KR101011529B1 - A process for preparing the good flavor milk with dextrinized rice and its dairy products - Google Patents

Abstract

PURPOSE: A flavor improvement method of milk and goat mill using dextrinized rice is provided to use rice components after swelling and dextrinizing into a porous tissue when processing liquid or mutual state milk products. CONSTITUTION: A flavor improvement method of milk and goat mill using dextrinized rice comprises the following steps: sterilizing raw milk at 63~150deg C for 0.5seconds~30minutes; lactobacillus-fermenting the sterilized milk at 37~45deg C by the acidity of 0.5~1%; and inserting rice into a sealed container for directly heating at 150~190deg C until the high pressure condition is formed, and instantaneously adding 0.5~5wt% of dextrinized rice into the container.

Description

A process for preparing the good flavor milk with dextrinized rice and its dairy products}

The present invention relates to a process for producing a dairy product, and in particular, in mixing a certain amount of rice components with dairy products such as milk or goat milk as animal raw materials, the volatile component can be adsorbed to remove odors, and liquid or lake raw materials. It is to provide a method of processing the rice component in a form that can not be precipitated well in the oil and is suspended by buoyancy to provide a flow of solids when used.

In general, dairy products are homogeneous crude oil such as purified milk or goat milk, sterilized after cooling and packaging process, and crude oil or dairy products as they are, or mixed with a certain amount of sugar and protein components at a certain temperature after sterilization. Fermented milk prepared by adding lactic acid bacteria and incubating for a suitable time until lactic acid concentration reaches 0.5 to 1.0% level, and precipitates protein together with milk fat components, removes whey and recovers milk solids. Cheese to be produced. In general, fermented milk has a milk solid content of 3 to 14% by weight, and when a certain level of lactic acid is produced, a curd with no flow is formed, which is physically shaken, stirred, or homogenized to give a thick arc depending on the size of the impact. It may form a liquid or become a weakly viscous liquid, such as a drink-type yoghurt. Most fermented milks are prepared by selectively mixing certain components such as fruit juice and pulp before or after the fermentation process.

Crude oil does not contain fiber as an animal food, and most sugars contain lactose, which is low in digestibility and low in sweetness. To compensate for this, sugar, sugars such as glucose and dietary fiber, or foods containing the same may be added and mixed. It can also manufacture by the method. In addition, the crude oil usually contains more than 3% by weight of fat components, fat components can easily adsorb and retain odors such as livestock odor, and also reduce the flavor by the production of free fatty acids due to physical impact, especially goat's milk In addition to flavor defects due to the adsorption of the same odor, various studies have been attempted to improve the odor due to the formation of relatively severe odor due to free fatty acids in the constituents.

Rice is stripped and rice husks are called brown rice, and it is processed into white rice by removing the rice bran layer consisting of the seed, endosperm and whistle layer from brown rice and simultaneously removing most embryos. According to the removal rate of the rice bran layer, it is divided into brown rice or 5 minutes bream, 7 minutes bream, 9 minutes bream and 10 minutes bream. The nutrient content of the main general ingredients according to the milling rate of rice is 11.2% water, 6.4% protein, 2.7% lipid, 75% sugar, 3.4% fiber, 1.3% ash, and 14.4% water, 6.5% protein, respectively. , Lipid 1.0%, carbohydrate 76.2%, cellulose 0.2%, ash 0.4%, the content of cellulose and lipid components is large, depending on the milling rate.

Starch is partially hydrolyzed as a part of pyrolysis due to heating and expansion, thereby degrading to a soluble dextrin state, and thus the processed purified rice, that is, dextrins, has a relatively lower molecular weight than natural starch and ages. The reaction does not occur well, and it is more soluble in water and digested better than gelatinized starch. In addition to swelling, starch stabilization occurs even when roasting starch or baking bread, but the formation of porous tissue such as charcoal can be well formed by the swelling method.

