JPS61132140A - Production of sterilized yogurt - Google Patents

Abstract

PURPOSE:To obtain a sterilized yogurt preservable for a long period without requiring addition of a stabilizer after fermentation by a simple process, by blending a prepared milk solution of yogurt before fermentation with high metoxypectin, kappa-carrageenan, etc., fermenting the blend, and sterilizing it under heatiang. CONSTITUTION:(A) A prepared milk solution of yogurt before fermentation is blended with (B) a stabilizer consisting of (a) high methoxypectin, (b) kappa- carrageenan, and (c) locust bean gum, and, if necessary (C) polyphosphate consisting of 20-100wt%metaphosphate and 0-80wt.% polyphosphate, in such a way that 0.16wt% component a, 0.022-0.13wt% component b, 0.006-0.024wt% component C, and <=0.1wt% component C, a lactic acid bacteria starter is inoculated into the blend, and fermentation is carried out. When acidity of lactic acid in the fermented milk solution reaches a given value, the solution is sterilized at high temperature in a short time, packed into proper containers sterily by a sterile packing machine, and cooled, to give a sterilized yogurt.

Description

[Detailed Description of the Invention] Field of Application on CN1ll] The present invention relates to the W1 method for sterilized yogurt, and in detail,
This invention relates to the WP4 method for sterilized yogurt that can be stored for a long period of time without adding stabilizers after fermentation.

[Technical background and explanation of conventional technology]

In the conventional yogurt 1141, a lactic acid starter is cultured in yogurt skin milk ducts, and lactic acid fermentation is stopped when a predetermined acidity is reached, but the lactic acid starter is then deactivated by heat sterilization, etc. After filling the container as it is without performing any
It was commercialized. However, in these four products made using the conventional method, because the milk remains alive, lactic acid fermentation progresses during storage, which not only increases the # content but also causes the seasonal products to develop a fin odor. Then, when filling the container -
+911114 Yogurt products can have a fleshy taste due to the unavoidable contamination of
] is short, and even if it is stored at a low temperature of 10° C. or lower, it can be used as a yogurt product for at most 2 to 3 weeks. In order to improve the shelf life of yogurt for such a short period of time, we added lactic acid after fermentation and mixed it without losing the original texture and flavor of yogurt. The development of a method for producing sterilized yogurt that can sterilize l1fIIi and thus can be stored for a long period of time has been desired and studied.

Regarding the W order of such pasteurized yogurt, see, for example, H+lchwtssenschaft, Vol. 21, No. 6.
8-87 (1966), a systematic study was reported on the relationship between heat sterilization conditions and storage stability of yogurt fermented milk, that is, the killing effect, and at the same time, the casein yield that occurs when yogurt is heated was reported. l! In order to prevent (sandiness or roughness of the curd) and the resulting syneresis (whey content R), a method has been reported in which a large amount of stabilizer is added to yogurt.

When sterilizing the yogurt, add the following to the yogurt:
Methods of adding carrageenan, pectin, starch, etc. in specific ratios are known. (Unexamined Japanese Patent Publication No. 58-
152444) In these conventional methods, stabilizers are used in yogurt fermented milk after lactic acid fermentation, but even if these stabilizers are added to yogurt preparation before lactic acid fermentation, Fermentation of the yogurt preparation does not occur smoothly, leading to poor fermentation, the texture of the yogurt becomes rough, and whey separates, resulting in interstitial layers that reduce the effect of adding stabilizers. It is.

It has also been attempted to add corn starch as a stabilizer to yogurt preparations before fermentation, but after fermentation, M-gum (gum, sesame beans) is added again, and the mixture is weighed and cooled.

(Journal Of the 5octetY Of
Dair7 TeehnologYi Volume 28, No. 3
No., p. 159 (1975)] [Problems to be Solved by the Invention] When a stabilizer is added after lactic acid fermentation in the production of sterilized yogurt, the following waste points are generated.

(1) In addition to the basic 4Ws of yogurt boiling and fermentation, it not only requires the preparation of stabilizers and sterilization processes, but also
It requires equipment such as a holding tank, and the process is 11. This increases the possibility of @threshold contamination.

(2) In addition to adding and mixing the stabilizer to the fermented milk that has become thickened and turned into curd, a low-current stabilizer solution is added to such fermented milk; Uniform dispersion of the stabilizer and l[++ moisture] are incomplete, and stirring is difficult, requiring a long time to mix uniformly. In other words, since the fermented milk is diluted by the moisture accompanying the stabilizer solution, it is necessary to increase the solids content of the fermented milk in advance. It is necessary to remove the liquid.

