JP2012085606A - Yoghurt containing granular jelly - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide yoghurt which achieves a characteristic texture by a very simple production process without requiring separately preparing granular jelly and in which granular jelly is uniformly dispersed.SOLUTION: The yoghurt containing granular jelly is produced by: (A) crushing a yoghurt base after fermentation, and adjusting the viscosity at 10°C in the range of 10-3,000 mPa s; and (B) adding a solution containing a cation-reactive gelling agent at 5-45°C whose viscosity at 10°C is adjusted in the range of 10-3,000 mPa s to the yoghurt base.

Description

  The present invention relates to a yogurt in which granular jelly is uniformly dispersed, and a method for easily producing a yogurt containing granular jelly.

  Yogurt is a fermented food prepared by mixing lactic acid bacteria and yeast in milk and fermenting it, and is widely eaten from the viewpoint of beauty and health. Yogurt is characterized by a peculiar texture and taste obtained by fermentation of milk, but has a problem that it lacks a variety of products compared to other foods.

  In order to give diversity to yogurt, yogurt containing granular jelly has also been developed. For example, Patent Document 1 discloses a soft yogurt containing heat-resistant fruit juice jelly prepared using glucomannan, and Patent Document 2 discloses a fermentation in which granular jelly prepared using sodium alginate is dispersed or placed on top. Dairy foods are disclosed. Patent Document 3 discloses a food / beverage product containing a capsule in which a capsule body containing various liquid food / beverage products as an inclusion liquid is dispersed in different types of sol or gel food / beverage products.

  Patent Document 4 discloses a gel-containing liquid composition containing pectin having a degree of esterification of 20% or less, a divalent metal ion and water, and a simulated pulp sauce prepared using pectin and calcium lactate Yogurt topped with is disclosed. However, Patent Document 4 does not specifically examine yogurt containing granular jelly.

JP 09-37712 A Japanese Patent Laid-Open No. 04-108335 Japanese Patent Laid-Open No. 02-113863 JP 2004-194661 A

  Conventionally prepared yogurt containing granular jelly needs to be added to the yogurt after preparing the granular jelly in advance, and there is a problem that the manufacturing process becomes complicated, such as requiring a separate tank and stirring equipment. It was. In addition, in order to uniformly disperse the granular jelly in the yogurt, the jelly is deformed by increasing the stirring strength during the stirring process or lengthening the stirring time, causing color transfer or taste transfer from the jelly. There was a problem such as.

  An object of the present invention is to provide a yogurt containing granular jelly in which the granular jelly is uniformly dispersed in a simple manufacturing process without the need to separately prepare the granular jelly.

  As a result of earnest research to solve the problems as described above, the present inventors have (A) crushed after fermentation and adjusted the viscosity at 10 ° C. to the range of 10 to 3,000 mPa · s, (B) By adding a cation-reactive gelling agent-containing solution at 5 to 45 ° C. with a viscosity at 10 ° C. adjusted to a range of 10 to 3,000 mPa · s, despite the extremely simple production process, It has been found that a yogurt in which granular jelly is uniformly dispersed can be provided.

  According to the present invention, it is possible to provide a yogurt in which granular jelly is uniformly dispersed and can have a unique texture in a very simple manufacturing process without the need to separately prepare granular jelly.

  The yogurt of the present invention is (A) crushed after fermentation and the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s, and (B) the viscosity at 10 ° C. is 10 to 3,000 mPa. It is obtained by adding a cation-reactive gelling agent-containing solution of 5 to 45 ° C. adjusted to the range of s.

  The yogurt base (A) used in the present invention is prepared by crushing fermented milk obtained by fermenting milk or milk containing non-fat milk solid content equal to or higher than this with lactic acid bacteria or yeast, and having a viscosity at 10 ° C. of 10 to 10 ° C. It is characterized by adjusting to 3,000 mPa · s, preferably in the range of 50 to 2,000 mPa · s. In the present invention, the viscosity at 10 ° C. is determined by measuring the yogurt base for 1 minute at a rotation speed of 60 rpm using a BL type rotational viscometer under the condition of 10 ° C. Hereinafter, “viscosity” in the present specification indicates a value measured by this method.

Examples of the method for crushing fermented milk after fermentation include a method of crushing using a propeller agitator, a homomixer, and a homogenizer. The yogurt base can be adjusted to the above viscosity range by adjusting the degree of crushing. It is.
In the present invention, the viscosity of the yogurt base is adjusted to the above viscosity by adding gelatin, agar, pectin, gellan gum, soybean polysaccharide, gum arabic, gati gum, locust bean gum, guar gum or modified starch to the yogurt base. It is also possible to do.
For example, it is possible to obtain fermented milk by adding gelatin or agar to milk before fermentation, and adjusting the viscosity of fermented milk by adding the above ingredients to fermented milk after fermentation Is also possible.

