KR101795207B1

KR101795207B1 - Method for Producing Fermented Milk with Green Tea·Broccoli and Fermented Milk Thereby

Info

Publication number: KR101795207B1
Application number: KR1020160011180A
Authority: KR
Inventors: 주정훈; 신재익; 조종오; 유숙희; 김규현; 이정상
Original assignee: 전주대학교 산학협력단
Priority date: 2016-01-29
Filing date: 2016-01-29
Publication date: 2017-11-08
Also published as: KR20170090615A

Abstract

The present invention relates to a method for producing milk, which comprises inoculating milk into a starter, Kefir seed, oligosaccharide and xylitol instead of sugar, adding maltodextrin as a thickening agent, fermenting the yeast, making plain yogurt and then broccoli, , An apple, a kale, and a green tea powder, and a fermented milk prepared from the green tea broccoli.

Description

TECHNICAL FIELD The present invention relates to a method for producing fermented milk containing green tea and broccoli, and a fermented milk prepared from the fermented milk,

The present invention relates to a process for producing fermented milk containing green tea and broccoli and fermented milk produced therefrom. More specifically, after inoculation of milk as a starter with Kefir seed, oligosaccharide instead of sugar, xylitol, fermentation by adding indigestible maltodextrin as a thickener, plain yogurt, and then broccoli A method of preparing fermented milk having enhanced functionality by adding powder of Broccoli, apple, Kale and Green tea, and fermented milk prepared therefrom.

Fermented milk refers to a fermented milk produced from milk of mammals such as milk, goat milk, and horse mackerel, which is fermented with lactic acid bacteria, yeast, or both microorganisms as a starter. In addition, fermented milk Which makes it suitable for drinking.

Development of diverse functional fermented milk products focused on the prevention of increasing diseases such as cancer and obesity due to decrease of dietary fiber intake, lack of exercise and stress in westernized diets, meat, etc. Seems to be actively pursued.

Broccoli is a dark green vegetable belonging to the mustard family. It is also called 'green cauliflower'. It is also called 'green cauliflower', and it is used in Western foods such as salads, Is one of the most commonly used vegetables. Its efficacy is good for cancer prevention because it contains selenium which is excellent in anticancer effect. Especially, thyroid-related diseases have better efficacy, and broccoli is known to be a good food for patients who need to take thyroid drugs for life.

"Apple" is a fruit of apple tree which is a deciduous plant of rosewood rosaceae and deciduous tree plant. The most important one of its components is sugar, organic acid, pectin. Sugar is about 10 ~ 15%, most of it is absorbed into fructose and glucose The pectin is about 1 to 1.5%, and it is effective for the intestinal inflammation and constipation by giving the regularity of the intestine. It is used as a raw material for fruit or fruit salad, or as a processed product such as cider, apple juice, apple juice, and apple jam.

"Green tea" is tea made from unfermented tea leaves [tea leaves] and is representative of green food. Green tea's typical effects are antioxidant and cholesterol and lowering blood sugar. It is an antioxidant that helps prevent aging of our body, lower cholesterol and blood sugar, and is effective for obesity and diet, and also helps diabetes.

"Kale has the highest content of beta-carotene in the greenish-yellow vegetables. The main ingredients are chlorophyll, calcium 407mg, phosphorus 49mg, iron 5.8mg, vitamin A 4,500IU, fiber, calcium, vitamin B1, vitamin B2, It contains vitamins C, E, and K. Its physiological effects are good for anti-cancer, hematopoiesis, and anemia.

As a related art related to fermented milk using these food materials, Patent Document No. 0001 discloses a method of selecting and finely mixing two or more of vegetables / fruits such as broccoli and apples; Heating the mixed vegetables / fruits to sterilize them, cooling them, then inoculating the cooled vegetable / fruits with the lactic acid bacteria and aging them to prepare a vegetable / fruit fermentation broth; Sterilizing the crude oil at 90 DEG C for 10 minutes; Adding the vegetable / fruit fermentation broth to the sterilized crude oil; Wherein the starch is inoculated into the crude oil to which the vegetable / fruit fermentation broth has been added, followed by fermentation at 43 ° C for 4 to 6 hours, followed by cooling to 15 ° C for 10 minutes. &Lt; / RTI > However, the above technique is only concerned with the fermented milk that helps the growth of the starter lactic acid bacteria used in the fermented milk and the proliferation of the beneficial bacteria in the intestines, and is completely different from the fermented milk that helps prevent adult diseases and diet.

