KR20110106680A - Process for the preparation of yoghurt containing purple sweet potato and yoghurt containing purple sweet potato prepared therefrom - Google Patents

Abstract

The present invention contains a large amount of anthocyanin is significantly improved in nutrition and function, the solid content is reduced compared to the conventional yogurt is not burdensome to drink at all, the method of producing a purple sweet potato-containing yogurt and improved by its preference It relates to a purple sweet potato containing yogurt, (1) pulverized purple sweet potato, and then liquefied by the first enzyme treatment, and saccharified by the second enzyme treatment, and the concentration of the purple sweet potato concentrate to 50 ~ 75 ° Brix A first step of preparing a purple sweet potato concentrate; (2) a second step of preparing a purple sweet potato syrup by mixing sugars, dietary fibers and additives with the purple sweet potato concentrate; (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 stirring and mixing the purple sweet potato syrup of the second step and the lactic acid bacteria fermentation broth of the third step; And (5) according to the production method of the purple sweet potato-containing yogurt of the present invention, characterized in that it comprises a fifth step of filling and packaging the mixed solution is solid content is properly formulated so that there is no rejection to drink so that the preference for yogurt Not only improves greatly, but also contains a large amount of anthocyanin in purple sweet potato, which improves visual acuity, improves blood flow, and lowers blood pressure. Therefore, it can be widely used as a fermentation product for nutritional foods of growing children as well as healthy foods for the elderly. .

Description

Process for preparing purple sweet potato-containing yogurt and yogurt-containing yogurt produced by the present invention TECHNICAL FIELD

The present invention contains a large amount of anthocyanin is significantly improved in nutrition and function, the solid content is reduced compared to the conventional yogurt is not burdensome to drink at all, the method of producing a purple sweet potato-containing yogurt and improved by its preference It relates to a purple sweet potato containing yogurt, more specifically, to make a fermentation base by mixing crude or reducing milk and skim milk powder in an appropriate ratio, and then sterilized and cooled, inoculated with lactic acid bacteria seed, fermented under certain conditions, and then It relates to a method for producing a purple sweet potato-containing yoghurt characterized by mixing, and a purple sweet potato-containing yoghurt produced thereby.

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 yoghurts are liquid yoghurts that are drunk, the curd, which is a protein mass that is solidified like soft tofu during fermentation. Capsule-type yogurt made of capsules surrounded by fat, etc., is recently used to prevent children's yogurt, diarrhea, constipation, etc. containing DHA, tooth decay prevention agent (ACF), and complex vitamins. Functional yogurt has emerged, and consumers have a wider choice.

In recent years, consumer interest in health has been increasing, and various types of yogurt have been developed as yogurt is recognized as a longevity food as well as a favorite food.

Yogurt, one of the fermented foods of lactic acid bacteria, is one of the most common dairy products in Korea, and its consumption is booming. Currently, research on the production of yogurt using milk has been progressed a lot and the manufacturing technology is well established. 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.

The purple sweet potato, which has recently attracted attention as a new natural pigment source, is a cultivar known as Sancheonja, which was native to the Kyushu region of Japan. have. Purple sweet potatoes are dark purple not only in the epidermal layer but also in the flesh because they contain large amounts of anthocyanin, a water-soluble pigment. It can be seen that the anthocyanin pigment of the purple sweet potato is slightly different depending on the variety, but it is known to have high stability because it has an aromatic acyl group in common. Anthocyanins contained in such a large amount of purple sweet potato are known to have a wide variety of effects, such as improving vision, improving blood flow, and lowering blood pressure.

 In particular, the anthocyanin pigment, which has a sweet potato purple color, promotes aging of cells and removes free radical oxides, which cause various adult diseases, to maintain youthfulness, and through antimutagenic action that inhibits the action of carcinogens. It prevents cancer, inhibits the activity of converting enzymes that cause cardiovascular diseases such as hypertension, arteriosclerosis, and myocardial infarction and removes cholesterol (LDL) to prevent adult diseases.

Recently, RDA has demonstrated empirically that anthocyanins in purple sweet potatoes remove antioxidants and prevent atherosclerosis. The anthocyanin content of purple sweet potatoes, which have such functions, is high in the vicinity of the epidermis, The content of 200 ~ 300 mg / 100g was found to contain more than 5 times more than ordinary sweet potatoes.

