KR101595534B1 - Method for manufacturing fermented milk - Google Patents

Abstract

The present invention relates to a fermented milk to which a fermented fruit juice is added and a process for producing the fermented puddle. More particularly, Adding a fermented fruit juice to the sterilized crude oil; Preparing a fermented milk by inoculating starter into crude oil to which the crude fermented milk is added and fermenting the mixture at 43 ° C for 4 to 6 hours; And cooling the fermented milk to 15 ° C for 10 minutes. The present invention also relates to a fermented milk to which the fermented milk is added and a process for producing the fermented puddle.

Description

TECHNICAL FIELD The present invention relates to a method for producing fermented milk to which a fermented milk product is added and a method for producing fermented milk,

The present invention relates to a fermented milk to which a fermented milk product is added and a method for producing the fermented milk. More particularly, Heating the mixed fruits to sterilize them, cooling the mixture, inoculating the cooled fruits into lactic acid bacteria, and aging the mixture to prepare a fruit juice fermentation broth; Sterilizing the crude oil at 90 DEG C for 10 minutes; Adding the fermented fruit juice to the sterilized crude oil; Wherein the starch is inoculated into the crude oil to which the crude fermented broth is added and then fermented at 43 ° C for 4 to 6 hours and then cooled to 15 ° C for 10 minutes. And a process for producing fermented puddings.

Fermented milk is defined as fermentation of crude oil or milk products with lactic acid bacteria. Fermented milk is prepared by adding lactic acid starter to crude oil, which is a complete food, and fermenting it at a constant temperature. The lactic acid bacteria used in starter are mainly Lactobacillus acidophilus , Bifidobacteria, Streptococcus thermophilus , most of which are probiotics. Probiotics is a living microbial agent that has beneficial effects by improving the balance of intestinal microorganisms in animals. Lactic acid bacteria are mainly used, and other yeasts such as Saccharomyces cerevisiae and Aspergilllus Molds such as oryzae have been used. Prebiotics An indigestible ingredient that helps grow beneficial bacteria in the intestines. It is a substance that helps to improve the intestinal environment by becoming a nutritional source of probiotics. Prebiotics refers to dietary ingredients or nutrients that are used to feed probiotic lactic acid bacteria in intestinal bacteria, and enteric bacteria in the intestines increase prevalence and number. Vegetables and fruits contain a large amount of dietary fiber and trace nutrients (such as vitamins) that can be used as prebiotics, and are known to enhance intestinal digestion and immune function by helping the growth of probiotic lactic acid bacteria in the intestines.

In addition, puddings are generally prepared by mixing egg, sugar, milk, etc. and adding a gelling agent such as pectin, gelatin, and agar to produce a gel-like food. Although there is a difference in texture depending on the gelling agent, the texture is good in the mouth and is easy to chew and swallow It is a food with high preference. It contains many nutrients such as protein, carbohydrate, and lipid. It is characterized by its fast digestion and absorption, and is used as a dessert due to diversification and high quality of dietary life. However, chemical additives and spices used in the manufacture of puddings are used in the manufacture of puddings.

Patent Registration No. 10-0977849 (green juice composition containing kimchi containing lactic acid bacteria) Korean Patent Publication No. 10-1162428 (apple pudding composition having excellent functionality and method for producing the same) Patent Registration No. 10-0889952 (Fermented Food of Carrot and Method for Producing the Same)

It is an object of the present invention to prepare a fermented milk which is useful for fermentation of starter lactic acid bacteria used for fermented milk and for proliferating beneficial bacteria in the intestines by adding a fermentation broth with prebiotics in the production of fermented milk.

In addition, the present invention provides a fermented milk to which a fermented milk containing fermentation broth containing probiotics and prebiotics is added, and to provide a healthy fermented pudding which is free from food additives and can be enjoyed by both sexes.

In order to achieve the above object, the present invention provides a method for preparing fermented milk to which a fermented milk product is added, comprising the steps of: (1) heating the sterilized mixed fruit to sterilize and cooling; ( 2 ) inoculating lactic acid bacteria, mainly Lactobacillus plantrarum, into the cooled fruits, and aging the mixture at 25 ° C for 7 days to prepare a fermented fruit juice; Sterilizing the crude oil at 90 DEG C for 10 minutes; Adding 3 parts by weight of the crude fruit fermentation broth to 100 parts by weight of the sterilized crude oil; And staring the crude oil to which the crude fermentation broth has been added, fermenting the mixture at 43 ° C for 4 to 6 hours, and then cooling the mixture at 15 ° C for 10 minutes.

