KR20110008742A

KR20110008742A - Manufacturing method of curcuma aromatica salisb yoplait

Info

Publication number: KR20110008742A
Application number: KR1020090066241A
Authority: KR
Inventors: 강순연
Original assignee: 강순연
Priority date: 2009-07-21
Filing date: 2009-07-21
Publication date: 2011-01-27

Abstract

PURPOSE: A producing method of curcuma aromatica fermented-milk paste is provided to obtain the fermented-milk paste containing organic acid helpful to the human body. CONSTITUTION: A producing method of curcuma aromatica fermented-milk paste comprises the following steps: washing and drying collected curcuma aromatic; crushing the dried curcuma aromatica; adding 2~5wt% of curcuma aromatic powder to 100wt% of fermented-milk paste; and fermenting the mixture at room temperature for 10~30minutes.

Description

MANUFACTURING METHOD OF CURCUMA AROMATICA SALISB YOPLAIT}

The present invention relates to a method for producing a functional yople containing a large amount of organic acid beneficial to human body by adding an effective amount of turmeric to fermented fermented milk (floating yogurt), that is, yoplait.

Curcuma aromatica Salisb. Is native to tropical Asia, and its leaves are shaped like pacho or canna, and the root is a perennial herb of ginger family, such as ginger, which is mainly used as root and used as the main ingredient of curry, spices, natural dyes, and health. It is used for maintenance, constitution improvement, and hangover removal. Currently, the cultivation volume is growing rapidly in the southern part of Korea, and it is growing as a new high-income crop of farmers.

The Assyrian Botanical Garden, which has been recorded since 600 BC on turmeric, is already listed as a 'coloring substance'. And in India, Southeast Asia, and China, it has been used as a dye for dyeing silk and cotton since ancient times, and it has been used as a coloring agent for coloring the color of foods that people eat, and it is still used for coloring edible curry, pickles, butter, and radish. have.

The reason why he called turmeric `` magic '' was written by Lee Si-jin's `` Primary Gangmok '', which says, `` It is called `` magic '' because it is used to cure horse disease. .

Turmeric tastes spicy and bitter, cool and nonpoisonous, and acts on the heart, lungs, and cirrhosis. It promotes the circulation of qi, releases the lumps, cools the blood, and removes blood.

In summary, recent studies on physiological activity have been shown to promote liver detoxification, bile secretion, biliary stone removal, cardiac arrest, diuresis, anti-bleeding, antibacterial, anti-ulcer, and inhibition of blood cholesterol. Hepatitis, especially chronic C and cholangitis , Jaundice, gastritis, menstrual disorders, high blood pressure, arteriosclerosis, etc., and anti-cancer, antidiabetic with high expectations, and is also a herb that is noted for the removal of antioxidants and antioxidant action, the source of aging or pandemic.

The major components of turmeric are 1 ~ 3% of curcumin, 1 ~ 5% of essential oil, and 30 ~ 40% of starch. The yellow pigment curcumin is known to be a cause of liver function and gastric ulcer. Sterilization and antimicrobial action to prevent the growth of Loli bacteria, diarrhea and diuretic action to promote bile secretion, and prevention and suppression of cancer. It is known to act as a melanin anti-pigment and contains a large amount of organic acids that are beneficial to the human body such as turmeric and dehydroturmeron, which are about 50% of essential oils, gingiberene, dialapellandrene, cineol, alpha sabinel, and borneo. It is known.

On the other hand, Yoplait is a brand name of yogurt, which is known worldwide, and belongs to the fermented milk of yogurt. It is used as a substitute for floating yogurt.

The yoplait has been recognized as a high-calorie food by adding various flavors and sweeteners, honey, fruit, sugar, sugar, chocolate, etc. to fermented milk in order to increase aesthetics, but recently it has been released as a plain product. Due to the diet craze, it is difficult to attract consumers' attention.

Accordingly, the present invention is to develop the yolk yogurt obtained by adding the turmeric beneficial to the human body while maintaining the effect of the conventional taste and lactic acid bacteria intact to yogurt by producing a fermented fermented milk, that is, yoples to exhibit more enhanced and various effects, consumption of milk The present invention has been accomplished by discovering that it can promote and increase farm household income, and further improve public health.

An object of the present invention is to prepare a turmeric yogurt containing an organic acid beneficial to the human body by mixing and fermenting an effective amount of turmeric powder into the yogurt, thereby relieving the intrinsic taste and odor added to the yogurt to obtain a soft yogurt In addition, due to the elevated action of lactic-acid bacteria and turmeric, it is to provide a method for producing a functional food beneficial to the human body.

