KR20100074390A - Method for preparing black rice yoghurt having the maximal content of black rice ingredient, and the product obtained therefrom - Google Patents

Abstract

PURPOSE: A method for preparing black rice yoghurt and the black rice yoghurt are provided to increase consumption of black rice to improve farm incomes, and to manufacture the black rice yoghurt by processing the black rice with liquefying enzyme and saccharifying enzyme etc. CONSTITUTION: A method for preparing black rice yoghurt includes the following steps: dipping black rice in purified water for 12 ~ 24 hours; liquefying the black rice with α- amylase of 0.1 ~ 1.0 weight% at a temperature of 80 ~ 90 °C for 3 ~ 12 hours; sugaring the black rice with glucoamylase, cellulose, protease, and pectinase in 50 ~ 60 °C for 3 ~ 12 hours; deactivating the sugared black rice for 10 minutes in 90°C; concentrating the black rice to a 50 ~ 75 °Brix with a vacuum-evaporation concentrator; mixing the black rice concentrate with dietary fiber, oligosaccharide, and spice; homogenizing the milk with pressure of 100 ~ 150 kg/cm^2; and fermenting the milk with lactobacillus of 0.001 ~ 0.01 weight% in 36 ~ 42°C for 4 ~ 12 hours.

Description

Method for preparing black rice yoghurt with increased content of black rice ingredient and black rice yoghurt prepared by the same {Method for preparing black rice yoghurt having the maximal content of black rice ingredient, and the Product obtained therefrom}

The present invention is to prepare a black rice yogurt prepared by mixing the black rice (black rice) in the form of syrup in the form of syrup fermentation broth in order to maximize the content of the black rice component having an antioxidant effect and to enhance color and palatability. Not only to prepare a yogurt suitable for Koreans, but also to provide a method for producing black rice yogurt excellent taste and aroma such as aroma and aroma that can be easily consumed by adolescents and older people, and a black rice yogurt prepared thereby.

Lactic acid bacteria have been used for fermentation of dairy products and vegetables for a long time because of their functions such as refreshing taste, weak protein degradability, lipolysis, and other soft flavors. It is used as a food preservation means for the purpose of improving shelf life, and plays a very important role in human nutrition.

Yogurt is estimated to have been eaten by humans for about 4,000 years. It is a fermented food that is left at room temperature without sterilizing milk, milk, or skim milk, or naturally fermented by lactic acid fermentation with the addition of some of the yogurt. .

In the early twentieth century, Nobel Laureate Mechnikoff began researching how lactic acid-producing bacteria in yogurt can prolong human life. It was an opportunity to gradually expand interest in the company.

In the fifties, yogurt has been greatly consumed along with its reputation as a treasure trove of health and nutrition, which has led to the development of a way to make yogurt in large quantities. Today, more than 30% of the world's population eats yogurt regularly. Estimate.

These yogurts are a liquid yoghurt to drink, a curd of protein that is solidified like soft tofu due to miscarriage during fermentation. There are capsule-type yogurt made in capsule form surrounded by gelatin and fat. Recently, children's yogurt, diarrhea, constipation, etc. containing DHA, tooth decay prevention compound (ACF), and complex vitamins Preventive functional yogurt has emerged, giving consumers more choice.

In recent years, consumers' interest in health is increasing, and as yogurt is recognized as a food as well as longevity, various types of yogurt are being developed.

Currently, in Korea, especially the middle-aged people do not fit the raw material and flavor of yogurt is very low intake rate. This is because the taste of traditional yogurt is different from rice for Koreans who use rice as a staple.

Yogurt, one of the fermented foods of lactic acid bacteria, is one of the most common dairy products in Korea, and its consumption is growing rapidly. The research on the fermentation products is very limited, and in the fermented foods market, most of the foods which have been fermented with milk as the main ingredients are used.

Free radicals are well known to be one of the aging substances that age, sicken and wrinkle the face. Free radicals are harmful oxygen, which promotes aging in our human body, and also produces various adult diseases, wrinkles, senile skin spots, and even important 'beta cells' that make insulin (pancreatic hormone) in our pancreas. Blood clots that cause fine cardiovascular diseases such as hypertension, arteriosclerosis, cerebral hemorrhage, and hyperlipidemia, as well as micro- and weak cells, such as glucose receptors. It has been reported many times on KBS TV's <The Secret of the Lifeguard Soldier> that it causes a lot of harm to our bodies.

