KR20220006226A - Manufacturing method of yogurt powder - Google Patents

Abstract

The present invention relates to a method for manufacturing a yogurt powder composition capable of being easily used for beverage production. More specifically, the method comprises: a raw material preparation step of preparing raw materials including honey, skim milk, yogurt, vegetable powder, and additives at a preset mixing ratio; a raw material mixing step of putting the prepared raw materials into a mixing tank so that one or more raw materials are stirred and mixed; a mixture acquisition step of freeze-drying the mixture acquired in the raw material mixing step for a predetermined time and performing ultrasonic pulverization for the mixture to acquire a mixture to acquire a powder mixture; and a lactic acid bacteria cultivation step of inoculating lactic acid bacteria in the acquired powder mixture and performing fermentation for a preset time to culture the lactic acid bacteria.

Description

Manufacturing method of yogurt powder composition {MANUFACTURING METHOD OF YOGURT POWDER}

The present invention relates to a method for producing a yogurt powder composition, and specifically, by providing a powdered yogurt powder composition having excellent stability of lactic acid bacteria and easily soluble in cold water, a yogurt powder composition that can be easily used in beverage production. It relates to the manufacturing method.

Yogurt is a type of fermented milk that is fermented by adding lactic acid bacteria to milk. Since Mechnikov announced the theory of longevity by lactic acid bacteria around 1900, various beneficial effects on the body have been proven and it has been favorably used all over the world.

On the other hand, these yogurts are continuously fermented during storage by lactic acid bacteria, which leads to deterioration in taste or changes in physical properties, usually having a short shelf life of about 2 weeks. In the case of performing this, a significant amount of useful ingredients by lactic acid bacteria and other additives is lost by heat, and there is a limitation in providing yogurt that is closer to a favorite food rather than a nutritious food.

Accordingly, Korean Patent Laid-Open Patent No. 10-2016-0060373 (freeze-dried yogurt composition and manufacturing method thereof) discloses a technique for solving the problem of lactic acid bacteria killing by heat treatment by freeze-drying yogurt.

However, the above-mentioned prior art can solve the problem that lactic acid bacteria are killed in the manufacturing process of the yogurt composition, but when the yogurt composition is ingested, the problem that the lactic acid bacteria die before reaching the large intestine due to the stomach acid of the ingester is solved There was a problem in that it was difficult to actually expect a meaningful effect on improving physical health by lactic acid bacteria.

Accordingly, the first object of the present invention is to provide a yogurt powder composition having excellent stability against lactic acid bacteria and easily soluble in cold water, thereby providing a method for preparing a yogurt powder composition that can be easily used in the manufacture of beverages. have.

In addition, a second object of the present invention is to provide a method for preparing a yogurt powder composition containing ingredients that can solve the problems of protein absorption decrease, excessive intestinal peristalsis promotion, and high acidity, which are considered side effects of typical yogurt.

In order to achieve the above object, the method of providing a yogurt powder composition according to an embodiment of the present invention includes a raw material preparation step of preparing by measuring raw materials including honey, skim milk, yogurt, fruit and vegetable powder and additives at a preset mixing ratio ; a raw material mixing step of adding the prepared raw material to a mixing tank so that one or more raw materials are stirred and mixed; A mixture obtained step of lyophilizing the mixture obtained in the raw material mixing step for a preset time, and then ultrasonically pulverizing to obtain a mixture of powder formulations; And, after inoculating the lactic acid bacteria in the mixture of the powder formulation obtained, fermented for a preset time to culture the lactic acid bacteria; characterized in that it comprises a.

When performing the above-mentioned lactic acid bacteria culture step, lactic acid bacteria are inoculated with lactic acid bacteria containing at least one of Lactobacillus and Bifidobacterium, and after performing the lactic acid bacteria culture step, to the mixture of powder formulation, by spraying sodium alginate solution , it is preferable to encapsulate the mixture of powder formulations.

In addition, the above-mentioned fruit and vegetable powder, plum, pumpkin, melon, pineapple, papaya, it is preferable to include at least any one of carrots and cabbage.

