Fruit yogurt composition that does not freeze at freezing temperatures and method for preparing the same

Abstract

The present invention provides a fruit yogurt composition comprising 10 to 60 weight% of fruit, 20 to 50 weight% of unsweetened yogurt, 5 to 20 weight% of oligosaccharide, 5 to 11 weight% of allulose powder, 5 to 11 weight% of maltodextrin powder, and 0.2 to 1.2 weight% of modified starch, having physical properties that allow it to be scooped out with a spoon without thawing while stored frozen at minus 18 degrees or lower.

Description

Technology Field

[0001] The present invention relates to a fruit yogurt composition and a method for manufacturing the same, wherein a fermented yogurt base with a high fruit content can be taken out with a spoon and consumed directly without thawing, even when stored in a frozen state. Background Technology

[0002] Yogurt is consumed in various forms due to its characteristic acidity, the functional benefits of lactic acid bacteria, and the harmonious flavor combination with fruit. However, most fruit yogurts are designed for refrigerated distribution, resulting in a relatively short shelf life, and there is a problem with increased quality maintenance costs during long-distance transportation or export distribution.

[0003] While frozen distribution is a means to extend shelf life and enhance storage convenience, freezing standard yogurt ingredients as is causes the entire product to harden due to the freezing of free water, making immediate consumption difficult. In particular, consuming the product after thawing increases the risk of microbial contamination, and in large-volume packaging, it is difficult to refreeze the remaining amount after consuming only a portion, which can lead to waste loss.

[0004] In addition, in the case of yogurt containing a large amount of fruit, the moisture, sugar composition, acidity, and texture characteristics of the fruit pulp affect the freezing point and freezing microstructure of the entire product, making it difficult to ensure uniform extraction and a creamy texture with simple freezing conversion alone. There are also problems such as localized ice crystal growth around the fruit pulp or textural non-uniformity occurring at the boundary with the yogurt base.

[0005] Domestic and international prior art has proposed frozen yogurt technology using various types of sugars, stabilizers, and emulsifiers to enable extrusion at household freezer temperatures, technology to improve stability using acidic whey or whey protein concentrate, powdered mix technology for soft serve, and technology to control the hardness of frozen desserts by combining allulose and low-sugar syrup.

[0006] However, the aforementioned prior art focuses primarily on soft serve extrudability, whey-based protein stabilization, powder mix rehydration, or hardness correction of general frozen desserts, and thus differs from the technology of packaged fruit yogurt that allows a high-fruit-content fermented yogurt base to be filled into a consumer container, frozen, and dispensed with a spoon without thawing.

[0007] Therefore, a composition design and manufacturing method are required that can simultaneously ensure edibility in a frozen state, long-term frozen distribution, convenience of refreezing, and manufacturing process stability while maintaining the fruit content and the flavor of fermented yogurt. Prior art literature

[0008] Republic of Korea Registered Patent No. 10-0222370 The problem to be solved

[0009] The present invention

[0010] (i) Even when stored frozen, the entire composition does not harden to a high hardness, and the user can take it out with a spoon and consume it immediately without thawing, and

[0011] (ii) It is a fermented yogurt with a high fruit content that does not cause excessive formation of ice crystals, uneven texture, or reduced extrusion properties, and

[0012] (iii) A combination of oligosaccharides, allulose powder, maltodextrin powder, and modified starch is used to provide a creamy semi-solid texture through free water control, freezing point depression, and viscosity maintenance, and

[0013] (iv) The purpose is to provide a fruit yogurt composition and a method for manufacturing the same, which extends the shelf life and consumption period through frozen distribution and allows only the required amount to be taken out from large-volume packaging and the remaining amount to be refrozen and stored. means of solving the problem

[0015] In order to achieve the above objective, the present invention,

[0016] A fruit yogurt composition comprising 10 to 60 weight% of fruit, 20 to 50 weight% of unsweetened yogurt, 5 to 20 weight% of oligosaccharide, 5 to 11 weight% of allulose powder, 5 to 11 weight% of maltodextrin powder, and 0.2 to 1.2 weight% of modified starch is provided.