In general, oxygen is discarded after the body's action, where about 2 to 5% of oxygen is converted to free radicals, which are harmful and harmful to the human body. Fortunately, the physiologically secreted natural enzymes of SOD remove some of the harmful oxygen, but modern people are very complicated and suffer from heavy stress, smoking, heavy drinking, overwork, and intense work. The problem is serious because of the effects of various surgery, drug abuse, electromagnetic waves, ultraviolet rays, harmful rays, and the like. In addition, free radicals are known to cause metabolic syndrome in our body, causing adult diseases such as hypertension, diabetes, obesity, and liver disease. In addition, active oxygen causes abnormal secretion of the human endocrine system and adrenal cortex, causing various allergic skin diseases, eczema, urticaria, etc., and depositing melanin on the skin to form rough skin and spots with many blemishes. It is known. Above all, the method of eliminating harmful free radicals from the body and preventing skin aging (wrinkles) is to strengthen the body's immune system and develop immunity enough to stop the attack of free radicals. It's best to apply a lot of antioxidants to your skin or apply cosmetics with antioxidants to prevent wrinkles (aging).

Rice is one of the three major crops in the world along with wheat and corn, and is the world's most important food resource. In addition, it is an important calorie source that is easy to store because it does not rot easily due to low water and protein content and high carbohydrate content.

Black rice is known to be excellent in anthocyanins, which are natural pigments, and minerals such as iron, zinc, and selenium. Eating black rice contains surprisingly high amounts of antioxidants such as anthocyanins and oryzafuran, which eliminates free radicals, which can help prevent skin aging. Black rice with such physiological and pharmacological effects is of interest in its value.

Black rice is produced in southern Asia and China, and is currently produced in some parts of Korea. In particular, the purple pigment of black rice has high stability against high temperature and sunlight and is used as a food material in the processing of bread, porridge, noodles, etc.

According to the Chinese herb, the Chinese herb, the black rice is known as the middle ear, the consonant bosin, the dry skin, and the nominal vigor. lost. In addition, black rice has a pronounced effect on diseases such as dizziness, anemia, white hair prevention and treatment, eye disease, polyuria, constipation, and cardiovascular disease. And black rice contains a large amount of selenium (Se) is effective in the prevention of cancer.

In a recent Chinese literature, 40 patients with rectal cancer reported a long-term study of black rice to improve their condition.

Since black rice is used as brown rice, it has higher seed nutrition than white rice. Black rice contains more calcium and vitamins (B1, B2, niacin) than white rice, and some black rice has been reported to contain substances that have sulfate effect and carcinogenic effect. In addition, black rice is richer in protein, fat, minerals, phosphorus, iron, and the like than white rice, rich in amino acids, especially lysine (lysine) is contained much more than white rice. In addition, black rice prevents aging, prevents constipation, and affects the skin.

Black rice has rich nutrients, functional pigments and medicinal effects. The nutrients of black rice include protein, fiber, minerals essential for the human body, vitamin B group, vitamin C, niacin and carotene, and the medicinal effects are known as antioxidant and anticancer effects. In general, black rice is mixed with white rice in small amounts and cooked with rice, or used as a raw material for alcohol, sake, noodles, sweets and rice cakes.

This black rice is used as a variety of food materials to introduce the following.

Korean Patent Registration No. 451126 is based on 55 ~ 70% by weight of rice flour or black rice with 140 ~ 180 mesh, 20 ~ 28% by weight of wheat flour, 5 ~ 8% by weight of edible salt and 5 ~ 10% by weight of water. Disclosed is a noodles using black rice and a method of manufacturing the same.

Korean Patent Laid-Open Publication No. 2000-75359 discloses a rice confectionery using black rice prepared by adding water so as to have a water content of 18% and mixing the dough prepared by swelling the mixed rice obtained by mixing black rice with brown rice and a method of manufacturing the same. .

In Korea Patent Publication No. 2002-92334, bottled water 1.5 ~ 1.8L, black rice 1.5 ~ 2.5kg, barley rice 1.5 ~ 2.5kg, white rice 6 ~ 7kg, potato starch 400 ~ 500g, refined salt 0.4 ~ 0.5g The black rice rice cake soup is prepared by mixing evenly to steam by steam of 100 ~ 120 ℃.

Korean Patent Laid-Open No. 2001-105020 discloses a noodle containing a vegetable extract prepared by mixing, kneading, rolling, and molding a vegetable food in a liquid state or a powder state, and a method of manufacturing the same.

Korean Patent Laid-Open Publication No. 2002-42384 discloses a bread containing black rice flour and a method of manufacturing the same, which are prepared by mixing black rice and flour in a predetermined ratio, mixing an appropriate amount of water, and kneading and fermenting the bread.

As described above, black rice is used for sake, sikhye, noodles, sweets and rice cakes, but the taste of grains and fermentation odors do not match, so the palatability is not yet used in yogurt.

Republic of Korea Patent No. 560 988 call in the mixture and skim organic rice from 3 to 6% by weight or Lycium chinense extract, 0.5 to 3% by weight based on the composition of the whole yoghurt milk and Bifidobacterium ronggeom, Lactobacillus Ecija FIG filler's and Streptomyces Rice yogurt is disclosed as a manufacturing method of functional yogurt prepared by inoculating and fermenting with a mixed strain of Coco's Thermophils , and then adding homogenized and sterilized sweeteners. The content of rice is low and the taste of grain is poor and the fermentation odor is not good, so palatability is poor, and the antioxidant effect as described above cannot be expected.

