KR19980045673A - Rich fermented milk containing shiitake jelly - Google Patents
Rich fermented milk containing shiitake jelly Download PDFInfo
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- KR19980045673A KR19980045673A KR1019960063883A KR19960063883A KR19980045673A KR 19980045673 A KR19980045673 A KR 19980045673A KR 1019960063883 A KR1019960063883 A KR 1019960063883A KR 19960063883 A KR19960063883 A KR 19960063883A KR 19980045673 A KR19980045673 A KR 19980045673A
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Abstract
본 발명은 표고버섯 젤리를 함유하는 농후발효유에 관한 것으로, 생표고버섯이 지닌 특이한 맛과 향기로 인한 기호도의 저하문제를 표고버섯을 설탕 또는 액상과당을 사용하여 젤리화하고, 이를 발효유와 혼합함으로써 표고버섯의 쫄깃함과 발효유 유산균의 산뜻함으로 해결할 수 있다. 또한 본 발명의 농후발효유는 표고버섯이 지닌 약리적효능을 그대로 함유하고 있으며, 유산균과 함께 섭취함으로써 영양적인 면에 있어서도 효과적이다.The present invention relates to a rich fermented milk containing shiitake mushroom jelly, the problem of deterioration of palatability due to the peculiar taste and aroma of raw shiitake mushrooms, using the sugar or liquid fructose jelly, and shiitake It can be solved by the softness of mushrooms and the freshness of fermented milk lactic acid bacteria. In addition, the rich fermented milk of the present invention contains the pharmacological effect of shiitake mushroom as it is, and is effective in nutritional aspect by ingesting with lactic acid bacteria.
Description
본 발명은 표고버섯 젤리를 함유하는 농후발효유에 관한 것으로, 더욱 상세하게는 표고버섯을 젤리화하여 유산균으로 발효시킨 발효유와 혼합함으로써 표고버섯의 쫄깃함과 유산균 발효유의 산뜻한 맛을 제공할 수 있는 농후발효유에 관한 것이다.The present invention relates to a concentrated fermented milk containing shiitake mushroom jelly, and more particularly, a fermented milk which can provide a refreshing taste of shiitake mushrooms and the crispness of lactic acid bacteria fermented milk by mixing it with fermented milk fermented with lactic acid bacteria. It is about.
버섯은 당질, 지질, 단백질, 무기질 및 비타민과 같은 영양소가 골고루 함유되어 있고 독특한 맛과 향기를 가지고 있어 예로부터 식용으로 이용되고 있다. 특히 표고버섯은 각종 아미노산과 에르고스테롤(ergosterol)을 많이 함유(Chihara, G. 등, 1969)하고 있을 뿐만 아니라 지질함량이 높지 않으면서도 불포화 지방산인 리놀렌산(linoleic acid)의 비율이 높고(Hashiguchi, M. 등, 1984) 항암효과가 있다(前田幸子 등, 1976)고 보고된 후 무공해 건강식품으로 각광받고 있다.Mushrooms are nutrients such as sugars, lipids, proteins, minerals and vitamins, and have a unique taste and aroma. Shiitake mushrooms contain not only high amounts of various amino acids and ergosterol (Chihara, G. et al., 1969), but also have a high proportion of unsaturated fatty acid linoleic acid without high lipid content (Hashiguchi, M). Et al., 1984) have been reported to have anti-cancer effects (前 田 幸 子 et al., 1976), has been spotlighted as a pollution-free health food.
그러나 표고버섯은 특이한 맛과 향기 때문에 꺼려하는 사람들이 있을 뿐만 아니라, 식용하는 방법에 있어서도 조리의 과정을 거쳐야 하는 등의 번거로움으로 인하여 건강식품이면서도 누구나 쉽게 섭취할 수 없는 문제점을 가지고 있다.However, shiitake mushrooms are not only those who are reluctant because of their unusual taste and aroma, but also have a problem that everyone can easily ingest due to the hassle of having to go through the cooking process in the way of eating.
이에 본 발명자들은 이와 같이 약리적 효능이 우수한 표고버섯을 거부감 없이 누구나 손쉽게 먹을 수 있도록 하기 위해서 광범위하게 연구하던 중, 유산균에 대하여 인체에 유익한 균으로, 식욕부진, 설사, 변비, 간장병, 피부염 등에 유효하다는 등의 보고가 잇달아 이루어짐으로써 이를 이용한 발효제품의 개발이 폭넓게 이루어지고 있음에 착안하여 표고버섯을 젤리화하여 발효유에 혼합함으로써 표고버섯의 쫄깃함과 유산균 발효유의 산뜻함으로 맛과 기호성을 향상시키고, 유산균에 의한 상기한 효능도 제공할 수 있음을 알고 본 발명을 완성하게 되었다.Therefore, the present inventors have studied extensively in order to make it easy for anyone to easily eat the shiitake mushroom having excellent pharmacological efficacy without objection, and it is effective to the lactic acid bacteria as beneficial bacteria to the human body, such as anorexia, diarrhea, constipation, liver disease and dermatitis. Taking note of the fact that this report is being made in succession, the development of fermented products using this is widely conducted. Jelly mushrooms are mixed with fermented milk to improve taste and palatability by the freshness of shiitake mushrooms and freshness of lactic acid bacteria fermented milk. The present invention has been accomplished by knowing that it can also provide the above effects.
