KR20230111814A - Method for manufacturing yogurt containing rice milk - Google Patents

Abstract

The present invention relates to a method for producing yogurt containing tarak porridge, comprising the steps of applying heat to a mixture of rice flour and milk to obtain luxurious tarak porridge; Obtaining saccharified tarak porridge by adding alpha-amylase to the gelatinized tarak porridge; Adding at least one lactic acid bacteria selected from the group consisting of Streptococcus , Lactobacillus and Bifidobacterium to the saccharified tak porridge and fermenting at 20 to 60 ° C; By including, high-quality yogurt can be prepared while maintaining the functionality of tak porridge or lactic acid bacteria as raw materials.

Description

Manufacturing method of yogurt containing tarak porridge {Method for manufacturing yogurt containing rice milk}

The present invention relates to a method for producing yogurt containing tarak porridge.

Rice has been used as a staple food in Korea since ancient times, and the nutritional components of rice vary somewhat depending on the state of milling, but when the moisture content is 15.5%, white rice contains 75.5% carbohydrates, 6.8% protein, 1.3% lipid, ash 0.3%, and 0.3% crude fiber. Recently, various varieties of functional rice have been produced and consumed to promote rice consumption. Black rice in the form of special rice contains anthicyanin purple pigment with excellent antioxidant function, and its main component is known as cyanidin-3-glucoside. Black rice is high in minerals and protein, has antioxidant effects, NDA damage inhibition, and anticancer effects, and is widely used in dietary life due to its sticky texture and unique flavor and color.

Sweet pumpkin is a Western pumpkin with good taste, dark yellow flesh is denser and has higher sugar content than conventional pumpkin, and is rich in vitamins, minerals, and dietary fiber including β-carotene, and is known to have antioxidant and anticancer effects.

Tarakjuk, a traditional Korean court food, is called nakjuk or milk porridge. In oriental medicine, unlike tangjae for the purpose of treatment, medicinal porridge using herbal medicines and grains such as rice and millet has been recommended to prevent diseases since ancient times. Ingredients are easily available and the recipe is simple, but researches that have tried to develop and popularize processed food using tarak porridge are insignificant. Recently, as interest in health has increased, fermented beverages with emphasis on functionality are newly in the limelight. Recently, grains such as rice, barley, corn, etc., soybeans, sweet potatoes, pumpkins, etc. have been used as part of the fermentation substrate of yogurt, but the development of fermented beverages using tarak porridge is lacking.

Recently, with the diversification and gentrification of dietary life, yogurt is sold not only in cafes but also in the market for finished product packaging, and its consumption is increasing. Due to changes in various social conditions, such as lifestyle and dietary changes of modern people and diversification of disease types, modern people's interest in health is increasing, and a balanced diet is required. In fermented beverages, there is a noticeable tendency to select ingredients that can reduce sugar content and have excellent functionality and a refreshing taste.

Korea Patent No. 2259148

An object of the present invention is to provide a method for producing yogurt containing tarak porridge.

An object of the present invention is to provide yogurt containing tarak porridge.

1. Applying heat to a mixture of rice flour and milk to obtain luxurious tarak porridge;

Obtaining saccharified tarak porridge by adding alpha-amylase to the gelatinized tarak porridge;

Adding at least one lactic acid bacterium selected from the group consisting of Streptococcus , Lactobacillus and Bifidobacterium to the saccharified tark porridge and fermenting at 20 to 60 ° C. Method for producing yogurt containing tark porridge.

2. In the above 1, wherein the rice flour is at least one selected from the group consisting of black rice flour or white rice flour, method of producing yogurt containing tarak porridge.

3. In the above 1, the rice flour is obtained by immersing 100 parts by weight of rice in 300 to 500 parts by weight of purified water at 15 to 30 ° C., removing the purified water after 5 to 20 hours, and then pulverizing. Method for producing yogurt.

4. The method of producing yogurt containing tarak porridge according to 1 above, wherein sweet pumpkin is further added to the mixture before applying the heat.

5. The method according to 1 above, wherein the milk contains omega-3 and omega-6 in a weight ratio of 1:3 to 1:5.

6. In the above 1, the lactic acid bacteria are Streptococcus thermophiles, Lactobacillus acidophilus , Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis Method for producing yogurt containing phosphorus and tarak porridge.

