JP2006034112A - Solid food-containing yoghurt - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide solid food-containing yoghurt where solid food is homogeneously dispersed and roughness of the texture of the yoghurt can be kept at a minimum. <P>SOLUTION: The solid food-containing yoghurt contains microcrystalline cellulose. The amount of the microcrystalline cellulose added is 0.1-1.5 wt.% based on the yoghurt. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a solid food-containing yogurt. Specifically, the present invention relates to a yogurt in which powders such as cocoa and matcha, solid foods such as pulp and jelly are uniformly dispersed, and a method for producing the same.

  Conventionally, solid foods such as pulp and jelly have been added to give taste variations to yogurts such as hard yogurt, but there is a problem that these solid foods precipitate without being uniformly dispersed in yogurt. It has become.

  As a method for improving this, for example, a manufacturing method of yogurt for fermenting a mixed raw material containing raw milk, lactic acid bacteria, native gellan gum and solid food (Patent Document 1), or a solid substance is distributed almost uniformly throughout the yogurt card In the yogurt used, yogurt (Patent Document 2) using alginic acid as a stabilizer is described. However, when using these native gellan gum and alginic acid, the yogurt after fermentation is agglomerated, the mouth-dissolving quality is lost in the texture, and if the amount added is high, the viscosity of the mixed raw material before fermentation is high. There was a tendency to become. In addition, because it has the property of gelation even with a low addition amount, it is not possible to take a method such as preparing a solid food such as fruit as a preparation once and mixing and preparing yogurt and preparation after fermentation. In some cases, however, there is a problem with the dispersibility of the solid food.

JP 2001-95482 A Japanese Patent Laid-Open No. 2-227028

  The present invention has been developed in view of such circumstances, and an object thereof is to provide a yogurt in which solid foods such as powders such as cocoa and matcha, pulp, and jelly are uniformly dispersed.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research with particular attention to the stabilizer added to yogurt. By including microcrystalline cellulose in the yogurt, the solid food can be made uniform. It was found that it could be dispersed and the tissue roughness of yogurt could be kept to a minimum. It has also been found that the yogurt of the present invention can produce a yogurt in which a solid food is stably dispersed regardless of whether it is prepared by a pre-fermentation method or a post-fermentation method.

The present invention has been developed based on such findings, and includes the following aspects:
Item 1. A solid food-containing yoghurt characterized by containing microcrystalline cellulose.
Item 2. Item 2. The solid food-containing yogurt according to item 1, wherein the amount of microcrystalline cellulose added is 0.1 to 1.5% by weight based on the yogurt.

  According to the present invention, it is possible to prepare a solid food-containing yogurt that can uniformly disperse the solid food and can minimize the roughness of the yogurt tissue. In addition, the yogurt of the present invention can be prepared by either a pre-fermentation method or a post-fermentation method.

  The yogurt referred to in the present invention is not particularly limited as long as it is a food obtained by fermenting raw materials to be described later such as milk, lactic acid bacteria, sugars, and stabilizers, and examples thereof include hard yogurt and soft yogurt. The yogurt of the present invention is characterized in that the solid food is uniformly dispersed in the yogurt.

  The present invention is characterized by containing microcrystalline cellulose for the purpose of dispersing solid food in yogurt. As the microcrystalline cellulose used in the present invention, a microcrystalline cellulose preparation comprising a composite containing microcrystalline cellulose and a dispersant or a disintegrant in a specific ratio can be suitably used. Examples of the method for producing a microcrystalline cellulose preparation include a method obtained by uniformly mixing fine cellulose obtained by grinding a pulp with a dispersant or a disintegrant and drying it as a homogeneous slurry. Specifically, those described in JP-B-40-14174, JP-B-62-43661, JP-A-6-335365 and the like can be used. Dispersants and disintegrants include sodium carboxymethylcellulose, galactomannan (guar gum, enzymatically degraded guar gum, locust bean gum, tara gum, etc.), polydextrose, indigestible dextrin, gum arabic, arabinogalactan, alginic acid and its salts, curd Orchid, gati gum, carrageenan, karaya gum, agar, xanthan gum, psyllium seed gum, tamarind seed gum, gellan gum, gelatin, tragacanth gum, fur selelain, pullulan, pectin and the like can be used. Among these, sodium carboxymethylcellulose, carrageenan, caraya gum, xanthan gum, gellan gum, indigestible dextrin, and pectin are preferable. The size of the microcrystalline cellulose crystal particles is an average particle size of 20 μm or less, preferably 10 μm or less, and more preferably 5 μm or less. The microcrystalline cellulose preparation used in the present invention is commercially available. For example, Avicel Theorus product manufactured by Asahi Kasei Kogyo Co., Ltd., or Homogen NO. 1610 or the like.

