JP2012090586A - Method for suppressing sourness of yoghurt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for suppressing sourness with an organic acid produced by lactic acid fermentation in a yoghurt during low-temperature preservation, maintaining a stable flavor over a preservation period of time, and preventing an appearance from being damaged by coloring with a seasoning.SOLUTION: There is provided the method for suppressing a rise in the sourness of the yoghurt by fermentation with time during storage of a product including adding a seasoning composition comprising an extract from a dry tomato with an aqueous solution at 15-120°C, saccharides and/or sugar alcohols, and common salt before the storage of the product.

Description

  The present invention relates to a method for suppressing the sourness of yogurt using a seasoning composition comprising a dried tomato extract, sugars and / or sugar alcohols and salt.

  Yogurt is a fermented food produced by fermenting milk with lactic acid bacteria and yeast. In lactic acid bacteria fermentation, organic acids such as lactic acid and acetic acid are produced. Proteins are solidified by these organic acids, sourness is imparted to the product, and a texture and flavor peculiar to yogurt can be obtained. However, in yogurt that is marketed as a product in a state where lactic acid bacteria are not sterilized, even when the product is stored at a low temperature, an organic acid is produced by the lactic acid bacteria, and the acidity in the product increases with time. For this reason, by storing the product for a long period of time, the acidity becomes strong, and there is a problem in that it adversely affects the flavor of the product whose expiration date is approaching. If the acidity that increases during the storage period can be suppressed, a stable flavor can be maintained even during the storage period.

  Several methods have been reported to control the sourness of fermented milk. For example, Japanese Patent Application Laid-Open No. 7-236416 discloses a method for suppressing an increase in sourness by a combination of lactic acid bacteria. However, since this method is not a method for suppressing lactic acid bacteria fermentation itself, fermentation by lactic acid bacteria proceeds during long-term storage, resulting in a strong sourness. There is also a problem that the texture is different from those using conventional bacterial species.

  Japanese Patent Application Laid-Open No. 2007-312739 discloses a method for reducing sourness by adding whey protein to fermented milk. In this method, a separately packaged sourness-reducing agent is added at the time of eating, and the workability at the time of addition and the uniformity of the product after the addition become problems. In addition, this method does not suppress an increase in sourness over time during long-term storage of the product.

  Japanese Patent Application Laid-Open No. 2007-174915 discloses a method for suppressing acidity caused by coffee extract addition. In this method, the inhibitory effect on the sourness that increases with time has not been confirmed.

  From these facts, the increase in sourness over time during storage of yogurt could not be sufficiently suppressed by the conventional technique.

  The present invention provides a method for suppressing acidity caused by organic acids produced by lactic acid bacteria fermentation with yogurt during low-temperature storage, maintaining a stable flavor during the storage period, and preventing appearance from being damaged by coloring. With the goal.

  As a result of intensive studies to achieve the above-mentioned object, the present inventor added dried foods and drinks to extract the dried tomatoes used for improving the taste (mainly enhancing the richness and feeling of fruit juice). A groundbreaking effect on the suppression of sourness that rises with time during fermentation during low-temperature storage of yogurt is found in seasoning compositions containing foods (hereinafter sometimes referred to simply as “seasoning compositions”) The present invention has been completed. Means for solving the problems will be described below.

In the present invention, first, a seasoning composition comprising an extract of a dried tomato in an aqueous solution at 15 to 120 ° C., a saccharide and / or a sugar alcohol, and sodium chloride is added before product storage, and the product is stored over time. It is a method of suppressing the sour taste increase of yogurt due to simple fermentation.
Secondly, according to the present invention, the seasoning composition containing the dried tomato extract is an extract of 15 to 120 ° C. aqueous solution of dried tomato in a solid weight ratio: 1, sugars and / or sugar alcohols: 0 .6 to 16, salt: 0.25 to 2.5.
Thirdly, according to the present invention, the amount of the seasoning composition containing the dried tomato extract added to the yogurt is 0.07 to 0.7 parts by weight as a solid content with respect to 100 parts by weight of the yogurt. The method according to the first or second aspect, characterized in that
Fourthly, the present invention is a yogurt whose acidity is suppressed by the method according to any one of the first to third aspects.

  It has been known that a seasoning composition containing a dried tomato extract can be added to food and drink before eating for the purpose of improving the taste (mainly imparting rich taste and improving the feeling of fruit juice). In addition, yogurt has been recognized to have a taste improving effect such as a reduction in acidity by adding it before feeding.

