JP2023150428A - Coenzyme q10-containing drink yogurt and method for producing the same - Google Patents

Abstract

To provide a coenzyme Q10-containing drink yogurt that has good storage stability and retains the full flavor derived from fermented milk without any loss of taste even if containing a high level of coenzyme Q10, and that has also excellent uniform dispersibility of coenzyme Q10, and to provide a method for producing the same.SOLUTION: Provided is a coenzyme Q10-containing drink yogurt, which is a drink yogurt that contains coenzyme Q10 by 0.02 to 0.3 wt.% in the whole drink yogurt and is made by mixing an oil-in-water type emulsion comprising water and coenzyme Q10 with fermented milk, followed by homogenization. The drink yogurt also contains a thickener by 0.05 to 0.5 wt.%. An oil-in-water type emulsion having a content of the coenzyme Q10 of 0.034 to 1.2 wt.% in the whole oil-in-water type emulsion is contained by 22 to 55 wt.% in the whole drink yogurt. A milk protein derived from the fermented milk having a content of milk protein in the whole raw material mix of the fermented milk of 3.4 to 8.5 wt.% is contained by 2.3 to 3.5 wt.% in the whole drink yogurt. The milk protein/the coenzyme Q10 (weight ratio) in the drink yogurt is 10 to 35. The fermented milk is a fermented milk that underwent lactic acid fermentation to a pH of 4 to 5. The coenzyme Q10 in the oil-in-water type emulsion is oil droplets having a median diameter of 0.2 to 5 μm.SELECTED DRAWING: None

Description

The present invention relates to a yogurt drink containing coenzyme Q10 and a method for producing the same.

In recent years, with increasing awareness of health, yogurt drinks with various health functions have been released on the market. Coenzyme Q10 is a functional material that exhibits excellent pharmacological and physiological effects against various diseases, and various foods containing coenzyme Q10 have been developed. However, coenzyme Q10 is a fat-soluble substance that is poorly soluble in water, and because drinking yogurt is a liquid food, coenzyme Q10 tends to precipitate, agglomerate, and float in oil. Difficult to disperse uniformly. In the past, for example, Kagome's "Yogur Care Coenzyme Q10" was sold as a fermented milk containing coenzyme Q10, but its content was as low as 10 mg. In order to increase the content of coenzyme Q10, there is a method of adding water-solubilized coenzyme Q10, but since water-solubilization requires large amounts of emulsifiers, dispersants, and excipients, the flavor derived from fermented milk is lost. be damaged.

Patent Document 1 (Japanese Unexamined Patent Publication No. 2006-254871) discloses that by adding a thickener to adjust the viscosity, the dispersibility of coenzyme Q10 can be improved without adding an emulsifier, and a uniformly dispersed state can be maintained. A coenzyme Q10-containing beverage that can be retained is disclosed. However, the patent document does not mention or suggest that milk protein is contained, and if milk protein is added, protein precipitation and syneresis will occur, resulting in decreased storage stability and coenzyme Q10 dispersibility. may also decrease.

Japanese Patent Application Publication No. 2006-254871

The purpose of the present invention is to provide a coenzyme Q10-containing yogurt drink that has good storage stability even when it contains a large amount of coenzyme Q10, has a sufficient flavor derived from fermented milk without losing flavor, and has excellent uniform dispersibility of coenzyme Q10. An object of the present invention is to provide a method for producing the same.

As a result of extensive research to solve the above problems, the present inventors have developed a thickener, an oil-in-water emulsion containing coenzyme Q10, a milk protein derived from fermented milk that has been lactic acid fermented to a specific pH, and a specific A coenzyme Q10-containing yogurt drink that contains a specific amount of coenzyme Q10 oil droplets with a median diameter of The present inventors have discovered that the storage stability is good even when a large amount of coenzyme Q10 is contained, the flavor derived from fermented milk is sufficiently felt without deterioration of flavor, and the uniform dispersibility of coenzyme Q10 is also excellent, leading to the completion of the present invention.

That is, the first aspect of the present invention is that an oil-in-water emulsion containing 0.02 to 0.3% by weight of coenzyme Q10 in the whole yogurt drink and consisting of water and coenzyme Q10 is mixed with fermented milk. A homogenized drinkable yogurt containing 0.05 to 0.5% by weight of a thickener and having a content of coenzyme Q10 of 0.034 to 1.2% by weight based on the entire oil-in-water emulsion. The milk protein derived from the fermented milk contains an oil-in-water emulsion of 22 to 55% by weight in the whole drink yogurt, and the milk protein content in the whole raw material mix of the fermented milk is 3.4 to 8.5% by weight. It contains 2.3 to 3.5% by weight in the whole drink yogurt, the milk protein/coenzyme Q10 (weight ratio) in the drink yogurt is 10 to 35, and the fermented milk is lactic acid fermented to a pH of 4 to 5. The present invention relates to a coenzyme Q10-containing drink yogurt, wherein the coenzyme Q10 in the oil-in-water emulsion is oil droplets with a median diameter of 0.2 to 5 μm. A preferred embodiment relates to the coenzyme Q10-containing yogurt drink, wherein the coenzyme Q10 is ubiquinol. More preferably, at least one emulsifier having an HLB of 5 to 15 is selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which organic acids are ester-bonded to monoglycerides, polyglycerin fatty acid esters, and sucrose fatty acid esters. The present invention relates to the coenzyme Q10-containing yogurt drink containing 0.01 to 0.5% by weight of the whole yogurt drink. More preferably, the present invention relates to the coenzyme Q10-containing yogurt drink, which contains HM pectin as the thickener in an amount of 0.1 to 0.45% by weight based on the total weight of the yogurt drink. The second aspect of the present invention is to mix water and milk raw materials so that the milk protein content is 3.4 to 8.5% by weight in the whole raw material mix of fermented milk, sterilize the mixture, and then heat the mixture to 40 to 46°C. Adjust the temperature, add lactic acid bacteria and ferment until the pH becomes 4 to 5. After cooling to 0 to 10°C, homogenize with a high-pressure homogenizer at a pressure of 5 to 35 MPa to obtain fermented milk. The content of Q10 is 0.034 to 1.2% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10, and the content of thickener is 0.085 in the entire oil-in-water emulsion consisting of water and coenzyme Q10. Coenzyme Q10 is added to water to a concentration of ~2% by weight, and homogenized at 50 to 80°C so that the median diameter of coenzyme Q10 in the oil-in-water emulsion becomes oil droplets of 0.2 to 5 μm. After that, it is sterilized and cooled to 5 to 40°C to obtain an oil-in-water emulsion consisting of water and coenzyme Q10. While the fermented milk is being stirred, an oil-in-water emulsion consisting of the water and coenzyme Q10 is added. After adding and mixing so that the oil-in-water emulsion (weight ratio) consisting of fermented milk/water and coenzyme Q10 is 0.8 to 3.5, it is mixed with a high pressure homogenizer at a pressure of 4 to 35 MPa. This invention relates to a method for producing coenzyme Q10-containing yogurt drink, which comprises homogenizing and then adjusting the temperature to 0 to 10°C. In a preferred embodiment, in the step of obtaining the oil-in-water emulsion, the entire oil-in-water emulsion consisting of water and coenzyme Q10 has an HLB of 5 to 15, and an organic acid is ester-bonded to glycerin fatty acid ester or monoglyceride. The coenzyme Q10 is characterized in that at least one emulsifier selected from the group consisting of glyceride derivatives, polyglycerin fatty acid esters, and sucrose fatty acid esters is added to water to contain 0.017 to 2% by weight. This invention relates to a method for producing a yogurt drink.

