KR20210076409A - Greek yogurt composition balanced with omega fatty acids and preparation method thereof - Google Patents

Abstract

The present invention relates to an organic omega-balance Greek yogurt composition, wherein, in 100 parts by weight of organic milk, 25.0-35.0 parts by weight of saturated fatty acid and oleic acid comprising 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid, It is prepared by boiling and concentrating organic milk containing unsaturated fatty acids containing 3.0-5.0 parts by weight of linoleic acid and 1.0-2.0 parts by weight of linolenic acid, then adding lactic acid bacteria, removing moisture for a predetermined time under preset temperature conditions, and fermenting.

Description

Organic omega balance Greek yogurt composition and manufacturing method thereof {GREEK YOGURT COMPOSITION BALANCED WITH OMEGA FATTY ACIDS AND PREPARATION METHOD THEREOF}

The present invention relates to a method for preparing a yogurt composition and a yogurt composition prepared thereby, and more particularly, to a method for preparing a yogurt composition having an improved content of omega fatty acids, and a yogurt composition prepared thereby.

Greek yogurt refers to yogurt made in a traditional way without artificial additives in Greece and other Mediterranean regions. Greek yogurt can be made in two ways, depending on whether or not the whey has been removed. It is a method of manufacturing fermented yogurt by putting it in a cotton cloth and squeezing it to remove the whey and leaving only protein solids. In the production of Greek yogurt in this way, the fermented yogurt is put in a cotton cloth and squeezed, so contact with oxygen in the atmosphere is inevitable. In addition, the whey can be effectively removed by pressing the yogurt surrounded by the cotton cloth with a heavy stone to obtain a solid content. In addition, although whey contains a large amount of nutrients in milk except for the fat component, there is a problem in that it is removed from the yogurt in the process of leaving only solid content.

On the other hand, omega-6 fatty acid (English: omega-6 fatty acid) or ω6 fatty acid (English: ω6 fatty acid) or n-6 fatty acid (English: n-6 fatty acid) is a carbon-carbon at the n-6 position in common. A group of molecules of polyunsaturated fatty acids having a double bond, i.e., a double bond at the 6th carbon from the methyl terminus. Omega-6 fatty acids may have pro-inflammatory or anti-inflammatory effects. The biological effects of omega-6 fatty acids are aimed at promoting growth and stopping cellular damage during the inflammatory cascade and promoting cellular repair by conversion into omega-6 eicosanoids that bind to various receptors found in all tissues of the body. It is primarily produced during and after physical activity.

Meat used as a food ingredient in recent years is mainly obtained from livestock raised using corn-added feed, so it is common to contain a lot of omega-6 fatty acids, and this phenomenon is assumed to be the cause of various diseases such as adult diseases. It is becoming. Accordingly, interest in omega-3 fatty acids, which are nutrients competing with omega-6 fatty acids, has increased significantly.

Omega-3 fatty acids, or ω3 fatty acids, or n-3 fatty acids, are double in their chemical structure at the third carbon atom from the terminal methyl group. It is a polyunsaturated fatty acid characterized by the presence of bonds. Omega-3 fatty acids are widely distributed in nature, are an important component of lipid metabolism in animals, and play an important role in human diet and human physiology.

Although omega-3s are considered to be the only important nutrients, omega-3 (including alpha-linolenic acid) and omega-6 (including linolenic acid and arachidonic acid) both play important roles in the body and are responsible for the cardiovascular, endocrine, and immune systems, respectively. Intervenes in several stages of operation. Excessive intake of one of these can lead to metabolic disorders and relative deficiencies in the other.

As interest in healthy food increases, various methods for consuming omega-3 and omega-6 according to the WHO recommended ratio are being introduced. If you can eat enough omega-3 fatty acids through the meat of livestock raised in a healthy environment and eat a balanced diet with omega-6 fatty acids, it will help maintain health, such as the cardiovascular, endocrine, and immune systems.

