KR101309089B1 - A milk intensifled protein and making method thereof - Google Patents

Abstract

The present invention relates to protein fortified milk and a method for producing the same, and more particularly to milk, for the protein fortified with the addition of whey protein and a method for producing the same.
The present invention can provide a protein-enriched milk to consumers while maintaining the milk's inherent taste, and can serve as a protein source for children and / or adolescents who consume milk mainly, thus developing the milk-related industry. There is industrial applicability as it can contribute.

Description

A milk intensifled protein and making method

The present invention relates to protein fortified milk and a method for producing the same, and more particularly to milk, for the protein fortified with the addition of whey protein and a method for producing the same.

Milk generally refers to a liquid produced from salt of female mammals such as humans, cows, sheep, goats, etc., but currently mainly produced from salt of salted cows.

As a major nutrient in milk, milk contains proteins, fats and sugars. The protein content of milk is 2.9-3.3%. The main protein in milk is casein, a protein other than casein, mainly whey. Contains whey protein. The fat content in milk is 3 to 5%, and it is well emulsified in the form of fine particles for good digestion and absorption. The sugar in milk is composed of 4-5% of lactose, mainly glucose and galactose. Galactose, which constitutes lactose, is an important component for the development of brain tissue.

In addition to the proteins, fats and sugars mentioned above, milk contains almost all of the vitamins needed for animal growth, so it contains all the nutrients needed by the human body as a single food itself and has excellent digestibility. Milk is suitable.

It is known that milk plays a major role in health promotion, and typical milk effects include (1) anticancer effect, (2) blood sugar suppression, and (3) prevention of osteoporosis.

On the other hand, milk can be divided into various types of milk according to the standard, for example, fortified milk fortified with vitamin D, vitamin A, and the like concentrated concentrated milk than ranch milk. The concentrated milk is evaporated two-thirds of the water, concentrated cow milk containing 10.5% fat, concentrated frozen milk rapidly frozen at -23 ℃ to -30 ℃, water can evaporate 50% to 60% The skim milk condensed milk and whole milk were dried by spraying in hot air by evaporating 2/3 of moisture and sweetened condensed milk and skim milk condensed with 15% of sugar and concentrated to 1/3 of the stock solution. Whole milk powder processed like skim milk powder;

Whey protein is a milk protein that is soluble in water, quickly digested and absorbed, supports immune function, and contains high amounts of branched amino acids (BCAAs), which play a significant role in muscle growth.

The whey protein is usually a clear liquid from the cheese making process, and the quality of the protein in this liquid is not only superior to beef or soy protein, but also to any other protein. This is because whey contains a greater amount of amino, which is better absorbed into muscle than other proteins and maintains optimal muscle synthesis.

Whey proteins are classified into whey protein concentrates (WPC), whey protein isolates (WPI), and whey protein hydrolysates (WPH), depending on protein purity and absorbency. Double hydrolyzed whey protein is commonly used in baby food for infants, and whey protein and whey protein isolate are commonly used as protein supplements.

On the other hand, milk contains nutrients such as carbohydrates, sugars, proteins, and fats, but the protein content is lower than that of carbohydrates and sugars.

Therefore, in the present invention, protein-enriched milk and protein-enriched milk so as to include whey protein in milk, preferably protein-enriched milk, in order to provide high-quality protein to consumers who consume milk while maintaining the intrinsic taste of milk. To provide a manufacturing method.

Meanwhile, as a prior art related to the present invention, the amount of soy protein sufficient to provide about 6.25 g or more of soy protein per bowl in Korean Laid-Open Patent Publication No. 2002-0045575, any stabilizer, soybean masking flavor, milk flavor And lactose reduced milk containing a mixture thereof and a process for preparing the same.

In addition, in Korean Laid-Open Patent No. 2002-0021545, injecting harmful microorganisms into a laying hen to produce an immune egg; Ii) adding sugar to maintain antibody titer after separating egg yolk from the immune column; iii) preparing yolk solution by sterilization to prevent contamination of general microorganisms and yeast; iv) adding and stirring the yolk solution to which the sugar is added to the lactic acid bacteria culture medium; v) fermented milk, milk, ice cream using an yolk solution enriched with immunoproteins, characterized in that it comprises the step of producing fermented milk by lactic acid bacteria culture medium to which yolk solution is added to a low-temperature long-term culture method.

