JPH02227028A - Yoghurt - Google Patents
YoghurtInfo
- Publication number
- JPH02227028A JPH02227028A JP4817589A JP4817589A JPH02227028A JP H02227028 A JPH02227028 A JP H02227028A JP 4817589 A JP4817589 A JP 4817589A JP 4817589 A JP4817589 A JP 4817589A JP H02227028 A JPH02227028 A JP H02227028A
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- yoghurt
- solids
- stabilizer
- curd
- 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.)
- Pending
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 22
- 239000007787 solid Substances 0.000 claims abstract description 17
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 3
- 235000013336 milk Nutrition 0.000 claims abstract description 3
- 210000004080 milk Anatomy 0.000 claims abstract description 3
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 3
- 239000005017 polysaccharide Substances 0.000 claims abstract description 3
- 235000015110 jellies Nutrition 0.000 claims abstract 4
- 239000008274 jelly Substances 0.000 claims abstract 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract 2
- 239000000835 fiber Substances 0.000 claims abstract 2
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 229920000615 alginic acid Polymers 0.000 claims 2
- 239000000783 alginic acid Substances 0.000 claims 2
- 229960001126 alginic acid Drugs 0.000 claims 2
- 235000010443 alginic acid Nutrition 0.000 claims 2
- 150000004781 alginic acids Chemical class 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000000178 monomer Substances 0.000 claims 1
- 150000004804 polysaccharides Chemical class 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 3
- BMFMQGXDDJALKQ-BYPYZUCNSA-N Argininic acid Chemical compound NC(N)=NCCC[C@H](O)C(O)=O BMFMQGXDDJALKQ-BYPYZUCNSA-N 0.000 abstract 2
- 235000011950 custard Nutrition 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 229920000642 polymer Polymers 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000000047 product Substances 0.000 description 2
- 241000195940 Bryophyta Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011929 mousse Nutrition 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業利用上の分野〕
本発明は新規なヨーグルトの製造方法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel method for producing yogurt.
現在ヨーグルトモノ果肉とかの固形物を分散させる方法
は、ヨーグルトモノスタビライザー等を添加して、発酵
させてカードを形成せしめた後、このカードを破砕する
と同時に固形物を混入するか、又はスタビライザーを含
有せしめたシロップと、乳固形分の含有量を高めて発酵
せしめたヨーグルトを、そのカードを破砕せしめて混合
したものに、固形物を分散させると、固形物はほぼ均一
に分散せしめることができるが、ヨーグルトはそのカー
ドを破砕することにより、離水が著しく生じる為、この
離水を防止する目的でローガストビーンガムとかキサン
タンガム等が使用されるが、これらの高分子多糖類を併
用して、固形物の沈降、又は浮上を防止すると、製品の
糊感が増大し、嗜好性を著しく損なうという欠点を有す
るし、カードが破砕されてしまっている為、食感がいま
いちである。Currently, the methods for dispersing solids such as yogurt mono-pulp are to add a yogurt mono stabilizer, etc., ferment it to form a curd, and then crush this curd and simultaneously mix in the solid matter, or add a stabilizer to the curd. When solids are dispersed in a mixture of fermented syrup and yogurt fermented with a high milk solids content by crushing the curd, the solids can be almost uniformly dispersed. In yogurt, when the curd is crushed, syneresis occurs significantly, so raw bean gum, xanthan gum, etc. are used to prevent this syneresis. If the sedimentation or floating of the curd is prevented, the stickiness of the product increases, which significantly impairs palatability, and the texture is poor because the curd is crushed.
又ローメトキシルペクチンを使用し、ムース状にして固
形物を分散させずことは可能であるが、これを発酵せし
めると、蛋白凝集と離水が著しくて商品にならない。It is possible to use rhomethoxyl pectin and make it into a mousse without dispersing the solids, but if this is fermented, protein aggregation and syneresis will occur so much that it cannot be used as a commercial product.
本発明は固形物がヨーグルトのカード全体にほぼ均一に
分散し、かつ離水もおきず、糊感のない、固形物入りヨ
ーグルトをつくるべく鋭意研究の結果、ヨーグルトをつ
くる際、乳製品とアルギン酸を併用すると、固形物を混
合しても、固形物がミックスにほぼ均一に分散し、これ
を発酵させても、離水の全くなく、食感もきわめてサク
イものをつくることが出来ることを見いだした。また食
感をもっと弾力性をもたせる為、他の高分子多糖類を併
用しても何ら悪影響がないことも判明した。The present invention was developed as a result of intensive research to create a yogurt containing solids in which the solids are almost uniformly dispersed throughout the yogurt curd, without syneresis, and without a sticky feeling. They discovered that even when solids are mixed, the solids are almost uniformly dispersed in the mix, and even when this is fermented, it is possible to create a product with no syneresis and an extremely crisp texture. It has also been found that there is no adverse effect when other polymeric polysaccharides are used in combination to make the texture more elastic.
Claims (5)
散しているヨーグルト。(1) Yogurt in which solids are almost uniformly distributed throughout the yogurt curd.
ヨーグルトのカードに分散せしめる固形物が、カットフ
ルーツ、果肉の繊維、ツブゼリー、カットゼリー等、ヨ
ーグルトに別の風味とテクスチャーを与えるもの。(2) In the yogurt described in claim 1,
The solids dispersed in the yogurt curd are things that give different flavors and textures to the yogurt, such as cut fruit, pulp fibers, whelk jelly, and cut jelly.
乳成分とスタビライザーと固形物を混合して、固形物を
分散させてから、発酵させてカードを形成せしめたもの
。(3) The yoghurt described in claims 1 to 2 is:
Milk ingredients, stabilizer, and solids are mixed, the solids are dispersed, and then fermented to form curd.
於いて、スタビライザーがアルギン酸よりなり、必要に
応じて、他の高分子多糖類を添加したもの。(4) Yogurt according to claims 1 to 3, in which the stabilizer is made of alginic acid and, if necessary, other polymeric polysaccharides are added.
於いて、ヨーグルトモノ添加するアルギン酸の添加量が
、ヨーグルトミックスに対して０．０３重量パーセント
以上であるもの。(5) In the yogurt according to claims 1 to 4, the amount of alginic acid added to the yogurt monomer is 0.03% by weight or more based on the yogurt mix.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4817589A JPH02227028A (en) | 1989-02-27 | 1989-02-27 | Yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4817589A JPH02227028A (en) | 1989-02-27 | 1989-02-27 | Yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02227028A true JPH02227028A (en) | 1990-09-10 |
Family
ID=12796051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4817589A Pending JPH02227028A (en) | 1989-02-27 | 1989-02-27 | Yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02227028A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009178072A (en) * | 2008-01-30 | 2009-08-13 | Morinaga Milk Ind Co Ltd | Method for producing fruit- or vegetable-containing fermented milk, and fermented milk food product |
-
1989
- 1989-02-27 JP JP4817589A patent/JPH02227028A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009178072A (en) * | 2008-01-30 | 2009-08-13 | Morinaga Milk Ind Co Ltd | Method for producing fruit- or vegetable-containing fermented milk, and fermented milk food product |
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