KR102063248B1 - Powdered yogurt and its manufacturing method - Google Patents

Abstract

The present invention relates to a manufacturing method of powder yogurt using fermentation technology using oak barrel aging, Osaek mineral water and brewer′s yeast when manufacturing instant powder yogurt by inputting only water using raw soy milk and, more specifically, to a manufacturing method of functional powder yogurt which can be approached to satisfy consumers′ preferences and nutritional needs in food science by comprising: a first step of pre-treating soy milk powder as a raw material; a second step of firstly drying the same; a third step of aging the same; a fourth step of keeping the same under refrigeration; a fifth step of secondarily drying the same; a sixth step of powdering the same; a seventh step of sterilizing the same; an eighth step of mixing final raw materials; a ninth step of packaging the same and commercializing the same.

Description

Powdered yogurt and its manufacturing method

The present invention relates to a powder yoghurt and a method for manufacturing the same, which further improves consumer functionality by using fermentation technology using oak barrel ripening, oak bottled water and brewer's yeast, when the instant powder yogurt is prepared using only raw soy milk powder. will be.

Yogurt is fermented by adding lactic acid bacteria to milk or skim milk, and its efficacy is known to prevent stomach cancer and rectal cancer and reduce blood cholesterol.

Ohsaek Yak-soo is a five-colored Yaksu (Yeon Yang Ohsaek-ri Ohak-Yeok) located in Seoyang, Gangwon-do. It has a high sodium content and has a unique taste and color. It is known to be effective in gastrointestinal disorders, nervous breakdowns, skin diseases, and neuralgia.

Conventional techniques for producing yoghurt include application number 10-2014-0162561 "Freeze-dried yoghurt composition and its preparation method", Registration No. 10-1597260 "Powder yoghurt composition and ingestion method", Application No. 10- 2015-0093335 "Composition for producing yoghurt, yogurt prepared from the composition and method for producing the yogurt", Application No. 10-2002-0035301 "Method for preparing caper powder containing high concentration of lactic acid bacteria and yeast", Application No. No. 10-2004-0080222 No. "Method of manufacturing water-soluble fermented milk powder", etc., and the technology incorporated by using the five-colored water, registration No. 10-1690162 "Method manufacturing tofu containing wild vegetable extract", No. No. Patents such as 10-1729088, “Bok-no-ni containing wild vegetable powder and extract, and its manufacturing method” and Patent No. 10-1729098, “Method of manufacturing samgyetang,” are disclosed. In one case the technology applied in the instant yogurt powder had been reported so far.

As described above, due to the combination of high-tech food processing technology such as fermentation technology in the production of instant powder yoghurt, the production of the final product with food quality characteristics, consumer preferences and convenience required a limited technology.

In the present invention, it is also a good way to consume soy milk as it is, but more functional and nutritionally improved products are known to be a long-term problem for consumers, and the convenience and simplicity are required at the same time due to the change in eating patterns and modern man.

Therefore, in the present invention, by using the soy milk powder as a raw material, by combining the eco-friendly food manufacturing technology such as fermentation technology, the method of manufacturing instant soy milk powder yogurt with high quality, functionality and convenience of the final modern man Its purpose is to develop.

Therefore, the present invention, as a raw material soy milk powder pre-treatment step, primary drying step, fermentation step, refrigerating ripening step, secondary drying step, powdering step, sterilization step, final raw material mixing step, packaging and commercialization step In the pretreatment step, 9.98% by weight of soy milk powder, 89.82% by weight of purified water, 0.20% by weight of brewer's yeast (saccharomyces cerevisiae) and then fermented at 25 ° C. with a beer maker for 10 days, 10 liters of Put in oak barrels and aged for 30 days at 10 ± 2 ℃, the first drying step is a soymilk powder that is a pre-treated fermentation composition dried at 60 ℃ in a constant temperature for 6-8 hours, the refrigeration ripening step is fermentation in the fermentation step The fermented product is stored in a 4˚C refrigerator for 24 hours, and the final raw material mixing step is any one of 85% by weight of sterilized soy milk powder, 10% by weight of crude fermented natural sugar, fruit powder, coffee powder, and ginseng powder Powder yoghurt blended 5% by weight In the preparation method, the fermentation step is 9.98% by weight of the first dried soy milk powder, 89.82% by weight of the five-colored medicine, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus platarum ( Lactobacillus plantarum) and 0.20% by weight of mixed Lactobacillus mixed with Streptococcus thermophilus were fermented at 35-40 ° C. with a beer maker and a thermostat for 8-10 hours. After 30 minutes of treatment, the second drying step is lyophilization of the refrigerated yogurt with a lyophilizer, and the powdering step is crushed the second dried contents with a vacuum mill for 5 to 10 minutes, the body size 1.00mm, the thickness of the line Powdered into a 0.56mm sieve, the sterilization step is characterized in that the powder is sterilized for 3 minutes in a microwave oven containing 200g in a paper foil of 33cm wide, 20cm long, In the production of instant powder yoghurt, which requires only water to be poured using raw soy milk powder, the fermentation technology using oak barrel ripening, oak bottled water and brewer's yeast increases the safety and at the same time improves consumer preference.

