JPH01235542A - Preparation of yoghurt of standing fermentation type containing high fat - Google Patents
Preparation of yoghurt of standing fermentation type containing high fatInfo
- Publication number
- JPH01235542A JPH01235542A JP63060471A JP6047188A JPH01235542A JP H01235542 A JPH01235542 A JP H01235542A JP 63060471 A JP63060471 A JP 63060471A JP 6047188 A JP6047188 A JP 6047188A JP H01235542 A JPH01235542 A JP H01235542A
- Authority
- JP
- Japan
- Prior art keywords
- fat
- treated
- mix
- yogurt
- different
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 23
- 238000000855 fermentation Methods 0.000 title description 4
- 230000004151 fermentation Effects 0.000 title description 4
- 238000002360 preparation method Methods 0.000 title description 2
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000007858 starting material Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 39
- 239000006071 cream Substances 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 2
- 235000019625 fat content Nutrition 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 66
- 235000019197 fats Nutrition 0.000 description 57
- 239000000047 product Substances 0.000 description 30
- 235000021243 milk fat Nutrition 0.000 description 17
- 238000007796 conventional method Methods 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 11
- 239000008267 milk Substances 0.000 description 11
- 210000004080 milk Anatomy 0.000 description 11
- 238000009472 formulation Methods 0.000 description 7
- 238000000265 homogenisation Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000003068 static effect Effects 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000019635 fat flavor Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、静置状態で醗酵を行う高脂肪ヨーグルトの製
造方法に関する。DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing high-fat yogurt in which fermentation is carried out in a static state.
従来技術
従来、ヨーグルトは、牛乳を使用しているため普通、牛
乳に含まれている程度の乳脂肪を含有している。この乳
脂肪を均一に含有させるため、通常１００〜２７０ｋｇ
／−程度の均質圧で処理し、乳脂肪を均一に分散させて
いる。しかし、脂肪率を牛乳中に通常台まれる率より高
くして、脂肪を均一に分散させるために、上述の均質圧
で、均質処理すると、出来た製品の硬度や粘度が高くな
りすぎ、又脂肪による風味が強く現われ、食怒や風味に
耐えない物となるという問題がある。Prior Art Conventionally, since yogurt is made from cow's milk, it usually contains milk fat to the same extent as that contained in cow's milk. In order to evenly contain this milk fat, it is usually 100 to 270 kg.
Processed under homogeneous pressure of /- to evenly disperse milk fat. However, if the fat percentage is higher than that normally found in milk and the fat is homogenized using the above-mentioned homogenizing pressure in order to disperse the fat uniformly, the hardness and viscosity of the product will become too high. There is a problem in that the flavor from the fat appears strongly, resulting in a product that is difficult to stomach and taste.
また、逆に、全く均質処理を行わないと脂肪が浮上し、
上層に過剰な脂肪が脂肪層を形成して、脂肪が分離し、
風味や外観が悪く、とうてい商品になりえない。したが
って、静置発酵型で高脂肪のヨーグルトは未だ開発され
ていないのが現状である。Conversely, if no homogenization is performed, fat will float to the surface.
Excess fat forms a fat layer on the upper layer, and the fat separates.
It has a bad taste and appearance and cannot be used as a commercial product. Therefore, at present, a static fermentation type high-fat yogurt has not yet been developed.
発明が解決しようとする課…
本発明は、上述の問題を解決するためになされたもので
あって、ヨーグルト中に脂肪を高率に含有しても硬度や
粘度の上昇及び脂肪分離等のない好適なテクスチャーと
脂肪の風味が好適に調和した静置発酵型ヨーグルトの製
造方法を提供することを課題とする。Problems to be Solved by the Invention The present invention has been made to solve the above-mentioned problems, and the present invention has been made in order to solve the above-mentioned problems. It is an object of the present invention to provide a method for producing a statically fermented yogurt in which a suitable texture and fat flavor are suitably harmonized.