In addition, the present invention is characterized in that the same amount of cabbage, tomato, broccoli, carrot, macromolecule, apple, pear and lemon are mixed in the present invention.

The method for preparing fermented puddings to which a fermented green tea fermentation broth according to the present invention is added comprises: mixing 60 to 180 parts by weight of water at 50 to 60 ° C with 5 to 7 parts by weight of gelatin to form a gelatin solution; Cooling the gelatin solution to 30-35 占 폚; Adding 20 to 140 parts by weight of the fermented milk to 100 parts by weight of the cooled gelatin solution; And cooling the gelatin solution to which the fermented milk is added at 0 to 10 ° C for 1 to 2 hours, followed by packaging.

The fermented milk of the present invention may be prepared by adding a fermentation broth to a fermented milk as a prebiotic in the production of fermented milk, thereby producing starter lactic acid bacteria used for fermented milk and helping the proliferation of beneficial bacteria in the intestines.

In addition, the present invention can provide a healthy fermented milk pudding which does not use food additives and can be enjoyed both sexually, by using fermented milk to which a fermented milk product containing a probiotic and a prebiotic is added.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
FIG. 2 is a view showing a production process of fermented milk to which a fermented milk product according to the present invention is added.
FIG. 3 is a graph showing changes in pH of fermented milk to which a fermented milk product was added according to the present invention.
FIG. 4 is a graph showing changes in acidity of fermented milk to which a fermentation broth according to the present invention is added.
FIG. 5 is a view illustrating a process for producing fermented puddings using fermented milk to which the present invention is added.

Hereinafter, a method for producing fermented milk to which a fermented milk product according to the present invention is added and a method for producing the fermented puddle will be described with reference to the accompanying drawings.

A method for producing fermented milk to which a fruit juice fermentation liquid is added according to the present invention comprises the steps of selecting and pulverizing and mixing two or more fermented milk products; Heating the mixed fruits to sterilize them, cooling the mixture, inoculating the cooled fruits into lactic acid bacteria, and aging the mixture to prepare a fruit juice fermentation broth; Sterilizing the crude oil at 90 DEG C for 10 minutes; Adding the fermented fruit juice to the sterilized crude oil; Preparing a fermented milk by inoculating starter into crude oil to which the crude fermented milk is added and fermenting the mixture at 43 ° C for 4 to 6 hours; And cooling the fermented milk to 15 DEG C for 10 minutes.

First, a method for preparing a fermented milk product added to fermented milk according to the present invention will be described.

1. Manufacture of fruit juice

Modern people are experiencing various symptoms at a young age due to stress, various electromagnetic waves and environmental factors. When stressed, stress hormones are secreted, and this hormone stimulates cells to induce cells to over-stimulate them. Therefore, when the stress becomes extreme, it becomes the cause of various diseases, and it is important to relieve the stress for the comfort life of the modern man.

Therefore, in the present invention, as the stress-relieving material, four kinds of vegetables such as cabbage, tomato, broccoli and carrot, which contain a lot of polyphenol among antioxidants, and four kinds of fruits such as bokbunja, apple, Respectively. Hereinafter, in the present invention, the term " blue flour " is used as a term encompassing vegetables and fruits.

In order to apply the fruit juice to the fermented milk, the microbiological safety of the final fermented milk product must be secured. Therefore, the fermentation technology of the fruit juice fermentation liquid is prepared to suppress the destruction of nutrients and to increase the content of the antioxidant substance (polyphenol) .

The microbial safety was evaluated according to the heating time of the fruits. The heating temperature was 100 ° C. at which all microorganisms died. At this time, the viable cell count and the coliform group were measured according to the heating time from the time when the internal temperature reached 100 ° C.

Bacterial counts were lower than 10 ⁴ cfu / g in all experimental groups, but only in Broccoli and tomatoes in 10 sec after heating. Bacterial counts and coliforms were not detected at the non-detected, 20 and 30 seconds.

