KR20240029637A - Method for producing Syrian yogurt and yogurt prepared thereby - Google Patents

Abstract

The present invention relates to a method for producing Syrian yogurt and yogurt produced thereby. The Syrian yogurt of the present invention includes the following steps: i) boiling milk and then cooling it; ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step; iii) stirring with a wooden stirrer; iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours; v) ripening for a certain period of time at refrigerated temperature; and vi) packaging.
The method for producing Syrian-style yogurt of the present invention constructed as described above and the yogurt produced thereby not only has almost no sour taste, which is a disadvantage of conventional yogurt, but also has improved savory and soft tastes and is easily digested, so it is good for the stomach and intestines. A new method of producing yogurt that is beneficial to intestinal health and the yogurt produced thereby provide useful effects.

Description

Method for producing Syrian yogurt and yogurt prepared thereby}

The present invention relates to a method for producing Syrian yogurt and yogurt produced thereby. More specifically, in order to solve the problems of conventional Greek yogurt, it is fermented at a specific three-stage temperature to eliminate the sour taste, which is a disadvantage of conventional yogurt. The present invention relates to a method for manufacturing a new Syrian-style yogurt that not only produces almost no odor, but also has an improved nutty and soft taste, is easily digested, and is beneficial to the health of the stomach and intestines, and the yogurt manufactured accordingly.

Yogurt, which modern people often drink due to changes in eating habits, is made by adding lactic acid bacteria to milk or skim milk and fermenting it. In addition to milk nutrition, you can expect effects from lactic acid bacteria, and lactic acid bacteria cleanse the intestines by preventing the growth and reproduction of pathogens and harmful bacteria. It provides benefits, preventing stomach and rectal cancer, reducing blood cholesterol, and because lactose is broken down by lactic acid bacteria, it is an excellent food that even patients with lactose intolerance can eat without burden.

Among these yogurts, Greek yogurt (GREEK YOGURT) in particular was selected by the American Health magazine as one of the world's top five health foods along with kimchi, olive oil, lentils, and natto. It is made by maturing it further through a process of removing whey from plain yogurt. It is known that Greek yogurt is rich in probiotics, so it helps with intestinal health, suppresses harmful bacteria in the body and excretes toxins, and is rich in iodine, which improves thyroid function and increases metabolism to help control weight. It is known to help. In addition, it is low in sodium and high in potassium, so it is effective in preventing high blood pressure, and is known to be rich in vitamin B12 and calcium.