7. In the above 1, wherein the yogurt comprises omega-3 and omega-6 in a weight ratio of 1: 3 to 1: 5, the method of producing yogurt containing tarak porridge.

8. Yogurt containing tarak porridge prepared by any one of the above 1 to 7 manufacturing methods.

The manufacturing method of the present invention can produce yogurt with excellent quality while maintaining the functionality of tarak porridge or lactic acid bacteria, which are raw materials, by going through steps with optimal conditions.

The yogurt of the present invention can exhibit excellent functionality and functionality by being prepared using tarak porridge, and can be appropriately used for food development.

1 shows a manufacturing process of yogurt using tarak porridge containing white rice according to an embodiment.
2 shows a manufacturing process of yogurt using tarak porridge containing black rice according to an embodiment.
Figure 3 shows a manufacturing process of yogurt using tarak porridge containing sweet pumpkin according to an embodiment.
4 is a diagram showing a method of manufacturing yogurt including tarak porridge according to an embodiment.

The present invention comprises the steps of applying heat to a mixture of rice flour and milk to obtain a luxurious tarak porridge (S100); Adding alpha-amylase to the gelatinized tarak porridge to obtain saccharified tarak porridge (S200); Adding at least one lactic acid bacterium selected from the group consisting of Streptococcus , Lactobacillus and Bifidobacterium to the saccharified tak porridge and fermenting at 20 to 60 ° C. (S300); It provides a method for producing yogurt including tak porridge.

The term “tarakjuk(駝酪粥)” means porridge made by mixing rice flour with milk and is also expressed as milk porridge.

The term "rice flour" refers to powder made by grinding or grinding rice, and may be white rice flour, black rice flour, or glutinous rice flour depending on the type of rice, but is not limited thereto.

In the step of obtaining luxury tarak porridge (S100), the rice flour may be at least one selected from the group consisting of black rice flour and white rice flour. The white rice flour may be white rice nonglutinous rice flour or white rice glutinous rice flour.

According to one embodiment, the rice flour may be white rice flour, and the yogurt prepared at this time may be pure white rice yogurt. According to one embodiment, the rice flour may be black rice flour, and the yogurt prepared in this case may be black rice yogurt.

In the step of obtaining luxury tarak porridge (S100), rice flour may be purchased or manufactured.

The rice flour used in the step (S100) of obtaining luxury tarak porridge may be prepared by immersing rice in water (eg, purified water) at 15 to 30 ° C. for 5 to 20 hours, and then pulverizing the filtrate obtained by removing the water. Specifically, rice flour may be obtained by immersing 100 parts by weight of rice in 300 to 500 parts by weight of water at 15 to 30 ° C., removing the purified water after 5 to 20 hours, and then grinding.

According to one embodiment, rice flour is obtained by washing white rice with running water, immersing it in purified water corresponding to four times the amount of white rice at room temperature of about 20 ° C. for 8 hours, removing moisture by sieving, and then going through a milling process twice in a rice mill and then sifting through a 20 mesh sieve. According to one embodiment, rice flour is obtained by washing black rice with running water, immersing it in purified water corresponding to four times the amount of black rice at room temperature of about 20 ° C. for 12 hours, sieving to remove moisture, and then going through a milling process twice in a rice mill and then sifting through a 20 mesh sieve.

In the step of obtaining luxury tarak porridge (S100), sweet pumpkin may be further added to the mixture before applying the heat. According to one embodiment, the rice flour may be white rice flour, and sweet pumpkin may be further added to the mixture before applying the heat. In this case, the manufactured yogurt may be sweet pumpkin yogurt.

In the step (S100) of obtaining luxury tarak porridge, the milk may be milk containing omega-3 and omega-6. Specifically, the milk may contain omega-3 and omega-6 in a weight ratio of 1:3 to 5, or 1:4.

In the step of obtaining luxurious tarak porridge (S100), the texture of the finally produced yogurt can be softened by using a mixture of rice flour and milk.

