JP3240917B2 - Manufacturing method of yogurt and processed yogurt - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing yogurt and a processed yogurt product, and more particularly, to a mouthfeel, less fermented odor and good flavor, and without dehydration as a raw material for confectionery and baking. Method for producing yoghurts that are easy to use and hard to be affected by environmental temperature even when used as a spread, exhibit a stable spreadability, and have a soft paste property, and fruit processing on the yoghurts The present invention relates to a processed yogurt product obtained by mixing products.

[0002]

2. Description of the Related Art In recent years, yogurt has been increasingly consumed as a confectionery material. However, these yogurts have high moisture and low flavor, so they must be used in large quantities when making baked confectionery such as cakes and cookies.Therefore, the types of confectionery that can be used are limited, and the yogurt must be squeezed and dehydrated. There are drawbacks such as difficulty in producing flavor. In addition, as a material conventionally used in confectionery and baking, there is a sour cream obtained by fermenting cream with lactic acid, but since it has a lower moisture content than yogurt, there is little effect on the properties of the dough, but non-fat milk The amount of solids and protein is small, and the flavor is often insufficient or the fermentation smell is often generated. Therefore, yogurt that can be widely used for confectionery and bread making is demanded.

Conventionally, as a spread used in bread making, mayonnaise which is an oil-in-water type emulsion or margarine which is a water-in-oil type emulsion has been often used. Because of the oil content, a large amount of fats and oils are transferred to the inner phase of the bread, often causing a decrease in texture and flavor. Further, both of them lack a binding force to ham, cutlet and the like, and thus have a drawback that these ingredients are easily peeled off from the bread. In particular, the latter, margarine, has the disadvantage that its hardness is easily affected by the environmental temperature, and it is difficult to obtain a stable spreadability due to its lower hardness under high temperature conditions such as in summer. Has almost no properties. In addition, creamy whipped fermented milk products
Although cream cheese and yogurt are also used, the former cream cheese is hard to spread because it has a firm body, and the latter yogurt is difficult to use because it often seeps into bread. Neither does it have heat resistance as a filling material.

Under these circumstances, a method of producing bread using a lactic acid fermentation of a filled cream comprising a non-fat milk solid-containing aqueous solution, an oil and a fat and an emulsifier and a heat-sterilized lactic acid fermentation (Japanese Patent Laid-Open No. Sho 61) No.-152227) and a method for producing a lactic acid fermented product by subjecting a filled cream comprising a fixed amount of butyric acid to an oil or fat, an aqueous solution containing non-fat milk solids, and an emulsifier to lactic acid fermentation and heat sterilization (JP-A-64-39927). Has been proposed. However, these are both soft and hardly spreadable, and do not positively impart a yogurt flavor to confectionery and breads, because they are mainly used as improvers for baking.

[0005]

DISCLOSURE OF THE INVENTION The present invention has a good palatability, has a low taste of fermentation odor and has a good flavor, and can be used in confectionery and bread making without complicated processing steps such as dehydration processing. Also, excellent heat resistance as a filling material,
There is no oily feeling as seen when using margarine or mayonnaise as a spread of bread, etc., it shows an appropriate binding property to ingredients, and its hardness is hard to change with environmental temperature and is stable An object of the present invention is to provide a method for inexpensively producing yogurt having spreadability and a processed yogurt in which a processed fruit is mixed with the yogurt.

[0006]

Means for Solving the Problems As a result of intensive studies on the above-mentioned problems, the present inventors have found that a cream mix having a specific composition can be fermented by lactic acid fermentation to have a better mouthfeel than conventional yogurt. In addition, yogurt with less fermentation odor and excellent squeezing suitability as a filling material, without the oily feeling seen when using margarine or mayonnaise as a spread of bread etc. The present inventors have found that it is possible to produce yoghurts having an appropriate binding property to the material, having a hardness that is hardly changed by environmental temperature and having a stable spread property, and completed the present invention.

[0007] That is, the present invention relates to a method for preparing a lactic acid bacterium assimilating saccharide of 2 to 15% by weight, a fat or oil of 5 to 30% by weight,
A method for lactic acid fermentation of a cream mix containing -80% by weight and an emulsifier, wherein 0.2 to 5% by weight of a stabilizer is added before or after the lactic acid fermentation. And a processed yogurt in which a processed fruit is mixed with the yogurt.

