KR101364698B1 - The manutacturing method of yogurt for using cereals - Google Patents

Abstract

The present invention is to provide an environment-friendly yogurt by providing a yogurt production method using grains that can consume a lot of grain.
The present invention is a process of crushing grains so as to quickly perform the gelatinization of grains, the process of heating and cooling by mixing the crushed grain powder and water, and mixing the malt powder in the cooled grain mixture The process of forming grains and saccharifying at the same time, adding calcium to stabilize the gelatinization, mixing powdered milk into the mixture of saccharifying and saccharifying and adding calcium, adding fermenting lactic acid bacteria, and fermenting the fruit stock to the fermented mixture. To provide a method for producing a grain yogurt consisting of mixing the process.

Description

The yogurt for using cereals {The manutacturing method of yogurt for using cereals}

The present invention relates to a method for preparing yogurt using grains, and in particular, a process of crushing the washed grains with 200 mesh, and mixing the crushed grain powder with 20 to 30% by weight of water and 70 to 80% by weight of the mixture. Forming process, stirring the grain mixture while heating to a high temperature (80 ~ 110 ℃) for 20 to 40 minutes and cooling to room temperature (30 ~ 50 ℃), and the malt of 20 to 100 mesh in the cooled grain mixture (Iii) mixing and stirring 7 to 13% by weight of the powder with respect to the mixture, and leaving the mixture of malt powder mixed at room temperature (30 to 50 ° C.) for 12 to 24 hours. And a process in which the saccharification of 5 to 9 brix is simultaneously formed, the process of the grain mixture to constitute a grain mixture in which gelatinization and a saccharification of 5 to 9 brix are simultaneously formed, and the grain mixture is 300 mesh. Filtration in a web of meshes and stabilizing the gelatinization of the grain mixture Adding a small amount of calcium to form a primary grain mixture, stirring and mixing 80 to 85% by weight of the primary grain mixture and 15 to 20% by weight of low fat dry milk to form a secondary grain mixture, Sterilizing the secondary grain mixture while heating to a high temperature (80-110 ° C.) for 20-30 minutes, cooling the secondary grain mixture, adding lactic acid bacteria to the secondary grain mixture, and adding 4-8 Fermenting a high temperature (30-50 ° C.) for a time to form a tertiary fermented grain mixture, mixing a 1 wt% fruit stock solution with the tertiary grain mixture to form a tertiary grain mixture, It relates to a yogurt production method using grains consisting of a process of stirring to adjust the viscosity of the fermented quaternary grain mixture and the process of cooling the fourth fermented grain mixture at low temperature (4 ℃).

Patent No. 10-1069513 (Method for preparing rice yogurt with increased content of rice and rice yogurt prepared by the same), and other prior arts using rice are disclosed. .

As disclosed in such cited patents,

1. The cited patent is designed to gelatinize rice by primary enzyme treatment and to saccharify it by secondary enzyme treatment.

2. The cited patent is configured to form sugar by adding sugar to rice concentrate.

3. The cited patent was configured to concentrate the mixture using a vacuum evaporator.

4. The cited patent was composed by mixing 20% by weight of rice concentrate, 80% by weight of lactic acid bacteria fat concentrate to form a rice yogurt.

Compared with the cited patent as described above, the present invention was intended to construct a natural friendly yogurt using natural enzymes using malt (麥芽) to constitute the gelatinization and saccharification of grains.

In addition, as mentioned in the cited patent, the process of constituting the gelatinization and saccharification of rice was performed to reduce the process by simultaneously performing the gelatinization and saccharification with one process.

When saccharides are mixed to constitute saccharification of rice yogurt in the cited patent and the prior art, there is a problem that the color of the yogurt becomes turbid, and the yogurt tends to be gelled, which makes it difficult to drink.

Although the cited patent is composed of a process using a vacuum evaporation to control the degree of concentration, the present invention seeks the simplicity of the process by configuring to adjust the concentration of yogurt while mixing and adjusting the powdered milk to the grain concentrate.

As configured in the cited patents and prior art, if the mixing ratio of the rice is extremely small, there is a problem in that the purpose of consuming a lot of rice and yogurt using the rice simply cannot be developed beyond the beverage.

