JP2004113019A - Method for producing fermented milk with sauce - Google Patents

Abstract

Provided is a fermented milk product in which a sauce is stacked and filled on the upper surface of fermented milk, and that state can be stably maintained not only at the time of filling but also during the subsequent manufacturing process, distribution process, and storage.
A Bx. Preparing 10-70 sauces; (b) preparing fermented milk of controlled viscosity with additives; (c) filling the fermented milk into containers; and (d) rotating the source filling nozzle, and By laminating and filling the sauce on the upper surface of the fermented milk while rotating the container filled with the fermented milk. The source filling nozzle preferably has a nozzle opening shape in which the source projects more toward the outer periphery of the container than the center of the container.
[Selection diagram] Fig. 1

Description

【００５７】
表中では、◎、○、○△、△、×の順に、好ましい評価結果を表す。
ソースの広がり・層の状態：ソースとヨーグルトとの積層がきれいに形成されているか、状態が維持されているか；ソースとヨーグルトとのセットの状態は良好か等について評価した。
【００５８】
風味・組織：醗酵乳の美味しさ（甘味、酸味等）について評価した。また、なめらかさ、ざらつき、組織の荒れの程度、凝集の有無等について評価した。
【図面の簡単な説明】
【図１】図１は、発明に用いることのできるノズルの開口端（ノズル口）の形状の一例を示したものである。斜線部分はノズル口を表す。点線で囲まれた部分は容器に充填された発酵乳上面（または容器の開口端）を表す。このノズル口は、ソースが容器中心部より容器外周部に多く突出されるように設計されている。
【図２】図２は、発明に用いることのできるノズルの開口端（ノズル口）の形状の一例を示したものである。このノズル口もまた、ソースが容器中心部より容器外周部に多く突出されるように設計されている。
【図３】図３は、発明に用いることのできるノズルの開口端（ノズル口）の形状の一例である。
【図４】図４は、発明に用いることのできるノズルの開口端（ノズル口）の形状の一例である。
【図５】図５は、発明に用いることのできる、多数の口を有するノズルの開口端（ノズル口）の形状の一例を示したものである。
【図６】図６は、発明に用いることのできる、多数の口を有するノズルの開口端（ノズル口）の形状の一例を示したものである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to fermented milk with sauce. More particularly, the present invention relates to a technique for laminating and filling a sauce on fermented milk, and a technique for filling fermented milk and a sauce in a marble in a container. The present invention is particularly useful for producing a two-layered yogurt product in which a sauce is layered and filled on the entire upper surface of the yogurt, and a yogurt product in which the yogurt and the sauce are filled in a marble shape.
[0002]
[Prior art]
In recent years, fermented milk has become very popular in Japan, and there is a growing demand not only for good health but also for enjoyment of taste and appearance.
[0003]
Conventionally, various attempts have been made to stably form two or more kinds of fluid foods such as yogurt and fruit sauce in a container in a multilayered manner.
For example, if the sugar content of each fluid food in the container is different, water separation occurs in the higher sugar content and the appearance is significantly impaired, so that in order to effectively prevent such water separation, food with a higher sugar content is used. That is, there is a yogurt with a sauce in which methoxyl pectin is added to the sauce (for example, see Patent Document 1). Further, in order to prevent the layer boundary from being blurred due to seepage of the source into the yogurt layer, a Monascus pigment treated with a water-soluble or water-dispersible protein and / or peptide having a molecular weight of about 3,000 or more is effective. A yogurt sauce that is contained as an ingredient has also been developed (for example, see Patent Document 2). However, these methods have not been studied from the viewpoint of whether or not a laminated state can be formed.Aside from filling a container with a sauce and then laminating the prepared yogurt thereon, conversely, yogurt is not considered. Was filled in a container, and it was difficult to imagine that a layered state could be formed when the source was laminated thereon.
[0004]
Simply filling the sauce over the yogurt layer will cause the sauce to sink into the yogurt layer. In this regard, a filling method utilizing thixotropic properties, that is, a method of filling a yogurt base to which low methoxyl pectin has been added into a container with gentle stirring and then filling a sauce thereon, has been developed (for example, Patent Reference 3). It has also been attempted to add a stabilizer such as low methoxyl pectin to the yogurt mix before fermentation to increase the viscosity, fill the container, and then ferment, thereby producing a multicolored pattern yogurt with sharp boundaries. (For example, see Patent Document 4). However, in these methods, it is premised that fermentation (post-fermentation) is performed in the container after filling the container with the yogurt mix and the sauce, so that the source is settled in the yogurt mix having a low solid content before fermentation. To avoid this, a large amount of low methoxyl pectin or the like must be added, which tends to impair the texture of the final product.
