JPH0484854A - Sarcocarp-containing yoghurt - Google Patents
Sarcocarp-containing yoghurtInfo
- Publication number
- JPH0484854A JPH0484854A JP19636190A JP19636190A JPH0484854A JP H0484854 A JPH0484854 A JP H0484854A JP 19636190 A JP19636190 A JP 19636190A JP 19636190 A JP19636190 A JP 19636190A JP H0484854 A JPH0484854 A JP H0484854A
- Authority
- JP
- Japan
- Prior art keywords
- pectin
- pulp
- sarcocarp
- galacturonic acid
- yogurt
- 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 29
- 229920001277 pectin Polymers 0.000 claims abstract description 32
- 235000010987 pectin Nutrition 0.000 claims abstract description 32
- 239000001814 pectin Substances 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 9
- 235000015140 cultured milk Nutrition 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 3
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 abstract description 7
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 abstract description 7
- 150000004702 methyl esters Chemical class 0.000 abstract description 4
- 229920002230 Pectic acid Polymers 0.000 abstract description 2
- 239000000470 constituent Substances 0.000 abstract description 2
- 230000032050 esterification Effects 0.000 abstract description 2
- 238000005886 esterification reaction Methods 0.000 abstract description 2
- 239000010318 polygalacturonic acid Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 description 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000006413 Prunus persica var. persica Species 0.000 description 1
- 241000271567 Struthioniformes Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000009257 reactivity Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
Abstract
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は果肉入りヨーグルトに関するものである。[Detailed description of the invention] (Industrial application field) The present invention relates to yogurt containing pulp.
更に詳細には、果肉が容易に沈降しないようにした果肉
入りヨーグルトに関するものである。More specifically, the present invention relates to a pulp-containing yogurt in which the pulp does not easily settle.
本発明においては、ＤＥ５０〜６０のＨＭペクチンを含
有させることによって、ヨーグルトの粘度を過度に高め
ることなく、攪拌型果肉入りヨーグルトの果肉が容易に
沈降しない果肉入りヨーグルトとしたものである。In the present invention, by containing HM pectin with a DE of 50 to 60, the viscosity of the yogurt is not excessively increased, and the pulp of the stirred pulp-containing yogurt does not easily settle.
本発明において、攪拌型各種果肉入りヨーグルトの製造
を可能としたものである。In the present invention, it is possible to produce various kinds of pulp-containing yogurts by stirring.
（従来技術及び問題点）
一般的に、ヨーグルトと果実は食べ合せがきわめてよく
、ヨーグルトに果肉の小片を入れて販売することはしば
しば行なわれている。(Prior Art and Problems) Generally, yogurt and fruit go well together, and yogurt is often sold with small pieces of fruit pulp added to it.
しかしながら、ヨーグルトにオレンジ、キウィ、モモな
どの果肉の小片を入れて攪拌しただけでは、果肉の小片
が底部に沈降してしまい、食するときは底部から果肉の
小片をとり出すようにして食べなければならなかった。However, if you just add small pieces of fruit pulp such as oranges, kiwis, peaches, etc. to yogurt and stir them, the small pieces of pulp will settle to the bottom, and when you eat it, you will have to remove the small pieces of pulp from the bottom. I had to.
この場合、小さな容器であれば底部から果肉の小片をす
くって食へることもできるが、深い容器では底部まで小
さじがとどかず、上方のヨーグルトのみから食べざるを
得なかっだのである。In this case, if it was a small container, it would be possible to scoop out a small piece of pulp from the bottom and eat it, but if it was a deep container, the teaspoon would not reach the bottom, so they would have to eat only the yogurt from the top.
そこで、近年になって、ヨーグルト中に果肉の７１１片
を均一に分散させるために、 １Ｍペクチン（低メトキ
シルペクチン）を少量添加することが行なわれてきた。Therefore, in recent years, a small amount of 1M pectin (low methoxyl pectin) has been added in order to uniformly disperse the pulp pieces in yogurt.
しかしながら、１Ｍペクチンを用いたフルーツプレパレ
ーションを発酵乳と混合する時、１Ｍペクチンは発酵乳
中のＣａ＋＋との反応速度が速すぎ１部分的にゲル化し
てカタマリが生しやすく、均一に混合することは困難で
あった。However, when fruit preparation using 1M pectin is mixed with fermented milk, the reaction rate of 1M pectin with Ca++ in fermented milk is too fast; 1) it tends to partially gel and form lumps, making it difficult to mix uniformly. That was difficult.