  However, there has been no example of adding a seasoning composition containing a dried tomato extract before yogurt product storage.

  On the other hand, since the seasoning composition contains a dried tomato extract mainly containing amino acids that are easily assimilated by microorganisms, the addition to a system in which microbial fermentation is in progress may lose its effect. Expected. However, the present inventors have unexpectedly found that by using the seasoning composition containing the dried tomato extract according to the present invention, an epoch-making sourness suppressing effect is recognized even after long-term storage. The present invention has been completed.

  The seasoning composition containing the dried tomato extract in the present invention is a dried tomato extract obtained by extracting dried tomatoes with an aqueous solution, a water-soluble solvent, or the like, three components of sugar and / or sugar alcohols, and sodium chloride. It is a seasoning composition consisting of.

  Since commercially available dried tomatoes are sometimes processed using salt or an aqueous solution containing salt in the preparation stage, in many cases, about 20% by weight of salt in terms of solid content may be contained. . Therefore, in the present invention, sodium chloride contained in dried tomato is excluded without being regarded as a dried tomato extract, and components other than sodium chloride are regarded as a dried tomato extract. Sodium chloride can be quantified by atomic absorption spectrometry, sodium ion electrode method, sodium ion quantification method, ion chromatography, Mohr method, holhard method, chloride ion quantification method, etc. In the invention, the chloride ion concentration determined by the Mohr method was used, and the value was calculated by converting it to a sodium chloride concentration.

  By keeping the content of saccharides and / or sugar alcohols contained in the seasoning composition within the range described in the second aspect of the present invention, the properties are stable, so that even when a liquid product is used, high storage stability Becomes easier to obtain.

  The ratio of the dry tomato extract, sugars and / or sugar alcohols, and the three components of the three components of the salt constituting the seasoning composition containing the dry tomato extract according to the present invention in terms of solid content weight is 1 for the dry tomato extract. Then, sugars and / or sugar alcohols are 0.6-16, and salt is 0.25-2.5. In consideration of storage stability and stability when used as a seasoning composition, the preferred ratio among these combinations is saccharides and / or sugar alcohols: 1.0 to 11 with respect to dried tomato extract: 1. , Salt: 0.30 to 2.0. More preferable among these combinations are sugar and / or sugar alcohols: 3.0 to 9.0 and salt: 0.70 to 1.5 relative to dried tomato extract: 1.

  The solid content weight in the dried tomato extract can be determined by the dry weight method. When salt content is contained in dried tomatoes, the salt concentration in the extract obtained by the extraction operation is measured to determine the salt-containing weight, and that amount may be subtracted. Moreover, the value which deducted the dry weight of the residue after an extraction process from the dry weight of the dry tomato before extraction can also be made into the solid content weight in a dry tomato extract.

  Specifically, saccharides and / or sugar alcohols applicable in the present invention include sucrose, glucose, maltose, fructose, trehalose, xylose, xylobiose, mannose, ribose, arabinose, mannobiose, cellobiose, lactose, palatinose, malto Triose, maltotetraose, maltooligosaccharide, starch saccharified product, starch syrup, starch syrup, mannooligosaccharide, fructooligosaccharide, sorbitol, maltitol, xylitol, ribitol, arabitol, erythritol, mannitol, lactitol, cellobiitol, xylobiitol, cellobiitol, Applied to reduced maltooligosaccharides, reduced xylo-oligosaccharides, reduced palatinose, reduced starch saccharified products, and combinations of one or more selected from the above groups Rukoto can.

  In consideration of the taste of the seasoning composition, operability during preparation, prevention of excessive coloring, storage stability, suppression of crystal formation during storage, quality stability, etc., the above saccharides and / or sugar alcohols Among these, trehalose, sorbitol, maltitol, reduced starch saccharified product, or a combination of one or more selected from the above group is more preferable.

  Moreover, when the said improvement regarding a seasoning composition is calculated | required more clearly, content of reduced starch saccharified content of maltitol and / or the hydride of the saccharide | sugar with a polymerization degree of 1-2 is 50 weight% or more in solid content. Even more preferred.

