JP2014039542A - Whip yogurt - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide whip yogurt that is yogurt having a smooth texture resembling mousse, and in which long term stability of air bubbles is excellent, moreover, to provide a method of simply producing the whip yogurt without being limited by a formulation design such as fat content in the yogurt.SOLUTION: Whip yogurt combines gelatin and fermentative cellulose. Further preferably, the whip yogurt combines at least one or more selected from a group consisting of a dehydrated konjak processed product, propylene glycol alginate, gum arabic, ghatti gum, and soybean polysaccharide.

Description

  The present invention relates to whipped yogurt. Specifically, the present invention relates to a whipped yogurt that has a smooth texture similar to mousse and has excellent long-term stability of bubbles. The present invention also relates to a method for producing whipped yogurt having a smooth texture similar to mousse.

  As a conventional technique related to whipped yogurt containing bubbles, a milk raw material fermented with lactic acid bacteria and a whip by adding an emulsion stabilizer, sweetener, gelatin and a lipid raw material (Patent Document 1), a yogurt base containing a gelling agent and Cold water-soluble gelatin obtained by supplying whipped cream to a mixing device and mixing continuously for a short time in a sealed state (Patent Document 2), and drying a gelatin solution prepared after purification in a sol form without gelation There is known a technique (Patent Document 3) in which a material mainly composed of slag is mixed with pasty yogurt with viscosity, air bubbles are held in the dough, and the dough is refrigerated to be gelled.

  Each of Patent Documents 1 to 3 is a technique using gelatin, but the bubbles formed using gelatin are rough and cannot give a smooth texture similar to mousse. Furthermore, whipped yogurt prepared using gelatin grows with the growth of bubbles over time, so that the bubbles on the top of the yogurt become coarser and the distribution of bubbles in the yogurt becomes uneven. I had a problem. Furthermore, the technique disclosed in Patent Document 2 is a technique for preparing whipped yogurt by mixing a yogurt base and a whipped cream. Based on this method, in order to increase the overrun of the whipped yogurt obtained, the amount of whipped cream to be added must be increased, and the fat content of the resulting yogurt (final product) will inevitably increase. I also had a problem.

  Patent Document 4 discloses a fresh dairy product containing fine bubbles containing natural defatted soluble whey protein (whey protein) and stabilized microcrystalline cellulose, with an overrun of less than 20% and an average bubble diameter of 200 μm. A microbubble-containing fresh dairy product is disclosed that is less than and stable for a period of at least 12 days to 6 weeks at a temperature of 1-10 ° C.

The microcrystalline cellulose used in Patent Document 4 is a special cellulose obtained by acid-decomposing high-purity wood pulp, removing non-crystalline regions present in the cellulose, taking out only pure crystal parts, and purifying and drying. It is. However, as shown in the examples described later, even when such microcrystalline cellulose is used, even when gelatin is used in combination, the bubbles tend to become rough even immediately after the preparation, and the bubble distribution is not good in about one week. It is impossible to prepare whipped yogurt in which air bubbles are stabilized, such as being uniform.
In addition, the technique disclosed in Patent Document 4 is characterized by using “degreased” whey protein that does not contain fat, and the fat content of yogurt disclosed in the examples is as extremely low as about 0.07%. . In general, oil (including fat) has a function of defoaming by reducing the surface tension of the foam film. Therefore, it has been extremely difficult to prepare whipped yogurt having a normal fat content.

  Patent Document 5 discloses fermented milk having a whipping property, which is imparted with an unprecedented viscosity and soft and creamy texture by adding starch. However, the starch content is as high as 1.5 to 8% by weight, and the resulting yogurt has a heavy texture, and has a problem such as a starchy texture peculiar to starch.

JP 49-30563 A Japanese Patent Publication No. 07-28657 Japanese Patent No. 3466892 Japanese Patent No. 4623213 Japanese Patent Laid-Open No. 11-276068

Whip yogurt obtained by using the conventional technique has problems that the bubbles are rough, cannot give a smooth texture similar to mousse, and the bubble distribution becomes uneven over time. In addition, whipped yogurt prepared by mixing pre-foamed cream and yogurt has problems such as limited formulation design, such as the fat content of the final product necessarily being increased.
An object of the present invention is to provide a whipped yogurt that has a smooth texture similar to mousse and that has excellent long-term stability of bubbles. Moreover, it aims at providing the method of manufacturing a whipped yogurt simply, without receiving restrictions on formulation design, such as the fat content in yogurt.

