KR20050012198A - A Nut Yogurt - Google Patents
A Nut Yogurt Download PDFInfo
- Publication number
- KR20050012198A KR20050012198A KR1020040103281A KR20040103281A KR20050012198A KR 20050012198 A KR20050012198 A KR 20050012198A KR 1020040103281 A KR1020040103281 A KR 1020040103281A KR 20040103281 A KR20040103281 A KR 20040103281A KR 20050012198 A KR20050012198 A KR 20050012198A
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- South Korea
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- nuts
- yogurt
- nut
- added
- present
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Dairy Products (AREA)
Abstract
Description
본 발명은 음료에 관련된 것으로서, 특히 호두·잣·밤·아몬드·땅콩·은행 등을 포함하는 견과류를 원료로 한 첨가물을 첨가한 요구르트에 관한 것이다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to beverages, and more particularly relates to yogurt with addition of additives made from nuts, including walnuts, pine nuts, chestnuts, almonds, peanuts, ginkgo and the like.
본 발명은 호두·잣·밤·아몬드·땅콩·은행 등을 포함하는 견과류 고유의 맛과 요구르트의 새콤달콤한 맛을 함께 즐길 수 있는 견과류를 원료로 한 첨가물을 첨가한 요구르트를 제공하는데 그 목적이 있다.An object of the present invention is to provide a yoghurt added with a nut-based additive that can enjoy the unique taste of nuts, including walnuts, pine nuts, chestnuts, almonds, peanuts, ginkgo, etc. and the sweet and sour taste of yogurt. .
도1은 본 발명에 따른 견과류캡슐의 한 실시예를 나타낸 종단면도.1 is a longitudinal sectional view showing one embodiment of a nut capsule according to the present invention.
도2는 본 발명에 따른 견과류캡슐을 포함하는 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도.Figure 2 is a block diagram showing an embodiment of a yogurt added with nuts including a nut capsule in accordance with the present invention.
도3은 본 발명에 따른 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도.Figure 3 is a block diagram showing an embodiment of yogurt with added nuts according to the present invention.
도4는 본 발명에 따른 견과류추출물을 포함하는 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도.Figure 4 is a block diagram showing an embodiment of a yogurt added with nuts containing a nut extract according to the present invention.
*도면의 주요부호에 대한 간단한 설명** Brief description of the major symbols in the drawings *
1 : 견과류캡슐1: Nut Capsule
1a : 견과류추출물1a: Nut Extract
1b : 호두·잣·밤·아몬드·땅콩·은행 등을 포함하는 견과류1b: Nuts including walnuts, pine nuts, chestnuts, almonds, peanuts, ginkgo, etc.
1c : 장용성 코팅물1c: enteric coating
2 : 요구르트2: yogurt
3 : 요구르트 용기3: yogurt container
본 발명에서의 견과류(1b)는 외피가 단단하고 식용부위는 곡(穀)류나 두(豆)류에 속하는 것을 특징으로 하는 견과류(堅果類,nut)를 의미하는 것으로, 호두·잣·밤·아몬드·땅콩·은행 등이 한 예이다.Nut (1b) in the present invention means a nut (nut), characterized in that the outer shell is hard and the edible portion belongs to grains or legumes, walnut, pine, chestnut, Almonds, peanuts and banks are examples.
본 발명에서의 장용성 코팅물(1c)은 장(腸)내에서 소화효소에 의하여 분해 또는 용해되는 성질을 의미하는 장용성(腸溶性)을 특징으로 하는 코팅(coating) 원료를 의미하는 것으로, 젤라틴(gelatin) 등이 한 예이다.Enteric coating (1c) in the present invention means a coating (coating) raw material characterized by enteric (의미 性) means the property of decomposition or dissolution by digestive enzymes in the intestine, gelatin ( gelatin) is one example.
본 발명에서의 견과류추출물(1a)은 견과류(1b)에서 견과류 고유의 맛을 함유한 성분을 추출한 액상 추출물을 의미한다.Nut extract (1a) in the present invention means a liquid extract from the nut (1b) extracted components containing the unique flavor of nuts.