課 を解ンするための手
本発明で用いる原料は通常ヨーグルトの製造に用いられ
る乳原料や脂肪、安定剤で特別なものを必要としない。The raw materials used in the present invention are dairy raw materials, fats, and stabilizers that are normally used in the production of yogurt, and do not require any special ingredients.
用いる脂肪は乳脂肪が好ましいが、他の動植物脂肪を用
いてもよい。The fat used is preferably milk fat, but other animal or vegetable fats may also be used.
本発明による製造方法は、先ず、常法により原料を卓備
する。原料を加温混合し、脂肪を含有するミックスを調
製する。次いで、この脂肪を含有した調製ミックスを異
なる均質圧にしたい部分に分割する。次いで、各部分に
分割されたミックスをそれぞれ異なる均質圧で処理する
。こうすると異なる大きさの脂肪法相が異なる均質圧で
処理した数だけ形成することになる。次いで、これらの
各均質圧で処理されたミックスを混合後殺菌冷却する。In the production method according to the present invention, first, raw materials are prepared by a conventional method. The ingredients are warm mixed to prepare a fat-containing mix. This fat-containing preparation mix is then divided into portions where different homogeneous pressures are desired. Each portion of the mix is then treated with a different homogenizing pressure. In this way, as many fat phases of different sizes are formed as they are treated with different homogeneous pressures. Next, each of these homogeneous pressure treated mixes is mixed and then sterilized and cooled.
次いで、常法に従い乳酸菌スクータ−を添加後、容器に
充填し、静置状態で発酵させた後、冷却して製品を得る
。Next, after adding lactic acid bacteria scooter according to a conventional method, the mixture is filled into a container, left to ferment, and then cooled to obtain a product.
また、上記の異なる大きさの脂肪法相を形成するには、
次のようにしてもよい。すなわち、脂肪を含有する調製
されたミックスを、通常の均質圧で処理する。通常は、
１００〜２７０ｋｇ／ｃＪの均質圧で、均質処理を行う
。例えば、１４０ｋｇ／ｃＪの均質圧で処理すれば、脂
肪球の大きさは２〜３μ程度になる。In addition, to form fat layers of different sizes as mentioned above,
You can do it like this: That is, the prepared mix containing fat is processed under normal homogenizing pressure. Normally,
Homogenization treatment is performed at a homogenization pressure of 100 to 270 kg/cJ. For example, if processed under a homogeneous pressure of 140 kg/cJ, the size of fat globules will be approximately 2 to 3 microns.
次に、別に償備しておいたクリームを均質処理しないで
、上記の通常の均質圧で処理したミックスと混合する。The separately prepared cream is then mixed without homogenizing with the normal homogenizing mix described above.
この混合したミックス全体を１０〜８０ｋｇ／ｃ＋＋ｌ
の低い均質圧で処理する。例えば、２５ｋｇ／ａ＋１の
均質圧で処理すると、クリームから由来した脂肪は１５
〜１６μ程度の大きさの脂肪球となる。The total weight of this mixed mix is 10 to 80 kg/c++l.
Process at low homogeneous pressure. For example, when processed at a homogeneous pressure of 25 kg/a+1, the fat derived from cream is 15
It becomes a fat globule with a size of ~16μ.
本発明で、使用するクリーム中の脂肪含有率は通常３０
〜５０重量％であるが、脂肪含有率は特に問わない。ク
リームの脂肪含有率とクリームの添加量及び各均質圧は
目的とする製品の脂肪率により適宜決めればよい。In the present invention, the fat content of the cream used is usually 30
~50% by weight, but the fat content is not particularly limited. The fat content of the cream, the amount of cream added, and each homogenizing pressure may be appropriately determined depending on the fat percentage of the intended product.
