KR20090110508A - Functional fermented goat milk - Google Patents

Abstract

PURPOSE: Functional goat milk and a preparation method thereof are provided to reduce the specific smell by adding tangerine concentrate, tangerine flavor, and fructose. CONSTITUTION: A method for preparing functional goat milk comprises the following steps of: heat-treating common goat milk; inoculating a starter lactobacillus to the common goat milk and cultivating it; maintaining the cultivation until the pH reaches to 4.6; and adding 1-2% tangerine concentrate, 0.03-0.04% tangerine flavor, and 6-7% fructose to the cultivated goat milk, or adding the 1.44% tangerine concentrate, 0.0357% tangerine flavor and 6.91% fructose to the cultivated goat milk.

Description

Functional goat fermented milk {FUNCTIONAL FERMENTED GOAT MILK}

The present invention relates to a yoghurt and a method for producing the same, and more particularly to a yogurt with reduced goat odor and a method for producing the same.

Goat milk has different nutritional properties from milk or milk. The formation of soft curds provides benefits for those suffering from gastrointestinal disorders (Jeness, 1980), easy to digest fats (Parkash and Jenness, 1968), and significantly lower milk allergies in infants and children with atopic skin. Suitable (Haenlein, 2004).

Goat milk has very good nutritional benefits, including 410 times iron, 2.3 times calcium, 6.5 times energy, 2.1 times protein, 2.6 times potassium, 3 times vitamin A, and 2.8 times vitamin B. In addition, the fat-forming fat spheres are much smaller than milk fat, so they are easily digested and absorbed.Also, the protein contains a high percentage of albumin, and selenium contains 27 to 28% more inorganic salts than milk. It is known to be good for skin such as severe skin dryness, aging skin, atopic dermatitis, etc., which is effective for preventing skin oxidation and aging.

However, despite these nutritional benefits, goat odors (Ha and Lindsay, 1993, Alonso et al., 1999), which are easily reversed and oxidized into volatile fatty acids in goat milk, have a unique adverse effect, limiting consumption. Pseudomonas spp., Which is a low-temperature microorganism, decomposes lower fatty acids having 6 to 10 carbon atoms in milk fat to form milky odor, which is a reverse odor.

Goat milk yogurt is used by adding gelatin, fruit juice, selenium, dietary fiber, multivitamin, antioxidant, bifidus activator, and flavoring to improve quality and palatability. Goat milk yogurt using apple, strawberry, and pumpkin are sold have.

However, despite these various attempts, goats are still so severe that new attempts to remove goats continue.

Accordingly, the problem to be solved by the present invention is to provide a yogurt production method for reducing goat odor.

In addition, another problem to be solved by the present invention is to provide a yogurt with reduced goat odor.

Goat odor reducing yogurt production method according to the present invention for solving this problem comprises the steps of heat-treating goat milk, the step of culturing by adding a starter lactic acid bacteria to the goat milk after heat treatment and the step of adding citrus concentrate, citrus flavor and fructose Include.

For example, in the step of adding the citrus concentrate, citrus flavor and fructose, 1 to 2% citrus concentrate, 0.03 to 0.04% citrus flavor and 6 to 7% fructose, preferably citrus concentrate 1.44%, citrus Perfume 0.0357% and fructose 6.91% can be added.

For example, in the step of culturing by adding the starter lactic acid bacteria, it can be cultured until the pH reaches 4.6.

Goat milk yogurt according to the present invention contains citrus concentrate, citrus flavor and fructose to reduce goat odor.

For example, the citrus concentrate may contain 1 to 2%, citrus flavor 0.03 to 0.04%, and fructose 6 to 7%, preferably the citrus concentrate 1.44%, citrus flavor 0.0357%, and fructose 6.91%.

As described above, according to the present invention can be reduced to less than half goats using the blending conditions of citrus concentrate, citrus flavor and fructose.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, the terms "comprise" or "having" are intended to indicate that there is a feature, number, step, operation, component, or combination thereof described in the specification, but one or more other features or numbers, It is to be understood that the presence or addition of steps, operations, components or combinations thereof is not excluded in advance.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art, and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, the present invention will be described in detail.

