JP4673786B2 - Method for producing yogurt with fruits and vegetables - Google Patents

Description

The present invention relates to the manufacture how of fruit and vegetables yogurt.

Conventionally, proposals related to yogurt with vegetables and yogurt with fruits have been made (for example, Patent Documents 1 and 2 below).
Japanese Patent Laid-Open No. 1-179646 JP 2004-208509 A

  The said patent document 1 is related with the manufacturing method of a lactic acid fermented drink, and carries out the lactic acid fermentation of the mixed solution which mixed the fruit processed material and skim milk powder beforehand.

  The said patent document 2 is related with yoghurt containing vegetables, lactic-fermented raw milk, and mixes a processed vegetable product with the fermented product.

  However, in the conventional technology as described above, the fermented milk fermented with lactic acid and the processed fruit product and vegetable processed product are easily separated without being mixed well, in particular, moisture from the fruit and vegetable is easily separated, There was a problem that the texture was not good or it looked bad. Moreover, when only vegetables are mixed in fermented milk, there is also a problem that the taste of vegetables is tastefully superior and cannot be realized as a sweet product. Furthermore, particularly when green vegetables are mixed, there is also a problem that the green color tends to fade, the appearance deteriorates in a short period of time, and the commercial value is greatly reduced.

The present invention has been made in view of such circumstances, the provision of manufacturing how fruits and vegetables yogurt to improve the mixed condition of the fruit treated and vegetables treated product is mixed with fermented milk and its purpose .

In order to achieve the above object, the method for producing fruit and vegetable yogurt according to the present invention comprises a step of fermenting raw milk with animal lactic acid bacteria to obtain fermented milk, and a paste or puree fruit and / or vegetable processed product. Fermented with plant lactic acid bacteria to obtain a processed product of fermented fruit and / or fermented vegetable, the fermented milk obtained and the processed product of fermented fruit and / or fermented vegetable, % And 95% by weight or less, and a step of mixing .
After the paste and puree-like processed fruits and / or vegetables are sterilized by holding the fruits and / or vegetables in a superheated steam atmosphere heated to 280 ° C. to 350 ° C. for about 30 seconds to 240 seconds, The gist is to use those obtained by crushing with a strainer mill .

According to the present invention, raw milk is fermented with animal lactic acid bacteria to obtain fermented milk, and a paste or puree-like fruit and / or vegetable processed product is fermented with plant lactic acid bacteria to produce fermented fruit and / or fermented vegetables. By obtaining a processed product and mixing the fermented milk and the processed product of the fermented fruit and / or fermented vegetable so that the fermented milk is 65 wt% or more and 95 wt% or less, the fermented fruit and / or fermented Separation between the processed vegetable product and the fermented milk is prevented, and the texture and appearance are improved.
Further, the paste and puree fruit and / or vegetable processed products were sterilized by holding the fruit and / or vegetable in a superheated steam atmosphere heated to 280 ° C. to 350 ° C. for about 30 seconds to 240 seconds. Later, by using what was obtained by crushing with a strainer mill, heat sterilization of processed fruits and processed vegetables can be shortened or eliminated, and a visually beautiful yogurt with good color development can be obtained. it can.

In the present invention, as the paste-like or puree-like fruit and / or vegetable-treated product, a paste-like or pureed fruit-treated product and vegetable-treated product are further heated in a superheated steam atmosphere heated to 280 ° C to 350 ° C. When using what was held for 30 seconds to 240 seconds and secondary sterilized,
Heat sterilization of processed fruits and processed vegetables can be shortened or eliminated, and a visually beautiful yogurt with good color development can be obtained.

  In the present invention, when the processed product of paste-like or puree-like fruits and vegetables is set so that the mixing ratio of fruits and vegetables is in the range of fruits 3 to vegetables 1 to fruits 1 to vegetables 2, Taking advantage of the sweetness and flavor of the fruit, only the vegetables are mixed in the fermented milk and the taste of the vegetables is not tastefully superior, and a good taste can be obtained as a sweet product.