[0008] The cream mix in the present invention preferably contains 2 to 15% by weight, preferably 4 to 10% by weight of protein in the cream mix. If the protein content is less than the lower limit, the yogurt flavor due to lack of fermentation due to a decrease in the buffer capacity of the cream mix is thin and lacks body properties. In extreme cases, emulsification may be disrupted due to an imbalance in oil content and protein mass. Conversely, if the upper limit is exceeded, a cheese-like texture is obtained, which is not preferable.

Examples of proteins include milk, processed milk, fresh cream, skim milk, skim milk powder, whole milk powder, caseins such as acid casein, rennet casein and sodium casein, milk proteins derived from whey protein, etc. ,
Examples include various animal and plant-derived proteins.

[0010] The amount of the lactic acid bacteria assimilating saccharide is preferably 2 to 15% by weight, preferably 4 to 10% by weight. If the lactic acid bacteria assimilating saccharide is less than the lower limit, flavor generation by lactic acid fermentation will be insufficient, and if it exceeds the upper limit, odorous components will be excessively generated and unpleasant taste will be felt. Examples of lactic acid bacteria assimilating saccharides include skim milk powder and the like, lactose derived from dairy products, and lactose synthesized from glucose and galactose, and glucose and the like can also be used.

The fat content is 5 to 30% by weight, preferably 10 to 25% by weight.
It is good to use so that it may be contained by weight%. If the amount is less than the lower limit, an appropriate body property cannot be imparted to the product. On the contrary, if the amount exceeds the upper limit, an oily texture is undesirably obtained. Such oils and fats include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey Fats, cocoa butter, coconut oil, vegetable oils such as palm kernel oil, and animal fats such as milk fat, beef tallow, lard, fish oil, whale oil and the like. Any fats and oils, such as transesterified processed fats and oils, may be used, and dairy products such as butter and fresh cream may be used as milk fat sources.

It is preferable that the water content is 40 to 80% by weight. If the water content is less than the lower limit, the emulsified state becomes unstable, and the viscosity tends to increase, and the workability and spreadability deteriorate. Conversely, if the upper limit is exceeded, the material becomes too soft, and the workability and spreadability also deteriorate.

The amount of the stabilizer added is suitably from 0.2 to 5% by weight, preferably from 0.5 to 4% by weight. The stabilizer can be added before or after lactic acid fermentation, but is preferably added after lactic acid fermentation from the viewpoint of work stability. Examples of stabilizers include gums such as locust bean gum, guar gum, xanthan gum, and gum arabic;
Cellulose derivatives such as cellulose, carboxymethylcellulose or water-soluble hemicellulose, or corn,
Starches obtained from rice, potato, tapioca, wheat, sweet potato and the like, as well as these raw starches, phosphorylated starch, α-
Processed starches such as modified starch can be used. In particular, in the present invention, by adding and using the above-mentioned starches as a stabilizer, yogurts having heat resistance as a filling material and properties suitable for spread can be obtained.

A cream mix is prepared using the above-mentioned components, and an emulsifier is used in the preparation. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used, for example, lecithin, fractionated lecithin with an alcohol or the like, partially hydrolyzed lecithin with an acid or alkali or an enzyme, sucrose fatty acid ester, propylene glycol Fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters and polyglycerol fatty acid esters, as well as monoglyceride acetate, monoglyceride tartaric acid, monoglyceride mixed with tartaric acid, monoglyceride citric acid, monoglyceride diacetyltartaric acid, monoglyceride lactic acid, monoglyceride succinate, monoglyceride malate, etc. Acid monoglycerides can be exemplified. One or more of these emulsifiers may be used in an amount of 0.05 to 5% by weight, preferably 0.1 to 2% by weight, based on the fat or oil. In addition to the above emulsifiers, known additives such as calcium salts and phosphates can be used.

The cream mix prepared using the above-mentioned components according to a conventional method is usually subjected to lactic acid fermentation through homogenization, sterilization and cooling steps. Lactic acid fermentation is carried out using a yogurt starter at 20 to 50 ° C. until pH 3.50 to 5.0, preferably pH 3.8 to 4.8.After fermentation, the pH is adjusted using an organic acid or an alkaline salt. Can also. When the pH is higher than this, the shelf life tends to deteriorate, and when the pH is lower than this, the acidity is strong, kneading, when used as a filling or spread, the flavor of the food as a whole can not be harmonized, so within the above range. It is appropriate to adjust. Then, heat sterilization, preferably 60-
Perform at 95 ° C. The cream mix may be prepared by appropriately diluting natural fresh cream with milk, skim milk or the like.

