KR20150017485A - Greek Yogurt Earl Grey and a method of manufacturing - Google Patents

Abstract

The present invention relates to Greek yogurt earl grey and a method for making the same and, more specifically, to Greek yogurt earl grey and a method for making the same, wherein the Greek yogurt earl grey is made by adding lactic acid bacteria and an earl grey extract to a mixture of milk, skim milk, and oligosaccharides and fermenting the mixture. The Greek yogurt earl grey of the present invention has a beneficial effect on the human body beyond the simple concept of refreshments or dessert, and thus can be applied toward health, thereby meeting a consumer need to emphasize health due to a variety of nutrients in the refreshments or dessert and being used as a functional health food.

Description

≪ Desc / Clms Page number 2 > Greek Yogurt Earl Gray and a method of manufacturing &

The present invention relates to a greek yogurt eagle and a manufacturing method thereof, and more particularly, to a greek yogurt eagle and a method of manufacturing the same, which comprises mixing yogurt and an eagle tea,

The present invention relates to a greek yogurt eugly that can meet the needs of consumers who emphasize health even in snacks and desserts, and a manufacturing method thereof.

Lactic acid bacteria such as glucose or lactose, such as carbohydrates to decompose and utilize lactic acid to produce a lot of bacteria to decompose proteins, but does not have the ability to decay.

It also refers to strains that produce lactic acid among bacteria that do not produce any harmful substances to humans and that have a beneficial effect.

Lactobacillus produces lactic acid to inhibit the activity of harmful microbes and helps the activity of beneficial bacteria to prevent constipation and diarrhea and to improve the function of the intestines such as intestinal leak syndrome, irritable bowel syndrome, abdominal pain and abdominal bloating, There is also efficacy.

The various acidic substances produced by the intake of lactic acid bacteria inhibits the production of cholesterol, so it has the effect of lowering the cholesterol level in the blood, so it is helpful to take the lactic acid bacteria to those who have hypertension or hyperlipidemia symptoms.

Lactic acid fermented milk has the ability to stimulate the division and proliferation of immune cells to activate immune function, thus inhibiting the production of carcinogens, helping to release bad carcinogens accumulated in the intestines and detoxifying toxins It is excellent for the anti-cancer effect that restores the gene damaged by carcinogen.

In one room, acne is considered to be the cause of toxins. Lactic acid bacteria also improve acne by intestinal heat by eliminating harmful toxins in the intestines.

When lactobacillus is ingested, if the intestinal lactobacillus is located at a predominant proportion compared to the harmful bacteria, it affects various kinds of fat metabolism and accumulation, and the function of bile acid to help the fat absorption in the small intestine is weakened and has the effect of preventing obesity.

Lactic acid bacteria are responsible for about 70% of human immunity.

Lactic acid bacteria secrete substances that enhance the immune function, and also play a role in activating the immune system to strengthen immunity, vitamin production, liver protection, allergy, and is particularly effective for atopic dermatitis.

The lactic acid produced by lactic acid bacteria lowers intestinal pH.

In low Ph, it is difficult for the harmful bacteria to reproduce, so there is no need for a lot of detoxification.

Lactobacillus enhances liver function and has excellent efficacy for fatigue recovery.

Also, it is a kind of representative tea.

The caffeine component of black tea acts on the central nervous system to awaken the mind, and also promotes blood circulation and restores fatigue. It calms and alleviates the mind, thereby protecting the balance of the body, relieving tension and stress, and helping with insomnia. give.

It also contains fluoride to help prevent tooth decay. It not only relieves sores on the neck, it also helps to get rid of the body's fungus, which also helps prevent colds.

Black tea is rich in minerals, supplementing the body's lack of nutrients, helping metabolism, and low-calorie food, it also helps diet.

The catechin component of black tea is a kind of polyphenol that has a strong antioxidant function. It inhibits the activity of harmful oxygen that accelerates aging. Therefore, drinking a lot of black tea may cause atherosclerosis, heart disease, stroke, Reduce.

