KR970007365B1 - Process for misikaru beverage with yoghurt - Google Patents

Abstract

Glutinous rice, black bean, barley, brown rice, corn, perilla, chestnut, walnut, millet, milo and jobs tear were milled and roasted at 180 deg. C for 20- 30 minutes, followed by grinding and mixing to give the composite parched cereal powder. 10- 30 Wt.% of the composite parched cereal powder, 5- 20 wt.% of oligosaccharide or high fructose and purified water were mixed and sterilized at 70- 95 deg. C for 10- 20 minutes. 5- 20 Wt.% of fermented milk was added in the obtained compounds to give the beverage.

Description

Method for preparing powdered beverage containing fermented milk

1 is a block diagram briefly illustrating a manufacturing process of fermented milk according to the present invention.

2 is a block diagram briefly illustrating a process for preparing a composite powdered beverage containing fermented milk according to the present invention.

3 is a graph showing the change in the number of lactic acid bacteria and pH according to the storage temperature and the storage days of the complex powdered beverage containing fermented milk according to the present invention.

The present invention is a complex powder consisting of glutinous rice, black beans, barley brown rice, corn, perilla, chestnut, hoe, coriander, sorghum, and juvenile radish, oligosaccharide which is a growth factor of high fructose or intestinal bifidus, and complex powder containing fermented milk. It relates to a method for producing a beverage.

Recently, as national income rises and consumers' health-oriented consciousness is strengthened, interest in preventing obesity and other adult diseases is increasing.

Traditional flours that are eaten at home as traditional foods use barley, brown rice, and glutinous rice as their ingredients, so they contain not only the nutritional value and taste of each but also a lot of dietary fiber. .

The present invention adds the effect of lactic acid bacteria to the nutritional value of the powder is added by adding a low-calorie indigestible oligosaccharide, a growth promoting factor of lactic acid bacteria, to fermented milk and adding fermented milk to the powdered powder made of various grains prepared by the conventional method. Its purpose is to prepare a method for manufacturing a powdered beverage containing.

As a composite meat flour material according to the present invention, glutinous rice, black beans, barley, brown rice, corn, perilla, chestnut, hoedo, crude, sorghum and yulmu are used.

Brown rice has a low digestibility because it is enclosed in its entirety. Cellulose, cellulose, and lignin, which are insoluble fibers that are insoluble in high temperature water, increase fecal volume, promote peristalsis of the intestine, facilitate defecation, and absorb bile acids excreted into the duodenum to lower blood cholesterol levels. By diluting and excreting carcinogenic substances, it prevents cancer and absorbs and excretes harmful substances such as heavy metals and triglycerides.It also has 10 times more vitamin E and 4.5 times non-time B ₁ than white rice. , Niacin 3.2 times, vitamin B ₂ , iron, lipid, phosphorus 2-2.3 times, calcium 1.7 times, fibrin four times more, brown rice is rich in antioxidant nutrients such as essential fatty acids, selenium, vitamin E.

Linoleic acid, which accounts for 46% of the unsaturated fatty acids in sesame seeds, facilitates fat metabolism, prevents the accumulation of fat in the body, prevents obesity, and decreases cholesterol levels in the blood to prevent hypertension, hyperlipidemia, cerebral infarction, and myocardial infarction. It is effective in preventing.

In addition, Yulmu is known to have anti-cancer effects because it contains a large amount of germanium, and other effects have been reported to release body waste and smooth water metabolism to maintain elastic and slim body.

In addition, sticky water-soluble fibers such as gum in soybeans make gels in the stomach and small intestine, slowing the movement of the contents, causing nutrients and absorption to occur slowly, and slowing the absorption of sugars, thereby lowering the concentration of cholesterol in the blood. It reduces your risk of diabetes and heart disease.

On the other hand, the benefits of fermented milk are easier to digest than milk because milk proteins are broken down into amino acids and peptides, and the lactic acid bacteria improve the intestinal flora and prevent the corruption of intestinal contents, prevent cancer, prevent and treat constipation, and blood call. Lesderol lowered prevents geriatric disease, reduces lactose intolerance, and hangover recovery.

Fermented milk used in the present invention is a non-solid content of 8-16% by weight of Lactobacillus Cascais, Bifidobacteria, Lactobacillus ashdophyllus, Lactobacillus of Streptococcus thermophilus using a single or mixed temperature of 35-45 ℃ It was obtained by incubating for 3 hours to 7 days, cooling and siliceous, which were used by refrigeration.

The manufacturing process of this fermented milk is briefly shown in FIG.

Oligosaccharide is a growth promoting factor of lactic acid bacteria, low calorie sugar that can not be used in the oral cavity causing bacteria when ingested is excellent as a sweetener in diet foods. Oligosaccharides used in the present invention include fructooligosaccharide, isomaltooligosaccharide, maltooligosaccharide, galactooligosaccharide.

Complex powder drink according to the present invention mixed with nutrient-rich meat powder and lactic acid bacteria, breakfast substitutes, easy nutrition, children's snacks, post-mortem control diet, meat white rice diet, tea substitutes, and easy diet Can be used as a.

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

Example 1

10-30% by weight of the composite powder, consisting of 5-30% by weight of oligosaccharide, and purified water were mixed with the mixture as shown in Table 1 after roasting and grinding for 20-30 minutes at 180 ° C, and then purified at 10-70 ° C. Sterilize for 20 minutes and then cool to 5-15 ° C. 5-20% by weight of fermented milk prepared as described above was mixed, stirred and then packaged in certain containers.

TABLE 1

Mixture of Compound Powder

The manufacturing method according to the invention is briefly shown in FIG.

When the addition of lactic acid bacteria 5.0 × 10 ⁶ / ml in the beverage, at 10 ℃ due by, but a difference in the number of pH and the lactic acid bacteria during storage 1 months almost no increase when it is stored at 30 ℃ to lactic acid number 10 ⁸ ml pH It was slightly lowered, had a slight sour taste, and maintained the number of lactic acid bacteria above 10 ⁷ / ml.

The number of lactic acid bacteria and pH at 10 ° C and 30 ° C is shown in FIG.

Example 2

The same process was carried out in the same manner as in Example 1 except that the mixed powder, oligosaccharide, and fermented milk were mixed and sterilized at the same time, thereby maintaining good flavor at room temperature.

Example 3

The same procedure as in Example 1 was carried out except that 5-20% by weight of high fructose was used instead of oligosaccharide.

Claims (3)

(1) preparing glutinous rice, black soybean, barley brown rice, corn, perilla, chestnut, hoe, coriander, sorghum, and juvenile radish, respectively, roasting and grinding for 20-30 minutes at 180 ° C. ; (2) mixing 10-30% by weight of the composite powder, 5-20% by weight of oligosaccharide or high fructose, and purified water and sterilizing for 10-20 minutes at 70-95 ° C .; And (3) adding 5-20% by weight of fermented milk obtained by culturing the lactic acid bacteria to 8-l6% by weight of nonfat milk solids, and mixing the above. . The method of claim 1, wherein the mixed powder, oligosaccharide, purified water, and fermented milk are mixed and sterilized at the same time to prepare sterilized beverage containing fermented milk. The method of claim 1 or 2, wherein the oligosaccharide comprises fructooligosaccharide, isomaltooligosaccharide, maltooligosaccharide, galactoligosaccharide, characterized in that the fermented milk containing method of producing a drink of powdered powder.