The lactic acid bacterium for yogurt used in lactic acid fermentation may be any lactic acid bacterium classified as a thermophilic bacterium that can be used for ordinary yogurt, as long as it is a single bacterium of the genus Lactobacillus or a mixed bacterium of the genus Lactobacillus and Streptococcus. It is possible. Specifically, as the genus Lactobacillus, Lactobacillus bulgaricus, Lactobacillus
Examples include Lactis, Lactobacillus delbruchy, Lactobacillus helveticus, Lactobacillus acidophilus, and the like, and the genus Streptococcus includes Screptococcus thermophilus.

Further, for the purpose of imparting a flavor, in addition to yogurt flavor, flavors such as butter flavor, milk flavor and cheese flavor, various spices, full-pure and full-powder powder. Monosaccharides and oligosaccharides such as sucrose, glucose, fructose and maltose for the purpose of imparting sweetness, and sugar alcohols such as sorbitol, maltitol and lactitol. , Aspartame, stevia, somatin, and β for coloring purposes.
Coloring amounts such as carotene and anato-dye can be used as appropriate.

Homogenization and cooling are performed as the final stage of the above process. Homogenization is 40 ° C or higher, preferably 70-90.
C. and a homogenization pressure of 0 to 200 kg / cm2 is suitable.
The yoghurts thus obtained have a soft paste property and a good flavor. The hardness of these products ranges from 10 to 150 g / 0.7 as rheometer measurements.
85 cm 2, preferably 20 to 80 g / 0.785 cm 2 (measurement conditions: 5 ° C., plunger diameter 1 cm, table speed 5 cm / min, Fudo Kogyo Co., Ltd.)
It is preferable in that it has spreadability as a spread material.

A processed yogurt product in which a processed fruit product such as fruit jam is non-uniformly dispersed in such a yogurt, for example, a mixed yogurt product in a layered or marbled form is preferable because it has good flavor as well as good appearance. In order to produce such a processed yogurt product, it can be produced by using a static mixer or the like.

[0020]

EXAMPLES The effects of the present invention will be further clarified by exemplifying examples and comparative examples below, but these are only examples and the present invention is not particularly limited. All parts and percentages are based on weight.

Example 1 Hardened rapeseed oil (melting point: 31 ° C.) While heating 19 parts to 60 ° C., 0.05 part each of lecithin and monoglyceride were added and dissolved by stirring to prepare an oil phase. On the other hand, 65 parts of water was heated to about 30 ° C., and 16 parts of skim milk powder was gradually added while stirring with a homomixer to prepare an aqueous phase.

After preliminarily emulsifying the oil phase in the above water phase at 70 ° C. for 30 minutes, it is sterilized, and then 100 kg with a homogenizer.
The mixture was homogenized under a pressure of / cm 2 and rapidly cooled to 40 ° C to prepare a cream mix. The composition of this cream mix is oil
19.0%, protein 5.3%, moisture 65.0%, lactic acid bacteria assimilating saccharides 8.
8% and 1.9% ash.

The cream mix thus obtained is
One part of a yogurt starter (a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus) was added, and the mixture was fermented at 37 ° C for 10 hours to obtain a fermentation solution having a pH of 4.2. After heating this fermented product at 80 ° C for 30 minutes,
For 100 parts of this fermentation liquor, 1 part of cone starch, 0.1 parts of salt
Parts and milk flavor 0.05 part, kneaded at 80 ° C for 10 minutes, and further homogenized under a pressure of 100 kg / cm2.
The mixture was filled in a plastic film tube, sealed, and rapidly cooled to 5 ° C to obtain yogurts.

The yoghurts thus obtained are excellent in spreadability and heat resistance, show a soft and smooth paste property, and have a hardness and fermented flavor which are superior to those of commercially available yogurt, as is clear from comparisons of the following comparative examples. It was excellent. Also, when used as a bread spread, there is little seepage into the bread seen in commercially available margarine and mayonnaise, and even when sandwiched with cutlets or the like, the binding property to these ingredients is a problem. It was superior to the spread material of the above, and showed a stable spreadability against the change of the environmental temperature.