[0018] In addition, the present invention

[0019] a) a step of mixing 20 to 50 parts by weight of unsweetened yogurt and 5 to 20 parts by weight of oligosaccharide,

[0020] b) a step of adding 5 to 11 parts by weight of allulose powder, 5 to 11 parts by weight of maltodextrin powder, and 0.2 to 1.2 parts by weight of modified starch to the mixture mixed in step a) above and dissolving them,

[0021] c) a step of preparing a yogurt base by homogenizing the mixture prepared in step b) at 200 to 400 bar,

[0022] d) a step of filling and sealing 10 to 60 parts by weight of the yogurt base and fruits into a container, and

[0023] e) A method for manufacturing a fruit yogurt composition is provided, comprising the step of freezing and storing the product sealed in step d) at -18°C or lower. Effects of the invention

[0025] The fruit yogurt composition of the present invention is

[0026] (i) Even when stored frozen, the entire product does not harden to a high degree, and provides the effect of allowing the user to take it out with a spoon and consume it immediately without thawing, and

[0027] (ii) It is a fermented yogurt with a high fruit content that does not cause excessive formation of ice crystals, uneven texture, or reduced extrusion, and provides an excellent texture,

[0028] (iii) A combination of oligosaccharides, allulose powder, maltodextrin powder, and modified starch is used to provide a creamy semi-solid texture through free water control, freezing point depression, and viscosity maintenance, and

[0029] (iv) It extends the shelf life and consumption period through frozen distribution, and provides the effect of allowing only the required amount to be taken out from large-volume packaging and the remaining amount to be refrozen for storage,

[0030] (v) As a fermented yogurt with a high fruit content, it provides a refreshing flavor and a cold, smooth texture similar to ice cream. Brief explanation of the drawing

[0032] FIG. 1 is a schematic perspective view illustrating one embodiment of the fruit yogurt composition of the present invention, and FIG. 2 is a photograph of one embodiment of the fruit yogurt composition of the present invention. Specific details for implementing the invention

[0033] The present invention will be described in detail below.

[0034] The fruit yogurt composition of the present invention is characterized by comprising 10 to 60 weight% of fruit, 20 to 50 weight% of unsweetened yogurt, 5 to 20 weight% of oligosaccharide, 5 to 11 weight% of allulose powder, 5 to 11 weight% of maltodextrin powder, and 0.2 to 1.2 weight% of modified starch.

[0035] The above fruit yogurt composition has physical properties that allow it to be scooped out and consumed with a spoon without thawing while stored frozen at -18°C or lower. That is, the fruit yogurt composition of the present invention has the characteristic of not freezing at freezing temperatures.

[0036] The above fruit yogurt composition is adjusted so that it freezes less at freezing temperatures by increasing the solid content using powder raw materials such as allulose powder, dextrin powder, and modified starch.

[0037] The above fruit yogurt composition uses sugars such as the above oligosaccharide and allulose powder to lower the free water content and lower the freezing point.

[0038] The above fruit yogurt composition uses modified starch to inhibit the formation of ice crystals, maintain viscosity, and secure a creamy texture.

[0039] The above fruit yogurt composition maintains its physical properties and texture through a high-speed homogenization process during manufacturing.

[0040] If the above oligosaccharide is less than 5% by weight, water retention and sweetness balance may be reduced, and if it exceeds 20% by weight, excessive viscosity may be formed. If the above allulose powder is less than 5% by weight, the freezing point depression effect may be insufficient, and if it exceeds 11% by weight, excessive softening or a change in sweetness balance may occur. If the above maltodextrin powder is less than 5% by weight, the contribution to solid content may be insufficient, and if it exceeds 11% by weight, the powdery texture or density may increase. If the above modified starch is less than 0.2% by weight, the effect of inhibiting ice crystal formation and maintaining viscosity may be insufficient, and if it exceeds 1.2% by weight, a heavy texture in the mouth may be caused due to an excessive increase in viscosity. Therefore, the above range is advantageous for ensuring frozen release properties and a creamy texture.

[0041] The fruit yogurt composition of the present invention can yield more stable results, particularly when modified starch is combined with allulose powder, oligosaccharides, and maltodextrin. That is, a balanced microstructure is formed through a complex composition that is difficult to obtain with a single thickening or single sweetening system.

[0042] In one embodiment of the present invention, one or more types selected from hydroxypropyl distarch phosphate, acetylated distarch adipate, oxidized starch, pregelatinized starch, etc. may be used as the modified starch.

[0043] In one embodiment of the present invention, the fruit yogurt composition may contain lactic acid bacteria in an amount of 2,000 to 5,000 million CFU per 1g.

[0044] In one embodiment of the present invention, the fruit yogurt composition may more preferably comprise 25 to 50 weight% of fruit, 25 to 35 weight% of unsweetened yogurt, 10 to 20 weight% of oligosaccharide, 7 to 11 weight% of allulose powder, 7 to 11 weight% of maltodextrin powder, and 0.2 to 1.2 weight% of modified starch.

