KR20140066621A - Yogurt comprising barley and preparation method thereof - Google Patents
Yogurt comprising barley and preparation method thereofInfo
- Publication number
- KR20140066621A KR20140066621A KR1020120134073A KR20120134073A KR20140066621A KR 20140066621 A KR20140066621 A KR 20140066621A KR 1020120134073 A KR1020120134073 A KR 1020120134073A KR 20120134073 A KR20120134073 A KR 20120134073A KR 20140066621 A KR20140066621 A KR 20140066621A
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- yogurt
- comparative example
- powder
- present
- Prior art date
Links
- 235000007340 Hordeum vulgare Nutrition 0.000 title claims abstract description 67
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 62
- 240000005979 Hordeum vulgare Species 0.000 title claims 3
- 238000002360 preparation method Methods 0.000 title description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 56
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 56
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 56
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 55
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 55
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 55
- 239000000843 powder Substances 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 239000000758 substrate Substances 0.000 claims abstract description 14
- 241000194017 Streptococcus Species 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 44
- 239000004310 lactic acid Substances 0.000 claims description 22
- 235000014655 lactic acid Nutrition 0.000 claims description 22
- 241000894006 Bacteria Species 0.000 claims description 20
- 235000020183 skimmed milk Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 241000209219 Hordeum Species 0.000 abstract description 65
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 10
- 229920002498 Beta-glucan Polymers 0.000 abstract description 10
- 239000000654 additive Substances 0.000 abstract description 10
- 235000013861 fat-free Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 39
- 238000000855 fermentation Methods 0.000 description 13
- 230000004151 fermentation Effects 0.000 description 13
- 238000004458 analytical method Methods 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 244000269722 Thea sinensis Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000003247 decreasing effect Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000005862 Whey Substances 0.000 description 3
- 102000007544 Whey Proteins Human genes 0.000 description 3
- 108010046377 Whey Proteins Proteins 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000021107 fermented food Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- UGXQOOQUZRUVSS-ZZXKWVIFSA-N [5-[3,5-dihydroxy-2-(1,3,4-trihydroxy-5-oxopentan-2-yl)oxyoxan-4-yl]oxy-3,4-dihydroxyoxolan-2-yl]methyl (e)-3-(4-hydroxyphenyl)prop-2-enoate Chemical compound OC1C(OC(CO)C(O)C(O)C=O)OCC(O)C1OC1C(O)C(O)C(COC(=O)\C=C\C=2C=CC(O)=CC=2)O1 UGXQOOQUZRUVSS-ZZXKWVIFSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 229920000617 arabinoxylan Polymers 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- JZRWCGZRTZMZEH-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-MBNYWOFBSA-N 7,8-dimethyl-10-[(2R,3R,4S)-2,3,4,5-tetrahydroxypentyl]benzo[g]pteridine-2,4-dione Chemical compound OC[C@H](O)[C@H](O)[C@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-MBNYWOFBSA-N 0.000 description 1
- 206010000234 Abortion spontaneous Diseases 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000009102 absorption Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003178 anti-diabetic effect Effects 0.000 description 1
- 239000003472 antidiabetic agent Substances 0.000 description 1
- 210000000040 apocrine gland Anatomy 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 208000015994 miscarriage Diseases 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 235000008160 pyridoxine Nutrition 0.000 description 1
- 239000011677 pyridoxine Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020254 sheep milk Nutrition 0.000 description 1
- 208000000995 spontaneous abortion Diseases 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
본 발명은 보리 함유 요구르트 및 이의 제조방법에 관한 것으로, 더 상세하게는 보릿가루를 탈지분유에 혼합하고 65℃ 내지 95℃ 온도로 가열하여 기질을 제조하는 단계; 및 상기 보릿가루를 함유하는 기질에 락토바실러스 아시도필루스(lactobacillus acidophillus, LA), 락토바실러스 불가리쿠스(lactobacillus bulgaricus, LB) 및 스트렙토코쿠스 테르모필루스(streptococcus thermophillus, ST) 혼합균주 배양액을 접종하여 배양하는 단계로 제조되는 보리 함유 요구르트 및 이의 제조방법에 관한 것이다.
The present invention relates to a barley-containing yogurt and a method for producing the same, and more particularly, to a process for producing a barley-containing yogurt comprising the steps of: mixing a barley flour into a skim milk powder and heating the pan at a temperature of 65 ° C to 95 ° C to prepare a substrate; And lactobacillus acidophilus (LA), lactobacillus bulgaricus (LB) and streptococcus thermophillus (ST) mixed culture medium are inoculated to a substrate containing the above-mentioned borit powder. Containing yogurt and a process for producing the same.
유산균은 일반적으로 유산의 생성에 의한 산뜻한 맛, 약한 단백질 분해성, 지방 분해성, 기타 부드러운 향미 생성 등의 기능 때문에 오랜 역사를 두고 유제품 및 채소의 발효에 이용되어 왔으며, 유산균 발효식품은 오래전부터 식품의 향미 개선 및 저장성 향상 등의 목적으로 식품의 보존 수단으로 사용되어 인류의 영양에 매우 중요한 역할을 하고 있다.
Lactic acid bacteria have been used for fermentation of dairy products and vegetables for a long time due to their functions such as fresh taste, weak proteolytic property, lipolytic property and other soft flavor due to the generation of lactic acid. Lactic acid bacteria fermented food has long been a food flavor It is used as a food preservation means for improvement and improvement of shelf life and plays a very important role in human nutrition.