The inventors realized that the above problems were caused by adding a stabilizer bath to yogurt after fermentation, and added a stabilizer to the fermented yogurt. With the intention of creating pasteurized yogurt, numerous studies were conducted, and it was found that the addition of stabilizers in the form of a combination of high methoxy pectin, carrageenan and locust pea gum to the pre-fermented yogurt formula smoothed the fermentation process. It is possible to carry out this process, and even if you perform culling after fermentation,
It was discovered that a yogurt product that retains the original texture and flavor of yogurt can be obtained, and the present invention was completed based on this finding.

The object of the present invention is to provide a method for producing sterilized yogurt that can be stored stably for a long period of time through slow steps.
Specifically, an object of the present invention is to provide a method for simply filling sterilized yogurt that can be sterilized without adding a stabilizer after fermentation and can be stored for a long period of time.

[Means to solve problems]

The present invention provides a method for producing sterilized yogurt, which comprises fermenting and then sterilizing a yogurt preparation.
High methoxy pectin, (-
This is an aIIIa method for sterilized yogurt, which is characterized by adding and mixing carrageenan and locust pea gum, fermenting, and then sterilizing by heating.

High methoxy pectin, carrageenan and locust pea gum contain high methoxy pectin, with a content ratio of these components in the final product of approximately 0.16 to 0.7% (@disgusting), approximately 0.022 to 0. .1396 ([Nawate) - carrageenan and about 0.006-0.024% (
It is preferable to add it to the milky lotion of yogurt before fermentation in the row where locust pea gum will be made.

Furthermore, in the present invention, a polymerized phosphate having a composition of about 20 to +0096% (ilmW) for metaphosphate and about 0 to 80% (ilmW) for polyphosphoric acid is added to the above-mentioned high methoxy pectin, carrageenan and It can also be added and mixed with locust pean gum to yogurt preparation before fermentation, and heat sterilized after fermentation.

[Detailed description of the invention]

In one example of the sterilized yogurt according to the present invention, the yogurt is mixed with a yogurt milking trowel using a conventional method.
The raw materials for the preparation of milk may be any as long as they can be used to make yogurt by inoculating lactic acid bacteria starter and fermenting them. To this yogurt preparation, high methoxy pectin, carrageenan and locust pea gum are added. After addition and mixing, this yogurt preparation is sterilized by a conventional method. Any sterilization method may be used as long as it does not interfere with the subsequent fermentation with lactic acid bacteria starter, but it is possible to sterilize the yogurt by a conventional method. Preferably, the above-mentioned high methoxy pectin, carrageenan and locust pea gum are added to and mixed with the yogurt preparation, and the polymerized phosphate is added to the above-mentioned high methoxy pectin, carrageenan and locust pea gum. At the same time, it can be added and mixed into yogurt preparation.

The sterilized yogurt 4 milk is cooled to a salinity suitable for lactic acid fermentation to produce yogurt 1 milk, and a lactic acid bacteria starter is added to it to carry out fermentation under the culture conditions. The lactic acid bacteria starter added to the yogurt preparation [11] may be any kind as long as it can convert the yogurt to W4I.When the acidity of lactic acid in the fermented milk reaches a predetermined value, the fermented milk is heated. and sterilize. This sterilization may be carried out by any method as long as it is indispensable for preserving the product, but it is preferable to use a high-temperature short-time sterilization method. In addition, various flavors can be added to the fermented milk by sterilizing the fermented milk at night. The flavor may be any flavor as long as it is not compatible with the yogurt of the product, but it is preferred to use a yogurt flavor or a fleur-de-lis flavor.

The sterilized fermented milky lotion is aseptically filled into a suitable container in an aseptic filling machine, and then cooled to obtain a sterilized yogurt product.

According to the invention, the ln fat-free milk solids content is about 8-16%.
(C-Ryu) can make any type of yogurt product. That is, even if the yogurt is so-called plain type, drink type, or fruit mix type, it is possible to produce sterilized yogurt products of these types.

In the sterilized yogurt manufacturing method of the present invention, the high methoxy pectin added and mixed into the yogurt preparation is a pectin with a high methoxyl group content, and usually has a methoxyl group content of 7% or more.

High methoxy pectin is preferably added to yogurt (1 emulsion) at an acid level of about 0.16-0.7% (according to the final yogurt product).If this addition amount is o, 796 (44) If it exceeds 0.16%, the progress of fermentation is inhibited and whey particles tend to form after fermentation.In addition, if Ia17[IIt is less than 0.16%, the yogurt after sterilization will be difficult to assemble. 1 (texture) becomes rough, and tends to have a grainy, powdery flavor.