Crushing the washed grain with 200 mesh, mixing the crushed grain powder with 20-30 wt% and 70-80 wt% of water to form a grain mixture, and heating the grain mixture at a high temperature (80-110 ° C.). Agitation while heating for 20 to 40 minutes and cooling to room temperature (30 to 50 ° C.), and 20 to 100 mesh malt powder in a cooled syrup-like liquid mixture 7 to 13 of the process and the malt (麥芽) wherein the grain mixture is expensive and 5-9 Briggs (brix), while the powder is kept for 12 to 24 hours of immersion grain mixture to room temperature (30 ~ 50 ℃) immersing the% by weight Constructing a grain mixture comprising glycosylation simultaneously, filtering the grain mixture in a mesh of 300 mesh and adding a small amount of calcium to stabilize the gelatinization of the grain mixture; Low-fat dry milk to 80-85% by weight of the primary grain mixture Stirring to mix 15 to 20% by weight to form a secondary grain mixture, sterilizing the secondary grain mixture while heating at a high temperature (80 to 110 ° C.) for 20 to 30 minutes, and sterilizing 2 Cooling the tea grain mixture to room temperature (30-50 ° C.), adding lactic acid bacteria to the secondary grain mixture at room temperature (30-50 ° C.) and fermenting for 4-8 hours to form a tertiary fermented grain mixture. And mixing 1 wt% of the fruit stock solution to the tertiary grain mixture to form a quaternary grain mixture, stirring to adjust the viscosity of the fermented quaternary grain mixture, and 4 It is an object of the present invention to provide a method for preparing yogurt using grains by cooling the primary fermented grain mixture at a low temperature (4 ° C.).

The present invention is to provide a method for producing yogurt in which the grain is consumed much.

The present invention is to provide a method for producing yogurt capable of simultaneously emulsifying grains and saccharification process.

The present invention provides a method for shortening the graining process of grain.

The present invention is to provide a method for producing yogurt using environmentally friendly natural materials by using malt (하는데) to constitute the gelatinization and saccharification of grains.

The present invention is to provide a method for producing yogurt using grains by fermentation of lactic acid bacteria using minimal milk and a lot of grains.

An object of the present invention is to provide a manufacturing method of yogurt that can be easily implemented in homes, public restaurants, small-scale food stores, etc. by simply configuring the process of the yogurt production method using grains.

An object of the present invention is to provide a manufacturing method capable of producing yogurt in the region where the grains are produced a lot.

The grains used in the present invention may be used separately from each other, such as rice, barley, wheat, corn, sorghum and can be used by mixing.

To shorten the graining process, the grains are mixed with 200 mesh powder, mixed with water and heated to a high temperature (80-110 ° C) to allow the grains to quickly form and concentrate.

In the present invention, malt is used to simultaneously implement the process of gelatinization and saccharification of grains.

In general, alpha-amylase is an enzyme that functions to gelatinize starch, and beta-amylase is defined as an enzyme that acts to glycate starch.

Malt (麥芽) used in the present invention is to implement the gelatinization and saccharification of grains when using malt (麥芽) as a material containing the alpha-amylase and beta-amylase.

As described above, a small amount of calcium agent is added to stabilize the gelatinization of the grain mixture, which is gelatinized by heating and malt, to prevent the grain mixture from solidifying rapidly.

The fragrance constituting the taste and aroma of the yogurt which is the composition of the present invention is based on natural fruit juice, but may be concentrated natural flavor such as apple flavor, strawberry flavor, tangerine flavor, pomegranate flavor.

When the natural flavor is added as described above it can be configured by adding 0.1% by weight relative to the mixture.

As described above, when malt is used as a method for embodying the gelatinization and saccharification of grains, yogurt becomes a more environmentally friendly food, but germinates the malt to form the gelatinization and saccharification of grains. When germinating, use the best germinated malt.

In general, malt is known to have good malt with 10 mm shoots and 10 mm roots.

The use of the powder of cereals in the present invention is for quickly achieving the luxury of grain.

The present invention is not limited to the use of malt as an enzyme for constituting the gelatinization and saccharification of grains, and the alpha-amylase and beta-amylase instead of malt, Glycosylation can be achieved, and when gelatinization is performed using other enzymes such as glucoamylase, isoamylase, and cyclodextrin, 0,01% by weight of the mixture of grain and water is added.

If beta-amylase is used to make saccharification, add 0,02% by weight of beta-amylase relative to the grain and water mixture.

In the present invention, after using malt and malt to form sugar, sugar can be used even when the sugar content is further increased.

