JP2007053977A - Method for producing yoghurt - Google Patents
Method for producing yoghurt Download PDFInfo
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- JP2007053977A JP2007053977A JP2005243912A JP2005243912A JP2007053977A JP 2007053977 A JP2007053977 A JP 2007053977A JP 2005243912 A JP2005243912 A JP 2005243912A JP 2005243912 A JP2005243912 A JP 2005243912A JP 2007053977 A JP2007053977 A JP 2007053977A
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 239000002245 particle Substances 0.000 claims abstract description 16
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000006071 cream Substances 0.000 abstract description 53
- 239000000203 mixture Substances 0.000 abstract description 33
- 239000000796 flavoring agent Substances 0.000 abstract description 20
- 235000019634 flavors Nutrition 0.000 abstract description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 20
- 239000007858 starting material Substances 0.000 abstract description 13
- 241000894006 Bacteria Species 0.000 abstract description 10
- 235000014655 lactic acid Nutrition 0.000 abstract description 10
- 239000004310 lactic acid Substances 0.000 abstract description 10
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 238000000926 separation method Methods 0.000 abstract description 6
- 239000010410 layer Substances 0.000 description 81
- 238000007796 conventional method Methods 0.000 description 17
- 238000000034 method Methods 0.000 description 11
- 238000001816 cooling Methods 0.000 description 8
- 238000005259 measurement Methods 0.000 description 7
- 230000002085 persistent effect Effects 0.000 description 7
- 238000012545 processing Methods 0.000 description 7
- 238000011049 filling Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000007792 addition Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000007906 compression Methods 0.000 description 3
- 230000006835 compression Effects 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000021243 milk fat Nutrition 0.000 description 3
- 239000005862 Whey Substances 0.000 description 2
- 102000007544 Whey Proteins Human genes 0.000 description 2
- 108010046377 Whey Proteins Proteins 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000000155 melt Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
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Abstract
Description
本発明は、上層はクリーム層、下層はヨーグルト層の２層から成る風味良好な脂肪分含有タイプの静置型ヨーグルトの製造方法に関する。
また、本発明では、脂肪分を含有した原料ミックスの平均粒子径を1．5μm〜2．5μmの範囲に入るように均質化処理することで、従来のクリーム層が表面に浮いたタイプのヨーグルトでは実現できなかった、口溶けの良いクリーム層と、こってりとしていながらもしつこくないヨーグルト層からなる、口当たりの良好なヨーグルトを提供することができる。
The present invention relates to a method for producing a still-flavored fat-containing type yogurt having an upper layer composed of a cream layer and a lower layer comprising a yogurt layer.
In the present invention, the yogurt of the type in which the conventional cream layer floats on the surface is obtained by homogenizing the raw material mix containing the fat content so as to fall within the range of 1.5 μm to 2.5 μm. Thus, it is possible to provide a yoghurt with a good mouthfeel, which is composed of a cream layer with a good melting point and a yoghurt layer which is solid but not persistent.
従来、ヨーグルトの製造に当たって、原料の脂肪分を含有する原料ミックスに対して、無均質処理であれば、無加圧（０kg/cm2）で処理すると、高脂肪のクリーム層と低脂肪分高タンパク質層に分離した製品が得られるが、通常、均質圧100〜270kg/cm2で均質処理を行うのが普通である。例えば、100kg/cm2の均質圧で処理すると、1.3μm程度の平均粒子径のヨーグルトが、150kg/cm2の均質圧で処理すれば、0.9〜1.1μm程度の平均粒子径のヨーグルトが得られるのが普通である。 Conventionally, in the production of yogurt, if the raw material mix containing the raw fat content is non-homogeneous, it can be processed without pressure (0 kg / cm 2 ) to produce a high fat cream layer and a low fat content. Although a product separated into protein layers can be obtained, it is usual to perform a homogenous treatment at a homogeneous pressure of 100 to 270 kg / cm 2 . For example, yogurt with an average particle size of about 1.3 μm can be obtained by processing at a homogeneous pressure of 100 kg / cm 2 , and yogurt with an average particle size of about 0.9 to 1.1 μm can be obtained by processing with a homogeneous pressure of 150 kg / cm 2. Is normal.