In addition, the above-mentioned additives include additives of a type including at least one of a thickener and a preservative, and a raw material containing at least one of xanthan gum, gum arabic and guar gum as a thickener is added, and grapefruit seed as a preservative It is preferable to add a raw material containing at least one of an extract, a golden extract, and a cypress extract, so that an additive composed of a natural raw material is used.

In addition, in the above-described raw material preparation step, the raw material is prepared by weighing 2.5 to 5 parts by weight of skim milk, 2 to 4 parts by weight of yogurt, 1 to 3.5 parts by weight of fruit and vegetable powder, and 0.1 to 1.5 parts by weight of additives, based on 1 part by weight of honey. It is preferable to do

In addition, after performing the above-mentioned lactic acid bacteria culturing step, it is preferable that the moisture content of the mixture of the powder formulation finally obtained is less than 5.5%.

In addition, when performing the above-described raw material mixing step, the mixing tank is equipped with an ultrasonic focusing device, and by irradiating ultrasonic waves of a preset frequency to the raw material to be stirred and mixed to induce cavitation, dispersion treatment of the raw material to be stirred and mixed in a particle unit It is preferable to perform

According to an embodiment of the present invention, there is an effect of providing a yogurt powder composition that has excellent stability against lactic acid bacteria and can be easily used in the manufacture of beverages by providing a powdered yogurt powder composition that is easily soluble in cold water.

In addition, we provide a yogurt powder composition that contains ingredients that can solve the problems of protein absorption, excessive intestinal peristalsis, and high acidity, which are side effects of typical yogurt. There is an effect of providing a yogurt powder composition.

In addition, according to an embodiment of the present invention, a yogurt powder composition capable of reducing O/W separation by promoting homogenization of a hydrophilic material and a hydrophobic material through particle dispersion by ultrasonic focusing and powdering by ultrasonic pulverization has the effect of providing

In addition, according to an embodiment of the present invention, by providing a yogurt powder composition containing a component that inhibits gastric acid secretion, there is an effect of minimizing the problem of lactic acid bacteria dying before reaching the large intestine.

1 is a flowchart of a method for manufacturing a yogurt powder composition according to an embodiment of the present invention.
2 and 3 are examples of raw materials added to the yogurt powder composition according to an embodiment of the present invention.
Figure 4 is an example of lactic acid bacteria inoculated into a mixture of powder formulation according to an embodiment of the present invention.
5 and 6 are sensory evaluation results of the yogurt powder composition prepared according to an embodiment of the present invention.

Hereinafter, various embodiments and/or aspects are disclosed with reference to the drawings. In the following description, for purposes of explanation, numerous specific details are set forth to provide a thorough understanding of one or more aspects. However, it will also be recognized by one of ordinary skill in the art that such aspect(s) may be practiced without these specific details. The following description and accompanying drawings set forth in detail certain illustrative aspects of one or more aspects. These aspects are illustrative, however, and some of various methods may be employed in the principles of the various aspects, and the descriptions set forth are intended to include all such aspects and their equivalents.

As used herein, “embodiment”, “example”, “aspect”, “exemplary”, etc. may not be construed as an advantage or advantage in any aspect or design described above over other aspects or designs. .

Also, the terms "comprises" and/or "comprising" mean that the feature and/or element is present, but excludes the presence or addition of one or more other features, elements, and/or groups thereof. should be understood as not

Also, terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various elements, but the elements are not limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, a first component may be referred to as a second component, and similarly, a second component may also be referred to as a first component. and/or includes a combination of a plurality of related listed items or any of a plurality of related listed items.

In addition, in the embodiments of the present invention, unless otherwise defined, all terms used herein, including technical or scientific terms, are those commonly understood by those of ordinary skill in the art to which the present invention belongs. have the same meaning. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and unless explicitly defined in an embodiment of the present invention, an ideal or excessively formal meaning is not interpreted as

The present invention relates to a method for producing a yogurt powder composition, and by providing a yogurt powder composition having excellent stability against lactic acid bacteria and easily soluble in cold water, a yogurt powder composition that can be easily used in beverage production A first object to provide a method is to provide a method for producing a yogurt powder composition containing ingredients that can solve the problems of protein absorption, excessive intestinal peristalsis promotion, and high acidity, which are considered side effects of typical yogurt. There is another purpose.

