 것을 특징으로 하는 초콜릿이 첨가된 요구르트의 제조방법.Chocolate is added, characterized in that it is manufactured by the packaging and aging process (4) to fill and package the curd (curd) generated through the culture step (3) and then aged for 1-2 days at 0 ~ 10 ℃ or less Method of preparing yogurt. ( 정 정 ) 요구르트의 제조방법에 있어서,(Tablet) In the manufacturing method of yogurt, 원유에 탈지분유 만이 혼합된 혼합유 55~75wt%와, 액상의 초콜릿 25~10wt%와, 액상과당 15~5wt%와, 정제수 5~10wt%를 투입 및 교반하는 초콜릿혼합물 형성공정(1)과,55-75 wt% of mixed milk containing only skim milk powder, 25 to 10 wt% of liquid chocolate, 15 to 5 wt% of liquid fructose, and 5 to 10 wt% of purified water; , 상기 초콜릿혼합물 형성공정(1)에서 수득한 초콜릿 혼합물을 100~180kg/cm2의 압력으로 균질화하고, 그 균질된 용액을 85~99℃에서 5~15분간 살균하여 35~45℃로 냉각하는 살균 및 냉각공정(2)과,The chocolate mixture obtained in the chocolate mixture forming step (1) is homogenized to a pressure of 100 ~ 180kg / cm 2 , sterilizing the homogenized solution at 85 ~ 99 ℃ for 5 to 15 minutes to cool to 35 ~ 45 ℃ And cooling process (2), 상기 살균 및 냉각공정(2)에서 살균 및 냉각된 초콜릿 혼합유에 균주를 접종 후, 5~8시간 유산균을 배양하여 수소이온지수(pH)가 4.4~4.7를 유지하고 0~10℃로 냉각하는 배양공정(3)과,After inoculating the strain into the chocolate mixed oil sterilized and cooled in the sterilization and cooling step (2), the lactic acid bacteria were incubated for 5 to 8 hours to maintain a hydrogen ion index (pH) of 4.4 to 4.7 and cooled to 0 to 10 ° C. Process (3), 상기 배양공정(3)을 통해 생성되는 응유(curd)를 분쇄 후 충전 및 포장하고 0~10℃ 이하에서 1~2일간 숙성시키는 포장 및 숙성공정(4)으로 제조되는 것을 특징으로 하는 초콜릿이 첨가된 요구르트의 제조방법.Chocolate is added, characterized in that it is manufactured by the packaging and aging process (4) to fill and package the curd (curd) generated through the culture step (3) and then aged for 1-2 days at 0 ~ 10 ℃ or less Method of preparing yogurt.
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KR101174974B1 (en) 2010-02-12 2012-08-17 남양유업 주식회사 A process for processing fermented milk to increase proliferation of lactic acid bacteria and bifidobacteria

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JPH1156231A (en) * 1997-08-20 1999-03-02 Yakult Honsha Co Ltd Seasoned fermented food of milk and its production
EP0931460A2 (en) * 1998-01-21 1999-07-28 Kraft Foods, Inc. Layered, flavored yogurt product
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JPH1156231A (en) * 1997-08-20 1999-03-02 Yakult Honsha Co Ltd Seasoned fermented food of milk and its production
US6068865A (en) * 1997-11-07 2000-05-30 Kraft Foods, Inc Chocolate yogurt and preparation
EP0931460A2 (en) * 1998-01-21 1999-07-28 Kraft Foods, Inc. Layered, flavored yogurt product

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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