KR101846277B1 - Sweet potato yogurt and a method of manufacturing the same - Google Patents

Abstract

The present invention relates to a sweet potato yogurt product and a preparing method thereof. More specifically, the natural and healthy sweet potato yogurt product can maintain the unique color of sweet potatoes and be prepared without additives such as flavoring and coloring agents. According to the present invention, the sweet potato yogurt product includes: a low-temperature sterilization step of bathing milk at 60-70°C for 10-40 minutes, cooling the milk at room temperature until the milk reaches 35-45°C, and sterilizing the milk at a low temperature; a lactic acid bacteria inoculation step of mixing 1-5 grams of Caspian Sea lactic acid bacteria to every 100 ml of the milk sterilized at a low temperature to prepare milk containing lactic acid bacteria; a fermentation step of obtaining curd by fermenting the milk containing the lactic acid bacteria in a sealed container at 30-35°C for 20-28 hours; a whey removing step of obtaining Greek yogurt by removing whey from the curd; and a yogurt completing step of arranging the Greek yogurt and sweet potato puree in a combined packaging container.

Description

The present invention relates to a sweet potato yogurt and a method for manufacturing the same,

The present invention relates to a sweet potato yogurt and a method for producing the same, and more particularly, to a natural health sweet potato yogurt which does not contain an additive such as a flavor or pigment as well as a sweet potato color.

In general, yogurt is a fermented food which is naturally lactic acid fermented by leaving milk at room temperature without sterilization of milk, soy milk or skimmed milk, or by adding a portion of yogurt already made.

In the early 20th century, the Nobel prize winner, Mehnikov, began studying how lactic acid bacteria in yogurt prolong human longevity, and this study of Metchnikov has gradually widened interest in yogurt in Europe and the United States.

In the 1950s, as yogurt increased its reputation as a health and nutritional report, and consumption increased, there was a way to develop a way to mass-produce yogurt.

Examples of such yogurt include drinking liquid yogurt, yogurt, which is a protein mass that solidifies like a sweet potato due to lactation during the fermentation process, yogurt yogurt, which is stirred with fruit jam, homogenized drink yogurt, And capsule-type yogurt which is encapsulated with gelatin or fat.

In recent years, there has been a widespread consumer choice with the emergence of functional yogurt, which prevents DHA, ACF, and vitamins for children, and diarrhea and constipation. Yogurt has been recognized as a longevity food as well as a favorite food, and various forms of yogurt are under development.

On the other hand, sweet potato is one of the most important food crops in the world, mostly grown in Asia and Africa. In Korea, for example, about 22,000 hectares were produced in 2013, about 330,000 tons.

These sweet potatoes are 70% moisture and 75% or more of the solid content is composed of carbohydrates, which is important for food crops. It is also nutritionally excellent because it contains a large amount of dietary fiber, minerals and vitamins.

For example, in a method for manufacturing yogurt added with purple sweet potato (registration number: 10-0362965), a purple sweet potato was used instead of skim milk powder as a solid content increasing agent, and yogurt However, there has been a problem that the solid content is excessively contained and the degree of preference for eating is somewhat deteriorated.

Therefore, it is time to develop a product with superior taste and functionality that can be used not only to promote consumption of sweet potato but also to young people including children.

Korean Registered Patent No. 10-0362965, November 18, 2002.

It is an object of the present invention to provide a natural health-type sweet potato yogurt which does not contain additives such as flavor or pigment as well as the color of the sweet potato, and its manufacturing method.

