JP7225512B2 - Yogurt manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing yogurt and the like.

In Turkey, which is said to be the birthplace of yogurt, yogurt with a cream layer is preferred, and yogurt with a cream layer is popular in Japan, but it is a high-end type of yogurt and is expensive, so it is not easy to buy. is difficult. The yoghurt is generally made using non-homogeneous milk raw materials that have not been homogenized, and homogenization is performed at a homogenization pressure of 100 to 270 kg / cm for the purpose of stabilizing the quality. It can't be made with the common commercially available milk in Japan.

As a method for producing yogurt with a cream layer, whole milk is concentrated with a reverse osmosis membrane, heat sterilized in a non-homogeneous state, inoculated with lactic acid bacteria, filled into a container, and left to ferment. (Patent Document 1).

In addition, a homogenization treatment in which the raw material mix containing fat is collectively treated at 60 to 85 ° C. under a homogenous pressure of 20 to 50 kg / cm so that the average particle size falls within the range of 1.5 μm to 2.5 μm. There is also a method of producing by adding a lactic acid bacteria starter and fermenting it statically (Patent Document 2), but none of them are milk that has undergone a general homogenization treatment, but a special milk raw material. could not be produced without

Japanese Patent Publication No. 06-104032 Japanese Patent No. 4500235

To provide a method for producing yoghurt having a cream layer even using a common dairy raw material.

The inventors have found that a yogurt having a cream layer can be produced by adding and dispersing a dried yogurt product containing fat to a milk raw material, followed by static fermentation, and completed the present invention.

That is, the present invention relates to the following aspects [1] to [5].
[1] A cream layer-containing yogurt characterized by producing a yogurt having a cream layer in the upper layer by statically fermenting a mixture obtained by adding and dispersing a yogurt dry product containing fat to a dairy raw material. manufacturing method.
[2] The method for producing cream layer-containing yogurt according to [1], wherein the mixture contains 0.03% by weight or more of fat derived from dried yogurt product.
[3] The method for producing a cream layer-containing yogurt according to [1] or [2], wherein a cream layer of 2% by weight or more is produced when the entire yogurt having a cream layer is taken as 100% by weight.
[4] A composition for producing yogurt containing a cream layer, which is a dried yogurt product containing fat and is used by adding it to a milk raw material.
[5] The composition for producing cream layer-containing yogurt according to [4], which is capable of forming a cream layer of 2% by weight or more when the whole yogurt having a cream layer is taken as 100% by weight.

INDUSTRIAL APPLICABILITY According to the present invention, yogurt having a cream layer can be easily produced without using non-homogeneous milk or milk raw materials treated under special conditions. Therefore, it has become possible to produce yogurt having a cream layer even from milk that has been homogenized at a homogenization pressure of 100 to 270 kg/cm 2 . Furthermore, since it can be easily produced from ordinary cow's milk, the production cost of cream layer-containing yogurt can be reduced, making it possible for consumers to easily purchase it. In addition, by adjusting the amount of milk fat derived from dry yogurt, it has become possible to produce yogurt having a desired amount of cream layer.

1 is a photograph of a side view of the cream layer-containing yogurt of the present invention produced in a PET bottle. Fig. 3 is a graph showing the correlation between the fat content derived from the yogurt dry product in the mixture and the ratio of the cream layer of the obtained yogurt.

The cream layer-containing yogurt according to the present invention is obtained by including a step of adding and dispersing a dry yogurt product containing fat to a milk raw material to form a mixture, and a step of standing fermentation of the mixture.

The dried yogurt product containing fat according to the present invention is not particularly limited as long as it is a dried yogurt containing fat. For example, using a commercially available plain yogurt containing fat, vacuum drying, It can be obtained by freeze-drying, spray-drying, or the like. The dry product is a cream layer-containing yogurt-producing composition that can be used to produce a cream layer-containing yogurt by adding it to a dairy raw material, and the dry product can be fermented in a state in which the dry product is included in the dairy raw material. , is important in producing cream layer-containing yoghurt.

