JPH0418819B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] This invention provides a carbonated solid that contains a large amount of milk components and a certain amount of carbon dioxide gas, does not release gas when opened, does not cause whey separation, and has good storage stability at low temperatures. This invention relates to a method for producing shaped yogurt. [Prior Art] Examples of fermented milk containing carbon dioxide gas include traditional kefir and kumis, which are popular drinks in the Soviet Union and Europe. The carbon dioxide gas contained in these is produced by yeast fermentation, etc., and in both cases the yeast is still alive, so
The content of carbon dioxide and alcohol changes during storage,
There were problems with preservation, such as deterioration of flavor and separation of whey. In addition, there are several manufacturing methods invented for fermented milk or sour milk beverages containing artificially carbonated gas (for example, Japanese Patent Publication No. 35470/1983, Japanese Patent Publication No. 35470/1986,
Publication No. 33182, Japanese Patent Application Publication No. 144937-1987, Japanese Patent Application Publication No. 1987-144937
57-144938 and JP-A-57-206333, etc.). All of these methods involve incorporating carbon dioxide gas after lactic acid fermentation, and the final product is liquid. Therefore, many of these products have a non-fat milk solids content of 4% or less to prevent outgassing and whey separation. [Problems to be Solved by the Invention] This invention compensates for the respective drawbacks of traditional kefir, kumis, and conventional carbonated sour milk drinks or fermented milk, and uses a large amount of milk components and a certain amount of carbon dioxide. We aim to solve the problems of conventional yogurt by providing a new type of solid yogurt containing carbonated gas, which does not cause whey separation or gas release, has good storage stability at low temperatures, and has a stimulating and cooling sensation due to carbonic acid. It is something. [Means for Solving the Problems] The present inventors have completed various studies to solve the above problems, and as a result, have completed the present invention. That is, in the production of yogurt gelatinized by normal lactic acid fermentation, the present invention has a non-fat milk solid content of 6 to 15% based on the total amount of yogurt.
% of milk raw material is dissolved in 0.1 to 2.5 volumes of carbon dioxide gas, and then subjected to lactic acid fermentation to obtain solid yogurt containing carbon dioxide gas with a constant amount of carbon dioxide gas. This paper proposes a method. [Structure] The present invention will be described in detail below. The liquid milk raw materials used in the production of the carbonated solid yogurt of the present invention include, for example, skimmed milk, cow's milk, reconstituted milk, etc., and are prepared so that the non-fat milk solid content of the final product is 6 to 15%. is used. If the non-fat milk solids content is higher than 15%, the concentration will be too high and the texture and refreshing sensation of the product will deteriorate.
On the other hand, if it is lower than 6%, not only will the flavor of milk and fermentation flavor be insufficient, but the gelation of the product will be weak, and gas will be easily released when opening the package. The relationship between the non-fat milk solids content of the product and the occurrence of gas release will be explained below using experimental examples. Experimental example 1 Non-fat milk solids content was 7.5%, 8.25%, and 9, respectively.
%, 9.75%, 10.5% reduced skim milk, 80%
After heat sterilization for 10 minutes at ℃, cool to 10℃,
These include Streptococcus lactis
4.7 IAM1198 starter was added at a rate of 5% and then cooled to 10°C with gentle stirring.
A volume of carbonated water in which carbon dioxide gas was dissolved was gradually added at a ratio of 1 part by weight to 2 parts by weight of reduced milk, and the mixture was immediately transferred to a glass container and sealed tightly. When these were fermented at 25°C for 20 hours, products with final nonfat milk solid content of 5%, 5.5%, 6%, 6.5%, and 7% and containing about 1.5 volumes of carbon dioxide gas were obtained. This was stored and cooled in a 10°C refrigerator for 24 hours, then opened, and the strength of gelation and the presence or absence of gas release were examined. Table 1 shows the results.