When the malt is not used in the present invention, sugars may be increased by mixing sugars when mixing the luxury grain mixture and low fat milk powder to increase the sweetness of the grain mixture.

In the present invention, when using a sugar as described above to increase the sugar content is composed by mixing the sugar of 4 to 8% by weight compared to the secondary grain mixture.

The sugar may be sugar or starch syrup.

The secondary grain mixture is mixed with 0.05 ~ 0.1% by weight of lactic acid bacteria compared to the secondary mixture and fermented at room temperature (30 ~ 50 ℃) for 4 to 8 hours to form a tertiary grain mixture.

The fruit stock solution is added to the tertiary grain mixture to form a quaternary grain mixture.

The fruit stock solution is to mix 1% by weight relative to the tertiary grain mixture.

In the yogurt grains to be implemented by the present invention can be adjusted by heat stirring to shorten the time to gelatinization, saccharification, concentration of grains.

In order to construct the freshness of the quaternary grain mixture according to the present invention is aged 4 to 8 hours at room temperature (40 ~ 50 ℃) to configure the pH 4 ~ 4.5 is configured to a sour taste.

As described above, when the fourth grain mixture has a pH of 4 to 4.5, the acidity is increased to decrease the viscosity, thereby increasing the viscosity of the yogurt or adjusting the stirring time to form a homogeneous viscosity.

The lactic acid bacteria used in the present invention are Lactobacillus casei bacteria, Lactobacillus rhamnosus bacteria, Bifido bacterium bacteria, Bifidopi bifidus bacteria, Bifido bacterium breb bifidus bacteria, Lactobacillus ecidophilus bacteria, Pecalis bacteria , Streptococcus thermophilus, Lactobacillus can be used to select from among the species of Ashdophilus.

In particular, the bifidus bacteria can not only obtain the effect of inhibiting harmful E. coli by moving to the intestine while enduring gastric acid, and also has the function of inhibiting the growth of pathogenic bacteria and fermentation of vegetation can be mixed ratio of grains as in the present invention Larger this can increase the effect of fermentation.

Lactobacillus used in the present invention, Bifidobacterium bacteria are defined as beneficial bacteria in children's intestine, the yogurt according to the present invention can be used in parallel with the feeding of children.

Yogurt production method using a grain according to the present invention has the effect that can increase the consumption of grain.

Yogurt according to the present invention has a simple manufacturing process and can be easily produced in homes and grocery stores to promote grain consumption and improve public health.

Yogurt production method according to the present invention is simple and can be manufactured without special technical skills, there is an effect that can be industrially competitive.

Yogurt fermented by the lactic acid bacteria used yogurt according to the present invention has a beneficial effect on the intestines of children.

Fig. 1 is a schematic view showing a manufacturing process of the present invention

The present invention is a process of crushing the washed grain with 200 mesh, 20 to 30% by weight of the crushed grain powder and 70 to 80% by weight of water to form a grain mixture, and the grain mixture at a high temperature (80 ~ 110 ℃) while stirring for 20 to 40 minutes and cooling to room temperature (30 ~ 50 ℃), and 20 ~ 100 mesh malt powder in the cooled grain mixture 7 ~ 13 compared to the mixture The process of mixing and stirring the wt%, and the grain mixture mixed with the malt powder is left at room temperature (30 ~ 50 ℃) for 12 to 24 hours to gelatinization and saccharification of 5 to 9 brix (brix) Simultaneously forming, filtering the grain mixture through a mesh of 300 mesh to form a primary grain mixture, and adding 0.01% by weight of calcium to the primary mixture to stabilize the gelatin mixture. Process, and 80 to 85% by weight of the primary mixture and 15 to 20% by weight of low fat milk powder Stirring to mix to form a secondary mixture, sterilizing and heating the secondary mixture for 20 to 30 minutes at a high temperature (80 ~ 110 ℃) and cooling to room temperature (30 ~ 50 ℃), and the 2 Adding 0.05-0.1% by weight of lactic acid bacteria to the tea mixture and fermenting at room temperature (30-50 ° C.) for 4-8 hours to form a tertiary fermentation mixture, and 1% by weight of the tertiary mixture compared to the tertiary mixture Mixing the fruit stock solution of the to form a quaternary mixture, stirring to adjust the viscosity of the fermented quaternary mixture, and the process of cold storage of the fourth fermentation mixture at low temperature (4 ℃) It can be seen through the process diagram shown in FIG.

