KR100482309B1 - Process of manufacturing a yogurt comprising Saururus chinensis - Google Patents

Abstract

The present invention relates to a method for preparing yogurt containing three hundred vinegar extract, which is mixed with 10 parts by weight of water to one part of three hundred vine leaves in a dry state and refluxed, the extract is filtered and concentrated, and then lyophilized to powder three hundred vine extract. It relates to a method for preparing yogurt prepared by adding 0.2 to 1.0% by weight to a milk medium containing 13 to 13.8% by weight of milk solids.

Description

Process of manufacturing a yogurt containing three hundred seconds {Process of manufacturing a yogurt comprising Saururus chinensis}

The present invention relates to a method for preparing yogurt containing three hundred sec extract. More specifically, the present invention is mixed with 10 parts by weight of water to 1 part of the dried three hundred vine leaves in a dry state, reflux extraction, and the extract is filtered and concentrated and then lyophilized to 0.2 to 1.0% by weight of powdered three hundred vine extract milk solids It relates to a manufacturing method of yogurt prepared by adding to the milk medium containing the content of 13 to 13.8% by weight.

Yogurt is fermented whole milk or skim milk with lactic acid bacteria to enhance acidity and flavor. It is a nutritionally superior food than milk because it contains lactic acid, peptone, peptide and other lactic acid bacteria produced by the action of lactic acid bacteria in addition to the nutritional ingredients of milk. Food and nutritional effects of yogurt include the effects of the dairy component of fermented milk, the effect of the active substance produced by the action of lactic acid bacteria, and the intestinal action by the intestinal growth of lactic acid bacteria. Hood, SK and Zottola, EA: Effect of low pH on the ability of Lactobacillus acidophilus to survive and adhere to human intestinal cells. J. Food Sci ., 55 , 506-511 (1988)], in particular, the effects of intestinal proliferation of lactic acid bacteria include a decrease in blood cholesterol, inhibition of growth of harmful bacteria in the intestine, promotion of lactose digestion, and a decrease in the incidence of colon cancer. Reported to be effective [see; So, MH: Identification and tolerance-test to digestive fluids of Lactobacilli isolated from Korean liquid yogurts. Korean J. Food Sci. Technol ., 17 , 192-196 (1985) and Savaiano, DA, Abou, A., Anouar, A., Smith, DZ and Levitt, MD: Lactose mal-absorption from yogurt, passeurized yogurt, sweet acidophilus milla, and cultured milk in lactose-deficient individuals. Am J. Clin. Nutr. , 40 , 1219-1225 (1984)].

Lactic acid bacteria are the most beneficial microorganisms that can be used by humans and play an important role in kimchi, pickled fish, and pickled foods, which are traditional Korean foods. In particular, yogurt has gained interest as a health food by lactic acid bacteria fermentation, and the demand is greatly increased worldwide, and the demand for staple yogurt containing a large amount of milk solids and lactic acid bacteria has been increasing in Korea for many years. Lake Yogurt recommends 14-18% milk solids to prevent gel-like soft tissues and whey separation, while domestic dairy companies add 3-4% skim milk powder to increase milk solids. On the other hand, as a part of the fermentation substrate in milk, components other than milk solids, ie, sweet potatoes and pumpkin [see; Lee, KS, Kim, DH and Shin, YS: Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J. Food Sci. Technol ., 25 , 666-671 (1993)], rice [see; Hong, OS and Ko, YT: Study on preparation of yogurt from milk and rice. Korean J. Food Sci. Technol ., 23 , 587-592 (1991)], brown rice and soy milk [see; Jeoun, KS, Kim, YJ and Park, SI: Preparation and characteristics of yogurt from milk added with soy milk and brown rice. Korean J. Food Sci. Technol ., 27 , 47-55 (1995)], potatoes [see; Shin, YS, Sung, HJ, Kim, DH and Lee, KS: Preparation of yogurt added with potato and its characteristics. Korean J. Food Sci. Technol ., 26 , 266-277 (1994)], juice [see; Ko, YT and Kang, JH: The preparation of fermented milk from milk and fruit juices. Korean J. Food Sci. Technol ., 29 , 1241-1247 (1997)], egg white powder [see; Ko, YT: The Effects of Egg White Powder Addition on Acid Production by Lactic Acid Bacteria and Quality of Curd Yogurt. Korean J. Food Sci. Technol ., 27 , 458-463 (1995) and mugwort [see; Kim, JI and Park, SI: The effect of mugwort extract on the characteristics of curd yogurt. Korean J. Food Sci. Technol ., 14 , 352-357 (1999)]. Many studies have been conducted on the development of new fermented milk products.

