JPH04135449A - Production of cheese-containing yogurt - Google Patents
Production of cheese-containing yogurtInfo
- Publication number
- JPH04135449A JPH04135449A JP25859790A JP25859790A JPH04135449A JP H04135449 A JPH04135449 A JP H04135449A JP 25859790 A JP25859790 A JP 25859790A JP 25859790 A JP25859790 A JP 25859790A JP H04135449 A JPH04135449 A JP H04135449A
- Authority
- JP
- Japan
- Prior art keywords
- yogurt
- cheese
- mix
- yogurt mix
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 46
- 235000013351 cheese Nutrition 0.000 title claims abstract description 42
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 239000004310 lactic acid Substances 0.000 claims abstract description 21
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 21
- 241000894006 Bacteria Species 0.000 claims abstract description 20
- 239000007858 starting material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract 2
- 239000000839 emulsion Substances 0.000 claims abstract 2
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 abstract description 6
- 241000194020 Streptococcus thermophilus Species 0.000 abstract description 6
- 229940004208 lactobacillus bulgaricus Drugs 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 3
- 235000010987 pectin Nutrition 0.000 abstract description 3
- 229920001277 pectin Polymers 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000020185 raw untreated milk Nutrition 0.000 abstract description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- -1 sugar) Chemical class 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 9
- 235000015140 cultured milk Nutrition 0.000 description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 5
- LCTONWCANYUPML-UHFFFAOYSA-N Pyruvic acid Chemical compound CC(=O)C(O)=O LCTONWCANYUPML-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- VFRROHXSMXFLSN-UHFFFAOYSA-N Glc6P Natural products OP(=O)(O)OCC(O)C(O)C(O)C(O)C=O VFRROHXSMXFLSN-UHFFFAOYSA-N 0.000 description 2
- 241000194017 Streptococcus Species 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229940107700 pyruvic acid Drugs 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- LCTONWCANYUPML-UHFFFAOYSA-M Pyruvate Chemical compound CC(=O)C([O-])=O LCTONWCANYUPML-UHFFFAOYSA-M 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- VFRROHXSMXFLSN-KCDKBNATSA-N aldehydo-D-galactose 6-phosphate Chemical compound OP(=O)(O)OC[C@@H](O)[C@H](O)[C@H](O)[C@@H](O)C=O VFRROHXSMXFLSN-KCDKBNATSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229940076788 pyruvate Drugs 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
Landscapes
- Dairy Products (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明は、チーズ溶液にヨーグルト用乳酸菌スターター
を接種して製造することにより、チーズに含有されてい
るチーズ用乳酸菌とヨーグルト用乳酸菌の両方の香気が
ミックスされ独得の良い風味を有するチーズ入りヨーグ
ルトの製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Industrial Field of Application The present invention is produced by inoculating a cheese solution with a lactic acid bacteria starter for yogurt, thereby reducing the aroma of both the lactic acid bacteria for cheese and the lactic acid bacteria for yogurt contained in the cheese. The present invention relates to a method for producing cheese-containing yogurt that is mixed and has a unique and good flavor.
従来の技術
従来、チーズ溶液よりヨーグルトを製造する方法は提案
されていなかった。そして、ヨーグルト或はチーズのい
ずれか一方を使用した食品又は発酵乳等の製造方法とし
ては発酵乳に油脂等を乳化する方法や乳と大豆を発酵す
る製造方法が知られている（例えば特開昭５９−１６６
０５９号公報特開昭６０−１０２１４６号公報及び特開
昭６１−２１９３３７号公報参照）。BACKGROUND OF THE INVENTION Hitherto, no method for producing yogurt from a cheese solution has been proposed. As methods for producing foods or fermented milk using either yogurt or cheese, there are known methods for emulsifying fermented milk with fats and oils, and methods for fermenting milk and soybeans (for example, in JP-A No. Showa 59-166
059, JP-A-60-102146, and JP-A-61-219337).