In the step of statically fermenting the mixture, the yogurt-producing lactic acid bacteria may be grown in a state where the dried yogurt product containing fat is added to the dairy raw material and dispersed, and the yogurt-producing lactic acid bacteria contain fat. If the bacteria in the dried yogurt product are viable, they do not have to be added separately. When the yogurt-producing lactic acid bacteria are added separately, dead bacteria may be used in the fat-containing yogurt dry product. Lactic acid bacteria for yogurt production may be any commonly used lactic acid bacteria, such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus lactis, Lactobacillus gasseri, and Bifidobacterium. One or more of lactic acid bacteria commonly used for production can be used. Fermentation conditions are not particularly limited as long as they are normal yogurt production conditions, and the fermentation temperature can be, for example, 25 to 50° C., preferably 30 to 45° C., and the fermentation time can be, for example, 2 to 20 hours. ~15 hours is preferred.

The milk raw material according to the present invention may be non-fat milk, milk containing fat, or normal commercially available homogenized milk. Although it is not particularly limited as long as it contains fat in the yogurt dry product mixed with the dairy raw material, it is preferable that the mixture contains 0.03% by weight or more of the fat content derived from the yogurt dry product, and 0.04% by weight. It is more preferable to include the above, and the fat content can be adjusted according to the ratio of the cream layer desired to be formed in the yogurt to be obtained. For example, the following formula can be used to calculate the amount of yogurt dry fat to be included in the mixture. For example, if you want the ratio of the cream layer of the resulting yogurt to be 10% by weight, it will be (10-1.819) / 11.27 = 0.726, and the fat content derived from the yogurt dry product contained in the mixture will be 0. 0.726% by weight.

Formula 1

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In addition, in the present invention, all percentages are percentages by weight unless otherwise specified.

110 g of commercially available plain yogurt containing fat (3.0% milk fat) was frozen into a block and vacuum dried to obtain 14.2 g of dry yogurt (3.3 g of milk fat). The dried yogurt product (block form) was added to 1 L of homogenized commercial non-adjusted milk (milk fat content of 3.5% or more), and the mixture was sufficiently stirred to disperse and heated at 42°C for 9 hours. Yoghurt was produced by standing fermentation for a period of time.

14.4 g of the dried yogurt product (3.3 g of milk fat content) obtained by working in the same manner as in Example 1 was pulverized and passed through a mesh with an opening of 1.0 mm. The mixture was added to 1 L of commercially available non-adjusted milk (milk fat content of 3.5% or more) and sufficiently stirred to disperse, and the mixture was left to ferment at 42 ° C. for 9 hours to produce yogurt.

14.2 g of yogurt dry product (3.3 g of milk fat content) obtained by working in the same manner as in Example 1 is added to 1 L of processed milk (milk fat content of 0.0%), which is commercially available non-fat milk, The mixture sufficiently stirred and dispersed was left to ferment at 42° C. for 9 hours to produce yogurt.

440 g of commercially available plain yogurt containing fat (3.0% milk fat) was frozen into a block and vacuum dried to obtain 56.6 g of dry yogurt (13.2 g of milk fat). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

220 g of fat-containing commercially available plain yogurt (milk fat content: 3.0%) was frozen into blocks and then vacuum dried to obtain 28.1 g of dried yogurt product (milk fat content: 6.6 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

110 g of yogurt (milk fat content: 2.0%) mixed with 36.6 g of fat-free commercial plain yogurt and 73.4 g of fat-containing commercial plain yogurt (milk fat content: 3.0%) into blocks After freezing, it was vacuum-dried to obtain 13.4 g of yogurt dry product (milk fat content: 2.2 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

110 g of yogurt (1.0% milk fat) mixed with 73.3 g of non-fat commercially available plain yogurt and 36.7 g of fat-containing commercially available plain yogurt (3.0% milk fat) into blocks After freezing, it was vacuum-dried to obtain 12.8 g of yogurt dry product (milk fat content: 1.1 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

