JP2016178922A - Post fermentative type drink yogurt and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a post fermentative type drink yogurt excellent in flavor and flowability without needs for physical or chemical treatment of a whey protein for avoiding generation of aggregation or gelatinization during heat sterilization although it does not need a facility such as an aseptic homogenizer for curd pulverization after fermentation such as a pre-fermentative type manufacturing method, and a manufacturing method therefor.SOLUTION: There are provided a post fermentative type drink yogurt having the content of milk protein contained in yogurt of 1.5 mass% to 2.5 mass% and mass ratio of casein protein and whey protein contained in the milk protein of 65:35 to 35:65, and a manufacturing method of the fermentative type drink yogurt having the content of milk protein contained in yogurt of 1.5 mass% to 2.5 mass% and mass ratio of casein protein and whey protein contained in the milk protein of 65:35 to 35:65 by adding a lactobacillus starter to a yogurt mixture liquid, charging them into a container and conducting fermentation.SELECTED DRAWING: None

Description

The present invention relates to a post-fermented drink yogurt excellent in fluidity and a method for producing the same.

The yogurt production method includes adding a lactic acid bacteria starter to the yogurt mix solution, fermenting, pre-fermentation type method of crushing the card and then filling the container, and adding the lactic acid bacteria starter to the yogurt mix solution, There are two types of manufacturing methods, a post-fermentation type manufacturing method, in which fermentation is performed after filling in the container.
Soft yogurt and drink yogurt that require card crushing are manufactured by a pre-fermentation type manufacturing method, while plain yogurt and hard yoghurt that do not require card crushing are manufactured by a post-fermentation type manufacturing method.

In recent years, the drink yogurt market has expanded due to the convenience of being able to drink easily regardless of location.
As described above, since drink yogurt needs to be excellent in fluidity, it is produced by a pre-fermentation type manufacturing method in which the curd is crushed after fermentation and then filled.

However, the pre-fermentation type manufacturing method requires an aseptic homogenizer or other device capable of aseptically pulverizing the card after the fermentation, and there are aspects such as the risk of microbial contamination and increased production costs in this process. Exists.

In yogurt, lactic acid bacteria produce lactic acid by fermentation to lower the pH in the yogurt mix solution, thereby denaturing and coagulating the protein casein contained in milk to form a curd.
As one of the methods for producing drink-type yogurt by post-fermentation, the case formation of yogurt is inhibited by lowering the casein concentration in the yogurt mix solution (casein: whey protein ratio 4: 96-12: 88). In addition, a method is known in which it can be produced without performing card pulverization after fermentation (see Patent Document 1).

There are two types of proteins in milk: casein, which accounts for approximately 80%, and whey protein, which accounts for approximately 20%. To lower the casein concentration so that curd formation does not occur, The concentration of whey protein must be increased.
However, although whey protein has high resistance to acids, it has low thermal stability and is denatured by heating to cause aggregation and gelation.

Therefore, when the concentration of whey protein is increased in order to produce drink yogurt by a post-fermentation production method, there is a problem that aggregation or gelation occurs during heat sterilization, which adversely affects the quality of the product.
In other words, in order to produce drink yogurt without post-card fermentation in the post-fermentation type manufacturing method, it is necessary to lower the casein concentration and increase the whey protein concentration, but if the whey protein concentration is increased, it will aggregate during heat sterilization. Or gelation may occur.

Avoids the possibility of aggregation and gelation during heat sterilization when reducing the casein concentration and increasing the whey protein concentration when producing drink yogurt without card crushing in post-fermentation method As one of the methods, a method of improving the thermal stability by physically or chemically treating whey protein is known (see Patent Documents 2 and 3).
However, in this case, an apparatus or a drug for physically or chemically treating the whey protein is necessary, which causes a problem that leads to an increase in manufacturing cost.

In addition, whey raw materials containing whey proteins contain high-quality proteins, so their usefulness has attracted attention, but many of them have been discarded in the past, and even today, to replace part of skim milk powder Strong aspect as a raw material.
From the above, it is not often seen that drink yogurt is produced using a large amount of whey raw materials. Therefore, drink yogurt is not a post-fermentation-type manufacturing method, but lowers the casein concentration and increases the whey protein concentration. The actual situation is that it is generally produced by a pre-fermentation-type production method in which pulverization is performed.

