JP2012010626A - Yoghurt with controlled sourness, and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing yoghurt with sourness controlled by masking the sourness of the yoghurt and harmonized with the original taste of yoghurt; and to provide the yoghurt with controlled sourness and harmonized taste produced by the method.SOLUTION: The yoghurt with controlled sourness and harmonized taste is produced by adjusting the milk fat amount in the yoghurt to 3.0-10.0 wt.%, and blending highly-branched cyclic dextrin in the range of 0.1-10.0 wt.% and/or gelatin in the range of 0.2-1.0 wt.% relative to milk raw materials. In the method of producing the yoghurt, a high sourness masking effect is obtained by combining conditions on the milk fat amount in the yoghurt, the blending amount of highly-branched cyclic dextrin and the blending amount of gelatin. The sourness of the yoghurt is effectively controlled to achieve mild sourness while retaining the original taste of yoghurt, so that the yoghurt with harmonized taste is produced.

Description

  The present invention suppresses sourness by masking the sourness of yogurt, and has a method for producing yogurt that harmonizes with the original taste of yogurt, and a taste that harmonizes with the soured taste produced by the production method. Related to yogurt.

  Yogurt is a lactic acid fermented food with high nutritional value and palatability produced by lactic acid fermentation using milk as a raw material, and is a food characterized by a unique sour taste of lactic acid. However, yogurt tends to prefer a mild sour taste in general even if it is a food characterized by sourness. Therefore, conventionally, in the production of yogurt, adjusting the sourness and producing a yogurt having a mild sourness has been performed. As a method of relieving the sour taste of yogurt, for example, by adding sugars such as sugar, isomerized sugar and oligosaccharide, artificial sweeteners, etc. The method of adjusting acidity has been performed.

  In the production of yogurt, a method for producing a yogurt having a mild acidity by reducing the acidity is disclosed. For example, JP-A-2003-289797 discloses that glucan (highly branched cyclic dextrin) having an inner branching cyclic structure part and an outer branching structure part and having a polymerization degree of 50 or more is added to raw milk, or Japanese Patent Application Laid-Open No. 2003-289800 discloses a method for producing yogurt by adding soy polysaccharides and cyclodextrin and carrying out lactic acid fermentation so that mild casein and modified casein and whey components are difficult to separate for long-term storage. In the publication, in the production of a yoghurt-like food or drink obtained by acid-modifying soymilk or adding a milk raw material and lactic acid fermentation, it has an inner branched cyclic structure part and an outer branched structure part, and the degree of polymerization is 50 or more. Add glucan (highly branched cyclic dextrin), or add cyclodextrin, gentiooligosaccharide, nigerooligosaccharide, dextrin, etc. Pressurized to, there is disclosed a method of producing a mild coagulation and separation of acidity and protein hardly yogurt-like food.

  WO 2006/075752 discloses a method for producing cheese or yogurt with a smooth texture and reduced acidity and bitterness by adding protein deamidase to raw milk and allowing it to act on milk protein. Yes. However, for example, a method of adding highly branched cyclic dextrin to suppress the sourness of yogurt as described above is disclosed, but the effect of reducing acidity is low only by adding the highly branched cyclic dextrin to raw milk. There was a problem.

  Yogurt has a pre-fermentation (stirring or soft) type yogurt that is fermented before filling the cup and a post-fermentation (stationary or set) that is fermented after filling the cup due to the difference in the timing of cup filling and lactic acid fermentation in the production process. ) There is a type yogurt. In this type of yogurt, especially in the pre-fermentation type yogurt, pulp, fruit juice and jam-like sauces can be mixed, and various sourness suppression can be devised by mixing the ingredients. In fermented yogurt, the materials that can be added are limited due to its production method, and there is a restriction on sourness suppression that it is difficult to suppress the sourness of yogurt due to the added components. In addition, in dessert yogurts such as custard yogurt, if the acidity is strong, the taste does not match the consumer's preference and tends to be unacceptable to consumers, and the prescription is limited only by the acidity control method as described above. There was a problem that it was difficult to develop various products.

