Dairy products containing strawberry products

Abstract

To provide a dairy product containing strawberry processed goods in which the deterioration of strawberry flavor during storage after manufacturing is suppressed, and a method for producing the same. [Solution] A dairy product containing strawberry processed products, comprising 10-25% by weight of strawberry processed products and 90-75% by weight of dairy products, wherein the total content of strawberries and raspberries in the strawberry processed products is 25-70% by weight, the weight ratio of raspberries to strawberries is 0.1-0.4, the content of strawberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm is 5-35% by weight, and the content of raspberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm is 3% by weight or less.

Description

Technical Field

[0001] The present invention relates to dairy products containing processed strawberry products and a method for producing the same.

Background Art

[0002] Strawberries are one of the fruits widely favored by children and adults alike because of their sweet and sour, juicy deliciousness. Therefore, numerous foods using strawberries are sold. Among them, dairy products containing processed strawberry products such as yogurt with strawberry jam, milk beverages with strawberry pulp, and ice cream with strawberry pulp are popular because of the good compatibility between the sweet and sour strawberries, the flavor of milk, and richness. However, processed strawberry products are likely to deteriorate in flavor during storage after production. In particular, when combined with dairy products, the deterioration of the strawberry flavor is more显著. Therefore, synthetic flavors and the like are often used, but adding flavors impairs the original flavor of strawberries.

[0003] Patent Document 1 discloses a processed food of strawberries or raspberries that retains the flavor and aroma of raw strawberries, raspberries, and their fruit juices without using flavors, characterized by immersing freeze-dried products of fruits in a sugar aqueous solution with a Brix concentration of 20% to 90%, and it is said to be used for mixing with dairy products such as yogurt and ice cream. However, in Patent Document 1, since freeze-drying is essential, in addition to the original flavor of strawberries being impaired, the size and mixing ratio of strawberries and raspberries are not considered, so the original flavor of strawberries is impaired during storage after production.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] The object of the present invention is to provide a dairy product containing a strawberry processed product in which the deterioration of strawberry flavor during storage after production is suppressed, and a method for producing the same. [Means for solving the problem]

[0006] The inventors diligently conducted research to solve the above problems and, as a result, discovered that by creating a strawberry-containing dairy product in which the total amount of strawberries and raspberries is within a specific range, and the weight ratio of both is within a specific range, and the amount of strawberries and raspberries of a specific size is within a specific range, the deterioration of the strawberry flavor during storage after manufacturing can be suppressed, thus completing the present invention.

[0007] That is, the first aspect of the present invention relates to a dairy product containing a strawberry product, wherein the dairy product contains 10-25% by weight of a strawberry product and 90-75% by weight of a dairy product, wherein the total content of strawberries and raspberries in the strawberry product is 25-70% by weight, the weight ratio of raspberries to strawberries is 0.1-0.4, the strawberry content in the strawberry product is 5-35% by weight of strawberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm, and the raspberry content is 3% by weight or less of raspberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm. The dairy product preferably contains 25 to 100% by weight of raw milk and / or cow's milk, has a total content of β-carotene and α-tocopherol in the raw milk and / or cow's milk of 0.6 to 1.6 ppm, a β-carotene / α-tocopherol (weight ratio) of 0.1 to 0.2, and has an unsaturated fatty acid content of 22 to 28% by weight in the total constituent fatty acids of the milk fat in the raw milk and / or cow's milk. The dairy product is preferably fermented milk. The second aspect of the present invention is obtained by a method comprising filling a container with 10 to 25 parts by weight of a processed strawberry product and 90 to 75 parts by weight of fermented milk, wherein the processed strawberry product has a total content of strawberries and raspberries of 25 to 70% by weight in the whole processed strawberry product, a weight ratio of raspberries to strawberries of 0.1 to 0.4, a content of strawberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm in the whole processed strawberry product of 5 to 35% by weight, and a content of raspberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm or less, mixing strawberries, raspberries and water, heating the raw material mixture obtained by the mixing to a temperature of 65 to 95°C and maintaining the temperature for 1 to 5 minutes, and cooling the raw material mixture after the heating treatment to 0 to 50°C. The present invention relates to a method for producing fermented milk containing strawberry products, comprising: heating a raw milk and / or milk mix containing 25 to 100% by weight of raw milk and / or milk in which the total content of β-carotene and α-tocopherol in raw milk and / or milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in raw milk and / or milk is 22 to 28% by weight; holding the raw milk and / or milk mix at 80 to 98°C for 1 to 90 minutes; adding a lactic acid bacteria starter to the heat-treated raw milk mix and fermenting it until the pH reaches 4.1 to 4.85; and grinding the curd of the fermented raw milk mix to a median diameter of 5 to 70 μm. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a dairy product containing a strawberry-based product in which the deterioration of strawberry flavor during storage after production is suppressed, and a method for producing the same. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in further detail below. The dairy product containing strawberry processed product according to this embodiment contains specific amounts of a specific strawberry processed product and a specific dairy product.

[0010] [Strawberry processed products] The aforementioned strawberry processed product is characterized in that the total content of strawberries and raspberries is within a specific range, and the weight ratio of the two is within a specific range, and the content of strawberries and raspberries of a specific size is within a specific range. Examples of the aforementioned strawberry processed product include jams and sauces.

[0011] The aforementioned jam refers to a product made by heating strawberries with sugars and other ingredients until they become gelatinous. The aforementioned sauce refers to a product made by adding sugars and other ingredients to strawberries to create a sauce-like consistency.

[0012] The storage method, origin, variety, type, and form of the raw strawberries used in the strawberry processed dairy product according to this embodiment are not particularly limited, and those commonly used as raw materials for strawberry processed products can be used. For example, examples include domestic strawberries such as Yayoi Hime, Amaou, Tochiotome, Tochiaika, Sagahonoka, Nyoho, Toyonoka, Benihoppe, Yumenoka, Sachinoka, Nikoniko Berry, Kirapika, Sakuramomo Ichigo, Sanuki Hime, Shiroichigo, Summer Princess, Summer Lyrical, and Pechka, as well as fresh strawberries, frozen strawberries, and frozen-thawed strawberries from overseas such as the United States, China, Turkey, Mexico, Egypt, and Spain.

[0013] The aforementioned raspberry is a deciduous shrub fruit tree belonging to the genus Rubus in the family Rosaceae, and is also known as framboise or fragrant raspberry. The storage method, origin, variety, type, and form of the raspberries used as raw materials in this embodiment are not particularly limited, but from the viewpoint of matching with the strawberry flavor, varieties such as Meeker or Skeena, which have a refined aroma, low acidity, and high sweetness, are preferred.

[0014] In the aforementioned strawberry processed product, the total content of strawberries and raspberries is preferably 25-70% by weight, more preferably 30-60% by weight, and even more preferably 35-50% by weight. If the content is less than 25% by weight, the strawberry flavor may be perceived as weak. If the content exceeds 70% by weight, the harmony of flavors between the strawberry processed product and dairy products may be disrupted when consumed together.

[0015] The weight ratio of raspberries to strawberries is preferably 0.1 to 0.4, more preferably 0.15 to 0.35, even more preferably 0.18 to 0.3, and particularly preferably 0.2 to 0.28. If the weight ratio is less than 0.1, the deterioration of the strawberry flavor and color in the dairy product containing the strawberry product during storage after manufacturing may be poorly suppressed. If the weight ratio exceeds 0.4, the strawberry flavor may become difficult to perceive.