이하, 본 발명에 따른 견과류를 첨가한 요구르트에 대하여 첨부된 도면에 의한 실시예에 따라 그 구성을 설명하면 다음과 같다.Hereinafter, the configuration according to the embodiment according to the accompanying drawings for the yogurt with added nuts according to the present invention.
도1은 본 발명에 따른 견과류캡슐(1)의 한 실시예를 나타낸 종단면도로서, 상세한 내용을 서술하면 아래와 같다.Figure 1 is a longitudinal cross-sectional view showing an embodiment of a nut capsule (1) according to the present invention, described in detail as follows.
장용성 코팅물(1c)을 이용하여 견과류(1b)를 코팅하여 캡슐화 한 견과류캡슐(1)을 제조한다. 상기 견과류캡슐(1) 제조과정에 있어서, 견과류를 첨가한 요구르트의 식음(食飮)과정에서 견과류(1b)가 소비자의 목에 걸림으로 인하여 안전사고를 유발할 가능성이 있는 크기의 해당 견과류(1b)는 작게 분쇄한 후 장용성 코팅물(1c)로 코팅하는 것을 특징으로 한다. 상기 견과류캡슐(1)을 제조하는데 있어서, 코팅하고자 하는 견과류(1b) 고유의 식용색소를 첨가한 장용성 코팅물(1c)을 이용하여 견과류(1b)를 코팅하는 것을 또 다른 특징으로 한다.The nut capsule (1) is prepared by coating the nut (1b) using an enteric coating (1c). In the process of manufacturing the nut capsule (1), the nut (1b) of the size of the nut (1b) is likely to cause a safety accident due to the neck of the consumer in the food and beverage (食 飮) process of the yogurt with nuts Is characterized in that it is coated with an enteric coating (1c) after crushing small. In manufacturing the nut capsule (1), it is another feature to coat the nut (1b) by using an enteric coating (1c) added to the nut (1b) unique food coloring to be coated.
도2는 본 발명에 따른 견과류캡슐(1)을 포함하는 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도로서, 상세한 내용을 서술하면 아래와 같다.Figure 2 is a block diagram showing an embodiment of a yogurt with added nuts, including a nut capsule (1) according to the present invention, when described in detail.
상기 도1에서 제조한 견과류캡슐(1)과 요구르트(2)를 혼합하여 요구르트용기(3)에 담는 공정을 바탕으로 견과류를 첨가한 요구르트를 제조한다.Based on the process of mixing the nuts capsule (1) and yogurt (2) prepared in Figure 1 in the yogurt container (3) to prepare a yogurt added with nuts.
도3은 본 발명에 따른 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도로서, 상세한 내용을 서술하면 아래와 같다.Figure 3 is a block diagram showing an embodiment of a yogurt added with nuts according to the present invention, the details are as follows.
견과류(1b)와 요구르트(2)를 혼합하여 요구르트용기(3)에 담는 공정을 바탕으로 견과류를 첨가한 요구르트를 제조한다. 상기 견과류(1b)를 혼합하는 과정에 있어서, 견과류를 첨가한 요구르트의 식음(食飮)과정에서 견과류(1b)가 소비자의 목에 걸림으로 인하여 안전사고를 유발할 가능성이 있는 크기의 해당 견과류(1b)는 작게 분쇄한 후 요구르트(2)와 혼합하는 것을 특징으로 한다. 요구르트와 혼합된견과류(1b)는 액상 요구르트가 견과류(1b)에 스며들어 견과류(1b)를 숙성시키는 효과가 있다.Yogurt added with nuts is prepared based on a process of mixing nuts (1b) and yoghurt (2) in the yogurt container (3). In the process of mixing the nut (1b), the nut (1b) of the size that is likely to cause a safety accident due to the nut (1b) caught in the neck of the consumer during the food and beverage (食 飮) process of the added yogurt ) Is characterized in that it is mixed with the yogurt (2) after crushing small. Nuts (1b) mixed with yogurt has the effect that the liquid yogurt penetrates the nuts (1b) to ripen the nuts (1b).