In order to accomplish the above object, the present invention provides a method for producing milk, comprising the steps of: curing milk at 60 to 70 ° C for 10 to 40 minutes, cooling the milk to 35 to 45 ° C at room temperature and pasteurizing; 1 to 5 g of Caspase-3 lactic acid bacteria per 100 ml of the pasteurized milk to prepare lactic acid bacteria-containing milk; Fermenting the lactic acid bacteria-containing milk into a closed container and fermenting the mixture at 30 to 35 ° C for 20 to 28 hours to obtain curd; A whey removing step of removing whey from the curd to obtain greek yogurt; And a yogurt finishing step of arranging the squeezed yogurt and the sweet potato puree together inside the packaging container. In the lactic acid bacteria inoculation step, the Caspai lactic acid bacteria are added to the pasteurized milk, And 1 g of sugar per 25 g of the yoghurt was added between the whey removing step and the yogurt finishing step. In the packaging container in the yogurt finishing step, sweet potatoes made of the sweet potato puree And a sweet yogurt layer made of the gravy yogurt is disposed at a weight ratio of 2 to 3: 4 to 6 on the sweet potato puree layer. The sweet potato leaves are poured into boiling water at the upper part of the greek yogurt layer, And the pulverized sweet potato leaf powder layer is formed on the surface of the sweet potato yogurt.

Preferably, the sweet potato puree in the step of completing the yogurt is prepared by boiling the sweet potato, peeling it, and filtering it; And 2 to 10 parts by weight of honey, 2 to 10 parts by weight of sugar and 30 to 60 parts by weight of milk with respect to 100 parts by weight of the pretreated sweet potato.

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On the other hand, a sweet potato yogurt which is produced by the above-described production method is also a technical point.

The present invention by the solution of the above-mentioned problem is to provide a method of feeding a sweet potato which is rich in protein and fiber to a greygotic yogurt, unlike a conventional fruit flavored yogurt, so that it can be easily eaten as a substitute for both sexes It is possible to obtain a natural health food product which is easy to use.

1 is a flowchart according to a preferred embodiment of the present invention;
Figure 2 is a photograph of Figure 1;
FIG. 3 is a result of fermentation according to a preferred embodiment of the present invention. FIG.
4 is a flow chart of a sweet potato puree manufacturing process according to a preferred embodiment of the present invention.
5 is a sensory evaluation according to a preferred embodiment of the present invention.

Prior to describing the present invention, among the resilient yogurts, whey removed yogurt has a steadily rising consumer preference due to its healthy image.

Greek yogurt is literally Greek yogurt, which means that the longevity village is a yogurt made in the traditional way of Greece and the Mediterranean coast, which is characterized by a higher concentration than normal yogurt.

On the other hand, sweet potatoes are alkaline foods. Especially, they contain a lot of potassium, so they discharge excessive sodium in the body. Therefore, they are good for prevention of adult diseases including hypertension. Sweet potato sweetness is derived from high sugar content.

Sweet potato sugar, which is the source of this sweetness, is a 'natural sugar' ingredient, which is often different from the calorie sugar we know. These natural sugars help to accumulate the required energy slowly as the body slowly naturally declines with no strain on the blood stream.

According to medical research, sweet potatoes are helpful for people with type 2 diabetes who are sensitive to glucose control. Sweet potato is also rich in 'manganese' to help bone formation. This ingredient is also effective in controlling appetite while keeping blood sugar level healthy. Sweet potatoes also stay in the stomach for a long time, so do not feel hungry, so it is effective in preventing obesity.

Although commercially available yogurt is sold mainly in fruits, such as plain, strawberry, banana, kiwi, blueberry, peach, grape, and fresh cream, in the present invention, unlike the conventional fruit flavored yogurt, protein and fiber-rich sweet potato I would like to propose a natural healthy sweet potato yoghurt which is not only effective for dieting but also fragrance / colorless by grafting with the greek yogurt.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flowchart according to a preferred embodiment of the present invention, and FIG. 2 is a photograph of FIG. 1 and 2, a sweet potato yogurt according to a preferred embodiment of the present invention includes a sterilizing step S10, a pasteurization step S20, a lactic acid bacteria inoculation step S30, a fermentation step S40, Step S50 and yogurt completion step S60.

First, sterilization is a step of sterilizing the container. (S10)

That is, referring to FIG. 2- (a), the disinfection step is a hygienic step for preparing sweet potato yogurt. The sterilized container is sterilized by using 70% alcohol, Drying step.

