KR20160090928A - Process for Producing Ice Cream Comprising Guar Gum and Locust Bean Gum - Google Patents

Abstract

With respect to an ice cream composition containing milk, concentrated milk, milk cream, sugars, and an emulsifier, provided is an ice cream composition containing 100 parts by weight of milk, 35-50 parts by weight of milk cream, 1-5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier, 15-25 parts by weight of sugars, based on 100 parts by weight of the milk. The ice cream containing lactic acid bacteria produced by a method of the present invention has its own chewy texture as well as a good flavor. In addition, the ice cream containing lactic acid bacteria is produced using only natural and organic ingredients, excluding synthetic ingredients, thereby being very beneficial for health.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a process for producing ice cream containing guar gum and locust bean gum,

The present invention relates to a process for producing an ice cream containing guar gum and locust bean gum, and more particularly to a process for producing ice cream containing a mixed emulsifier containing guar gum and loquat seaweed at a ratio of 6: 4 to 4: 6 by weight .

Generally, ice cream refers to a product obtained by homogenizing and then freezing a mixture of dairy products such as milk and flavor ingredients. Ice cream was originally used as a dessert in the West but today it is treated as a delicacy. The high nutritional value is high 200k calories per 100g of high fat and is used for a variety of purposes such as snacks and desserts, as well as patient and infant foods.

The ice cream was first invented in Italy around 1550 and is known to have been handed down to various European countries. At that time, crystal grains of ice were so large that it was the same as the current sherbet. In the cream, egg yolks and sweeteners are mixed and frozen to freeze, and crystal grains of the same kind as the present have begun to be made into a delicate and smooth state since the 18th century. After that, concentrated milk, condensed milk and powdered milk are used in addition to the cream, The manufacturing machine has advanced and the industrial production is made.

Such a method of producing ice cream basically comprises the steps of homogenizing, sterilizing, cooling, aging and agitating, mixing air and freezing the mixture of milk, dairy products, saccharides, fragrances and other ingredients.

At present, consumption of dessert is increasing due to changes in diet and average income of consumers, and consumption of ice cream products is increasing due to the spread of heating facilities.

However, recent interest in health such as well-being has increased, and ice cream is being manufactured in a healthy manner and a culture is being formed. Low-fat or low-sugar ice cream and lactic acid bacteria ice cream can be a typical example. In particular, in the case of lactic acid bacteria ice cream, fermentation products beneficial to the human body are produced during fermentation of dairy products, and the flavor of the finished ice cream product itself can be significantly improved, Recently, it has been attracting attention as well-being ice cream.

Lactic acid bacteria are the most beneficial species among microorganisms and have a long history and have a close and direct relationship with the lives of human beings, mainly fermented dairy products. Currently, lactobacillus is a representative probiotics strain that has been shown to be beneficial to a host human by improving the balance of microbes in the intestines. Various efficacies have been demonstrated, and in particular, lactic acid bacteria have been shown to be effective against digestion, anticholesterolemia, Prevention efficacy has been reported.

In reference to literature related to lactic acid bacterium ice cream, Tibetan mushroom, sterilized milk and emulsifier are mixed in KR Patent Application No. 10-2010-0018351 (title of invention: method of producing strawberry yogurt ice cream using Tibetan mushroom lactic acid bacteria) Discloses a method for producing an ice cream using the above-

KR Patent Application No. 10-2012-0045377 (entitled "Ice Cream Using Caspian Sea Lactic Acid Bacteria and Agricultural and Fishery Products and Method for Producing the Same)" discloses a process for producing an ice cream containing Caspian Sea lactic acid bacteria juice, milk, henna beverage, In addition,

In Korean patent application No. 10-2013-0009963 (entitled "Fresh cheese for making ice cream and its production method and ice cream containing fresh cheese for making ice cream"), crude oil is sterilized by putting it in cheese bett, Setting the cheese bet; 1.0 part by weight of mesophilic bacteria and 0.5 part by weight of high temperature bacteria are inoculated to the crude oil in an amount of 100 parts by weight of crude oil; Fermenting crude oil to which 0.002 parts by weight of rennet is added to 100 parts by weight of crude oil after inoculating the starter to produce a curd; Separating the prepared curd and spreading on a cloth to remove whey; And a step of packaging and refrigerating the curd from which the whey has been removed.