In particular, if milk or yogurt that is easy to consume every day contains omega-3 fatty acids and omega-6 fatty acids in an appropriate proportion, it is more natural and easier to consume than omega-3 fatty acids and omega-6 fatty acids through meat, etc. It is expected to be able to balance the nutrition.

A yogurt composition and a method for preparing the same according to an embodiment of the present invention prevent rancidity of omega-3 and omega-6 while preventing omega-3 and omega-6 from being ingested at a ratio recommended by the World Health Organization, and a yogurt composition thereof and its An object of the present invention is to provide a manufacturing method.

Objects of the present invention are not limited to those mentioned above, and other objects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description.

Yogurt composition according to an aspect of the present invention for solving the above technical problem, in 100 parts by weight of organic milk, lauric acid 2.0-3.0 parts by weight and arachidic acid 0.15-0.25 parts by weight of saturated fatty acid and oleic acid 25.0 -35.0 parts by weight, 3.0-5.0 parts by weight of linoleic acid, and 1.0-2.0 parts by weight of linolenic acid. After boiling and concentrating organic milk containing unsaturated fatty acids, lactic acid bacteria are added, moisture is removed and fermented for a predetermined time under preset temperature conditions. prepared composition.

Here, the lactic acid bacteria may include one or more lactic acid bacteria of the genus Streptococcus, genus Lactobacillus, and genus Lactococcus.

Here, the organic milk may have a ratio of omega-3 fatty acid to omega-6 of 1.0:3.0 to 1.0:4.0.

Here, the saturated fatty acid may include caproic acid, caprylic acid, carbric acid, myristic acid, pentadecanoic acid, palmitic acid, margaric acid, or stearic acid.

Here, the unsaturated fatty acids are myristoleic acid, pendadicenoic acid, palmitoreic acid, margaolic acid, eicosenoic acid, eicosadienoic acid, dihomo-gamma-linoleic acid, eicosatrienoic acid, arachidonic acid, eicosapenta It may include enoic acid or docosapentaenoic acid, docosahexaenoic acid.

Here, the boiled and concentrated organic milk and the lactic acid bacteria may be mixed in an airtight container from which oxygen has been removed.

Here, the preset temperature is 35-45° C. and the removal and fermentation of moisture may be made for 5-7 hours.

Here, the lactic acid bacteria may be Streptococcus thermophilus or Lactobacillus bulgaricus .

Here, the moisture may be removed through a trap oil or a gas barrier film provided in a predetermined area of the air moving pipe that provides negative pressure to the sealed container during the fermentation.

The method for preparing a yogurt composition according to another aspect of the present invention includes 25.0-35.0 parts by weight of oleic acid and 3.0-5.0 parts by weight of linoleic acid and a saturated fatty acid containing 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid, and Filtering organic milk containing unsaturated fatty acids containing 1.0-2.0 parts by weight of linolenic acid to prepare filtered oil; sterilizing the filtered oil to prepare a sterilizing oil; removing the air and moisture inside the container through a trap oil or a gas barrier film provided in a predetermined area of an air moving pipe providing a negative pressure by introducing the sterilizing oil into a sealed container and providing a negative pressure; inoculating lactic acid bacteria into the concentrated milk from which the moisture has been removed; and vacuum-packing the concentrated milk inoculated with lactic acid bacteria and fermenting for 5-6 hours under the conditions of 35-45°C.

A yogurt composition and a method for preparing the same according to an embodiment of the present invention prevent rancidity of omega-3 and omega-6 while preventing omega-3 and omega-6 from being ingested at a ratio recommended by the World Health Organization, and a yogurt composition thereof and its A manufacturing method may be provided.

Effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those of ordinary skill in the art to which the present invention belongs from the following description.

1 is a test report of organic milk for use in an embodiment of the present invention.
2 is a flowchart of a Greek yogurt manufacturing method according to an embodiment of the present invention.

Objects and effects of the present invention, and technical configurations for achieving them will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. In describing the present invention, if it is determined that a detailed description of a well-known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. And the terms described below are terms defined in consideration of donation in the present invention, which may vary depending on the intention or custom of the user or operator.

