KR20150145983A - Manufacturing method for fernented milk intensifeid protein - Google Patents

Abstract

The present invention provides a method for producing fermented milk having reinforced protein by bean powder and milk serum protein. The method comprises the steps of: mixing crude, roasted bean powder, and sugar; sterilizing and cooling the crude; injecting and fermenting industrial strain culture medium in the cooled crude to produce fermented milk; and mixing, refrigerating, and aging milk serum protein in the fermented milk.

Description

Technical Field [0001] The present invention relates to a method for producing fermented milk having enhanced protein by using soybean flour and whey protein,

The present invention relates to a method for producing fermented milk enhanced in protein by soybean flour and whey protein, and more particularly, to a method for producing fermented milk by mixing crude oil, roasted soybean flour and sugar; Sterilizing and cooling the crude oil; A fermented milk forming step of fermenting the cooled crude oil after inoculating a commercial culture broth; And mixing the fermented milk with a whey protein, followed by cooling and aging the fermented milk. The present invention also relates to a method for producing fermented milk enhanced in protein by whey protein.

In Korea, consumption of dairy products such as milk, cheese, and yogurt has increased. Especially, fermented milk of dairy products has been increasing in demand for functional dairy products because it helps to improve bowel function.

In addition, recently, due to the improvement of the economic level and the interest in health, food containing a functional natural material has attracted attention.

Accordingly, although fermented milk is being developed in Korea, it is urgently required to develop fermented milk having taste, functionality, and price competitiveness.

Accordingly, the present invention has developed fermented milk having functional and palatable properties to develop the dairy-related industry and to develop fermented milk which can prevent adult diseases which is increasing recently.

Yogurt refers to fermented milk formed by the proliferation of lactic acid bacteria or yeast in the milk of mammals such as milk and sheep milk, and the milk protein is solidified by the acid produced at this time. At present, in Korea, fermented milk is divided into liquid fermented milk (over 3%) and fermented milk (more than 8%) based on the nonfat solid content in the Food Law. In case of fermented milk, Stirred type) and liquid type (Drink type).

Proteins in the milk lose their stability and precipitate due to acid produced by the lactic acid bacteria growing, and the precipitated proteins are entangled with each other to form a curd-like coagulated product. In this case, the precipitated protein is reacted with casein ). The milk proteins are classified into casein and whey protein depending on their size and properties. The non-homogeneous protein precipitated when the fat-free skim milk is adjusted to pH 4.6 is called casein, and proteins remaining in the supernatant are classified into whey protein .

In most cases, milk undergoes fermentation, resulting in a semi-solid form of protein precipitated from a stable liquid phase of the fluid phase. At this time, the curd formed as the casein is entangled is also released to the outside by weak external impact. This phenomenon is referred to as whey separation. The whey separation is mainly caused by the oil-free fermented milk product having a high oil-free solid content. This whey separation is the most common product defect that can appear in fermented milk. As a result, an off-white liquid is present on the surface of the product. However, there is no problem in nutrition of the product but the appearance of the product is deteriorated.

Therefore, most of the fermented milk is supplemented with stabilizers in order to complement the defects and to improve the texture and texture of the product. The stabilizer used is citrus pectin, applepectin, gums ), And starch (starch). In the case of fermented milk produced domestically, most of the citrus-based pectin is used as a stabilizer, but it is difficult to disperse the pectin at low temperature due to the characteristics of pectin, and there is a problem in that the product has already an off- have.

Patent Registration No. 10-0106072 (Method for Rapid Preparation of Soybean Fermented Milk Using Isolated Soy Protein and Carbohydrate Mixture) Japanese Patent Application Laid-Open No. 10-19990041424 (Fermented Milk Improved in Stability by Addition of Modified Whey Protein and Preparation Method Thereof)

The present invention can improve the physical properties and stability of fermented milk without affecting the taste of the fermented milk by adding the whey protein to the fermented milk instead of the stabilizer such as pectin and the high level of the soybean flour is mixed with the flavor of the fermented milk, And to improve the sensory quality of the fermented milk.

