KR101149996B1 - Process for Improving Softness of Yoghurt using low temperature fermentaion and complex lactic acid bacteria - Google Patents

Abstract

Mixed powdered lactic acid bacteria were prepared by mixing crude oil, skim milk powder, sodium caseinate, glucose, and pectin, homogenized and sterilized in a homogenizer and a sterilizer, and mixed with four types of powdered lactic acid bacteria, And the fermentation is carried out in a fermenter until the pH is reduced to 4.0 ~ 4.6, so that economical cost and time can be minimized due to proper temperature and fermentation time, and the flavor of the final product, fermented milk, can be improved.

The present invention relates to a fermented milk production method using a low temperature fermentation and multiple lactic acid bacteria,

A mixing step (step 1) of mixing raw materials for mixing crude oil, skimmed milk powder, sodium caseinate, glucose and pectin in a mixer; A homogenization process (second process) of homogenizing the mixed oil in the first process in a homogenizer; A third step of sterilizing the homogeneous oil in the second step for 3 to 7 minutes in a sterilizer set at 90 to 100 DEG C and cooling the sterilized homogenate in a cooler; A powdered lactic acid bacteria producing step (fourth step) for preparing a mixed powdered lactic acid bacterium by mixing powdered lactic acid bacteria; And a mixing and fermentation step (fifth step) of fermenting the fermented product until the pH is reduced to 4.0 to 4.6 after mixing the sterilized homogenized milk of the third step and the mixed powdered lactic acid bacteria of the fourth step do.

Fermented milk, low temperature fermentation, complex lactic acid bacteria, sterilization, cooling, fermentation, fermentation time, pH, flavor

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fermented milk production method and a fermented milk production method using the fermented milk,

Mixed powdered lactic acid bacteria were prepared by mixing crude oil, skim milk powder, sodium caseinate, glucose, and pectin, homogenized and sterilized in a homogenizer and a sterilizer, and mixed with four types of powdered lactic acid bacteria, And the fermentation is carried out in a fermenter until the pH is reduced to 4.0 ~ 4.6, so that economical cost and time can be minimized due to proper temperature and fermentation time, and the flavor of the final product, fermented milk, can be improved.

While economic growth and the improvement of people's standard of living have heightened interest in health, adult illnesses such as cancer, hypertension, and diabetes that are caused by fatigue, stress, and erroneous eating habits are emerging as new social problems .

The western foods are gradually increasing in Korea, and the consumption of dairy products such as milk, cheese and yogurt is gradually increasing due to the importance of children's health and development. Especially, fermented milk of these dairy products has a function to protect stomach and intestines, so that the consumption amount is continuously increased as compared with other dairy products.

Although the domestic fermented milk related industry is expanding in line with the increasing trend of fermented milk consumption, imports of cheap dairy products from foreign countries have also increased due to the trend of liberalization of trade. In the situation that the international competitiveness of domestic dairy products has been lost, It is necessary to protect dairy farmers and dairy farmers by increasing the domestic consumption of crude oil.

Meanwhile, domestic fermented milk products are dominated by low-priced and high-priced functional drinks. Products developed in Korea include functional fermented milk that kills Helicobacter pylori which is one of the causes of gastric ulcer, fermented milk with reduced cholesterol in blood, O -157 Products mainly using lactic acid bacteria, such as coliform bacteria, staphylococcus, salmonella, and fermented milk, which kill harmful bacteria such as Listeria, are main products, and some fermented milk mixed with a large number of lactic acid bacteria has been introduced.

In order to solve the above-mentioned problems and problems,

Mixed powdered lactic acid bacteria were prepared by mixing crude oil, skim milk powder, sodium caseinate, glucose, and pectin, homogenized and sterilized in a homogenizer and a sterilizer, and mixed with four types of powdered lactic acid bacteria, And the fermentation is carried out in a fermenter until the pH is reduced to 4.0 ~ 4.6. Thus, it is possible to minimize the economic cost and the time required due to proper temperature and fermentation time, and also to improve the flavor of the fermented milk, It is an object of the present invention to provide a fermented milk production method using a lactic acid bacterium to improve a soft texture.