따라서, 본 발명의 목적은 표고버섯 젤리를 함유한 농후발효유를 제공하는 것이다.Accordingly, an object of the present invention is to provide a rich fermented milk containing shiitake jelly.
상기한 목적을 이루기 위해서, 본 발명의 농후발효유는 표고버섯과 동량의 설탕 또는 액상 과당을 사용하여 졸인 후, 표고버섯 엑기스를 1∼3중량%의 양으로 첨가하여 젤리화한 표고버섯 젤리를 발효유에 총 중량의 16중량%의 양으로 배합하여 이루어짐을 특징으로 한다.In order to achieve the above object, the rich fermented milk of the present invention is boiled using shiitake mushroom and the same amount of sugar or liquid fructose, and then added shiitake mushroom extract in an amount of 1 to 3% by weight and fermented milk It is characterized by consisting of in an amount of 16% by weight of the total weight.
이하 본 발명을 보다 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명의 농후발효유에서 유효성분으로 하는 표고버섯의 젤리화에 대하여 보다 구체적으로 설명하면 다음과 같다.The jelly of the shiitake mushroom as an active ingredient in the rich fermented milk of the present invention will be described in more detail as follows.
우선, 표고버섯을 세정하여 물기를 잘 뺀후 가로×세로 모두 0.8∼1㎝ 정도 크기로 썰고, 썰어놓은 버섯무게와 동량의 설탕이나 액상과당을 사용하여 버섯을 졸인다. 설탕을 이용할 경우에는 탄화되지 않도록 저으면서 캐러멜화시킨 후 버섯을 넣고, 액상과당의 경우도 끊기 시작하면 버섯을 넣은 후 버섯이 투명해지고 당액이 거의 다 졸았을 때까지 행하여 표고버섯을 젤리화한다.First, wash the shiitake mushrooms, drain the water well, and cut them into slices of about 0.8 to 1 cm in width x length. When using sugar, caramelize and stir to avoid carbonization, and then add mushrooms. When liquid fructose starts to break, add mushrooms and jelly until the mushrooms become clear and the sugar solution is almost dozed.
이때 버섯젤리가 완성될 무렵 표고버섯 향을 은은히 풍기게 하고 뒷맛이 남도록 하기 위해 표고버섯 엑기스(5배 농축액)를 젤리용 버섯중량의 약 1∼3중량% 정도로 첨가해준다.At this time, when mushroom jellies are finished, shiitake mushroom extract (5 times concentrate) is added to about 1 to 3% by weight of the mushroom for jelly to soften the flavor of shiitake mushrooms and leave aftertaste.
본 발명의 농후발효유는 상기한 공정에 의해 제조되는 표고버섯 젤리를 총 중량의 16중량%의 양으로 멸균상태에서 멸균용기에 발효유와 함께 넣고 혼합함으로써 제조된다.The rich fermented milk of the present invention is prepared by mixing shiitake jelly prepared by the above-described process with fermented milk in a sterilized container in an amount of 16% by weight of the total weight.
본 발명의 농후발효유에서, 발효유는 기존의 농후발효유의 생산공정을 그대로 사용해서 제조된 발효유를 사용할 수 있다. 구체적으로, 무지유고형분이 8%이상 되도록 우유에 탈지분유 4% 및 설탕 4%를 잘 혼합하여 유산균수가 108/㎖이상이 되도록 스타터(starter; 탈지분유액에 동결건조 유산균을 배양시킨 것)를 약 3% 접종시켜서 42∼43℃에서 적정산도가 0.9∼10.0%가 될 때까지 젖산발효를 시켜서 제조한다.In the rich fermented milk of the present invention, the fermented milk may use fermented milk produced using the existing production process of the rich fermented milk as it is. (; It was incubated freeze-dried lactic acid bacteria in the skim milk powder solution starter) Specifically, the solid milk solids are mixed well to milk 4% and sugar 4% skim the milk starter number of lactic acid bacteria is at least 10 8 / ㎖ such that at least 8% It is prepared by incubating about 3% with lactic acid fermentation at 42 ~ 43 ℃ until the titratable acidity is 0.9 ~ 10.0%.
이렇게 제공되는 발효유는 유산균에 의해 생성된 유산과 풍미에 의해 우수한 기호성을 제공할 수 있으며, 여기에 표고버섯을 젤리화하여 혼합함으로써 단순히 생표고버섯을 혼합한 농후발효유보다 기호성을 크게 개선시킬 수 있어 누구나 쉽게 먹을 수 있을 뿐만 아니라 건강 식품으로서의 기능면에서도 표고버섯이 지닌 약효성분을 그대로 함유하여 효과적인 농후발효유를 제공할 수 있다.The fermented milk provided in this way can provide excellent palatability by lactic acid and flavor produced by lactic acid bacteria, and can be greatly improved palatability compared to rich fermented milk mixed with raw shiitake mushrooms by jelly and mixing shiitake mushrooms. Not only can be easily eaten, but also in terms of function as a health food containing shiitake medicinal ingredients as it can provide an effective rich fermented milk.
