KR20150068023A - The yogurt containing turmeric and its manufacturing method - Google Patents
The yogurt containing turmeric and its manufacturing method Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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Abstract
본 발명은 강황 또는 울금을 포함하는 떠먹는 요구르트 및 그 제조방법에 관한 것으로, 보다 상세하게는 (a)강황 또는 울금 분말을 준비하는 단계; (b)물, 탈지분유, 글루코오스(Glucose)를 혼합하는 단계; (c)상기 혼합물을 살균하는 단계; (d)상기 살균 처리된 혼합물에 유산균주를 접종하여 배양하는 단계; (e)상기 배양물에 강황 또는 울금 분말을 추가 혼합하는 단계, (f)상기 배양물을 균질화하는 단계; 로 이루어지는 것을 특징으로 하는 강황 또는 울금을 포함하는 떠먹는 요구르트 및 그 제조방법에 관한 것이다.
본 발명의 강황 또는 울금을 포함하는 떠먹는 요구르트는 종래의 떠먹는 요구르트와 대비 시 동등 수준 이상의 기능성을 지닐 뿐만 아니라, 인체에 유익한 영양성분을 다량 함유한 강황 또는 울금을 포함하고 있는 건강증진 요구르트로서의 기능성을 지녀, 기능성이 우수한 요구르트를 제공할 수 있다. 또한 본 발명은 강황의 새로운 소비처로 이용될 수 있어 강황 또는 울금을 재배하는 농가, 지역사회에 대해 경제적 이익 이외에 강황 관련 산업의 발전에도 기여할 수 있어 산업 상 이용가능성이 있다.
[색인어]
강황, 요구르트, 떠먹는 요구르트, 강황, 울금The present invention relates to a floating yoghurt comprising turmeric or curd and a method of preparing the same, and more particularly, to a method for preparing a floating yoghurt comprising: (a) preparing turmeric or curd powder; (b) mixing water, skimmed milk, and glucose; (c) sterilizing the mixture; (d) inoculating and culturing the lactic acid bacteria in the sterilized mixture; (e) further mixing turmeric or corn powder with the culture, (f) homogenizing the culture; The present invention relates to a floating yogurt comprising turmeric or curd and a method for producing the same.
The floating yogurt of the present invention, including turmeric or curd, has not only the same level of functionality as the conventional floating yogurt, but also a health promotion yogurt containing turmeric or curry containing a large amount of nutrients beneficial to the human body Functionality, and can provide yogurt with superior functionality. In addition, the present invention can be used as a new consumer of turmeric, which can contribute to the development of turf related industries in addition to economic benefits to farmers and local communities that grow turmeric or turmeric, which is industrially applicable.
[Index]
Turmeric, yogurt, yogurt, turmeric, turmeric
Description
본 발명은 강황 또는 울금을 포함하는 떠먹은 요구르트의 제조방법에 관한 것이다.The present invention relates to a process for preparing floating yogurt comprising turmeric or curd.
강황은 생강과에 속하는 다년생 식물로서 인도를 중심으로 한 열대, 아열대 지역에서 주로 재배되며 줄기와 뿌리를 식용, 약용 등으로 사용된다. 높이 1m 정도 자라는 다년초다. 근경은 생강모양으로 황색이다. 강황은 뿌리줄기와 덩이뿌리를 모두 한약재로 쓰는데, 뿌리줄기를 강황이라 하고, 덩이뿌리를 쪄서 말린 한약재를 울금이라 한다. 강황은 맵고 쓴 맛이 나는 황색의 약재로, 통증완화와 월경불순에 효능이 있다. 인도에서는 타박상에 바르는 약으로 쓰며 카레분말을 향신료로 쓰기도 한다. 강황은 카레요리, 쌀이나 곡류, 혼합 향신료, 콩 요리 등에 황색의 착색료나 향신료로 사용한다. 한방에서는 어깨 통증, 생리통, 산통의 치료에 처방한다. 태국에서는 코브라 독액을 치료하며, 불교도의 의복을 염색하는 데 사용한다. 인도에서는 의식에 쓰인다. 뿌리를 건조시킨 분말은 옷감이나 털실을 황색이나 갈색으로 염색시키는데 이 염료로 염색한 천이나 종이는 방충 효과가 있다고 한다.Turmeric is a perennial plant belonging to the ginger family. It is mainly cultivated in tropical and subtropical areas, mainly in India. It is used for edible and medicinal purposes such as stem and root. It is a perennial plant growing about 1m in height. Rhizomes are ginger-like yellow. Rootstocks and root roots are both used as herb medicines. Rootstocks are called turmeric and root roots are steamed and dried. Turmeric is a spicy, bitter, yellow medicinal product, effective for pain relief and menstrual irregularities. In India, it is used as a medicine for bruising, and curry powder is used as a spice. Turmeric is used as yellow coloring agent and spice for curry dishes, rice and cereals, mixed spices and soybean dishes. In one room, it is prescribed for treatment of shoulder pain, menstrual cramps and colic. In Thailand, it treats cobra venom and is used to dye Buddhist garments. It is used in ceremonies in India. Dried powder of roots dyes cloth or yarn yellow or brown, and cloth or paper dyed with this dye is said to have insecticidal effect.