On the other hand, when 1.2 to 2 times the weight of water is added and heated for about a certain time to 100 ℃, starch in rice rapidly absorbs water and swells in small volume rather than swelling to several times, and crystallization completely collapses Reaction takes place. Rice starch gelatinized by cooking contains water of about 65% by weight in the internal space formed by expansion and precipitates downward by gravity when added to water. When gelatinized starch is left at room temperature for a predetermined time for a long time, starch molecules bind to each other through hydrogen bonds and harden as the physical properties become hard. In particular, when exposed to a refrigeration temperature of 10 ° C. or less, aging proceeds rapidly. Aged starch hardens, resulting in poor texture and poor digestibility.

Puffed rice is a porous structure that has plasticity and can be pressed into a pressed piece by pressing it with a certain size or passing through a pressing roller, which can be made into a pressed piece. Wake up and restore. In addition, the porous composition of expanded swollen rice is excellent in hygroscopic adsorption function similar to the function of activated carbon can effectively remove and remove the off-flavor components of food.

As a method for improving flavor quality of conventional dairy products, there has been disclosed a method for removing odor of goat milk and milk and a device thereof (Korean Patent Application No. 2001-0055799), which is a method of using adsorption of activated carbon as a filtration device and a processing method. It is complicated and requires a high cost, such as a new facility is required, there is also a disadvantage that the loss of nutrients caused by the adsorption of the contained nutrients. In addition, most of the technologies for processed dairy products containing rice are added by using a powder milled rice for the purpose of improving the digestibility and use [Korean Patent Application No. 199-0000796, 2004-0069747, 2004- 0102098], even after powdering, it was not possible to maintain the shape of the rice grains or maintain the porous structure by enzymatic degradation or microbial fermentation. It was relatively easy to cause a problem of easily changing the physical properties such as increase in viscosity, whey separation when added over a certain amount, in particular, when suspended with a large amount of water, there is a problem in that it is easily precipitated and the amount of addition is limited. In addition, there is a method of applying while maintaining the shape of the rice grains [Korean Patent Application No. 2006-0031252, 2004-0042048], etc., but the starch is not softened and hardened due to the processing of the rice grains as refrigerated conditions as it is There was this.

There is no method for producing a dairy product that does not precipitate in suspension but has rich, soft and soft physical properties. In particular, the rice is expanded to be stabilized and processed into a porous structure, and then added to improve flavor. .

Korean Patent Application No. 2000-0008423 (Kyung Seop Choi), 2000.02.22 Korean Patent Application No. 2002-0071116 (Haesu), 2002.11.15 Korean Patent Application No. 2008-0131156 (Seohae Farming Association), 2008.12.22

Conventional techniques for removing off-flavor of milk and goat's milk have been published, and in order to enhance quality competitiveness, it is required to develop products in a form that can enhance not only off-flavor but also overall palatability.

In addition, most of the conventional techniques for processing dairy products containing rice have been disclosed for processing the ingredients of rice in the form of powder or grains of rice. Powdered rice components have almost no porous composition and readily precipitate and volatilize when suspended. It was not able to effectively adsorb the substance, and drinking did not give the problem of uncomfortable use such as poor flow of the sinking contents and the chewiness of rice starch, and even in case of gelatinized rice or gel, it was easily precipitated and aged. There was a drawback with poor taste.

Therefore, in the present invention, when adding a rice component in the manufacture of dairy products, it is configured by processing so as to have a high adsorption and buoyancy of the odorous substances in the solution, the rice starch at the water content of 1 to 5% by weight The ripened and porous, and formed by a crystallization that is to form a volume of a certain size, that is, a swelling method and then added to it. Also, in general, expanded puffed rice may be applied by using a brown rice that is expanded to a relatively small volume to form a relatively large volume, or by crushing them into a compact, shrinking or proper particle size.

Increasing living standards and supplying a wide range of dairy products have given consumers a wider choice of products to find higher quality dairy products. Off-flavor, especially in dairy products, is particularly important for quality improvement. In addition, rice is most commonly used as a staple food in Korea. Recently, consumption is gradually decreasing due to the westernization of the diet. Therefore, measures to expand consumption for stabilizing the domestic production base are being discussed.