  In the present invention, in the step of obtaining the fermented milk, when the paste-like or pureed green vegetables are mixed with raw milk and fermented with animal lactic acid bacteria to obtain fermented milk, the green vegetables are prevented from fading. Thus, it is possible to prevent the appearance from deteriorating in a short period of time and the commercial value from being lowered.

In the present invention, the strainer mill includes a strainer placed in a case that rotates and revolves, puts cut fruits and / or vegetables into the strainer in the case, and rotates and revolves the case so that the strainer passes through and crushes. To obtain a paste-like or puree-like fruit and / or vegetable processed product,
It is possible to obtain a yogurt that is well-colored and visually beautiful.

  In the present invention, when the green vegetable is spinach, the spinach as a green vegetable is prevented from fading, and the appearance is deteriorated in a short period of time and the commercial value is prevented from being lowered.

Will be described in detail an embodiment of a manufacturing how fruits and vegetables yogurt of the present invention.

  FIG. 1 is a process diagram showing a method for producing a yogurt containing fruits and vegetables according to this embodiment.

  The method for producing yogurt with fruits and vegetables according to the present embodiment comprises a fermented milk production step of fermenting raw milk with animal lactic acid bacteria to obtain fermented milk, and a paste-like or puree-like fruit and / or vegetable processed product. The fermented milk is obtained by fermenting with lactic acid bacteria to obtain a processed fruit / vegetable fermented fruit and / or fermented vegetable product, the fermented milk obtained, and the fermented fruit and / or fermented vegetable processed product. And a step of mixing so as to be not less than 95% by weight.

  First, the said fermented milk production | generation process is demonstrated in detail.

  First, raw milk as a raw material is kept at a high temperature of about several hundreds of degrees Celsius for several seconds and sterilized at a high temperature. The raw milk after high temperature sterilization is heated to 45 to 55 ° C., preferably about 50 ° C., for preparation. In this blending step, skim milk powder can be mixed for the purpose of adjusting the solid content, or saccharides can be added for the purpose of adjusting the sweetness. And in this embodiment, agar is added in the said preparation process.

  The agar is added as a binder to prevent separation of moisture in the produced fermented milk, and the amount added is adjusted to be 0.05 wt% or more and 1 wt% or less with respect to raw milk. . If the amount added is 0.05% by weight or less, the effect of preventing moisture separation is poor, and if it exceeds 1% by weight, the solid state of the final product becomes excessive and the texture becomes poor.

  As will be described in detail later, when green color is developed, a paste or puree green vegetable processed product is mixed in the blending step. In this case, the cyclic oligosaccharide is further added in the preparation step.

  When the blending is completed, holding sterilization is performed by heating to 70 ° C. to 90 ° C., preferably about 80 ° C., and holding for about 30 minutes. When the holding sterilization is completed, after cooling to a fermentation temperature, that is, about 40 ° C. to 45 ° C., inoculating animal lactic acid bacteria as a starter, and holding and culturing and fermenting as it is for 4 to 5 hours, for example, fermented milk (yogurt Base).

  Here, the animal lactic acid bacteria added as a starter are not particularly limited, and various bacteria can be used. Examples include Lactobacillus bulgaricus, Lactobacillus lactis, Lactobacillus acidophilus, Streptococcus thermophilus, Streptococcus cremoris, Leuconostoc citrobolum, Stress tococcus diacetylactis, Bifidobacterium (Bifidobacterium) However, it is not intended to be limited to these. These can be used alone or in combination.

  Thus, a fermented milk production | generation process ferments raw milk with animal lactic acid bacteria, and obtains fermented milk. At this time, agar is added and fermented with animal lactic acid bacteria so that it may become 0.05 to 1 weight% with respect to raw milk.

  In particular, when the final product is colored green, in the fermented milk production process, paste-like or puree green vegetables are mixed with raw milk, and cyclic oligosaccharides are added and fermented with animal lactic acid bacteria to give fermented milk. Is done. The green vegetable is preferably spinach.

  Next, the fruit / vegetable fermentation process will be described.