発明が解決しようとする課題
従来、発酵乳を使用した食品の製造方法においては、チ
ーズ或はヨーグルトのいずれか一方を他の食品と混合し
て製造しているため、得られた食品の風味は使用した発
酵乳に含有されている乳酸菌のものに限られ、風味の点
で物足りないという問題点があった。Problems to be Solved by the Invention Conventionally, in the method of manufacturing foods using fermented milk, either cheese or yogurt is mixed with other foods, so the flavor of the resulting food is The problem was that the lactic acid bacteria contained in the fermented milk used were limited, and the flavor was unsatisfactory.
本発明は、チーズ溶液に乳等を混合してヨーグルト用乳
酸菌スターターを接種し、前記具よりヨ−グルトを製造
してチーズとヨーグルトの両方の香りを有する滑らかで
美味なチーズ入りヨーグルトの製造方法を提供すること
を目的とする。The present invention is a method for producing smooth and delicious cheese-containing yogurt that has both cheese and yogurt aromas by mixing milk or the like into a cheese solution and inoculating it with lactic acid bacteria starter for yogurt, and producing yogurt from the ingredients. The purpose is to provide
課題を解決するための手段
上記目的を達成するために本発明のチーズ入りヨーグル
トの製造方法は、チーズを水に溶解し、これに乳、必要
に応じて適量の糖、香料、更にペクチン等の安定剤を添
加混合してヨーグルトミックスを製造し、このヨーグル
トミックスを均質化、加熱殺菌して適温まで冷却する。Means for Solving the Problems In order to achieve the above object, the method for producing cheese-containing yogurt of the present invention involves dissolving cheese in water, adding milk, an appropriate amount of sugar and flavoring as necessary, and further adding pectin, etc. A yogurt mix is produced by adding and mixing a stabilizer, and this yogurt mix is homogenized, heat sterilized, and cooled to an appropriate temperature.
更に、ヨーグルト用乳酸菌スターターを接種して容器に
充填し、適温にて適当時間発酵後冷却するものである。Furthermore, lactic acid bacteria starter for yogurt is inoculated and filled into a container, fermented at an appropriate temperature for an appropriate period of time, and then cooled.
チーズはフレッシュチーズを用いることが好ましく、フ
レッシュチーズのなかでも特にクリームチーズを用いる
ことが好ましい。It is preferable to use fresh cheese as the cheese, and among fresh cheeses, it is particularly preferable to use cream cheese.
乳は生乳を用いると風味の点で優れておりこれに脱脂粉
乳を加えると更に良い。Raw milk has an excellent flavor, and adding skim milk powder to it is even better.
ヨーグルト用ミックスは１００〜２００ ｋｒｉ／＊の
圧力で均質化することが適しており、殺菌は超高温加熱
殺菌が好ましい。It is suitable for the yogurt mix to be homogenized at a pressure of 100 to 200 kri/*, and sterilization is preferably carried out by ultra-high temperature heat sterilization.
接種する乳酸菌はストレプトコツカス属のストレプトコ
ッカステルモフィルス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓｔ
ｈｅｒｍｏｐｈｉｌｕｓ）とラクトバチルスブルガリカ
ス（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｌｉｃｕ
ｓ）のヨーグルト用乳酸菌を用いる。The lactic acid bacteria to be inoculated are Streptococcus thermophilus of the genus Streptococcus.
hermophilus) and Lactobacillus bulgaricus
s) lactic acid bacteria for yogurt is used.