요구르트는 대표적인 유산균 식품 중 하나로 약 4천년 전부터 인간이 먹어온 것으로 추정하고 있으며, 우유, 양유 또는 그 탈지유를 살균하지 않고 실온에 방치하거나, 또는 이미 만들어진 요구르트의 일부를 약간 첨가하여 자연적으로 젖산 발효시킨 발효식품이다.
Yogurt is one of the most common lactobacillus foods and is estimated to have been consumed by humans for about 4,000 years. Milk, sheep or skimmed milk are left at room temperature without sterilization, or naturally lactated by fermentation Fermented food.
20세기 초 노벨상 수상자인 메치니코프(Metchnikoff)는 요구르트 속에 있는 젖산균(유산균: lactic acid-producing bacteria)이 인간 수명에 미치는 영향에 대한 연구를 시작하였고, 이는 유럽과 미국에서 요구르트에 대한 관심을 점진적으로 확대시키는 계기가 되었다.
Metchnikoff, a Nobel prize winner in the early 20th century, began research into the effects of lactic acid-producing bacteria in yogurt on human life, which gradually expanded interest in yogurt in Europe and the United States. .
50년대에 들어서 요구르트는 건강과 영양의 보고로서의 명성과 함께 소비가 크게 증가되었고, 이에 따라 요구르트를 대량으로 제조할 수 있는 방법이 개발되었으며, 오늘날 세계인구의 30% 이상이 규칙적으로 요구르트를 먹는 것으로 추정하고 있다.
In the 1950s, yoghurt has grown in popularity with its reputation as a health and nutritional reporting, and thus a way to produce yogurt in large quantities has been developed, and today more than 30% of the world's population is eating yogurt regularly Respectively.
이러한 요구르트는 마시는 액상 요구르트, 발효되는 과정에서 유산 때문에 순두부처럼 응고되는 단백질 덩어리인 '커드'를 과일 잼과 함께 살짝 혼합하여 떠먹는 호상 요구르트, 커드에 과즙을 넣어 균질화한 드링크 요구르트, 유산균을 젤라틴이나 지방 등으로 둘러싸 캡슐형태로 만든 캡슐형 요구르트 등이 있으며, 최근에는 디에치에이(DHA)나 충치예방물질인 에이시에프(ACF), 복합비타민 등을 넣은 어린이 전용 요구르트나 설사, 변비 등을 예방하는 기능성 요구르트 등이 등장해 소비자의 선택의 폭이 넓혀지고 있다.
These yogurt are liquid yogurt for drinking, yogurt for drinking, yogurt for mixing protein jug which is solidified like soybean paste due to miscarriage and curd, which is mixed with fruit jam, yogurt which is homogenized by adding juice to curd, And yogurt capsules in the form of capsules surrounded by fat, etc. In recent years, children with yogurt, diarrhea, and constipation that contain diethyla (DHA), ACF (tooth decay), and complex vitamins Functional yogurt, etc., are emerging and consumers are widening their choices.
또한, 최근 들어 건강에 대한 소비자의 관심이 높아지고 있어, 요구르트 또한 기호식품뿐 아니라 장수식품으로 인식됨에 따라 다양한 형태의 요구르트가 개발되고 있다.
In addition, since consumer interest in health has been increasing recently, various forms of yogurt have been developed as yogurt is recognized as a longevity food as well as a typical food.
그러나, 현재 우유를 이용한 요구르트 제조 연구는 무수히 진행되어 왔으며 제조기술 역시 잘 정립되어 있으나, 곡류를 이용한 요구르트 제조에 관한 연구는 제한적으로 수행되어 유산 발효식품 시장에서는 우유를 주원료로 유산 발효한 식품이 대부분을 차지하고 있다.
However, studies on the production of yogurt using milk have been carried out numerous times and the manufacturing technology has been well established. However, research on the production of yogurt using cereals has been limited, and in the lactic acid fermented food market, Respectively.
한편, 보리는 전분, 단백질, 베타글루칸 등을 주성분으로 하고, 수분, 지방, 회분, 섬유소 및 소량의 비타민 등 미량성분들을 포함하고 있는 곡물이다. 특히, 보리는 비타민 B군의 뛰어난 공급원으로 티아민(B1), 피리독신(B6), 리보플라빈(B2) 및 판토텐산(pantothenic acid) 함량이 높은 것으로 알려져 있다. 보리에 함유되어 있는 베타글루칸은 혈중 저밀도 콜레스테롤을 저하시키고, 심장질환 및 혈장지수를 감소시켜주는 역할을 하고, 항당뇨의 기능성을 가지고 있다. 또한, 불용성 식이섬유로 인하여 대장암에 항암 효과를 나타낼 뿐만 아니라 소화 흡수 및 다이어트에 도움을 주어 비만억제, 면역체계 증강 및 정장작용을 한다고 알려져 있다. On the other hand, barley is a grain mainly containing starch, protein, and beta-glucan and containing trace components such as moisture, fat, ash, fiber, and a small amount of vitamin. In particular, barley is an excellent source of vitamin B group and is known to have a high content of thiamin (B 1 ), pyridoxine (B 6 ), riboflavin (B 2 ) and pantothenic acid. Beta Glucan, which is contained in barley, lowers low density cholesterol in the blood, reduces heart disease and plasma index, and has antidiabetic function. In addition, it is known that insoluble dietary fiber not only has anticancer effect on colon cancer, but also contributes to digestion, absorption and diet, and it is known to suppress obesity, enhance immune system and function.