  First, a paste-like or puree-like processed fruit product or processed vegetable product is prepared as a raw material. This processed fruit product and processed vegetable product are washed to a suitable size after washing, sterilized by holding in a superheated steam atmosphere heated to 280 ° C. to 350 ° C. for about 30 seconds to 240 seconds, It is obtained by crushing with a mill.

  The strainer mill is a strainer placed in a case that rotates and revolves, puts fruit and vegetables that have been washed after washing into the strainer in the case, passes the strainer by rotating and revolving the case, and crushes. A paste-like or puree-like processed fruit product and processed vegetable product are obtained. If necessary, secondary pasteurization may be performed by holding the paste-treated or pureed fruit-treated product and vegetable-treated product in a superheated steam atmosphere heated to 280 ° C to 350 ° C for about 30 seconds to 240 seconds. .

  In this way, since the raw fruits and vegetables are sterilized with heated steam, the heat sterilization of processed fruits and processed vegetables can be shortened or eliminated, and a visually beautiful yogurt with good coloring can be obtained. it can.

  The said processed fruit product and processed vegetable product are prepared at a predetermined mixing ratio. At this time, it is preferable to set the processed product of paste-like or puree-like fruits and vegetables so that the mixing ratio of fruits and vegetables is in the range of fruit 3 to vegetable 1 to fruit 1 to vegetable 2. This is because if the amount of fruit is larger than this range, the nutritional value of the vegetable cannot be ingested, and if the amount of fruit is small, the taste of the vegetable will be tastefully superior and it will not be a sweet product.

  In this embodiment, agar is added in the preparation step. The agar is added as a binder to prevent separation of moisture in fruits and vegetables in the produced fermented processed product, and the amount added is 0.05% by weight with respect to the processed fruit product and processed vegetable product. The amount is adjusted to 1% by weight or more. If the amount added is 0.05% by weight or less, the effect of preventing moisture separation is poor, and if it exceeds 1% by weight, the solid state of the final product becomes excessive and the texture becomes poor.

  After blending, it is heated to about 70 to 90 ° C., preferably about 80 ° C., and held for about 5 to 30 minutes to carry out holding sterilization. This holding sterilization can be omitted depending on the sterilized state of the processed fruit product and the processed vegetable product.

  After holding and sterilizing, after cooling to the fermentation temperature, that is, about 35 ° C. to 40 ° C., inoculating plant lactic acid bacteria as a starter, and holding and culturing and fermenting as it is for 12 to 15 hours, for example, A processed product (fruit / vegetable paste) is obtained.

  The plant lactic acid bacteria used at this time are not particularly limited, and various bacteria can be used. For example, Lactobacillus plantaroom, Lactobacillus brevis, Lactobacillus delbracchi, Enterococcus faecalis, Leuconostoc mesenteroides, Streptococcus faecalis, Streptococcus faecium, Pediococcus asilactici, Pediococcus pentosaceus , Pediococcus halofils, pediococcus cerevisiae, and the like, but are not limited thereto. These can be used alone or in combination.

  As described above, in the fruit / vegetable fermentation step, a paste-like or puree-like fruit and / or processed vegetable product is fermented with plant lactic acid bacteria to obtain a processed fermented fruit and / or fermented vegetable product. At this time, agar is added and fermented with plant lactic acid bacteria so that it becomes 0.05 wt% or more and 1 wt% or less with respect to the processed fruit and / or vegetable paste or puree.

  In particular, when the final product is colored green, as described above, in the fermented milk production process, paste-like or puree green vegetables are mixed with raw milk, and cyclic oligosaccharides are added to ferment with animal lactic acid bacteria. However, it is preferable to add a cyclic oligosaccharide to obtain a processed product of fermented fruit and / or fermented vegetable in the fruit / vegetable fermentation process.

  Next, the mixing step and subsequent steps will be described.

  In the mixing step, fermented milk obtained in the fermented fruit and / or fermented vegetable obtained in the fruit / vegetable fermentation step and fermented milk obtained in the fermented milk producing step are set to 65% to 95% by weight of fermented milk. To be mixed.

  If the mixing ratio of the fermented milk is less than 65% by weight, the blended ratio of the processed products of fermented fruits and fermented vegetables becomes too large, and the texture as yogurt is deteriorated. It is because the processed material of fermented fruit and fermented vegetables will decrease too much when exceeding.