In order to achieve the above object, the present invention provides a method for producing soy sauce, comprising mixing crude oil, roasted soybean flour and sugar; Sterilizing and cooling the crude oil; A fermented milk forming step of fermenting the cooled crude oil after inoculating a commercial culture broth; And mixing the fermented milk with a whey protein, followed by storage and aging in a refrigerator.

Also, in the present invention, the step of mixing the crude oil, gospel flour and sugar is performed by mixing 85 to 93% by weight of crude oil, 2 to 10% by weight of roasted soybean flour, and 4 to 7% by weight of sugar.

In the fermented milk forming step of the present invention, the mixed oil inoculated with the commercial strain culture is fermented for 4 to 6 hours until the pH reaches 4.6 at 42 ° C.

In addition, the present invention is characterized in that the whey protein is mixed in an amount of 3 to 7 parts by weight based on 100 parts by weight of the fermented milk.

According to the present invention as described above, the addition of whey protein to fermented milk in place of a stabilizer such as pectin can improve the physical properties and stability of the fermented milk without affecting the taste of the fermented milk, and the high flavor of the fermented milk, And can improve the sensory quality of protein-fortified fermented milk.

In addition, the present invention has an advantage of being able to increase the availability of whey protein, which was generated as a by-product after cheese production and was low in availability.

1 is a process for producing protein-fortified fermented milk.
FIG. 2 shows the preference of the roasted soy flour according to the mixing time point.
Fig. 3 shows preference according to starter fermentation characteristics.
FIG. 4 shows the ranking of preference degree according to addition of fragrance.
FIG. 5 shows changes in pH of protein-fortified fermented milk according to storage period according to the addition amount of roasted soybean flour.
6 shows the change of titratable acidity of protein-fortified fermented milk according to storage period according to addition of roasted soybean flour.
FIG. 7 shows changes in the number of lactic acid bacteria by storage period of protein-fortified fermented milk according to the amount of roasted soy flour added.
FIG. 8 shows changes in total bacterial counts of protein-fortified fermented milk according to storage period according to the addition amount of roasted soybean flour.

□ Materials and Methods

1. Development of nutrition foods for reinforcing gold care protein.

end. Development of protein-fortified fermented milk.

(1) Materials.

Soybean (soybean) was selected as a material that is generally known to be rich in protein, health functional material, and compatible with fermented milk through a search of the product line. The database of food and nutrients database (Food and Drug Administration) Fried soybean flour (Samjin food), which has relatively high protein content and low water content and can be easily used in the form of additives, was selected. In addition, colorless, tasteless and odorless whey proteins (WPI, Hilmar) were selected to easily control the protein content of the product without any sensory change while the ratio of pure protein among various kinds of whey proteins was high. Crude oil was fresh crude oil having a pH of from 0.14 to 0.15% and a pH value of 6.6 to 6.8 in the Holstein-Friesian species. The starter was used as a starter-type probiotic strain 1 (Lactobacillus sp YH KCCM 10887P) and one of the liquid type commercial strains (ABT-4, CHR HANSEN) were selected and used.

(2) Method.

(A) Determination of blending time during manufacturing process of roasted soybean protein and whey protein

In order to investigate the characteristics of sensory and texture sensation according to mixing time of fermented soybean flour and whey protein during the fermented milk production process, it was added before fermentation and after fermentation. Before the fermentation, the soy flour mixture was added to the flour mixture before sterilization of the crude oil. The soy flour was added to the flour, and the flour was mixed thoroughly, sterilized at 90 ° C for 10 minutes, inoculated with the starter, fermented at 42 ° C until the pH reached 4.6, Was fermented without added soybean flour, and then 5% of roasted soybean flour was added. The sensory evaluation was carried out on a trained panel of 15 people with 2 point likelihood test to select the preferred one of the two samples. The whey proteins without sensory characteristics were measured before and after fermentation at a ratio of 1%, 3% and 5% And the changes in texture were observed.