Saururus Chinensis (Lour.) Bail is a perennial herb that belongs to more than three hundred and is called cheonseongcho or nectar. Three hundred seconds of the outpost is treated for each, jaundice, sedimentation, lobster, carbuncle, tree species, harvest, etc. [see;曺 圭 亭: 三 白草 健康 法. Seojingak, 自然 藥 植 資源 開發 series, 3 (1990) and 鄭 必 根: 生 藥草.鴻新文 化 社, 173 (1990)], also effective in treating acute chronic urethritis, prostatitis, cystitis, gonorrhea and dysentery. Fatigue caused by heavy labor, aftereffects from bruises and muscle pain, inflammation of the bones and bone marrow It is known to have an effect of treating pain.曺 圭 亭: 三 白草 健康 法. Seo, Jin-gak, Self-existing Resources Series, 3 (1990) and Institutional Research Institute, Seong-gwa-san, 209 (1994)]. Studies on fatty acids include the study of the components of fatty acids and amino acids [see; Deok Sang Sang: Study of the fatty acids and amino acids of Saururus Chinesis . Cheju Univ. Jour. (Natural Sci.), 35 , 111 (1992), has been reported to inhibit the growth of Staphylococcus aureus and Typhoid fever [see;黃泰康: 常用 中藥 成分 與 藥理 手冊.中國 醫藥 料 技 出版社, 北京, 177 (1994)], A Study on the Free Mechanism of Nitric Oxide from Peritoneal Macrophages [Reference; Kil-Hwan Jeon, Min-Kyo Shin, Ho-Jun Song: A Study on Nitric Oxide (NO) 細胞 機 轉 from 三 食草 腹腔 大 食 細胞. Korean Journal of Oriental Medicine, 19-23 (1998)], studies on antimutagenicity [cf. Lee, Sang-Ho, Cheol-Woo Park, Kyung-A Park, Young-Chun Lee, Mu-Nam Kim, and Young-Ha Ha: Heterogeneous cyclic amine-modulating effect of Hexane fraction in three hundred s. Korean Journal of Environmental Mutagen and Carcinogens, 18 , 26 (1998)] and its anticancer and antioxidant effects [see; Lee, IS: Effect of water extract from Saururus Chinensis (Lour.) Bail water extracts on the cancer cells and antioxidative activity in cytotoxicity. Korean J. Postharvest Sci. Technol. , 8 , 231-216 (2001). As such, three hundred seconds have been reported to have a variety of health promoting effects such as diuretic, antibacterial, detoxification.

In the present invention, to develop a new functional yogurt with various functional values of three hundred seconds, the production of yogurt by adding the three hundred seconds hot water extract for each concentration, and investigated the effect of the addition of three hundred seconds on the growth of lactic acid bacteria and the functional and storage properties of yogurt.

The present invention relates to a method for preparing yogurt containing three hundred sec extract. The present invention relates to a method for preparing yogurt containing trichoola extract by adding 0.2-1.0 wt% of trichoola extract to a milk medium containing 13 to 13.8 wt% milk solids. In the present invention, the three hundred seconds extract is mixed with 10 parts by weight of water to 1 part to dry weight three hundred vine leaves, and the extract is filtered and concentrated and then lyophilized to powder.

The present invention is mixed with 10 parts by weight of water to 1 part of the dried three hundred vine leaves, reflux extraction, and the extract is filtered and concentrated and then lyophilized to 0.2 to 1.0 wt% powdered triglyceride extract 13 It relates to a method for producing yogurt prepared by adding to milk medium containing 13.8% by weight.

The present invention is added to 0.2 to 1.0% by weight of 300 seconds extract to milk medium with a solid content of 13 to 13.8% by weight to adjust the total solid content to 14% by weight and homogenized and then sterilized by cooling the sterilized substrate and then lactose Bacillus bulgaricus ( Lactobacillus bulgaricus ) and Streptococcus thermophilus ( Streptococcus thermophilus ) is inoculated by mixing 1: 1 (v / v) (4%, V / V) to ferment yogurt.

In the present invention, the substrate of fermented milk was used as a whole milk and skim milk powder produced by the Seoul Milk Cooperative Association, and three hundred seconds was harvested in 2000 at the Yeongdong Sambaekcho cultivation complex in Chungbuk, and used dry leaves.

