KR970032410A - Granular powder yogurt composition and preparation method thereof - Google Patents

Granular powder yogurt composition and preparation method thereof Download PDF

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Publication number
KR970032410A
KR970032410A KR1019950072202A KR19950072202A KR970032410A KR 970032410 A KR970032410 A KR 970032410A KR 1019950072202 A KR1019950072202 A KR 1019950072202A KR 19950072202 A KR19950072202 A KR 19950072202A KR 970032410 A KR970032410 A KR 970032410A
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South Korea
Prior art keywords
powder
weight
peptide
peptides
yogurt
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KR1019950072202A
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Korean (ko)
Inventor
황종현
서영석
장문상
Original Assignee
백운화
두산기술원연구조합
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Priority to KR1019950072202A priority Critical patent/KR970032410A/en
Publication of KR970032410A publication Critical patent/KR970032410A/en

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Abstract

본 발명은 과립형 분말 요구르트용 조성물 및 이의 제조방법의 제조방법에 관한 것으로, 좀 더 상세하게는 요구르트 커드 분말 또는 치즈 분말 10∼40중량%, 탈지 분유 20∼40중량%, 설탕 10∼20중량%, 과당 10∼30중량%, 딸기 색소 0.01∼0.2중량%, 및 딸기향 0.1∼2.0중량%로 필수적으로 이루어진 조성물을 40∼70℃로 가열한 다음, 20미크론 이하로 미분쇄하여, 직경 0.1∼0.2mm로 과립화시키는 과립형 분말 요구르트의 제조방법에 관한 것이다. 본 발명에 따른 분말은 단순히 냉수로 희석하여 음용할 수 있다.The present invention relates to a granular powder yogurt composition and a method for preparing the same, more specifically, 10-40% by weight yogurt curd powder or cheese powder, 20-40% by weight skim milk powder, 10-20% by weight sugar. %, 10-30 wt% fructose, 0.01-0.2 wt% strawberry pigment, and 0.1-2.0 wt% strawberry flavor are heated to 40-70 ° C., and then finely ground to 20 microns or less, to a diameter of 0.1 A method for producing granular powder yoghurt granulated to ˜0.2 mm. The powder according to the invention can be diluted simply with cold water for drinking.

Description

과립형 분말 요구르트용 조성물 및 이의 제조방법Granular powder yogurt composition and preparation method thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (6)

요구르트 커드 분말 또는 치즈 분말 10∼40중량%, 탈지 분유 20∼40중량%, 설탕 10∼20중량%, 과당 10∼30중량%, 딸기 색소 0.01∼0.2중량%, 및 딸기향 0.1∼2.0중량%로 필수적으로 이루어지는 것을 특징으로 하는 과립형 분말 요구르트용 조성물.10-40% by weight yogurt curd powder or cheese powder, 20-40% by weight skim milk powder, 10-20% by weight sugar, 10-30% by weight fructose, 0.01-0.2% by weight strawberry pigment, 0.1-2.0% by weight strawberry Granular powder yogurt composition, characterized in that consisting essentially of. 제1항에 있어서, 상기 조성물이 1∼20중량%의 항고혈압 펩티드 분말을 더욱 포함하는 것을 특징으로 하는 과립형 분말 요구르트용 조성물.The composition for granular powder yogurt according to claim 1, wherein the composition further comprises 1 to 20% by weight of antihypertensive peptide powder. 제2항에 있어서, 상기 항고혈압 펩티드 분말이 유단백 펩티드, 난단백 펩티드, 대두 펩티드, 소맥 펩티드, 옥수수단백 펩티드, 쌀단백 펩티드, 완두콩 펩티드, 및 아몬드 펩티드로 이루어진 군으로 부터 하나 또는 그 이상 선택됨을 특징으로 하는 과립형 분말 요구르트용 조성물.The method of claim 2, wherein the antihypertensive peptide powder is selected from the group consisting of milk protein peptide, egg protein peptide, soybean peptide, wheat peptide, corn protein peptide, rice protein peptide, pea peptide, and almond peptide. Granular powder yogurt composition. 요구르트 커드 분말 또는 치즈 분말 10∼40중량%, 탈지 분유 20∼40중량%, 설탕 10∼20중량%, 및 과당 10∼30중량%로 필수적으로 이루어진 조성물을 40∼70℃로 5분 이내로 가열한 다음, 20미크론 이하로 미분쇄하여, 직경 0.1∼0.2mm로 과립화시킨 다음, 딸기 색소 0.01∼0.2중량% 및 딸기향 0.1∼2.0중량%을 첨가시키는 것을 특징으로 하는 과립형 분말 요구르트의 제조방법.The composition consisting essentially of 10-40% by weight of yogurt curd powder or cheese powder, 20-40% by weight skim milk powder, 10-20% by weight sugar, and 10-30% by weight fructose was heated to 40-70 ° C. within 5 minutes. Next, finely pulverized to 20 microns or less, granulated to a diameter of 0.1 to 0.2 mm, and then 0.01 to 0.2% by weight of strawberry pigment and 0.1 to 2.0% by weight of strawberry flavor are prepared. . 제4항에 있어서, 상기 조성물이 1∼20중량%의 항고혈압 펩티드 분말을 더욱 포함하는 것을 특징으로 하는 과립형 분말 요구르트의 제조방법.The method of claim 4, wherein the composition further comprises 1 to 20% by weight of antihypertensive peptide powder. 제5항에 있어서, 상기 항고혈압 펩티드 분말이 유단백 펩티드, 난단백 펩티드, 대두 펩티드, 소맥 펩티드, 옥수수단백 펩티드, 쌀단백 펩티드, 완두콩 펩티드, 및 아몬드 펩티드로 이루어진 군으로 부터 하나 또는 그 이상 선택됨을 특징으로 하는 과립형 분말 요구르트의 제조방법.6. The method according to claim 5, wherein the antihypertensive peptide powder is selected from the group consisting of milk protein peptides, egg protein peptides, soybean peptides, wheat peptides, corn protein peptides, rice protein peptides, pea peptides, and almond peptides. The manufacturing method of granular powder yoghurt which uses. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950072202A 1995-12-28 1995-12-28 Granular powder yogurt composition and preparation method thereof KR970032410A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4066794A (en) * 1976-06-23 1978-01-03 Sylvia Schur Instant yogurt preparation
JPS54129163A (en) * 1978-03-28 1979-10-06 Fujiya Kk Production of instant yogurt powder
JPS59205938A (en) * 1983-03-28 1984-11-21 Kanesa Miso Kk Production of granular dried yogurt
JPH07322824A (en) * 1994-05-30 1995-12-12 Snow Brand Food Co Ltd Powdery mix for frozen dessert exhibiting yogurt-like taste and flavor
KR970032412A (en) * 1995-12-14 1997-07-22 백운화 Granulated frozen yogurt powder and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4066794A (en) * 1976-06-23 1978-01-03 Sylvia Schur Instant yogurt preparation
JPS54129163A (en) * 1978-03-28 1979-10-06 Fujiya Kk Production of instant yogurt powder
JPS59205938A (en) * 1983-03-28 1984-11-21 Kanesa Miso Kk Production of granular dried yogurt
JPH07322824A (en) * 1994-05-30 1995-12-12 Snow Brand Food Co Ltd Powdery mix for frozen dessert exhibiting yogurt-like taste and flavor
KR970032412A (en) * 1995-12-14 1997-07-22 백운화 Granulated frozen yogurt powder and preparation method thereof

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