However, the above-mentioned prior art and the present invention are different from each other in technical features of the present invention.

An object of the present invention is to provide a protein fortified milk and a method for producing the same.

The present invention is to provide milk fortified protein by including 0.5 to 5% by weight of whey protein relative to the total weight of milk.

The present invention provides a method for producing protein-enriched milk, comprising the step of adding 0.5 to 5% by weight of whey protein relative to the total weight of milk in the milk component.

The present invention can provide a protein-enriched milk to a consumer while maintaining the milk's inherent taste, thereby providing a milk that can supply high-quality protein to children and / or adolescents who mainly consume the milk.

The present invention refers to protein fortified milk.

The present invention refers to milk fortified by including whey protein in milk.

Whey protein may include 0.5 to 5% by weight relative to the total weight of milk in the milk.

Whey protein may include 1 to 3% by weight relative to the total weight of milk in the milk.

When the milk contains less than 0.5% by weight of whey protein in the milk, the effect of protein fortification is insignificant, if it contains more than 5% by weight there is a fear that the functionality, product purchasing power is reduced. Therefore, the whey protein is preferably contained in the milk 0.5 to 5% by weight relative to the total weight of milk.

Whey protein may be used as a whey protein concentrate (WPC).

The whey protein may be used as a separate whey protein (WPI).

The whey protein may be used as a hydrolyzed whey protein (WPH).

The whey protein may be any one or more selected from whey protein concentrate (WPC), whey protein isolate (WPI), and hydrolyzed whey protein (WPH).

Whey protein concentrates (WPC), whey protein isolates (WPI), and hydrolyzed whey proteins (WPH) are the types of whey proteins that are available on the market. It will be omitted.

Whey protein is contained in the protein-enriched milk in the above may be any one selected from the common white milk, processed milk as the main ingredient.

In the above processing oil may be a processing oil containing 0.1 to 3% by weight of the fruit relative to the total weight of milk.

The fruit may be used in the form of any one or more fruit powder and / or fruit flavor selected from bananas, strawberries, peaches, plums, apricots, apples, pears, citrus fruits, oranges, mangoes, pomegranates.

The processing oil may be a processing oil containing 0.1 to 3% by weight of chocolate relative to the total weight of milk.

Chocolate in the above can be used in the form of chocolate powder and / or chocolate flavor.

The processing oil may be a processing oil containing 0.1 to 3% by weight of coffee relative to the total weight of milk.

In the above coffee may be used in the form of coffee powder and / or coffee aroma.

The processing oil may be a processing oil containing 0.1 to 3% by weight of any one or more processing ingredients selected from fruits, chocolate and coffee relative to the total weight of milk.

In addition to the whey protein, the protein-enriched milk may further include 0.1 to 3% by weight of the functional ingredient relative to the total weight of milk in order to improve the functionality of the milk.

In addition to the whey protein, the protein-enriched milk may further include 0.1 to 2% by weight of the functional ingredient, based on the total weight of the milk, in order to improve the functionality of the milk.

In addition to the whey protein, the protein-enriched milk may further include 0.1 to 1% by weight of the functional ingredient, based on the total weight of milk, in order to improve the functionality of the milk.

The functional ingredient may be used oak fruit (Cedrela sinensis fruit).

The functional ingredient may be a Trapa japonica ELEROV fruit.

The functional ingredient may be used (Rosa laevigata Michaux fruit).

The functional ingredient may be used any one or more selected from oak fruit, rhombus fruit, golden cherry fruit.

The functional ingredient in the above can be used in the form of a powder.

The functional ingredient may be used in the form of a powder obtained by grinding the functional ingredient with steam at 80 to 100 ° C. for 30 minutes to 2 hours, and then grinding the powder to a particle size of 100 to 300 mesh.

The functional ingredient in the above can be used in the form of extract.