According to the present invention, a coenzyme Q10-containing drink yogurt that has good storage stability even if it contains a large amount of coenzyme Q10, has a sufficient flavor derived from fermented milk without losing flavor, and has excellent uniform dispersibility of coenzyme Q10. and a manufacturing method thereof can be provided.

The present invention will be explained in more detail below. The coenzyme Q10-containing drink yogurt of the present invention contains a thickener, an oil-in-water emulsion containing coenzyme Q10, milk protein derived from fermented milk that has been lactic acid fermented to a specific pH, and coenzyme Q10 oil having a specific median diameter. The drink-type yogurt is characterized in that the milk protein/coenzyme Q10 (weight ratio) in the drink yogurt is within a specific range.

Here, drink yogurt, ie, drink-type yogurt, refers to a drink containing fermented milk, and includes fermented milk, dairy products lactic acid bacteria drinks, and lactic acid bacteria drinks according to the Ministerial Ordinance on Milk, etc. From the viewpoint of uniform dispersibility of coenzyme Q10 in drink yogurt, fermented milk with a high non-fat milk solid content is preferred.

From the viewpoint of storage stability, the viscosity of the yogurt drink of the present invention at 10° C. is preferably 5 to 100 mPa·s, more preferably 10 to 100 mPa·s, and even more preferably 10 to 70 mPa·s. If the viscosity is outside the above range, the storage stability of the yogurt drink may be poor. The viscosity at 10° C. was measured using a B-type viscometer as No. The measurement can be performed using one or two rotors at a rotation speed of 60 rpm for 30 seconds. In addition, when selecting a rotor, if the viscosity is 100 mPa・s or less, select No. If the pressure exceeds 100 mPa・s, use the rotor No. 1. Set it to 2.

From the viewpoint of uniform dispersibility of coenzyme Q10 and flavor derived from fermented milk, the drinkable yogurt of the present invention preferably has a pH of 4 to 5, more preferably 4 to 4.8, even more preferably 4 to 4.6, and 4 to 5. 4.5 is particularly preferred. If the pH is lower than 4, the sourness of the yogurt drink may be felt too strongly. Furthermore, if the pH is higher than 5, the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease, and the flavor derived from fermented milk of the yogurt drink may deteriorate.

The coenzyme Q10 is a type of 2,3-dimethoxy-5-methyl-6-polyprenyl-1,4-benzoquinone that is abundant in humans and has 10 isoprene units in its side chain. Further, the coenzyme Q10 is known to have an oxidized type and a reduced type, and the oxidized type is named "ubiquinone" and the reduced type is named "ubiquinol." In the present invention, either ubiquinone or ubiquinol may be used as coenzyme Q10, or both may be used in combination, but from the viewpoint of oral absorption and bioavailability, it is preferable to use ubiquinol. .

The content of coenzyme Q10 is preferably 0.02 to 0.3% by weight, more preferably 0.03 to 0.3% by weight, and 0.05 to 0.3% by weight in the whole yogurt drink. More preferably, 0.1 to 0.3% by weight is particularly preferred. If the content of coenzyme Q10 is less than 0.02% by weight, replenishment of coenzyme Q10 through drinking yogurt may not be efficient. On the other hand, if it is more than 0.3% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may be poor.

The oil-in-water emulsion is composed of water and coenzyme Q10, and even if it does not contain oil or fat, the continuous phase is aqueous and coenzyme Q10 is present in the same way as oil droplets. do. In addition to water and coenzyme Q10, the oil-in-water emulsion may contain fats and oils, lipophilic emulsifiers, etc. in the oil droplets, and thickeners, sugars, hydrophilic emulsifiers, etc. in the water phase.

The content of the oil-in-water emulsion is preferably 22 to 55% by weight, more preferably 23 to 53% by weight, even more preferably 28 to 50% by weight, and even more preferably 33 to 50% by weight based on the whole yogurt drink. is particularly preferred. If the content of the oil-in-water emulsion is less than 22% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may be poor. On the other hand, if it exceeds 55% by weight, the flavor derived from fermented milk in the yogurt drink may deteriorate.

The content of Coenzyme Q10 is preferably 0.034 to 1.2% by weight, more preferably 0.05 to 1.2% by weight, and more preferably 0.08 to 1.2% by weight in the entire oil-in-water emulsion consisting of water and Coenzyme Q10. 1.2% by weight is more preferred, and 0.17 to 1.2% by weight is particularly preferred. If it is less than 0.034% by weight, replenishment of coenzyme Q10 through drinking yogurt may not be efficient. On the other hand, if it is more than 1.2% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may be poor.

The content of coenzyme Q10 can be measured, for example, as follows. First, to make the drink yogurt homogeneous, mix well and accurately weigh out 4g of the drink yogurt into a test tube with a cap, add 10 mL of distilled water and 1 mL of saturated saline, and apply ultrasonic treatment for about 30 seconds. Suspend the yogurt well until there are no lumps.

Next, 20 mL of ethanol and 20 mL of n-hexane are added, and the mixture is shaken at 200 rpm for 5 minutes in a shaker. For shaking, it is preferable to use a shaker "Model YS-8D" manufactured by Yayoi Co., Ltd. and shake in an arc. After shaking, centrifugation is performed at 2000 rpm for 2 minutes, and the supernatant is placed in a 100 mL eggplant flask, dried with an evaporator, and then sealed with nitrogen. When pouring into an eggplant flask, it is important to collect as much of the supernatant as possible using a Pasteur pipette. Also, when drying using an evaporator, be careful not to cause foaming or bumping.

After suspending the test tube again by ultrasonication for about 30 seconds, 20 mL of n-hexane is added and shaken at 200 rpm for 5 minutes in a shaker. Centrifugation is performed at 2000 rpm for 2 minutes, and the supernatant is put into the 100 mL eggplant flask, dried with an evaporator, and then sealed with nitrogen. Dissolve the contents of the eggplant flask with 5 mL of ethanol/n-hexane mixture (4:1) and transfer to a brown volumetric flask. When transferring the liquid to a volumetric flask, use a Pasteur pipette to transfer the entire volume.

Dissolve the contents of the eggplant flask again with 5 mL of ethanol/n-hexane mixture (4:1), transfer to the brown volumetric flask, and perform ultrasonication. Add ethanol/n-hexane mixture (4:1) to make exactly 20 mL, stir well, and then filter about 1 mL through a 0.45 μm filter for HPLC analysis. The HPLC conditions at this time were: Column: SYMMETRY C18 (manufactured by Waters) 250 mm (length) 4.6 mm (inner diameter), mobile phase: C ₂ H ₅ OH: CH ₃ OH = 4:3 (v:v), detection Wavelength: 210 nm, flow rate: 1 ml/min, retention time for reduced coenzyme Q10: 9.1 min, and retention time for oxidized coenzyme Q10: 13.3 min.

