KR102476078B1 - Manufacturing method of yogurt powder - Google Patents

Abstract

The present invention relates to a method for producing a yogurt powder composition, and specifically, raw material preparation step of preparing raw materials including honey, skim milk, yogurt, fruit and vegetable powder and additives by weighing at a predetermined mixing ratio; A raw material mixing step of introducing the prepared raw materials into a mixing tank so that one or more raw materials are stirred and mixed; A mixture obtaining step of obtaining a mixture of a powder formulation by lyophilizing the mixture obtained in the raw material mixing step for a predetermined time and then ultrasonically pulverizing the mixture; And, a lactic acid bacteria inoculation step of inoculating a lactic acid bacteria strain into the mixture of the obtained powder formulation; characterized in that it comprises a.

Description

Manufacturing method of yogurt powder composition {MANUFACTURING METHOD OF YOGURT POWDER}

The present invention relates to a method for producing a yogurt powder composition, and specifically, provides a yogurt powder composition in a powder form that has excellent stability of lactic acid bacteria and is easily soluble in cold water, thereby providing a yogurt powder composition that can be easily used in beverage production. It is related to the manufacturing method.

Yogurt is a type of fermented milk that is fermented by adding lactic acid bacteria to milk. Since Mechnikov announced the theory of longevity by lactic acid bacteria around 1900, various beneficial effects on the body have been proven and are used worldwide.

On the other hand, such yogurt has a short shelf life of usually about 2 weeks due to continuous fermentation during storage by lactic acid bacteria, resulting in a deterioration in taste or change in physical properties, so there is a limit to poor preservation, and heat treatment to extend the shelf life. In the case of carrying out, there is a limitation that useful components by lactic acid bacteria and other additives are lost by heat in a significant amount, providing yogurt that is close to a favorite food rather than a nutritious food.

Accordingly, Korean Patent Publication No. 10-2016-0060373 (Lyophilized Yogurt Composition and Method for Manufacturing the Same) discloses a technology for solving the problem of lactic acid bacteria death by heat treatment by freeze-drying yogurt.

However, the above-described prior art can solve the problem that lactic acid bacteria are killed in the process of manufacturing the yogurt composition, but when the yogurt composition is ingested, the problem that the lactic acid bacteria are killed before reaching the large intestine by the stomach acid of the ingestor is solved. There was a problem that it was difficult to expect a significant effect on physical health improvement by lactic acid bacteria because it could not be done.

Accordingly, the first object of the present invention is to provide a method for producing a yogurt powder composition that can be easily used in beverage production by providing a yogurt powder composition in a powder form that has excellent stability to lactic acid bacteria and is easily soluble in cold water. have.

In addition, a second object of the present invention is to provide a method for preparing a yogurt powder composition containing ingredients capable of solving problems such as reduced protein absorption, excessive intestinal peristalsis, and high acidity, which are considered side effects of typical yogurt.

In order to achieve the above object, the method for providing a yogurt powder composition according to an embodiment of the present invention is a raw material preparation step of preparing raw materials including honey, skim milk, yogurt, fruit and vegetable powder and additives by weighing at a predetermined mixing ratio ; A raw material mixing step of introducing the prepared raw materials into a mixing tank so that one or more raw materials are stirred and mixed; A mixture obtaining step of obtaining a mixture of a powder formulation by lyophilizing the mixture obtained in the raw material mixing step for a predetermined time and then ultrasonically pulverizing the mixture; And, a lactic acid bacteria inoculation step of inoculating a lactic acid bacteria strain into the mixture of the obtained powder formulation; characterized in that it comprises a.

During the above-described lactic acid bacteria inoculation step, the lactic acid bacteria are inoculated with lactic acid bacteria including at least one of Lactobacillus and Bifidobacterium, and after performing the lactic acid bacteria inoculation step, by spraying a sodium alginate solution on a mixture of powder formulations , it is preferable to encapsulate the mixture of powder formulations.

In addition, the above-described fruit and vegetable powder preferably includes at least one of plum, pumpkin, melon, pineapple, papaya, carrot, and cabbage.

In addition, the aforementioned additive includes a type of additive including at least one of a thickener and a preservative, wherein a raw material including at least one of xanthan gum, gum arabic, and guar gum is added as the thickener, and grapefruit seeds are used as the preservative. By adding a raw material containing at least one of an extract, a golden extract, and a cypress extract, it is preferable to use additives made of natural-derived raw materials.

