KR20020024175A - A method for producing dairy products containing a substance that is a medicine. - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of dairy products containing pharmacological components by using medicinal herbs, seaweeds, minerals, plants or healthy foods. Therefore they provides various minerals, vitamins or other nutriments to the old and the weak. CONSTITUTION: The manufacturing method of dairy products containing pharmacological components is characterized by processing saccharification or fermentation with adding medicinal herbs, plants(roots, fruits, stems, leaves), animals, seaweeds, minerals, or other healthy foods which have pharmacological components and are specifically described as in the description.

Description

A process for the manufacture of dairy products containing substances that are drugs.

The present invention relates to a method for producing a dairy product using the drug substance, that is, herbal medicine and seaweed and plants, animals and mineral health food

The present invention relates to a dairy product containing herbal medicines and algae and medicinal plants which have abundantly the components of the substance to be a medicine, exhibit excellent palatability, and have no side effects.

Dairy products of so-called weak substances manufactured by fermentation methods from raw materials containing medicinal substances are useful in addition to amino acids, other iron, calcium, manganese, etc. A component etc. are contained in a preferable balance, and these components mutually interact with each other and become a material with favorable palatability. It will be an excellent material in terms of health and nourishment itself.

On the other hand, the drug substance and the above-described ingredients contain useful ingredients that exhibit health, nourishment, tonic and pharmacological effects, and are comparable to pre-suppressive subject matter in both East and West. Has been used since ancient times in extract liquids and other forms.

The present inventors have studied to develop a material made of a new type of natural raw materials containing both the useful ingredients and the herbal ingredients of the dairy products described above, and as a result, fermentation treatment in the production of dairy products from natural raw materials, ie, drugs By carrying out the optional treatment process in the presence of the addition of medicinal substances, herbal medicines, seaweeds, plants, animals, and minerals with improved extraction efficiency are extracted, so that they contain abundant useful ingredients and become drugs. Excellent palatability without impairing palatability of the substance, while excellent palatability, which does not cause troubles with the occurrence of over time, as seen in the extract of the drug substance, and also avoids the expected fermentation phenomenon. It combines all the outstanding ingredients of dairy products with stability and abundant substance content I found the fact that you can provide new types of dairy products.

On the other hand, random processing of fermentation treatment when manufacturing dairy products from natural raw materials for dairy products cannot be achieved by simply adding herbal ingredients of weak substances to dairy products of drug substance with all the excellent improvement properties of this new type. It was found that the process can be produced only by the addition revolution of the herbal ingredient content of the drug substance.

It is therefore an object of the present invention to provide a new type of dairy product.

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In the composition of medicinal dairy products, 'drug substance' (attached: appendix 1 ~ 21) to natural raw milk products can be carried out in the optional processing of raw material dairy products with the addition of herbal ingredients. .

In manufacturing milk, when mixing 1000ml of milk and 200ml of 'medicine substance' in each ratio, 'medicine substance' puts 1kg of solid substance, or 'medicine substance', in water to extract 200ml. Boil for 1 hour, cool and mix as above ratio

The same is true for the production of dairy butter, cream, milk, skim milk, milk powder, margarine, skim milk powder and so on in such proportions.

Then look at the reference of the present invention as follows.

a) Dairy Dairy products used in margarine include butter, cream, milk, skim milk, milk powder and skim milk powder. It is effective to cheap fermented skim milk into lactic acid fermentation and to put it in the form of fermented milk.

When fermented milk is added, the flavor is not only good, but also prevents bacteria, molds, etc., prevents rancidity, and prevents the destruction of vitamin A. As raw materials for fermented milk, skim milk, skim milk or milk is usually used, but in some parts of Europe only water is used.

b) Vitamin A The addition of vitamin A to margarine began in the United Kingdom in 1927 and is now one of the most important subsidies. At first, fish liver oil such as whale was used, but the smell is not good. Currently, vitamin A or concentrated vitamin A by molecular distillation is used.

c) Antioxidants Since vitamin A in margarine is rapidly destroyed, antioxidants are added.

