JP2021193935A - Production method of olive oil yogurt - Google Patents
Production method of olive oil yogurt Download PDFInfo
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- JP2021193935A JP2021193935A JP2020102737A JP2020102737A JP2021193935A JP 2021193935 A JP2021193935 A JP 2021193935A JP 2020102737 A JP2020102737 A JP 2020102737A JP 2020102737 A JP2020102737 A JP 2020102737A JP 2021193935 A JP2021193935 A JP 2021193935A
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- yogurt
- olive oil
- lactic acid
- acid bacteria
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- 235000013618 yogurt Nutrition 0.000 title claims abstract description 59
- 239000004006 olive oil Substances 0.000 title claims abstract description 47
- 235000008390 olive oil Nutrition 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 44
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 22
- 239000004310 lactic acid Substances 0.000 claims abstract description 22
- 235000013365 dairy product Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 13
- 235000021185 dessert Nutrition 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 9
- 230000000172 allergic effect Effects 0.000 abstract description 5
- 208000010668 atopic eczema Diseases 0.000 abstract description 5
- 208000019622 heart disease Diseases 0.000 abstract description 5
- 230000002265 prevention Effects 0.000 abstract description 5
- 208000024891 symptom Diseases 0.000 abstract description 5
- 230000001629 suppression Effects 0.000 abstract description 3
- 230000006806 disease prevention Effects 0.000 abstract 3
- 238000001816 cooling Methods 0.000 abstract 1
- 230000002500 effect on skin Effects 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 206010006326 Breath odour Diseases 0.000 description 6
- 239000000654 additive Substances 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000036039 immunity Effects 0.000 description 4
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 241001116389 Aloe Species 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 2
- 241001147416 Ursus maritimus Species 0.000 description 2
- 235000011399 aloe vera Nutrition 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 206010009887 colitis Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000008821 health effect Effects 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 208000010125 myocardial infarction Diseases 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 1
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- Dairy Products (AREA)
Abstract
Description
本発明は、デザート、健康食として食べるヨーグルトに関する。 The present invention relates to yogurt to be eaten as a dessert or a healthy food.
デザート、おやつとするヨーグルトは、薬草、果実、洋酒等の添加物を混合して商品化されている（特許文献１、非特許文献１参照）。 Yogurt as a dessert or snack is commercialized by mixing additives such as medicinal herbs, fruits, and Western liquor (see Patent Document 1 and Non-Patent Document 1).
ヨーグルトの乳酸菌は、肌荒れ改善効果、免疫力向上効果、アレルギー症状の抑制、口臭の予防等の効果がある。 さらに生活習慣病、心臓病の予防などに効果が有るヨーグルトを求められ、高い健康効果がある新たなヨーグルトを提供することが課題である。 Lactic acid bacteria in yogurt have effects such as improving rough skin, improving immunity, suppressing allergic symptoms, and preventing bad breath. Furthermore, yogurt that is effective in preventing lifestyle-related diseases and heart diseases is required, and it is an issue to provide new yogurt that has a high health effect.
前記課題を達成するために本発明は、乳製品及び乳酸菌を原料とし、乳酸菌の発酵で作るヨーグルトにオリーブオイルを入れ、撹拌し、保存温度まで冷却し、低温（３℃〜１５℃）撹拌作業でヨーグルトとオリーブオイルが溶け合い一体とすることである。 In order to achieve the above-mentioned problems, the present invention uses dairy products and lactic acid bacteria as raw materials, puts olive oil in yogurt made by fermentation of lactic acid bacteria, stirs, cools to a storage temperature, and stirs at a low temperature (3 ° C to 15 ° C). The yogurt and olive oil are fused and integrated.
本発明は、ヨーグルトのビフィズス菌、乳酸菌で得られる肌荒れ改善、便通改善、免疫力向上、大腸炎予防、アレルギー症状抑制、口臭予防効果とオリーブオイルの栄養素で得られる抗酸化作用、心筋梗塞予防、腸内環境改善、口臭予防効果で生活習慣病、心臓病等の予防に効果があるオリーブオイル入りヨーグルトを提供することができる。 The present invention relates to bifidobacteria of yogurt, improvement of rough skin obtained by lactic acid bacteria, improvement of bowel movements, improvement of immunity, prevention of colitis, suppression of allergic symptoms, preventive effect on bad breath and antioxidant effect obtained by nutrients of olive oil, prevention of myocardial infarction, It is possible to provide yogurt containing olive oil, which is effective in improving the intestinal environment and preventing bad breath, and is effective in preventing lifestyle-related diseases, heart diseases, and the like.