In order to prepare the goat milk according to the present invention, after the goat milk was heat-treated, starter lactic acid bacteria (eg, lactic acid bacteria ABT4, ABT5, YC-X11, etc.) were added and incubated until the pH reached 4.6. Citrus concentrate (Jeju Provincial Development Corporation), citrus flavor (Hanbul Fluoride), and fructose (CJ) were added to the goat's milk culture according to the examples, homogeneous (15,000rpm), and the physicochemical and organoleptic characteristics were investigated. The program was used to derive the effect of each factor on goat odor and to determine the blending ratio to minimize goat odor.

Citrus Goat milk  Manufacture of yogurt

The content of citrus concentrate (0.5, 1.0, 1.5, 2.0, 2.5%), citrus aroma content (0.01, 0.02, 0.03, 0.04, 0.05%) and liquid fructose content (3, 4, 5, 6, 7%) The quality characteristics of citrus goat milk yogurt prepared according to different experimental conditions were monitored.

Before adding citrus concentrate, citrus flavor and fructose, the fat, protein, lactose and total solid content of goat fermentation were 3.12, 2.70, 5.27 and 13.27%. %, Protein from 2.56 to 2.7%, lactose from 5.18 to 5.36%, and total solids content from 16.46 to 19.25%. More details are shown in Table 1 shown below.

Experiment number Addition condition General composition Citrus concentrate (%) Citrus flavor (%) fruit sugar(%) Fat(%) protein(%) Lactose (%) Total solids (%) One 1.0 0.02 4 2.95 2.63 5.28 16.86 2 1.0 0.02 6 2.90 2.59 5.24 18.22 3 1.0 0.04 4 3.07 2.70 5.36 16.98 4 1.0 0.04 6 2.86 2.57 5.27 18.44 5 2.0 0.02 4 2.96 2.66 5.25 17.68 6 2.0 0.02 6 2.89 2.60 5.22 19.06 7 2.0 0.04 4 2.97 2.66 5.34 17.73 8 2.0 0.04 6 2.89 2.59 5.18 19.17 9 1.5 0.03 5 2.93 2.62 5.25 18.32 10 1.5 0.03 5 2.92 2.61 5.32 18.09 11 0.5 0.03 5 2.94 2.59 5.34 17.42 12 2.5 0.03 5 2.88 2.60 5.31 18.51 13 1.5 0.01 5 2.93 2.62 5.27 18.12 14 1.5 0.05 5 2.94 2.61 5.30 18.08 15 1.5 0.03 3 3.00 2.66 5.36 16.46 16 1.5 0.03 7 2.88 2.56 5.21 19.25

The pH, viscosity, L * (brightness), a * (redness) and b * (yellowness) values of goat fermentation broth prior to addition of citrus concentrate, citrus flavor and fructose were 4.34, 272.2 cP, 86.4, -3.03 and 4.92. , Citrus concentrate, citrus flavor, fructose added, pH is 4.13-4.31, viscosity is 87.1-150.1 cP, L * value is 78.5-83.1, a * value is -3.20--2.22, b * value is 9.88-17.06 Indicated. More details are shown in Table 2 below.

Experiment number Addition condition Physicochemical Properties Citrus concentrate (%) Citrus flavor (%) fruit sugar(%) pH Viscosity (cP) L * (brightness) a * (red) b * (yellow) One 1.0 0.02 4 4.31 135.1 83.0 -3.07 11.78 2 1.0 0.02 6 4.28 120.3 83.1 -3.20 12.35 3 1.0 0.04 4 4.28 145.8 82.8 -2.71 9.88 4 1.0 0.04 6 4.27 150.1 82.5 -2.97 11.38 5 2.0 0.02 4 4.17 129.7 80.3 -2.97 16.14 6 2.0 0.02 6 4.17 131.3 81.8 -2.69 14.55 7 2.0 0.04 4 4.17 115.0 82.3 -3.10 16.60 8 2.0 0.04 6 4.16 111.1 81.6 -3.13 17.06 9 1.5 0.03 5 4.20 108.3 82.1 -2.61 11.86 10 1.5 0.03 5 4.20 94.1 82.4 -3.15 14.89 11 0.5 0.03 5 4.30 87.1 84.1 -3.15 9.10 12 2.5 0.03 5 4.13 100.2 81.1 -2.67 16.10 13 1.5 0.01 5 4.19 104.3 82.1 -3.16 14.40 14 1.5 0.05 5 4.19 96.5 82.6 -3.16 14.61 15 1.5 0.03 3 4.22 103.3 78.5 -2.32 10.43 16 1.5 0.03 7 4.19 94.3 82.0 -2.84 13.57

Goat  evaluation

Citrus added goat's milk yogurt was prepared by the above method, and the result of evaluating goat odor is shown in Table 3 below. Goat odor of citrus added goat milk yogurt was evaluated from 1.00 to 2.25 depending on the added citrus concentrate, citrus flavor and fructose content.