The carrageenan that is added to and mixed with yogurt (J emulsion) is carrageenan obtained from Rm, which belongs to the red algae, and is precipitated by adding potassium chloride.

– Carrageenan is about 0 in the final yogurt product.
．． 022-0.13% (@11+) is preferably added to the yogurt preparation in the beak. If this amount exceeds 0.53% (1!t), the progress of fermentation will be inhibited and The structure (texture) of the yogurt product after fermentation tends to be agglomerated and grainy.If the amount added is less than 0.022% (itt), separation of whey in the yogurt product after sterilization will occur. It becomes easier.

Commercially available locust pea gum can be used to add and mix the yogurt preparation.

Locust pean gum is preferably added to 1 milk of yogurt at about 0.006 to 96 oza (ii) 41 tablespoons to the final yogurt product.

If this addition amount exceeds O,024% (electric qi),
If the amount added is less than 0.006% (1!111), it will increase the stability of the yogurt product after sterilization (m<texture), but it will also make it more sticky.
After sterilization, the texture of the yogurt product appears to have a sand-like roughness, and the texture itself becomes poor.

In the 111ft method of sterilized yogurt of the present invention, the salt that can be added to the yogurt so-called milk yield along with high methoxy pectin, carrageenan and locust pea gum is metaphosphate, polyphosphate, etc. or a mixture thereof. When this polymerized phosphate is added and mixed into yogurt so-called emulsion, it increases the stability of fermented and amicidal yogurt products, especially in drink-type yogurt. There is a marked increase in sex.

It is preferred to use a mixture of about 20 to 100% (by weight) of metaphosphate and about 80 to 0% (by weight) of polyphosphate in monophosphate. The salt can be any commercially available potassium metaphosphate, sodium metaphosphate, potassium polyphosphate or sodium polyphosphate, which increases the stability of the yogurt product. .

Retirement phosphate is 0.1% in the final yogurt product.
(It is added to the yogurt preparation in a bottle of 1!411 or less. If the amount added exceeds o, +96 (1!1), the yogurt product tends to have a bad aftertaste.

The present invention will be further explained below with reference to Examples, but the present invention does not necessarily apply to these Examples.
It is not something that will be established.

Example l 130 parts of whole milk powder, 9 parts of skim milk powder, 3 parts of unsalted putter, 9 parts of yogurt, 4 parts of yogurt obtained by dissolving 3 kg of gelatin in 750 parts of water, 9 parts of high methoxy pectin, 3 parts of high methoxy pectin.
, Add 9 to 0.4 of carrageenan and 9 to 0.1 of locust pean gum and mix. After heating the resulting yogurt preparation to 65°C, 150 K9 /
Homogenization was performed at a homogenization pressure of ctA. To this, 75 pieces of 2% agar solution prepared separately were added and mixed, and the mixture was boiled at 90°C for 10 minutes to sterilize it. A mixed culture starter 1 of Lactobacillus bulgaricus and Lactobacillus bulgaricus was added and fermented until the lactic acid concentration reached 1.096. Yogurt flavor [Haseyo Fragrance Co., Ltd. ) II item'] Add IK9 and make all dragons 1000K
After adjusting to
After homogenization at a homogenization pressure of /cj, it was cooled to 406C in a plate heat exchanger. The obtained yogurt was filled into 950 pieces of 1000 cc in an aseptic filling 4 (manufactured by Tetravac), and then cooled to obtain a plain type yogurt product.

The product thus obtained has a good texture and flavor with no grittiness or powderiness, and in storage tests at 5°C, 10°C and 15°C,
No deterioration in quality was detected for four months.

Example 2 Whole milk powder 37.9Kg, skim milk powder 3.2 to 9, gelatin 6 to 9, white 1M124 to 915YU Rz Co-X
+ OK9 to the yogurt emulsion obtained by dissolving 543.68 kg of water, high methoxy pectin 6.3 to 9,
9 was added to and mixed with 1.2 kg of carrageenan and 0.22 kg of locust pea gum, and the resulting yogurt preparation was heated to 140°C for 2.6 seconds to sterilize it, and then
Cooled to ℃. Add to this the lactic acid bacteria starter prepared in advance (a mixed culture starter of Streptococcus thermophilus and Lactobacillus bulgaricus).
9 was added to 17.5 and fermented until milk #1 degree became 1.0%. 6. To the fermented emulsion obtained here. 90 in advance
Strawberry conserve (Ox: 30”, citric acid level + 0.25), sterilized by heating at ℃ for 30 minutes
%, pulp 4s40% Sanei Kagakusha W) Add 9 to 240,
After the total amount was adjusted to 1,000 to 9, it was sterilized by heating to 80°C for 30 seconds in a tubular heat exchanger, and further cooled to 25°C in a tubular heat exchanger. The yogurt obtained here is placed in an aseptic filling machine (II
AIIBA! t W ), 1oocc volume)
tl! After filling 8,800 pieces, it was cooled to obtain a fruit mix type yogurt product.