The thickener is not particularly limited as long as it is edible, but examples include agar, gum arabic, carrageenan, alginic acids (alginic acid, alginate), low methoxyl pectin (LM pectin), high methoxyl pectin (HM pectin), Guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharide, glucomannan, starch, modified starch, modified starch, dextrin, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salt, Examples include methylcellulose, chitin, chitosan, gelatin, etc., and at least one selected from these groups can be used.

The content of the thickener is preferably 0.05 to 0.5% by weight, more preferably 0.05 to 0.4% by weight, even more preferably 0.05 to 0.3% by weight in the whole yogurt drink. , 0.07 to 0.25% by weight is particularly preferred, and 0.1 to 0.2% by weight is most preferred. If the content is less than 0.05% by weight, the storage stability of the yogurt drink may be poor. Moreover, if it is more than 0.5% by weight, the flavor derived from fermented milk may deteriorate.

Moreover, among the above-mentioned thickeners, HM pectin is particularly preferable from the viewpoint of uniform dispersibility of coenzyme Q10 in the yogurt drink. The above-mentioned HM pectin is a polysaccharide mainly composed of galacturonic acid and methylated galacturonic acid, and refers to one in which methylated galacturonic acid accounts for 50% or more of the total galacturonic acid (degree of esterification: DE). .

The content of the HM pectin is preferably 0.1 to 0.45% by weight based on the whole drink yogurt, considering the balance between uniform dispersibility of coenzyme Q10 in the drink yogurt and storage stability, and 0.1% by weight. It is more preferably 0.3% by weight, even more preferably 0.1% to 0.25% by weight, and particularly preferably 0.1% to 0.2% by weight. If the content is less than 0.1% by weight, a greater effect of improving the uniform dispersibility of Coenzyme Q10 may not be obtained. Moreover, if it is more than 0.45% by weight, the flavor derived from fermented milk may deteriorate.

The milk protein is a protein derived from fermented milk in which milk raw materials are fermented with lactic acid to a specific pH, and includes proteins obtained by denaturing casein protein, whey protein, etc. by lactic acid fermentation. The dairy raw materials are not particularly limited, and include, for example, buttermilk, cheese, cream cheese, concentrated whey, whey, raw milk, cow's milk, special milk, partially skimmed milk, skim milk, skim milk powder, whole milk powder, processed milk, milk. Beverages, concentrated milk, skimmed concentrated milk, whole fat concentrated milk, evaporated condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, and powder thereof; whey protein concentrate (WPC); and total milk protein, etc. At least one selected from these groups may be used. Among them, from the viewpoint of flavor, raw milk, cow's milk, partially skimmed milk, skim milk, and skim milk powder are preferable. Furthermore, from a health-conscious perspective, skim milk and skim milk powder, which have a low milk fat content, are preferred.

The fermented milk is preferably fermented milk that has been subjected to lactic acid fermentation to a pH of 4 to 5, and the pH at the end of lactic acid fermentation is more preferably 4.2 to 5, and even more preferably 4.2 to 4.8. If the pH is lower than 4, the sourness of the yogurt drink may be felt too strongly. Furthermore, if the pH is higher than 5, the storage stability of the yogurt drink may be poor, the uniform dispersibility of coenzyme Q10 in the yogurt drink may be poor, and the flavor derived from fermented milk of the yogurt drink may deteriorate.

The content of milk protein derived from fermented milk that has been lactic acid fermented to pH 4 to 5 is preferably 2.3 to 3.5% by weight, more preferably 2.5 to 3.5% by weight, based on the whole yogurt drink. .8 to 3.2% by weight is more preferred. If it is less than 2.3% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may deteriorate, the storage stability of the yogurt drink may decrease, and the flavor derived from fermented milk of the yogurt drink may deteriorate. Moreover, if it is more than 3.5% by weight, the storage stability of the yogurt drink may deteriorate. Further, the content of milk proteins other than milk proteins derived from fermented milk is preferably less than 0.3% by weight in the whole yogurt drink.

The content of milk protein in the entire raw material mix of the fermented milk that has been lactic acid fermented to pH 4 to 5 is preferably 3.4 to 8.5% by weight, more preferably 3.7 to 8.5% by weight, 3. More preferably 7 to 7.8% by weight. If it is less than 3.4% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may deteriorate, the storage stability of the yogurt drink may decrease, and the flavor derived from fermented milk of the yogurt drink may deteriorate. Moreover, if it is more than 8.5% by weight, the storage stability of the yogurt drink may deteriorate. Note that the fermented milk raw material mix refers to a mixture of fermented milk raw materials before adding lactic acid bacteria, which is obtained by mixing the milk raw materials and other materials in water.

The milk protein/coenzyme Q10 (weight ratio) in the yogurt drink is preferably 10 to 35, more preferably 15 to 35, and even more preferably 18 to 25. If the weight ratio is less than 10, the uniform dispersibility of coenzyme Q10 may deteriorate. Moreover, if it is larger than 35, storage stability may deteriorate.

From the viewpoint of uniform dispersibility of coenzyme Q10, the drink yogurt of the present invention has an HLB of 5 to 15, and contains glycerin fatty acid ester, a glyceride derivative in which an organic acid is ester-bonded to monoglyceride, polyglycerin fatty acid ester, and It is preferable to contain at least one emulsifier selected from the group consisting of sucrose fatty acid esters. Examples of the organic acids include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. Examples of the polyglycerol fatty acid ester include monostearate decaglycerol fatty acid ester. The HLB of the emulsifier is more preferably 8 to 15, and even more preferably 10 to 15. If the HLB is outside the above range, the effect of further improving the uniform dispersibility of coenzyme Q10 may not be obtained.

The content of the emulsifier is preferably 0.01 to 0.5% by weight, more preferably 0.01 to 0.3% by weight, even more preferably 0.03 to 0.2% by weight, based on the whole yogurt drink. Particularly preferred is 0.05 to 0.15% by weight, most preferred is 0.07 to 0.12% by weight. If it is less than 0.01% by weight, the effect of further improving the uniform dispersibility of coenzyme Q10 may not be obtained. Moreover, if the amount is more than 0.5% by weight, an unpleasant taste may be felt.

The drink yogurt of the present invention may contain the emulsifier and other components (optional) in addition to the coenzyme Q10, the milk protein, and the thickener, as long as the effects of the invention are not impaired. Examples of the other components include oils and fats, sugars, flavoring agents, coloring agents, flavoring agents, and antioxidants.

The oils and fats are not particularly limited as long as they are edible, but examples include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, coconut oil, palm kernel oil, milk fat, lard, Examples include various animal and vegetable oils and fats such as fish oil, and processed oils and fats such as their hydrogenated oils, fractionated oils, and transesterified oils, and at least one selected from these groups can be used.

The sugars are not particularly limited, and include high-intensity sweeteners, white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme saccharified starch syrup, reduced starch saccharide, reduced starch syrup, and isomerized starch syrup. Liquid sugar, sucrose-bound starch syrup, reducing sugar, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, milk fruit Saccharides and sugar alcohols such as oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, and palatinose oligosaccharides, natural sweeteners such as honey and maple sugar, etc., and at least one selected from these groups should be used. I can do it.

High-intensity sweeteners are not particularly limited, but include, for example, sucralose, aspartame, alitame, monatin, licorice extract, sweet tea extract, licorice extract, saccharin, sodium saccharin, acesulfame potassium, neotame, thaumatin, licorice extract. etc.