（問題点を解決するための手段）
本発明者らは、ヨーグルト中に果肉を沈降させることな
く均一に分散させるために鋭意研究した結果、ＤＥ５０
〜６０のＨＭペクチン（高メトキシルペクチン）を使用
することによって、ゲル化したカタマリを作ることなく
、果肉が容易に沈降しないようにした果肉入りヨーグル
トを得ることに成功したものである。(Means for Solving the Problems) As a result of intensive research to uniformly disperse fruit pulp in yogurt without sedimentation, the present inventors found that DE50
By using ~60 HM pectin (high methoxyl pectin), we succeeded in obtaining a pulp-containing yogurt in which the pulp does not easily settle without forming a gelatinized katamari.
本発明は、攪拌型果肉入りヨーグルトにおいて、ＤＥ５
０〜６０のＨＭペクチンを含有させることを特徴とする
果肉が容易に沈降しないようにした果肉入りヨーグルト
に関するものである。The present invention provides a stirring type pulp-containing yogurt with a DE5
This invention relates to a pulp-containing yogurt characterized by containing 0 to 60 HM pectin, and which prevents the pulp from settling easily.
本発明においては、 ＤＥ５０〜６０のＨＭペクチンが
０．１〜２％添加されるのがよい。In the present invention, 0.1 to 2% of HM pectin with a DE of 50 to 60 is preferably added.
また、本発明は、ＤＥ５０〜６０のＨＭペクチン、果肉
、砂糖、及び水を混合殺菌し、フルーツブレバレーヨン
を調製し、これを発酵乳と攪拌混合することを特徴とす
る果肉入りヨーグルトに関するものである。The present invention also relates to a pulp-containing yogurt characterized by mixing and sterilizing HM pectin with a DE of 50 to 60, fruit pulp, sugar, and water to prepare a fruit braleyon, which is then stirred and mixed with fermented milk. be.
一般的にペクチンは分子量５〜１５万のポリガラクチュ
ロン酸を相称しているが、構成糖であるガラクチュロン
酸にはフリーの型とメチルエステルの型の２種類がある
。全ガラクチュロン酸のうち、メチルエステルとして存
在するガラクチュロン酸の割合をエステル化度（ＤＥ）
と呼び、このＤＥ値によってペクチンの性質はかなり異
なってくる。Generally, pectin refers to polygalacturonic acid with a molecular weight of 50,000 to 150,000, but there are two types of galacturonic acid, which is a constituent sugar: a free type and a methyl ester type. The degree of esterification (DE) is the proportion of galacturonic acid present as methyl ester among all galacturonic acids.
The properties of pectin vary considerably depending on this DE value.
そして、 ＤＥが５０％以上のものをｌ（Ｍペクチンと
呼び、５０％未満のもを１Ｍペクチンと呼んでいる。Those with DE of 50% or more are called l(M pectin), and those with DE of less than 50% are called 1M pectin.
従来、攪拌型果肉入りヨーグルトにおける果肉の安定化
のために１Ｍペクチンが用いられていたが、これは１Ｍ
ペクチンのＣａ”＋との反応凝固性を利用するものであ
って、ＨＭペクチンにはＣａ”＋との反応凝固性はない
ものとされていたのである。Conventionally, 1M pectin was used to stabilize the pulp in stirred pulp yogurt;
It utilizes pectin's reaction coagulability with Ca''+, and HM pectin was thought to have no reaction coagulability with Ca''+.
しかしながら、本発明においては、ＨＭペクチンとＣａ
”＋との反応性はきわめて弱いが、十分に攪拌すれば除
々に粘性を増し、果肉片の沈降を防止するのに十分な粘
度が得られ、しかもＣａ＋″）との凝固性のカタマリは
生じないことが見出されたのである。However, in the present invention, HM pectin and Ca
The reactivity with Ca+ is extremely weak, but if sufficiently stirred, the viscosity will gradually increase, and a viscosity sufficient to prevent pulp pieces from settling will be obtained, and no coagulation occurs with Ca+. It was discovered that there was no such thing.
本発明において、果肉入りヨーグルトを製造するには、
まず、 ＤＥ５０〜６０のＨＭペクチン、果肉片、砂糖
及び水を混合して、９０〜１００’Ｃ程度で１０分間程
度加熱殺菌してフルーツプレパレーションｔｉ−１１製
しておくのがよい。In the present invention, to produce pulp-containing yogurt,
First, it is preferable to mix HM pectin with a DE of 50 to 60, pulp pieces, sugar, and water, and heat sterilize the mixture at about 90 to 100'C for about 10 minutes to prepare fruit preparation ti-11.