  As a result of diligent research to solve the above-mentioned problems, the present inventors have used a gelatin and fermented cellulose in combination, have a smooth texture similar to mousse, and have excellent long-term stability of bubbles. We found that yogurt can be provided. Furthermore, the present inventors have found that whipped yogurt can be easily produced by using gelatin and fermented cellulose without being limited by formulation design such as fat content in yogurt.

The present invention relates to a whipped yogurt having the following aspects and a method for producing a whipped yogurt;
Item 1. Whipped yogurt containing gelatin and fermented cellulose.
Item 2. Item 2. The whipped yogurt according to Item 1, wherein the fat content is 0.1 to 5% by mass.
Item 3. Item 3. The whipped yogurt according to Item 1 or 2, which contains a dried konjac processed product.
Item 4. Item 4. The whipped yogurt according to any one of Items 1 to 3, comprising one or more selected from the group consisting of propylene glycol alginate, gum arabic, gati gum and soybean polysaccharide.
Item 5. A method for producing whipped yogurt, wherein a milk raw material solution containing milk raw material, gelatin and fermented cellulose is foamed after fermentation.
Item 6. A method for producing whipped yogurt, wherein a solution containing gelatin and fermented cellulose and fermented milk are mixed and then foamed.

  According to the present invention, it is possible to provide a whipped yogurt having a smooth texture similar to mousse and excellent in long-term stability of bubbles. Furthermore, according to the present invention, whipped yogurt can be easily produced without being limited by the formulation design such as fat content in yogurt.

(I) Whipped yogurt The whipped yogurt of the present invention is characterized by containing gelatin and fermented cellulose. Gelatin is a polysaccharide extracted by applying heat to collagen, which is the main component of connective tissues such as animal skin, bones, and tendons, and is often used as a gelling agent for jelly. In the present invention, there are no particular restrictions on the source material, and various commercially available gelatins can be used. The gelatin content in the whipped yogurt of the present invention is usually in the range of 0.1 to 2% by mass, preferably 0.2 to 1.5% by mass, and more preferably 0.4 to 1% by mass. If the gelatin content is less than 0.1% by mass, the yogurt will not be set sufficiently, the bubbles will rise and grow over time, the upper layer will be rough, and the lower layer will be in a non-uniform state where the bubbles are fine On the other hand, if the gelatin content exceeds 2% by mass, the melting of the mouth becomes worse and it may be difficult to feel the feeling of bubbles.

  The fermented cellulose used in the present invention is a cellulose produced by a cellulose-producing bacterium (eg, a bacterium belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, etc.). Fermented cellulose has a very fine fiber diameter compared to the fiber diameter of general cellulose fibers derived from plants. On the other hand, the fiber length is long, which is greatly different from crystalline cellulose obtained by obtaining only pure crystalline regions.

  In the present invention, as the fermented cellulose, a fermented cellulose composite that is preferably a composite of the fermented cellulose and another polymer substance can be used. The complex is substantially composed of fermented cellulose and another polymer substance, and preferably the other polymer substance is attached to the surface of the fermented cellulose fiber. The “other polymer substance” used for such complexing is not particularly limited as long as it is a polymer substance that can be used for food. For example, galactomannan, carboxymethylcellulose (CMC) and its salt, tamarind seed gum, pectin, tragacanth gum, karaya gum, carrageenan, agar, alginic acid and its salt, gellan gum, curdlan, pullulan, psyllium seed gum, glucomannan, chitin, chitosan Etc.

Of these, galactomannan and carboxymethyl cellulose (CMC) or a salt thereof are preferable. The galactomannan is preferably guar gum, and CMC or a salt thereof is preferably CMC sodium.
In the present invention, in particular, fermented cellulose complexed with guar gum and CMC or a salt thereof can be suitably used.