[0045] In one embodiment of the present invention, the fruits are not particularly limited, and fruits known in the art may be used without restriction. Examples include mango, blackberry, banana, apple, cherry, grape, strawberry, peach, pineapple, blueberry, etc. The fruits may be added after being cut into suitable sizes, and smaller fruits may be added as they are without cutting.

[0046] The above fruits may include mango and blackberry, the mango may be included in an amount of 8 to 54 weight%, and the blackberry may be included in an amount of 2 to 6 weight%.

[0048] In one embodiment of the present invention, the fruit yogurt composition may further include 0.5 to 2 weight percent of hot water extract of *Pterocarya persica* leaves.

[0049] The above hot water extract of the leaves of *Luzula capitata* has excellent antibacterial activity. The above hot water extract of the leaves of *Luzula capitata* performs the function of preventing the fruit yogurt composition from being contaminated by harmful bacteria or spoiling.

[0050] The aforementioned *Luzula capitata* is a perennial herb belonging to the family Juncaceae in the order Juncales. It grows wild in sunny meadows at the foot of mountains and is distributed in the temperate and subtropical regions of East Asia. The stems emerge in clumps from tuberous underground stems, stand upright, and reach a height of 10 to 30 cm. Small flowers bloom in clusters at the tips of the stems from April to May, forming a round, ball-shaped capitulum. The fruit is a capsule, angular-egg-shaped, and 2.5 mm long; the seeds are round or broadly egg-shaped and dark brown with a blackish tint.

[0051] In one embodiment of the present invention, the fruit yogurt composition may further include 0.5 to 2 weight percent of a hot water extract of Pucinellia preganodes leaves.

[0052] The above-mentioned hot water extract of Puccinellia phryganodes leaves is prepared by extracting Puccinellia phryganodes leaves with hot water and drying them. The Puccinellia phryganodes leaf hot water extract is a substance that possesses excellent antibacterial activity. The above-mentioned Puccinellia phryganodes grows naturally in the Arctic regions.

[0053] The above hot water extract of Pucinelia preganodes leaves performs the function of preventing the fruit yogurt composition from being contaminated by harmful bacteria or spoiling.

[0054] In one embodiment of the present invention, the fruit yogurt composition may further comprise 0.25 to 1 weight% of a hot water extract of *Polygonum aviculare* leaves and 0.25 to 1 weight% of a hot water extract of *Puccinelia preganodes* leaves.

[0055] When the above hot water extract of *Polygonum aviculare* leaves and the hot water extract of *Puccinelia preganodes* leaves are used together, they exert a synergistic effect to provide a superior effect in preventing the fruit yogurt composition from being contaminated by harmful bacteria or spoiling.

[0056] The hot water extract of *Pterocarya persica* and *Puccinelia preganodes* leaves according to the present invention not only exhibits excellent antibacterial activity, but also the phenolic compounds abundantly contained in the extract form a complex with the milk protein in the yogurt base, thereby strengthening the gel structure, improving stability, and contributing to maintaining freezing stability.

[0058] The fruit yogurt composition of the present invention can be prepared by a method comprising the following steps:

[0059] a) a step of mixing 20 to 50 parts by weight of unsweetened yogurt and 5 to 20 parts by weight of oligosaccharide,

[0060] b) a step of adding 5 to 11 parts by weight of allulose powder, 5 to 11 parts by weight of maltodextrin powder, and 0.2 to 1.2 parts by weight of modified starch to the mixture mixed in step a) above and dissolving them,

[0061] c) a step of preparing a yogurt base by homogenizing the mixture prepared in step b) at 200 to 400 bar,

[0062] d) a step of filling and sealing 10 to 60 parts by weight of the yogurt base and fruits into a container, and

[0063] e) A step of freezing and storing the product sealed in step d) above at minus 18°C ​​or lower.

[0064] The fruit yogurt composition prepared by the above method has physical properties that allow it to be scooped out and consumed with a spoon without thawing.

[0065] The contents described in the above fruit yogurt composition can all be applied equally to the above manufacturing method.

[0066] In one embodiment of the present invention, in step b), the allulose powder, maltodextrin powder, and modified starch may be added sequentially while stirring.

[0067] In one embodiment of the present invention, in step d), the fruits may include mango and blackberry in a weight ratio of 8 to 54 to 2 to 6.

[0069] The present invention will be explained in more detail below through manufacturing examples and embodiments. However, the following embodiments are intended to explain the invention more specifically, and the scope of the invention is not limited by the following embodiments. The following embodiments may be appropriately modified or changed by those skilled in the art within the scope of the invention.