울금(鬱金)은 특이한 냄새가 있고 씹으면 침을 누렇게 물들이며 자극성이 있다. 맛은 맵고 쓰며 성질은 서늘하다. 기를 소통시키고 혈액순환을 도와 생리통, 생리불순, 옆구리통증을 치료하고 토혈, 코피, 피오줌을 치료하고, 정신을 맑게 하며 흉복부가 그득한 것을 없애주고 담즙분비 촉진과 담낭결석을 치료한다. 약리작용은 담즙분비, 배설 촉진, 관상동맥안의 반괴형성을 감소시킨다. 울금은 약용·식용으로 이용된다. 약용으로는 이담·건위·행기혈·통경·소종의 효능이 있어 소화불량·위염·간염·담낭 및 담도염·황달·경폐·산후어혈복통·질타손상 등에 쓰인다. 식용으로는 주로 카레의 원료로 사용된다.Ulgum has a peculiar smell, chews yellowish, and irritates. The taste is spicy and the quality is cool. Helps circulate the blood circulation, cures menstrual cramps, menstrual irregularities, flank pain, treats blood clots, nosebleeds, papules, cleanses the mind, removes the victims' parts, and treats bile secretion and gallstones. Pharmacological action reduces bile secretion, excretion promotion, and nodule formation in coronary arteries. Ulgum is used for medicinal and edible purposes. Medicinal use is the effect of dhammung, 담 기 기 기 기. 통 통 통..................................... It is mainly used as a raw material for curry for edible purposes.
요구르트는 우유나 탈지우유에 유산균을 넣어 발효시킨 것으로, 우유의 영양 외에 유산균으로부터 얻는 건강증진 효과를 기대할 수 있다. 요구르트에 들어 있는 유산균은 병원균이나 유해균의 발육과 번식을 막아 장을 깨끗하게 한다. 위암이나 직장암을 예방하고, 혈중 콜레스테롤을 감소시킨다. 우유를 원재료로 사용해 만들기 때문에 칼슘의 좋은 급원이기도 하다. 요구르트는 우유 속의 단백질과 비타민 A ·B2 등의 비타민, 칼슘, 망간 등의 무기질을 지니고 있다. 그리고 유산균에 의해 단백질과 지방이 분해되어 있으므로 소화 흡수가 쉬운 상태이다. 요구르트에는 유산균이 g당 1억∼10억 마리나 함유되어 있어 장내 유해균(有害菌)을 억제하고 유익균(有益菌)의 증식을 돕는다. 요구르트를 먹으면 장의 연동운동이 활발해진다. 마시는 것보다 떠먹는 형태의 발효유에 유산균 수가 더 많다. 발효유를 먹으면 유산균의 효능뿐 아니라 칼슘, 단백질 섭취 등 우유의 효과까지 함께 얻을 수 있다. 최근에는 기능성 요구르트가 출시되고 있다.Yogurt is fermented by adding lactic acid bacteria to milk or skimmed milk, and besides nutrition of milk, health promotion effect obtained from lactic acid bacteria can be expected. Lactic acid bacteria contained in yogurt prevent growth and reproduction of pathogens and harmful bacteria to clear the intestines. It prevents gastric cancer and rectal cancer, and reduces blood cholesterol. It is also a good source of calcium because it uses milk as raw material. Yogurt contains protein in milk and vitamins such as vitamin A · B 2 , minerals such as calcium and manganese. And because the protein and fat are decomposed by lactic acid bacteria, digestion and absorption are easy. Yogurt contains about 100 to 100 million lactobacillus per gram, inhibiting harmful bacteria in the intestines and helping the proliferation of beneficial bacteria. When yogurt is eaten, the peristaltic movement of the intestines becomes active. There are more lactic acid bacteria in the fermented milk than in the drink. If you eat fermented milk, not only the efficacy of lactic acid bacteria, but also the effect of milk, such as calcium and protein intake can be obtained. Functional yogurt has recently been released.
