Yogurt with apricot jam

Abstract

To provide apricot jam-containing yogurt in which plain yogurt has rich flavor and smooth and thickened texture, and rich flavor and flesh feeling of apricot are felt in the apricot jam, so that flavor and texture of both components are enhanced with each other by eating them together.SOLUTION: The apricot jam-containing yogurt includes 10 to 25 wt.% of apricot jam and 90 to 75 wt.% of plain yoghurt. The apricot jam has Brix of 40 to 50% and a hardness of 0.6 to 1.6 N at 25°C and includes 18 to 28 wt.% of syrup-soaked apricot and 1 to 5 wt.% of dried apricot. The dried apricot / the syrup-soaked apricot (dry weight ratio) is 0.3 to 0.55. A content of the syrup-soaked apricot which passes through a sieve of an aperture of 12 mm and does not through a sieve of an aperture of 3 mm is 8 to 20 wt.%.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] As food has become more diverse in recent years, yogurt has attracted attention for its health benefits, but more recently there has been a growing tendency to place emphasis on the "palatability" of yogurt, that is, enjoying the taste and texture of the yogurt itself. In this environment, yogurt containing various fruits, as well as yogurt containing fruit sauce or fruit jam, is now on the market.

[0003] For example, Patent Document 1 discloses a method for producing fermented milk for fruit yogurt that can enhance the flavor of fruit sauce while providing the original flavor of yogurt, the method including a step of adding an acid component having a lower acidity than lactic acid to the raw milk in an amount of 0.05% by weight to 0.5% by weight when the raw milk and lactic acid bacteria starter are taken as 100% by weight. However, although the yogurt obtained by this production method has the flavor of fruit sauce, the yogurt flavor is weak and the milk is not rich enough, so that the characteristic flavors and textures of each component are not apparent. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] WO 12 / 067081 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide yogurt with apricot jam, in which the plain yogurt has a rich flavor and a smooth, thick texture, and the apricot jam has a rich apricot flavor and a pulp-like texture, and the two enhance each other's flavor and texture when eaten together. [Means for solving the problem]

[0006] As a result of intensive research by the inventors to solve the above problems, the inventors have discovered a yogurt containing apricot jam and plain yogurt, in which the apricot jam has a specific Brix and a specific hardness, and contains apricots preserved in syrup and dried apricots in specific amounts and in a specific ratio, and the content of the apricots preserved in syrup of a specific size is within a specific range, and the plain yogurt is a fermented product of a raw material mix containing raw material milk and whey protein with a specific protein reduction value, and contains specific amounts of milk fat and milk protein. The inventors have found that by producing yogurt containing apricot jam, which has a whey protein / casein protein ratio within a specific range, a median diameter and viscosity of the curd within specific ranges, and contains specific amounts of the apricot jam and the plain yogurt, it is possible to obtain yogurt containing apricot jam in which the plain yogurt has a rich flavor and a smooth, thick texture, and the apricot jam has a rich apricot flavor and a pulpy texture, and in which eating these together enhances the flavor and texture of each other, thereby completing the present invention.

[0007] That is, the first aspect of the present invention is a yogurt containing apricot jam, the yogurt containing apricot jam comprising 10 to 25% by weight of apricot jam and 90 to 75% by weight of plain yogurt, the apricot jam having a Brix of 40 to 50% and a hardness (maximum load when compressed) at 25°C of 0.6 to 1.6N, the apricot jam containing 18 to 28% by weight of apricots in syrup and 1 to 5% by weight of dried apricots, the dried apricots / the apricots in syrup (dry weight ratio) being 0.3 to 0.55, and the apricots passing through a sieve with a mesh size of 12 mm and a sieve with a mesh size of 3 mm are preferably 0.5 to 0.6 N. The plain yogurt contains 8 to 20% by weight of apricots preserved in syrup that are not preserved in syrup, and the plain yogurt is a fermented product of a raw material mix containing raw material milk having a protein reduction value of 2 to 9 and whey protein, the raw material mix as a whole containing 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein, the whey protein / casein protein ratio in the milk protein is 23 / 77 to 30 / 70 (weight ratio), the median diameter of curd in the plain yogurt is 25 to 60 μm, and the viscosity of the plain yogurt at 10° C. is 20 to 55 Pa s. Preferably, the apricots in syrup contain calcium salt in an amount of 0.1 to 0.5% by weight based on the total weight of the apricots in syrup. Preferably, the apricot jam contains 0.6 to 1% by weight of pectin and 0.05 to 0.2% by weight of locust bean gum based on the entire apricot jam. The present invention also relates to a method for producing yogurt with apricot jam, which comprises apricot jam and plain yogurt, and includes the steps of concentrating a jam raw material mixture containing apricots in syrup cut to a size of 4 to 14 mm and dried apricots in a paste form by holding at 65 to 85°C under reduced pressure conditions, adjusting the pH of the jam raw material mixture after concentration to 3.4 to 3.8, heating the jam raw material mixture after pH adjustment to 70 to 95°C, and cooling the heated jam raw material mixture to 0 to 50°C, thereby producing a yogurt with apricot jam having a Brix of 40 to 50% and a hardness (maximum load when compressed) of 0.6 to 1.6 N at 25°C, containing 18 to 28% by weight of apricots in syrup and 1 to 5% by weight of dried apricots in syrup in a ratio of 0.3 to 0.55, passing through a sieve with an opening of 12 mm and sieving through a sieve with an opening of 3 m. the raw material mix containing raw material milk having a protein reduction value of 2 to 9 and whey protein, the raw material mix containing 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein in the total raw material mix, the whey protein / casein protein ratio in the milk protein being 23 / 77 to 30 / 70 (weight ratio), is fermented at a temperature condition of 39 to 41°C until the pH becomes 4.5 to 4.7, the curd of the raw material mix after the fermentation is crushed to have a median diameter of 25 to 60 μm to obtain plain yogurt having a viscosity of 20 to 55 Pa s at 10°C, and 10 to 25 parts by weight of the apricot jam and 90 to 75 parts by weight of the plain yogurt are filled into a container. Effect of the Invention