또한, 아라비노자일란(arabinoxylan)은 보리의 배유와 호분층 세포벽에 존재하는데 보리는 약 4~8%의 총 아라비노자일란을 함유하고 있으며, 그 함량은 유전 및 환경적인 영향을 받는 것으로 알려져 있다. 아라비노자일란 역시 혈중 콜레스테롤을 저하시키고, 혈당 상승 억제효과를 가지며 대장암 등에 항암효과를 나타낸다.
In addition, arabinoxylan is present in the endosperm of barley and in the cell wall of the apocrine glands. Barley contains about 4 to 8% of total arabinoxylan, and its content is known to be genetically and environmentally influenced. Arabinozylan is also effective in lowering blood cholesterol, inhibiting blood sugar elevation, and exhibiting anticancer effects against colorectal cancer.
보리는 18,000년~17,000년 이상의 역사를 지닌 것으로 추정하고 있으며, 여러 지역에서 다양한 형태로 이용되고 있다. BC 1,500년 경의 고대 인도서적에서는 보리가 관능적으로 떫은 맛을 지니고, 냉하며, 거칠면서 가볍고, 단맛을 가지며, 생리적으로는 대변의 부피를 날려 주고, 체온을 조절해 주며 체액을 형성하는 기능을 한다고 소개하고 있다. 우리나라에서도 기원전 5~6세기 이후부터 재배되기 시작해서 1970년대 중반까지 오랜 세월동안 쌀 다음으로 중요하게 이용되어 왔다.
Barley is estimated to have a history of 18,000 to 17,000 years, and is used in various forms in various regions. In an ancient Indian book about 1,500 years BC, barley has a sensory bloom and is cold, rough, light, sweet, physiologically functioning to deflate the volume of feces, regulate body temperature, and form body fluids . In Korea, it has been cultivated since the 5th to 6th centuries BC and has been used for a long time since rice in the 1970s.
보리는 다양한 방식으로 가공하여 이용되고 있으며, 보리 종실과 맥아를 사용하여 제조된 상당한 양의 비알콜성 음료(non-alcoholic beverage)가 세계 각처에서 소비되고 있다. 일부 지역에서는 부리나 맥아를 볶은 후 분쇄한 가루를 뜨거운 물을 타서 직접 음료로 마시기도 한다. 예를 들어 미숫가루, 보리차, 무기자(mugi-cha, 일본의 보리차) 등이 이 음료에 해당된다. 이 중 보리차는 주로 겉보리를 사용하여 곡피가 거의 탄화에 가깝게 되도록 볶아서 외피를 벗기지 않은 통곡상태나 거칠게 빻은 형태로 사용하며, 또한 차를 우려내듯이 소량을 물에 넣고 끓인 액을 차나 커피 등의 대용으로 마시게 된다. 보리차는 우리나라에서 예로부터 이용되어온 음료이며, 현재도 가정에서 가장 많이 이용되고 있는 음료의 형태이기도 하다.
Barley has been used in a variety of ways, and significant amounts of non-alcoholic beverages made from barley seeds and malt have been consumed around the world. In some areas, the beans and malt are roasted, and the ground powder is drunk directly with hot water. For example, beverage powder, barley tea, mugi-cha (Japanese barley tea), and the like. Among them, barley tea is mainly used as a cover, and it is roasted so that it is almost carbonized, and it is used as a walnut or roughly grounded form without peeling off the skin. Also, You drink. Barley tea is a beverage that has been used in Korea for some time, and it is also the most commonly used form of beverage in the home.
상기와 같은 배경 하에, 본 발명자들은 곡류를 포함하여 기능성이 강화된 요구르트를 연구하던 중, 보릿가루를 탈지분유에 첨가하여 젖산균 배양시킨 보리 함유 요구르트가 영양이 강화되고 항산화 활성이 향상되는 것을 확인함으로써 본 발명을 완성하였다.
Under the above background, the inventors of the present invention found that while studying yogurt enhanced in functionality including cereals, it was confirmed that wheat flour was added to skim milk powder and lactic acid bacteria cultured, and barley-containing yogurt was enhanced in nutrition and antioxidative activity Thus completing the present invention.
본 발명의 목적은 보릿가루를 함유한 요구르트의 제조방법을 제공하는 것이다. It is an object of the present invention to provide a process for the production of yoghurt containing bolitus.
본 발명의 다른 목적은 상기의 제조방법으로 제조된 보리 함유 요구르트를 제공하는 것이다.
Another object of the present invention is to provide a barley-containing yogurt produced by the above-mentioned production method.
상기의 과제를 해결하기 위해서, 본 발명은 보릿가루를 우유에 혼합하고 65℃ 내지 95℃ 온도로 가열하여 기질을 제조하는 단계(단계 1); 및 상기 보릿가루를 함유하는 기질에 락토바실러스 아시도필루스(lactobacillus acidophillus, LA), 락토바실러스 불가리쿠스(lactobacillus bulgaricus, LB) 및 스트렙토코쿠스 테르모필루스(streptococcus thermophillus, ST) 혼합균주 배양액을 접종하여 배양하는 단계(단계 2)를 포함하는 보리 함유 요구르트의 제조방법을 제공한다.
In order to solve the above problems, the present invention provides a process for producing a substrate, comprising the steps of: (1) preparing a substrate by mixing borit powder into milk and heating it to a temperature of 65 to 95 캜; And lactobacillus acidophilus (LA), lactobacillus bulgaricus (LB) and streptococcus thermophillus (ST) mixed culture medium are inoculated to a substrate containing the above-mentioned borit powder. (Step 2) of cultivating the barley-containing yogurt.