110 g of yogurt (0.5% milk fat) mixed with 91.7 g of non-fat commercially available plain yogurt and 18.3 g of fat-containing commercially available plain yogurt (3.0% milk fat) into blocks After freezing, it was vacuum-dried to obtain 12.5 g of yogurt dry product (milk fat content: 0.55 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

[Comparative Example 1]
110 g of commercially available plain yogurt containing fat (3.0% milk fat content, 3.3 g) itself, homogenized commercial ingredients unadjusted milk (3.5% or more milk fat content) 1 L to 100 g of milk was removed, and the mixture, which was sufficiently stirred and dispersed, was allowed to stand and ferment at 42°C for 9 hours to produce yoghurt.

[Comparative Example 2]
110 g of commercially available plain yogurt containing fat (3.0% milk fat, 3.3 g) was frozen into blocks to obtain frozen yogurt. Add the frozen yogurt to 1 L of homogenized commercial non-adjusted milk (milk fat content of 3.5% or more) from which 100 g of milk has been removed, and stir the mixture sufficiently to disperse it at 42 ° C. The yogurt was produced by static fermentation for 9 hours.

[Comparative Example 3]
110 g of yogurt (milk fat content 0.25%) was frozen into a block and dried in a vacuum to obtain 12.5 g of dried yogurt product (milk fat content: 0.275 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

[Comparative Example 3]
110 g of non-fat commercially available plain yogurt (milk fat content: 0.2%) was frozen into a block and then vacuum dried to obtain 13.1 g of dried yogurt product (milk fat content: 0.22 g). Yogurt was produced in the same manner as in Example 1 using the dried yogurt product.

[Comparative Example 4]
12.2 g of dry yogurt (0.22 g of milk fat) obtained by working in the same manner as in Comparative Example 4 was added to 1 L of homogenized commercial non-adjusted milk (milk fat content of 3.5% or more). Along with adding, 13.2 g of commercially available whole milk powder containing fat (milk fat content of 25% or more, 3.3 g or more, spray-dried product) was added, and the mixture was sufficiently stirred and dispersed at 42 ° C. Yoghurt was produced by static fermentation for 9 hours.

[Comparative Example 5]
30 g of commercially available whole milk powder (milk fat content of 25% or more, spray-dried product) was dissolved in 150 g of water, frozen, and vacuum-dried to prepare 28 g of freeze-dried whole milk powder. 12.4 g of dry yogurt (0.22 g of milk fat) obtained by working in the same manner as in Comparative Example 3 was added to 1 L of homogenized commercial non-adjusted milk (milk fat content of 3.5% or more). At the same time, 13.2 g (3.3 g or more of milk fat content) of the freeze-dried whole milk powder is added, and the mixture dispersed by sufficiently stirring is left to ferment at 42 ° C. for 9 hours to make yogurt. manufactured.

[Comparative Example 6]
After freezing 110 g of commercially available non-adjusted milk (milk fat content of 3.5% or more), it was vacuum-dried to prepare 13.7 g of freeze-dried milk (milk fat content of 3.85 g or more). 12.2 g of dry yogurt (0.22 g of milk fat) obtained by working in the same manner as in Comparative Example 3 was added to 1 L of homogenized commercial non-adjusted milk (milk fat content of 3.5% or more). At the same time, 13.7 g of the freeze-dried milk (milk fat content of 3.85 g or more) was added, and the mixture dispersed by sufficiently stirring was left to ferment at 42° C. for 9 hours to produce yogurt.