[0016] In the entire strawberry processed product, the content of strawberries that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm is preferably 5 to 35% by weight, more preferably 7 to 30% by weight, and even more preferably 10 to 25% by weight. If the content is less than 5% by weight, the strawberry flavor may be perceived as weak. On the other hand, if the content exceeds 35% by weight, the harmony of flavors between the strawberry processed product and dairy products may be disrupted when consumed together.

[0017] In the entire strawberry processed product, the content of raspberries that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm is preferably 3% by weight or less, more preferably 2% by weight or less, even more preferably 1.5% by weight or less, and particularly preferably 1% by weight or less. If the content exceeds 3% by weight, the suppression of deterioration of the strawberry flavor and color in dairy products containing the strawberry processed product during storage after manufacturing may be poor.

[0018] Details of the method for measuring the content of strawberries and raspberries in the aforementioned processed strawberry product that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm will be described in the Examples section. As the sieve, a test sieve specified in "JIS Z 8801-1:2019" can be used.

[0019] The aforementioned strawberry processed product may also contain sugars, gelling agents, acidulants, preservatives, etc., as appropriate, to the extent that it does not impair the effects of the invention.

[0020] The saccharides are not particularly limited, and examples include glucose, fructose, sucrose, maltose, granulated sugar, enzymatically saccharified starch syrup, reduced starch saccharide, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reducing sugar, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soy oligosaccharide, galactooligosaccharide, lactulose, xylooligosaccharide, raffinose, lactulose, isomaltulose, and other saccharides and sugar alcohols, as well as natural sweeteners such as honey and maple sugar. At least one selected from these groups can be used. From the perspective of flavor, glucose, granulated sugar, enzymatically saccharified starch syrup, isomerized liquid sugar, and sucrose-bound starch syrup are preferred. The content of the saccharides is preferably 20 to 60% by weight in terms of solid content in the whole processed strawberry product, more preferably 30 to 60% by weight, and even more preferably 40 to 55% by weight.

[0021] Examples of the gelling agent include HM (high-methoxyl) pectin, LM (low-methoxyl) pectin, locust bean gum, gellan gum, xanthan gum, carrageenan, guar gum, tara gum, sodium alginate, agar, gelatin, starches, celluloses, etc. At least one selected from these groups can be used. From the perspective of flavor and texture, HM pectin and LM pectin are preferred. The content of the gelling agent is preferably 0.1 to 3% by weight in the whole processed strawberry product, more preferably 0.2 to 2.5% by weight, and even more preferably 0.5 to 2% by weight.

[0022] Examples of the acidulant include citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid; salts of these acids (e.g., sodium salts), and fruit juices of citrus fruits such as lemon, yuzu, sudachi, lime, orange, grapefruit, kabosu, daidai, and orange. At least one selected from these groups can be used. The content of the acidulant is preferably 0.1 to 1% by weight in terms of solid content in the whole processed strawberry product, more preferably 0.3 to 0.8% by weight, and even more preferably 0.4 to 0.75% by weight.

[0023] Examples of the preservatives include sorbic acid and its salts, benzoic acid and its salts, sulfurous acid and derivatives, natamycin, nisin, calcium propionate, etc., and at least one selected from these groups can be used. From the perspective of flavor, it is preferable not to add a preservative.

[0024] [Dairy products] In the present embodiment, the dairy product means a dairy product defined in the ordinance such as milk, etc., and fermented milk, ice creams, and milk beverages can be exemplified. Among them, from the perspective of flavor harmony when eaten together with the processed strawberry product, fermented milk is more preferable.

[0025] The "fermented milk" refers to milk or milk containing not less than the equivalent of non-fat milk solids fermented with lactic acid bacteria or yeast to form a paste or liquid, or those frozen.

[0026] The "ice creams" refer to those obtained by processing milk or foods manufactured using these as raw materials, or freezing those using them as the main raw material, and containing not less than 3.0% milk solids (excluding fermented milk), including ice cream, ice milk, and lacto ice. Specifically, ice cream has a milk solid content of not less than 15.0% and a milk fat content of not less than 8.0%. Ice milk has a milk solid content of not less than 10.0% and a milk fat content of not less than 3.0% (excluding ice cream). Lacto ice has a milk solid content of not less than 3.0% (excluding ice cream and ice milk).

[0027] The "milk beverage" refers to a beverage mainly made from raw milk, cow's milk or special milk, or foods manufactured using these as raw materials, other than milk and lactic acid bacteria beverages.

[0028] The aforementioned milk refers to raw milk, cow's milk, special milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, raw buffalo milk, adjusted milk, low-fat milk, non-fat milk, and processed milk. The aforementioned raw milk refers to cow's milk as it is extracted, and the aforementioned cow's milk refers to cow's milk sold for the purpose of direct consumption or for use in the manufacture or processing of food products using it as an ingredient. The aforementioned special milk refers to milk that is sold as special milk, and even within "milk," specific manufacturing methods and standards are set (as stipulated in the Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951, "Ordinance Concerning Standards for Ingredients of Milk and Dairy Products").

[0029] In this embodiment, from the viewpoint of enjoying the effect of suppressing the deterioration of the flavor and color of strawberries in dairy products containing strawberry processed products due to storage after manufacturing, it is preferable that the dairy product contains 25 to 100% by weight of raw milk and / or milk, the total content of β-carotene and α-tocopherol in the raw milk and / or milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the unsaturated fatty acid content of the total constituent fatty acids of the milk fat in the raw milk and / or milk is 22 to 28% by weight.

[0030] The content of raw milk and / or milk is more preferably 35 to 95% by weight, even more preferably 45 to 90% by weight, and particularly preferably 55 to 88% by weight of the total dairy product.

[0031] The total content of β-carotene and α-tocopherol in raw milk and / or milk is more preferably 0.65 to 1.2 ppm, even more preferably 0.7 to 1.0 ppm, and particularly preferably 0.72 to 0.8 ppm. The content of β-carotene and α-tocopherol can be measured using HPLC.

[0032] The β-carotene / α-tocopherol (weight ratio) is more preferably 0.12 to 0.18, and even more preferably 0.13 to 0.17.

[0033] The unsaturated fatty acid content in the total constituent fatty acids of the milk fat is more preferably 23-27% by weight, and even more preferably 24-26% by weight.

[0034] The linoleic acid / unsaturated fatty acid (weight ratio) in the total constituent fatty acids of the milk fat is preferably 0.03 to 0.08, more preferably 0.04 to 0.08, and even more preferably 0.05 to 0.07, from the viewpoint of further enjoying the effect of suppressing the deterioration of the strawberry flavor and color in dairy products containing strawberry processed products during storage after manufacturing.

[0035] The content of unsaturated fatty acids and linoleic acid in the total constituent fatty acids of the milk fat can be measured in accordance with the Japan Oil Chemists' Society Standard for Analysis of Fats and Oils 2.4.2.1-2013.

[0036] As long as they do not hinder the effects of the present invention, the dairy product as a whole may contain any components other than raw milk and / or cow's milk. Examples of such optional components include dairy raw materials other than raw milk and / or cow's milk, sugars, stabilizers, oils and fats, eggs, emulsifiers, antioxidants, and the like.