  By blending microcrystalline cellulose in the yogurt, the solid food can be uniformly dispersed, and the roughness of the yogurt tissue can be kept to a minimum. The addition amount of microcrystalline cellulose in yogurt in the present invention is 0.1 to 1.5% by weight, more preferably 0.2 to 1.0% by weight, and still more preferably 0.3 to 0.3. 5% by weight. When the addition amount of microcrystalline cellulose is more than 1.5% by weight, the taste of the prepared yogurt is affected, and the yogurt tends to be rough. On the other hand, when the addition amount is less than 0.1% by weight, the effect of stabilizing the dispersion of the solid food becomes insufficient.

  As the raw milk used for yogurt, animal milk such as cow's milk, goat's milk, and sheep milk, skim milk powder, whole fat milk powder, full fat sweetened condensed milk, skimmed sweetened condensed milk, or fresh cream are preferably used. The blending amount of milk determines the blending amount of the raw material milk with respect to the mixed raw material so that the non-fat milk solid content is 8% or more with respect to the whole yogurt. It is preferable to adjust the non-fat milk solid content in the milk raw material so that the non-fat milk solid content is 8% or more based on the total amount of the yogurt finally obtained according to the amount of the solids to be blended . Recently, yogurt using soy milk without using milk has been released, and it can be applied to yogurt fermented with soy milk.

  As lactic acid bacteria, fungi or starters similar to those used in ordinary fermented milk are used.

  The solid food can be dispersed in yogurt and is not particularly limited as long as it is a solid food suitable for the flavor of yogurt. For example, matcha, green tea, black tea, green juice, calcium, iron, magnesium, cocoa, etc. Powdered foods such as strawberries, blueberries, raspberries, pears, apples, mandarin, pineapple, melon, kiwi, aloe and other flesh, mesophylls, seeds, nata de coco, tapioca, vanilla beans, nuts, chocolate, jelly, etc. can be used . The compounding quantity with respect to yogurt of a solid food can illustrate 0.1 to 30 weight%.

  In the present invention, microcrystalline cellulose is used for the purpose of dispersing solid food in yogurt, but other stabilizers may be added as long as the effects of the present invention are not adversely affected. For example, native gellan gum, deacylated gellan gum, agar, gelatin, pectin, tapioca starch, starch such as corn starch, whey protein, carrageenan, xanthan gum, locust bean gum, guar gum, gum arabic, glucomannan, tara gum, pullulan, tamarind Examples include seed gum, tragacanth gum, karaya gum, alginic acid, sodium alginate, macrohomopsis gum, carboxymethylcellulose, microfibrous cellulose, fermented cellulose, soybean polysaccharide and dextrin. Of these, gelatin, starch, pectin, agar, whey protein, etc. are preferably used in combination. By using these stabilizers in combination, the effect of the present invention is supplemented with the effect of stabilizing the dispersion of solid food in yogurt, and further, the shape retention and water retention are improved, and the texture is improved. can do. Examples of the added amount of these stabilizers in yogurt are about 0.03 to 1.0% by weight.

  In the present invention, an emulsifier may be used in combination. By using an emulsifier in combination, a good emulsifying power can be imparted to the yogurt, and the appearance can be beautifully prepared. The emulsifier used is glycerin fatty acid ester, sucrose fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate (sodium salt, calcium salt) ), Yucca extract, saponin, lecithin, polysorbate, sodium caseinate and the like. Examples of the amount of these emulsifiers added to yogurt are about 0.03 to 0.3% by weight.

  Conventionally, yogurt is produced by filling a raw material mixed with raw milk and lactic acid bacteria into a container and fermenting in the container (post-fermentation method), after putting the raw material in a large tank and the like, There is a method (pre-fermentation method) of filling the manufactured fermented milk into a container. Of these, the post-fermentation method is generally used for hard yogurt (solid yogurt), and the pre-fermentation method is generally used for soft yogurt (stirring yogurt). In the present invention, it may be produced by a post-fermentation method or a pre-fermentation method.