Comparative Example 1 Water (80 parts) was heated to about 30 ° C., and while stirring with a homomixer, 16 parts of skim milk powder was gradually added and dissolved to prepare an aqueous phase. In addition, while heating 4 parts of rapeseed hardened oil (melting point 31 ° C.) to 60 ° C., 0.05 parts each of lecithin and monoglyceride were added, and both were mixed and pre-emulsified and sterilized at 70 ° C. for 30 minutes. Thereafter, the mixture was homogenized with a homogenizer under a pressure of 100 kg / cm2, and then rapidly cooled to 20 ° C to prepare a cream mix. The composition of this cream mix is 4.0% oil, 5.3% protein, 80% water, 8.8 lactic acid-utilizing saccharides.
% And ash content was 1.9%. Subsequent steps were performed according to Example 1. The product thus obtained had a low oil content, so that the mouthfeel was not smooth and the flavor was watery.

Comparative Example 2 While heating 19 parts of rapeseed hardened oil (melting point: 31 ° C.) to 60 ° C., lecithin and propylene glycol fatty acid ester were each added to 0.1 part.
An oil phase was prepared by adding 05 parts and a small amount of an oil-soluble flavor and stirring and dissolving. On the other hand, 74 parts of water was heated to about 30 ° C., and while stirring with a homomixer, 5 parts of sodium caseinate and 2 parts of skim milk powder were gradually added to prepare an aqueous phase.

Add the above oil phase to the above water phase, and add
After pre-emulsification and sterilization for 1 minute, homogenize with a homogenizer under a pressure of 100 kg / cm2, and then
The mixture was rapidly cooled to 20 ° C. to prepare a cream mix. The composition of this cream mix was 19.0% oil, 5.2% protein, 65.0% water, 1.1% lactic acid bacteria assimilating saccharides, and 0.7% ash.
Subsequent steps were performed according to Example 1.

Although the thus obtained product had a smooth mouthfeel, the lactic acid bacteria assimilating saccharides in the formulation were small, and thus the flavor was not sufficiently brewed by fermentation.

Comparative Example 3 The procedure of Example 2 was repeated, except that lactic acid bacteria were not used and lactic acid was used, and the pH of the cream mix was adjusted to 4.2. Since the lactic acid fermentation was not carried out, the resulting product had a poor taste and a sharp and stimulating taste. As described above, the mixing ratio of each example is as follows.

○ Formulation Example Comparative Example Comparative Example Comparative Example (1) (1) (2) (3) ───────────────────────── ────────── Raw material cream Hardened rapeseed oil 19 parts 4 parts 19 parts 19 parts Skim milk powder 16 16 216 Casein Na 050 Water 50 80 74 65 Emulsifier 0.1 0.1 0.1 0.1 Lactic acid bacteria for yogurt * 1 Lactic acid bacteria for yogurt: Lactobacillus bulgari And Streptococcus thermophilus mixed bacteria

After sterilization, additives are added at the following ratios:醗 Fermented cream 100 parts 100 parts 100 parts 100 parts Corn starch 1 1 0 1 Salt 0.1 0.1 0.1 0.1 Milk flavor 0.05 0.05 0.05 0.05 ─────────────────────── ───────────

The results are as follows. Commercial Yaw Example Comparative Example Comparative Example Comparative Example Gult (1) (1) (2) (3) ───────────────────────────口 Mouth Good Good Good Bad Good Rough Fermented Flavor Good Good Light Unfavorable Light Flavor Intensity ○ ◎ ◎ △ Good ────────────────────硬 Hardness * 5 50 5 40 40 ─────────────────────────── ──────── * Hardness: Hardness of yogurt and yogurt, rheometer measurement value (measurement conditions: product temperature 5 ° C, diameter 1cm plunger, table speed 5cm / min, immobile industry (Co., Ltd., unit: g / 0.785cm2)

A baked yogurt cake was prepared using Example 1, Comparative Examples 1, 2, 3 and a commercially available yogurt according to the following formulation and process.