In the functional component, the functional component is added to 5 to 20 times the amount of the functional component to purified water, and extracted at a temperature of 90 to 100 ° C to 10 to 50% of the volume of the first purified water, followed by filtration by filtration means. It can be used in the form.

In the above, the functional ingredient may be used in the form of powder and / or extract.

The present invention includes a method for producing protein fortified milk.

The present invention relates to a method for preparing protein-enriched milk, comprising adding 0.5 to 5% by weight of whey protein to the milk component in the milk composition.

When the protein-enriched milk is prepared, whey protein may be added to the milk component, wherein the whey protein may be added to 0.5 to 5% by weight based on the total weight of milk.

When the protein-enriched milk is prepared, whey protein may be added to milk components, wherein the whey protein may be added to 1 to 3% by weight based on the total weight of milk.

In the preparation of the above protein-enriched milk, when the whey protein is added 0.5% by weight to the total weight of the milk, the effect of protein fortification on the milk is insignificant. This may decrease. Therefore, when the protein-enriched milk is prepared, the whey protein may be added to the milk component so as to be 0.5 to 5% by weight based on the total weight of milk.

Whey protein may be used as a concentrated whey protein (WPC) when preparing protein-enriched milk.

Whey protein may be used as a separate whey protein (WPI) when the protein fortified milk is prepared.

Whey protein may be hydrolyzed whey protein (WPH).

When the protein-enriched milk is prepared, the whey protein may be any one or more selected from whey protein concentrate (WPC), whey protein isolate (WPI), and hydrolyzed whey protein (WPH).

Whey protein concentrates (WPC), whey protein isolates (WPI), and hydrolyzed whey protein (WPH), which are the types of whey proteins used to make protein fortified milk, are sufficient to use on the market. The details of the type of are omitted.

When the protein-enriched milk is manufactured, the protein-enriched milk may be any one selected from ordinary white milk and processed milk mainly containing crude oil.

When the protein-enriched milk is prepared, processed milk, which is whey protein-containing protein-enriched milk, may be processed milk containing 0.1 to 3% by weight of fruit relative to the total weight of milk.

The fruit may be used in the form of any one or more fruit powder and / or fruit flavor selected from bananas, strawberries, peaches, plums, apricots, apples, pears, citrus fruits, oranges, mangoes, pomegranates.

In the production of protein-enriched milk, the processed milk, which is whey protein-containing protein-enriched milk, may be processed milk containing 0.1 to 3% by weight of chocolate relative to the total weight of milk.

Chocolate in the above can be used in the form of chocolate powder and / or chocolate flavor.

When the protein-enriched milk is manufactured, processed milk, which is whey protein-containing protein-enriched milk, may be processed milk containing 0.1 to 3% by weight of coffee relative to the total weight of milk.

In the above coffee may be used in the form of coffee powder and / or coffee aroma.

When the protein-enriched milk is prepared, whey protein-containing protein-processed milk may be processed milk including any one or more processed ingredients selected from fruit, chocolate and coffee, relative to the total weight of milk.

In addition to the whey protein, the protein-enriched milk may further include adding 0.1 to 3% by weight of the functional ingredient, based on the total weight of milk, in order to improve the functionality of the milk.

In addition to the whey protein, the protein-enriched milk may further include 0.1 to 2% by weight of the functional ingredient relative to the total weight of milk in order to improve the functionality of the milk.

In addition to the whey protein, the protein-enriched milk may further include 0.1 to 1% by weight of the functional ingredient relative to the total weight of milk in order to improve the functionality of the milk.

The functional ingredient may be used oak fruit (Cedrela sinensis fruit).

The functional ingredient may be a Trap japonica ELEROV fruit.

The functional ingredient may be used (Rosa laevigata Michaux fruit).

The functional ingredient may be any one or more selected from oak fruit, bark fruit and golden cherry fruit.

The functional ingredient may be used in the form of a powder.

The functional ingredient may be used in the form of a powder obtained by steaming the functional ingredient with a steam of 80 to 100 ° C. for 30 minutes to 2 hours and then grinding the powder to a particle size of 100 to 300 mesh.