However, in the above-mentioned patent documents, only the method of introducing a specific lactic acid bacterium into ice cream is simply described in the ice cream manufacturing method, and the optimum content of milk, milk and emulsifier is not mentioned.

 Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The present inventors have made intensive researches to produce lactic acid bacteria having excellent palatability as compared with conventional lactic acid bacteria ice cream. As a result, 100 parts by weight of milk, 35 to 50 parts by weight of milk cream based on 100 parts by weight of milk, and 1 to 5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier were mixed to prepare an ice cream premix. The present invention has been completed based on the discovery that lactic acid bacteria having an excellent flavor are produced when a lactic acid bacterium is produced through fermentation under certain conditions.

Accordingly, an object of the present invention is to provide lactic acid bacteria ice cream.

Another object of the present invention is to provide a process for producing the lactic acid bacteria ice cream.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a method for producing ice cream.

The present inventors have made intensive researches to produce lactic acid bacteria having excellent palatability as compared with conventional lactic acid bacteria ice cream. As a result, 100 parts by weight of milk, 35 to 50 parts by weight of milk cream based on 100 parts by weight of milk, and 1 to 5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier were mixed to prepare an ice cream premix. Lactic acid bacterium ice cream was prepared by inoculation and fermentation under certain conditions.

According to one aspect of the present invention, there is provided an ice cream composition comprising milk, a concentrated milk, a milk cream, a saccharide and an emulsifier, wherein the ice cream composition comprises 100 parts by weight of milk, 100 parts by weight of the milk 35 to 50 parts by weight of milk cream, 1 to 5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifying agent, and 15 to 25 parts by weight of saccharides.

The term enriched milk (condensed milk) as used herein means that the crude milk or the low-fat milk is directly concentrated, or that it is concentrated by adding saccharides (sugar, glucose, fructose).

As used herein, the term "milk cream" may mean a milk fat separated from crude oil or milk, or a food or food additive added thereto, which is sterilized or sterilized, or powdered.

As used herein, the term " saccharide " refers to a compound that is relatively small in carbohydrate and is soluble in water to give a sweet taste.

As used herein, the term emulsifier may refer to a food additive that is used to mix an aqueous phase component of a food with an oil phase component.

The term " locust bean " as used herein means a material which is extracted from a carob tree, which is a soybean and a perennial evergreen tree grown in the Mediterranean coast, and then the endosperm part is separated and purified.

As used herein, the term " guar gum black bean " and " Cyamopsis tetragonolobus seeds "

According to a preferred embodiment of the present invention, the milk cream of the present invention may contain 30-60 parts by weight, more preferably 35-50 parts by weight, based on 100 parts by weight of the milk, Preferably 40-45 parts by weight.

In the present invention, the composition in which the milk cream is most preferably contained in an amount of 40-45 parts by weight is very important. If 40 to 45 parts by weight of the milk cream is included in the ice cream composition, the sour flavor peculiar to the lactic acid bacterium ice cream and the soft taste unique to the conventional ice cream can be appropriately harmonized so that the flavor of the lactic acid bacteria ice cream can be improved.

According to a preferred embodiment of the present invention, the emulsifier of the present invention may preferably be a natural emulsifier, more preferably a locust bean gum or guar gum, and most preferably a mixture of locust bean gum and guar gum.

The use of a mixture of locust bean gum and guar gum as the most preferable emulsifier in the present invention is a very important constitution. This is because, as a result of numerous experiments, the use of a mixture of locust bean gum and guar gum as a natural emulsifier can dramatically improve the texture of the finished lactic acid bacteria ice cream compared with the use of other natural emulsifiers or synthetic emulsifiers.

The reason for using the emulsifier in the ice cream composition is to prevent the oil component of the milk and the milk cream from being mixed with the water component such as water to separate the water component and the oil component separately from the inside of the ice cream.