  The fermented cellulose composite is, for example, a solution containing fermented cellulose (if desired, fermented cellulose-producing cells that can be contained in the liquid can be dissolved by alkali treatment) and other polymer substances. And then obtaining a fermented cellulose complex by alcohol precipitation such as isopropyl alcohol or spray drying, a method of immersing a gel of fermented cellulose in a solution of another polymer substance, or JP 09-121787 A In the culture of fermented cellulose-producing microorganisms, specifically, a method of adding another polymer substance to a medium to be used can be combined with fermented cellulose. If desired, the fermented cellulose composite can be dried to obtain a dry powder.

  The dried powder of the fermented cellulose composite is commercially available. For example, “Sun Artist [registered trademark] PG (a composite preparation of guar gum, CMC sodium and fermented cellulose) manufactured by San-Ei Gen FFI Co., Ltd.) Can be exemplified.

  The content of fermented cellulose (as a simple substance) in the whipped yogurt of the present invention is usually 0.02 to 0.16% by mass, preferably 0.02 to 0.12% by mass, and more preferably 0.03 to 0.08. It is in the range of mass%. If the fermented cellulose content is less than 0.02% by mass, the air bubbles may be coarse and the air bubble distribution may become non-uniform over time. On the other hand, if the fermented cellulose content exceeds 0.16% by mass, the flavor of the yogurt itself May get worse. Moreover, in this invention, it is desirable to use 0.02-0.16 mass part with respect to 1 mass part of gelatin, More preferably, 0.05-0.12 mass part fermented cellulose is used.

The whipped yogurt of the present invention can use raw materials used for ordinary yogurt except that it contains gelatin and fermented cellulose.
(Milk ingredients)
As the milk raw material that can be used for whipped yogurt, for example, the raw materials exemplified in “Fermented milk” in “Ministerial Ordinance on Component Rules for Milk and Dairy Products” can be used. Specific examples include milk, skim milk powder, whole milk powder, whey protein, and casein. As content of the milk raw material in a whipped yogurt, 8-20 mass% can be illustrated in conversion of non-fat milk solid content.

(Other raw materials)
Other raw materials that can be used for whipped yogurt include sugars such as sugar, glucose, fructose, maltose, lactose, isomerized sugar, oligosaccharides, xylose, trehalose, palatinose, starch syrup, and sorbitol, lactitol, xylitol, palatinit, reduced starch saccharified product Examples thereof include sugar alcohols such as sweeteners, pigments, fragrances, polysaccharides, and emulsifiers. These can be appropriately formulated and designed according to the purpose of the final product (whipped yogurt).

  The whipped yogurt of the present invention preferably has a fat content of 0.1 to 5% by mass, more preferably 0.1 to 3% by mass. According to a conventional method for producing whipped yogurt, for example, a method of mixing whipped cream and fermented milk previously foamed, the overrun of the final product (whipped yogurt) depends on the amount of whipped cream mixed. In order to provide a whipped yogurt with a high overrun and a smooth texture, it is necessary to increase the cream content to be mixed, and as a result, the fat content of the final product is often more than 5% by weight. On the other hand, in the present invention, even if the fat content is 5% by mass or less, there is an advantage that whipped yogurt having a smooth texture can be provided.

According to another aspect, fat generally has the effect of reducing the surface tension of the foam film and defoaming.
Therefore, in the production methods other than the above production method (a method of mixing pre-foamed whipped cream and fermented milk), it has a fat content and has a smooth texture like mousse and long-term stability of bubbles. It was difficult to prepare whipped yogurt. Therefore, in the present invention, a whipped yogurt that has a fat content and has a smooth texture and long-term stability of bubbles even when the fat content is 1% by mass or more and further exceeds 5% by mass. It has the advantage that it can be provided. In addition, although the upper limit of fat content is not specifically limited, 15 mass% can be illustrated.

  In the present invention, the fat content refers to the milk fat content. For example, the milk fat content of general milk is about 3.5% by mass, and the milk fat content of whole fat milk powder is about 25% by mass.

  In the whipped yogurt of the present invention, the overrun is preferably adjusted to 20 to 150%, more preferably 50 to 100%. Moreover, it is preferable that the bubble contained in the whipped yogurt of this invention has a particle diameter of 200-500 micrometers.