The step of obtaining saccharified tarak porridge (S200) may be adding alpha-amylase when the gelatinized tarak porridge reaches 30 to 70 ° C, 40 to 60 ° C, or 45 to 55 ° C. If the temperature is out of the above range, the saccharification efficiency of tarak porridge may decrease.

Alpha-amylase used in the step of obtaining saccharified tarak porridge (S200) is not limited in its form, and may be, for example, liquid.

The fermentation step (S300) may be to ferment by adding lactic acid bacteria to the saccharified tarak porridge.

The lactic acid bacteria used in the fermentation step (S300) may be at least one selected from the group consisting of Lactococcus , Streptococcus , Lactobacillus , Bifidobacterium and Pediococcus , but is not limited thereto.

The lactic acid bacteria may be at least one selected from the group consisting of Streptococcus thermophiles, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus , and Bifidobacterium animalis ssp. lactis . .

According to one embodiment, the lactic acid bacteria may be a combination of Streptococcus thermophiles, Lactobacillus acidophilus, Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis there is

The lactic acid bacteria used in the fermentation step (S300) may be freeze-dried lactic acid bacteria. According to one embodiment, the lactic acid bacteria used in the fermentation step (S300) may be included in the commercially available Sarco freeze-dried yogurt lactic acid bacteria.

In the fermentation step (S300), the fermentation temperature may be 20 to 60 ° C, 30 to 50 ° C, or 35 to 45 ° C, but is not limited thereto.

The fermentation time in the fermentation step (S300) may be 1 to 10 hours, 2 to 9 hours, 3 to 8 hours, 4 to 7 hours, or 5 to 6 hours, but is not limited thereto.

Yogurt containing tarak porridge prepared by the manufacturing method of the present invention may contain omega-3 and omega-6. Specifically, yogurt may contain omega-3 and omega-6 in a weight ratio of 1:3 to 1:5 or 1:4.

Yogurt containing tarak porridge prepared by the manufacturing method of the present invention can maintain the ratio of omega-3 and omega-6 contained in milk, which is a material used in the manufacturing process, even if it undergoes processing such as heat treatment and fermentation.

Yoghurt containing tarak porridge prepared by the manufacturing method of the present invention has excellent functionality (eg, metabolic disease prevention or improvement effect) by including the ratio of omega-3 and omega-6 at a weight ratio of 1:3 to 1:5, or 1:4, and at the same time, it can exhibit high preference for consumers who have difficulty in eating milk. When omega-3 and omega-6 are balanced in an appropriate ratio, it can prevent or improve metabolic diseases including cardiovascular diseases.

Yogurt containing tarak porridge prepared by the production method of the present invention may exhibit an effect of preventing or improving metabolic diseases. For example, the metabolic disease may be cardiovascular disease and/or type 2 diabetes, but is not limited thereto.

In addition, the present invention provides a yogurt comprising tarak porridge prepared by the above-described manufacturing method. The contents of tarak porridge and yogurt have been described above, and a detailed description is omitted.

The yogurt of the present invention contains fatty acids related to the prevention of cardiovascular diseases, and in particular, contains omega-3 and omega-6 in an appropriate ratio, contains GABA amino acids capable of promoting cerebral blood flow and stabilizing nerves, and increases muscle synthesis. It contains ornithine, which is known to exhibit an anti-obesity effect, an immune enhancing effect, a liver protecting effect, a stress relieving effect, a skin regeneration effect, and the like, and may exhibit antioxidant activity.

As such, the yogurt of the present invention exhibits excellent functionality, and at the same time, it can exhibit convenience of intake and excellent taste. In addition, the yogurt of the present invention, which exhibits excellent functionality as described above, will show high demand from consumers who have difficulty consuming milk.

Hereinafter, the configuration and effects of the present invention will be described in more detail by way of examples. However, the following examples are provided only for illustrative purposes to aid understanding of the present invention, and the scope and scope of the present invention are not limited thereto.

1. Manufacture of yogurt using tarak porridge

The inventors of the present invention (1) preparing rice flour by grinding white or black rice, (2) adding milk to rice flour and heat-treating it to prepare a luxurious tarak porridge, (3) adding a saccharification enzyme, alpha-amylase to the gelatinized tark porridge, saccharifying it, (4) preparing yogurt (Examples 1 to 3) through the steps of adding lactic acid bacteria to the saccharified tark porridge and fermenting it. Table 1 shows the contents of ingredients used in yogurt production. More specific manufacturing methods of each embodiment are described below.