  The blending ratio is more preferably 65% by weight to 80% by weight for fermented milk, and most preferably 65% by weight to 75% by weight for fermented milk.

  After the mixing step, the container is filled into a predetermined container, the opening is sealed and sealed, and then the manufacturing date is stamped, inspected, and boxed, and then cooled. During this cooling, the agar added in the fermented milk production step and the agar added in the fruit / vegetable fermentation step solidify and act as a binder, preventing moisture separation in the fermented milk, Prevents separation of moisture in fruits and vegetables.

  The yogurt with fruits and vegetables thus obtained is fermented with fermented milk obtained by fermenting raw milk with animal lactic acid bacteria, and processed paste and puree fruits and / or vegetables with plant lactic acid bacteria. The fermented fruit and / or fermented vegetable processed product obtained by mixing is mixed so that the fermented milk is 65 wt% or more and 95 wt% or less.

  The apparatus of this embodiment has the following operational effects.

  That is, fermented milk is obtained by fermenting raw milk with animal lactic acid bacteria, and a processed product of paste-like or puree fruit and / or vegetable is fermented with plant lactic acid bacteria to obtain a processed product of fermented fruit and / or fermented vegetable. By mixing the fermented milk and the processed product of the fermented fruit and / or fermented vegetable so that the fermented milk is 65 wt% or more and 95 wt% or less, the processed fermented fruit and / or fermented vegetable is processed. And separation from fermented milk is prevented, and texture and appearance are improved.

  Moreover, the process of obtaining the said fermented milk adds agar so that it may become 0.05 weight% or more and 1 weight% or less with respect to raw milk, is fermented with animal lactic acid bacteria, and obtains the processed material of fermented fruit and / or fermented vegetable In the process, the agar was added so as to be 0.05% by weight or more and 1% by weight or less with respect to the paste-like or puree-like processed fruit and / or vegetable, and fermented with plant lactic acid bacteria. In the obtaining step, agar is added to perform fermentation, and in the step of obtaining a processed fermented fruit and / or fermented vegetable, agar is added and fermentation is performed. Therefore, the obtained fermented milk, fermented fruit and / or Or when it is cooled after mixing with a processed product of fermented vegetables, the agar added in the step of obtaining the fermented milk solidifies to prevent separation of moisture in the fermented milk, Or agar supplemented in the step of obtaining a treated product of the fermentation vegetables to prevent separation of the water contained in fruits and vegetables and solidified. In this way, moisture separation of fermented milk is prevented, moisture separation from fruits and vegetables is also effectively prevented, and the texture and appearance are greatly improved.

  In addition, the processed product of paste-like or puree-like fruits and vegetables is set so that the mixing ratio of fruits and vegetables is within the range of 3 fruits to 1 to 1 fruits to 2 vegetables. Taking advantage of the flavor, only the vegetables are mixed in the fermented milk and the taste of the vegetables is not tastefully won, and a good taste as a sweet product can be obtained.

  In addition, in the step of obtaining the fermented milk, paste-like or pureed green vegetables are mixed in raw milk and fermented with animal lactic acid bacteria to obtain fermented milk, so that the fading of the green vegetables is prevented, and in a short period of time. It is prevented that the appearance is deteriorated and the commercial value is lowered.

  Further, in the step of obtaining the fermented milk, since the fermented milk is obtained by adding the cyclic oligosaccharide, the fading of the green vegetables is prevented, and the appearance is deteriorated and the commercial value is prevented from being lowered in a short period. The

  In addition, in the process of obtaining the processed product of fermented fruit and / or fermented vegetable, cyclic oligosaccharides are added to obtain the processed product of fermented fruit and / or fermented vegetable, so that the fading of green vegetable is prevented, and a short period of time is obtained. This prevents the appearance from deteriorating and the commercial value from being lowered.

  Moreover, when the said green vegetable is a spinach, the fading of the spinach as a green vegetable is prevented, and it prevents that an external appearance worsens and a commercial value falls in a short period.

  Next, examples will be described.