  Conventionally, various sourness-inhibiting substances for suppressing the sourness of foods and drinks exhibiting sourness are known. For example, as described above, it is known to use sugars such as sucrose, fructose and oligosaccharides, amino acids such as alanine and glycine, natural sweeteners such as monelin and thaumatin, and synthetic sweeteners such as aspartame. . JP-A-10-215793 discloses an acidity masking method using a high-intensity sweetener such as stevia extract, sucralose or aspartame at a sweetness threshold or lower, and JP-A-2-227043 discloses. JP-A-2-84156 discloses a method using miraculin for acidity suppression, JP-A-9-224602 discloses a method using lysozyme as an acidity inhibitor, Japanese Patent Application Laid-Open No. 2001-89500 discloses a method using a sourness suppressing peptide as a sourness suppressing agent.

  Furthermore, JP 2005-245270 A discloses a method using γ-aminobutyric acid and polysaccharide as an acidity inhibitor, and JP 2008-278990 A discloses a method using bonito extract as an acidity inhibitor. Has been. However, these sourness inhibitors that have been conventionally used to suppress the sourness of foods and drinks are difficult to suppress sourness without affecting the original taste of foods with a taste like yogurt. It was difficult to provide a yogurt that balanced the sourness of the soup and the harmony of the original taste of yogurt.

  On the other hand, a highly branched cyclic dextrin has been known to have an effect of reducing acidity. For example, “Journal of Biotechnology, Vol. 84, No. 2, 61-66, 2006. ”Describes that it has the effect of suppressing acidity without changing the pH, and when added to an acidity beverage by about 0.5 to 3%, the acidity is suppressed and it becomes mellow and easy to drink. And, as described above, in the production of yogurt and yogurt-like foods and drinks, the highly branched cyclic dextrin is used as a sourness-suppressing substance, so that yogurt and yogurt-like foods and drinks having a mild acidity are obtained. (Japanese Unexamined Patent Publication No. 2003-28997; Japanese Unexamined Patent Publication No. 2003-289800) Highly branched cyclic dextrin itself has an inner branched cyclic structure portion and an outer branched structure portion, and has a polymerization degree of 50. To 5000 glucan (Patent No. 3107358), and its solubility in water is very high. However, as described above, the use of highly branched cyclic dextrin to suppress the sourness of yogurt, and the addition of the highly branched cyclic dextrin to raw milk reduces the sourness. There was a problem that the effect to do was low.

JP-A-2-84156. JP-A-2-227043. JP-A-9-224602. Japanese Patent Laid-Open No. 10-215793. JP 2001-89500 A. Japanese Patent Laid-Open No. 2003-289797. JP2003-289800A. JP-A-2005-245270. Japanese Patent Application Laid-Open No. 2008-278990. WO2006 / 075752. Japanese Patent No. 3107358.

“The Journal of Biotechnology,” vol. 84, No. 2, 61-66, 2006.

  An object of the present invention is to suppress the sourness by masking the sourness of yogurt, and to produce a yogurt that harmonizes with the original taste of yogurt, and the taste that harmonizes with the suppressed sourness produced by the production method It is in providing a yogurt having.

  The present inventor has intensively studied to solve the above problems, and in the production of yogurt, the milk fat content in the yogurt is adjusted to a specific range, and the highly branched cyclic dextrin and / or the milk raw material is adjusted. It is possible to produce yogurt with a harmonious taste by effectively suppressing the sour taste of yogurt and making it mild, while maintaining the original taste of yogurt by blending gelatin in a specific range. As a result, the present invention has been completed.

