KR20170032749A

KR20170032749A - Manufacturing method of yogurt including extraction of peanut sprout

Info

Publication number: KR20170032749A
Application number: KR1020150130537A
Authority: KR
Inventors: 최규복; 조철재
Original assignee: 최규복; 조철재
Priority date: 2015-09-15
Filing date: 2015-09-15
Publication date: 2017-03-23
Also published as: KR101805880B1

Abstract

The present invention relates to a method for manufacturing yogurt including an extract of peanut sprouts, comprising: a first step of germinating peanut sprouts in a first condition and growing peanuts; a second step of making yogurt in a second condition; a third step of extracting an extract from the peanut sprouts; and a fourth step of mixing the extract, the yogurt and sweeteners. Accordingly, yogurt can be provided using an extract of peanut sprouts which are rich in useful components.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a yogurt containing a peanut sprout extract,

The present invention relates to a process for producing yogurt containing a peanut sprout extract, and more particularly, to a process for producing yogurt containing a peanut sprout extract capable of providing yogurt using a peanut sprout extract rich in useful components .

Modern people are exposed to various adult diseases due to stress, irregular eating habits, smoking and drinking, and lack of sleep, and their mortality rate is also increasing.

Modern medicine, which has been developed in accordance with the increasing trend of adult diseases in modern people, has focused on prevention of adult diseases, extension of life span and research on healthy life.

In addition, aging and cancer incidence are increasing in connection with geriatric diseases. It is reported that the causes of adult diseases, aging and cancer are actually caused by active oxygen and various radicals.

Therefore, recent research on the development of functional foods and the search for functional substances that have the effect of delaying aging or inhibiting cancer has been actively conducted.

In view of the above-mentioned viewpoint, there can be mentioned, for example, a method of producing yogurt using chongkukjang and soymilk and yogurt prepared by the method described in Korean Patent No. 10-0769643 (hereinafter referred to as "prior art").

It is widely known that Chungkookjang is a good food for Koreans. However, among the people who are sensitive to olfactory, even the yogurt made by the prior art may be reluctant to eat because of the characteristic smell of Chonggukjang.

Particularly, the prior art has a problem that many additional processes are required to eliminate the odor characteristic of such Chungkukjang.

Therefore, yogurt development technology as a food having nutritional utility and prevention effect for adult diseases and various diseases is desperately required, regardless of whether it is enjoyable regardless of age and sex.

Registration No. 10-0769643

The present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a process for producing yogurt containing a peanut sprout extract capable of providing yogurt using a peanut sprout extract rich in useful components.

In order to achieve the above object, the present invention provides a method for growing peanut sprouts in a first condition, A second step of producing yogurt in a second condition; A third step of extracting the extract from the peanut sprouts; And a fourth step of mixing the extract with the yogurt and the sweetener, and a fourth step of mixing the extract with the yogurt and the sweetener.

Here, the first condition includes a process of washing the peanut, and a process of spraying sterilized water at 25 ° C to 30 ° C for 5 to 7 days.

At this time, the water is sprayed every 2 to 4 hours every day for 5 to 10 minutes.

The third step includes a third step of primarily drying the peanut sprouts so as to maintain a certain moisture content, and a third step of immersing the primary dried peanut sprouts in sterilized water for 10 to 30 hours 3-2 and 3-2, the peanut sprout is subjected to secondary drying in an environment of 30 ° C to 60 ° C for 30 to 60 hours; and a step 3-2 of drying the peanut bud (3-4).

The step 3-1 further includes a step of applying a plurality of physical damages to the peanut sprout which is primarily dried, and a step of irradiating the peanut sprout with the physical damage for 5 to 15 minutes , And the water content is in the range of 60 to 70%.

In the fourth step, the mixture of the extract, yogurt and the sweetener is 10 to 30% by weight of the extract, 60 to 75% by weight of the yogurt, and 5 to 10% by weight of the sweetener.

The sweetener may be any one or more of sugar, fructose, and oligosaccharides.