作用
前記ヨーグルトミックスにストレプトコッカステルモフ
ィルス（Ｓｔｒ、ｔｈｅｒｍｏｐｈｉｌｕｓ）とラクト
バチルスブルガリカス（Ｌ、ｂｕｌｇａｒｉｃｕｓ）を
接種すると生育至適ｐＨをｐＨ５，５にもつラクトバチ
ルスブルガリカス（Ｌ、 ｂｕｌｇａｒｉｃｕｓ）はヨ
ーグルトミックス中の乳中での生育に伴って蛋白質から
アミノ酸が遊離し、特にその中でバリン、ヒスチジン及
びメチオニン、グルタミン酸およびロイシンがストレプ
トコッカステルモ７４ ＪＬ／ ス（Ｓｔｒ、ｔｈｅｒ
ｍｏｐｈｉ １ｕｓ）の生育を促進するように作用する
。ストレプトコッカステルモフィルス（Ｓｔｒ、 ｔｈ
ｅｒｍｏｐｈｉｌｕｓ）はｐＨ６，５に至適ｐＨを有し
、生育中にギ酸やピルビン酸をも生成するので、ｐＨの
低下と相俟ってこれらの双方がラクトバチルスブルガリ
カス（Ｌ ｂｕ−Ｉｇａｒｉｃｕｇ）の生育を促進する
ように働く。これらの乳酸菌は牛乳中のラクトースの分
解によって生成するグルコースとガラクトースおよびグ
ルコースとガラクトース−６リン酸から由来する中間代
謝産物から乳酸を産出する。牛乳中の５．０％のラクト
ースのうち０．５％がスターター乳酸菌によって消費さ
れるが、その大部分はピルビン酸を経て乳酸に変わる。Effect When Streptococcus thermophilus (Str, thermophilus) and Lactobacillus bulgaricus (L, bulgaricus) are inoculated into the above yogurt mix, Lactobacillus bulgaricus (L, bulgaricus), which has an optimal growth pH of 5.5, will grow in the yogurt mix. As amino acids grow in milk, amino acids are liberated from proteins, and among them, valine, histidine and methionine, glutamic acid and leucine are released in Streptococcus spp.
mophi 1us). Streptococcus thermophilus (Str, th
ermophilus) has an optimum pH of 6.5, and also produces formic acid and pyruvic acid during growth. Works to promote growth. These lactic acid bacteria produce lactic acid from glucose and galactose produced by the decomposition of lactose in milk and intermediate metabolites derived from glucose and galactose-6 phosphate. Of the 5.0% lactose in milk, 0.5% is consumed by starter lactic acid bacteria, but most of it is converted to lactic acid via pyruvate.
しかし、ラクトバチルスブルガリカス（Ｉ、 ｂｕｌｇ
ａｒｉｃｕｓ）ではピルビン酸のごく一部からアセトア
ルデヒドが生成し、ヨーグルト中に約２ｐｐｍ含まれて
重要なフレーバー成分の作用をなす。一方、ストレプト
コッカステルモフィルス（Ｓｔｒ、 ｔｈｅｒｍｏｐｈ
ｉｌｕｓ）には痕跡量のジアセチルの生成が認められヨ
ーグルトフレーバーとして作用する。However, Lactobacillus bulgaricus (I, bulg.
aricus), acetaldehyde is produced from a small portion of pyruvic acid, is contained in yogurt at about 2 ppm, and serves as an important flavor component. On the other hand, Streptococcus thermophilus (Str, thermoph
illus) contains trace amounts of diacetyl, which acts as a yogurt flavor.
乳酸菌接種後容器に充填し容器内で発酵を行うのは、製
品中に生きた乳酸菌を入れておくためである。The reason why the product is filled into a container after being inoculated with lactic acid bacteria and fermentation is carried out in the container is to keep living lactic acid bacteria in the product.
実施例 以下本発明の詳細な説明する。Example The present invention will be explained in detail below.