On the other hand, as a technique regarding a yogurt containing sweet potatoes, the literature [Korean Journal of Food Science and Technology Vol. 25, No. 6, pp. 666-671, 1993, describes a study on the production of yogurt added with sweet potato and pumpkin, and the Korean Journal of Food and Nutrition Vol. 24, No. 2, pp. 254-260, 1995) describe the preparation and properties of potato yogurt.

In addition, Korean Patent No. 0362965 discloses a method for preparing yogurt using purple sweet potato instead of skim milk powder as a solid content increasing agent in Korean Patent No. 0362965 as a patent document. Because it contains too much solid content, it is difficult to eat and has a disadvantage of poor taste.

Accordingly, the inventors of the present invention, while continuing the research to produce a purple sweet potato-containing yogurt containing the components and flavors of the purple sweet potato, the solid content is properly blended to improve the palatability, titrating crude or reducing oil and skim milk powder After mixing the mixture to make a preparation solution, sterilization, cooling, inoculating the lactic acid bacteria spawn, and fermenting the lactic acid bacterium fermentation base fermented in a certain condition, and then adding the purple sweet potato concentrate obtained by performing the first liquefaction treatment and the second saccharification treatment, By mixing, the number of lactic acid bacteria is not reduced and the solid content is not excessive, there is no burden for drinking, and thus, purple sweet potato-containing yogurt with improved palatability can be prepared, thus completing the present invention.

An object of the present invention is to provide a method for producing a purple sweet potato-containing yogurt containing a large amount of the anthocyanin component of the purple sweet potato, the solid content is properly blended with improved functionality and preference.

Another object of the present invention is to provide a purple sweet potato-containing yogurt prepared by the above method.

In order to achieve the above object, in the present invention, in the method for producing a purple sweet potato-containing yogurt,

(1) First step of pulverizing purple sweet potato, liquefying by primary enzyme treatment, saccharifying by secondary enzyme treatment, and concentrating the purple sweet potato concentrate to 50-75 ° Brix to prepare purple sweet potato concentrate. ;

(2) a second step of preparing a purple sweet potato syrup by mixing sugars, dietary fibers and additives with the purple sweet potato concentrate;

(3) a third step of dissolving skim milk powder in crude or reducing oil, inoculating and fermenting the lyophilized mixed powder lactic acid bacteria and then fermenting the lactic acid bacterium fermentation base to complete the lactic acid bacterium fermentation when the acidity reaches 0.75%;

(4) a fourth step of stirring and homogenizing the purple sweet potato syrup of the second step and the lactic acid bacteria fermentation base of the third step; And

(5) a fifth step of filling and packaging the mixed solution

It provides a method for producing a purple sweet potato-containing yogurt comprising a.

In the present invention, in addition to the purple sweet potato containing yogurt containing a large amount of anthocyanin components and solid content is appropriately blended to improve the palatability to add the purple sweet potato powder directly and then inoculated with lactic acid bacteria without fermentation of crude or reducing oil The lactobacillus fermentation broth prepared in the present invention is characterized by liquefaction by primary enzyme treatment and saccharification by secondary enzyme treatment, followed by concentration and addition and mixing in the form of purple sweet potato syrup mixed with sugars, dietary fiber and additives. . Accordingly, by adding the purple sweet potato powder directly and inoculating the lactic acid bacteria to ferment the lactic acid bacteria to reduce the content of excessively generated solid content to improve the palatability.

In the method for producing a purple sweet potato-containing yoghurt of the present invention, the first step is

(1) primary enzyme by adding 5-10 times purified water to pulverized purple sweet potatoes and adding 0.1-1.0 wt% of α-amylase based on the weight of purple sweet potatoes and reacting at 80-90 ° C. for 3 to 12 hours. Processing to liquefy;

(2) After cooling the mixture, 50 to 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, based on the weight of the purple sweet potato. Saccharification by secondary enzymatic treatment by reacting at 60 ° C. for 3 to 12 hours;

(3) deactivating the enzyme by heating the saccharified purple sweet potato at 90 ° C. for 10 minutes;

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

(5) concentrating the purple sweet potato concentrate to 50 to 75 ° Brix using a vacuum evaporator; And

(6) sterilizing and cooling the concentrated concentrate. At this time, the sweetness range of the purple sweet potato concentrate is excellent as a storage condition for safe protection from propagation of microorganisms, etc., and for the purpose of reducing transportation costs.