[0071] Example 1: Preparation of a fruit yogurt composition

[0072] 36 parts by weight of mango, 30 parts by weight of unsweetened yogurt, 12 parts by weight of oligosaccharide, 9 parts by weight of allulose powder, 8.4 parts by weight of maltodextrin powder, 4 parts by weight of blackberry, and 0.6 parts by weight of modified starch were prepared.

[0073] After mixing the above unsweetened yogurt and oligosaccharide, allulose powder, maltodextrin powder, and modified starch were sequentially added while stirring and completely dissolved. Subsequently, the mixture was homogenized at 200 to 400 bar to prepare a yogurt base.

[0074] Next, 144g of frozen mango and 14g of frozen blackberries were first placed in a container, 240g of the yogurt base was filled in, and then sealed. The finished product was stored at -18 degrees or lower.

[0076] Examples 2 to 5: Preparation of fruit yogurt compositions

[0077] Various types of fruit yogurt compositions were prepared using the ingredients shown in Table 1 below in the corresponding amounts.

[0078] Ingredients (Weight%) Example 1 Example 2 Example 3 Example 4 Example 5 Unsweetened yogurt 30 20 40 30 20 Oligosaccharides 12 13.4 20 12 18 Allulose powder 9 7 11 9 10 Maltodextrin powder 8.4 7 11 10.6 7 Modified starch (hydroxypropyl phosphate distarch) 0.6 0.6 1 0.4 1 mango 36 - - 34 - BlackBerry 4 - - 4 - strawberry - 50 9 - - peach - - 8 - - pineapple - - - - 40 blueberries - 2 - - 4

[0080] Test Example 1: Evaluation of Physical Properties of Fruit Yogurt Composition

[0081] Fruit yogurt compositions prepared in Examples 1 to 5 above and stored at -18°C or lower were taken out and consumed using a spoon without thawing, and the ease of consumption was evaluated, and the results are shown in Table 2 below.

[0082] <Judgment Criteria>

[0083] ◎: Can be dispensed smoothly with a spoon, with almost no ice crystals

[0084] ○: The spoon can be removed with minimal force, and some ice crystals are present.

[0085] △: A lot of force is required to extract the spoon, and many ice crystals are present.

[0086] X: Unable to eject spoon

[0087] ingredient Evaluation results Example 1 ◎ Example 2 ○ Example 3 ◎ Example 4 ◎ Example 5 ○ Daejoye (commercial yogurt) X

[0089] Examples 6 to 8: Preparation of fruit yogurt compositions

[0090] As shown in Table 3 below, frozen yogurts of Examples 6 to 8 were prepared by reducing the fruit content of the fruit yogurt of Example 1 by 2% by weight and adding a natural antimicrobial extract in that amount.

[0091] Ingredients (Weight%) Example 1 Example 6 Example 7 Example 8 Unsweetened yogurt 30 30 30 30 Oligosaccharides 12 12 12 12 Allulose powder 9 9 9 9 Maltodextrin powder 8.4 8.4 8.4 8.4 Modified starch (hydroxypropyl phosphate distarch) 0.6 0.6 0.6 0.6 mango 36 34 34 34 BlackBerry 4 4 4 4 Hot water extract of *Pheasant's-eye* - 2 - 1 Puccinelia preganodes leaf hot water extract - - 2 1

[0092] Preparation of Hot Water Extract from Meadowsweet Leaves

[0093] After washing and grinding the leaves of the *Pterocarya persica*, they were added to 12 times (w / v) of water and boiled for 2 hours to extract the extract solution.

[0094] After filtering the above extraction solution, the extract was obtained by concentrating under reduced pressure at room temperature using a concentrator and drying.

[0095] Preparation of Hot Water Extract from Puccinelia Preganodes Leaves

[0096] After washing and grinding the leaves of *Puccinelia friganodes*, they were added to 12 times (w / v) of water and boiled for 2 hours to extract the solution.

[0097] After filtering the above extraction solution, the extract was obtained by concentrating under reduced pressure at room temperature using a concentrator and drying.

[0099] Test Example 2: Evaluation of formulation stability (inhibition of whey separation) and preservation following the addition of natural extracts

[0100] The fruit yogurts of Examples 1 and 6 to 8 prepared above were stored in an indoor environment at a temperature of 25°C with the packaging opened, and the time at which whey separation clearly occurs (the time at which the formulation separates into layers) was measured by visual observation, and the results are shown in Table 4 below.