  That is, in the production of yoghurt, the present invention adjusts the milk fat content in the yoghurt to 3.0 to 10.0% by weight, and the highly branched cyclic dextrin to 0.1 to 10% with respect to the milk raw material. It consists of a method for producing yogurt having a taste harmonized with acidity suppressed by adding 0% by weight and / or gelatin in the range of 0.2 to 1.0% by weight. Conventionally, it has been known to use highly branched cyclic dextrins to suppress the sourness of yogurt. However, effective acidity suppression was not obtained only by addition of the component. Therefore, in the present invention, in earnest study on the sourness suppression of yogurt, by combining the conditions for milk fat content in yogurt, blending amount of highly branched cyclic dextrin, blending amount of gelatin, the effect of high sour masking As described above, it has been found that it is possible to produce a yogurt with a harmonious taste while effectively suppressing the sour taste of yogurt to obtain a mild sour taste and maintaining the original taste of yogurt. It was.

  In the method for producing yogurt according to the present invention, the gelatin to be blended in the milk raw material preferably has a bloom value of 100 to 350 bloom. In the method for producing yogurt according to the present invention, one or more selected from eggs or processed eggs, honey, maple syrup, coffee, chocolates, and fruit juices are blended as raw materials in yogurt, and milk fat By adjusting the pH to 3.0 to 10.0% by weight, it is possible to produce a yogurt having a suppressed acidity and a harmonious taste. Preferable examples of the fruit juice used in this case include strawberry juice, melon juice, orange juice, persimmon juice, peach juice, and apple juice, but are not limited to these juices. In addition, the milk fat content in yogurt can also be adjusted with the compounding ratio of the cream with respect to the milk raw material.

  The method for producing yogurt of the present invention can be effectively applied particularly to post-fermentation type yogurt, and can produce yogurt having a taste harmonized with a suppressed acidity. The present invention includes a yogurt having a taste harmonized with the suppressed acidity produced by the method for producing yogurt of the present invention.

  That is, the present invention specifically relates to [1] the production of yogurt, the milk fat content in the yogurt is adjusted to 3.0 to 10.0% by weight, and the highly branched cyclic dextrin with respect to the milk raw material. 0.1 to 10.0% by weight and / or gelatin in the range of 0.2 to 1.0% by weight, the production of yogurt having a controlled acidity and harmonious taste The method (Claim 1) and [2] The bloom value of gelatin blended in the milk raw material is 100 to 350 bloom, and has a taste harmonized with the suppressed acidity according to [1] above A method for producing yogurt (Claim 2), or [3] As an ingredient in yogurt, one or more selected from eggs or processed eggs, honey, maple syrup, coffee, chocolate, and fruit juice The method for producing a yogurt having a taste harmonized with the suppressed acidity according to the above [1] or [2], wherein the milk fat is adjusted to 3.0 to 10.0% by weight. The method for producing yogurt having a taste harmonized with the suppressed acidity according to any one of [1] to [3] above, wherein the yogurt is post-fermented yogurt (Claim 4) or [5] Yogurt having a taste harmonized with the suppressed acidity produced by the method for producing yogurt according to any one of [1] to [4] (Claim 5). Become.

  The present invention provides a highly tasteable yogurt having a suppressed acidity and a harmonious taste, and a method for producing the same. The yogurt production method of the present invention can be applied particularly to a dessert type yogurt such as custard yogurt, and can provide a highly-pure yogurt having a suppressed acidity and a harmonious taste. .

  In the production of yogurt, the present invention adjusts the milk fat content in yogurt to 3.0 to 10.0 wt%, and 0.1 to 10.0 wt% of highly branched cyclic dextrin with respect to the milk raw material. % And / or yogurt having a taste harmonized with acidity suppressed by adding gelatin in the range of 0.2 to 1.0% by weight.