In the method for producing a purple sweet potato-containing yoghurt of the present invention, the second step is

(1) mixing and dissolving 15% by weight of purple sweet potato 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 weight of yogurt; And

(2) sterilization at 95 ° C for 5 minutes and cooling at 10-20 ° C. 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 flavor is intended to give flavor to the purple sweet potato concentrate. Addition within the above range is the best taste, heterogeneity and aroma.

Further, in the purple sweet potato-containing yogurt production method of the present invention, the second step

(1) mixing and dissolving 19 to 19.95 weight% of purple sweet potato concentrate and 0.05 to 1 weight% of fragrance based on the total weight of yogurt; And

(2) sterilization at 95 ° C for 5 minutes and cooling at 10 to 20 ° C. Here, the flavor is to give a flavor to the purple sweet potato concentrate. Addition within the above range is the best taste, heterogeneity and aroma.

The present invention is a method for producing the purple sweet potato-containing 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 oil or reducing oil based on the total yogurt weight 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%, homogenization is carried out at a pressure of 150 to 200 kg / cm 2 while stirring and cooling to 10 to 20 ° C. 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.

In the production method of the purple sweet potato-containing yogurt of the present invention, the freeze-dried mixed powder lactic acid bacteria is Streptococcus Thermophilus ( Streptococcus thermophilus ), Lactobacillus Ash's also a filler (Lactobacillus consists of acidophilus) and Bifidobacterium Infante Tees (Bifidobacterium infantis), or; Streptococcus filler Thermo switch (Streptococcus thermophilus), Lactobacillus Ash's also a filler (Lactobacillus acidophilus) and Bifidobacterium Consisting of long gum ( Bifidobacterium longum ); Or Streptococcus Thermophilus ( Streptococcus thermophilus), Lactobacillus ash FIG filler's (Lactobacillus You can use that configuration as acidophilus) and Bifidobacterium Bifidobacterium Doom (Bifidobacterium bifidum). Here, the lyophilized mixed powder lactic acid bacterium used in the production method of the present invention is Streptococcus Thermophilus , Lactobacillus Ashdophyllus , Bifidobacterium Infantis , Bifidobacterium A mixture of lactic acid bacteria and bifidobacteria microorganisms consisting ronggeom gambling Terry help bipyridinium doom. In the case of using strains other than the above strains, the fermentation time is long and the overall sensory performance is inferior, and thus the original function of the yogurt is lost. .

In the method for producing the purple sweet potato-containing yogurt of the present invention, the fourth step is performed by mixing 20% by weight of the purple sweet potato syrup and 80% by weight of the lactic acid bacteria fermentation broth, homogenizing and mixing.

The present invention is to prepare a purple sweet potato component-containing yogurt by mixing the purple sweet potato concentrate prepared by treating the purple sweet potato with liquefied enzyme, glycosylase and the like lactic acid bacteria fermentation broth to give excellent taste and functionality and improve the taste and flavor. In addition, in the case of the conventional drink yogurt directly added purple sweet potato powder, inoculated and fermented by lactic acid bacteria, the solid content becomes excessive, which solves the disadvantage of drinking, and by controlling the solid content appropriately, there is no rejection at all. The disappearance of this greatly improved palatability.

The purple sweet potato-containing yogurt prepared according to the present invention has the effect that purple sweet potato has, namely, the ability to improve vision, improve blood flow, and lower blood pressure, so that it can be used as a fermentation product of nutritional lactic acid bacteria in growing children as well as healthy foods of the elderly. .

Figure 1 is a schematic diagram showing a process for producing a purple sweet potato yogurt of the present invention.
Figure 2 is a schematic diagram showing a process for producing a purple sweet potato concentrate.
Figure 3 is a schematic diagram showing a process for producing a purple sweet potato syrup.
Figure 4 is a schematic diagram showing a process for producing a lactic acid bacteria fermentation broth.

The purple sweet potato-containing yogurt manufacturing method of the present invention is as follows, as shown in FIG.