The flavoring agent is not particularly limited, but may be a natural flavor or a synthetic flavor, and includes, for example, yogurt flavor, fruit flavor, plant flavor, or a mixture thereof. Examples of the fruit flavors include lemon, orange, mandarin orange, grapefruit, shikwasa, citrus fruits such as yuzu and lime, strawberry, peach, grape, apple, pineapple, mango, melon, and banana. At least one selected type can be used. Further, examples of the plant flavor include cocoa, chocolate, vanilla, coffee, cola, tea, cinnamon, clove, etc., and at least one selected from these groups can be used.

The coloring agent is not particularly limited as long as it is edible, but examples thereof include moss color, gardenia, lac, cochineal, and carotene, and at least one selected from these groups can be used.

The flavoring materials are not particularly limited as long as they are edible, but include: peach; mango; papaya; watermelon; melon; apple; persimmon; pear (including pear); banana; loquat; pomegranate; reishi; plum; apricot. pineapple; grape; kiwi; plum; plum; cherry; passion fruit; berries such as strawberry, black currant, red currant, cranberry, blackberry, blueberry, and raspberry; citrus fruits such as orange and grapefruit; Examples include those that are as they are or those that have been processed. Specifically, these pulps, mesophylls, seeds, and pericarp are cut, pureed, or grated; and instead of these, jelly, agar gel, nata de coco, and other products that imitate these. Examples include cut products such as almond tofu. As the flavoring material, at least one kind selected from these groups can be used.

The antioxidant is not particularly limited as long as it is edible, but includes vitamin A, carotenoids, vitamin C, vitamin E, selenium, flavonoids, polyphenols, lycopene, lutein, lignans, etc., and is selected from these groups. At least one type can be used.

The drink yogurt of the present invention is a drink yogurt in which an oil-in-water emulsion consisting of water and coenzyme Q10 is mixed with fermented milk and then homogenized. It can be produced by a production method comprising a step of obtaining an oil-in-water emulsion, and a step of mixing and homogenizing the fermented milk and the oil-in-water emulsion.

(Process of obtaining fermented milk)
A raw material mix for fermented milk is prepared by mixing water and milk raw materials, sterilized, temperature-controlled, fermented by adding lactic acid bacteria, cooled, and homogenized with a high-pressure homogenizer to obtain fermented milk.

When mixing water and milk raw materials, it is preferable to adjust the milk protein content to 3.4 to 8.5% by weight, and 3.7 to 8.5% by weight in the entire fermented milk raw material mix. % is more preferable, and 3.7 to 7.8 weight % is even more preferable. If it is less than 3.4% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may deteriorate, the storage stability of the yogurt drink may decrease, and the flavor derived from fermented milk of the yogurt drink may deteriorate. Moreover, if it is more than 8.5% by weight, the storage stability of the yogurt drink may deteriorate.

The above sterilization may be carried out according to a conventional method, and in the case of batch sterilization, it is preferably 60 to 95°C for 1 to 60 minutes, more preferably 75 to 95°C for 1 to 15 minutes, and 85 to 95°C for 1 to 10 minutes. Minutes are more preferred. If the sterilization temperature is lower than 60° C. or the holding time is shorter than 1 minute, it may be difficult to obtain the sterilization effect. Furthermore, if the sterilization temperature is higher than 95°C or the holding time is longer than 60 minutes, the milk protein may be thermally denatured and the storage stability of the yogurt drink may be reduced.

Further, in the case of plate sterilization, the temperature is preferably 90 to 140°C for 2 to 600 seconds, more preferably 110 to 140°C for 2 to 5 seconds, and even more preferably 120 to 140°C for 2 to 3 seconds. If the sterilization temperature is lower than 90°C or the holding time is shorter than 2 seconds, it may be difficult to obtain the sterilization effect. Furthermore, if the sterilization temperature is higher than 140°C or the holding time is longer than 600 seconds, the milk protein may be thermally denatured and the storage stability of the yogurt drink may be reduced.

In the method for producing a yogurt drink of the present invention, from the viewpoint of storage stability, plate sterilization is preferred because of its short heating history and minimal thermal denaturation of milk proteins.

The temperature control is preferably carried out at 40 to 46°C, more preferably 41 to 45°C, and even more preferably 42 to 44°C. If the temperature of the temperature control is outside the range of 40 to 46°C, the activity of lactic acid bacteria during lactic acid fermentation may decrease, which may result in longer fermentation times or lower flavor of the yogurt drink.

As the lactic acid bacteria, a lactic acid bacteria starter may be used. The lactic acid bacteria starter is not particularly limited, and those commonly used for yogurt can be used. Examples include Lactococcus, Streptococcus, Pediococcus, Lactococcus belonging to Leuconostoc, Lactobacillus belonging to Lactobacillus, Bifidobacterium, etc. . Specific examples include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis, and the like.

The amount of the lactic acid bacteria to be added is not particularly limited, but may be any amount normally used for producing yogurt; for example, it may be added in an amount of 0.00001 to 5 parts by weight per 100 parts by weight of fermented milk. As a guideline, the amount may be 0.00001 to 0.05 parts by weight for the freeze-dried type, and 0.01 to 5 parts by weight for the fermented liquid type.

The fermentation is preferably carried out until the pH reaches 4 to 5, and the pH at the end of fermentation is more preferably 4.2 to 5, even more preferably 4.2 to 4.8. If the pH at the end of fermentation is lower than 4, the sourness of the yogurt drink may be felt too strongly. In addition, if the pH at the end of fermentation is higher than 5, the flavor derived from fermented milk in the drink yogurt will be insufficient, the uniform dispersibility of coenzyme Q10 in the drink yogurt will be poor, and the storage stability of the drink yogurt will deteriorate. There are cases. Note that the pH may be measured according to a conventional method, for example, using a pH meter ("F-52" manufactured by Horiba, Ltd.).

The cooling temperature is preferably 0 to 10°C, more preferably 1 to 10°C, even more preferably 1 to 8°C, and particularly preferably 3 to 7°C. If the cooling temperature is lower than 0°C, fermented milk may freeze. Furthermore, if the temperature is higher than 10°C, the flavor derived from fermented milk of the yogurt drink may deteriorate, and the hygiene may be poor.

The pressure during homogenization using the high-pressure homogenizer is preferably 5 to 35 MPa, more preferably 5 to 30 MPa, and even more preferably 10 to 25 MPa. If the pressure is lower than 5 MPa, the storage stability of the yogurt drink may deteriorate, the viscosity of the fermented milk may increase, and the productivity of the fermented milk may decrease. Moreover, if it is higher than 35 MPa, the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease.

Although the fermented milk may be sterilized after the lactic acid fermentation is completed, it is desirable not to sterilize it from the viewpoint of storage stability and production of live bacteria type drink yogurt.

(Process of obtaining an oil-in-water emulsion consisting of water and coenzyme Q10)
The coenzyme Q10, the thickener, and if necessary, the emulsifier and other ingredients (optional ingredients) are added to water, homogenized, sterilized, and cooled to produce an aqueous solution consisting of water and coenzyme Q10. Obtain an oil emulsion. The above-mentioned other components may be added as a raw material for fermented milk, but from the viewpoint of uniform dispersibility and storage stability of coenzyme Q10 in drink yogurt, an oil-in-water emulsion consisting of water and coenzyme Q10 is used. It is preferable to add it as a raw material.