[0005]
As a method for producing a layered yogurt that has a beautiful layered shape and can be filled with high efficiency, a yogurt mixed with a negatively charged coagulant is sprayed with a gelatin solution, or a yogurt mixed with a positively charged coagulant is mixed. Spraying a negatively charged gelling agent solution on the surface to form a coating has also been studied (for example, see Patent Document 5), but the manufacturing process is complicated and cannot be said to be suitable for industrialization.
[0006]
As a method for industrially mass-producing a yogurt product filled with a fruit sauce or the like as an upper layer, in which the separation between the layers is clear, and which has excellent texture and flavor, gelatin and / or The fermented milk curd prepared by adding low methoxyl pectin is crushed and filled into a container with a certain viscosity or higher, and then a sauce with a specific low methoxyl pectin added thereon is provided using a nozzle provided with a baffle plate. A filling method has been developed (for example, see Patent Document 6). Further, in order to keep the sauce in the upper layer of the fermented milk, the sugar content is 10 to 25, the stabilizer is 1.0 to 1.5% by weight, and the emulsifier is 0.1 to 1.0% by weight to improve the physical properties of the sauce. A source for yogurt, which is characterized by being made to work, is being studied (for example, see Patent Document 7).
[0007]
[Patent Document 1]
JP-A-50-76249 (pages 3-4)
[Patent Document 2]
JP-A-57-208949 (page 2)
[Patent Document 3]
JP-A-50-107167 (pages 3-4)
[Patent Document 4]
JP-A-62-190043 (pages 3-4)
[Patent Document 5]
JP-A-54-122767 (page 2)
[Patent Document 6]
JP-A 1-222736 (pages 4, 9-10)
[Patent Document 7]
JP 2000-270817 A (paragraph [0005])
[0008]
[Problems to be solved by the invention]
However, the yogurt products with fruit sauces that have been marketed to date have either mixed sauces and fermented milk, or have a source with a higher specific gravity in the lower layer and fermented milk filled in the upper layer, or have different consumers. It is a type that pours the sauce on the yogurt before eating. Still, yogurt products filled with fruit sauce as top layer have not been implemented.
[0009]
In the conventional method, although the formulation of each of yogurt and / or sauce has been examined, it is necessary to stably maintain the state not only at the time of filling but also during the subsequent manufacturing process, distribution process, and storage. No consideration has been given to whether it can be done. Further, in the conventional method, in order to reduce sinking of the source into the lower layer yogurt, the specific gravity of the upper layer source must be reduced, and therefore, there is a restriction that the sugar content of the source must be kept low. .
[0010]
Further, as for the method of filling the sauce, a method using a nozzle provided with the above-described baffle plate is known, but the spread of the sauce is insufficient, and it is desired to add a solid such as pulp to the sauce. However, its size is limited. Other than this, there is almost no study on the filling method of the sauce, and there is no industrial sauce filling method capable of spreading the sauce over the entire upper surface of the fermented milk.
[0011]
Fermented milk filled with sauce in the upper layer is aesthetically pleasing and meets the strong needs of consumers who want to eat while enjoying it as a dessert. In addition, if such fermented milk can be produced safely and simply and continuously, it is excellent in terms of industrialization.
[0012]
[Means for Solving the Problems]
In order to solve such problems, the present inventors have conducted studies from the viewpoints of blending fermented milk and sauce and filling methods, and as a result, have completed the present invention.
[0013]
The present invention provides a method for producing fermented milk with a sauce, comprising the following steps (a) to (d):
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) filling the container with fermented milk; and
(D) The source is stacked and filled on the upper surface of the fermented milk while rotating the source filling nozzle and / or rotating the container filled with the fermented milk.
[0014]
Step (a) is a step of preparing a sauce. As used herein, the term “source” is used in its ordinary sense, except for a special case, and includes a stabilizer, a fluid having a high sugar content (for example, Bx. 10 to 70 or a sugar content of 10 to 70), Paste or semi-solid.