  The yogurt base used in the present invention can have the same configuration as that of ordinary yogurt except that the specific viscosity is adjusted, that is, milk raw material, lactic acid bacteria (starter), water, sugar, stabilizer, oil and fat, emulsifier In addition, an additive material selected from a flavoring agent, a coloring agent, a flavor adjusting agent, an antioxidant and the like is mixed and melted at a predetermined ratio.

  The present invention is (A) yogurt base thus obtained, (B) the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s, preferably 50 to 2,000 mPa · s, preferably 5 to 45 ° C., preferably Is characterized by adding a cation-reactive gelling agent-containing solution at 5 to 40 ° C. Moreover, in this invention, the liquid temperature of (A) yogurt base at the time of adding a cation reactive gelling agent containing solution is preferably adjusted to 5-45 degreeC, More preferably, it is adjusted to 5-10 degreeC. desirable.

  As the cation-reactive gelling agent in the present invention, a gelling agent having a property of gelling by reacting with a cation can be used. For example, one kind selected from LM pectin, alginic acid or a salt thereof, and deacylated gellan gum. The above can be illustrated. In the present invention, LM pectin and / or deacylated gellan gum can be preferably used. LM pectin (low methoxyl pectin) having an esterification degree of 50% or less, preferably 40% or less, more preferably 30% or less is desirably used.

  In the present invention, the cation-reactive gelling agent-containing solution is adjusted to a viscosity of 10 to 3,000 mPa · s and a temperature (liquid temperature) of 5 to 45 ° C. at 10 ° C., and then added to the yogurt base. . If the viscosity of the cation-reactive gelling agent-containing solution exceeds 3,000 mPa · s at 10 ° C., the gelling agent solution becomes agglomerated in yogurt, and it becomes difficult to obtain a granular jelly even if stirring is performed.

  The concentration of the cation-reactive gelling agent-containing solution is preferably 0.05 to 15% by mass, more preferably 0.1 to 10% by mass. Particularly preferably, (B) a cation-reactive gelling agent-containing solution having the above-mentioned concentration is added to 1 to 50 parts by mass with respect to 100 parts by mass of the prepared (A) yoghurt base, thereby providing granular having sufficient jelly strength. It is possible to provide yogurt with jelly.

  The present invention relates to (A) a yogurt base that is crushed after fermentation and has a viscosity at 10 ° C. adjusted to a range of 10 to 3,000 mPa · s, and (B) a viscosity at 10 ° C. of 10 to 3,000 mPa · s. A cation-reactive gelling agent-containing solution at 5 to 45 ° C., adjusted to the above range, is added. The addition method includes (B) a method of adding a gelling agent-containing solution to (A) a yogurt base, (A) a method of adding a gelling agent-containing solution while stirring the yogurt base (a method of pouring, dropping) And the like, and the like can be appropriately adjusted depending on the production equipment and the shape of the target granular jelly.

  (A) When adding (B) gelling agent containing solution, stirring yoghurt base, it is desirable to add on propeller stirring conditions of rotation speed 100-1500rpm. The said stirring conditions are stirring conditions supposing the case where 200 mL yoghurt base is added to a 300 mL beaker. The stirring conditions are appropriately adjusted according to the capacity of the equipment (tank or the like) containing the yogurt base and the amount of yogurt base added in the equipment. Therefore, in the present invention, the stirring conditions (100 It is possible to set the stirring conditions so as to be about the same as (˜1,500 rpm).

  Furthermore, the present inventors injected (B) a gelling agent-containing solution from the inside of the yogurt base using a funnel while stirring the (A) yogurt base to obtain a larger and more responsive granular jelly. The knowledge that the contained yogurt can be prepared was obtained. This method is a method in which the gelling agent-containing solution is directly injected into the inside of the yogurt base, unlike the method (A) in which the gelling agent-containing solution is added from the upper part of the yogurt base. For example, in the method of dropping the (B) gelling agent-containing solution from the upper part of the (A) yogurt base, the size of the jelly to be prepared is limited by the diameter of the nozzle for dropping the gelling agent-containing solution. The method has the advantage that there is no such limitation.

  As described above, in the present invention, (A) a yogurt base that is crushed after fermentation and has a viscosity at 10 ° C. adjusted to a range of 10 to 3,000 mPa · s, (B) a viscosity at 10 ° C. of 10 to 10 ° C. By adding a cation-reactive gelling agent-containing solution of 5 to 45 ° C. adjusted to a range of 3,000 mPa · s, granular jelly is formed in yogurt without separately preparing granular jelly, and It became possible to provide a yogurt containing granular jelly in which the formed granular jelly was uniformly dispersed in the yogurt. This makes it possible to provide yogurt containing jelly in which granular jelly is uniformly dispersed in accordance with existing facilities without the need to separately prepare granular jelly.

  The granular jelly in the present invention can take various forms such as a saddle shape, a spherical shape, and a drop shape.

  In addition, polysaccharides, emulsifiers, sweeteners, fragrances, and the like may be appropriately added to the (A) yogurt base and (B) cation-reactive gelling agent-containing solution as long as they do not affect the effects of the present invention. Is possible.