It is important to note that when using more than 70% of alcohol, the volatility becomes stronger and the sterilization of the container is not good. When alcohol less than 70% is used, the sterilization power is weak and it is not sterilized well. Is preferably used.

Next, in the pasteurization step, the milk is boiled at 60 to 70 ° C for 10 to 40 minutes, cooled at 35 to 45 ° C at room temperature, and pasteurized. (S20)

In other words, as shown in FIG. 2- (b), the pasteurization step is a process of sterilizing 500 ml of milk by LTLT (Low Temperature Long Time) and first, it is boiled at 60 to 70 ° C. for 10 to 40 minutes.

At this time, when the temperature of the water bath is less than 60 ° C, the milk does not boil up. When the temperature exceeds 70 ° C, milk may be pumped. As a result, it is most preferable that the water temperature is 65 ° C as shown in FIG. 2- Could know.

Likewise, when the milk is heated for less than 10 minutes, the milk tends to warm up. When the milk has been heated for more than 40 minutes, no particular difference from the milk has been observed. It is desirable to maintain the system.

When the bath is completed, it is better to cool the heated milk at room temperature until it reaches 35 ~ 45 ℃. If the milk is allowed to stand at room temperature below 35 ℃, the milk will cool down over time It is not necessary to wait until the temperature is lower than 45 ° C. If the temperature is more than 45 ° C, the time required for lowering the temperature of the milk is further required, which is not only ineffective in terms of the process, Respectively.

Therefore, considering the reactivity with the Caspianic lactic acid bacteria, it is preferable to cool the milk at room temperature until 35 ~ 45 캜, and more preferably to cool to room temperature until 40 캜.

For reference, it is preferable to use milk in the present invention, rather than low-fat milk and calcium milk to which functionality is imparted. This is because, in the case of functional milk, the reaction with the Caspian lactic acid bacteria is not smooth.

Next, the lactic acid bacteria inoculation step is a step of mixing 1 to 5 g of Caspase-3 lactic acid bacteria per 100 ml of pasteurized milk to prepare lactic acid bacteria-containing milk. (S30)

That is, in the step of lactic acid bacteria inoculation, as shown in FIG. 2- (c), 1 to 5 g of Caspase-3 lactic acid bacteria in the form of powder per 100 ml of the pasteurized milk is added, followed by inoculation with sufficient stirring.

At this time, it is recommended to stir Caspian Sea lactic acid bacteria in pasteurized milk and stir with wooden or plastic rod. If it is stirred with a metal rod that is not wood or plastic material, it is preferable to stir it with a rod made of wood or plastic, since the metal ion forming the metal rod inhibits the microbial activity and slows the growth rate of the lactic acid bacteria.

Particularly, the reason why caspian lactic acid bacteria are used in the present invention is that they do not require a separate fermenter because they are easily grown at room temperature, unlike general lactic acid bacteria that do not proliferate well at room temperature, and can satisfy texture that tends to become tacky and sticky.

As a representative example of such Caspian lactic acid bacteria, Lactobacillus lactis subsp. There are cremoris and Acetobacter, and it is characterized by producing mucus such as protein and fat milk by making lactic acid with crmoris as the main bacterium.

Next, the fermentation step is a step of putting lactic acid bacteria-containing milk into a sealed container and fermenting the mixture at 30 to 35 ° C for 20 to 28 hours to obtain a curd. (S40)

That is, in the fermentation step, a sealed container made of glass containing lactic acid bacteria-containing milk is put into an incubator and fermented at 30 to 35 ° C for 20 to 28 hours. Referring to FIG. 2- (d) have.

In order to obtain optimal fermentation conditions, the inventors of the present invention fermented lactic acid bacteria-containing milk under the same conditions as in Table 1 below.

sample A B C D E Fermentation condition 37 ° C / 8 hours 28 ° C / 43 hours 43 ° C / 42 hours 25 ° C / 36 hours 32 ° C / 24 hours Curd Formation X Formation X Formation X Formation X Form O

In case of sample A, it was fermented in a 37 ℃ incubator for 8 hours. The set temperature of 37 ℃ was slightly higher than that of L. cremoris .