  As a post-fermentation manufacturing process, a process of filling a container with raw materials including milk, lactic acid bacteria, microcrystalline cellulose, and solid foods, and then fermenting the raw material in the container can be taken. When filling the container, it is preferable that the raw materials are sufficiently stirred and mixed so that the solid food is stably dispersed before filling. In addition, the raw material can perform the sterilization process before a fermentation process. As the sterilization step, the same means as in normal food production is employed.

  Furthermore, as a pre-fermentation process, fermenting raw materials containing milk and lactic acid bacteria and then adding microcrystalline cellulose and solid food, or adding microcrystalline cellulose to raw materials containing milk and lactic acid bacteria in advance. An example is a method of adding solid food after fermenting.

  The container to be filled is not particularly limited as long as it is generally used for distribution and retail, and is made of, for example, plastic, paper, glass, metal, earthenware, or a composite material thereof. Containers can be used. Moreover, it is preferable to carry out distribution etc. by sealing and packaging a container by a normal means.

  In any method, as for the method of adding microcrystalline cellulose, stabilizer powder containing microcrystalline cellulose may be added as it is, or may be added after dissolving in water to form a solution. Furthermore, a preparation containing a microcrystalline cellulose, a solid food, and water may be mixed in advance to prepare a preparation, and the preparation may be combined with another raw material.

  As long as the yogurt of the present invention does not affect the effects of the present invention, the yogurt of the present invention can have the same configuration as that of ordinary yogurt, and water, saccharides, fats and oils, emulsifiers, flavorings, coloring agents In addition, a material obtained by mixing and melting an additive material selected from a flavor adjusting agent, an antioxidant and the like at a predetermined ratio is used. Moreover, you may add vitamins, calcium, such as calcium lactate and calcium gluconate, minerals, such as iron, magnesium, phosphorus, potassium, etc. as needed.

  Examples of sugars include sugar, fructose, glucose, starch syrup, reduced starch syrup, honey, isomerized sugar, invert sugar, oligosaccharide (isomaltooligosaccharide, reduced xylo-oligosaccharide, reduced gentio-oligosaccharide, xylo-oligosaccharide, gentio-oligosaccharide, nigerooligosaccharide , Theande oligosaccharides, soybean oligosaccharides, etc.), trehalose, sugar alcohols (maltitol, erythritol, sorbitol, palatinit, xylitol, lactitol, etc.), sugar-bound starch syrup (coupling sugar), aspartame, acesulfame potassium, sucralose, alitame, neotame, Sweet taste components such as licorice extract (glycyrrhizin), saccharin, saccharin sodium, stevia extract, stevia powder and the like can be mentioned.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. In the text, “part” is “part by weight”, “*” is a registered trademark of Saneigen FFI Co., Ltd., and “*” is a registered trademark of Saneigen FFI Co., Ltd. .

Examples 1-2, Comparative Example 1: Green juice powder-dispersed yogurt (post-fermentation method)
Mix raw materials other than green juice powder, heat to 70 ° C and stir and dissolve for 10 minutes, then mix green juice powder, stir for another 3 minutes, correct evaporated water, homogenizer (14700 kPa = 150 kg / cm ² ) Pass through. Next, after sterilizing by heating at 90 ° C. for 10 minutes, it is cooled to 40 ° C., a starter is added, and after mixing, the container is filled. After fermenting to pH 4.5 with a 40 ° C. incubator (about 4 hours), it was left overnight in a refrigerator at 4 ° C. to prepare a green juice powder-dispersed yogurt. The prepared yogurt was evaluated for the dispersion and texture of the green juice powder. The results are shown in Table 1.

Prescription Department Milk 30
Whole milk powder 6.5
Nonfat dry milk 2
Sugar 6
Aojiru powder 0.7
Microcrystalline cellulose preparation (homogen * NO.1610 * ¹⁾ ) Gelatin listed in Table 1 Table 1 listed in Table 1
Starter (using commercial yogurt) 3
100 in water
Note 1) Microcrystalline cellulose preparation (homogen * NO.1610 *): preparation containing 60% microcrystalline cellulose

  From Table 1, in Example 1 and Example 2 using microcrystalline cellulose, the green juice powder was completely dispersed. Regarding the texture, both Examples 1 and 2 were good, but a creamier texture was felt for Example 2 in which gelatin was used in combination. On the other hand, in Comparative Example 1 using only gelatin, the green juice powder precipitated downward and did not disperse.