In addition, in the above-described raw material preparation step, the raw materials are prepared by weighing 2.5 to 5 parts by weight of skim milk, 2 to 4 parts by weight of yogurt, 1 to 3.5 parts by weight of fruit and vegetable powder, and 0.1 to 1.5 parts by weight of additives based on 1 part by weight of honey. It is desirable to do

In addition, after performing the above-described lactic acid bacteria inoculation step, the water content of the mixture of the finally obtained powder formulation is preferably less than 5.5%.

In addition, when performing the above-described raw material mixing step, the mixing tank is provided with an ultrasonic focusing device, and ultrasonic waves of a predetermined frequency are irradiated to the raw materials to be stirred and mixed to induce cavitation, thereby distributing the raw materials to be stirred and mixed in particle units. is preferably performed.

According to one embodiment of the present invention, there is an effect of providing a yogurt powder composition that can be easily used when preparing a beverage by providing a yogurt powder composition in a powder form that has excellent stability to lactic acid bacteria and is easily soluble in cold water.

In addition, by providing a yogurt powder composition that contains ingredients that can solve problems such as reduced protein absorption, excessive intestinal peristalsis, and high acidity, which are considered side effects of typical yogurt, even people with sensitive stomachs can safely consume it. There is an effect of providing a yogurt powder composition with

In addition, according to an embodiment of the present invention, a yogurt powder composition capable of reducing O / W separation by promoting homogenization of hydrophilic substances and hydrophobic substances through particle dispersion by ultrasonic focusing and powdering by ultrasonic grinding has the effect of providing

In addition, according to one embodiment of the present invention, by providing a yogurt powder composition containing a component that inhibits gastric acid secretion, there is an effect of minimizing the problem of lactic acid bacteria dying before reaching the large intestine.

1 is a flow chart of a method for preparing a yogurt powder composition according to an embodiment of the present invention.
2 and 3 are examples of raw materials added to the yogurt powder composition according to an embodiment of the present invention.
Figure 4 is an example of lactic acid bacteria inoculated into a mixture of powder formulations according to an embodiment of the present invention.
5 and 6 are sensory evaluation results of the yogurt powder composition prepared according to an embodiment of the present invention.

In the following, various embodiments and/or aspects are disclosed with reference now to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth in order to facilitate a general understanding of one or more aspects. However, it will also be appreciated by those skilled in the art that such aspect(s) may be practiced without these specific details. The following description and accompanying drawings describe in detail certain illustrative aspects of one or more aspects. However, these aspects are exemplary and some of the various methods in principle of the various aspects may be used, and the described descriptions are intended to include all such aspects and their equivalents.

References to “embodiment,” “example,” “aspect,” “example,” etc., used in this specification should not be construed as indicating that any aspect or design described is preferable to or advantageous over other aspects or designs. .

Also, the terms "comprises" and/or "comprising" mean that the feature and/or element is present, but excludes the presence or addition of one or more other features, elements and/or groups thereof. It should be understood that it does not.

In addition, terms including ordinal numbers such as first and second may be used to describe various components, but the components are not limited by the terms. These terms are only used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention. The terms and/or include any combination of a plurality of related recited items or any of a plurality of related recited items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are those commonly understood by those of ordinary skill in the art to which the present invention belongs. have the same meaning. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in the embodiments of the present invention, an ideal or excessively formal meaning not be interpreted as

The present invention relates to a method for producing a yogurt powder composition, and provides a yogurt powder composition in a powder formulation that has excellent stability to lactic acid bacteria and is easily soluble in cold water, thereby preparing a yogurt powder composition that can be easily used in beverage preparation. The first object of providing a method is to provide a method for producing a yogurt powder composition containing ingredients capable of solving problems such as reduced protein absorption, excessive intestinal peristalsis, and high acidity, which are considered side effects of typical yogurt. It has another purpose.

On the other hand, in order to explain in more detail a method of manufacturing a yogurt powder composition for achieving the above object, reference will be made to the accompanying drawings below, and a plurality of drawings are provided to explain one or more technical features or components constituting the invention. will be referenced concurrently.