강황 또는 울금과 요구르트에 함유되어 있는 인체에 유익한 성분을 함께 먹을 수 있도록 강황 또는 울금을 포함하는 떠먹는 요구르트를 발명하게 되었다.I have invented a floating yoghurt that contains turmeric or turmeric so that it can be eaten together with the beneficial ingredients of turmeric or curd and yogurt.
본 발명은 강황 또는 울금의 제품화를 위해 개발된 것으로서, 강황 또는 울금을 이용하면서도 기능성에서 우수한 요구르트의 제조방법을 제공하는데 기술적 과제가 있다.The present invention has been developed for the commercialization of turmeric or coriander, and there is a technical problem to provide a method for producing yogurt excellent in functionality while using turmeric or coriander.
상기한 기술적 과제를 해결하기 위해 본 발명은, (a)강황 또는 울금 분말을 준비하는 단계; (b)물, 탈지분유, 글루코오스를 혼합하는 단계; (c)상기 혼합물을 살균하는 단계; (d)상기 살균 처리된 혼합물에 유산균주를 접종하여 배양하는 단계; (e)상기 배양물에 강황 또는 울금 분말을 추가 혼합하는 단계, (f)상기 배양물을 균질화하는 단계;로 이루어지는 것을 특징으로 한다. 여기서 상기 (a)단계의 강황 또는 울금 분말은 보통의 강황 또는 울금 분말이며, 상기 (b)단계는 물 100중량부에 대하여 탈지분유 4∼18중량부, 글루코오스 0.8∼1.5중량부로 혼합하면서 진행할 수 있다. (e)단계는 배양물 100중량부에 강황 또는 울금 분말 1∼20중량부, 나아가 기호성을 향상시키기 위해 상기 (d)단계와 (f)단계 사이에 설탕, 올리고당, 시럽, 꿀 등의 감미제를 더 첨가하는 과정을 더 진행할 수도 있다.According to an aspect of the present invention, there is provided a method of manufacturing a semiconductor device, (b) mixing water, skimmed milk and glucose; (c) sterilizing the mixture; (d) inoculating and culturing the lactic acid bacteria in the sterilized mixture; (e) further adding turmeric or ganoderma powder to the culture, and (f) homogenizing the culture. The step (b) may be carried out by mixing 4 to 18 parts by weight of skim milk powder and 0.8 to 1.5 parts by weight of glucose with respect to 100 parts by weight of water. have. (e) may be carried out by adding 1 to 20 parts by weight of turmeric or coriander powder to 100 parts by weight of the culture, and adding a sweetening agent such as sugar, oligosaccharide, syrup or honey between steps (d) and (f) The process of adding more can be further carried out.
본 발명에 따르면 강황 또는 울금을 포함하면서도 요구르트의 기능성과 기호성을 더 증가시키는 요구르트를 제조할 수 있으며, 이에 따라 강황 또는 울금과 요구르트의 유효성분을 함께 섭취할 수 있어 인체의 건강을 증진할 수 있는 효과가 있다.According to the present invention, it is possible to produce yogurt which further contains yoghurts and tastes and which further increases the functionality and palatability of the yogurt. Accordingly, the active ingredient of turmeric or curd or yogurt can be taken together, It is effective.
도 1은 본 발명에 따른 강황 또는 울금을 추가 혼합한 떠먹는 요구르트 제조방법을 도시한 개요도이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a method of manufacturing a floating yogurt mixed with turmeric or curd according to the present invention. Fig.
본 발명은 요구르트를 제조함에 있어 강황 또는 울금을 추가 혼합한다는데 기술적 특징이 있다. 구체적으로 본 발명에 따른 요구르트의 제조방법은, 도 1에서와 같이 (a)강황 또는 울금 분말을 준비하는 단계; (b)물, 탈지분유, 글루코오스를 혼합하는 단계; (c)상기 혼합물을 살균하는 단계; (d)상기 살균 처리된 혼합물에 유산균 주를 접종하여 배양하는 단계; (e)상기 배양물에 강황 또는 울금 분말을 추가 혼합하는 단계, (f)상기 배양물을 균질화하는 단계;로 이루어지는 것을 특징으로 한다. 균질화한 후에는 적절한 양으로 포장(병, 팩 등)하는 것은 물론이다. 이와 같이 본 발명은 강황 또는 울금 분말을 이용하기 때문에 강황 또는 울금 고유의 유효성분의 기능성이 발현된다.The present invention has a technical feature in that yogurt is further mixed with turmeric or curd. Specifically, the method for producing yogurt according to the present invention comprises the steps of: (a) preparing turmeric or curd powder as in FIG. 1; (b) mixing water, skimmed milk and glucose; (c) sterilizing the mixture; (d) inoculating and culturing the lactic acid bacteria in the sterilized mixture; (e) further adding turmeric or ganoderma powder to the culture, and (f) homogenizing the culture. After the homogenization, it is a matter of course to pack (bottle, pack, etc.) in an appropriate amount. As described above, since the present invention utilizes turmeric or coriander powder, the functionality of the active ingredient inherent to turmeric or coriander is expressed.