The functional ingredient may be used in the form of extract.

The functional component of the extract obtained by adding the functional component to 5 to 20 times the weight of the functional component to purified water, extracted at a temperature of 90 to 100 ℃ to 10 to 50% of the volume of the first purified water and then filtered by filtration means It can be used in the form.

The above functional ingredients may be used in the form of powders and / or extracts.

The functional ingredient may be added to the milk component simultaneously with the whey protein.

In the above milk composition, whey protein may be added alone, or whey protein and functional ingredients may be added to the milk component to prepare protein-enriched milk.

The milk component may include any one or more milk main ingredients selected from crude oil, skim milk powder, whole milk powder, and any one or more components selected from the group consisting of vitamins, starches, sweeteners, emulsifiers, flavors, refined salts, and purified water. Such milk components are sufficient if the person skilled in the art can be carried out by appropriate selection, detailed description of the milk components will be omitted below.

Since the milk of the protein of the present invention and the method for producing the same have been carried out under various conditions, in order to achieve the object of the present invention, it is preferable to provide the milk fortified with the above-mentioned conditions and a method for producing the same. .

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are for the purpose of illustrating the present invention in more detail, and the scope of the present invention is not limited thereto.

Example 1 Preparation of Protein Fortified Milk

Crude oil 75%, white sugar 2%, liquid fructose 2%, hydrolyzed whey protein (WPH) 1% by weight, vitamin A purified salt 0.01% by weight, vitamin B1 0.01% by weight, vitamin B6 0.01% by weight, vitamin B12 0.01% by weight %, Vitamin C 0.02% by weight, vitamin D 0.01% by weight, vitamin E 0.01% by weight, ferric pyrophosphate 0.005% by weight, pectin 0.2% by weight, refined salt 0.01% by weight and the balance of purified water 175 ± 0.5kg / cm Homogenized for 30 minutes at a pressure of ² to obtain a homogenate.

After sterilizing the homogenate at 135 ° C. for 3 seconds, cooling to 2 ° C. at a cooling rate of 5 ° C./min, and filling the milk storage container with a polyethylene-coated paper inside to prepare milk fortified with protein. It was.

Example 2 Preparation of Protein-Enriched Milk

Protein-enriched milk was prepared in the same manner as in Example 1, except that 2 wt% of hydrolyzed whey protein (WPH) was used instead of 1 wt% of hydrolyzed whey protein (WPH).

Example 3 Preparation of Protein-Enriched Milk

Protein-enriched milk was prepared in the same manner as in Example 1, except that 3 wt% of hydrolyzed whey protein (WPH) was used instead of 1 wt% of hydrolyzed whey protein (WPH).

Example 4 Preparation of Protein-Enriched Milk

Protein-enriched milk was prepared in the same manner as in Example 1, except that 4 wt% of hydrolyzed whey protein (WPH) was used instead of 1 wt% of hydrolyzed whey protein (WPH).

Example 5 Preparation of Protein-Enriched Milk

Protein-enriched milk was prepared in the same manner as in Example 1, except that 5 wt% of hydrolyzed whey protein (WPH) was used instead of 1 wt% of hydrolyzed whey protein (WPH).

Comparative Example Milk Production

General milk was prepared in the same manner as in Example 1, except that hydrolyzed whey protein (WPH) was not added.

Test Example 1 Measurement of Microbial Change

The protein-enriched milk prepared in Examples 1 to 5 was used as the experimental group, and the normal milk prepared in the comparative example was used as a control, and stored at 4 ± 0.5 ° C. from the date of manufacture to 14 days (2 weeks) for the experimental group and the control group. While measuring the general microbial change (general bacterial number change) for each milk and the results are shown in Table 1 and Table 2, respectively.

Milk microbial indicators of Example 1-5 and Comparative Example (unit: ml / ml) Item Date of manufacture 2 days 4 days Day 6 Example 1 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 2 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 3 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 4 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 5 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Comparative example Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000

* The criteria for Grade A milks are when the normal bacterial count is less than 30,000 per milliliter (ml).