The present invention is largely divided into four steps, the first step of washing and drying the collected turmeric; A second step of grinding the dried turmeric; A third step of adding turmeric powder by adding 2-5 wt% based on 100 wt% of yopla; A fourth step of fermenting the turmeric yople mixture at room temperature (generally 15-25 ° C.) for 10-30 minutes; Consisting with lactic acid bacteria, it is configured to easily prepare turmeric yogurt containing various organic acids beneficial to the human body.

The present invention configured as described above has the effect of obtaining a turmeric yogurt containing a large amount of organic acids beneficial to the human body by fermenting an effective amount of turmeric powder in yogurt.

In addition, the taste and smell of turmeric added to yoplait is softened to reduce eating, especially obesity and various diseases due to the effect of turmeric having various effects on the action and physiological activity of lactic acid bacteria that break down sugars to produce lactic acid. To prevent such effects.

In addition, by adding a small amount of turmeric compared to yopla, there is no side effect on the human body, there is also an effect that can easily prepare a functional fermented food is easy to eat because turmeric powder is not precipitated.

Figure 1 shows a block example showing a manufacturing method of turmeric yogurt according to the present invention, the present invention configured as described above is the first step of washing and drying the collected turmeric, and the pulverized dried turmeric Step 2, the third step of mixing by adding 2-5% by weight of the turmeric powder on the basis of 100% by weight of yogurt, and the turmeric yogurt mixture is fermented at room temperature (usually 15-25 ℃) for 10-30 minutes There is a fourth step.

In detail, the first step is a step of collecting, washing and drying turmeric turmeric, and preliminary steps of repeating a plurality of washing, rinsing and drying in order to produce powder turmeric. to be.

The second step is to crush the dried turmeric, which is not limited to the type of grinder or mixer, but a small amount may be a domestic grinder, but the pulverized product is discharged immediately and the uncrushed material is removed. Since it is important to prevent the deterioration of turmeric powder by removing it, it will be apparent that any device operating in the same manner as above is within the scope of the present invention.

In addition, when the turmeric powder has a particle size of 300Mesh or less by means of sieving or the like, it can not only prevent the sedimentation of the turmeric powder when the turmeric powder and the yople are mixed. It was also found to be good.

The third step is to add 2 ~ 5% by weight of the turmeric powder on the basis of 100% by weight of yoplait, and the mixing method is to use a well-known mixer, referring to various research papers distributed at home and abroad, Normal people should not eat more than 10g per day at first, do not eat on an empty stomach and eat after meals do not burden the stomach, and those with weak stomachs are known to eat within 5g per day. To overdo it in large doses may result in the bitter and spicy flavor of raw turmeric and the side effects that are not known until now, so this should be studied further.

The fourth step is to ferment the mixture of turmeric and yople at room temperature (usually 15 ~ 25 ℃) for 10 ~ 30 minutes, and the content of oxalic acid, lactic acid and maleic acid in turmeric is increased by the action of lactic acid bacteria. It was also found that small amounts of organic acids such as pyruvic acid and acetic acid were not detected before fermentation.

In addition, the fermentation process is able to exhibit a good taste for everyone, men and women of all ages by significantly removing the flavor due to the bitter and spicy taste of raw turmeric, moreover, various flavors and sweeteners added to the existing yopla by the fermentation process , Honey, fruit, 쨈, sugar, chocolate and other sugars are harmlessly converted to a low-calorie, healthy functional lactic acid bacteria that has the effect of transforming.

The present invention will be described in more detail with reference to the following Examples.

Example 1

The collected turmeric was washed and dried to 20% or less of water content. The dried turmeric was crushed and pulverized to 300Mesh or less to obtain turmeric powder.

The turmeric powder is cultivated in the southern coastal region, such as Jindo, Haenam may be purchased in the current powder state.

10 ml of honey was added to 1000 g of separately prepared yopla, 50 g of the turmeric powder was added, and mixed with a blender for 1-2 minutes.

The fermentation yogurt mixture was fermented at room temperature for 20 minutes to complete the production process of the present invention.

'Ulge Yoplait' prepared as described above is to relieve the bitter and spicy taste of turmeric unique flavor and delicious health functional food by refrigerated at a temperature below 5 ℃ can maintain the efficacy and taste in that state.

Although the manufacturing method of the turmeric yoplait configured as described above has been described by way of example, various modifications and changes can be made without departing from the technical spirit of the present invention, and the scope of the present invention is not limited thereto.

1 is an exemplary block diagram showing a manufacturing method of the present invention.

Claims

A first step of washing and drying the collected turmeric;

A second step of pulverizing the dried turmeric;

A third step of adding 2-5 wt% of the turmeric powder based on 100 wt% of yopla; And

A fourth step of fermenting the turmeric yople mixture at room temperature for 10-30 minutes; Method of producing turmeric yogurt, characterized in that comprises a.