[0037] Examples of dairy ingredients other than raw milk and / or cow's milk that may be included in the dairy product include dairy products such as skim milk, skim concentrated milk, skim milk powder, concentrated milk, condensed milk and fresh cream; milk protein sources such as milk protein concentrate (MPC), milk protein isolate (MPI), high-purity milk protein (TMP), whey protein concentrate (WPC) and whey protein isolate (WPI); and milk-derived mineral sources such as whey minerals. At least one selected from this group can be used. The content of the dairy ingredients other than raw milk and / or cow's milk is preferably 1 to 20% by weight, more preferably 3 to 15% by weight or less, and even more preferably 5 to 10% by weight of the total dairy product.

[0038] Examples of sugars that may be contained in the dairy product 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, isomaltulose, and other sugars and sugar alcohols, as well as natural sweeteners such as honey and maple sugar. At least one selected from this group can be used. The content of the sugars is preferably 1 to 10% by weight in terms of solids in the total dairy product, more preferably 1 to 8% by weight or less, and even more preferably 1 to 5% by weight.

[0039] Examples of stabilizers that may be included in the dairy product include pectin, gum arabic, carrageenan, alginic acids (alginic acid, alginate), guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharides, glucomannan, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salts, methylcellulose, chitin, chitosan, gelatin, and other thickening polysaccharides; raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and modified starches and dextrin obtained by treating the raw starches with processes such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation. The content of the stabilizer is preferably 2% by weight or less, more preferably 1% by weight or less, even more preferably 0.5% by weight or less, and particularly preferably not included at all in the total dairy product.

[0040] Examples of fats and oils that may be included in the dairy product include various animal and vegetable fats and oils such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, coconut oil, palm kernel oil, lard, and fish oil, as well as processed fats and oils such as hydrogenated oils, fractionated oils, and transesterified oils thereof. The fat and oil content is preferably 3% by weight or less, more preferably 2% by weight or less, even more preferably 1% by weight or less, and particularly preferably not included at all.

[0041] Examples of eggs that may be included in the dairy product include whole eggs, egg yolks, egg whites, salted whole eggs, salted egg yolks, salted egg whites, sweetened whole eggs, sweetened egg yolks, sweetened egg whites, dried whole eggs, dried egg yolks, dried egg whites, frozen whole eggs, frozen egg yolks, frozen egg whites, frozen sweetened whole eggs, frozen sweetened egg yolks, frozen sweetened egg whites, enzyme-treated whole eggs, enzyme-treated egg yolks, etc. The content of the eggs is preferably 25% by weight or less, more preferably 15% by weight or less, and even more preferably 10% by weight or less of the total dairy product.

[0042] Examples of emulsifiers that may be included in the dairy product 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, and sodium stearoyl lactylate. The content of the emulsifier is preferably 1% by weight or less, more preferably 0.5% by weight or less, even more preferably 0.2% by weight or less, and particularly preferably not included at all.

[0043] Examples of antioxidants that may be contained in the dairy product include vitamin A, vitamin C, selenium, flavonoids, polyphenols, lycopene, lutein, lignans, α-carotene, canthaxanthin, β-cryptoxanthin, bixin, norbixin, astaxanthin, zeaxanthin, fucoxanthin, violaxanthin, crocin, crocetin, and capsanthin. The content of the antioxidant is preferably 0.2% by weight or less, more preferably 0.1% by weight or less, and even more preferably 0.05% by weight or less of the total dairy product.

[0044] [Dairy products containing strawberry products] In this embodiment, the dairy product containing strawberry processed product preferably contains 10-25% by weight of the strawberry processed product and 90-75% by weight of the dairy product in the total amount of the dairy product containing strawberry processed product. If the respective contents fall outside the above range, the suppression of deterioration of the strawberry flavor and color in the dairy product containing strawberry processed product during storage after manufacturing may be poor, or the harmony of flavors between the strawberry processed product and the dairy product may be disrupted when consumed together. Furthermore, it is more preferable to contain 12-24% by weight of strawberry processed product and 88-76% by weight of dairy product, even more preferable to contain 13-22% by weight of strawberry processed product and 87-78% by weight of dairy product, and particularly preferable to contain 14-20% by weight of strawberry processed product and 86-80% by weight of dairy product.

[0045] The present invention may include ingredients other than strawberry processed products and dairy products, to the extent that it does not impair the effects of the present invention. The amount of such ingredients added is preferably 3 parts by weight or less, more preferably 1 part by weight or less, and even more preferably not added at all.

[0046] The method for producing the strawberry-containing dairy product of this embodiment is illustrated below. The strawberry product can be produced by a method that includes mixing raw materials, heat treatment, and cooling. Specifically, it is as follows.

[0047] [Manufacturing method for processed strawberry products] (Mixing raw materials) The raw materials (strawberries, raspberries, water, and any other optional ingredients as needed) are mixed together to obtain a raw material mixture, such that the total content of strawberries and raspberries in the whole strawberry product is 25-70% by weight, and the weight ratio of raspberries to strawberries is 0.1-0.4.

[0048] As mentioned above, the strawberries should be cut to a size appropriate for the whole processed strawberry product, such that the amount of strawberries that pass through a sieve with a mesh size of 12 mm but do not pass through a sieve with a mesh size of 3 mm is between 5% and 35% by weight.

[0049] As mentioned above, the raspberries should be cut to a size appropriate for the whole strawberry product such that the amount of raspberries that pass through a sieve with a mesh size of 12 mm but do not pass through a sieve with a mesh size of 3 mm is 3% by weight or less.

[0050] If the strawberry processed product is jam, the mixed raw material mixture can be concentrated or its acidity adjusted as needed. To concentrate, the mixture is placed in a device capable of heating and stirring under reduced pressure, and then maintained at 65-85°C under reduced pressure until it reaches a predetermined weight to obtain the concentrated raw material mixture. The temperature during concentration is preferably 65-85°C, and more preferably 67-83°C. The reduced pressure should be approximately 0.02-0.1 MPa. To adjust the acidity, an acidulant is added to the raw material mixture or the concentrated raw material mixture to adjust the acidity (in terms of citric acid) to approximately 0.3-0.6% to obtain the acidity-adjusted raw material mixture. Gauge pressure is the relative pressure with atmospheric pressure as zero.

[0051] (Heat treatment) The raw material mixture is heated to 65-95°C to obtain a raw material mixture after heat treatment. The heat treatment temperature is more preferably 75-92°C, and even more preferably 80-90°C. The holding time at the heat treatment temperature should be approximately 1-5 minutes. If the heat treatment temperature is lower than 65°C or the holding time is shorter than 1 minute, the hygienic shelf life may be reduced. If the heat treatment temperature is higher than 95°C or the holding time is longer than 5 minutes, the flavor may deteriorate.

[0052] (Cooling) The processed strawberry product of this embodiment can be obtained by cooling the raw material mixture after the heat treatment to 0-50°C. If the cooling temperature is lower than 0°C, freezing and syneresis may occur, and if it is higher than 50°C, the flavor may deteriorate. The cooling temperature is preferably 15-35°C, and more preferably 15-25°C.

[0053] Alternatively, the heat-treated raw material mixture may be filled into a sealed container such as a pillow pack before cooling. This method makes it easy to store and transport the strawberry processed product after manufacturing. Afterwards, the sealed container can be opened, the strawberry processed product removed, and then filled into a container together with dairy products, or mixed with a dairy product raw material mix before use.

