KR101600569B1 - A Method for Preparing Fermented Milk Using Carrot Jam - Google Patents

Abstract

The present invention relates to a method for preparing fermented milk by using carrot jam. More specifically, the method includes the steps of: (a) adding sugar to milk and injecting lactic acid bacteria thereto; (b) cultivating the lactic acid bacteria to prepare the fermented milk. 2 to 6 % of the carrot jam obtained by mixing and heating the sugar and ground carrot is added before and after inoculating the lactic acid bacteria. The fermented milk obtained by using the method has rich flavor, a large number of bacteria alive therein, and enhanced storability.

Description

Technical Field [0001] The present invention relates to a method for preparing fermented milk using a carrot jam,

The present invention relates to a process for producing fermented milk using carrot jam.

Fermented milk generally refers to a product made by fermenting lactic acid bacteria or yeast with milk as a raw material to make it higher in viscosity than ordinary yogurt, and adding flavors and sweetening ingredients thereto to make it suitable for drinking. These fermented milk contains the metabolites of lactic acid bacteria in addition to the milk components, and it is an excellent food and nutrition food due to the action of lactic acid bacteria through intestinal proliferation. Fermented milk is the most palatable dairy product in the world today and its consumption is increasing every year.

The efficacy of fermented milk includes the effect of the milk component, which is a raw material of fermented milk, the effect of the lactic acid bacterium cell component and the intestinal proliferation of the lactic acid bacterium. Especially, the effect of the fermented milk, Constipation relief, promotion of physiological activity, and immunity enhancing action.

Due to these characteristics, the demand for concentrated yogurt and similar products with a high milk solids content and a large number of lactic acid bacteria is steadily increasing every year. In recent years, nutritional components such as vitamins, dietary fibers, minerals, calcium and iron have been strengthened, Highly functional fermented milk is still being developed.

In addition, as interest in health-oriented foods increases with the well-being craze, natural ingredients such as mugwort, aloe, gougia, ginseng, plum, bokbunja, peanut, sweet potato, brown rice and potato are added to milk as a part of fermentation quality, In addition, researches have been made to produce yoghurt having enhanced physiological activity and to apply lactic acid bacteria having superior ability such as good dressing action, high intestinal survival rate and cholesterol lowering ability to conventional lactic acid bacteria, and to apply them to products. The average sugar content of conventional fermented milk products is 12 ~ 15g per 100mL. Consumers who are interested in health are interested in fermented milk with low sugar content.

On the other hand, the carrot is the second year of the dragon fruit, and its fruit is long elliptical and has a thorny hairs. It is rich in vitamin A and vitamin C, and its sweetness is used for herbs, kimchi, and salad. It is also a representative greenish-yellow vegetable with high beta-carotene content. Since carotene is not produced in the human body, it has to be consumed through external greenish-yellow or reddish-green vegetables, and carrots have been widely used as foods that satisfy them.

The present invention has been accomplished by confirming that the use of carrots rich in beta-carotene content and the like in the production of fermented milk results in obtaining a fermented milk having improved flavor, increased viable cell count and improved storage stability.

It is an object of the present invention to provide a process for producing fermented milk using carrots.

Other objects of the present invention will be described below.

As can be seen from the following examples, the present inventors confirmed that when fermented milk was prepared by adding carrot jam during the preparation of fermented milk, the number of lactic acid bacteria viable cells was increased and palatability such as flavor was improved, and especially the shelf life was improved by about 3 days there was.

The present invention provides a method for producing fermented milk using the carrot jam according to the present invention, comprising the steps of (a) adding a saccharide to milk and inoculating the lactic acid bacteria, and (b) culturing the fermented milk, (V / v) of carrot jam obtained by mixing and heating the crushed carrot and sugar before and after the inoculation of the lactic acid bacteria.

In the method of the present invention, after the addition of the saccharide in the step (a), a sterilization step may be further included to prevent fermentation by unwanted microorganisms. This sterilization step can be carried out using conventional methods known in the art such as heat treatment, ultraviolet radiation, and the like.

In addition, in the method of the present invention, the saccharide is added in order to facilitate the growth of the lactic acid bacteria inoculated at the time of producing the fermented milk, and any saccharide usable as an energy source of the lactic acid bacteria can be used. Such saccharides are known in the art and will usually be selected from oligosaccharides, lactose, glucose, fructose, sugar, molasses, dextrose, mixtures thereof, and the like. These carbon sources may be added in a range of 1 to 10 parts by weight based on 100 parts by weight of milk, in consideration of the number of viable cells, the optimum pH, etc., which influence the quality of the intended fermented milk.