The content of coenzyme Q10 is preferably 0.034 to 1.2% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10, and preferably 0.05 to 1. .2% by weight is more preferred, 0.08 to 1.2% by weight is even more preferred, and 0.17 to 1.2% by weight is particularly preferred. If it is less than 0.034% by weight, replenishment of coenzyme Q10 through drinking yogurt may not be efficient. On the other hand, if it is more than 1.2% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may be poor.

The content of the thickener is preferably 0.085 to 2% by weight, more preferably 0.085 to 1.8% by weight, and more preferably 0.085 to 1% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10. .4% by weight is more preferred, 0.12 to 1.1% by weight is particularly preferred, and 0.18 to 0.9% by weight is most preferred. If the content is less than 0.085% by weight, the uniform dispersibility of coenzyme Q10 in the yogurt drink may deteriorate. Moreover, if it is more than 2% by weight, the flavor derived from fermented milk of the yogurt drink may deteriorate.

Further, when the thickener is the HM pectin, its content is preferably 0.18 to 2% by weight, and preferably 0.18 to 1.4% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10. is more preferable, 0.18 to 1.1% by weight is even more preferable, and particularly preferably 0.18 to 0.9% by weight. If it is less than 0.18% by weight, a greater effect of improving the uniform dispersibility of coenzyme Q10 in the yogurt drink may not be obtained. Moreover, if it is more than 2% by weight, the flavor derived from fermented milk of the yogurt drink may deteriorate.

The homogenization can be carried out using a known homogenization device such that the median diameter of coenzyme Q10 in the oil-in-water emulsion is 0.2 to 5 μm, and the temperature and time may be controlled. It is preferable to perform controlled treatment, more preferably 0.2 to 4 μm, even more preferably 0.2 to 3 μm, particularly preferably 0.2 to 2 μm. If the median diameter is smaller than 0.2 μm, the viscosity of the yogurt drink may increase, making it impossible to produce the yogurt drink. Moreover, if it is larger than 5 μm, the uniform dispersibility of coenzyme Q10 in the yogurt drink may deteriorate. Devices used for the homogenization treatment include, but are not particularly limited to, homogenizers, microfluidizers, colloid mills, and the like. In addition, it is thought that the said median diameter does not change significantly even in the drink yogurt of a final product.

The temperature during the homogenization is preferably 50 to 80°C, more preferably 60 to 75°C, even more preferably 65 to 75°C. If the temperature is lower than 50°C, coenzyme Q10 may be insufficiently dissolved and the uniform dispersibility in the yogurt drink may deteriorate. On the other hand, if the temperature is higher than 80° C., equipment may become excessive, and utility costs may increase, leading to increased manufacturing costs.

In the case of batch sterilization, the sterilization after the homogenization is preferably carried out at 60 to 95°C for 1 to 30 minutes, more preferably at 75 to 95°C for 1 to 15 minutes, and even more preferably at 85 to 95°C for 1 to 10 minutes. preferable. If the sterilization temperature is lower than 60° C. or the holding time is shorter than 1 minute, it may be difficult to obtain the sterilization effect. Furthermore, if the sterilization temperature is higher than 95° C. or the holding time is longer than 30 minutes, the oil droplets of Coenzyme Q10 may coalesce, reducing the uniform dispersibility of Coenzyme Q10 in the yogurt drink.

Further, in the case of plate sterilization, the temperature is preferably 90 to 140°C for 2 to 60 seconds, more preferably 100 to 140°C for 2 to 5 seconds, and even more preferably 110 to 140°C for 2 to 3 seconds. If the sterilization temperature is lower than 90°C or the holding time is shorter than 2 seconds, it may be difficult to obtain the sterilization effect. Furthermore, if the sterilization temperature is higher than 140° C. or the holding time is longer than 60 seconds, the oil droplets of Coenzyme Q10 may coalesce, reducing the uniform dispersibility of Coenzyme Q10 in the yogurt drink. In the yogurt drink of the present invention, plate sterilization is preferred from the viewpoint of uniform dispersibility of coenzyme Q10 in the yogurt drink.

The cooling temperature is preferably 5 to 40°C, more preferably 10 to 40°C, and even more preferably 15 to 35°C. If the cooling temperature is outside the above range, the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease.

The content of the emulsifier is preferably 0.017 to 2% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10, and preferably 0.017 to 1.2% by weight. is more preferable, 0.05 to 0.8% by weight is still more preferable, and 0.12 to 0.5% by weight is particularly preferable. If the amount is less than 0.017% by weight, the effect of further improving the uniform dispersibility of coenzyme Q10 in the yogurt drink may not be obtained. Moreover, if the amount is more than 2% by weight, an unpleasant taste may be felt.

The emulsifier to be added to the oil-in-water emulsion has an HLB of 5 to 15, and is a group consisting of glycerin fatty acid esters, glyceride derivatives in which organic acids are ester-bonded to monoglycerides, polyglycerin fatty acid esters, and sucrose fatty acid esters. At least one emulsifier selected from these is preferred.

(Mixing process)
The oil-in-water emulsion consisting of water and coenzyme Q10 is added to the fermented milk while stirring, mixed, homogenized with a high-pressure homogenizer, and then temperature adjusted to obtain drinkable yogurt. be able to.

The weight ratio of the fermented milk to the oil-in-water emulsion consisting of the water and coenzyme Q10 in the mixing is preferably 0.8 to 3.5, more preferably 0.9 to 3, and still more preferably 1 to 2.5. Preferably, 1 to 2 are particularly preferable. If the weight ratio is less than 0.8, the flavor of the fermented milk in the yogurt drink may deteriorate. Moreover, if it is larger than 3.5, the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease.

The pressure for the homogenization is preferably 4 to 35 MPa, more preferably 5 to 30 MPa, and even more preferably 10 to 25 MPa. If the pressure is lower than 4 MPa, the storage stability of the yogurt drink may deteriorate or the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease. Moreover, if it is higher than 35 MPa, the uniform dispersibility of coenzyme Q10 in the yogurt drink may decrease.

The temperature after the temperature adjustment is preferably 0 to 10°C, more preferably 1 to 10°C, even more preferably 1 to 8°C, and particularly preferably 2 to 6°C. If the adjusted temperature is lower than 0°C, the yogurt drink may freeze. Furthermore, if the temperature is higher than 10°C, the flavor derived from fermented milk of the yogurt drink may deteriorate, and the hygiene may be poor. In addition, when the product temperature of the oil-in-water emulsion consisting of water and coenzyme Q10 in the mixing step is 10° C. or less, temperature adjustment is not necessary.

According to the above-described method for producing a yogurt drink, even if it contains a large amount of coenzyme Q10, the storage stability is good, the flavor derived from fermented milk is sufficiently felt without deteriorating the flavor, and the coenzyme Q10 has excellent uniform dispersibility. A yogurt drink containing coenzyme Q10 can be easily produced.

EXAMPLES The present invention will be described in more detail with reference to Examples below, but the present invention is not limited to these Examples in any way. In the examples, "parts" and "%" are based on weight.