In the fourth step, the mixture of the extract, the yogurt and the sweetener is 10 to 30% by weight of the extract, 60 to 75% by weight of the yogurt, and 0.003 to 0.005% by weight of the sweetener.

The sweetener may be at least one selected from the group consisting of sorbitol, aspartame, and stevia powder.

The stevia powder is prepared by collecting stems and leaves of stevia, drying and pulverizing the powder to prepare a powder. The mixture of 0.03 to 1 wt% of powder and 90 to 100 wt% of sterilized water is vacuum- Extracting a stevia extract by heating in an environment; filtering the impurities of the stevia extract; fermenting the extract at a room temperature for 1 day to prepare a concentrate; and drying the concentrate to produce the stevia powder .

According to the present invention having the above-described configuration, the following effects can be achieved.

First, the present invention provides peanut sprout extract having various useful components in the form of yoghurt mixed with yogurt and a sweetener, so that it can be enjoyed freely regardless of sex, regardless of sex, Yogurt as a food can be supplied to various consumers.

Particularly, since the present invention is manufactured by eliminating the problems such as fishy peculiar to the peanut bud in the manufacturing process, compared with the prior art in which the prosperity may be distinguished according to the user having a sensitive olfactory sense or difficult taste, You will be able to eat without hesitation.

The present invention also provides a process for producing a yogurt containing peanut sprout extract by growing a peanut sprout by germinating from a peanut, producing yogurt, and producing a peanut sprout extract, mixing the extract with yogurt and a sweetener, It will be possible to mass production while minimizing the manufacturing process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram sequentially illustrating a method of manufacturing a yogurt containing a peanut bud extract according to an embodiment of the present invention;

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings.

However, the present invention is not limited to the embodiments described below, but may be embodied in various other forms.

The present embodiments are provided so that the disclosure of the present invention is thoroughly disclosed and that those skilled in the art will fully understand the scope of the present invention.

And the present invention is only defined by the scope of the claims.

Thus, in some embodiments, well known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.

In addition, throughout the specification, like reference numerals refer to like elements, and the terms (mentioned) used herein are intended to illustrate the embodiments and not to limit the invention.

In this specification, the singular forms include plural forms unless the context clearly dictates otherwise, and the constituents and acts referred to as " comprising (or having) " do not exclude the presence or addition of one or more other constituents and actions .

Unless defined otherwise, all terms (including technical and scientific terms) used herein may be used in a sense commonly understood by one of ordinary skill in the art to which this invention belongs.

Also, commonly used predefined terms are not ideally or excessively interpreted unless they are defined.

Generally, sprouting plants produce vigorously the materials needed for future growth, so sprout vegetables are richly condensed with nutrients needed for life support, and nutrients not found in seeds are produced in sprout vegetables .

Peanut buds contain oleic acid, which lowers blood cholesterol, lecithin, which is a source of the neurotransmitter acetylcholine, which increases memory, vitamin-E, which helps prevent aging and arteriosclerosis by inhibiting the oxidation of fatty acids in the body. There is a wealth of niacin to help.

Peanut sprout also contains vitamin-B1 and B2. It is a food suitable for modern people, especially those with severe nutritional imbalance, because it contains only a tenth of fat and contains a lot of dietary fiber.

In recent years, peanut roots containing peanut sprouts have been found to contain from several tens to hundreds of times more "Resveratrol" known as red ginseng anti-cardioprotective substance than red wine (containing 0.0001 to 0.015 mg per 100 g) (0.62 mg to 0.91 mg Containing compound).

Resveratrol is a substance belonging to the polyphenol family, an antioxidant found in plants. It has been known to have anticancer and antioxidant properties in the meantime. In addition, it is known that resveratrol is a dangerous phenomenon that causes heart attack and stroke, It is effective in preventing coagulation.

In addition, the peanut buds contain nutrients not found in peanuts, which are seeds before germination, as shown in Table 1 below.

For comparison, nutrient comparisons between peanut sprouts and peanuts compare nutrients per 100 g of peanut sprout and 100 g of peanut, respectively.

