KR100583837B1 - Angelica yogurt and their production methods - Google Patents

Angelica yogurt and their production methods Download PDF

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KR100583837B1
KR100583837B1 KR1020040024266A KR20040024266A KR100583837B1 KR 100583837 B1 KR100583837 B1 KR 100583837B1 KR 1020040024266 A KR1020040024266 A KR 1020040024266A KR 20040024266 A KR20040024266 A KR 20040024266A KR 100583837 B1 KR100583837 B1 KR 100583837B1
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yogurt
fresh
fresh vinegar
mixed
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KR20050098727A (en
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김정매
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샬롬산업(주)
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    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02B—HYDRAULIC ENGINEERING
    • E02B3/00—Engineering works in connection with control or use of streams, rivers, coasts, or other marine sites; Sealings or joints for engineering works in general
    • E02B3/04—Structures or apparatus for, or methods of, protecting banks, coasts, or harbours
    • E02B3/12—Revetment of banks, dams, watercourses, or the like, e.g. the sea-floor
    • E02B3/129—Polyhedrons, tetrapods or similar bodies, whether or not threaded on strings
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02B—HYDRAULIC ENGINEERING
    • E02B3/00—Engineering works in connection with control or use of streams, rivers, coasts, or other marine sites; Sealings or joints for engineering works in general
    • E02B3/04—Structures or apparatus for, or methods of, protecting banks, coasts, or harbours
    • E02B3/046—Artificial reefs
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02B—HYDRAULIC ENGINEERING
    • E02B3/00—Engineering works in connection with control or use of streams, rivers, coasts, or other marine sites; Sealings or joints for engineering works in general
    • E02B3/04—Structures or apparatus for, or methods of, protecting banks, coasts, or harbours
    • E02B3/12—Revetment of banks, dams, watercourses, or the like, e.g. the sea-floor
    • E02B3/14—Preformed blocks or slabs for forming essentially continuous surfaces; Arrangements thereof
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02B—HYDRAULIC ENGINEERING
    • E02B3/00—Engineering works in connection with control or use of streams, rivers, coasts, or other marine sites; Sealings or joints for engineering works in general
    • E02B3/16—Sealings or joints
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02D—FOUNDATIONS; EXCAVATIONS; EMBANKMENTS; UNDERGROUND OR UNDERWATER STRUCTURES
    • E02D2600/00—Miscellaneous
    • E02D2600/20—Miscellaneous comprising details of connection between elements
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02D—FOUNDATIONS; EXCAVATIONS; EMBANKMENTS; UNDERGROUND OR UNDERWATER STRUCTURES
    • E02D29/00—Independent underground or underwater structures; Retaining walls
    • E02D29/02—Retaining or protecting walls
    • E02D29/025—Retaining or protecting walls made up of similar modular elements stacked without mortar
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02D—FOUNDATIONS; EXCAVATIONS; EMBANKMENTS; UNDERGROUND OR UNDERWATER STRUCTURES
    • E02D29/00—Independent underground or underwater structures; Retaining walls
    • E02D29/02—Retaining or protecting walls
    • E02D29/0258—Retaining or protecting walls characterised by constructional features
    • E02D29/0266—Retaining or protecting walls characterised by constructional features made up of preformed elements

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  • Crystallography & Structural Chemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Dairy Products (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

본 발명은 신선초 분말이 첨가된 요구르트의 제조방법에 관한 것으로, 더욱 상세하게는 발효에 의한 유산균(젖산균) 배양액을 만들때 진공동결건조하여 수득한 신선초분말을 첨가하여 요구르트를 식감과 풍미가 우수한 신선초가 첨가된 요구르트이 제조방법에 관한 것이다.The present invention relates to a method for preparing yogurt to which fresh vinegar powder is added, and more specifically, to make a culture medium of lactic acid bacteria (lactic acid) by fermentation, adding fresh vinegar powder obtained by vacuum freeze-drying to make yogurt excellent in texture and flavor. Added yoghurt relates to a manufacturing method.