 In the yogurt preparation of the present invention, the three hundred sec extract was mixed (W / V) with three times the dry three hundred sec leaf and dried at reflux three times at 95 ℃ for 4 hours. The extract was filtered twice using filter paper (Whatman No. 1, England), concentrated using a rotary evaporator (Yamato RE47, Japan), and then powdered through lyophilization.

The strain used in the yogurt preparation of the present invention is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus 1: 1 (v / v) to Latobacilli MRS broth (Difco, USA). Inoculated at 2% (V / V) and passaged three times for 24 hours at 37 ℃ was used as a starter (starter) in yogurt production.

 Example 1 Preparation of Yogurt

As a fermentation substrate, whole milk powder, skim milk powder and triticale extract were added at the ratio as shown in Table 1 below to adjust the total solid content to 14% by weight, homogenized for 2 minutes by Homogenizer (Nihonseiki Kaisha Ltd., Japan), and then 20 at 110 ° C. After autoclaving for 5 minutes, the sterilized substrate was cooled to 37 ° C, and then inoculated by mixing 1: 1 (v / v) of Lactobacillus bulgaricus and Streptococcus thermophilus (4%, V / V) Yoghurt was fermented at 37 ° C.

Table 1. Composition ratio of yogurt base for lactic acid fermentation

                                                        (Unit: weight%)

group Whole milk  Skim Milk SCe ¹⁾ Control 10.0 4.0 - 0.2 10.0 3.8 0.2 0.4 10.0 3.6 0.4 0.6 10.0 3.4 0.6 0.8 10.0 3.2 0.8 1.0 10.0 3.0 1.0

¹⁾ Water extract of Saururus chinensis (Lour.) Bail

Experimental Example 1: Changes of pH and titratable acidity during fermentation with addition of 300 seconds

To investigate the acid production of lactic acid bacteria over time during fermentation of yogurt, 1 ml of sample was taken for each hour, diluted 10 times, and titrated to pH 8.35 with 0.1 N NaOH and converted to lactic acid. The pH was pH meter (691 pH meter, Metrohm, Swiss).

Three hundred seconds hot water extract was added to each milk medium at a concentration of 0.2, 0.4, 0.6, 0.8, 1.0 wt% (W / V) and Lac. bulgaricus and Str. thermophilus The mixture was inoculated at 1: 1 (v / v) and incubated at 37 ° C. for 24 hours, and the change in pH and titratable acidity was measured in 6 hour increments. The pH decreased drastically in all sections during the 12 hours of fermentation but then slowly decreased. The lower pH was proportional to the addition amount of 300 seconds, and the 1.0% by weight addition group of 300 seconds showed the lowest pH of 3.60 after 24 hours of fermentation (see Table 3). Literature references; Korger, M. and Weaver, JC: Confusion about yogurt compositional and otherwise. J. Milk. Food Technol. , 36 , 388-394 (1973) and Chameber, JV: Culture and processing techniques important to the manufacture of good quality yogurt. Cult. Dairy. Prod. J. , 14 , 28-34 (1979), said preferred pH range for yogurt was pH 3.27 to 4.53, which generally showed a good agreement with the results of the present invention. The increase in titratable acidity with the addition of three hundred seconds increased steadily for 24 hours, similar to the pH change, and showed a high acidity in proportion to the amount of added three hundred seconds. After 24 hours of fermentation, the titratable acidity of the control group and the addition group of 1.0 wt% was 1.04 and 1.38, respectively (see Table 4). Usually, the titrated acidity range of Mild Yogurt and Acid Yogurt is represented by 0.6-0.9% by weight and 1.0-1.3% by weight, respectively. They had higher acidity values than acid yogurt.