Experimental Section Heating time (sec) 0 10 20 30 Number of bacteria Coliform group Number of bacteria Coliform group Number of bacteria Coliform group Number of bacteria Coliform group cabbage 2.2x10 ² Non-detection <10 Non-detection 0 Non-detection 0 Non-detection tomato 2.4x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection Broccoli 1.4x10 ⁴ detection <10 Non-detection 0 Non-detection 0 Non-detection carrot 3.8x10 ⁴ detection <10 Non-detection 0 Non-detection 0 Non-detection Bokbunja 2.1x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection Apple 3.2x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection ship 4.0x10 ¹ Non-detection <10 Non-detection 0 Non-detection 0 Non-detection lemon <10 Non-detection 0 Non-detection 0 Non-detection 0 Non-detection

Table 1 shows the analysis of microorganisms according to the heating time. The polyphenols contents of cabbage, tomato, broccoli and carrot were 0.154, 0.218, 0.356 and 0.105 mg / g, respectively, and polyphenol contents of bokbunja, apple, Were 3.883, 0.551, 0.251 and 0.831 mg / g. As the heating time increased, the content of polyphenols decreased in cabbage, tomato, broccoli, apple, pear and lemon, decreased by 1 ~ 23% at 10 seconds, 5 ~ 29% at 20 seconds and 6 ~ 24% at 30 seconds. However, the tomato showed a slight increase in the heating time of 30 seconds. As the heating time increased, the content of polyphenols increased by 1% and 27% at 10 seconds, 3% and 45% at 20 seconds, and 5% and 52% at 30 seconds, respectively.

(Unit: mg / g)
Heating time (sec) 0 10 20 30 cabbage 0.154 0.119 0.119 0.118 tomato 0.218 0.180 0.155 0.167 broccoli 0.356 0.352 0.336 0.334 carrot 0.105 0.106 0.108 0.111 Bokbunja 3.883 4.945 5.611 5.889 Apple 0.551 0.476 0.468 0.455 ship 0.251 0.244 0.231 0.227 lemon 0.831 0.849 0.770 0.762

Table 2 shows the change in polyphenol content with heating time. The fat-soluble vitamin contents (vitamin A, vitamin D, vitamin E) of cabbage, tomato, broccoli and carrots were 1, 0, 0.1 mg / 0, 0.3, and 0.003 mg / 100 g, respectively. The heat-sterilized cabbage was treated with 1, 0, 0, 0 and 0 mg / , 0.1 mg / 100 g and 0.076 mg / 100 g, tomatoes 159, 0, 0.6 and 0.003 mg / 100 g, broccoli 130, 0, 1.7 and 0.015 mg / 100 g, carrots 1120, 0, 1 and 0.014 mg / , Vitamin K content was slightly increased.

Food name condition Content per 100g edible portion Vitamin A
(RE) Vitamin D
(㎍) Vitamin E
(Mg) Vitamin K
(㎍) cabbage raw stuff One - 0.1 78 boiled One 0 0.1 76 tomato raw stuff 90 - 0.6 4 boiled 159 - 0.6 3 broccoli raw stuff 128 0 2.5 160 boiled 130 0 1.7 150 carrot raw stuff 1270 0 0.3 3 boiled 1120 - One 14

Table 3 shows the contents of water soluble vitamins (vitamin B1, vitamin B2, niacin, vitamin C, vitamin B6, pantothenic acid, vitamin B12 and folic acid) of cabbage, tomato, broccoli and carrot in cabbage 0.04 and 0.03 0.10, 0.1248 mg / 100g, tomato 0.04, 0.01, 0.6, 11, 0.07, 0.17, 0 and 0.0472 mg / 100g, broccoli 0.12, 0.26, 1.1, 98, 0.27, 1.12, 0 And 0.028 mg / 100 g of carrot, 0.06, 0.05, 0.8, 8, 0.07, 0.4, 0 and 28.8 mg / 100g of carrots and the cabbage was 0.04, 0.04, 0.1, 26, 0.05, 0.11, 0 and 0.048 mg / , Tomato 0.08, 0.03, 0.4, 7, 0.08, 0.13, 0 and 13 mg / 100g, broccoli 0.06, 0.09, 0.4, 54, 0.12, 0.78, 0 and 0.120 mg / 100g, carrots 0.05, 0.05, 0.8, 0.15, 0.23, 0 and 0.014 mg / 100g, respectively. The vitamin C and pantothenic acid folate were decreased by 10 ~ 61.5%.