[0008] According to the present invention, it is possible to provide yogurt with apricot jam in which the plain yogurt has a rich flavor and a smooth, thick texture, and the apricot jam has a rich apricot flavor and a pulpy texture, and when eaten together, they enhance each other's flavor and texture. [Brief description of the drawings]

[0009] [Figure 1] FIG. 1 is a diagram showing suitable heat treatment conditions for a raw material mix in a method for producing plain yogurt according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described in further detail. The yogurt with apricot jam according to this embodiment contains specific amounts of a specific apricot jam and specific plain yogurt.

[0011] [Apricot jam] The apricot jam is made by heating apricots together with sugar until they become gelled, and adding, as necessary, gelling agents, acidulants, preservatives, flavors, colorings, etc. Apricots, also known as apricots (scientific name: Prunus armeniaca), are deciduous trees of the genus Prunus in the family Rosaceae.

[0012] The apricot jam preferably has a Brix of 40 to 50%. If the Brix is ​​out of this range, the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt. The Brix is ​​more preferably 40 to 48%, and even more preferably 42 to 48%. The Brix can be measured by adjusting the temperature of the apricot jam to 20° C. and using a sugar refractometer (ATAGO Co., Ltd., “RX-5000”).

[0013] The apricot jam preferably has a hardness (maximum load when compressed) of 0.6 to 1.6 N at 25° C. If the hardness is outside this range, the texture of the apricot pulp may not be felt, and the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt. The hardness is more preferably 0.9 to 1.6 N, and even more preferably 1 to 1.5 N. The hardness (maximum load when compressed) can be measured by adjusting the temperature of the apricot jam to 25° C. and using a rheometer (Sun Scientific "CR-200D", plunger: disk-shaped, diameter 40 mm).

[0014] The apricot jam preferably contains apricots in syrup and dried apricots as the apricot component.

[0015] The apricots in syrup are obtained by soaking peeled apricots, cut as necessary, in syrup. More specifically, the apricots can be obtained by filling a container with an amount of syrup sufficient to completely immerse the apricots, degassing the container, sealing the container, and heat sterilization. The temperature and time during heat sterilization are not particularly limited, but examples include about 80 to 100°C for about 5 to 30 minutes. The syrup can be, for example, one obtained by dissolving 20 to 40 parts by weight of sugar and 0.3 to 0.6 parts by weight of calcium salt in 100 parts by weight of water.

[0016] The apricots preserved in syrup are preferably cut to a predetermined size using a dice cutter or the like. The shape of the cut apricots is not particularly limited, but a cube or rectangular parallelepiped is preferred, and a cube is more preferred. The size of the cut apricots (i.e., the length of one side of the cube or rectangular parallelepiped) is preferably 4 to 14 mm, more preferably 4 to 12 mm, and even more preferably 5 to 10 mm. When the shape of the cut apricots is a rectangular parallelepiped, the longest side may exceed 14 mm, and may be, for example, 20 mm or less.

[0017] By using apricots cut to the above sizes, the apricots in syrup can have a certain size in the apricot jam, as described below, which allows the apricot jam to have the texture of apricot pulp.