Japanese Patent No. 5421123 Japanese Patent No. 3733748 Japanese Patent No. 4431181

As described above, in order to produce drink yogurt by the conventional technology, the pre-fermentation type production method requires equipment such as an aseptic homogenizer for card milling after fermentation, while the post-fermentation type production method has whey. A process of improving the thermal stability by physically or chemically treating the protein is necessary, and there is a problem that the production cost is increased as compared with a normal post-fermentation type yogurt.

Therefore, the problem of the present invention is that it is a post-fermented drink yogurt that does not require equipment such as an aseptic homogenizer for card milling after fermentation as in the pre-fermentation type manufacturing method, but it is agglomerated or gelled during heat sterilization. It is an object of the present invention to provide a post-fermented drink yogurt excellent in flavor and fluidity, which eliminates the need for physical or chemical treatment of whey protein in order to avoid the risk of the occurrence of whey protein, and a method for producing the same.

In order to solve the above-mentioned problems, the present inventors have conducted intensive studies. As a result, the content of milk protein contained in yogurt is 1.5 mass% to 2.5 mass%, and the mass ratio of casein protein and whey protein contained in milk protein is 65:35 to 35:65. It was found that by adjusting the yogurt so made, a post-fermented drink yogurt with good flavor and fluidity can be obtained without performing curd pulverization after fermentation or heat stability improvement treatment of whey protein .

That is, the present inventors set the content of milk protein contained in yogurt to 1.5 mass% to 2.5 mass%, and the mass ratio of casein protein and whey protein contained in the milk protein is 65:35. It has been found that by adjusting fermented drink yogurt after adding to 35:65, aggregation and gelation due to heating of whey protein can be prevented, and strong card formation due to acid denaturation of casein can be inhibited. It is a thing.
The present inventors have adjusted the mass ratio of the casein protein and the whey protein described above, and the post-fermented drink yogurt has no adverse effect on the quality due to the aggregation or gelation of the whey protein. As a result, it was found that moderate and smooth fluidity was maintained, and the present invention was completed based on these findings.

That is, the present invention relates to the following (1) to (6).
(1) The content of milk protein contained in yogurt is 1.5 mass% to 2.5 mass%, and the mass ratio of casein protein and whey protein contained in milk protein is 65:35 to 35:65. Is a post-fermented drink yogurt.

(2) The post-fermentation yogurt according to (1) obtained without pulverizing the curd after fermentation.

(3) The post-fermentation type yogurt according to (1) or (2), which is obtained without performing a heat stability improving treatment for whey protein.

(4) After adding the lactic acid bacteria starter to the yogurt mix solution, filling the container and then performing the fermentation, in producing a fermented drink yogurt, the content of milk protein contained in the yogurt is 1.5% by mass to 2%. A method for producing post-fermented drink yogurt, characterized in that the mass ratio of casein protein and whey protein contained in milk protein is 0.5: 35% by mass and 65: 35-35: 65.

(5) The method for producing post-fermentation yogurt according to (4), wherein the card curd after fermentation is not performed.

(6) The method for producing post-fermented yogurt according to (4) or (5), wherein the heat stability improvement treatment of whey protein is not performed.

According to the present invention, a post-fermented drink yogurt that does not require equipment such as an aseptic homogenizer for card crushing after fermentation as in the pre-fermentation-type manufacturing method, and aggregation and gelation occur during heat sterilization. There are provided post-fermented drink yogurt excellent in flavor and fluidity that eliminates the need for physical or chemical treatment of whey protein to avoid the fear, and a method for producing the same.

The yogurt of the present invention is a post-fermented drink yogurt.
Here, the post-fermentation type yoghurt refers to a type of yoghurt manufactured by adding a lactic acid bacteria starter to a raw material yoghurt mix liquid, filling the container and then fermenting (post-fermentation). Further, since it is a drink yogurt, it relates to a drink-type yogurt imparting fluidity, so-called drinking yogurt, which is different from so-called eating yogurt which is hardened in a container.

The post-fermented drink yogurt of the present invention has a milk protein content of 1.5% to 2.5% by mass in the yogurt, and a mass ratio of casein protein and whey protein in the milk protein. 65: 35-35: 65.
In the present invention, it is necessary to have both of these conditions, and even if only one of the conditions is satisfied, the object of the present invention cannot be achieved.