Sample B was fermented at 28 ° C (room temperature) for 43 hours, and the fermentation environment was maintained at the temperature through a blanket and a stove. As a result, there was an error that the fermentation temperature could not be maintained constant, and no curd formation occurred at all after 24 hours of fermentation. It was found that the fermentation temperature in the fermentation environment where the fermentation temperature is controlled manually at room temperature is lower than the optimal temperature for microbial growth, and the lactic acid bacteria are not sufficiently produced, so that the milk protein is not sufficiently solidified.

Sample C was fermented in an incubator set at 43 ° C for 42 hours. Fermentation was expected at 43 ° C for 8 hours at the beginning of the experiment, but curd formation was not observed at all, and curd formation with time was observed. However, it was found that the curd formation was not smooth and the odor was generated after 42 hours.

In case of sample D, the optimal temperature for growth was L. cremoris , which was at room temperature (25 ℃). That is, the fermentation was carried out for 36 hours in an incubator set at 25 ° C, but the culture temperature was rather low, and not only the curd formation was not smooth, but also bad odor was found.

In the case of sample E, it was fermented in an incubator at 32 ° C for 24 hours, and it was found that not only the viscosity was high but the flavor was not generated, and no offensive odor was generated.

FIG. 3 is a result of fermentation according to a preferred embodiment of the present invention. Referring to FIG. 3- (a), the left side shows a state of the curd that is preferably completed like the sample E, and the right side shows the state of the fermented curd like the sample C. Referring to FIG. 3 (b), the enlarged view of the fermented curd of FIG. 3 (a) is photographed, which indicates that curd formation is not smooth.

Next, the whey removing step is a step of removing the whey from the curd to obtain the greek yogurt. (S50)

In detail, the whey removing step is performed so that the whey in the syrup yogurt is removed naturally by using cotton, and the process can be known with reference to FIG. 2- (e).

More specifically, the whey is removed for 6 to 8 hours, and the whey removal is stopped after confirming that the whey in the syrupy yogurt is removed every hour. According to the experimental results, it was confirmed that the whey was sufficiently separated at 6 to 8 hours. Although it is common to weave the curd into the cotton cloth, it is preferable to naturally remove the whey in sanitation.

Afterwards, the whey-removed greek yogurt is packed in a sealed container. Due to the nature of the milk product, the completed greek yogurt is a liquid with a unique color and flavor, which is already / has no odor.

In particular, it is preferable to store the finished greek yogurt at 4 ° C immediately, since the greek yogurt in which the whey has been removed may rapidly deteriorate and the taste may deteriorate.

In some cases, 1 g of sugar per 25 g of greek yogurt may be added to improve the taste of the wheat-removed greasy yogurt.

sample A B C D Greek yogurt 25g 25g 25g 25g Sugar (sugar) 0.1 g 1g 5g 10g

Table 2 shows that the addition of the sugar before fermentation resulted in a slower progress of fermentation. Thus, the addition of the sweetener to the finished greek yogurt after fermentation for better sweetness is shown.

It is recommended to add less than 5% sugar. However, as a result of the sensory evaluation, sample A was added too little sugar, resulting in poor sweetness of the syrup yogurt. In case of sample D, too much sugar was added to the syrup yogurt We found that it was too much to cause discomfort. Therefore, it was confirmed that when 1 g of sugar was added on the basis of 25 g of the yogurt grit as in sample B, the sweetness of the yogurt was the most excellent.

Finally, the step of completing the yogurt is the step of arranging the yogurt and sweet potato purée together inside the packaging container. (S60)

2- (f), in the lower part of the packaging container, a sweet potato puree layer 10 made of sweet potato puree and a sweet potato puree layer 10 made of sweet potato puree It can be seen that the layer of greyukogurt 20 made of squeaky yogurt is arranged at a weight ratio of 2: 3: 4 to 6 at the top of the layer 10.