Classification (unit: g) Example 1 Example 2 Example 3 white rice flour 90 - 20 black rice flour - 90 - Sweet pumpkin - - 250 milk 900 900 900 amylase 0.2 0.4 0.5 Lactobacillus 0.4 0.5 0.5

(1) Example 1

1) Rice flour preparation step: polished rice (spicy rice) was washed with running water three times, immersed in purified water four times the amount of white rice at room temperature of about 20 ° C. for 8 hours, and then sieved to remove moisture. After that, after going through the milling process twice with a rice mill, it was put down through a 20 mesh sieve to prepare white rice powder.

2) Luxurious tarak porridge manufacturing step: 900 g of milk (omega balance milk, green grass) was added to 90 g of white rice powder, and the rice flour was soaked for about 30 minutes while mixing well with a wooden spatula. After that, while stirring over medium-low heat, the consistency was thickened to make tarak porridge.

3) Saccharified tarak porridge preparation step: When the gelatinized tarak porridge reached about 50° C., 0.2 g of liquid alpha-amylase was added and stirred for about 3-10 minutes to prepare a thin saccharified liquid.

4) Lactic acid bacteria fermentation step: When the liquefied and saccharified tarak porridge reached 40 ° C, 0.4 g of lactic acid bacteria (Sako freeze-dried yogurt lactobacillus) was added, stirred well, and then put in a glass bottle and 40 ° C. The lactic acid bacteria added to tarak porridge are Streptococcus thermophiles, Lactobacillus acidophilus , Lactobacillus delbrueckii ssp. bulgaricus , and Bifidobacterium animalis ssp. lactis .

(2) Example 2

Same as the manufacturing method of Example 1, but 1) black rice was used instead of white rice in the rice flour manufacturing step and soaked for 12 hours, 3) 0.4 g of alpha-amylase was added in the saccharified tarak porridge manufacturing step. In addition, 4) yogurt (Example 2, black rice yogurt) was prepared by adding 0.5 g of lactic acid bacteria in the lactic acid bacteria fermentation step.

(3) Example 3

It is the same as the manufacturing method of Example 1, but 2) in the step of manufacturing luxury tarak porridge, steamed sweet pumpkin was added to the white rice powder in addition to milk, and at this time, 20 g of white rice powder and 250 g of sweet pumpkin were used. 2) For the steamed sweet pumpkin used in the luxury tark porridge manufacturing step, a commercially available sweet pumpkin product was purchased, washed with water, and then the washed sweet pumpkin was divided into 2-3 parts, steamed at 100 ° C for about 50 minutes, and then the skin was removed. It was crushed and prepared by sifting through a 20 mesh sieve. 3) 0.5 g of alpha-amylase was added in the step of preparing saccharified tarak porridge. In addition, 4) 0.5 g of lactic acid bacteria was added in the lactic acid bacteria fermentation step to prepare yogurt (Example 3, sweet pumpkin yogurt).

2. Measurement of nutritional components and antioxidant effects of yogurt using tarak porridge

(1) Measurement of fatty acids in yogurt

The fatty acid composition and content analysis of the three types of yogurt prepared by the method of 1. above was performed as follows. For fatty acid analysis, 20 g of yogurt sample was extracted and filtered with ether, and about 100 mg of fat concentrated under reduced pressure was taken in an eggplant flask, mixed with 4 mL of 1 N KOH ethanol solution, stirred until oil droplets disappeared, and 5 mL of 14% BF ₃ -ethanol was added. After attaching a cooler and heating at 80 ° C. for 5 minutes to methyl esterify, 3 mL of a saturated NaCl solution was added, and 1 mL of hexane was added, shaken, and then transferred to a test tube and allowed to stand. Thereafter, the supernatant was taken, anhydrous Na ₂ SO ₄ was added thereto to remove moisture, and 23 types of fatty acids were analyzed by gas chromatography (GC-17A, Shimadzu Co., Kyoto, Japan).