[0015]
The stabilizer used in the present invention is preferably at least one selected from locust bean gum, guar gum, xanthan gum, pectin, and cod gum. The content of the stabilizer is not only immediately after filling the sauce, but also in the subsequent manufacturing process, distribution process, and during storage, appropriate physical properties that can stably maintain the state of being laminated on the upper surface of the fermented milk layer (E.g., setability and viscosity) are appropriately determined according to the type of the stabilizer. It is more effective to use a stabilizer that reacts with the components in the fermented milk and to set the sauce slightly, in order to maintain the good lamination state and interface between the sauce layer and the fermented milk layer. Therefore, by using xanthan gum and pectin which react with the components in the fermented milk, the filled state can be better maintained. However, if it is set too much, an unpleasant texture will occur during eating.
[0016]
For example, when using pectin as a stabilizer, about 0.05 to 10 parts by weight, preferably about 0.1 to 5 parts by weight, and most preferably about 0.2 to 2 parts by weight per 100 parts by weight of the finished sauce. Add by weight. When guar gum or xanthan gum is used, it may be added in such an amount that the viscosity of the sauce becomes almost the same as when pectin is used. For example, when guar gum and xanthan gum are used, each is about 0.01 to 2 parts by weight, preferably about 0.02 to 1 part by weight, most preferably about 0.03 to about 100 parts by weight of the finished sauce. Add 0.8 parts by weight.
[0017]
In addition, when the sauce has a certain degree of viscosity, the sauce is less turbid in the fermented milk layer at the time of filling, and can be prevented from sinking into yogurt after filling. Starch or the like can be used to adjust the viscosity of the sauce.
[0018]
In the present invention, since improvements have also been made in the method of blending the lower layer fermented milk and filling the sauce, it is not necessary to particularly reduce the specific gravity of the sauce. Can be appropriately selected, and Bx. It can also be 26 or more.
[0019]
"Bx." As used herein is an index well known to those skilled in the art as Brix (BRLX), and is a soluble solid (such as fructose, glucose, etc.) dissolved in a solution such as a juice. Of the saccharide) based on the refractive index of the solution. Bx. Can be easily measured using a Brix meter. In addition, the “sugar content” in the present specification is an index that represents the sweetness of a solution in terms of the concentration of sugar in a functional manner. That is, the sweetness having a degree of sweetness of 10 corresponds to the sweetness of a solution obtained by dissolving 10 g of sugar in 100 cc of water. Evaluation is performed by sensory test by panelists by comparing the minimum concentration (threshold value) at which sweetness is felt, or by comparing the concentration of a test substance that shows the same sweetness intensity as a sugar solution of a certain concentration (for example, a 10% solution). can do. In the evaluation, usually, water or lukewarm water is used for dilution, and the temperature of the liquid is set to 37 ° C. close to the body temperature. Bx. And sugar content may show the same value.
[0020]
Source Bx. In order to adjust (or sugar content), one or more kinds of substances exhibiting sweetness are used. These include starch syrup, powdered candy, sugar (the main ingredient is sucrose), molasses, honey; saccharin, aspartame, stevia; monosaccharides (arabinose, xylose, deoxyribose, ribose, galactose, glucose (glucose), Mannose, fructose (fructose), sorbose, fucose, rhamnose, galacturonic acid, glucuronic acid, mannuronic acid, glucosamine, sorbitol, mannitol, galactitol), disaccharides (cellobiose, gentiobiose, isomaltose, kojibiose, lactose, laminaribiose, For maltose (maltose), melibiose, nigerose, sophorose, sucrose (sucrose), trehalose), and oligosaccharides of three or more sugars (meletitose, raffinose, stachyose, cyclodextrin), etc. Rukoto can.
[0021]
Sauces are usually based on stabilizers, sugars and fruits and vegetables. Fruit-derived products include fruit itself, juice, pulp, and juice concentrate. Pulp also includes processed pulp (eg, frozen pulp, dried pulp, boiled syrup, syrup pickled). When a solid such as pulp is added, a preferable one is obtained at the time of eating. For the sauce, any fruit vegetable that has conventionally been preferred to be eaten with fermented milk can be used. Fruits include strawberries, peaches, blueberries, apples, grapes, citrus fruits (orange, tangerines, grapefruit, hassaku, iyokan) and pineapples. In selecting fruit vegetables, it is good to consider the color tone, flesh texture and flesh texture when layered.
