KR101242924B1

KR101242924B1 - Method for preparing yoghurt containing chia seeds and the product obtained therefrom

Info

Publication number: KR101242924B1
Application number: KR1020100025867A
Authority: KR
Inventors: 김형국
Original assignee: 농업협동조합중앙회
Priority date: 2010-03-23
Filing date: 2010-03-23
Publication date: 2013-03-12
Also published as: KR20110106677A

Abstract

The present invention relates to a method for preparing a staple yogurt containing chia seeds and a yogurt prepared according to the above, (1) a fruit puree by mixing sugars and pectin as a thickener and mixing the chia seeds to absorb water while having a sugar content of 50 to 60 Concentrating to ° Brix to produce a chia seed syrup; (2) a second step of dissolving skim milk powder in crude or reducing oil, inoculating and incubating the lyophilized mixed powder lactic acid bacteria and then cooling to prepare a lactic acid bacteria fermentation base; (3) a third step of mixing and stirring the tooth seed syrup of the first step and the lactic acid bacterium fermentation base of the second step to produce a mixed base; And (4) according to the manufacturing method comprising the fourth step of filling and packaging the mixed base in a plastic container by using an automatic filling packaging machine, the staple yogurt containing chia seeds gives a feeling of satiety and contains chia seeds rich in dietary fiber As a result, palatability such as taste and aroma that can be easily ingested by adolescents and older people is not only excellent, but also effective in a diet, and is expected to be useful in the field.

Description

METHOD FOR PREPARING YOGHURT CONTAINING CHIA SEEDS AND THE PRODUCT OBTAINED THEREFROM}

The present invention relates to a method of preparing a staple yogurt containing a chia seed rich in diet and fiber, and a staple yogurt prepared accordingly.

Chia seed, a subtropical plant of Sarubaaceae, has been used as a traditional food that has been a source of durability, fitness, health, and beauty in Latin America, such as Mexico, for over 1000 years. It is widely applied to.

Chia Seed has more than 30% of dietary fiber, so it absorbs water and swells up to 10 times gelatin, so it is not only swelling but also dietary fiber, omega-3 fatty acids, Abundant amino acids and vitamins have recently increased demand as a diet food.

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

Yogurt has been greatly consumed along with its reputation as a treasure trove of health and nutrition, leading to the development of a way to make yogurt in large quantities, and today it is estimated that more than 30% of the world's population eat yogurt regularly.

These yogurts are liquid yoghurts that are drunk, the curds that are solidified like soft tofu due to miscarriage during fermentation. There is a capsule-type yogurt made in the form of a capsule surrounded by fat, etc. Recently, consumers' interest in health has been increasing, and yogurts have been developed in various forms as they are recognized as foods as well as longevity.

Yogurt, one of the fermented foods of lactic acid bacteria, is one of the most common dairy products in Korea, and its consumption is booming. Currently, research on the production of yogurt using milk has been progressed a lot and the manufacturing technology is well established. The research on the fermentation products is very limited, and in the fermented foods market, most of the foods which have been fermented with milk as the main ingredients are used.

Recently, as interest in health-oriented foods has increased, domestic mugwort, aloe, sweet persimmon, chestnut, wolfberry, ginseng, triticale, plum, kelp, chlorella, peanut, sweet potato, brown rice, potato, rice, pumpkin Research into the production of yogurt enhanced by the new physiological activity as well as the functionality of the existing yogurt by the addition of natural materials such as are being actively conducted.

For example, Korean Patent No. 0362965 proposes a method for preparing yogurt added with purple sweet potato. A sweet potato yogurt having a sweet potato flavor was prepared by preparing a sweetened purple sweet potato liquid and using it as a fermentation substrate. Patent No. 0487115 discloses a method for preparing yogurt added with cultured ginseng, which is prepared by adding fermented culture ginseng extract and fermenting with milk to prepare yogurt with reduced bitter taste. In addition, Korean Patent No. 0482309 proposes a method for preparing yogurt containing the extract of three hundred vinegar, which is prepared by adding a yogurt additive in the form of saccharified solution or extract to feel the unique taste and aroma of the raw materials when ingesting yogurt. The disadvantage is that it can't be. In addition, Korean Patent No. 0191122 proposes a method for preparing yogurt to which aloe lyophilized powder is added, and No. 0583837 proposes a method for preparing yogurt to which fresh vinegar powder is added.