That is, as shown in Table 1, peanut sprouts have oleic acid, which is particularly beneficial to patients suffering from hyperlipidemia, and low-density lipoproteins, which are low in serum cholesterol and low in HDL-cholesterol concentration as well as resveratrol, It is also an essential fatty acid and contains linolenic acid, a substance essential for the in vivo synthesis of prostaglandins, which is effective in lowering blood cholesterol levels.

Especially, peanut sprouts are rich in asparaginic acid, which is known to be a good source of hangover free from seedless peanuts. It is also rich in calcium, which helps prevent osteoporosis and produce bone tissue.

In addition, peanut sprouts have an effect on erectile dysfunction, and zinc, which helps in the synthesis of sex hormones, is also richer than peanuts.

Hereinafter, a method for producing yogurts using these peanut sprouts will be described as follows.

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

FIG. 1 is a block diagram sequentially illustrating a method of manufacturing a yogurt containing a peanut sprout extract according to an embodiment of the present invention. Referring to FIG.

The present invention can produce yogurts containing peanut bud extract as shown in Fig.

First, peanuts are grown under the first condition by germinating peanut buds (S1: step 1).

Next, the yogurt is manufactured under the second condition (S2: second step).

Subsequently, the extract is extracted from the peanut sprouts (S3: third step)

Thereafter, the extract can be mixed with yogurt and a sweetener to prepare a yogurt containing a peanut sprout extract (S4: step 4).

Accordingly, the present invention can provide a variety of consumers with yogurt as a food that can be enjoyed freely regardless of sex, regardless of sex, both young and old, as a food having nutritional efficacy and efficacy in preventing adult diseases and various diseases.

The present invention can be applied to the above-described embodiments, and various embodiments

Firstly, the first condition may include a process of washing the peanut and a process of spraying sterilized water at 25 ° C to 30 ° C for 5 to 7 days.

Here, the spraying of the water necessary for the germination and growth of the peanut bud can be carried out every 2 to 4 hours every day for 5 to 10 minutes.

Meanwhile, the second condition referred to in the second step S2 may be performed by fermenting 20% by weight of a mixture of lactic acid fermented milk and 80% by weight milk at 20 to 30 DEG C for 20 to 30 hours.

The third step S3 is a step 3-1 in which the peanut buds are primarily dried so as to maintain a certain moisture content, the third step in which the peanut sprouts are immersed in sterilized water for 10 to 30 hours 3-2 and 3-2, after which the peanut sprout is secondarily dried in an environment at 30 to 60 DEG C for 30 to 60 hours; and a third step of drying the peanut sprout -4 process.

Herein, the process 3-1 may further include a process of applying a plurality of physical damages to the entire primary dried peanut sprout, and a process of irradiating the peanut sprout with physical damage for 5 to 15 minutes .

At this time, it is preferable that the water content is 60 to 70%.

Generally, peanuts produce resveratrol as described above, which is a kind of phytoalexin, an anti-toxic substance produced against external physical stimulation or fungal attack.

Thus, such physical damage, for example, the use of a cutting tool such as a knife over the whole of the peanut bud (cotyledon, bud stem, etc.) will cause the creation of such resveratrol.

That is, since resveratrol, a kind of phytoalexin, is a substance that peanuts produce to protect themselves against external biological or non-biological stimuli, in order to promote the production of resveratrol, In order to prevent the lack of function, it is desirable to maintain the water content of about 60 to 70%.

On the other hand, in the fourth step S4, the mixture of the extract, yogurt and the sweetener is 10-30 wt% of the extract, 60-75 wt% of the yogurt and 5-10 wt% of the sweetener, Was the highest mixing ratio.

The sweetener used herein may be any one or more of sugar, fructose, and oligosaccharides.

In the fourth step S4, the mixture of the extract, yogurt and the sweetener is preferably 10 to 30% by weight of the extract, 60 to 75% by weight of the yogurt and 0.003 to 0.005% by weight of the sweetener, Was the highest mixing ratio.

The sweetener used herein may be any one or more of sugar, sorbitol, aspartame and stevia powder which are stronger in sweetness than fructose.