However, when the mixture of locust bean gum and guar gum is used as an emulsifier as in the present invention, it is considered that not only the emulsification of the oil component and the water component is promoted but also the good texture of the ice cream which can be lost in the fermentation of lactic acid bacteria is increased .

According to a preferred embodiment of the present invention, the mixture of the locust bean gum and guar gum of the present invention may contain 0.1-10 parts by weight, more preferably 1-5 parts by weight, based on 100 parts by weight of the milk , And most preferably 3-4 parts by weight.

When the mixture of the locust bean gouge and the guar gum is contained in an amount of less than 0.1, there is a problem that the emulsification of the oil phase part and the water phase part is not progressed, and when it exceeds 10, there is a problem that the palatability of the product is remarkably deteriorated.

According to a preferred embodiment of the present invention, the saccharide of the present invention can be preferably a monosaccharide, a disaccharide, an oligosaccharide or a polysaccharide, more preferably a disaccharide or oligosaccharide, most preferably a mixture of sugar and oligosaccharide have.

As used herein, the term monosaccharide may refer to a carbohydrate having a simple structure that is no longer hydrolyzed by acids, alkalis, enzymes, and the like. For example, glucose, fructose, and galactose belong to monosaccharides.

As used herein, the term disaccharides refers to saccharides that are broken down into two constituent units, which may be sugars that form two monosaccharides. For example, sugar, maltose, and lactose belong to the disaccharides.

As used herein, the term oligosaccharides refers to saccharides composed of three or more monosaccharides of at least five to six, which may refer to components of a glycoprotein or glycolipid.

As used herein, the term polysaccharides refers to a storage form of energy or a saccharide in which a large number of monosaccharides are formed when hydrolyzed as a substance that forms the structure of a plant. For example, starch, glycogen, dietary fiber, etc. belong to polysaccharides.

According to a preferred embodiment of the present invention, the mixture of the present invention may comprise locust bean gum and guar gum in a ratio of preferably from 8: 2 to 2: 8 by weight, more preferably from 7: 3 to 3: : 7, and most preferably in a ratio of 6: 4 to 4: 6 by weight.

In the present invention, the most preferable mixing ratio of locust bean gum and guar gum is 6: 4 to 4: 6 by weight is a very important constitution. This is because, as a result of numerous experiments, it has been found that the use of locust bean gum and guar gum in a blend ratio of 6: 4 to 4: 6 on a weight basis is advantageous in that the flavor of the finished lactic acid bacterium ice cream and the excellent texture are remarkably improved Because it was able to improve.

According to another aspect of the present invention, the present invention provides a process for producing a lactic acid bacterium ice cream comprising the steps of: (a) 100 parts by weight of milk, 35 to 50 parts by weight of milk cream, 1-5 parts by weight of a mixture of locust bean gum and guar gum, and 15-25 parts by weight of saccharides; (b) inoculating the ice cream premix with lactic acid bacteria and fermenting the mixture to prepare an ice cream premix fermentation product; And (c) cooling the fermented ice cream premix to produce a lactic acid bacterium ice cream.

According to a preferred embodiment of the present invention, the fermentation of step (b) is preferably carried out in the presence of L. bulgarcus, Lactobacillus acidophilus, L. delbrichii L. casei, L. plantarum, L. bifidus, L. kimchii, S. faecalis, and the like), Lactobacillus casei, Lactobacillus spp. ), Streptococcus lactis, P. Soyae, and P. pentosaceus. More preferably, the strain may be selected from the group consisting of L. bulgarcus, L. acidophilus, L. delbrichii, L. casei, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, Lactobacillus plantarum, L. bifidus, May be selected from the group consisting of kimchi (L. kimchii), it may be most preferably Lactobacillus Bulgaria Syracuse, Lactobacillus casei, and Lactobacillus bifidus mixture.

When lactic acid bacterial ice cream is prepared using a mixture of Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus bifidus, it is not only superior in nutritional quality as compared with producing lactic acid bacterium ice cream using other lactic acid bacteria, but also has a flavor of finished lactic acid bacteria ice cream Can be made better.