1. Preparation of Purple Sweet Potato Concentrate (Step 1)

The method for preparing the purple sweet potato concentrate will be described with reference to FIG. 2.

(1) Primary enzyme treatment (liquid) of purple sweet potato

5 to 10 times of purified water was added to the purple sweet potato, and 0.1 to 1.0% of starch liquor (α-amylase) was added based on the weight of the purple sweet potato and liquefied by reacting at 80 to 90 ° C. for 3 to 12 hours. Cool down to 50 ° C or below.

(2) 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 were added and reacted at 50 to 60 ° C. for 3 to 12 hours based on the weight of the purple sweet potato. Saccharified.

(3) enzyme deactivation

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

(4) clarification or filtration

The saccharified purple sweet potato is clarified using a centrifuge or filtered through a filtering network.

(5) concentration

Concentrate to 50-75 ° Brix with a vacuum evaporator.

(6) sterilization and cooling

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

2. Preparation of Purple Sweet Potato Syrup (Second Step)

The method for preparing the purple sweet potato syrup will be described with reference to FIG. 3.

(1) purple sweet potato concentrate

The purple sweet potato concentrate prepared in the first step is used.

(2) mixed with sugars, dietary fiber and additives

15% by weight of purple sweet potato 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 by mixing the total amount of yogurt. In another method, 19 to 19.95 wt% of purple sweet potato 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. 4.

(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 Lactobacillus is Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Consisting of infantis ; Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Consisting of long gums ; Or Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium It consists of non-pidulation .

(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 Purple Sweet Potato Syrup with Lactic Acid Bacteria Fermentation Solution (4th Step)

20 wt% of purple sweet potato syrup, based on the total yogurt ingredients, is mixed with 80 wt% of the 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.

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

One. Of optimal acidity  Measure

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. Lactic acid bacteria  Measure

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  One

(1) 5 to 10 times (5 to 10 kg) of purified water was added to 1 kg of purple sweet potato, and then 0.1 to 1.0 wt% of α-amylase [Termamyl 120L] was added based on the purple sweet potato to 3 to 12 at 80 to 90 ° C. It is liquefied by the first enzyme treatment which reacts for a time. (2) 0.01 to 0.1% by weight (0.1 to 1 g) of glucoamylase [AMG 300L], 0.1 to 1.0% by weight (1 to 10 g) of cellulase [Celluclast] based on purple sweet potato, 0.1 to 1.0 of protease [Protamex] By weight and 0.1 to 1.0% by weight of pectinase is added to the liquefied purple sweet potato and glycosylated by a second enzymatic treatment to react for 3 to 12 hours at 50 to 60 ℃. (3) The saccharified purple sweet potato was heated at 90 ° C. for 10 minutes to inactivate the enzyme. (4) 10 minutes clarification at 3,000 r / m using a centrifuge or filtered through a filtration network (270 to 300 mesh). (5) Concentrate the purple sweet potato concentrate to 50-75 ° Brix by vacuum at 90 ° C using a vacuum evaporator. (6) The concentrate is sterilized and cooled. (7) 15% by weight of purple sweet potato 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 weight of yogurt. (8) Sterilize at 95 ° C for 5 minutes, cool at 10-20 ° C and transfer to mixing tank. (9) After removing dust from crude oil or reducing oil, cool it to 4 ℃ and store it in oil storage tank. (10) 2.989 to 3.89 wt% of skim milk powder is dissolved in 76 to 77 wt% of crude or reducing oil based on the total weight of yogurt and homogenized at a pressure of 100 to 150 kg / cm < 2 > (11) Sterilize at 95 ° C. for 5 minutes and transfer to a fermentation tank with cooling to a temperature of 36 to 42 ° C. 12, the addition of lactose in the range of 0.01 to 0.1% by weight, and Streptococcus Thermo filler's, Lactobacillus Ashdophilus and Bifidobacterium After inoculation of freeze-dried lactobacillus powder mixture 0.001 to 0.01% by weight of Infante teeth while maintaining a temperature of 36 to 42 ℃ then fermented for 4 to 12 hours. (13) When the titratable acidity reaches 0.75%, the solution is homogenized with stirring at a pressure of 150 to 200 kg / cm 2, cooled to 10 to 20 ° C. and transferred to the product tank. (14) 20 wt% of purple sweet potato syrup based on the total weight of yogurt is mixed with 80 wt% of the lactic acid bacteria fermentation broth while stirring at about 30 rpm. (15) 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 (12) lyophilized mixed powder lactic acid bacteria Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Yogurt containing purple sweet potato was prepared by replacing with long gum .