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As described in detail above, when the instant powder yoghurt is prepared using only the soymilk powder as raw material, water is improved by using fermentation technology using oak barrel ripening, oak bottled water, and brewer's yeast. It is an invention that can provide a technique for preparing a powder yoghurt composition.

1 is a manufacturing process showing an embodiment of the present invention

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

1 is a flow chart of a powder yogurt manufacturing process using fermentation technology using oak barrel ripening, oak bottled water and brewer's yeast when instant powder yogurt is prepared using only raw soy milk powder. Soymilk powder pre-treatment step, the second step is the first drying step, the third step is the fermentation step, the fourth step is the refrigeration ripening step, the fifth step is the second drying step, the sixth step is the powdering step, The seventh step is the sterilization step, the eighth step is the final raw material mixing step, and the ninth step is the packing and commercialization step. If described in detail through its configuration and operation as follows.

(1) Pretreatment step of soymilk powder as raw material

This step is a pre-treatment step of soy milk powder as a raw material.

9.98% by weight of soy milk powder (domestic), 89.82% by weight of purified water, 0.20% by weight of brewer's yeast (saccharomyces cerevisiae) were mixed, and then fermented at 25 ° C. for two days using a beer maker (Beer Machine, USA), which was then 10 liters. It was put in a oak barrel and aged for 30 days at 10 ± 2 ℃.

(2) first drying step

Pre-treated liquid fermentation composition of (1) was dried for 6-8 hours at 60 ℃ using a thermostat (Samil, K-25, Korea) to prepare a soymilk powder.

(3) fermentation stage

9.98% by weight of the first dried soy milk powder, 89.82% by weight of the colorful medicine, Latobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, 0.20% by weight of mixed Lactobacillus mixed with Streptococcus thermophilus was fermented with a beer maker (Beer Machine, USA) and a thermostat (Sewon, KT-250, Korea) at 35-40 ° C. for 8-10 hours. At this time, the five-colored weak water was treated for 30 minutes at 28 KHz using a wet ultrasonic device (stencil: horizontal × vertical × height = 28 cm × 30 cm × 18 cm, Tecon, USA).

(4) refrigeration ripening step

In this step, the treated contents of (3) were stored in a 4 ° C. refrigerator for 24 hours.

(5) secondary drying step

The yoghurt after cold storage of (4) was lyophilized using a freeze dryer (Daehan, WE-25, Korea).

(6) powdering step

The secondary dried contents of (5) were used for the final powdering after sieve grinding for 5 to 10 minutes using a vacuum grinder (Hanil, K-25, Korea), where a sieve (Cheonggye Co., Ltd., Korea) was used. The used aperture was 1.00 mm and the wire dia was 0.56 mm.

(7) sterilization step

In this step, 200g of the contents (powder) processed in (6) are placed in a paper foil (good product paper foil, France: horizontal × length = 33 cm × 20 cm) and the microwave oven (Cheongho, K-25, Korea) 3 minutes sterilization treatment.

(8) final raw material mixing step

This step consists of 85% by weight of the contents of (7) (powder), 10% by weight of unrefined fermented natural sugar (mascobado), fruit powder (blueberries, bananas, mangoes, aronia, strawberries, pineapples, etc.), coffee powder, Final mixing of 5% by weight of any powder of ginseng powder.

(9) Packing and product step

This step includes the packaging and product steps using the contents of (8), and is a method of manufacturing functional powder yoghurt that can be approached to satisfy the preferences and nutritional needs of each subject.

Hereinafter, preferred embodiments of the present invention with reference to the drawings are as follows.

(1) Example of Evaluation of Powder Yogurt Sensory Evaluation According to Fermentation Period after Yeast Treatment in Pretreatment of Raw Soy Milk Powder

In the present invention, the pre-treatment of raw soy milk powder, powder yogurt sensory evaluation according to the fermentation period after the yeast treatment is shown in Table 1.