The fatty acid composition and omega-3:omega-6 ratio of each of the yogurts of Examples 1 to 3 are shown in Table 2 below. As shown in Table 2 below, all three types of yogurt contained monounsaturated fatty acids and polyunsaturated fatty acids related to cardiovascular disease prevention. Among monounsaturated fatty acids, oleic acid, which is known to have cardiovascular disease preventive effects, was contained in all three types of yogurt and showed a high content. Among polyunsaturated fatty acids, linoleic acid included in omega-6 fatty acids was detected in all three types of yogurt, but linolelaidic acid was detected only in Examples 2 and 3, and cis-11,14-eicosadienoic acid was detected only in Example 3. Linolenic acid included in omega-3 fatty acids was detected in all three types of yogurt, but cis-5,8,11,14,17-eicosapentaenoic acid (EPA) was detected only in Examples 1 and 3. The omega-3:omega-6 ratios detected in Examples 1 to 3 were confirmed to be 1:3.92, 1:3.83, and 1:3.15, respectively, in order. As confirmed in the above omega-3: omega-6 ratio, the yogurt produced by the manufacturing method of the present invention is omega-3 contained in milk, which is a material, despite various processing such as heat treatment, sugar treatment, and fermentation process. It was confirmed that the ratio of omega-6 was maintained.

Fatty acids (g/100g total fatty acids) Example 1 Example 2 Example 3 saturated fatty acids Butyric acid (C4:0) 3.63±0.07 5.76±0.17 4.43±0.08 Caproic acid (C6:0) - 0.99±0.04 1.65±0.06 Caprylic acid (C8:0) - 1.01±0.09 0.96±0.02 Capric acid (C10:0) 5.96±0.07 2.80±0.13 3.63±0.09 Luric acid (C12:0) 5.12±0.04 3.58±0.16 4.26±0.06 Tridecanoic acid (C13:0) - 0.25±0.03 - Myristic acid (C14:0) 8.08±0.05 10.75±0.16 11.99±0.28 Pentadecanoic acid (C15:0) - 1.76±0.07 1.45±0.04 Palmitic acid (C16:0) 38.28±0.83 26.00±0.49 29.00±0.63 Heptadecanoic acid (C17:0) - 3.26±0.07 3.46±0.06 Stearic acid (C18:0) 15.54±0.50 13.95±0.46 13.53±0.20 Heneicosanoic acid (C21:0) - 1.11±0.08 1.32±0.05 Tricosanoic acid (C23:0) - 0.44±0.03 - gun 76.61±1.56 75.68±1.57 75.68±1.57 monounsaturated fatty acids Myristoleic acid (C14:1) - 1.31±0.06 1.35±0.03 Palmitoleic acid (C16:1) - 1.55±0.06 1.88±0.04 Oleic acid (C18:1n9c) 18.59±0.12 19.53±0.68 16.76±0.25 gun 18.59±0.12 22.39±0.80 19.99±0.32 polyunsaturated fatty acids Linolelaidic acid (C18:2n6t) - 0.19±0.02 0.28±0.03 Linoleic acid (C18:2n6c) 3.92±0.13 3.64±0.07 3.98±0.14 Linolenic acid (C18:3n3) 0.43±0.02 1.00±0.03 1.29±0.03 cis-11,14-Eicosadienoic acid (C20:2n6c) - - 0.13±0.02 cis-5,8,11,14,17-Eicosapentaenoic acid (C20:5n3) 0.57±0.01 - 0.10±0.01 gun 4.92±0.04 4.83±0.08 5.98±0.23 Omega-3 Fatty Acids: Omega-6 Fatty Acids 1:3.92 1:3.83 1:3.15

(2) Analysis of constituent amino acids of yogurt

0.5 g of the sample and 3 mL of 6 N HCl were weighed in a decomposition tube, degassed, and hydrolyzed at 121 ° C for 24 hours. 1 mL of the solution was taken, filtered through a membrane filter (0.2 μm), and analyzed with an automatic amino acid analyzer (S433-H, SYKAM, Eresing, Germany).