상기 단계 1은, 요구르트 제조를 위한 기질을 제조하기 위하여, 우유에 보릿가루를 첨가하고 가열하는 단계이다. 상기 우유는 탈지분유를 포함하는 것이 바람직하다.
본 발명에서 사용하는 용어 "탈지분유(powdered skim milk)"는, 우유에서 지방을 분리, 제거하여 건조시켜 분말로 만든 것으로, 물을 부으면 다시 우유로 환원된는 환원유로 쓰이며, 전지분유보다 고단백 저칼로리이다. 본 발명에서는 탈지분유에 총 탈지분유 부피 대비 3 wt% 내지 5 wt%로 보릿가루를 혼합하여 기질로 사용하였다.
The term " powdered skim milk " used in the present invention refers to a powdered skim milk obtained by separating and removing fat from milk and drying it into powder. When the milk is poured into water, it is reduced to milk and used as a low- . In the present invention, 3 to 5 wt% of borit powder was mixed in the skim milk powder as a substrate in terms of total skim milk volume.
상기 단계 2는, 보리 함유 요구르트를 제조하기 위하여, 상기 보릿가루를 함유하는 기질에 혼합균주 배양액을 접종하여 배양하는 단계이다. 상기 혼합균주 배양액은 락토바실러스 아시도필루스(lactobacillus acidophillus, LA), 락토바실러스 불가리쿠스(lactobacillus bulgaricus, LB) 및 스트렙토코쿠스 테르모필루스(streptococcus thermophillus, ST) 혼합균주를 1:1:1 비율로 혼합한 것이 바람직하다.
또한, 상기 혼합균주 배양액은 총 기질 부피 대비 0.5 부피% 내지 5 부피%로 포함하는 것이 바람직하나, 이에 제한되는 것은 아니다.
In addition, the mixed culture medium preferably contains 0.5% to 5% by volume of the total substrate volume, but is not limited thereto.
또한, 본 발명은 상기 제조방법으로 제조된 보리 함유 요구르트를 제공한다. 본 발명에 따른 보릿가루를 첨가한 탈지분유를 젖산균으로 배양하여 제조한 보리 함유 요구르트는 보릿가루 첨가로 인한 유기산의 생성으로 맛과 향이 향상되고 균수가 무첨가보다 증가함을 확인할 수 있었다.
The present invention also provides a barley-containing yogurt produced by the above-described method. It was confirmed that the taste and flavor of the barley-containing yogurt prepared by cultivating the defatted milk powder supplemented with the barley powder according to the present invention was increased by the addition of the organic acid due to the addition of the barley powder, and the number of the bacteria was increased than that without the addition.
본 발명에 따른 보리 함유 요구르트는 증점제와 같은 첨가제를 보릿가루로 대신함으로써 안전성이 증진될 뿐 아니라 베타글루칸과 같은 영양성분을 갖는 보리를 함유함으로써 영양이 강화되는 효과가 있다.
The barley-containing yogurt according to the present invention not only enhances safety by replacing additives such as thickener with barley powder, but also has an effect of fortifying nutrition by containing barley having a nutritional component such as beta-glucan.
도 1은, 본 발명의 보리 함유 요구르트의 제조 과정을 나타낸 순서도이다.
도 2는, 본 발명의 일 실시예에 따른 젖산균의 종류에 따른 조직감 분석 결과 그래프를 나타낸 것이다.
도 3은, 본 발명의 일 실시예에 따른 젖산균 종류에 따른 (a) pH, (b) 산도 및 (c) 당도 분석 결과 그래프를 나타낸 것이다.
도 4는, 본 발명의 일 실시예에 따른 보리 첨가량에 따른 (a) pH, (b) 당도 및 (c) 젖산균수 분석 결과 그래프를 나타낸 것이다.
도 5는, 본 발명의 일 실시예에 따른 발효시간에 따른 (a) pH, (b) 당도 및 (c) 산도 분석 결과 그래프를 나타낸 것이다.
도 6은, 본 발명의 일 실시예에 따른 발효시간에 따른 유기산 함량변화 그래프를 나타낸 것이다.
도 7은, 본 발명의 일 실시예에 따른 보리 첨가 요구르트의 (a) 베타글루칸 함량 및 (b) 항산화활성 변화 그래프를 나타낸 것이다.
도 8은, 본 발명의 일 실시예에 따른 보리 첨가 탈지분유액의 (a) 60℃ 및 (b) 95℃ 처리 온도에 따른 발효 후 요구르트 유청분리 현상의 외형을 나타낸 사진이다.
도 9는, 본 발명의 일 실시예에 따른 보리 첨가 요구르트의 외형을 나타낸 사진이다. Fig. 1 is a flowchart showing a process for producing a barley-containing yogurt according to the present invention.
FIG. 2 is a graph showing a texture analysis result according to the type of lactic acid bacteria according to an embodiment of the present invention.
FIG. 3 is a graph showing the results of (a) pH, (b) acidity and (c) sugar content according to the type of lactic acid bacteria according to an embodiment of the present invention.
FIG. 4 is a graph showing the results of analysis of (a) pH, (b) sugar content and (c) lactic acid bacteria number according to the addition amount of barley according to an embodiment of the present invention.
FIG. 5 is a graph showing the results of (a) pH, (b) sugar content and (c) acidity analysis according to fermentation time according to an embodiment of the present invention.
