KR101569985B1 - Multi-layer packed yogurt and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a multi-stage charged yogurt and a method of manufacturing the same, and more particularly, to a method for manufacturing a multi-stage charged yogurt by using a differentiated filling method, wherein the crude fermented milk and fruit syrup are charged in multi- A method for producing yogurt.
According to the present invention, the multi-stage charged yogurt according to the present invention has the effect that the fermented milk and the syrupy liquid are not mixed with each other and the form thereof is kept stably, thereby providing not only palatability but also visually excellent fermented milk, And has a differentiated effect from the products of the present invention.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a multi-layered yogurt and a manufacturing method thereof,

The present invention relates to a multi-stage charged yogurt and a method of manufacturing the same, and more particularly, to a method for manufacturing a multi-stage charged yogurt by using a differentiated filling method, wherein the crude fermented milk and fruit syrup are charged in multi- A method for producing yogurt.

Recently, many consumers have the ability to maintain and manage health through food intake and to prevent diseases, and there is a high preference for foods that enhance bioactivity, and some of the foods that satisfy them are contained in lactic acid bacteria Fermented food.

Much of the research has been conducted since the 19th century, when the Russian Medicnikov claimed the longevity of fermented milk. According to this, it is known that when fermented milk is ingested, it has many beneficial effects on humans such as maintaining the balance of intestinal microflora, preventing and treating constipation and diarrhea, lowering the blood cholesterol content, inhibiting the development of cancer and enhancing the immune function in the human body have.

As such, fermented milk has been proven to have various health effects. As the demand for products that have health effects as well as eating pleasures and visual effects increases, the fermented milk portion of yogurt and fruit, coffee, chocolate etc. There is a need for

Accordingly, the present inventors intend to provide a stable fermented milk so that the jam of fruit and the like and the yogurt fermentation broth are not mixed, and to provide the fermented milk of which the stability of the multistage fermented milk is ensured.

Accordingly, the present invention has been made to meet the trend of improving taste and visually superior products in addition to the unique effects of yogurt, and it is an object of the present invention to provide a fermented milk having excellent visibility and improved palatability .

The main object of the present invention is to provide a viscous yoghurt by charging the fermentation broth and syrup in multiple stages by maintaining a stable state of the fermentation broth through a rapid cooling process after fermentation in a transparent container,

Another object of the present invention is to provide a fermentation liquid prepared so that the jam and the fermentation broth can not easily be mixed with each other, and a yoghurt in which the syrup is charged in multiple stages and the state is stably maintained.

In order to achieve the above object, the present invention provides a process for preparing a mixed oil by mixing skimmed milk powder, oligosaccharide, sugar, mixed preparation and gelatin after preheating crude oil (first step);

A homogenization process of homogenizing the mixed oil in the first process (second process);

A sterilization / cooling process (third process) for sterilizing and cooling the homogenized mixed oil in the second process;

A fermentation step (fourth step) of fermenting the mixed lactic acid bacteria by mixing the sterilized and cooled mixed liquor of the third step;

A grinding step (fifth step) of pulverizing the curd liquid which has undergone the fermentation step of the fourth step;

A fine grinding step and a cooling step (sixth step) for finely grinding the fermentation broth after the grinding step of the fifth step; And

And a filling step (step 7) in which the fermentation broth after the sixth step and the syrup solution are separately held with a time difference therebetween.

In one embodiment of the present invention, the first step includes a heating step for increasing the solubility of the mixed oil; And a mixing step of adding a mixed preparation and gelatin for enhancing physical properties.

In one embodiment of the present invention, the mixing process may include mixing 85 to 88 wt% crude oil, 3.5 to 4.0 wt% skim milk powder, and 0.4 to 0.5 wt% stabilizer.

In one embodiment of the present invention, the third step may include a step of removing harmful bacteria present in the mixed oil and sterilizing the mixture at 90 to 95 ° C for 10 to 20 minutes for the physical properties and stability of the mixed oil; And a cooling step of cooling the mixed lactic acid bacteria to 38 to 40 ° C for optimal fermentation after sterilization.

