Solid yogurt with Coenzyme Q10

Abstract

To provide a solid yogurt containing coenzyme Q10, which exhibits good uniform dispersion stability of coenzyme Q10, excellent flavor release, and a sticky, lingering texture, as well as a method for producing the same. [Solution] The yogurt contains 0.02-0.3% by weight of coenzyme Q10, 12-19% by weight of solids, 0.5-3% by weight of oil with a solid fat content (SFC) of 40-65% at 10°C and 2-12% at 30°C, and a jelly strength of 30-300 g / cm². 2 The agar content is 0.075-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains 0.015-0.05% by weight of agar, and the gel strength of the agar is 34-50 g / cm². 2 This is a solid yogurt containing coenzyme Q10, characterized by its hardness of 30-60N and the fact that it is post-fermented.

Description

[Technical Field]

[0001] The present invention relates to solid yogurt containing coenzyme Q10 and a method for producing the same. [Background technology]

[0002] Coenzyme Q10 is a component of the electron transport chain in mitochondria within human cells. It acts as an electron carrier in oxidative phosphorylation reactions, participating in ATP production. Numerous studies have reported that it exhibits excellent pharmacological and physiological effects against various diseases. As a result, various foods containing coenzyme Q10 have been developed. On the other hand, because yogurt is a soft food by its structure, oil-soluble coenzyme Q10 floats to the surface of the yogurt during storage, where it is oxidized and decomposed by oxygen in the upper space of the container, or causes discoloration due to coenzyme Q10. Furthermore, recently there has been a demand for yogurt with good flavor release, meaning the intensity and spread of the aroma felt when eaten, and a sticky texture that lingers in the aftertaste.

[0003] Patent Document 1 discloses a solid yogurt containing coenzyme Q10 that exhibits good uniform dispersion stability of coenzyme Q10, excellent transport resistance, and good softness and smoothness. However, the yogurt in Patent Document 1 does not consider the solid content, fat content, or hardness of the yogurt, and does not have a sticky aftertaste, nor does it have room for improvement in flavor release.

[0004] Furthermore, Patent Document 2 discloses a fermented milk food (yogurt) that, by adding ghattigum, possesses shape retention, water retention, richness, and good flavor release without compromising the smoothness required for fermented milk foods. The yogurt in Patent Document 2 contains ghattigum as a stabilizer, and although it has good flavor release, it lacks the sticky aftertaste. Moreover, even if coenzyme Q10 is added to this yogurt, the stability of oil-soluble components has not been studied, so good uniform dispersion stability of coenzyme Q10 cannot be obtained. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2023-115610 [Patent Document 2] Japanese Patent Publication No. 2007-259733 [Overview of the project] [Problems that the invention aims to solve]

[0006] The object of the present invention is to provide a solid yogurt containing coenzyme Q10, which exhibits good uniform dispersion stability of coenzyme Q10, excellent flavor release, and a sticky texture that lingers in the aftertaste, as well as a method for producing the same. [Means for solving the problem]

[0007] As a result of intensive research to solve the above problems, the inventors of the present invention have found that a solid yogurt containing coenzyme Q10, which contains specific amounts of coenzyme Q10, solids, and fats and oils having a specific range of SFC at a specific temperature, and further contains specific amounts of two types of agar having different jelly strengths, and the gel strength of the agar in the whole yogurt and the hardness of the yogurt are within specific ranges, and which is post-fermented, has good uniform dispersion stability of coenzyme Q10, excellent flavor release, and a sticky texture that lingers in the aftertaste, and thus completed the present invention.

[0008] That is, the first aspect of the present invention is that in the whole yogurt, coenzyme Q10 is 0.02 to 0.3% by weight, solids are 12 to 19% by weight, the SFC (solid fat content) at 10 °C is 40 to 65%, and the SFC at 30 °C is 2 to 12% of fats and oils is 0.5 to 3% by weight, agar with a jelly strength of 30 to 300 g / cm 2 is 0.075 to 0.13% by weight, and agar with a jelly strength of 500 to 720 g / cm 2 is 0.015 to 0.05% by weight, and the gel strength of the agar defined below is 34 to 50 g / cm 2 and the hardness is 30 to 60 N, and it relates to a solid yogurt containing coenzyme Q10, which is post-fermented. Gel strength of agar: The sum of the gel strengths of each agar, and the gel strength of each agar is the jelly strength (g / cm 2 ) of the agar contained in the yogurt × the content (% by weight) of the agar in the whole yogurt ÷ 100 In the whole yogurt, the protein content is preferably 2.9 to 4.2% by weight. The median diameter of the particles constituting the yogurt curd is preferably 20 to 60 μm. The second aspect of the present invention is that in the whole raw material mix, coenzyme Q10 is 0.02 to 0.3% by weight, solids are 12 to 19% by weight, the SFC (solid fat content) at 10 °C is 40 to 65%, and the SFC at 30 °C is 2 to 12% of fats and oils is 0.5 to 3% by weight, agar with a jelly strength of 30 to 300 g / cm 2 is 0.075 to 0.13% by weight, and agar with a jelly strength of 500 to 720 g / cm 2containing 0.015 to 0.05% by weight of agar, and having a gel strength of agar specified below of 34 to 50 g / cm 2 homogenize the raw material mix at a pressure of 10 to 20 MPa, sterilize at 90 to 120 °C for 1 to 80 seconds, after the sterilization, adjust the temperature to 38 to 46 °C, add lactic acid bacteria, fill into a container until the pH drops to 5.7, ferment at 35 to 45 °C until the pH becomes 4.35 to 4.85, and store at 1 to 10 °C. It relates to a method for producing a solid yogurt containing coenzyme Q10 with a hardness of 30 to 60 N. Gel strength of agar: the sum of the gel strengths of each agar, and the gel strength of each agar is the jelly strength (g / cm 2 ) × the content of agar in the whole raw material mix (% by weight) ÷ 100

Effect of the Invention

[0009] According to the present invention, it is possible to provide a solid yogurt containing coenzyme Q10, which has good uniform dispersion stability of coenzyme Q10, excellent flavor release, and a chewy texture that lingers in the aftertaste, and a method for producing the same.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, the present invention will be described in more detail. The yogurt according to this embodiment contains specific amounts of coenzyme Q10, solids, and fats and oils with a specific SFC (solid fat content) at a specific temperature, further contains specific amounts of two types of agar with different jelly strengths, and the gel strength of agar in the whole yogurt and the hardness of the yogurt are within specific ranges, and it is a solid yogurt containing coenzyme Q10 characterized by being post-fermented. Here, being post-fermented means that lactic acid bacteria are added to the raw material mix, which is the raw material of the yogurt, and it is fermented after being filled into a container. The post-fermented type of yogurt refers to the type of yogurt produced by post-fermentation. The yogurt according to this embodiment is not a drinkable type, but is provided as a so-called solid yogurt of the edible type.