It also has a powerful antiviral and antimicrobial function, killing bacteria that are harmful to the intestines and helps constipation and diarrhea, and is also effective in the treatment of acne.

The ingredients of polyphenols contained in black tea prevent the absorption of cholesterol into the digestive tract, so it lowers the cholesterol level in the blood and helps the insulin resistance.

Therefore, it is required to develop a lactic acid bacterium having superior efficacy different from conventional processed products, while improving important components of the human body of lactic acid bacterium and Earl Gray tea, improving the preservability of the lactic acid bacterium and processing it into a form that can be stored for a long period of time.

The object of the present invention is to develop a lactic acid bacterium and to maximize the polyphenols and catechins, which are functional ingredients of the Earl Gray tea, in the production of yoghurt by using the lactic acid bacteria and the extract of Eugly tea, , And antioxidant activity, fluorine component and the like, and a process for producing the same,

Accordingly, the present invention intends to provide a lactic acid bacterium capable of consuming important nutrients on the human body of lactic acid bacteria together with a soft texture of yogurt.

The materials prepared in order to achieve the object of the present invention are shown in Table 1 below.

Raw material name Ratio (% by weight) Milk (crude oil) 80 to 85 (84.0) Sugar 5 to 10 (6.54) Skim milk powder 5 to 10 (5.37) honey 2 to 5 (2.40) Earl Gray tea 1 to 3 (1.65) Lactobacillus 0.03 to 0.06 (0.04) Purified water 20 ~ 30 sugars 10-20 Emulsifying stabilizer 0.5 to 2 Purified salt 0.5 to 1.5 Spices 0.05 to 0.5

Milk (crude oil), skim milk powder, saccharide, and purified water were mixed and homogenized first,

Emulsifying stabilizer, refined salt, and purified water to prepare secondary homogenization and tertiary homogenization, thereby improving and mixing the raw materials;

A sterilizing step of sterilizing the mixture by adding a perfume;

Adding aggray tea with 1 to 3 parts by weight of aggray tea;

A cooling step for cooling the mixture heated with the sterilization process and the aggreen tea additive;

Mixing and fermenting the lactic acid bacteria to obtain a fermented product by inoculating the lactic acid bacterium in an amount of 0.03 to 0.06 based on the weight of the sterilized mixture and fermenting it for one day;

Aging step; And a refrigeration storage step, and a method for manufacturing the same.

Since the present invention is free from the concept of simple snack and dessert, it can be applied to a health-oriented product because it contains a beneficial effect on the human body. Therefore, it can meet the desire of consumers who emphasize health due to various nutrients in snack and dessert, Can also be used.

As a result, the development of the present invention of the present invention can contribute to the activation of the dairy market by expanding the market of premium high-performance fermented milk, which is recognized as a new field of the stagnant fermented milk industry, and launching a new product. In addition, unlike health functional foods, Yogurt can be ingested routinely, and it is believed that it contributes to the health improvement of the people through low cost by giving the health functional characteristics of secured yogurt.

1 is a flow chart of a manufacturing process according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

In the following description and the accompanying drawings, detailed description of well-known functions or constructions that may obscure the subject matter of the present invention will be omitted. It should be noted that the same constituent elements are denoted by the same reference numerals as possible throughout the drawings.

The terms and words used in the present specification and claims should not be construed to be limited to ordinary or dictionary meanings and the inventor is not limited to the concept of terminology for describing his or her invention in the best way. It should be interpreted as meaning and concept consistent with the technical idea of the present invention. Therefore, the constitutions shown in the drawings described in the present specification are merely the most preferred examples of the present invention, and not all of the technical ideas of the present invention are described. Therefore, various equivalents and variations And the like.

The present invention relates to a lactic acid bacterium that decomposes a carbohydrate such as glucose or lactose and uses it to produce a large amount of lactic acid.

It also refers to strains that produce lactic acid among bacteria that do not produce any harmful substances to humans and that have a beneficial effect.

Lactobacillus produces lactic acid to inhibit the activity of harmful microbes and helps the activity of beneficial bacteria to prevent constipation and diarrhea and to improve the function of the intestines such as intestinal leak syndrome, irritable bowel syndrome, abdominal pain and abdominal bloating, There is also efficacy.