To achieve the above object, there is provided a method for producing a fermented milk having improved soft texture using low temperature fermentation and multiple lactic acid bacteria,

A mixing step (step 1) of mixing raw materials for mixing crude oil, skimmed milk powder, sodium caseinate, glucose and pectin in a mixer; A homogenization process (second process) of homogenizing the mixed oil in the first process in a homogenizer; A third step of sterilizing the homogeneous oil in the second step for 3 to 7 minutes in a sterilizer set at 90 to 100 DEG C and cooling the sterilized homogenate in a cooler; A powdered lactic acid bacteria producing step (fourth step) for preparing a mixed powdered lactic acid bacterium by mixing powdered lactic acid bacteria; And a mixing and fermentation step (fifth step) in which fermentation is carried out in a fermenter until the pH is reduced to 4.0 to 4.6 after mixing the sterilized homogenized milk of the third step and the mixed powder lactic acid bacteria of the fourth step .

The present invention provides a method for producing a fermented milk having improved soft texture using low temperature fermentation and multiple lactic acid bacteria,

It is possible to minimize the economic cost and the time required for the fermented milk fermented by using four different kinds of lactic acid bacteria with different temperature and fermentation time.

The flavor of the fermented milk as the final product can be improved by fermenting in a fermenter until four different types of mixed lactic acid bacteria are used and fermented at a low temperature and the pH is reduced to 4.0 to 4.6.

Hereinafter, the configuration of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a process flow diagram schematically illustrating a method for producing fermented milk improved in soft texture using low-temperature fermentation and multiple lactic acid bacteria according to the present invention.

Hereinafter, a method for producing a fermented milk improved in soft texture using the low temperature fermentation and complex lactic acid bacteria will be described in detail.

1. Mixed oil production process (first process)

As a mixing process for mixing raw materials,

Crude oil, skim milk powder, sodium caseinate, glucose, and pectin are mixed in a mixer.

Here, the mixed crude oil, skim milk powder, sodium caseinate, glucose, and pectin are referred to as mixed oil.

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2. Homogeneous process (second process)

By homogenizing the mixed oil in the homogenizer,

The mixed oil in the first step is homogenized in a homogenizer.

Here, the homogenized mixed oil in the homogenizer is referred to as homogeneous oil.

At this time, the homogeneous oil is homogenized at a pressure of 2100 to 2500 psi.

Homogenizing the homogenate at a pressure of 2100-2500 psi is to prevent the milk fat from being separated from the final product fermented milk to form a cream line and to improve the flavor. When homogenized at a pressure of less than 2100 psi, the final product, The milk fat is separated from the milk fat to form a cream line and the flavor is lowered. When the homogeneity is over 2500, the whey is separated from the final product fermented milk and the flavor is lowered.

3. Sterilization and cooling process (third process)

By homogenizing the homogenized oil in a sterilizer and cooling it in a cooler,

The homogeneous oil in the second step is sterilized in a sterilizer set at 90 to 100 ° C for 3 to 7 minutes, and the sterilized homogeneous oil is cooled in a cooler.

At this time, the sterilized homogeneous oil is cooled to 35 to 39 ° C.

Cooling the sterilized homogenized oil to 35-39 캜 is for fermenting lactic acid bacteria smoothly when fermented. When the cooling temperature of sterilized homogenized milk is lower than 35 캜, lactic acid bacteria do not ferment smoothly, And the fermentation time must be increased. Therefore, if the cooling temperature of the sterilized homogenized oil is higher than 39 ° C, the fermentation time can be shortened, but the texture of the final product fermented milk is changed or the flavor is lowered .

4. Manufacturing process of mixed powder lactic acid bacteria (fourth step)

A process for mixing powdered lactic acid bacteria,

Powdery lactic acid bacteria are mixed to prepare mixed powdery lactic acid bacteria.

Herein, the powdered lactic acid bacteria are powdery lactic acid bacteria generally used in the art, wherein the lactic acid bacteria are cultured in a culture solution, and the solution is lyophilized.

The mixed powder lactic acid bacteria are mixed with different powdery lactic acid bacteria.

At this time, the mixed powder lactic acid bacteria may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. Lactobacillus delbrueckii sub. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis.

Preferably, the mixed powdered lactic acid bacteria comprise 20 to 40% by weight of Streptococcus thermophilus, 20 to 40% by weight of Lactobacillus delbruecki. 20 to 40% by weight of Lactobacillus acidophilus, and 20 to 40% by weight of Bifidobacterium lactis.

5. Mixing and Fermentation Process (Step 5)

A process for fermenting a mixture of sterilized homogenized milk and mixed powdered lactic acid bacteria,

The sterilized homogenized milk of the third step and the mixed powdered lactic acid bacteria of the fourth step are mixed and fermented in a fermenter until the pH is reduced to 4.0 to 4.6.

At this time, the homogenized milk and the mixed powder lactic acid bacteria are mixed at a ratio of 1: 0.001 to 0.1 by weight.