FIG. 6 is a graph showing changes in organic acid content with time of fermentation according to an embodiment of the present invention.
FIG. 7 is a graph showing the (a) beta-glucan content and (b) antioxidative activity of barley-added yogurt according to an embodiment of the present invention.
FIG. 8 is a photograph showing the outer appearance of yogurt whey separation after fermentation according to (a) 60 ° C and (b) 95 ° C treatment temperature of the barley added skim milk powder according to an embodiment of the present invention.
9 is a photograph showing the outline of barley-added yogurt according to an embodiment of the present invention.
이하, 하기 제조예 및 실시예에 의하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 제조예 및 실시예는 오로지 본 발명을 설명하기 위한 것으로 이들 제조예 및 실시예에 의해 본 발명의 범위가 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to the following Preparation Examples and Examples. However, the following Production Examples and Examples are for illustrating the present invention only, and the scope of the present invention is not limited by these Production Examples and Examples.
실시예Example 1 내지 11: 보리 함유 요구르트 제조 1 to 11: Production of yogurt containing barley
락토바실러스 아시도필루스(lactobacillus acidophillus, LA), 락토바실러스 불가리쿠스(lactobacillus bulgaricus, LB) 및 스트렙토코쿠스 테르모필루스(streptococcus thermophillus, ST) 혼합균주를 2차 계대배양하여 균주로 사용하였다. 1차 계대배양은 락토바실러스 아시도필루스(LA), 락토바실러스 불가리쿠스(LB) 및 스트렙토코쿠스 테르모필루스(ST) 혼합균주 0.1 ㎖를 10 ㎖ MRS broth 배지에 접종하여 37℃에서 24시간 동안 배양하였으며, 2차 계대배양은 10% 탈지분유에 1차 계대배양한 균주 1%를 접종하여 37℃에서 18시간 2차 계대배양하였다. 상기 2차 계대배양하여 제조된 균주배양액을 이용하여 각각 1% 내지 7%의 보리를 함유한 요구르트를 제조하였다. 탈지분유에 보릿가루(새쌀보리, 새찰쌀보리 및 대안찰보리)를 각각 1% 내지 7%의 함량을 함유하도록 첨가하고 혼합한 후 90℃에서 가열하였다. 그 후 상기 각 농도별로 보릿가루를 함유한 탈지분유 95 ㎖에 2차 계대배양한 균주 배양액 5 ㎖를 접종하여 20시간 동안 39℃에서 배양하여 요구르트를 제조하였다. 상기 사용된 보리는 새쌀보리, 새찰쌀보리 및 대안찰보리 세 종류를 사용하였으며, 하기 표 1에 실시예 1 내지 11의 보리 함량을 나타내었다.Lactobacillus acidophilus (LA), lactobacillus bulgaricus (LB), and streptococcus thermophillus (ST) mixed strains were used as a strain for second subculture. The first subculture was performed by inoculating 0.1 ml of Lactobacillus acidophilus (LA), Lactobacillus bulgaricus (LB), and Streptococcus thermophilus (ST) mixed strains into 10 ml of MRS broth medium and incubating at 37 ° C for 24 hours . In the second subculture, 1% of the strains cultured in the first subculture were inoculated in 10% nonfat dry milk and cultured at 37 ° C for 18 hours in the second subculture. Yogurt containing 1% to 7% of barley was prepared using the culture broth prepared by the second subculture. And added to the skim milk powder so as to contain the content of 1% to 7%, respectively, and then heated at 90 ° C. Thereafter, 5 ml of the culture broth of the strain subcultured in 95 ml of skim milk containing each of the above-mentioned concentrations was inoculated and cultured at 39 ° C for 20 hours to prepare yogurt. The barley used was three kinds of new barley, new barley and alternate barley, and the barley contents of Examples 1 to 11 are shown in Table 1 below.
* LB= 락토바실러스 불가리쿠스
* ST= 스트렙토코쿠스 테르모필루스* LA = Lactobacillus acidophilus
* LB = Lactobacillus bulgaricus
* ST = Streptococcus thermophilus
비교예Comparative Example 1 내지 28: 요구르트 제조 1 to 28: Yogurt production
상기 실시예에서 제조한 보리 함유 요구르트와 비교분석 하기 위하여, 비교예 1 내지 28을 제조하였다. 락토바실러스 아시도필루스(lactobacillus acidophillus, LA), 락토바실러스 불가리쿠스(lactobacillus bulgaricus, LB) 및 스트렙토코쿠스 테르모필루스(streptococcus thermophillus, ST) 단독균주 또는 혼합균주를 2차 계대배양하여 균주로 사용하였다. 요구르트 제조에 사용된 젖산균의 종류를 제외하고는 상기 실시예의 방법과 동일하게 요구르트를 제조하였으며, 하기 표 2에 자세한 구성을 나타내었다. For comparative analysis with the barley-containing yogurt produced in the above Examples, Comparative Examples 1 to 28 were prepared. Lactobacillus acidophilus (LA), lactobacillus bulgaricus (LB), and streptococcus thermophillus (ST) alone or in combination are used as a strain for the second subculture of Lactobacillus acidophilus (LA), Lactobacillus bulgaricus Respectively. Yogurt was prepared in the same manner as in the above example, except for the kinds of lactic acid bacteria used in yogurt production, and the detailed composition is shown in Table 2 below.