また、脂肪分を含有する原料ミックスを異なる平均径をもつ脂肪球を含有するように均質化処理を行なうと、上層から下層にかけて脂肪分含有率が順次低くなるヨーグルトを得ることも知られている。例えば、特許２５６１１１９号（特許文献１）では、脂肪分を含有する原料ミックスを乳酸菌スターターを加えて静置発酵させて、上層から下層に脂肪分率が順次低くなる高脂肪静置発酵型ヨーグルトを得ている。 It is also known that when a homogenization treatment is performed on a raw material mix containing fat to contain fat globules having different average diameters, yogurt is obtained in which the fat content decreases sequentially from the upper layer to the lower layer. . For example, in Japanese Patent No. 2561119 (Patent Document 1), a high-fat stationary-fermented yogurt in which the fat content is gradually reduced from the upper layer to the lower layer is obtained by adding a lactic acid bacteria starter to the raw material mix containing fat and allowing it to stand and ferment. It has gained.
また、異なる平均径をもつ脂肪球を含有する原料ミックスに対して100〜270kg/cm2の均質圧で処理した後、均質化非処理のクリームを混合し、得られた混合物を10〜80kg/cm2の均質圧で処理する方法又は原料ミックスを100〜270kg/cm2の均質圧で処理し、クリームを10〜80kg/cm2の均質圧で処理したものを混合するヨーグルトの製造法も知られているが、必ずしも本発明と同等の口溶けが良く、かつ下層のヨーグルトと剥離していないクリーム層が得られるとは限らなかった。 Also, after processing with a homogenous pressure of 100 to 270 kg / cm 2 for a raw material mix containing fat globules with different average diameters, the homogenized non-treated cream was mixed, and the resulting mixture was 10 to 80 kg / the method or material mix is treated with a homogeneous pressure of cm 2 was treated in a homogeneous pressure 100~270kg / cm 2, the preparation of yogurt mixing those treated cream in a homogeneous pressure 10～80Kg / cm 2 also known However, it is not always possible to obtain a cream layer that is as good as the present invention and that does not peel from the lower yogurt.
また、特公平６−１０４０３２号公報（特許文献２）にあるように、全脂乳を逆浸透膜により濃縮し、無均質状態のまま加熱殺菌処理後、乳酸菌を接種して容器へ充填し、静置発酵させ、上部表層に高脂肪のクリーム層を形成させて、乳脂肪分が２〜７重量％程度及び無脂乳固形分８〜14重量％程度の静置発酵型濃厚ヨーグルトの製造方法も知られている。 In addition, as disclosed in Japanese Patent Publication No. 6-104032 (Patent Document 2), whole fat milk is concentrated by a reverse osmosis membrane, heat-sterilized in a non-homogeneous state, inoculated with lactic acid bacteria, and filled into a container, A method for producing a stationary fermented concentrated yogurt having a milk fat content of about 2 to 7% by weight and a non-fat milk solid content of about 8 to 14% by weight, wherein a high fat cream layer is formed on the upper surface layer. Is also known.
上述する従来技術では、製造工程上の問題やできあがった製品に問題があった。
例えば、特許文献１の技術では、原料ミックスとクリームを２分割し、それぞれ異なる均質圧力で処理して混合するか、又は均質処理した原料ミックスとクリームを混合して低い均質圧力で処理するという２段階の煩雑な工程を必要とした。
In the above-described prior art, there are problems in the manufacturing process and the finished product.
For example, in the technique of Patent Document 1, the raw material mix and the cream are divided into two parts, which are processed and mixed at different homogeneous pressures, respectively, or the homogenized raw material mix and the cream are mixed and processed at a low homogeneous pressure. A complicated step was required.