  The reduced starch saccharified product preferably has a hydride content of saccharides having a degree of polymerization of 1 to 2 in a solid content of 50% by weight or more, but when viewed in DE (dextrose equivalent), DE 30 or more A hydrogenated starch saccharified product is preferable, and a starch saccharified product of DE50 or higher is more preferably hydrogenated. By using a hydrogenated starch saccharified product having a DE of 30 or more, there is little increase in viscosity when it is used as a seasoning composition, the handleability is good, and a good taste is easily obtained.

  The saccharides and / or sugar alcohols used in the present invention can be either powdered or liquid, and are crystallized, honey-containing crystallized, solidified in an amorphous state, or substantially main components. Also included are syrup-like products configured as, mass-kit-like products containing crystals, and the like.

  The raw material of dried tomatoes used in the present invention can be any commercially available dried tomatoes, and the varieties and origins thereof are not particularly limited, such as round and long seeds, raw food and processing, Any type of tomato can be used as long as it can be processed into dried tomatoes. From the suitability of processing to prepare dried tomatoes and the seasoning composition, and the balance of umami strength and taste when used as a seasoning composition, it is preferably a tomato with a long variety and low moisture content, Of these, San Marzano species, Romano species and hybrids thereof are particularly preferred, and Romano species are most preferred. In addition, dried tomato puree and tomato paste such as tomato paste can be used, but compared to dry tomatoes produced by drying directly from raw tomatoes, the sourness control when used as a seasoning composition May be less effective.

  About the method to make dry tomato from the above-mentioned various tomatoes, it is a drying method using natural environment such as solar heat, wind, cold air, warm air, air blowing, decompression, dehumidification, freeze drying, heating, cooling, infrared, etc. Any method may be adopted as long as it can reduce the moisture to a certain amount or less, such as the above artificial drying method or a drying method combining these methods. Further, before the drying process, salt may be sprinkled in advance to promote dehydration. In addition, in the mechanical heating and drying method, due to high-temperature treatment, a taste quality that is unfavorable when used as a seasoning composition, such as a burning odor, a burning taste, a sour taste, and an egg taste, is likely to occur, and a seasoning composition Dried tomatoes prepared by sun drying, blow drying or a combination thereof are preferred, and dried tomatoes prepared by sun drying are most preferred from the viewpoint of umami components and taste balance when made into products. In addition, when air blowing drying is adopted as a drying method, the air blowing conditions are not particularly limited as long as the whole tomato is dried to a predetermined moisture content, but the air blowing temperature is 80 to 20 ° C., preferably 65 to 40 ° C. Preferably, the temperature is about 60 ° C., and hot air drying at a high temperature exceeding 100 ° C. is not preferable because it may cause a burning odor or a burnt taste at high temperatures.

  The dried tomatoes prepared through the drying process described above not only greatly condenses umami components compared to before drying, but also produces new umami components such as guanylic acid. When preparing the seasoning composition according to the present invention, from the effective extraction of active ingredients contained in dried tomatoes and the balance of umami strength and taste when used as the seasoning composition according to the present invention, seasoning The dried tomato used as the raw material of the composition is preferably a dried tomato with a moisture content of 15 to 40% by weight, more preferably a moisture content of 18 to 35% by weight, and particularly preferably a moisture content. 20 to 35% by weight.

  The shape of the dried tomatoes when preparing the seasoning composition according to the present invention is the one that has been dried in the form of a hole, the one that has been split in half, the one that has been split in half, and the seeds and jelly in the middle removed to remove It can be used in any shape, such as those dried from above, powdered or flaked after drying, or crushed or ground tomatoes before drying and then flaked or powdered . In addition, when using a flaky or powdered product, a fine solid residue is likely to be generated in the extract, and the viscosity of the extract is likely to increase. It is necessary to pay attention to the fact that the residue easily gets into the extract, so that it is difficult to obtain a clear feeling when used as a seasoning composition, and that the extract has a muddy feeling. On the other hand, efficient extraction of active ingredients from dried tomatoes, strength of umami when used as a seasoning composition according to the present invention, balance of taste and less taste, and further when used as a seasoning composition Considering the low turbidity, the smoothness of the tongue, and the fact that there are no restrictions on the intended use due to the low turbidity, the shape of the dried tomato is the same as that of the raw tomato. It is preferable to dry it, then divide it in half to remove the seeds and jelly, and then dry it. It is a thing.

  Any commercially available salt can be used as long as it is commercially available, and there are no particular restrictions on the type, origin, or production method of rock salt, sea salt, or synthetic salt.