In addition, Korean Laid-Open Patent No. 2005-0025025 [Manufacturing pine needle yogurt], 2005-0017365 [Cheongkukjang yogurt and manufacturing method thereof], No. 1996-0030792 [Manufacturing method of yogurt containing fermented aloe], No. 1998 -0066176 [Method of Manufacturing Yogurt], 2001-0025184 [Method of Manufacturing Hongshi Yogurt], 2000-0074876 [Method of Producing Yogurt], No. 1992-0011383 [Soy Yogurt and Method of Producing the Same], And 1999-0047128 [Method for producing functional yoghurt using wolfberry] have been published.

It is an object of the present invention to provide a method for producing a staple yogurt which gives a feeling of satiety and contains chia seeds rich in dietary fiber.

Another object of the present invention is to provide a lake yogurt prepared according to the above production method.

In order to achieve the above object, the present invention provides a method for preparing a staple yogurt containing chia seeds comprising the following steps:

(1) a first step of preparing a chia seed syrup by mixing sugars and thickeners (pectin and the like) with fruit puree and mixing chia seeds to concentrate the sugar to 50 to 60 ° Brix while absorbing moisture;

(2) a second step of dissolving skim milk powder in crude or reducing oil, inoculating and incubating the lyophilized mixed powder lactic acid bacteria and then cooling to prepare a lactic acid bacteria fermentation base;

(3) a third step of mixing and stirring the chia seed syrup of the first step and the lactic acid bacteria fermentation base of the second step to produce a mixed base; And

(4) a fourth step of filling and packing the mixing base in a plastic container using an automatic filling packing machine.

In order to achieve the above another object, the present invention provides a lake yogurt containing the chia seeds prepared according to the production method.

The present invention was prepared by treating the seed seed syrup prepared by treating the fruit with sugar, thickener (pectin and the like) and the tooth seed and lactic acid bacteria fermentation broth to prepare the tooth seed-containing lake yogurt to improve palatability and functionality and improve the flavor.

In addition, the present invention is a method of producing fermented milk in which a low lactose animal and vegetable protein are harmonized with a nutritive and functional value of fruit, especially for Koreans who have excellent sensuality suitable for the taste of Koreans and have difficulty in digesting lactose. In addition, a functional effect of inhibiting the growth of harmful bacteria in the intestine may be expected by increasing acidity and decreasing pH in the intestine.

According to the present invention, the yogurt containing chia seeds can be mass produced in a uniform quality by a series of processes. The yogurt produced in this way has a taste, color, thickness, aroma and sweetness compared to the conventional yogurt. It is expected to provide a superior, satiety snack meal.

1 is a schematic diagram showing a process for producing chia seed-containing lake yogurt of the present invention.
Figure 2 is a schematic diagram showing a process for producing a lactic acid bacteria fermentation base.

The technical terms and scientific terms used in the present invention can be construed as meaning ordinary meanings understood by those of ordinary skill in the art without departing from the scope of the present invention.

Method of producing a staple yogurt containing the chia seeds of the present invention is (1) fruit puree by mixing sugars and thickeners (pectin, etc.) and by mixing the chia seeds while absorbing moisture, the sugar content is concentrated to 50 to 60 ° Brix Preparing a seed syrup; (2) a second step of dissolving skim milk powder in crude or reducing oil, inoculating and incubating the lyophilized mixed powder lactic acid bacteria and then cooling to prepare a lactic acid bacteria fermentation base; (3) a third step of mixing and stirring the tooth seed syrup of the first step and the lactic acid bacterium fermentation base of the second step to produce a mixed base; And (4) characterized in that it comprises a fourth step of filling and packaging the mixing base in a plastic container using an automatic filling packaging machine.

The fruit used in the present invention is not particularly limited, and in the present invention, strawberry or fig is used, and the tooth seed is mixed at 40 to 60% by weight based on the fruit.

The process for producing a lactic acid bacteria fermentation base used in the present invention comprises the steps of: (1) warming crude oil through a heat exchanger and dissolving skim milk powder, white sugar and pectin through a mixer; (2) sterilizing and cooling the obtained preparation liquid and then transferring it to a tank; (3) inoculating the strain inoculator while inoculating the prepared lactic acid bacteria while flame sterilizing and mixing and dispersing by stirring for about 5 minutes; And (4) culturing the obtained mixed solution at 42 ± 1 ° C. for 4 to 12 hours to cool the lactic acid bacteria fermentation broth when the lactic acidity reaches 0.85 ± 0.02%. In step 1, the pectin and the sugar are preferably blended in a weight ratio of 5: 1 to 10: 1. In addition, in step 2, the preparation liquid is sterilized at 95 ° C. for 5 minutes with a heat exchanger, and is cooled to 42 ± 1 ° C.