도4는 본 발명에 따른 견과류추출물을 포함하는 견과류를 첨가한 요구르트의 한 실시예를 나타낸 구성도로서, 상세한 내용을 서술하면 아래와 같다.Figure 4 is a block diagram showing an embodiment of a yogurt added with nuts including a nut extract according to the present invention, described in detail as follows.
견과류(1b)에서 견과류 고유의 맛을 함유한 견과류추출물(1a)을 추출하여, 상기 추출된 견과류추출물(1a)과 요구르트(2)를 혼합하여 요구르트용기(3)에 담는 공정을 바탕으로 견과류를 첨가한 요구르트를 제조한다.Based on the process of extracting the nut extract (1a) containing the nut's unique taste from the nut (1b), and mixing the extracted nut extract (1a) and yogurt (2) in the yogurt container (3) Prepare the added yogurt.
상술한 바와 같이, 장용성 코팅물(1c)을 이용하여 견과류(1b)를 코팅하여 캡슐화 한 견과류캡슐(1)을 첨가한 요구르트를 제공함으로서 소비자는 신선한 견과류의 맛과 요구르트의 새콤달콤한 맛을 함께 즐길 수 있고, 견과류(1b)를 첨가한 요구르트를 제공함으로서 소비자는 요구르트에 의하여 숙성된 견과류의 맛과 요구르트의 새콤달콤한 맛을 함께 즐길 수 있으며, 견과류 고유의 맛을 함유한 견과류추출물(1a)을 첨가한 요구르트를 제공함으로서 요구르트의 식음과정에서 견과류가 소비자의 목에 걸림으로 인하여 유발될 가능성이 있는 안전사고를 미연에 방지할 수 있으므로 유아도 견과류 고유의 맛과 요구르트의 새콤달콤한 맛을 함께 즐길 수 있는 효과를 제공한다.As described above, by providing a yoghurt with a nut capsule (1) coated by encapsulating the nut (1b) using an enteric coating (1c), consumers can enjoy both the taste of fresh nuts and the sweet and sour taste of yogurt. By providing the yoghurt with the addition of nuts (1b), the consumer can enjoy the taste of the nuts ripened by the yoghurt and the sweet and sour taste of the yoghurt, and the nut extract (1a) containing the nut's unique taste is added. By providing a yoghurt, you can prevent the safety accidents that may be caused by nuts in the consumer's throat in the yogurt process, so that even infants can enjoy the unique taste of nuts and the sweet and sour taste of yogurt. Provide effect.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040103281A KR20050012198A (en) | 2004-12-08 | 2004-12-08 | A Nut Yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040103281A KR20050012198A (en) | 2004-12-08 | 2004-12-08 | A Nut Yogurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20050012198A true KR20050012198A (en) | 2005-01-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040103281A KR20050012198A (en) | 2004-12-08 | 2004-12-08 | A Nut Yogurt |
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| Country | Link |
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| KR (1) | KR20050012198A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783156A (en) * | 2013-10-17 | 2014-05-14 | 华隆（乳山）食品工业有限公司 | Technology for fabricating peanut yoghurt |
| WO2023163384A1 (en) * | 2022-02-24 | 2023-08-31 | 김종헌 | Method for preparing plant-based soy yogurt and method for preparing soy quark cheese by using soy yogurt |
-
2004
- 2004-12-08 KR KR1020040103281A patent/KR20050012198A/en not_active Application Discontinuation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783156A (en) * | 2013-10-17 | 2014-05-14 | 华隆（乳山）食品工业有限公司 | Technology for fabricating peanut yoghurt |
| WO2023163384A1 (en) * | 2022-02-24 | 2023-08-31 | 김종헌 | Method for preparing plant-based soy yogurt and method for preparing soy quark cheese by using soy yogurt |
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