On the other hand, in order to explain in more detail a method of manufacturing a yogurt powder composition for achieving the above-mentioned object, reference is made to the accompanying drawings, and a plurality of drawings are provided to explain one or more technical features or components constituting the invention. will be referenced concurrently.

Accordingly, referring to FIG. 1 , there is shown a flowchart of a method for manufacturing a yogurt powder composition according to an embodiment of the present invention.

As shown in FIG. 1 , in the method for preparing a yogurt powder composition, first, a raw material preparation step (S10) of preparing by measuring raw materials including honey, skim milk, yogurt, vegetable powder and additives at a preset mixing ratio is performed. can

Preferably, the raw material preparation in step S10 may be prepared in an amount of 2.5 to 5 parts by weight of skim milk, 2 to 4 parts by weight of yogurt, 1 to 3.5 parts by weight of fruit and vegetable powder, and 0.1 to 1.5 parts by weight of additives, based on 1 part by weight of honey. Preferably, with respect to 1 part by weight of the honey, 3 parts by weight of skim milk, 3.5 parts by weight of yogurt, 2 parts by weight of vegetable powder, 0.5 parts by weight of additives may be included.

Specifically, referring to 100 of FIG. 2 , in 100 of FIG. 2 , an example of the mixing ratio per 100 g with respect to the raw material mixing ratio of the yogurt powder composition prepared according to an embodiment of the present invention is shown.

That is, as shown in 100 of FIG. 2, the yogurt powder composition may include 10 g of honey, 30 g of skim milk, 35 g of yogurt, 20 g of fruit and vegetable powder, and 5 g of additives based on the mixing weight ratio of the raw materials to 100 g.

On the other hand, it is understood that the above-mentioned raw material mixing ratio is the raw material mixing ratio that consumers prefer the most without deteriorating the texture, flavor, and taste peculiar to yogurt when the prepared yogurt powder composition is added to water and stirred. can be

Returning to FIG. 1 again, the efficacy of each raw material prepared in step S10 described above will be described in detail.

First, the above-mentioned honey is added to replace sugars such as refined sugar and xylose sugar commonly used in conventional lactic acid bacteria. Preferably, honey, which is natural honey, is used. However, when collecting natural honey is difficult, artificial Honey, molasses, or honey mixed with honey and molasses can be used.

On the other hand, this honey contains phenolic compounds, which are antioxidants, which function to protect the body from cell damage, and contribute to antibacterial, antioxidant, and anti-inflammatory actions, which will help improve immunity against external bacteria and viruses. can

In addition, the skim milk described above is the portion remaining after centrifuging the fat content from milk, and the content of fat is less than 0.1%, and the main components are proteins such as lactose, lactalbumin, and racglobulin casein, minerals, vitamins B1, B2, C, etc. and functions as a protein source.

In addition, the above-mentioned yogurt, a kind of fermented milk, inoculated and fermented with lactic acid bacteria in milk, and coagulated. It functions to facilitate the absorption of calcium into the body by the manganese contained therein.

In addition, as the above-mentioned fruit and vegetable powder, fruits and vegetables containing at least any one of plum, pumpkin, melon, pineapple, papaya, carrot and cabbage may be used. In order to minimize the loss of nutrients contained in the above-mentioned fruits and vegetables, In using the fruit and vegetable powder, it is preferable to use the fruit and vegetable powder in a freeze-dried form of the fruit and vegetable.

On the other hand, the main functions that the raw material used as the fruit and vegetable powder act in the yogurt powder prepared by the present invention are as follows.

First of all, the above-mentioned plum contains citric acid (citric acid) that breaks down lactic acid, which makes the body feel fatigued, so it can function to relieve fatigue and improve cell and blood vessel health. By promoting it, it can help in indigestion and gastrointestinal function enhancement, and in the present invention, the total weight of the fruit and vegetable powder is 1 part by weight, and 0.4 to 0.6 parts by weight of the plum powder can be added.

In addition, as the above-mentioned pumpkin, a powdered raw pumpkin may be used, but preferably, after steaming in boiling water for 30 to 80 minutes with steam, dried and powdered pumpkin is used.