Food name condition Content per 100g edible portion Vitamin B1
(Mg) Vitamin B2
(Mg) Nashin
(Mg) Vitamin C
(Mg) Vitamin B6
(Mg) Pantophenic acid
(Mg) Vitamin B12
(㎍) Folic acid
(㎍) cabbage raw stuff 0.04 0.03 0.3 36 0.1 0.22 0 124.8 boiled 0.04 0.04 0.1 26 0.05 0.11 0 48 tomato raw stuff 0.04 0.01 0.6 11 0.07 0.17 0 47.2 boiled 0.08 0.03 0.4 7 0.08 0.13 0 13 broccoli raw stuff 0.12 0.26 1.1 87 0.27 1.12 0 210 boiled 0.06 0.09 0.4 54 0.12 0.78 0 120 carrot raw stuff 0.06 0.05 0.8 8 0.07 0.4 0 28.8 boiled 0.05 0.05 0.8 7 0.15 0.23 0 14

Table 4 shows the content of water soluble vitamin in vegetables. The contents of fat soluble vitamins (vitamin A, vitamin D, vitamin E) of lemon, pear, bokbunja and apple were 0, 0, 1.6 and 0 mg / 100g, 0, 0 and 0 mg / 100g, bokbunja 2, 0, 0 and 0 mg / 100g, apples 3, 0, 1 and 0 mg / 0, 0 and 0 mg / 100 g, brambles 0, 0, 0 and 0 mg / 100 g, apples 1, 0 and 0 mg / 100 g.

Food name condition Content per 100g edible portion Vitamin A
(RE) Vitamin D
(㎍) Vitamin E
(㎍) Vitamin K
(㎍) lemon raw stuff 0 0 1.6 0 Heat treatment 0 0 0.1 0 ship raw stuff 0 - - - Heat treatment 0 - - - Bokbunja raw stuff 2 - - - Heat treatment - - - - Apple raw stuff 3 0 One - Heat treatment 0 - - -

Table 5 shows the fat-soluble vitamin content in fruits. The water-soluble vitamin contents (vitamin B1, vitamin B2, niacin, vitamin C, vitamin B6, pantothenic acid, vitamin B12 and folic acid) of lemon, , 0.7, 70, 0.08, 0.39, 0 and 31 mg / 100 g, times 0.02, 0.01, 0.1, 4, 0, 0, 0 and 0 mg / 100 g, brambles 0.10, 0.07, 0.6, And 0 mg / 100g, apples 0.01, 0.01, 0.1, 4, 0.06, 0, 0 and 1 mg / 100g, respectively.

Food name condition Content per 100g edible portion Vitamin B1
(Mg) Vitamin B2
(Mg) Nashin
(Mg) Vitamin C
(Mg) Vitamin B6
(Mg) Pantophenic acid
(Mg) Vitamin B12
(㎍) Folic acid
(㎍) lemon raw stuff 0.05 0.02 0.7 70 0.08 0.39 0 31 heating 0 0 0 0 0 0 0 0 ship raw stuff 0.02 0.01 0.1 4 - - - - heating 0 0 0 0 0 0 0 0 Bokbunja raw stuff 0.10 0.07 0.6 tr - - - - heating 0 0 0 0 0 0 0 0 Apple raw stuff 0.01 0.01 0.1 4 0.06 - 0 One heating 0 0 0 0 0 0 0 0

Storage period (day) 0 3 5 7 9 Polyphenol
(Mg / 100g) 44 51 54 56 53 Microbial change
(CFC / ml) 2.18x10 ⁸ 4.30x10 ⁸ 6.10x10 ⁸ 7.20x10 ⁸ 7.60x10 ⁸

Table 6 shows the content of water-soluble vitamins in fruits. Table 7 shows changes in polyphenol content of the fermentation broth. In order to prepare fermentation broth, the mixing ratio of cabbage, tomato, broccoli, carrot, . The polyphenol content was 44 mg / 100g. After the first heating (100 ℃ for 20 seconds), the Lactobacillus plantarum was inoculated at 1% (1.0 × 10 ⁸ CFU / mL) The polyphenol content was increased to 56 mg / 100 g on the 7th day and then decreased to 7 days.