また、特許文献２は、全脂乳を逆浸透膜により濃縮し、無均質状態の、無加圧（０kg/cm2）で処理して静置発酵する工程を必要とするが、ヨーグルトの上層に高脂肪のクリーム層を、下層に低脂肪分高タンパク質層を形成し、上層のクリーム部分と下層のヨーグルト部分とはスプーン等で簡単に分離する２層分離の製品としての利点はあるが、輸送時の欠点につながり、クリーム部分とヨーグルト部分が分離し、上層の分離した硬いクリーム部分が下層のヨーグルト部分とずれてしまい、製品の外観も良くなく、また、製品表面に乳清が浮いた状態の離水も多く発生する問題があった。さらに、容器への充填工程で、充填停止時に脂肪分の浮上が起こり、個別の容器に充填した製品成分にばらつきが生じ、このようなヨーグルトは、充填適性が良くなかった。また、得られたヨーグルトの風味は、しつこく、クリーム層の食感は口溶けが悪く、脂肪分のばらつきが起こるため、製品の仕上りが一定ではなくなり、品質安定性が良くなかった。
本発明は、輸送中に上層部が下層部から分離するという、いわゆる「上層のクリーム層がずれる」ことがなく、製品の見栄えがよく、乳清が浮いた、いわゆる“離水”もなく、さらにヨーグルトを容器に充填する前に脂肪分の浮上が起こることがないという点で充填適正が優れ、製品の構成成分にばらつきがなく、品質安定性に優れ、かつ、製品ヨーグルトの風味がしつこくなく、クリーム層の食感の口溶けが良いヨーグルトの提供を課題とする。 The present invention does not cause the so-called “upper cream layer to shift” that the upper layer part separates from the lower layer part during transportation, the appearance of the product is good, the whey floats, there is no so-called “water separation”, The filling suitability is excellent in that the fat content does not occur before filling the yogurt into the container, there is no variation in the components of the product, the quality is stable, and the flavor of the product yogurt is not persistent. The object is to provide yogurt with a good cream layer texture.
本発明の方法では、上記の従来法の欠点を解決して、脂肪分を含有する原料ミックスを、平均粒子径が1．5μm〜2．5μmの範囲に入るように均質化処理を行い、乳酸菌スターターを加えて静置発酵させることによって、上層はクリーム層、下層はヨーグルト層の２層からなり、かつ上層部が下層部から分離しない、脂肪分含有タイプの静置型ヨーグルトを製造することができる。 In the method of the present invention, the above-mentioned disadvantages of the conventional method are solved, and the raw material mix containing fat is homogenized so that the average particle diameter falls within the range of 1.5 μm to 2.5 μm. By adding a starter and standing fermentation, it is possible to produce a fat-containing type stationary yogurt in which the upper layer is composed of a cream layer and the lower layer is a yogurt layer, and the upper layer portion is not separated from the lower layer portion. .
本発明の均質化処理は、脂肪分を含有する原料ミックスを、60〜85℃、20〜50kg/cm2の均質圧力で処理し、加熱殺菌後、冷却・乳酸菌スターターを加え、発酵、冷却する方法であり、品質安定性のあるヨーグルトを連続的に製造することが可能な新規、かつ有用な工業的製法である。 In the homogenization treatment of the present invention, the fat-containing raw material mix is processed at a homogeneous pressure of 60 to 85 ° C. and 20 to 50 kg / cm 2 , and after heat sterilization, cooling and lactic acid bacteria starter are added, followed by fermentation and cooling. This is a new and useful industrial process capable of continuously producing quality stable yogurt.
本発明の方法は、脂肪分含有ミックスを一括的に均質化処理するもので、製造工程が簡便で、実ラインの製造に適している。
また、本発明で得られたヨーグルト製品は、クリーム層が表面に浮いた従来のヨーグルトには見られない、口溶けの良いクリーム層と、こってりとしていながらもしつこくないヨーグルト層からなる、口当たりの良い静置型ヨーグルトであり、ヨーグルト表面にクリーム層が形成され、下層のヨーグルト部分と上層のクリーム部分とが分離することなく、見た目の美しいヨーグルトで、高脂肪タイプでありながら、クリーム層の口溶けが良く、しつこくない、風味の良好なヨーグルトである。また、ヨーグルト部分にも適度の脂肪分が含有されており、滑らかでコクのある風味の良好なヨーグルトである。
さらに、上層に口溶けの良いクリーム層が形成されていることで、風味だけでなく、見た目からも通常のヨーグルトとの差別化が図れるという利点がある。また、均質処理による脂肪球の損傷が少ないため、脂肪分の風味劣化が少なく、クリーム本来のフレッシュな風味が味わえる。また、フレーバーを使用しなくとも、保存上良好な風味を有する。
The method of the present invention is to homogenize the fat-containing mix at a time, has a simple manufacturing process, and is suitable for manufacturing a real line.