Table 3 below shows the results of measuring the amino acid composition and content of each of the yogurts of Examples 1 to 3. In Example 1, 6 amino acids were detected, in Example 2, 7 amino acids, and in Example 3, 15 amino acids were detected. In particular, all of Examples 1 to 3 contained γ-amino-n-butyric acid (GABA) known to be related to cerebral blood flow promoting effect and nerve stability. In addition, all of Examples 1 to 3 promote the secretion of growth hormone, thereby increasing muscle synthesis, promoting basal metabolism, body fat metabolism, anti-obesity, immune enhancing, hepatoprotective, stress relieving, skin regeneration, etc. It contained ornithine known to exhibit. In addition, all of Examples 1 to 3 contained lysine, an amino acid lacking in rice.

Free amino acids (mg%) Example 1 Example 2 Example 3 Aspartic acid - 1.01±0.02 13.37±0.19 Threonine - 1.30±0.04 1.02±0.02 Serine - - 1.38±0.04 Glutamic acid 4.39±0.08 9.87±0.13 17.04±0.17 Alanine 2.05±0.06 1.46±0.03 2.73±0.05 Leucine - - 3.16±0.05 Tyrosine - - 7.49±0.14 Phenylalanine - - 7.11±0.19 Beta-alanine 6.00±0.12 4.87±0.04 9.87±0.15 Gamma-amino-n-butyric acid 0.65±0.04 0.70±0.02 1.63±0.04 Histidine - - 3.54±0.07 3-methylhistidine - - 10.98±0.26 Ornithine 2.25±0.09 3.01±0.01 8.82±0.19 Lysine 0.34±0.01 0.75±0.03 2.27±0.04 Arginine - - 19.55±0.28 gun 15.67±0.40 22.97±0.31 109.95±1.88

(3) Analysis of total polyphenol and flavonoid content in yogurt

Total polyphenol content was determined by a slight modification of the Folin-Denis method. Specifically, 0.2 mL of the sample and 0.2 mL of Folin reagent were mixed, left at room temperature for 3 minutes, mixed with 0.4 mL of 10% sodium carbonate (Na ₂ CO ₃ ) solution, left in the dark for 40 minutes, and microplate spectrophotometer (Epoch 2, Bio Tek Inc., Winooski, USA) was used to measure absorbance at 760 nm. After preparing a calibration curve using gallic acid as a standard material, the total polyphenol content in the sample was expressed as gallic acid equivalent (GAE). The experiment was repeated three times and expressed as the mean value (Mean) and standard deviation (SD). Total flavonoid content was determined by modifying the Davis method. Specifically, 0.5 mL of diethylene glycol was added to 0.5 mL of the sample, mixed, 10 μL of 1 N NaOH was added, reacted at 37 ° C. for 1 hour, and then absorbance was measured at 420 nm using a microplate spectrophotometer (Epoch 2, Bio Tek Inc., Winooski, USA). After drawing a calibration curve using quercetin as a standard material, the total flavonoid content in the sample was expressed as quercetin equivalent (QE). The experiment was repeated three times and expressed as the mean value (Mean) and standard deviation (SD).

Phenolic compounds widely contained in plants include flavonoids, flavonols, flavones, flavones, isoflavones, flavan-3-ols, and anthocyanins, and have various physiological activities such as anti-cancer, antioxidant, anti-viral, anti-obesity, anti-allergic, anti-ulcer, anti-bacterial, and anti-inflammatory. It has been reported that there is Free radical reactions in vivo are associated with aging or disease of biological tissues, and among phenolic substances, a hydroxyl group, which is a free radical acceptor of oil, inhibits oxidation by allowing free radicals generated in the early stage of oil rancidity to form stable compounds. Table 4 below shows the total polyphenol and total flavonoid contents of Examples 1 to 3. The yogurts of Examples 1 to 3 all showed high total polyphenol and total flavonoid contents.

division Example 1 Example 2 Example 3 Total polyphenols (mg Gallic acid equivalent/g) 125.84±5.85 195.60±1.81 195.60±1.81 Total flavonoids (mg Quercetin equivalent/g) 81.37±0.61 166.57±18.66 27.37±0.61