The various acidic substances produced by the intake of lactic acid bacteria inhibits the production of cholesterol, so it has the effect of lowering the cholesterol level in the blood, so it is helpful to take the lactic acid bacteria to those who have hypertension or hyperlipidemia symptoms.

Lactic acid fermented milk has the ability to stimulate the division and proliferation of immune cells to activate immune function, thus inhibiting the production of carcinogens, helping to release bad carcinogens accumulated in the intestines and detoxifying toxins It is excellent for the anti-cancer effect that restores the gene damaged by carcinogen.

In one room, acne is considered to be the cause of toxins. Lactic acid bacteria also improve acne by intestinal heat by eliminating harmful toxins in the intestines.

When lactobacillus is ingested, if the intestinal lactobacillus is located at a predominant proportion compared to the harmful bacteria, it affects various kinds of fat metabolism and accumulation, and the function of bile acid to help the fat absorption in the small intestine is weakened and has the effect of preventing obesity.

Lactic acid bacteria are responsible for about 70% of human immunity.

Lactic acid bacteria secrete substances that enhance the immune function, and also play a role in activating the immune system to strengthen immunity, vitamin production, liver protection, allergy, and is particularly effective for atopic dermatitis.

The lactic acid produced by lactic acid bacteria lowers intestinal pH.

In low Ph, it is difficult for the harmful bacteria to reproduce, so there is no need for a lot of detoxification.

Lactobacillus enhances liver function and has excellent efficacy for fatigue recovery.

Also, it is a kind of representative tea.

The caffeine component of black tea acts on the central nervous system to awaken the mind, and to promote blood circulation and fatigue.

By calming and alleviating the mind, it keeps the balance of the body, relieves tension and stress, and helps with insomnia.

It also contains fluoride to help prevent tooth decay. It not only relieves sores on the neck, it also helps to get rid of the body's fungus, which also helps prevent colds.

Black tea is rich in minerals, supplementing the body's lack of nutrients, helping metabolism, and low-calorie food, it also helps diet.

The catechin component of black tea is a kind of polyphenol that has a strong antioxidant function. It inhibits the activity of harmful oxygen that accelerates aging. Therefore, drinking a lot of black tea may cause atherosclerosis, heart disease, stroke, Reduce.

It also has a powerful antiviral and antimicrobial function, killing bacteria that are harmful to the intestines and helps constipation and diarrhea, and is also effective in the treatment of acne.

The ingredients of polyphenols contained in black tea prevent the absorption of cholesterol into the digestive tract, so it lowers the cholesterol level in the blood and helps the insulin resistance.

Therefore, in the present invention, the greek yogurt eagle produced by the lactic acid bacteria is manufactured. The greek yogurt eagle according to the present invention may be a liquid yogurt or a yogurt yogurt,

But is not limited thereto.

The materials prepared in order to achieve the object of the present invention are shown in Table 2 below.

Raw material name Ratio (% by weight) Milk (crude oil) 80 to 85 (84.0) Sugar 5 to 10 (6.54) Skim milk powder 5 to 10 (5.37) honey 2 to 5 (2.40) Earl Gray tea 1 to 3 (1.65) Lactobacillus 0.03 to 0.06 (0.04) Purified water 20 ~ 30 sugars 10-20 Emulsifying stabilizer 0.5 to 2 Purified salt 0.5 to 1.5 Spices 0.05 to 0.5

80 to 85 parts by weight of milk (crude oil), 5 to 10 parts by weight of skim milk powder, 10 to 20 parts by weight of saccharides and 20 to 30 parts by weight of purified water are mixed and homogenized at a pressure of 170 to 200 kg / cm for 40 minutes,

0.5 to 2 parts by weight of an emulsifying stabilizer, 0.5 to 1.5 parts by weight of a purified salt and 20 to 30 parts by weight of purified water were mixed and subjected to secondary homogenization for 1 to 3 hours at a pressure of 135 to 145 kg / 3 < / RTI > homogenization for a time to improve and mix the raw materials (S11);