In addition, the yogurt product obtained by the present invention has a mouthfeel that is composed of a cream layer with a good melting point and a yogurt layer that is thick but not persistent, which is not found in conventional yogurts with a cream layer floating on the surface. It is a stationary yogurt, a cream layer is formed on the surface of the yogurt, and the yogurt layer on the lower layer and the cream portion on the upper layer do not separate from each other. It is yogurt that is not persistent and has a good flavor. In addition, the yogurt portion contains an appropriate amount of fat, and is a yogurt that is smooth and rich in flavor.
Furthermore, since the cream layer with good melting in the mouth is formed in the upper layer, there is an advantage that differentiation from normal yogurt can be achieved not only from the flavor but also from the appearance. Moreover, since there is little damage of the fat globule by a homogenization process, there is little deterioration of the flavor of fat and the fresh flavor of cream original can be tasted. Moreover, even if it does not use a flavor, it has a good flavor on storage.
本発明は、脂肪分を含有する原料ミックスを、平均粒子径が1．5μm〜2．5μmの範囲に入るように均質化処理を行うことが必要であるが、このための処理は、60〜85℃にて20〜50kg/cm2の均質圧力で、均質化処理し、加熱殺菌後、冷却・乳酸菌スターターを加え、発酵、冷却することで、目的とする乳脂肪分3.0〜9.0重量％で、無脂乳固形分が8.0〜10.0重量％の静置型ヨーグルトが得られる。 In the present invention, it is necessary to homogenize the raw material mix containing the fat so that the average particle diameter falls within the range of 1.5 μm to 2.5 μm. Homogenization treatment at 85 ° C and 20-50 kg / cm 2 at a homogeneous pressure, after heat sterilization, adding cooling and lactic acid bacteria starter, fermenting and cooling, the desired milk fat content is 3.0-9.0 wt% Thus, a stationary yogurt having a non-fat milk solid content of 8.0 to 10.0% by weight is obtained.
本発明のヨーグルトの製造に使用する原料ミックスは、平均粒子径が1.5〜2.5μｍの範囲内に入るように均質化処理することが必須で、平均粒子径が1.5μｍ未満では、クリーム層が形成しないし、平均粒子径が2.5μｍ以上では、クリーム層は形成されても、硬く分離したクリーム層となる。しかもこのクリーム層は、口溶けが悪く、風味が良くなく、上層のクリーム層と下層のヨーグルト層は分離し、輸送中に上層の硬く分離したクリーム層がヨーグルト層よりずれてしまい、外観も良くなく、また離水率も高い。 The raw material mix used in the production of the yogurt of the present invention must be homogenized so that the average particle size falls within the range of 1.5 to 2.5 μm. If the average particle size is less than 1.5 μm, a cream layer is formed. However, when the average particle size is 2.5 μm or more, even if the cream layer is formed, it becomes a hard separated cream layer. Moreover, this cream layer does not melt well and does not taste well, the upper cream layer and the lower yogurt layer are separated, and the upper hard separated cream layer is shifted from the yogurt layer during transportation, and the appearance is not good. Also, the water separation rate is high.
平均粒子径が、1.5〜2.5μｍの範囲の内外と均質圧力を変えた場合の硬度、組織、外観、風味について試験する。
平均粒子径と硬度の測定方法について説明する。
１．粒子径の測定方法は、ヨーグルトを次の（１）の装置に滴下して、（２）の測定条件で測定した。
（１）装置
レーザー回折式粒度分布測定装置（SALD-3100 島津製作所）
（２）測定条件
測定モード ： フローセル方式
スターラー回転レベル ： ４
ポンプレベル ： ３
超音波 ： 無し
The hardness, structure, appearance, and flavor are tested when the average particle size is in the range of 1.5 to 2.5 μm and when the homogeneous pressure is changed.
A method for measuring the average particle diameter and hardness will be described.