Moreover, the raw materials used in the examples and comparative examples are as follows.
1) “Skim milk powder” manufactured by Kaneka Corporation (Protein content: 34% by weight)
2) “Whey Powder Fondolac SL” manufactured by Merck Japan Co., Ltd. (Protein content: 26% by weight)
3) “Kaneka QH” manufactured by Kaneka Corporation (reduced coenzyme Q10: ubiquinol)
4) “YM-150-LJ” manufactured by Sansho Co., Ltd.
5) “Sunsweet SU-100” (sucralose) manufactured by San-Ei Gen FFI Co., Ltd.
6) "New Fract R-0" manufactured by Showa Sangyo Co., Ltd. (isomerized liquid sugar, solid content: 75%)
7) “Ultra Agar AX-200” manufactured by Ina Agar Co., Ltd.
8) "Sunsoft Q-18S" manufactured by Taiyo Kagaku Co., Ltd. (decaglycerin monostearate fatty acid ester, HLB: 12)

<Component composition of drink yogurt>
(Measurement of content of coenzyme Q10)
4 g of drinking yogurt was accurately weighed into a test tube with a cap, 10 mL of distilled water and 1 mL of saturated saline were added, and the mixture was subjected to ultrasonication for about 30 seconds to suspend it. 20 mL of ethanol and 20 mL of n-hexane were added, and the mixture was shaken at 200 rpm for 5 minutes in a shaker. Centrifugation was performed at 2000 rpm for 2 minutes, and the supernatant was placed in a 100 mL eggplant flask, dried with an evaporator, and then sealed with nitrogen. After suspending the test tube again by ultrasonication for about 30 seconds, 20 mL of n-hexane was added, and the mixture was shaken at 200 rpm for 5 minutes in a shaker. Centrifugation was performed at 2000 rpm for 2 minutes, and the supernatant was put into the 100 mL eggplant flask and dried using an evaporator, followed by nitrogen sealing. The contents of the eggplant flask were dissolved with 5 mL of an ethanol/n-hexane mixture (4:1), and the solution was transferred to a brown volumetric flask. The contents of the eggplant flask were again dissolved with 5 mL of an ethanol/n-hexane mixture (4:1), transferred to the brown volumetric flask, and subjected to ultrasonication. A mixed solution of ethanol/n-hexane (4:1) was added to make exactly 20 mL, and about 1 mL of this was filtered through a 0.45 μm filter and analyzed by HPLC.

(HPLC conditions)
Analytical column: SYMMETRY C18 (manufactured by Waters) 250 mm (length) 4.6 mm (inner diameter)
Mobile phase: _{C2H5OH : CH3OH} =4:3 (v:v)
Detection wavelength: 210nm
Flow rate: 1ml/min
Retention time of reduced coenzyme Q10: 9.1 min
Retention time of oxidized coenzyme Q10: 13.3 min

<Measurement of median diameter of coenzyme Q10 oil droplets>
The median diameter of oil droplets of Coenzyme Q10 was measured using a laser diffraction/scattering particle size distribution measuring device "LA-960V2" (manufactured by Horiba, Ltd.). That is, after stirring an oil-in-water emulsion consisting of water and coenzyme Q10 to make it homogeneous, about 0.2 g was collected, put into a measuring container containing about 250 ml of water, and stirred at 1.7 s ^-1 . Measurement was performed after uniformly dispersing.

<Evaluation of fermented milk and drink yogurt>
(Measurement of pH of fermented milk and drink yogurt at the end of fermentation)
The pH of the fermented milk and drinkable yogurt at the end of fermentation was measured using a pH meter ("F-52" manufactured by Horiba, Ltd.).

(Measurement of viscosity of drink yogurt at 10°C)
The viscosity at 10°C was measured using a B-type viscometer as No. The measurement was performed using one or two rotors at a rotation speed of 60 rpm for 30 seconds. In addition, when selecting a rotor, if the viscosity is 100 mPa・s or less, select No. If the pressure exceeds 100 mPa・s, use the rotor No. 1. It was set as 2.

(Flavor derived from fermented milk in drink yogurt)
Ten experienced panelists were asked to eat each drink yogurt obtained in the Examples and Comparative Examples at a temperature of 10°C, and conducted a sensory evaluation based on the following criteria, and 8 or more panelists rated it as ○. The case was given a final evaluation of ○, and the case where 3 or more people gave an evaluation of × was given a final evaluation of ×.
○: No off-taste or odor is felt, and the flavor derived from fermented milk is not diminished. ×: Any off-taste or odor is felt, or the flavor is weak, and the flavor originating from fermented milk is diminished.

(Uniform dispersibility of coenzyme Q10 in drink yogurt)
After storing each drink yogurt (10 pieces of each level) obtained in Examples and Comparative Examples at 10 ° C. for 2 weeks, the occurrence of clumping and floating of coenzyme Q10 oil droplets was visually observed, and the following results were obtained. The evaluation was based on the following criteria, and the average score was used as the evaluation score. Note that the drink yogurt using reduced coenzyme Q10 was stored at 10° C. for 2 weeks under 2000 lux light irradiation, and the uniform dispersibility was evaluated by oxidizing and yellowing the reduced coenzyme Q10.
5 points: Better than Example 1, with no lumps or floating of coenzyme Q10 oil droplets, and extremely good uniform dispersibility. 4 points: Same as Example 1, coenzyme Q10 oil droplets. Good homogeneous dispersion with no lumps or floating. 3 points: Slightly inferior to Example 1, with slight lumps and floating of Coenzyme Q10 oil droplets, but uniform dispersion. 2 points: The quality is at a level with no problem in terms of quality. 1 point: Worse than Example 1, with clumps of coenzyme Q10 oil droplets and/or floating, and poor uniform dispersibility. 1 point: Example 1. It is clearly worse than that, with severe clumping and/or floating of coenzyme Q10 oil droplets, and lack of uniform dispersion.

(Storage stability of drink yogurt)
After storing each drink yogurt (10 pieces of each level) obtained in Examples and Comparative Examples at 10°C for 2 weeks, the precipitation of protein and the occurrence of syneresis were visually observed and evaluated using the following criteria. The average score was taken as the evaluation score.
5 points: Better than Example 1, with no occurrence of protein precipitation or syneresis, and extremely good storage stability. 4 points: Same as Example 1, no protein precipitation or syneresis. 3 points: There is no problem and storage stability is good. 3 points: Slightly inferior to Example 1, with slight occurrence of protein precipitation and syneresis, but storage stability is at a level that does not cause any quality problems. 2 Point: Worse than Example 1, protein precipitation and/or syneresis occurred, and storage stability was poor. 1 point: Clearly worse than Example 1, protein precipitation and/or syneresis occurred. Severe outbreak and no storage stability

(comprehensive evaluation)
A comprehensive evaluation was performed based on the evaluation results of the flavor derived from fermented milk, the uniform dispersibility of coenzyme Q10, and the storage stability. The evaluation criteria at that time are as follows.
A: Flavor derived from fermented milk is ○, and uniform dispersibility of coenzyme Q10 and storage stability satisfy 4.0 to 5.0 points B: Flavor derived from fermented milk is ○ and coenzyme Q10 Uniform dispersibility and storage stability of 3.5 points or more and 5.0 points or less, and at least one of 3.5 points or more and less than 4.0 points C: The flavor derived from fermented milk is ○, and the uniform dispersibility and storage stability of coenzyme Q10 are 3.0 points or more and 5.0 points or less, and there is at least one score of 3.0 points or more and less than 3.5 points D: Fermentation Milk-derived flavor is ○, uniform dispersibility of coenzyme Q10, and storage stability are 2.0 points or more and 5.0 points or less, and at least one has 2.0 points or more and less than 3.0 points. Item E: The flavor derived from fermented milk is bad and/or the item has at least one score of less than 2.0 in the evaluation of coenzyme Q10 uniform dispersibility and storage stability.