  As described above, the method for producing yogurt of the present invention adjusts the milk fat content in yogurt to a specific range, and blends highly branched cyclic dextrin and / or gelatin with a specific range with respect to the milk raw material. Except for, the milk raw material used, additive components, yogurt production method and conditions are not particularly different from ordinary yogurt production methods. For example, the kind of milk used for the raw material, the kind of lactic acid bacteria used for fermentation, the fermentation conditions, the apparatus used for the process, and the like can use the raw materials, methods, and apparatuses used for normal yogurt production.

  In the method for producing yogurt of the present invention, various milk materials used for the production of yogurt such as cow's milk, fresh cream and skim milk powder can be used as the milk material to be used. Can be performed by devising the blending ratio of the cream to the milk raw material. In the method for producing yogurt of the present invention, 1 or 2 or more selected from eggs or processed egg products, honey, maple syrup, coffee, chocolates, and fruit juices are blended as raw materials in yogurt, and milk fat is mixed 3 By adjusting to 0.0-10.0 weight%, the yogurt which has the taste harmonized with the suppressed acidity can be manufactured. Preferable examples of the fruit juice used in this case include strawberry juice, melon juice, orange juice, strawberry juice, peach juice, and apple juice.

  The highly branched cyclic dextrin used in the method for producing yogurt of the present invention is a cyclic glucan having an α-1,6-glucoside bond (inner branched cyclic structure portion), a branched glucan (outer branched structure portion), They are linked via α-1,4- or α-1,6-glucoside bonds (“Biotechnology Journal” Vol. 84, No. 2, 61-66, 2006; JP-A-8-134104 ), Those having an overall polymerization degree of 50 or more are used. Such a glucan can be obtained by allowing a glycosyltransferase to act on a carbohydrate having an α-1,4-glucoside bond and an α-1,6-glucoside bond. Unlike conventional dextrins, highly branched cyclic dextrins hardly have aging during refrigeration and storage because they have almost no reducing end. Therefore, even if it is added in the production of food and drink, it has the advantage that it does not age and precipitate during refrigeration and storage, and does not produce suspended matter. In addition, since it has almost no off-flavor and off-flavor and is highly water-soluble, it is used in the production of food and drink as a solid content, sweetness, body feeling, or powdered substrate.

  In the method for producing yogurt of the present invention, gelatin is blended at a ratio of 0.2 to 1.0% by weight with respect to the milk raw material. The gelatin to be added preferably has a bloom value of 100 to 350 bloom. When the bloom value is less than 100 bloom, the degree of purification becomes low and the amount of free amino acids increases, which affects the flavor of the added yogurt. On the other hand, when the Bloom value of gelatin exceeds 350 Bloom, the jelly strength becomes too strong, which affects the physical properties of yogurt. The amount of gelatin added is set within the above range. The acidity tends to be reduced as the amount of gelatin is increased and the viscosity is increased. However, the effect of adding only gelatin is not sufficient, and the addition of about 1% finally reduces the acidity. It is.

  Here, the “bloom value” is a unit indicating the jelly strength of gelatin, but a bloom gelometer or a texture analyzer is generally used for the measurement. That is, a 6.67% gelatin aqueous solution is put in a jelly cup and cooled in a thermostatic bath at 10 ° C. for 17 hours to prepare a jelly. A ½ inch (12.7 mm) diameter plunger applies a load to the jelly, and the weight (in grams) when the jelly surface is pushed down by 4 mm is taken as the jelly strength.

  In the method for producing yogurt of the present invention, the milk fat content in the yogurt is adjusted to 3.0 to 10.0% by weight as described above, and 0.1% of highly branched cyclic dextrin is added to the milk raw material. ˜10.0 wt% and / or gelatin is blended in the range of 0.2 to 1.0 wt%. When highly branched cyclic dextrin is added to yogurt in excess of 10%, there is a problem that the curd composition becomes rough. If gelatin is added to yogurt in excess of 1%, the texture becomes hard and flavor problems occur. When the milk fat content exceeds 10%, it feels oily and causes a problem in flavor. In addition, when the highly branched cyclic dextrin, gelatin, and milk fat are added in a concentration higher than necessary, the above-described problems occur and the raw material costs also increase.