Experiment number Addition condition Sensory characteristics goat Citrus concentrate (%) Citrus flavor (%) fruit sugar(%) One 1.0 0.02 4 2.25 2 1.0 0.02 6 1.75 3 1.0 0.04 4 2.00 4 1.0 0.04 6 1.50 5 2.0 0.02 4 1.63 6 2.0 0.02 6 1.38 7 2.0 0.04 4 1.63 8 2.0 0.04 6 1.38 9 1.5 0.03 5 1.75 10 1.5 0.03 5 1.50 11 1.5 0.03 5 1.88 12 2.5 0.03 5 1.63 13 1.5 0.01 5 1.75 14 1.5 0.05 5 1.38 15 1.5 0.03 3 2.00 16 1.5 0.03 7 1.00

In Table 3, in the case of goats, 1-very weak, 9-very severe, the larger the number indicates that the more goats.

As a result of regression analysis of the sensory evaluation of goats by SAS program, a regression equation using response surface analysis as shown in Equation 1 was obtained.

_{Y = 1.664063-0.125X 1 - 0.078125X 2 -} 0.21875X 3 + 0.03125X 1 2 + 0.0625X 1 X 2 ^{_{- 0.015625X 2 2 + 0.0625X 1 X}} 3 - 0.03125X 3 2

In Equation 1 above, Y is goat goat, X ₁ is citrus concentrate, X ₂ is citrus flavor, X ₃ is the amount of fructose. In addition, the value of R <^2> is 0.9004, and the signature value is 0.0203.

The effects of citrus concentrate, citrus flavor, and fructose content on goat odor of citrus-flavored goat milk yogurt were correlated with high R ² of 0.9004.

The maximum and minimum reaction values and production conditions for the goat odor of the goat milk yogurt obtained by using Equation 1 are shown in Table 4 below.

Sensory characteristics Condition Citrus concentrate (%) Citrus flavor (%) fruit sugar(%) Calculated response shape maximum at least maximum at least maximum at least maximum at least Goat 0.74 1.44 0.0231 0.0357 3.89 6.91 2.35 1.08 Saddle point

The maximum value of goat odor calculated by the regression equation is 2.35, and the minimum value is 1.08, which means that the goat odor is more than doubled according to the mixing conditions. Citrus concentrate 1.44%, citrus flavor 0.0357%, fructose 6.91% Minimization was possible.

In the detailed description of the present invention described above with reference to the preferred embodiments of the present invention, those skilled in the art or those skilled in the art having ordinary skill in the art will be described in the claims to be described later And various modifications and variations of the present invention without departing from the scope of the art. Therefore, the above description and the drawings below should be construed as illustrating the present invention, not limiting the technical spirit of the present invention.

Claims (7)

Heat-treating goat milk; Culturing by adding starter lactic acid bacteria to the goat milk after heat treatment; And Goat odor reduction yogurt manufacturing method comprising the step of adding citrus concentrate, citrus flavor and fructose. According to claim 1, In the step of adding the citrus concentrate, citrus flavor and fructose, 1 ~ 2% of citrus concentrate, 0.03 ~ 0.04% citrus flavor and 6 ~ 7% of fructose reduced goat yoke production method. The method of claim 2, In the step of adding the citrus concentrate, citrus flavor and fructose, goat fruit concentrate yogurt reduction yogurt manufacturing method, characterized in that the addition of 1.44%, citrus flavor 0.0357% and fructose 6.91%. According to claim 1, In the step of culturing by adding the starter lactic acid bacteria, goat odor reduction yogurt production method characterized in that the culture until the pH reaches 4.6. From goat's milk yogurt, Goat milk yogurt containing citrus concentrate, citrus flavor and fructose to reduce goat odor. The method of claim 5, Goat milk yogurt, characterized in that the citrus concentrate contains 1 ~ 2%, citrus flavor 0.03 ~ 0.04% and fructose 6 ~ 7%. The goat's milk yogurt according to claim 5, comprising 1.44% citrus concentrate, 0.0357% citrus flavor and 6.91% fructose.