[0018] The apricots in syrup preferably contain a calcium salt, and the calcium salt content is preferably 0.1 to 0.5% by weight based on the total weight of the apricots in syrup. If the calcium salt content is within the above range, no unpleasant taste due to calcium salts is felt, and the texture of the apricot flesh tends to be more easily felt. The calcium salt content is more preferably 0.1 to 0.3% by weight. The calcium salt content in the preserved apricots may be measured by a known method, for example, ICP emission spectrometry.

[0019] The content of the apricots in syrup is preferably 18 to 28% by weight, more preferably 20 to 26% by weight, based on the total weight of the apricot jam. If the content of the apricots in syrup is less than 18% by weight, the texture of the apricot pulp may not be felt. If the content of the apricots in syrup is more than 28% by weight, the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt. The content of the apricots in syrup described in this paragraph is the total amount of the apricots in syrup contained in the apricot jam.

[0020] The preserved apricots may be cut to a predetermined size as described above, but the shape of the preserved apricots may be lost during the process of producing the apricot jam, resulting in a smaller size. However, it is preferable that the preserved apricots have a certain size so that the texture of the apricot pulp can be felt in the apricot jam. This allows the apricot jam to have a texture of the apricot pulp.

[0021] Specifically, the size of the apricots in syrup in the apricot jam is as follows: the apricot jam contains apricots in syrup that pass through a sieve with a mesh size of 12 mm but not through a sieve with a mesh size of 3 mm, and the content of the apricots in syrup is preferably 8 to 20% by weight, more preferably 9 to 18% by weight, and even more preferably 10 to 15% by weight in the entire apricot jam. If the content of the apricots in syrup that meet the size requirements is less than 8% by weight, the texture of the apricot may not be felt. If the content exceeds 20% by weight, the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt. The content of the apricots in syrup of a specific size described in this paragraph is a value measured by sieving the apricot jam. Details of the measurement method are described in the Examples section. As the sieve, a test sieve specified in "JIS Z 8801-1:2019" can be used.

[0022] The dried apricots are those obtained by drying raw apricots that have been cut in half and the seeds removed, or those similar to the dried apricots. By using dried apricots, the apricot jam can have a rich apricot flavor.

[0023] The moisture content of the dried apricots is preferably adjusted to 10 to 20% by weight. When the moisture content of the dried apricots is within the above range, the productivity of apricot jam is good and the rich apricot flavor tends to be easily felt. The moisture content is more preferably 12 to 18% by weight.

[0024] The dried apricots are preferably softened by soaking in water, and then strained through a sieve to form a paste. The mesh size of the sieve used in this case is preferably 0.5 to 2 mm. If the mesh size is outside the above range, the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt. The mesh size of the sieve is more preferably 0.5 to 1.2 mm, even more preferably 0.5 to 1.0 mm, and particularly preferably 0.7 to 1.0 mm.

[0025] The content of the dried apricots in the apricot jam is preferably 1 to 5% by weight, more preferably 1 to 4% by weight, and even more preferably 1.5 to 3.5% by weight. If the content of the dried apricots is less than 1% by weight, the rich flavor of the apricots may not be felt. If the content of the dried apricots is more than 5% by weight, the balance of flavor and texture may be poor when the apricot jam is eaten with plain yogurt.

[0026] The dry weight ratio of the dried apricots to the apricots preserved in syrup is preferably 0.3 to 0.55, more preferably 0.35 to 0.55, and even more preferably 0.45 to 0.48. If it is less than 0.3, the rich flavor of the apricots may not be felt. If it is more than 0.55, the texture of the apricot pulp may not be felt. The content of the apricots preserved in syrup used in calculating the dry weight ratio is the total amount of the apricots preserved in syrup contained in the apricot jam.

[0027] The apricot jam may be a mixture of the apricots in syrup and the dried apricots, or may not be a mixture of the apricots in syrup and the dried apricots. From the viewpoint of a rich flavor and a pulpy texture, the mixture is preferable.

[0028] From the viewpoint of rich flavor and productivity, the pH of the apricot jam is preferably 3.4 to 3.8, more preferably 3.5 to 3.7. If the pH is lower than 3.4, the apricot jam may have a strong sour taste, a hard physical property, a somewhat heavy texture, poor flavor release, or difficulty in mixing with plain yogurt. If the pH is higher than 3.8, the apricot jam may have a weak sour taste, an unbalanced flavor and texture with plain yogurt, or the jam may become soft and drip during filling in the yogurt production process, resulting in poor productivity. To test the pH of apricot jam, put the jam in a blender to crush the solids and make a homogenous mixture, then measure it with a pH meter.

