KR20150007429A - Method for Preparing Yogurt Containing Bitter Melon Fruit - Google Patents

Abstract

The present invention relates to a method for manufacturing balsam pear yogurt. More specifically, the method includes a step of directly applying salt on balsam bears, pickling balsam pears with salt water, or boiling balsam pear in salt water in order to reduce bitter taste of the balsam pear and to enhance flavor and storability of the balsam pear.

Description

[0001] The present invention relates to a method for preparing Yogurt Containing Bitter Melon Fruit,

The present invention relates to a process for preparing Momordica charantia L. yogurt. More specifically, the present invention is characterized in that it is characterized in that in order to alleviate the bitterness of berries and enhance the flavor and shelf life, the berries are directly or salted and then washed to remove salty or salt water And more particularly to a process for producing yogurt.

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 fermented foods have long been used to improve the flavor , And is used as a food preservation means for the purpose of improving shelf life and plays a very important role in human nutrition.

Yogurt is estimated to have been consumed by humans for about 4,000 years. It is a fermented food naturally lactic acid fermented by eating milk, soy milk or skimmed milk at room temperature without sterilization, or adding a small portion of yogurt already made .

Metchnikoff, the winner of the Nobel Prize in the early 20th century, has begun to study how lactic acidproducing bacteria in yogurt prolong human longevity, and this study of Metchnikov shows that the interest in yogurt in Europe and America As well.

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.

These yogurt are the liquid yogurt to drink, the 'protein' which is solidified like soybean due to the lactic acid during the fermentation, the 'yogurt' And capsule-type yogurt, which is encapsulated in gelatin or fat. In recent years, children's yogurt, diarrhea, and constipation, which contain diethyamine (DHA), ACF, And functional yogurt to prevent the emergence of consumers are widening the range of choices.

In recent years, consumer interest in health has been increasing, and yogurt has been developed not only as a favorite food but also as a longevity food, and various forms of yogurt have been developed.

On the other hand, Yeoju is also called biteo, and it is a year-old vine plant which is long and thin. It has a long stem and is rolled up with tendrils. The palm-shaped leaf has long petiole with a long petiole and yellow flower in summer and autumn, Fruits ripen red and yellow.

These fats contain plant insulin and carantine, and contain vitamin C, which is known to have excellent effects on diabetics and hypertension.

Thus, conventionally, a technique using such a yeast has been developed. For example, beta-glucan and Yeast extract are used as an active ingredient, and the Yeast extract is prepared from Yeoju using water or alcohol or a mixed solvent thereof as an extraction solvent. Is known.

Since yogurt using yogurt has not been disclosed heretofore, the present inventor has been studying a new method for producing yogurt of yogurt while developing various food products using the yogurt.

It is an object of the present invention to provide a method of manufacturing yaju yajutsu which has been recently attracted attention as a functional food material by reducing the bitter taste inherent to the yaju and enhancing flavor and shelf life.

In order to achieve the above object, the present invention provides a method for preparing a concentrate, Preparing lactic acid fermentation broth by dissolving skimmed milk powder in crude oil or reduced oil and fermenting by inoculation with lyophilized mixed powdered lactic acid bacteria and then cooling when the titratable acidity of the lactic acid fermentation broth reaches 0.75% And mixing the yeast concentrate with the lactic acid fermentation broth and homogenizing the mixture to mix the sweet and sour tastes.

According to the method for producing yogurt of the present invention, it is possible to produce a yogurt containing a yogurt that has a reduced bitter taste and improved flavor and shelf life.

All technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.

The present invention provides a method for preparing a yeast concentrate, comprising the steps of: preparing a yeast concentrate using a yeast; Preparing lactic acid fermentation broth by dissolving skimmed milk powder in crude oil or reduced oil and fermenting by inoculation with lyophilized mixed powdered lactic acid bacteria and then cooling when the titratable acidity of the lactic acid fermentation broth reaches 0.75% And mixing the yeast concentrate with the lactic acid fermentation broth and homogenizing the mixture to mix the sweet and sour tastes.