  In the method for producing yogurt of the present invention, highly branched cyclic dextrin and gelatin can be added in any process of the yogurt production process. That is, yogurt may be produced through lactic acid fermentation after the ingredients are added and dissolved in raw milk in advance, or the ingredients may be added during the lactic acid fermentation process, Alternatively, the blended components may be mixed and dissolved in yogurt.

  As described above, yogurt includes pre-fermentation type yogurt that is fermented before cup filling and post-fermentation type yogurt that is fermented after cup filling due to the difference in the timing of cup filling and lactic acid fermentation in the production process. The yogurt production method of the present invention can be basically applied to the production of any type of yogurt of the pre-fermentation type and the post-fermentation type. In addition, in the pre-fermentation type yogurt, when yogurt to which gelatin is added at about 0.5% or more is cooled, it may harden like the post-fermentation type yogurt depending on the Bloom value. Further, the sour masking effect is recognized in both the pre-fermentation type and the post-fermentation type, but the effect tends to be stronger in the yogurt type hardened in the post-fermentation.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited at all by these.

[1. Yogurt Production Method]
(1) Raw materials:
As raw materials, milk raw materials (milk, fresh cream, skimmed milk powder, etc.), sugar 8.0%, gelatin (bloom value 250), highly branched cyclic dextrin (“Cluster Dextrin” (trade name) manufactured by Nippon Shokuhin Kako Co., Ltd.) used. In addition, by devising the composition of milk, fresh cream, skim milk powder, etc., the solid content of non-fat milk was unified to 8.0%, and the milk fat content was set to 0, 2, 3, 4, 6 or 10%. . The gelatin and highly branched cyclic dextrin contents were varied depending on the content of the sensory evaluation test.

(2) Manufacturing method:
The raw materials are mixed and dispersed, heated to around 70 ° C., and applied to a homogenizer at a homogeneous pressure (15 to 17 MPa). Sterilize by heating at 95 ° C for 10 minutes, cool to around 45 ° C, add lactic acid bacteria (bacterial species: L. bulgaricus, St. thermophilus), fill the cup, attach the lid, and ferment at 42 ° C for about 4-5 hours I let you. When the lactic acid acidity reached 0.70, it was cooled to 10 ° C. and stored. In addition, all the yogurts used for the sensory evaluation test adjusted the lactic acid acidity at the time of the sensory evaluation test to 0.75. All of the sensory evaluation tests shown below were produced according to the above production method, and then fermented yogurt was used.

[2. Masking effect with highly branched cyclic dextrin, gelatin, and milk fat added alone (reference example)]
<Test method>
The masking effect was confirmed when highly branched cyclic dextrin, gelatin and milk fat were added to yogurt alone. The evaluation of the masking effect was performed in a five-step evaluation by 6 to 8 trained sensory evaluation panels. Although the result of the average value of a 6-8 person result is shown in Tables 1-3, it means that a masking effect is so high that a score is large.

<Index of score>
5 points: The acidity is considerably reduced.
4 points: The acidity is considerably reduced.
3 points: Sourness is slightly reduced.
2 points: Sourness is slightly reduced.
1 point: No sour taste reduction effect is observed.

  The evaluation results are shown in Table 1 (masking effect of adding highly branched cyclic dextrin alone in yogurt), Table 2 (masking effect of adding gelatin alone in yogurt), and Table 3 (adding milk fat in yogurt alone). Masking effect).