[0011] The coenzyme Q10 mentioned above is abundant in humans and refers to 2,3-dimethoxy-5-methyl-6-polyprenyl-1,4-benzoquinone, specifically the form with 10 isoprene units in its side chain. Furthermore, both oxidized and reduced forms of coenzyme Q10 are known; the oxidized form is named "ubiquinone," and the reduced form is named "ubiquinol." In this embodiment, either ubiquinone or ubiquinol may be used as coenzyme Q10, or both may be used in combination; however, from the viewpoint of oral absorption and bioavailability, the use of ubiquinol is preferred.

[0012] The coenzyme Q10 content is preferably 0.02 to 0.3% by weight of the total yogurt, more preferably 0.03 to 0.3% by weight, even more preferably 0.05 to 0.3% by weight, and particularly preferably 0.1 to 0.3% by weight. If the coenzyme Q10 content is less than 0.02% by weight, the supplementation of coenzyme Q10 through yogurt consumption may not be efficient. On the other hand, if it is more than 0.3% by weight, the uniform dispersion stability of coenzyme Q10 in the yogurt may be poor.

[0013] The coenzyme Q10 content can be measured, for example, as follows: First, mix and stir the yogurt thoroughly to ensure uniformity. If using yogurt in a cup, it can be easily homogenized by shaking it vigorously 200 to 300 times without opening the lid. Accurately measure 4g of the homogenized yogurt into a test tube with a cap, add 10mL of distilled water and 1mL of saturated saline solution, and sonicate for approximately 30 seconds to thoroughly suspend the yogurt until no lumps remain.

[0014] Next, add 20 mL of ethanol and 20 mL of n-hexane, and shake in a shaker at 200 rpm for 5 minutes. For shaking, it is preferable to use a Yayoi Corporation Model YS-8D shaker and shake in an arc motion. After shaking, centrifuge at 2000 rpm for 2 minutes, and transfer the supernatant to a 100 mL round-bottom flask. When transferring to the round-bottom flask, it is important to use a Pasteur pipette to collect as much of the supernatant as possible.

[0015] Add 20 mL of n-hexane to the test tube again and shake at 200 rpm for 5 minutes using a shaker. Centrifuge at 2000 rpm for 2 minutes, transfer the supernatant to the 100 mL round-bottom flask, dry it in an evaporator, and then seal it with nitrogen. Take care to avoid foaming or bumping when drying in the evaporator. Dissolve the contents of the nitrogen-sealed round-bottom flask with 5 mL of ethanol / n-hexane mixture (4:1) and transfer the liquid to a brown volumetric flask. Use a Pasteur pipette to transfer the entire volume to the brown volumetric flask.

[0016] After transferring the dissolved substance to the brown volumetric flask, the contents of the round-bottom flask are dissolved again with 5 mL of ethanol / n-hexane mixture (4:1), transferred to the brown volumetric flask, and subjected to sonication. Ethanol / n-hexane mixture (4:1) is added to make exactly 20 mL, and after thorough mixing, approximately 1 mL is filtered through a 0.45 μm filter and HPLC analysis is performed. The HPLC conditions at this time are as follows: Column: SYMMETRY C18 (Waters) 250 mm (length) 4.6 mm (inner diameter), mobile phase: C2H5OH:CH3OH = 4:3 (v:v), detection wavelength: 210 nm, flow rate: 1 ml / min, retention time for reduced coenzyme Q10: 9.1 min, retention time for oxidized coenzyme Q10: 13.3 min. The content of coenzyme Q10 is derived using coefficients calculated by HPLC analysis of standards of reduced coenzyme Q10 and oxidized coenzyme Q10.

[0017] The aforementioned solid content refers to the solid content of the yogurt mix after removing the water. The water content of each ingredient in the mix can be calculated from the water content of each ingredient and the amount of water added separately, or it can be measured by known methods, such as the atmospheric pressure heating and drying method or the Karl Fischer method. The weight of the yogurt is equal to the weight of the yogurt mix. The solid content is preferably 12-19% by weight of the total yogurt, more preferably 13-18% by weight, and even more preferably 14-17.5% by weight. If the solid content is less than 12% by weight, the flavor release and the sticky aftertaste may be inferior. On the other hand, if it is more than 19% by weight, the flavor release may be inferior.

[0018] Among the solid components, from the viewpoint of flavor release, the protein content is preferably 2.9 to 4.2% by weight of the total yogurt, more preferably 3.2 to 4.1% by weight, and even more preferably 3.5 to 4% by weight.

[0019] Examples of the aforementioned proteins include milk protein, soy protein, wheat protein, corn protein, pea protein, almond protein, and potato protein, and one or more selected from this group may be used. From the viewpoint of flavor, milk protein, soy protein, and almond protein are preferred, with milk protein being more preferred.

[0020] Furthermore, flavor release is related to the size and distribution of gel fragments produced when the yogurt curd is broken down, as well as the overall surface area of ​​the fragments, and the yogurt curd that forms the basis of the gel fragments also has a significant influence. Since the yogurt curd is mainly composed of casein protein, which accounts for about 80% of milk protein, solidified by lactic acid produced by lactic acid bacteria, milk protein is preferred as the protein from the viewpoint of flavor release.

[0021] There are no particular restrictions on the milk raw materials that serve as the source of the milk protein. Examples include skim milk powder, whole milk powder, concentrated whey, whey, raw milk, milk, special milk, partially skimmed milk, skim milk, buttermilk, cheese, cream cheese, processed milk, milk beverages, concentrated milk, skimmed concentrated milk, whole concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, fermented milk, and their powders; whey protein concentrate (WPC); and total milk protein. At least one of these should be used. Among these, raw milk, milk, partially skimmed milk, skim milk, and skim milk powder are preferred from the viewpoint of flavor.

[0022] From the viewpoint of flavor release, the median diameter of the particles constituting the curd of the yogurt is preferably 20 to 60 μm, more preferably 20 to 50 μm, and even more preferably 22 to 45 μm.

[0023] The median diameter can be measured using a laser diffraction / scattering particle size distribution analyzer after gently stirring the yogurt curd with a spoon or the like to make it uniform, and then stirring it further in water to disperse it uniformly. Examples of such laser diffraction / scattering particle size distribution analyzers include the "LA-960V2" (manufactured by Horiba, Ltd.).