本発明は、乳製品及び乳酸菌を原料とするヨーグルトにオリーブオイルが溶けて一体とすることを特徴とする。
本発明の製造方法第１は、生乳などの乳製品の原材料を混ぜ合わせ、脂肪球を細かく均質化し、さらに加熱殺菌温度から発酵温度まで冷却し、乳酸菌とオリーブオイルを入れ、撹拌し、温度・時間管理により乳酸菌の発酵でオリーブオイル入りヨーグルトを作り、オリーブオイル入りヨーグルトを保存温度まで冷却し、低温（３℃〜１５℃）撹拌作業でヨーグルトとオリーブオイルがより溶け合い一体とする。
The present invention is characterized in that olive oil is dissolved and integrated into dairy products and yogurt made from lactic acid bacteria.
The first production method of the present invention is to mix raw materials of dairy products such as raw milk, homogenize fat globules finely, cool from heat sterilization temperature to fermentation temperature, add lactic acid bacteria and olive oil, stir, and temperature. Fermentation of lactic acid bacteria to make yogurt containing olive oil by time control, cool the yogurt containing olive oil to the storage temperature, and stir at a low temperature (3 ° C to 15 ° C) to further dissolve the yogurt and olive oil into one.
本発明の製造方法第２は、生乳などの乳製品の原材料を混ぜ合わせ、脂肪球を細かく均質化し、発酵温度の原材料に乳酸菌を入れ、温度・時間管理により乳酸菌の発酵でヨーグルトを作り、前記ヨーグルトにオリーブオイルを入れ、撹拌し、オリーブオイル入りヨーグルトを保存温度まで冷却し、低温（３℃〜１５℃）撹拌作業でヨーグルトとオリーブオイルがより溶け合い一体とする。 The second production method of the present invention is to mix raw materials of dairy products such as raw milk, homogenize fat globules finely, put lactic acid bacteria in the raw materials of fermentation temperature, and make yogurt by fermentation of lactic acid bacteria by temperature and time control. Add olive oil to the yogurt, stir, cool the yogurt containing olive oil to the storage temperature, and stir at a low temperature (3 ° C to 15 ° C) to further dissolve and integrate the yogurt and olive oil.
ヨーグルトに入れるオリーブオイル重量は、ヨーグルトの１.０〜６０.０重量％とする。 The weight of olive oil to be added to yogurt shall be 1.0 to 60.0% by weight of yogurt.
本発明のオリーブオイル入りヨーグルトに甘味料、香料、果肉、果汁などの添加物を入れることも挙げられる。 It is also possible to add additives such as sweeteners, flavors, pulp and juice to the yogurt containing olive oil of the present invention.
本発明は、デザート、健康食として食べるヨーグルトに関する。 The present invention relates to yogurt to be eaten as a dessert or a healthy food.
デザート、おやつとするヨーグルトは、薬草、果実、洋酒等の添加物を混合して商品化されている（特許文献１、非特許文献１参照）。 Yogurt as a dessert or snack is commercialized by mixing additives such as medicinal herbs, fruits, and Western liquor (see Patent Document 1 and Non-Patent Document 1).
ヨーグルトの乳酸菌は、肌荒れ改善効果、免疫力向上効果、アレルギー症状の抑制、口臭の予防等の効果がある。 さらに生活習慣病、心臓病の予防などに効果が有るヨーグルトを求められ、高い健康効果がある新たなヨーグルトを提供することが課題である。 Lactic acid bacteria in yogurt have effects such as improving rough skin, improving immunity, suppressing allergic symptoms, and preventing bad breath. Furthermore, yogurt that is effective in preventing lifestyle-related diseases and heart diseases is required, and it is an issue to provide new yogurt that has a high health effect.
前記課題を達成するために本発明は、乳製品、乳酸菌の原料とオリーブオイルを撹拌、発酵からオリーブオイルヨーグルトを作り、冷却し、３〜１５℃の低温撹拌作業でオリーブオイルとヨーグルトがより溶け合い一体とすることである。 In order to achieve the above-mentioned problems, the present invention stirs dairy products, raw materials of lactic acid bacteria and olive oil, makes olive oil yogurt from fermentation, cools it, and mixes olive oil and yogurt more by low temperature stirring work at 3 to 15 ° C. It is to be one.