(B) Determination of starters and fragrances according to preferential satisfaction

To improve the sensory characteristics of fortified fermented milk containing roasted soybean flour and whey protein, one type of probiotics strain (Lactobacillus sp YH KCCM 10887P) and one of liquid type commercial strains (ABT-4, CHR HANSEN) were used After the preparation of fermented milk, 15 panelists conducted 2-point Likelihood Test. The most favored one was to compare the sensory satisfaction of three kinds of samples with no addition of flavor and 0.5% of flavor and peanut flavor respectively. The addition of fragrance was determined through the rank - mark test to determine the samples in order.

(C) Production of protein-fortified fermented milk

A process for producing protein-fortified fermented milk added with a protein-reinforcing material is shown in Fig. Fried soybean flour and sugar were added to the crude oil, mixed thoroughly, mixed and sterilized at 90 ° C for 10 minutes and cooled to 43 ° C. After that, 2% inoculum of liquid commercial culture (ABT-4) was inoculated and fermented at 42 ° C. for 4 to 6 hours until pH reached 4.6. After stopping the fermentation at pH 4.6, the whey proteins were immediately added and mixed thoroughly. After fermented milk was fermented at 4 ℃, fermented milk was fermented and fermented.

(D) Mixing ratio

Table 1 shows the blending ratios of sugar added before sterilization of crude oil, roasted soybean flour, and whey protein after fermentation. The control group consisted of 2%, 3%, 5%, and 10% of soybean flour and soybean flour, respectively.

Table 1 shows the ratio of protein-fortified fermented milk Raw material name
Sample group ¹⁾ Control Fermented milk-1 Fermented milk-2 Fermented milk-3 Fermented milk-4 White sugar (g) 50 50 50 50 50 Roasted soy flour (g) 0 20 30 50 100 Whey protein (g) 50 50 50 50 50 Crude oil (ml) 950 930 920 900 850

¹⁾ Control: Fried Soybean Flour - 0%

Fermented milk -1: Fried Soybean flour - 2.0%

Fermented milk-2: Roasted soybean flour - 3.0%

Fermented milk-3: Roasted soybean flour - 5.0%

Fermented milk-4: Fried soybean flour - 10.0%

(E) Nutritional analysis and standard inspection of protein-fortified fermented milk.

Nutritional analysis of protein - fortified fermented milk and standard test were conducted by Dasan Bioscience, a livestock specialty hygiene inspection agency.

(F) Free amino acid analysis.

Free amino acid analysis of protein - fortified fermented milk was analyzed by Pukyong Bio Center, a food analysis agency. The fermented soybean flour was added to the fermented soybean flour before and after fermentation to determine the degree of degradation of soybean protein by lactic acid fermentation.

(G) Quality characteristics of protein - fortified fermented milk during storage.

Changes in pH, titratable acidity (TA), total bacterial counts and lactic acid bacteria counts were measured for 4 weeks at weekly intervals while the fermented milk was stored at 4 ℃.

(A) Sensory evaluation.

The sensory evaluation of protein-fortified fermented milk was 9 points, 9 points, 8 points, 7 points, 6 points, 6 points, 5 points, 5 points, and 4 points. 3, very disliked 2, and 1 disliked. The sensory test panel was selected among 10 trained researchers who were interested and participated in the research. The experimental purpose and evaluation items were explained to them. Then, the fermented milk was stored for 3 days after the preparation. Were placed in a transparent cup and randomly selected by 3 digits. The sample was supplied at the same time, but when one sample was evaluated, the mouth was rinsed with bottled water. The evaluation items were six items: color, flavor, sourness, astringent taste, texture, and overall eating-quality.

(I) Statistical processing.

Statistical analysis was performed using SPSS (Statistical Package for Social Science, 12.0) program. All measurements were expressed as mean ± SD.

I. Development of prototype naming and packaging design.

We commissioned Design Envy, a design specialist, to develop brand names and packaging designs for two types of rice wine and protein-fortified fermented milk from May 25, 2014 to June 25, 2014 (1 month).

□ Results and discussion

(One). Development of protein-fortified fermented milk.

(A) Stir frying time of soy flour.