[0101] In other words, when fruit yogurt is left at room temperature for a long time, microscopic contaminants or psychrophilic bacteria present in the yogurt secrete proteases. These enzymes break down the protein structures that maintain the viscosity of the yogurt, causing the formulation to become thinner and accelerating whey separation.

[0102] Therefore, the following experiment was conducted to verify the function of preventing whey separation by natural antimicrobial agents.

[0103] ingredient natural antibacterial agents whey separation time (h) Example 1 - 15 Example 6 Hot water extract of *Polygonum aviculare* leaves 28 Example 7 Puccinelia preganodes leaf hot water extract 26 Example 8 Hot water extract of *Pterocarya persica* + Hot water extract of *Puccinelia preganodes* leaves 31

[0105] Test Example 3: Confirmation of Safety of Hot Water Extracts of *Polygonum aviculare* Leaves and Hot Water Extracts of *Puccinelia preganodes* Leaves

[0106] For the experiment, 6-week-old male Sprague-Dawley rats (Central Lab animal, Seoul, Korea) that had grown to an average body weight of about 200g were used after being raised for 2 weeks in an environment-controlled rearing room (temperature 20℃, humidity 55%, 12-hour dark / light cycle) on pellet-type solid feed (Jeil animal feed Co., Daejeon, Korea).

[0107] Toxicity tests of hot water extracts of *Polygonum aviculare* leaves and *Puccinelia preganodes* leaves were conducted using the above mice.

[0108] Specifically, for each sample, five 6-week-old rats were set as the experimental group, and toxicity was evaluated by feeding them 3g each of the hot water extract of the leaves of *Polygonum aviculare* or the hot water extract of *Polygonum aviculare* leaves mixed with pellet-type solid feed (Jeil animal feed Co., Daejeon, Korea) for 4 weeks.

[0109] As a result of the above toxicity assessment, it was confirmed that none of the mice participating in the experiment died, and all 10 mice remained healthy for 4 weeks.

Claims

Claim 1 A fruit yogurt composition characterized by comprising 10 to 60 weight% of fruit, 20 to 50 weight% of unsweetened yogurt, 5 to 20 weight% of oligosaccharide, 5 to 11 weight% of allulose powder, 5 to 11 weight% of maltodextrin powder, 0.2 to 1.2 weight% of modified starch, and 0.5 to 2 weight% of hot water extract of *Paeonia lactiflora* leaves. Claim 2 In claim 1, the fruit yogurt composition has physical properties that allow it to be taken out and consumed with a spoon without thawing while in a frozen storage state of minus 18°C ​​or lower. Claim 3 A fruit yogurt composition according to claim 1, characterized in that the fruits include mango and blackberry. Claim 4 A fruit yogurt composition according to claim 3, characterized in that the fruits comprise 8 to 54 weight% mango and 2 to 6 weight% blackberry. Claim 5 delete Claim 6 A fruit yogurt composition according to claim 1, characterized in that the fruit yogurt composition further comprises 0.5 to 2 weight% of a hot water extract of Pucinellia preganodes leaves. Claim 7 a) a step of mixing 20 to 50 parts by weight of unsweetened yogurt and 5 to 20 parts by weight of oligosaccharide; b) a step of adding and dissolving 5 to 11 parts by weight of allulose powder, 5 to 11 parts by weight of maltodextrin powder, and 0.2 to 1.2 parts by weight of modified starch into the mixture mixed in step a); c) a step of homogenizing the mixture prepared in step b) at 200 to 400 bar to prepare a yogurt base; d) a step of filling and sealing the yogurt base and 10 to 60 parts by weight of fruit into a container; and e) a step of freezing and storing the product sealed in step d) at -18°C or lower, wherein a hot water extract of *Polygonum aviculare* leaves is further filled into the container before sealing in step d), and the hot water extract of *Polygonum aviculare* leaves is filled at 0.5 to 2% by weight relative to the total weight of the filling, wherein the product of claim 1 has physical properties that allow it to be scooped out with a spoon without thawing. Method for preparing a fruit yogurt composition. Claim 8 A method for manufacturing a fruit yogurt composition according to claim 7, characterized in that the fruit yogurt composition has physical properties that allow it to be taken out and consumed with a spoon without thawing while in a frozen storage state of minus 18°C ​​or lower. Claim 9 A method for preparing a fruit yogurt composition according to claim 7, characterized in that in step b) above, the allulose powder, maltodextrin powder, and modified starch are added sequentially while stirring. Claim 10 A method for preparing a fruit yogurt composition according to claim 7, characterized in that, in step d), the fruits include mango and blackberry in a weight ratio of 8 to 54 to 2 to 6.

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