The crude oil may be milk (crude oil) or milk product of mammals such as milk, goat milk, horse mackerel, etc., and it is most preferable to use milk. The milk has a titratable acidity (TA) of 0.11 To 0.16%, and a pH of 6.6 to 7.1. The crude oil is preferably contained in an amount of 80 to 85% by weight based on the total weight of the fermented yogurts. If the crude oil is contained in an amount exceeding 85% by weight, the sugar content can not be increased and the flavor may be lowered. If the crude oil content is less than 80% by weight, the crude oil content is lowered. it's difficult. However, when crude oil is used under the above-mentioned conditions, a proper amount of milk protein is produced, and the texture and flavor of yogurt can be saved.

In addition, sugars can be further included. The sugars not only provide sweetness to the mixed fermented yogurts, but also to meet the desired composition of the various strains contained in the fermented yogurts.

For this purpose, the mixed fermented yogurt may be a saccharide such as sugar, black sugar, oligosaccharide, starch syrup, liquid fructose, etc., which does not harm the flavor and nutrition of yogurt and can meet the required constitution of the strain. The sugar is preferably contained in an amount of 10 to 20% by weight based on the total weight of the fermented yogurt. When the sugar ingredient is added to the yogurt in an amount of more than 20% by weight, the sweetness of the yogurt becomes strong, When added in an amount of less than 1% by weight, the soft sweetness of yogurt is insufficient, which may reduce the preference of consumers, and may also cause a problem of not providing culture conditions for the strain.

Sterilizing step (S12) in which 0.05 to 0.5 parts by weight of fragrance is added to the mixture, and sterilization is performed sequentially at 80 to 83 for 16 to 20 minutes, for 83 to 88 for 10 to 13 minutes, and for 88 to 93 for 3 minutes;

More preferably 80 to 16 to 20 minutes, 85 to 10 to 13 minutes, and 91 to 3 minutes.

In order to raise the temperature and sterilize in a sequential step as in the present invention, for example, problems such as destruction of nutrients that may occur during sterilization at a high temperature such as 90 to 100 for a certain period of time, incomplete fermentation, So that it is preferable.

(Step S13) adding 1 to 3 parts by weight of iced tea;

More preferably, the amount of the extract of Euglore black tea added to the greek yogurt eagle of the present invention and the preparation method thereof is most suitable to the taste and the optimum fermentation amount of 1.65 parts by weight.

In addition, the addition of the Aggregate black tea extract to the above ratio could enhance the taste of yogurt due to the flavor and aroma of the Aggregate black tea. However, when the Aggregate black tea extract is added in an amount exceeding the above range, the flavor of yogurt .

In addition, functional ingredients that can be added in the above manufacturing process include sesame leaf extract, pepper leaf extract, 玄 草 extract, horse mackerel extract, seagrass extract, white papaya leaf, powder extract, marigold leaves, , A chlorella extract, a spirulina extract, a marine extract, a seaweed extract, a parain extract, a squid ink extract, and a noni extract can be used.

The functional ingredient is added to purified water having a weight of 10 to 15 times the weight of the functional ingredient, and the functional ingredient is added at a temperature of 90 to 120 to 5 to 50, preferably 10 to 40, more preferably 15 to 35, , More preferably from 25 to 30, and then filtered through a filtration means.

In the present invention, the lactic acid bacteria are preferably selected from the group consisting of Lactobacillus plantarum, Leuconostoc citreum, Leuconostoc mesenteroides, Leuconostoc gasicomatatum, Leuconostoc lactis, Lactobacillus sakei, Lactobacillus brevis, Lactobacillus, Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus spp., Lactobacillus spp. One or more selected from Bifidobacterium longum and Lactobacillus bulgaricus may be used.

The present invention relates to a process for preparing a granular yoghurt emulsion and a method for producing the granular yogurt eagle. The production method of the granule yogurt eagle according to the present invention is characterized in that the flavor is vanilla, strawberry, banana, mango, blueberry, kiwi, citron, lemon, , An apple, an orientation, and an orange flavor.