  The whipped yogurt of the present invention preferably further contains a dried konjac processed product prepared by combining konjac flour, sugar and starch. By using the dried konjac processed product in combination, the aging stability of the whipped yogurt (food texture, bubble retention) is improved.

The dried konjac processed product is a composite composition obtained by combining konjac flour, sugar and starch, and is processed to have an arbitrary shape such as granular, thread-like, or powdery.
Examples of the saccharide used include saccharides such as sucrose, lactose and varicella, sugar alcohols, etc., and preferably varicella. The starch which can be used for various foods can be used regardless of the presence or absence of processing. The composition of the konjac flour, sugar and starch in the dried konjac processed product is not particularly limited. Preferable examples include 5 to 30% by weight of konjac powder, 30 to 90% by weight of starch syrup, and 5 to 30% by weight of starch in the dried konjac processed product.

  The dried konjac processed product is a combination of konjac flour, sugar and starch, which is a dried processed product, and any processed method can be used as long as it has been processed to swell in water. Good. As a preferred production method, after extracting glucomannan from konjac koji in a conventional manner, drying, mixing with starch, adding water to swell, and performing deacetylation treatment by adding a small amount of alkali Examples of production by molding, heating gelation, neutralization, dipping in a saccharide solution, and drying can be given. Further, it can be produced by the method described in Japanese Patent No. 2866609 or Japanese Patent No. 3159104.

  The form of the dried konjac processed product is arbitrary, but it is usually desirable to use a dried konjac processed product in a powder form of 50 mesh sieve, preferably 80 mesh sieve, more preferably 120 mesh sieve. Such preparations are commercially available, and examples thereof include the Sun Smart series such as Sun Smart [registered trademark] 400 manufactured by San-Ei Gen FFI Co., Ltd. The content of the dried konjac processed product in the whipped yogurt of the present invention is usually 0.1 to 1% by mass, preferably 0.1 to 0.5% by mass, more preferably 0.1 to 0.3% by mass. Is within.

  The whipped yogurt of the present invention preferably also contains one or more selected from the group consisting of propylene glycol alginate, gum arabic, gati gum, and soybean polysaccharide. A mousse-like food that is more excellent in bubble retention (bubble stability) and has a sufficient feeling of bubbles by using one or more selected from the group consisting of propylene glycol alginate, gum arabic, gati gum, and soybean polysaccharide A feeling can be imparted to the whipped yogurt. In the whipped yogurt of the present invention, the content of one or more selected from the group consisting of propylene glycol alginate, gum arabic, gati gum, and soybean polysaccharide is usually 0.1 to 2% by mass, preferably 0.2 to 0.2% by mass. It is 1 mass%, More preferably, it exists in the range of 0.3-0.5 mass%.

(II) Method for producing whipped yogurt The present invention also relates to a method for producing whipped yogurt described below.
(II-I) A method for producing whipped yogurt, wherein a milk raw material solution containing a milk raw material, gelatin and fermented cellulose is foamed after fermentation.
(II-II) A method for producing whipped yogurt, wherein a solution containing gelatin and fermented cellulose and fermented milk are mixed and then foamed.

(Production method II-I)
In this production method, a milk raw material solution containing at least one selected from the group consisting of milk raw materials, gelatin and fermented cellulose, if necessary, dried konjac processed products, propylene glycol alginate, gum arabic, gati gum and soybean polysaccharide It is characterized by producing whipped yogurt by foaming after fermentation. This production method has the advantage that whipped yogurt can be produced very easily using the so-called all-mix method.

The milk raw material solution can be obtained by adding and mixing the milk raw material, gelatin and fermented cellulose described in the above “(I) whipped yogurt” to water. If desired, the milk raw material solution is heated to 70-90 ° C. The fermentation process can be achieved, for example, by adding a starter to the milk raw material solution and fermenting at 40 to 45 ° C. until the pH is 4.6.
Whip yogurt can be produced by foaming the yogurt thus obtained. A foaming process can be implemented by whipping for about 30 to 120 second using stirring machines, such as a mixer, for example. If desired, whipped yogurt can be obtained by filling the container with the foamed yogurt and cooling.