As an invention for such Greek yogurt, for example, in Korean Patent Application No. 2020-0104762 (Patent Document 1), under the name Greek yogurt manufacturing method, "i) inoculating raw milk with lactic acid bacteria; ii) 35°C Fermenting at 40°C for 1 hour to 4 hours; iii) storing at 2°C to 8°C for 30 minutes to 2 hours; iv) additionally inoculating the fermented product of step iii) with lactic acid bacteria; v ) Fermenting at 35°C to 40°C for 1 to 4 hours; vi) storing at 2°C to 8°C for 30 minutes to 2 hours; vi) additionally inoculating the fermented product in step vi) with lactic acid bacteria Step; vii) fermenting at 35°C to 40°C for 1 to 4 hours; ix) storing at 2°C to 8°C for 30 minutes to 2 hours; and x) separating the whey. , Greek yogurt manufacturing method" is disclosed, and in Korean Patent Application No. 2021-0174809 (Patent Document 2), under the name of Greek yogurt manufacturing method using medicinal beans, it is titled "Yakkong liquid preparation step; inoculating the medicinal bean liquid with lactic acid bacteria. First lactic acid bacteria inoculation step; Fermentation enzyme injection step of adding liquid germination soybean enzyme or medicinal soybean powder enzyme to the medicinal soybean broth inoculated with lactic acid bacteria; Primary fermentation step of fermenting the medicinal soybean broth into which fermentation enzyme has been added; Primary fermented product A soy whey separation step of separating the soy whey from the soy whey; A secondary fermentation step of fermenting the fermented product from which the soy whey is separated; A fermented product stirring step of stirring the secondary fermented product; A cooling step of cooling the stirred fermented product and packaging it by predetermined weight. And a packaging step; wherein, in the fermentation enzyme input step, the mixing ratio of the medicinal bean liquid and the medicinal bean powder enzyme is 99.2 to 99.5% by weight of the medicinal bean liquid and 0.5 to 0.8% by weight of the medicinal bean fermentation enzyme, and the medicinal bean powder enzyme is obtained by crushing the medicinal beans. A step of grinding the medicinal beans into powder, a step of mixing the medicinal bean powder and water, a second lactic acid bacteria inoculation step of inoculating the mixture with lactic acid bacteria, and fermenting the mixture inoculated with lactic acid bacteria to produce a fermented fermented medicinal bean product. Disclosing a "method for producing Greek yogurt using medicinal beans, comprising a fermentation step of obtaining a fermented soybean product, a freeze-drying step of freeze-drying the fermented soybean product, and a step of pulverizing the dried product to obtain a medicinal soybean powder enzyme." In Republic of Korea Patent Application No. 2022-0014100 (Patent Document 3), it is titled “Method of manufacturing a dessert using stewed peaches and Greek yogurt, and includes: “Peach cleaning step of removing the inside of stewed peaches; A yogurt interposition step of inserting Greek yogurt into the interior of the peach trimmed through the peach trimming step; A low-temperature maturation step of ripening the stewed peaches with yogurt at a low temperature through the yogurt interposition step; and a topping step of applying honey after placing the stewed peaches matured through the low-temperature ripening step on the upper surface of the granola. The Greek yogurt is made by boiling milk at a temperature of 65° C. for 20 minutes and then adding 35° C. A low-temperature sterilization step of pasteurizing by cooling to a temperature of ℃; A lactic acid bacteria inoculation step of inoculating lactic acid bacteria into milk sterilized through the low-temperature sterilization step; A fermentation step of producing curd by putting milk inoculated with lactic acid bacteria through the lactic acid bacteria inoculation step into a pottery and then fermenting it; And a whey removal step of removing the whey by sieving the curd prepared through the fermentation step for 48 hours, and the lactic acid bacteria inoculation step is performed by adding Lactobacillus rhamnosus to 100 parts by weight of milk sterilized through the low-temperature sterilization step. It is achieved by inoculating 0.1 part by weight of lactic acid bacteria consisting of, and the fermentation step is performed at a temperature of 33° C. for 25 hours after putting the milk inoculated with lactic acid bacteria through the lactic acid bacteria inoculation step into a pottery, and after the whey removal step, A low-temperature treatment step is further performed in which the Greek yogurt prepared through the whey removal step is low-temperature treated at a temperature of 2.5°C, and after the low-temperature treatment step, 0.05 parts by weight of a stabilizer consisting of citrus extract is added to 100 parts by weight of the low-temperature treated Greek yogurt. “A method for producing a dessert using stewed peaches and Greek yogurt, characterized in that the mixing stabilization step is further progressed.”

However, the conventional technology for yogurt as described above is related to Greek yogurt, and despite the above-mentioned excellent advantages, Greek yogurt is thought to need further improvement in terms of sourness, etc. An appropriate solution to this problem has not been proposed, and therefore, it is still necessary to provide a solution to this problem.

Accordingly, the present inventors and others recognized the problems in the above-described prior art and conducted intensive research to solve them. As a result, they discovered a method to solve the problems and completed the present invention.

Patent Document 1: Republic of Korea Patent Application No. 2020-0104762 Patent Document 2: Republic of Korea Patent Application No. 2021-0174809 Patent Document 3: Republic of Korea Patent Application No. 2022-0014100

Therefore, the present invention was made in consideration of the technical problems in the prior art, and the main purpose of the present invention is to not only reduce the sour taste, which is a disadvantage of conventional yogurt, but also to further improve the nutty and soft taste and to make it easily digestible. The goal is to provide yogurt using a new manufacturing method that is good for stomach and intestine health.

Another object of the present invention is to provide a production method that can more easily produce yogurt with the above-mentioned specific purpose.

In addition, the purpose of the present invention is not limited to the above-mentioned technical problems, and in addition, the present invention has other purposes that can be easily derived by a person skilled in the art from the overall description of the present specification in addition to the above-mentioned clear purpose. The goal can be to achieve this.