さらに次の方法によっても異なる大きさの脂肪法相を形
成し得る。すなわち、通常の均質圧、例えば１４０ｋｇ
／ａｎｔの均質圧で処理した脂肪を含有するミックスに
、クリームを低均質圧（１０〜８０ｋｇ／ｃ＋Ｊ）、例
えば３５ｋｇ／ｃ＋ｄの均質圧で処理して、混合する方
法を用いてもよい。例えば、脂肪率２．５重量％のミッ
クス８００ｋｇ （乳脂肪３．４重量％の牛乳５８８ｋ
ｇを含む）を１４０ｋｇ／ｃｍ２の均質圧で処理する。Furthermore, fat layers of different sizes can also be formed by the following method. That is, normal homogeneous pressure, e.g. 140 kg
A method may be used in which cream is treated at a low homogeneous pressure (10 to 80 kg/c+J), for example, 35 kg/c+d, and mixed into a mix containing fat treated at a homogeneous pressure of /ant. For example, 800kg of mix with 2.5% fat (588kg of milk with 3.4% milk fat)
(including g) at a homogeneous pressure of 140 kg/cm2.
一方、脂肪率３０重量％の生クリーム２００ｋｇを、均
質圧３５ｋｇ／ｃｏ！で処理し両者を混合する。これを
殺菌、冷却し、乳酸菌スターターを添加、充填、静置発
酵後、冷却して得た製品全体の平均脂肪率が８重量％と
なる高脂肪静置発酵型ヨーグルトである。On the other hand, 200 kg of fresh cream with a fat percentage of 30% by weight is heated at a homogeneous pressure of 35 kg/co! and mix both. This is sterilized, cooled, added with lactic acid bacteria starter, filled, left to ferment, and then cooled, resulting in a high-fat statically fermented yogurt with an average fat percentage of 8% by weight.
このヨーグルト製品中の脂肪率は単一体としてみた場合
８重量％であるが、上層、中層、下層はそれぞれ９．５
．８．６．５重量％程度の脂肪率となる。この製品の脂
肪率の下限はないが、好ましい効果を奏するのは５重量
％程度からである。上限としては１８重量％程度が好ま
しい。製品の脂肪率が１８重量％より高いと脂肪の風味
が強くなりすぎ、ヨーグルトの風味とは異なったものと
なるので望ましくない。The fat percentage in this yogurt product is 8% by weight when viewed as a single product, but the upper, middle, and lower layers each have a fat percentage of 9.5%.
．． The fat percentage is about 8.6.5% by weight. Although there is no lower limit to the fat percentage of this product, a desirable effect is achieved from about 5% by weight. The upper limit is preferably about 18% by weight. If the fat percentage of the product is higher than 18% by weight, the fat flavor will be too strong and the flavor will be different from that of yogurt, which is undesirable.
また、このように、上層から下層に従って脂肪率が異な
るのは、脂肪球の大きさの相に応して、大きい相から小
さい相へと上層から下層へ分布していくことにもとずい
ている。一般に処理する均質圧が高くなればなるほど脂
肪球の大きさは小さくなる。Also, the reason why the fat percentage differs from the upper layer to the lower layer is that it is distributed from the upper layer to the lower layer from the large phase to the small phase, depending on the phase of the size of the fat globule. There is. Generally, the higher the homogenizing pressure used, the smaller the size of the fat globules.
脂肪率の大きさを制御する方法としては、本発明では、
最も望ましい方法として均質機の均質圧を用いているが
、例えば、物理的に剪断乳化する方法や超音波により乳
化する方法、その他の方法を用いて脂肪球の大きさを調
整してもよい。As a method for controlling the size of fat percentage, in the present invention,
Although the homogeneous pressure of a homogenizer is used as the most desirable method, the size of the fat globules may be adjusted using, for example, a physical shear emulsification method, an ultrasonic emulsification method, or other methods.
このようにして製造すると製品中の上層から下層にわた
って、脂肪球の大きい相から小さい相へと順に分布する
ことになるので、各分布相に応した異なる脂肪率をＪｎ
−の製品で製造することができる。When manufactured in this way, the fat globules are distributed in order from the upper layer to the lower layer, from the large phase to the small phase, so different fat percentages are determined according to each distribution phase.