As described above, it is preferable that the sweet potato puree layer 10 and the greek yogurt layer 20 are formed in a weight ratio of 5: 3. According to the experimental results, the greek yogurt layer 20 is formed on the sweet potato puree layer 10 It is possible to prevent moisture contained in the sweet potato puree layer 10 from being evaporated.

In addition, a sweet potato leaf powder layer (not shown) may be further formed on the upper part of the greek yogurt layer 20 by pouring the sweet potato leaves in boiling water and drying them. The reason for forming such a layer of sweet potato leaf powder is not only to achieve more various colors of sweet potato yogurt but also to utilize various parts of sweet potato without aggressively using it.

In other words, sweet potato leaves are rich in various vitamins, minerals, essential amino acids, as well as proteins, and are low in fat and calorie content, so they are not only nutritious but also rich in oil and phenolic And has physiological activities such as antioxidation, anticancer, antioxidant function, antimicrobial action, antihypertensive action and liver protecting function by various physiologically active substances, and thus it is applied to the present invention because it helps natural healthy sweet potato yogurt.

The reason why the sweet potato puree layer 10 is disposed at the lower part of the packaging container is that the sweet potato puree is placed flat on the bottom of the packaging container to make the color of the sweet potato intact and to be seen by consumers.

In particular, it is important to ensure that the sweet potato puree is located at the bottom of the syrup yogurt to prevent water evaporation as described above.

In addition, since the sweet potato puree layer 10 is located in the lower portion of the packaging container, when a sweet potato yogurt is consumed by a person who does not like sweet potatoes, only the upper layer of the greek yogurt layer 20 is easily eaten There is also an effect.

4 is a flow chart of a sweet potato puree manufacturing process according to a preferred embodiment of the present invention. Referring to FIG. 4, it can be confirmed that the sweet potato puree is produced in the yogurt finishing step.

That is, sweet potato puree is prepared by mixing sweet potatoes with 2 to 10 parts by weight of honey, 2 to 10 parts by weight of sugar, and milk of 30 to 60 parts by weight with respect to 100 parts by weight of pretreated sweet potatoes, Lt; / RTI >

4- (a), showing the way of boiling sweet potatoes in the preprocessing stage, the sweet potatoes washed in the pot can be put in a pan for 1 hour to boil. Referring to FIG. 4- (b), in the pretreatment stage, the boiled sweet potato is peeled off and put into a tumbler to make it finer. In this case, since the sweet potato is not properly caught in the teabag, . Next, referring to FIG. 4- (c), sweet potato puree is obtained by mixing 2 to 10 parts by weight of honey, 2 to 10 parts by weight of honey and 30 to 60 parts by weight of milk with respect to 100 parts by weight of softened sweet potato .

If the content of honey is less than 2 parts by weight, sweetness of the sweet potato puree is hardly exhibited. If the sweet potato puree is more than 10 parts by weight, sweet potato puree is not sweet enough to satisfy consumer preference. (More preferably 5 parts by weight).

If the sugar content is less than 2 parts by weight, sweet potato puree may not be sweet enough. If the sugar content exceeds 10 parts by weight, it may be too hard to satisfy consumers, and since a large amount of sugar is not required because it is added together with honey, Is added in an amount of 2 to 10 parts by weight (more preferably 5 parts by weight).

On the other hand, milk has a problem in that sweet potato puree is softened, and if it is added in an amount of less than 30 parts by weight, the sweet potato puree will fail to satisfy the texture. If the sweet potato puree is more than 60 parts by weight, Since the sweet yogurt formed in the upper layer of the sweet potato puree is infiltrated into the inside of the sweet potato puree, the appearance of the sweet potato puree is poor. Therefore, the milk is added in the range of 30 to 60 parts by weight (more preferably 45 parts by weight) desirable.

5 is a sensory evaluation according to a preferred embodiment of the present invention. Referring to FIG. 5, it can be seen that the sweet potato yogurt, which was completed in the completion stage of yogurt, is a result of sensory test for 40 persons, 8 persons for each age group from 10 to 40 in the ratio of 1: 1 for man and woman.