For reference, Stevia is a perennial herbaceous herbaceous plant of the dicotyledonous tree, which is a dicotyledonous plant. It is a plant that is resistant to insect pests and does not require pesticides and chemical fertilizers. Its scientific name is stevia levevo diana bertoni rebaudiana bertoni , hereinafter abbreviated as "stevia").

The stevioside ingredient in stevia is known as a natural sweetener. Its sugar content is 300 times that of sugar extracted from sugar cane, but it is only about 1/90 of calories, so it is being developed as a low-calorie sweetener .

Thus, the stevia powder as a sweetener to be used in the present invention can be produced by the following process.

First, stems and leaves of Stevia are collected, dried and pulverized to produce powder.

Thereafter, the mixture of 0.03 to 1 wt% of the powder and 90 to 100 wt% of the sterilized water is heated in a vacuum environment of 550 to 700 mmHg to extract the stevia extract.

Next, the impurities of the stevia extract solution are filtered and fermented at room temperature for 1 day to prepare a concentrated solution.

Subsequently, the concentrated liquid is dried to obtain a stevia powder.

As described above, the present invention is based on the technical idea of providing yogurt containing peanut sprout extract, which makes it possible to provide yogurt using a peanut sprout extract rich in useful components.

It will be apparent to those skilled in the art that many other modifications and applications are possible within the scope of the basic technical idea of the present invention.

S1 ... Step 1
S2 ... Step 2
S3 ... Step 3
S4 ... Step 4

Claims

A first step in which the peanut is germinated by cultivating peanut buds under a first condition;
A second step of producing yogurt in a second condition;
A third step of extracting the extract from the peanut sprouts; And
And a fourth step of mixing the extract with the yogurt and the sweetener.

The method according to claim 1,
The first condition is that,
The process of washing the peanuts,
And spraying sterilized water at 25 ° C to 30 ° C for 5 to 7 days.

The method of claim 2,
The injection of water,
Wherein the peanut sprout extract is prepared at a rate of 2 to 4 hours every day for 5 to 10 minutes.

The method according to claim 1,
In the third step,
A third step of first drying the peanut buds so as to maintain a predetermined moisture content,
(3-2) immersing the primary dried peanut bud in sterilized water for 10 to 30 hours,
(3-2) after the step 3-2, the peanut sprout is secondarily dried in an environment of 30 ° C to 60 ° C for 30 to 60 hours,
And a third step of grinding the second dried peanut sprouts. The method of manufacturing a yogurt containing peanut sprout extract according to claim 1,

The method of claim 4,
In the step 3-1,
Applying a plurality of physical damages over the entire primary dry peanut bud;
Further comprising the step of irradiating the peanut bud with the physical damage for 5 to 15 minutes,
Wherein the water content of the peanut sprout extract is 60 to 70%.

The method according to claim 1,
In the fourth step,
Mixing the extract with the yogurt and the sweetener,
Wherein the extract is 10 to 30% by weight, the yogurt is 60 to 75% by weight, and the sweetener is 5 to 10% by weight.

The method of claim 6,
The sweetener,
Sugar, fructose, oligosaccharide, or one or more of the peanut sprout extract.

The method according to claim 1,
In the fourth step,
Mixing the extract with the yogurt and the sweetener,
Wherein the extract comprises 10 to 30% by weight of the extract, 60 to 75% by weight of the yogurt, and 0.003 to 0.005% by weight of the sweetener.

The method of claim 8,
The sweetener,
Sorbitol, aspartame, stevia powder, or one or more of peptone bud extract.

The method of claim 9,
The stevia powder,
A step of picking up stems and leaves of stevia, drying and pulverizing to prepare a powder,
Heating a mixture of 0.03 to 1 wt% of the powder and 90 to 100 wt% of sterilized water in a vacuum environment of 550 to 700 mmHg to extract a stevia extract;
Filtering the impurities of the stevia extract solution and fermenting the solution at room temperature for 1 day to prepare a concentrate;
And drying the concentrate to produce the stevia powder. The method for producing yogurt according to claim 1,