As Example 1, a yogurt containing fruits and vegetables that was colored red by fruits and vegetables was prepared.
As Example 2, a yogurt containing fruits / vegetables that was colored yellow by fruits and vegetables was prepared.
As Example 3, fruit / vegetable yoghurt was made to develop a green color with fruits and vegetables.

Table 1 below shows the compounding ratio of the processed fruit / vegetables for Example 1 red. It contains 37.94% by weight of pine as processed fruit, 11.98% by weight of strawberry, 2.00% by weight of lemon and 2.00% by weight of mango, and 19.97% by weight of carrot as processed vegetable. 19.97% by weight and 5.98% by weight of purple potato. Further, the agar contains 0.16% by weight and a trace amount of starter (plant lactic acid bacteria). The mixing ratio of fruits and vegetables in this example is roughly 1.1 fruits vs. 0.9 vegetables.

Table 2 below is a blending ratio of the processed fruit / vegetables for Example 2 yellow. It contains 9.98 wt% banana, 21.96 wt% pine, 16.98 wt% mango and 1.00 wt% lemon as processed fruit, and 24.96 wt% pumpkin as processed vegetable, sweet potato 24.96% by weight. Further, the agar contains 0.16% by weight and a trace amount of starter (plant lactic acid bacteria). The mixing ratio of fruits and vegetables in this example is roughly 1 fruit to 1 vegetable.

Table 3 below shows yogurt-based blending ratios common to Example 1 red and Example 2 yellow. Contains 89.94% by weight of milk, 2.44% by weight of skim milk powder, 7.20% by weight of liquid sugar, 0.26% by weight of oligosaccharide, 0.16% by weight of agar, and a trace amount of starter (animal Lactic acid bacteria).

Table 4 below is a blending ratio of the processed fruit / vegetables for Example 3 green. The processed fruit contains 39.78% by weight of mango and 33.81% by weight of kiwi, and the processed vegetable contains 19.88% by weight of asparagus and 5.97% by weight of sweet potato. Furthermore, 0.16% by weight of agar, 0.40% by weight of cyclic oligosaccharide, and a trace amount of starter (plant lactic acid bacteria) are contained. The mixing ratio of fruits and vegetables in this example is roughly 3 fruits to 1 vegetables.

Table 5 below shows the blending ratio of the yogurt base for Example 3 green. Contains 85.82% by weight of milk, 2.33% by weight of skim milk powder, 6.87% by weight of liquid sugar, 0.25% by weight of oligosaccharide, and 3.82% by weight of spinach as a processed product of green vegetables . Further, 0.15% by weight of agar, 0.76% by weight of cyclic oligosaccharide, and a trace amount of starter (animal lactic acid bacteria) are contained.

  In Examples 1 to 3, Lactobacillus plantarum is used as a plant lactic acid bacterium, and Lactobacillus bulgaricus, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium (Bifidobacterium) are used as animal lactic acid bacteria. Mixed bacteria were used.

Example 1
In the fermented milk production process, raw milk is sterilized at 130 ° C for 2 seconds, heated to 50 ° C, and milk, skim milk powder, liquid sugar and oligosaccharide are prepared at the mixing ratio shown in Table 3 above, and agar is added. To do. Next, after holding and sterilizing at 80 ° C. for 30 minutes and cooling to 43 ° C., animal lactic acid bacteria were inoculated as a starter, held as it was for 4.5 hours, cultured and fermented to obtain fermented milk.

  In the fruit / vegetable fermentation process, a processed fruit product and processed vegetable product are prepared at the mixing ratio shown in Table 1, agar is further added, sterilized by holding at 80 ° C. for 15 minutes, cooled to 37 ° C., and then started. Plant lactic acid bacteria were inoculated and maintained for 14 hours for cultivation and fermentation to obtain a processed fermented fruit / fermented vegetable product.

  The fermented milk obtained in the fermented milk production process and the fermented fruit / fermented vegetable processed product obtained in the fruit / vegetable fermentation process are mixed at a blending ratio of 70% by weight of fermented milk, and then filled, sealed, etc. Went and cooled to product.