[0024] The yogurt according to this embodiment contains fats and oils with a SFC of 40-65% at 10°C and a SFC of 2-12% at 30°C. Examples of such fats and oils include vegetable oils such as palm oil, animal fats such as milk fat, beef tallow, and pork tallow, as well as fats and oils obtained by mixing, hardening, fractionating, or transesterifying vegetable oils and animal fats so that their SFCs at 10°C and 30°C fall within the above ranges. At least one selected from this group can be used.

[0025] The content of the oil and fat with an SFC of 40 to 65% at 10°C and an SFC of 2 to 12% at 30°C is preferably 0.5 to 3% by weight, more preferably 0.5 to 2% by weight, still more preferably 0.6 to 1.5% by weight, and particularly preferably 0.6 to 1.2% by weight in the whole yogurt. When the content of the oil and fat is less than 0.5% by weight, the sticky texture remaining in the mouth after swallowing may deteriorate. When the content is more than 3% by weight, the flavor release may be inferior.

[0026] The SFC at 10°C is more preferably 45 to 60%, and still more preferably 47 to 58%. The SFC at 30°C is more preferably 2 to 10%, and still more preferably 2 to 8%. When the SFC at 10°C and 30°C is outside the above range, the texture remaining in the mouth after swallowing may be inferior.

[0027] The SFC can be measured according to the measurement method of "2.2.9 - 2003 Solid Fat Content (NMR Method)" in "Standard Oil and Fat Analysis Test Methods" edited by the Japan Oil Chemists' Society. The requirement for the SFC only needs to be satisfied for the whole oil and fat contained in the yogurt. When multiple types of oil and fat are used, the SFC shown by each individual oil and fat is not particularly limited.

[0028] The yogurt according to this embodiment has agar with a jelly strength of 30 to 300 g / cm 2 and two types of agar with a jelly strength of 500 to 720 g / cm 2 These agars are polysaccharides obtained from red algae such as tengusa (Tiancao) and ogonori, with a basic skeleton of galactose and different average molecular weights.

[0029] The content of the agar with a jelly strength of 30 to 300 g / cm 2 is preferably 0.075 to 0.13% by weight, more preferably 0.08 to 0.12% by weight, and still more preferably 0.09 to 0.11% by weight in the whole yogurt. When the content of the agar is within the above range, the effects of the present invention can be enjoyed.

[0030] The agar with a jelly strength of 30 to 300 g / cm 2The agar used can be selected from agars with a weight-average molecular weight ranging from 45,000 to 180,000.

[0031] Furthermore, the jelly strength is 500-720 g / cm². 2 The agar content is preferably 0.015 to 0.05% by weight of the total yogurt, more preferably 0.017 to 0.04% by weight, and even more preferably 0.02 to 0.03% by weight. When the agar content is within the above range, the effects of the present invention can be enjoyed.

[0032] The aforementioned jelly strength is 500-720 g / cm² 2 The agar used can be selected from agars with a weight-average molecular weight ranging from 200,000 to 350,000.

[0033] The gel strength of the agar can be measured using the known Japanese agar-based measurement method. Specifically, a 1.5 wt% agar solution is prepared, for example, under dissolution conditions of 110°C for 10 minutes, and the gel is allowed to solidify at 20°C for 15 hours. The surface 1 cm of the gel is measured. 2 The maximum load (g) that can be withstood for 20 seconds per unit should be determined. Furthermore, the weight-average molecular weight of agar can be measured by known methods, such as gel permeation chromatography.

[0034] The gel strength of the agar in the yogurt as described above is the sum of the gel strengths of each agar contained in the yogurt, and the gel strength of each agar is the jelly strength (g / cm³) of the agar contained in the yogurt. 2 It is expressed as the product of the amount of agar in the yogurt (by weight) and the total agar content (by weight %) divided by 100. In other words, since the yogurt according to this embodiment contains at least two types of agar with different jelly strengths, the gel strength of each agar is calculated based on the jelly strength and content of each agar, and the value obtained by summing the resulting gel strengths is taken as the gel strength of the agar.

[0035] The gel strength of the agar mentioned above is 34-50 g / cm². 2 Preferably, 35-48 g / cm³ 2 More preferably, 35-45 g / cm³ 2 A gel strength of 34 g / cm² is even more preferable.2 If the gel strength is smaller, the uniform dispersion stability of coenzyme Q10 may decrease. On the other hand, if the gel strength is 50 g / cm², 2 If the size is too large, the flavor release and the sticky, lingering texture may be inferior.

[0036] The hardness of the yogurt is preferably 30-60N, more preferably 35-55N, and even more preferably 40-50N. If the hardness falls outside this range, the flavor release and the sticky aftertaste may be inferior.

[0037] The hardness mentioned above refers to the maximum stress (N) when the plunger is compressed by 20 mm while the sample stage is raised using a rheometer COMPAC-1002 (manufactured by Sun Science Co., Ltd.) with the plunger being a 15 mm diameter disc type and the sample stage speed being 3 cm / min.

[0038] The yogurt according to this embodiment may contain other components (optional components) in addition to the coenzyme Q10, the oil having an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, and the agar, as long as the effects of the invention are not impaired. Examples of such other components include oils other than those having an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, sugars, high-intensity sweeteners, stabilizers other than the agar, emulsifiers, vitamins, flavorings, colorings, flavoring agents, antioxidants, and pH adjusters.

[0039] Other than the oils and fats with an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, examples of vegetable oils and fats include palm kernel oil, coconut oil, rapeseed oil, high erucine rapeseed oil, corn oil, cottonseed oil, soybean oil, sunflower oil, safflower oil, olive oil, and other animal oils and fats, as well as those obtained by processing such as hardening, fractionation, or transesterification. At least one selected from this group can be used.

[0040] The amount of fats other than those with an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C is, from the viewpoint of a sticky aftertaste, the less the fats in the yogurt, the better. Preferably, it is 3% by weight or less, more preferably 2% by weight or less, even more preferably 1% by weight or less, and especially preferably none.

[0041] The aforementioned sugars are not particularly limited and include refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-fermented starch syrup, reduced starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bonded starch syrup, reducing sugars, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, palatinose oligosaccharides, and other sugars and sugar alcohols; natural sweeteners such as honey and maple sugar can also be used, and at least one selected from this group can be used.

[0042] The amount of the aforementioned sugars is preferably 1 to 6% by weight, more preferably 2 to 5.5% by weight, and even more preferably 3 to 5% by weight, based on dry weight of the total yogurt. If the amount exceeds 6% by weight, the sweetness may be perceived as too strong.

[0043] The aforementioned high-intensity sweeteners are not particularly limited, but examples include sucralose, aspartame, alitame, monatin, licorice extract, hydrangea extract, monk fruit extract, saccharin, sodium saccharin, acesulfame potassium, neotame, thaumatin, monk fruit extract, etc., and at least one selected from this group can be used.