  There is no restriction | limiting in particular about the form of the seasoning composition which concerns on this invention, Any form of a liquid form and a powder form can be used.

  When the seasoning composition according to the present invention is used as a liquid product, it preferably has a solid content concentration that provides a certain effect with a small amount used, and the solid content concentration is about 20 to 90% by weight. The state can be used advantageously. Thermal stability and colorability during concentration, workability during production, storage stability when used as a product, precipitation of solids due to long-term storage, little deterioration in taste, when used as a seasoning composition Considering handleability comprehensively, the preferable solid content concentration is 30 to 85% by weight, more preferably 40 to 80% by weight, and most preferably 60 to 75% by weight.

  As described above, the seasoning composition according to the present invention is one of the characteristics that when used as a seasoning composition, the handleability is excellent even when it has a high solid content concentration. As an index of this excellent handling property, low viscosity can be mentioned. When measuring with a dedicated viscometer (device name: VISCOMETER TVB-10, manufactured by Toki Sangyo Co., Ltd.) with a solid content of 70% by weight and a liquid temperature adjusted to 25 ° C, the seasoning according to the present invention The viscosity of the material composition has a low viscosity level of 1500 mPas or less, preferably 1000 mPas or less, more preferably 600 mPas or less, particularly preferably 400 mPas or less, and most preferably 250 mPas or less.

  In addition, as an auxiliary viscosity index, when the viscosity is measured with the same apparatus as described above in a state where the solid content concentration is 45% by weight and the liquid temperature is adjusted to 25 ° C., the viscosity of the seasoning composition according to the present invention Has a low viscosity level of 30 mPas or less, preferably 20 mPas or less, more preferably 15 mPas or less, and most preferably 10 mPas or less. Since the seasoning composition according to the present invention has such a low viscosity level, it can be easily drained, easily dissolved or diffused even when added to a food material or water, and easily adapted to the whole material. The viscosity of the seasoning composition according to the present invention only needs to satisfy the viscosity at a solid content concentration of 70% by weight. More preferably.

  When the seasoning composition according to the present invention is used in a powder form, water in the aqueous solution may be removed by a known method such as concentration, dehydration, spray drying, freeze drying, etc. until the dried tomato extract is solidified. When the dried tomato extract is solidified, the aqueous solution containing the dried tomato extract may contain sugars and / or sugar alcohols, salt, etc. in advance, and only the dried tomato extract is solidified or powdered first. Then, powders such as sugars and / or sugar alcohols and salt may be added and mixed.

  Commercially available water, tap water, pure water, deionized water, distilled water, alkaline ionized water, electrolyzed water, deep sea water, and the like can be arbitrarily adopted as the aqueous solution used in the production of the seasoning composition according to the present invention. . Moreover, it is also possible to obtain dried tomato extracts by containing saccharides and / or sugar alcohols and organic solvents such as methanol, ethanol, propanol, isopropanol, propylene glycol, and glycerin in these aqueous solutions. In addition, by including saccharides and / or sugar alcohols in the aqueous solution, it seems to be due to the good permeability and affinity to dried tomatoes, but because it can extract the active ingredients from dried tomatoes more efficiently, It can be implemented as a more preferable extraction method.

  The ratio of the aqueous solution added to the dried tomato during extraction is preferably 1: 1 to 1: 100, more preferably 1: 2 to 1:20. By making the addition ratio of the aqueous solution within this weight ratio range, the components extracted from dried tomatoes are easily extracted into the aqueous solution efficiently, no large equipment is required, and consumed in the subsequent concentration step. A favorable effect such as low thermal energy is obtained.

  Extraction conditions from dried tomato are not particularly limited as long as the target component can be extracted, but the extraction temperature is 15 to 120 ° C, preferably 40 to 80 ° C, more preferably 60 to 70 ° C. Moreover, there is no problem even if the extract is extracted at a temperature of 100 ° C. or higher using a special device such as a pressure cooker, but in that case, if the temperature is too high, the umami component may be altered. Caution must be taken. Moreover, when extraction temperature is low, it is necessary to spend time in order to extract an extract fully.

  The extraction time can be appropriately changed depending on the extraction temperature, but when the extraction temperature is 70 ° C., it is 1 minute to 3 hours, preferably 5 minutes to 2 hours, particularly preferably 10 minutes to 1 hour. . Although the preferable extraction time varies depending on the extraction temperature, the active ingredient can be sufficiently extracted from the dried tomato within the above-mentioned range.

