JPH01235543A - Preparation of yoghurt of stirring type - Google Patents

Abstract

PURPOSE:To obtain a stirring type yoghurt having fine, excellent construction and texture without reduction of viscosity even in addition of high fraction of assistant raw materials without adding stabilizer, by adding a specific lactic acid bacterium starter to a mix as a raw material solution and fermenting in a manufacture of a stirring type yoghurt adding assistant raw materials. CONSTITUTION:In a production of a stirring type yoghurt adding assistant raw materials, a lactic acid bacterium having high viscous producibility, belonging to lactobacillus bulgaricus and streptococcus thermophilus is added to a mix as a raw material solution and fermented. An adding amount of said lactic acid bacterium starter is about 2-5wt.% to the mix.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing stirred yogurt that does not contain stabilizers and contains a high percentage of auxiliary raw materials. Note that the term "1 auxiliary raw material" as used herein means fruits, processed fruit pulp (fruit preparations, etc.), fresh raw materials, etc.

Traditionally, the type of yogurt to which auxiliary ingredients are added is known as the stirred type. In this type of yogurt, the concentration of milk components in the fermented stock solution decreases by the amount of added auxiliary raw materials.

To avoid this, it is necessary to increase the concentration of milk components in the fermentation stock solution in advance.

This is because non-fat milk solids content is regulated as one of the component standards for fermented milk, but when stabilizers are added, there is a drawback that the texture is sticky and sticky, which is characteristic of stabilizers.

Furthermore, there is also the drawback that it must be labeled as ``stabilizer added.''

On the other hand, if a stabilizer is not added, stirred yogurt of the type that requires addition of auxiliary raw materials,
The viscosity decreases too much and it becomes liquid-like.

For this reason, it is no longer possible to obtain the structure and texture of soft type yogurt.

Therefore, in stir-fried yogurts that add auxiliary raw materials, it is currently necessary to add gelatin, pectin, agar, etc. as stabilizers.

Problems to be Solved by the Invention The present invention was made to solve the above-mentioned problems, and the viscosity does not decrease even if a high proportion of auxiliary raw materials is added without adding a stabilizer. It is an object of the present invention to provide a method for producing a stirred type yogurt to which an auxiliary raw material is added, which has a fine texture and excellent texture without the sticky feeling or sluggishness peculiar to stabilizers.

(2) Child Actor The raw materials used in the present invention are those normally used in the production of yogurt, including milk, skim milk, powdered milk, condensed milk, fresh cream, milk protein, and other dairy raw materials. These include sucrose, flavorings, fruits, and processed fruit pulp (fruit preparations, etc.). Among these, fruits, processed fruit pulp (fruit preparations, etc.), and fresh cream are used as auxiliary raw materials.

A predetermined amount of each raw material is measured by a conventional method, and first, the milk raw material, sucrose, etc. are mixed, and the mixture is heated to 50 to 60'C to dissolve.

Then, without adding any stabilizer, at a temperature of 60 to 70°C, 1
00~270kg/co! , preferably 140 kg/c
After homogenizing at a homogeneous pressure of nl, at a temperature of 90-95 ° C.
Hold for 10 minutes to sterilize. Then, it is cooled to about 42°C. (This homogeneous, sterilized, and cooled raw material liquid is hereinafter referred to as the "mix.") Next, lactic acid bacteria starter is added to the mix placed in the tank. The lactic acid bacteria starter of the present invention used here has high viscosity production ability belonging to Lactobacillus bulgaricus and Streptococcus thermophilus, and it is particularly preferable to use a combination of the following four strains.

That is, Lactobacillus bulgaricus 5RT009
8 (Huikou Institute Bacterial Library No. 9440), Lactobacillus bulgaricus SBT 0167 (Hui Technological Laboratory Bacterial Library No. 9441)
No.), Streptococcus thermophilus SBT 0
Streptococcus thermophilus SBT 0113 (m1 Research Institute No. 9443) is a highly viscous productivity starter consisting of Streptococcus thermophilus SBT 0113 (M1 Research Institute No. 9443).

The culture conditions for the starter with high viscosity production ability are as follows.

A skim milk medium containing 12% non-fat milk solids is used as the medium. After culturing at 37°C for 5.0±0.5 hours, the lactic acid acidity was 1.
1 ± 0.1%, pH 4.25 ± 0.25, and the number of bacteria for each strain is 5 x 10' to 5 x 10''/g.The bacterial strain mixing ratio is to mix each bacterial strain at the same ratio.The inoculation amount is 3% by weight. do.

The lactic acid bacteria starter thus obtained is a starter with high viscosity production ability and is characterized by strong shear resistance.

The amount of the starter that has been cultured in this way is 2 to 5% by weight, preferably 3% by weight, based on the mix. If the amount of starter added is less than 2% by weight, acid production will be delayed, the texture will be rough, and the acidity will be too low, resulting in poor flavor, and conversely, if the amount added is more than 5% by weight,
The structure is poor due to whey separation, resulting in excessive acidity and poor flavor.

It is best to add about 3% by weight, and a stirred yogurt with suitable texture and appropriate flavor can be obtained.