[0044] The amount of the aforementioned high-intensity sweetener is preferably 500 ppm or less, more preferably 100 ppm or less, even more preferably 50 ppm or less, and particularly preferably 10 ppm or less, in the total amount of yogurt. If the amount exceeds 500 ppm, the sweetness may be perceived as too strong.

[0045] Other stabilizers besides agar are not particularly limited, but examples include gum arabic, carrageenan, alginic acids (alginic acid, alginate), low-methoxyl pectin (LM pectin), high-methoxyl pectin (HM pectin), guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharides, glucomannan, starch, modified starch, modified starch, dextrin, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salt, methylcellulose, chitin, chitosan, gelatin, etc., and at least one selected from this group can be used.

[0046] The amount of stabilizers other than agar is preferably 1% by weight or less, more preferably 0.5% by weight or less, even more preferably 0.1% by weight or less, and particularly preferably 0.05% by weight or less, from the viewpoint of flavor release and a sticky aftertaste.

[0047] The emulsifier is not particularly limited as long as it is edible, but examples include monoglycerides, monoglyceride derivatives to which organic acids are bound, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, etc., and at least one selected from this group can be used.

[0048] From the viewpoint of flavor release and the sticky aftertaste, the amount of emulsifier in the yogurt should be as small as possible, preferably 1% by weight or less, more preferably 0.5% by weight or less, even more preferably 0.25% by weight or less, particularly preferably 0.1% by weight or less, and most preferably not contained at all.

[0049] Examples of the aforementioned vitamins, whether natural or synthetic, include vitamins A1, A2, A3, vitamin B1 (thiamine), B2 (riboflavin), B6 ​​(pyridoxine), vitamin B12, vitamin C, vitamin D1, D2, vitamin E, vitamin F, vitamin H (biotin), vitamin K, vitamin P, L-carnitine (vitamin BT), vitamin U, niacin (nicotinic acid), inositol, folic acid, pantothenic acid, lipoic acid, etc. At least one selected from this group can be used.

[0050] The vitamin content is preferably 0.001 to 0.2% by weight of the total yogurt, more preferably 0.002 to 0.1% by weight, and even more preferably 0.005 to 0.05% by weight. If the content exceeds 0.2% by weight, an off-flavor may be detected or the color may become reddish.

[0051] The aforementioned flavorings are not particularly limited, but may be natural or synthetic, and include, for example, yogurt flavors, fruit flavors, plant flavors, or mixtures thereof. Examples of fruit flavors include citrus fruits such as lemon, orange, mandarin, grapefruit, shikwasa, yuzu, and lime, as well as strawberries, peaches, grapes, apples, pineapples, mangoes, melons, and bananas, and at least one selected from this group may be used. Examples of plant flavors include cocoa, chocolate, vanilla, coffee, cola, tea, cinnamon, and cloves, and at least one selected from this group may be used.

[0052] The amount of the aforementioned flavoring is preferably 0.001 to 0.5% by weight of the total yogurt, and more preferably 0.005 to 0.2% by weight. If the amount is less than 0.001% by weight, the flavoring effect may not be obtained. If the amount exceeds 0.5% by weight, the flavor of the flavoring may be perceived as too strong.

[0053] The aforementioned coloring agents are not particularly limited as long as they are edible, but examples include gardenia, lac, cochineal, carotene, red yeast rice pigment, etc., and at least one selected from this group can be used.

[0054] The amount of the coloring agent is preferably 0.1% by weight or less, more preferably 0.05% by weight or less, and even more preferably 0.025% by weight or less, of the total amount of coloring agent in the yogurt. If the amount exceeds 0.1% by weight, the yogurt may become too colored.

[0055] The aforementioned flavorings are not particularly limited as long as they are edible, but examples include peaches, mangoes, papayas, watermelons, melons, apples, persimmons, pears (including European pears), bananas, loquats, pomegranates, lychees, plums, apricots, pineapples, grapes, kiwis, Japanese apricots, plums, cherries, passion fruit, berries such as strawberries, blackcurrants, redcurrants, cranberries, blackberries, blueberries, and raspberries; citrus fruits such as oranges and grapefruits; and aloe vera, either whole or processed. Specifically, examples include cut, pureed, or grated fruit pulp, leaf pulp, seeds, or peels of these fruits; and, as an alternative, cut products such as jelly, agar gel, nata de coco, and almond tofu that imitate these. At least one of these can be used as the aforementioned flavoring.

[0056] The amount of the aforementioned flavoring agent is preferably 3 to 20% by weight of the total yogurt, and more preferably 5 to 15% by weight. If the amount exceeds 20% by weight, the balance of flavors between the yogurt and the flavoring agent may decrease.

[0057] The aforementioned antioxidants are not particularly limited as long as they are edible, but examples include carotenoids, selenium, flavonoids, polyphenols, lycopene, lutein, lignans, etc., and at least one selected from this group can be used.

[0058] The amount of the antioxidant is preferably 0.001 to 0.5% by weight of the total yogurt, and more preferably 0.005 to 0.2% by weight. If the amount is less than 0.001% by weight, the antioxidant effect may not be obtained. If the amount exceeds 0.5% by weight, the antioxidant effect may plateau or an off-flavor may be detected.

[0059] There are no particular limitations on the pH adjusting agent, but examples include carbonates such as sodium bicarbonate, phosphoric acid and phosphates, and organic acids such as citric acid and lactic acid. At least one selected from this group can be used.

[0060] The yogurt according to this embodiment can be produced by a manufacturing method comprising homogenizing the raw material mix, sterilizing it, adding lactic acid bacteria, filling it into containers, fermenting it, and preserving it. Details of each step are described below, but the method for producing the yogurt according to this embodiment is not limited to the description below.

[0061] (Raw material mix) The overall raw material mix contains 0.02-0.3% by weight of coenzyme Q10, 12-19% by weight of solids, 0.5-3% by weight of oils with a solid fat content (SFC) of 40-65% at 10°C and 2-12% at 30°C, and a gel strength of 30-300 g / cm². 2 The agar content is 0.075-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains 0.015-0.05% by weight of agar, and the gel strength of the agar is 34-50 g / cm². 2 A raw material mix is ​​obtained.

[0062] The gel strength of the agar in the entire raw material mix is ​​the sum of the gel strengths of each agar contained in the raw material mix, and similar to the sum of the gel strengths of each agar contained in yogurt, the gel strength of each agar is the jelly strength (g / cm³) of the agar contained in the raw material mix. 2 It is expressed as the product of ( ) and the agar content (by weight %) in the entire raw material mix ÷ 100.