On the other hand, this pumpkin has the effect of reducing the unique flavor of the yogurt composition produced through the fermentation process due to the unique sweetness of the pumpkin, and improves gastrointestinal disorders by the rich potassium and vitamin A contained in the pumpkin. In the present invention, the total weight of the fruit and vegetable powder is 1 part by weight, and it is preferable to add 0.4 to 0.6 parts by weight of the pumpkin powder.

In addition, the aforementioned melon contains a large amount of beta-carotene, vitamin C, and vitamin A, so it is known to have an antioxidant effect, as well as to enhance the body's immunity, and to exhibit its efficacy in intestinal health because of its high fiber content.

In addition, melon has a high potassium content, so it is effectively used for diuretic action and excreting sodium from the body.

Next, the above-mentioned pineapple contains a proteolytic enzyme called bromelain, which can function to aid digestion.

That is, in the present invention, pineapple can function to solve the problem of a decrease in protein absorption when a beverage containing the yogurt powder composition is consumed on an empty stomach, and in the present invention, the total weight of the fruit and vegetable powder is 1 part by weight. When done, it is preferable to add the above-described pineapple powder in an amount of 0.05 to 0.2 parts by weight.

In addition, it is preferable that the above-mentioned papaya, preferably a powdered whole seed and pulp is used.

Specifically, the seeds and pulp of papaya contain papain and chymo papain. The above-mentioned papain functions to break down proteins, and the above-mentioned chymo papain works together with the above-mentioned papain to help protein absorption into the body. function

That is, the above-mentioned papaya, together with the pineapple described above, helps the decomposition and absorption of proteins into the body, so that even if the ingester consumes the yogurt powder composition prepared by the present invention on an empty stomach, the side effect of reducing the protein absorption function can be minimized. It works.

Meanwhile, the papaya described above in the present invention may be added in an amount of 0.05 to 0.2 parts by weight when the total weight of the fruit and vegetable powder is 1 part by weight.

Next, the above-mentioned carrots are rich in vitamin A and dietary fiber, which strengthen the intestinal mucosa, and thus may function to help the bowel movement.

In addition, the above-mentioned carrots contain bifidus factor, which is a helper in the production of bifidus bacteria that make the intestine function normally, and can help with functional intestinal diseases such as constipation. When, 0.1 to 0.3 parts by weight may be added.

Next, the above-mentioned cabbage contains abundant dietary fiber, which promotes intestinal peristalsis, aids in smooth functioning of bowel movements, and helps the growth and regeneration of gastrointestinal cells by glutamine and amino acids contained in cabbage and suppresses gastric acid. In the present invention, the cabbage described above may be added in an amount of 0.05 to 0.1 parts by weight when the total weight of the vegetable and vegetable powder is 1 part by weight.

On the other hand, the additive described above in the present invention includes a type of additive including at least one of a thickener for reproducing the texture of yogurt, and a preservative for extending the storage period of the prepared yogurt powder composition.

The additive including at least one of the thickener and preservative used in the present invention is preferably composed of a natural raw material, and specifically, the above-described thickener is at least one of xanthan gum, gum arabic and guar gum. A raw material containing may be used.

At this time, the above-mentioned xanthan gum is a high-molecular polysaccharide gum material obtained by pure culture fermentation of carbohydrates purified, dried and pulverized in isopropyl alcohol, and is a mixture composed of sodium, potassium and calcium salts of glucose, mannose and glucuronic acid. As will be understood, it is hydrophilic and has a property of being easily soluble in water, and the above-mentioned xanthan gum does not decrease in viscosity due to pH and is stable within the range of pH 2 to 13, so it can be used as a thickener that functions stably in the yogurt powder composition. have.

In addition, the above-mentioned gum arabic is obtained by drying or desalting the secretions of beans and gum arabic trees or other common plants, and the main component is a polysaccharide, similar to xanthan gum described above, because it functions to increase the viscosity, so this In the present invention, it can be used to implement the texture of the yogurt powder composition like commercially available yogurt.

In addition, the above-mentioned guar gum is obtained by pulverizing the endosperm of soybeans and guar seeds, or obtained by extracting it with hot or hot water, and is a polysaccharide composed of galactomannan. It can be easily used as a thickener of the prepared yogurt powder composition.

That is, in the present invention, when a natural thickener including the above-described xanthan gum, gum arabic and guar gum is used, when the mixture of the finally obtained powder formulation is dissolved in water, a yogurt powder composition that implements a texture similar to that of commercially available yogurt. provide effect.