Soybean flour was added before fermentation and after fermentation to investigate the sensory difference and satisfaction according to the mixing time of soybean flour. The results of the two-point preference test for two samples are shown in Fig. Thirteen (87%) of the 15 panelists favored the flour mixture before fermentation and two (13%) preferred the flour mixture after fermentation. When the roasted soy flour was added before fermentation, the roasted soy flour was improved and the degree of satisfaction was relatively high as the roasted soy flour was subjected to high temperature sterilization process and fermentation process with crude oil. Therefore, it is considered that adding the soybean flour before the sterilization process of the crude oil before fermentation will help improve the sensory quality.

(B) When the whey protein is blended.

In order to investigate the characteristics and changes in texture of whey protein according to the mixing time point, it was added before fermentation and after fermentation. In the case of 1%, 3% and 5% whey protein added before fermentation, the gelation of fermented milk was observed in all three samples when the pH reached 4.6, In the case of 2% and 5% whey protein added groups, gelation did not occur even after 2 weeks of storage at 4 ℃.

Addition of whey protein before the fermentation process may cause gelation even though the amount of whey protein is low, so that the unique characteristics of the fermented milk are lost. Therefore, it is necessary to add the whey protein at the end of fermentation to maintain the physical properties of the liquid fermented milk.

Table 2 shows the gelation phenomenon due to addition of whey proteins at the time of blending. Mixing point Amount of whey protein added (%) Control (no additives) One 3 5 Before fermentation
adding Gelation phenomenon
none Gelling
(gelation) Gelling
(gelation) Gelling
(gelation) After fermentation
adding Gelation phenomenon
none Gelation phenomenon
none Gelation phenomenon
none Gelation phenomenon
none

(C) Use of starter according to symbol satisfaction.

In order to improve the sensory quality of protein - fortified fermented milk, which is expected to have a high solids content by the addition of roasted soybean flour and whey protein, two types of starters were used. The two-point preference test results for two types of starters are shown in FIG. 3. Eleven (73%) of the total 15 panelists favored fluid type starters (ABT-4, CHR HANSEN) (Lactobacillus sp YH KCCM 10887P) as a preferred starter. It is considered that the use of the liquid type starter as compared with the supercritical type starter causes the higher solids content and the stronger texture due to the addition of the soybean powder to be relatively soft and highly palatable.

(D) Addition of fragrance.

In order to improve the preference due to odor caused by fermentation of soybeans, the samples with 0.5% flavor and 0.5% flavor and the samples without flavor were used as the control group. Eight (53%) of 15 panelists selected flavorless group, 6 (40%) selected peanut flavor, and 1 (7%) selected peanut flavor. On the other hand, 12 (80%) selected peanut flavor as the least favorite, 2 (13%) as flavor additive and 1 (7%) as flavor flavor. As a result, it was found that the sample group with no added flavor was more preferred than the flavor added group, and according to this tendency, not using the synthetic flavor would be more suitable for the purpose of the nutrition formula.

(E) Analysis of general components and nutritional components of protein-fortified fermented milk

① Crude protein content.

Protein is a biopolymer material that constitutes the body of a living thing and performs a number of functions. Protein intake is important because the amount of body protein (muscle) decreases with age. Particularly, the reason why the elderly lose weight is because of the decrease in muscle mass. It is reported that the problem caused by the decrease of muscle mass is not only weight loss but also the risk of osteoporosis, metabolic syndrome, diabetes and heart disease can be greatly increased.

The crude protein content of the protein-fortified fermented milk was analyzed. The crude protein content of fermented milk was 2.49 g and the crude protein content of protein - fortified fermented milk was 8.77 g, which was about 3.5 times higher than that of the control. %, Protein - fortified fermented milk was analyzed as 15.9%. The nutrient content claim standard for general processed foods based on the current Food Hygiene Act is permitted when the protein is more than 5.5 g per 10 ㎖ of the daily nutrient per 100 ㎖ of food or more than 11 g of 20% of the daily nutrient standard value per serving Therefore, when the amount of protein - fortified fermented milk is set to 200 ㎖, it will exceed the above - mentioned two criteria and it will meet the labeling criterion of protein content of the final product.