[0063] The raw material mix is ​​obtained by mixing and dissolving all the raw materials that make up the raw material mix. At this time, the coenzyme Q10 may be mixed at the same time as the other raw materials, but from the viewpoint of improving the uniform dispersion stability of coenzyme Q10, it is preferable to first mix the raw materials excluding coenzyme Q10 and prepare a mixed solution by dissolving them, take out a portion of the mixed solution, add coenzyme Q10 to the taken-out mixed solution, mix by stirring with a homomixer, and then mix by stirring with the remaining mixed solution. Since the melting point of coenzyme Q10 is about 50°C, it is preferable to mix the raw materials excluding coenzyme Q10 and prepare a mixed solution, then adjust the temperature of the solution to 50-70°C and add coenzyme Q10 to it.

[0064] The mixing and stirring conditions in the homomixer are 80-250 seconds. -1 Preferably for 1 to 10 minutes, and 100 to 200 seconds. -1 A stirring time of 3 to 7 minutes is more preferable. -1 In summary, if the stirring time is longer than 1 minute, the uniform dispersion stability of coenzyme Q10 can be improved. However, if the stirring speed is 250S -1 If the mixing speed is too fast, or if the mixing time is longer than 10 minutes, the effect may plateau.

[0065] When using acidic ingredients such as vitamin C, or alkaline ingredients, adding these ingredients directly to the ingredient mix may cause the proteins contained in the ingredients to denature, potentially negatively affecting the texture of the final product. Therefore, it is preferable to adjust the pH of acidic or alkaline ingredients to near neutral using a pH adjuster before use.

[0066] (To homogenize) The raw material mix is ​​homogenized to obtain a homogenized raw material mix. Homogenization is preferably carried out after the raw material mix has been temperature-controlled to 50-70°C. This homogenization can be carried out using a known homogenization apparatus, and such apparatuses are not particularly limited, but include homogenizers, microfluidizers, colloid mills, etc.

[0067] The homogenization pressure is preferably 10 to 20 MPa, more preferably 12 to 20 MPa, and even more preferably 12 to 18 MPa. If the homogenization pressure is less than 10 MPa, the smoothness of the yogurt may decrease, or the oil-soluble coenzyme Q10 may not be sufficiently micronized, resulting in poor uniform dispersion stability of coenzyme Q10. On the other hand, if the pressure exceeds 20 MPa, the oil droplets of coenzyme Q10 that have been micronized may break down and coalesce, potentially worsening the uniform dispersion stability of coenzyme Q10.

[0068] (To sterilize) The homogenized raw material mix is ​​sterilized at 90-120°C for 1-80 seconds to obtain a sterilized raw material mix. The sterilization temperature is more preferably 100-120°C, even more preferably 105-120°C, and particularly preferably 105-115°C. If the sterilization temperature is lower than 90°C, it may be difficult to obtain a sterilization effect, or the agar may not dissolve sufficiently. On the other hand, if it exceeds 120°C, the protein may be denatured by heat, which may reduce the smoothness of the yogurt.

[0069] The sterilization time is more preferably 1 to 60 seconds, even more preferably 1 to 30 seconds, and particularly preferably 1 to 15 seconds. If the sterilization time is shorter than 1 second, it may be difficult to obtain the sterilization effect, or the agar may not dissolve sufficiently. On the other hand, if it is longer than 80 seconds, the protein may be denatured by heat, which may reduce the smoothness of the yogurt.

[0070] (Adding lactic acid bacteria) The sterilized raw material mix is ​​temperature-controlled to 38-46°C, and then the lactic acid bacteria are added to obtain a raw material mix with added lactic acid bacteria. It is preferable to stir the mixture after adding the lactic acid bacteria. The temperature control is more preferably 40-46°C, even more preferably 40-44°C, and particularly preferably 40-42°C. If the temperature control falls outside the range of 38-46°C, the activity of the lactic acid bacteria may decrease, resulting in longer fermentation times or a reduced yogurt flavor. For example, when using a propeller-type stirrer, the stirring conditions should be a rotation speed of 0.3-3.5 seconds. -1The duration is preferably 5 to 30 minutes.

[0071] As the lactic acid bacteria, a lactic acid bacteria starter can be used. The lactic acid bacteria starter is not particularly limited, and any starter commonly used for yogurt can be used. Examples include lactic acid cocci belonging to Lactococcus, Streptococcus, Pediococcus, and Leuconostoc, lactic acid bacilli belonging to Lactobacillus, and Bifidobacterium. Specific examples include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis.

[0072] The amount of lactic acid bacteria to be added is not particularly limited, but may be the amount normally used in yogurt production. For example, 0.00001 to 5 parts by weight should be added per 100 parts by weight of the total raw material mix. For freeze-dried types, 0.00001 to 0.05 parts by weight is a good guideline, and for fermented liquid types, 0.01 to 5 parts by weight is a good guideline.

[0073] (To fill into containers) The lactic acid bacteria-added raw material mix is ​​filled into containers before the pH of the raw material mix drops to 5.7 after the addition of the lactic acid bacteria (in other words, when the pH of the raw material mix is ​​5.7 or higher) to obtain a raw material mix filled into containers. The pH of the raw material mix at the time of filling is more preferably 6.1 or higher, and even more preferably 6.3 or higher. If the pH at the time of filling is less than 5.7, yogurt curd formation will have progressed before filling and may be destroyed during filling, potentially leading to whey separation, etc. The upper limit of the pH at the time of filling is not particularly limited, but for example, it may be 6.7 or lower. To adjust the pH to the level at the time of filling, the containers should be filled within approximately 2.5 hours after the addition of the lactic acid bacteria. The pH can be measured according to conventional methods, for example, using a pH meter (Horiba Ltd. "F-52").

[0074] (Fermentation) The raw material mix, which has been filled into the container, is fermented at 35-45°C until the pH reaches 4.35-4.85 to obtain the fermented raw material mix. The fermentation temperature is more preferably 37-43°C, and even more preferably 38-42°C. If the fermentation temperature is outside the range of 35-45°C, the activity of lactic acid bacteria decreases, which may result in longer fermentation times or a decrease in the flavor of the yogurt obtained after storage under certain conditions.

[0075] The pH at the end of fermentation is more preferably 4.35 to 4.8, and even more preferably 4.4 to 4.7. If the pH at the end of fermentation is less than 4.35, the softness and smoothness of the yogurt obtained after storage under specific conditions may decrease, or the flavor release may be inferior. On the other hand, if the pH is higher than 4.85, the flavor of the yogurt obtained after storage under specific conditions may be insufficient. To adjust the pH at the end of fermentation to within the above range, the holding time at the fermentation temperature can be set to, for example, 5 to 10 hours.