Lactic acid bacteria used in the present invention Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus Ash's also a filler (Lactobacillus acidophilus ) and Bifidobacterium Consisting of Infantis ( Bifidobacterium infantis ); Streptococcus filler Thermo switch (Streptococcus thermophilus), Lactobacillus Ash's also a filler (Lactobacillus acidophilus) and Bifidobacterium Consisting of long gum ( Bifidobacterium longum ); Or Streptococcus Thermophilus ( Streptococcus thermophilus), Lactobacillus ash FIG filler's (Lactobacillus characterized by consisting of acidophilus) and Bifidobacterium bipyridinium Doom (Bifidobacterium bifidum).

When a strain other than the above strain is used, the fermentation time is long and the overall functional performance is inferior, and thus the original function of the yogurt is lost. Therefore, the mixed lactic acid strain of the above-described strain can produce yogurt having the desired effect in the present invention. have.

In the third step of the process for producing a staple yogurt containing chia seeds of the present invention is characterized in that 20% by weight of fruit syrup and 80% by weight of lactic acid bacteria fermentation broth are mixed and agitated to blend sweet and sour.

Chia seed-containing yogurt manufacturing method of the present invention is as follows, looking at each step as shown in FIG.

One. Chia Seed Syrup Preparation (Step 1)

(1) fruit puree

Use strawberry or fig puree.

(2) mixed with sugars, dietary fiber and chia seeds

Based on the total yogurt ingredients, fruit puree 2 to 3% by weight, Chai seeds 2 to 3% by weight, 1 to 2% by weight oligosaccharide and 0.05 to 0.1% by weight of the flavor is dissolved.

(3) sterilization and cooling

Sterilize at 95 ° C. for 5 minutes, cool to 10-20 ° C. and transfer to syrup tank.

2. Preparation of Lactic Acid Bacteria Fermentation Solution (Second Step)

The production method of the lactic acid bacteria fermentation broth will be described with reference to FIG. 2.

(1) lactation

The dust is removed from the passed crude oil or reducing oil by the test method, and then cooled to 4 ° C and stored in a storage tank.

(2) Preparation and Homogenization

The skim milk powder, sugar, thickener (pectin, etc.) is dissolved in crude oil or reducing oil and homogenized at a pressure of 100 to 150 kg / cm 2 at 65 ° C.

(3) sterilization and cooling

Sterilize at 95 ° C for 5 minutes and transfer to fermentation tank while maintaining temperature of 36 to 42 ° C.

(4) fermentation

Lyophilized mixed powder lactic acid bacteria are inoculated and fermented for 4 to 12 hours while maintaining a temperature of 36 to 42 ℃. Lactobacillus is Streptococcus Thermo's filler, filler Lactobacillus ash also scan and Bifidobacterium Consisting of infantis ; Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Consisting of long gums ; Or Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium It consists of non-pidulation .

(5) homogenization and cooling

When the titratable acidity reaches 0.75%, it is cooled to a temperature of 10 to 20 ℃ with agitation and transferred to the product tank.

3. Chia Seed Mixing of Syrup and Lactic Acid Bacteria Fermentation Solution (3rd Step)

20% by weight of the chia seed syrup, based on the total yogurt ingredients, is mixed with 80% by weight of the lactic acid bacteria fermentation base.

4. Filling and Packaging (Step 4)

The mixed solution is filled and packed in a plastic cup or bottle by a predetermined capacity such as 100g, 500g, 1000g using an automatic filling packaging machine. Packaged products should be stored in the refrigerator until inspection is complete.

Before explaining the embodiment of the present invention will be described a method for measuring the physical properties of the yogurt of the present invention.

One. Titratable Measure

The acidity was calculated by the following formula by adding 50 ml of distilled water to 5 g of the prepared yogurt, adding 2-3 drops of 0.1% phenolphthalein, titrating with 0.1 N NaOH solution, and measuring the number of ml of 0.1 N NaOH consumed.

Acidity (%) = [(ml of 0.1N NaOH x 0.009) / weight of sample] x 100

2. Measurement of sugar

The sugar content was measured by ATAGO Refractometer (RX-5000α), a device for measuring glucose.