本発明は、ヨーグルトのビフィズス菌、乳酸菌で得られる肌荒れ改善、便通改善、免疫力向上、大腸炎予防、アレルギー症状抑制、口臭予防効果とオリーブオイルの栄養素で得られる抗酸化作用、心筋梗塞予防、腸内環境改善、口臭予防効果で生活習慣病、心臓病等の予防に効果があるオリーブオイルヨーグルトを提供することができる。 The present invention relates to bifidobacteria of yogurt, improvement of rough skin obtained by lactic acid bacteria, improvement of bowel movements, improvement of immunity, prevention of colitis, suppression of allergic symptoms, preventive effect on bad breath and antioxidant effect obtained by nutrients of olive oil, prevention of myocardial infarction, It is possible to provide olive oil yogurt which is effective in preventing lifestyle-related diseases, heart diseases, etc. by improving the intestinal environment and preventing bad breath.
本発明は、乳製品及び乳酸菌を原料とするヨーグルトとオリーブオイルが溶けて一体とすることを特徴とする。
本発明は、生乳などの乳製品の原材料を混ぜ合わせ、脂肪球を細かく均質化し、さらに加熱殺菌温度から発酵温度まで冷却し、乳酸菌とオリーブオイルを入れ、撹拌し、温度・時間管理により乳酸菌の発酵でオリーブオイルヨーグルトを作り、前記オリーブオイルヨーグルトを冷却し、３〜１５℃の低温撹拌作業でオリーブオイルとヨーグルトがより溶け合い一体とする。
The present invention is characterized in that yogurt made from dairy products and lactic acid bacteria and olive oil are melted and integrated.
In the present invention , raw milk and other raw materials for dairy products are mixed, fat globules are finely homogenized, cooled from the heat sterilization temperature to the fermentation temperature, lactic acid bacteria and olive oil are added, and the mixture is stirred, and the lactic acid bacteria are controlled by temperature and time. fermentation make olive oil yogurt, the olive oil yoghurt was cooled, olive oil and yogurt is more melt into integral cold stirring work of 3 to 15 ° C..
ヨーグルトに含まれるオリーブオイル重量は、ヨーグルトの１.０〜５０.０重量％とする。 The weight of olive oil contained in yogurt shall be 1.0 to 50.0 % by weight of yogurt.
本発明のオリーブオイルヨーグルトに甘味料、香料、果肉、果汁などの添加物を入れることも挙げられる。 It is also possible to add additives such as sweeteners, flavors, pulps and juices to the olive oil yogurt of the present invention.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020102737A JP6850979B1 (en) | 2020-06-13 | 2020-06-13 | How to make olive oil yogurt. |
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| JP2020102737A JP6850979B1 (en) | 2020-06-13 | 2020-06-13 | How to make olive oil yogurt. |
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| Publication Number | Publication Date |
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| JP6850979B1 JP6850979B1 (en) | 2021-03-31 |
| JP2021193935A true JP2021193935A (en) | 2021-12-27 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60241846A (en) * | 1984-05-15 | 1985-11-30 | Nissin Food Prod Co Ltd | Preparation of solid yogurt |
| JPH09313101A (en) * | 1995-05-10 | 1997-12-09 | Fuji Oil Co Ltd | Production of yogurt and processed yogurt product |
| JPH1052222A (en) * | 1996-06-27 | 1998-02-24 | Soc Prod Nestle Sa | Nutritionally balanced dairy product |
-
2020
- 2020-06-13 JP JP2020102737A patent/JP6850979B1/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60241846A (en) * | 1984-05-15 | 1985-11-30 | Nissin Food Prod Co Ltd | Preparation of solid yogurt |
| JPH09313101A (en) * | 1995-05-10 | 1997-12-09 | Fuji Oil Co Ltd | Production of yogurt and processed yogurt product |
| JPH1052222A (en) * | 1996-06-27 | 1998-02-24 | Soc Prod Nestle Sa | Nutritionally balanced dairy product |
Non-Patent Citations (1)
| Title |
|---|
| レシピサイト「ＣＯＯＫＰＡＤ」に掲載されたレシピ「意外とさっぱりオリーブオイルとヨーグルト」, レシピ, JPN6020044116, ISSN: 0004388971 * |
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| JP6850979B1 (en) | 2021-03-31 |
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