In addition, dairy companies and other companies have launched grain yogurt in the commercial drink yogurt market.

The present invention is to meet the trend of demanding black rice yogurt as described above, the first object of the present invention using a black rice having an antioxidant effect of 4 to 5 times more content of black rice than conventional cereal yogurt It is intended to increase the consumption of black rice by providing a method of producing black rice yogurt excellent in usability, palatability, color, and functionality even if added to Koreans to be used as a simple healthy meal for meals.

A second object of the present invention is to produce a yogurt suitable for Koreans who use rice as a staple, that is, black rice yoghurt having excellent palatability to consume yogurt without a large rejection by not only teenagers but also older adults.

The third object of the present invention is to provide a process for the preparation of black rice by providing a method for producing a liquid lactobacillus fermentation product in which a mixture of black rice syrup and lactic acid bacteria fermentation broth is low in cholesterol, excellent in flavor, and a combination of vegetable protein and animal protein. .

The inventors of the present invention, while utilizing the flavor of the yogurt, while researching to prepare yogurt using black rice rich in antioxidants such as anthocyanin and oryzafuran, using lactobacillus fermentation broth and black rice syrup, while containing a large amount of functional ingredients, The present invention has been completed by preparing a yoghurt having excellent characteristics.

The object of the present invention has been achieved by preparing black rice concentrate, which has been liquefied by primary enzymatic treatment and saccharified by secondary enzymatic treatment.

In addition, an object of the present invention is to prepare black rice syrup by mixing sugars, dietary fiber and additives in the black rice concentrate, and then mixed with fermentation broth of lactic acid to improve the flavor by providing black rice yogurt with black rice as a beverage Was achieved.

The present invention relates to a method for producing a liquid fermentation product by mixing lactic acid bacteria fermented with skim milk powder dissolved in crude or reducing oil as a base material and mixing with black rice syrup prepared from black rice concentrate. The fermentation base is prepared by mixing skim milk powder in an appropriate ratio, and then sterilized and cooled, inoculated with lactic acid bacteria spawn and fermented for a certain temperature and time. It is about.

The present invention is a method for producing yogurt,

(1) In order to increase the content of black rice component having antioxidant effect and to improve color and palatability, the black rice is liquefied by primary enzyme treatment and secondly enzymatically saccharified, and the sugar content of black rice concentrate is 50-75 ˚Brix A first step of preparing a concentrate of black rice by concentrating it;

(2) a second step of preparing black rice syrup by mixing sugars, dietary fibers, and additives with black rice concentrate to mask black rice odor and improve palatability;

(3) a third step of dissolving skim milk powder in crude or reducing oil, inoculating and inoculating the lyophilized mixed powder lactic acid bacteria and fermenting the lactic acid bacterium fermentation broth after the fermentation of lactic acid bacteria is completed by cooling when the titratable acidity reaches 0.75%;

(4) a fourth step of mixing and homogenizing the black rice syrup of the second step and the lactic acid bacterium fermentation broth of the third step so as to harmonize sweet and sour tastes; And

(5) It provides a method for producing black rice yogurt with a high content of black rice components, characterized in that it comprises a fifth step of filling and packaging the mixed solution in a plastic bottle using an automatic filling packaging machine. Here, black rice is used in particular to have an antioxidant effect and to enhance color and palatability in the yoghurt according to the present invention. In order to improve the color and palatability even if the content of black rice is 4 to 5 times higher than that of conventional cereal yogurt, the black rice powder is added directly, and then liquefied by lactic acid bacteria and not fermented. After saccharification by treatment, it was concentrated and prepared by adding to the lactic acid bacteria fermentation broth in the form of black rice syrup mixed with sugars, dietary fiber and additives. In this way, the grain odor and fermentation odor generated when the black rice powder was directly added and then inoculated with lactic acid bacteria were not matched with each other, thereby preventing palatability and improving palatability.

The present invention is a method for producing black rice yogurt, the first step is

(1) adding 4-10 times purified water to black rice and soaking for 12 to 24 hours;

(2) liquefying by adding 0.1-1.0 wt% of α-amylase based on black rice to the immersed black rice and subjecting the first enzyme treatment to react at 80-90 ° C. for 3-12 hours;

(3) 0.01 to 0.1% by weight of glucoamylase, 0.1 to 1.0% by weight of cellulase, 0.1 to 1.0% by weight of protease, and 0.1 to 1.0% by weight of pectinase were added to the liquefied black rice on the basis of black rice. Saccharification by secondary enzymatic treatment for 12 to 12 hours;

(4) deactivating the enzyme by heating the saccharified black rice at 90 ° C. for 10 minutes;

(5) clarifying using a centrifuge or filtering through a filtering network;

(6) concentrating the black rice concentrate to 50-75 DEG Brix using a vacuum evaporator; And

(7) sterilizing and cooling the concentrated black rice

It provides a method for producing black rice yogurt with a higher content of black rice components comprising a. Here, the sweetness range of the black rice concentrate is excellent as a storage condition for safe protection from propagation of microorganisms, etc., and for reducing the transportation cost.