Also, the following Patent Literature 2 discloses a method for producing a microorganism which is produced by inoculating Lactococcus lactis as a strain with vegetables or fruits such as broccoli, apples and the like as a main raw material and having an acidity (pH) of 3.5 to 4.5 And the fermented fermented product is rapidly frozen at a temperature of -35 DEG C to -40 DEG C in a rapid-motion-freezing chamber for 20 to 25 hours, and then is rapidly frozen in a vacuum freeze dryer at a temperature of 1 to 0.1 Torr Dried at a temperature of -25 ° C. to -35 ° C. for 30 to 50 hours until the final product temperature reaches 40 to 50 ° C. while keeping the vacuum state of the fermentation product (Torr) A method for producing a solid fermented milk of lactic acid bacteria using a plant product ". However, the above technology is merely a solid lactic acid fermented milk imparted with a unique taste and flavor of fruit, and is completely different from fermented milk which helps prevent adult diseases and helps dieting.

Therefore, there is a need to develop technology for fermented milk that helps prevent adult diseases and helps dieting.

Korean Patent Laid-Open Publication No. 10-2015-0099631, published on September 1, 2015) Korean Patent Registration No. 10-0574413 (registered on Apr. 20, 2006, method for producing lactic acid fermented milk from plants)

It is an object of the present invention to provide a method for producing fermented milk containing green tea and broccoli to prevent adult diseases and to provide a fermented milk produced therefrom.

The present invention relates to: 1) a first step of putting milk into an incubator to warm up; 2) a second step of inoculating starter seed and oligosaccharide into warmed milk in the first step; 3) adding a thickener and xylitol to the milk inoculated in the second step to inoculate the milk; 4) a fourth step in which the milk inoculated in the third step is homogeneously mixed and then fermented first; 5) a fifth step of making plain yogurt by fermenting the milk firstly fermented in the fourth step in the incubator; 6) A method for producing fermented milk containing green tea and broccoli, comprising the step of mixing and adding broccoli, apple, kale, and green tea powder to the plain yogurt produced in the fifth step .

The present invention also provides a fermented milk containing the green tea broccoli prepared by the above production method. Means for solving the other specific problems according to the present invention are described in the detailed description of the invention.

The method for producing fermented milk containing green tea and broccoli according to the present invention can be used to produce fermented milk containing green tea and broccoli which are contained in plain yogurt using broccoli, kale and green tea powder, .

In addition, as a thickener, it is possible to supplement and strengthen dietary fiber by using indigestible maltodextrin, which is a natural food material, and to use oligosaccharide and xylitol instead of sugar, so that a low sugar and low calorific effect can be expected.

1 is a block diagram schematically showing a method for producing a fermented milk containing green tea and broccoli according to the present invention.

A method for producing fermented milk containing green tea and broccoli according to the present invention comprises the steps of 1) warming up milk by putting it in an incubator; 2) a second step of inoculating starter seed and oligosaccharide into warmed milk in the first step; 3) adding a thickener and xylitol to the milk inoculated in the second step to inoculate the milk; 4) a fourth step in which the milk inoculated in the third step is homogeneously mixed and then fermented first; 5) a fifth step of making plain yogurt by fermenting the milk firstly fermented in the fourth step in the incubator; 6) A sixth step of adding broccoli, apple, kale, and green tea powder to the plain yogurt prepared in the fifth step and mixing them.

First, in the method for producing fermented milk containing green tea and broccoli according to the present invention, the first step is a preparation step, in which milk is put in an incubator and warmed up. At this time, it is preferable that the temperature of the incubator is set at 30 DEG C in the warming up during the first step.