In an embodiment of the present invention, the fermentation process of the fourth step may be performed by adding a complex lactic acid bacterium consisting of Streptococcus thermophilus and Lactobacillus bulgaricus.

In one embodiment of the present invention, the fermentation process of the fourth step may be carried out by fermenting at a temperature of 38 to 40 ° C. for 4 to 5 hours to have a titratable acidity of 0.80 to 0.85%.

In one embodiment of the present invention, the fifth step is characterized by first grinding the fermented curd. In order to produce a stable fermentation broth even in multi-stage charging, the fermentation broth is maintained for 15 minutes so as to maintain the soft and hard viscosity of the fermentation broth. Rapid cooling to 10 ° C or less without passing over.

In an embodiment of the present invention, the sixth step is a step of finely pulverizing the curd by passing the primary pulverized curd through a stainless steel column structurer having a cylindrical shape with a hole size of 1 mm, Lt; RTI ID = 0.0 > 100% < / RTI > to further soften the tissue during simultaneous aging to minimize subsequent fermentation.

The present invention also provides a floating yogurt with improved palatability and visual effects produced by the process.

According to the present invention, unlike conventional floating yogurt, the multi-stage charged yogurt according to the present invention has an effect of keeping the morphological stability of the fermented broth without containing the fermentation broth and syrup liquid separately, Has a different effect from that of conventional products which can provide very good fermented milk. As described above, the yogurt product of the present invention, which has excellent quality and stable form, can be said to be very useful as a processed food.

FIG. 1 is a diagram illustrating a manufacturing process of a multi-stage charged yogurt according to the present invention.
FIG. 2 is a photograph showing that the multistage packed yogurt produced according to the present invention has a definite boundary between the fruit syrup liquid and the crude fermentation broth.

Accordingly, the present invention relates to a mixing process (first process) for preparing a mixed oil by mixing skimmed milk powder, oligosaccharide, sugar, mixed preparation and gelatin after preheating crude oil;

A homogenization process of homogenizing the mixed oil in the first process (second process);

A sterilization / cooling process (third process) for sterilizing and cooling the homogenized mixed oil in the second process;

A fermentation step (fourth step) of fermenting the mixed lactic acid bacteria by mixing the sterilized and cooled mixed liquor of the third step;

A grinding step (fifth step) of pulverizing the curd liquid which has undergone the fermentation step of the fourth step;

A fine grinding step and a cooling step (sixth step) for finely grinding the fermentation broth after the grinding step of the fifth step; And

And a filling step (step 7) in which the fermentation broth after the sixth step and the syrup solution are separately held with a time difference therebetween.

The term " multi-layer packed " used in the present invention means that a syrup liquid is filled in a lower end portion of a container containing yogurt, and a crude fermentation liquid is laminated thereon, Of the fermented liquid is filled on the syrup liquid. In this multi-stage filling, the fermentation liquid is aged and the viscosity is restored, so that the syrup liquid and the fermentation liquid have a definite boundary with each other, and this state can be maintained well without shaking.

In the production method of the present invention, the first step may include a heating step for increasing the solubility of the mixed oil; A mixed preparation for enhancing physical properties, and a mixing process for adding gelatin.

The mixing process may be performed by mixing 85 to 88% by weight of crude oil and 3.5 to 4.0% by weight of skimmed milk powder and then adding the remaining amount of oligosaccharide, sugar, mixed preparation, gelatin and the like appropriately.

In the manufacturing method of the present invention, the third step may include a step of removing harmful bacteria present in the mixed oil and sterilizing the mixture at 90 to 95 ° C for 10 to 20 minutes for the physical properties and stability of the mixed oil; And a cooling step of cooling the mixed lactic acid bacteria to 38 to 40 ° C for optimal fermentation after sterilization.