First, the post-fermented drink yogurt of the present invention has a milk protein content of 1.5 mass% to 2.5 mass%, preferably 1.8 mass% to 2.5 mass%, more preferably, in the yogurt. Is 2.0% by mass to 2.5% by mass.
If the content of milk protein contained in yogurt is less than 1.5% by mass, the flavor will be poor. On the other hand, if the content of milk protein contained in yogurt exceeds 2.5% by mass, strong card formation due to coagulation of casein may be observed, or aggregation of whey protein due to the effect of heating is observed. , Yogurt may be gelled.

Next, the post-fermented drink yogurt of the present invention has a mass ratio of casein protein and whey protein contained in milk protein of 65:35 to 35:65, preferably 60:40 to 40:60, more preferably 55. : 45-45: 55.
If the mass ratio of casein protein and whey protein contained in milk protein exceeds 65:35 (the ratio of casein protein is higher than this), there is a risk of strong card formation due to casein coagulation. This is not preferable. On the other hand, when the mass ratio of casein protein and whey protein contained in milk protein is less than 35:65 (the ratio of casein protein is less than this), aggregation of whey protein due to the effect of heating is seen, Since yogurt may be gelled, it is not preferable.

The post-fermentation drink yoghurt of the present invention is obtained without pulverizing the curd after fermentation.
Further, the post-fermentation drink yogurt of the present invention is obtained without performing the heat stability improving treatment of whey protein.

Such post-fermented drink yogurt of the present invention can be suitably produced, for example, by the method of the present invention described below.

That is, according to the method of the present invention, after adding a lactic acid bacterium starter to a yogurt mix solution and then fermenting after filling the container, the content of milk protein contained in the yogurt is set to 1. A method for producing post-fermented drink yogurt, characterized in that the mass ratio of casein protein and whey protein contained in milk protein is 5% to 2.5% by mass and the mass ratio is 65:35 to 35:65 It is.

Examples of the yogurt mix solution in the present invention include raw material milk (milk raw material) and raw ingredients such as fruit juice used as necessary.

Here, as raw material milk (milk raw material), mainly milk is used. For example, raw milk, cow's milk, skim milk powder, whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), raw A cream, milk protein, etc. can be mentioned.

Moreover, as an additional component used as needed, fruit juice, pulp, fats and oils, saccharides, a stabilizer, an emulsifier, a sweetener, a nutrient fortifier, a preservative, a fragrance | flavor, a coloring agent etc. can be mentioned, for example.

In the method of the present invention, the content of milk protein contained in yogurt is 1.5 mass% to 2.5 mass%, and the mass ratio of casein protein and whey protein contained in milk protein is 65:35. 35:65 is required.
In the method of the present invention, it is necessary to satisfy both of these conditions. Even if only one of the conditions is satisfied, the object of the method of the present invention cannot be achieved.
Here, the suitable range of the content of the milk protein contained in the yogurt and the reason thereof are as described in the section about the post-fermented drink yogurt.
Moreover, the suitable range and the reason of the mass ratio of casein protein and whey protein contained in milk protein are also as described in the section about the post-fermented drink yogurt.

After weighing a predetermined amount of these raw materials, the raw materials are dissolved in warm water and processed at a homogeneous pressure of 5 to 30 MPa to obtain a yogurt mix solution.

In the method of the present invention, this yogurt mix solution is sterilized and cooled, and then a lactic acid bacteria starter is added.

Sterilization is performed by holding at 85 to 95 ° C. for 5 to 15 minutes when performed in a batch system. In the case of HTST (high temperature short time sterilization), holding is performed at 95 to 120 ° C. for 20 seconds to 3 minutes, but preferably sterilization is performed at 100 to 110 ° C. for 20 seconds to 1 minute. Although sterilization at 120 ° C. for 1 to 3 seconds in UHT (ultra-high temperature short time sterilization) is possible, sterilization at a temperature higher than this is not preferable because heat-denatured aggregation of whey protein is easily promoted.

After sterilization and cooling to around 40 ° C. (to about 40 ° C.), a lactic acid bacteria starter is added.
As the lactic acid bacteria starter, it is possible to use lactic acid bacteria or yeasts commonly used in the production of yogurt such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus gasseri, Bifidobacterium bifidum, etc. These can be used alone or in admixture of two or more.