3. Lactic acid bacteria Measure

After properly diluting the fermented yogurt sample, inoculated in lactic acid bacteria medium (BCP plate count agar, Eiken Chemical, Japan) and incubated for 72 hours at 37 ℃ and the number of bacteria was measured.

4. Sensory test

Taste is good (5 points), good (4 points), moderate (3 points), bad (2 points), for 30 agents who took 8-hour fermented yogurt and trained on the difference in yogurt functionality. It is classified as very bad (less than 1 point), and the richness, color, sweetness and aroma are very good (5 points), good (4 points), moderate (3 points), bad (2 points), and very bad. It evaluated by classifying as (1 point or less).

Hereinafter, the present invention will be described in more detail based on the following examples. However, the following specific examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Example One

(Step 1) Chia Seed Syrup Preparation

Strawberry puree is dissolved by mixing 2 to 3 weight percent, 2 to 3 weight percent chia seeds, 1 to 2 weight percent oligosaccharide and 0.05 to 0.1 weight percent flavoring based on the total yogurt components.

It is then sterilized at 95 ° C. for 5 minutes and cooled at 10-20 ° C. and transferred to the syrup tank.

(Step 2) production of lactic acid bacteria fermentation broth

Crude milk, skim milk powder, white sugar, pectin and lyophilized lactic acid bacteria that have passed the standard is prepared in advance as shown in Table 1 below.

Raw material name % Of product Content in Lactic Acid Bacteria Fermentation Solution (%) Usage per kg (kg) crude oil 76.000 95.00000 4,180.000 Skim milk powder 3.000 3.75000 165.000 White sugar 0.897 1.12125 49.335 pectin 0.100 0.12500 5.500 Lyophilized Lactobacillus 0.003 0.00375 0.165 Lactic acid bacteria fermentation broth 80.000 100.00000 4,400.000

After removing the dust from the crude or reducing oil, it is cooled to 4 ℃ and stored in the reservoir. The skim milk powder, white sugar and pectin are dissolved in 76-77 wt% crude or reducing oil based on the total yogurt components and homogenized at 60-65 ° C. at a pressure of 100-150 kg / cm 2. At this time, pectin is previously mixed with sugar in a weight ratio of 5: 1 to 10: 1. Sterilize at 95 ° C. for 5 minutes and transfer to fermentation tank while cooling to 36-42 ° C. The preparation is sterilized at 95 ° C for 5 minutes by a heat exchanger, cooled to 42 ± 1 ° C and transferred to the fermentation tank.

Subsequently, Streptococcus prepared by flame sterilization of the strain inoculation. Thermo's filler, filler Lactobacillus ash also scan and Bifidobacterium Lactobacillus Lactobacillus Lactobacillus Lactobacillus L. Lactobacillus was inoculated with 0.001 to 0.01% by weight of Infantis, stirred for 5 minutes, mixed and dispersed. The fermentation broth is cooled and transferred to the tank.

(Step 3) Mixing Process

The chia seed syrup prepared in step 1 is carried out a quality test while preserving in the refrigerator and transferred to the workplace 1 to 2 hours before the filling operation to pass the standard.

The chia seed syrup and the lactic acid bacteria fermentation base prepared in step 2 are mixed through a line mixer to a weight ratio of 80:20 as shown in Table 2 below.

Raw material name % Of product Usage (kg) per 1vat Lactic acid bacteria fermentation base 80.0 4,400 Fruit syrup 20.0 1,100 system 100.0 5,500

(Step 4)

Filling and sealing 100g each cup of the mixed base of the lactic acid bacteria fermentation base and fruit syrup prepared in step 4 through an automatic charger. After filling and sealing, the product is printed with a shelf life and put in 20EA containers and transferred to the refrigerator.

Subsequently, the product is inspected while aging for 24 to 48 hours in a refrigerating chamber at about 4 ° C, and shipped only to products that pass the standard.

Example 2

In the same manner as in Example 1, chia seed-containing lake yogurt was prepared using fig puree.

Comparative example One

Existing fruit yogurt was purchased and used.