The present invention is a method for producing black rice yogurt, the second step is

(1) mixing and dissolving 15% by weight of black rice concentrate, 1 to 3% by weight of dietary fiber, 1 to 3% by weight of oligosaccharide and 0.05 to 1% by weight of fragrance, based on the total yogurt ingredients; And

(2) sterilization at 95 ° C. for 5 minutes and cooling at 10-20 ° C.

It provides a method for producing black rice yogurt with a higher content of black rice components comprising a. Here, the addition of dietary fiber and oligosaccharides is to impart functionality such as improving constipation, and to enhance the value of the product to improve the material. The fragrance is to give flavor to the black rice concentrate by masking the smell of black rice. The addition within the above range is most excellent in taste, heterogeneity, color, aroma, and the like.

The present invention is a method for producing black rice yogurt, the second step is

(1) mixing and dissolving 19 to 19.95 weight% of black rice concentrate and 0.05 to 1 weight% of flavors based on the total yogurt components; And

(2) sterilization at 95 ° C. for 5 minutes and cooling at 10-20 ° C.

It provides a method for producing black rice yogurt with a higher content of black rice components comprising a. Here, the fragrance is to provide a flavor to the black rice concentrate by masking the smell of black rice. Addition within the above range is the best taste, heterogeneity and aroma.

The present invention is a method for producing the black rice yogurt, the third step is

(1) removing the dust from the crude or reducing oil and then cooling to 4 ° C. to store in a reservoir;

(2) dissolving 2.989 to 3.89 wt% skim milk powder in 76 to 77 wt% crude or reducing milk based on the total yogurt components and homogenizing at 60 to 65 ° C. at a pressure of 100 to 150 kg / cm 2;

(3) sterilizing at 95 ° C. for 5 minutes and transferring to a fermentation tank with cooling to a temperature of 36 to 42 ° C .;

(4) adding 0.01 to 0.1% by weight lactose and inoculating 0.001 to 0.01% by weight of lyophilized mixed powder lactic acid followed by fermentation for 4 to 12 hours while maintaining a temperature of 36 to 42 ° C; And

(5) when the titratable acidity reaches 0.75%, homogenizing and stirring the mixture at a pressure of 150 to 200 kg / cm 2 and cooling to 10 to 20 ° C. To provide. Here, dust removal was carried out for the crude oil which was examined according to the regression test method. The addition of lactose is a lactose deficiency deficiency phenomenon, and lactose secreted from epithelial cells of small intestine in Asians and Africans who rarely eat milk after infancy is degenerated and cannot digest the disaccharide lactose. This is to prevent lactose intolerance, which is a phenomenon that gas is generated and diarrhea is caused by going down to organs and being used by microorganisms.

The present invention is a method, freeze-dried mixed powder of lactic acid bacteria is Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus ash FIG pillar's (Lactobacillus acidophilus) and Bifidobacterium Infante tooth (Bifidobacterium infantis) the method for producing the rice yoghurt Configured; Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus ash also consists of a pillar's (Lactobacillus acidophilus) and Bifidobacterium ronggeom (Bifidobacterium longum) or; Or a method of producing a rice yoghurt increased the content of the rice components being configured Streptomyces as Lactococcus Thermo pillar's (Streptococcus thermophilus), Lactobacillus ash FIG pillar's (Lactobacillus acidophilus) and Bifidobacterium bipyridinium Doom (Bifidobacterium bifidum) To provide. Here, the freeze-dried mixed powder of lactic acid bacteria microorganisms are Streptococcus Thermo filler's, Lactobacillus ash FIG filler's, Bifidobacterium Infante tooth, Bifidobacterium ronggeom and Bifidobacterium bipyridinium Doom used in the production method of the present invention A mixed lactobacillus spawn composed. In the case of using strains other than the above strains, the fermentation time is long and the overall functional performance is inferior, and thus the original function of the yogurt is lost, so that the mixed lactic acid strains can produce yogurt having the desired effect in the present invention. have.

In the present invention, the method of producing black rice yogurt, the fourth step is to mix the content of the black rice syrup, characterized in that 20% by weight of the black rice syrup and 80% by weight of lactic acid bacteria fermentation broth are mixed and homogenized so that the sweet and sour taste is harmonized. Provided is a method of preparing a high black rice yogurt. Here, the black rice syrup is used in an amount of 20% by weight in the composition according to the present invention. Black rice syrup uses 20% by weight in total. If black rice syrup is used at less than 20% by weight, there may be a problem in that the antioxidative effect of black rice itself cannot be sufficiently expected, and when black rice syrup is used at more than 20% by weight, the balance of sweet and sour is awake. Not only does not satisfy the fermented milk conditions of milk, but also may be a problem that is not economic.