(Example 1) Preparation of drinking yogurt containing coenzyme Q10 According to the formulation in Table 1, 14.6 parts by weight of skim milk powder was dissolved in 85.4 parts by weight of warm water at 45°C to prepare a raw material mix for fermented milk. After batch sterilization at 90°C for 10 minutes and cooling until the product temperature reached 43°C, 0.00018 parts by weight of lactic acid bacteria starter (mixed powder product of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus) was added, and the pH was adjusted to Fermentation was carried out until the temperature reached 4.5. After the fermentation was completed, the mixture was cooled to 8° C. with stirring, and then homogenized using a high-pressure homogenizer at a pressure of 14 MPa to prepare fermented milk.

On the other hand, 0.35 parts by weight of reduced coenzyme Q10 was added and dissolved in 93.61 parts by weight of 65°C warm water, and further 0.50 parts by weight of HM pectin and 0.14 parts by weight of sweetener were added. Glucose-fructose liquid sugar: Add and dissolve 5.4 parts by weight, adjust the temperature to 60°C, homogenize, plate sterilize at 120°C for 2 seconds, cool to 30°C, and dissolve in water consisting of water and coenzyme Q10. An oil emulsion was prepared.

While stirring 60 parts by weight of fermented milk at 10°C, 40 parts by weight of an oil-in-water emulsion consisting of water at 30°C and coenzyme Q10 was added and mixed, and the mixture was heated to a pressure of 14 MPa using a high-pressure homogenizer. After homogenizing the mixture, the mixture was cooled to 6° C. to prepare a coenzyme Q10-containing yogurt drink. Table 1 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Examples 2-3, Comparative Examples 1-2) Preparation of drinking yogurt containing coenzyme Q10 According to the formulation in Table 1, 14.6 parts by weight of skim milk powder in the fermented milk of Example 1 was added to 12.5 parts by weight (execution example). Example 2), 17.0 parts by weight (Example 3), 5.0 parts by weight (Comparative example 1), or 25.0 parts by weight (Comparative example 2), and the total amount was adjusted with water. A drinking yogurt containing coenzyme Q10 was prepared in the same manner as in Example 1. Table 1 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 4) Preparation of drinking yogurt containing coenzyme Q10 According to the formulation in Table 1, skim milk powder of fermented milk in Example 1: 14.6 parts by weight was changed to 13.9 parts by weight, whey powder: 1.0 parts by weight A drink yogurt containing coenzyme Q10 was prepared in the same manner as in Example 1, except that the total amount was adjusted with water. Table 1 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

As is clear from Table 1, the milk protein derived from fermented milk in the whole drink yogurt ranges from 2.3 to 3.5% by weight, and the milk protein/coenzyme Q10 (weight ratio) ranges from 10 to 35. All of the drink yogurts (Examples 1 to 4) were evaluated favorably for the flavor derived from the fermented milk of the drink yogurt, the uniform dispersibility of coenzyme Q10 in the drink yogurt, and the storage stability of the drink yogurt.

On the other hand, in the drink yogurt (Comparative Example 1), the milk protein derived from fermented milk is as low as 1.0% by weight in the whole drink yogurt, and the milk protein/coenzyme Q10 (weight ratio) is as low as 7.3. The milk-derived flavor, the uniform dispersibility of coenzyme Q10 in the yogurt drink, and the storage stability were poorly evaluated, and the overall evaluation was E. In addition, in the drink yogurt, the milk protein derived from fermented milk is as high as 5.1% by weight, and the drink yogurt (Comparative Example 2) has a high milk protein/coenzyme Q10 (weight ratio) of 36.4, which is stable in storage. The evaluation of gender was poor, and the overall evaluation was D.

(Examples 5 to 6, Comparative Example 3) Preparation of drinking yogurt containing coenzyme Q10 According to the conditions in Table 2, pH 4.5 at the end of fermentation of fermented milk was adjusted to pH 4.2 (Example 5), pH 5.0 (Example 5), A coenzyme Q10-containing yogurt drink was produced in the same manner as in Example 1, except that the pH was changed to Example 6) or pH 5.5 (Comparative Example 3). Table 2 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 7, Comparative Example 4) Preparation of drinking yogurt containing coenzyme Q10 According to the conditions in Table 2, the median diameter of oil droplets of coenzyme Q10 in an oil-in-water emulsion consisting of water and coenzyme Q10: 0.7 μm, and fermented milk Pressure during homogenization of the mixture of oil-in-water emulsion consisting of water and coenzyme Q10: 14 MPa was changed to 4.5 μm and 4 MPa (Example 7), or 10.0 μm and 2 MPa (Comparative Example 4), respectively. A coenzyme Q10-containing yogurt drink was produced in the same manner as in Example 1, except for the following. Table 2 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 8) Preparation of drinking yogurt containing coenzyme Q10 According to the conditions in Table 2, 0.35 parts by weight of coenzyme Q10 in an oil-in-water emulsion consisting of water and coenzyme Q10 was changed to 0.70 parts by weight, and A coenzyme Q10-containing yogurt drink was produced in the same manner as in Example 1, except that the total amount was adjusted. Table 2 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

As is clear from Table 2, fermented milk with a pH in the range of 4 to 5 at the end of fermentation and an oil-in-water emulsion in which the median diameter of coenzyme Q10 oil droplets is in the range of 0.2 to 5 μm are used. All of the drink yogurts (Examples 1, 5 to 8) had good evaluations of the flavor derived from fermented milk of the drink yogurt, the uniform dispersibility of coenzyme Q10 in the drink yogurt, and the storage stability of the drink yogurt. there were.

On the other hand, the drink yogurt using fermented milk with a high pH of 5.5 (Comparative Example 3) has the flavor derived from the fermented milk of the drink yogurt, the uniform dispersibility of coenzyme Q10 in the drink yogurt, and the preservation of the drink yogurt. The stability evaluation was poor, and the overall evaluation was E. In addition, the drink yogurt (Comparative Example 4) using an oil-in-water emulsion in which the median diameter of coenzyme Q10 oil droplets is as large as 10.0 μm is characterized by the uniform dispersibility of coenzyme Q10 in the drink yogurt and the The evaluation of storage stability was poor, and the overall evaluation was D.

