KR100399988B1 - The goat-milk yoghurt making immunity increase and the producing method thereof - Google Patents

Abstract

The present invention relates to a goat milk yogurt and a method for producing the goat milk is increased immunity, the method of producing a goat milk yogurt is a goat milk milked from goats to 95 to 105 mesh (mesh), and the goat milk at 35 ℃ ~ 40 ℃ Hydrolyzing the protein contained about 1% to 3% and sterilizing at 60 to 65 ° C. for 30 to 35 minutes; and at 70 to 75 ° C. for 28 to 33 minutes at 68 to 72 cmHg to include in the goat milk. A second step of evaporating 1 to 2% of the purified water, inactivating whey protein, and cooling to 36 to 40 ° C .; and adding glucose, fructose, sugar, lactose and purified water to the goat milk inactivated in the second step. Mixing and sterilizing at 80 to 85 ° C. for 28 to 32 seconds to cool to 38 to 40 ° C .; And a fourth step of inoculating lactic acid bacteria into the goat milk which has undergone the third step, incubating for 4 to 6 hours, fermenting the same, and then homogenizing it by cooling to room temperature. According to the present invention, goat milk yogurt can be produced in large quantities in a uniform quality by a series of processes, and the goat milk yogurt produced in this way has better taste, richness, aroma and sweetness than cow milk yogurt, and in particular, cytokines Promotes the secretion of (cytokine) to provide a functional yogurt with increased immunity, thereby increasing the marketability.

Description

Goat milk yogurt with increased immunity and its production method. {The goat-milk yoghurt making immunity increase and the producing method

The present invention relates to a method for producing yoghurt, and more particularly, to a yoghurt that enhances immunity using goat's milk and has excellent palatability such as taste and flavor and a method for producing the same.

Yogurt is estimated to have been eaten by humans for about 4,000 years ago. It is a fermented food that is left at room temperature without sterilizing milk, sheep milk or skim milk, or naturally fermented by lactic acid fermentation with the addition of some yogurt.

In the early twentieth century, Nobel Laureate Mechnikoff began researching how lactic acid-producing bacteria in yogurt can prolong human life. It was an opportunity to gradually increase interest.

In the fifty year, yogurt has grown dramatically with its reputation as a treasure trove of health and nutrition, leading to the development of a way to make yogurt in large quantities. Today, more than 30% of the world's population eats yogurt regularly. Estimate.

This yogurt is a liquid yogurt for drinking, a soft yoghurt that is solidified like soft tofu due to miscarriage in the fermentation process. There is a capsule-type yogurt made of capsules surrounded by gelatin and fat, and recently, children's yogurt, diarrhea and constipation containing DHA, carbohydrate preventive substance (ACF), and complex vitamins Functional yogurt, which prevents back, has emerged, and consumers have a wider choice.

The present invention is to meet the trend of requiring a functional yoghurt as described above, an object of the present invention to provide a method for producing a functional yoghurt to increase the immunity to the human body.

Yogurt with increased immunity can produce large amounts of yogurt using goat's milk. Such goat's milk is weakened in food encyclopedia written by Douglas M. Considine and Glenn D. It has been described as a good food for infants and patients, and recently it is known to contain a Bio Reacter factor which is known to be effective in the prevention and treatment of diabetes. Goat milk, which is known to have various effective physiological activities, is directly consumed or manufactured only by cheese, etc., and goat milk yogurt is not mass produced in a series of processes.

1 is a production process of goat yogurt is increased immunity according to an embodiment of the present invention.

* Description of the symbols for the main parts of the drawings *

S120: goat milk filtration step, S150: hydrolysis step,

S160: sterilization step, S210: decompression step,

S220: cooling step, S410: inoculation step,

S420: Culture step, S430: Cooling and homogeneous step

The above object is achieved by the present invention, according to one aspect of the present invention, the production method of goat yogurt with increased immunity, the goat milk milked from goats filtered by 95 to 105 mesh (mesh), 35 ℃ ~ 40 Hydrolyzing about 1% to 3% of the protein contained in the goat milk at ℃ ℃, the first step of sterilizing 30 ~ 35 minutes at 60 ~ 65 ℃; and 68 ~ 72 cmHg at 28 ~ 33 minutes at 70 ~ 75 ℃ A second step of evaporating 1 to 2% of the water contained in the goat milk, inactivating whey protein, and cooling to 36 to 40 ° C .; and glucose, fructose, sugar, lactose and purified water in the second step. Adding to inactivated goat milk, mixing, sterilizing at 80 to 85 ° C. for 28 to 32 seconds, and cooling to 38 to 40 ° C .; And a fourth step of inoculating lactic acid bacteria into the goat milk having undergone the third step, incubating for 4 to 6 hours, fermenting the same, and then homogenizing it by cooling to room temperature.

According to another aspect of the present invention, the mixing ratio in the third step is 70 to 90% goat milk protein hydrolysis and inerts relative to the total weight, lactose 0.03 to 0.04%, glucose 3 to 5%, fructose 1 ~ 3%, sugar 4-5,2% and purified water are mixed in the remaining ratio, and after filtering the goat milk of the first step, including the pear juice added by adding an additional 4-6% to the weight of the goat milk do.