Test Example 1 : Determination of titratable acidity, sugar content and lactic acid bacteria count

Table 3 shows the results of the titration of acidity, sugar content and the number of lactic acid bacteria of the present invention prepared according to the Examples and Comparative Examples.

division Example 1 Example 2 Comparative Example 1 Titratable acidity (%) 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 Brix (° Brix) 21.5 to 22.5 21.0 to 22.0 23.5 to 24.0 Lactic acid bacteria count (cfu / g) 3.0 x 10 ¹¹ 2.0 x 10 ¹¹ 1.5 x 10 ¹¹

Test Example 2 : Sensory Evaluation

Sensory evaluation of strawberry yogurt and fig yogurt prepared in Examples 1 and 2 were carried out and shown in Tables 4 and 5, respectively.

division Very good
(5 points) good
(4 points) usually
(3 points) Not good
(2 points) bad
(1 point) system Average Sweetness 9 to 45 points 2-8 points 5-15 points 68 points 4.25 points Sanmido 5-25 points 5-20 points 4-12 points 2-4 points 61 points 3.81 points Exterior 5-20 points 10 to 33 points 1 point-2 points 55 points 3.44 points Rich feeling 2-10 points 8 to 32 points 6-18 points 60 points 3.75 points incense 4-20 points 7-28 points 5-15 points 63 points 3.94 points Overall flavor 1-5 points 11-44 points 4-12 points 61 points 3.81 points system 16 people 31 people 33 people 2 people

division Very good
(5 points) good
(4 points) usually
(3 points) Not good
(2 points) bad
(1 point) system Average Sweetness 7-35 points 6-24 points 2-6 points 1 point-2 points 67 points 4.12 points Sanmido 2-10 points 7-28 points 5-15 points 2-4 points 57 points 3.56 points Exterior 1-5 points 5-20 points 9 to 27 points 1 point-2 points 54 points 3.38 points Rich feeling 1-5 points 9 to 36 points 4-12 points 2-4 points 57 points 3.56 points incense 3-15 points 3-12 points 8-24 points 2-4 points 55 points 3.44 points Overall flavor 2-10 points 5-20 points 7-21 points 2-4 points 55 points 3.44 points Personnel 14 people 30 persons 32 persons 8 people

As shown in Tables 4 and 5, the chia seed-containing staple yogurt of the present invention was developed in accordance with the preferences of consumers who demand health foods, and it is understood that palatability, functionality, and the like are excellent.

The above description is merely illustrative of the technical spirit of the present patent, and those skilled in the art to which the present patent belongs may make various modifications and changes without departing from the essential characteristics of the present patent.

In addition, the embodiments disclosed in the present patent are not intended to limit the technical spirit of the present patent, but to describe the technical spirit of the present patent.

Therefore, the scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be interpreted as being included in the scope of the present patent.

The present invention is to prepare a staple yogurt containing a chia seed rich in diet and fiber, not only excellent taste and aroma that can be easily ingested by adolescents and older people, but also effective in the diet to be useful in the field It is expected to be available.

Claims

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A process for preparing a staple yogurt containing chia seeds, comprising the following steps:
(1) a first step of preparing a chia seed syrup by mixing a sugar puree with a fruit puree, mixing chia seeds and concentrating the sugar seeds while concentrating the sugar content to 50 to 60 ° Brix;
(2) a second step of dissolving skim milk powder in crude or reducing oil, inoculating and incubating the lyophilized mixed powder lactic acid bacteria and then cooling to prepare a lactic acid bacteria fermentation base;
(3) a third step of mixing and stirring the tooth seed syrup of the first step and the lactic acid bacterium fermentation base of the second step to produce a mixed base; And
(4) a fourth step of filling and packaging the mixing base in a plastic container using an automatic filling packing machine,
A method for producing a curd yogurt containing chia seeds, characterized in that the chia seed content is 40 to 60% by weight relative to the fruit puree.

The method of claim 3, wherein
In the second process, the lactic acid bacteria fermentation base
(1) warming crude oil through a heat exchanger and dissolving skim milk powder, white sugar and pectin through a mixer;
(2) sterilizing and cooling the obtained preparation liquid and then transferring it to a tank;
(3) inoculating the strain inoculator while inoculating the prepared lactic acid bacteria while flame sterilizing and mixing and dispersing by stirring for about 5 minutes; And
(4) The method of producing a method comprising the step of culturing the resulting mixed solution at 42 ± 1 ° C. for 4 to 12 hours and cooling the lactic acid bacteria fermentation base when the lactic acid acid reaches 0.85 ± 0.02%.

The method of claim 4, wherein
Step 1, characterized in that the pectin and sugar in a weight ratio of 5: 1 to 10: 1.

The method of claim 4, wherein
In step 2, the preparation solution is sterilized for 5 minutes at 95 ℃ by a heat exchanger and cooled to 42 ± 1 ℃.

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