Accordingly, referring to FIG. 1, FIG. 1 shows a flow chart of a method for manufacturing a yogurt powder composition according to an embodiment of the present invention.

As shown in FIG. 1, in the method for producing a yogurt powder composition, first, a raw material preparation step (S10) of preparing raw materials including honey, skim milk, yogurt, fruit and vegetable powder, and additives at a preset mixing ratio is performed. can

Preferably, the preparation of raw materials in step S10 may be prepared with 2.5 to 5 parts by weight of skim milk, 2 to 4 parts by weight of yogurt, 1 to 3.5 parts by weight of fruit and vegetable powder, and 0.1 to 1.5 parts by weight of additives, based on 1 part by weight of honey. Preferably, with respect to 1 part by weight of the honey, it may include 3 parts by weight of skim milk, 3.5 parts by weight of yogurt, 2 parts by weight of fruit and vegetable powder, and 0.5 parts by weight of additives.

Specifically, referring to 100 of FIG. 2, in 100 of FIG. 2, an example of the mixing ratio per 100g of the raw material mixing ratio of the yogurt powder composition prepared according to an embodiment of the present invention is shown.

That is, as shown in 100 of FIG. 2, the yogurt powder composition may include 10 g of honey, 30 g of skim milk, 35 g of yogurt, 20 g of fruit and vegetable powder, and 5 g of additives based on the mixed weight ratio of the raw materials to 100 g.

On the other hand, the above-described raw material mixing ratio is understood to be the raw material mixing ratio that is most preferred by consumers without deteriorating the unique texture, flavor, and taste of yogurt when the prepared yogurt powder composition is added to water and stirred. It can be.

Returning to FIG. 1 again, the efficacy of each raw material prepared in step S10 will be described in detail.

First, the above-mentioned honey is added to replace sugars such as white sugar and xylose sugar, which have been commonly used in conventional lactic acid bacteria. Preferably, natural honey is used, but when it is difficult to collect natural honey, artificial Molasses, which is honey, or mixed honey of the above honey and molasses may be used.

On the other hand, such honey contains phenolic compounds, which are antioxidants, which function to protect the body from cell damage, and contribute to antibacterial, antioxidant, and anti-inflammatory effects, which can also help improve immunity against external bacteria or viruses. can

In addition, the above-mentioned skim milk is the portion remaining after centrifugation of fat from milk, and the fat content is 0.1% or less, and the main components contain proteins such as lactose, lactalbumin, and lacglobulin casein, minerals, and vitamins B1, B2, and C. and serves as a source of protein.

In addition, the above-mentioned yogurt is a type of fermented milk in which milk is inoculated with lactic acid bacteria, fermented, and coagulated. It functions to facilitate the absorption of calcium into the body by the contained manganese.

In addition, the above-described fruit and vegetable powder may include fruit and vegetable including at least one of plum, pumpkin, melon, pineapple, papaya, carrot and cabbage, and in order to minimize loss of nutrients contained in the above-mentioned fruit and vegetable, In using the fruit and vegetable powder, it would be preferable to use the fruit and vegetable powder in a freeze-dried form.

On the other hand, the main functions of the raw material used as fruit and vegetable powder acting in the yogurt powder prepared according to the present invention are as follows.

First of all, the above-mentioned plum contains citric acid (citric acid) that decomposes lactic acid that makes the body feel tired, so it can function to relieve fatigue and improve cell and blood vessel health, and the unique sour taste of plum helps secretion of digestive juices. By promoting it, it can help indigestion and strengthen gastrointestinal function, and in the present invention, the total weight of fruit and vegetable powder can be 1 part by weight, and 0.4 to 0.6 parts by weight of plum powder can be added.

In addition, the above-described pumpkin may be used as a powdered raw pumpkin, but preferably, a pumpkin steamed in boiling water with steam for 30 to 80 minutes and then dried and powdered is used.

On the other hand, such pumpkin has the effect of reducing the unique flavor of the yogurt composition prepared through the fermentation process by the unique sweetness of pumpkin, and improving gastrointestinal disorders by the rich potassium and vitamin A contained in pumpkin. In the present invention, it is preferable to add 0.4 to 0.6 parts by weight of pumpkin powder to 1 part by weight of the total weight of fruit and vegetable powder.