In the production method of the present invention, the fermentation process of the fourth step may be carried out by selecting lactic acid bacteria used in conventional fermentation of dairy products. Preferably, Lactobacillus bulgaricus) 70 ~ 80% by weight, Streptococcus Thermo filler's (Streptococcus thermophilus ) in an amount of 0.003 to 0.005% by weight based on the total weight of the mixed liquid. At this time, it is important to improve the flavor by appropriately adjusting the mixing ratio of the lactic acid bacteria.

In the method of the present invention, it is preferable that the fermentation step of the fourth step is carried out at a temperature of 38 to 40 ° C for 4 to 5 hours to have a titratable acidity of 0.80 to 0.85% (pH 4.80 to 4.85).

The fermentation temperature and time are conditions that enable the lactic acid bacteria to grow optimally and further enrich the taste of the yogurt, and the acidity helps maintain the viscosity of the stabilized fermentation broth in multistage charging.

In the manufacturing method of the present invention, in the fifth step, the fermented curd is firstly pulverized. In order to maintain the smooth and hard viscosity of the fermentation broth in order to prepare a stable fermentation broth even in multi-stage charging, And rapidly cooling to 10 ° C or less.

In the manufacturing method of the present invention, in the sixth step, the first crushed curd is passed through a stainless steel column structurer having a cylindrical shape with a hole size of 1 mm to finely grind the curd, Cooling to soften the tissue during simultaneous aging to minimize subsequent fermentation.

In the present invention, it is preferable that the fermentation step includes a step of rapidly cooling the curd liquid after the fermentation step, a pulverizing step of pulverizing in a short period of time (fifth step), a fine pulverizing step of finely pulverizing the fermentation broth after the pulverizing step, The sixth step). At this time, there is no particular limitation on the pulverization method and size, but it is preferable that the pulverization is carried out as much as possible. The present invention comprises a fermentation broth that has been subjected to the pulverization and micro-pulverization process, and a filling step of filling the syrups of fruit, coffee, chocolate, etc. in multiple stages with a time difference. Thus, The yoghurt that is given can be produced.

The present invention also provides a floating yogurt with improved palatability and visual effects produced by a method including the above-described processes.

The multistage packed yogurt produced in the present invention has a definite boundary between the fruit syrup liquid and the crude fermentation liquid so that the fermentation liquid and the syrup liquid are not mixed with each other and unlike the yogurt in which the ordinary syrup liquid and the fermentation liquid are mixed, (See Fig. 2). Further, according to the sensory test results, it was confirmed that the multi-stage filled yogurt of the present invention was superior in flavor and taste to the common yogurt prepared in Comparative Example (see Table 1) (See Table 2). Therefore, the yogurt filled with the multi-stage of the present invention is superior to the yogurt in which the conventional fermentation broth and syrup liquid are mixed, and thus the yoghurt of the present invention is superior to the visual part which is much more visible, can do.

Hereinafter, the present invention will be described in detail with reference to examples. However, these examples are intended to further illustrate the present invention, and the scope of the present invention is not limited to these examples.

Example  One. Of fruit syrup  Manufacturing (compounding ratio need adjustment)

The viscosity and the sugar content of the fruit syrup were adjusted so as to spread evenly at the bottom of the product, and the activity was observed at the interface with the yogurt fermentation broth.

The fruit syrup may comprise from 30 to 50% by weight of fruit (strawberry, blueberry, apple carrot, apple, orange grapefruit, mango or tropic mix; or coffee or chocolate), 25 to 30% by weight of sugar, 1.5 to 2 0.15 to 0.2 wt.% Of a gum, 0.15 to 0.2 wt.% Of a stabilizer, and 18 to 43 wt.% Of purified water were mixed and sterilized at 85 to 90 ° C for 10 minutes. The sugar content was adjusted to about 35 Brix and the most important viscosity was adjusted to 3-5 cm per minute (Bostwick viscometer).