(2) Results:
In the case of using a single product, the amount of dextrin, gelatin and milk fat increases as the amount added increases, but the effect of reducing acidity tends to increase numerically, but the effect is not strong. Dextrin is 10.0% and gelatin is 1 Addition of 0.0% and milk fat content of 10.0% showed an effect of reducing sourness. However, when highly branched cyclic dextrin is added to yogurt in excess of 10%, there is a problem that the curd composition becomes rough. Similarly, when gelatin was added to yogurt in excess of 1%, the feeling of touch became hard and a problem on flavor occurred. Moreover, when the milk fat content of yogurt exceeded 10%, it felt oily and a problem in flavor occurred.

[3. Masking effect in combination of milk fat and highly branched cyclic dextrin, milk fat and gelatin]
(1) Test method:
The masking effect was confirmed with a combination of milk fat (3%, 4%) and highly branched cyclic dextrin, milk fat (3%, 4%) and gelatin. The masking effect was evaluated by a five-step evaluation by eight trained sensory evaluation panels. Table 4 [Combination of milk fat content (3%, 4%) and highly branched cyclic dextrin] and Table 5 [Combination of milk fat content (3%, 4%) and gelatin] ]. In the sensory evaluation average score, the larger the score, the higher the masking effect.

(2) Results:
As shown in Tables 4 and 5, an increase in masking effect was observed when milk fat (3%, 4%) and highly branched cyclic dextrin, milk fat (3%, 4%) and gelatin were combined. . The masking effect increased with increasing gelatin concentration and highly branched cyclic dextrin.

[4. Masking effect with highly branched cyclic dextrin, gelatin, milk fat combination]
(1) Test method:
The masking effect was confirmed when highly branched cyclic dextrin, gelatin, and milk fat were added in combination with yogurt. The masking effect was evaluated by a five-step evaluation by eight trained sensory evaluation panels. Tables 6 and 7 [masking effect with 3 ingredients combination with yogurt (milk fat 4%)], Tables 8 and 9 [masking effects with 3 ingredients combination with yogurt ( Milk fat 3%)], and Table 10 [Masking effect (combination of milk fat content) with three raw material combinations in yogurt]. In the sensory evaluation average score, the larger the score, the higher the masking effect.

(2) Results When the milk fat content was 4.0%, the cluster dextrin was 0.1% or more (Table 6), and the gelatin was 0.2% or more (Table 7). When the milk fat content was 3.0%, cluster dextrin was 0.5% or more, and gelatin was 0.3% or more. From the above, the highly branched cyclic dextrin and gelatin are not effective for reducing the sourness by themselves, but the milk fat content is 3.0 to 10.0%, the highly branched cyclic dextrin is 0.1 to 10.0%, the gelatin is 0. It was confirmed that an effective sour masking effect can be obtained with the combination of 3 to 2% to 1.0%.

The present invention provides a method for producing yogurt having a suppressed acidity and a harmonious taste. According to the method for producing yogurt, it is possible to provide a highly-preferred yogurt having a suppressed acidity and a harmonious taste.

Claims (5)

  In the production of yogurt, the milk fat content in the yogurt is adjusted to 3.0 to 10.0 wt%, and the highly branched cyclic dextrin is 0.1 to 10.0 wt% with respect to the milk raw material, and / or Or the manufacturing method of a yogurt which has the taste in harmony with the suppressed acidity characterized by mix | blending gelatin in 0.2-1.0 weight%.   The method for producing yogurt having a taste harmonized with a suppressed acidity according to claim 1, wherein the bloom value of gelatin blended in the milk raw material is 100 to 350 bloom.   As a raw material in yogurt, one or more selected from eggs or egg processed products, honey, maple syrup, coffee, chocolate, and fruit juice are blended, and the milk fat is adjusted to 3.0 to 10.0% by weight. A method for producing yogurt having a suppressed sour taste and a taste harmonized with the taste according to claim 1 or 2.   The method for producing yogurt having a taste harmonized with the suppressed acidity according to any one of claims 1 to 3, wherein the yogurt is post-fermented yogurt. The yogurt which has the taste in harmony with the suppressed acidity manufactured by the manufacturing method of the yogurt in any one of Claims 1-4.