The cooling step (S14) comprises mixing the heated mixture with the germicidal process and the aggreen tea additive As a process for cooling to a temperature close to the fermentation temperature, it is preferable to cool it to 42 to 45 ° C. Such a cooling method may utilize any method used in the cooling process of fermented milk known in the art without limitation.

Further, it may be further carried out to include a step of cooling to 20 to 25 ° C.

The cooling step is a step of cooling the temperature to activate the fermentation of the two-step fermentation, the temperature elevated for the activity of the thermophilic strain in the fermentation of the first step, and the temperature is preferably lowered to a temperature range at which the fermentation product can have activity , For example in the range of 20-25.

Mixing and fermenting the lactic acid bacteria (S15) by inoculating the lactic acid bacteria with 0.03 to 0.06 by weight of the sterilized mixture after the process steps and fermenting the mixture for one day to obtain a fermented product;

The crude oil inoculated with the strain was fermented at 32 ~ 45 for 2 ~ 6 hours and then 18 ~ 31

In a fermentation process for 2 to 5 hours.

More preferably 40 to 45, and the fermentation time can be performed for 2 to 6 hours.

If the above-mentioned one-step fermentation is carried out at a temperature of more than 45 or less than 32, it takes a long time to ferment and not only the production efficiency is lowered but also the problem that the proper viscosity can not be maintained have.

Preferably, the fermentation is performed within the temperature and time range, and the fermentation end point is set in the range of pH 4.2 to 4.5, and the fermentation is continued until the pH is within the range. For example, in the high temperature condition of 45, the above-mentioned pH condition is reached within about 2 hours and the fermentation can be completed. In the low temperature condition of 32, the fermentation can be completed within about 6 hours.

After the first stage fermentation, the fermentation may be performed once more for 18 to 31 to 2 to 5 hours. The temperature range from 18 to 31 is the temperature range in which the bacteria can exhibit activity. If the temperature exceeds 31, the bacteria are not sufficiently activated and the fermentation by the bacteria does not take place effectively. In this case, the fermentation efficiency of the strain is lowered so that the fermentation can not be performed normally.

Aging step (S16) of aging the fermented gravy yogurt agar for 4 to 10 to 6 to 12 hours;

The optimum temperature of the refrigeration storage step (S17) after the above aging step is most preferably 0 to 10 degrees or less.

And a method of manufacturing the same.

S11: Raw material improving and mixing step S12: Sterilization step
S13: Addition of icicle tea S14: Cooling step
S15: Mixing and fermenting with lactic acid bacteria S16: Aging step
S17: Cold storage step

Claims (3)

Improving and mixing raw materials;
A sterilizing step of sterilizing the mixture by adding a perfume;
An aggray tea addition step of adding 1 to 3 parts by weight of aggray tea;
A cooling step for cooling the mixture heated with the sterilization process and the aggreen tea additive;
Mixing and fermenting the lactic acid bacteria to obtain a fermented product by inoculating the lactic acid bacteria with 0.03 to 0.06% by weight of the sterilized mixture and fermenting the mixture for one day;
Aging step; And a refrigeration storage step, and a method for producing the same. The method according to claim 1,
80 to 85 parts by weight of milk (crude oil), 5 to 10 parts by weight of skim milk powder, 10 to 20 parts by weight of saccharides and 20 to 30 parts by weight of purified water are mixed and homogenized at a pressure of 170 to 200 kg / cm for 40 minutes,
0.5 to 2 parts by weight of an emulsifying stabilizer, 0.5 to 1.5 parts by weight of a purified salt and 20 to 30 parts by weight of purified water were mixed and subjected to secondary homogenization for 1 to 3 hours at a pressure of 135 to 145 kg / (S11), and a method for producing the same. The method according to claim 1,
An additive amount of Earl Gray tea comprises an Aggley tea adding step (S13) in which 1.65 parts by weight of the best taste and optimum fermentation content is most suitable (S13) and a method for producing the same.

Images