In one embodiment of the present invention, the rinse concentrate is washed by washing the rinse, removing water and then finely dividing the rinse concentrate; Directly or by salting out the salt, and then washing or removing the salty salt; Crushing the blank; Adding sugar and water to the yeast; And heating and concentrating the mixture with stirring.

Specifically, first wash the lavender, remove the water and cut it three times. Generally, Yeoju is produced in Nogi from June to November. However, it is possible to produce greenhouse, so it can be produced all year round and harvests mature seeds in green state like cucumber. The harvested Yeoju was washed three times in flowing tap water, and the water was removed. Then, the seeds were cut in half and the seeds surrounding the seeds and seeds were removed and cut into 1 to 4 square centimeters.

Secondly, the mallow is poured into salt directly or in brine or brine.

In order to alleviate the inherent bitterness of Yeoju, the Yeoju is either directly or salted in salt and then washed to remove the salt, or to the brine. The conditions of the salt treatment on the mallow are not limited, and generally used pickling or dipping methods can be applied.

In one embodiment of the present invention, depending on the condition of the berries, the salt pickling may be well mixed with the 5 to 30% 3 to 20 minutes After removing the bitter taste (bitterness), it is washed to remove the salt, and the brine is allowed to stand for 30 minutes to 3 days using 1 to 10 g of salt per 100 ml of water, and then washed to remove the salt. Then, the salt is dipped in water at 80 to 100 ° C for 30 seconds to 5 minutes.

Third, the Yeoju is crushed. The size of pulverizing is not limited, and it can be pulverized to an appropriate size according to the purpose of processing.

Fourthly, sugar and water are added to the marinated beef which is soaked in the brine. In an embodiment of the present invention, 20 to 50 g of sugar are used and 10 to 50 ml of water is used as compared with 100 g of the above-mentioned lemon juice.

Fifth, the mixture of Yeoju, sugar and water is heated with stirring. In one embodiment of the present invention, the heating is carried out at 30 to 50 DEG C for 10 to 20 minutes. Through this process, yeast concentrate is prepared.

In the present invention, when the yogurt is made into a batter yogurt, the yogurt concentrate is in the form of a highly viscous yogurt jam. When the yogurt is made in liquid form, the yogurt concentrate has the property of the yogursted juice.

The present invention relates to a process for preparing a fermented liquor yogurt, comprising the steps of: (1) removing crude oil from a crude oil or a reducing oil, cooling the fermented milk to 4 ° C and storing it in a low oil tank; (2) dissolving 2.989 to 3.89% by weight of skimmed milk powder in 76 to 77% by weight of crude oil or reducing oil based on the total yogurt component and homogenizing at 60 to 65 캜 at a pressure of 100 to 150 kg / cm 2; (3) sterilization at 95 DEG C for 5 minutes and transferring to a fermentation tank while cooling to a temperature of 36 to 42 DEG C; (4) adding 0.01 to 0.1% by weight of lactose-decomposing enzyme, inoculating 0.001 to 0.01% by weight of lyophilized mixed powder lactic acid bacteria, and fermenting the mixture for 4 to 12 hours while maintaining the temperature at 36 to 42 캜; And (5) when the titratable acidity of the fermentation broth of lactic acid bacteria reaches 0.75%, homogenization is performed while stirring at a pressure of 150 to 200 kg / cm 2, and cooling to 10 to 20 ° C. And a manufacturing method thereof. Here, the removal of the true object was performed on the crude oil which was inspected and passed according to the static test. The addition of lactose-degrading enzyme is a phenomenon of lactose dehydrogenase deficiency. As a result, the lactose-decomposing enzyme secreted from the epithelial cells of the small intestine in Asians or African Americans who do not eat milk almost infrequently after the infancy, It is to prevent intolerance of lactose, which is a phenomenon in which gas is generated and diarrhea is caused by decomposition and utilization by microorganisms.