The present invention is configured to add a certain amount of the rice component when manufacturing a liquid or arc-like dairy products, characterized in that the rice component is added to expand and swell so as to crystallize and porous structure. These porous purified rice components can greatly enhance the flavor quality of liquid or lake dairy products by adsorbing off-flavor substances like charcoal, and aging well even when placed in water content and temperature environment that can cause aging. It does not occur and gives soft physical properties, and the porous composition forms buoyancy in the liquid phase, so that it floats up and can prevent precipitation of rice starch. Most odor components in foods are volatile components, which can be collected at the upper layer in a container if they have been stagnated for a certain period of time. In the present invention, it is more preferable to apply crushed rice as it is not pulverized, and is configured to adsorb odorous substances by mixing in a form that can float in the upper layer of the solution.

Conventional methods using activated carbon need to remove and remove edible activated carbon after odor removal, but the present invention has the advantage that it can be used as it is without any inconvenience or inconvenience. In addition to eliminating odors and improving flavors, it is a composition that can mix the vegetable nutritional ingredient of rice in dairy foods.

The rice component-containing dairy product according to the present invention can effectively increase the availability of rice and contribute to stabilization of supply and demand of surplus rice, and is not limited to quality deterioration factors such as aging or precipitation in a solution as in the addition of conventional rice starch. It is possible to provide a dairy product added with a new type of rice component that can improve the quality.

The present invention is a conventional milk processing method of sterilizing raw milk, such as milk or goat milk, or processing into milk or by culturing lactic acid bacteria, stabilizing rice through a swelling method to process into a porous tissue, and then the call The present invention relates to a milk processing method for improving flavor, which is prepared by adsorbing and removing volatile odorous substances in crude oil into a porous structure of purified rice by adding a certain amount of purified rice.

That is, the present invention is when the acidified by the sterilization process to sterilize the cleansed crude oil or mixed oil for 30 minutes to 0.5 seconds at 63 to 150 ℃ after homogenization or when the acidity of the fermented product at 37 to 45 ℃ is 0.5 to 1.0 level Improved flavor quality by adding a stabilized rice component, comprising a stabilized rice mixing process of mixing 0.5 to 5% by weight of purified rice in the preparation of fermented milk by the fermentation process to ferment the lactic acid bacteria until It relates to a dairy product manufacturing method and its product.

It is obvious that various processes, such as a homogeneous process, may be selectively added to and applied to the various types of dairy products. In addition, in the liquid product, instead of the process of mixing the purified rice in the tank as described above, a predetermined amount of purified rice may be configured by a method of prefilling the liquid oil or liquid fermented milk after prefilling the container with a predetermined amount. have.

The raw material oil is composed of a mixed oil obtained by reducing milk or goat milk or powdered milk to a certain ratio of water or mixed oil containing a certain amount of sugar, fiber, whey powder, such as conventional fermented milk or supplementary ingredients added in the production of processed milk.

The rice is applied to the general rice milled rice, such as non-glutinous rice, glutinous rice or brown rice, it is configured by swelling so as to stabilize in certain conditions.

The market milk is a sterilizing oil formed according to a general dairy processing method, that is, it is constituted by a sterilizing process of sterilizing the purified raw oil or mixed oil for 30 minutes to 0.5 seconds at 63 to 150 ° C after homogenization.

The fermented milk is sterilized and heat-treated raw milk or mixed oil at 63 to 150 ° C. for 0.5 seconds to 30 minutes, cooled to 35 to 45 ° C., and then fermented with lactic acid bacteria until the acidity of the fermented product is 0.5 to 1.0%. do.

The Hojeonghwa rice is directly heated to a high temperature of 150 to 190 ℃ in a closed space for a predetermined time to create a high pressure environment of 0.5 to 2.5MPa volume volume through a method of instantaneously converting to a room temperature atmospheric pressure environment As expanded 8 to 20 times, expanded rice expanded to porous tissue can be applied.

On the other hand, the expanded swollen rice is a porous structure of the buoyancy in the liquid phase is largely floated because it is difficult to mix evenly added to the liquid. After pre-filling the purified rice by a certain amount of each packing unit, that is, the container, and then filling the liquid oil component, the mixed rice may be mixed and naturally contain the swelled rice of quantified size for each container. It is obvious that it can be applied by grinding to a predetermined size or less within a range capable of maintaining a porous composition.