Referring to FIG. 5- (a), 80% of the total 40 persons were favorable responses to the sweet potato yogurt of the present invention, and 20% were not favorable to the sweet potato yogurt of the present invention. The reason for the unfavorable reaction was found to be the case of people who did not prefer sweet potatoes.

Referring to FIG. 5 (b), the scores according to the sweetness, sourness, pungent taste, flavor, color, and overall harmony were shown to be generally positive, and in particular, 1 g per 25 g of fermented syrup yogurt Of sugar added, it can be seen that there is not much feeling of pungent taste due to the nature of the greek yogurt, and good results are obtained.

Hereinafter, embodiments of the sweet potato yogurt and the production method thereof according to the present invention will be described.

Of greek yogurt  Produce

500 ml of milk is soaked at 65 ° C for 25 minutes, cooled at room temperature until it reaches 40 ° C, and then added to 500 ml of cooled milk, 15 g of Caspase-3 lactic acid bacteria are added and stirred. Thereafter, it is fermented in an incubator in an incubator set at 32 DEG C for 24 hours. After the fermented curd is removed naturally by using cotton balls, 1 g of sugar is added based on 25 g of the obtained yogurt. The finished greek yogurt is stored immediately at 4 ° C.

Sweet potato puree  Produce

Put the cleaned pumpkin sweet potatoes in a pot of water and boil for 1 hour. Remove the skin of the sweet potatoes and put them in a bowl. Add 5 g of honey, 5 g of sugar, and 45 g of milk to 100 g of sweet potatoes and mix them to make sweet potato puree.

Sweet potato yogurt of  Produce

30 g of the sweet potato puree was placed in the lower part of the packaging container, and 50 g of the above-mentioned greek yogurt was placed in the upper part of the sweet potato puree to complete the final sweet potato yogurt product.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention may be embodied otherwise without departing from the spirit and scope of the invention.

Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to illustrate them, and the scope of the technical idea of the present invention is not limited by these embodiments.

The scope of protection of the present invention should be construed according to the claims, and all technical ideas within the scope of the claims should be construed as being included in the scope of the present invention.

10: sweet potato puree layer
20: The greek yogurt floor

Claims (6)

Pasteurizing the milk at 60 to 70 ° C for 10 to 40 minutes, then cooling to 35 to 45 ° C at room temperature, followed by pasteurization;
1 to 5 g of Caspase-3 lactic acid bacteria per 100 ml of the pasteurized milk to prepare lactic acid bacteria-containing milk;
Fermenting the lactic acid bacteria-containing milk into a closed container and fermenting the mixture at 30 to 35 ° C for 20 to 28 hours to obtain curd;
A whey removing step of removing whey from the curd to obtain greek yogurt; And
And a yoghurt finishing step of arranging the syrup yogurt and sweet potato puree together inside the packaging container,
In the lactic acid bacteria inoculation step,
The Caspase-inhibiting lactic acid bacteria are added to the pasteurized milk, and then stirred using wooden or plastic rod,
Between the whey removing step and the yogurt finishing step,
1 g of sugar is added per 25 g of the above-mentioned greek yogurt,
In the packaging container in the yogurt finishing step,
A sweet potato puree layer made of the sweet potato puree in the lower layer portion, and a greek yogurt layer made of the greek yogurt on the sweet potato puree layer in a weight ratio of 2: 3: 4 to 6,
Wherein the sweet potato leaf is dried in a boiling water and then dried to form a pulverized sweet potato leaf powder layer on the upper part of the greek yogurt layer. The method according to claim 1,
In the sweet potato puree in the yogurt finishing step,
Boiling the sweet potatoes, peeling them, and filtering them; And
And a puree filling step in which 2 to 10 parts by weight of honey, 2 to 10 parts by weight of honey and 30 to 60 parts by weight of milk are mixed with 100 parts by weight of the pretreated sweet potatoes. . delete delete delete A sweet potato yogurt which is produced by the production method of any one of claims 1 to 2.

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