In addition, it is known that the above-mentioned melon contains a large amount of beta-carotene, vitamin C, and vitamin A, which is involved in enhancing the body's immunity as well as antioxidant action, and has a lot of fiber, which shows its efficacy in intestinal health.

In addition, melon has a high potassium content, so it is effectively used for diuretic action and sodium excretion in the body.

Next, the above-mentioned pineapple contains a proteolytic enzyme called bromelain, which can function to aid digestion.

That is, in the present invention, pineapple can function to solve the problem of deterioration in protein absorption function when a beverage containing a yogurt powder composition is consumed in an empty stomach, and in the present invention, the total weight of fruit and vegetable powder is 1 part by weight When done, it is preferable to add the above-described pineapple powder in an amount of 0.05 to 0.2 parts by weight.

In addition, as for the above-mentioned papaya, it is preferable to use seeds and powdered whole flesh.

Specifically, the seeds and pulp of papaya contain papain and chymopapain components. The above-mentioned papain functions to decompose protein, and the above-mentioned chymopapain works together with the above-mentioned papain to help protein absorption into the body. function

That is, the above-described papaya, together with the pineapple described above, helps to decompose and absorb protein in the body, minimizing the side effect of lowering protein absorption function even if the yoghurt powder composition prepared according to the present invention is consumed on an empty stomach It works.

Meanwhile, the papaya described above in the present invention may be added in an amount of 0.05 to 0.2 parts by weight based on 1 part by weight of the total weight of the fruit and vegetable powder.

Next, the above-described carrots are rich in vitamin A and dietary fiber that strengthen the intestinal mucosa, so they can function to help intestinal movement.

In addition, the above-mentioned carrot contains bifidus factor, which is a bifidobacteria production helper that makes intestinal function normal, and can help functional intestinal diseases such as constipation. When, it may be added in 0.1 to 0.3 parts by weight.

Next, the above-described cabbage contains rich dietary fiber to promote intestinal peristalsis, assist in smooth functioning of bowel movements, and help the growth and regeneration of gastrointestinal cells and suppress stomach acid by glutamine and amino acids contained in cabbage In the present invention, the cabbage described above may be added in an amount of 0.05 to 0.1 parts by weight when the total weight of the fruit and vegetable powder is 1 part by weight.

On the other hand, the additives described above in the present invention include additives of a type including at least one of a thickener for reproducing the texture of yogurt and a preservative for extending the shelf life of the prepared yogurt powder composition.

The additive including at least one of a thickener and a preservative used in the present invention is preferably composed of a natural raw material. Specifically, the above-mentioned thickener is at least one of xanthan gum, gum arabic, and guar gum. A raw material containing may be used.

At this time, the above-described xanthan gum is obtained by purifying, drying, and pulverizing a high-molecular polysaccharide gum material obtained by pure culture and fermentation of carbohydrates in isopropyl alcohol, and is a mixture composed of glucose, mannose, and sodium, potassium, and calcium salts of glucuronic acid. It will be understood, it is hydrophilic and has a property of being well soluble in water, and the above-mentioned xanthan gum is stable within the range of pH 2 to 13 without a decrease in viscosity by pH, so it can be used as a thickener that functions stably in yogurt powder compositions. have.

In addition, the above-mentioned gum arabic is obtained by drying or desalting secretions of soybeans, gum arabic trees, or other plants of the same genus, and its main component is a polysaccharide, which functions to increase the viscosity similarly to the xanthan gum described above. In the present invention, it can be used to implement the texture of the yogurt powder composition like commercially available yogurt.

In addition, the above-described guar gum is obtained by crushing the endosperm of beans and guar seeds, or obtained by extracting it with hot water or hot water, and is a polysaccharide composed of galactomannan and has a property of being easily dispersed in cold or hot water, according to the present invention. It can be easily used as a thickening agent for the prepared yogurt powder composition.

That is, in the present invention, by using the above-described natural thickeners including xanthan gum, gum arabic, and guar gum, when the mixture of the finally obtained powder formulation is dissolved in water, the yogurt powder composition realizing a texture similar to that of commercially available yogurt offer has an effect.

Next, the preservative included in the additive may include at least one extract of grapefruit seed extract, golden extract, and cypress extract. In this case, the grapefruit seed extract described above is a component against bacteria, fungi, parasites, and viruses. Since it contains a large amount of phosphorus flavonoids, it can function as a natural preservative.