(Production Method II-II)
In this method, fermented milk is mixed with a solution containing at least one selected from the group consisting of gelatin and fermented cellulose, if necessary, dried konjac processed product, propylene glycol alginate, gum arabic, gati gum and soybean polysaccharide Thereafter, foaming is performed. A solution containing gelatin and fermented cellulose can be obtained by adding gelatin and fermented cellulose to water. If desired, the solution is heated to 70-90 ° C.
Fermented milk is obtained by fermenting a solution containing milk raw materials. For example, it can be obtained by adding a starter to a solution containing milk raw materials and fermenting at 40 to 45 ° C. until pH 4.6. The solution containing gelatin and fermented cellulose and the fermented milk are adjusted to 15 to 20 ° C. as needed during mixing. A foaming process can take the process similar to the said (manufacturing method II-I). If desired, whipped yogurt can be obtained by filling the container with the foamed yogurt and cooling.

Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively.
"*" In the text means that it is manufactured by San-Ei Gen FFI Co., Ltd.

Experimental Example 1 Whipped yogurt Whipped yogurt was produced based on the formulations shown in Tables 1 and 2.
Specifically, a powder mixture of whole milk powder, skim milk powder, sugar and polysaccharide was added to ion-exchanged water and milk, and the mixture was stirred and dissolved at 70 ° C. for 10 minutes. After correcting the evaporated water with ion-exchanged water so that the total amount becomes 100 parts by mass, homogenization was performed (150 kgf / cm ² ).
Next, after heat sterilization at 90 ° C. for 10 minutes, the mixture was cooled to about 40 ° C. and a starter was added.
It fermented until it became pH 4.6 in a 40 degreeC thermostat. The fermented yogurt was cooled to 10 ° C. and the curd was crushed. Use a mixer (stand mixer model KSM5 (Kitchen Aid Inc.)) to whip for 1 minute until the overrun is about 50%. After filling the container, cool it and cool the whipped yogurt. Prepared.

Note 1) Fermented cellulose composite formulation “Sun Artist * PG *” is used.
(Composite preparation of fermented cellulose, CMC sodium and guar gum, fermented cellulose content in the preparation is 20% by mass)
Note 2) “Ceolus SC-900 (Asahi Kasei Co., Ltd.)” is used as a crystalline cellulose preparation.
(The microcrystalline cellulose content in the preparation is 73% by mass)

  About the obtained whipped yogurt, the bubble dispersion | distribution state and food texture at the time of 1 day progress after preparation, and the time of 1 week progress were evaluated. The results are shown in Table 3.

  The whipped yogurt of Example 1-1 containing gelatin and fermented cellulose had a smooth texture similar to mousse while fine bubbles were evenly distributed and a feeling of bubbles was felt. In Comparative Example 1-1 in which gelatin alone was used, the bubbles were slightly coarse, and the bubble distribution became non-uniform after one week. In Comparative Example 1-2 using fermented cellulose alone, water separation had already occurred at the bottom of the container one day after the preparation, and the bubble distribution was not uniform. In Comparative Example 1-3 in which crystalline cellulose and gelatin were used in combination, the bubbles were slightly rough immediately after the preparation, and the bubble distribution became uneven after one week.

Experimental Example 2 Whipped yogurt Whipped yogurt was manufactured based on the formulations shown in Tables 4 and 5.
(Preparation of fermented milk)
Fermented milk was prepared based on the formulation in Table 4. Specifically, a powder mixture of skim milk powder and sugar was added to ion-exchanged water and dissolved by stirring at 70 ° C. for 10 minutes. After homogenization at 150 kgf / cm ² , the mixture was dissolved by heating at 90 ° C. for 10 minutes. After cooling to 42 ° C., a starter was added and fermented to pH 4.6 in a constant temperature room at 40 ° C. The curd was crushed by cooling to 10 ° C. to prepare fermented milk.

(Preparation of polysaccharide solution (solution containing gelatin and fermented cellulose))
A polysaccharide solution was prepared based on the formulation in Table 5. Specifically, gelatin, fermented cellulose, and dried konjac processed product were added to ion exchange water at 80 ° C., and the mixture was stirred and dissolved at 80 ° C. for 10 minutes. After homogenizing at 150 kgf / cm ² , the mixture was cooled to 20 ° C. to prepare a polysaccharide solution.