Table 3 shows the crude protein content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Crude protein content (g / 100 ml) 2.49 8.77 Percentage of daily nutrient standards (%) 4.5 15.9

② crude fat content.

The crude fat content of the protein-fortified fermented milk was measured to be 4.21 g, slightly higher than 3.92 g of the control, as shown in Table 4. The ratio of daily high nutrients to standard nutrients was 7.7% for general rich fermented milk and 8.3% for protein fortified fermented milk. The increase in soybean flour content in fermented milk seems to be due to the higher fat content of soybean than in crude oil.

Table 4 shows the crude fat content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Crude fat content (g / 100g) 3.92 4.21 Percentage of daily nutrient standards (%) 7.7 8.3

③ Saturated fat content.

The saturated fat content of the protein-fortified fermented milk was 2.4086 g, which is lower than 2.7240 g of the control, as shown in Table 5. These results suggest that addition of soybean flour and whey protein decreased the amount of crude oil and decreased the content of animal saturated fat. The ratio of saturated fat content to daily nutrient was 18.2% for normal rich fermented milk and 16.1% for protein fortified fermented milk. The analysis of vegetable unsaturated fat content for the addition of soy flour would be necessary in the future.

Table 5 shows the saturated fat content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Saturated fat content (g / 100g) 2.7240 2.4086 Percentage of daily nutrient standards (%) 18.2 16.1

④ Trans fat content.

The trans fat content of the two control groups is shown in Table 6. Protein - fortified fermented milk was measured to be 0.1677, which is 1.25 times lower than that of 0.2096 g of common concentrated fermented milk. It is reported that the accumulation of trans fats in the blood vessels increases the incidence of various cardiovascular diseases, and lower trans fat content is considered to be an advantage in terms of health.

Table 6 shows the trans fat content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Trans fat content (g / 100g) 0.2096 0.1677

⑤ Carbohydrate content.

Carbohydrates, along with lipids and proteins, are an important component of living organisms and are essential constituents of living organisms and energy sources in vivo. The carbohydrate content of the protein-fortified fermented milk was 10.72 g as measured in Table 7, which was slightly higher than 9.28 g of the control. The ratio of nutrients per day was 2.8% for concentrated fermented milk and 3.2% for protein - fortified fermented milk.

Table 7 shows the carbohydrate content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Carbohydrate content (g / 100g) 9.28 10.72 Percentage of daily nutrient standards (%) 2.8 3.2

⑥ Dietary fiber content.

Dietary fiber is a prebiotic, an indigestible component that helps the growth of beneficial bacteria in the intestine, and has been reported to prevent constipation, normalize the rate of food passage through the intestines, reduce serum cholesterol levels and prevent colon cancer .

The results of the dietary fiber content of protein-fortified fermented milk are shown in Table 8. The dietary fiber content of protein - fortified fermented milk was 1.67 g, 2.7 times higher than 0.62 g of normal rich fermented milk. The ratio of daily nutrients to the standard value was analyzed to be 2.5% for the control and 6.7% for the protein - fortified fermented milk. Compared with normal fermented milk, relatively high dietary fiber content is thought to play a more beneficial role by acting intestinally after ingestion.

Table 8 shows the dietary fiber content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Dietary Fiber Content (g / 100g) 0.62 1.67 Percentage of daily nutrient standards (%) 2.5 6.7

⑦ Cholesterol content.

As shown in Table 9, the cholesterol content of the two samples was slightly higher than that of the control group (9.4028 mg) by 10.1197 mg of protein-fortified fermented milk. The ratio of daily nutrients to the standard value was analyzed as 3.1% for concentrated fermented milk and 3.4% for protein - fortified fermented milk.

Table 9 shows the cholesterol content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Cholesterol Content (mg / 100g) 9.4028 10.1197 Percentage of daily nutrient standards (%) 3.1 3.4

⑧ Sodium content.

Sodium contents were measured as 39.9877 mg in normal rich fermented milk and 71.3531 mg in protein - fortified fermented milk. However, the ratio of the daily nutrient to the reference value is 2.0% and 3.6%, respectively, which is considered to be a very low level.