In addition, the above-mentioned golden extract is an extract obtained from a Lamiaceae plant called golden, and the golden extract contains an active ingredient called baicalin, which functions as a natural preservative and improves immunity with high antioxidant activity. can contribute

In addition, the above-described cypress extract has excellent antibacterial and anti-inflammatory effects due to its high phytoncide content, and can function to reduce stress hormones by the cortisol component contained in the cypress extract, providing excellent psychological stability.

On the other hand, in 200 of FIG. 3, an example of a more detailed addition weight ratio per 100 g for honey, skim milk, yogurt, fruit and vegetable powder, and additives in FIG. 2 is shown.

That is, as shown in Example 200 of FIG. 3, the yogurt powder composition prepared by the present invention may include 10 g of honey, 35 g of skim milk, and 30 g of yogurt based on 100 g, and as fruit and vegetable powder, plum 4.5g, pumpkin 4.5g, melon 3g, pineapple 2g, papaya 2g, carrot 2.5g, cabbage 1.5g.

In addition, for additives, 1.4 g of xanthan gum, 0.3 g of gum arabic, and 0.3 g of guar gum may be included as thickeners, and 1 g each of grapefruit seed extract, golden extract, and cypress extract may be included as preservatives.

In other words, the above-mentioned addition ratio will be understood as an example for the most preferable weight ratio of the addition of the raw material that is prepared by weighing in step S10 of FIG.

After performing the above-described step S10, a raw material mixing step (S20) may be performed in which the raw materials prepared in a quantitative amount in step S10 are introduced into a mixing tank so that one or more raw materials are stirred and mixed.

At this time, according to a preferred embodiment of the present invention, in the present invention, when performing step S20, ultrasonic waves of a preset frequency may be irradiated to the raw materials to be stirred and mixed through an ultrasonic focusing device provided in the mixing tank to induce cavitation. have.

Specifically, in the present invention, it is preferable to focus ultrasonic waves having a frequency of 20 kHz to 250 kHz in the mixture at least once. The focusing of ultrasonic waves having the above-described frequency range is + , - It will be understood that it is an ultrasonic focusing range in which particle-based dispersion treatment of the raw material mixture can be performed by impact and heat generated when the cavity is collapsed due to a change in pressure.

That is, according to the above-described embodiment, in the present invention, stirring and mixing of the raw materials to be stirred and mixed can be easily performed, and in particular, the mixing stability of the hydrophilic raw material and the hydrophobic raw material is increased to prevent O / W separation over time. There is an effect that can be minimized.

On the other hand, after performing the above-described step S20, a mixture obtaining step (S30) of obtaining a mixture of a powder formulation by freeze-drying the mixture obtained in step S20 for a predetermined time and ultrasonically grinding may be performed.

Specifically, in the above-described step S30, the raw material mixture is put in a vacuum freezer set at a temperature of -40 to 5 ° C., freeze-dried for 5 to 20 hours, and then ultrasonically pulverized to obtain a powder formulation mixture. It may be, and the particle size of the mixture after ultrasonic grinding may preferably have a particle size of 100 to 200 μm.

That is, in the present invention, by performing the above-described freeze-drying and ultrasonic grinding in step S30, loss of nutritional components of the raw material mixture is minimized, and the raw material mixture can be processed into a formulation that can be easily dissolved in cold water. .

Next, after performing step S30 of the present invention, a lactic acid bacteria inoculation step (S40) of inoculating a lactic acid bacteria strain into a mixture of the powder formulation obtained in step S30 described above may be performed.

At this time, as the strain of lactic acid bacteria inoculated into the mixture of the powder formulation in step S40 of the present invention, for example, a lactic acid bacteria strain such as 300 in FIG. 4 may be used.

That is, a lactic acid bacteria strain including at least one of Lactobacillus and Bifidobacterium shown in 300 of FIG. 4 may be used, and the above-described Lactobacillus-based strain, for example, Lactobacillus plantarum, lactobacillus Strains containing at least one of Bacillus rhamnosus and Lactobacillus acidophilus may be used, and these strains are strains that play a major role in the small intestine, enhancing immunity, forming antibacterial substances, normalizing the composition of intestinal bacteria, and It has the effect of inhibiting the production of harmful bacteria.