[0054] Examples of the aforementioned dairy products include fermented milk, ice cream, and milk beverages, and the specific manufacturing methods for each are as follows.

[0055] [Method for producing fermented milk containing strawberry products] The method for producing fermented milk containing strawberry products according to this embodiment is illustrated below. The fermented milk used in the fermented milk containing strawberry products can be produced by a method that includes heating, fermenting, and grinding the raw material mix.

[0056] (Fermented milk ingredient mix) The raw materials for fermented milk (raw milk and / or cow's milk, and other optional components added as needed) are mixed and dissolved to obtain a raw material mix for fermented milk. The raw material mix for fermented milk should be adjusted so that the total content of β-carotene and α-tocopherol in the raw milk and / or cow's milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the content of raw milk and / or cow's milk is 25 to 100% by weight, with the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in the raw milk and / or cow's milk being 22 to 28% by weight.

[0057] (Heat treatment) The raw material mix for fermented milk is heat-treated to obtain the raw material mix for fermented milk after heating. The conditions for the heat treatment are, for example, to maintain a temperature of 80 to 98°C, preferably 85 to 95°C, for 1 to 90 minutes, preferably 5 to 20 minutes. The heat treatment method is to, for example, raise the temperature of the raw material mix for fermented milk using a device used for heat sterilization until it reaches the aforementioned temperature, and then place it in a device capable of heating and maintaining the temperature for a predetermined time. This sterilizes the raw material mix for fermented milk.

[0058] The apparatus used for the aforementioned heat treatment is not particularly limited as long as it is a heating apparatus for performing heat sterilization of milk, and can be selected as appropriate, but a flow-type sterilization apparatus is preferred considering productivity. Examples of such sterilization apparatuses include, but are not limited to, plate sterilization apparatuses, tube sterilization apparatuses, spin-injection sterilization apparatuses, Joule sterilization apparatuses, etc. Furthermore, examples of apparatus capable of heating and maintaining temperature include, but are not limited to, containers with heat-retaining jackets, tanks, etc.

[0059] Prior to the aforementioned heat treatment, a known homogenization treatment may be performed to stabilize the quality by standardizing the diameter of the fat globules contained in the raw milk. In this case, equipment such as a homogenizer, microfull dizer, or colloid mill can be used. Such a homogenization treatment can also be performed after the aforementioned heat treatment.

[0060] (Fermentation) A lactic acid bacteria starter is added to the raw material mix of fermented milk after heat treatment, and fermentation is carried out until the pH reaches 4.1 to 4.85 to obtain the raw material mix of fermented milk. The pH is preferably 4.2 to 4.8, and more preferably 4.2 to 4.7.

[0061] The temperature of the raw material mix for fermented milk during fermentation is preferably 36-42°C, and more preferably 38-42°C. The raw material mix after the heat treatment is preferably preheated to 36-42°C, and more preferably to 38-42°C, before adding the lactic acid bacteria starter.

[0062] The aforementioned fermentation can also be carried out in two stages. For example, the raw material mix for fermented milk can be fermented to a certain extent at a temperature of 36-42°C (primary fermentation), then cooled to 15-25°C, and secondary fermentation can be carried out under the same temperature conditions (15-25°C). By performing secondary fermentation, larger curds can be regenerated, improving the richness and viscosity of the fermented milk. The temperature conditions for secondary fermentation are preferably 15-19°C.

[0063] When performing the aforementioned secondary fermentation, it is preferable to continue until the pH of the raw material mix for the fermented milk reaches 4.2 to 4.75, more preferably 4.2 to 4.6, and even more preferably 4.3 to 4.6, from the viewpoint of further improving the richness and creaminess of the fermented milk.

[0064] The lactic acid bacteria starter is not particularly limited, and any known lactic acid bacteria starter can be used, such as 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.

[0065] The amount of lactic acid bacteria starter to be added is not particularly limited and can be any amount normally used in the production of fermented milk. For example, 0.00001 to 5 parts by weight should be added per 100 parts by weight of the raw material mix for fermented milk, with 0.00001 to 0.05 parts by weight for freeze-dried types and 0.01 to 5 parts by weight for fermented liquid types as a guideline.

[0066] (To crush) The curd of the fermented milk raw material mix after fermentation is crushed to a median diameter of 5 to 70 μm.

[0067] The curd can be crushed by known methods, specifically, methods using a mesh filter or methods involving stirring in a tank. From the viewpoint of simplicity and uniformity of curd size, the method using a mesh filter is preferred.

[0068] The mesh size of the mesh filter used is preferably 10 to 100 mesh, more preferably 20 to 90 mesh, and even more preferably 30 to 70 mesh.

[0069] The preferred pressure conditions when passing through the mesh filter are, for example, 0.01 to 0.45 MPa, more preferably 0.05 to 0.45 MPa, and even more preferably 0.1 to 0.4 MPa.

[0070] The median diameter is more preferably 10 to 60 μm, and even more preferably 10 to 50 μm.

[0071] The median diameter of the aforementioned card can be measured using a laser diffraction / scattering particle size distribution analyzer LA-960V2 (manufactured by Horiba, Ltd.) with water as the dispersion medium.

[0072] By the above manufacturing method, fermented milk as a dairy product of this embodiment can be obtained.

[0073] (To fill) Strawberry-containing fermented milk can be produced by filling a container with 10 to 25 parts by weight of the strawberry product and 90 to 75 parts by weight of the fermented milk. The strawberry product and the fermented milk may be filled into the container in any order, or they may be filled simultaneously.

[0074] [Manufacturing method for ice cream containing strawberry processed products] The method for producing ice cream containing strawberry processed products according to this embodiment is illustrated below. The ice cream containing strawberry processed products can be produced by a method that includes homogenizing the raw material mix, heating, mixing, aging, freezing, and hardening.

[0075] (Ingredient mix for ice cream products) The ingredients for ice cream (raw milk and / or milk, and other optional ingredients added as needed) are mixed and dissolved to obtain an ice cream ingredient mix. The ice cream ingredient mix should be adjusted so that it contains 25 to 100% by weight of raw milk and / or milk, in which the total content of β-carotene and α-tocopherol in the raw milk and / or milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in the raw milk and / or milk is 22 to 28% by weight.

[0076] (To homogenize) The ice cream ingredient mix is ​​filtered as needed and then homogenized to obtain a homogenized ice cream ingredient mix. This homogenization can be carried out by known methods, specifically by using a homogenizer or the like to refine the particle size of fat in the ingredient mix to 2 μm or less at a pressure of 10 to 20 MPa. This refinement improves the foaming properties of the ice cream ingredient mix, promotes overrun, and enhances smoothness.

[0077] (Heat treatment) The homogenized ice cream raw material mix is ​​then heat-treated to obtain a heat-treated ice cream raw material mix. The heat treatment conditions are, for example, to maintain a temperature of 68-98°C for 5 seconds to 30 minutes, preferably at 80-90°C for 5 seconds to 1 minute. The heat treatment method is to, for example, raise the temperature of the ice cream raw material mix using a device used for heat sterilization until it reaches the aforementioned temperature, then place it in a device capable of heating and maintaining the temperature for a predetermined time. This sterilizes the ice cream raw material mix.

