JPH0797963B2 - Method for producing stirred yogurt - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a stirred yogurt containing a secondary material at a high rate without containing a stabilizer. The "auxiliary material" as used herein means fruits, processed pulp (fruit preparation, etc.), fresh cream, and the like.

2. Description of the Related Art Conventionally, yogurt of a type in which an auxiliary material is changed is known as a stirring type. In this type of yogurt, the milk component concentration of the fermentation stock solution is reduced by the amount of the additional raw material added.
In order to avoid this, it is necessary to increase the concentration of milk components in the fermentation stock solution in advance. This is because the non-fat milk solid content is regulated as one of the standards for the components of fermented milk, but when a stabilizer is added, there is a drawback that the texture has a sticky feeling or a stickiness peculiar to the stabilizer. Furthermore, there is also a drawback in that it must be labeled as "stabilizer added". On the contrary,
If the stabilizer is not added, the stirring-type yogurt of the type in which the auxiliary material is added will be in a liquid state because the viscosity is excessively lowered by the addition of the auxiliary material. Therefore, the texture and texture of soft yogurt can no longer be obtained.

Therefore, in the stirring type yogurt of the type in which the auxiliary material is added, the current situation is that gelatin, pectin, agar, etc. have to be added as a stabilizer.

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention has been made in order to solve the above-mentioned problems, without adding a stabilizer, even if the auxiliary material is added at a high rate, the viscosity does not decrease, An object of the present invention is to provide a method for producing an agitated yogurt of an auxiliary raw material addition type, which has a fine texture and an excellent texture that does not cause a sticky feeling or a stickiness peculiar to a stabilizer.

Means for Solving the Problems The raw material used in the present invention is a raw material usually used in the production of yogurt, such as milk, skimmed milk, powdered milk, condensed milk, fresh cream, milk protein and other dairy raw materials, sucrose, and flavors. , Fruits, processed fruits (fruit preparation, etc.). Of these, fruits, processed fruits (fruit preparations, etc.), and fresh cream are used as auxiliary materials.

According to a conventional method, each raw material is weighed in a predetermined amount, and first, dairy raw material, sucrose and the like are mixed and heated to 50 to 60 ° C to dissolve. Then, without adding stabilizer, at a temperature of 60-70 ℃, 100-270kg
90% after homogenizing at a homogenizing pressure of / cm ² , preferably 140 kg / cm ^2.
Sterilize by holding at a temperature of ~ 95 ° C for 5-10 minutes. Then,
Cool to about 42 ° C. (This homogenized, sterilized and cooled raw material liquid is hereinafter referred to as "mix".) Next, a lactic acid bacterium starter is added to the mix placed in the tank. The lactic acid bacterium starter of the present invention used here has high viscous production ability belonging to Lactobacillus bulgaricus and Streptococcus thermophilus, and it is particularly preferable to use the following 4 strains in combination. .

That is, Lactobacillus bulgaricus SBT 0098 (Ministry of Microbiology Research Institute No. 9440), Lactobacillus bulgaricus SB
T 0167 (Microtechnology Research Institute, Microbiology No. 9441), Streptococcus
It is a high-viscosity production starter composed of Thermovirus SBT 0104 (Microtechnological Research Institute No. 9442) and Streptococcus thermophilus SBT 0113 (Microtechnical Research Laboratory No. 9443).

The culture conditions of the above-mentioned starter having high viscous productivity are as follows.

The medium used is a skim milk medium consisting of 12% non-fat milk solids.
Incubate at 37 ℃ for 5.0 ± 0.5 hours, Lactic acid degree 1.1 ± 0.1%, pH
4.25 ± 0.25, and the number of each strain is 5 × 10 ^{7 to} 5 × 10 ⁸ / g.
The strain mixing ratio is such that each strain is mixed at the same ratio. Inoculation amount is 3
Weight%

The lactic acid bacterium starter thus obtained is a starter having a high viscosity producing ability and is characterized by having high shear resistance.

In this way, the amount of the starter after culturing is 2 to 5% by weight, preferably 3% by weight, based on the mixture. When the amount of the starter added is 2% by weight or less, acid generation is delayed, the texture is rough, the acidity is too low and the flavor is poor, and conversely, when the amount added is more than 5% by weight,
The structure such as whey separation is poor, resulting in excessive sourness and poor flavor.

The addition of about 3% by weight is the best, the hardness and viscosity of the tissue are appropriate, and a stirring type yogurt with a suitable flavor can be obtained.