The present invention also provides a black rice yoghurt prepared by the method of producing the black rice yoghurt in the black rice yoghurt prepared by the method of producing the black rice yoghurt.

The present invention is to prepare black rice yogurt by mixing black rice concentrate prepared by treating liquefied enzyme, saccharifying enzyme and the like with lactobacillus fermentation broth to produce black rice yogurt to improve color, palatability and functionality, improve flavor and make black rice drink material It was set as. In addition, it satisfies the standards required by conventional drink yogurt, and when the inoculated fermentation by lactic acid bacteria after directly adding black rice powder to prevent the disadvantages of graininess and fermentation odor does not match with each other, sweetened plain yogurt You can drink without refusing to have a taste of.

In the present invention, black rice syrup prepared from black rice concentrate is added to maximize the content of black rice ingredients and have a soft taste and excellent sweetness and light flavor. It is expected to be able to provide high-functional yogurt, contributing to national health, increasing the utilization of domestic agricultural products through increased consumption of grains, and meeting health-oriented social needs.

According to the present invention, the black rice yogurt can be produced in large quantities in a uniform quality by a series of processes, and the black rice yogurt produced in this way also has excellent sensuality suitable for the taste of Koreans, and is particularly difficult to digest lactose. It is a method of producing fermented milk, which is a combination of low lactose animal and vegetable protein, which is effective for Korean people who have a low lactose. In addition to the nutritional and functional value of black rice, lactobacillus increases acidity and decreases pH in the intestine to inhibit the growth of harmful bacteria in the intestine. Functional effects can also be expected. It is expected to contribute to the increase in consumption of black rice by providing a simple meal for meals that is excellent in taste, color, thickness, aroma, and sweetness compared to the existing yogurt, and in particular, it is the optimal combination of black rice and milk. .

As described above, the present invention has the effect of providing a method of producing black rice yogurt using black rice which is rich in antioxidant components such as anthocyanin and oryzafuran having antioxidant effect by black rice and black rice yogurt prepared thereby. .

The method of producing black rice yogurt of the present invention is as follows, as shown in FIG. 1.

1. Preparation of Black Rice Concentrate (Step 1)

The manufacturing method of the black rice concentrate is described with reference to FIG.

(1) Black rice weighing and dipping

After weighing black rice, 4 to 10 times purified water is added and soaked for 12 to 24 hours.

(2) Primary enzyme treatment (liquefaction)

0.1 to 1.0% of starch liquor (α-amylase) is added based on the black rice and reacted at 80 to 90 ° C. for 3 to 12 hours to liquefy and then cooled to 50 ° C. or less.

(3) secondary enzyme treatment (glycosylation)

0.01 to 0.1% by weight of glucoamylase, 0.1 to 1.0% by weight of cellulase, 0.1 to 1.0% by weight of protease, and 0.1 to 1.0% by weight of pectinase are added and reacted for 3 to 12 hours at 50 to 60 ° C.

(4) enzyme deactivation

Inactivate enzyme by heating at 90 ° C. for 10 minutes.

(5) clarification or filtration

Saccharified black rice is clarified using a centrifuge or filtered through a filtering network.

(6) concentration

Concentrate to 50 to 75˚Brix with a vacuum evaporator.

(7) sterilization and cooling

Sterilize at 95 ° C. for 5 minutes and cool at 10-20 ° C.

2. Preparation of Black Rice Syrup (Second Step)

The manufacturing method of black rice syrup is demonstrated with reference to FIG.

(1) black rice concentrate

The black rice concentrate prepared in the first step is used.

(2) mixed with sugars, dietary fiber and additives

15% by weight of black rice concentrate, 1 to 3% by weight of dietary fiber, 1 to 3% by weight of oligosaccharides and 0.05 to 1% by weight of fragrance are dissolved based on the total yogurt ingredients. In another method, 19 to 19.95 wt% of black rice concentrate and 0.05 to 1 wt% of fragrance are mixed and dissolved.

(3) sterilization and cooling

Sterilize at 95 ° C. for 5 minutes and cool at 10-20 ° C. to transfer to the mixing tank.

3. Preparation of Lactic Acid Bacteria Fermentation Solution (3rd Step)

The production method of the lactic acid bacteria fermentation broth will be described with reference to FIG. 3.

(1) lactation

The dust is removed from the approved crude oil or reducing oil by the test method, and then cooled to 4 ℃ and stored in the oil storage tank.

(2) Preparation and Homogenization

The skim milk powder is dissolved in crude or reducing oil and homogenized at a pressure of 100 to 150 kg / cm 2 at 65 ° C.

(3) sterilization and cooling

Sterilize at 95 ° C for 5 minutes and transfer to fermentation tank while maintaining temperature of 36 to 42 ° C.