나아가 본 발명에서는 기호성을 향상시키기 위해 올리고당, 시럽, 꿀 등의 감미제를 더 첨가할 것을 제안하는데, 감미제는 적절히 살균시켜 준비한 후 균질화하기 전에 첨가한다.Further, in the present invention, it is proposed to further add sweeteners such as oligosaccharides, syrups and honey to improve palatability. The sweeteners are appropriately sterilized and then added before homogenization.
강황 또는 울금을 포함하는 떠먹는 요구르트는, 강황 또는 울금 분말을 준비하고 물 100중량부에 대하여 탈지분유 4∼18중량부, 글루코오스 0.8∼1.5중량부로 혼합하여 발효기질을 준비할 수 있는데, 이러한 발효기질은 유산균의 배양성과 요구르트로서의 기호성을 고려한 것이다. 이와 같은 발효기질은 0.1 DCU/L의 농도로 혼합 유산균주를 가하여 40±3℃에서 18∼28시간 발효한 다음 배양물 100 중량부에 대하여 강황 또는 울금 분말1∼20중량부를 추가 혼합하여 균질화하면 적합한 강황 또는 울금을 포함하는 떠먹는 요구르트로 완성할 수 있다. 40±3℃는 유산균주의 최적 생육온도이고, 18∼28시간은 유산균주의 최적 성장시간이다. 특히 16시간 이후부터 유사균수가 대수기에 이르고 18시간 이후부터 유산균이 충분히 성장된 것을 확인할 수 있기 때문에 18시간 이후부터 요구르트로서 특성을 갖추고 있는 것으로 볼 수 있으며, 발효가 더 진행될수록 요구르트의 맛이나 품질보다는 점도가 더 단단해지는 정도의 변화만을 나타내기 때문에 요구르트의 성상 범위를 묽은 액상에서 묽은 호상까지로 더 넓힌다면 요구르트로서 품질 손상이 되지 않을 정도인 28시간까지로 발효시간을 더 진행해도 될 것이다.The floating yoghurt containing turmeric or coriander can be prepared from turmeric or turmeric powder and mixed with 4 to 18 parts by weight of skim milk powder and 0.8 to 1.5 parts by weight of glucose per 100 parts by weight of water to prepare a fermentation substrate. The substrate takes into consideration the cultivation of lactic acid bacteria and the preference as yogurt. The fermentation substrate is fermented at 40 ± 3 ° C with lactic acid bacteria mixed at a concentration of 0.1 DCU / L for 18 to 28 hours, and 1 to 20 parts by weight of turmeric or corn powder is further mixed and homogenized to 100 parts by weight of the culture It can be completed with a floating yogurt containing the appropriate turmeric or curry. 40 ± 3 ℃ is optimal growth temperature for lactic acid bacteria, and 18 ~ 28 hours is optimal growth time for lactic acid bacteria. Especially, it can be seen that after 16 hours, the number of microorganisms reached to the high stage and the lactobacillus was sufficiently grown after 18 hours. Therefore, it can be seen that the microorganism has a characteristic as yogurt after 18 hours. If the yogurt is broadened from dilute to dilute, the yogurt may be further diluted to 28 hours, which is not enough to deteriorate quality as yogurt. .
상기에서 배양물 100중량부에 대하여 강황 또는 울금 분말을 1중량부 미만으로 추가 혼합하면 강황의 성분이 부족하여 강황의 효능과 성분을 충분히 발휘할 수 없으며, 배먕물 100중량부에 대하여 강황 또는 울금 분말을 10중량부를 초과하여 추가 혼합하면 강황의 쓴맛과 독특한 강황 향으로 일반적인 요구르트처럼 자연스럽게 먹을 수 없다.When the content of the turmeric or ganoderma powder is less than 1 part by weight based on 100 parts by weight of the culture, the content of the turmeric is insufficient, so that the effects and components of the turmeric can not be exerted sufficiently. On the basis of 100 parts by weight of the ganoderma powder, Is added in an amount of more than 10 parts by weight, the bitterness of turmeric and the unique aroma of turmeric can not be eaten naturally like yogurt.