Milk microbial indicators (Example: horses / ml) of Examples 1-5 and Comparative Examples Item Day 8 10 days pass 12 days pass Elapsed 14 days Example 1 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 2 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 3 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 4 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Example 5 Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000 Comparative example Less than 30,000 Less than 30,000 Less than 30,000 Less than 30,000

* The criteria for Grade A milks are when the normal bacterial count is less than 30,000 per milliliter (ml).

As shown in Table 1 and Table 2, the protein-enriched milk prepared in Examples 1 to 5 and the general milk prepared in Comparative Example both showed less than 30,000 bacteria per milliliter (ml) for 14 days after the production date. A milk quality is satisfied, it can be seen that the milk can be stored up to 14 days from the date of milk production.

Test Example 2 Measurement of Functionality

The protein-enriched milk prepared in Examples 1 to 5 was used as the experimental group, and the normal milk prepared in the comparative example was used as a control, and stored at 4 ± 0.5 ° C. from the date of manufacture to 14 days (2 weeks) for the experimental group and the control group. While measuring the functionality of each milk and its results are shown in Table 3 and Table 4 below.

The sensory evaluation was performed on 30 panelists (15 men and women each) with more than 3 years of experience in the food related field.

Functionality of Milk of Examples 1-5 and Comparative Examples Progress log Date of manufacture 2 days 4 days Day 6 Example 1 Good Good Good Good Example 2 Good Good Good Good Example 3 Good Good Good Good Example 4 Good Good Good Good Example 5 Good Good Good Good Comparative example Good Good Good Good

* Sensitivity to Table 3 above was expressed by the overall opinion of the panel.

Functionality of Milk of Examples 1-5 and Comparative Examples Progress log Day 8 10 days pass 12 days pass Elapsed 14 days Example 1 Good Good Good Good Example 2 Good Good Good Good Example 3 Good Good Good Good Example 4 Good Good Good Good Example 5 Good Good Good Good Comparative example Good Good Good Good

* Sensibility for Table 4 is shown by the overall opinion of the panel.

As shown in Tables 3 and 4, it was found that the protein-enriched milk prepared in Examples 1 to 5 and the general milk prepared in Comparative Example had good sensory properties.

<Test Example 3> Evaluation of the acceptability of milk

The protein-enriched milk prepared in Examples 1 to 5 was used as the experimental group, and the normal milk prepared in the comparative example was used as a control, and stored at 4 ± 0.5 ° C. from the date of manufacture to 14 days (2 weeks) for the experimental group and the control group. While measuring the degree of preference for each milk, the willingness to purchase and repurchase intention, and the results are shown in Table 5 below.

The degree of preference, purchase intention, and repurchase intention were measured by a five-point scale targeting 30 panelists (15 men and women each) with more than 3 years of experience in the food-related field.

Characteristics, such as the preference of the milk of Example 1-5 and a comparative example Item Taste symbol Expectation of taste (before drinking) Expectations of taste Comprehensive likelihood Willingness to purchase (before drinking) Willing to repurchase Example 1 4.0 4.2 4.2 4.0 4.1 4.1 Example 2 4.0 4.2 4.2 4.0 4.1 4.1 Example 3 4.2 4.3 4.5 4.5 4.3 4.5 Example 4 4.0 4.2 4.1 4.0 4.2 4.1 Example 5 3.9 4.1 4.0 4.0 4.1 4.1 Comparative example 3.9 4.0 4.0 4.0 4.0 3.8

* In Table 5, the measured values such as the degree of preference, the intention to purchase, and the intention to repurchase are shown by adding up the sum of the panel scores for each measurement item, dividing by the number of panels, and rounding to the second decimal place. It means excellent.

Overall, as in the results of Table 5, the milk of Examples 1 to 3, which had a relatively low content of whey protein, was shown to be high, whereas the milk of Examples 4 to 5, which was relatively high, was low. In particular, the milk of Example 3 showed positive response in all evaluation categories including taste preference and repurchase intention, indicating that milk containing 3% by weight of whey protein is most suitable for drinking. I could see that.

