JP3805492B2 - Fermented dairy dessert and its production method - Google Patents

Description

【００１０】
しかしながら本発明が目的とする最終製品は、ポーションタイプ、パラフィンコーティングフィルム包装ブロック、スライス等高粘性物に適した包装形態に加熱充填したものであり、上記調合物をこれら包装形態に充填しようとすると、充填不良が発生する。本発明者らは、上記目的を達成するために、各方面から鋭意検討の結果、高アシルジェランガムが、発酵乳製品に通常含まれるカルシウムと反応することでセッティング温度の高いゲルを形成し、カードランの場合には必要な粉体の膨潤工程が必要でなく、カードランよりもさらに滑らかなゲルが得られる点に着目した。ゲルの性状も糊料感が少なく（ぬらぬら、ねばねばしない）良好な食感であり、ゲル化力も安定している。現在ジェランガムには、従来より販売されている低アシルジェランガムのほか、１９９６年より販売開始されている高アシルジェランガムがあるが、この用途に適しているのは高アシルジェランガムのみである。その理由は、ゲルのセッティング温度が低アシルジェランガムの場合、３０℃前後であるのに対して、高アシルジェランガムの場合は７０〜８０℃で、加熱充填の場合の粘度増加に寄与できるからである。
【００１１】
上記したように、現在販売されているジェランガムには２種類有り、従来より販売されているものは低アシルジェランガム（メルク社使用許諾登録商標「ケルコゲル」）であるが、１９９６年より販売されるようになったものに高アシルジェランガム（ネイティブジェランガム）がある。それぞれの構造式は、下記化１に示すとおりである（三栄源エフ・エフ・アイ社パンフレット）。
【００１２】
【化１】

【００１３】
またその他の高分子多糖類、例えばグアーガム、キサンタンガム、ローカストビーンガム等の増粘剤で充填適性が改良されるまで粘度を上昇させると、のりっぽさから食感は著しく悪化する。澱粉においても、程度はやや軽いものの、食感悪化は免れない。ゼラチン、寒天等のゲル化剤は、高温での粘度上昇に効果が小さい。ＬＭペクチン、アルギン酸ナトリウム等のカルシウム等二価の陽イオンで凝固するゲル化剤は、高温での粘度上昇には有効であるが、カルシウムイオン等との反応が急激なためざらつきを生じる。卵白タンパク質の熱変性によって粘度上昇を期待する方法は、食感の悪化は少ないが、卵白タンパク質のゲル化力の変動が大きいため、卵白タンパク質を含む調合物を加熱混合後、粘度を測定して粘度を再調整する必要が生じる場合も多く、手間のかかる方法である。
【００１４】
数ある増粘剤、ゲル化剤、加熱凝固性タンパク質等の中で、処理工程の簡便さも考慮した場合、高アシルジェランガムのみが迅速な大量生産に適合するものであった。
【００１５】
本発明を実施するにおいて、ヨーグルト、チーズ等発酵乳製品の含有量は少なくとも１０％以上必要である。それ以下では風味に乏しいものになり、チーズケーキ、ヨーグルトケーキ等のデザートとしての魅力に欠けるものになるからである。
【００１６】
チーズ原料としては、クリームチーズ、カッテージチーズ、クワルク、マスカルボーネ、ホエーチーズ、ヌーシャテル等の非熟成チーズが甘味と良く調和した風味となるため最も望ましい。しかしながら「コク」や風味のバラエティ化を目的としてチェダーチーズ、ゴーダチーズ、カマンベールチーズ等熟成タイプチーズ、及び／またはプロセスチーズを組み合わせることができる。
【００１７】
高アシルジェランガムの使用量は、その他原料の配合にもよるが、０．１〜４％、好ましくは０．３〜３．５％が目安である。添加量が少なすぎると充填適性改善の効果が小さく、添加量が多すぎると製品が硬くなる。
【００１８】
本発明においては高温での充填適性改善を補助する目的で高アシルジェランガム以外の増粘剤、安定剤、及びゲル化剤を食感を損なわない範囲内で組み合わせて用いることができる。種類および組み合わせは特に限定されないが、例示すると、ホエータンパク質（ＷＰＣ、ＷＰＩ等濃縮物、分離物を含む）、ＣＭＣ、澱粉、化工澱粉が使用でき、化工澱粉としては、ソリューブルスターチ、デキストリン、ブリティッシュガム、酸化澱粉、澱粉エステル、澱粉エーテル、オクテニルコハク酸エステル等、澱粉に酸、アルカリ、熱、酵素等を加えて分解する際に生じる中間生成物が適宜使用される。
【００１９】
本発明において使用する増粘多糖類としては、天然ガム類が広く用いられ、次のようなものが例示される：キサンタンガム、グアーガム、ローカストビーンガム、トラガントガム、タマリンドガム、カラギーナン、ファーセレラン、アラビアガム、低アシルジェランガム、サイリューム、カードラン等、海藻、種子、樹脂及び微生物由来の物質の１種又は２種以上。