The set temperature of the fermenter used is 35 to 39 占 폚.

Here, mixing the homogenized milk and the mixed powder lactic acid bacteria at a ratio of 1: 0.001 to 0.1 by weight, and setting the fermentation unit at a temperature of 35 to 39 DEG C is effective not only in softening the texture of the final product fermented milk, but also in improving the flavor, When the homogenized milk and the mixed powder lactic acid bacteria are mixed at less than 1: 0.001 by weight, when the set temperature is lower than 35 ° C in the fermenter, not only the flavor of the fermented milk as the final product is lowered but also the productivity is lowered as the fermentation time is increased , When the homogenized milk and the mixed powder lactic acid bacterium are mixed at a ratio of 1: 0.1 by weight or more and the set temperature is higher than 39 ° C in the fermenter, the texture of the fermented milk as the final product becomes larger and rougher and the texture is deteriorated.

Particularly, as described above, fermentation at a set temperature of the fermenter at a low temperature of 35 to 39 DEG C generally causes a phenomenon in which the structure of fermented milk as a final product becomes larger and becomes rougher than fermentation at a fermentation set temperature of 40 DEG C or higher And the texture of the fermented milk as the final product is reduced, thereby improving the texture and flavor.

Hereinafter, the present invention will be described more specifically by way of examples. It will be apparent to those skilled in the art, however, that the following examples are illustrative of the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.

Example: Fermented milk improved in soft texture using low temperature fermentation and complex lactic acid bacteria according to the present invention

92.52 kg of crude oil, 5.2 kg of skim milk powder, 0.9 kg of casein sodium, 1.1 kg of glucose and 0.28 kg of pectin were mixed in a mixer to prepare a mixed oil. The resulting mixed oil was homogenized at a pressure of 2,300 psi And homogenized oil was prepared, sterilized in a sterilizer set at 95 캜 for 5 minutes, and the sterilized homogeneous oil was cooled in a cooler to 38 캜.

On the other hand, 0.0125 kg of Streptococcus thermophilus, 0.0125 kg of Lactobacillus delbruech sub. Lactobacillus acidophilus 0.0125 kg, and 0.0125 kg Bifidobacterium lactis powder were mixed to prepare mixed powder lactic acid bacteria.

Then, 100 kg of sterilized homogenized milk and 0.05 kg of mixed powder lactic acid bacteria are mixed and fermented in a fermenter at 38 ° C until the pH is reduced to 4.5.

Comparative Example 1: Fermented milk (Streptococcus thermophilus) prepared by a general method

81.3 kg of crude oil, 13 kg of skim milk powder, 2 kg of casein sodium, 2.7 kg of glucose and 1 kg of pectin were mixed in a mixer to prepare a mixed oil. The mixed oil thus prepared was homogenized at a pressure of 1,800 psi The resulting homogenized oil was sterilized in a sterilizer set at 95 DEG C for 5 minutes, and the sterilized homogeneous oil was cooled to 41 DEG C in a cooler. To the homogenized oil at 100 kg was added 0.05 kg of Streptococcus serophil After the Russ culture is mixed, fermentation is carried out in a fermenter at 41 ° C until the pH decreases to 4.5.

Comparative Example 2: Fermented milk prepared by a general method (Lactobacillus delbruecki, Bulgarianx)

81.3 kg of crude oil, 13 kg of skim milk powder, 2 kg of casein sodium, 2.7 kg of glucose and 1 kg of pectin were mixed in a mixer to prepare a mixed oil. The mixed oil thus prepared was homogenized at a pressure of 1,800 psi The resulting homogenized oil was sterilized in a sterilizer set at 95 캜 for 5 minutes. The sterilized homogeneous oil was cooled to 41 캜 in a cooler, and 100 kg of cold homogenous oil was added to 0.05 kg of lactobacillus delbrur Key sub. After mixing the Bulgarian nut culture, fermentation is carried out in a fermenter at 41 ° C until the pH decreases to 4.5.

Comparative Example 3: Fermented milk prepared by a general method (Lactobacillus acidophilus)

81.3 kg of crude oil, 13 kg of skim milk powder, 2 kg of casein sodium, 2.7 kg of glucose and 1 kg of pectin were mixed in a mixer to prepare a mixed oil. The mixed oil thus prepared was homogenized at a pressure of 1,800 psi The resulting homogenized oil was sterilized in a sterilizer set at 95 캜 for 5 minutes. The sterilized homogeneous oil was cooled to 41 캜 in a cooler, and 0.05 kg of lactobacillus acid After mixing the pellets culture, fermentation is carried out in a fermenter at 41 ° C until the pH decreases to 4.5.