[0078] (Mixing) Mix 10 to 25 parts by weight of the aforementioned processed strawberry product with 90 to 75 parts by weight of the pasteurized ice cream ingredient mix to obtain an ice cream mix containing the processed strawberry product.

[0079] (Aging) The mixed strawberry ice cream mix is ​​then aged to obtain the aged strawberry ice cream mix. The aging conditions can be, for example, maintaining the mixture at a temperature of 0 to 10°C, preferably 0 to 5°C, for 5 to 24 hours, preferably 12 to 18 hours. The aging process may be carried out by static storage or by storage while being stirred. Aging crystallizes the fat in the ice cream mix, increasing its viscosity and improving the smoothness and shape retention of the texture.

[0080] (Freezing) The aged strawberry ice cream mix is ​​then frozen to obtain the frozen strawberry ice cream mix. The freezing conditions can be, for example, a temperature of -1 to -10°C, preferably -2 to -8°C, during which the strawberry ice cream mix is ​​rapidly cooled while being stirred to incorporate air.

[0081] (To harden) After freezing, the ice cream mix containing the processed strawberries is filled into containers, packaged, and then hardened to obtain the hardened ice cream mix containing the processed strawberries. The hardening process can be carried out at a temperature of, for example, -18 to -50°C, preferably -18 to -30°C, and stored overnight or longer. By the method described above, ice cream products containing strawberry processed products according to this embodiment can be manufactured.

[0082] [Manufacturing method for milk beverages containing strawberry processed products] The method for producing the strawberry-flavored milk beverage of this embodiment is illustrated below. The milk beverage used in the strawberry-flavored milk beverage can be produced by a method that includes homogenizing the raw material mix, heat treatment, and cooling.

[0083] (Ingredient mix for dairy beverages) The raw materials for the milk beverage (raw milk and / or cow's milk, and other optional ingredients added as needed) are mixed and dissolved to obtain a raw material mix for the milk beverage. The raw material mix for the milk beverage should be adjusted so that it contains 25 to 100% by weight of raw milk and / or cow's milk, in which the total content of β-carotene and α-tocopherol in the raw milk and / or cow's milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (by weight) ratio is 0.1 to 0.2, and the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in the raw milk and / or cow's milk is 22 to 28% by weight.

[0084] (To homogenize) The raw material mix for the milk beverage is homogenized to obtain the homogenized raw material mix for the milk beverage. The homogenization process can be carried out under conditions such as a pressure of 5 to 30 MPa, preferably 10 to 20 MPa. As such a homogenization device, for example, a homogenizer, a microfull dizer, a colloid mill, or the like can be used.

[0085] (Heat treatment) The raw material mix for the milk beverage is heat-treated to obtain the raw material mix for the milk beverage after heating. The heat treatment conditions are preferably 115 to 140°C for 2 to 7 seconds. The temperature during the heat treatment is more preferably 115 to 136°C, even more preferably 115 to 130°C, and particularly preferably 115 to 128°C. The sterilization time is more preferably 2 to 5 seconds.

[0086] (Cooling) The raw material mix for the milk beverage after heating is subjected to a cooling treatment to obtain the raw material mix for the milk beverage after cooling treatment. The temperature of the cooling treatment is preferably, for example, 0 to 20°C, more preferably 0 to 15°C, even more preferably 0 to 10°C, particularly preferably 0 to 8°C, and most preferably 0 to 5°C. By the above manufacturing method, a milk beverage as a dairy product of this embodiment can be obtained.

[0087] (To fill) A milk beverage containing a strawberry product can be manufactured by filling a container with 10 to 25 parts by weight of the strawberry product and 90 to 75 parts by weight of the milk beverage. The strawberry product and the milk beverage may be filled into the container in any order. Alternatively, they may be filled simultaneously, or they may be mixed beforehand. From a quality standpoint, the temperature of the strawberry product when filling is preferably 0 to 10°C, and more preferably 2 to 8°C.

[0088] A key feature of the strawberry-containing dairy products produced using the manufacturing method described above is that the deterioration of the strawberry flavor during storage after production is suppressed. [Examples]

[0089] 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.

[0090] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) Frozen JAS Organic Strawberries from VITAFOODS SPA Co., Ltd. 2) Frozen JAS Organic Raspberries from VITAFOODS SPA Co., Ltd. 3) "Organic Crystal Sugar" manufactured by Usina Sao Francisco SA (moisture content: 0% by weight) 4) "LM-102AS-J" (LM Pectin) manufactured by Sansho Co., Ltd. 5) Yuzan Co., Ltd. "Lemon Concentrate Juice" (Solid content: 42%) 6) Kaneka Foods Co., Ltd.'s "Milk for Bread Lovers" (β-carotene content: 0.04 ppm, α-tocopherol content: 1.01 ppm, total β-carotene and α-tocopherol content: 1.05 ppm, β-carotene / α-tocopherol (weight ratio): 0.04, unsaturated fatty acid content in the total fatty acids of milk fat: 28.4% by weight, linoleic acid / unsaturated fatty acid (weight ratio) in the total fatty acids of milk fat: 0.089) 7) Kaneka Foods Co., Ltd.'s "Organic Milk Made from Organic Raw Milk" (β-carotene content: 0.10 ppm, α-tocopherol content: 0.64 ppm, total β-carotene and α-tocopherol content: 0.74 ppm, β-carotene / α-tocopherol (weight ratio): 0.16, unsaturated fatty acid content in the total fatty acids of milk fat: 25.7% by weight, linoleic acid / unsaturated fatty acid (weight ratio) in the total fatty acids of milk fat: 0.058) 8) Kaneka Corporation's "Kaneka Skim Milk Powder" (Milk fat content: 1.0%, Milk protein content: 34.0%, Moisture content: 3.8%) 9) Glanbia Nutritionals' "MPC80 SOLMIKO" (Milk fat content: 1.5%, Milk protein content: 80.5%, Moisture content: 4.2%) 10) Danisco "YO-MIX207"

[0091] <Measurement of the content of strawberries and raspberries in processed strawberry products that pass through a sieve with a mesh size of 12 mm but do not pass through a sieve with a mesh size of 3 mm> The amount of strawberries that passed through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm in the processed strawberry products prepared in the examples and comparative examples was evaluated by the following method. First, the total weight (Z) of the processed strawberry product (the entire amount in the container) was measured. Then, the entire amount was placed through a sieve with a mesh size of 3 mm square and washed with 40°C warm water. Strawberries and raspberries that did not pass through the 3 mm mesh sieve were collected, the surface moisture was wiped off, and the strawberries and raspberries were separated. The weight of the strawberries (X1) and the weight of the raspberries (Y1) were then measured. Next, the strawberries that did not pass through the 3mm mesh sieve were placed in a 12mm square mesh sieve and washed with 40°C warm water. The strawberries that did not pass through the 12mm mesh sieve were collected, and their weight (X2) was measured after wiping off the surface moisture. For the raspberries, those that did not pass through a 3mm mesh sieve were placed in a 12mm square mesh sieve and washed with 40°C warm water. The raspberries that did not pass through the 12mm mesh sieve were collected, and their weight (Y2) was measured after wiping off the surface moisture.

