KR100501428B1 - Processing method of goat milk and its products - Google Patents

Abstract

The present invention relates to a goat goat processing method and its goat milk. Goat milk has a unique goat odor that is found to originate from the grasses ingested by goats. The goat odor is a major cause of lowering the palatability of goat milk, and various methods have been tried to remove it during processing.

Deodeok contains a lot of functional nutrients such as saponin and contains highly volatile fatty acid components, so its fragrance and taste are very strong and unique, and it is a highly herbal medicine.

The present invention adds a certain amount of deodeok ingredient, which is very volatile and highly aromatic, during goat milk processing to easily volatilize, remove and offset the goat goat's unique goat odor ingredient, thereby enhancing its functionality by the addition of its unique nutritious ingredients. Of course, to provide a high-quality goat milk is mostly removed goat odor.

Description

Processing method of goat milk and its products

The present invention relates to a goat milk processing method, by adding a certain amount of highly scented raw duck juice when processing goat milk to remove or offset the inherent goat odor that most people feel bad to improve the quality suitable for drinking To provide a goat's milk.

Goat milk is consumed as an expensive health dairy product because it is rated higher than milk in terms of functionality and nutrition. However, goat's milk consumption is low, and the biggest factor is the unique flavor of the goats which causes consumer dissatisfaction. Goat milk's unique flavor is known to be derived from the grasses ingested, and most of it is composed of volatile fatty acids such as caproic, caprylic, and capric acid. Conventional goat odor removal methods use volatile fatty acids to volatilize at high temperatures to directly saturate steam directly to crude oil and instantly heat and volatilize it, while stirring and heating crude oil to remove odor components. This method has been used, but conventional methods are difficult to remove odor effectively, as well as high heat treatment has the disadvantage that the protein and vitamins are mostly denatured or destroyed. In addition, a method of removing odor using activated carbon (Public Patent Publication No. 2001-0082892) has been disclosed. The process is very complicated and the equipment is complicated, so it is not suitable for industrial use. In particular, by adsorbing nutrients such as calcium and solids, There was a problem of significantly lowering the excellent nutritional value of dairy products.

On the other hand, Deodeok is a perennial vine plant belonging to the Campanula family, which contains high amounts of protein, fat, sugar and minerals, and contains a large amount of saponin, which is a herb used for nourishing tonic, expectoration, detoxification, and tonic tonic. It is unique and has a very volatile characteristic of fragranced essential oils such as n-hexadecancic acid.

When processing goat's milk or related dairy products, it adds ingredients with strong volatility, such as deodeok, to enhance various functional ingredients such as saponin in goat's milk as well as physicochemical properties of volatile components How to remove is not suggested yet.

Accordingly, the present invention provides a goat oil that is easily volatilized and removed or offset by goat odor by the physicochemical action of volatile fatty acids having a strong volatile content, which is treated by adding and mixing a certain amount of Deodeok ingredients during processing. It is.

The present invention relates to a goat milk processing method and goat milk, characterized in that the goat odor is removed or offset by using a strong physicochemical characteristic of the volatile fatty acids contained in the duck by adding a certain amount of deodeok during processing. will be.

The composition of the present invention is 0.2 to 6% of the weight of goat milk in the goat milk treated through a sterilization process for heating the milking goat milk at a suitable temperature for a predetermined time, and a homogeneous process of crushing proteins and fat globules below a certain size. After adding the weight of Deodeok component, it removes and offsets goat odor by using the physicochemical properties of volatile fatty acids contained in Deodeok, and cools it to a temperature of about 5 ℃ and fills it into an individual container. The deodeok component applied to the present invention is blanched in hot water for about 5 minutes after washing raw deodeok, and then crushed finely to 50 mesh or less and juiced to use a certain amount of juice, or to dry fine powder to pulverize to 150 mesh or less after drying. A certain amount is added and used.

On the other hand, the present invention can be applied to the production of fermented milk using goat milk. 0.2 to 6% of Deodeok ingredients are added to the fermented goat's milk fermented to a proper acidity by a conventional method, followed by stirring sufficiently, homogeneous and cooled to fill each container.

Embodiments of the present invention configured as described above are as follows, the scope of the present invention is not limited to the embodiments and includes a range that can be applied to the relevant personnel related to the contents.

Example 1.

100 liters of goat's milk are sterilized for 30 minutes at 63 ° C, homogenized to 120 mbar, cooled to around 5 ° C and sterilized. One liter of juice is made and added to the sterilized goat's milk. After mixing raw goat juice in goat milk as described above, the mixture was sufficiently stirred to prepare a container of a predetermined size.

Example 2.

Add 100 liters of goat's milk and mix it with 1 liter of raw mulberry juice, sterilize at 72 to 75 ℃ for 15 seconds, homogenize at 120mbar, cool to 5 ℃ and fill in container The goat oil was prepared by removing the goat odor by offsetting the deodeok ingredients through.

Example 3.

100 liters of goat's milk was sterilized at 72 ° C. for 15 seconds, cooled to 43 ° C., inoculated with 0.02% lactic acid bacteria, incubated for 3 hours 30 minutes, mixed with 1 liter of fresh mulberry juice, homogeneous at 12 mbar, and cooled to 5 ° C. And packaged in a container of a certain size by adding a deodeok component was prepared goat milk processed product to remove and offset the goat odor.

Example 4.

The mixed milk mixed with 30 liters of goat's milk at a rate of 70 liters of milk was sterilized at 72 ℃ for 15 seconds, cooled to 43 ℃, inoculated with 0.02% lactic acid bacteria and incubated for 3 hours and 30 minutes, and then 1 liter of fresh mushroom juice was added. Mixing, homogenizing to 12mbar cooled to 5 ℃ and packaged in a container of a certain size by adding the deodeok ingredients to produce a goat milk processed product to remove and offset the goat odor.

As a result of performing a sensory test by selecting a panel of 15 people with goat milk drinking experience in the goat milk product according to the present invention prepared as in Example 1. The panel consisted of 15 adults aged between 25 and 45 years old. The panel was evaluated by five-point discrimination method, ranging from 1 point (with little goat odor) to 5 points (goat odor is very severe). Goat milk resulted in distinct results with almost no goat odor.

The effect of the present invention by using the physicochemical properties such as high volatility and fragrance of the fatty acid components of Deokdeok to easily remove and offset the goat odor unique to goat milk to increase the product value of goat milk, especially when ingesting milk People who are allergic or lactose intolerant who prefer to eat goat's milk may be able to get it without refusing it. The present invention can effectively remove the goat odor without the addition of equipment or the hassle of the process, and can provide a goat milk product of which the quality of the nutritious nutrients and functional substances are enhanced.

Claims (2)

Goat milk 0.2 to 6% of the weight of goat's milk is added to the goat's milk which has been processed through a sterilization process to heat the goat's milk at an appropriate temperature for a certain time and a homogeneous process that breaks down proteins and fat globules to a certain size Goat milk processing method comprising the step of removing the goat odor by using the physicochemical properties of the volatile fatty acids contained in the deodeok and then offset the cooling to 5 ℃ to fill the individual containers. Goat milk 0.2 to 6% of the weight of goat's milk is added to the goat's milk which has been processed through a sterilization process to heat the goat's milk at an appropriate temperature for a certain time and a homogeneous process that breaks down proteins and fat globules to a certain size Goat milk, characterized in that manufactured by the process of removing the odor of the goat using the physicochemical properties of the volatile fatty acids contained in the deodeok and offset the cooling to 5 ℃ to fill the individual containers.