Examples 3-4, Comparative Example 2: Matcha powder dispersed yogurt (pre-fermentation method)
Ingredients other than powdered green tea powder are mixed, heated to 70 ° C and stirred and dissolved for 10 minutes, then mixed with powdered green tea powder, further stirred for 3 minutes, corrected for evaporated water, and passed through a homogenizer (14700 kPa = 150 kg / cm ² ). . Next, after sterilization by heating at 90 ° C. for 10 minutes, the mixture is cooled to 40 ° C., a starter is added and mixed, fermented to pH 4.5 with a 40 ° C. incubator (about 4 hours), and then filled into a container. A matcha powder-dispersed yogurt was prepared by allowing it to stand in a refrigerator at 4 ° C. overnight. The prepared yogurt was evaluated for the dispersion and texture of the matcha powder. The results are shown in Table 2.

Prescription Department Milk 30
Whole milk powder 6.5
Nonfat dry milk 2
Sugar 6
Matcha powder 0.5
Microcrystalline cellulose preparation (homogen * NO.1610 * ^{Note 1)} ) Table 2 listed gelatin Table 2 listed
Starter (using commercial yogurt) 3
100 in water
Note 1) Microcrystalline cellulose preparation (homogen * NO.1610 *): preparation containing 60% microcrystalline cellulose

  From Table 2, for Example 3 and Example 4 using microcrystalline cellulose, the matcha powder was completely dispersed. Regarding the texture, both Examples 3 and 4 were light and good in mouthfeel, but in Example 4 in which gelatin was used in combination, a more creamy and rich texture was felt. On the other hand, in Comparative Example 2 using only gelatin, the matcha powder settles down after the fermentation and does not disperse, and if filled with a pressure extrusion type filling machine, matcha can be filled into each container at the same rate. There wasn't.

Example 5: Cocoa powder-dispersed yogurt (post-fermentation method)
(1) Preparation of cocoa preparation Of the following formulation, add a powder mixture of sugar and microcrystalline cellulose preparation to water, heat and dissolve at 80 ° C for 10 minutes, add cocoa powder, and further stir and dissolve for 3 minutes. After the total amount correction, the mixture was passed through a homogenizer (14700 kPa = 150 kg / cm ² ) and sterilized by retort to prepare a cocoa preparation.

Prescription part cocoa powder 6.5
Sugar 4
Microcrystalline cellulose preparation (homogen * NO.1610 * ¹⁾ ) 4
100 in water
Note 1) Microcrystalline cellulose preparation (homogen * NO.1610 *): preparation containing 60% microcrystalline cellulose

(2) Preparation of yogurt base The raw materials of the following prescription are mixed, heated to 70 ° C., stirred and dissolved for 10 minutes, corrected for evaporated water, and passed through a homogenizer (14700 kPa = 150 kg / cm ² ). Next, the yogurt base was prepared by heat sterilization at 90 ° C. for 10 minutes.

Prescription Department Milk 50
Whole milk powder 2.2
Nonfat dry milk 5
Sugar 5
100 in water

(3) Preparation of cocoa yogurt Preparation prepared in (1): Yogurt base prepared in (2) = 12: 88, mixed, heated to 60 ° C., corrected to total amount, homogenizer (14700 kPa = 150 kg / cm ² ), add a starter (commercially available yogurt) that becomes 3% of the prepared solution after cooling to 40 ° C., and after mixing, fill the cup. After fermenting to pH 4.5 with a 40 ° C. incubator (about 4 hours), it was left overnight in a 4 ° C. refrigerator to prepare a cocoa powder-dispersed yogurt. The obtained yogurt was smooth and tasty, with a cocoa powder uniformly dispersed throughout the yogurt, with no gritty appearance even when eaten.

According to the present invention, the solid food can be uniformly dispersed in the yogurt, and the tissue roughness of the yogurt can be minimized.

Claims (2)

A solid food-containing yoghurt characterized by containing microcrystalline cellulose. The solid food-containing yogurt according to claim 1, wherein the addition amount of microcrystalline cellulose is 0.1 to 1.5 wt% with respect to the yogurt.