The blending ratio of processed fruit products, processed vegetable products, and milk in the product is as shown in Table 6 below. That is, it contains 11.38% by weight of pine as a processed fruit, 3.59% by weight of strawberry, 0.60% by weight of lemon and 0.60% by weight of mango, and 5.99% by weight of carrot as processed vegetable. And 5.99% by weight of tomato and 1.79% by weight of purple potato. As raw materials for fermented milk, it contains 62.96% by weight of milk, 1.71% by weight of skim milk powder, 5.04% by weight of liquid sugar, 0.18% by weight of oligosaccharide, and 0.16% of agar. Contains% by weight, trace amount of starter (animal lactic acid bacteria and plant lactic acid bacteria).

  In Example 1, fruit / vegetable yogurt that was beautifully colored red mainly by the colors of strawberries, carrots, tomatoes, and purple potatoes was obtained. There was no water separation from the fermented milk and no water separation from the fruits and vegetables, and a yogurt with fruits and vegetables having a good texture was obtained.

(Example 2)
In the fermented milk production process, raw milk is sterilized at 130 ° C for 2 seconds, heated to 50 ° C, and milk, skim milk powder, liquid sugar and oligosaccharide are prepared at the mixing ratio shown in Table 3 above, and agar is added. To do. Next, after holding and sterilizing at 80 ° C. for 30 minutes and cooling to 43 ° C., animal lactic acid bacteria were inoculated as a starter, held as it was for 4.5 hours, cultured and fermented to obtain fermented milk.

  In the fruit / vegetable fermentation process, a processed fruit product and a processed vegetable product are prepared at the mixing ratio shown in Table 2, and agar is further added. After holding and sterilizing at 80 ° C. for 15 minutes, cooling to 37 ° C. and starter Plant lactic acid bacteria were inoculated and maintained for 14 hours for cultivation and fermentation to obtain a processed fermented fruit / fermented vegetable product.

  The fermented milk obtained in the fermented milk production process and the fermented fruit / fermented vegetable processed product obtained in the fruit / vegetable fermentation process are mixed at a blending ratio of 70% by weight of fermented milk, and then filled, sealed, etc. Went and cooled to product.

The blending ratio of processed fruit products, processed vegetable products, and milk in the product is as shown in Table 7 below. That is, it contains 2.99% by weight of banana as processed fruit, 6.59% by weight of pine, 5.09% by weight of mango and 0.30% by weight of lemon, and 7.49% by weight of pumpkin as processed vegetable. And 7.49% by weight of sweet potato. As raw materials for fermented milk, it contains 62.96% by weight of milk, 1.71% by weight of skim milk powder, 5.04% by weight of liquid sugar, 0.18% by weight of oligosaccharide, and 0.16% of agar. Contains% by weight, trace amount of starter (animal lactic acid bacteria and plant lactic acid bacteria).

  In Example 2, a yogurt containing fruits and vegetables beautifully colored yellow mainly by the colors of banana, pine, pumpkin and sweet potato was obtained. There was no water separation from the fermented milk and no water separation from the fruits and vegetables, and a yogurt with fruits and vegetables having a good texture was obtained.

(Example 3)
In the fermented milk production process, raw milk is sterilized at 130 ° C. for 2 seconds, heated to 50 ° C., and milk, skim milk powder, liquid sugar, oligosaccharide are prepared at the mixing ratio shown in Table 5 above, and spinach treatment Add things. Further, agar is added and a cyclic oligosaccharide is added. Next, after holding and sterilizing at 80 ° C. for 30 minutes and cooling to 43 ° C., animal lactic acid bacteria were inoculated as a starter, held as it was for 4.5 hours, cultured and fermented to obtain fermented milk.

  In the fruit / vegetable fermentation process, a processed fruit product and a processed vegetable product are prepared at a mixing ratio shown in Table 4. Add agar and add cyclic oligosaccharide, hold and sterilize at 80 ° C for 15 minutes, cool to 37 ° C, inoculate plant lactic acid bacteria as a starter, hold for 14 hours, and culture and ferment It went and obtained the fermented fruit and fermented vegetable processed material.