In addition, the above-mentioned Bifidobacterium-based strains are, for example, strains containing at least one of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium lactis. These strains are strains that play a major role in the large intestine, and have excellent effects in suppressing the growth of E. coli, enhancing intestinal motility and defecation activity, and killing harmful bacteria.

Returning to Figure 1, in step S40 of the present invention, the lactic acid bacteria strain described above is inoculated into the mixture, and the mixture of powder formulations inoculated with lactic acid bacteria is sprayed with a sodium alginate solution to encapsulate the mixture of powder formulations with sodium alginate. .

At this time, the above-described encapsulation treatment with sodium alginate can function to improve the preservation of the inoculated lactic acid bacteria, and when reacted with water in a hydrophilic manner, the film formed by sodium alginate gradually melts down, thereby inoculating At the same time as solving the problem that lactic acid bacteria are killed during the manufacturing process, there is an effect of reducing the number of lactic acid bacteria that are killed before reaching the large intestine.

In addition, in a preferred embodiment of the present invention, it is preferable that the mixture of the powder formulation finally obtained after performing the above-described step S40 has a moisture content of less than 5.5%. At this time, the above-described moisture content range is the powder formulation It will be understood that the water content is not sufficient to dissolve the sodium alginate forming a film in the mixture of the powder formulation and does not impair the preservation ability of the mixture.

That is, when taken collectively, the method for producing a yogurt powder composition according to an embodiment of the present invention provides a yogurt powder composition in a powder formulation that has excellent stability to lactic acid bacteria and is easily soluble in cold water, thereby preparing a beverage. There is an effect of providing a yogurt powder composition that can be easily used for.

In addition, by providing a yogurt powder composition that contains ingredients that can solve problems such as reduced protein absorption, excessive intestinal peristalsis, and high acidity, which are considered side effects of typical yogurt, even people with sensitive stomachs can safely consume it. There is an effect of providing a yogurt powder composition with

In addition, according to an embodiment of the present invention, a yogurt powder composition capable of reducing O / W separation by promoting homogenization of hydrophilic substances and hydrophobic substances through particle dispersion by ultrasonic focusing and powdering by ultrasonic grinding has the effect of providing

In addition, according to one embodiment of the present invention, by providing a yogurt powder composition containing a component that inhibits gastric acid secretion, there is an effect of minimizing the problem of lactic acid bacteria dying before reaching the large intestine.

Next, it can be seen in FIGS. 5 and 6 that the sensory evaluation results of the yogurt powder composition prepared according to an embodiment of the present invention are shown.

First, referring to FIG. 5, 400 of FIG. 5 shows the result of sensory evaluation for the O/W separation phenomenon of the yogurt powder composition prepared in the present invention.

The applicant performed sensory evaluation on the O/W separation phenomenon for the yogurt powder composition prepared by the present invention and two commercially available yogurt powder compositions, and after mixing the yogurt powder composition with water, The O/W separation was compared after 5 minutes, 10 minutes, 15 minutes, and 20 minutes.

At this time, it will be understood that the sign indicated by - means a well-mixed state without the O/W separation phenomenon, and the + signifies that the O/W separation phenomenon has occurred.

As a result of sensory evaluation of O/W separation, in Comparative Example 1, O/W separation occurred after 10 minutes, and in Comparative Example 2, O/W separation occurred after 5 minutes. Could know.

On the other hand, in the case of the yogurt powder composition prepared according to an embodiment of the present invention, it was found that O / W separation occurred after 20 minutes, which is O / W compared to Comparative Examples 1 and 2 in which the same time elapsed It was found that the degree of separation occurred at a remarkably low level.

That is, through this, it was confirmed that the O/W separation stability of the yogurt powder composition prepared in the present invention has higher stability than commercially available yogurt powder compositions, and through this, the yogurt powder composition of the present invention is Since the convenience is increased, the effect of improving the intake satisfaction of the ingestor can be expected.

Next, the sensory evaluation results shown at 500 in FIG. 6 show the sensory evaluation results for the preference of the yogurt powder composition prepared according to an embodiment of the present invention.

On the other hand, the applicant evaluated the preference for the yogurt powder composition of the present invention and the yogurt powder composition on the market for 40 male and female evaluators in their teens to 40s, and mixed the yogurt powder composition in a quantity of water. Evaluators were allowed to evaluate the preference.