In the method of the present invention, there is no particular limitation on the lactic acid bacteria that can be used, for example, Lactobacillus sp . ), Streptococcus lactic acid bacteria ( Streptococcus sp . ), Pediococcus lactic acid bacteria sp . ), Lactococcus sp. Lactic acid bacteria sp . ) Leuconostoc bacteria ( Leuconostoc sp . ) And Bifidobacterium ( Bifidobacterium < RTI ID = 0.0 > sp . ) Can be used. Specifically, Streptococcus thermophilus , Lactobacillus plantarum , Lactobacillus < RTI ID = 0.0 > delbrueckii , Lactobacillus < RTI ID = 0.0 > bulgaricus , Lactobacillus < RTI ID = 0.0 > casei), Lactobacillus brevis (Lactobacillus brevis , Lactobacillus < RTI ID = 0.0 > acidophilus , Pediococcus pentosaceus , Pediococcus S. cerevisiae , Lactococcus lactis), Les Kono Stock reum sheet (Leuconostoc citreum), Les Kono Stock mesen steroid (Leuconostoc mesenteroides), Bifidobacterium Bifidobacterium Doom (Bifidobacterium bifidum , Bifidobacterium lactis and the like can be used. Preferably, Streptococcus thermophilus, Lactobacillus caseiophilus, Bifidobacterium lactis, Lactobacillus delbruecki, etc. used in the following examples are used.

In addition, the cultivation after inoculation of the microorganism can be carried out at a temperature condition of 15 ° C to 45 ° C, particularly at a temperature of 25 ° C to 42 ° C. If the incubation temperature is lower than the above range, the fermentation rate may be slowed and unwanted fermentation products may be produced. Even if the incubation temperature is higher than the above range, the fermentation rate may be similarly slowed down due to the death of the fermentation microorganisms, . In the case of the culture time, when the pH of the fermented milk is in the range of 4.0 to 4.6, the best quality fermented milk can be obtained in terms of appearance, flavor, etc. (Jour. Agri. Sci. Chungnam Nat'l Univ., Korea 30 1): 66-75, 2003) The incubation time is preferably carried out until the pH of the fermented milk is in the range of 4.0 to 4.6.

Further, in the method of the present invention, an aging step may be further included after the step (c). This aging step is intended to purify and stabilize the flavor of the fermented milk which is the fermented product even after the inoculation of the inoculated lactic acid bacteria is stopped. Considering the following examples and experimental examples, this aging step is performed for 3 to 25 days Can be performed.

In the method of the present invention, the carrot jam can be obtained by mixing the carrot pulverized material and the sugar at an appropriate weight ratio, preferably 50 parts by weight of sugar based on 100 parts by weight of carrot pulverized material, and heating. The heating may be performed at a temperature of 90 to 100 DEG C for about 2 hours to 3 hours with reference to the following examples.

In another aspect, the present invention relates to a fermented milk produced by adding the carrot jam obtained by the above-described production method.

The fermented milk of the present invention can be understood as fermented milk having excellent flavor, high viable count, and improved shelf life by adding carrot jam.

As described above, according to the present invention, it is possible to provide a method for producing fermented milk using carrot jam. The fermented milk obtained according to the method of the present invention has an excellent flavor, high viable cell count, and improved shelf life.

FIG. 1 shows the results of measuring the pH change during the fermentation process after addition of carrot jam.
Fig. 2 shows the result of measuring viable cell counts during the fermentation process after addition of carrot jam.

Hereinafter, the present invention will be described with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these examples and experimental examples.

< Example > Carrot jam  Manufacture of additive fermented milk

Example 1 Production of carrot jam

Carrots were purchased from Hanaro Mart in Naju City, South Jeolla Province. The purchased carrots were put into a blender and mixed with 50 g of sugar per 100 g of carrot. The carrot jam was prepared by boiling at 90 to 100 ° C for 2 to 2 hours and 30 minutes. The carrot jam was stored in a refrigerator at 4 ° C and used in the experiment.

Example 2 : Preparation of fermented milk containing carrot jam

In the preparation of fermented milk, fresh crude oil having pH of 0.12 ~ 0.13% and pH in the range of 6.5 ~ 6.8 was used in the Holstein breed raised at Chongsol Farming Association in Naju City, Chonnam Province. The purchased crude oil was sterilized at 90 DEG C for 10 minutes and then cooled to 42 DEG C to give a mixture of three starter strains (ABT-10, lyotast SAB440B, and lyotast YAB450AB) purchased from Jupiter International Co., Ltd. at a weight ratio of 1: (W / v), 4% (w / v) and 6% (w / v) of the carrot jam prepared in Example 1 w / v) and fermented at 42 ° C for 6 hours. After 6 hours of fermentation, they were stored at 4 ° C in a refrigerator, sampled at the required time, and used in the experiment.

Of the strains used above, ABT-10 is a mixed lactic acid bacterial preparation of Streptococcus thermophilus , Lactobacillus caseiophilus and Bifidobacterium lactis in lyophilized form , lyotast SAB 440B is a lyophilized Streptococcus Lyotast YAB 450AB is a mixed lactic acid bacterial preparation of Lactobacillus casei, Lactobacillus casei, Lactobacillus casei, Bifidobacterium lactis, and Lactobacillus delbrueckii, lyotast YAB 450AB is a lyophilized Streptococcus thermophilus, Lactobacillus ash It is a mixed lactic acid bacterial preparation of filus and bifidobacterium lactis.

< Experimental Example > Carrot jam  Evaluation of quality characteristics of added fermented milk

<Experimental Example 1> Measurement of change in pH during fermentation

The pH was measured three times for each fermentation process, which was carried out at 0 to 6 hours, 1 hour after adding carrot jam, using a pH meter (model name).