Embodiments of the present invention as described above are as follows, the scope of the present invention includes a range that can be applied to the relevant information related workers.

10 kg of rice is heated to 150 to 190 ° C. using a swelling machine until it is heated to 0.5 to 2.5 MPa until the pressure is formed. A sintered rice is prepared, and a purification process for filtering 100 liters of goat milk and milk crude milk and 50 to 60 ° C. After preheating with a homogeneous process to homogenize 100 to 200 bar, and sterilization through heat sterilization at 72 to 75 ℃ for 15 to 20 seconds and cooling process to cool to 4 ℃, and then the purified rice 1, 2, 6, 12g each of the container is added to the stabilized rice mixing process, and about 200ml each of the sterilized milk to each container, including the step of adding the expanded rice refined milk flavor flavor And goat milk.

10 kg of rice is heated to 150 to 190 ° C. using a swelling machine until the pressure is formed at 0.5 to 2.5 MPa, followed by swelling to prepare a purified rice, and a cleansing process for filtering 100 liters of goat milk and milk milk, and 50 to 60 ° C. Raw material mixing step of preheating to add 3% by weight of oligosaccharide, homogeneous step to homogeneity at 100 to 200 bar, sterilization step to heat sterilization at 80 to 95 ° C for 10 to 20 minutes, and cooling to 42 to 45 ° C for lactobacillus After inoculating a lactic acid bacterium starter composed of Bulgari cug and Streptococcus thermophilus, fermentation broth was prepared through a fermentation step of fermenting the lactic acid bacteria to an optimal acidity of 0.5 to 1.0% and a cooling step of cooling at low temperature. By the addition of stabilized rice, including a stabilized rice mixing step of mixing each of the expanded expanded purified rice by 0.5, 1, 3, 6% by weight, and a filling step of filling the container To prepare a milk and Goat Milk fermented milk which improves the US.

In the milk and goat milk products according to the present invention manufactured as in Example 1, a panel of 15 goat goat products was selected, and sensory tests were performed on odor strength and overall acceptability. The samples were stored for 5 days at 4 ° C. and used for sensory evaluation. The flavor, which is thought to be derived from rice components, was not included in the strength of off-flavor, and the overall feeling was evaluated as a preference. The sensory characteristics of each sample were analyzed by five-point discrimination method, and were evaluated from five points (not odor or goat odor, very good) to one point (odor or goat odor is very strong, very bad).

As described above, the evaluation of off-flavor could improve more than 33% by adding 0.5% by weight of purified rice, and the higher the amount, the higher the control effect of off-flavor. The overall acceptability was improved by more than 47% even with the addition of 0.5% by weight, but the palatability was better at 1% by weight than the addition of more than 3% by weight. Did not increase. Therefore, the addition of 0.5 to 5% by weight, the level of less than 6% by weight for the overall quality improvement showed a desirable result.

Claims (2)

In the process of manufacturing dairy products where crude oil is processed through 63 seconds to 150 degrees Celsius for 0.5 seconds to 30 minutes, the rice is placed in an airtight machine and heated directly to 150 to 190 degrees Celsius for 0.5 to 2.5 MPa of high pressure environment. It is then characterized by preparing a volatile odorous substance adsorbed into the porous structure of the purified rice, including a step of mixing the purified rice to add 0.5 to 5% by weight of the expanded swelled rice after switching to a normal temperature and atmospheric environment. How to improve the flavor of goat milk and milk. In the fermented milk manufacturing process, which consists of a sterilization process in which crude oil is sterilized at 63 to 150 ° C. for 0.5 seconds to 30 minutes, and a fermentation process to ferment the lactic acid bacteria with an appropriate acidity of 0.5 to 1.0% at 37 to 45 ° C. It is heated to 150 to 190 ℃ to a high pressure environment of 0.5 to 2.5MPa, and then converted into a normal temperature and atmospheric environment instantaneously includes a purified rice mixing process of adding 0.5 to 5% by weight of expanded swelled rice A fermented milk having improved flavor, characterized by adsorbing a volatile odorous substance into the porous tissue of purified rice.