[0022]
As the sauce, fruit juice that has been subjected to a deacidification treatment and a concentration treatment as disclosed in the specification of Japanese Patent Application No. 2002-155134 described above can be used instead of or together with the saccharide. For the deoxidation treatment and the concentration treatment, various types of evaporators, devices using membranes, ion exchange resins and the like are known. The deacidification treatment and the concentration treatment may be performed simultaneously, or may be performed sequentially in any order. In addition to these treatments, the juice used for the sauce may be subjected to a treatment such as deodorization and decolorization. The raw fruit juice is treated with a filter (for example, about 30 to 200 mesh, preferably about 45 to 150 mesh, more preferably about 60 to 100 mesh), and is subjected to ultra-filtration (UF) membrane (molecular weight cut off: For example, about 3,000 to 300,000, preferably about 5,000 to 50,000, more preferably about 10,000 to 30,000), an ion exchange resin, and a vacuum concentrator. (Eg, about 30-90 ° C., preferably about 40-80 ° C., more preferably about 50-70 ° C .; for example, about 400-900 mmHg, preferably about 500-800 mmHg, more preferably about 600-700 mmHg). The fruit juice that has been deproteinized, sterilized, decolorized, deodorized, deacidified, and concentrated is used in the sauce of the present invention. Particularly preferred for.
[0023]
The degree of fruit juice treatment can be appropriately determined in consideration of the type of fruit from which the fruit juice is obtained, the degree of sweetness, acidity, color, aroma, properties, and the amount of the fruit juice required for the final product. The concentration treatment may be carried out on the raw material mix in order to give the final product a good sweetness (preferably about 1 to 23, more preferably about 6 to 18, most preferably about 8 to 18). When fruit juice is added, Bx. It is carried out so as to be about 30 or more, preferably about 40 or more, and more preferably about 50 to 80. In order to provide the final product with good properties (for example, no aggregation of milk components), the acidification of the fruit juice should be about 0.2% or less when the fruit juice is added to the raw material mix. Implement as follows.
[0024]
The “juice subjected to deacidification treatment and concentration treatment” as used herein includes concentrates of the juice, pulp, and processed pulp (eg, frozen pulp, dried pulp, boiled syrup, syrup pickled).
[0025]
The fermented milk of the present invention may be prepared by using only deacidified and concentrated juice as a source of sweetness as a source, and substantially without adding sugars, sugars such as glucose, and synthetic sweeteners such as aspartame. . Such fermented milk becomes fermented milk having the natural natural sweetness of fruits and is one of the preferred embodiments of the present invention.
[0026]
In addition to the sauce, a coloring agent, a flavor, and the like can be added.
The preparation of the sauce can be performed according to a usual method. For example, after blending each raw material including saccharides, stabilizers, pigments, flavors, and the like, sterilization treatment such as heating is performed according to a standard method, cooled, and refrigerated or stored at room temperature until use.
[0027]
Step (b) is a step of preparing fermented milk.
As used herein, the term "fermented milk" refers to a raw material mainly composed of milk or dairy products (preferably one or more selected from raw milk, milk, processed milk, skim milk, and milk fat (unsalted butter)). It refers to a pasty, fluid, or liquid material obtained by fermenting a mix with lactic acid bacteria or yeast. Fermented milk includes yogurt, coomis, darhi and kefir, and yogurt is one of the preferred embodiments of the present invention.
[0028]
The fermented milk of the present invention is prepared not only immediately after filling the sauce, but also so that the ground curd after fermentation has an appropriate viscosity. By giving an appropriate viscosity, it is possible to prevent sinking of the sauce into the fermented milk not only immediately after filling the sauce, but also during the subsequent manufacturing process, distribution process, and during storage, and the sauce is placed on the upper surface of the fermented milk. The stacked state can be stably maintained. For adjusting the viscosity, additives are added to the raw material mix. As the additive, one or more selected from gelatin, starch, milk protein (casein Na, casein Mg, casein Ca, etc.), milk fat (unsalted butter, etc.), and agar can be used. However, the use of a large amount of additives impairs the texture of the product.
[0029]
For example, when gelatin and starch are used as additives for adjusting the viscosity of fermented milk, gelatin is added in an amount of about 0.05 to 10 parts by weight, preferably about 0.1 to 100 parts by weight of the finished fermented milk. ~ 4 parts by weight, most preferably about 0.2-2 parts by weight, and starch about 0.2-20 parts by weight, preferably about 0.4-10 parts by weight, most preferably about 1-5 parts by weight. I do. When salt-free butter is used as an additive for adjusting the viscosity, it is added in an amount of about 1 to 40 parts by weight, preferably about 2 to 30 parts by weight, and most preferably about 3 to 20 parts by weight. When other additives are used, they may be added in such an amount that the viscosity of the fermented milk after fermentation becomes almost the same as that in the case of using gelatin and starch.