Example  3

In the same manner as in Example 1, but in (12) lyophilized mixed powder lactic acid bacteria Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium By replacing bipyridinium Doom was prepared yogurt containing purple sweet potatoes.

Example  4

In the same manner as in Example 1, the components of the purple sweet potato syrup in (7) was 19 to 19.95% by weight of the purple sweet potato concentrate and 0.05 to 1% by weight of the sweet potato concentrate.

Example  5

In the same manner as in Example 1, the component of the purple sweet potato syrup in (7) was 19 to 19.95% by weight of the purple sweet potato concentrate and 0.05 to 1% by weight of fragrance, based on the total yogurt weight, frozen in (12) Dry Mixed Powder Lactobacillus Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Yogurt containing purple sweet potato was prepared by replacing with long gum .

Example  6

In the same manner as in Example 1, the component of the purple sweet potato syrup in (7) was 19 to 19.95% by weight of the purple sweet potato concentrate and 0.05 to 1% by weight of fragrance based on the total yogurt weight, frozen in (12) Dry Mixed Powder Lactobacillus Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium By replacing bipyridinium Doom was prepared yogurt containing purple sweet potatoes.

Comparative example  One

Unlike the preparation method of the purple sweet potato-containing yoghurt of the present invention, the purple sweet potato powder was prepared by inoculating and fermenting the lactic acid bacteria into a mixture in which the sweet potato powder was added directly to crude oil.

Test Example  1: Component Analysis of Purple Sweet Potato

The components of purple sweet potato and normal sweet potato were analyzed. The total dietary fiber, vitamin B1, vitamin B2, and niacin content was not significantly different, but the vitamin C content was significantly higher than that of purple sweet potato (63.0 mg% and 46.5 mg% of sweet potato). Anthocyanin content of anti-oxidant purple sweet potato was found to be 700 ~ 900mg per 300g.

Test Example  1: sensory evaluation

About the purple sweet potato-containing yogurt prepared according to Examples 1 to 6 and Comparative Example 1, 30 people in the present researcher who fully understood the contents of the sensory evaluation were selected, and the color, thickness, aroma, sweetness, and overall taste were selected. Was evaluated by the five-point scoring method. The best 5 and the worst 1 were scored, and 5 products with high scores were selected and their quality characteristics were examined. The results are shown in Table 1 below.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 color 4.5 ± 0.2 4.4 ± 0.1 4.5 ± 0.1 4.2 ± 0.2 4.5 ± 0.1 4.5 ± 0.3 3.5 ± 0.1 Thick 4.4 ± 0.1 4.7 ± 0.1 4.8 ± 0.3 4.1 ± 0.1 4.9 ± 0.2 4.8 ± 0.1 3.8 ± 0.3 incense 4.0 ± 0.1 4.6 ± 0.2 4.9 ± 0.2 4.5 ± 0.1 4.5 ± 0.1 4.9 ± 0.2 3.9 ± 0.2 Sweetness 4.8 ± 0.1 4.3 ± 0.2 4.7 ± 0.1 4.5 ± 0.2 4.1 ± 0.1 4.7 ± 0.2 3.7 ± 0.1 Overall flavor 4.2 ± 0.1 4.7 ± 0.2 4.8 ± 0.1 4.0 ± 0.2 4.3 ± 0.1 4.8 ± 0.2 3.8 ± 0.1

As shown in Table 1, the purple sweet potato-containing yoghurt of the present invention according to Examples 1 to 6 was able to feel the sweet flavor and sweetness peculiar to the purple sweet potato while maintaining excellent lactic acid bacteria fermentation, and the solid content was suitably blended. There was no burden to drink. On the other hand, in the case of the purple sweet potato-containing yogurt prepared in Comparative Example 1, the texture was rough and the solids content was high, resulting in a sensory inhibitory effect due to being disturbed by eating.