Note 3) “Sun Smart * 400 * (120 mesh sieving)” is used.

(Preparation of whipped yogurt)
The prepared fermented milk and polysaccharide solution were mixed at a ratio of 8: 2, and cooled to 10 ° C. Foaming was carried out by whipping for 70 seconds using a mixer (stand mixer model KSM5 (manufactured by Kitchen Aid Inc.)) until the overrun was about 70% at 10 ° C. Whip yogurt was prepared by filling the container and cooling.
About the obtained whipped yogurt, the bubble dispersion | distribution state and food texture at the time of 1 day progress after preparation, and the time of 1 week progress were evaluated. The results are shown in Table 6.

Experimental Example 3 Whipped yogurt Whipped yogurt was manufactured based on the formulation shown in Table 7.
Specifically, a powder mixture of whole milk powder, skim milk powder, sugar and polysaccharide was added to ion-exchanged water and milk, and the mixture was stirred and dissolved at 70 ° C. for 10 minutes. After correcting the evaporated water with ion-exchanged water so that the total amount becomes 100 parts by mass, homogenization was performed (150 kgf / cm ² ).
Next, after heat sterilization at 90 ° C. for 10 minutes, the mixture was cooled to about 40 ° C. and a starter was added.
It fermented until it became pH 4.6 in a 40 degreeC thermostat. The fermented yogurt was cooled to 10 ° C. and the curd was crushed. Use a mixer (stand mixer model KSM5 (Kitchen Aid Inc.)) to whip for 1 minute until the overrun is about 50%. After filling the container, cool it and cool the whipped yogurt. Prepared.

  About the obtained whipped yogurt, the bubble dispersion | distribution state and food texture at the time of 1 day progress after preparation, and the time of 1 week progress were evaluated. The results are shown in Table 8.

Experimental Example 4 Whipped Yogurt Whipped yogurt was manufactured based on the formulation in Table 9.
Specifically, powder mixture of skim milk powder, sugar and polysaccharide was added to ion-exchanged water, and dissolved by stirring at 70 ° C. for 10 minutes. After correcting the evaporated water with ion-exchanged water so that the total amount becomes 100 parts by mass, homogenization was performed (150 kgf / cm ² ).
Next, the mixture was sterilized by heating at 90 ° C. for 10 minutes, cooled to about 40 ° C., and a starter was added.
It fermented until it became pH 4.6 in a 40 degreeC thermostat. The fermented yogurt was cooled to 10 ° C. and the curd was crushed. Use a mixer (stand mixer model KSM5 (Kitchen Aid Inc.)) to whip for 1 minute until the overrun reaches about 50-60%. Yogurt was prepared.

  About the obtained whipped yogurt, the bubble dispersion | distribution state and food texture at the time of 1 day progress after preparation, and the time of 1 week progress were evaluated. The results are shown in Table 10.

In addition to gelatin and fermented cellulose, the whipped yogurt of Examples 4-2 to 4-5 using propylene glycol alginate, gum arabic, gati gum, or soybean polysaccharide was more stable in bubble stability than that of Example 4-1. Improved, and it had a light mousse-like texture that felt a sufficient feeling of bubbles (it felt a finer feeling of bubbles). In particular, the whipped yogurt of Example 4-2, which was used in combination with propylene glycol alginate, had the texture that felt the most bubbles.

Claims (6)

  Whipped yogurt containing gelatin and fermented cellulose.   The whipped yogurt according to claim 1, wherein the fat content is 0.1 to 5% by mass.   The whipped yogurt according to claim 1 or 2, comprising a dried konjac processed product.   The whipped yogurt according to any one of claims 1 to 3, comprising one or more selected from the group consisting of propylene glycol alginate, gum arabic, gati gum and soybean polysaccharide.   A method for producing whipped yogurt, wherein a milk raw material solution containing milk raw material, gelatin and fermented cellulose is foamed after fermentation. A method for producing whipped yogurt, wherein a solution containing gelatin and fermented cellulose and fermented milk are mixed and then foamed.