1. The particle diameter was measured by dropping yogurt into the following apparatus (1) and measuring under the measurement condition (2).
(1) Equipment Laser diffraction particle size distribution analyzer (SALD-3100 Shimadzu Corporation)
(2) Measurement conditions Measurement mode: Flow cell method Stirrer rotation level: 4
Pump level: 3
Ultrasound: None
２．硬度の測定方法は、ヨーグルトを容器に入った状態で、次の（１）の装置を用いて（２）の測定条件で測定した。
（１）装置
レオナー（RHEONER RE-33005 山電）
（２）測定条件
測定モード ： テクスチャー解析
測定温度 ： １０℃
プランジャー ： 直径１６mm円筒形
ロードセル ： ２kgf
圧縮速度 ： １mm/sec
圧縮距離 ： １cm
圧縮回数 ： ２回
2. The hardness was measured using the following apparatus (1) under the measurement condition (2) with the yogurt in a container.
(1) Equipment Leoner (RHEONER RE-33005 Yamaden)
(2) Measurement conditions Measurement mode: Texture analysis Measurement temperature: 10 ° C
Plunger: 16mm diameter cylindrical load cell: 2kgf
Compression speed: 1mm / sec
Compression distance: 1cm
Number of compressions: 2 times
後記の実施例１の配合表１に基づき、脂肪分を含有する原料ミックスを各々の均質圧力で加熱殺菌処理後、乳酸菌を接種して容器へ充填し、静置発酵させて、乳脂肪分、無脂乳固形分がそれぞれ7.０重量％及び9．０重量％の静置発酵型濃厚ヨーグルトを製造した場合の「硬度」、「組織」、「外観」及び「風味」について図１に示す。
なお、図２は、本発明法、従来法１〜従来法３で得られたヨーグルト製品の製造条件、製品評価を表わす。
Based on the formulation table 1 of Example 1 described later, the raw material mix containing fat is heat-sterilized at each homogeneous pressure, inoculated with lactic acid bacteria, filled into a container, left to ferment, milk fat, FIG. 1 shows the “hardness”, “structure”, “appearance” and “flavor” in the case of producing a stationary fermentation type concentrated yogurt having a nonfat milk solid content of 7.0 wt% and 9.0 wt%, respectively. .
FIG. 2 shows the production conditions and product evaluation of the yogurt products obtained by the method of the present invention, the conventional methods 1 to 3.
[図１の総括]
均質圧力の違いにより、「硬度」の違いはなかった。「組織」は、無均質状態（0kg/cm2）の場合、硬く分離したクリーム層が形成され、「外観」はクリーム層のずれや離水が発生した。「風味」は、やや脂っこくてしつこく好ましくなかった。
本発明の均質圧力（20kg/cm2以下）より低い均質圧力では、硬く分離したクリーム層が形成され、「外観」はクリーム層のずれ又は離水が多く発生した。「風味」は、クリームがべったりと舌に残り、好ましくなかった。
また、本発明の均質圧力（20〜50kg/cm2）で処理して得られるヨーグルトは、「組織」は、口溶けが良いクリーム層であって、「外観」と「風味」も良好であった。
これに対して、本発明の均質圧力より高い均質圧力（50kg/cm2超える）で処理して得られるヨーグルトは、クリーム層の形成がなく、「外観」は良好であるが、「風味」はしつこく好ましくなかった。
[Summary of Figure 1]
There was no difference in "hardness" due to the difference in homogeneous pressure. When the “tissue” was in a non-homogeneous state (0 kg / cm 2 ), a hard separated cream layer was formed, and in the “appearance”, the cream layer was displaced and the water separated. “Flavor” was not preferable because it was slightly greasy and persistent.
At a homogeneous pressure lower than the homogeneous pressure (20 kg / cm 2 or less) of the present invention, a hard separated cream layer was formed, and the “appearance” generated a lot of slippage or water separation of the cream layer. The “flavor” was not preferable because the cream remained on the tongue.
In addition, the yogurt obtained by processing at the homogeneous pressure (20 to 50 kg / cm 2 ) of the present invention has a “tissue” that is a cream layer that melts well in the mouth, and “appearance” and “flavor” are also good. .