Table 3. Effect of Strain [ Surururus chinensis (Lour.) Bail] Extract on Yogurt pH in Lactic Acid Fermentation at 37 ° C

group Incubation time (hr) 0 6 12 18 24 C 6.01 5.25 4.48 4.10 3.97 0.2 6.05 5.15 4.32 3.89 3.77 0.4 6.01 5.11 4.26 3.82 3.72 0.6 6.00 5.04 4.19 3.80 3.67 0.8 5.98 5.02 4.17 3.77 3.67 1.0 5.97 5.02 4.12 3.69 3.6

Table 4. Effect of Strain [ Surururus chinensis (Lour.) Bail] Extracts on Proper Acidity (5) of Yogurt During Lactic Acid Fermentation at 37 ° C

group Incubation time (hr) 0 6 12 18 24 C 0.23 0.41 0.76 0.86 1.04 0.2 0.23 0.44 0.86 0.86 1.2 0.4 0.23 0.45 0.89 1.06 1.27 0.6 0.23 0.49 0.96 0.99 1.25 0.8 0.25 0.47 0.79 1.13 1.42 1.0 0.25 0.50 0.85 1.17 1.38

Experimental Example 2: Measurement of the number of viable bacteria during fermentation by addition of three hundred seconds

Samples were taken aseptically at each time, diluted by 10-fold dilution method, plated on a medium [Latobacilli MRS broth (DIFCO Co, USA) agar medium], and the number of clonies that were shown by incubating at 37 ° C. for 72 hours was measured and compared.

As a result of measuring the change in viable cell number of yogurt according to fermentation time, it can be seen that the viable cell number was continuously increased for 24 hours in all experimental groups as shown in Table 5. Until 18 hours after challenge but marginal increase in the number of live cells in all the groups, and after 24 hours fermentation with the rapid increase thereafter showed a number greater than or equal to 5.6 × 10 ⁸ CFU / ㎖ live cells in all groups. The number of viable cells up to 12 hours of fermentation was not significantly different between the control and the added groups, but after fermentation for 24 hours, there was a significant difference from the control group in the added groups of more than 0.6 wt%. These results indicate that sweet potatoes [see; Lee, KS, Kim, DH and Shin, YS: Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J. Food Sci. Technol ., 25 , 666-671 (1993) and rice additions (see; Hong, OS and Ko, YT: Study on preparation of yogurt from milk and rice. Korean J. Food Sci. Technol ., 23 , 587-592 (1991)] It can be seen that the three hundred seconds promoted without inhibiting the growth of lactic acid bacteria during fermentation in the same tendency as the results of known papers that the back promotes the growth of lactic acid bacteria. According to the ingredient specification of yogurt, the number of lactic acid bacteria in fresh liquid and staple yogurt is 10 ⁷ and 10 ⁸ CFU / ml or more, respectively. Was suitable for the component specification.

Table 5. Effect of the extract of Saururus chinensis (Lour.) Bail on the viable cell count of yogurt during lactic acid fermentation at 37 ° C

(Unit: 10 ⁷ CFU / ml)

group Incubation time (hr) 0 6 12 18 24 C One 11 14 21 56 0.2 One 15 19 25 60 0.4 One 17 25 33 72 0.6 One 20 21 30 88 0.8 One 19 21 34 86 1.0 One 20 23 38 97

Experimental Example 3 Variation of Viscosity During Fermentation by Addition of 300 Seconds

After taking the yogurt from fermentation hourly and storing it for 24 hours at 4 ℃, the spindle number 3 of the Brookfield viscometer (MODEL LVT DV-I, Brookfield Engineering Lab. Inc., USA) under 9-10 ℃ ), The viscosity after 1 minute at 12 rpm was measured.

Yogurt was greatly affected by the viscosity, the viscosity of each time during the fermentation process was measured, the results are shown in Table 6. Up to 6 hours of fermentation, the increase in viscosity was very small and the difference was small between the experimental groups, but after 12 hours, the viscosity increased rapidly. The three hundred seconds addition group showed higher viscosity than the control group and the viscosity value increased in proportion to the addition amount of three hundred seconds. The viscosity increased slightly after 12 hours of fermentation, and after 24 hours, the viscosity of the control group and the 1.0 wt% trichocelate group showed 1650 and 1930 centipoise (g / 100 cm · s), respectively. Literature references; Rasic, JL and Kurmann, JA: Yogurt, Technical Dairy Publishing, House, Copenhagen (1978)] suggest the factors that influence the viscosity of yogurt, such as the total solids and protein content of the yogurt mixture, and the protein degradability of the strain used. In the present invention, the addition of essential minerals such as various minerals and vitamins present in three hundred seconds promotes the growth of lactic acid bacteria to increase acid production, resulting in a high viscosity value compared to the control due to various complex environmental changes such as a pH decrease. . This result is also described in the literature; Kim, JW and Lee, JY: Preparation and characteristics of yoghurt from milk added with Box Thorn ( Licium Chinensis Miller ). Korean J. Dairy Sci. , 19 , 189-200 (1997) and Shin, YS, Lee, JS, Lee, KS and Lee, CH: Preparation of yogurt added with aloe vera and its quality characteristics. Korean J. Food Sci. Technol ., 24 , 254-260] is the same trend reported by addition to increase the viscosity of yogurt.