(4) fermentation

Lactobacillus and lyophilized mixed powder lactic acid bacteria are inoculated and fermented for 4 to 12 hours while maintaining a temperature of 36 to 42 ℃. Lyophilized mixed powder lactic acid bacteria consisted of Streptococcus thermophilus , Lactobacillus ashidophyllus and Bifidobacterium infantis ; Consisting of Streptococcus thermophilus , Lactobacillus ashidophilus and Bifidobacterium longgum ; Or Streptococcus thermophilus , Lactobacillus ashidophilus and Bifidobacterium .

(5) homogenization and cooling

When the titratable acidity reaches 0.75%, it is homogenized at a pressure of 150 to 200 kg / cm 2 while cooling and stirring, and cooled to a temperature of 10 to 20 ° C. and transferred to the product tank.

4. Mixing Black Rice Syrup and Lactic Acid Bacteria Fermentation Solution (Step 4)

Based on the total yogurt components, 20% by weight of black rice syrup is mixed with 80% by weight of lactic acid bacteria fermentation broth while stirring at about 30 rpm.

5. Filling and packaging (5th process)

The mixed solution is filled and packed in a plastic bottle at a predetermined capacity such as 150g, 500g, 1000g using an automatic filling packaging machine. Packaged products should be stored in the refrigerator until inspection is complete.

EXAMPLE

Hereinafter, specific examples of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited only to these Examples.

Before describing the embodiment of the present invention, a method for measuring the physical properties of the yogurt of the present invention will be described.

1. Measurement of titratable acidity

The acidity was calculated by the following formula by adding 50 ml of distilled water to 5 g of the prepared yogurt, adding 2-3 drops of 0.1% phenolphthalein, titrating with 0.1 N NaOH solution, and measuring the number of ml of 0.1 N NaOH consumed.

Acidity (%) = [(ml of 0.1N NaOH x 0.009) / weight of sample] x 100

2. Measurement of sugar

The sugar content was measured with an Abbe Refractometer.

3. Measurement of Lactic Acid Bacteria

After properly diluting the fermented yogurt sample, inoculated in lactic acid bacteria medium (BCP plate count agar, Eiken Chemical, Japan) and incubated for 72 hours at 37 ℃ and the number of bacteria was measured.

4. Sensory test

It is very good (5 points), good (4 points), moderate for color, thickness, aroma, sweetness and overall taste. (3 points), bad (2 points), and very bad (1 point or less), it classified and evaluated.

Example 1

(1) 4 to 10 times (4 to 10 kg) of purified water is added to 1 kg of black rice and soaked for 12 to 24 hours. (2) 0.1 to 1.0% by weight of α-amylase [Termamyl 120L] based on black rice is added to the immersed black rice and liquefied by primary enzymatic treatment for reaction at 80 to 90 ° C. for 3 to 12 hours. (3) 0.01 to 0.1 wt% (0.1 to 1 g) of glucoamylase [AMG 300L] based on black rice, 0.1 to 1.0 wt% (1 to 10 g) of cellulase [Celluclast 1.5L FG], 0.1 to 1 to Protamex [Protamex] 1.0% by weight and 0.1% to 1.0% by weight of pectinase are added to the liquefied black rice, followed by secondary enzymatic treatment for reaction at 50 to 60 ° C. for 3 to 12 hours. (4) The saccharified black rice was heated at 90 ° C. for 10 minutes to inactivate the enzyme. (5) 10 minutes clarification at 3000 rpm using a centrifuge or filtered through a filter network (270 to 300 mesh). (6) Concentrate the black rice concentrate to 50 to 75 ° Brix by vacuum at 90 ° C. using a vacuum evaporator. (7) The concentrated black rice is sterilized and cooled. (8) 15% by weight of black rice concentrate, 1 to 3% by weight of dietary fiber, 1 to 3% by weight of oligosaccharide and 0.05 to 1% by weight of fragrance are dissolved based on the total yogurt ingredients. (9) Sterilize at 95 ° C for 5 minutes, cool at 10-20 ° C and transfer to mixing tank. (10) After removing dust from crude oil or reducing oil, cool it to 4 ℃ and store it in oil storage tank. (11) Dissolve 2.989-3.89 wt% skim milk powder in 76-77 wt% crude or reducing oil based on the total yogurt components and homogenize at 60-65 ° C. at a pressure of 100-150 kg / cm2. (12) Sterilize at 95 ° C. for 5 minutes and transfer to fermentation tank while cooling to a temperature of 36 to 42 ° C. (13) After adding 0.01 to 0.1% by weight lactose and inoculating 0.001 to 0.01% by weight of lyophilized mixed powder lactic acid bacteria of Streptococcus thermophilus , Lactobacillus ashdophyllus and Bifidobacterium infantis Fermentation is carried out for 4 to 12 hours while maintaining a temperature of 42 ° C. (14) When the titratable acidity reaches 0.75%, homogenize with stirring at a pressure of 150 to 200 kg / cm 2, cool to 10 to 20 ° C and transfer to the product tank. (15) 20% by weight of black rice syrup is mixed with 80% by weight of lactic acid bacteria fermentation broth while stirring at about 30 rpm based on the total yogurt ingredients. (16) The mixed solution is filled and packed in a plastic bottle at a predetermined capacity such as 150g, 500g, 1000g by using an automatic filling packing machine.