The above-described object of the present invention was achieved through careful research to not only reduce the sour taste of yogurt but also to further improve the savory and soft taste, and found that this could be achieved by proceeding with fermentation at a specific temperature stage. Accordingly, this method was used. The yogurt produced was named Syrian yogurt as a reference to Greek yogurt.

The method for producing Syrian yogurt of the present invention to achieve the above object is;

i) Boiling the milk and then cooling it;

ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step;

iii) stirring with a wooden stirrer;

iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours;

v) ripening for a certain period of time at refrigerated temperature; and

vi) It is characterized by consisting of a packaging step.

According to another configuration of the present invention, step iv) is characterized in that it consists of fermenting the fermentation vessel in a fermentation vessel for 3 hours at 40°C, 3 hours at 33 to 37°C, and 2 hours at 30°C.

According to another configuration of the present invention, step v) is characterized in that it consists of a maturation step of maintaining the refrigerated temperature at a temperature of -1 to 1 ° C for 24 hours.

According to another configuration of the present invention, the Syrian yogurt produced by the above method is characterized in that it is distributed in a device that maintains a constant temperature.

The Syrian yogurt of the present invention for achieving the above other purposes;

i) Boiling the milk and then cooling it; ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step; iii) stirring with a wooden stirrer; iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours; v) ripening for a certain period of time at refrigerated temperature; and vi) packaging.

The method for producing Syrian yogurt of the present invention constructed as described above and the yogurt produced thereby are manufactured through specific steps as described above, and in particular, are fermented at a constant three-stage temperature, thereby eliminating the disadvantages of conventional yogurt. We provide a new method of manufacturing yogurt that not only has little sour taste, but also has improved nutty and soft taste, is easily digested and is beneficial to the health of the stomach and intestines, and yogurt manufactured accordingly, eliminating all the problems required in the above-mentioned conventional technology. It provides useful effects to solve the problem.

Hereinafter, the present invention will be described in more detail through preferred embodiments. However, it goes without saying that the scope of the present invention is not limited thereto.

In this specification, the embodiments are provided to ensure that the disclosure of the present invention is complete and to fully convey the scope of the invention to those skilled in the art to which the present invention pertains, and that the scope of the present invention is defined only by the claims. It is only defined by . Accordingly, in some embodiments, well-known components, well-known operations and well-known techniques are not specifically described in order to avoid ambiguous interpretation of the present invention.

The terms used herein are for describing embodiments and are in no way intended to limit the invention. As used herein, singular forms also include plural forms unless specifically stated otherwise in the context. Additionally, components and operations referred to as 'including (or, including)' do not exclude the presence or addition of one or more other components and operations.

Terms used in the claims and specification are defined as set forth below, unless otherwise specified. Additionally, if any term or symbol used in this specification is not defined as set forth below, it will have its ordinary meaning in the art.

The practice of the invention involves the use of routine techniques in organic chemistry, molecular biology (including recombinant techniques), microbiology, cell biology, biochemistry and immunology that are within the skill of the art.

As used in this specification and the appended claims, in the context of describing elements, and especially in the context of the claims, the singular and the like refer to the singular and the singular unless otherwise indicated herein or the context clearly contradicts. It should be interpreted as including plural protons. References to ranges of values herein are merely intended to serve as shorthand for individually referring to each individual value falling within the range, including the upper and lower limits of the range, unless otherwise indicated herein. Individual values of are incorporated into this specification as if individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context.

As used herein, “Greek yogurt” refers to yogurt made only from raw milk and lactic acid bacteria without adding additives, and refers to a food originating from traditionally made and eaten in Mediterranean countries such as Greece.

According to a preferred embodiment of the present invention, the method for producing Syrian yogurt of the present invention includes;

i) Boiling the milk and then cooling it;

ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step;

iii) stirring with a wooden stirrer;

iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours;

v) ripening for a certain period of time at refrigerated temperature; and

vi) It may consist of a packaging step.

According to another preferred embodiment of the present invention, the step of boiling the milk in step i) and then cooling it, more specifically, consists of boiling the milk to about 100°C and then cooling it to about 40°C.