The prepared fruit syrup was placed in the lower part of the container and the fruit syrup was stored in the refrigerator. As a result, the fruit syrup was well spread evenly in the lower part of the container and the syrup shape was maintained well without shaking .

Example  2. Preparation of stabilized fermentation broth

The viscosity and physical properties of the fermentation broth were adjusted so that the broth was spread over the syrup and spread evenly. The cooling method was different from that of the conventional fermentation broth to prepare a stable fermentation broth having a stable multi-end boundary at the interface with the syrup.

To prepare 5 kg of fermentation broth, 4,404.3 g of crude oil was preheated to 60 DEG C, and then 200 g of skim milk powder, 168 g of oligosaccharide, 195 g of sugar, 9.4 g of a mixed preparation (mixture of modified starch and pectin at a weight ratio of 6: 4) 16.9 g were mixed and flavor was added to the mixture to prepare a mixed oil. The prepared mixed oil was homogenized at 250 bar and then sterilized at 90 ° C for 10 to 20 minutes.

After sterilization, for optimal fermentation of complex lactic acid bacteria in a mixed solution cooled to 40 ° C, Lactobacillus bulgaricus) 70 ~ 80 wt%, mixing a Streptococcus Thermo filler's (Streptococcus thermophilus) 20 ~ 30% by weight of lactic acid compound (FD-DVS YF-L812 Yo -Flex) to 0.004 weight% (500 Unit / 2,500L) consisting of Fermentation was carried out at a fermentation temperature of 38 to 40 ° C. for 4 to 5 hours so as to obtain a titratable acidity of 0.80 to 0.85% in order to produce a hard fermentation liquid while maintaining the softness of the fermentation broth.

In order to maintain a smooth and firm viscosity of the fermentation broth in order to produce a stable fermentation broth even in multi-stage charging, rapid cooling was performed at 10 ° C without exceeding 15 minutes after fermentation was completed.

The cooled fermentation broth is passed through a column-shaped stainless steel column structuriser with a hole size of 1 mm to finely grind the curd and further cooled to 5 ° C to minimize subsequent fermentation. I did it.

The fermentation broth and the syrup solution having been subjected to the above processes were separately packed with time differences of about 5 seconds each.

When the fermentation broth was stored in a refrigerator and the fermentation broth was stored at the top of the syrup solution at the lower end, the fermentation broth was stored in a refrigerator. As a result, when the fermentation broth was cooled rapidly to below 5 ° C, the viscosity and stability of the fermentation broth were maximized, After the fermentation, the syrup liquid and the fermentation liquid were clearly bounded to each other through the recovery of the viscosity, and the yogurt was maintained in a stable state without shaking.

Experimental Example . Conduct sensory test

The sensory test was carried out by 40 professional panelists each consisting of 20 men and women. The syrup liquid and the fermentation liquid obtained in the above example were filled in multi-stages, and then evaluated for taste.

(1) Evaluation of fermentation broth

5 points: Very tasty

4 points: It is delicious.

3 points: Average

2 points: No taste

1 point: very tasty

(2) Evaluation of overall taste

5 points: Very tasty

4 points: It is delicious.

3 points: Average

2 points: No taste

1 point: very tasty

(3) Evaluation of visual effects

5 points: Very good looking

4 points: It looks a little better

3 points: Average

2 points: A little bad view

1 point: Very bad view

(4) Evaluation of stability for multi-stage charging

5 points: Very stable

4 points: It is a little stable.

3 points: Average

2 points: It is not stable a little

1 point: Not very stable

As a comparative example, floating yogurt prepared by mixing a fermentation broth with fruit syrup by a general fermentation method in the method of Example 2 was used.

Sensory evaluation of taste division Taste of fermentation broth (5 points) Overall taste (5 points) The fermentation broth of Example 2 4.0 4.5 The fermentation broth of the comparative example 3.1 3.9

As shown in Table 1, the sensory evaluation results of the yogurt filled in the multi-stages of the present invention are superior to those of the yogurt prepared in the comparative example.