On the other hand, yogurt obtained by processing at a homogeneous pressure higher than the homogeneous pressure of the present invention (over 50 kg / cm 2 ) has no cream layer formation and “appearance” is good, but “flavor” is Persistently undesirable.
以下に本発明を実施例を挙げて説明するが、本発明はこれにより限定されるものではない。
図２では、ヨーグルトの原料ミックスを通常の均質圧力で処理したものは、「従来法１」、特許文献２の方法で処理したものは「従来法２」、特許文献１の方法で処理したものは「従来法３」とする。
本発明品と同等の品質のヨーグルトを得るためには、従来法３はミックスを２分割し、それぞれ異なる均質圧力で処理するという煩雑な方法を取らざるを得なかった。本発明では、風味の良好な高脂肪タイプのヨーグルトが簡便に製造可能となった。
Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.
In FIG. 2, the yogurt raw material mix processed at normal homogeneous pressure is “conventional method 1”, the one processed by
In order to obtain yogurt having the same quality as the product of the present invention, the conventional method 3 had to take a complicated method in which the mix was divided into two parts and each was processed at different homogeneous pressures. In the present invention, a high-fat type yogurt with good flavor can be easily produced.
[図２の総括]
従来法１では、高均質圧で処理するため、得られた製品は脂臭い匂いが強くなり、さらに程度が著しいと、脂肪分の劣化臭が感じられるようになるため、風味はしつこく好ましくなかった。
従来法２では、クリーム層がヨーグルト層から剥離しやすい状態にあるため、スプーンで掬った時、クリーム層部分だけを掬い取ることができるが、該クリーム層が得られた製品は剥離しやすい状態にあるため、輸送中にクリーム層がずれてしまい、外観が良くないものとなった。
「充填適性」について、従来法２製品では、充填停止時に脂肪分の浮上が起こるため、容器に充填されるミックスは脂肪分が少なくなり、製品の設計よりも薄い（脂肪分が少ない）ミックスが容器に充填される。また、ミックス中の脂肪分のばらつきが起こるため、成分が不均一となり、製品の仕上りが一定ではなくなり「品質安定性」の面で好ましくない。さらに、脂肪分のばらついた不均一のミックスは、抜き取り、廃棄することになり、ミックスのロスが発生した。
本発明品の「充填適性」は、充填停止時にミックス中の脂肪分の浮上が起こらず、容器に充填されたミックスの脂肪分は均一で、ミックスロスは発生せず充填適性及び品質安定性は良好であった。
また、本発明品では、クリーム層がヨーグルト層から剥離していない状態にあるため、クリーム層とヨーグルト層の境目は明瞭ではないが、輸送中にクリーム層がずれることがなく、外観は良好であると共に口溶けの良いクリーム層を形成することができる。
さらに本発明品は、低均質圧で処理するため、脂肪球の損傷が少なく、かつ脂肪分の風味劣化が少ない。また、クリーム層は、口溶けが良く、ヨーグルト層は、こってりとしていながらもしつこくない、口当たりの良好なヨーグルトが得られる。
以下、本発明の実施例及び比較例について述べる。
[Summary of Figure 2]
In the conventional method 1, since the treatment is performed at a high homogenous pressure, the obtained product has a strong odor of fat, and if the degree is further significant, a deteriorated odor of fat can be felt, and the flavor is persistently undesirable. .
In the
With regard to “fillability”, in the
The “fillability” of the product of the present invention is that the fat content in the mix does not rise when filling is stopped, the fat content of the mix filled in the container is uniform, no mix loss occurs, and the fillability and quality stability are It was good.
In addition, in the present invention product, the cream layer is not peeled off from the yogurt layer, so the boundary between the cream layer and the yogurt layer is not clear, but the cream layer does not shift during transportation and the appearance is good. It is possible to form a cream layer that melts well in the mouth.
Furthermore, since the product of the present invention is processed at a low homogenous pressure, there is little damage to fat globules and there is little deterioration in the flavor of fat. In addition, the cream layer has a good meltability in the mouth, and the yogurt layer has a firm texture that is firm but not persistent.
Examples of the present invention and comparative examples will be described below.