After adding the lactic acid bacteria starter, the container is filled, and the container opening is sealed, followed by fermentation.
Fermentation is performed at 40 to 44 ° C., preferably 41 to 43 ° C., and the fermentation is terminated when the lactic acid acidity is 0.6 to 0.8%, preferably 0.65 to 0.75%. Cool to -10 ° C.

After cooling, a smooth post-fermented drink yogurt (product) with good flavor and fluidity can be obtained.
The resulting yogurt is preferably a smoother and better fluid yogurt when drunk with a straw.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[Example 1]
The raw materials were mixed at a ratio of 20.00% raw milk, 1.22% skim milk, 5.68% whey powder, 7.00% super white sugar and 64.10% water.
The milk protein content at this time was 1.80% by mass, and the mass ratio of casein and whey protein contained in the milk protein was 50:50.

This raw material was mixed and dissolved, and then heated to 70 ° C. and homogenized at a homogeneous pressure of 15 MPa.
Next, this yogurt mixed solution was kept at 90 ° C. for 10 minutes and sterilized, and then cooled to 42 ° C.
After adding 2.00% of lactic acid bacteria starter to the cooled yogurt mix solution, the container was filled and sealed.
As the lactic acid bacteria starter, a mixed lactic acid bacteria starter composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium was used.
Fermentation was carried out at a temperature of 42 ° C. until the lactic acid acidity reached 0.65%, and then cooled to 5 ° C. to obtain a post-fermented drink yogurt.

The obtained post-fermented drink yogurt was subjected to a sensory test by five sensory panels for the three elements of flavor, card and roughness, and evaluated according to the following criteria. For the flavor, “Good-Bad” gives a high score from “Good”, and for the card “Smooth-Hard” gives a high score from “Smooth”, and for “Roughness” “None-Yes” is higher than “No”.

The evaluation results are shown in Table 1 together with the blending ratio of raw materials, the content of milk protein, and the mass ratio of casein and whey protein contained in the milk protein.
The overall evaluation adopted the worst evaluation of three elements (flavor, card, and roughness).

<Evaluation criteria>
A: Very good (out of 5 points, 4.5 points or more)
○: Good (out of 5 points, 3.5 points or more and less than 4.5 points)
Δ: Normal (out of 5 points, 2.5 points or more, less than 3.5 points)
▲: Somewhat bad (out of 5 points, 1.5 points or more, less than 2.5 points)
×: Defect (out of 5 points, less than 1.5 points)

The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 2]
In Example 1, it carried out like Example 1 except having changed the use ratio of skim milk powder, whey powder, and water as shown in Table 1, and having made content of milk protein into 2.20 mass%. A post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 3]
In Example 1, it carried out like Example 1 except having changed the use ratio of skim milk powder, whey powder, and water as shown in Table 1, and having made content of milk protein into 2.50 mass%. A post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 4]
In Example 3, the ratio of use of skim milk powder, whey powder and water was changed as shown in Table 1, and the mass ratio of casein and whey protein contained in milk protein was 65:35. After that, a post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 5]
In Example 3, Example 3 except that the mass ratio of casein and whey protein contained in milk protein was 35:65 by changing the use ratio of skim milk powder, whey powder and water as shown in Table 1. After that, a post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Comparative Example 1]
In Example 1, the use ratio of skim milk powder, whey powder and water is changed as shown in Table 1, the milk protein content is 2.50% by mass, and the casein and whey protein contained in the milk protein are mixed. A post-fermented drink yogurt was obtained in the same manner as in Example 1 except that the mass ratio was set to 70:30.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling had a good flavor and was not rough, but a strong curd of casein was formed and the fluidity was poor.

[Comparative Example 2]
In Example 1, the use ratio of skim milk powder, whey powder and water is changed as shown in Table 1, the milk protein content is 2.50% by mass, and the casein and whey protein contained in the milk protein are mixed. A post-fermented drink yogurt was obtained in the same manner as in Example 1 except that the mass ratio was 30:70.
The conditions and results are shown in Table 1.
The yogurt in the container after fermentation and cooling was rough due to aggregation of whey protein due to the effect of heating, gelation was observed, and the taste was not good.

Next, the weight ratio of casein and whey protein was fixed at 35:65, and the test was performed by changing the content of milk protein in various manners, and the following Examples 6 to 8 and Comparative Examples 3 to 4 were made. In addition, Example 8 has the same composition as Example 5 described above.