  Hereinafter, the contents of the present invention will be specifically described using the following experimental examples. However, the present invention is not limited to these. In addition, unless otherwise indicated, the part of the prescription described below shall mean a weight part. Items marked with “*” in the text represent products of Saneigen FFI Co., Ltd., and “*” in the text means a registered trademark of Saneigen FFI Co., Ltd.

Experimental Example 1 Preparation of Yogurt with Granular Jelly (1) Preparation of Yogurt Base A yogurt base was prepared according to the formulation in Table 1. Specifically, milk, whole milk powder, skim milk powder, sugar, and yoghurt stabilizer were added to water and dissolved by stirring at 70 ° C. for 10 minutes. After correction so that the total amount becomes 100% with water, homogenization treatment (150 kgf / cm ² ) was performed, heat sterilized at 90 ° C. for 10 minutes, and then cooled to 40 ° C. After the starter was added and fermented to pH 4.5 at 40 ° C., the curd was crushed by propeller stirring. The crushed yogurt base was cooled to 10 ° C. or lower. The viscosity of the obtained yogurt base was 854 mPa · s. (After adjusting the yogurt base to 10 ° C. and allowing to stand for 5 minutes, the value was measured for 1 minute at a rotation speed of 60 rpm using a BL type rotational viscometer (rotor No. 3) under the condition of 10 ° C. In the text, “viscosity” is a value measured under these conditions.)

Note 1) “Gel-up * YO-H (F) *”: Agar, gelatin and dextrin-containing preparations were used.

(2) Preparation of cation-reactive gelling agent-containing solution A cation-reactive gelling agent-containing solution was prepared according to the formulation in Table 2. Specifically, sugar, sweetener, and various gelling agents were added to water and dissolved by stirring at 90 ° C. for 10 minutes. After adding a pigment | dye and a fragrance | flavor and stirring and dissolving for further 1 minute, it filled into the container and cooled to 10 degreeC.

Note 2) LM pectin with a degree of esterification of 15% was used.

(3) Preparation of yogurt containing granular jelly Yogurt containing granular jelly is prepared by adding the cation-reactive gelling agent-containing solution prepared in (2) to the yogurt base prepared in (1) at 10 ° C. did.
Examples 1 and 2: After charging 500 g of yogurt base into a 1000 mL beaker, 125 g of a cation-reactive gelling agent-containing solution was poured from above while stirring at a rotation speed of 500 rpm (four propellers) (yogurt base: cation Reactive gelling agent-containing solution = 4: 1).
Examples 3 and 4: After filling 200 g of yoghurt base into a 300 mL beaker, 40 g of the cation-reactive gelling agent-containing solution was poured from above while stirring at a rotation speed of 650 rpm (three propellers) (yoghurt base: cation Reactive gelling agent-containing solution = 5: 1).

  Examples 5 and 6: After charging 500 g of a yogurt base in a 1000 mL beaker, using a funnel in the yogurt base while stirring at a rotation speed of 200 rpm (four propeller blades), a cation-reactive gelling agent from the inside of the yogurt base 125 g of the containing solution was poured (yogurt base: cation-reactive gelling agent-containing solution = 4: 1).

In all of Examples 1 to 6, yogurt was obtained in which granular (sano-shaped) jelly having a shape similar to fruit saury was uniformly dispersed, despite the extremely simple production process. The yogurt had a texture as if it contained fruit sugar. In Examples 1 and 2, and Examples 3 and 4 prepared under the same addition conditions, Examples 2 and 4 in which the viscosity of the cation-reactive gelling agent-containing solution is higher than those in Examples 1 and 2 are higher. , Forming a larger granular jelly. Also, the granular jelly of Examples 3 and 4 in which the blending ratio of the yogurt base: cation-reactive gelling agent-containing solution was 5: 1 produced a softer jelly than in Examples 1 and 2.
The yogurts containing granular jelly of Examples 5 and 6 in which the cation-reactive gelling agent-containing solution was added from the inside of the yogurt base using a funnel were particularly large in comparison with Examples 1 to 4 ) It was a yogurt with a jelly that had a more satisfying texture.

Claims (4)

(A) The yogurt base is crushed after fermentation and the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s, and (B) the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s. A yogurt containing granular jelly obtained by adding a cation-reactive gelling agent-containing solution at 5 to 45 ° C. (A) The yogurt base is crushed after fermentation and the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s, and (B) the viscosity at 10 ° C. is adjusted to the range of 10 to 3,000 mPa · s. A method for producing a yogurt containing granular jelly, comprising adding a cation-reactive gelling agent-containing solution at 5 to 45 ° C. The manufacturing method of the yogurt containing granular jelly of Claim 2 whose stirring speed at the time of adding the said cation reactive gelatinizer containing solution to a yogurt base is 100-1500 rpm. The method for adding a cation-reactive gelling agent-containing solution to the yogurt base is a method of injecting a cation-reactive gelling agent-containing solution into the yogurt base while stirring the yogurt base. 4. A method for producing a yogurt containing granular jelly according to 3.