JPS5832849B2 - Method for manufacturing frozen soy milk yogurt pudding - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing frozen soy milk yogurt pudding mixed with soy milk plain yogurt.

It is widely known that pudding made from soy milk has excellent nutritional effects that milk pudding does not have, but by mixing soy milk plain yogurt with it, the lactic acid produced by lactic acid fermentation has an antibacterial effect. It prevents the growth of harmful bacteria in the body, and improves the digestion and absorption of soy protein, further increasing its nutritional effects.The product becomes even more delicious with its unique mellow taste and gentle texture. Pillar retention is also strengthened.

By the way, soy milk has almost the same composition as milk, but its carbohydrates, proteins, lipids, etc. are different, so in order for lactic acid fermentation to proceed smoothly, it is necessary to select the type of lactic acid bacteria used and the raw soy milk. Supplementation with appropriate nutritional sources is required.

Therefore, the inventor conducted various tests on lactic acid fermentation using soy milk as a raw material, examined the lactic acid bacteria most suitable for soy milk in terms of its fecundity, growth temperature, acidity, curd formation state, aromatic property, etc. Lactobacillus delbrichii (Lactobacillus delubilichi) grows well in the medium.
lbrueckii) was selected as the most suitable bacterial species,
In addition to this, Lactobacillus, which has traditionally been used in milk,
Lactobacillus bulgaricus (Lactobacillus bulgaricus)
lga-ricus ) and Streptococcus thermophilus (5treptococcus therm
Lactobacillus ophilus) is used as a raw material bacteria, and by adding some lactose and appropriate inorganic salts as a nutritional source, it is trained to grow well in soy milk.
By using it in combination with Chilburiki, the lactic acid fermentation of soy milk progressed extremely smoothly, and the synergistic effect of each step succeeded in producing a soy milk yogurt pudding with rich aroma and excellent flavor.

The outline of the invention will be described next, but the feature of the present invention is that specially processed soymilk uniformly containing the above-mentioned lactic acid bacteria and the additives described below is used as a raw material for yogurt pudding.

First, the above-mentioned lactic acid bacteria stored in pure culture are used as seed bacteria and successively transplanted into a soybean milk medium using a conventional method to produce a lactic acid bacteria starter for plain yogurt.

Separately, 91 to 8 parts of water to 9...13 parts of refined soybean powder
0.3 to 0.5 parts of lactose and 0.05 to 0.2 parts of monobasic potassium phosphate and sodium chloride were added to soymilk as a raw material for yogurt mixed and adjusted at a ratio of 7 parts, and the mixture was heat sterilized at 90°C or above. After that, the mixture was rapidly cooled to below 50°C, the lactic acid bacteria starter was immediately added and mixed, and the lactic acid fermentation was carried out for 24 to 36 hours in a temperature-controlled room at 40 to 45°C until the acidity was 1.
．． Make 4 to 1.8 yen of soy milk plain yogurt.

Next, while stirring the raw soy milk for the pudding, which is mixed and dissolved in a ratio of 9 to 13 parts of refined soybean powder to 91 to 87 parts of water, the plain yogurt is added at a ratio of 20 to 5 parts to the raw soy milk.
Mix at a ratio of 0% and homogenize through a homogenizer.

Next, appropriate amounts of a coagulation stabilizer, an antioxidant, and an antifoaming agent are added to the mixture and uniformly dispersed and suspended to obtain processed soymilk.

This processed soymilk is heated to 88°C to 90°C while stirring in a double boiler.
A yogurt pudding stock solution is obtained by heating to 0C, adding a certain amount of carbohydrates and flavorings during the process, and adjusting the pH to 4.2-4.6 with citric acid and sodium citrate. Therefore, this is filled into containers and frozen to produce a finished product.

As the above-mentioned coagulation stabilizer, caraqueenan and locust bean gum are suitable, and monoglyceride HLB8 is also suitable.
By using the compounds in the range of 12 to 12 in combination, an excellent synergistic effect is exhibited in improving the water retention and texture of the product.

Sodium ascorbate is used as an antioxidant, and this antioxidant power prevents thermal oxidation of fat during cooking of raw materials, suppresses increase in viscosity, and greatly helps maintain quality and improve texture. .