<Examples>

In the present invention, the fruit orchards are washed, cut and mixed with cabbage, vegetables consisting of tomatoes, broccoli and carrots, brambles, apples, pears and lemons. This?, 8 fruits and vegetables were mixed in equal amounts, apple, pear and lemon were peeled and mixed.

The bacteria and Escherichia coli contained in the mixed fruits were heated at 100 DEG C for 20 seconds.

Next, after the heat-sterilized fruit juice was cooled, 1% (1.0 × ^{10 8} CFU / mL) of Lactobacillus plantarum was inoculated in the cooled blue fruits so as to prevent the breakage of the polyphenol component, and the mixture was aged at 25 ° C. for 7 days Thereby preparing a fruit or vegetable fermentation broth according to the present invention.

2. Preparation of fermented milk added with fermented milk

In order to apply the present invention to fermented milk, the microbial safety of the final fermented milk product must be secured. Therefore, fermentation technology that suppresses the destruction of nutrients and increases the content of antioxidants (polyphenols) The fermentation broth was prepared and the dietary fiber content was 0.026 g / mL (2.6%).

The quality characteristics of fermented milk according to the concentration of fermented milk were analyzed. When 1, 3 and 5 parts by weight of crude fermentation broth were added to 100 parts by weight of crude oil, the growth of lactic acid bacteria starter was increased up to the addition concentration of 3% and remained constant.

Addition concentration (parts by weight) Number of lactic acid bacteria (CFU / mL) Remarks 0 3.30x10 ⁸ Measurement results after incubation for 24 hours One 9.15x10 ⁸ 3 6.10x10 ⁹ 5 5.40x10 ⁹

Table 8 shows the number of lactic acid bacteria in fermented milk added with fermented milk. The pH of fermented milk decreased with the increase of fermentation time, It did not appear. The acidity increased with increasing fermentation time, but no difference was observed between 3 and 5 parts by weight. The addition of fermented milk to fermented milk showed a constant change in pH and acidity depending on the fermentation time of lactic acid bacteria.

The storage period and the dietary fiber change of fermented milk according to the fermented liquid were not influenced by storage period.

(g / mL) Addition concentration (parts by weight) Storage period (day) 0 3 5 7 9 0 0.0026 0.0026 0.0028 0.0030 0.0031 One 0.0029 0.0032 0.0037 0.0040 0.0041 3 0.0035 0.0037 0.0039 0.0042 0.0042 5 0.0044 0.0047 0.0050 0.0053 0.0056

Table 9 shows the changes in dietary fiber content of the fermented milk added with the fermented milk products. As a result of sensory evaluation (5-point scale) according to the addition of fermented milk products, the vegetable smell was stronger, I got a good score in flavor, taste and overall preference.

Addition concentration (parts by weight) incense color flavor Overall likelihood 0 4.3 ± 0.38 3.3 ± 0.92 3.7 ± 0.77 3.8 ± 0.46 One 3.8 ± 0.65 3.6 ± 0.33 3.9 ± 0.25 4.0 ± 0.61 3 3.7 ± 0.51 4.1 ± 0.17 4.2 ± 0.64 4.0 ± 0.61 5 3.3 ± 0.94 4.5 ± 0.37 3.1 ± 0.18 3.5 ± 0.22

Table 10 shows the sensory evaluation of the fermented milk containing the fermented milk cultivars, and the fermented milk production process using the fermented milk cultivars is as follows. The starter used was YF-L812 (purchased from Jupiter International, Inc.) of Christian Hansen, and the composition of the strain was composed of Lactobacillus acidphilus, Bifidobacterium bifidus and Lactobacillus thermophilus .

<Examples>

Crude oil with an acidity of 0.16% and pH of 6.8 was sterilized at 90 ° C for 10 minutes, followed by addition of 3 parts by weight of a fermented fruit juice, followed by inoculation with concentrated concentrated freezing starter (0.0004%).

The fruit juice was prepared by washing the cabbage, the vegetables consisting of tomatoes, broccoli and carrots, the bokbunja, the apple, the pear and the lemon, and finely divided and mixed. At this time, the eight fruits and vegetables were mixed in the same amount, and the apple, the pear and the lemon were peeled and mixed.