【００２０】
本発明の目的とする製品は常温以下の温度で食されることを想定している。常温以下での保形性を目的としてゲル化剤の添加が必要である。ゲル化剤としては、食品に使用されるものならば特に限定されないが、ゼラチン、寒天、カラギーナン等が例示でき、単独または組み合わせて用いることができる。
【００２１】
風味を調整する目的で、各種果汁、果肉、各種乳製品、着香料を使用することができる。乳製品としては牛乳、脱脂乳、バター、クリーム、脱脂粉乳、全脂粉乳、練乳、濃縮乳、濃縮ホエー、ホエーパウダー等が例示される。
【００２２】
酸味及びｐＨ調整の目的で、酸味料、ｐＨ調整剤が使用できる。クエン酸、乳酸、酒石酸、リン酸、フィチン酸、アジピン酸、コハク酸、フタル酸、リンゴ酸、グルコン酸（グルコノデルタラクトン）等が例示される。
【００２３】
乳化、及びテクスチュア調整の目的で各種乳化剤を使用することができる。乳化剤としては食品に使用できるものならば特に制限はないが、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、Ｏ／Ｗ型乳化性を強化した改質レシチン、分別レシチンが好ましい。具体的には、ポリグリセリン脂肪酸エステルとしてはデカグリセリンモノステアリン酸エステル、デカグリセリンモノパルミチン酸エステル、デカグリセリンモノミリスチン酸エステル、デカグリセリンモノオレイン酸エステル等、有機酸モノグリセリドとしては、乳酸モノグリセリド、コハク酸モノグリセリド、クエン酸モノグリセリド、ジアセチル酒石酸モノグリセリド等、Ｏ／Ｗ型乳化性を強化した改質レシチンとしては部分加水分解レシチン、水素添加レシチン等、分別レシチンとしてはホスファチジルコリン高含量レシチンが例示される。
【００２４】
当該デザートには、蔗糖、果糖、ブドウ糖、ステビオサイド、カンゾウ抽出物、アスパルテーム等の甘味料を使用して甘味を付与するのが通例である。
【００２５】
風味、食感、栄養上の観点から、脂肪分の調整のために上述の乳製品以外に各種植物性油脂、動物性油脂を使用することができる。
【００２６】
その他、一般のデザートの処方に準じて、洋酒等の酒類、鶏卵、果皮、香辛料、着色料を添加することができる。
【００２７】
本発明において原料を加熱溶融し、乳化する装置としては、ケトル型チーズ乳化釜、横型クッカー、高速せん断乳化釜、及び連続式熱交換機（ショックスチリライザー、コンビネーターなど）などいずれも使用できる。また、溶融装置とホモゲナイザー、インラインミキサー、コロイドミルなどの乳化機を組み合わせることもできる。
【００２８】
以下、本発明を試験例及び実施例により更に説明する。
【００２９】
（試験例）
高アシルジェランガムを使用した場合の充填適性の改善効果を、７０℃での粘度、６Ｐの形態に充填したときのヒートシール部分からの内容物のはみ出し頻度、風味の観点から評価した。比較のために、増粘剤を添加しない場合、低アシルジェランガムを使用した場合、キサンタンで粘度を上昇させた場合についても行った。
【００３０】
７０℃での粘度測定：リオン社製ビスコテスターＶＴ−０４、Ｎｏ．１ローター使用。
ヒートシール部分からの内容物のはみ出しの頻度：各配合で１０００個ずつ充填し、不良品の個数を数えた。
風味：５人の専門パネルで評価した。
試作品の配合は表２の通りである。
【００３１】
試作の工程を以下に述べる。
▲１▼ ケトル型クッカーに所定原料を投入する（スチームを吹き込んで加熱するため、相当する水量を添加水量より引いておく。）。
▲２▼ １２０ｒｐｍで攪拌しながら、約８分で８５℃まで加熱する。
▲３▼ 加熱溶融した調合物をインラインミキサーで均質化し、充填機サージタンクに移送する。
▲４▼ サージタンクジャケットに７０℃温水を循環し、調合物を７０℃まで冷却する。
▲５▼ ６Ｐ充填機（イタリア：コラッツァ社製）で、各２０ｇずつのポーションに充填する。
▲６▼ 冷蔵庫にて試作品を一晩冷却する。
試作品の評価結果は、表２にまとめた。
【００３２】
【表２】

【００３３】
以上の試験結果より、高アシルジェランガムの使用が充填適性改善には効果的であり、しかも７０℃での粘度を７０poise以上、好ましくは９０poise以上にした場合に良好な結果が得られ、他の増粘剤では満足する結果が得られないことが明かである。
【００３４】
【実施例１】
クリームチーズ４０ｋｇ、ヨーグルト５ｋｇ、生クリーム（脂肪含量４５％）１５ｋｇ、牛乳１０ｋｇ、蔗糖１０ｋｇ、レモン果汁１ｋｇ、洋酒（オレンジキュラソー）０．５ｋｇ、ゼラチン１．０ｋｇ、高アシルジェランガム０．１８ｋｇ、添加水３．７ｋｇ（但し、加熱のためのスチームが最終的には１０ｋｇ加算される）をケトル型乳化釜に入れ、１５０ｒｐｍで８８℃まで加熱溶融し、ホモゲナイザーで均質化した後、成形アルミホイルの容器を使用して一個２０ｇの通称６Ｐの形態に充填した（イタリア：コラッツァ社製充填機）。充填時粘度は１８０poise（７５℃）で充填不良率は０．１％以下であり、冷却後の製品は食感、風味とも良好であった。