However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. Only the present embodiments are provided so that the disclosure of the present invention is complete, and to fully inform those of ordinary skill in the art to which the present invention belongs, the scope of the invention, the present invention is defined by the scope of the claims will only be Therefore, the definition should be made based on the content throughout this specification.

Hereinafter, embodiments of the present invention will be described in detail.

The term "whey" used in the present invention (乳淸, whey) refers to the liquid remaining after the milk is coagulated and coagulated, and whey or whey is a concept including whey.

In addition, whey is usually produced as a by-product in the manufacturing process of cheese or casein and can be classified into sensible whey and acidic whey. Sweet whey is produced by adding rennet in the manufacturing process of hard cheese such as cheddar or Swiss cheese, and acid whey may be produced by adding acid in the manufacturing process of soft cheese such as cottage cheese.

Greek yogurt according to the present invention relates to an organic omega-balanced Greek yogurt composition that can be produced by a continuous process without removing whey, and contains the nutritional components and minimizes contact with oxygen according to the continuous process while minimizing contact with oxygen in the composition. It can minimize rancidity of -3 fatty acids or omega-6 fatty acids.

As used herein, the term “omega-3 fatty acid” is a fatty acid having multiple double bonds, wherein the first double bond is between the third and fourth carbon atoms from the methyl end of the fatty acid chain . Omega-3 fatty acids in the present invention may contain up to 18 carbon atoms or 20 or more carbon atoms.

As used in the present invention, the term “omega-6 fatty acids commonly refers to a molecular group of polyunsaturated fatty acids having a carbon-carbon double bond at the n-6 position, that is, a double bond at the 6th carbon from the methyl terminal. it means.

1 is a test report for organic milk used to prepare an organic omega balance Greek yogurt composition according to an embodiment of the present invention. Organic milk may be one in which the ratio of omega-3 fatty acids to omega-6 is 1.0: 3.0 to 1.0: 4.0. The organic milk used in the embodiment of the present invention is the organic milk on the test report attached to FIG. Referring to FIG. 1 , it can be seen that the ratio of omega-3 and omega-6 of organic milk on the test report is about 1:3.04.

The organic milk is milked from cows provided by mixing organic grain feed, organic roughage and functional raw materials. In this case, the organic grain feed includes corn, soybean meal, oats, and wheat, and refers to organic certified materials obtained from the Amur region of Russia. Organic forage includes rice straw, Italian ryegrass, corn silage, soft wheat, and alfalfa, and refers to certified organic materials produced in Sancheong, Haenam, Russia, or Amur region in Russia. Functional raw materials include omega mix, organic flax, and by-products containing omega-3 fatty acids (perilla, sunflower, pine nuts), and refer to materials produced in Canada or Russia at latitudes 40-60 degrees.

It can be confirmed that the organic milk used in the examples of the present invention has the concentrations recommended by the International Health Organization for omega-3 fatty acids and omega-6 fatty acids that compete with each other in the digestive process.

Omega-3 fatty acids or omega-6 fatty acids are essential nutrients for the human body, but when they are oxidized and rancid, they can act as carcinogens in humans or animals that consume them. Therefore, in the Greek yogurt composition including an appropriate ratio of omega-3 fatty acids and omega-6 fatty acids, it is necessary to minimize contact with air, such as oxygen, through the manufacturing, distribution, and pre-consumption steps.

Yogurt composition according to an embodiment of the present invention for solving the above technical problem, in 100 parts by weight of the organic milk described above, a saturated containing 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid After boiling and concentrating organic milk containing unsaturated fatty acids containing fatty acids and oleic acid 25.0-35.0 parts by weight, linoleic acid 3.0-5.0 parts by weight and linolenic acid 1.0-2.0 parts by weight, lactic acid bacteria are added and moisture is hydrated for a predetermined time under preset temperature conditions. It means a composition prepared by removing and fermenting.