In order to sterilize bacteria and Escherichia coli contained in the mixed fruits, the mixture was heated at 100 ° C for 20 seconds, cooled, and then cooled to 1% (1.0 x ^{10 8)} of Lactobacillus plantarum CFU / mL) and then aged at 25 캜 for 7 days.

Thereafter, the fermented milk was fermented at 43 ° C for 4 to 6 hours, cooled to 15 ° C for 10 minutes, and filtered to remove precipitated blue-violet residue to prepare fermented milk containing liquid fermented fruit juice.

3. Preparation of Fermented Puddings Added with Chrysanthemum Fermentation Liquid

A method for preparing a fermented puddle to which a fermented green tea product is added according to the present invention comprises: mixing 60 to 180 parts by weight of water at 50 to 60 ° C with 5 to 7 parts by weight of gelatin to form a gelatin solution; Cooling the gelatin solution to 30-35 占 폚; Adding 20 to 140 parts by weight of fermented milk to which 100 parts by weight of the cooled gelatin solution is added, And cooling the gelatin solution mixed with the fermented milk at 0 to 10 ° C for 1 to 2 hours and packaging.

In the control group, 200 g of water and 6 g of gelatin were prepared. The fermented puddings added with the citrus fruit juice were added to 200 g of water at a ratio of 10, 30, 50 and 70 wt%, respectively.

Table 11 below shows the blending ratios of raw materials of fermented puddings to which the fruit or vegetable fermentation broth was added.

(g) control 10% 30% 50% 70% water 200 180 140 100 60 gelatin 6 6 6 6 6 Fermented milk 0 20 60 100 140

The quality characteristics of fermented pudding were investigated according to the addition of fermented milk.

First, moisture, protein, fat and ash content of fermented puddings were measured and analyzed according to the addition concentration of fermented milk added with fermented milk. Moisture content decreased with increasing concentration and protein, fat and ash increased with increasing concentration.

Table 12 below shows changes in the general composition of the fermented puddle according to the concentration of the fermented milk to which the fermented milk product was added.

division Fermented milk pudding 0% 10% 30% 50% 70% moisture 82.73 81.25 79.56 75.3 72.9 protein 4.23 5.57 5.98 6.25 6.44 Fat 0.001 1.01 2.31 2.85 3.65 Ash 0.01 0.1 0.19 0.32 0.39

Next, the pH, acidity and sugar content of the fermented puddings were measured according to the addition concentration of the fermented milk to which the fermented milk was added. pH and acidity were not changed by addition concentration and sugar content was increased with increasing concentration.

Table 13 below shows the physicochemical change of the fermented pudding according to the concentration of fermented milk to which the fermented milk product was added.

division Fermented milk pudding 0% 10% 30% 50% 70% pH 6.8 4.65 4.62 4.61 4.60 Acidity 0.11 0.51 0.51 0.52 0.51 Sugar content 0.1 10.2 12.3 14.65 17.89

Next, the physical properties of the fermented puddings were analyzed according to the addition concentration of the fermented milk to which the fermented milk was added. Hardness, elasticity, cohesiveness, gumminess, chewiness, and tackiness tend to decrease with increasing concentration of fermented milk in all items.

Table 14 shows the texture change of fermented pudding according to the concentration of the fermented milk to which the fruit juice was added.

division Fermented milk pudding 0% 10% 30% 50% 70% Hardness
(hardness) 34.28 30.20 24.50 21.50 19.30 Resilience
(springing) 13.20 12.30 11.97 11.03 10.80 Coherence
(cohesiveness) 0.52 .048 0.43 0.38 0.31 Gum
(gumminess) 26.8 26.82 26.20 20.08 20.21 Chewiness
(chewiness) 3.27 3.11 3.08 2.50 2.23 Stickiness
(adhesiveness) 0.71 0.65 0.61 0.55 0.45

Next, the sensory characteristics of the fermented pudding were analyzed according to the addition concentration of the fermented milk to which the fermented milk was added. As a result of the sensory evaluation, the color and aroma were stronger with the addition concentration, and the higher the concentration was, the higher the concentration was. The fermented milk added to the fermented milk was higher in overall acceptance than the control, and the final product was 50% high in overall color, flavor and taste.