Detailed description of each process of the present invention, the washed grain is composed of a powder of 200 ~ 300 mesh.

The grain powder is mixed with purified water.

The grain mixture is composed of 20 to 30% by weight of the grain powder and 70 to 80% by weight of the whole grain.

The grain mixture mixed as described above is heated and stirred at a high temperature (80-110 ° C.) for 20-40 minutes to be sterilized and gelatinized to form a dark colloidal mixture.

The mixture is cooled to room temperature (30-50 ° C.) and 7-13% by weight of malt is mixed with 87-93% by weight of the cooled grain mixture, which is stirred to facilitate mixing of the malt and the grain mixture.

The malt is composed of a powder state of 20 to 100 mesh.

The malt grain mixture is mixed with fermented at room temperature (30 ~ 50 ℃) for 12 to 24 hours while the gelatinization and saccharification by the alpha-amylase and beta-amylase constituting the malt.

The grain mixture constitutes 5 to 9 brix sugar by malt.

As described above, when the grain mixture constituting the sugar content of 5 ~ 9 brix is fermented and gelatinized and saccharified, it is filtered through a mesh of 300 mesh to separate foreign substances and mixed with a small amount of calcium (CaO) to stabilize the gelatinization of the grain mixture. The primary grain mixture is constituted, and the mixing ratio of the primary grain mixture is composed of 99.99% by weight of the grain mixture and 0.01% by weight of calcium.

15 to 20% by weight of the low-fat milk powder is mixed with 80 to 85% by weight of the primary mixture and stirred to form a secondary mixture.

The physical properties of the secondary mixture is to adjust the amount of powdered milk to be adjusted to a degree similar to the physical properties of the finished yogurt.

Sterilize by heating the secondary mixture at a high temperature (80 ~ 110 ℃) for 20-30 minutes and slowly cooled to 99.90 ~ 99.95% by weight of the secondary mixture at room temperature (30 ~ 50 ℃) to lactic acid bacteria 0.05 ~ 0.1% by weight Addition and fermentation for 4-8 hours constitute the tertiary mixture.

The lactic acid bacteria are Lactobacillus casei, Lactobacillus rhamnosus, Bifido bacterium, Bifidopifidus, Bifidobacterium breb Bifidobacteria, Lactobacillus Escidophilus, Pecalis, Streptococcus thermostat It is composed of the Philus, Lactobacillus ashdophyllus bacteria, all the lactic acid bacteria can be added, it can be selected and used by the type of lactic acid bacteria according to the use (user).

99 wt% of the tertiary mixture is mixed with 1 wt% of the fruit stock solution to form a fourth mixture.

In order to control the viscosity of the quaternary mixture it is stirred and stored at low temperature (4 ℃).

Example-1

1. Luxury and Saccharification Process-1

In order to omit the expansion process of the grains, the washed grains were prepared by powdering 200 to 300 mesh.

20 ~ 30% by weight of grain powder in a large-capacity pot and stirred at a speed of 50rpm while heating the pot temperature from 80 ℃ to 110 ℃ for 20 ~ 40 minutes The integer became white and became a colloidal mixture syrup.

In order to cool the grain mixture rapidly, the grain mixture was cooled to room temperature (30-50 ° C.).

87 to 93% by weight of the cooled grain mixture as described above mixed with 7 to 13% by weight of malt powder and allowed to stand at room temperature (30 ~ 50 ℃) for 12 to 24 hours to ferment.

As a method of constituting the malt (에서) used in the present invention, the malt shoots are used to grow in a state of 10 mm, the root also 10 mm.

Malt as described above is used to grind into 50 ~ 100 mesh.

The mixture of the grain mixture and the malt powder formed a milky white water layer in the colloidal white syrup, the water taste of the water layer was sweet, and the syrup layer was less sweet.

The grain mixture and malt mixture as described above were filtered using a centrifuge consisting of a mesh of 300 mesh to separate foreign substances including the malt shell.

As described above, the syrup layer and the water layer were agitated in the process of separating foreign matters, and thus, a uniform viscosity was formed, and the sweetness was also uniform.

2. Luxury course-2

In order to omit the expansion process of the grains, the washed grains were prepared by powdering 200 to 300 mesh.