[0092] The content was then calculated using the following formula. The percentage of strawberries in processed strawberry products that pass through a 12mm mesh sieve but not through a 3mm mesh sieve (by weight) = {(X1-X2) / Z)} × 100 The percentage of raspberries (by weight) in processed strawberry products that pass through a 12mm mesh sieve but not through a 3mm mesh sieve = {(Y1-Y2) / Z)} × 100

[0093] <Sensory evaluation of processed strawberry products> Ten experienced panelists tasted each strawberry processed product obtained from the manufacturing examples, stored at 10°C for 24 hours immediately after production. They performed sensory evaluations of the original strawberry flavor and color, and the average of their scores was recorded in each table as the sensory evaluation value. The evaluation criteria were as follows:

[0094] (The original flavor of strawberries) 5 points: Better than the strawberry processed product in manufacturing example 1, with a stronger, more authentic strawberry flavor. 4 points: Equivalent to the strawberry processed product in manufacturing example 1, with a full, authentic strawberry flavor. 3 points: Slightly inferior to the strawberry processed product in manufacturing example 1, but the original strawberry flavor can be felt. Points 2: Worse than the strawberry processed product in manufacturing example 1, the original strawberry flavor is difficult to discern. 1 point: This product is significantly worse than the strawberry product in manufacturing example 1, and the original strawberry flavor is not noticeable.

[0095] (The natural color of strawberries) 5 points: Better than the strawberry processed product in manufacturing example 1, and the original color of the strawberries is clearly visible. 4 points: Equivalent to the strawberry processed product in manufacturing example 1, with a rich, natural strawberry color. 3 points: Slightly inferior to the strawberry processed product in manufacturing example 1, but the original color of the strawberries can be felt. Points 2: Worse than the strawberry processed product in manufacturing example 1, the original color of the strawberries is not very noticeable. 1 point: This is significantly worse than the strawberry processed product in manufacturing example 1, and the original color of the strawberries is completely absent.

[0096] <Method for measuring β-carotene> The β-carotene was measured as follows: Fat (milk fat) was separated from the milk used in the production example, and approximately 0.5 g of the fat was precisely weighed (Wg) into a 60 mL brown centrifuge tube (with stopper). 1 mL of 1 w / v% sodium chloride solution was added and stirred, then 10 mL of 3 w / v% pyrogallol-ethanol solution was added and dissolved. Subsequently, 3 g of potassium hydroxide and 2 mL of 60 w / v% potassium hydroxide solution were added, and the mixture was heated in a 70°C water bath for 30 minutes, stirring occasionally with a glass rod. After cooling in water to near room temperature, 20 mL of 1 w / v% sodium chloride solution was added, followed by 14 mL of an ethyl acetate mixture of n-hexane-2-propanol-0.0276 w / v% BHT (9:1.5:1). The mixture was shaken for 5 minutes and then 25 seconds. -1 After centrifugation for 5 minutes, the upper extract was transferred to a 100 mL pear-shaped flask using a Pasteur pipette. The aqueous layer was then extracted twice more in the same manner with 14 mL of an ethyl acetate mixture of n-hexane-2-propanol-0.0276 w / v% BHT (9:1.5:1). The extracts were combined and concentrated under reduced pressure at 40°C. The residue was then dissolved in ethanol (V mL) and diluted to approximately 2-4 μg / mL of β-carotene (dilution factor: D) to prepare the sample.

[0097] A fixed amount of the sample was subjected to HPLC under the following conditions, and the peak area of ​​β-carotene was measured. The β-carotene concentration (Cμg / mL) in the test solution was determined from a calibration curve obtained by pre-treating the same amount of standard solution with HPLC, and the β-carotene content (ppm) in the sample was calculated using the following formula.

[0098] The obtained β-carotene content was then converted to the total β-carotene content (ppm) of the milk. The fat content (milk fat) in the milk was measured using the Reese-Gottlieb method.

[0099] (conditions) HPLC: LC-20AD (manufactured by Shimadzu Corporation) Column: InertsilODS-4 (GL Sciences) or equivalent, inner diameter 4.6mm, length 250mm, stainless steel. Mobile phase: Acetonitrile-methanol-tetrahydrofuran-acetic acid (55:40:5:0.1, containing 0.05 g / L β-carotene) Flow rate: 1.5mL / min Measurement wavelength: 455nm Temperature: 40℃ Injection volume: 20μL Detection: SPD3-20AV (Shimadzu Corporation) UV-Vis absorbance spectrophotometer

[0100] (calculation formula) The β-carotene content in the sample (ppm) = (C × V × D) / W C: Concentration of β-carotene in the test solution determined from the calibration curve (μg / mL) V: Constant volume (mL) D: Dilution ratio W: Sample volume (g)

[0101] <Method for measuring α-tocopherol> The α-tocopherol was measured as follows: Fat (milk fat) was separated from the milk used in the production example. Approximately 0.2 g of this fat was precisely weighed (Wg) into a 60 mL centrifuge tube. 2 mL of 1 w / v% sodium chloride solution was added and stirred. Then, 10 mL of 3 w / v% pyrogallol-ethanol solution and 2 mL of 60 w / v% potassium hydroxide solution were added, and the mixture was saponified at 70°C for 30 minutes. After rapidly cooling to near room temperature, 20 mL of 1 w / v% sodium chloride solution and 14 mL of an ethyl acetate mixture of n-hexane-2-propanol-0.0276 w / v% BHT (9:1.5:1) were added. The mixture was stoppered and shaken vigorously for 5 minutes to extract the unsaponifiables. 25s -1 The mixture was centrifuged for 5 minutes, transferred to a flask forming the upper layer, and the lower layer was extracted twice more in the same manner with 14 mL of ethyl acetate mixture of n-hexane-2-propanol-0.0276 w / v% BHT (9:1.5:1). The resulting upper layer was collected, concentrated under reduced pressure, and dissolved in a fixed amount of n-hexane-10 w / v% ethoxyquin mixture (1000:1) (V mL). The sample was then prepared by appropriately diluting it with n-hexane-10 w / v% ethoxyquin mixture (1000:1) as needed (dilution ratio: D).

[0102] A fixed amount (5-50 μL) of the sample was subjected to HPLC under the following conditions, and the peak area of ​​α-tocopherol in the sample was measured. Similarly, HPLC standard solutions were subjected to HPLC, and a calibration curve for α-tocopherol was created from the peak area. The α-tocopherol concentration (C μg / mL) in the test solution was determined from the calibration curve, and the α-tocopherol content (ppm) in the sample was calculated using the following formula.

[0103] The obtained α-tocopherol content was then converted to the total α-tocopherol content (ppm) of the milk. The fat content (milk fat) in the milk was measured using the Reese-Gottlieb method.

[0104] (conditions) HPLC: LC-20AD (manufactured by Shimadzu Corporation) Column: YMC-Pack SIL-06 (manufactured by YMC), inner diameter 4.6mm, length 150mm, stainless steel. Guard column: Mightysil Si 60 (5μm) (manufactured by Kanto Chemical Co., Ltd.), inner diameter 4.6mm, length 5mm, stainless steel. Mobile phase: Isopropyl acetate-n-hexane (5:2:1000, containing 5 μg / mL BHT) Detector: Excitation wavelength (Ex) 298 nm Fluorescence wavelength (Em): 325 nm Flow rate: 1.5mL / min Temperature: 40℃ Injection volume: 5~50μL

[0105] (calculation formula) α-tocopherol content in the sample (ppm) = (C × V × D) / W C: Concentration of α-tocopherol in the test solution determined from the calibration curve (μg / mL) V: Constant volume (mL) D: Dilution ratio W: Sample volume (g)

[0106] <Method for measuring fatty acid composition> The fatty acid composition of oils and fats (milk fat in milk) was determined according to the Japan Oil Chemists' Society's standard oil and fat analysis test method 2.4.2.1-2013.