[Example 6]
The raw materials were mixed at a ratio of 20.00% raw milk, 0.48% skim milk powder, 9.45% whey powder, 7.00% super white sugar and 61.07% water.
The milk protein content at this time was 2.00% by mass, and the mass ratio of casein and whey protein contained in the milk protein was 35:65.

This raw material was mixed and dissolved, and then heated to 70 ° C. and homogenized at a homogeneous pressure of 15 MPa.
Next, this yogurt mixed solution was kept at 90 ° C. for 10 minutes and sterilized, and then cooled to 42 ° C.
After adding 2.00% of lactic acid bacteria starter to the cooled yogurt mix solution, the container was filled and sealed.
As the lactic acid bacteria starter, a mixed lactic acid bacteria starter composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium was used.
Fermentation was carried out at a temperature of 42 ° C. until the lactic acid acidity reached 0.65%, and then cooled to 5 ° C. to obtain a post-fermented drink yogurt.

The obtained post-fermented drink yogurt was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2 together with the mixing ratio of raw materials, the content of milk protein, and the mass ratio of casein and whey protein contained in the milk protein.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 7]
In Example 6, the raw milk, skim milk powder, whey powder and water were used in the same ratio as shown in Table 2 except that the milk protein content was 1.50% by mass. The post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 2.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 8]
In Example 6, it was carried out in the same manner as in Example 6 except that the use ratio of skim milk powder, whey powder and water was changed as shown in Table 2 and the milk protein content was 2.50% by mass. A post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 2.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Comparative Example 3]
In Example 6, the raw milk, skim milk powder, whey powder and water were used in the same ratio as shown in Table 2 except that the milk protein content was 1.30% by mass as shown in Table 2. The post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 2.
The yogurt in the container after fermentation and cooling had a smooth curd, but the flavor was not good due to the small amount of milk protein.

[Comparative Example 4]
In Example 6, it was carried out in the same manner as in Example 6 except that the use ratio of skim milk powder, whey powder and water was changed as shown in Table 2 and the milk protein content was 2.70% by mass. A post-fermented drink yogurt was obtained.
The conditions and results are shown in Table 2.
The yogurt in the container after fermentation and cooling was rough due to aggregation of whey protein due to the effect of heating, gelation was observed, and the taste was not good.

Next, the weight ratio of casein and whey protein was fixed at 65:35, and the test was performed by changing the content of milk protein in various ways, and the following Examples 9 to 11 and Comparative Examples 5 to 6 were made. In addition, Example 11 has the same composition as Example 4 described above.

[Example 9]
The raw materials were mixed at a ratio of 20.00% raw milk, 2.69% skim milk powder, 3.15% whey powder, 7.00% super white sugar and 65.16% water.
The milk protein content at this time was 2.00% by mass, and the mass ratio of casein and whey protein contained in the milk protein was 65:35.
This raw material was mixed and dissolved, and then heated to 70 ° C. and homogenized at a homogeneous pressure of 15 MPa.
Next, this yogurt mixed solution was kept at 90 ° C. for 10 minutes and sterilized, and then cooled to 42 ° C.
After adding 2.00% of lactic acid bacteria starter to the cooled yogurt mix solution, the container was filled and sealed.
As the lactic acid bacteria starter, a mixed lactic acid bacteria starter composed of Lactobacillus bulgaricus, Streptococcus thermophilus and Bifidobacterium was used.
Fermentation was carried out at a temperature of 42 ° C. until the lactic acid acidity reached 0.65%, and then cooled to 5 ° C. to obtain a post-fermented drink yogurt.

The obtained post-fermented drink yogurt was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 3 together with the mixing ratio of raw materials, the content of milk protein, and the mass ratio of casein and whey protein contained in the milk protein.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 10]
In Example 9, the raw milk, skim milk powder, whey powder and water were used as shown in Table 3 except that the milk protein content was 1.50% by mass. The post-fermented drink yogurt was obtained.
Table 3 shows the conditions and results.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 11]
In Example 9, it was carried out in the same manner as in Example 9 except that the skim milk powder, whey powder and water were used as shown in Table 3 and the milk protein content was 2.50% by mass. A post-fermented drink yogurt was obtained.
Table 3 shows the conditions and results.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Comparative Example 5]
In Example 9, the raw milk, skim milk powder, whey powder and water were used as shown in Table 3 except that the milk protein content was 1.30% by mass. The post-fermented drink yogurt was obtained.
Table 3 shows the conditions and results.
The yogurt in the container after fermentation and cooling had a smooth curd, but the flavor was not good due to the small amount of milk protein.