  In the dried tomato extract obtained by the above extraction operation, a large amount of solids may coexist due to boiling or diffusion of solids, and may become a dried tomato paste or a state equivalent thereto. Solid matter may be removed by solid-liquid separation by a method such as filtration using cloth, filter paper, membrane filter, diatomaceous earth, or centrifugation. In addition, it is possible to obtain an aqueous solution containing the dried tomato extract by re-hydrating the residue generated by solid-liquid separation, adding heat or stirring as necessary, and then performing solid-liquid separation again. An aqueous solution obtained by repeatedly performing extraction from this residue can also be used in the present invention as a dried tomato extract.

  In the present invention, dried tomato extract, saccharides and / or sugar alcohols and salt are used in combination, but there is no limitation on the timing of addition of saccharides and / or sugar alcohols and salt, and in the aqueous solution used at the time of extraction of dried tomatoes May be added in advance, may be added to an aqueous solution in the middle of extraction of components in dried tomatoes, components in dried tomatoes may be added to the aqueous solution after extraction, The extracted aqueous solution may be concentrated and added to a concentrated solution or a solidified or powdered form.

  As described above, the liquid phase component obtained by solid-liquid separation can be adjusted to a desired solid content concentration by reducing the water content by a drying operation by a known method and concentrating the liquid phase component.

One of the characteristics of the seasoning composition according to the present invention is that it is less turbid, but the turbidity test method A based on absorbance measurement is adopted as an index for measuring the low turbidity. The turbidity test method A is a measurement method in which the absorbance at 660 nm or 720 nm is measured for an aqueous solution adjusted to a solid content concentration of 1.0% by weight, and the obtained absorbance value is used as turbidity. The absorbance is measured by injecting the sample solution into a 1 cm square quartz glass cell and using a spectrophotometer (device name: Ubst-55
Type, manufactured by JASCO Corporation). The seasoning composition according to the present invention has a small turbidity obtained by the turbidity test method A, and is 0.100 or less, preferably 0.050 or less, more preferably expressed by turbidity obtained by absorbance at 660 nm or 720 nm. It has a low turbidity level of 0.030 or less, particularly preferably 0.020 or less, and most preferably 0.010 or less. The turbidity of the seasoning composition according to the present invention may be a turbidity equal to or lower than a value determined at either wavelength of 660 nm or 720 nm, but it is further possible to show low turbidity at both wavelengths. preferable.

  As described above, the seasoning composition according to the present invention is characterized in that it is less colored, but as an index for measuring the low coloration, the color degree test method B by absorbance measurement is employed. In the coloring degree test method B, the absorbance at 420 nm and 720 nm is measured for an aqueous solution adjusted to a solid content concentration of 1.0% by weight, and a value obtained by subtracting the absorbance at 720 nm from the absorbance at 420 nm is obtained as the coloring degree. The absorbance was measured by injecting the sample solution into a 1 cm square quartz glass cell and using a spectrophotometer (device name: Ubst-55 type, manufactured by JASCO Corporation). The seasoning composition according to the present invention has a low degree of coloring required by the coloring degree test method B. When expressed by the coloring degree, it is 1.000 or less, preferably 0.200 or less, more preferably 0.100 or less, particularly preferably. It has a low color level of 0.080 or less, most preferably 0.050 or less. Since the seasoning composition according to the present invention has such a low coloring level, it can be used in any application without worrying about the influence of coloring.

  In the present invention, a seasoning using a dried tomato extract according to the prior art can also be used, and examples thereof include a seasoning composition disclosed in Japanese Patent No. 4431195.

  The yogurt in the present invention refers to a product obtained by fermenting milk or milk containing non-fat milk solid content equal to or higher than this with a lactic acid bacterium or yeast to obtain a paste or liquid, or a product obtained by freezing them.

  In the yogurt in the present invention, there is no particular limitation on the type of milk used in milk or milk containing non-fat milk solids equal to or higher than this, and there is no particular limitation as long as it can be used as a raw material for yogurt such as cows and goats. There is no.

  The bacterium used in the production of yogurt in the present invention is not particularly limited as long as it can be used in the production of yogurt. For example, Lactobacillus bulgaricus, Streptococcus salivarius subspecies thermophilus, Lactobacillus reuteri, lacto Examples include Bacillus acidophilus and Bifidobacterium bifidum.