Hereinafter, with reference to the accompanying drawings will be described a preferred embodiment of the present invention.

1 is a production process of goat yogurt is increased immunity according to an embodiment of the present invention.

As shown in the figure, a method for producing a goat milk yogurt with increased immunity is first selected for goat milk milked from a goat (S10), filtered to 100 mesh (S120), and then subjected to live pear juice containing protease. Add (S130) and stir to mix evenly (S140). The goat milk base added with raw pear juice was hydrolyzed about 1 ~ 2% of protein at 35 ~ 40 ℃, sterilized at 63 ℃ for 30 minutes to emulsify enzyme, and reduced the pressure to 73cmHg while evaporating water to around 1%. Whey protein in the goat milk base is inactivated and cooled to 38 ° C. A mixture of glucose, fructose, sugar and the like is mixed with the goat milk base in the ratio as shown in Table 1, sterilized at 80 to 85 ° C. for 30 seconds, and then cooled to 40 ° C.

Table 1. Mixing ratio of goat's milk yogurt

ingredient Mixed rain Goat Milk Protein Hydrolysis and Protein Slack 70 to 90% Glucose and sugar sugar lactose 3 to 5% 1 to 3% 4 to 5.2% 0.03 to 0.04% Purified water Remaining amount

The mixture is mixed with the goat milk base and sterilized as described above, followed by inoculation with lactic acid bacteria culture solution or lactic acid bacteria powder, followed by fermentation by incubating at 35-45 ° C. for 4 hours to 6 hours. The lactic acid bacteria inoculated here are inoculated with yogurt-producing microorganisms such as Strapcoccus dermophilus and Lactobacillus vulgaris, and the microorganisms are cultured until the pH of the yogurt product is about 3.5 to 5.0. After incubation for about 5 hours, the pH of yogurt is about 4.2 ~ 4.3. When the incubation process is completed as described above, it is cooled to room temperature and homogenized by a homogenizer so as to feel a soft texture (S430). The homogenizer used here is a homogenizer commonly used in this field. It is a machine for changing the liquid state into a uniform emulsified state. Products that have passed through the homogenizer under high pressure are physically crushed to 2 μm or less. As a result, the flotation force is reduced, and the liquid component is present in a completely uniform state. These fine fat balls become more viscous friction than buoyancy, so that they do not float, improving the appearance and taste and quality of the product.

Next, yogurt milk and cow's milk protein hydrolyzate are prepared in the same process as above, but each mixture is mixed at various ratios and the prepared yogurt was sensory tested.

Table 2 is a mixing ratio of goat's milk yogurt mixed as in each comparative example and Table 3 is a sensory test result table of the yogurt prepared in the mixing ratio as shown in Table 2.

Table 2. Mixing ratio of goat's milk yogurt.

ingredient Mix ratio (% by weight) Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Goat milk protein hydrolysis and protein inactivation 70 75 80 85 90 Lactose-dispersing yeast parcel sugar and sugar sugar 0.03314 0.0333.51.54.3 0.0364.02.04.6 0.0394.52.54.9 0.0415.03.05.2 Purified water Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount

Table 3. Sensory Test Results of Goat Milk Yogurt.

division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 flavor 13 12 14 9 8 Thick 3 4 4 5 5 color 2 2 3 3 3 Sweetness 2 2 3 3 3 incense 2 2 2 2 3 Sum 22 22 26 22 22

The sensory test was conducted on 30 adult men and women with a total of 15 points of taste, 5 points of richness, 3 points of color, and 3 points of flavor, and the average value was shown.

Table 4 mixes the mixing ratios of the dairy milk yogurt as in each comparative example and Table 5 is a sensory test result table of the dairy milk yogurt prepared in the mixing ratio as shown in Table 4. The mixing ratio to be mixed with the dairy milk yogurt is the same as the mixing ratio of the mixture used for the goat milk yogurt.

Table 4. Mixing ratio of cow's milk yogurt.

ingredient Mixing ratio (% by weight) Comparative Example 11 Comparative Example 22 Comparative Example 33 Comparative Example 44 Comparative Example 55 Dairy Milk Protein Hydrolysis and Protein Slack 70 75 80 85 90 Lactose-dispersing yeast parcel sugar and sugar sugar 0.03314 0.0333.51.54.3 0.0364.02.04.6 0.0394.52.54.9 0.0415.03.05.2 Purified water Remaining amount Remaining amount Remaining amount Remaining amount Remaining amount

Table 5. Sensory Test Results of Dairy Milk Yogurt.

division Comparative Example 11 Comparative Example 22 Comparative Example 33 Comparative Example 44 Comparative Example 55 flavor 8 9 9 10 11 Thick 2 2 3 3 3 color 2 2 2 2 3 Sweetness 2 3 3 3 4 incense 2 2 2 2 2 Sum 16 18 19 20 23

Table 4 Comparative Example 11, Comparative Example 22, Comparative Example 33, Comparative Example 44 and Comparative Example 55 of the milk milk yogurt is Comparative Example 1, Comparative Example 2, Comparative Example 3, Comparative Example 4, Comparative Yoghurt was prepared by mixing the same as the mixing ratio of the mixture of Example 5.