20 ~ 30% by weight of grain powder in a large-capacity pot and stirred at a speed of 50rpm while heating the pot temperature from 80 ℃ to 110 ℃ for 20 ~ 40 minutes The integer became white and became a colloidal mixture syrup.

In order to cool the grain mixture rapidly, the grain mixture was cooled to room temperature (30-50 ° C.).

To 99.98% by weight of the mixture at room temperature (30-50 ° C.), 0.01% by weight of alpha-amylase, α-amylase, 0.005% by weight of glucoamylase, and 0.005% by weight of isoamylase are mixed and stirred. Fermented for 6-12 hours.

The fermented mixture was composed of a colloidal grain mixture, which showed that the grain mixture was gelatinized.

In order to constitute the gelatinized grain mixture gelatinization as described above, 0.01 wt% of calcium was added to 99.99 wt% of the grain mixture to constitute stability of the amylase and the grain mixture was gelatinized.

3. Saccharification Process-2

In order to omit the expansion process of the grains, the washed grains were prepared by powdering 200 to 300 mesh.

20 ~ 30% by weight of grain powder in a large-capacity pot and stirred at a speed of 50rpm while heating the pot temperature from 80 ℃ to 110 ℃ for 20 ~ 40 minutes The integer became white and became a colloidal mixture syrup.

In order to cool the grain mixture rapidly, the grain mixture was cooled to room temperature (30-50 ° C.).

0.02% by weight of beta-amylase (β-amylase) was mixed with 99.98% by weight of the mixture at room temperature (30-50 ° C.), followed by fermentation for 6-12 hours.

It was found that the fermented grain mixture is composed of colloidal state and sugars are formed and glycosylated.

In order to stabilize the saccharified grain mixture as described above, 0.01% by weight of calcium was added to 99.99% by weight of the grain mixture to stabilize saccharification of the grain.

Example-2

80-85% by weight of the low-fat powdered milk was slowly mixed with 80-85% by weight of the primary grain mixture constituted by the gelatinization and saccharification process-1 of Example-1, and the temperature of the grain mixture was high (80-110). Agitation and sterilization to form a secondary grain mixture.

In the 99.90% by weight of the secondary grain mixture, 0.03% by weight of Lactobacillus Lactobacillus casei bacteria, 0.01% by weight of Bifidobacterium bacteria, 0.03% by weight of Bifidobacterium bacteria, 0.01% by weight of Lactobacillus rhamnosus bacteria, and Lactobacillus 0.01% by weight of Bacillus esdocillius and 0.01% by weight of Pecalis bacteria were mixed and fermented at room temperature (30-50 ° C.) to form a tertiary grain mixture.

Example-3

When constructing the secondary grain mixture to form the saccharification of the grain mixture without using malt in the primary grain mixture, 94% by weight of the secondary grain mixture was mixed with 6% by weight of starch syrup and stirred to increase the sugar content of the secondary grain mixture. 6 brix.

Example-4

When constituting the primary grain mixture in Example 1, the temperature of the pot from 80 ° C to 110 ° C while accommodating 20-30 wt% of grain powder in a large-capacity pot and stirring at a speed of 50 rpm in a 70-80 wt% purified water 99.98% by weight of the grain mixture consisting of white porridge mixed with purified water by heating for 20-40 minutes until 0.01% by weight of alpha-amylase and 0.005% by weight of glucoamylase And, 0.005% by weight of isoamylase was mixed to form a luxurious primary grain mixture.

Example-5

The fruit stock solution mixed with the fermented tertiary grain mixture was mixed with 99% by weight of the tertiary grain mixture, 0.3% by weight of apple stock, 0.3% by weight of strawberry stock, 0.2% by weight of tangerine stock, and 0.2% by weight of pomegranate stock. Were mixed and stirred to form a quaternary grain mixture.

Example-6

99.96% by weight of the tertiary grain mixture, 0.01% by weight of apple flavored flavor, 0.01% by weight of strawberry flavored flavor, 0.01% by weight of tangerine flavored flavor, and pomegranate As a result of constructing the quaternary grain mixture by mixing 0.01% by weight of concentrated aroma, it was possible to identify yoghurt with flavors of apple, strawberry, tangerine, and pomegranate.

Example-7

In order to adjust the pH of the grain mixture composed as described above was stirred for 30 minutes and was able to configure pH 4 ~ 4.5 in the fermentation time 4-7 hours.