The second step is a step of inoculating the starter and the oligosaccharide into the warmed milk in the first step. The seeds are Kefir seedlings. In the present invention, products produced by Lyo-san Inc. of Canada can be used, and starter seeds and oligosaccharides can be inoculated into warmed milk at a ratio of 1000 L: 5 g: 80 g . The starter improves the quality by improving the taste, texture, flavor generation and nutrition by changing the microorganism of the milk component. As a starter, Kefir seedlings produce alcohol, carbon dioxide, lactic acid and give a distinctive flavor when milk is added to Kefir seeds containing yeast and lactic acid bacteria that ferment lactose (lactose). Milk, goat milk, milk, etc. Similar to that of Eastern Europe "Urda" Chile "Skuta" and horse milk made "Kumys" (kumys) is strong in alcohol. To make Kefir, which is dissolved in hot water, add the milk once cooled and heated, leave it at 20 ℃ for one week to make the bottom, add about 5 times of heat-cooling oil to it and add 2 ~ 3 After a day you can drink. In addition, in the present invention, it is possible to produce a low sugar fermented milk by using oligosaccharide instead of sugar to sweeten the fermented milk.

The third step is a step of adding the thickener and xylitol to the milk inoculated in the second step. The thickener and xylitol can be added at a ratio of 0.3 g: 15 g. Thickening agents used ovarian maltodextrin, a functional ingredient of health functional foods, were recognized as "functional" of "smooth bowel movements", "postprandial hyperglycemia", and "neutral lipid improvement in blood". An indigestible maltodextrin is a product obtained by heating and decomposing rosemary dextrin obtained by heating corn starch with an amylase and an amyloglucosidase to obtain an indigestible component which is suitable for edible use . Non-liquid powders should contain at least 85% dietary fiber. In addition, Xylitol is a new sweetener for natural materials that does not form an acid that causes tooth decay. It can be replaced with a conventional sweetener.

The fourth step is a step in which the milk inoculated in the third step is uniformly mixed and thereafter the primary fermentation is performed. The primary fermentation can be carried out at room temperature for 4 hours.

The fifth step is a step of making the plain yogurt by fermenting the primary fermented milk in the incubator in the fourth step. At this time, the secondary fermentation can be made into plain yogurt by fermentation at 30 ° C for 24 hours.

Step 6 is a step of adding broccoli, apple, kale and green tea powder to the plain yogurt prepared in the fifth step. At this time, broccoli, apple, kale, and green tea powder are added to the yellows of the planes at a ratio of 100 ml: 0.1 g: 0.5 g: 0.001 g: 0.3 g to produce fermented milk. Broccoli, apple, kale, and green tea powder are all preferably freeze-dried to maintain 100% of each component.

The process for producing the fermented milk containing berry according to the present invention will be described in more detail with reference to the following examples.

1) The temperature of the incubator was adjusted to 30 캜 and the temperature of the incubator was set to 30 캜 for 30 minutes. After warming up for 30 minutes, 5 g of the capillary seed of the starter and 80 g of the oligosaccharide were inoculated and then 15 g of xylitol, 0.3 g were uniformly mixed, and then primary fermentation was carried out at room temperature for 4 hours. Then, the temperature of the incubator was adjusted to 30 DEG C, followed by secondary fermentation for 24 hours to obtain plain yogurt.

2) The fermented milk was prepared by adding lyophilized broccoli, apple, kale, and green tea powder to 100 ml of the plain yogurt at a ratio of 0.1 g: 0.5 g: 0.001 g: 0.3 g.

After inoculation of 5 g of capyla seed and 80 g of oligosaccharide in comparison with Example 1, 4 g of capyla seed and 85 g of oligosaccharide were inoculated instead of 15 g of xylitol and 0.3 g of indigestible maltodextrin uniformly, and then 12 g of xylitol, Fermented milk was prepared in the same manner except that 0.5 g of the mixture was uniformly mixed.

Instead of adding 0.1 g of Broccoli, apple, Kale and green tea powder to 100 ml of plain yogurt at a ratio of 0.5 g: 0.001 g: 0.3 g as compared with Example 1, 0.2 g of powder: 0.4 g : 0.002 g: 0.4 g, the fermented milk was prepared in the same manner as the fermented milk.

The fermented milk was prepared in the same manner as in Example 1 except that the fermentation was carried out at room temperature for 54 hours, instead of primary fermentation at room temperature for 4 hours.

The fermented milk was prepared in the same manner as in Example 1 except that the temperature of the incubator was adjusted to 30 ° C and then the fermentation was performed at room temperature for 26 hours, instead of the fermentation for 24 hours.