The saturated fatty acids include caproic acid, caprylic acid, carbric acid, myristic acid, pentadecanoic acid, palmitic acid, margaric acid or stearic acid, and the unsaturated fatty acid is myristoleic acid, pendadisenoic acid , palmitoleic acid, margaolic acid, eicosenoic acid, eicosadienoic acid, dihomo gamma-linoleic acid, eicosatrienoic acid, arachidonic acid, eicosapentaenoic acid or docosapentaenoic acid, docosahexaenoic acid may include.

The breeds of cows can be divided into Holstein breeds, Jersey breeds, Guernsey breeds, and Aershire breeds, and Holstein dairy cows were used to produce the organic milk. Although it is difficult to elucidate a clear mechanism for producing the saturated fatty acids and unsaturated fatty acids, it was confirmed that the saturated fatty acids and unsaturated fatty acids were included in milking of cows provided by mixing the organic grain feed, organic roughage and functional raw materials. , this is presumed to be the result of fermenting and feeding the fiber blended feed (TMR) with the optimum ratio of rumination conditions of grain and forage.

As the start lactic acid bacteria for fermenting the organic milk, Streptococcus thermophilus or Lactobacillus bulgaricus may be used. The lactic acid bacteria may be isolated and cultured from the feces of healthy adults, but is not limited thereto, and may be extracted and used from conventional lactic acid bacteria beverages.

The boiled and concentrated organic milk and the lactic acid bacteria are preferably mixed in an airtight container from which oxygen has been removed. It is not only beneficial for the growth of lactic acid bacteria, but also to maintain the balance between omega fatty acids in organic milk and to prevent rancidity.

During the fermentation, the moisture may be removed through a trap oil or a gas barrier film provided in a predetermined area of an air moving pipe that provides a negative pressure to the sealed container. Specifically, boiled and concentrated organic milk contains a certain amount of moisture. To remove the moisture, air is removed from the sealed container to form a negative pressure, and at this time, a trap oil or a gas barrier film is formed in the passage through which the removed air passes. can be placed to remove moisture. In this case, the trap oil or gas barrier film may be disposed on the flow path, and the shape of the flow path is preferably formed to include a U-shaped curved portion. In particular, in the case of using the trap oil, since it is located at the center of the U-shaped curved portion, only air passes through and moisture contained therein can be removed. In addition, moisture in the gas can be removed by using the gas barrier film and the trap oil together. For example, the gas barrier film provides a physical barrier by allowing only air that has passed through the trap oil to pass through, and at the same time removes moisture that has not been removed from the trap oil, thereby lowering the pressure of water vapor in the sealed container and effectively producing concentrated oil.

The set temperature required for fermentation is preferably about 35-45°C. Additional moisture removal and fermentation can be carried out for 5-7 hours, and the fermentation of lactic acid bacteria and organic milk is similar to the internal environment of the human body so that the fermentation takes place so that the acidity is 0.73 to 0.82% at a temperature of about 36 to 38 ° C. It is more preferable to do it gradually in the temperature range.

Next, a method for preparing a yogurt composition according to another embodiment of the present invention will be described. The method for preparing a yogurt composition according to another aspect of the present invention includes 25.0-35.0 parts by weight of oleic acid and 3.0-5.0 parts by weight of linoleic acid and a saturated fatty acid containing 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid, and and filtering organic milk containing unsaturated fatty acids containing 1.0-2.0 parts by weight of linolenic acid to prepare filtered oil (S100).

Filtered oil can be prepared by filtering organic milk through a mesh of about 100-200 mesh and filtering impurities.

Next, the step of sterilizing the filter oil to prepare a sterilizing oil (S110) is included. In the production of sterilized milk, it is preferable to perform sterilization in the range of about 60-70 ° C. This is to facilitate mixing with mixed skim milk or powdered skim milk, which may be additionally formulated, and a lactic acid bacteria growth agent. When the temperature of the preheated crude oil is less than about 60 ° C, it is difficult to achieve sufficient sterilization, and mixing with mixed skim milk powder or skim milk powder and lactic acid bacteria proliferating agent is insufficient, which may bring a feeling of foreign body due to lump generation, and exceeds about 70 ° C. This is because the denaturation of the protein contained in organic milk may occur.