Next, as a preservative included in the additive, at least one extract of grapefruit seed extract, golden extract, and cypress extract may be included. Since it contains a large amount of phosphorus flavonoids, it can function as a natural preservative.

In addition, the above-mentioned golden extract is an extract obtained from a plant of the Lamiaceae plant called gold, and the golden extract contains an active ingredient called baicalin, which functions as a natural preservative, and at the same time serves as a natural preservative and high antioxidant activity to enhance immunity. can contribute

In addition, the above-mentioned cypress extract has a high content of phytoncide, so it has excellent antibacterial and anti-inflammatory effects, and can function to reduce stress hormones by the cortisol component contained in the cypress extract, thereby providing excellent psychological stability.

On the other hand, in 200 of FIG. 3, an example of a more detailed addition weight ratio per 100 g of honey, skim milk, yogurt, vegetable powder and additives in FIG. 2 is shown.

That is, as shown in Example 200 of FIG. 3 , the yogurt powder composition prepared by the present invention may contain 10 g of honey, 35 g of skim milk, and 30 g of yogurt, based on 100 g, and as a fruit and vegetable powder, plum 4.5g, pumpkin 4.5g, melon 3g, pineapple 2g, papaya 2g, carrot 2.5g, cabbage 1.5g.

In addition, for the additive, xanthan gum 1.4 g, gum arabic 0.3 g, and guar gum 0.3 g as a thickener may be included, and grapefruit seed extract, golden extract, and cypress extract may include 1 g each as preservatives.

In other words, the above-mentioned addition ratio will be understood as an example of the most preferable raw material addition weight ratio prepared by metering in step S10 of FIG. 1 .

After performing the above-described step S10, the raw material mixing step (S20) of adding the raw materials prepared in a quantitative amount in the step S10 to the mixing tank to stir and mix one or more raw materials may be performed.

At this time, according to a preferred embodiment of the present invention, in the present invention, when step S20 is performed, through the ultrasonic focusing device provided in the mixing tank, the raw material to be stirred and mixed is irradiated with ultrasonic waves of a preset frequency to induce cavitation. have.

Specifically, in the present invention, it is preferable to focus ultrasonic waves having a frequency of 20 kHz to 250 kHz on the mixture at least once. , - It will be understood as an ultrasonic focusing range that enables particle-level dispersion treatment to be performed on the raw material mixture by impact and heat generated when the cavity collapses due to a change in pressure.

That is, according to the above-described embodiment, in the present invention, stirring and mixing of the raw material to be stirred and mixed can be easily performed, and in particular, the mixing stability of the hydrophilic raw material and the hydrophobic raw material is increased, thereby preventing the O/W separation phenomenon over time. There is a minimization effect.

On the other hand, after performing the above-described step S20, the mixture obtained in step S20 is freeze-dried for a predetermined time, and then ultrasonically pulverized to obtain a mixture of a powder formulation (S30) may be performed.

Specifically, in the above-described step S30, the raw material mixture is put into a vacuum freezer set at a temperature of -40 to 5° C., freeze-dried for 5 to 20 hours, and then ultrasonically pulverized to obtain a mixture of powder formulations. and the particle size of the mixture after ultrasonic pulverization may be preferably made to have a particle size of 100 to 200 μm.

That is, in the present invention, by performing the freeze-drying and ultrasonic pulverization of step S30 described above, the loss of nutrients in the raw material mixture is minimized, and the raw material mixture can be processed into a formulation that can be easily dissolved in cold water. .

Next, after performing the step S30 of the present invention, the lactic acid bacteria culture step (S40) of culturing the lactic acid bacteria by inoculating the lactic acid bacteria in the mixture of the powder formulation obtained in the above-described step S30, and fermenting for a preset time (S40) can be performed. have.

At this time, as the strain of lactic acid bacteria inoculated into the mixture of powder formulation in step S40 of the present invention, for example, a lactic acid bacteria strain such as 300 in FIG. 4 may be used.