① sensory evaluation

Referring to Table 1, the color, viscosity, fragrance, and general preference evaluation were evaluated by a 5-point intensity method for 10 panelists of 20 to 60 years old adults (no effect: 1 point, little effect: 2 points, normal: 3 points). , A little good: 4 points, very good: 5 points).

② Results of sensory yogurt sensory evaluation according to fermentation period after yeast treatment during pretreatment of soymilk powder as raw material

Referring to Table 1, as a result of sensory evaluation of the powder yogurt after the yeast treatment during the pretreatment of the soy milk powder as a raw material, two days were the best in color, viscosity, aroma, and overall preference.

(2) Example of Evaluation of Powder Yogurt Sensory Evaluation According to Ultrasonic Treatment Time of Dry Fermented Soy Milk Powder

In the present invention, the measurement of powder yoghurt sensory evaluation according to the sonication time of the dry fermented soymilk powder is shown in Table 2.

① sensory evaluation

Referring to Table 2, the color, fragrance, and general preference evaluations were evaluated by five-point intensity method for 10 panelists of 20 to 60 years old adults (no effect: 1 point, little effect: 2 points, normal: 3 points, little) Good: 4 points, very good: 5 points)

② Sensory evaluation result of powder yogurt according to sonication time of dry fermented soymilk powder

Referring to Table 2, as a result of sensory evaluation of the powdered yoghurt according to the sonication time of the dry fermented soy milk powder, the treatment time of 30 minutes was the best in color, viscosity, fragrance, and overall preference.

(3) Example of Evaluation of Powder Yoghurt Sensory Effect on Use of Five Colors of Water During Fermentation of Dry Fermented Soy Milk Powder

In the present invention, the measurement of the powdery yogurt sensory evaluation according to the use of five-colored medicinal water during fermentation of the dry fermented soy milk powder was shown in Table 3.

① sensory evaluation

Referring to Table 3, the color, viscosity, and overall taste evaluation were evaluated by a 5-point intensity method (10 points for no effect: 1 point, 2 points for moderate effect: 3 points, A little good: 4 points, very good: 5 points)

② Measurement results of powder yogurt sensory evaluation according to the use of five colors of water during fermentation of dry fermented soymilk powder

Referring to Table 3, the five-colored fresh water treatment showed higher value than the other treated water in color, viscosity, aroma, and overall preference of powder yogurt sensory evaluation according to the use of five-colored water during fermentation of dry fermented soy milk powder.

Claims (5)

Soy milk powder as a raw material pre-treatment step, primary drying step, fermentation step, refrigeration ripening step, secondary drying step, powdering step, sterilization step, final raw material mixing step, packaging and commercialization step, (Pre) Treatment step, 9.98% by weight of soy milk powder, 89.82% by weight purified water, 0.20% by weight brewer's yeast (saccharomyces cerevisiae) after fermentation at 25 ℃ in a beer maker for 2 days, put in a 10 liter oak barrel 10 30 days of aging at ± 2 ℃, the first drying step is a soymilk powder by drying the fermentation composition of the pre-treated liquid at 60 ℃ 6-8 hours in a constant temperature, the cold aging step is fermentation fermented in the fermentation step The water is stored in a 4˚C refrigerator for 24 hours, and the final raw material mixing step is 85 wt% of sterilized soymilk powder, 10 wt% of unrefined fermented natural sugar, 5 weight of any powder of fruit powder, coffee powder or ginseng powder Powder Yoghurt Blending% In the method,
The fermentation step is 9.98% by weight of the first dry soy milk powder, 89.82% by weight of the five-colored medicine, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus plantarum, 0.20% by weight of mixed lactobacillus mixed with cocos thermophilus (streptococcus thermophilus) is fermented with a beer maker and a thermostat for 8 to 10 hours at 35 to 40 ° C.
The second drying step is lyophilized refrigerated yogurt with a freeze dryer,
In the powdering step, the second dried contents are ground in a vacuum mill for 5 to 10 minutes, and then powdered into a sieve having a size of 1.00 mm and a thickness of 0.56 mm.
The sterilization step is a powder yogurt manufacturing method, characterized in that the sterilization treatment for 3 minutes in a microwave oven containing 200g in a paper foil of 33cm wide, 20cm long.
delete delete delete Powder yogurt, which is prepared by the method of claim 1.

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