KR19990047128A - Method of manufacturing functional yogurt using wolfberry - Google Patents

Abstract

The present invention is a method of producing a high-functional yoghurt inoculated with lactic acid bacteria in a sterilized medium by mixing milk, skim milk powder, dextrin, sugar, Lime powder to goji berry extract, fermentation, cooling, homogenization, yogurt prepared by the present invention It is a high-functional yoghurt that combines the weight-reducing effect of goji berry and the intestinal activating effect of lactic acid bacteria. Yogurt of the present invention is a process for producing a wolfberry extract; Yogurt medium preparation and sterilization process; And yoghurt culture and homogeneous process.

Description

Method for producing functional yogurt using wolfberry.

The present invention relates to a method for producing functional yoghurt using wolfberry. More specifically, in the yogurt production method of the present invention, the invention relates to a method for preparing yogurt by mixing milk and skim milk powder as a conventional medium and mixing Goji berry extract which has been proven to improve liver function and weight loss effect. . Goji berry has excellent nourishing tonic and physical fatigue recovery effect, and strengthens the intestines to prevent constipation, and has excellent effect on high blood pressure, blood pressure and adult disease such as hypertension, arteriosclerosis and cirrhosis. It is known.

As described in the invention filed by the present inventors (patent application No. 7022, filed on March 15, '96), goji berry is an excellent herbal medicine belonging to the Chinese medicine, which has recently suppressed and lowered the intestinal absorption of cholesterol. It is known to have excellent preventive and therapeutic effects on adult diseases such as hypertension, angina pectoris, and arteriosclerosis, and is also effective for protecting eyesight and presbyopia.

As described above, the Goji berries known to have various excellent effects are mainly manufactured as tea, beverages, and liquor as a mixture with other herbal medicines such as ginseng, ganoderma lucidum, and jujube. In addition, it is used for the Korean medicine, rice cake, etc. For example, a method of producing distilled water by using fermentation from rice, wolfberry, malt, and yeast (see Korean Patent Publication No. 93-5451) has been reported.

Recently, consumers' interest in health is increasing, and various types of yogurt have been developed as yogurt is recognized as a longevity food as well as a favorite food. As described above, developing a high-functional yoghurt added with goji berry extract to tea, which has been researching how to utilize goji berry, which is beneficial to health and has various effects, can provide a functional food that is beneficial to health. Completed.

As a result of repeated studies of yogurt yogurt, the inventors found that wolfberry has a weight loss effect, and is rich in betaine and beta-sitosterol, thus preventing constipation and dietary fiber. By adding additives such as Lime powder to enhance palatability and oligosaccharides to help the growth of beneficial bacteria in (Dextrin), the flavor of yogurt is alive, and it is excellent in weight loss effect and liver function improvement effect, and taste, smell, color taste It was confirmed that this excellent wolfberry yogurt can be produced and came to complete the present invention.

The main object of the present invention is to prepare a functional yogurt using a wolfberry by mixing milk and skim milk powder prepared by a conventional manufacturing method, and mixing the wolfberry X and the additives to increase the palatability of containing the functional ingredient and weight loss effect To provide a way.

Another object of the present invention is to provide a functional yoghurt using wolfberry prepared by the electric method.

1 is a process chart showing the manufacturing process of the functional yogurt using wolfberry of the present invention.

The method for preparing wolfberry yogurt of the present invention is a process for preparing a wolfberry extract, a medium for preparing a medium using milk and skim milk powder and a step of mixing and sterilizing the additives to the medium and the wolfberry extract obtained in the electrical process, inoculated with lactic acid bacteria, cultured, cooled and It is characterized in that it comprises a step of homogenizing. It will be described in detail with reference to the embodiment of the wolfberry yogurt manufacturing method of the present invention.

First step: manufacturing method of goji berry extract

After removing the foreign matter and washing the foreign matter, dried by hot air at 60 to 70 ℃, crushed to 60 mesh (mesh) or less size, add 8 to 10 times the extraction solvent by weight ratio of about 2 to about 70 to 95 ℃ Extract the wolfberry extract by repeating the extraction twice for 6 hours. At this time, it is preferable to use water to extract the maximum amount of betaine (betaine) as an active ingredient, and 30-weight ethanol aqueous solution may be used depending on the purpose so that beta-sitosterol and unsaturated fatty acids are eluted. Using together is especially preferable in terms of a yield and a component. The obtained wolfberry extract was then filtered, centrifuged and concentrated under reduced pressure to concentrate the water content below 30% to prepare a wolfberry extract. Rather than adding goji berry extract itself, adding a concentrated extract under reduced pressure removes the odor and spicy taste inherent in goji berry, improves its physical properties by long-term heat treatment during the concentration process, has a delicious taste, and shows a soft color during fermentation. Decompression concentration is accelerated by browning at a temperature of 70 ℃ or less for a long time to increase the taste and food quality. As a medium composition, milk, skim milk powder, and wolfberry extract obtained in the electrical process are mixed and sterilized by a conventional method, and cooled to about 30 to 45 ° C. At this time, sterilization is performed for 2 to 3 hours 10 to 15 minutes at 92 to 96 ℃. The mixing ratio of whole milk, skim milk powder and goji berry extract, purified water and additives is shown in Table 1.