製品全体の脂肪分率が7.0％の静置発酵型ヨーグルト（原料ミックス（以下、ミックスという）を均質圧力30kg/cm2で一括処理した方法の例）
製造方法： 常法により、配合表１の原料ミックスを準備した。
Stationary fermented yogurt with an overall fat content of 7.0% (Example of batch processing of raw material mix (hereinafter referred to as “mix”) at a homogeneous pressure of 30 kg / cm 2 )
Manufacturing method : The raw material mix of the recipe 1 was prepared by the conventional method .
上記配合表に記載の原材料のうち、スターター以外を一括して混合し、65℃に加温し、30kg/cm2の均質圧で処理し、平均粒子径が1.5〜2.5μmの範囲内のミックスを作成した。次いで常法に従い殺菌、冷却、乳酸菌スターターを添加後、容器に充填し、静置状態で発酵させた後、冷却してヨーグルトを得た。この製品は、上層にクリーム層が形成され、下層はヨーグルト層となっており、またクリーム層はヨーグルト層と剥離せず一体化していた。 The raw materials listed in the above recipe are mixed together except for the starter, heated to 65 ° C, processed at a homogeneous pressure of 30 kg / cm 2 , and the average particle size is in the range of 1.5 to 2.5 µm. It was created. Subsequently, sterilization, cooling, and addition of a lactic acid bacteria starter were added according to a conventional method, and the container was filled and fermented in a stationary state, and then cooled to obtain yogurt. In this product, a cream layer was formed in the upper layer, the lower layer was a yogurt layer, and the cream layer was integrated with the yogurt layer without peeling off.
製品全体の脂肪分率が7.0％の静置発酵型ヨーグルト（原料ミックス（以下、ミックスという）を均質圧力50kg/cm2で一括処理した方法の例）
製造方法： 常法により、配合表２の原料ミックスを準備した。
Stationary fermented yogurt with an overall fat content of 7.0% (Example of batch processing of raw material mix (hereinafter referred to as “mix”) at a homogeneous pressure of 50 kg / cm 2 )
Manufacturing method : The raw material mix of the preparation table 2 was prepared by the conventional method .
上記配合表に記載の原材料のうち、スターター以外を一括して混合し、65℃に加温し、50kg/cm2の均質圧で処理し、平均粒子径が1.5〜2.5μmの範囲内のミックスを作成した。次いで常法に従い殺菌、冷却、乳酸菌スターターを添加後、容器に充填し、静置状態で発酵させた後、冷却してヨーグルトを得た。
得られた製品は、上層にクリーム層が形成され、下層はヨーグルト層となっており、またクリーム層はヨーグルト層と剥離せず、一体化していた。
実施例１、２の本発明品を通常輸送のトラックに1パレット積載し、茨城、神戸間を往復輸送後、本発明品の表面を目視での確認をした結果、クリーム層のずれはなかった。
The raw materials listed in the above recipe are mixed together except for the starter, heated to 65 ° C, processed at a homogeneous pressure of 50 kg / cm 2 , and the average particle size is in the range of 1.5 to 2.5 µm. It was created. Subsequently, sterilization, cooling, and addition of a lactic acid bacteria starter were added according to a conventional method, and the container was filled and fermented in a stationary state, and then cooled to obtain yogurt.
In the obtained product, a cream layer was formed in the upper layer, the lower layer was a yogurt layer, and the cream layer was integrated with the yogurt layer without peeling off.
As a result of visually checking the surface of the product of the present invention after loading the pallet of the present invention of Examples 1 and 2 on a regular transport truck and carrying back and forth between Ibaraki and Kobe, there was no shift of the cream layer. .
[比較例１]
従来の方法による静置発酵型ヨーグルト（0kg/cm2均質処理による製造法）常法により、前記実施例１と同様に配合表１の原材料のうち、スターター以外を一括して混合し、65℃に加温し、0kg/cm2の均質圧で処理した。次いで、常法に従い、殺菌、冷却、乳酸菌スターターを添加後、容器に充填し、静置状態で発酵させた後、冷却してヨーグルトを得た。
[Comparative Example 1]
Static fermentation yogurt by conventional method (manufacturing method by 0 kg / cm 2 homogenous treatment) In the same manner as in Example 1, ingredients other than the starter were mixed together at 65 ° C in the same manner as in Example 1 above. And processed at a homogeneous pressure of 0 kg / cm 2 . Then, according to a conventional method, sterilization, cooling, and addition of a lactic acid bacteria starter were filled in a container, fermented in a stationary state, and then cooled to obtain yogurt.