The present invention relates to a method for producing yuzu berries, wherein the freeze-dried mixed powdered lactic acid bacteria is composed of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium infantis Or; Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium longum; Or bifidobacterium bifidum, which is characterized in that it is composed of Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium bifidum. Herein, the freeze-dried mixed powdery lactic acid bacteria used in the production method of the present invention is Streptococcus thermophilus, Lactobacillus acidophilus, Bifidobacterium infantis, Bifidobacterium longidum and Bifidobacterium bifidum It is a mixed lactic acid bacterial strain constructed. When a strain other than the above strain is used, the fermentation time is prolonged and the functional performance as a whole is lost and the original function of yogurt is lost. Thus, yogurt having the effect of the above-mentioned mixed lactic acid bacteria can be produced have.

The present invention provides a method for preparing yogurt of mallow yogurt, comprising mixing 20 wt% of the yogurt concentrate with 80 wt% of lactic acid fermentation broth and homogenizing the mixture so that sweetness and sour taste are harmonized, to provide.

In order to facilitate a more thorough understanding of the present invention, the present invention will be described in detail through preferred embodiments in which the above manufacturing steps are more specific. It is to be understood, however, that these examples are provided so that the scope of the present invention is not limited thereto.

<Examples>

Generally, Yeoju is produced in Nogi from June to November. However, it is possible to produce greenhouse, so it can be produced all year round and harvests mature seeds in green state like cucumber. The harvested Yeoju was washed three times in flowing tap water, and the water was removed. Then, the seeds were cut in half and the seeds surrounding the seeds and seeds were removed and cut into 1 to 4 square centimeters. The cut slices were reduced in salt water (added with 3 g of salt to 100 ml of water) at about 100 ° C to reduce the bitter taste. 30 g of the sugar was mixed with 100 g of the porridge, and 20 ml of water was mixed with the mixture. The mixture of the yams, sugar and water was heated and concentrated at 80 to 120 ° C for 20 minutes to prepare concentrated juice.

Inspection is carried out according to the static test method, and the product is removed from the passed crude oil or reducing oil, cooled to 4 ° C and stored in the oil tank. The skim milk powder is dissolved in crude oil or reduced oil and homogenized at 65 ° C at a pressure of 100 to 150 kg / cm 2. Sterilized at 95 캜 for 5 minutes and transferred to a fermentation tank while maintaining a temperature of 36 to 42 캜. Lactose degrading enzyme and freeze-dried mixed powder lactic acid bacteria are inoculated and fermented for 4 to 12 hours while maintaining the temperature at 36 to 42 캜. The lyophilized mixed powdered lactic acid bacteria are composed of Streptococcus thermophilus, Lactobacillus ashphilus and Bifidobacterium phosphate; Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium longum; Or Streptococcus thermophilus, Lactobacillus acidophilus, and Bifidobacterium bifidum. When the titratable acidity reaches 0.75%, it is homogenized at a pressure of 150 to 200 kg / cm &lt; 2 &gt; with cooling and stirring, cooled to a temperature of 10 to 20 [deg.] C and transferred to the product tank.

Based on the total yogurt component, 20 wt% of the yose juice is mixed with 80 wt% of lactic acid fermentation broth while stirring at about 30 rpm.

By the above process, yogurt containing yogurt that has reduced the inherent bitter taste of Yeoju and improved flavor and shelf life can be manufactured.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (2)

Preparing a yeast concentrate using the yeast;
Preparing lactic acid fermentation broth by dissolving skimmed milk powder in crude oil or reduced oil and fermenting by inoculation with freeze-dried mixed powdered lactic acid bacteria and then cooling when the titratable acidity of the lactic acid fermentation broth reaches 0.75%; And
Mixing the yeast concentrate with the lactic acid fermentation broth and mixing and mixing to homogenize the yeast concentrate so that sweetness and sour taste are harmonized. 2. The method of claim 1, wherein the rinse concentrate is washed, dried, and then sliced; Washing the slices with salt or salting out the slices, removing the salt, or washing with salt water; Adding sugar and water to the yeast; And heating and stirring the mixture while stirring to concentrate the yogurt.