본 발명은 요구르트의 제조방법에 있어서, 상기 원유에 탈지분유와 펙틴이 혼합된 혼합유 60~80중량%와 진공동결건조하여 수득한 신선초분말 15~20중량%와 액상과당 5~15중량%를 교반기에 넣고 혼합하여 신선초혼합물을 준비하는 단계와, 상기 신선초혼합물 준비단계에서 수득한 신선초 혼합물을 150~200㎏/㎠의 압력으로 균질화하고, 균질된 용액을 90~100℃에서 5~10분간 살균하여 30~40℃로 냉각하는 단계와, 상기 냉각 및 살균된 혼합유에 균주를 접종 후 40~42℃상태에서 5~7시간 동안 유산균을 배양하여 수소이온지수(pH)가 4.5~5.0를 유지하고0-10℃로 냉각하는 배양 단계와, 상기 배양을 통해 생성된 응유를 분쇄한 후 충진 및 포장하고 0~8℃이하에서 20~30시간 숙성시키는 포장 및 숙성공정으로 제조되는 것에 특징이 있다.The present invention is a method for producing yogurt, 60 to 80% by weight of the mixed milk mixed with skim milk powder and pectin and 15 to 20% by weight fresh fresh powder and 5 to 15% by weight liquid fructose obtained by vacuum freeze drying The fresh vinegar mixture was prepared by mixing in a stirrer, and the fresh vinegar mixture obtained in the preparation of the fresh vinegar mixture was homogenized at a pressure of 150 to 200 kg / cm 2, and the homogeneous solution was sterilized at 90 to 100 ° C. for 5 to 10 minutes. The step of cooling to 30 ~ 40 ℃ and inoculated the strain into the cooled and sterilized mixed oil incubated lactobacillus for 5-7 hours at 40 ~ 42 ℃ state to maintain a hydrogen ion index (pH) 4.5 ~ 5.0 The culture step of cooling to 0-10 ℃, and after the crushed curd produced through the culture is characterized in that the packing and aging process of filling and packaging and aging for 20 to 30 hours at 0 ~ 8 ℃ or less.

신선초, 요구르트, 시럽, 신선초 요구르트Fresh vinegar, yogurt, syrup, fresh vinegar yogurt

Description

신선초 요구르트 및 그 제조방법{Angelica yogurt and their production methods}Fresh vinegar yogurt and its production method {Angelica yogurt and their production methods}

본 발명은 신선초 분말이 첨가된 요구르트의 제조방법에 관한 것으로, 더욱 상세하게는 발효에 의한 유산균(젖산균) 배양액을 만들때 진공동결건조하여 수득한 신선초분말을 첨가하여 요구르트를 식감과 풍미가 우수한 신선초가 첨가된 요구르트이 제조방법에 관한 것이다.The present invention relates to a method for preparing yogurt to which fresh vinegar powder is added, and more specifically, to make a culture medium of lactic acid bacteria (lactic acid) by fermentation, adding fresh vinegar powder obtained by vacuum freeze-drying to make yogurt excellent in texture and flavor. Added yoghurt relates to a manufacturing method.

일반적으로 신선초가 몸에 유용하다는 것은 다 알려진 사실이지만 녹즙용이나 생식, 건강보양식품의 원료로 사용되는 것 외에는 아직까지 뚜렷하게 제품으로 만들어진게 없다. 그리고 신선초의 쓴 맛으로 인해 아이들이나 비위가 약한 사람들은 신선초 먹기를 꺼려하는 단점이 있다.In general, it is known that fresh vinegar is useful for the body, but there is no clear product yet, except that it is used as a raw material for green juice, raw food, and health supplements. And because of the bitter taste of fresh vinegar, children or people with weak stomach is reluctant to eat fresh vinegar.

본 발명은 비타민과 미네랄, 엽록소, 섬유질 및 기타 유용한 성분이 풍부한 신선초를 녹즙이나 생식, 건강보조식품으로 섭취하던 종래의 방법에서 벗어나, 신선초를 진공동결건가공하여 수득한 분말은 요구르트 원료로 사용함으로써 비타민과 미네랄 및 섬유질이 풍부하며 인체에 유익한 요구르트를 제조하는데 그 목적이 있 으며, 또한 신선초의 쓴맛으로 인해 아이들이나 비위가 약한 사람들도 인체에 유용한 신선초를 요구르트로 만들어 섭취를 용이하게 하는데 목적이 있다.The present invention deviates from the conventional method of ingesting fresh vinegar rich in vitamins, minerals, chlorophyll, fiber and other useful ingredients as green juice, raw foods and health supplements, and the powder obtained by vacuum freeze-drying is used as a yogurt raw material. Its purpose is to make yogurt, which is rich in vitamins, minerals and fiber and is beneficial to the human body. Also, it is intended to make yogurt, which is useful for the human body, to make it easier for children or people with weak stomach due to the bitter taste of fresh vinegar. .

본 발명은 진공동결건조하여 수득한 신선초 분말이 첨가된 요구르트의 제조 방법에 관한 것으로, 더욱 상세하게는 발효에 의한 유산균(젖산균) 배양액을 만들때 신선초분말을 첨가하여 식감 및 풍미가 우수한 요구르트의 제조방법에 관한 것이다.The present invention relates to a method for preparing yogurt added with fresh vinegar powder obtained by vacuum freeze drying, and more particularly, to prepare a yogurt having excellent texture and flavor by adding fresh vinegar powder when making lactic acid bacteria (lactic acid bacteria) culture solution by fermentation. It is about a method.