【００３５】
【実施例２】
クリームチーズ３５ｋｇ、ヨーグルト１５ｋｇ、無塩バター５ｋｇ、脱脂粉乳１ｋｇ、蔗糖１０ｋｇ、ラム酒０．５ｋｇ、ゼラチン０．５ｋｇ、寒天０．５ｋｇ、澱粉１．０ｋｇ、高アシルジェランガム０．１６ｋｇ、ローカストビーンガム０．２ｋｇ、添加水１．０ｋｇ（但し、加熱のためのスチームが最終的には１０ｋｇ加算される）を高速せん断乳化釜に入れ、８００ｒｐｍで９０℃まで加熱溶融し、成形アルミホイルの容器を使用して一個２０ｇの通称ベビーチーズの形態に充填した（イタリア：コラッツァ社製充填機）。充填時粘度は１４０poise（８０℃）で、充填不良率は０．１％以下であり、冷却後の製品は食感、風味とも良好であった。
【００３６】
【発明の効果】
本発明によれば、充填適性改良のための増粘剤として高アシルジェランガムを使用することにより、高粘度物用に設計された充填包装機を使用しても、風味の良好な発酵乳製品デザートが工業的に生産可能になり、プロセスチーズ用に設計された包装形態が発酵乳製品デザートでも利用可能となる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a fermented dairy dessert, and more particularly to a dessert using a fermented dairy product such as a rare cheese cake or a yogurt cake. The present invention relates to a new efficient production method that can be produced industrially.
[0002]
[Prior art]
In recent years, fermented dairy desserts such as rare cheese cakes, yogurt cakes, etc., which were originally packaged in process cheese, in particular, portion-type packages packaged with aluminum foil, have been manufactured and sold. In the filling machine for processed cheese, heating and filling (hot pack) is common to process the melted processed cheese in a fluid state. On the other hand, the protein amount ratio ((protein / water) × 100) of normal process cheese to water is around 45%, but in fermented dairy desserts, it is usually 17% or less, and the viscosity of the contents at the time of heat filling is Melted process cheese viscosity: typically 120-200 poise, fermented dairy dessert mix viscosity: 20-60 poise.
[0003]
From the above, when the fermented dairy dessert mix is filled with a filling machine for process cheese such as paraffin coating film packaging block cheese, sliced cheese, portion type cheese (formed aluminum foil filling. 6P, commonly called baby), Problems such as filling weight accuracy, moldability, sealability, container contamination, etc. occur, such as the contents leaking from the gaps in the packaging film during sealing.