[Comparative Example 6]
In Example 9, it was carried out in the same manner as in Example 9 except that the use ratio of skim milk powder, whey powder and water was changed as shown in Table 3 and the milk protein content was 2.70% by mass. A post-fermented drink yogurt was obtained.
Table 3 shows the conditions and results.
The yogurt in the container after fermentation and cooling had a good flavor and was not rough, but a strong curd of casein was formed and the fluidity was poor.

From the above results, as shown in Examples 1 to 11, the milk protein content is 1.5% by mass to 2.5% by mass, and the mass ratio of casein protein to whey protein is 65%. : 35-35: 65, it turns out that it becomes a post-fermented drink yogurt with good flavor and fluidity.

[Example 12]
In Example 6, it was carried out in the same manner as in Example 6 except that 7-fold concentrated apple juice and baking soda were added and the ratio of water used was changed to that of the raw material composition shown in Table 4. A drink yogurt was obtained.
In addition, 8.57% by mass of 7-fold concentrated apple juice was added to 60% by mass in terms of reduced juice. Moreover, 0.10 mass% of baking soda was added for fruit juice neutralization.
Table 4 shows the conditions and results.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt having a good flavor and having no roughness.

[Example 13]
In Example 6, it was carried out in the same manner as in Example 6 except that 7-fold concentrated apple juice and baking soda were added and the ratio of water used was changed to that of the raw material composition shown in Table 4. A drink yogurt was obtained.
In addition, 14.29 mass% of 7 times concentrated apple fruit juice was added, and it was set as 100 mass% as reduced fruit juice. Moreover, sodium bicarbonate 0.17 mass% was added for fruit juice neutralization.
Table 4 shows the conditions and results.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt rich in apple flavor and free of roughness.

[Example 14]
In Example 6, the same procedure as in Example 6 was carried out except that 2.23 times concentrated mango puree and baking soda were added and the ratio of water used was changed to that of the raw material composition shown in Table 4. A fermented drink yogurt was obtained.
In addition, the mango puree concentrated 2.23 times was added 26.90 mass%, and it was set as 60 mass% in reduced fruit juice conversion. Moreover, 0.10 mass% of baking soda was added for fruit juice neutralization.
Table 4 shows the conditions and results.
The yogurt in the container after fermentation and cooling was a smooth fluid yogurt rich in mango flavor and free of roughness.

From the above results, as shown in Examples 12, 13, and 14, it was confirmed that fruit juice and puree can be added to post-fermented yogurt to make post-fermented drink yogurt with a smooth taste.

According to the present invention, a post-fermented drink yogurt that does not require equipment such as an aseptic homogenizer for card crushing after fermentation as in the pre-fermentation-type manufacturing method, and aggregation and gelation occur during heat sterilization. The present invention provides a post-fermented drink yogurt excellent in flavor and fluidity, which eliminates the need for physical or chemical treatment of whey protein to avoid the fear of the production, and a method for producing the same.
Therefore, it is expected that the present invention can be effectively used in the field of producing dairy products.

Claims (6)

The content of milk protein contained in yogurt is 1.5 mass% to 2.5 mass%, and the mass ratio of casein protein and whey protein contained in milk protein is 65:35 to 35:65. Post-fermented drink yogurt.
The post-fermentation yogurt according to claim 1, which is obtained without pulverizing curd after fermentation.
The post-fermentation yoghurt of Claim 1 or 2 obtained without performing the heat stability improvement process of whey protein.
After adding the lactic acid bacteria starter to the yogurt mix solution, filling the container and then fermenting, in producing a fermented drink yogurt, the content of milk protein contained in the yogurt is 1.5 mass% to 2.5 mass% %, And the mass ratio of casein protein and whey protein contained in milk protein is 65:35 to 35:65. A method for producing post-fermented drink yogurt,
The manufacturing method of the post-fermentation type yoghurt of Claim 4 which does not perform the card | curd grinding | pulverization after fermentation.
  The method for producing post-fermented yogurt according to claim 4 or 5, wherein the heat stability improvement treatment of whey protein is not performed.