Table 6. Effect of the extract of Saururus chinensis (Lour.) Bail on the viscosity of yogurt during lactic acid fermentation at 37 ° C

                                                              (Unit: cps)

group Incubation time (hr) 0 6 12 18 24 C 130 180 1310 1570 1650 0.2 130 190 1310 1730 1800 0.4 140 180 1420 1790 1860 0.6 140 190 1530 1790 1900 0.8 140 190 1550 1820 1910 1.0 140 190 1580 1880 1930

Experimental Example 4: Organic Acid Analysis

Take an appropriate amount of sample, dilute it five times with deionized water, shake for 1 minute, centrifuge at 4 ℃ and 12,000 rpm for 10 minutes, and pass the supernatant obtained through Sep-Pak C18 catridge (Watrs Co.). Filtration with a membrane filter was used as a sample for HPLC analysis. Oxalic acid, tartaric acid, lactic acid, acetic acid and citric acid were used as standard organic acids, and HPLC analysis conditions are shown in Table 2 below.

In dairy products, organic acids are produced from the hydrolysis of milk fat in them, the biochemical metabolism of cows and the metabolites of microorganisms, lactic acid bacteria, and even in yogurt, these organic acids are very important as indicators of lactic acid bacteria growth activity in addition to their fragrance and nutrition. . Therefore, in the present invention, several organic acids were analyzed by HPLC in order to investigate the effect of the three hundred seconds hot water extract on the organic acid content in yogurt, and the results are shown in Table 7. The content of oxalic acid and tartaric acid was not significantly different in all experimental groups, and after fermentation, all showed a slight decrease. Lactic acid was affected by lactic acid, which originally existed in three hundred seconds, and the lactic acid content of 1.0% by weight three hundred seconds before fermentation showed about 500 ㎍ / g higher than that of the control group. As the content of trichophytium increased, the content increased significantly, and the lactic acid content of the 0.4% trichocin added yogurt, which was the highest in overall preference, was 16150 ㎍ / g, which was 4700 ㎍ / g higher than the control group. Plain yogurt has a lactic acid content of 8760 μg / g. Fernandez-Garcia, E., and McGregor, JU: Determination of organic acids during the fermentation and cold storage of yogurt. J. Dairy Sci , 77 , 2934-2939 (1994), although somewhat higher in content than 14550 μg / g. 26. Marsili, RT, Ostapenko, H., Simmons, RE, and Green, DE: High performance liquid chromatographic determination of organic acids in dairy products. J. Food. Sci . 46 , 52-57 (1981). Traces of acetic acid present throughout the whole period before fermentation were not detected or decreased in most of the experimental groups after fermentation. The content of citric acid did not show a big difference in all the regions and showed a slight decrease after fermentation.

Table 2. HPLC Analysis Working Conditions

Instrument: Waters 2690 system (U.S.A) Column: μBondapak C18 (300 mm × 3.9 mm) Detector: Waters 2487 UV detector (210 nm) Mobile phase: 10 mM KH ₂ PO ₄ (pH 2.32 with H ₃ PO ₄ ) Flow rate: 0.6 μl / min Injection vol .: 10 μl Column temp .: 20 ℃ Sample temp .: 20 ℃

Table 7. Organic Acid Composition of Yogurt Added with Extract of Saururus chinensis (Lour.) Bail Before and After Lactic Acid Fermentation at 37 ° C for 24 Hours

(Unit: ㎍ / g)

Groups  Oxalic acid  Tartaric acid  Lactic acid  Acetic acid  Citric acid  Before After  Before After  Before After  Before After  Before After C  300 250  850 650  1600 11450  800 ND  2150 2400 0.2  400 250  900 700  1650 13850  800 ND  2200 2250 0.4  400 300  900 750  1800 16150  850 ND  2350 1800 0.6  450 350  900 700  1900 14400  950 600  2250 1800 0.8  500 400  900 750  2000 14300  950 700  2300 1800 1.0  650 450  950 750  2100 17550  1100 ND  2400 2100

Experimental Example 5: Sensory test of yogurt added with 300 seconds

10% by weight (W / V) sugar is added to the fermented yogurt, homogenized with Homogenizer (Nihonseiki Kaisha Ltd., Japan) for 2 minutes, and stored in a refrigerator at 4 ° C for 24 hours. A total of 20 engineering students are inspectors with a minimum score of 1, highest for color, flavor, taste, texture, mouthfeel, aftertaste and overall acceptability. Five points were evaluated in five stages. The experimental results were analyzed by variance analysis using SAS program and tested for significant differences between samples by Duncan's multiple range test.