[0030]
Sugars, fragrances and the like can be further added to the raw material mix.
The raw material mix is subjected to a treatment such as homogenization and heat sterilization according to a standard method, cooled to an appropriate temperature, and a starter is added. About 0.002 to 5 parts by weight of a lactic acid bacterium starter can be added to 100 parts by weight of the raw material mix. The fermentation is preferably carried out at a temperature which is optimal for the lactic acid bacterium used, and is carried out at about 27-46C, preferably at about 30-45C, most preferably at about 35-44C. The end point of fermentation can be determined by lactic acidity and / or fermentation time. For example, when the lactic acidity reaches about 0.55 to 1.50, preferably about 0.60 to 1.40, and more preferably about 0.70 to 1.30, the fermentation end point is set. In this specification, the term "lactic acidity" refers to a 1% phenolphthalein solution used as an indicator for neutralization titration with 1 / 10N NaOH to convert the acid contained in food from the required 1 / 10N NaOH to lactic acid amount. The value obtained by conversion.
[0031]
Fermentation can be stopped by cooling the obtained fermented milk, for example, cooling the fermented milk to about 20 ° C. or lower, preferably about 15 ° C. or lower, more preferably about 10 ° C. or lower, and stopping the fermentation. can do. Then, the curd obtained by fermentation may be crushed and cooled, and may be stored refrigerated if necessary until filling.
[0032]
Step (c) is a step of filling the container with the fermented milk obtained in step (b). Further, the step (d) is a step of laminating and filling the sauce obtained in the step (a) on the upper surface of the fermented milk filled in the container.
[0033]
In the present invention, the sauce is added with a stabilizer, and not only immediately after the filling of the sauce, but also in the subsequent production process, distribution process, and stably maintains the state of being laminated on the upper surface of the fermented milk layer until during storage. It is adjusted to have an appropriate setting property and viscosity so that it can be used. Such a sauce is not evenly spread on the fermented milk upper surface simply by filling using a normal nozzle. Therefore, in the present invention, (i) the source is stacked and filled on the upper surface of the fermented milk while rotating the source filling nozzle and / or the container filled with the fermented milk is rotated, or (ii) multi-hole. The lamination filling of the sauce is performed on the upper surface of the fermented milk by the sauce filling nozzle.
[0034]
In the former case (i), a source filling nozzle having a nozzle opening as shown in FIGS. 3 and 4 can be used. It is preferable to have a nozzle opening shape that protrudes more from the outer periphery of the container. For example, nozzle openings as shown in FIGS. 1 and 2 are preferable. When the one shown in FIG. 1 is used, even when relatively large pulp is contained in the sauce, the filling can be performed well. FIG. 1 is a very preferable example of a nozzle port shape used in the present invention.
[0035]
In the case of (i), the sauce is uniformly stacked on the fermented milk upper surface by filling the sauce while rotating the sauce filling nozzle or the container. The rotation speed, the number of rotations, and the flow velocity of the source can be determined based on the capacity of the source to be filled, the shape, size, number, etc. of the nozzle holes. The outflow speed of the sauce is set to such an extent that no dents are formed on the upper surface of the fermented milk due to the influence of the flow speed, which significantly impair the appearance. For example, when using a nozzle having the nozzle opening of FIG. 1 and filling about 30 g of sauce on the upper surface of fermented milk filled in a cup having a diameter of about 90 mm, sauce filling can be performed in about 0.1 to 10 seconds. The flow rate of the source at this time is about 30 g / 0.1 to 10 seconds on average, and the rotation speed is about 0.5 to 2 rotations / 0.1 to 10 seconds or 0.8 to 1.2 rotations / average. It can be 0.1 to 10 seconds.
[0036]
In the present invention, the term “rotation” in relation to the operation of the nozzle or the container includes a movement having a function of uniformly spreading the sauce on the upper surface of the fermented milk as in the case of the rotation operation.