A mix with starter added in the above range is 36-4
2.5 to 4.5 hours at a temperature of 0°C, preferably 38°C;
Preferably ferment for 4 hours. For fermentation, the acidity of the mix is 1
．． The process ends when the acidity of lactic acid reaches 1 to 1.3%, preferably 1.2%. Immediately after fermentation is complete, stir to crush the solidified curd and cool to about 7°C in a cooling tank or plate cooler. Next, a small amount of fragrance,
As auxiliary raw materials, straw heli, orange, pineapple,
Fruit preparations consisting of fruits such as kiwis, pears, grapes, etc. and cream with a fat content of 18-52% by weight are added. The amount of sterilized fresh cream or fruit preparation added is 25 to 40% by weight, preferably 30 to 40% by weight.
Add 35% by weight.

Conventional stirred yogurt with stabilizers added has a coarse texture of Mih'6, and because of the stickiness and sluggishness characteristic of stabilizers, it was only possible to add up to about 20% by weight. In the invention, the above-mentioned auxiliary raw materials can be added up to about 40% by weight. This is because the above-mentioned high-viscosity production starter has the excellent ability to make the structure of yogurt fine and uniform, and also has favorable properties that do not cause the problems of stickiness and sluggishness, which are the disadvantages of the above-mentioned stabilizers. It's based on what you do. Adding auxiliary raw materials in an amount of about 40% by weight or more is not preferable because the viscosity decreases and the flavor of the yogurt becomes diluted.

The added auxiliary raw materials are uniformly dispersed by stirring. Then, the container is filled, sealed, and cooled in a refrigerator at 5 to 10°C. Even if it contains a high proportion of auxiliary raw materials, it does not have the sticky feeling or sluggishness characteristic of stabilizers, and is a suitable stirring type that does not contain stabilizers. of yogurt is obtained.

As described above, the present invention eliminates the need to add stabilizers by fermenting using starters with high viscosity productivity belonging to Lactobacillus bulgaricus and Streptococcus thermophilus. , it is possible to obtain a stirred yogurt with a fine texture and excellent flavor without the stickiness or sluggishness characteristic of stabilizers, and, moreover,
Since auxiliary raw materials can be added at a high rate and there is no need to display the addition of stabilizers, it is possible to provide yogurt as a suitable natural food.

EXAMPLES The present invention will be described in detail below with reference to Examples.

Preparation of Example Raw Material Mixes: Mixes were prepared according to a conventional method using the raw materials shown in the following Formulation Tables 1 and 2, excluding fruit prevarication and sterilized fresh cream (■) as auxiliary raw materials. .

Preparation of lactic acid bacteria starter: Lactobacillus bulgaricus SB70 in skim milk medium
098 (M1 Laboratory Bacteria No. 9440), Lactobacillus bulgaricus SBT Ot67 (m1 Bacteria Bacteria No. 944)
No. 1), Streptococcus thermophilus SBT
Inoculate 3% by weight of a mixture of equal amounts of Streptococcus thermophilus SBT 0104 (Feikoken Bacillus No. 9442) and Streptococcus thermophilus SBT 0113 (Huikoken Bacillus No. 9443),
Culture was carried out at a temperature of 37° C. for 5 hours until the lactic acid acidity reached 1.1%.

Preparation of yogurt: Add 3% by weight of each of the lactic acid bacteria starters to the mix prepared above, ferment at a temperature of 38°C for 4 hours, and then add fruit prevalley as an auxiliary raw material shown in Formulation Tables 1 and 2. John and dead fresh cream ■ were mixed uniformly, filled into a container, and cooled to form a product.

Formulation Table 1 (wt%) Note: The composition of the product is milk fat ribs 1.0% by weight and non-fat milk solids 10.0% by weight.

Note) 00 starter is a high viscosity production starter.

Formulation table 2 (wt%) Note: The composition of the product is milk fat ribs 11.0% by weight and non-fat milk solids 12.0% by weight.

Note) Starter 11 is a high viscosity production starter.

Next, as a comparative example, a product was prepared according to the procedure described in the above example, using the materials shown in Formulation Table 3 below as raw materials and a conventional commercial product as a starter.

Formulation table 3 (wt%) Note) The composition of the product is milk fat ribs 1.0% by weight and non-fat milk solids 10.0% by weight.

Note: 0 Stabilizers are gelatin and pectin.

Note) m'' starter is a normal one that has been cultured according to the conventional method.

Quality evaluation tests were conducted on the three types of products obtained as described above.

The results are shown in Table 4.

As shown in Table 4, in the case of using the high viscosity production capacity starter according to the present invention, it is possible to add auxiliary raw materials at a higher rate than the conventional product without adding a stabilizer, and moreover,
Since no stabilizer was added, the product did not have a sticky or sluggish feel and had a fine texture.

Claims (2)

[Claims] (1) A stirring type yogurt production method in which auxiliary raw materials are added, characterized in that a lactic acid bacteria starter having high viscosity production ability belonging to Lactobacillus bulgaricus and Streptococcus thermophilus is added to the mix as a raw material liquid and fermented. A method for producing stirred yogurt. (2) Lactobacillus bulgaricus (Lactobacillus bulgaricus)
cillus bulgaricus) SBT0098
(Feikoken Bacteria Serial No. 9,440), Lactobacillus bulgaris
icus) SBT0167 (Feikoken Bacterial Serial No. 9,441), Streptococcus thermophilus (Strep
tococcus thermophilus)SBT
0104 (Feikoken Bibori No. 9,442) and Streptococcus thermophilus
The method for producing stirred yogurt according to claim 1, wherein the fermentation is carried out using a lactic acid bacteria starter having a high viscosity production ability consisting of S. us thermophilus) SBT0113 (Feikoken Bibori No. 9,443).