*LB=락토바실러스 불가리쿠스
*ST=스테렙토코쿠스 테르모필루스* LA = Lactobacillus acidophilus
* LB = Lactobacillus bulgaricus
* ST = Steeplechokkusuterumemphilus
실험예Experimental Example
1: 특성분석 1: Characteristic analysis
1) 조직감 테스트1) texture test
보리 함유량 및 젖산균의 종류에 따른 요구르트의 커드 생성능을 비교 분석하기 위하여, 상기 실시예 1 내지 3 및 실시예 6 내지 8에서 제조한 요구르트와 비교예 1 내지 4 및 비교예 8 내지 25에서 제조한 요구르트의 조직감 테스트를 실시하였으며, 도 2에 결과를 나타내었다. Yogurt prepared in Examples 1 to 3 and Examples 6 to 8 and Comparative Examples 1 to 4 and Comparative Examples 8 to 25 were used in order to compare the curd productivity of yogurt with the content of barley and the type of lactic acid bacteria. , And the results are shown in Fig.
도 2에 나타난 바와 같이, 보리 함유량이 증가할수록 커드 생성이 잘 이루어졌으며, 특히 LB+LA(락토바실러스 불가리쿠스 및 락토바실러스 아시도필루스 혼합균주)와 LB+LA+ST(락토바실러스 불가리쿠스, 락토바실러스 아시도필루스 및 스트렙토코쿠스 테르모필루스 혼합균주) 젖산균을 이용하여 배양하였을 때 가장 높은 조직감을 나타내었다. 이는, 락토바실러스 불가리쿠스 및 락토바실러스 아시도필루스 혼합균주 또는 락토바실러스 불가리쿠스, 락토바실러스 아시도필루스 및 스트렙토코쿠스 테르모필루스 혼합균주가 요구르트 제조에 적합함을 나타내는 것으로 볼 수 있다.
As shown in FIG. 2, the curd formation was good as the content of barley was increased. In particular, LB + LA (Lactobacillus bulgaricus and Lactobacillus acidophilus mixed strain) and LB + LA + ST (Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus mixed strain) showed the highest texture when cultured with lactic acid bacteria. It can be seen that the mixed strains of Lactobacillus bulgaricus and Lactobacillus acidophilus or the mixed strains of Lactobacillus bulgaricus, Lactobacillus acidophilus and Streptococcus thermophilus are suitable for the production of yogurt.
2) pH, 당도, 산도 및 젖산균수 테스트2) pH, sugar content, acidity and lactic acid bacteria number test
① 젖산균 종류에 따른 분석① Analysis according to kinds of lactic acid bacteria
젖산균 종류에 따른 pH, 산도 및 당도 변화를 관찰하기 위하여, 상기 실시예 1, 실시예 3 내지 6 및 실시예 8 내지 10에서 제조한 요구르트와 상기 비교예 2 내지 7 및 비교예 23 내지 28에서 제조한 요구르트의 pH, 당도 및 산도를 측정하였으며, 그 결과를 도 3에 나타내었다. In order to observe the change in pH, acidity and sugar content according to the kinds of lactic acid bacteria, the yogurt prepared in Example 1, Examples 3 to 6 and Examples 8 to 10, Comparative Examples 2 to 7 and Comparative Examples 23 to 28 The pH, sugar content and acidity of one yogurt were measured and the results are shown in Fig.
도 3에 나타난 바와 같이, 실시예에서 제조한 요구르트가 비교예의 요구르트와 비교하여 높은 당도를 보이는 것을 확인할 수 있었다.
As shown in Fig. 3, it was confirmed that the yogurt prepared in the examples showed a higher sugar content than the yogurt of the comparative example.
② 보리 함량에 따른 분석② Analysis according to the content of barley
보리 첨가 함량에 따른 pH, 당도 및 젖산균수의 변화를 관찰하기 위하여, 상기 실시예 1 내지 3 및 실시예 6 내지 8에서 제조한 요구르트와 비교예 1의 보리를 함유하지 않은 요구르트의 pH 수치, 당도 수치 및 젖산균수를 측정하였으며, 도 4에 결과를 나타내었다. In order to observe the change of pH, sugar content and lactic acid bacteria number according to the content of barley added, the pH value of yogurt prepared in Examples 1 to 3 and Examples 6 to 8 and the barley-free yogurt of Comparative Example 1, And the number of lactic acid bacteria was measured. The results are shown in FIG.
도 4에 나타난 바와 같이, 보리 첨가에 따라서 pH는 4.5에서 3.8로 감소하였고, 당도는 5.9 Bix에서 7.9 Bix로 증가하였으며, 젖산균수도 Log 10.2 CFU/g에서 Log 10.6 CFU/g으로 증가하는 것을 확인할 수 있었다.
As shown in FIG. 4, the pH decreased from 4.5 to 3.8 with the addition of barley, the sugar content increased from 5.9 Bix to 7.9 Bix, and the number of lactic acid bacteria increased from Log 10.2 CFU / g to Log 10.6 CFU / g there was.
③ 발효시간에 따른 변화Changes due to fermentation time
적정한 발효시간을 분석하기 위하여, 상기 실시예 3, 실시예 8 및 비교예 1의 요구르트의 발효시간에 따른 pH, 당도 및 산도를 측정하였으며, 도 5에 결과를 나타내었다.In order to analyze the proper fermentation time, the pH, the sugar content and the acidity according to the fermentation time of the yogurts of Examples 3, 8 and Comparative Example 1 were measured, and the results are shown in FIG.