[0076] (To save) The yogurt according to this embodiment can be obtained by storing the fermented raw material mix at 1 to 10°C. The storage temperature is more preferably 1 to 8°C, and even more preferably 1 to 6°C. If the storage temperature is lower than 1°C, the yogurt may freeze, and the uniform dispersion stability of coenzyme Q10 may deteriorate. On the other hand, if the temperature is higher than 10°C, the hygienic shelf life may decrease. From the viewpoint of stabilizing quality, the storage period is preferably one day or more. As long as the storage period is within the best-before date, there is no particular problem, but if it exceeds 21 days, the flavor may deteriorate or hygiene may deteriorate.

[0077] The manufacturing method described above makes it possible to produce solid yogurt containing coenzyme Q10 that has a hardness of 30-60N, good uniform dispersion stability of coenzyme Q10, excellent flavor release, and a sticky, lingering texture. [Examples]

[0078] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0079] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation's "Kaneka Skim Milk Powder" (Milk fat: 1.0% by weight [SFC at 10℃: 52.9%, SFC at 30℃: 5.6%], Milk solids: 96.2% by weight, Milk protein: 34.0% by weight, Sugars: 53.3% by weight, Moisture: 3.8% by weight) 2) Meiji Tokachi Fresh Cream 47, manufactured by Meiji Co., Ltd. (Milk fat: 47.0% by weight [SFC at 10℃: 52.9%, SFC at 30℃: 5.6%], Milk solids: 51.7% by weight, Milk protein: 1.7% by weight, Sugars: 2.6% by weight, Moisture: 48.3% by weight) 3) Granulated sugar manufactured by Toyo Sugar Refining Co., Ltd. (Sugars: 100% by weight, Moisture: 0% by weight) 4) Kaneka Corporation's "Kaneka QH" (reduced coenzyme Q10, moisture: 0.2% by weight) 5) "Ultra Agar AX-200" manufactured by Ina Agar Co., Ltd. (Jelly strength: 200g / cm³) 2 , weight average molecular weight: 110,000, moisture: 22% by weight) 6) "Ina Kanten SY-6" manufactured by Ina Kanten Co., Ltd. (Jelly strength: 630 g / cm³) 2 , weight average molecular weight: 270,000, moisture: 22% by weight) 7) Kaneka Corporation's "Rapeseed Oil" (SFC at 10°C: 0%, SFC at 30°C: 0%) 8) "Vitamin E-Alpha 50(A)" manufactured by Riken Vitamin Co., Ltd. (Vitamin E: 5.7% by weight, Moisture: 16.3% by weight) 9) "Ascofresh" manufactured by Nagase Vita Co., Ltd. (Vitamin C: 52% by weight, Moisture: 1% by weight) 10) Sodium Bicarbonate (Baking Soda) manufactured by Tokuyama Corporation (Moisture content: 0% by weight)

[0080] <Yogurt Evaluation> (Measurement of median diameter of particles constituting yogurt curd) The median diameter of the particles constituting the yogurt curd was measured using the LA-960V2 laser diffraction / scattering particle size distribution analyzer (manufactured by Horiba, Ltd.). Specifically, after gently stirring the yogurt curd in a cup with a spoon to make it uniform, approximately 0.2g was taken and placed in a measuring container containing approximately 250ml of water, and measured for 1.7S. -1 The mixture was stirred and uniformly dispersed before measurement.

[0081] (Measuring the hardness of yogurt) The yogurts obtained in the examples and comparative examples were measured using a rheometer COMPAC-1002 (manufactured by Sun Science Co., Ltd.) under the following conditions: plunger: disc type with a diameter of 15 mm, sample stage speed: 3 cm / min. The sample stage was raised, and the maximum stress (N) detected when the plunger was compressed by 20 mm was measured. The obtained value was defined as the hardness of the yogurt.

[0082] (Uniform dispersion stability of coenzyme Q10) The top lids of the yogurt cups obtained in the examples and comparative examples were removed, and the coenzyme Q10 content in the yogurt within approximately 10 mm from the surface (X) and the coenzyme Q10 content in the yogurt within approximately 10 mm from the bottom of the container (approximately 27-37 mm from the surface of the yogurt) (Y) were measured. The uniform dispersion stability was then calculated using the following formula. Homodispersion stability (%)=[{(X)-(Y)} / {(X)+(Y)} / 2]×100

[0083] Measurements were performed using five measurements per example or comparative example, and the evaluation was based on the average value. The evaluation criteria were as follows: 5 points: Uniform dispersion stability is less than 5%. 4 points: Uniform dispersion stability is 5% or more, but less than 10%. 3 points: Uniform dispersion stability is 10% or more, but less than 15%. Two points: Uniform dispersion stability is 15% or more, but less than 25%. 1 point: Uniform dispersion stability of 25% or more

[0084] (The quality of yogurt flavor release) Ten experienced panelists tasted each yogurt obtained in the examples and comparative examples, after adjusting the temperature to 10°C, and performed a sensory evaluation. The average of their evaluation scores was used as the sensory evaluation. The evaluation criteria were as follows: Flavor release refers to the intensity and spread of the yogurt's inherent aroma perceived when consuming it. 5 points: Better than the yogurt in Example 2, with extremely good flavor release. 4 points: Equivalent to the yogurt in Example 2, with good flavor release. 3 points: Slightly worse than the yogurt in Example 2, with slightly inferior flavor release, but still acceptable as a product. Points 2: Worse than the yogurt in Example 2, with little flavor release. 1 point: Significantly worse than the yogurt in Example 2, with no flavor release whatsoever.

[0085] (The sticky, lingering texture of yogurt) Ten experienced panelists tasted each yogurt obtained in the examples and comparative examples, after adjusting the temperature to 10°C, and performed a sensory evaluation. The average of their evaluation scores was used as the sensory evaluation result. The evaluation criteria were as follows: 5 points: Better than the yogurt in Example 2, with an extremely good sticky texture that lingers in the aftertaste. 4 points: Equivalent to the yogurt in Example 2, with a pleasant, sticky texture that lingers in the aftertaste. 3 points: Slightly worse than the yogurt in Example 2, with a slightly inferior sticky aftertaste, but still acceptable as a product. Points 2: Worse than the yogurt in Example 2, it lacks the sticky, lingering texture. 1 point: It is significantly worse than the yogurt in Example 2, and there is absolutely no sticky aftertaste.