On the other hand, apart from the comprehensive results, the purchase doctor before drinking the milk prepared in Examples 1 to 5 to which whey protein was added showed a higher response than the general milk prepared in the comparative example. This is believed to be positively received by consumers about protein fortification of milk.

Example 6 Preparation of Whey Protein-Containing Banana Milk

72 wt% crude oil, 2 wt% white sugar, 2 wt% liquid fructose, 3 wt% hydrolyzed whey protein (WPH), 0.2 wt% banana powder, 0.05 wt% banana flavor, 0.01 wt% vitamin A tablet salt, 0.01 wt% vitamin B1 %, 0.01% by weight of vitamin B6, 0.01% by weight of vitamin B12, 0.02% by weight of vitamin C, 0.01% by weight of vitamin D, 0.01% by weight of vitamin E, 0.005% by weight of ferric pyrophosphate, 0.2% by weight of pectin, 0.01% by weight of tablet salt and glass After mixing the negative purified water and homogenized for 30 minutes at a pressure of 175 ± 0.5kg / cm ² to obtain a homogenate.

After sterilizing the homogenate at 135 ° C. for 3 seconds, cooling to 2 ° C. at a cooling rate of 5 ° C./min, and filling the milk storage container with a polyethylene-coated paper inside to obtain a protein-enriched banana milk. Prepared.

Example 7 Preparation of Whey Protein-Containing Chocolate Milk

A protein-enriched chocolate milk was prepared in the same manner as in Example 6, except that 0.2 wt% of chocolate powder was added instead of 0.2 wt% of banana powder, and 0.05 wt% of chocolate flavor was added instead of 0.05 wt% of banana. Prepared.

Example 8 Preparation of Whey Protein Containing Coffee Milk

A protein-enriched coffee milk was prepared using the same method as Example 6 except that 0.2% by weight of coffee powder was added instead of 0.2% by weight of banana powder and 0.05% by weight of coffee flavor instead of 0.05% of banana flavor. Prepared.

Example 7 Preparation of Milk Containing Whey Protein and Functional Ingredients

72 wt% crude oil, 2 wt% white sugar, 2 wt% liquid fructose, 3 wt% hydrolyzed whey protein (WPH), 0.5 wt% functional ingredient, 0.01 wt% vitamin A tablet salt, 0.01 wt% vitamin B1, 0.01 wt% vitamin B6 %, 0.01% by weight of vitamin B12, 0.02% by weight of vitamin C, 0.01% by weight of vitamin D, 0.01% by weight of vitamin E, 0.005% by weight of ferric pyrophosphate, 0.2% by weight of pectin, 0.01% by weight of purified salt and the balance of purified water Homogenized for 30 minutes at a pressure of 175 ± 0.5 kg / cm ² to obtain a homogenate.

The homogenate is sterilized at 135 ° C. for 3 seconds and then cooled to 2 ° C. at a cooling rate of 5 ° C./min. The contained milk was prepared.

The functional ingredient in the above was used the oak fruit powder obtained by steaming the oak fruit with steam at 90 ° C. for 1 hour and then pulverizing to a particle size of 150 mesh.

Example 82 Preparation of Milk Containing Whey Protein and Functional Ingredients

In the same manner as in Example 7, except for using the dried fruit powder instead of the oak tree fruit powder as a functional ingredient was prepared milk fortified protein and functional ingredients.

The dry fruit powder was obtained by steaming the dry fruit with steam at 90 ° C. for 1 hour, and then grinding the dried fruit to a particle size of 150 mesh.

Example 9 Preparation of Milk Containing Whey Protein and Functional Ingredients

In the same manner as in Example 7, except for using the oak tree fruit powder instead of the oak tree fruit powder as a functional ingredient to prepare a milk containing protein enriched and functional components.

The golden cherry fruit powder was obtained by steaming the golden cherry fruit with steam at 90 ° C. for 1 hour, and then pulverizing it to a particle size of 150 mesh.

Example 10 Preparation of Milk Containing Whey Protein and Functional Ingredients

Except for using the oak tree fruit extract instead of the oak tree powder as a functional ingredient was prepared in the same manner as in Example 7, the protein was enriched milk containing a functional ingredient.