In the latter case (ii), it is preferable to use a source filling nozzle in which a plurality of nozzle openings are uniformly arranged on the upper surface of the filled fermented milk. For example, those shown in FIGS. 5 and 6 are preferable. For more uniform lamination and filling of the sauce, it is better to provide a large number of holes (for example, FIG. 6), but if it is desired to include relatively large pulp in the sauce, arrange several large holes. A modified nozzle may be preferred (eg, FIG. 5). Also in the latter case (ii), the sauce can be more uniformly laminated on the upper surface of the fermented milk by filling the sauce while rotating the sauce filling nozzle or the container.
[0037]
Such a method of filling the sauce is novel. Accordingly, the present invention also provides a method of filling a fermented milk sauce into a container, comprising the following steps:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) filling the container with fermented milk; and
(D) The source is stacked and filled on the upper surface of the fermented milk while rotating the source filling nozzle and / or rotating the container filled with the fermented milk. Alternatively, the present invention also provides a method for filling a container with a fermented milk sauce, comprising the steps of:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) The container is filled with the sauce and the fermented milk at the same time while the fermented milk filling nozzle and the sauce filling nozzle are synchronized and rotated and / or the container is rotated.
[0038]
If the method of the present invention for laminating and filling the sauce while rotating the sauce filling nozzle is applied, that is, while the fermented milk filling nozzle and the sauce filling nozzle are synchronized and rotated, and / or the container is rotated, the sauce is filled. If the fermented milk and the fermented milk are simultaneously filled in the container, it is possible to fill the container with the sauce and the fermented milk in a marble shape. Accordingly, the present invention also provides a method for producing fermented milk in a container, comprising the following steps:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) The container is filled with the sauce and the fermented milk at the same time while the fermented milk filling nozzle and the sauce filling nozzle are synchronized and rotated and / or the container is rotated. Here, “tuning” includes, for example, simultaneously rotating at the same speed.
[0039]
According to the method of the present invention, a fermented milk product in which a sauce is filled as an upper layer, a fermented milk product in which a laminated state can be stably maintained until the production process, a distribution process, and storage, and a sauce and a fermented milk. Is a fermented milk product filled in a container in the form of a marble, and it is possible to obtain a fermented milk in which the marble pattern consisting of the sauce and the fermented milk can be stably maintained until the manufacturing process, the distribution process, and during storage. it can. Such fermented milk is new. The method of the present invention is also suitable for industrial continuous production.
[0040]
In addition, the method of the present invention has no restrictions such as that the specific gravity of the upper layer source must be reduced in order to reduce sinking of the source into the lower layer fermented milk. Since it is possible to add a substance, a product excellent in taste, texture, etc. can be produced.
[0041]
【Example】
<Example 1>
(1) 400 g of strawberry pulp, 400 g of sugar, 10 g of pectin, 10 g of flavor, 5 g of acidulant and 175 g of water were mixed and sterilized by heating at 100 ° C. for 5 minutes. Thereafter, the mixture was cooled to 30 ° C. to prepare 1 kg of Bx40 sauce. The sauce was stored refrigerated or at room temperature until use.
[0042]
(2) 240 g of skim milk powder, 80 g of unsalted butter, 10 g of gelatin, 40 g of starch, and 1590 g of water were mixed and dissolved, heated to 60 ° C. by hot water baking, homogenized, sterilized to 80 ° C., and cooled to 40 ° C. Thus, 2 kg of a yogurt mix was prepared. To this mix, 40 g of a yogurt starter was added, and the mixture was cultured at 40 ° C. until the lactic acidity reached 0.9% to prepare 2 kg of yogurt. The obtained yogurt was stirred and cooled to 10 ° C. while crushing the curd.
[0043]
(3) 120 g of the yogurt thus obtained was filled in a 200-ml container having a diameter of 88 mm.
(4) While the filling nozzle was being rotated, 30 g of the sauce was filled at a time to produce a layered fermented milk in a container.
[0044]
<Example 2>
Yogurt was prepared in the same manner as in (1) of Example 1, except that 2 g of guar gum and 2 g of xanthan gum were added instead of 10 g of pectin.
[0045]
<Example 3>
Yogurt was prepared in the same manner as in Example 1 (1) except that white peach pulp was used instead of strawberry pulp.
[0046]
<Example 4>
In the same manner as in (1) of Example 1, except that the amount of added sugar was 100 g and 475 g of water was added.
[0047]
<Example 5>
In the same manner as in (1) of Example 1, except that the strawberry pulp was changed to 275 g, the sugar was changed to 700 g, and the water was changed to 0 g.