The evaluation of the degree of liking was carried out using a 7-point scale, and for the evaluation items, taste, aftertaste, aroma, and texture, 1 point was given for very poor, 2 points for poor, 3 points for slightly unfavorable, 4 points for average, Scores of 5 points for slightly good, 6 points for good, and 7 points for very good were allocated, and the overall preference was derived from the average value of the above-mentioned evaluation items.

As a result, sensory evaluation results such as 500 in FIG. 6 were derived, and as shown in 500, all evaluators in their teens to 40s showed a relatively high preference for the yogurt powder composition prepared in the present invention, It was confirmed that the market value of the yogurt powder composition was excellent.

As described above, although the embodiments have been described with limited examples and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description. Terms such as “include,” “comprise,” or “have” described above mean that components that are not specifically stated to the contrary may be inherent, so other components are not excluded, but other components are included. It should be interpreted as being more inclusive. In addition, the protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.

Claims (7)

In the method for producing a yogurt powder composition,
A raw material preparation step of preparing raw materials including honey, skim milk, yogurt, fruit and vegetable powder, and additives by weighing them in a preset mixing ratio;
A raw material mixing step of introducing prepared raw materials into a mixing tank so that one or more of the raw materials are stirred and mixed;
A mixture obtaining step of obtaining a mixture of a powder formulation by lyophilizing the mixture obtained in the raw material mixing step for a predetermined time and then ultrasonically pulverizing the mixture; and,
A lactic acid bacteria inoculation step of inoculating a lactic acid bacteria strain into the mixture of the obtained powder formulation; including,
The raw material preparation step,
The raw materials, based on 1 part by weight of the honey, 2.5 to 5 parts by weight of the skim milk, 2 to 4 parts by weight of the yogurt, 1 to 3.5 parts by weight of the fruit and vegetable powder, and 0.1 to 1.5 parts by weight of the additives to prepare by weighing,
The fruit and vegetable powder,
Includes plum, pumpkin, melon, pineapple, papaya, carrot and cabbage;
The total weight of the fruit and vegetable powder was 1 part by weight, plum powder was added at 0.4 to 0.6 parts by weight, the pumpkin was steamed for 30 to 80 minutes, and then dried and powdered pumpkin powder was added at 0.4 to 0.6 parts by weight, Melon powder is added at 0.1 to 0.4 parts by weight, pineapple powder is added at 0.05 to 0.2 parts by weight, papaya powder is added at 0.05 to 0.2 parts by weight, carrot powder is added at 0.1 to 0.3 parts by weight, and cabbage powder is added at 0.05 to 0.1 parts by weight. Characterized in that it is added by weight,
As the additive,
Contains thickeners and preservatives,
Raw materials containing xanthan gum, gum arabic, and guar gum are added as the thickener, and raw materials including grapefruit seed extract, golden extract, and cypress extract are added as the preservative, so that additives composed of natural origin materials are used,
When performing the raw material mixing step,
The mixing tank is provided with an ultrasonic focusing device,
A method of producing a yogurt powder composition, characterized in that by irradiating the raw material to be stirred and mixed with ultrasonic wave at least once at 25 kHz to 250 kHz to induce cavitation, so that the particle unit dispersion treatment is performed on the raw material to be stirred and mixed.
According to claim 1,
When performing the lactic acid bacteria inoculation step,
The lactic acid bacteria are inoculated with lactic acid bacteria including at least one of Lactobacillus and Bifidobacterium,
After performing the lactic acid bacteria inoculation step,
A method for producing a yogurt powder composition, characterized in that for encapsulating the mixture of powder formulations by spraying a sodium alginate solution on the mixture of powder formulations.
delete delete delete According to claim 1,
After performing the lactic acid bacteria inoculation step,
A method for producing a yogurt powder composition, characterized in that the moisture content of the mixture of the finally obtained powder formulation is less than 5.5%.
According to claim 1,
When performing the raw material mixing step,
The mixing tank is provided with an ultrasonic focusing device,
A method for producing a yogurt powder composition, characterized in that by irradiating ultrasonic waves of a predetermined frequency to the raw materials to be stirred and mixed to induce cavitation, so that the particle unit dispersion treatment is performed on the raw materials to be stirred and mixed.

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