Example 2

In the same manner as in Example 1, but in (13) was replaced by lyophilized mixed powder lactic acid bacteria Streptococcus thermophilus , Lactobacillus ashdophyllus and Bifidobacterium long gum to prepare a black rice yogurt.

Example 3

In the same manner as in Example 1, but in (13) the black rice yogurt was prepared by replacing the lyophilized mixed powder lactic acid bacteria with Streptococcus thermophilus , Lactobacillus ashdophyllus and Bifidobacterium naiveum.

Example 4

In the same manner as in Example 1, the ingredients of the black rice syrup in (8) was 19 to 19.95% by weight black rice concentrate and 0.05 to 1% by weight based on the total yogurt components.

Example 5

In the same manner as in Example 1, the constituents of the black rice syrup in (8) was 19 to 19.95% by weight black rice concentrate and 0.05 to 1% by weight based on the total yogurt components, and lyophilized in (13) Black rice yogurt was prepared by replacing the mixed powder lactic acid bacteria with Streptococcus thermophilus , Lactobacillus ashdophyllus and Bifidobacterium longgum .

Example 6

In the same manner as in Example 1, the constituents of the black rice syrup in (8) was 19 to 19.95% by weight black rice concentrate and 0.05 to 1% by weight based on the total yogurt components, and lyophilized in (13) Black rice yoghurt was prepared by replacing the mixed powder lactic acid bacteria with Streptococcus thermophilus , Lactobacillus ashidophyllus and Bifidobacterium .

Comparative Example 1

Commercial yogurt was purchased as a general yogurt fermented by inoculating lactic acid bacteria without adding grains.

The titratable acidity, sugar content, and lactic acid bacteria counts of the present invention prepared by the above Examples and Comparative Examples were measured and the sensory test results of 30 people in the Institute are shown in Tables 1 and 2 below.

Table 1. Results of titration of acidity, sugar content and lactic acid bacteria

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Titratable acidity (%) 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 0.85 to 0.95 Sugar (˚Brix) 24.5 to 25.0 24.5 to 25.0 24.5 to 25.0 24.5 to 25.0 24.5 to 25.0 24.5 to 25.0 23.5 to 24.0 Lactobacillus
(cfu / ml) 3.0 x 10 ⁹ 1.5 x 10 ⁹ 1.5 x 10 ⁹ 3.0 x 10 ⁹ 1.5 x 10 ⁹ 1.5 x 10 ⁹ 1.5 x 10 ⁹

Table 2. Sensory Test Results

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 color 4.6 4.4 4.5 4.5 4.3 4.4 3.8 Thick 4.5 4.4 4.3 4.5 4.4 4.3 3.7 incense 4.2 4.1 4.1 4.2 4.1 4.1 3.6 Sweetness 4.1 4.1 4.1 4.1 4.1 4.1 3.7 Overall taste 4.5 4.3 4.2 4.5 4.3 4.2 3.5 Average 4.38 4.26 4.24 4.36 4.24 4.22 3.66

As shown in Tables 1 and 2, the black rice yogurt according to Examples 1 to 6 can maintain excellent lactic acid bacteria fermentation properties, can feel the unique flavor of black rice and excellent color.

On the other hand, in the sensory test, in view of the opinions between commercially available yogurt and the product of the present invention, in appearance appearance, there are many opinions that the black rice yogurt according to the present invention has a large difference from general yogurt, and in particular, nutritionally excellent. Therefore, there were opinions that it can be consumed as a meal replacement, suitable for young people and older people, and suitable for drinking for health.

On the other hand, the rice yogurt of Comparative Example 1 was found to have a lower taste and color than the black rice yogurt of the present invention.

As can be seen through the examples and comparative examples of the present invention, the black rice yogurt of the present invention was developed in accordance with the preferences of consumers who demand health food, and the content of black rice is high, and the usability, palatability, color, and functionality are high. It provides a method for producing excellent black rice yogurt. Therefore, this is a result of proving that the black rice yoghurt of the present invention is absolutely excellent in palatability compared to the conventional yoghurt sold on the market.

The above description is merely illustrative of the technical spirit of the present patent, and those skilled in the art to which the present patent belongs may make various modifications and changes without departing from the essential characteristics of the present patent.

In addition, the embodiments disclosed in the present patent are not intended to limit the technical spirit of the present patent but to describe the technical spirit of the present patent.

Therefore, the protection scope of the present patent should be interpreted by the following claims, and all technical ideas within the equivalent scope should be interpreted as being included in the scope of the present patent.

The black rice yogurt prepared according to the present invention can be used as a simple healthy meal for meals in the busy life of modern people by adding black rice having an antioxidant effect, and can increase farm income by increasing consumption of black rice.