[0107] <Median diameter of the curd of the raw material mix after fermentation> The median diameter of the curd of the fermented raw material mix was measured using a laser diffraction / scattering particle size distribution analyzer LA-960V2 (manufactured by Horiba, Ltd.) with water as the dispersion medium.

[0108] <Sensory evaluation of dairy products containing strawberry processed products> Ten experienced panelists were asked to taste each of the strawberry jam-filled yogurts obtained in the examples and comparative examples, after storing them at 5°C for 14 days following preparation. They were then asked to stir the entire mixture five times with a spoon to ensure the strawberry jam and plain yogurt were thoroughly combined, and then taste the yogurt. The average of their scores was used as the sensory evaluation. The evaluation criteria were as follows:

[0109] (The original flavor of strawberries) 5 points: Equivalent to the strawberry processed product in Example 1's dairy product containing strawberry processed product on day 1 after manufacturing, with a full, authentic strawberry flavor. 4 points: Slightly inferior to the strawberry-flavored dairy product in Example 1 on day 1 after manufacturing, but the original strawberry flavor can still be felt. 3 points: The quality of the strawberry-flavored dairy product in Example 1, taken one day after manufacturing, is inferior to that of the strawberry-flavored dairy product in Example 1, and the original strawberry flavor is slightly diminished, but it is still at an acceptable level for a product. Points 2: The quality of the dairy product containing strawberry processed product in Example 1, one day after manufacturing, was worse than that of the strawberry processed product itself, and the original strawberry flavor was difficult to perceive. 1 point: The strawberry-flavored dairy product in Example 1, on day 1 after manufacturing, was significantly worse than the strawberry-flavored dairy product, and the original strawberry flavor was not discernible.

[0110] (The natural color of strawberries) 5 points: Equivalent to the strawberry processed product in Example 1's dairy product containing strawberry processed product on day 1 after manufacturing, with a sufficiently authentic strawberry color. 4 points: Slightly inferior to the strawberry processed product in Example 1's dairy product containing strawberry processed product on day 1 after manufacturing, but the original color of the strawberries can be felt. 3 points: The quality is inferior to the strawberry processed product in Example 1's dairy product containing strawberry processed product on the first day after manufacturing, and the original color of the strawberries is slightly diminished, but it is still at an acceptable level for a product. Points 2: The quality of the dairy product containing strawberry processed product in Example 1, one day after manufacturing, is worse than that of the strawberry processed product itself, and the original color of the strawberries is lost. 1 point: The strawberry-containing dairy product in Example 1, on day 1 after manufacturing, was significantly worse than the strawberry-containing product and lacked the original color of the strawberries.

[0111] (Manufacturing Example 1) Production of strawberry processed products (strawberry jam) According to the formulation in Table 1, 31.7 parts by weight of frozen strawberries diced to 10 mm, 7.5 parts by weight of whole frozen raspberries (Meeker variety), 50.0 parts by weight of sugar, 1.05 parts by weight of pectin, and an amount of added water, adjusted to account for water loss during concentration so that the final amount would be the same as the formulation in Table 1, were added to a heating stirrer. After sealing the heating stirrer, the mixture was heated and maintained at 75°C under reduced pressure of 0.05 MPa (gauge pressure) while stirring, and concentrated to the specified weight. The pressure was then returned to atmospheric pressure, 1.7 parts by weight of lemon juice was added, the temperature was raised to 88°C and maintained for 3 minutes, and then cooled to 25°C to obtain 100 parts by weight of strawberry jam. The evaluation results of the original strawberry flavor and original strawberry color of the obtained strawberry jam are shown in Table 1.

[0112] [Table 1]

[0113] (Manufacturing Examples 2-5) Production of strawberry processed products (strawberry jam) Strawberry jam was obtained in the same manner as in Production Example 1, except that 31.7 parts by weight of frozen strawberries and 7.5 parts by weight of frozen raspberries were changed to 39.2 parts by weight and 0 parts by weight (Production Example 2), 34.2 parts by weight and 5.0 parts by weight (Production Example 3), 28.7 parts by weight and 10.5 parts by weight (Production Example 4), or 26.2 parts by weight and 13.0 parts by weight (Production Example 5), respectively, according to the formulations in Table 1. The evaluation results of the original strawberry flavor and original strawberry color of the obtained strawberry jam are shown in Table 1.

[0114] (Manufacturing Example 6) Production of strawberry processed products (strawberry jam) Strawberry jam was obtained in the same manner as in Production Example 1, except that the amount of frozen strawberries was changed from 31.7 parts by weight to 23.0 parts by weight, the amount of frozen raspberries from 7.5 parts by weight to 3.0 parts by weight, and the amount of added water was adjusted to be the same as the final proportions in Table 1. The evaluation results of the original strawberry flavor and original strawberry color of the obtained strawberry jam are shown in Table 1.

[0115] (Manufacturing Examples 7-8) Production of strawberry processed products (strawberry jam) Strawberry jam was obtained in the same manner as in Production Example 1, except that the amounts of frozen strawberries (31.7 parts by weight), frozen raspberries (7.5 parts by weight), and sugar (50.0 parts by weight) were changed to 61.5 parts by weight, 8.5 parts by weight, and 20.0 parts by weight (Production Example 7), or 51.0 parts by weight, 18.9 parts by weight, and 20.0 parts by weight (Production Example 8), respectively, and the amount of added water was adjusted to be the same as in Production Example 1. The evaluation results of the original strawberry flavor and original strawberry color of the obtained strawberry jam are shown in Table 1.

[0116] (Manufacturing Example 9) Preparation of fermented milk (plain yogurt) According to the formulation in Table 2, 85.0 parts by weight of milk A was mixed with 4.2 parts by weight of skim milk powder, 1.0 part by weight of MPC, and 9.8 parts by weight of water, and dissolved to prepare the yogurt ingredient mix.

[0117] These were preheated to 60°C, homogenized at a pressure of 3.5 / 17 MPa using a high-pressure homogenizer, heated to 90°C using a plate heat exchanger, and then heat-treated in a jacketed tank, maintaining the temperature at 90°C for 10 minutes. After cooling to 40°C, 0.0014 parts by weight of lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) were added, and fermentation was carried out until the pH reached 4.5. The fermented yogurt raw material mix was passed through a 60-mesh filter at a pressure of 0.22 MPa to crush the curd, and then cooled to 8°C to obtain plain yogurt. Table 2 shows the results of measuring the β-carotene, α-tocopherol, and constituent fatty acid composition of the milk and fat, as well as the median diameter of the curd of the fermented raw material mix.

[0118] [Table 2]

[0119] (Manufacturing Example 10) Preparation of fermented milk (plain yogurt) Plain yogurt was obtained in the same manner as in Production Example 9, except that milk A was replaced with milk B according to the formulation in Table 2. The β-carotene, α-tocopherol, and constituent fatty acid composition of the milk and fats, as well as the measurement results of the median diameter of the curd of the raw material mix after fermentation, are shown in Table 2.