[시험예][Test Example]
상기한 방법으로 제조된 표고버섯 젤리 및 생표고버섯을 함유한 농후발효유의 관능검사를 실시하였다.The sensory test of the rich fermented milk containing shiitake jelly and raw shiitake mushrooms prepared by the above method was carried out.
관능검사는 전문 검사 요원 20명을 선발하여 2회 반복 실시하였으며, 5점 기호도 척도법으로 향기, 맛, 조직감, 종합적인 기호도를 조사하였다.The sensory test was conducted twice by selecting 20 professional test personnel. The fragrance, taste, texture, and overall acceptability were examined by the 5-point scale.
그 결과는 표 1에 나타내었다.The results are shown in Table 1.
* 5점 기호도 척도법 :* Five-Point Symbol Scale Method:
1점 .... 매우 나쁘다.1 point .... Very bad.
2점 .... 나쁘다.2 points .... bad.
3점 .... 보통이다.3 points .... Normal.
4점 .... 좋다.4 points .... Good.
5점 .... 매우좋다.5 points .... Very good.
표 1에서 알 수 있는 바와 같이, 표고버섯을 젤리화하여 발효유와 혼합함으로써 생표고버섯을 단순 혼합한 것에 비하여 기호도가 향상되었다. 따라서, 표고버섯의 독특한 맛과 향취로 인한 기호도의 저하문제를 해결할 수 있다.As can be seen from Table 1, the palatability was improved compared to the simple mixing of raw shiitake mushrooms by mixing the shiitake mushrooms with fermented milk. Therefore, it is possible to solve the problem of deterioration of preference due to the unique taste and smell of shiitake mushrooms.
이상에서 설명한 바와 같이, 표고버섯을 젤리화하여 발효유와 혼함함으로써 얻어진 농후발효유는 누구나 맛있고 간편하게 먹을 수 있을 뿐만 아니라 표고버섯이 지닌 약리적 효능을 그대로 지니고 있으므로 건강기능면에 있어서도, 효율적이다. 또한, 기존에 존재하는 농후발효유제품의 생산공정에 표고버섯을 젤리화하여 혼합하는 공정만이 첨가되므로 대량생산이 가능하다.As described above, the fermented milk obtained by mixing the shiitake mushrooms with fermented milk not only can be eaten deliciously and conveniently, but also retains the pharmacological effects of the shiitake mushrooms, and thus is effective in terms of health function. In addition, since only the process of jelly and mixing the shiitake mushroom in the existing production process of rich fermented milk products is possible mass production.
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| KR1019960063883A KR100187893B1 (en) | 1996-12-10 | 1996-12-10 | A curd yogurt containing jelly of osk mushroom |
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| KR1019960063883A KR100187893B1 (en) | 1996-12-10 | 1996-12-10 | A curd yogurt containing jelly of osk mushroom |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102045040B1 (en) * | 2018-05-17 | 2019-11-14 | 박지연 | The method for manufacturing yogurt using by opuntia, and yogurt manufactring by the method |
| KR20200049965A (en) | 2018-10-30 | 2020-05-11 | 이지현 | Manufacturing method of mushroom jelly and mushroom jelly produced by the same |
| KR102296402B1 (en) | 2021-06-09 | 2021-09-01 | 주식회사 경신바이오 | Manufacturing method of jelly with Sparassis crispa fermented bead and jelly with Sparassis crispa fermented bead manufactured by the same |
| KR102296397B1 (en) | 2021-06-09 | 2021-09-01 | 주식회사 경신바이오 | Manufacturing method of Sparassis crispa fermented jelly and Sparassis crispa fermented jelly manufactured by the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100378154B1 (en) * | 2000-06-05 | 2003-03-29 | 신갑균 | A functional yogurt using a mushroom and process for preparation thereof |
| KR101109162B1 (en) | 2009-10-29 | 2012-02-20 | 장흥군 | Grain syrup comprising shiitake mushroom extract for reducing sucrose content, and preparation method thereof |
-
1996
- 1996-12-10 KR KR1019960063883A patent/KR100187893B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102045040B1 (en) * | 2018-05-17 | 2019-11-14 | 박지연 | The method for manufacturing yogurt using by opuntia, and yogurt manufactring by the method |
| KR20200049965A (en) | 2018-10-30 | 2020-05-11 | 이지현 | Manufacturing method of mushroom jelly and mushroom jelly produced by the same |
| KR102296402B1 (en) | 2021-06-09 | 2021-09-01 | 주식회사 경신바이오 | Manufacturing method of jelly with Sparassis crispa fermented bead and jelly with Sparassis crispa fermented bead manufactured by the same |
| KR102296397B1 (en) | 2021-06-09 | 2021-09-01 | 주식회사 경신바이오 | Manufacturing method of Sparassis crispa fermented jelly and Sparassis crispa fermented jelly manufactured by the same |
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| KR100187893B1 (en) | 1999-06-01 |
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