  The yoghurt in the present invention is intended for those in which the microorganisms used for fermentation are not sterilized after fermentation. These yogurts are stored at a low temperature to suppress excessive fermentation, but the fermentation gradually progresses during storage, and the sourness becomes strong.

  In the present invention, when the seasoning composition is added to the yogurt, the purpose of the present invention is to suppress an increase in sourness during the storage period and maintain a stable flavor. It is desirable to start storage at low temperatures.

  The addition amount of the seasoning composition containing the dried tomato extract in the present invention is not particularly limited as long as the addition amount of the seasoning in yogurt is acceptable when considering only the sourness suppressing effect. However, in consideration of the appearance and flavor of yogurt, the amount of the seasoning composition containing the dried tomato extract in the present invention is preferably set to a solid content of the seasoning composition of 100 parts by weight of yogurt. It is 07 to 0.7 part by weight, more preferably 0.14 to 0.7 part by weight, and still more preferably 0.14 to 0.28 part by weight. When the addition amount of the seasoning composition is less than 0.07 parts by weight as a solid content, the inhibitory effect on the increase in sourness over time is not recognized, and when it is more than 0.7 parts by weight, the seasoning for plain yogurt The appearance and flavor of the yogurt are impaired by the coloring and the taste imparted by the addition of the composition.

  By adding a seasoning composition containing a dried tomato extract, it is possible to suppress the sourness that increases during storage of yogurt, and to provide yogurt with a stable flavor without impairing the appearance.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to the following examples.

[Preparation of seasoning composition]
[Adjustment Example 1]
1.5 kg of warm water at 70 ° C. and 500 g of dried tomatoes with a moisture content of 25% by weight (made by Inaudi) dried with the tomato cut in half, (Japanese model: RN-5, Takabayashi Rika Co., Ltd.) The dried tomato and hot water were stirred for 60 minutes at a rotation speed of about 15 rpm while keeping the jacket temperature at 70 ° C., and the extraction operation was performed. Next, the contents in the kneading machine are taken out, put into a centrifuge with a filter cloth (device name: Centrifuge H-120A, manufactured by Kokusan Centrifuge Co., Ltd.), and solid-liquid separated at about 3000 rpm. 1.4 kg of dried tomato extract with a concentration of 15% by weight was obtained. In addition, the sodium chloride content contained in the solid component in the extract was 17.3% by weight in terms of solid content based on the measurement result of the chloride ion amount by the Mohr method.
The dried tomato extract described above was concentrated under reduced pressure at 70 ° C. using a rotary evaporator, and the solid weight ratio of the dried tomato-derived extract: reduced starch saccharified product: salt was 1: 0: 0.21. About 350 g of a concentrated dried tomato extract having a partial concentration of 70% by weight was prepared, and this was used as a preparation (part 1).

[Preparation Example 2]
490 g of reduced starch saccharified product having a solid content concentration of 70% by weight (trade name: Amamiru, manufactured by Mitsubishi Corporation Foodtech), 70 g of the preparation (part 1) prepared in Preparation Example 1 and salt (salt business center) 49 g) and mixed until uniform, and the solid content weight ratio of extract from dried tomato: reduced starch saccharified product: salt is 1: 8.46: 1.42, solid content concentration is 70% by weight. Preparation (Part 2) was prepared as a seasoning composition.

[Addition to plain yogurt]
Open a commercial plain yogurt (Meiji Bulgaria yogurt, manufactured by Meiji Dairies Co., Ltd.) whose product expiration date is 14 days ago and add 100% by weight of the seasoning composition [preparation (part 2)] prepared in Preparation Example 2. 0.1 part by weight (0.07 part by weight in terms of solid content) was added to the mixture, and the mixture was stirred and mixed uniformly in the yogurt. After covering the inner lid and the outer lid, the mixture was stored at 5 ° C. for 14 days.

  The sourness inhibiting effect, the flavor of yogurt, and the coloring of yogurt were evaluated by sensory evaluation using 6 panels. As for the sourness-inhibiting effect and the flavor of yogurt, when the evaluation substance-free zone is used as the standard (0 points), the sourness-inhibiting effect is good, and when the flavor is good, up to 3 points, the sourness is increasing, the flavor is Bad cases were evaluated with a minimum of -3 points and expressed as an average value. As for coloring, when the evaluation substance-free group is used as a reference (0 point), coloring is slightly observed, but 1 point is obtained when the color tone of the yogurt is not impaired, and 2 coloring cases are observed when the color tone of the yogurt is impaired. It was expressed as an average value as a point. The results of sensory evaluation are shown in Table 1.