As can be seen through the examples and comparative examples of the present invention, the purple sweet potato-containing yogurt of the present invention was developed in accordance with the preferences of consumers who demand health foods, and the anthocyanins having various effects may have high functionalities. In addition, it is absolutely superior in taste compared to the conventional yogurt containing purple sweet potato.

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 purple sweet potato-containing yogurt prepared according to the present invention can be used as a meal replacement in the busy life of modern people, and contains a large amount of anthocyanin contained in the purple sweet potato to improve visual acuity, improve blood flow, and lower blood pressure. In addition, it can be used as a fermented product of lactic acid bacteria of nutritional foods of growing children as well as healthy foods of the elderly.

Claims (8)

In the method of producing a purple sweet potato-containing yogurt,
(1) First step of pulverizing purple sweet potato, liquefying by primary enzyme treatment, saccharifying by secondary enzyme treatment, and concentrating the purple sweet potato concentrate to 50-75 ° Brix to prepare purple sweet potato concentrate. ;
(2) a second step of preparing a purple sweet potato syrup by mixing sugars, dietary fibers and additives with the purple sweet potato concentrate;
(3) a third step of dissolving skim milk powder in crude or reducing oil, inoculating and fermenting the lyophilized mixed powder lactic acid bacteria and then fermenting the lactic acid bacterium fermentation base to complete the lactic acid bacterium fermentation when the acidity reaches 0.75%;
(4) a fourth step of stirring and mixing the purple sweet potato syrup of the second step and the lactic acid bacteria fermentation broth of the third step; And
(5) A method for producing a purple sweet potato-containing yogurt, comprising a fifth step of filling and packaging the mixed solution.
The method of claim 1,
In the first step, the purple sweet potato concentrate
(1) primary enzyme by adding 5-10 times purified water to pulverized purple sweet potatoes and adding 0.1-1.0 wt% of α-amylase based on the weight of purple sweet potatoes and reacting at 80-90 ° C. for 3 to 12 hours. Processing to liquefy;
(2) After cooling the mixture, 50 to 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, based on the weight of the purple sweet potato. Saccharification by secondary enzymatic treatment by reacting at 60 ° C. for 3 to 12 hours;
(3) deactivating the enzyme by heating the saccharified purple sweet potato at 90 ° C. for 10 minutes;
(4) clarifying using a centrifuge or filtering through a filtering network;
(5) concentrating the sweet potato concentrate in a concentration of 50 to 75 ° Brix using a vacuum evaporator; And
(6) a production method characterized in that it is prepared by a process comprising the step of sterilizing and cooling the concentrated concentrate.
The method of claim 1,
In the second process, purple sweet potato syrup
(1) mixing and dissolving 15% by weight of purple sweet potato 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 weight of yogurt; And
(2) a method of producing by a process comprising sterilizing at 95 ℃ for 5 minutes and cooling at 10 to 20 ℃.
The method of claim 1,
In the second process, purple sweet potato syrup
(1) mixing and dissolving 19 to 19.95 weight% of purple sweet potato concentrate and 0.05 to 1 weight% of flavors based on the total weight of yogurt; And
(2) a method of producing by a process comprising sterilizing at 95 ℃ for 5 minutes and cooling at 10 to 20 ℃.
The method of claim 1,
In the third step, lactic acid bacteria fermentation broth
(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 oil or reducing oil based on the total yogurt weight 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 while 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 with stirring at a pressure of 150 to 200 kg / cm 2 and cooling to 10 to 20 ° C.
The method of claim 5, wherein
Lyophilized mixed powder lactic acid bacteria Streptococcus Thermophilus , Lactobacillus Ashdophilus and Bifidobacterium Consisting of infantis ; Streptococcus Thermo's filler, filler Lactobacillus ash also scan and Bifidobacterium Consisting of long gums ; Or streptavidin Saturday's caucuses Thermo filler, Lactobacillus Ashdophilus and Bifidobacterium Manufacturing method characterized in that consisting of non-pipi .
The method of claim 1,
The fourth step is a manufacturing method characterized in that 20% by weight of purple sweet potato syrup and 80% by weight of lactic acid bacteria fermentation broth are mixed, homogenized and mixed.
 A purple sweet potato-containing yoghurt prepared by the method according to any one of claims 1 to 7.

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