[Evaluation test]
Each yogurt obtained in Examples and Comparative Examples was cooled in a refrigerator at 10°C or less for 12 hours, and the cream layer was collected and weighed.
Shape, weight (g) and milk fat content (g) of yogurt to be added to milk, weight (g) and fat content (%) of milk, weight (g) and fat content (g) of other raw materials, and raw materials The fat content (%) derived from yogurt in the mixture is summarized in Table 1, and the presence or absence of the cream layer of the obtained yogurt is represented by ○ / ×, the weight of the cream layer (g) and the cream layer in the yogurt The ratio (%) of is shown in Tables 1-4.
In Comparative Example 3, although a small amount of cream was present on the surface of the yogurt, it was not in a state that could be called a layer, and it was difficult to recover the cream, so it was marked as x.
In addition, for Examples 1 to 8, the ratio of each cream layer of the obtained yogurt to each fat content derived from yogurt in the mixture was plotted and shown in FIG.

From Tables 1 to 4, the yogurts obtained in Examples 1 to 8 all had a cream layer in the upper layer. On the other hand, none of the yogurts obtained in Comparative Examples 1-6 had a cream layer. When the textures of the cream layers of Examples 1 and 2 were compared, the cream layer of 2 was smoother.

From Example 1, Comparative Examples 1 and 2, even if the raw yogurt contains fat, if it is not a dry product such as untreated or frozen, yogurt with a cream layer cannot be obtained. I found out. Furthermore, from Examples 4 to 8 and Comparative Example 3, even when the yogurt dried product is used as a raw material, yogurt having a cream layer can be obtained when the yogurt-derived fat content in the mixture is 0.021% or less. Also, as is clear from FIG. 2, it was found that the cream layer could be generated in proportion to the yogurt-derived fat content in the mixture. In addition, from Comparative Examples 4 to 6, instead of the yogurt-derived fat, a spray-dried or freeze-dried full-fat milk powder containing fat, or a freeze-dried milk freeze-dried product has a cream layer. It turned out that no yogurt was available. On the other hand, from Example 3, even if the raw material milk does not contain fat, if the raw material added to the milk is a dried yogurt product containing fat, yogurt having a cream layer can be obtained. I found out.

In other words, in stationary fermentation using commercially available milk, the fat content is important in order to obtain yogurt with a cream layer, but the fat content in the separately added whole milk powder or dry milk product, The fat in milk does not give a yogurt with a cream layer, and even if the fat in the yogurt is not dried, it also does not give a yogurt with a cream layer. It is not enough to just add non-dried yogurt that contains fat, and it is important to use dry yogurt that contains fat, not just any dry dairy product that contains fat. It turned out to be
Therefore, it was found that in order to obtain a yogurt having a cream layer on the upper layer, it is necessary to add a yogurt having a fat content and a dried yogurt product to the milk raw material.

From the above, it was found that even with commercially available milk that has undergone a general homogenization process, a high-grade yogurt with a cream layer on the upper layer can be easily produced by adding a fat-containing dried yogurt product. . Therefore, yogurt with a cream layer, which could not be produced without using dairy ingredients that are not generally widely distributed, such as non-homogeneous dairy ingredients and mildly homogenized dairy ingredients, is the invention of the present invention. As a result, it became possible to easily produce it with commercially available milk that has undergone general homogenization. In addition, by adjusting the amount of added fat derived from dry yogurt, it has become possible to produce yogurt having a desired amount of cream layer.

Claims (4)

A production method for producing yogurt having a cream layer on the upper layer by statically fermenting a mixture obtained by adding and dispersing a dried yogurt product containing fat to a dairy raw material,
A method for producing cream layer-containing yogurt , wherein the mixture contains 0.03% by weight or more of fat derived from dried yogurt product . 2. The method for producing a cream layer-containing yogurt according to claim 1 , wherein a cream layer of 2% by weight or more is produced when the whole yogurt having a cream layer is taken as 100% by weight. A composition for producing yogurt containing a cream layer, which is a dried yogurt product containing fat and which is used by being added to a dairy raw material and has a cream layer as an upper layer . 4. The composition for producing yogurt containing a cream layer according to claim 3 , capable of forming a cream layer of 2% by weight or more when the whole yogurt having a cream layer is taken as 100% by weight.

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