Comparing Table 3, the sensory test result of goat milk yogurt, and Table 4, the sensory test result of cow milk yogurt, it was found that goat milk yogurt was better in taste, thickness, aroma, and sweetness than cow milk yogurt. Goat milk yogurt by 70% to 90% goat milk protein and hydrolyzable protein, lactose 0.03 ~ 0.041%, glucose 3 ~ 4% fructose 1 ~ 3% sugar 4 ~ 5.2% and a suitable amount of purified water It is understood that it is preferable.

In addition, in order to examine the physiological activity control effect of goat milk yogurt according to the present invention, goat rat yogurt was orally administered for 5 days continuously at 500 μl once a day for 5 days, and the mouse spleen cells were taken to obtain T cells. After 48 hours of stimulation with stimulating anti-CD3gmonoclonal antibody, the amount of cytokines secreted from T cells was quantified by an enzyme-linked immunosorbent assay (ELISA) kit. For comparison with goat's milk yogurt, spleen cells of mice fed with cow's milk yogurt prepared on the same conditions as goat's milk yogurt were used. As a result, the priming effect of enhancing the activation of T cells through CD3 molecules was observed in mice fed cow's milk yogurt and goat's milk yogurt. Table 6 shows the result of measuring cytokine secretion. As shown in FIG. 2, mice administered goat milk yogurt showed higher cytokine secretion ability than mice fed cow milk yogurt.

Table 6. Comparison of cytokine secretion in goat milk yogurt and cow milk yogurt fed mice.

Class cytokine concentration (pg / ml) IL-2 IFN-γ IL-4 IL-10 A low rat 1881 1848 25.6 ND * Milk-Owned Yogurt Feeding Rats 1854 1210 28.2 ND Goat Milk Yogurt Feeding Rat 3021 2401 6803 ND

* ND: Not dectable (below limit)

As can be seen from the above table, the goat's milk yogurt of the present invention was found to exhibit immunopotentiating activity by stimulating the secretion of cytokines (cytokine) of the immunomodulatory molecules involved in the control of immune function by activating immune cells by oral administration.

The present invention can produce a large amount of goat milk yogurt in a uniform quality by a series of processes, according to the configuration as described above, goat milk yogurt produced in this way is superior in taste, thickness, aroma and sweetness compared to dairy milk yogurt And, in particular, by promoting the secretion of the cytokine (cytokine) to provide a functional yoghurt with increased immunity, the marketability is increased.

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and changes can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims (4)

In the production method of yogurt containing lactic acid bacteria, goat milk milked from goats is filtered through 95 to 105 mesh, and the protein contained in the goat milk is hydrolyzed about 1% to 3% at 35 ℃ ~ 40 ℃ , The first step of sterilization at 60 ~ 65 ℃ for 30 to 35 minutes; and, reduced pressure to 68 ~ 72 cmHg for 28 to 33 minutes at 70 ~ 75 ℃ to evaporate 1 ~ 2% of the water contained in the goat milk and whey protein Inactivating, cooling to 36-40 ° C .; and adding glucose, fructose, sugar, lactose and purified water to goat milk deactivated in the second step, mixing and sterilizing at 80-85 ° C. for 28-32 seconds. A third step of cooling to 38 to 40 ° C; And a fourth step of inoculating lactic acid bacteria into the goat milk which has undergone the third step, incubating for 4 to 6 hours, fermenting the same, and then cooling and homogenizing the same at room temperature. According to claim 1, wherein the mixing ratio in the third step is goat milk protein hydrolysates and inerts 70 to 90%, lactose 0.03 to 0.04%, glucose 3 to 5%, fructose 1 to 3% , 4 ~ 5,2% sugar and purified water mixed method of producing goat milk yogurt is increased immunity, characterized in that the remaining ratio. The method according to claim 1, wherein the goat milk of the first step is filtered, and then the pear juice is added and mixed with 4 to 6% by weight of the goat milk. In yoghurt containing lactic acid bacteria, goat milk milked from goats is filtered through 95 to 105 mesh, and the protein contained in goat milk is hydrolyzed about 1% to 3% at 35 ° C to 40 ° C, and 60 to 65 A first step of sterilization at 30 ° C. for 30 to 35 minutes; and a reduced pressure of 68 to 72 cmHg at 70 to 75 ° C. for 28 to 33 minutes to evaporate 1 to 2% of the water contained in the goat's milk and inactivate whey protein, 36 A second step of cooling to 40 ° C .; and glucose, fructose, sugar, lactose dehydrogenase and purified water are added to the goat oil inactivated in the second step, mixed and sterilized at 80 to 85 ° C. for 28 to 32 seconds to sterilize 38 to 40 ° C. A third step of cooling to 캜; And a fourth step of inoculating lactic acid bacteria into the goat milk which has undergone the third step, incubating for 4 to 6 hours, fermenting, and then homogenizing by cooling to room temperature.