[0004]
In order to solve these problems, particularly in order to solve industrially, various thickeners are added to the mix. However, when the thickener is gum quality such as guar gum and xanthan gum and / or starch, the texture is poor. In a method using heat-denatured proteins such as whey protein and egg white protein, it is difficult to obtain a stable viscosity increasing effect in the case of whey protein depending on pH, mineral content, etc. The current situation is that the fluctuating power is large and it takes time to adjust the final viscosity. Of the thickening polysaccharides, heat-coagulable curdlan is useful because it has good texture and filling suitability, but it takes time to swell the curdlan powder. There is a disadvantage that it becomes long, and it is an obstacle to efficient production especially in industrialization.
[0005]
On the other hand, in recent years, consumer demand for fermented dairy desserts such as cheesecake and yogurt cake has increased, and not only products packed and packaged mainly in cups that are currently industrially produced, but also products of portion type and slice type The demand for is getting very high. However, in order to industrially produce this type of product, the above-mentioned drawbacks are unavoidable simply by diverting the process cheese filling machine conventionally used in process cheese.
[0006]
[Problems to be solved by the invention]
The present invention was made in view of the current state of the art, and the present invention relates to fermented dairy desserts such as cheesecake and yogurt cake, and processed cheese such as portion type, paraffin coating film packaging block, slice, etc. An object of the present invention is to provide an efficient filling suitability improvement method suitable for industrial production without impairing the flavor and texture in producing a packaged product using a filling machine.
[0007]
[Means for Solving the Problems]
The present invention has been studied from various directions to solve the above-mentioned problems, paying attention again to thickeners, screening high acyl gellan gum from among many thickeners, and using high acyl gellan gum as described above. The inventor obtained new knowledge that the object is achieved, and completed the present invention.
Hereinafter, the present invention will be described in detail.
[0008]
Formulation examples of fermented dairy desserts such as cheesecake and yogurt cake are shown in Table 1 below, but when these preparations are heated to a temperature effective for sterilization (above 65 ° C.), the viscosity is too low. A cup was the only suitable packaging container.
[0009]
[Table 1]

[0010]
However, the final product targeted by the present invention is a heat-filled packaging suitable for high viscosity products such as portion types, paraffin coating film packaging blocks, slices, and the like. , Poor filling occurs. In order to achieve the above object, the present inventors have intensively studied from various directions. As a result, high acyl gellan gum reacts with calcium normally contained in fermented dairy products to form a gel having a high setting temperature. In the case of orchid, we focused on the fact that the required powder swelling step is not required and a smoother gel than curdlan can be obtained. The properties of the gel also have a good feeling of glue (no wetness and no stickiness), and the gelling power is stable. Currently, gellan gum includes low acyl gellan gum, which has been sold in the past, and high acyl gellan gum, which has been on sale since 1996, but only high acyl gellan gum is suitable for this application. The reason is that the gel setting temperature is around 30 ° C. in the case of low acyl gellan gum, whereas it is 70-80 ° C. in the case of high acyl gellan gum, which can contribute to the increase in viscosity in the case of heat filling. .
[0011]
As described above, there are two types of gellan gum currently on sale, and low-acyl gellan gum (Merck's licensed trademark “Kelcogel”), which has been on sale in the past, will be on sale in 1996. There is a high acyl gellan gum (native gellan gum). Each structural formula is as shown in the following chemical formula 1 (Pamphlet of San-Eigen FFI Corporation).
[0012]
[Chemical 1]

[0013]
Further, when the viscosity is increased until the filling suitability is improved with a thickener such as guar gum, xanthan gum, locust bean gum or the like, the texture is remarkably deteriorated from the paste. Even with starch, although the degree is slightly light, the deterioration of texture is inevitable. Gelling agents such as gelatin and agar have little effect on increasing viscosity at high temperatures. Gelling agents that coagulate with divalent cations such as calcium such as LM pectin and sodium alginate are effective in increasing the viscosity at high temperatures, but they are rough due to the rapid reaction with calcium ions and the like. The method of expecting an increase in viscosity by heat denaturation of egg white protein has little deterioration in texture, but since the variation in the gelling power of egg white protein is large, the viscosity is measured after heating and mixing the preparation containing egg white protein. In many cases, it is necessary to readjust the viscosity, which is a time-consuming method.
[0014]
Among the many thickeners, gelling agents, heat-coagulating proteins, etc., considering the simplicity of the treatment process, only high acyl gellan gum was suitable for rapid mass production.
