Low-fat or fat-free yoghurt, and process for production thereof

Abstract

Disclosed is a fat-free or low-fat yoghurt having a rich and creamy texture like yoghurts produced using whole-fat milk. A proper amount of a milk protein, such as a defatted milk powder that has been deamidated with a protein deamidase, is added to a fat-free or low-fat raw material milk. Alternatively, a proper amount of a milk protein, such as a defatted milk powder, is added to a fat-free or low-fat raw material milk, and the resulting mixture is subjected to a deamidation treatment with a protein deamidase so that the percentage of deamidation reaches a proper level. In this manner, a fat-free or low-fat milk raw material having a milk protein mass and a percentage of deamidation both falling within proper ranges can be prepared. A yoghurt is produced using the milk raw material.

Description

technical field

[0001] [Remarks about related applications]

[0002] This invention claims the priority of Japanese patent application: Japanese Patent Application No. 2009-200888 (applied on August 31, 2009), and the entire description content of this application is incorporated in this specification by reference.

[0003] The present invention relates to a method for obtaining low-fat or non-fat yoghurt having a rich, creamy texture like yoghurt produced using whole milk (full-fat yoghurt). Background technique

[0004] Yogurt is expected not only to have delicious taste as a food, but also to have an effect as a health food. In recent years, people's attention to health has also increased, and consumers who care about food calories have increased. In the yogurt market, the demand for "low-fat", "skim", and "low-calorie" products is also expanding. However, dairy products with low milk fat content, such as skim and low-fat, taste very light, thin, and lack strong flavors...

Examples

Embodiment 1

[0074] Add low-heat skimmed milk powder (35.6% protein from Yotsuba Dairy Company) to commercially available skim milk (Koiwai Skim Milk Koiwai Dairy Co., Ltd. milk fat content is 0.1%, protein is 3.5%), and the protein content is adjusted to 4.50%, 4.65%, 4.80% %, 4.95%, and then add 0.5 to 6.0 U, 60 U / ml protein glutaminase (manufactured by Amano Enzyme Co., Ltd., 500 U / g, from the genus Chryseobacterium; hereinafter abbreviated as PG) per 1 g of protein in milk. ) solution and allowed to react at 55°C for 60 minutes. Thereafter, the enzyme was inactivated by heating at 95° C. for 2 minutes in a boiling bath, and then cooled to obtain skim milk having different deamidation rates. Add 15U of PG to every 1g of protein in milk to make it work under the same conditions (react at 55°C for 60 minutes), measure the amount of ammonia when the deamidation reaction is almost saturated, and the deamidation rate is 100% . According to the method described in lines 1 to 14 on page 11 o...

Embodiment 2

[0084] Low-calorie skimmed milk powder (Yotsuba Dairy Co., 35.6% protein) was added to commercially available low-fat milk (low-fat milk from fresh milk Takanashi Dairy Co., Ltd., 1.0% milk fat and 3.3% protein), and the protein content was adjusted to 4.0 %, 4.15%, 4.3%, 4.45%, 0.5-6.0U of PG solution (60U / ml) was added to each 1g of protein in milk, and reacted at 55°C for 60 minutes. Thereafter, the enzymes were inactivated by heating at 95° C. for 2 minutes in a boiling bath, and then cooled to obtain low-fat milks having different deamidation rates. The amidation rate of each PG-treated milk was obtained by the same method as in Example 1. As a result, when the protein content was 4.0%, each sample was a PG-treated low-fat milk with a deamidation rate of 28.6% and 22.9%. When the protein content is 4.15%, each sample has a deamidation rate of 30.2%, 24.8%, and 15.4% PG-treated low-fat milk; when the protein content is 4.3%, each sample has a deamidation rate of 30.4%, 23....

Embodiment 3

[0094] Add PG to a 10% (w / w) solution of low-heat skim milk powder (35.6% protein from Yotsuba Dairy Company) under the condition of sufficient deamidation, that is, add 12.5U of PG per 1g of protein, and make it cool at 55°C The reaction was carried out for 60 minutes. Afterwards, heat in a boiling bath until reaching 80° C. to inactivate the enzyme, followed by cooling. Next, in order to make a powder, it freeze-dried after freezing at -80 degreeC, and prepared the PG-processed skim milk powder whose deamidation rate was 100%. The PG-treated skim milk powder was dissolved in low-fat milk so that the protein content reached 4.4%, heated in a boiling bath at 95° C. for 2 minutes to sterilize, and then cooled to obtain low-fat milk powder added with PG-treated skim milk powder. Fat milk (deamidation rate: 27.6%) (deamidation treatment milk protein addition method).