상기 목적은 본 발명에 따라, 본 발명은 원유에 탈지분유와 펙틴이 혼합된 혼합유 60~80중량%와 진공동결건조하여 수득한 신선초분말 15~20중량%와 액상과당 5~15중량%를 교반기에 넣고 혼합하여 신선초혼합물을 준비하는 단계와, 상기 신선초혼합물 준비단계에서 수득한 신선초 혼합물을 150~200㎏/㎠의 압력으로 균질화하고, 균질된 용액을 90~100℃에서 5~10분간 살균하여 30~40℃로 냉각하는 단계와, 상기 냉각 및 살균된 혼합유에 균주를 접종 후 공지된 유산균의 최적의 배양온도인 40~42℃ 상태에서 5~7시간 동안 유산균을 배양하여 수소이온지수(pH)가 4.5~5.0를 유지하고0-10℃로 냉각하는 배양 단계와, 상기 배양을 통해 생성된 응유를 분쇄한 후 충진 및 포장하고 0~8℃이하에서 20~30시간 숙성시키는 포장 및 숙성공정을 포함하는 것을 특징으로 하는 신선초 요구르트 제조방법에 의해 달성된다.The above object according to the present invention, the present invention is 60 to 80% by weight of mixed milk mixed with skim milk powder and pectin and 15 to 20% by weight fresh fresh powder and 5 to 15% by weight liquid fructose obtained by vacuum freeze drying The fresh vinegar mixture was prepared by mixing in a stirrer, and the fresh vinegar mixture obtained in the preparation of the fresh vinegar mixture was homogenized at a pressure of 150 to 200 kg / cm 2, and the homogeneous solution was sterilized at 90 to 100 ° C. for 5 to 10 minutes. After cooling to 30 ~ 40 ℃, and inoculated the strain into the cooled and sterilized mixed oil incubated lactic acid bacteria for 5-7 hours at 40 ~ 42 ℃ the optimal culture temperature of known lactic acid bacteria hydrogen ion index ( pH) is maintained at 4.5 ~ 5.0 and cooled to 0-10 ℃, pulverized curd produced through the incubation and filling and packaging and packaging and maturing aged for 20 to 30 hours below 0 ~ 8 ℃ Fresh candle request, characterized in that it comprises a process It is achieved by the method of manufacturing a lot.

본 발명을 하기의 실시 예에 의하여 구체적으로 설명하지만 이는 본 발명의 예시에 불과할 뿐 본 발명이 이에 한정되지는 않는다The present invention will be described in detail with reference to the following examples, which are only illustrative of the present invention, but the present invention is not limited thereto.

실시예 1Example 1

원유에 탈지분유와 펙틴이 혼합된 혼합유 75중량%와 진공동결건조하여 수득한 신선초분말 15중량%와 액상과당 10중량%를 교반기에 넣고 10~20분간 혼합하고 이 혼합유를 150~200㎏/㎠의 압력으로 균질화하고, 균질된 용액을 90~100℃에서 5~10분간 살균하여 다시 30~40℃로 냉각하였다.그런 다음 냉각 및 살균된 혼합유에 스트랩토코쿠스 서모필러스(Streptococcus thrermophilus) 및 락토바실러스 불가리쿠스(Lactobacillus bulgaricus) 2종의 균주를 접종 후 6시간 동안 유산균을 배양하여 수소이온지수(pH)가 4.7~4.8을 유지하고 0-10℃로 냉각하였다. 상기 배양을 통해 생성된 응유를 분쇄한 후 충진 및 포장하고 0~8℃이하에서 20~30시간 숙성시키는 포장 및 숙성공정을 진행함으로써 액상의 신선초 요구르트의 제조를 완료하게 되는 것이다.75% by weight of mixed milk mixed with skim milk powder and pectin, 15% by weight fresh green powder obtained by vacuum freeze drying, and 10% by weight fructose, were mixed in a stirrer and mixed for 10 to 20 minutes. Homogenized at a pressure of / cm 2, the homogenized solution was sterilized at 90-100 ° C. for 5-10 minutes and cooled again to 30-40 ° C. Then, Streptococcus thermophilus was cooled and cooled in sterilized mixed oil. And lactobacillus were cultured for 6 hours after inoculation with two strains of Lactobacillus bulgaricus to maintain a hydrogen ion index (pH) of 4.7-4.8 and cooled to 0-10 ° C. After pulverizing the curds produced through the culture, the filling and packaging, and proceeds the packaging and maturing process of aging for 20 to 30 hours at 0 ~ 8 ℃ or less to complete the production of fresh fresh vinegar yogurt.

상기 신선초 혼합유를 준비하는 과정에서 신선초 분말을 전체 배합량의 10중량% 미만으로 첨가할 경우 신선초 맛의 풍미가 떨어지게 되고 신선초가 가지고 있는 풍부한 영양분을 충분히 제공받지 못하게 되며, 또한 신선초 분말을 전체 배합량의 20중량% 이상을 첨가할 경우 신선초 맛이 너무 강하게 나서 요구르트 본연의 풍미가 사라지게 되어 10~20중량%를 첨가하는 것이 바람직하다.In the process of preparing the fresh vinegar mixed oil, when the fresh vinegar powder is added in less than 10% by weight of the total blending amount, the flavor of the fresh vinegar falls and the rich nutrients of the fresh vinegar are not sufficiently provided. When 20% by weight or more is added, the fresh vinegar taste becomes so strong that the flavor of yogurt disappears, and it is preferable to add 10 to 20% by weight.

상기와 같이 본 발명은 진공동결건조하여 수득한 신선초 분말을 요구르트가 제조되는 과정에서 첨가를 함으로써 신선초의 쓴맛으로 인해 어린이나 비위가 약해 섭취를 꺼려하던 사람들에게 요구르트를 쉽게 섭취할수 있도록 한 것으로서 신선초의 풍부한 영양성분을 섭취할 수 있게 하였으며, 녹색의 신선초를 첨가함으로 인해 식감, 색감이 뛰어난 신선초 요구르트를 얻을 수 있다.As described above, the present invention adds fresh vinegar powder obtained by vacuum freeze-drying in the process of preparing yogurt, so that the yogurt can be easily consumed by children or people who are reluctant to ingest due to the bitter taste of fresh vinegar. Rich nutrients can be consumed, and the addition of green fresh vinegar makes it possible to obtain fresh vinegar yogurt with excellent texture and color.

Claims (1)

신선초 성분을 갖는 요구르트를 제조하는 방법에 있어서,In the method of manufacturing a yogurt having a fresh vinegar component, (1) 원유에 탈지분유와 펙틴이 혼합된 혼합유 60~80중량%와 진공동결건조하여 수득한 신선초분말 15~20중량%와 액상과당 5~15중량%를 교반기에 넣고 혼합하여 신선초혼합물을 준비하는 단계;(1) 60 to 80% by weight of mixed milk mixed with skim milk powder and pectin, 15 to 20% by weight fresh vegetable powder obtained by vacuum freeze drying and 5 to 15% by weight of liquid fructose are mixed in a stirrer and mixed Preparing; (2) 상기 신선초혼합물을 150~200㎏/㎠의 압력으로 균질화하고, 균질된 용액을 90~100℃에서 5~10분간 살균하여 30~40℃로 냉각하는 단계;(2) homogenizing the fresh vinegar mixture at a pressure of 150 to 200 kg / cm 2, and sterilizing the homogeneous solution at 90 to 100 ° C. for 5 to 10 minutes to cool to 30 to 40 ° C .; (3) 상기 냉각 및 살균된 혼합유에 스트랩토코쿠스 서모필러스(Streptococcus thrermophilus) 및 락토바실러스 불가리쿠스(Lactobacillus bulgaricus) 2종의 균주를 접종 후 40~42℃ 상태에서 5~7시간 동안 유산균을 배양하여 수소이온지수(pH)가 4.5~5.0를 유지하고0-10℃로 냉각하는 배양 단계;(3) Inoculating two strains of Streptococcus thermophilus and Lactobacillus bulgaricus into the cooled and sterilized mixed oil and incubating the lactic acid bacteria for 5-7 hours at 40-42 ° C. Incubation step of maintaining the hydrogen ion index (pH) 4.5 ~ 5.0 and cooled to 0-10 ℃; (4) 상기 배양을 통해 생성된 응유를 분쇄한 후 충진 및 포장하고 0~8℃이하에서 20~30시간 숙성시키는 포장 및 숙성공정을 포함하는 것을 특징으로 하는 신선초 요구르트 제조방법.(4) the method of producing fresh vinegar yogurt comprising the packaging and aging process of pulverizing the curds produced through the culture, followed by filling and packaging and aging for 20 to 30 hours at 0-8 ° C. or less.
KR1020040024266A 2004-04-06 2004-04-06 Angelica yogurt and their production methods KR100583837B1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101569985B1 (en) * 2014-01-17 2015-11-17 서울우유협동조합 Multi-layer packed yogurt and the manufacturing method thereof
KR20160098749A (en) * 2015-02-11 2016-08-19 서울우유협동조합 Manufacturing method of single process fermented milk

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101569985B1 (en) * 2014-01-17 2015-11-17 서울우유협동조합 Multi-layer packed yogurt and the manufacturing method thereof
KR20160098749A (en) * 2015-02-11 2016-08-19 서울우유협동조합 Manufacturing method of single process fermented milk
KR101713213B1 (en) 2015-02-11 2017-03-07 서울우유협동조합 Manufacturing method of single process fermented milk

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