Table 15 below shows the sensory evaluation of the fermented pudding according to the concentration of fermented milk added with the fermented milk product.

division Fermented pudding 0% 10% 30% 50% 70% incense 3.8 ± 0.87 4.0 ± 0.23 4.2 ± 0.78 4.5 ± 0.78 4.4 ± 0.12 color 3.8 ± 0.61 4.0 ± 0.78 4.3 ± 0.52 4.5 ± 0.65 4.5 ± 0.89 flavor 3.5 ± 0.52 4.1 ± 0.72 4.1 ± 0.82 4.5 ± 0.23 4.4 ± 0.73 Overall
Likelihood 3.7 ± 0.25 4.0 ± 0.33 4.3 ± 0.57 4.5 ± 0.67 4.4 ± 0.33

Based on the above results, the invented manufacturing process is as follows. 50% processed product with 100g of water, 6g of gelatin, and 100g of fermented milk added with fermented milk was selected as the optimal mixture ratio. By combining the fermented milk added with the fermented milk product with the pudding, It is expected that consumers' palatability and usability will increase with desserts and snack foods which are contained in large amounts.

<Examples>

Vegetables consisting of cabbage, tomatoes, broccoli, and carrots, brambles, apples, pears, and lemons were washed, and then all of the eight fruits and vegetables were mixed in the same amount.

To the cooled greenstuff the Lactobacillus plantarum to prevent the destruction of the one contained in the mixed bacterial greenstuff, heated at 100 ℃ 20 chogan to kill coliform bacteria was then cooled polyphenols 1% (1.0x10 ⁸ CFU / mL) and then fermented at 25 ℃ for 7 days.

Next, crude oil having an acidity of 0.16% and pH of 6.8 was sterilized at 90 ° C for 10 minutes. Then, 3 parts by weight of the crude fruit fermentation broth was added to 100 parts by weight of the crude oil, and then concentrated concentrated freezing starter (0.0004%) for production was inoculated. Thereafter, the fermented milk was fermented at 43 ° C for 4 to 6 hours, cooled at 15 ° C for 10 minutes, filtered and separated to obtain fermented milk containing the fermented milk product according to the present invention.

Next, 6 parts by weight of gelatin was mixed with 100 parts by weight of water at 50 캜 to form a gelatin solution, and then the gelatin solution was cooled to 30 캜. Thereafter, 100 parts by weight of fermented milk containing 3 parts by weight of the fermentation broth was added to 100 parts by weight of the cooled gelatin solution, and the gelatin solution mixed with the fermented milk was cooled to 5 캜 for 1 hour and then packaged to obtain a fermentation Pudding.

Claims (3)

Selecting and finishing two or more fruits and vegetables and mixing them;
Wherein sejeol inoculated was sterilized by heating the mixed greenstuff after cooling, and then, mainly lactic acid bacteria Lactobacillus Planta room (Lactobacillus plantrarum) to the cooled greenstuff and was aged at 25 ℃ for 7 days to prepare a greenstuff fermentation broth;
Sterilizing the crude oil at 90 DEG C for 10 minutes;
Adding 3 parts by weight of the crude fruit fermentation broth to 100 parts by weight of the sterilized crude oil; And
Wherein the starch is inoculated to the crude oil to which the crude fermented broth is added and fermented at 43 ° C for 4 to 6 hours and then cooled to 15 ° C for 10 minutes to prepare a fermented milk to which the fermented milk is added .
The method for producing fermented milk according to claim 1, wherein the fruit or vegetable is mixed with the same amount of cabbage, tomato, broccoli, carrot, bokbunja, apple, pear and lemon.
Mixing 60 to 180 parts by weight of water at 50 to 60 DEG C with 5 to 7 parts by weight of gelatin to form a gelatin solution;
Cooling the gelatin solution to 30-35 占 폚;
Adding 20 to 140 parts by weight of fermented milk prepared by the method for producing fermented milk to which the fruit or vegetable fermented milk according to claim 1 or 2 is added per 100 parts by weight of the cooled gelatin solution; And
And cooling the gelatin solution added with the fermented milk at 0 to 10 ° C for 1 to 2 hours and then packaging the fermented puddings.

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