The results are shown in [Figure 1] and [Table 1] below.

As a result, the pH of the carrot jam added (including 2%, 4%, and 6% carrot jam) including the control (containing 0% carrot jam) gradually decreased as the fermentation time elapsed. At the start of fermentation, the control was drastically lowered until 2 hours of fermentation, but thereafter, a gradual descending curve was drawn. At the beginning of fermentation, there was no difference between control and addition. However, it was found that the pH value continuously decreased as the content of carrots jam increased after 2 hours of fermentation. After 6 hours, the pH of the additive was stable. The results showed that the addition of carrot jam had a good effect on the growth of lactic acid bacteria during the fermentation process of fermented milk.

Experimental Example 2 Measurement of titratable acidity during fermentation

The titratable acidity was determined by titrating 10 g of the sample to 0.1 N of pH 8.3 with NaOH, accurately recording the titration amount of the used NaOH to 0.05 ml, and determining the amount of NaOH consumed by the calculation formula of titration acidity measurement method And the weight (g) of the specimen was divided to obtain the titratable acidity (%).

The results are shown in [Table 2] below as the average value of the triplicate experiments.

As a result, the titratable acidity value gradually increased with time.

<Experimental Example 3> Measurement of the number of lactic acid bacteria living bacteria in the fermentation process

In order to measure the number of lactic acid bacteria, 1 ml of the sample was aseptically diluted in saline solution, and the number of colonies was counted after 48 hours of incubation at 37 ° C according to the standard plate culture method using MRS agar.

The results are shown in [Figure 2] and in [Table 3] below as the average value of the repeated experiments.

As a result, the number of lactic acid bacteria tended to increase with time in all control and supplement groups. According to the International Technology Standards Agency, fermented milk has a lactic acid bacterial count of 1.0 × 10 ⁸ . In the present experiment, the control group showed 9.65 × 10 ¹⁰ , 5 × 10 ¹⁰ for 2%, 1.25 × 10 ^{11 for} 4% ^and 6% It exhibited a 8.55 x ¹⁰ 10. From these results, it was confirmed that the addition of carrot jam had a good effect on the growth of lactic acid bacteria in fermented milk.

<Experimental Example 4> Sensory evaluation

Sensory evaluation of fermented milk added with 2%, 4% and 6% of carrot jam was carried out by 50 graduate students and undergraduates of Dong Nin University. The fermented milk for sensory evaluation was used after 1 day of cold storage after the preparation (after 6 hours of fermentation after addition of carrot jam). The control, the test group containing 2% carrot jam, the test group containing 4% carrot jam, the carrot jam 6 The sensory test was carried out with 4 samples as% Each sample was examined randomly for color, flavor, taste, texture, and preference. The 5-point scale was used for the evaluation. Five items were rated good, four were good, three were average, two were disliked, and one was disliked.

Statistical analysis was performed by Duncan's multiple range test using SAS program.

The results are shown in Table 4 below as the mean value ± standard deviation.

As a result, the sensory characteristics of color, flavor, taste, touch, and preference showed the highest score in the test group containing 4% carrot jam. Also, it was significant at 0.01% level in texture and overall preference, and at 0.05% level in sensory characteristics of color.

&Lt; Experimental Example 5 >

The pH of the fermented milk containing 4% carrot jam and the fermented milk of the control (0%), which were the best in the sensory test, was measured at 21 days at 3 days intervals while being stored at 4 ° C.

The results are shown in the following Table 5 as the average value of the triplicate experiments.

As a result, the fermented milk containing 4% carrots jam was found to be lower than the control fermented milk by about 3 days. This is described in Jour. Agri. Sci. Chungnam Nat'l Univ., Korea 30 (1): 66-75, 2003], fermented milk containing 4% of carrot jam was improved about 3 days compared to fermented milk without control.

Claims (4)

Sterilizing the crude oil having an acidity of 0.12 to 0.13% and a pH of 6.5 to 6.8 at 90 DEG C for 10 minutes and then cooling to 42 DEG C;
(I) to (iii) were mixed at a weight ratio of 1: 1: 1 to 0.5% (w / v) inoculated with 4% (v / v) Adding jams at 4% (w / v); And
Followed by fermentation at 42 DEG C for 6 hours,
Wherein the carrot jam is a carrot jam obtained by mixing 50 g of sugar per 100 g of carrot and boiling at 90 to 100 캜 for 2 to 2 hours and 30 minutes, thereby producing a fermented milk using the carrot jam;
(i) a mixed lactic acid bacterial preparation of Streptococcus thermophilus, Lactobacillus axillifolia and Bifidobacterium lactis in freeze-drying properties;
(ii) a mixed lactic acid bacterial preparation of lyophilized Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium lactis, and Lactobacillus delbrueckii; And
(iii) a mixed lactic acid bacterial preparation of lyophilized Streptococcus thermophilus, Lactobacillus asifolius and Bifidobacterium lactis.
delete delete A fermented milk obtained by the method according to claim 1.

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