− can be manufactured with products of
このようにすることにより、好ましい硬度や粘度となり
、脂肪分離のないテクスチャーで、クリーミイな高脂肪
ヨーグルトが得られる。By doing this, it is possible to obtain creamy high-fat yogurt with a desired hardness and viscosity, and a texture without fat separation.
話の効果
本発明によれば、種々の大きさの脂肪法相を形成するだ
けで、硬度や粘度が上昇すせず、また、脂肪分離のない
好ましいテクスチャーおよび上層の脂肪が濃厚で、下層
へ（食べて）いくに従ってクリーミイ感が柔らげられる
好ましい高脂肪ヨーグルトが得られるので極めて有益で
ある。Effects of the Invention According to the present invention, by simply forming fat layers of various sizes, the hardness and viscosity do not increase, and the texture is preferable without fat separation, and the fat in the upper layer is thick and transfers to the lower layer ( This is extremely beneficial as it provides a desirable high-fat yogurt whose creaminess softens as it is eaten.
以下実施例につき詳しく説明する。なお、％は特記しな
い限り、いずれも重量％を示す。Examples will be described in detail below. In addition, unless otherwise specified, all percentages indicate weight percent.
実施例１
製品全体の脂肪率が１８．０％の高脂肪静置発酵型ヨー
グルト （全体のミックスを分割処理し混合した方法の
例）
製造方法：
常法により、配合表１の原料を準備した。Example 1 High-fat statically fermented yogurt with a fat percentage of the entire product of 18.0% (Example of a method in which the entire mix was divided and mixed) Production method: The raw materials in Formulation Table 1 were prepared by a conventional method. .
配合表１
（注）ミックスは乳脂肪率３，４％の牛乳３０８ｋｇを
含む。Formulation Table 1 (Note) The mix contains 308 kg of milk with a milk fat percentage of 3.4%.
（注）製品全体の組成は乳脂肪分１８．０％、無脂乳固
形分８．０％である。(Note) The composition of the entire product is 18.0% milk fat and 8.0% non-fat milk solids.
（注）生クリーム■、■は乳脂肪率４０％である。(Note) Fresh cream ■ and ■ have a milk fat percentage of 40%.
これを脂肪率２．０％のミックス５２５ｋｇ （乳脂肪
率３．４％の牛乳３０８ｋｇを含む）を６５℃に加温し
、１４０ｋｇ／ｃｍ２の均質圧で処理した（製品の脂肪
率１．０％に相当する）。一方、脂肪率４０％の生クリ
ーム１７５ｋｇ （製品の脂肪率７．０％に相当する）
を６５℃に加温し、７０ｋｇ／ｃｍ２の均質圧で処理し
た。さらに、脂肪肪率４０％の生クリーム２５０ｋｇ
（製品の脂肪率１０．０％に相当する）を、６５℃に加
温し１５ｋｇ／ｃｎｔの均質圧で処理した。この王者を
混合後、常法に従い殺菌、冷却した。次いで、常法に従
い乳酸菌スターターを添加後、容器に充填し、静置状態
で発酵させた後、冷却して製品を得た。A mix of 525 kg with a fat percentage of 2.0% (including 308 kg of milk with a milk fat percentage of 3.4%) was heated to 65°C and treated at a homogeneous pressure of 140 kg/cm2 (the fat percentage of the product was 1.0%). %). On the other hand, 175 kg of fresh cream with a fat percentage of 40% (equivalent to a product fat percentage of 7.0%)
was heated to 65° C. and treated under a homogeneous pressure of 70 kg/cm 2 . In addition, 250 kg of fresh cream with a fat percentage of 40%
(corresponding to a product fat percentage of 10.0%) was heated to 65° C. and treated under a homogeneous pressure of 15 kg/cnt. After mixing this champion, it was sterilized and cooled according to a conventional method. Next, after adding lactic acid bacteria starter according to a conventional method, the mixture was filled into a container, allowed to ferment while standing, and then cooled to obtain a product.