Formulation (g) Commercial yogurt or yogurt 1000 sugar 180 salt 1 butter 60 milk 300 fresh cream 150 whole egg 220 lemon rind 1 piece orange peel pickles 70 flour 50 corn starch 40 egg white 100 sugar 100１００ ───────────────────────

Step A commercially available yogurt or yogurt prepared by adding sugar, salt and butter to a bowl is put into a bowl and ground with a whipper to form a cream. Next, a mixture of milk, fresh cream and whole eggs was slowly added thereto. Further, lemon peel and orange peel were pickled in Western sake, flour and corn starch were added to make a paste. on the other hand,
Put sugar and egg white in a bowl, and use a whipper to make final specific gravity 0.22
(g / cm3) to produce a meringue, which was added to the above paste and made uniform. The finished dough is
Approximately 400 g is filled into 18 cm type with shortening on the side,
Firing at 180 ° C. for about 40 minutes.

The results are as follows. Commercial Yaw Example Comparative Example Comparative Example Comparative Example Gult (1) (1) (2) (3) ───────────────────────────食 Good texture Good Good Smooth Good Good Flavor Light Good Good Light There is a bad taste There is a bad taste Workability Bad Good Bad Good Good (Needs dehydration) (Needs dehydration) ────────硬 Hardness * 5 50 5 40 40 ─────────────── ──────────────────── * Hardness: Hardness of yogurt and yogurt, rheometer measurement value (However, measurement conditions: product temperature 5 ° C, diameter 1cm Plunger, table speed 5cm / min, Fudo Kogyo Co., Ltd., unit: g / 0.785cm2)

The baked yogurt cake baked using the yogurt obtained in Example 1 shows superior physical properties and flavor as compared with those baked using the yogurt obtained in Comparative Examples 1, 2, and 3. Compared with those using commercially available yogurt, the workability was good without dehydration and the like, the flavor was excellent, and the texture was inferior.

A comparison of the spreadability of the product of the present invention obtained in Example 1, commercial margarine, commercial mayonnaise and commercial yogurt to bread is shown below.

Method: Samples of 2 g each were spread on two slices of commercially available bread sliced at 1 cm each, cutlets were sandwiched, and the state after leaving overnight at room temperature was observed.

Example 1 Margarine Mayonnaise Yogurt ────────────────────────────────── Flavor Good Good Good Good Tissue Good Good Good Good Spreadability Good Somewhat difficult Good Good Penetration into bread Less Slight More Less Many Binding to ingredients Good Bad Bad Bad ────────────────── ────────────────

Change in hardness with change in environmental temperature (rheometer value *) 5 ° C 10 ° C 20 ° C 30 ° C 40 ° C ─────────────── Margarine * 280 190 70 3 Liquid mayonnaise * 10 10 11 9 9 Yogurt * 5 Liquid liquid Liquid liquid Example 1 23 23 29 11 9 ── ──────────────────────────────── * Rheometer value: Measurement conditions; plunger 1cm in diameter, table speed 5cm / min , Manufactured by Fudo Kogyo Co., Ltd .; unit: g / 0.785cm2 * Margarine: commercial product * Mayonnaise: commercial product * Yogurt: commercial product

As is apparent from the above comparison, margarine liquefies at 30 ° C. or higher and loses spreadability, whereas Example 1 of the present invention exhibits relatively stable spreadability at 5 to 40 ° C. Indicated. Also, the penetration into the bread is also good.
It was smaller and better than garine, mayonnaise and yogurt. Further, when ham, cutlet and the like were sandwiched between sandwiches and the like, they also slipped, whereas the spread in the present invention showed excellent binding properties.

The heat resistance of the product of the present invention obtained in Example 1 and a commercially available yogurt as a filling material is shown below.

Method: A commercially available frozen pie crust was spread to a thickness of 3 mm by a sheeter, cut into 10 cm squares, and each sample was filled in 8 g pieces, shaped into a triangle, left at room temperature for 1 hour, It was baked at 210 ° C. for 10 minutes.

○ Result Example 1 Commercially available yogurt ─────────────────────────── Workability (easiness of drawing) Good Good Unbaked flavor Good Good heat resistance Good not good Moisture transfer to dough Low Slightly 多 い

The following is a comparison of the heat resistance when the product of the present invention obtained in Example 1 and a commercially available yogurt are sterilized in hot water at 90 ° C. for 30 minutes in order to be used as a room temperature distribution type individually wrapped spread material.