ＤＥ５０〜６０のＨＭペクチンは果肉入りヨーグルト全
量に対して０．１〜２％の添加量になるように使用する
のがよい。HM pectin with a DE of 50 to 60 is preferably used in an amount of 0.1 to 2% based on the total amount of pulp-containing yogurt.
調製されたフルーツプレパレーションは２〜５０：９８
〜５０の割合で発酵乳と攪拌混合するとよい。Prepared fruit preparations range from 2 to 50:98
It is preferable to stir and mix with fermented milk at a ratio of ~50%.
次に、本発明の試験例及び実施例を示す。Next, test examples and examples of the present invention will be shown.
試験例
ＤＥ５６のＨＭペクチン、ＤＥ７０のＨＭペクチン、Ｄ
Ｅ３８の１Ｍペクチン（対照はペクチンなし）をそれぞ
れ１０ｇ。Test Example DE56 HM pectin, DE70 HM pectin, D
10 g each of E38 1M pectin (control without pectin).
オレンジ果肉２００ｇ、砂糖２５０ｇ及び水５４０ｇを
混合し、９８℃で５分間加熱殺菌し、４種類のフルーツ
プレパレーションを調製した。200 g of orange pulp, 250 g of sugar, and 540 g of water were mixed and heat sterilized at 98° C. for 5 minutes to prepare four types of fruit preparations.
得られた４種類のフルーツプレパレーションを各３０重
量部と発酵乳７０重量部をゆっくり３分間攪拌混合し、
３日間冷蔵した後、製品の性状を検査した。30 parts by weight of each of the four types of fruit preparations obtained and 70 parts by weight of fermented milk were slowly stirred and mixed for 3 minutes.
After refrigerating for 3 days, the product properties were examined.
その結果は、次の表１に示される。The results are shown in Table 1 below.
実施例
ＨＭペクチンＤＥ５６．１ｋｇ、オレンジ果肉２０ｋｇ
、砂糖２５ｋｇを水５４ｋｇに溶解混合後、９５℃１０
分殺菌し、２０℃に冷却してフルーツプレパレーション
を調製した。このフルーツプレパレーション１００ｋｇ
を、ＳＮＦ １２％の発酵乳２３３ｋｇと３分間攪拌混
合し、フルーツプレパレーションが均一に混合された粘
度４７００ｃｐ（５℃）の果肉入りヨーグルト製品が得
られた。Example HM pectin DE56.1kg, orange pulp 20kg
, 25 kg of sugar was dissolved in 54 kg of water, mixed, 95℃ 10
The fruit preparation was prepared by sterilizing the fruit for a minute and cooling it to 20°C. 100kg of this fruit preparation
was stirred and mixed with 233 kg of fermented milk containing 12% SNF for 3 minutes to obtain a pulp-containing yogurt product with a viscosity of 4700 cp (5° C.) in which the fruit preparation was evenly mixed.
代理人 弁理士 戸 １）親 男Agent Patent Attorney 1) Parent Male
Claims (3)
６０のＨＭペクチンを含有させることを特徴とする果肉
が容易に沈降しないようにした果肉入りヨーグルト。(1) In stirring type pulp-containing yogurt, DE50~
This yogurt containing fruit pulp is characterized by containing 60 HM pectin and is characterized in that the pulp does not easily settle.
加されることを特徴とする特許請求の範囲第１項の果肉
入りヨーグルト。(2) The pulp-containing yogurt according to claim 1, wherein 0.1 to 2% of HM pectin with a DE of 50 to 60 is added.
び水を混合殺菌し、フルーツプレパレーションを調製し
、これを発酵乳と攪拌混合することを特徴とする果肉入
りヨーグルト。(3) A pulp-containing yogurt characterized by mixing and sterilizing HM pectin with a DE of 50 to 60, fruit pulp, sugar, and water to prepare a fruit preparation, and stirring and mixing this with fermented milk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19636190A JPH0484854A (en) | 1990-07-26 | 1990-07-26 | Sarcocarp-containing yoghurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP19636190A JPH0484854A (en) | 1990-07-26 | 1990-07-26 | Sarcocarp-containing yoghurt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0484854A true JPH0484854A (en) | 1992-03-18 |
Family
ID=16356570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP19636190A Pending JPH0484854A (en) | 1990-07-26 | 1990-07-26 | Sarcocarp-containing yoghurt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0484854A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012524549A (en) * | 2009-04-24 | 2012-10-18 | ネステク ソシエテ アノニム | Storage stable fermented dairy product and method for producing the same |
-
1990
- 1990-07-26 JP JP19636190A patent/JPH0484854A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012524549A (en) * | 2009-04-24 | 2012-10-18 | ネステク ソシエテ アノニム | Storage stable fermented dairy product and method for producing the same |
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