実施例２
製品全体の脂肪率が１２．０％の高脂肪静置発酵型ヨー
グルト （通常均質処理と無均質のクリームを混合し、
全体を低均質圧で処理した例）
製造方法：
常法により、配合表２の原料を準備した。Example 2 High-fat statically fermented yogurt with a total fat percentage of 12.0% (usually homogenized cream and non-homogenized cream are mixed,
Example in which the entire product was treated under low homogeneous pressure) Manufacturing method: The raw materials shown in recipe 2 were prepared by a conventional method.
配合表２
（注）ミックスは乳脂肪率３．４％の牛乳５８８ｋｇを
含む。Formulation Table 2 (Note) The mix contains 588 kg of milk with a milk fat percentage of 3.4%.
（注）製品全体の組成は乳脂肪分１２．０％、無脂乳固
形分８．０％である。(Note) The composition of the entire product is 12.0% milk fat and 8.0% non-fat milk solids.
（注）生クリームは乳脂肪率５０％である。(Note) Fresh cream has a milk fat percentage of 50%.
これを脂肪率２．７％のミックス７５０ｋｇ（乳脂肪率
３．４％の牛乳５８８ｋｇを含む）を６５℃に加温し、
１４０ｋｇ／ｃｍ２の均質圧で処理した（製品の脂肪率
２．０％に相当する）。これに、均質処理していない脂
肪率５０％の生クリーム２００ｋｇ （製品の脂肪率１
０．０％に相当する）を混合し、６５℃に加温した。こ
のミツクス全体を２５ｋｇ／ｃｊの均質圧で処理した後
常法に従い殺菌、冷却した。次いで常法に従い乳酸菌ス
ターターを添加後、容器に充填し、静置状態で発酵させ
た後、冷却して製品を得た。750 kg of this mix with a fat percentage of 2.7% (including 588 kg of milk with a milk fat percentage of 3.4%) was heated to 65°C.
It was treated at a homogeneous pressure of 140 kg/cm2 (corresponding to a product fat percentage of 2.0%). Add to this 200 kg of fresh cream with a fat percentage of 50% that has not been homogenized (the fat percentage of the product is 1
(equivalent to 0.0%) were mixed and heated to 65°C. The entire mixture was treated under a homogeneous pressure of 25 kg/cj, then sterilized and cooled according to a conventional method. Next, a lactic acid bacteria starter was added according to a conventional method, the mixture was filled into a container, fermented in a stationary state, and then cooled to obtain a product.
実施例３
製品全体の脂肪率が８．０％の高脂肪静置発酵型ヨーグ
ルト （通常均質圧処理後と低均質圧処理クリームを混
合した例）
製造方法：
常法により、配合表３の原料を準備した。Example 3 High-fat statically fermented yogurt with a fat percentage of the entire product of 8.0% (an example of mixing normal homogeneous pressure-treated cream and low homogeneous pressure-treated cream) Production method: Using the usual method, the ingredients in Formulation Table 3 were added. prepared.
配合表３
（注）ミックスは乳脂肪率３．４％の牛乳５８８ｋｇを
含む。Formulation Table 3 (Note) The mix contains 588 kg of milk with a milk fat percentage of 3.4%.
（注）製品全体の組成は乳脂肋骨８．０％、無脂乳固形
分８．５％である。(Note) The composition of the entire product is 8.0% milk fat ribs and 8.5% non-fat milk solids.
（注）生クリームは乳脂肪率３０％である。(Note) Fresh cream has a milk fat percentage of 30%.
これを脂肪率２．７％のミックス７５０ｋｇ（乳脂肪率
３．４％の牛乳５８８ｋｇを含む）を６５℃に加温し、
１４０ｋｇ／ｃ＋ｄの均質圧で処理したく製品の脂肪率
２．０％に相当する）。一方、脂肪率３０％の生クリー
ム２００ｋＲ（製品の脂肪率６．０％に相当する）を６
５℃に加温し、３５ｋｇ／ｃｉＪの均質圧で処理した。750 kg of this mix with a fat percentage of 2.7% (including 588 kg of milk with a milk fat percentage of 3.4%) was heated to 65°C.