(4) Measurement of antioxidant activity of yogurt

The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of the yogurts of Examples 1 to 3 was measured by the following method. 0.9 mL of a 0.2 mM DPPH (in ethanol) solution was added to 0.1 mL of the sample solution and left at 37° C. for 30 minutes. The non-added group was reacted with 0.1 mL of ethanol instead of the sample, and as a positive control group, conventional antioxidants BHA, BHT, and ascorbic acid were used for comparison. Then, absorbance was measured at 517 nm with a microplate spectrophotometer (Epoch 2, Bio Tek Inc., Winooski, USA). DPPH radical scavenging activity was calculated as a percentage by the formula below. The experiment was repeated three times and expressed as the mean value (Mean) and standard deviation (S.D.).

In addition, the 2.2-azino-bis-3-ehtylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activity of the yogurts of Examples 1 to 3 was measured by the following method. To generate ABTS free radicals, a 7.4 mM ABTS solution and a 2.6 mM potassium persulfate solution were prepared, mixed in equal amounts, and reacted for 24 hours in the dark. After that, the ABTS solution was diluted with ethanol so that the absorbance value was 0.7~1.0±0.02 at 734 nm. After mixing 0.1 mL of the sample solution prepared at a certain concentration and 0.9 mL of the ABTS solution, it was reacted at 37 ° C. for 30 minutes. In the non-added group, ethanol was added instead of the sample to react. Then, absorbance was measured at 734 nm using a microplate spectrophotometer (Epoch 2, Bio Tek Inc., Winooski, USA). The experiment was repeated three times and expressed as the mean value (Mean) and standard deviation (S.D.).

DPPH radical scavenging activity is known to be an indicator of antioxidant activity because it is correlated with phenolic substances such as phenols and flavonoids. Antioxidants donate electrons to free radicals to suppress fatty acid oxidation in food and suppress aging in the human body. Therefore, it plays an important role in preventing disease and aging. ABTS is an antioxidant activity measurement method developed based on the suppression of absorbance of ABTS+ in the presence of antioxidants. After ABTS reacts with potassium persulfate to form blue-green ABTS radicals, the radicals are removed by antioxidants. The scavenging activity is measured using the principle of discoloration.

Table 5 shows the DPPH radical scavenging activity and ABTS radical scavenging activity of Examples 1 to 3. All of the yogurts of Examples 1 to 3 exhibited excellent DPPH radical scavenging activity and ABTS radical scavenging activity, and through this, it was confirmed that the yogurt prepared by the manufacturing method of the present invention exhibited excellent antioxidant efficacy.

division Example 1 Example 2 Example 3 DPPH radical scavenging activity (%) 28.32±1.33 46.33±0.97 30.69±36.21 ABTS radical scavenging
activity (%) 36.21±0.97 66.21±2.11 45.33±2.01

Claims (8)

Applying heat to a mixture of rice flour and milk to obtain luxurious tarak porridge;
Obtaining saccharified tarak porridge by adding alpha-amylase to the gelatinized tarak porridge;
Adding at least one lactic acid bacterium selected from the group consisting of Streptococcus , Lactobacillus and Bifidobacterium to the saccharified tark porridge and fermenting at 20 to 60 ° C. Method for producing yogurt containing tark porridge.
The method of claim 1, wherein the rice flour is at least one selected from the group consisting of black rice flour and white rice flour.
The method according to claim 1, wherein the rice flour is obtained by immersing 100 parts by weight of rice in 300 to 500 parts by weight of purified water at 15 to 30 ° C, removing the purified water after 5 to 20 hours, and then pulverizing.
The method of claim 1, wherein sweet pumpkin is further added to the mixture before applying the heat.
The method of claim 1, wherein the milk contains omega-3 and omega-6 in a weight ratio of 1:3 to 1:5.
The method according to claim 1, wherein the lactic acid bacteria are Streptococcus thermophiles, Lactobacillus acidophilus , Lactobacillus delbrueckii ssp. bulgaricus and Bifidobacterium animalis ssp. lactis . A method for producing yogurt containing porridge.
The method of claim 1, wherein the yogurt contains omega-3 and omega-6 in a weight ratio of 1:3 to 1:5.
Claims 1 to 7 of any one of the manufacturing method of the yogurt produced by the tarak porridge.