Example-8

As described above, the pH value of the quaternary grain mixture was lowered, and thus the acidity of the quaternary grain mixture tended to decrease.

Satisfactory viscous was obtained by stirring the quaternary grain mixture having a low viscosity as described above at 50 rpm for 30 to 60 minutes.

As described above, higher viscosities were obtained during the stirring of the quaternary mixture.

Example-9

When carried out by the method of Example-1, yogurt was prepared by carrying out grain only rice.

In the same manner, the yogurt was prepared by selecting each type from barley, wheat, corn, and sorghum.

Claims (8)

Crushing the washed grain with 200 mesh, mixing the crushed grain powder with 20-30 wt% and 70-80 wt% of water to form a grain mixture, and the grain mixture at a high temperature of 80-110 ° C. Stirring while heating for 20 to 40 minutes and cooling to room temperature of 30 to 50 ℃, and mixing and stirring 10% by weight of 20 to 100 mesh malt powder to 90% by weight of the cooled grain mixture And fermenting the grain mixture in which the malt powder is mixed at room temperature of 30 to 50 ° C. for 12 to 24 hours, thereby simultaneously forming gelatinization and saccharification of 5 to 9 brix, and the grain mixture. Filtering to a mesh of 300 mesh and mixing 99.99% by weight of calcium in 0.01% by weight of the grain mixture to stabilize the gelatinization of the grain mixture to form a primary grain mixture, and 80-85% by weight of the primary grain mixture. And stirring while mixing low fat milk powder 15-20% by weight 2 Constituting a grain mixture, sterilizing the secondary grain mixture at a high temperature of 80 to 110 ° C. for 20 to 30 minutes, and cooling the sterilized secondary grain mixture to a room temperature of 30 to 50 ° C. And adding 0.1 wt% of lactic acid bacteria to 99.9 wt% of the cooled secondary grain mixture and fermenting at a room temperature of 30-50 ° C. for 4-8 hours to form a tertiary grain mixture, and the tertiary grain mixture Mixing 99% by weight of 1% by weight of the fruit stock solution to form a fourth grain mixture, stirring to adjust the viscosity of the fourth grain mixture, and stirring the fourth grain mixture at a low temperature of 4 ° C. Yogurt production method using a grain, characterized in that consisting of a process of cold storage. The method of claim 1, in order to gelatinize the mixture consisting of 20 to 30% by weight of the grain powder and 70 to 80% by weight of water, 0.01% by weight of alpha-amylase, glucoamylase to 99.98% by weight of the mixture. (Glucoamylase) 0.005% by weight and isoamylase (Isoamylase) 0.005% by weight of the yogurt manufacturing method using a grain, characterized in that the composition is configured to gelatinize. According to claim 1, grains by mixing 0.02% by weight of beta-amylase (99-98% by weight of the mixture in order to saccharify the mixture consisting of 20-30% by weight of grain powder and 70-80% by weight of water) Yogurt production method using a grain, characterized in that configured to saccharify the mixture. According to claim 1, It is configured to form an acidity of pH 4 ~ 4.5 in the process of adding 0.1% by weight of lactic acid bacteria to 99.9% by weight of the secondary grain mixture and fermentation at room temperature of 30 ~ 50 ℃ for 4-8 hours. Yogurt production method using grains. According to claim 4, Lactic acid bacteria mixed in 99.9% by weight of the secondary grain mixture is Lactobacillus casei bacteria 0.03% by weight, Bifido bacterium bacteria 0.01% by weight, Bifidopi bifidus bacteria 0.03% by weight, Lactobacillus rhamnosus bacteria 0.01 Yogurt production method using grains, characterized in that the mixture by weight, 0.01% by weight of Lactobacillus Escidophilus and 0.01% by weight of Pecalis bacteria. The sugar content of claim 1, wherein 6 wt% of starch syrup is mixed with 94 wt% of the secondary mixture composed of 80 wt% to 85 wt% of the primary mixture to 15 wt% to 20 wt% of the low fat milk powder. Yogurt production method using grains. The grain according to claim 1, wherein 99.96% by weight of the tertiary mixture is mixed with 0.01% by weight of apple concentrate, 0.01% by weight of strawberry flavor, 0.01% by weight of tangerine flavor and 0.01% by weight of pomegranate concentrate. Yogurt production method using. The method of claim 1, wherein the grains are rice, barley, wheat, corn, and sorghum, respectively.

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