The results of sensory evaluation of color, aroma, taste, texture, aftertaste and overall acceptability of yogurt fermented by adding 300 seconds were shown in Table 8. In color, yogurt samples with more than 0.6 wt% of triglycerides scored significantly lower, which is due to the unfamiliarity of the inspectors familiar with commercial yogurt colors due to their dark color. The fragrance was slightly lower than that of the control group, but there was no significant difference. In terms of taste, the 0.4 wt% yogurt added yogurt scored the highest (p <0.05) and the 1.0 yogurt added yogurt added the lowest. This is because they are not accustomed to the aroma and taste peculiar to the three hundred seconds, and due to excessive acid production as shown in the result of the titratable acidity in Table 4, the preference is lowered. The texture and aftertaste of the yogurt added more than 0.8 wt% were significantly lower. In the overall acceptability, the 0.4 wt% yogurt added yogurt showed the highest palatability, and the 0.8 yogurt added yogurt showed the lowest palatability in the texture and aftertaste (p <0.05). Based on the above sensory evaluations, the addition of 0.4% by weight of 300 seconds, which is the best in taste and overall preference in the production of three hundred seconds yogurt, and in other items, is most suitable. Considering that most of them are in their early twenties, the three hundred-second yogurt, which has a similar aroma to herbal medicine, has higher palatability among middle-aged and elderly.

Table 8. Sensory Evaluation of Yogurt Added with Saururus chinensis (Lour.) Bail Extract Before Lactic Acid Fermentation at 37 ° C for 24 Hours

Groups Color Flavor Taste Mouthfeel Aftertaste Overall acceptability C 3.65 ± 0.97 ^aa 3.00 ± 0.91 3.24 ± 0.92 ^ab 3.41 ± 0.69 ^aa 3.23 ± 1.11 ^aa 3.24 ± 1.0 ^ab 0.2 3.53 ± 0.92 ^aa 2.76 ± 0.81 3.06 ± 1.03 ^abc 3.12 ± 0.90 ^ab 3.06 ± 1.06 ^ab 3.12 ± 0.9 ^ab 0.4 3.35 ± 0.84 ^ab 2.88 ± 0.90 3.35 ± 1.03 ^aa 3.06 ± 0.87 ^ab 3.12 ± 1.08 ^ab 3.35 ± 0.9 ^aa 0.6 2.88 ± 0.83 ^bc 2.71 ± 0.67 2.82 ± 0.86 ^abc 3.00 ± 0.84 ^ab 2.65 ± 0.76 ^ab 2.94 ± 0.54 ^abc 0.8 2.65 ± 0.90 ^cd 2.59 ± 0.84 2.65 ± 0.76 ^bc 2.53 ± 0.70 ^bb 2.41 ± 0.77 ^b 2.35 ± 0.6 ^c 1.0 2.18 ± 0.62 ^d 2.65 ± 0.76 2.41 ± 0.69 ^c 2.71 ± 0.67 ^bb 2.47 ± 0.92 ^b 2.65 ± 0.7 ^bc

Different superscripts in the same column indicate significant differences between groups at p 〈0.05 by Duncan's multiple comparison test.

Experimental Example 6: Investigation of storage capacity of yogurt

Each sample of fermentation was stored in a refrigerator at 4 ° C. and measured for viable cell count, titratable acidity and pH change for 15 days at 3 days intervals. All the above measured values were repeated 3 times and made into the average value.

Since yogurt is circulated at low temperature for a long time after fermentation is completed, the pH, titratable acidity and viable cell number were examined while refrigerated at 4 ° C. after 24 hours of fermentation in order to confirm the quality change during storage. There was a slight decrease in pH at all intervals during storage, and titratable acidity also showed a slight increase over time with the same trend. This is sweet potato [see; Lee, KS, Kim, DH and Shin, YS: Studies on the preparation of yogurt from milk and sweet potato or pumpkin. Korean J. Food Sci. Technol ., 25 , 666-671 (1993) and Aloe [see; Shin, YS, Lee, JS, Lee, KS and Lee, CH: Preparation of yogurt added with aloe vera and its quality characteristics. Korean J. Food Sci. Technol ., 24 , 254-260 (1995), et al., Were in a similar tendency or somewhat better. The number of viable cells also increased slightly with time, indicating that the growth and metabolic activity of lactic acid bacteria was achieved during the storage period, which resulted in a slight decrease in pH and an increase in acidity.