[0015]
In carrying out the present invention, the content of fermented dairy products such as yogurt and cheese needs to be at least 10% or more. If it is less than that, the flavor will be poor, and it will be unattractive as a dessert such as cheesecake or yogurt cake.
[0016]
As a cheese raw material, non-aged cheeses such as cream cheese, cottage cheese, quark, mascarbone, whey cheese, and Neuchâtel are most desirable because they have a flavor that is well harmonized with sweetness. However, aging type cheese such as cheddar cheese, gouda cheese and camembert cheese, and / or process cheese can be combined for the purpose of “variety” and flavor variety.
[0017]
The amount of the high acyl gellan gum used is 0.1 to 4%, preferably 0.3 to 3.5%, although it depends on the blending of other raw materials. If the added amount is too small, the effect of improving the filling property is small, and if the added amount is too large, the product becomes hard.
[0018]
In the present invention, for the purpose of assisting the improvement of filling suitability at high temperatures, thickeners, stabilizers, and gelling agents other than the high acyl gellan gum can be used in combination within a range that does not impair the texture. Kinds and combinations are not particularly limited, but for example, whey protein (including concentrates such as WPC and WPI, including isolates), CMC, starch, and modified starch can be used. As the modified starch, soluble starch, dextrin, British Intermediate products generated when starch is decomposed by adding acid, alkali, heat, enzyme, etc., such as gum, oxidized starch, starch ester, starch ether, octenyl succinate, etc., are appropriately used.
[0019]
Natural gums are widely used as the thickening polysaccharide used in the present invention, and examples thereof include the following: xanthan gum, guar gum, locust bean gum, tragacanth gum, tamarind gum, carrageenan, far selelain, gum arabic, One or more of substances derived from seaweed, seeds, resins and microorganisms, such as low acyl gellan gum, silium, curdlan and the like.
[0020]
The product intended by the present invention is supposed to be eaten at a temperature below room temperature. It is necessary to add a gelling agent for the purpose of shape retention at room temperature or lower. The gelling agent is not particularly limited as long as it is used in foods, and examples thereof include gelatin, agar, and carrageenan, which can be used alone or in combination.
[0021]
For the purpose of adjusting the flavor, various fruit juices, pulp, various dairy products, and flavoring agents can be used. Examples of dairy products include cow's milk, skim milk, butter, cream, skim milk powder, whole milk powder, condensed milk, concentrated milk, concentrated whey, whey powder, and the like.
[0022]
For the purpose of acidity and pH adjustment, acidulants and pH adjusters can be used. Examples include citric acid, lactic acid, tartaric acid, phosphoric acid, phytic acid, adipic acid, succinic acid, phthalic acid, malic acid, gluconic acid (glucono delta lactone) and the like.
[0023]
Various emulsifiers can be used for the purpose of emulsification and texture adjustment. The emulsifier is not particularly limited as long as it can be used in foods, but polyglycerin fatty acid ester, organic acid monoglyceride, modified lecithin with enhanced O / W emulsifying property, and fractionated lecithin are preferable. Specifically, polyglycerin fatty acid esters include decaglycerin monostearate, decaglycerin monopalmitate, decaglycerin monomyristic acid, decaglycerin monooleate, and the like, and organic acid monoglycerides include lactic acid monoglyceride and succinate. Examples of modified lecithin with enhanced O / W emulsifying properties such as acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, partially hydrolyzed lecithin, hydrogenated lecithin, and fractionated lecithin include phosphatidylcholine-rich lecithin.
[0024]
The dessert is usually given sweetness using sweeteners such as sucrose, fructose, glucose, stevioside, licorice extract, aspartame and the like.
[0025]
From the viewpoints of flavor, texture, and nutrition, various vegetable oils and animal fats can be used in addition to the above-described dairy products for adjusting the fat content.
[0026]
In addition, alcoholic beverages such as western liquor, chicken eggs, fruit peels, spices, and coloring agents can be added in accordance with general dessert recipes.
[0027]
In the present invention, as an apparatus for heating and melting the raw material and emulsifying, any of a kettle type cheese emulsification pot, a horizontal cooker, a high-speed shear emulsification pot, and a continuous heat exchanger (such as a shock stillizer and a combinator) can be used. Moreover, a melting apparatus and an emulsifier such as a homogenizer, an in-line mixer, and a colloid mill can be combined.
[0028]
Hereinafter, the present invention will be further described with reference to test examples and examples.