That is, a lactic acid bacteria strain including at least one of Lactobacillus and Bifidobacterium shown in 300 of FIG. 4 can be used, and the above-described Lactobacillus-based strain is, for example, Lactobacillus plantarum, lactobacillus A strain comprising at least one of Bacillus rhamnosus and Lactobacillus acidophilus may be used, and these strains are strains that mainly play a role in the small intestine, and enhance immunity, antibacterial substance formation, normalization of intestinal bacterial composition and It has the effect of inhibiting the production of harmful bacteria.

In addition, the above-mentioned Bifidobacterium-based strain is used, for example, a strain comprising at least one of Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium longum, and Bifidobacterium lactis. These strains are strains that mainly play a role in the large intestine, and have excellent effects in inhibiting E. coli proliferation, strengthening intestinal motility and defecation activity, and killing harmful bacteria.

Returning to FIG. 1 again, in step S40 of the present invention, after inoculating the mixture with the lactic acid bacteria as described above, it can be fermented for 8 to 12 hours at a temperature of 35 to 50 ° C. It is preferable to encapsulate the mixture of the powder formulation with sodium alginate by spraying a sodium alginate solution on the mixture of the cultured powder formulation.

At this time, the encapsulation treatment with sodium alginate described above can function to improve the preservation of the lactic acid bacteria by preventing the problem of overfermenting the cultured lactic acid bacteria, as well as hydrophilicity when reacting with water, sodium alginate is formed and As the film is gradually melted, it is possible to solve the problem that the cultured lactic acid bacteria are killed during the manufacturing process, and at the same time, there is an effect that can reduce the number of lactic acid bacteria that are killed before reaching the large intestine.

Also, in a preferred embodiment of the present invention, it is preferable that the moisture content of the powder formulation finally obtained after performing step S40 is less than 5.5%. It will be understood that the moisture content is not sufficient to dissolve the sodium alginate, which forms a film on the mixture of the powder, so as not to impair the preservation ability of the mixture of the powder formulation.

That is, when judged in summary, the method for producing a yogurt powder composition according to an embodiment of the present invention provides a yogurt powder composition in a powder form that has excellent stability against lactic acid bacteria and is easily dissolved in cold water, so that when manufacturing a beverage There is an effect of providing a yogurt powder composition that can be easily used in

In addition, we provide a yogurt powder composition that contains ingredients that can solve the problems of protein absorption, excessive intestinal peristalsis, and high acidity, which are side effects of typical yogurt. There is an effect of providing a yogurt powder composition.

In addition, according to an embodiment of the present invention, a yogurt powder composition capable of reducing O/W separation by promoting homogenization of a hydrophilic material and a hydrophobic material through particle dispersion by ultrasonic focusing and powdering by ultrasonic pulverization has the effect of providing

In addition, according to an embodiment of the present invention, by providing a yogurt powder composition containing a component that inhibits gastric acid secretion, there is an effect of minimizing the problem of lactic acid bacteria dying before reaching the large intestine.

Next, it can be seen that the sensory evaluation results of the yogurt powder composition prepared according to an embodiment of the present invention are shown in FIGS. 5 and 6 .

First, referring to FIG. 5 , in FIG. 5 400 , the results of sensory evaluation for O/W separation of the yogurt powder composition prepared in the present invention are shown.

The applicant performed a sensory evaluation of the O/W separation phenomenon for the yogurt powder composition prepared according to the present invention and two types of yogurt powder compositions on the market, and after mixing the yogurt powder composition with water, 1 minute, O/W separation phenomena were compared when 5 minutes, 10 minutes, 15 minutes, and 20 minutes had elapsed.

In this case, - denoted by a well-mixed state without O/W separation, and + denotes O/W separation, and it will be understood that the greater the number of +s, the more severe.

As a result of sensory evaluation of the O/W separation phenomenon, in Comparative Example 1, when 10 minutes elapsed, O/W separation occurred, and in Comparative Example 2, O/W separation occurred when 5 minutes had elapsed. Could know.

On the other hand, in the case of the yogurt powder composition prepared according to an embodiment of the present invention, when 20 minutes elapsed, it was found that O/W separation occurred, which was O/W compared to Comparative Examples 1 and 2 in which the same time had elapsed. It was found that the degree of separation occurred at a remarkably low level.