(Examples 9 to 10, Comparative Example 5) Preparation of drinking yogurt containing coenzyme Q10 According to the formulation in Table 3, 0.50 parts by weight of HM pectin, an oil-in-water emulsion consisting of water and coenzyme Q10, was added to 0.25 parts by weight. Coenzyme was added in the same manner as in Example 1, except that 1.00 parts by weight (Example 9), 1.00 parts by weight (Example 10), or no addition (Comparative Example 5), and the total amount was adjusted with water. A drinking yogurt containing Q10 was prepared. Table 3 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 11) Preparation of drinking yogurt containing coenzyme Q10 According to the formulation in Table 3, 0.5 parts by weight of HM pectin in an oil-in-water emulsion consisting of water and coenzyme Q10 was changed to 0.125 parts by weight of agar. A coenzyme Q10-containing yogurt drink was prepared in the same manner as in Example 1, except that the total amount was adjusted with water. Table 3 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 12) Preparation of drinking yogurt containing coenzyme Q10 0.25 parts by weight of emulsifier was added to an oil-in-water emulsion consisting of water and coenzyme Q10 according to the formulation in Table 3, and the total amount was adjusted with water. A drinking yogurt containing coenzyme Q10 was prepared in the same manner as in Example 1. Table 3 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

As is clear from Table 3, all of the drink yogurts (Examples 1 and 9 to 12) in which the thickener content is in the range of 0.05 to 0.5% by weight in the whole drink yogurt The flavor derived from fermented milk, the uniform dispersibility of coenzyme Q10 in the yogurt drink, and the storage stability of the yogurt drink were evaluated favorably. In particular, the drink yogurt (Example 12) in which 0.10% by weight of the emulsifier HLB12 polyglycerin fatty acid ester was added to the whole drink yogurt (Example 12) had extremely good uniform dispersibility of coenzyme Q10 in the drink yogurt. . On the other hand, the drink yogurt that does not contain a thickener (Comparative Example 5) had a poor evaluation of the storage stability of the drink yogurt, and the overall evaluation was D.

(Example 13, Comparative Example 6) Preparation of drinking yogurt containing coenzyme Q10 According to the conditions in Table 4, the formulation of the oil-in-water emulsion consisting of water and coenzyme Q10 was changed, and fermented milk/oil-in-water emulsion consisting of water and coenzyme Q10 was prepared. A coenzyme Q10-containing yogurt drink was produced in the same manner as in Example 1, except that the type emulsion (weight ratio) was changed. Table 4 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

(Example 14, Comparative Example 7) Preparation of drinking yogurt containing coenzyme Q10 According to the conditions in Table 4, the composition of fermented milk and an oil-in-water emulsion consisting of water and coenzyme Q10 was changed, and fermented milk/water and coenzyme A drinking yogurt containing coenzyme Q10 was prepared in the same manner as in Example 1, except that the oil-in-water emulsion (weight ratio) consisting of Q10 was changed. Table 4 shows the evaluation results of the component composition, pH, viscosity at 10°C, flavor derived from fermented milk, uniform dispersibility of coenzyme Q10, and storage stability of the obtained coenzyme Q10-containing yogurt drink.

As is clear from Table 4, the content of milk protein derived from fermented milk in the whole yogurt drink ranges from 2.3 to 3.5% by weight, and the milk protein/Coenzyme Q10 (weight ratio) ranges from 10 to 35. The drink yogurts in the range (Examples 1, 13 to 14) are all evaluated for the flavor derived from fermented milk of the drink yogurt, the uniform dispersibility of coenzyme Q10 in the drink yogurt, and the storage stability of the drink yogurt. It was good. On the other hand, in the drink yogurt (Comparative Example 6), the content of milk protein derived from fermented milk is as low as 1.9% by weight in the whole drink yogurt, and in the drink yogurt, the content of milk protein derived from fermented milk is 1.8% by weight in the whole drink yogurt. %, and the milk protein/Coenzyme Q10 (weight ratio) is as low as 9.5 (Comparative Example 7). The evaluation of the stability and the storage stability of the drink yogurt was poor, and the overall evaluation was E.

Claims (6)

Contains 0.02 to 0.3% by weight of coenzyme Q10 in the whole drink yogurt,
and a drink yogurt in which an oil-in-water emulsion consisting of water and coenzyme Q10 is mixed with fermented milk and then homogenized,
Contains 0.05 to 0.5% by weight of a thickener,
An oil-in-water emulsion in which the coenzyme Q10 content is 0.034 to 1.2% by weight in the entire oil-in-water emulsion and 22 to 55% by weight in the whole drink yogurt,
The content of milk protein in the whole raw material mix of the fermented milk is 3.4 to 8.5% by weight, and the milk protein derived from the fermented milk is contained in the whole drink yogurt in an amount of 2.3 to 3.5% by weight,
The milk protein/coenzyme Q10 (weight ratio) in the drink yogurt is 10 to 35,
The fermented milk is fermented milk that has been subjected to lactic acid fermentation to a pH of 4 to 5,
Coenzyme Q10 in the oil-in-water emulsion is an oil droplet with a median diameter of 0.2 to 5 μm, a drink yogurt containing Coenzyme Q10. The coenzyme Q10-containing yogurt drink according to claim 1, wherein the coenzyme Q10 is ubiquinol. Drinking yogurt has an HLB of 5 to 15 and contains at least one emulsifier selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which organic acids are ester-bonded to monoglycerides, polyglycerin fatty acid esters, and sucrose fatty acid esters. The coenzyme Q10-containing drink yogurt according to claim 1 or 2, which contains 0.01 to 0.5% by weight of the whole. The coenzyme Q10-containing yogurt drink according to any one of claims 1 to 3, which contains HM pectin as the thickener in an amount of 0.1 to 0.45% by weight based on the total weight of the yogurt drink. Water and milk raw materials are mixed so that the milk protein content is 3.4 to 8.5% by weight in the whole raw material mix of fermented milk, and then sterilized, the temperature is adjusted to 40 to 46 degrees Celsius, and lactic acid bacteria are added. The fermented milk is fermented until the pH becomes 4 to 5, cooled to 0 to 10°C, and then homogenized with a high-pressure homogenizer at a pressure of 5 to 35 MPa to obtain fermented milk.
The content of coenzyme Q10 is 0.034 to 1.2% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10, and the content of the thickener is 0.034 to 1.2% by weight in the entire oil-in-water emulsion consisting of water and coenzyme Q10. Coenzyme Q10 is added to water at a concentration of 0.85 to 2% by weight, and homogenized at 50 to 80°C so that the median diameter of coenzyme Q10 in the oil-in-water emulsion becomes oil droplets with a median diameter of 0.2 to 5 μm. After sterilization, the mixture is cooled to 5 to 40°C to obtain an oil-in-water emulsion consisting of water and coenzyme Q10.
While the fermented milk is being stirred, the oil-in-water emulsion consisting of water and coenzyme Q10 is added at a ratio of fermented milk/oil-in-water emulsion consisting of water and coenzyme Q10 (weight ratio) of 0.8 to 3. A method for producing coenzyme Q10-containing drink yogurt, which is characterized by adding the coenzyme Q10 and mixing the coenzyme Q10-containing yogurt at a pressure of 4 to 35 MPa using a high-pressure homogenizer, and then adjusting the temperature to 0 to 10°C. In the step of obtaining the oil-in-water emulsion, HLB is 5 to 15 in the entire oil-in-water emulsion consisting of water and coenzyme Q10, glycerin fatty acid ester, a glyceride derivative in which an organic acid is ester-bonded to monoglyceride, polyglycerin Coenzyme Q10 according to claim 5, characterized in that the coenzyme Q10 is added to water to contain 0.017 to 2% by weight of at least one emulsifier selected from the group consisting of fatty acid esters and sucrose fatty acid esters. A method for producing yogurt drink.