KR-20260065327-A - METHOD FOR PREPARING BLUEBERRY CONCENTRATED FRMENTED MILK

Abstract

The present invention relates to a method for producing blueberry concentrated fermented milk, and more specifically, to a method for producing blueberry concentrated fermented milk comprising blueberry syrup prepared using blueberries, oligosaccharides, and aronia powder.

Inventors

• 유완순

Assignees

• 농업회사법인 주식회사 하대목장

Dates

Publication Date

20260508

Application Date

20241101

Claims (4)

1. A step of preparing blueberry syrup by mixing blueberries and oligosaccharides; A step of inoculating a starter strain into a milk base and fermenting it; and A method for producing a blueberry concentrated fermented milk, comprising the step of mixing the above blueberry syrup with the above fermented product and aging it.
2. In claim 1, the step of manufacturing blueberry syrup is A step of pasteurizing washed blueberries at 70~80℃ for 3 to 8 minutes; A step of mixing 50 to 80 parts by weight of fructooligosaccharide or isomaltoligosaccharide, 20 to 30 parts by weight of sugar, and 1 to 5 parts by weight of aronia powder with 100 parts by weight of the above-mentioned pasteurized blueberries, and aging at 20 to 25°C for 12 to 24 hours; and A method for producing blueberry concentrated fermented milk, characterized by including the step of freezing the above-mentioned aged product at -18°C to -16°C.
3. A method for producing blueberry concentrated fermented milk according to claim 1, characterized in that the fermentation step is carried out at 30 to 35°C for 24 to 48 hours, and the aging step is carried out at 20 to 25°C for 6 to 12 hours.
4. A method for producing blueberry concentrated fermented milk according to claim 1, characterized in that the blueberry syrup is mixed in a frozen or thawed state and is included in an amount of 5 to 10 weight% relative to the total weight of the blueberry fermented milk.

Description

Method for Preparing Blueberry Concentrated Fermented Milk The present invention relates to a method for producing blueberry concentrated fermented milk, and more specifically, to a method for producing blueberry concentrated fermented milk comprising blueberry syrup produced using blueberries and oligosaccharides. Fermented milk, also known as yogurt, refers to a product made by fermenting raw milk or dairy products with lactic acid bacteria or yeast. The Food Code defines products made by fermenting raw milk or dairy products as fermented milk, concentrated fermented milk, cream fermented milk, and concentrated cream fermented milk; products made by fermenting butter or skim milk as fermented butter milk; and products made by freezing fermented milk as frozen fermented milk. Additionally, they are classified based on ingredient composition standards: products containing 3% or more raw milk or dairy products (non-fat milk solids) are defined as fermented milk; products containing 8% or more raw milk or dairy products (non-fat milk solids) are defined as concentrated fermented milk; and products containing 8% or more butter or skim milk (non-fat milk solids) are defined as fermented butter milk. Meanwhile, the Korean Industrial Standard (KS) defines flavor-rich fermented milk as a product to which flavor ingredients such as legumes, fruits and vegetables, fruits and savory foods (including natural or synthetic flavorings similar to these) are added, and which has a non-fat milk solid content of 8.5% or more. Recently, research on yogurt with added ingredients such as Job's tears, raspberry juice, salted bamboo shoots, aloe, chlorella, cultured ginseng, goji berry extract, rice powder, mugwort, sweet persimmon powder, plum, Sambeakcho, green tea and mugwort tea, purple sweet potato, and garlic powder has been actively conducted, leading to the development of fermented milk products with health benefits. In addition, technology for fermented milk containing various fruits is disclosed. Korean Published Patent No. 10-2021-0027348, "Method for manufacturing fermented milk containing dried fruit," discloses a method of manufacturing fermented milk by mixing dried fruit into cooled milk obtained by cooling pasteurized milk to produce concentrated milk, and inoculating it with lactic acid bacteria. In addition, Korean Published Patent No. 10-2018-0075443, "Method for manufacturing fermented milk containing fermented fruit extract," discloses a method for manufacturing fermented milk by adding fruit extract, obtained by fermenting fruits such as Schisandra, Rubus coreanus, Mulberry, Cornus officinalis, Lycium barbarum, and blueberry with plant-based lactic acid bacteria, to fermented milk and aging it. Figure 1 is a process diagram showing the manufacturing process of blueberry concentrated fermented milk according to the present invention. All technical terms used in this invention, unless otherwise defined, have the following definitions and correspond to the meaning generally understood by those skilled in the art in the relevant field of this invention. Additionally, while preferred methods or samples are described herein, similar or equivalents are also included within the scope of this invention. The term “about” means an amount, level, value, number, frequency, percentage, dimension, size, quantity, weight, or length that varies by about 30, 25, 20, 15, 10, 9, 8, 7, 6, 5, 4, 3, 2, or 1% with respect to a reference amount, level, value, number, frequency, percentage, dimension, size, quantity, weight, or length. Throughout this specification, unless otherwise required by the context, the terms “comprising” and “comprising” should be understood to imply that the presented steps or components, or groups of steps or components, are included, but any other steps or components, or groups of steps or components are not excluded. The present invention relates to a method for manufacturing blueberry fermented milk. FIG. 1 is a flowchart showing a manufacturing process according to the present invention. FIG. 1 includes the steps of: mixing blueberries and oligosaccharides to produce blueberry syrup (S11); inoculating a milk base with a starter strain and fermenting it (S12); mixing the blueberry syrup with the fermented product and aging it (S13); and sterilizing and packaging (S14). Each step is explained in detail below. First, prepare blueberry syrup (S11). Blueberry syrup is prepared by pasteurizing washed blueberries at 70 to 80°C for 3 to 8 minutes, mixing 100 parts by weight of blueberries with 50 to 80 parts by weight of sugar oligosaccharide, 20 to 30 parts by weight of sugar, and 1 to 5 parts by weight of aronia powder, and aging the mixture at 20 to 25°C for 12 to 24 hours. The oligosaccharide may be fructooligosaccharide, isomaltoligosaccharide, or a mixture thereof, and preferably fructooligosaccharide may be used. The aronia powder may be obtained by drying and grinding aronia berries. The present inven