Method: Each sample was filled in a retcon container (Cup RE-A70PM, manufactured by Sumitomo Bakelite Co., Ltd.) in the following two forms and sterilized with hot water at 90 ° C. for 30 minutes. Test (1): Filled as it is Test (2): Filled alternately with fruit jam and marble (layered)

○ Result Test (1) ─────────────────────────────────── Example 1 Commercial Yogurt ─後 After sterilization with hot water-Good flavor-Good-Physical properties Tissue good (smooth) Poor (hard, loose) Water separation Less Many ──── ───────────────────────────────

Test (2) << Example 1 Commercially Available Yogurt >>後 After sterilization with hot water ・ Good flavor ・ Good ・ Properties Tissue good (smooth) Poor (hard, loose) Water separation Low Many ・ Appearance Mixed with jam None None ───────────────────────────────────

As described above, the properties of commercially available yogurt significantly change after hot water sterilization, the water is severely separated, and the tissue is hard and loose, so that the spreadability is completely lost. In contrast, the product of the present invention obtained in Example 1 had almost no difference before and after hot water sterilization, and maintained good spreadability. In addition, even in the state filled with the fruit jam and the marble in the test (2), no mixing phenomenon was observed after hot water sterilization, and a good appearance was exhibited. In addition, what filled the yogurt and the fruit jam of the test (2) in the shape of a marble exhibited not only good flavor but also good appearance and a very beautiful appearance.

Example 2 While heating 10 parts of rapeseed hardened oil (melting point 31 ° C.) to 60 ° C.,
0.05 part of lecithin, monoglyceride, and a small amount of oil-soluble flavor were added and stirred to dissolve to prepare an oil phase. Meanwhile, water
While heating 60 parts to about 30 ° C and stirring with a homomixer,
An aqueous phase was prepared by gradually adding 15 parts of skim milk powder.

The oil phase and 15 parts of unsalted butter were added to the aqueous phase, preliminarily emulsified and sterilized at 70 ° C. for 30 minutes, and the mixture was homogenized with a homogenizer under a pressure of 100 kg / cm 2. And quenched to 20 ° C. to prepare a cream mix. The composition of this cream mix is 25% oil, 5.3% protein, 62.3% water, 8.3% lactic acid bacteria assimilating saccharides, 1.ash content.
9%.

To 100 parts of the thus obtained cream mix, 1 part of a yogurt starter (a mixed bacterium of Lactobacillus bulgaricus and Streptococcus thermophilus) was added, and the mixture was fermented at 37 ° C. for 10 hours. I got After heating this fermented product at 80 ° C for 30 minutes,
For 100 parts of fermented liquid, 0.3 parts of locust bean gum,
Add 1 part of α starch, 0.4 part of salt, and a small amount of fragrance,
After kneading at 80 ° C. for 10 minutes, the mixture was further homogenized under a pressure of 100 kg / cm 2, filled in a plastic film tube, sealed, and rapidly cooled to 5 ° C. to obtain yogurts.

This product had excellent spreadability and heat resistance, exhibited moderately soft and smooth paste properties, and had a natural richness and milky taste as compared with commercially available yogurt.

[0055]

As described above, according to the present invention, the present invention exhibits good flavor and soft paste properties, excellent workability in producing cakes and the like, and changes in hardness with respect to environmental temperature even when used as a bread spread. This makes it possible to produce yogurts having a low level of adhesion, excellent binding properties to ingredients and little bleeding into bread. In addition, the mixture of the yogurt and the fruit jam was not only good in flavor but also beautiful and good in appearance.

Claims (4)

(57) [Claims] 1. A lactic acid bacteria-assimilating saccharide 2 comprising 2 to 15% by weight of a protein.
A method for lactic acid fermentation of a cream mix containing 1515% by weight, 5-30% by weight of fats and oils, 40-80% by weight of water and an emulsifier, wherein 0.2-5% by weight of a stabilizer is added before or after lactic acid fermentation. A method for producing yogurt, which is characterized in that: 2. The hardness of yogurt is measured by a rheometer as 10 to 150 g / 0.785 cm ² (however, measuring conditions: product temperature 5 ° C., diameter 1 cm plunger, table speed 5 cm /
2. The production method according to claim 1, wherein the production method is in the range of (Fudo Industry Co., Ltd.). 3. The method according to claim 1, wherein the lactic acid bacterium to be subjected to the lactic acid fermentation is a single bacterium of the genus Lactobacillus or a mixed bacterium of the genus Lactobacillus and the genus Streptococcus classified as a thermophilic bacterium. 4. A processed yogurt obtained by mixing a processed fruit with the yogurt obtained in claim 1.