Table 9. Performance Changes of Yogurt Added with Extract of Saururus chinensis (Lour.) Bail during Storage at 4 ℃ and 4 ℃

Groups Period of storage (days) 0 3 6 9 12 15 pH C 4.01 3.99 3.94 3.91 3.87 3.85 0.5 3.70 3.68 3.63 3.63 3.60 3.56 1.0 3.62 3.61 3.58 3.54 3.53 3.51 Titratableacidity (%) C 1.04 1.09 1.12 1.14 1.14 1.16 0.5 1.27 1.29 1.32 1.33 1.35 1.35 1.0 1.39 1.40 1.41. 1.43 1.45 1.46 Viable cell counts (10 ⁷ cfu / mL) C 54 58 61 63 64 66 0.5 82 83 84 85 85 86 1.0 97 98 98 99 100 101

The present invention was to replace the part of the skim milk powder added for the purpose of increasing the solid content in yogurt production with three hundred seconds hot water extract to investigate the effect of three hundred seconds on the growth and acid production of lactic acid bacteria and quality characteristics of yogurt. The acid production of lactic acid bacteria increased significantly in proportion to the addition amount of 300 seconds, and the number of viable cells also tended to be the same. After 24 hours of fermentation, the titratable acidity was 1.04 and 1.38 in the control group and the addition group of 1.0%, respectively. The viable cell count was 5.5 × 10 ⁸ ~ 1.0 × 10 ⁹ CFU / ml in all sections. The pH of the addition group of 1.0% by weight of 300 seconds also showed the lowest pH of 3.60 after 24 hours of fermentation, the control group showed a pH of 3.97. The viscosity of the yogurt was increased rapidly in all sections in the 6-12 hour period, and then slightly increased. In addition, it showed a high viscosity in proportion to the addition amount of three hundred seconds, after 24 hours of fermentation, the viscosity of the control group and the 1.0 wt% tri seconds addition group showed 1650 and 1930 centipoise (g / 100 cm.s), respectively. As a result of sensory evaluation, the addition of more than 0.6% by weight of the three hundred seconds group was generally low in all items due to the unfamiliar aroma and color of the three hundred seconds, but the 0.4% by weight of three hundred seconds yogurt was significantly higher in taste and overall preference. Also in the item, the comparatively excellent evaluation was received and the most suitable addition amount was shown sensually. The addition of three hundred seconds significantly increased the lactic acid content of yogurt, and citric acid, tartaric acid, acetic acid and oxalic acid were slightly lower after fermentation in all sections. The fermentation was possible for storage of yogurt for 15 days at 4 ° C, which showed little change in acid production and pH and viable cell number. As described above, three hundred seconds promotes the growth and lactic acid production of lactic acid bacteria, and also showed good results in the sensuality of yogurt. Therefore, three hundred seconds with various useful physiological effects is a very useful invention that has the potential as a good natural product material in the development of yogurt with new functionality and has high industrial applicability that can contribute to the development of new products.

Claims (4)

Method of producing yogurt containing three hundred seconds extract, characterized in that by adding three hundred seconds extract to the milk medium. The method for preparing yogurt containing trichophytium extract according to claim 1, wherein the trichophytium extract containing 0.2 to 1.0 wt% is added to a milk medium containing 13 to 13.8 wt% of milk solids. The extract of claim 3 or 3, wherein the extract is mixed with 10 parts by weight of water to 1 part to 300 parts by weight of the dried leaves of the three hundred vine leaves, and the extract is filtered and concentrated and then lyophilized and powdered. Method of producing yogurt containing three hundred seconds extract. The method according to claim 1 or 2, further homogenized by the addition of three hundred sec extract to the milk medium and then autoclaved to cool the sterilized substrate, and then Lactobacillus bulgaricus and Streptococcus thermophilus ( Streptococcus thermophilus) ) 1: 1 (v / v) by mixing the inoculation (4%, V / V) yogurt fermentation method characterized in that the yogurt containing three hundred seconds.