Mixture with starter in the above range is 36-40
Fermentation is carried out at a temperature of C, preferably 38 C for 2.5 to 4.5 hours, preferably 4 hours. Fermentation has a mix acidity of 1.1-1.3%
It ends when it reaches (lactic acidity), preferably 1.2%. Immediately after the fermentation is completed, the solidified curd is crushed by stirring and cooled to about 7 ° C in a cooling tank or a plate cooler. Then, a slight amount of fragrance and, as an auxiliary material, a fruit preparation containing fruits such as strawberry, orange, pineapple, kiwi, pear and grape, and a cream containing 18 to 52% by weight of fat are added. The amount of pasteurized fresh cream or fruit preparation is 25-
40% by weight, preferably 30 to 35% by weight is added.

In the conventional stirring type yogurt to which a stabilizer is added, the texture is coarse and there is a feeling of stickiness and stickiness peculiar to the stabilizer, so that it was possible to add only up to about 20% by weight. The above-mentioned auxiliary materials can be added up to about wt%. This is because the high-viscosity starter described above has an excellent function of finely and evenly making the yogurt tissue fine, and also has suitable properties that do not cause the sticky feeling and the sticky feeling which are the disadvantages peculiar to the above stabilizers. It is based on being. If the auxiliary material is added in an amount of about 40% by weight or more, the viscosity is lowered and the yogurt flavor is diluted, which is not preferable.

The added auxiliary raw material is stirred and uniformly dispersed. Then, it is filled in a container, sealed, and cooled in a refrigerator at 5 to 10 ° C. Even if the auxiliary raw material is contained at a high rate, there is no stickiness or stickiness peculiar to the stabilizer, and a suitable stirring type containing no stabilizer is used. You can get yogurt.

Effects of the Invention As described above, the present invention does not require the addition of a stabilizer by fermenting with a starter having a high viscous production ability belonging to Lactobacillus bulgaricus and Streptococcus thermophilus. As a result, it is possible to obtain a stir-type yogurt with a fine texture and flavor that is free from the stickiness and stickiness peculiar to stabilizers.
Since the auxiliary materials can be added at a high rate and there is no need to indicate the addition of stabilizers, it is possible to provide yogurt as a suitable natural food.

The present invention will be described in detail below with reference to examples.

Example Preparation of Raw Mixtures: Of the ingredients shown in the following formulation tables 1-2, the raw ingredients except for the fruit preparation and the sterilized fresh cream as auxiliary raw materials were used to prepare the respective mixes according to a conventional method. did.

Preparation of lactic acid bacterium starter: Lactobacillus bulgaricus SBT was added to skim milk medium.
(Microtechnological Lab. No. 9440), Lactobacillus bulgaricus SBT 0167 (Microtechnical Lab. No. 9441), Streptococcus thermophilus SBT 0104 (Microtechnical Co., Ltd. No. 9442) and Streptococcus・ 3% by weight of a mixture of Thermovirus SBT 0113 (Microtechnology Research Institute, No. 9443) was inoculated in an amount of 3% by weight, cultivated at 37 ° C for 5 hours, and cultivated until the lactic acid content reached 1.1%.

Preparation of yogurt: To the mix prepared above, 3% by weight of each of the lactic acid bacteria starters was added, and the mixture was fermented at a temperature of 38 ° C for 4 hours, and then fruit prepare as an auxiliary raw material shown in Formulation Tables 1-2. The syrup and the sterilized fresh cream were uniformly mixed, filled in a container, and cooled to obtain a product.

Next, as a comparative example, the products shown in the following formulation table 3 were used as raw materials, and a conventional commercially available product was used as a starter to prepare products according to the procedure described in the above examples.

A quality evaluation test was conducted on the three types of products obtained as described above.

The results are shown in Table 4.

As shown in Table 4, in the case of using the high-viscosity production starter according to the present invention, the auxiliary raw material can be added at a higher rate than the conventional product without adding the stabilizer, and
Since no stabilizer was added, the product did not show any sticky feel or stickiness, and had a fine texture.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI technical display location C12R 1:46)

Claims (2)

[Claims] 1. A method for producing a stirred yogurt in which an auxiliary material is added, wherein fermentation is performed by adding a lactic acid bacterium starter belonging to Lactobacillus bulgaricus and Streptococcus thermophilus, which has a high viscous production ability, to Mix as a raw material liquid. A method for producing a stirred yogurt, which comprises: 2. Lactobacillus bulgaricus
illus bulgaricus) SBT 0098
No.), Lactobacillus
bulgaricus) SBT 0167 (Microbiology Research Institute No. 9,441), Streptococcus ther
mophilus) SBT 0104 (Microtechnology Research Institute No. 9,442) and Streptococcus thermophilus (Streptococcusthe)
The method for producing a stirred yogurt according to claim 1, wherein the fermentation is performed using a lactic acid bacterium starter having a highly viscous production ability, which is composed of rmophilus) SBT 0113 (Microtechnology Research Institute, No. 9,443).