【table】

[Table] Regarding gas release, those with strong bubbles on the surface when opened, weak ones were given a + mark, and no gas releases were given a - mark. As is clear from Table 1, non-fat milk solids content is
It can be seen that gas release occurs at 5.5% or less, while 6% or more is good. This is correlated with gel strength, and it is thought that gas release can be prevented by increasing the strength. In preparing the liquid milk raw material, sweeteners such as sucrose, flavoring agents, and stabilizers such as gelatin may be added as necessary. Particularly when reducing the amount of non-fat milk solids and increasing the amount of carbonic acid, it is desirable to add a stabilizer such as gelatin to prevent gas release. The prepared liquid milk raw material is pasteurized, e.g. at 80-95°C.
After sterilizing by heating for 10 to 30 minutes, the mixture is cooled and the required amount of carbon dioxide is dissolved. Examples of methods include using a carbonator and mixing with carbonated water. In either case, it is desirable to cool the liquid milk raw material to about 5 to 10° C. in order to easily dissolve carbon dioxide gas. In the method using a carbonator, the liquid milk raw material is directly treated with carbonate until the desired amount of carbon dioxide gas is dissolved. After carbonating, maintain high pressure to prevent carbon dioxide from escaping. In the method of mixing with carbonated water, the liquid milk raw material is diluted by the carbonated water, so it is necessary to adjust the amount of non-fat milk solids and other additives in advance, taking into consideration the concentration of the final product. be. The mixing ratio of liquid milk raw material and carbonated water is determined by the amount of carbon dioxide gas dissolved in the carbonated water and the amount dissolved in the final product. In order to prevent gas release and loss of carbon dioxide during mixing, it is desirable to use carbonated water with an amount of 2 to 5 times the amount of carbon dioxide in the final product, and the mixing ratio is as follows:
Approximately 10 parts by weight of liquid milk ingredients to 2 to 2 parts of carbonated water
It is 10 parts by weight. When mixing, do it quietly and at as low a temperature as possible to prevent gas release and loss of carbon dioxide. A method of mixing under high pressure conditions is also desirable. The appropriate amount of carbon dioxide gas in the final product is within the range of 0.1 to 2.5 volumes. This means that the amount of carbon dioxide gas is 0.1
If the volume is lower than 2.5 volume, the stimulation and cooling sensation will be insufficient, and if the volume is higher than 2.5 volume, the sensation will be too strong, and gelation will not be able to prevent gas release and whey separation when opening the bottle. The relationship between the amount of carbon dioxide in the final product and the occurrence of gas release and whey separation will be shown below using experimental examples. Experimental Example 2 Reduced skim milk with a non-fat milk solid content of 20% was sterilized at 80°C for 10 minutes and then cooled to 5°C. Streptococcus lactis IAM1198 starter was added at a rate of 5%, and after stirring, Carbon dioxide amount is 4.2, 5.2,
Carbonated water of 6.3 and 7.5 volumes was mixed in the same amount with the above-mentioned raw material for formula milk, and the mixture was immediately bottled and sealed. For bottling, a 500 c.c. capacity pressure-resistant container with a screw stopper was used, and the prepared liquid was filled to the extent that there was almost no head space. These bottled products are fermented at 25℃ for 20 hours,
The amount of dissolved carbon dioxide is approximately 2.0, 2.5, 3.0, and
A solid yogurt containing carbon dioxide with a volume of 3.5 volume and a non-fat milk solid content of 10% was obtained. After storing these at 10°C for 24 hours, the caps were opened and the presence or absence of gas release and whey separation was examined. The results are shown in Table 2.

〔Effect of the invention〕

According to this invention, it contains 6 to 15% non-fat milk solids, contains a constant amount of carbon dioxide gas within the range of 0.1 to 2.5 volume, and does not cause gas release when opened. This invention is a useful invention because it provides a carbonated solid yogurt that does not cause whey separation, has an excellent shelf life, and has a stimulating and refreshing feeling. [Example] Next, an example of the present invention will be shown, but the present invention is not limited thereto. Add 410g of skim milk powder, 1.2kg of sugar, and 75g of gelatin to 10kg of raw milk, mix and stir, sterilize at 80℃ for 10 minutes, cool to 10℃, and add 750g of Streptococcus lactis IAM1198 starter. To this, 13 kg of carbonated water with a carbon dioxide content of 3.2 volumes cooled to 10° C. was mixed with gentle stirring, and the mixture was immediately dispensed into a 200 ml bottle with a screw stopper and sealed tightly. These bottled products
After fermentation at 25° C. for 15 hours to form a gel, the mixture was cooled to 10° C. and held for 5 hours to obtain a carbonated solid yogurt with a non-fat milk solid content of 8.2% and a carbon dioxide amount of about 1.0 vol. This product is a unique yoghurt that is rich in the stimulating and cooling sensation of carbon dioxide gas, and after being refrigerated for two weeks at 10℃, the acidity increased slightly, but there was almost no change in texture or taste.

Claims (1)

[Claims] 1. In the production of yogurt that is gelled by normal lactic acid fermentation, based on the total amount of yogurt,
It is characterized by dissolving 0.1 to 2.5 volumes of carbon dioxide gas in a milk raw material with a non-fat milk solids content of 6 to 15%, and then performing lactic acid fermentation to obtain a solid yogurt containing carbon dioxide gas with a constant amount of carbon dioxide gas. A method for producing solid yogurt containing carbon dioxide gas.