[比較例２]
従来の方法による静置発酵型ヨーグルトを常法（通常均質処理による製造法）により、前記実施例２と同様に配合表２の原材料のうち、スターター以外を一括して混合し、65℃に加温し、150kg/cm2の均質圧で処理した。次いで常法に従い殺菌、冷却、乳酸菌スターターを添加後、容器に充填し、静置状態で発酵させた後、冷却してヨーグルトを得た。
[Comparative Example 2]
In the same way as in Example 2 above, except for the starter, the stationary fermented yogurt by the conventional method is mixed in a conventional manner (usually a homogenous production method) and mixed at 65 ° C. Warmed and processed at a homogeneous pressure of 150 kg / cm 2 . Subsequently, sterilization, cooling, and addition of a lactic acid bacteria starter were added according to a conventional method, and the container was filled and fermented in a stationary state, and then cooled to obtain yogurt.
[結果]
このようにして得られた前記各実施例品及び比較例品について、風味及び外観について品質評価試験を行った。
結果は表３に示した。
[result]
About each said Example goods and comparative example goods obtained in this way, the quality evaluation test was done about the flavor and the external appearance.
The results are shown in Table 3.
Claims (2)
The method for producing yogurt according to claim 1, wherein as a homogenization treatment, the raw material mix containing fat is batch-treated at a homogeneous pressure of 60 to 85 ° C. and 20 to 50 kg / cm 2 .
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017042061A (en) * | 2015-08-24 | 2017-03-02 | 雪印メグミルク株式会社 | Liquor-containing fermented milk |
| CN110959678A (en) * | 2018-09-30 | 2020-04-07 | 新希望乳业股份有限公司 | Greece fermented yoghourt and preparation method thereof |
| JP2021087383A (en) * | 2019-12-04 | 2021-06-10 | 雪印メグミルク株式会社 | New yoghurt |
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| JPS54122767A (en) * | 1978-03-16 | 1979-09-22 | Kibun Kk | Production of layered yogurt |
| JPS6420057A (en) * | 1987-07-16 | 1989-01-24 | Calpis Food Ind Co Ltd | Fat-containing concentrated lactic fermentation drink and preparation thereof |
| JPH01235542A (en) * | 1988-03-16 | 1989-09-20 | Snow Brand Milk Prod Co Ltd | Preparation of yoghurt of standing fermentation type containing high fat |
| JPH0614707A (en) * | 1992-06-30 | 1994-01-25 | Oyama Nyugyo Nogyo Kyodo Kumiai | Preparation of concentrated yogurt by static fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS54122767A (en) * | 1978-03-16 | 1979-09-22 | Kibun Kk | Production of layered yogurt |
| JPS6420057A (en) * | 1987-07-16 | 1989-01-24 | Calpis Food Ind Co Ltd | Fat-containing concentrated lactic fermentation drink and preparation thereof |
| JPH01235542A (en) * | 1988-03-16 | 1989-09-20 | Snow Brand Milk Prod Co Ltd | Preparation of yoghurt of standing fermentation type containing high fat |
| JPH0614707A (en) * | 1992-06-30 | 1994-01-25 | Oyama Nyugyo Nogyo Kyodo Kumiai | Preparation of concentrated yogurt by static fermentation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017042061A (en) * | 2015-08-24 | 2017-03-02 | 雪印メグミルク株式会社 | Liquor-containing fermented milk |
| CN110959678A (en) * | 2018-09-30 | 2020-04-07 | 新希望乳业股份有限公司 | Greece fermented yoghourt and preparation method thereof |
| JP2021087383A (en) * | 2019-12-04 | 2021-06-10 | 雪印メグミルク株式会社 | New yoghurt |
| JP7420538B2 (en) | 2019-12-04 | 2024-01-23 | 雪印メグミルク株式会社 | new yogurt |
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