Table 10 shows the sodium content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Sodium content (mg / 100g) 39.9877 71.3531 Percentage of daily nutrient standards (%) 2.0 3.6

⑨ Sugar content

As shown in Table 11, the saccharide content of the two samples was lower than that of the control group (8.6310 g) to 7.6491 g of protein-fortified fermented milk.

Table 11 shows the saccharide content of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Sugar content (g / 100g) 8.6310 7.6491

⑩ General composition analysis.

Based on the nutritional analysis, the calorie content was measured as 81 농 in rich fermented milk and 113 단백질 in protein - fortified fermented milk. The moisture content was 83.72 g and 75.44 g, respectively, which were lower in protein - fortified fermented milk, but ash contents were increased to 0.58 g and 0.86 g High in fermented milk. The specific gravity of fermented milk was 1.061, which was slightly higher than that of control (1.036).

Table 12 shows the general composition of protein-fortified fermented milk. ingredient Concentrated fermented milk (control) Protein-fortified fermented milk Calories (㎉ / 100g) 81 113 Water (g / 100g) 83.72 75.44 Ash (g / 100g) 0.58 0.86 importance 1.036 1.061

(F) Quality change by storage period.

① pH change.

The results of measuring the pH change of protein-fortified fermented milk according to the addition amount of roasted soy flour were shown in FIG. The pH of the fermented milk decreased continuously during the storage period, but gradually decreased from the end of fermentation until the 2nd week of storage. The fermented milk containing 5% roasted soybean flour showed the highest decrease after pH of 4.67 and decreased to 4.56 after 2 weeks. The pH of roasted fermented milk after 3 weeks of fermented milk decreased from 4.69 to 4.66 at 4 weeks The highest decrease was observed.

② Change in titratable acidity.

The results of measuring the changes of the titratable acidity of protein-fortified fermented milk according to the addition amount of roasted soybean flour are shown in FIG. As the pH was changed, the change of acidity was continuously increased with the storage period. After the completion of fermentation, the acidity gradually increased from the second to the fourth week of storage. After fermentation, TA increased from 0.69 ~ 0.74 to 0.73 ~ 0.77 for 2 weeks, from 0.80 ~ 0.84 for 3 weeks and 0.91 ~ 0.94 for 4 weeks.

③ Changes in the number of lactic acid bacteria.

The results of measuring the changes in the number of lactic acid bacteria by storage period of protein-fortified fermented milk according to the addition amount of roasted soybean flour are shown in FIG. In all three samples, the log / cfu value tended to decrease slightly from 8.65 to 8.78 for 8 weeks to 8.64 to 8.71 for 2 weeks from the completion of fermentation, but it was observed to decrease from 8.64 to 8.71 to 8.03 to 8.33 at 2 weeks to 4 weeks . In the case of fermented milk with no added soybean flour, the decrease in bacterial count was 0.37, which was lower than that in the 3% soybean flour added group and 0.59 of the 5% soybean flour added group. These results suggest that the addition of soybean flour slightly reduces the viability of lactic acid bacteria during the storage period.

④ Total bacterial number change.

The results of measuring the total bacterial number of protein-fortified fermented milk according to the addition amount of roasted soy flour were shown in FIG. In all three samples, log / cfu value increased continuously from 3.79 to 3.84 in the second week of storage, but showed the highest in the third week from 3.99 to 4.26. After that, it tended to decrease from 3.90 to 4.06 in the fourth week . In the case of fermented milk with no added soybean flour at 4th week, total bacterial count was lowest at 3.90, while that of soybean flour added at 4th week was lowest at 4th week.

(G) Sensory evaluation.