The oak fruit extract was added to 10 times the amount of oak fruit in purified water and extracted to be 25% of the volume of the first purified water at a temperature of 100 ℃ after filtering with a filter paper was used.

Example 11 Preparation of Milk Containing Whey Protein and Functional Ingredients

In the same manner as in Example 7, except for using the dried fruit extract instead of the oak tree powder as a functional ingredient was prepared milk fortified protein and functional ingredients.

The dried fruit extract was added to the purified water of 10 times the weight of the dried fruit and extracted to be 25% of the volume of the first purified water at a temperature of 100 ℃ after filtration with a filter paper was used.

Example 12 Preparation of Milk Containing Whey Protein and Functional Ingredients

A protein enriched in the same manner as in Example 7 except for using the golden cherry fruit extract instead of the oak fruit powder as a functional ingredient to prepare a milk containing a functional ingredient.

The golden cherry fruit extract was added to purified water of 10 times the weight of the oak tree fruit and extracted to be 25% of the volume of the first purified water at a temperature of 100 ℃ and then filtered with a filter paper was used.

Example 13 Preparation of Banana Milk Containing Whey Protein and Functional Ingredients

72 wt% crude oil, 2 wt% white sugar, 2 wt% liquid fructose, 3 wt% hydrolyzed whey protein (WPH), 0.2 wt% banana powder, 0.05 wt% banana flavor, 0.05 wt% functional ingredient, 0.01 wt% vitamin A tablet salt %, 0.01% by weight of vitamin B1, 0.01% by weight of vitamin B6, 0.01% by weight of vitamin B12, 0.02% by weight of vitamin C, 0.01% by weight of vitamin D, 0.01% by weight of vitamin E, 0.005% by weight of ferric pyrophosphate, 0.2% by weight of pectin, 0.01% by weight of the purified salt and the remaining purified water were mixed and homogenized at a pressure of 175 ± 0.5kg / cm ² for 30 minutes to obtain a homogenate.

After sterilizing the homogenate at 135 ° C. for 3 seconds, cooling to 2 ° C. at a cooling rate of 5 ° C./min, and filling the milk storage container with a polyethylene-coated paper inside to obtain a protein-enriched banana milk. Prepared.

The functional ingredient in the above was used the oak fruit powder obtained by steaming the oak fruit with steam at 90 ° C. for 1 hour and then pulverizing to a particle size of 150 mesh.

Example 14 Preparation of Banana Milk Containing Whey Protein and Functional Ingredients

A banana milk containing a protein-enriched and functional ingredient was prepared in the same manner as in Example 13 except for using the dried fruit extract instead of the oak tree fruit powder as a functional ingredient.

The dried fruit extract was added to the purified water of 10 times the weight of the dried fruit and extracted to be 25% of the volume of the first purified water at a temperature of 100 ℃ after filtration with a filter paper was used.

Example 15 Preparation of Banana Milk Containing Whey Protein and Functional Ingredients

A banana milk containing a protein-enriched and functional ingredient was prepared in the same manner as in Example 13, except that the golden cherry fruit powder was used instead of the oak tree fruit powder as the functional ingredient.

As the functional ingredient, the golden cherry fruit powder obtained by steaming the golden cherry fruit with a steam of 90 ° C. for 1 hour and then pulverizing to a particle size of 150 mesh was used.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

The present invention can provide a protein-enriched milk to consumers while maintaining the milk's inherent taste, and can serve as a protein source for children and / or adolescents who consume milk mainly, thus developing the milk-related industry. There is industrial applicability as it can contribute.

Claims (4)

In milk,
Protein-enriched milk containing 0.5 to 5% by weight of whey protein, and at least one functional ingredient selected from oak fruit and dried fruit to 0.1 to 3% by weight of the total weight of milk. delete In the milk manufacturing method,
To the milk component comprises a step of adding 0.5 to 5% by weight of whey protein relative to the total weight of milk and at least one functional ingredient selected from oak tree fruit, dried fruit and 0.1 to 3% by weight relative to the total weight of milk Method for producing this fortified milk. delete