Next, the step (S120) of removing the air and moisture inside the container through the trap oil or gas barrier film provided in a predetermined area of the air moving pipe providing negative pressure by putting the sterilizing oil into the sealed container is included. .

It is preferable that the air moving pipe providing negative pressure to the sealed container is connected to the upper part of the sealed container. The moving pipe extends from the top of the sealed container and is formed in a horizontal direction with the ground, and is curved in a U-shape in a certain section to place a trap oil or a gas barrier film at the bottom of the curved part so that the moisture contained in the crude oil can be absorbed. . In this case, the trap oil and gas barrier film can reduce odors in the production process that may occur during the heating process of organic milk. In addition, it is possible to prevent the growth of bacteria, mold, etc. due to excessive moisture in the production site.

Next, the step of inoculating lactic acid bacteria in the concentrated milk from which the moisture has been removed (S130) is included. As described above, as the start lactic acid bacteria for fermenting the organic milk, Streptococcus thermophilus or Lactobacillus bulgaricus may be used. The lactic acid bacteria may be isolated and cultured from the feces of healthy adults, but is not limited thereto, and may be extracted and used from conventional lactic acid bacteria beverages.

Inoculation of lactic acid bacteria is preferably inoculated so as to contain 0.015-0.005 parts by weight based on about 100 parts by weight of concentrated oil. The content of the lactic acid bacteria is for effective fermentation to occur.

Next, vacuum packaging the concentrated milk inoculated with lactic acid bacteria and fermenting for 5-6 hours under the conditions of 35-45° C. (S140) is included. It is important to keep the concentrated milk inoculated with lactic acid bacteria in a vacuum state so that the omega-3 fatty acids or omega-6 fatty acids of the Greek yogurt do not go rancid. The set temperature required for fermentation is preferably about 35-45°C. Additional moisture removal and fermentation can be carried out for 5-7 hours, and the fermentation of lactic acid bacteria and organic milk is similar to the internal environment of the human body so that the fermentation takes place so that the acidity is 0.73 to 0.82% at a temperature of about 36 to 38 ° C. It is more preferable to do it gradually in the temperature range.

It is preferable that the Greek yogurt manufactured by the above method be cooled and distributed so that it can be consumed within the expiration date of a certain period.

Greek yogurt that maintains about 1.0: 3.0 - 1.0: 4.0 of omega-3 fatty acids and omega-6 fatty acids without loss of whey through the above method can be prepared.

<Test Example>

The results of measuring the fatty acid composition ratio of the organic omega balance Greek yogurt composition prepared according to an embodiment of the present invention are as follows:

About 80 g of the Greek yogurt prepared in Example was fermented and stored for 1 day, and then the fatty acid content was measured in the Greek yogurt by the following method (Folch extraction).

end. After taking 6 samples of 3 g each of Greek yogurt, a mixture of methanol and chloroform (1:2) was dispensed.

I. Stir on a stirrer for about 20 minutes

All. After dispensing distilled water, additional stirring for 5 minutes on a stirrer

la. Phase separation for about 12 hours

hemp. The solvent is evaporated by collecting only the layer below the phase-separated layer.

bar. After removing the additional moisture in the vacuum desiccator, measure the fatty acid content

As a result of measuring the content ratio of omega-3 fatty acids and omega-6 fatty acids in the sample, the fatty acid content is shown in Table 1 below.

Omega-3 fatty acids (a) Omega-6 fatty acids (b) Content ratio (=b/a) sample 1 180 mg 600 mg 3.3 sample 2 124 mg 497 mg 4.0 sample 3 217 mg 723 mg 3.3 sample 4 129 mg 508 mg 3.9 sample 5 220 mg 733 mg 3.3 sample 6 177 mg 657 mg 3.7

As shown in Table 1, it can be seen that the organic omega balance Greek yogurt composition according to an embodiment of the present invention contains an omega-3 fatty acid and an omega-6 fatty acid content ratio of about 1:4.