[0095] Add low-calorie skimmed milk powder (35.6% protein from Yotsuba Dairy Company) to low-fat milk (1.0% mi...

technical field

[0001] [Remarks about related applications]

[0002] This invention claims the priority of Japanese patent application: Japanese Patent Application No. 2009-200888 (applied on August 31, 2009), and the entire description content of this application is incorporated in this specification by reference.

[0003] The present invention relates to a method for obtaining low-fat or non-fat yoghurt having a rich, creamy texture like yoghurt produced using whole milk (full-fat yoghurt). Background technique

[0004] Yogurt is expected not only to have delicious taste as a food, but also to have an effect as a health food. In recent years, people's attention to health has also increased, and consumers who care about food calories have increased. In the yogurt market, the demand for "low-fat", "skim", and "low-calorie" products is also expanding. However, dairy products with low milk fat content, such as skim and low-fat, taste very light, thin, and lack strong flavors...

Examples

Embodiment 1

[0074] Add low-heat skimmed milk powder (35.6% protein from Yotsuba Dairy Company) to commercially available skim milk (Koiwai Skim Milk Koiwai Dairy Co., Ltd. milk fat content is 0.1%, protein is 3.5%), and the protein content is adjusted to 4.50%, 4.65%, 4.80% %, 4.95%, and then add 0.5 to 6.0 U, 60 U / ml protein glutaminase (manufactured by Amano Enzyme Co., Ltd., 500 U / g, from the genus Chryseobacterium; hereinafter abbreviated as PG) per 1 g of protein in milk. ) solution and allowed to react at 55°C for 60 minutes. Thereafter, the enzyme was inactivated by heating at 95° C. for 2 minutes in a boiling bath, and then cooled to obtain skim milk having different deamidation rates. Add 15U of PG to every 1g of protein in milk to make it work under the same conditions (react at 55°C for 60 minutes), measure the amount of ammonia when the deamidation reaction is almost saturated, and the deamidation rate is 100% . According to the method described in lines 1 to 14 on page 11 o...

Embodiment 2

[0084] Low-calorie skimmed milk powder (Yotsuba Dairy Co., 35.6% protein) was added to commercially available low-fat milk (low-fat milk from fresh milk Takanashi Dairy Co., Ltd., 1.0% milk fat and 3.3% protein), and the protein content was adjusted to 4.0 %, 4.15%, 4.3%, 4.45%, 0.5-6.0U of PG solution (60U / ml) was added to each 1g of protein in milk, and reacted at 55°C for 60 minutes. Thereafter, the enzymes were inactivated by heating at 95° C. for 2 minutes in a boiling bath, and then cooled to obtain low-fat milks having different deamidation rates. The amidation rate of each PG-treated milk was obtained by the same method as in Example 1. As a result, when the protein content was 4.0%, each sample was a PG-treated low-fat milk with a deamidation rate of 28.6% and 22.9%. When the protein content is 4.15%, each sample has a deamidation rate of 30.2%, 24.8%, and 15.4% PG-treated low-fat milk; when the protein content is 4.3%, each sample has a deamidation rate of 30.4%, 23....

Embodiment 3

[0094] Add PG to a 10% (w / w) solution of low-heat skim milk powder (35.6% protein from Yotsuba Dairy Company) under the condition of sufficient deamidation, that is, add 12.5U of PG per 1g of protein, and make it cool at 55°C The reaction was carried out for 60 minutes. Afterwards, heat in a boiling bath until reaching 80° C. to inactivate the enzyme, followed by cooling. Next, in order to make a powder, it freeze-dried after freezing at -80 degreeC, and prepared the PG-processed skim milk powder whose deamidation rate was 100%. The PG-treated skim milk powder was dissolved in low-fat milk so that the protein content reached 4.4%, heated in a boiling bath at 95° C. for 2 minutes to sterilize, and then cooled to obtain low-fat milk powder added with PG-treated skim milk powder. Fat milk (deamidation rate: 27.6%) (deamidation treatment milk protein addition method).

[0095] Add low-calorie skimmed milk powder (35.6% protein from Yotsuba Dairy Company) to low-fat milk (1.0% mi...

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