According to another preferred embodiment of the present invention, the seed yogurt may be added at 12% to 15% by weight, preferably 13% to 14% by weight, based on the weight of milk.

According to another preferred embodiment of the present invention, step iii) includes the step of stirring with a wooden stirrer, which is believed to provide a preferable environment for lactic acid bacteria fermentation in a later stage compared to stirrers made of other materials.

According to another preferred embodiment of the present invention, in step iv), the cooled milk inoculated with seed yogurt stirred in step iii) is placed in a fermentation container and first heated at 40°C for 3 hours and then at 33 to 37°C for 3 hours. , and fermentation at 30°C for 2 hours. At this time, the fermentation vessel containing the milk is maintained at the above temperature by an appropriate thermal or insulating device such as vinyl, a device that can maintain a constant temperature by a heating pad, or, most simply, by a cloth or blanket, and this temperature is maintained at the above-mentioned temperature. It is believed that by maintaining the yoplait bacteria, they are carrying out normal and active fermentation activities.

According to another preferred embodiment of the present invention, step v) may consist of a maturation step maintained at a refrigerated temperature, for example, at a temperature of -1 to 1° C. for 24 hours. Aging outside the above-mentioned refrigeration temperature may cause subtle changes in the taste of the fermented yogurt, so it is not desirable.

According to another preferred embodiment of the present invention, the Syrian yogurt produced by the above method can be distributed by being stored in a device that maintains a constant temperature, for example, a Styrofoam box.

According to another preferred embodiment, the Syrian yogurt of the present invention includes the steps of i) boiling milk and then cooling it; ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step; iii) stirring with a wooden stirrer; iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours; v) ripening for a certain period of time at refrigerated temperature; and vi) packaging.

In addition, according to another preferred embodiment of the present invention, the Syrian yogurt of the present invention composed as described above can be consumed with salt and olive oil, and in this case, coarse salt can generally be used as the salt.

In addition, the Syrian yogurt of the present invention, composed as described above, appears to be particularly beneficial for urinary excretion in patients who have difficulty urinating.

Hereinafter, the present invention will be described in more detail by way of examples, but it goes without saying that the present invention is not limited thereto.

Example 1

2L of milk was boiled to 100℃ and then cooled to about 40℃. Then, about 250 g of Seed Yoplait was added to the cooled milk and stirred several times with a wooden spatula. The milk mixed in this way is placed in a fermentation vessel controlled to a certain temperature and fermented for 3 hours at 40℃, 3 hours at 37℃, and 2 hours at 30℃, and after the end of fermentation, it is stored at a refrigerated temperature of about 0℃ for 24 hours. Syrian yogurt was prepared by aging it for a while and packaging it in an appropriate packaging container.

Example 2

2L of milk was boiled to 100℃ and then cooled to about 40℃. Then, about 250 g of Seed Yoplait was added to the cooled milk and stirred several times with a wooden spatula. The milk mixed in this way is placed in a fermentation vessel controlled to a certain temperature and fermented for 3 hours at 40℃, 3 hours at 35℃, and 2 hours at 30℃, and after the end of fermentation, it is stored at a refrigerated temperature of about 0℃ for 24 hours. Syrian yogurt was prepared by aging it for a while and packaging it in an appropriate packaging container.

Example 3

2L of milk was boiled to 100℃ and then cooled to about 40℃. Then, about 250 g of Seed Yoplait was added to the cooled milk and stirred several times with a wooden spatula. The milk mixed in this way is placed in a fermentation container controlled to a certain temperature and fermented for 3 hours at 40℃, 3 hours at 33℃, and 2 hours at 30℃, and after the end of fermentation, it is stored at a refrigerated temperature of about 0℃ for 24 hours. Syrian yogurt was prepared by aging it for a while and packaging it in an appropriate packaging container.

Comparative Example 1

2L of milk was boiled to 100℃ and then cooled to about 40℃. Then, about 250 g of Seed Yoplait was added to the cooled milk and stirred several times with a wooden spatula. The milk mixed in this way is placed in a fermentation container controlled to a certain temperature and fermented at 40℃ for 8 hours. After the fermentation is completed, it is aged for 24 hours at a refrigerated temperature of about 0℃, and then packaged in an appropriate packaging container to produce Syrian yogurt. Manufactured.