In the present specification and drawings, preferred embodiments of the present invention have been disclosed, and although specific terms are used, these are only used in a general sense to easily explain the technical content of the present invention and help the understanding of the present invention. It is not intended to limit the scope. It will be apparent to those of ordinary skill in the art to which the present invention pertains that other modifications based on the technical spirit of the present invention can be implemented in addition to the embodiments disclosed herein.

Claims (10)

In 100 parts by weight of organic milk, 25.0-35.0 parts by weight of saturated fatty acid and oleic acid, 3.0-5.0 parts by weight of linoleic acid and 1.0-2.0 parts by weight of linolenic acid, including 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid. Organic omega balance Greek yogurt composition prepared by boiling and concentrating organic milk containing unsaturated fatty acids, adding lactic acid bacteria, removing moisture for a predetermined time under preset temperature conditions, and fermenting.
According to claim 1,
The lactic acid bacteria is Streptococcus thermophilus (Streptococcus thermophilus) or Lactobacillus bulgaricus (Lactobacillus bulgaricus) Organic Omega Balance Greek yogurt composition, characterized in that.
According to claim 1,
The organic milk is an organic omega balance Greek yogurt composition, characterized in that the ratio of omega-3 fatty acids and omega-6 is 1.0: 3.0 to 1.0: 4.0.
According to claim 1,
The saturated fatty acids are organic omega balance Greek yogurt composition, characterized in that it comprises caproic acid, caprylic acid, carbric acid, myristic acid, pentadecanoic acid, palmitic acid, margaric acid or stearic acid.
According to claim 1,
The unsaturated fatty acids are myristoleic acid, pendadisenoic acid, palmitoreic acid, margaolic acid, eicosenoic acid, eicosadienoic acid, dihomo-gamma-linoleic acid, eicosatrienoic acid, arachidonic acid, eicosapentaenoic acid Or docosapentaenoic acid, organic omega balance Greek yogurt composition comprising docosahexaenoic acid.
According to claim 1,
The organic omega balance Greek yogurt composition, characterized in that the boiled and concentrated organic milk and the lactic acid bacteria are mixed in an airtight container from which oxygen has been removed.
According to claim 1,
The preset temperature is 35-45 ℃ organic omega balance Greek yogurt composition, characterized in that the removal and fermentation of water is made for 5-7 hours.
According to claim 1,
Organic Omega Balance Greek Yogurt composition, characterized in that the moisture is removed through a trap oil or a gas barrier film provided in a predetermined area of an air moving pipe that provides negative pressure to the sealed container during the fermentation.
In the method for preparing an organic omega balance Greek yogurt composition from which whey is not removed,
Organic containing unsaturated fatty acid containing 2.0-3.0 parts by weight of lauric acid and 0.15-0.25 parts by weight of arachidic acid, 25.0-35.0 parts by weight of oleic acid, 3.0-5.0 parts by weight of linoleic acid and 1.0-2.0 parts by weight of linolenic acid Filtering milk to prepare filter oil; sterilizing the filtered oil to prepare sterilizing oil; removing the air and moisture inside the container through a trap oil or a gas barrier film provided in a predetermined area of an air moving pipe providing a negative pressure by introducing the sterilizing oil into a sealed container and providing a negative pressure; inoculating lactic acid bacteria into the concentrated milk from which the moisture has been removed; And vacuum packaging the concentrated milk inoculated with lactic acid bacteria and fermenting for 5-6 hours under the conditions of 35-45 ℃; Method for producing an organic omega balance Greek yogurt composition comprising a.
10. The method of claim 9,
The lactic acid bacteria is Streptococcus thermophilus (Streptococcus thermophilus) or Lactobacillus bulgaricus (Lactobacillus bulgaricus) Method for producing an organic omega balance Greek yogurt composition, characterized in that.

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