[0120] (Manufacturing Example 11) Preparation of fermented milk (plain yogurt) Plain yogurt was obtained in the same manner as in Production Example 9, except that 85.0 parts by weight of milk A was changed to 34.0 parts by weight of milk A and 51.0 parts by weight of milk B, according to the formulation in Table 2. Table 2 shows the β-carotene, α-tocopherol, and constituent fatty acid composition of the oils and fats in the milk, as well as the measurement results of the median diameter of the curd of the raw material mix after fermentation.

[0121] (Example 1) Preparation of yogurt with strawberry jam Following the formulation shown in Table 3, 18 parts by weight of strawberry jam from Production Example 1 was filled into the container, and then 82 parts by weight of plain yogurt from Production Example 9 was filled on top. The container was then cooled to 8°C in a refrigerated warehouse to obtain strawberry jam-filled yogurt. The obtained strawberry jam-filled yogurt was stored at 5°C for 14 days, and the evaluation results of the original strawberry flavor and color of the strawberries in the strawberry jam-filled yogurt are shown in Table 3.

[0122] [Table 3]

[0123] (Examples 2-5, Comparative Examples 1-3) Preparation of yogurt with strawberry jam Strawberry jam yogurt was obtained in the same manner as in Example 1, except that the strawberry jam in Production Example 1 was replaced with the strawberry jam in Production Example 3 (Example 2), the strawberry jam in Production Example 4 (Example 3), the strawberry jam in Production Example 6 (Example 4), the strawberry jam in Production Example 8 (Example 5), the strawberry jam in Production Example 2 (Comparative Example 1), the strawberry jam in Production Example 5 (Comparative Example 2), or the strawberry jam in Production Example 7 (Comparative Example 3), according to the formulations in Table 3. The evaluation results of the original strawberry flavor and original strawberry color of the strawberry jam yogurt after storage at 5°C for 14 days after production are shown in Table 3.

[0124] As is clear from the results in Table 3, the strawberry jam-filled yogurts (Examples 1-5) that used strawberry jam in which the weight ratio of raspberries to strawberries was in the range of 0.1 to 0.4, and the raspberry content that passed through a 12 mm sieve but not through a 3 mm sieve was 3% by weight or less, all showed the original flavor and color of strawberries and received good evaluation results. On the other hand, in the following cases, the strawberry jam yogurt (Comparative Example 1), which used strawberry jam with a low weight ratio of raspberries to strawberries of 0; the strawberry jam yogurt (Comparative Example 2), which used strawberry jam with a high weight ratio of raspberries to strawberries of 0.50; and the strawberry jam yogurt (Comparative Example 3), which used strawberry jam with a high raspberry content of 3.5% by weight (raspberries that passed through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm), all had a poor evaluation result, as the original strawberry flavor was difficult to perceive or not perceived at all, and the original color of the strawberries was impaired or absent.

[0125] (Examples 6-7) Preparation of yogurt with strawberry jam Strawberry jam yogurt was obtained in the same manner as in Example 1, except that the plain yogurt in Production Example 9 was replaced with the plain yogurt in Production Example 10 (Example 6) or the plain yogurt in Production Example 11 (Example 7), according to the formulation in Table 4. The evaluation results of the original strawberry flavor and original strawberry color of the strawberry jam yogurt after storage at 5°C for 14 days after production are shown in Table 4.

[0126] [Table 4]

[0127] (Examples 8-9, Comparative Example 4) Preparation of yogurt with strawberry jam Strawberry jam yogurt was prepared in the same manner as in Example 1, except that 18 parts by weight of strawberry jam and 82 parts by weight of plain yogurt were changed to 25 parts by weight and 75 parts by weight (Example 8), 10 parts by weight and 90 parts by weight (Example 9), or 8 parts by weight and 92 parts by weight (Comparative Example 4), respectively, according to the formulations in Table 4. The evaluation results of the original strawberry flavor and original strawberry color of the strawberry jam yogurt after storage at 5°C for 14 days after production are shown in Table 4.

[0128] As is clear from the results in Table 4, strawberry jam yogurts containing 10-25% by weight of strawberry jam and 90-75% by weight of plain yogurt (Examples 1, 6-9) all received good evaluations, as they exhibited the original flavor and color of strawberries. In particular, strawberry jam yogurt (Example 6) made from plain yogurt using milk with a total β-carotene and α-tocopherol content of 0.72-0.8 ppm, a β-carotene / α-tocopherol (weight ratio) of 0.13-0.17, and an unsaturated fatty acid content of 24-26% by weight in the total fatty acids of the milk fat, received the highest evaluation for its original strawberry flavor and color. On the other hand, the strawberry jam yogurt (Comparative Example 4), which contained only 8% strawberry jam by weight and a large amount of plain yogurt (92% by weight), had a poor evaluation result because the original strawberry flavor was difficult to perceive and the original color of the strawberries was lost.

Claims

1. A dairy product containing strawberry processed products, comprising 10-25% by weight of strawberry processed products and 90-75% by weight of dairy products, In the aforementioned processed strawberry product, the total content of strawberries and raspberries is 25 to 70% by weight, and the weight ratio of raspberries to strawberries is 0.1 to 0.

4. In the entire strawberry processed product, the content of strawberries that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm is 5 to 35% by weight, and the content of raspberries that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm is 3% by weight or less. Dairy products containing strawberry-based ingredients.

2. The dairy product containing a processed strawberry product according to claim 1, wherein the dairy product contains 25 to 100% by weight of raw milk and / or milk in the total dairy product, the total content of β-carotene and α-tocopherol in the raw milk and / or milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in the raw milk and / or milk is 22 to 28% by weight.

3. The dairy product containing a processed strawberry product according to claim 1 or 2, wherein the dairy product is fermented milk.

4. This includes filling a container with 10 to 25 parts by weight of processed strawberries and 90 to 75 parts by weight of fermented milk. The aforementioned strawberry processed product is Mix strawberries, raspberries, and water so that the total content of strawberries and raspberries in the whole strawberry processed product is 25 to 70% by weight, the weight ratio of raspberries to strawberries is 0.1 to 0.4, the content of strawberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm is 5 to 35% by weight, and the content of raspberries that pass through a sieve with a mesh size of 12 mm but not a sieve with a mesh size of 3 mm is 3% by weight or less. The raw material mixture obtained by mixing the above is heated to a temperature of 65 to 95°C and maintained at that temperature for 1 to 5 minutes, and The product is obtained by a method that includes cooling the raw material mixture after heat treatment until it reaches 0 to 50°C. The aforementioned fermented milk is The raw material mix for the fermented milk contains 25 to 100% by weight of raw milk and / or milk in which the total content of β-carotene and α-tocopherol in raw milk and / or milk is 0.6 to 1.6 ppm, the β-carotene / α-tocopherol (weight ratio) is 0.1 to 0.2, and the unsaturated fatty acid content in the total constituent fatty acids of the milk fat in raw milk and / or milk is 22 to 28% by weight. Heat treatment by holding at 80-98°C for 1-90 minutes. The heat-treated raw material mix to which the lactic acid bacteria starter has been added is fermented until the pH reaches 4.1 to 4.85, and The curd of the fermented raw material mix is ​​obtained by a method that includes grinding the curd so that the median diameter is 5 to 70 μm. A method for producing fermented milk containing strawberry products.

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