  As described in Example 1, except that 0.2 parts by weight (0.14 parts by weight in terms of solid content) of the seasoning composition [Preparation (Part 2)] prepared in Preparation Example 2 was added to 100 parts by weight of yogurt. Implemented the contents.

  As described in Example 1, except that 0.4 parts by weight (0.28 parts by weight in terms of solid content) of the seasoning composition [Preparation (Part 2)] prepared in Preparation Example 2 was added to 100 parts by weight of yogurt. Implemented the contents.

  As described in Example 1, except that 1.0 part by weight (0.7 parts by weight in terms of solid content) of the seasoning composition [Preparation (Part 2)] prepared in Preparation Example 2 was added to 100 parts by weight of yogurt. Implemented the contents.

[Comparative Example 1]
A commercial plain yogurt (Meiji Bulgaria yogurt, manufactured by Meiji Dairies Co., Ltd.) with a shelf life of 14 days before opening was opened, covered with an inner lid and an outer lid, and stored at 5 ° C. for 14 days. (No additive zone)

[Comparative Example 2]
As described in Example 1, except for adding 2.0 parts by weight (1.4 parts by weight in terms of solid content) of the seasoning composition [preparation (part 2)] prepared in Preparation Example 2 to 100 parts by weight of yogurt. Implemented the contents.

[Comparative Example 3]
As described in Example 1, except that the seasoning composition [preparation (part 2)] prepared in Preparation Example 2 was added in an amount of 5.0 parts by weight (3.5 parts by weight in terms of solid content) to 100 parts by weight of yogurt. Implemented the contents.

  The results of sensory evaluation of Examples 2 to 4 and Comparative Examples 1 to 3 are also shown in Table 1.

  From the results of these sensory evaluations, a test of 0.1 to 1.0 parts by weight of the seasoning composition (0.07 to 0.7 parts by weight in terms of solid content) with respect to 100 parts by weight of yogurt in addition to plain yogurt It was found that the sourness-inhibiting effect was observed in the ward, and the flavor and appearance were not impaired. On the other hand, when the addition amount exceeds 1.0 part by weight, although the sourness-inhibiting effect is observed, the taste of the seasoning composition is imparted to the yogurt, the flavor as plain yogurt is impaired, and coloring is caused by the seasoning additive As a result, it was found that the appearance as plain yogurt is impaired, which is not preferable.

[Addition to non-fat plain yogurt]
Open the commercial non-fat plain yogurt (Meiji Bulgaria Yogurt Fat Zero, manufactured by Meiji Dairies Co., Ltd.) whose product expiration date is 14 days ago, and add the seasoning composition [preparation (part 2)] prepared in Preparation Example 2 to yogurt Add 0.1 parts by weight (0.07 parts by weight in terms of solid content) to 100 parts by weight, stir and mix uniformly in yogurt, cover inner and outer lids, and store at 5 ° C for 14 days did. The results of sensory evaluation are shown in Table 2.

  As described in Example 5, except that 1.0 part by weight (0.7 parts by weight in terms of solid content) of the seasoning composition [Preparation (Part 2)] prepared in Preparation Example 2 was added to 100 parts by weight of yogurt. Implemented the contents.

[Comparative Example 4]
A commercial fat-free plain yogurt (Meiji Bulgaria yogurt fat zero, manufactured by Meiji Dairies Co., Ltd.) whose shelf life of the product was 14 days ago was opened, covered with an inner lid and an outer lid, and stored at 5 ° C. for 14 days. (No additive zone)

[Comparative Example 5]
As described in Example 5, except that 2.0 parts by weight (1.4 parts by weight in terms of solid content) of the seasoning composition [Preparation (Part 2)] prepared in Preparation Example 2 was added to 100 parts by weight of yogurt. Implemented the contents.

  The results of sensory evaluation of Example 6 and Comparative Examples 4 to 5 are also shown in Table 2.