도 5에 나타난 바와 같이, 발효시간이 경과할수록 pH수치가 무첨가(비교예 1)는 6.5에서 4.4로, 새쌀보리(실시예 3)는 6.7에서 4.4로 그리고 새찰쌀보리(실시예 8)는 6.5에서 4.3으로 감소하는 것을 확인할 수 있었다. 또한, 당도의 경우 무첨가(비교예 1)는 12.1에서 6.1, 새쌀보리(실시예 3)는 12.8에서 7.4 그리고 새찰쌀보리(실시예 8)는 14.8에서 7.8로 감소하였으며, 산도는 무첨가(비교예 1)는 0.13에서 0.6, 새쌀보리(실시예 3)는 0.16에서 0.64 그리고 새찰쌀보리(실시예 8)는 0.14에서 0.64로 증가하였다.
As shown in FIG. 5, the pH value of the new barley (Example 3) was changed from 6.7 to 4.4 and the value of the fresh barley (Example 8) was increased from 6.5 to 4.4 when the fermentation time was longer 4.3. ≪ / RTI > In addition, in the case of sugar content, the content of sugarcane decreased from 12.1 to 6.1, the content of new barley (Example 3) decreased from 12.8 to 7.4, and the content of sugarcane barley (Example 8) decreased from 14.8 to 7.8, ) Was increased from 0.13 to 0.6, the fresh barley (Example 3) was increased from 0.16 to 0.64, and the new barley barley (Example 8) was increased from 0.14 to 0.64.
또한, 발효시간에 따른 유기산 함량변화를 분석하였으며, 그 결과를 도 6에 나타내었다. Also, the change of the organic acid content with the fermentation time was analyzed, and the result is shown in FIG.
도 6에 나타난 바와 같이, Lactic acid는 발효시간 증가에 따라 지속적인 증가를 나타내었으며, acetic acid는 큰 변이는 없었으나, 두 유기산 모두 보릿가루를 첨가하지 않은 비교예 1의 요구르트보다 보릿가루를 함유한 실시예 3 및 실시예 8에서 높은 함량을 나타내는 것을 확인할 수 있었다.
As shown in FIG. 6, Lactic acid showed a continuous increase with increasing fermentation time, and acetic acid had no large mutation. However, in both of the organic acids, the content of borit powder was higher than that of yogurt of Comparative Example 1 It was confirmed that the content was high in Examples 3 and 8.
3) 베타글루칸 함량 및 항산화 활성 분석3) Analysis of beta-glucan content and antioxidant activity
보리 첨가량에 따른 요루르트의 베타글루칸 함량 및 항산화 활성을 비교분석하기 위하여, 상기 실시예 1, 실시예 3 내지 6 및 실시예 8 내지 10에서 제조한 요구르트의 베타글루칸 함량 및 항산화 활성을 측정하였으며, 도 7에 결과를 나타내었다. Beta-glucan content and antioxidant activity of yogurt prepared in Example 1, Examples 3 to 6 and Examples 8 to 10 were measured in order to compare and analyze the content of beta-glucan and antioxidant activity of yorut, The results are shown in Fig.
도 7에 나타난 바와 같이, 보리 첨가량이 증가할수록 새쌀보리는 0.38%에서 2.88%로, 새찰쌀보리는 0.48%에서 3.49%로 베타글루칸 함량이 증가하였으며, 항산화활성도 새쌀보리는 17.18%에서 52.68%로, 새찰쌀보리는 22.92%에서 73.18%로 증가하는 것을 확인하였다.
As shown in FIG. 7, the content of beta-glucan increased from 0.38% to 2.88% and the content of beta-glucan from 0.48% to 3.49%, respectively. The antioxidative activity of the new barley increased from 17.18% to 52.68% It was confirmed that the number of picked barley seeds increased from 22.92% to 73.18%.
4) 처리온도에 따른 상분리4) Phase separation according to treatment temperature
보릿가루를 첨가한 탈지분유의 처리 온도에 따른 유청분리 정도를 확인하기 위하여, 보릿가루를 첨가한 탈지분유를 발효하기 전에 각각 60℃ 또는 95℃로 10분 동안 처리하였으며 육안으로 변화를 관찰하였다. 결과를 도 8에 나타내었다. In order to confirm the degree of whey separation according to the treatment temperature of barley powder added skim milk powder, barley powder added skim milk powder was treated at 60 ℃ or 95 ℃ for 10 min before fermentation. The results are shown in Fig.
도 8에 나타난 바와 같이, 95℃에서 10분간 처리한 탈지분유가 60℃에서 처리한 경우에 비하여 발효 후 요구르트에서 보릿가루가 용이하게 혼합되었으며, 유청분리가 감소하는 것을 확인할 수 있었다.
As shown in FIG. 8, it was confirmed that the wheat flour was easily mixed in the yogurt after fermentation and the whey separation was reduced compared with the case of the skim milk treated at 95 ° C for 10 minutes at 60 ° C.
실험예Experimental Example 2: 관능테스트 2: Sensory test
보리 품종에 따른 관능테스트를 하기 위하여, 상기 실시예 8 및 실시예 11에서 제조한 요구르트와 비교예 1를 사용하여 23명을 대상으로 관능테스트를 실시하였으며, 결과를 하기 표 3 및 도 9에 나타내었다. In order to perform a sensory test according to the barley variety, sensory tests were performed on 23 subjects using yogurt prepared in Example 8 and Example 11 and Comparative Example 1, and the results are shown in Table 3 and FIG. 9 .