５０ ｋｑの水にクリームチーズ８ ｋｑ及びクエン酸
ナトリウム０．３ ｋｑを入れ約８０・に加温して溶解
する。該クリームチーズ溶液を１００〜２００ ｋｇ／
ｃ−の均質化圧で均質化する。別に牛乳３０尋、砂糖１
０ｑ１ペクチン０．５ ｋｑを混合して約６０ ＋’で
溶解したものを前記クリームチーズ溶液と混合してヨー
グルトミックスを得る。該ヨーグルトミックスを１００
〜２００ｂ）／ｃｉの均質化圧で均質化後、約１２０℃
で約２〜３秒の超高温加熱殺菌をしだ後約４０℃に冷却
し、次いでヨーグルト用乳酸菌であるストレプトコッカ
ステルモフィルス（Ｓｔｒ、ｔｈｅｒｍｏｐｈｉ １ｕ
ｓ）とラクトバチルスブルガリカス（Ｌ、 ｂｕｌｇａ
ｒｉｃｕｓ）を前記ヨーグルトミックスに対し約１〜３
重量％接種後、容器に充填する。容器ごと約４０℃の温
度で約３〜４時間保温し酸度が０．８〜１．０％に達す
ると、５〜１０１：に冷却する。これにより、下表に示
すあっさりとしてヨーグルトとクリームチーズの柔らか
い風味を有するチーズ入りヨーグルトを得た。Add 8 kq of cream cheese and 0.3 kq of sodium citrate to 50 kq of water and heat to about 80 °C to dissolve. 100 to 200 kg/of the cream cheese solution
Homogenize at a homogenization pressure of c-. 30 fathoms of milk, 1 sugar
Mix 0.5 kq of 0q1 pectin and dissolve at about 60+' and mix with the cream cheese solution to obtain a yogurt mix. 100% of the yogurt mix
After homogenization at a homogenization pressure of ~200 b)/ci, approximately 120 °C
Streptococcus thermophilus (Str), a lactic acid bacterium for yogurt
s) and Lactobacillus bulgaricus (L, bulga
ricus) to the yogurt mix in an amount of about 1 to 3
After weight percent inoculation, fill into containers. The container is kept at a temperature of about 40° C. for about 3 to 4 hours, and when the acidity reaches 0.8 to 1.0%, it is cooled to 5 to 101%. As a result, the cheese-containing yogurt shown in the table below, which was light and had the soft flavor of yogurt and cream cheese, was obtained.
（製品１００ｇ当り）
発明の効果
従来の発酵乳はチーズ又はヨーグルトのいずれか片方の
みの風味しか有さなかったが、本発明はクリームチーズ
に乳を混合して乳にヨーグルト用乳酸菌を作用させて発
酵せしめるので、得られた製品にはクリームチーズが本
来有するクリームチーズの乳酸菌及び曲−グルト用乳酸
菌より得た両者の芳香がミックスされた従来の発酵乳に
は無いひと味違うあっさりと美味しい味のヨーグルトの
製造が可能になったという効果がある。(Per 100g of product) Effects of the invention Conventional fermented milk only had the flavor of either cheese or yogurt, but the present invention mixes milk with cream cheese and allows yogurt-grade lactic acid bacteria to act on the milk. Because it is fermented, the resulting product is a mix of the aromas of both the cream cheese lactic acid bacteria, which are inherent in cream cheese, and the glutinous lactic acid bacteria, making it a yogurt with a light and delicious flavor that is different from conventional fermented milk. This has the effect of making it possible to manufacture
又、容器に充填後そのまま発酵せしめ製品化するので、
他の微生物例えば腐敗菌等に汚染されることなく衛生的
で日持のする製品を提供し得るという効果がある。In addition, since the product is fermented directly after being filled into a container,
This has the effect of providing a product that is hygienic and has a long shelf life without being contaminated by other microorganisms such as spoilage bacteria.
更に、チーズをクリームチーズ等のフレッシュチーズ（
非熟成チーズ）にすることにより、プロピオン酸やアン
モニア臭等の熟成チーズが有するくせのある臭いが全く
ない柔らかい風味を有するチーズ入りヨーグルトを提供
し得るという効果がある。Furthermore, you can replace the cheese with fresh cheese such as cream cheese (
By using non-ripened cheese, it is possible to provide a cheese-containing yogurt with a soft flavor that is completely free from the peculiar smells of ripened cheese, such as propionic acid and ammonia odors.