That is, through this, it was confirmed that the O/W separation stability of the yogurt powder composition prepared in the present invention had higher stability compared to the yogurt powder composition distributed in the market, and through this, the yogurt powder composition of the present invention was ingested by the ingestion. Since the ease of use is increased, the effect of improving the intake satisfaction of the ingester can be expected.

Next, the sensory evaluation result shown in 500 of FIG. 6 shows the sensory evaluation result for the preference of the yogurt powder composition prepared according to an embodiment of the present invention.

On the other hand, the applicant conducted a preference evaluation for the yogurt powder composition of the present invention and commercially available yogurt powder composition for 40 male and female evaluators in their teens to 40s, Evaluators were allowed to evaluate the preference.

The evaluation of acceptance was performed on a 7-point scale, and for the evaluation items, taste, aftertaste, aroma, and texture, 1 point was not very good, 2 points was not good, 3 points was slightly unsatisfactory, and 4 points were normal. A score of 5 points for a little good, 6 points for a good case, and 7 points for a very good case was assigned, and the overall preference was derived from the average value of the above-mentioned evaluation items.

As a result, sensory evaluation results such as 500 of FIG. 6 were derived, and as shown in 500, all of the raters in their teens to 40s showed a relatively high degree of preference for the yogurt powder composition prepared in the present invention, It was confirmed that the market value of the yogurt powder composition was excellent.

As described above, although the embodiments have been described with reference to the limited embodiments and drawings, those skilled in the art will understand that various modifications and variations are possible from the above description. Terms such as “include”, “comprise” or “have” described above mean that a component without a particularly opposing description can be embedded, so it does not exclude other components but includes other components It should be construed as being able to include more. In addition, the protection scope of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (7)

In the method for producing a yogurt powder composition,
A raw material preparation step of preparing a raw material including honey, skim milk, yogurt, fruit and vegetable powder and additives at a preset mixing ratio;
a raw material mixing step of putting the prepared raw material into a mixing tank so that one or more of the raw materials are stirred and mixed;
obtaining a mixture obtained by freeze-drying the mixture obtained in the raw material mixing step for a preset time, and then ultrasonically pulverizing to obtain a mixture of powder formulations; and,
A method for producing a yogurt powder composition comprising: inoculating lactic acid bacteria in the mixture of the powder formulation obtained, followed by fermentation for a preset time to culture the lactic acid bacteria.
According to claim 1,
When performing the lactic acid bacteria culture step,
The lactic acid bacteria is inoculated with lactic acid bacteria containing at least one of Lactobacillus and Bifidobacterium,
After performing the lactic acid bacteria culture step,
By spraying a sodium alginate solution on the mixture of the powder formulation, the method for producing a yogurt powder composition, characterized in that the encapsulation treatment of the mixture of the powder formulation.
According to claim 1,
The fruit and vegetable powder,
Plum, pumpkin, melon, pineapple, papaya, carrot and cabbage, characterized in that comprising at least any one of a method for producing a yogurt powder composition.
According to claim 1,
The additive is
an additive of the type comprising at least one of a thickener and a preservative;
A raw material containing at least one of xanthan gum, gum arabic, and guar gum is added as the thickener, and a raw material containing at least one of grapefruit seed extract, golden extract, and cypress extract is added as the preservative, and a natural raw material A method for producing a yogurt powder composition, characterized in that the additive is used.
According to claim 1,
The raw material preparation step is,
The raw material is prepared by weighing 2.5 to 5 parts by weight of the skim milk, 2 to 4 parts by weight of the yogurt, 1 to 3.5 parts by weight of the fruit and vegetable powder, and 0.1 to 1.5 parts by weight of the additive, based on 1 part by weight of the honey. Method for producing a yogurt powder composition, characterized in that.
According to claim 1,
After performing the lactic acid bacteria culture step,
The method for producing a yogurt powder composition, characterized in that the moisture content of the mixture of the finally obtained powder formulation is less than 5.5%.
According to claim 1,
When performing the raw material mixing step,
The mixing tank is provided with an ultrasonic focusing device,
The method for producing a yogurt powder composition, characterized in that by irradiating ultrasonic waves of a preset frequency to the raw material to be stirred and mixed to induce cavitation, so as to perform a particle unit dispersion treatment for the raw material to be stirred and mixed.

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