According to a preferred embodiment of the present invention, the fermentation temperature in the fermentation of step (b) may be preferably 15-40, more preferably 20-35, most preferably 22-27 . When the fermentation temperature exceeds 40, the fermentation proceeds rapidly, resulting in a problem in that the finished lactic acid bacteria ice cream has a new taste. When the fermentation temperature is less than 15, fermentation does not progress well.

According to a preferred embodiment of the present invention, the fermentation period in the fermentation of step (b) may be preferably from 0.5 to 10 hours, more preferably from 1 to 5 hours, most preferably from 2-3 Time. When the fermentation period exceeds 10 hours, there is a problem that the color of the finished ice cream is not good and that the finished ice cream has a new taste. When the fermentation time is less than 1 hour, the fermentation does not progress well and the finished ice cream There is a problem that the unique flavor of yogurt does not occur.

When the fermentation is carried out at a temperature of 22-27 for 2-3 hours, the lactic acid bacteria ice cream having the best flavor can be produced. When the ice cream is produced under the fermentation conditions described above, it provides the advantage of simultaneously feeling the soft and deep taste of the high-fat ice cream and the refreshing feeling of the lactobacillus ice cream.

According to a preferred embodiment of the present invention, the fermentation of step (b) of the present invention may further comprise aging at 5-15 to 10-40 hours after the fermentation step.

Through the above-mentioned aging step, the smooth and crispy texture of the lactic acid bacteria ice cream can be improved.

According to a preferred embodiment of the present invention, the mixture of step (a) of the present invention may contain locust bean gum and guar gum in a ratio of 6: 4 to 4: 6 by weight.

In the present invention, the preferred mixing ratio of the mixture of locust bean gum and guar gum of the mixture is 6: 4 to 4: 6 on the basis of weight, and thus the description thereof is omitted in order to prevent the present invention from being excessively complicated. do.

The features and advantages of the present invention are summarized as follows:

(a) The present invention relates to an ice cream composition comprising milk, concentrated milk (concentrated milk), milk cream, saccharides and an emulsifier, wherein the ice cream composition comprises 100 parts by weight of milk, 100 parts by weight of milk, 1-5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier, and 15-25 parts by weight of saccharides.

(b) The lactic acid bacterial ice cream produced by the method of the present invention is advantageous in not only having excellent flavor, but also excellent in texture of ice cream itself.

(c) The Lactobacillus acidic ice cream of the present invention excludes synthetic raw materials and uses only organic natural raw materials, thereby providing health benefits.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 shows a lactic acid bacterium ice cream prepared by the production method of the present invention. Fig.
Fig. 2 shows an apparatus for producing the ice cream of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, the percentages used to denote the concentration of a particular substance, unless otherwise noted, are as follows: solid / solid is (weight / weight), solid / liquid is (weight / volume) The liquid is (vol / vol)%.

Production Example: Production of Lactic Acid Bacteria Ice Cream

All materials used were organic natural materials. Natural emulsifiers have also been used as essential emulsifiers in ice cream manufacturing. As a result of many experiments, it has been confirmed that the use of locust bean gum and guar gum as natural emulsifiers is most suitable for the production of organic lactobacillus ice cream.

Experimental material

Organic Cream is Bumsan Ranch Co., Organic Concentrate is Bumsan Ranch Co., Organic Milk is Bumsan Ranch Co., Organic Sugar is Baumsta Co., Organic Oligosaccharide is cj products, Locust bean black WYCOFF - Made in Spain, Gua black spruce industry - Made in India, Fermented product and fermented powder used Bamsan ranch products (Please specify where you obtain the ingredients).

Step 1: Manufacture of ice cream premix

Step 1-1: Preparation of ice cream premix according to emulsifier content

The mixture of organic milk, organic concentrated milk, organic cream, organic sugar, organic oligosaccharide, locust bean gum and guar gum as an emulsifying agent and purified water were added to the composition shown in Table 1, and the mixture was heated for 65 to 30 minutes while stirring. To prepare a premix. In the case of the mixture of locust bean gouge and guar gum, the rosin bean gum and guar gum were mixed at a ratio of 10: 0, 8: 2, 6: 4, 4: 6, 2: 8 and 0: 1 to 6 was prepared and added.