[0048]
<Example 6>
The procedure was the same as in (2) of Example 1, except that 40 g of milk protein was added instead of starch.
[0049]
<Example 7>
The procedure was the same as in (2) of Example 1 except that gelatin and starch were not added and the amount of unsalted butter was changed to 160 g.
[0050]
Example 8
The procedure was the same as in (4) of Example 1, except that the sauce was filled while rotating the container filled with fermented milk instead of rotating the filling nozzle.
[0051]
<Comparative Example 1>
The procedure was the same as in (1) of Example 1, except that 3 g of guar gum was added instead of pectin.
[0052]
<Comparative Example 2>
In the same manner as in (1) of Example 1, except that the amount of added sugar was changed to 50 g and the amount of water was changed to 575 g.
[0053]
<Comparative Example 3>
Example 1 (2) was repeated except that 6 g of karaya gum was used instead of starch and gelatin.
[0054]
<Comparative Example 4>
The procedure was the same as in (4) of Example 1, except that the filling nozzle and the container were not rotated when filling the sauce.
[0055]
The final products obtained in these Examples and Comparative Examples were evaluated for the spread of the sauce, the state of the layer, and the flavor and texture. The results are shown in Table 1 below.
[0056]
[Table 1]

[0057]
In the table, preferred evaluation results are shown in the order of ◎, ○, ○ △, Δ, ×.
State of spread of source / layer: Whether or not the stack of the source and the yogurt is formed neatly or is maintained; and whether or not the state of the set of the source and the yogurt is good was evaluated.
[0058]
Flavor / tissue: The fermented milk was evaluated for its taste (sweetness, sourness, etc.). In addition, smoothness, roughness, the degree of tissue roughness, the presence or absence of aggregation, and the like were evaluated.
[Brief description of the drawings]
FIG. 1 shows an example of the shape of an opening end (nozzle port) of a nozzle that can be used in the present invention. The hatched portions represent the nozzle openings. The part surrounded by the dotted line represents the upper surface of the fermented milk filled in the container (or the open end of the container). The nozzle port is designed so that the source projects more toward the outer periphery of the container than the center of the container.
FIG. 2 shows an example of the shape of an opening end (nozzle port) of a nozzle that can be used in the present invention. This nozzle port is also designed so that the source projects more toward the outer periphery of the container than the center of the container.
FIG. 3 is an example of the shape of an opening end (nozzle port) of a nozzle that can be used in the present invention.
FIG. 4 is an example of the shape of an opening end (nozzle port) of a nozzle that can be used in the present invention.
FIG. 5 shows an example of a shape of an opening end (nozzle port) of a nozzle having a large number of ports, which can be used in the present invention.
FIG. 6 shows an example of a shape of an opening end (nozzle port) of a nozzle having a large number of ports, which can be used in the present invention.

Claims (8)

A method for producing fermented milk with sauce, comprising:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) filling the container with the fermented milk; and (d) laminating and filling the sauce on the top of the fermented milk while rotating the sauce filling nozzle and / or rotating the container filled with the fermented milk. , Said method. The production method according to claim 2, wherein the source filling nozzle has a nozzle opening shape in which the source is more protruded toward the outer periphery of the container than the center of the container. A method for producing fermented milk with sauce, comprising:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) filling the fermented milk into a container; and (d) laminating and filling the top of the fermented milk with a multi-hole sauce filling nozzle. If the source is Bx. The production method according to any one of claims 1 to 3, which is 26 or more. The production method according to any one of claims 1 to 4, wherein the additive of the fermented milk is at least one selected from gelatin, starch, milk protein, milk fat, and agar. A method for producing fermented milk with sauce, comprising:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) The method comprising filling the container with the sauce and the fermented milk simultaneously while synchronizing and rotating the fermented milk filling nozzle and the sauce filling nozzle and / or rotating the container. A method of filling fermented milk sauce into a container, comprising:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) filling the container with the fermented milk; and (d) laminating and filling the sauce on the top of the fermented milk while rotating the sauce filling nozzle and / or rotating the container filled with the fermented milk. , Said method. A method of filling a container with fermented milk and sauce, comprising:
(A) Bx. Preparing 10-70 sauces;
(B) preparing fermented milk whose viscosity has been adjusted by additives;
(C) The method comprising filling the container with the sauce and the fermented milk simultaneously while synchronizing and rotating the fermented milk filling nozzle and the sauce filling nozzle and / or rotating the container.

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