Table 13 shows the results of sensory evaluations of starch, which had high preference in the above results, and the amount of roasted soy flour added to fermented milk according to the proper mixing time of the soybean flour and whey protein. The color preference increased with the addition of roasted soy flour, but the preference of 10% soy flour was lower than the control. As for flavor and sour taste, preference to 5% added fermented milk increased with the addition of soy flour and decreased at 10%. The results showed that the addition of 10% soybean flour improves the quality of the fermented milk due to the increase in the characteristic flavor of the fermented soybean and the addition of 3% and 5% soybean flour to the fermented samples. . In case of sour taste, preference was increased up to 5% by addition of soybean powder to sour taste. However, in 10% soybean paste, sourness and stickiness of soybean powder might interfere with the flavor of fermented milk. 3% and 3% of soybean flour showed the highest preference, respectively. In general, fermented soybean flour samples showed lower palatability than control soybean flour. However, in 3% and 5% soybean flour samples, the flavor of soybean flour mixed with the flavor of fermented milk improves the sensory quality of protein-fortified fermented milk. I could. As a result, the addition of 5% soybean flour improves the color, improves flavor and improves the sour taste, so that the protein-fortified fermented milk can be prepared by adding 5% roasted soybean flour to the functional and quality of the fermented milk .

Table 13 shows the sensory evaluation of protein fortified fermented milk according to the amount of roasted soy flour added. Sample ¹⁾
Evaluation items Color incense Sour taste A bitter taste Texture Overall likelihood Control 6.4 ± 0.22 ²⁾ 7.6 ± 0.25 5.1 ± 0.29 8.0 ± 0.20 5.3 ± 0.34 7.8 ± 0.37 Fermented milk-1 5.6 ± 0.57 6.8 ± 0.41 5.5 ± 0.36 6.2 ± 0.23 6.4 ± 0.44 6.3 ± 0.42 Fermented milk-2 7.0 ± 0.46 7.2 ± 0.45 6.2 ± 0.73 6.7 ± 0.75 7.0 ± 0.65 7.1 ± 0.29 Fermented milk-3 7.5 ± 0.78 7.3 ± 0.56 7.8 ± 0.52 6.0 ± 0.67 6.8 ± 0.25 7.3 ± 0.33 Fermented milk-4 5.8 ± 0.55 5.1 ± 0.30 6.0 ± 0.37 3.4 ± 0.80 4.1 ± 0.44 4.4 ± 0.31

¹⁾ Control: Fried Soybean Flour - 0%

Fermented milk -1: Fried Soybean flour - 2.0%

Fermented milk-2: Roasted soybean flour - 3.0%

Fermented milk-3: Roasted soybean flour - 5.0%

Fermented milk-4: Fried soybean flour - 10.0%

²⁾ Standard deviation

<Examples>

900 ml of crude oil, 50 g of fried soybean flour, and 50 g of sugar were mixed, sterilized at 90 ° C for 10 minutes, and then cooled to 43 ° C.

Next, 100% by weight of the crude oil was inoculated with 2% of a commercial culture of a liquid type commercial strain (ABT-4, CHR HANSEN), followed by fermentation for 6 hours at 42 캜 until pH reached 4.6 to form fermented milk .

Then, 5 parts by weight of whey protein (WPI, Hilmar) was added to 100 parts by weight of the fermented milk, mixed and refrigerated at 4 ° C to prepare a fermented milk having protein-enhanced whey protein according to the present invention.

Claims (4)

Mixing crude oil, roasted soy flour and sugar;
Sterilizing and cooling the crude oil;
A fermented milk forming step of fermenting the cooled crude oil after inoculating a commercial culture broth; And
Mixing the fermented milk with a whey protein, and storing the fermented milk in a refrigerator for aging;
Wherein the protein-enriched fermented milk comprises soybean powder and whey protein.
The method according to claim 1, wherein the step of mixing the crude oil, gospel flour and sugar comprises mixing 85 to 93% by weight of crude oil, 2 to 10% by weight of roasted soybean flour, and 4 to 7% A method for producing a fermented milk enhanced with a protein by whey protein.
The method for producing fermented milk according to claim 1, wherein the fermented milk is fermented for 4 to 6 hours until the pH of the mixed oil inoculated with the commercial fermented broth reaches 4.6 at 42 ° C. A method for producing enhanced fermented milk.
The method for producing fermented milk according to any one of claims 1 to 3, wherein the whey protein is mixed with 3 to 7 parts by weight based on 100 parts by weight of the fermented milk. .

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