Results for visual effects division Visual effects (5 points) Multistage stability (5 points) The fermentation broth of Example 2 4.9 4.7 The fermentation broth of the comparative example 3.5 -

As shown in Table 2, the results of the visual effects of the present invention filled with the multi-stages of the floating yogurt are much better than those of the floating yogurt manufactured by the comparative example. Also, the stability of multi-packed products was evaluated to be very stable.

In other words, the panel was much better for the visual part where the multi-tiered yogurt of the present invention was much more visible than the yogurt mixed with the conventional fermented liquid and syrup liquid.

The present invention has been described with reference to the preferred embodiments. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. Therefore, the disclosed embodiments should be considered in an illustrative rather than a restrictive sense. The scope of the present invention is defined by the appended claims rather than by the foregoing description, and all differences within the scope of equivalents thereof should be construed as being included in the present invention.

Claims (9)

A mixing step of preparing a mixed oil by mixing skim milk powder, oligosaccharide, sugar, a mixed preparation obtained by mixing modified starch and pectin, and gelatin after preheating crude oil (first step);
A homogenization process of homogenizing the mixed oil in the first process (second process);
A sterilization / cooling process (third process) for sterilizing and cooling the homogenized mixed oil in the second process;
A fermentation step (fourth step) of fermenting the mixed lactic acid bacteria by mixing the sterilized and cooled mixed liquor of the third step;
A grinding step (fifth step) of pulverizing the curd liquid which has undergone the fermentation step of the fourth step;
A fine grinding step and a cooling step (sixth step) for finely grinding the fermentation broth after the grinding step of the fifth step; And
And a filling step (step 7) in which the fermentation broth and the syrup solution having been subjected to the sixth step are separately stored at different time intervals,
The fifth step is characterized by firstly grinding the fermented curd. In order to maintain the smooth and hard viscosity of the fermentation broth in order to produce a stabilized fermentation broth even in multistage charging, the fermentation broth is rapidly cooled to 5 to 10 ° C Characterized in that cooling is performed,
In the sixth step, the primary pulverized curd is passed through a cylindrical column structurer having a cylindrical shape with a hole size of 1 mm to finely grind the curd and further cooled to 5 ° C, thereby simultaneously fermenting the fermentation Characterized in that it comprises a step of reviving and softening the tissue in the middle.
The method according to claim 1, wherein the first step comprises a heating step for increasing the solubility of the mixed oil; And a mixing step of adding a mixed preparation and gelatin for increasing the physical properties of the yogurt.
The method of claim 1, wherein the mixing step comprises mixing 85 to 88% by weight crude oil, 3.5 to 4.0% by weight of skim milk powder, 2.5 to 3.0% by weight of oligosaccharide, 3.5 to 4.0% by weight of sugar, 0.4 to 0.5% by weight of stabilizer, By weight based on the total weight of the yogurt.
The method according to claim 1, wherein the third step comprises the steps of removing harmful bacteria present in the mixed oil and sterilizing the mixture at 90 to 95 ° C for 10 to 20 minutes for the physical properties and stability of the mixed oil; And cooling the mixture to 38 to 40 DEG C for optimal fermentation of the complex lactic acid bacteria after sterilization.
The fermentation process according to claim 1, wherein the fermentation process of the fourth step comprises mixing 70 to 80% by weight of Lactobacillus bulgaricus and 20 to 30% by weight of Streptococcus thermophilus , 0.003 to 0.005% by weight based on the total weight of the yogurt.
2. The method according to claim 1, wherein the fermentation step in the fourth step is performed at a temperature of 38 to 40 DEG C for 4 to 5 hours to have a pH of 4.8 to 4.85.
delete delete 6. Floating yogurt with improved palatability and visual effects produced by the method of any one of claims 1-6.

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