Comparative Example 4: Fermented milk (Bifidobacterium lactis) prepared by a general method

81.3 kg of crude oil, 13 kg of skim milk powder, 2 kg of casein sodium, 2.7 kg of glucose and 1 kg of pectin were mixed in a mixer to prepare a mixed oil. The mixed oil thus prepared was homogenized at a pressure of 1,800 psi The resulting homogenous oil was sterilized in a sterilizer set at 95 캜 for 5 minutes, and the sterilized homogeneous oil was cooled in a cooler to 41 캜. To the cooled homogenous oil was added 0.05 kg of Bifidobacterium The lactis culture is mixed and fermented in a fermenter at 41 ° C until the pH decreases to 4.5.

Experiment: Sensory test

The fermented milk (Examples) prepared according to the present invention and the fermented milk prepared according to the general method (Comparative Examples 1, 2, 3 and 4) were used as sensory test agents for sensory evaluation such as taste, aroma, color, texture, Were measured. The results are shown in Table 1.

The sensory evaluation was performed by a 9 - point scale for 30 (15 males, 15 females) sensory testers with more than two years of sensory experience.

flavor incense color Texture Overall likelihood Example 8.5 8.8 8.1 8.3 8.5 Comparative Example 1 7.1 7.5 8.0 6.9 7.3 Comparative Example 2 6.8 7.3 7.9 7.1 7.4 Comparative Example 3 7.3 6.7 8.0 6.5 7.0 Comparative Example 4 7.5 7.4 7.8 7.1 7.5

As can be seen from the above Table 1, the fermented milk (Examples) prepared according to the present invention is superior to the fermented milk prepared according to the general methods (Comparative Examples 1, 2, 3 and 4) .

Especially, the scores of the examples and comparative examples (1, 2, 3, 4) in the sense of texture including the items of taste and aroma are largely deviated.

Among the total sensory tests of Examples 1, 2, 3 and 4, in the sensory test for sensory evaluation of taste and flavor among the sensory test, four different mixed lactic acid bacteria were used, And fermented in the fermentation machine until the pH was reduced to 4.0 ~ 4.6, thereby improving the taste and flavor of the fermented milk as well as the texture of the fermented milk.

FIG. 1 is a process flow diagram schematically illustrating a method for producing fermented milk improved in soft texture using low-temperature fermentation and multiple lactic acid bacteria according to the present invention.

Claims (8)

A mixed oil production process (first process) of mixing crude oil, skimmed milk powder, sodium caseinate, glucose, and pectin in a mixer; A homogenization process (second process) of homogenizing the mixed oil in the first process in a homogenizer; A third step of sterilizing the homogeneous oil in the second step in a sterilizer set at 90 to 100 ° C for 3 to 7 minutes and cooling the sterilized homogenate in 35 to 39 ° C; A powdered lactic acid bacteria producing step (fourth step) for preparing a mixed powdered lactic acid bacterium by mixing powdered lactic acid bacteria; And a mixing and fermentation step (fifth step) in which fermentation is carried out at 35 to 39 ° C until the pH is reduced to 4.0 to 4.6 after mixing the sterilized homogenized milk of the third step and the mixed powder lactic acid bacteria of the fourth step Wherein the fermented milk is a fermented milk. delete The method according to claim 1, Wherein the homogenized homogeneous oil is homogenized at a pressure of 2100 to 2500 psi in the second step. delete The method according to claim 1, The mixed powder lactic acid bacteria in the fourth step may be selected from the group consisting of Streptococcus thermophilus, Lactobacillus delbruecki subsp. The present invention relates to a method for improving smooth texture using low temperature fermentation and complex lactic acid bacteria, which comprises Lactobacillus delbrueckii sub. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis. A method for producing fermented milk. 6. The method according to claim 1 or 5, The mixed powdered lactic acid bacteria of the fourth step may contain 20 to 40 wt% of Streptococcus thermophilus, 20 to 40 wt% of Lactobacillus delbruecki. The present invention relates to a fermented milk having improved smooth texture using low temperature fermentation and complex lactic acid bacteria characterized by comprising Bulgarian, Bulgarian, 20 to 40% by weight of Lactobacillus acidophilus and 20 to 40% by weight of Bifidobacterium lactis. Gt; The method according to claim 1, Wherein the homogenized milk of the fifth step and the mixed powdered lactic acid bacterium are mixed at a ratio of 1: 0.001 to 0.1 by weight, wherein the fermented milk is improved in soft texture. delete

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