Comparative Example 2

2L of milk was boiled to 100℃ and then cooled to about 40℃. Then, about 250 g of Seed Yoplait was added to the cooled milk and stirred several times with a wooden spatula. The milk mixed in this way is placed in a fermentation vessel controlled to a certain temperature and fermented at 30℃ for 8 hours. After the fermentation is completed, it is aged for 24 hours at a refrigerated temperature of about 0℃, and then packaged in an appropriate packaging container to make Syrian yogurt. Manufactured.

Experiment example

The Syrian yogurts prepared according to Examples 1 to 3 and Comparative Examples 1 and 2 were sampled by a taste evaluation team and then evaluated for the taste and sourness of the yogurt. As a result, the products of Examples 1 to 3 were evaluated as being much more savory and soft than those of Comparative Examples 1 and 2, but with almost no sour taste.

Another embodiment of the present invention may further include the step of adding an additive prepared through the fermentation additive (A) production method described below in iii) the step of stirring with a wooden stirrer in the above-described embodiment. there is. That is, the fermented additive (A) can be manufactured through the fermented additive manufacturing method described below.

The method for producing fermentation additives according to this example is,

(1) preparing a homogenized mixture by adding and mixing a selection selected from goji berries, raspberries, blueberries, aronia, mulberries, and cranberries, a second seed yogurt, and a second milk;

(2) sterilizing the homogenized mixture at a temperature of 40° C. for 30 minutes;

(3) adding a third seed yogurt to the sterilized mixture and fermenting it at a temperature of 30° C. for 24 hours; and

(4) It may include performing rapid freezing at -30°C and then performing freeze-drying in a freeze dryer for 2 days.

Here, the second seed Yoplait, the second milk, and the third seed Yoplait may mean separate seed Yoplait and milk that are different from the seed Yoplait and milk in the above-described embodiment.

Here, based on 100% by weight of the homogenized mixture in step (1), 25% by weight of goji berry, 3% by weight of raspberry, 5% by weight of blueberry, 2% by weight of aronia, 10% by weight of mulberry, 5% by weight of cranberry, Contains 10% by weight of sud Yoplait and 40% by weight of second milk,

In step (3), the third seed yogurt may be added at 1.0% by weight based on 100% by weight of the sterilized mixture.

The fermented additive (A) prepared by the fermentation additive manufacturing method was added in the step iii) stirring with a wooden stirrer in the above-described example, and iv) placed in a fermentation vessel and incubated at a specific temperature for 7 to 9 hours. A fermentation step may be performed. The subsequent steps include v) maturing for a certain period of time at refrigerated temperature; and vi) packaging.

As described above, the technical idea of the present invention has been specifically described in preferred embodiments, but it should be noted that the above-described embodiments are for explanation and not limitation. It is obvious to those skilled in the art that various variations and modifications are possible within the technical scope of the present invention, and therefore, it is natural that such variations and modifications fall within the scope of the appended patent claims.

Claims (4)

i) Boiling the milk and then cooling it;
ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step;
iii) stirring with a wooden stirrer;
iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours;
v) ripening for a certain period of time at refrigerated temperature; and
vi) A method for manufacturing Syrian yogurt, comprising the step of packaging. The Syrian yogurt according to claim 1, wherein step iv) consists of fermenting the yogurt in a fermentation vessel for 3 hours at 40°C, 3 hours at 33 to 37°C, and 2 hours at 30°C. Manufacturing method. The method for producing Syrian yogurt according to claim 1, wherein step v) consists of a maturation step maintained at a refrigerated temperature of -1 to 1°C for 24 hours. i) Boiling the milk and then cooling it; ii) adding 10 to 15% by weight of seed yogurt to the milk cooled in the above step; iii) stirring with a wooden stirrer; iv) fermenting in a fermentation vessel at a specific temperature for 7 to 9 hours; v) ripening for a certain period of time at refrigerated temperature; and vi) Syrian yogurt, characterized in that it is manufactured by a manufacturing method comprising the step of packaging.