Example [First step] Prepare 2 kg of soy milk with a ratio of 11 parts of refined soybean fine powder and 89 parts of water, and add 15 g of lactose and 2 g of monobasic potassium phosphate.
, 1 g of sodium chloride is added and mixed, this is divided into 200 g and 1800 g, placed in sterilized containers, sterilized under pressure at 105°C for 30 minutes, cooled, and used as a lactic acid bacteria training culture solution and a lactic acid bacteria scooter culture solution.

Then, according to the conventional method, lactic acid bacteria, Lactobacillus delubriki, Lactobacillus spp.
bulgaricus and Streptococcus thermophilis were inoculated into 200 g of the breeding culture solution and heated at 42°C to 4°C.
Cultivate for 24 hours in a 3°C incubator.

Next, immediately use the starter culture solution 1 after culturing.
The mixture was mixed with 800 g and further cultured for 24 hours to increase the growth of lactic acid bacteria, which was then used as a lactic acid bacteria starter.

140 g of lactose, 30 g of monopotassium phosphate, and 15 g of sodium chloride were added to 28 Kp soy milk prepared in the same manner as above in the ratio of 11 parts of refined soybean powder and 89 parts of water, and the mixture was heated at 900C to 92°C for 10 days. Sterilize by heating for a minute, then immediately place in a sterilized container and quench under running water.

When the product temperature drops to 50'C or less, immediately mix 2 into the lactic acid bacteria scooter 2 and carry out lactic acid fermentation for 24 to 36 hours in a temperature-controlled room at 42°C to 43°C. The amount of acid is measured, and the point at which the acidity reaches 1.4 f0 or more and the curd formation is sufficiently completed is determined as the end of fermentation, and 30 to 2 soybean milk plain yogurt is obtained.

Store this in the refrigerator when not using it immediately.

[Second Step] Add 9- to water 72 to a soymilk mixing tank equipped with a high-speed stirring blade, and while stirring, gradually add 8Kp of refined soybean powder among the following materials to produce raw soymilk.

To this, soy milk plain yogurt T-30Ky was added and mixed, passed through a homogenizer to homogenize, and then transferred to a double boiler equipped with a heating stirrer.

On the other hand, additives such as carrageenan, monoglyceride, locust bean gum, sodium ascorbate, and an antifoaming agent are mixed uniformly in advance into the caster sugar.

This is to ensure that the additives are uniformly dispersed and suspended in the processed soymilk.

The processed soymilk in the double boiler is gradually heated while stirring, and when the product temperature rises to 40'C to 45°C, caster sugar mixed with the above additives is added, and then 24% high fructose sugar is added. Insert.

After that, heating was continued gradually, and when the product temperature reached 88°C to 90°C, heating was stopped and a yogurt-based flavor of 300°C was added.
g and then adjust the pH to 4.2-4.6 with citric acid and sodium citrate.

The yogurt pudding stock solution obtained in this way is
Move through the filtration layer to a heated hopper of an automatic filling machine,
The cup is filled.

The filled yogurt pudding is then transferred to a refrigerator at a temperature of 10° C. or lower and left to cool, and then frozen using a quick freezer.

The total amount of preparation in this example was approximately 139 Ky, and the proportion of plain yogurt was approximately 21.6%.

Since the present invention is configured as described above, the finished product does not have the unusual taste and odor characteristic of soybeans, has the unique flavor of yogurt, has a good texture, and does not change in quality even after long-term storage. It is possible to obtain yogurt repudding that does not cause drips even after thawing and can be restored to its fresh state.

Claims (1)

[Claims] 1 Soybeans prepared at a ratio of 9 to 13 parts of refined soybean powder and 91 to 87 parts of water, 0.5 to 0.8 parts of lactose, 0.1 to 0.2% of potassium monophosphate, and 0 of sodium chloride. .05~0.
1, and to this add lactic acid bacteria Lactobacillus chilliburiki and Lactobacillus bulgaricus Streptococcus thermofraise to perform lactic acid fermentation,
The first step of making soymilk plain yogurt is to mix 20 to 50 parts of the soymilk plain yogurt obtained in the first step to the soymilk prepared in the same manner as above, and add 0.4 to 0.4% of Karakenan to this.
o, q%, monochrycerite 0.1-0.3%, locust bean gum 0.1-0.3%, and sodium ascorbate 0.05-0.1% were added and mixed, and the pH was adjusted to 4.
A method for producing frozen soymilk yoghurt butting, which comprises: a second step of adjusting the soybean milk to a temperature of 2 to 46.