[0086] (comprehensive evaluation) An overall evaluation was conducted based on the results of assessing the uniform dispersion stability of coenzyme Q10, the flavor release of yogurt, and the sticky, lingering texture. The evaluation criteria were as follows: A: Coenzyme Q10 has a uniform dispersion stability of 5 or 4 points, and both the flavor release and the sticky aftertaste of the yogurt meet the criteria of 4.0 points or higher and 5.0 points or lower. B: Coenzyme Q10 has a uniform dispersion stability of 5 or 4 points, and the yogurt's flavor release and sticky aftertaste are between 3.5 and 5.0 points, with at least one product having a score between 3.5 and 4.0 points. C: Coenzyme Q10 uniform dispersion stability is 5 or 4 points, and the yogurt's flavor release and sticky aftertaste are between 3.0 and 5.0 points, with at least one item being between 3.0 and 3.5 points, or Coenzyme Q10 uniform dispersion stability is 3 points, and both the yogurt's flavor release and sticky aftertaste are between 3.0 and 5.0 points. D: Coenzyme Q10 uniform dispersion stability is 5, 4, or 3 points, and the yogurt's flavor release and sticky aftertaste are all between 2.0 and 5.0 points, with at least one being between 2.0 and 3.0 points, or Coenzyme Q10 uniform dispersion stability is 2 points, and the yogurt's flavor release and sticky aftertaste are both between 2.0 and 5.0 points. E: Coenzyme Q10 uniform dispersion stability is rated at 1 point, or at least one of the evaluations for yogurt flavor release and sticky aftertaste is below 2.0 points.

[0087] (Example 1) Yogurt preparation 11.5 parts by weight of skim milk powder, 1.7 parts by weight of fresh cream, 4.5 parts by weight of granulated sugar, 0.10 parts by weight of agar A, 0.025 parts by weight of agar B, and 82.035 parts by weight of added water were mixed and dissolved to prepare a mixed solution (raw material mix excluding coenzyme Q10). 3 parts by weight of this mixed solution (raw material mix excluding coenzyme Q10) was withdrawn, and 0.14 parts by weight of reduced coenzyme Q10 was added to the withdrawn mixture. Then, using a homomixer, the mixture was heated to 160S. -1 The mixture was stirred for 5 minutes to dissolve and disperse the ingredients, and the resulting solution was added to the previously prepared mixture (raw material mix excluding coenzyme Q10) to obtain a raw material mix.

[0088] The obtained raw material mix was preheated to 60°C, homogenized at a pressure of 14 MPa using a high-pressure homogenizer, and then heated to 110°C using a plate heat exchanger, held for 2 seconds for sterilization. After that, it was cooled to 40°C, 0.0176 parts by weight of lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) was added, stirred for 10 minutes, and then 90 g was filled into a container (cylindrical shape with top diameter: 64.4 mm, bottom diameter: 50.6 mm, and height: 54.4 mm).

[0089] The pH of the raw material mix at the time of container filling was 6.5. After fermentation at 40°C until the pH reached 4.7, the mixture was moved to a refrigerator at 4°C for cooling and stored for one day to produce yogurt. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 1.

[0090] [Table 1]

[0091] (Examples 2-3, Comparative Examples 1-2) Yogurt preparation Yogurt was prepared in the same manner as in Example 1, except that 1.7 parts by weight of fresh cream was changed to 1.0 part by weight (Example 2), 5.0 parts by weight (Example 3), 0 parts by weight (Comparative Example 1), or 8.0 parts by weight (Comparative Example 2) according to the formulation in Table 1, and the total volume was adjusted with added water. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 1.

[0092] (Example 4) Yogurt preparation Yogurt was prepared in the same manner as in Example 1, except that the amount of skim milk powder was changed from 11.5 parts by weight to 8.5 parts by weight, the amount of fresh cream from 1.7 parts by weight to 2.2 parts by weight, and the amount of granulated sugar from 4.5 parts by weight to 3.0 parts by weight, and the total volume was adjusted with added water. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 1.

[0093] As is clear from the results in Table 1, all yogurts (Examples 1-4) containing 0.5-3% by weight of fat with a solid content of 12-19% by weight, an SFC of 40-65% at 10°C, and an SFC of 2-12% at 30°C, all received good evaluations for the uniform dispersion stability of coenzyme Q10, the quality of flavor release, and the sticky aftertaste. On the other hand, yogurt (Comparative Example 1) with a low fat content of 0.1% by weight, having an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, received a poor evaluation for the sticky aftertaste, resulting in an overall evaluation of E. Furthermore, yogurt (Comparative Example 2) with a high solid content of 19.9% ​​by weight, an SFC of 40-65% at 10°C, and an SFC of 2-12% at 30°C, and a high fat content of 3.9% by weight, received a poor evaluation for the quality of flavor release, resulting in an overall evaluation of D.

[0094] (Example 5, Comparative Examples 3-5) Preparation of yogurt Yogurt was prepared in the same manner as in Example 1, except that the amounts of agar A (0.10 parts by weight) and agar B (0.025 parts by weight) were changed to 0.12 parts by weight and 0.035 parts by weight (Example 5), 0.12 parts by weight and 0.05 parts by weight (Comparative Example 3), 0.05 parts by weight and 0.045 parts by weight (Comparative Example 4), or 0.15 parts by weight and 0.01 parts by weight (Comparative Example 5), respectively, according to the formulations in Table 2, and the total volume was adjusted with added water. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 2.

[0095] [Table 2]

[0096] (Comparative Example 6) Yogurt Preparation Yogurt was prepared in the same manner as in Example 1, except that the amount of agar B (0.025 parts by weight) was changed to 0.02 parts by weight according to the formulation in Table 2, and the total volume was adjusted with added water. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 2.

[0097] (Comparative Example 7) Yogurt Preparation Yogurt was prepared in the same manner as in Example 1, except that 11.5 parts by weight of skim milk powder was changed to 11.6 parts by weight, 0.8 parts by weight of rapeseed oil was added instead of 1.7 parts by weight of fresh cream, and the total volume was adjusted with added water, according to the formulation in Table 2. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 2.

[0098] As is clear from the results in Table 2, the oil content was 0.5-3% by weight, with an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, and the gel strength was 30-300 g / cm². 2 The agar content is 0.075-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains agar in the range of 0.015 to 0.05% by weight, and the gel strength of the agar is 34 to 50 g / cm². 2 Both yogurts with a hardness in the range of 30-60N (Examples 1 and 5) received good evaluations for the uniform dispersion stability of coenzyme Q10, the quality of flavor release, and the sticky, lingering texture.