Since 1955, the Food & Drug Administration (FDA) has identified food antioxidants as BHA (butyl hydroxy anisole), propyl gallate, citric acid, BHT (dibutyl hydroxy toluene), NDGA (nordihydroguaiaretic acid), guaiac acid, tocopherol and lecithin. Although, phosphoric acid, 3,3'-thiodipropionic acid, dilauryl and distearyl esters of 3, 3'-thiodipropionic acid, ascorbic acid are recognized, it is rarely used for margarine as it prevents oxidation as fermented milk as described above. For margarine, antioxidants are commonly used as BHA and BHT.

d) Preservatives Preservatives usually act as antiseptics and mold inhibitors. In Western countries, they vary from country to country, and in general, benzoic acid, boric acid, and their salts are commonly used.

In the United States, use of less than 0.1% of margarine has been recognized. Propionic acid and its salts have proven effective as antifungal agents. In Japan, dehydroacetic acid and sodium dehydroacetic acid are permitted to be used in margarine at less than 0.2%, but are generally not used.

e) emulsifier Since the mixed fats and oils must keep the colloid of fats and oils together for a long time, emulsification must take place completely during manufacture. For this purpose, lecithin, which is effective as an emulsifier and is effective in preventing rancidity of fats and oils, was mainly used. Recently, monoglycerides are also used a lot.

f) Fragrance Flavor A diacetyl system is commonly used as a fragrance. Originally, the good aroma of butter is that citric acid in milk produces diacetyl by the action of lactic acid bacteria.

When fermented milk is used, there is no need to add fragrance because it contains a diacetyl-based aromatic product. But if you only add water, add spices. As odorants, acetyl propionyl, acetyl butyryl, acetyl isobutyryl, acetyl isovaleryl, dipropyonyl, propionyl butyryl, dibutyryl and diisobutyryl are mainly used. Recently, cake flavors such as bananas are used.

g) Coloring material Margarine is usually colored with butter as it is important to increase the taste.

Anato is used in Europe, but in the West, first-class products are often carotene pigmented. However, the most commonly used are yellow AB and yellow OB, so that they can be mixed in a suitable color and dissolved in liquid oil.

Use salt about 3%

(3) Article Law

Margarine manufacturing process is generally as follows.

Among the margarine manufacturing process, the most important is quenching, and there are five methods: slow cooling method, wet method, cooling drum method, low temperature emulsification method and freezer method.

① Slow cooling method: It is the simplest way to cool down naturally by putting sulfuric acid on a wooden box.

② Wet method: put emulsified in ice water and dry it to aging.

③ Cooling drum method: It is a method of cooling emulsified with ammonia, attaching an emulsion to the surface of a rotating drum, and then cooling it to harden it.

④ Low temperature emulsification method: It is a variation of cooling drum method.

⑤ Freezer method: Batch tube cooling method.

As a result of the addition of medicinal ingredients, it is rich in nutrients and physiologically active substances of various dairy products, including milk, and has an effect on strengthening immunity and strengthening, strengthening, and restoring effects on the human body.

Claims (7)

The process of manufacturing milk from natural raw materials for dairy products is referred to as 'medicine substance' (attached to the attached sheet: Appendix 1 ~ 21): herbal medicines, plants (root leaf stem), animals, seaweeds, health foods, minerals, etc. Method for producing milk containing medicinal substances, characterized by milk containing medicinal substances obtained by addition coexistence of the contents of the herbal ingredients A method for producing margarine containing a substance as a drug according to claim 1 characterized in that margarine is produced. The method for producing butter containing the substance according to claim 1, characterized in that the preparation of butter. The method for producing cheese containing the substance of claim 1 characterized in that the cheese production. The method for producing a powdered milk containing a substance as a medicine according to claim 1 characterized in that the powdered milk is produced. The method for producing yogurt containing the substance according to claim 1 characterized in that the production of lactic acid fermented milk yogurt. The method for producing skim milk containing a substance according to claim 1, characterized in that the skim milk is produced.