(This corresponds to a fat percentage of 2.0% in the product processed under a homogeneous pressure of 140 kg/c+d). On the other hand, 200 kR of fresh cream with a fat percentage of 30% (equivalent to a product fat percentage of 6.0%)
It was heated to 5°C and treated under a homogeneous pressure of 35 kg/ciJ.
この両者を常法に従い混合後、殺菌、冷却した。次いで
常法に従い乳酸菌スターターを添加後、容器に充填し、
静置状態で発酵させた後、冷却して製品を得た。The two were mixed according to a conventional method, then sterilized and cooled. Next, add lactic acid bacteria starter according to the usual method, then fill it into a container.
After fermentation in a stationary state, the product was obtained by cooling.
比較例
従来の方法による高脂肪静置型ヨーグルト■通常均質処
理による製造法
常法により、前記実施例３と同様に配合表３の原料を４
！備した。このミックス全体（９５０ｋｇ）を、６５℃
に加温し、１４０ｋｇ／ｃａｌの均質圧で処理し、殺菌
、冷却した。以下、常法により製品を得た。Comparative Example: High-fat static yogurt produced by conventional method ■Manufacturing method using normal homogenization process In the same manner as in Example 3, 4 of the ingredients in Formulation Table 3 were added using the conventional method.
! Prepared. This entire mix (950 kg) was heated at 65°C.
The mixture was heated to 150 kg/cal, treated under a homogeneous pressure of 140 kg/cal, sterilized, and cooled. The following products were obtained using conventional methods.
■無均質による製造法
常法により、前記実施例３と同様に配合表３の原料を準
備した。このミックス全体（９５０ｋｇ）を、均質処理
しないで殺菌、冷却した後、常法により製品を得た。(2) Non-homogeneous production method The raw materials shown in Formulation Table 3 were prepared in the same manner as in Example 3 above by a conventional method. The entire mix (950 kg) was sterilized and cooled without homogenization, and then a product was obtained by a conventional method.
■
このようにして得られた前記各実施別品及び比較別品に
ついて、物性検査（硬度、粘度）および官能検査の品質
評価試験を行った。結果は表４に示した。(2) Quality evaluation tests including physical property tests (hardness, viscosity) and sensory tests were conducted on the above-mentioned experimental products and comparative products thus obtained. The results are shown in Table 4.
表 ４
（注）官能検査は５段階評価（＋、軒、＋、土、−）に
よる。（＋）が最も優れ、（−）が最も劣る。Table 4 (Note) The sensory test is based on a 5-level evaluation (+, eave, +, soil, -). (+) is the best and (-) is the worst.
官能評価パネルは３０名で行った。The sensory evaluation panel consisted of 30 people.
（注）硬度はＲＨＥＯＮＥＲＣ山型■〕で測定した。(Note) Hardness was measured using RHEONERC chevron type ■].
（サンプル速度： １ｍｍ／ｓｅｃ 、プランジャー：
直径１６ｍｍ（２，０Ｏｃｎｌ）、 歪巾： １０ｍｍ
）（注）粘度はＢ型粘度計〔東京計器■〕で測定した。(Sample speed: 1mm/sec, plunger:
Diameter 16mm (2.0ocnl), distortion width: 10mm
) (Note) Viscosity was measured with a B-type viscometer [Tokyo Keiki ■].
（アダプター二階４、回転数： ６０ ｒ、ｐ、ｍ、）
表から明らかな如く、従来法である比較例に比べて、実
施例１．２．３は好ましい硬度（１５〜２０ｇ）と粘度
（２０〜３０ ｐｏｉｓｅ）を有し、風味・食感の非常
に優れた製品であった。(Adapter 2nd floor 4, rotation speed: 60 r, p, m,)
As is clear from the table, Example 1.2.3 has preferable hardness (15 to 20 g) and viscosity (20 to 30 poise), and has very good flavor and texture compared to the conventional comparative example. It was an excellent product.