Manufacturing example One 2 3 4 5 6 Organic milk 100 100 100 100 100 100 Organic concentrated oil 50 50 50 50 50 50 Organic Cream 45 45 45 45 45 45 Organic sugar 15 15 15 15 15 15 Organic oligosaccharide 6 6 6 6 6 6 Mixture 1 3 - - - - - Mixture 2 - 3 - - - - Mixture 3 - - 3 - - - Mixture 4 - - - 3 - - Mixture 5 - - - - 3 - Mixture 6 - - - - - 3 Purified water 15 15 15 15 15 15

Unit: parts by weight

Step 1-2: Preparation of ice cream premix according to organic cream content

A mixture of organic milk, organic concentrated milk, organic cream, organic sugar, organic oligosaccharide, locust bean gum and guar gum as an emulsifier and purified water were added to the composition shown in Table 2, and the mixture was heated for 65 to 30 minutes while stirring. To prepare a premix. In the case of the mixture of the locust bean gum and guar gum, the mixture 3 emulsifier of step 1-1 was added.

Manufacturing example 7 8 9 10 11 12 Organic milk 100 100 100 100 100 100 Organic concentrated oil 50 50 50 50 50 50 Organic Cream 30 35 40 45 50 55 Organic sugar 15 15 15 15 15 15 Organic oligosaccharide 6 6 6 6 6 6 Mixture 3 3 3 3 3 3 3 Purified water 15 15 15 15 15 15

Unit: parts by weight

Step 2: Aging and fermentation

25 parts by weight of lactic acid bacteria fermentation broth and 2.5 parts by weight of mixed lactic acid bacteria powder were added to 100 parts by weight of the ice cream premixes of Preparation Examples 1 to 12 and 100 parts by weight of the ice cream premixes and then stirred for 3 hours at 37 ° C for ice cream premix fermentation Water was prepared. The ice cream premix fermented product was then aged at 10 to 24 hours.

Step 3: Production of ice cream

The ice cream premix fermented product prepared in the above step 2 was subjected to the above-described aging process, and then subjected to the above-mentioned aging process, and then the products of Examples 1 to 12 (Examples 1 to 4 12 < / RTI > ice cream premix).

Experimental Example

Experimental Example 1: Sensory evaluation

Experimental Method

In taste evaluation, the flavor and softness characteristics of the ice cream prepared by the method of the above-mentioned production example were examined, and 30 persons were selected and the subjects were selected. The ice cream prepared by the methods of the above Examples 1 to 12 was subjected to the evaluation, and the palatability of each treatment method was evaluated by 10 steps from 1 to 10 after the test. At the time of sampling, 15 g of ice cream prepared by the methods of Examples 1 to 12 were provided. Palatability was tasted and recorded by two factors, flavor and softness. As a control, yogurt ice cream (Natur), which is easily available in the market, was used.

Experimental Result 1: Sensory Evaluation of Ice Cream According to Emulsifier Content

The ice cream according to Examples 1 to 6 according to the content of the emulsifier in the ice cream prepared by the method of the above Preparation Example is shown in Table 3 below. In summary, the flavor was evaluated to be high in the order of ice cream, Example 4, Example 5, Example 2, Example 6 and Example 1 presented in Example 3 of the present invention. In terms of softness characteristics, Ice cream, Example 4, Example 2, Example 5, Example 1 and Example 6 in that order. That is, the samples corresponding to Examples 3 and 4 obtained higher preferences than those of the other Examples and the control in both of the answers, and the numerical value was significantly higher than those of the other Examples and the control It looked. This proves that the method and the ratio of the method proposed by the present invention are superior to other methods of manufacturing.

Based on the above results, it can be confirmed that the flavor and softness characteristics of the ice cream prepared by the manufacturing method of the present invention are significantly improved as compared with those of other production methods.