  The fermented milk obtained in the fermented milk production process and the fermented fruit / fermented vegetable processed product obtained in the fruit / vegetable fermentation process are mixed at a blending ratio of 70% by weight of fermented milk, and then filled, sealed, etc. Went and cooled to product.

The blending ratio of processed fruit products, processed vegetable products, and milk in the product is as shown in Table 8 below. That is, it contains 11.93% by weight of mango and 10.14% by weight of kiwi as a processed fruit product, 5.96% by weight of asparagus, 1.79% by weight of sweet potato as a processed vegetable product, and added in the fermented milk production process 2.67% by weight of spinach fermented by animal lactic acid bacteria. The raw material for fermented milk contains 60.07% by weight of milk, 1.63% by weight of skim milk powder, 4.81% by weight of liquid sugar, 0.18% by weight of oligosaccharide, and 0.16% of agar. % By weight, 0.65% by weight of cyclic oligosaccharide, and a trace amount of starter (animal lactic acid bacteria and plant lactic acid bacteria).

  In Example 3, a yogurt containing fruits and vegetables that was beautifully colored green mainly with the colors of spinach, kiwi, and asparagus was obtained. There was no water separation from the fermented milk and no water separation from the fruits and vegetables, and a yogurt with fruits and vegetables having a good texture was obtained.

  In particular, spinach processed products as green vegetable processed products were added to milk in the fermented milk production process and fermented with animal lactic acid bacteria, thereby preventing green fading and providing a vivid green color. Furthermore, by adding cyclic oligosaccharides in the fermented milk production process and fermenting, it is considered that the cyclic oligosaccharides exert the effect of taking up the dye, preventing the fading of green, and obtaining a vivid green color. . In addition, the cyclic oligosaccharide is added and fermented in the fruit / vegetable fermentation process, and it is thought that the cyclic oligosaccharide exerts the effect of taking in the pigment, preventing the fading of green and obtaining a vivid green color. I was able to.

It is process drawing which shows the manufacturing method of the yogurt containing fruits and vegetables of one Embodiment of this invention.

Claims (6)

Fermenting raw milk with animal lactic acid bacteria to obtain fermented milk;
A step of fermenting a paste-like or puree-like processed fruit and / or vegetable with a vegetable lactic acid bacterium to obtain a processed fermented fruit and / or fermented vegetable;
Mixing the obtained fermented milk and the processed product of the fermented fruit and / or fermented vegetable so that the fermented milk is 65 wt% or more and 95 wt% or less ,
After the paste and puree processed fruits and / or vegetables, the fruits and / or vegetables are sterilized by holding them in a superheated steam atmosphere heated to 280 ° C. to 350 ° C. for about 30 seconds to 240 seconds, A method for producing yogurt containing fruits and vegetables, characterized by using a product obtained by crushing with a strainer mill . As the paste or puree fruit and / or vegetable processed product, the paste processed or pureed fruit processed product and processed vegetable product are further heated in a superheated steam atmosphere heated to 280 ° C to 350 ° C for 30 seconds to 240 seconds. The method for producing yogurt with fruits and vegetables according to claim 1, wherein the paste is used after being subjected to secondary sterilization by holding for about seconds .   The processed fruit or vegetable paste-like or puree-like fruit and vegetable are set so that the mixing ratio of the fruit and vegetable is in the range of 3 fruits to 1 to 1 fruits to 2 vegetables.・ Production method of yogurt with vegetables.   The fruit according to any one of claims 1 to 3, wherein in the step of obtaining the fermented milk, paste-like or puree green vegetables are mixed in raw milk and fermented with animal lactic acid bacteria to obtain fermented milk.・ Production method of yogurt with vegetables. The strainer mill is arranged in a case that rotates and revolves, puts the cut fruit and / or vegetables into the strainer in the case, passes the strainer by rotating and revolving the case, and then crushes and pastes it. Or the manufacturing method of the yogurt containing the fruit and vegetables as described in any one of Claims 1-4 which obtains a puree-like fruit and / or processed vegetable products . The method for producing fruit and vegetable yogurt according to claim 4 or 5 , wherein the green vegetable is spinach.

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