Claims (4)
球相から成る２層以上に形成したものに、乳酸菌スター
ターを加えて静置発酵させて上層から下層へと順次異な
る脂肪率を含有するヨーグルトを生成させることを特徴
とする高脂肪静置発酵型ヨーグルトの製造方法。(1) A lactic acid bacteria starter is added to a fat-containing raw material mix formed into two or more layers consisting of fat globule phases of different sizes, and the mixture is fermented statically to sequentially contain different fat percentages from the upper layer to the lower layer. A method for producing high-fat statically fermented yogurt, the method comprising producing yogurt.
なる均質圧で処理することにより、異なる大きさの脂肪
球相から成る２層以上に形成する第（１）項記載のヨー
グルトの製造方法。(2) Production of yogurt according to item (1), in which the raw material mix is divided into two or more parts and each part is treated with different homogeneous pressures to form two or more layers consisting of fat globule phases of different sizes. Method.
均質圧で処理したものに、均質非処理のクリームを混合
し、次いで該混合物を１０〜８０ｋｇ／ｃｍ＾２の低均
質圧で処理することにより、異なる大きさの脂肪球相か
ら成る２層以上に形成する第（１）項記載のヨーグルト
の製造方法。(3) A raw material mix treated at a homogeneous pressure of 100 to 270 kg/cm^2 is mixed with homogeneous untreated cream, and then the mixture is treated at a low homogeneous pressure of 10 to 80 kg/cm^2. The method for producing yogurt according to item (1), wherein the yogurt is formed into two or more layers consisting of fat globule phases of different sizes.
均質圧で処理したものに、１０〜８０ｋｇ／ｃｍ＾２の
低均質圧で処理したクリームを混合することにより、異
なる大きさの脂肪球相から成る２層以上に形成する第（
１）項記載のヨーグルトの製造方法。(4) By mixing the raw material mix treated at a homogeneous pressure of 100 to 270 kg/cm^2 with cream treated at a low homogeneous pressure of 10 to 80 kg/cm^2, fat globule phases of different sizes can be created. The first layer (
1) The method for producing yogurt described in section 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63060471A JP2561119B2 (en) | 1988-03-16 | 1988-03-16 | Method for producing high-fat static fermented yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63060471A JP2561119B2 (en) | 1988-03-16 | 1988-03-16 | Method for producing high-fat static fermented yogurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01235542A true JPH01235542A (en) | 1989-09-20 |
| JP2561119B2 JP2561119B2 (en) | 1996-12-04 |
Family
ID=13143219
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63060471A Expired - Fee Related JP2561119B2 (en) | 1988-03-16 | 1988-03-16 | Method for producing high-fat static fermented yogurt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2561119B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007053977A (en) * | 2005-08-25 | 2007-03-08 | Nippon Milk Community Co Ltd | Method for producing yoghurt |
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| WO2012026476A1 (en) * | 2010-08-25 | 2012-03-01 | 株式会社明治 | Lactic drink having good flavor and good physical properties and method for producing same |
-
1988
- 1988-03-16 JP JP63060471A patent/JP2561119B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007053977A (en) * | 2005-08-25 | 2007-03-08 | Nippon Milk Community Co Ltd | Method for producing yoghurt |
| JP4500235B2 (en) * | 2005-08-25 | 2010-07-14 | 日本ミルクコミュニティ株式会社 | Yogurt manufacturing method |
| JP2009254353A (en) * | 2008-03-19 | 2009-11-05 | Kaneka Corp | New fresh cream and method for producing the same |
| WO2012026476A1 (en) * | 2010-08-25 | 2012-03-01 | 株式会社明治 | Lactic drink having good flavor and good physical properties and method for producing same |
| JPWO2012026476A1 (en) * | 2010-08-25 | 2013-10-28 | 株式会社明治 | Dairy beverage with good flavor and physical properties and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2561119B2 (en) | 1996-12-04 |
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