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Control zest 5.42 6.98 8.24 8.21 7.26 5.67 6.02 1.11 1.62 1.21 1.50 0.95 0.86 1.25 Softness characteristics 6.12 7.58 8.76 8.13 7.53 5.78 6.23 1.16 1.79 1.48 0.98 1.32 1.14 1.08

The upper column for each item is the average value, and the lower column is the standard deviation

Experimental Result 2: Sensory Evaluation of Ice Cream According to Organic Cream Contents

The preference of ice cream according to the examples 7 to 12 according to the content of the organic cream in the ice cream prepared by the method of the above production example is shown in Table 4 below. In summary, the flavor was evaluated in the order of ice cream, Example 10, Example 11, Example 8, Example 12, and Example 7, which were presented in Example 9 of the present invention, Ice cream, Example 12, Example 10, Example 9, Example 7 and Example 8 in that order. Namely, the samples corresponding to Examples 9 and 10 obtained higher preferences than those of the other Examples and Controls in terms of flavor, and the values showed a significant significance level in comparison with the other Examples and the control . However, in terms of softness characteristics, the higher the organic cream content, the higher the preference.

Example 7 Example 8 Example 9 Example 10 Example 11 Example 12 Control zest 5.55 6.79 8.42 8.33 7.63 5.67 6.22 1.24 1.23 1.12 1.05 1.22 0.86 1.01 Softness characteristics 6.52 6.37 7.77 7.82 8.33 8.24 6.89 1.16 1.79 1.48 0.98 1.32 1.14 1.08

The upper column for each item is the average value, and the lower column is the standard deviation

Experimental Example 2: General composition analysis

Example 3 of the present invention Fat, protein, moisture and salt were measured using FoodScan ™ (FoodScan dairyyanzer, Denmark) as a general component of 50 g of ice cream. The results are shown in Table 5 below.

ingredient calorie Watering
freight sugars protein Fat saturation
Fat Trance
Fat Coles
Terror salt content 80 kcal 14 g 3 g 2 g 4 g 3 g Less than 0.3 g 13 mg 14 mg

Claims (10)

In an ice cream composition comprising milk, concentrated milk, milk cream, saccharides and an emulsifier,
The ice cream composition comprises 100 parts by weight of milk,
Based on 100 parts by weight of milk, 35-50 parts by weight of milk cream,
1-5 parts by weight of a mixture of locust bean gum and guar gum as emulsifier, and
15-25 parts by weight of saccharides. The method according to claim 1,
Wherein the saccharide is a monosaccharide, a disaccharide, an oligosaccharide, and a polysaccharide. 3. The method of claim 2,
Wherein the saccharide is a mixture of sugar and oligosaccharide. The method according to claim 1,
Wherein the mixture comprises locust bean gum and guar gum in a ratio of 6: 4 to 4: 6 by weight. A method for producing a lactic acid bacterium ice cream comprising the steps of:
(a) 100 parts by weight of milk, 35-50 parts by weight of milk cream based on 100 parts by weight of milk, 1-5 parts by weight of a mixture of locust bean gum and guar gum as an emulsifier, and 15-25 parts by weight of saccharides, Producing;
(b) inoculating the ice cream premix with lactic acid bacteria and fermenting the mixture to prepare an ice cream premix fermentation product; And
(c) cooling the fermented ice cream premix to produce a lactic acid bacterium ice cream. 6. The method of claim 5,
The lactic acid bacteria of step (b) may be selected from the group consisting of L. bulgarcus, L. acidophilus, L. delbrichii, L. casei, , L. plantarum, L. bifidus, and L. kimchii. The method according to claim 1, wherein the lactic acid bacteria is selected from the group consisting of Lactobacillus, Lactobacillus, Lactobacillus, Lactobacillus, L. plantarum, L. bifidus and L. kimchii. The method according to claim 6,
Wherein the lactic acid bacteria of step (b) are Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus bifidus. 6. The method of claim 5,
Wherein the fermentation temperature during fermentation in step (b) is 20-40 and the fermentation period is 1-10 hours. 6. The method of claim 5,
Wherein the fermentation of step (b) further comprises aging the fermented product at 5-15 to 10-40 hours after the fermentation. 6. The method of claim 5,
Wherein the mixture of step (a) comprises locust bean gum and guar gum in a ratio of 6: 4 to 4: 6 by weight.

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