Claims (5)
상기 보릿가루를 함유하는 기질에 락토바실러스 아시도필루스, 락토바실러스 불가리쿠스 및 스트렙토코쿠크 테르모필루스 혼합균주 배양액을 접종하여 배양하는 단계를 포함하는 보리 함유 요구르트의 제조방법.
Mixing the borit flour into milk and heating the mixture to a temperature of 65 ° C to 95 ° C to prepare a substrate; And
A method for producing a barley-containing yogurt comprising the step of inoculating a substrate containing the above-mentioned barley flour with a culture solution of a mixed strain of Lactobacillus acidophilus, Lactobacillus bulgaricus and Streptococcus thermophilus.
The method according to claim 1, wherein the milk contains skimmed milk powder.
2. The method according to claim 1, wherein the mixed strain is selected from the group consisting of lactobacillus acidophilus (LA), lactobacillus bulgaricus (LB), and streptococcus thermophillus (ST) : 1: 1 ratio. ≪ / RTI >
The method according to claim 1, wherein the borit powder comprises 3 wt% to 5 wt% of the total volume of skim milk.
[Claim 3] The method according to claim 1, wherein the lactic acid bacteria culture solution contains 0.5 to 5 vol% of the total substrate volume.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120134073A KR101403593B1 (en) | 2012-11-23 | 2012-11-23 | Yogurt comprising barley and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120134073A KR101403593B1 (en) | 2012-11-23 | 2012-11-23 | Yogurt comprising barley and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20140066621A true KR20140066621A (en) | 2014-06-02 |
| KR101403593B1 KR101403593B1 (en) | 2014-06-03 |
Family
ID=51123298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120134073A KR101403593B1 (en) | 2012-11-23 | 2012-11-23 | Yogurt comprising barley and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101403593B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190014305A (en) | 2017-08-02 | 2019-02-12 | 주식회사 글루칸 | Composition for preventing, improving or treating hypersensitivity immune disease comprising beta-glucan and lactic acid bacteria as an effective ingredient |
| KR20200145127A (en) * | 2019-06-20 | 2020-12-30 | 대한민국(농촌진흥청장) | Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3375575B2 (en) | 1999-07-30 | 2003-02-10 | 石橋工業株式会社 | Yogurt with barley and method for producing the same |
| KR101268044B1 (en) * | 2011-05-13 | 2013-05-28 | 김병수 | Method for manufacturing Yoghurt |
-
2012
- 2012-11-23 KR KR1020120134073A patent/KR101403593B1/en active IP Right Grant
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190014305A (en) | 2017-08-02 | 2019-02-12 | 주식회사 글루칸 | Composition for preventing, improving or treating hypersensitivity immune disease comprising beta-glucan and lactic acid bacteria as an effective ingredient |
| KR20200145127A (en) * | 2019-06-20 | 2020-12-30 | 대한민국(농촌진흥청장) | Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101403593B1 (en) | 2014-06-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chaves‐López et al. | Traditional fermented foods and beverages from a microbiological and nutritional perspective: the Colombian heritage | |
| KR20110106680A (en) | Process for the preparation of yoghurt containing purple sweet potato and yoghurt containing purple sweet potato prepared therefrom | |
| CN103653170A (en) | Stachyose probiotics solid beverage | |
| CN108782768A (en) | A kind of fermented tea ferments full beans soya-bean milk and its production method | |
| KR20200065497A (en) | Fermented material of jujube with high gaba by mixed fermentation and manufacturing method thereof | |
| JP2014233261A (en) | Coconut milk-containing food and drink product, and manufacturing method thereof | |
| CN107242295A (en) | A kind of preparation method of purple sweet potato yoghourt | |
| El-Deeb et al. | Production of flavoured fermented camel milk | |
| KR20190024420A (en) | Manufacturing method of soybean-yogurt improved taste and increased number of viable lactic acid bacteria | |
| KR102387269B1 (en) | Composition and method for yogurt with enhanced GABA using barley and yogurt produced by the same | |
| KR101403593B1 (en) | Yogurt comprising barley and preparation method thereof | |
| EP2615927B1 (en) | Method of production of fermented, pro-healthy fruit beverages | |
| Thorat et al. | Studies on effect of fermentation on physicochemical properties of vegetables and preparation of sauce | |
| CN109588493A (en) | A kind of Soybean yogurt purple potato drink and preparation method thereof | |
| US20150079266A1 (en) | Glutinous millet nutrition milk and preparation method thereof | |
| KR101582728B1 (en) | Method for manufacturing Cornus Officinalis jam using GABA producing Lactobacillus and lactic acid apple pomace | |
| Akhtar et al. | Small-and Large-Scale Production of Probiotic Foods, Probiotic Potential and Nutritional Benefits | |
| KR101784091B1 (en) | Method for Producing Fermented Milk with Berries and Fermented Milk Thereby | |
| Subardjo | Black tea water kefir beverage: a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand | |
| KR102273157B1 (en) | Organic wheat noodle with digestion promotion and blood sugar lowering effect and manufacturing method therof | |
| CN115530240B (en) | Functional flaxseed plant yoghurt and preparation method thereof | |
| Singh et al. | Dairy-based beverages | |
| KR102416803B1 (en) | Development of fermented vegetable lactic acid bacteria beverage packed with spout pouch for room temperature distribution using batch type sterilization and after-sterilization process | |
| CN116898000B (en) | Novel oat plant-based yoghurt and preparation method thereof | |
| Akhtar et al. | Ethnic fermented foods of Pakistan |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |