KR100657546B1 - Process for preparing water-soluble fermented milk powder - Google Patents

Abstract

The present invention relates to a method for preparing a water-soluble fermented milk, in particular, kefir fermented milk powder, more specifically, fermented milk powder prepared by conventional methods such as lyophilization in the powdered fermented milk in order to increase the shelf life and shelf life The present invention relates to a method of preparing a dry powder of fermented milk in which a hydrolysis process of protein raw materials is introduced into a process of drying fermented milk in order to solve the problem of limited water utilization and an increase in processing cost due to a discontinuous process.

Method for producing a water-soluble fermented milk powder according to the present invention comprises the steps of (a) hydrolyzing the protein by adding a protein raw material and a protease; (b) fermenting the protein raw material by inoculating a strain containing lactic acid bacteria in the hydrolyzed protein raw material; And (c) spray drying the protein solution.

Protein raw materials, crude oil, fermentation, kefir, lactic acid bacteria, spray drying, hydrolysis, solubilization, water soluble

Description

Manufacturing method of water-soluble fermented milk powder {MANUFACTURING PROCESS FOR DEHYDRATED WATER-SOLUBLE POWDER OF FERMENTED MILK}

The present invention relates to a method for preparing a water-soluble fermented milk, in particular, kefir fermented milk powder, more specifically, fermented milk powder prepared by conventional methods such as lyophilization in the powdered fermented milk in order to increase the shelf life and shelf life In order to solve the problem of limited water utilization due to this water insolubility and the increase in processing cost due to the discontinuous process, it is possible to use a polyphosphate such as sodium-pyrophosphate as a coagulant or a coagulated product after fermentation. It relates to a method for producing a fermented milk dried powder, wherein the step of solubilizing is introduced into a drying process of fermented milk.

Among the fermented products of milk, butter and cheese have been in line with human history. The production, consumption, and value recognition of lactic acid bacteria fermented milk have become famous worldwide since Mezzinikov, the second director of the Pasteur Institute in France, published its longevity around 1900.

Since the food function of lactic acid bacteria fermented milk has been revealed due to the development of microbiology after longevity, many studies have been conducted since the health function of Kefir fermented milk has been revealed since 1970.

Kefir is derived from divet fat and is known as Tibetan mushrooms because the cell complex forms agglomerates. Kefir contains lactic acid bacteria that are beneficial to the human body to help intestinal action to suppress constipation and improve gastrointestinal disorders, and is known to have anti-cancer and anti-allergic effects by enhancing immune function.

In the processing of fermented milk, including kefir fermented milk, there have been several attempts to powder to increase the circulation and broaden the field of application.

In particular, prior art related to the powdering of kefir fermented milk is Korean Patent Publication No. 1987-0003704 (1987.05.04), `` Freeze-dried kefir yogurt, its manufacturing method and health food based on it '' and Patent Publication No. 2004- 0000146 (2004.01.03) `` Capillary powder production method containing high concentration of lactic acid bacteria and yeast ''.

The problem of fermented milk powders, such as lyophilized kefir powder, is that the use of powder is limited to baking because it is insoluble in water.

In addition, an emulsifier such as dextrin or lecithin may be added to increase the water solubility of the fermented milk powder, but this may cause problems in flavor or functionality, and alkali or hydrolysis treatment may cause racemization of the protein. There is.

In addition, the freeze-drying method increases the processing cost of the fermented milk powder, which increases the cost of the product.

The present invention has been proposed to solve the problems of water insolubility and high processing cost of the conventional fermented milk powder as described above.

Accordingly, the present invention obtains a water-soluble fermented milk powder by hydrolyzing the protein by adding a protease to the protein material before the fermentation process of fermented milk,

In addition, when the hydrolysis is not performed, the precipitate is solubilized with a polyvalent phosphate such as sodium pyrophosphate after fermentation, and then an aqueous fermented milk powder is obtained.

In this way, the hydrolyzate does not precipitate or in the case of unhydrolyzed raw protein, after the fermentation, the precipitate is solubilized with polyvalent phosphate and spray dried to prevent the nozzle of the spray dryer from being blocked by the fermented particles during spray drying. And increase the solubility of the powder.

Furthermore, an object of the present invention is to increase the yield and increase the number of bacteria and the efficiency in spray drying and concentration by increasing the amount of solids produced by further supplying protein raw materials during the fermentation process to increase the yield.

In order to achieve the above object, a method for preparing a water-soluble fermented milk powder according to the present invention includes the steps of: (a) hydrolyzing a protein by adding a protein raw material and a protease; (b) fermenting the protein raw material by inoculating a strain containing lactic acid bacteria in the hydrolyzed protein raw material; And (c) spray drying the protein solution.

In addition, another method for preparing a water-soluble fermented milk powder according to the present invention comprises the steps of (A) inoculating a strain containing lactic acid bacteria in protein raw material to ferment the protein raw material; (B) solubilizing the fermentation coagulum by adding polyvalent phosphate; And (C) spray drying the protein solution.

The protein raw material of step (a) or (A) is processed milk such as animal crude milk, skim milk and whole milk powder, sodium-caseinate, calcium-caseinate, rennet casein Casein), caseinic acid, crude by-products such as whey powder and whey protein, vegetable proteins such as soybean oil, amino acid powders, or combinations thereof.

In addition, the protease of step (a) is typical of proteases (proteases), renin or pepsin, vegetable or microbial proteolytic enzymes, etc., can be used commercially available to buy alkalase (Alcalase). The amount of addition varies depending on the type of enzyme, in the case of Rennet, about 0.5 to 3% by weight of protein may be added.

In the step (a), the substrate solution is prepared in 0.01 M sodium citrate buffer solution (pH 7.0) so that the concentration of the protein is 10 to 15%, and then the proteolytic enzyme is added thereto, followed by about 30 to 35 It proceeds at about 6-10 hours at < RTI ID = 0.0 > C, < / RTI > and increases the water solubility of the fermented milk powder finally obtained by hydrolysis.

Next to step (a), it is preferable that the sterilization step is further included.

The strain of step (b) may vary in addition amount according to the type, in the case of Kefir (Kefir) may be added 1 to 5% by weight compared to the protein raw material. The types of strains are listed as follows. Step (b) is preferably carried out in an automated process using a fermenter (eg, Fermenter of Best Korea Co., Ltd., Chungcheongnam-do).

[Type of strain]

Lactobacillus Kefir, Lactobacillus Kefiranfaciens, Lactobacillus marxians, Leucanostoc citrovirum, Leucanostoc dextranice, Lactobacillus delbrueckii, Lactobacillus brevis, Lactobacillus bulgarieus, Lactobacillus casenia, Lactobacillus thermophilus, Lactobacillus acidophilus, Bibido bacterium, Streptococcus east, Lactococcus east, Streptococcus salivarius, Streptococcus thermophilus, Streptococcus diacetalis , Streptococcus cremoris, Saccharomyses Kefir, Saccharomyses bragilis, Tarula Kefir, Cadida Kefir, Candida crusei

In the step (b) or (A), further increase the solid content to 30 to 40% by weight so as to further supply the protein raw material, preferably hydrolyzed protein raw material to increase the yield in the dry spraying process. desirable. Concentration is usually preferred because there is no additional supply of protein raw material since the solids are about 10 to 15% by weight.

However, when supplementing the sterilized medium according to the fermentation progress in the fermenter until the concentration is 35%, it is possible to directly spray drying without skipping the conventional concentration process after the completion of fermentation. In this case, fermentation proceeds continuously and the cell weight, metabolic products, and bioactive substances have economic advantages of yield improvement.

The hydrolysis of step (a) produces a non-coagulant protein that provides water solubility to the final powder, or in the case of a protein that has not been pre-hydrolyzed in another production process, (A) the coagulation precipitate after the fermentation step (B) sodium- After solubilization with polyvalent phosphate such as pyrophosphate, the coagulant protein remaining as a by-product is removed so that the coagulant protein does not coagulate or coagulate by heat in the spray drying step (c) or (C). This is to prevent the risk of clogging the nozzles of the spray dryer by solubilizing the protein.

Therefore, considering the yield improvement and precipitation rate of coagulating protein at pH 4.6, the ratio of non-coagulating protein nitrogen produced in step (a) or (A) varies depending on the type and content of raw protein, Is 20 to 90% by weight, more preferably 50 to 90% by weight relative to the total protein nitrogen weight. The reaction time for this nitrogen ratio depends on the type of degrading enzyme. Quantifying and programming through scheme calculations and repeated experiments will enable automated processes by fermenters.

To quantify the amount of non-coagulable protein (NCN), the same amount of 2M Na-acetate buffer (pH4.6) was added to the protein solution, followed by precipitation filtration and the amount of nitrogen in the filtrate. The amount of uncoagulated nitrogen in total nitrogen is expressed as non-coagulated protein in nitrogen before determination.

Spray drying of step (c) or (C) is performed using a conventional spray dryer, for example, may be a trade name SD-1000 of TRK Janpan. Temperature conditions may be about 30 ° C inlet temperature, 160 ~ 180 ° C hot air temperature, 60 ~ 90 ° C outlet temperature.

The method for preventing the nozzle of the dryer from clogging in step (c) has a method of vigorously stirring at a low temperature (protein freezing point to 5 ℃, preferably 0 ℃).

Various carbohydrate sources, vitamin sources, minerals before (a) or (A), in the middle of (a) to (c) or in the middle of (A) to (C), or after (c) or (C) Further mixing of the additives consisting of raw, milk fat, or a combination thereof is desirable to accelerate the fermentation rate or to increase the flavor and increase the functionality and nutritional content.

The carbohydrate source includes lactose, glucose, starch, maltose, dextrin, sugar and the like.

The vitamin source may be vitamin A, B Comlex, C, E, K and the like.

Hereinafter, the present invention may be better understood through the following examples.

EXAMPLE Preparation of Dry Fermented Milk Powder from Milk

(a) A substrate solution was prepared by mixing 700 kg of fresh crude oil with 0.01 M sodium citrate buffer solution (pH 7.0) in a 2 ton capacity Best Korea Reactor. The protein was hydrolyzed by addition of (Alcalase) and reacted at a temperature of about 35 ° C. for 8 hours. 70 kg of glucose as a carbohydrate source and 30 kg of buttermilk as a milk fat source were added and sterilized.

(b) Next, 5 kg of Lactobacillus bulgarieus and 5 kg of Lactobacillus Kefir were added to the reactor and reacted at 36 ° C. for 15 hours. Depending on the decomposition of the fermentation medium and the consumption of calorie material, as shown in (a), 300 kg of sterilized crude substrate solution and 200 kg of caloric material were further added to ferment the solids to about 35% by weight.

(c) about 650 kg of fermented milk powder was obtained by spray drying with hot air at a temperature of about 170 ° C. using a tradename SD-1000 manufactured by TRK Janpan.

As described above, the method for preparing a water-soluble fermented milk powder according to the present invention can obtain a water-soluble fermented milk powder by hydrolyzing the protein by adding a protease to the protein material before the drying process of the fermented milk. Precipitation occurs when the raw protein is not decomposed, and solubilization of the precipitate with polyphosphate can produce fermented milk powder having excellent solubility without any problem of clogging the nozzle of the spray dryer.
Furthermore, the present invention can increase the amount of production of solids by additionally supplying the protein raw material during the fermentation process to increase the spray drying yield and increase the number of bacteria, and to reduce the production cost as a whole, thereby providing a fermented milk powder having a significantly lower feed cost. .

Fermented milk dry powder production method according to the present invention can diversify the raw materials of kefir fermented milk, reduce the cost and cope with the lack of raw materials, it is possible to popular consumption of lactic acid bacteria and kefir bacteria to help various digestive diseases such as constipation This helps to promote national health by the function of various known and unknown lactic acid bacteria and kefir bacteria. In particular, it helps rehabilitation tonic, anti-fatigue, liver function improvement, allergy suppression, immune promotion, etc., and can prevent / treat arteriosclerosis, thrombosis, hypertension, osteoporosis, hyperlipidemia.

In addition, the present invention may be referred to as a future-oriented food, can be consumed by all ages, and can be used as a group meal (school, dormitory, soldier), emergency food, relief food, space food and the like.

Compared to the conventional freeze-dried fermented milk powder is limited to the application of baking and the like due to water insolubility, the fermented milk powder obtained according to the present invention can be widely used as a main ingredient or subsidiary ingredient in about 200 kinds of Korean dishes and 300 kinds of Western dishes due to its water solubility.

In the above description of the present invention, a specific process and a method of preparing a compounding ratio have been described based on the embodiments, but the present invention can be variously modified and changed by those skilled in the art, and such modifications and changes belong to the protection scope of the present invention. Should be interpreted.

Claims (10)

(a) hydrolyzing the protein by adding a protein raw material and a protease; (b) fermenting the protein raw material by inoculating a strain containing lactic acid bacteria in the hydrolyzed protein raw material; And (c) A method for producing a dry powder of protein comprising the step of spray drying the protein solution, In the step (a), the substrate solution is prepared in 0.01 M sodium citrate buffer solution (pH 7.0) so that the concentration of the protein is 10 to 15%, and the protease is added thereto, Hydrolyzing the protein stock by proceeding at 35 ° C. for about 6 to 10 hours; The step (b) is a method of producing a water-soluble fermented milk powder, characterized in that the fermentation of the hydrolyzed protein raw material by inoculating a strain of lactic acid bacteria including the Kefir strain to the hydrolyzed protein raw material. (A) fermenting the protein raw material by inoculating a strain of lactic acid bacteria including the Kefir strain in the protein raw material; (B) solubilizing the fermentation coagulum by adding polyvalent phosphate; And (C) method for producing a water-soluble fermented milk dry powder comprising the step of spray drying the protein solution. delete The method of claim 1, The hydrolysis of step (a) is a method for producing a water-soluble fermented milk powder, characterized in that until the nitrogen weight of the non-coagulating protein is 20 to 90% by weight of the total protein nitrogen weight. The method according to claim 1 or 2, Step (b) or (A) is a method of producing a water-soluble fermented milk powder, characterized in that as the fermentation proceeds further supply the protein raw material to increase the concentration of solids to increase the yield and increase the number of bacteria. The method of claim 5, The method of manufacturing a water-soluble fermented milk powder, characterized in that the additionally supplied protein raw material is hydrolyzed. The method of claim 5, The method of producing a water-soluble fermented milk powder, characterized in that the concentration of the solid content increased by the additional feedstock is 30 to 40% by weight. The method according to claim 1 or 2, The protein raw material of step (a) or (A) is processed milk such as animal crude milk, skim milk and whole milk powder, sodium-caseinate, calcium-caseinate, rennet casein Casein), a casein (Acid Casein), crude by-products such as whey powder and whey protein, vegetable protein such as soybean oil, amino acid powder, or a combination thereof. . The method according to claim 1 or 2, Various carbohydrate sources, vitamin sources, minerals before (a) or (A), in the middle of (a) to (c) or in the middle of (A) to (C), or after (c) or (C) A process for producing a water-soluble fermented milk powder, characterized in that the additive material consisting of raw, milk fat, or a combination thereof is further mixed. The method according to claim 1 or 2, Method for producing a water-soluble fermented milk powder, characterized in that further comprises a sterilization step after step (a) or before step (A).