  From the results of these sensory evaluations, 0.1 to 1.0 parts by weight of the seasoning composition (0.07 in terms of solid content) was added to 100 parts by weight of yogurt as in the case of plain yogurt. It was found that the sourness-inhibiting effect was observed in the test section (˜0.7 parts by weight) and the flavor and appearance were not impaired. On the other hand, when the addition amount exceeds 1.0 part by weight, the taste of the seasoning composition is imparted to the yogurt, although the sourness-inhibiting effect is recognized, and the flavor as a non-fat plain yogurt is impaired, the seasoning additive It was found that the appearance of the non-fat plain yogurt is unfavorable by being colored by.

[Effect of reduced starch saccharified product]

[Comparative Example 6]
Open plain plain yogurt (Meiji Bulgaria Yogurt, manufactured by Meiji Dairies Co., Ltd.) and reduce saccharified starch with a solid content of 70% by weight (trade name: Amamiru, manufactured by Mitsubishi Corporation Foodtech) to 100 parts by weight of yogurt. .1 part by weight (0.07 part by weight in terms of solid content) was added, and the mixture was stirred and mixed uniformly in the yogurt. The results of sensory evaluation are shown in Table 3.

[Comparative Example 7]
Open a commercial plain yogurt (Meiji Bulgaria Yogurt, manufactured by Meiji Dairies Co., Ltd.), and reduce starch saccharified product with a solid content of 70% by weight (trade name: Amamiru, manufactured by Mitsubishi Corporation Foodtech Co., Ltd.) to 1 part by weight of yogurt. 0.0 part by weight (0.7 part by weight in terms of solid content) was added, and the mixture was stirred and mixed uniformly in the yogurt. The results of sensory evaluation are shown in Table 3.

[Comparative Example 8]
Opened commercially available non-fat plain yogurt (Meiji Bulgaria Yogurt Fat Zero, manufactured by Meiji Dairies Co., Ltd.), and reduced starch saccharified product with a solid content concentration of 70% by weight (trade name: Amamiru, manufactured by Mitsubishi Shoji Foodtech Co., Ltd.) 0.1 part by weight (0.07 part by weight in terms of solid content) was added to the part, and the mixture was stirred and mixed uniformly in the yogurt. The results of sensory evaluation are shown in Table 3.

[Comparative Example 9]
Opened commercially available non-fat plain yogurt (Meiji Bulgaria Yogurt Fat Zero, manufactured by Meiji Dairies Co., Ltd.), and reduced starch saccharified product with a solid content concentration of 70% by weight (trade name: Amamiru, manufactured by Mitsubishi Shoji Foodtech Co., Ltd.) 1.0 part by weight (0.7 part by weight in terms of solid content) was added to the part, and the mixture was stirred and mixed uniformly in the yogurt. The results of sensory evaluation are shown in Table 3.

  By the comparative examples 6-9, the acidity suppression effect with respect to yogurt of the reduced starch saccharified which occupies a big ratio with the composition of the seasoning composition containing the dried tomato extract in this invention was confirmed. This is because the reduced starch saccharified product has poor ability to assimilate microorganisms and is expected to remain even when fermentation proceeds. However, from the results in Table 3, these reduced starch saccharified products did not have an acidity-inhibiting effect on yogurt when added in the same amount as the seasoning composition. That is, a seasoning composition containing a dried tomato extract containing a high concentration of amino acids that are easily assimilated by microorganisms unexpectedly suppresses an increase in acidity due to fermentation during storage of yogurt with a small addition amount It became clear.

  By adding a seasoning composition containing a dried tomato extract, the sourness that increases during storage of yogurt can be suppressed, and a yogurt with a stable flavor and appearance can be provided until the expiration date.

JP-A-7-236416 JP 2007-312739 A JP 2007-174915 A

Claims (4)

  Before storing the product, add a seasoning composition consisting of an extract of dried tomato in an aqueous solution at 15 to 120 ° C., sugars and / or sugar alcohols and salt, and increase the sourness of yogurt by fermentation over time during product storage How to suppress.   The seasoning composition containing the dried tomato extract is an extract of a dried tomato in an aqueous solution of 15 to 120 ° C. in a solid weight ratio: 1, sugar and / or sugar alcohols: 0.6 to 16, salt: The method according to claim 1, characterized in that it is contained in a proportion of 0.25 to 2.5.   The amount of the seasoning composition containing dried tomato extract added to the yogurt is 0.07 to 0.7 parts by weight as a solid content with respect to 100 parts by weight of the yogurt. Or the method of 2.   Yogurt in which acidity is suppressed by the method according to any one of claims 1 to 3.