[0099] On the other hand, the gel strength of agar is 55.5 g / cm³. 2 The yogurt with a large volume and high hardness of 71N (Comparative Example 3) received a poor evaluation for its flavor release and sticky aftertaste, resulting in an overall rating of E. It also had a jelly strength of 30-300 g / cm². 2The yogurt with a low agar content of 0.05% by weight and a high hardness of 64N (Comparative Example 4) received a D overall rating for poor evaluation of the uniform dispersion stability of coenzyme Q10, the quality of flavor release, and the sticky aftertaste. Furthermore, its jelly strength was 30-300 g / cm². 2 The agar content is high at 0.15% by weight, resulting in a jelly strength of 500-720 g / cm². 2 Yogurt with a low agar content of 0.01% by weight (Comparative Example 5), and a gel strength of the agar was 32.6 g / cm². 2 Both the small yogurt (Comparative Example 6) and the larger yogurt had poor evaluations of the uniform dispersion stability of coenzyme Q10, resulting in an overall evaluation of D. In addition, the yogurt (Comparative Example 7), which had a low fat content of 0.1% by weight and an SFC of 40-65% at 10°C and an SFC of 2-12% at 30°C, had poor evaluations of its sticky aftertaste, resulting in an overall evaluation of D.

[0100] (Example 6) Preparation of yogurt Yogurt was prepared in the same manner as in Example 1, except that the amount of skim milk powder was changed from 11.5 parts by weight to 11.8 parts by weight, fresh cream from 1.7 parts by weight to 1.6 parts by weight, agar A from 0.10 parts by weight to 0.12 parts by weight, and reduced coenzyme Q10 from 0.14 parts by weight to 0.135 parts by weight, and the total amount was adjusted with added water. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 3.

[0101] [Table 3]

[0102] (Example 7) Preparation of yogurt 11.8 parts by weight of skim milk powder, 1.6 parts by weight of fresh cream, 4.5 parts by weight of granulated sugar, 0.12 parts by weight of agar A, 0.025 parts by weight of agar B, and 80.670 parts by weight of added water were mixed and dissolved to prepare a mixed solution (raw material mix excluding coenzyme Q10). 3 parts by weight of this mixed solution (raw material mix excluding coenzyme Q10) was withdrawn, and 0.135 parts by weight of reduced coenzyme Q10 was added to the withdrawn mixture. Then, using a homomixer, the mixture was heated to 160S. -1 The mixture was stirred for 5 minutes to dissolve and disperse the reduced coenzyme Q10 to prepare a dispersion. Meanwhile, 0.15 parts by weight of vitamin E was added to 1.0 part by weight of water and stirred to prepare a vitamin dispersion. The reduced coenzyme Q10 dispersion and the vitamin dispersion were added to the previously prepared mixture (raw material mix excluding coenzyme Q10) to obtain a raw material mix, and this raw material mix was processed in the same manner as in Example 1 to produce yogurt. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 3.

[0103] (Example 8) Preparation of yogurt Yogurt was prepared in the same manner as in Example 7, except that the amount of water added during the preparation of the mixed solution (raw material mix excluding coenzyme Q10) was changed from 80.670 parts by weight to 80.739 parts by weight, and that 0.031 parts by weight of vitamin C and 0.05 parts by weight of sodium bicarbonate were added instead of 0.15 parts by weight of vitamin E during the preparation of the vitamin dispersion. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 3.

[0104] (Example 9) Preparation of yogurt Yogurt was prepared in the same manner as in Example 7, except that the amount of water added during the preparation of the mixed solution (raw material mix excluding coenzyme Q10) was changed from 80.670 parts by weight to 80.589 parts by weight, and 0.031 parts by weight of vitamin C and 0.05 parts by weight of sodium bicarbonate were added during the preparation of the vitamin dispersion, according to the formulation in Table 3. Seven days after the production of the yogurt, the median diameter of the curd particles, hardness, uniform dispersion stability of coenzyme Q10, flavor release quality, and sticky aftertaste were evaluated, and the results are shown in Table 3.

[0105] As is clear from the results in Table 3, the SFC at 10°C was 40-65% and the SFC at 30°C was 2-12%, with 0.5-3% by weight of oil and jelly strength of 30-300 g / cm². 2 The agar content is 0.075-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains agar in the range of 0.015 to 0.05% by weight, and the gel strength of the agar is 34 to 50 g / cm². 2 In all of the yogurts with a hardness in the range of 30-60N (Examples 1, 6-9), the uniform dispersion stability of coenzyme Q10, the quality of flavor release, and the sticky, lingering texture were well evaluated.

Claims

1. The yogurt contains 0.02-0.3% by weight of coenzyme Q10, 12-19% by weight of solids, 0.5-3% by weight of oils with a solid fat content (SFC) of 40-65% at 10°C and 2-12% at 30°C, and a gel strength of 30-300 g / cm². ２ Agar-agar is used in a concentration of 0.075–0.13% by weight, and the gel strength is 500–720 g / cm². ２ It contains 0.015 to 0.05% by weight of agar, The gel strength of the agar specified below is 34-50 g / cm². ２ And the hardness is 30-60 N. A solid yogurt containing coenzyme Q10, characterized by being post-fermented. Agar gel strength: This is the sum of the gel strengths of each type of agar, and the gel strength of each type of agar is the jelly strength (g / cm²) of the agar contained in yogurt. ２ ) × Agar content in the total yogurt (by weight %) ÷ 100

2. The solid yogurt containing coenzyme Q10 according to claim 1, wherein the protein content in the entire yogurt is 2.9 to 4.2% by weight.

3. The solid yogurt containing coenzyme Q10 according to claim 1 or 2, wherein the median diameter of the particles constituting the yogurt curd is 20 to 60 μm.

4. The raw material mix contains 0.02-0.3% by weight of coenzyme Q10, 12-19% by weight of solids, 0.5-3% by weight of oils with a solid fat content (SFC) of 40-65% at 10°C and an SFC of 2-12% at 30°C, and a gel strength of 30-300 g / cm². ２ Agar-agar is used in a concentration of 0.075–0.13% by weight, and the gel strength is 500–720 g / cm². ２ The agar contains 0.015 to 0.05% by weight, and the gel strength of the agar as defined below is 34 to 50 g / cm². ２ The raw material mix is Homogenization at a pressure of 10-20 MPa. Sterilize at 90-120°C for 1-80 seconds. After sterilization, the temperature is adjusted to 38-46°C, and lactic acid bacteria are added. Fill the container before the pH drops to 5.

7. Ferment at 35-45°C until the pH reaches 4.35-4.85, and A method for producing solid yogurt containing coenzyme Q10, having a hardness of 30 to 60 N, including storage at 1 to 10°C. Agar gel strength: This is the sum of the gel strengths of each agar, and the gel strength of each agar is the jelly strength (g / cm²) of the agar contained in the raw material mix. ２ ) × Agar content in the total raw material mix (weight %) ÷ 100

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