Table 1. Wolfberry Yogurt Mix Ratio

In the mixing ratio, if the amount of goji berry extract is more or less than the mixing ratio, the taste is broken, so the flavor is lowered, the taste is lowered and the taste is lowered.

Second Process: Yogurt Culture and Homogeneous Process

Lactic acid bacteria culture medium (starter) or lactic acid bacteria powder is added to the medium obtained from the electrical process and incubated at 35 to 45 ° C for 10 to 15 hours for fermentation. At this time, pay attention not to be contaminated with other various bacteria, and after fermentation, cool and homogenize with a homogenizer to prepare the wolfberry yogurt of the present invention.

Hereinafter, the present invention will be described in detail through examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1-5:

1kg of gojija were selected and washed, dried with hot air at 65 ° C, and then pulverized to 60 mesh or less to increase extraction efficiency. Then, 10kg of 10kg of water was added to the solution at 80 to 90 ° C for 2 to 3 hours. The tea was extracted, and the secondary extract was mixed with the primary extract by reflux extraction at 70 to 75 ° C. for 2 to 3 hours by adding 10 kg of 30 wt% ethanol aqueous solution to elute the fat-soluble component. Firstly, the resultant was filtered through filter paper (NO. 2), centrifuged at 8,000 to 10,000 rpm for 10 minutes, and concentrated under reduced pressure in a water bath at 70 ° C. to adjust the water content to 30%. . Milk, skim milk powder, dextrin and Lime powder were purchased from commercial products.

Table 2. Mixing ratio of wolfberry yogurt prepared by the present invention

Comparative Example 1-5:

Wolfberry yogurt was prepared in the same manner as in Example 1-5 except for mixing the wolfberry extract, milk, skim milk powder and other additives in a mixing ratio as shown in Table 3 below.

Table 3. Mixing ratio of goji berry yogurt

The sensory test was carried out in the following manner for the wolfberry yogurt prepared in Examples 1-5 and Comparative Examples 1-5, respectively.

The average value of 30 adult males and females was 10, taste 5 points, color 4 points, sweetness 3 points, and flavor 3 points, and the average values were taken. The results are shown in Table 4 below.

Table 4. Sensory test results of goji berry yogurt

As shown in Table 4, the wolfberry yogurt prepared in Examples 1 to 5 was found to be superior in taste, thickness, color, flavor and sweetness compared to the wolfberry yogurt prepared in Comparative Examples 1 to 5. Therefore, the wolfberry yogurt of the present invention has a mixture ratio of each additive in the wolfberry x, which is about 0.5 to 1.0 (w / v)% of wolfberry x; Milk (sea milk) 46-50 (w / v)%; Skim milk powder 0.5-1.0 (w / v)%; It can be seen that the lime powder is preferably composed of 0.2 to 0.6 (w / v)%, and an appropriate amount of purified water.

In order to know whether yogurt containing goji berry has a weight loss effect, the rats were fed for 4 weeks, and the change in body weight was observed in the experimental rats (SD 種 rat) distributed by the Korea Ginseng and Tobacco Research Institute as shown in Table 5 below. As a test method, yogurt containing no goji berry extract was used as a control, test example 1 was prepared by feeding yogurt containing 0.5% solids content, test example 2, 1.0% and test example 3, yogurt extract, and Five dogs were breeding each and represented as an average value. In this diet, Samyang's rat test feed was given an unlimited amount, and Gojija yogurt was given an unlimited amount so that the test animal was fed yogurt yogurt to replenish moisture. Test rats were selected to have a mean weight of 180g to 200g at 2 weeks of age. Changes in body weight were recorded at weekly intervals and expressed as weight gain, and weight gain was calculated by calculating the percentage change in body weight in weeks.

Table 5. Percentage Change in Test Animals Following Yogurt Yogurt Feeding

As shown in Table 5, the results of Test Examples 1 to 3 was found to be significantly different from the increase rate compared to the control. This depends on the content of goji berry extract of yogurt, but it can be seen that the tendency to lose weight is apparent.

As described above, the yogurt yogurt of the present invention has excellent weight loss effect and is good for preventing various adult diseases, and it is possible to simply prepare a yogurt yogurt having excellent palatability such as taste, flavor, color, etc., so that the utilization of the wolfberry can be increased, thereby increasing farm income. But it could contribute to the supply of highly functional foods that are deficient in modern people.

Claims (4)

In the goji yogurt containing the goji berry extract as a main component, the method of producing a goji berry yogurt, characterized in that the sterilized by inoculating and cultured by mixing the Goji berry extract, milk and additives. The method of claim 1, Method for producing goji berry yogurt, characterized in that the extraction is used in combination with the primary water to increase the amount of active ingredient as the extraction solvent, the second extraction is 30 (wt%) ethanol aqueous solution. The method of claim 1, A method for producing goji berry yogurt, characterized in that by adding concentrated goji berry extract under reduced pressure to increase odor removal, physical properties and delicious taste. The method of claim 1, Wolfberry extract 0.5-1.0 (w / v)%; Milk 46-50 (w / v)%; Skim milk powder 0.5-1.0 (w / v)%; Oligosaccharide 15-18 (w / v)%; Dextrin 0.5-1.5 (w / v)%; Lime powder 0.2 to 0.6 (w / v)% and a medium consisting of a suitable amount of purified water sterilization, incubation, cooling, homogenizing method characterized in that the yogurt yogurt.