1 is a schematic diagram showing a process for producing the black rice yogurt of the present invention.

2 is a schematic view showing a process for producing a black rice concentrate.

3 is a schematic view showing a process for producing black rice syrup.

Figure 4 is a schematic diagram showing a process for producing a lactic acid bacteria fermentation broth.

Claims (8)

In the method of preparing yogurt, (1) in order to increase the content of black rice component having antioxidant effect and to enhance color and palatability, the black rice is liquefied by primary enzymatic treatment, and then saccharified by secondary enzymatic treatment. A first step of preparing a black rice concentrate by concentrating the sugar to 50 to 75 ˚Brix; (2) a second step of preparing black rice syrup by mixing sugars, dietary fibers, and additives with black rice concentrate to mask black rice odor and improve palatability; (3) dissolving skim milk powder in crude oil or reducing oil, inoculating and inoculating the freeze-dried mixed powder lactic acid bacteria, and fermenting the lactic acid bacteria fermentation broth after the fermentation of lactic acid bacteria is completed by cooling when the titratable acidity reaches 0.75%; (4) a fourth step of mixing and homogenizing the black rice syrup of the second step and the lactic acid bacterium fermentation broth of the third step so as to harmonize sweet and sour tastes; And (5) a fifth step of filling and packaging the mixed solution in a plastic bottle using an automatic filling packaging machine. According to claim 1, wherein the first step (1) adding 4 to 10 times the purified water to the black rice immersed for 12 to 24 hours; (2) liquefying by adding 0.1-1.0 wt% of α-amylase based on black rice to the immersed black rice and subjecting the first enzyme treatment to react at 80-90 ° C. for 3-12 hours; (3) 0.01 to 0.1% by weight of glucoamylase, 0.1 to 1.0% by weight of cellulase, 0.1 to 1.0% by weight of protease and 0.1 to 1.0% by weight of pectinase were added to the liquefied black rice on the basis of black rice at 50 to 60 ° C. Saccharification by secondary enzymatic treatment for reaction for 3 to 12 hours; (4) deactivating the enzyme by heating the saccharified black rice at 90 ° C. for 10 minutes; (5) clarifying using a centrifuge or filtering through a filtering network; (6) concentrating the black rice concentrate to 50-75 DEG Brix using a vacuum evaporator; And (7) sterilizing and cooling the concentrated black rice. According to claim 1, wherein the second step (1) Mixing 15% by weight of black rice concentrate, 1 to 3% by weight of dietary fiber, 1 to 3% by weight oligosaccharide and 0.05 to 1% by weight based on the total yogurt components Dissolving; And (2) sterilizing at 95 ° C. for 5 minutes and cooling at 10 to 20 ° C. to increase the content of black rice yogurt. The method of claim 1, wherein the second process comprises: (1) mixing and dissolving 19 to 19.95 wt% of black rice concentrate and 0.05 to 1 wt% of a flavor based on the total yogurt components; And (2) sterilizing at 95 ° C. for 5 minutes and cooling at 10 to 20 ° C., thereby increasing the content of black rice yoghurt. The method of claim 1, wherein the third process comprises the steps of: (1) removing the dust from the crude oil or reducing oil and then cooled to 4 ℃ to store in a storage tank; (2) dissolving 2.989 to 3.89 wt% skim milk powder in 76 to 77 wt% crude or reducing milk based on the total yogurt components and homogenizing at 60 to 65 ° C. at a pressure of 100 to 150 kg / cm 2; (3) sterilizing at 95 ° C. for 5 minutes and transferring to a fermentation tank with cooling to a temperature of 36 to 42 ° C .; (4) adding 0.01 to 0.1% by weight lactose and inoculating 0.001 to 0.01% by weight of lyophilized mixed powder lactic acid followed by fermentation for 4 to 12 hours while maintaining a temperature of 36 to 42 ° C; And (5) homogenizing and stirring at a pressure of 150 to 200 kg / cm 2 when the titratable acidity reaches 0.75%, and cooling to 10 to 20 ° C. Way. The method of claim 5, wherein the lyophilized mixed powder lactic acid bacteria is composed of Streptococcus thermophilus , Lactobacillus ashidophyllus and Bifidobacterium infantis ; Consisting of Streptococcus thermophilus , Lactobacillus ashidophilus and Bifidobacterium longgum ; Or Streptococcus thermophilus , Lactobacillus ashdophyllus and Bifidobacterium nabeumpi The method of producing a black rice yogurt with a high content of black rice components, characterized in that consisting of. [4] The black rice according to claim 1, wherein the fourth step mixes and homogenizes 20% by weight of the black rice syrup and 80% by weight of the lactic acid bacteria fermentation broth to mix the sweet and sour flavors in harmony and have an excellent color. Method of Making Yogurt.  Black rice yoghurt manufactured by the method of any one of Claims 1-7.

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