[0029]
(Test example)
The effect of improving the suitability for filling when high acyl gellan gum was used was evaluated from the viewpoints of viscosity at 70 ° C., the frequency of protrusion of the contents from the heat-sealed portion when filled in the form of 6P, and flavor. For comparison, it was also performed when no thickener was added, when low acyl gellan gum was used, and when the viscosity was increased with xanthan.
[0030]
Viscosity measurement at 70 ° C .: Viscotester VT-04, No. 1 rotor used.
Frequency of protrusion of contents from heat-sealed portion: 1000 pieces were filled in each formulation, and the number of defective products was counted.
Flavor: Evaluated by a panel of 5 people.
The composition of the prototype is shown in Table 2.
[0031]
The prototype process is described below.
{Circle around (1)} A predetermined raw material is put into a kettle-type cooker (in order to heat by blowing steam, the corresponding amount of water is subtracted from the amount of added water).
(2) Heat to 85 ° C. in about 8 minutes while stirring at 120 rpm.
(3) The heated and melted formulation is homogenized by an in-line mixer and transferred to a filling machine surge tank.
(4) Circulate 70 ° C hot water through the surge tank jacket to cool the preparation to 70 ° C.
(5) Fill each 20 g portion with a 6P filling machine (Italy: manufactured by Collazza).
▲ 6 ▼ Cool the prototype overnight in the refrigerator.
The evaluation results of the prototype are summarized in Table 2.
[0032]
[Table 2]

[0033]
From the above test results, the use of high acyl gellan gum is effective in improving filling suitability, and good results are obtained when the viscosity at 70 ° C. is 70 poise or higher, preferably 90 poise or higher. It is clear that satisfactory results cannot be obtained with a sticky agent.
[0034]
[Example 1]
Cream cheese 40 kg, yogurt 5 kg, fresh cream (fat content 45%) 15 kg, milk 10 kg, sucrose 10 kg, lemon juice 1 kg, western liquor (orange curacao) 0.5 kg, gelatin 1.0 kg, high acyl gellan gum 0.18 kg, added water 3.7 kg (however, 10 kg of steam for heating is finally added) is put into a kettle-type emulsification kettle, heated and melted to 88 ° C. at 150 rpm, homogenized with a homogenizer, and then molded aluminum foil container Was used to fill 20 g of common name 6P (Italy: Collazza filling machine). The filling viscosity was 180 poise (75 ° C.) and the filling failure rate was 0.1% or less, and the product after cooling was good in both texture and flavor.
[0035]
[Example 2]
Cream cheese 35 kg, yogurt 15 kg, unsalted butter 5 kg, skim milk 1 kg, sucrose 10 kg, rum 0.5 kg, gelatin 0.5 kg, agar 0.5 kg, starch 1.0 kg, high acyl gellan gum 0.16 kg, locust bean gum 0.2kg, 1.0kg of added water (however, 10kg of steam for heating is added in the end) is put into a high-speed shear emulsification kettle, heated and melted to 90 ° C at 800rpm, and a molded aluminum foil container is placed. It was used and filled in the form of 20 g of common baby cheese (Italy: a filling machine manufactured by Collazza). The filling viscosity was 140 poise (80 ° C.), the filling failure rate was 0.1% or less, and the product after cooling had good texture and flavor.
[0036]
【The invention's effect】
According to the present invention, by using high acyl gellan gum as a thickening agent for improving filling suitability, a fermented dairy dessert having a good flavor even when using a filling and packaging machine designed for high viscosity products Can be produced industrially, and packaging forms designed for processed cheese are also available for fermented dairy desserts.

Claims (5)

It contains 10% or more of fermented milk products, uses a gelling agent, and uses at least high acyl gellan gum as a thickener at the time of filling at a high temperature of 65 ° C. or higher . A method for producing a fermented dairy dessert having a reduced filling frequency (excessive frequency) . Contains 10% or more of fermented milk product, uses a gelling agent, uses at least high acyl gellan gum as a thickener, and adjusts the viscosity at 70 ° C. to 70 poise or higher, preferably 90 poise or higher, 65 A method of producing a fermented dairy dessert that is solid at room temperature while reducing the frequency of defective filling (excess frequency) .   The method according to claim 1, wherein the filling is performed using a filling and packaging machine for a high-viscosity product such as processed cheese.   The method according to any one of claims 1 to 3, wherein yogurt and / or cheese is used as the fermented milk product.   A fermented dairy dessert having shape retention at room temperature or lower, produced by the method according to any one of claims 1 to 4.