Fermented milk of lactic acid bacteria, a product of S Company purchased from the market, was used.

<Test Example 1> Comparison of the number of lactic acid bacteria

Table 1 shows the results of measurement of the number of lactic acid bacteria in the fermented milk obtained in Examples 1 to 5 and the comparative analysis by an accredited analytical laboratory.

Comparison of the number of lactic acid bacteria in each sample Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Number of lactic acid bacteria
(10 ⁸ ) 14.0 13.1 12.5 13.1 13.2 11.1

* Results after 24 hours incubation.

&Lt; Test Example 2 >

The fermented milk obtained from Examples 1 to 5 and the comparison was submitted to the authorized Dasan Bioscience Co. for cholesterol, saccharides, moisture, ash, carbohydrate, crude protein, crude fat, sodium, trans fat, saturated fat and specific gravity The results are shown in Table 2 below.

Comparison of Functional Test Results for Each Example division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example Calories (Kcal) 86.10 80.00 81.00 82.00 83.00 120.00 Water (g / 100g) 82.02 82.05 81.22 80.05 79.65 78.64 Ash (g / 100g) 0.61 0.60 0.59 0.56 0.58 0.58 Carbohydrate (g / 100 g) 11.19 11.82 10.80 10.65 10.14 15.00 Crude protein (g / 100g) 2.97 3.00 3.60 3.86 3.44 4.06 Crude fat (g / 100g) 3.22 2.80 2.64 2.88 2.89 5.30 Sodium (mg / 100g) 50.83 48.10 45.64 47.33 46.27 55 Trans fat (g / 100g) 0.12 0.08 0 0 0 0.06 Sugar (g / 100g) 6.66 7.01 6.88 7.11 7.08 14.20 Saturated fat (g / 100g) 2.20 1.98 1.86 1.79 1.83 4.06 Cholesterol (mg / 100g) 11.51 11.87 12.00 11.78 13.23 14.34 importance 1.06 1.02 1.04 1.00 1.02 1.05

&Lt; Test Example 3 >

Sensory evaluation was performed on flavor, aroma, and neck turn of the fermented milk obtained by the above Examples 1 to 5 and the comparison. The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, as shown in [Table 3] below. Evaluation criteria are 9 points: Very good, 7 points: Good, 5 points: Average, 3 points: Poor, 1 point: Very poor.

Comparison of sensory evaluation for each sample division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example flavor 8.4 8.3 8.2 8.1 8.0 7.6 incense 8.3 8.2 8.1 8.0 8.1 7.7 Tree turn 8.5 8.4 8.3 8.2 8.2 7.9 Comprehensive preference 8.4 8.3 8.2 8.1 8.1 7.7

From the [Table 1] to [Table 3], it was found that the fermented milk produced in Example 1 was superior in functionality to the fermented milk obtained in Examples 2 to 5 and Comparative Examples.

While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined by the appended claims. will be. Accordingly, it should be apparent that the true scope of the present invention is defined by the following claims.

It is possible to prepare fermented milk by containing green tea and broccoli in the production of fermented milk, thereby preventing various adult diseases and further contributing to the saccharification of food by using xylitol and oligosaccharide instead of sugar,

Maltodextrin can be used to contribute to the low calorie of food.

Claims

1) Milk is put into an incubator and warmed up at 30 ° C;
2) a second step of inoculating 1000 L of the warmed milk in the first step at a ratio of 5 g of a seedling starter to 80 g of oligosaccharide;
3) a third step of inoculating the milk inoculated in the second step by adding 0.3g: 15g of ovoidable maltodextrin and xylitol, which are thickening agents, to the inoculated milk;
4) fourth step in which the milk inoculated in the third step is uniformly mixed and then primary fermented at room temperature for 4 hours;
5) a fifth step of making plain yogurt by fermenting the first fermented milk in an incubator at 30 ° C for 24 hours in the fourth step;
6) A sixth step of adding broccoli, apple, kale and green tea powder to the plain yogurt prepared in the fifth step at a ratio of 100 ml: 0.3 g: 0.5 g: 0.3 g and mixing &Lt; / RTI > wherein the fermented milk is fermented.

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A fermented milk containing the green tea broccoli prepared according to claim 1.