In this way, the product obtained at Lno has a good texture and flavor without graininess or powderiness, and in storage tests at 5℃, 10℃ and 15℃, the quality remained unchanged for 4 months. No deterioration was observed.

Example 3 Skim milk powder 84 to 9, Chinese salt putter 12.4 to 9, fructose-glucose @ 40 Kg and 174 lemon juice 0.
4.46 Kg of high methoxy pectin is added to the yogurt preparation obtained by dissolving 6 and 9 in 835.5 K9 of water.
, to - carrageenan 0.61 to 9, locust pea gum O, 17 to 9, sodium metaphosphate and sodium polyphosphate 0.04 K9 were added and mixed and dissolved, and the suspended yogurt preparation was heated to 65°C. After, +5o
Homogenization was carried out at a homogenization pressure of KgZcrJ. This yogurt preparation was heated to 90°C for 10 minutes to sterilize it, cooled to 3g"C, and added to it a lactic acid bacteria starter prepared in advance (a mixed culture starter of Streptococcus thermophilus and Lactobacillus bulgaricus). ) 20 was added to 9 and fermented until lactic acid 1m degree became 1.0%.To the fermented emulsion obtained here, 9 was added to yogurt flavor [Nagaoka Kogyo Co., Ltd. product 12], and all the side dishes were added. After adjusting the temperature to 1000 to 9, it was heated to 80°C for 30 seconds in a plate heat exchanger to sterilize it, and then sterilized to 200 K9/cd (first stage) and IQ Kg.
/ In the homogenization process of ca, two-stage homogenization? After the f-treatment, the resulting yogurt was cooled to 20°C in a plate heat exchanger and placed in a 1000 cc container 93 in a sterile light 111fi (manufactured by Tetravac).
After filling 0 pieces, it was cooled to obtain a drink-type sterilized yogurt product.

The product thus obtained has a good texture and flavor without any grittiness or powderiness, and in storage tests at 5'C, lo'c and 15'c, it has a shelf life of 4 months. There was no layering and no deterioration in quality was observed.

〔Effect of the invention〕

Since the yogurt product produced according to the present invention is sterilized during its commercialization, the product does not have an increase in acidity or develop a fin odor, so the yogurt product can be stored for a long period of time. This creates an advantage that enables systematic production of yogurt sea bream products.

In addition, in the present invention, since the stabilizer can be added during the preparation process of the fermented yogurt emulsion in the 111° C. 4M process of the sterilized yogurt product, it is not necessary to add the stabilizer to the yogurt after fermentation. To,
Not only does it reduce the cost of manufacturing pasteurized yogurt products since no process or equipment is required for the addition of stabilizers, but the stabilizer is uniformly dispersed throughout the pasteurized yogurt product, increasing the length of the pasteurized yogurt product. Moreover, the present invention simplifies the process of making pasteurized yogurt, thereby reducing the chance of bacterial contamination of the yogurt product, thereby increasing its shelf life for a long period of time. There is an advantage that the effect of coefficient a is also increased.

Claims (2)

[Claims] (1) When producing sterilized yogurt by fermenting and then sterilizing a yogurt preparation, high methoxy pectin, κ-carrageenan, and locust pea gum are added to the yogurt preparation before fermentation, and these ingredients are added to the yogurt preparation before fermentation. The content ratio is approximately 0.16 to 0.7% (
weight) of high methoxy pectin, about 0.022 to 0.1
3% (by weight) of κ-carrageenan and about 0.006 to
A method for producing sterilized yoghurt, which comprises adding and mixing in an amount to yield 0.024% (by weight) locust pea gum, fermenting, and then sterilizing by heating. (2) Addition of a mixed phosphate selected from the group consisting of metaphosphate or mixed phosphates of metaphosphate and polyphosphate to the yogurt preparation before fermentation, and the inclusion of polymerized phosphate in the final product. The method for producing sterilized yogurt according to claim 1, characterized in that the addition and mixing is carried out in an amount such that the ratio is 0.1% (weight) or less.