特許出願人 四国乳業株式会社
代理人弁理士 長 尾 貞 吉□ 、、１′ｉｌ：′
、ｊ
’−１Patent applicant Shikoku Dairy Co., Ltd. Representative Patent Attorney Sadakichi Nagao ,,1'il:'
,j'−1
Claims (1)
の糖類、乳化安定剤等を添加混合してヨーグルトミック
スを生成し、該ヨーグルトミックスを均質化し加熱殺菌
後適温まで冷却してヨーグルト用乳酸菌スターターを接
種した後にこれを容器に充填して適温にて適当時間発酵
せしめることを特徴とするチーズ入りヨーグルトの製造
方法。 ２、チーズがフレッシュチーズである請求項１記載のチ
ーズ入りヨーグルトの製造方法。[Claims] 1. Dissolve cheese in water, add and mix milk, an appropriate amount of sugar, emulsion stabilizer, etc. as necessary to produce a yogurt mix, homogenize the yogurt mix, and heat sterilize it. This method of producing yogurt with cheese is characterized by cooling the mixture to an appropriate temperature, inoculating it with a lactic acid bacteria starter for yogurt, and then filling it into a container and fermenting it at an appropriate temperature for an appropriate period of time. 2. The method for producing cheese-containing yogurt according to claim 1, wherein the cheese is fresh cheese.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2258597A JPH0687733B2 (en) | 1990-09-26 | 1990-09-26 | Method of manufacturing yogurt with cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2258597A JPH0687733B2 (en) | 1990-09-26 | 1990-09-26 | Method of manufacturing yogurt with cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04135449A true JPH04135449A (en) | 1992-05-08 |
| JPH0687733B2 JPH0687733B2 (en) | 1994-11-09 |
Family
ID=17322482
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2258597A Expired - Lifetime JPH0687733B2 (en) | 1990-09-26 | 1990-09-26 | Method of manufacturing yogurt with cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0687733B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5829637A (en) * | 1995-02-15 | 1998-11-03 | Riso Kagaku Corporation | Bag-in-carton and method and device for forming the bag-in-carton |
| US6228011B1 (en) | 1995-02-15 | 2001-05-08 | Riso Kagaku Corporation | Bag-in-carton and method and device for forming the bag-in-carton |
| JP2016136915A (en) * | 2015-01-29 | 2016-08-04 | 日本酪農協同株式会社 | Flavored yoghurt and method for producing the same |
| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55127953A (en) * | 1979-03-06 | 1980-10-03 | Dmv Campina Bv | Production of yogurt drink |
| JPS579766A (en) * | 1980-05-14 | 1982-01-19 | Basf Ag | Manufacture of 4-methylimidazole |
| JPS5779405A (en) * | 1980-09-15 | 1982-05-18 | Buehler Ag Geb | Apparatus for measuring thickness of product layer on roll of spreader for grinding |
| JPH0339039A (en) * | 1989-07-04 | 1991-02-20 | Nippon Seiniyuu Kk | Novel yoghurt containing cheese ingredient and preparation thereof |
-
1990
- 1990-09-26 JP JP2258597A patent/JPH0687733B2/en not_active Expired - Lifetime
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55127953A (en) * | 1979-03-06 | 1980-10-03 | Dmv Campina Bv | Production of yogurt drink |
| JPS579766A (en) * | 1980-05-14 | 1982-01-19 | Basf Ag | Manufacture of 4-methylimidazole |
| JPS5779405A (en) * | 1980-09-15 | 1982-05-18 | Buehler Ag Geb | Apparatus for measuring thickness of product layer on roll of spreader for grinding |
| JPH0339039A (en) * | 1989-07-04 | 1991-02-20 | Nippon Seiniyuu Kk | Novel yoghurt containing cheese ingredient and preparation thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5829637A (en) * | 1995-02-15 | 1998-11-03 | Riso Kagaku Corporation | Bag-in-carton and method and device for forming the bag-in-carton |
| US6228011B1 (en) | 1995-02-15 | 2001-05-08 | Riso Kagaku Corporation | Bag-in-carton and method and device for forming the bag-in-carton |
| JP2016136915A (en) * | 2015-01-29 | 2016-08-04 | 日本酪農協同株式会社 | Flavored yoghurt and method for producing the same |
| CN109566740A (en) * | 2018-12-15 | 2019-04-05 | 湖南上优食品科技有限公司 | A kind of cheese Yoghourt and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0687733B2 (en) | 1994-11-09 |
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