JPS5832848B2 - Manufacturing method of amazake yogurt - Google Patents
Manufacturing method of amazake yogurtInfo
- Publication number
- JPS5832848B2 JPS5832848B2 JP17630080A JP17630080A JPS5832848B2 JP S5832848 B2 JPS5832848 B2 JP S5832848B2 JP 17630080 A JP17630080 A JP 17630080A JP 17630080 A JP17630080 A JP 17630080A JP S5832848 B2 JPS5832848 B2 JP S5832848B2
- Authority
- JP
- Japan
- Prior art keywords
- amazake
- yogurt
- milk
- manufacturing
- yoghurt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000013618 yogurt Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】
この発明は、甘酒の風味をもつヨーグルトの製造方法に
関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing yogurt having an amazake flavor.
従来ブルガリア系乳酸菌により造られるブルガリアヨー
グルトは、良質の健康食品として知られている。Bulgarian yogurt, which is traditionally produced using Bulgarian lactic acid bacteria, is known as a high-quality health food.
しかし、その特有な酸味のためこれを常食できる日本人
の数は非常に少ない。However, due to its unique sour taste, very few Japanese people can eat it regularly.
もしこの種ヨーグルトの酸味が日本人の嗜好に適した風
味にできれば常食化が期待できる健康食品となる。If the sourness of this type of yogurt can be made to suit the tastes of Japanese people, it will become a health food that can be eaten regularly.
この発明の目的は、前記常食化が期待できる風味のヨー
グルトを得る点にあり、この目的は乳に純正甘酒を適量
混和して、発酵させた生成物の粒状組成分を除去したも
のをマザースクータ−ヨーグルトとして乳を発酵させる
ことによって解決された。The purpose of this invention is to obtain a yogurt with a flavor that can be expected to be eaten regularly, and the purpose is to mix milk with an appropriate amount of genuine amazake and remove the granular components of the fermented product. - Solved by fermenting milk as yogurt.
以下、この発明の甘酒ヨーグルトの製造方法について詳
述する。Hereinafter, the method for producing amazake yogurt of the present invention will be described in detail.
まず、甘酒ヨーグルトを得る為のマザースターターヨー
グルトを造るには、適当な容器に入れた乳（牛乳・山羊
孔・′脱脂乳または脱肪粉乳に水を加え牛乳化したもの
）２００ＣＣに対し大匙１杯の純正甘酒を混和して定温
器（約４０℃）内に６〜１８時間置く。First, to make mother starter yogurt to obtain amazake yogurt, add a tablespoon to 200 cc of milk (milk, goat milk, 'skimmed milk, or skimmed milk powder made by adding water to milk) in a suitable container. Mix one cup of genuine amazake and place it in an incubator (approximately 40℃) for 6 to 18 hours.
前記方法によを容器内の乳が甘酒に含まれた乳酸菌によ
り発酵され、甘酒米粒を沈澱するヨーグルトとなり、こ
の粒状組成分を除去してマザースクータ−ヨーグルトと
する。According to the above method, the milk in the container is fermented by the lactic acid bacteria contained in the amazake, resulting in yogurt in which amazake rice grains are precipitated, and this granular component is removed to obtain mother scooter yogurt.
つぎに、甘酒ヨーグルトを造るには、適当な容器に入れ
た乳（前記孔と同意）２００ｃｃに対し前記マザースタ
ーターヨーグルト大匙１杯を混和して前記方法と同様、
定温器内に６〜１８時間置けば粒状組成分のない甘酒ヨ
ーグルトが得られる。Next, to make amazake yogurt, mix 1 tablespoon of the mother starter yogurt with 200 cc of milk (same as above) in a suitable container, and follow the same method as above.
If it is left in an incubator for 6 to 18 hours, amazake yogurt without granular components can be obtained.
以上の方法によって得た甘酒ヨーグルトには、つぎのよ
うな特徴がある。Amazake yogurt obtained by the above method has the following characteristics.
乳と純正甘酒を原料としているので、酸味が少なく、日
本人の嗜好に適した甘酒の風味をもつ。Because it is made from milk and genuine amazake, it has a low acidity and an amazake flavor that suits Japanese tastes.
しかも甘酒の粒状組成分は含まれないので従来のヨーグ
ルトと同様に舌ざわりもよい。Moreover, since it does not contain the particulate components of amazake, it has a pleasant texture similar to conventional yogurt.
従来のヨーグルトと同様、各自の好みで色々なものを加
えて食べると一層おいしさが増す。Just like traditional yogurt, you can add various things to it according to your taste to make it even more delicious.
（ジャム・干しブドー・干しナツメ・小さくきざんだバ
ナナ・味付のり・あん類・甘納豆など）また、各種の調
理材料に添加して利用できる。(Jam, dried grapes, dried dates, chopped bananas, flavored seaweed, sweet bean paste, sweetened soybeans, etc.) It can also be added to various cooking ingredients.
（魚肉料理・カレー・サラダ・クツキー・パンなど）。(Fish dishes, curry, salad, kutsky, bread, etc.).
Claims (1)
状組成分を除去したものをマザースクータ−ヨーグルト
として乳を発酵させることを特徴とする甘酒ヨーグルト
の製造方法。1. A method for producing amazake yoghurt, which comprises fermenting milk by using a product obtained by mixing an appropriate amount of pure amazake with milk and fermenting the product, removing the granular components, as mother scooter yoghurt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17630080A JPS5832848B2 (en) | 1980-12-13 | 1980-12-13 | Manufacturing method of amazake yogurt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17630080A JPS5832848B2 (en) | 1980-12-13 | 1980-12-13 | Manufacturing method of amazake yogurt |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57102142A JPS57102142A (en) | 1982-06-25 |
| JPS5832848B2 true JPS5832848B2 (en) | 1983-07-15 |
Family
ID=16011169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17630080A Expired JPS5832848B2 (en) | 1980-12-13 | 1980-12-13 | Manufacturing method of amazake yogurt |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5832848B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6119381U (en) * | 1984-07-12 | 1986-02-04 | 隆一 山本 | standing pagoda |
| JPS6131189U (en) * | 1984-07-30 | 1986-02-25 | 俊夫 布施 | Sotoba stand with retractable fulcrum shaft |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5686336B2 (en) * | 2010-05-17 | 2015-03-18 | 学校法人日本大学 | New fermented food |
-
1980
- 1980-12-13 JP JP17630080A patent/JPS5832848B2/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6119381U (en) * | 1984-07-12 | 1986-02-04 | 隆一 山本 | standing pagoda |
| JPS6131189U (en) * | 1984-07-30 | 1986-02-25 | 俊夫 布施 | Sotoba stand with retractable fulcrum shaft |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57102142A (en) | 1982-06-25 |
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