상기에서 강황 또는 울금 분말은 통상의 강황 제조 시 사용할 수 있는 강황 또는 울금 분말이라면 본 발명에서 제약 없이 사용할 수 있으며, 이러한 강황 또는 울금 분말의 선택은 당업자가 적의 선택하여 실시할 수 있으면 족하므로 이하 본 발명의 강황 또는 울금 분말에 대한 자세한 내용은 생략하기로 한다.In the above description, the turmeric powder or the turmeric powder can be used without limitation in the present invention if it is a turmeric powder or a turmeric powder which can be used in the production of ordinary turmeric powder. The selection of such turmeric powder or turmeric powder can be carried out by a person skilled in the art, The details of the inventive turmeric powder or corn gluten powder will be omitted.
상기에서 강황 또는 울금을 포함하는 떠먹은 요구르트의 기호성 향상을 위해 기호성 성분을 추가로 더 포함할 수 있다. 상기에서 기호성 성분으로 시럽, 설탕, 우유 등을 사용할 수 있다.The above may further include a palatability component for improving the palatability of the floating yogurt including turmeric or curd. Syrup, sugar, milk and the like may be used as the palatability ingredient.
본 발명은 상술한 실시의 구체적인 내용과 용도에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지에 벗어남이 없이 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the appended claims and their equivalents. And such changes are, of course, within the scope of the claims.
Claims (2)
(a)강황 또는 울금 분말을 준비하는 단계;
(b)물, 탈지분유, 글루코오스를 혼합하는 단계;
(c)상기 혼합물을 살균하는 단계;
(d)상기 살균 처리된 혼합물에 유산균주를 접종하여 배양하는 단계;
(e)상기 배양물에 강황 또는 울금 분말을 추가 혼합하는 단계,
(f)상기 배양물을 균질화하는 단계;
를 포함하여 이루어지되, 상기 (a)단계의 강황 또는 울금 분말은 보통의 강황 또는 울금 분말이며, 상기 (b)단계는 물 100중량부에 대하여 탈지분유 4∼18중량부, 글루코오스 0.8∼1.5중량부로 혼합하며, 상기 (d)단계는, 유산균주를 접종하여 40±3℃에서 18∼28시간 발효하면서 이루어지며, 상기 (e)단계는 배양물 100중량부에 강황 또는 울금 분말 1∼20중량부로 추가 혼합하면서 이루어지는 것을 특징으로 하는 강황 또는 울금을 포함하는 떠먹는 요구르트 제조방법For a floating yogurt containing turmeric or curd,
(a) preparing a turmeric or molasses powder;
(b) mixing water, skimmed milk and glucose;
(c) sterilizing the mixture;
(d) inoculating and culturing the lactic acid bacteria in the sterilized mixture;
(e) further adding turmeric or gilt powder to the culture,
(f) homogenizing the culture;
(B) comprises 4 to 18 parts by weight of skim milk powder, 0.8 to 1.5 parts by weight of glucose, Wherein step (d) is performed while inoculating the lactic acid bacteria and fermenting at 40 賊 3 째 C for 18 to 28 hours, and in the step (e), 1 to 20 wt% The method of manufacturing a floating yogurt comprising turmeric or curd
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016205907A1 (en) * | 2015-06-24 | 2016-12-29 | Instituto Nacional De Pesquisas Da Amazônia - Inpa | Functional food composition, production method and use of curcuma zerumbet extract |
| JP2019202995A (en) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | Oral composition |
| CN112753766A (en) * | 2020-12-29 | 2021-05-07 | 光明乳业股份有限公司 | Turmeric yoghourt beverage and preparation method thereof |
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2013
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2016205907A1 (en) * | 2015-06-24 | 2016-12-29 | Instituto Nacional De Pesquisas Da Amazônia - Inpa | Functional food composition, production method and use of curcuma zerumbet extract |
| JP2019202995A (en) * | 2018-05-17 | 2019-11-28 | 大正製薬株式会社 | Oral composition |
| CN112753766A (en) * | 2020-12-29 | 2021-05-07 | 光明乳业股份有限公司 | Turmeric yoghourt beverage and preparation method thereof |
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