[0029] In order to adjust the pH of the apricot jam to fall within the above range, it is preferable to add an acidulant, which may be at least one selected from the group consisting of citric acid, malic acid, tartaric acid, lactic acid, phosphoric acid, salts of these acids (e.g., sodium salts), and fruit juices containing a lot of sour components, such as lemon juice and other citrus fruits.

[0030] The amount of the acidulant is preferably 0.01 to 0.5% by weight based on the total weight of the apricot jam. When the amount of the acidulant is within the above range, the pH can be easily adjusted to within the above range, and when the apricot jam is eaten together with plain yogurt, the flavors and textures of the two can be enhanced. The amount of the acidulant is more preferably 0.01 to 0.3% by weight, and even more preferably 0.01 to 0.1% by weight.

[0031] In order to adjust the hardness of the apricot jam to fall within the above range, the apricot jam preferably contains pectin and locust bean gum as gelling agents.

[0032] The pectin is present in many plants such as fruits and vegetables, and refers to a thickening polysaccharide mainly composed of polygalacturonic acid in which galacturonic acid, a component of plant tissue or a component of the middle layer, is bonded with α-1,4 bonds. The galacturonic acid constituting pectin is partially methyl esterified, and it is classified into LM (low methoxyl) pectin and HM (high methoxyl) pectin depending on the degree of esterification. HM pectin generally refers to pectin having an esterification degree of 50% or more. The pectin used in this embodiment may be either HM pectin or LM pectin, or a mixture of these.

[0033] The content of the pectin is preferably 0.6 to 1% by weight in the whole apricot jam. When the content of the pectin is within the above range, the hardness of the apricot jam can be easily adjusted within the above range, and when the apricot jam is eaten together with plain yogurt, the flavor and texture of each of the two can be enhanced. The content of the pectin is more preferably 0.7 to 1% by weight, and even more preferably 0.7 to 0.9% by weight.

[0034] When the LM pectin is used as the pectin, it is preferable to use a divalent cation such as calcium ion or magnesium ion in combination with it, from the viewpoint of efficiently promoting gelation. Examples of the calcium ion include calcium chloride, calcium acetate, fermented L-type calcium lactate, synthetic calcium lactate, calcium gluconate, calcium monophosphate, calcium malate, calcium sulfate, calcium hydroxide, calcium citrate, calcium diphosphate, calcium triphosphate, bone powder, calcium carbonate, shell powder, eggshell powder, etc. At least one selected from these groups can be used. In particular, calcium citrate and calcium sulfate, which have a relatively slow gelation rate, are preferred from the viewpoint of easily adjusting the gelation rate. Examples of the magnesium ion include magnesium salts such as magnesium ammonium phosphate, magnesium ammonium sulfate, magnesium carbonate, magnesium chloride, magnesium citrate, magnesium dihydrogen phosphate, magnesium formate, magnesium hydrogen phosphate, o-magnesium hydrogen phosphate, magnesium hydroxide, magnesium hydroxide carbonate, magnesium lactate, magnesium nitrate, magnesium oxalate, magnesium oxide, magnesium phosphate, magnesium propionate, magnesium pyrophosphate, and magnesium sulfate, and at least one selected from this group can be used.

[0035] The amount of the divalent cation is preferably 0.001 to 0.5% by weight based on the total weight of the apricot jam. When the amount of the divalent cation is within the above range, gelation can be efficiently promoted without giving off an unpleasant taste due to the cation. The amount of the divalent cation is more preferably 0.005 to 0.2% by weight.

[0036] The locust bean gum is a thickening polysaccharide contained in the endosperm of locust beans, which are legumes, and is composed mainly of galactose and mannose. The content of the locust bean gum is preferably 0.05 to 0.2% by weight in the whole apricot jam. When the content of the locust bean gum is within the above range, the hardness of the apricot jam can be easily adjusted within the above range, and when the apricot jam is eaten together with plain yogurt, the flavors and textures of the two can be enhanced. The content of the locust bean gum is more preferably 0.05 to 0.15% by weight, and even more preferably 0.07 to 0.12% by weight.

[0037] In addition to the apricots in syrup, the dried apricots, the acidulant, the pectin, and the locust bean gum, the apricot jam may contain appropriate amounts of sugars, gelling agents other than the pectin and locust bean gum, preservatives, flavorings, colorants, etc., within the scope of the invention.

[0038] The sugars are not particularly limited, and examples thereof include white sugar, granulated sugar, and powdered sugar, as well as glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose oligosaccharides, and other sugars and sugar alcohols, and natural sweeteners such as honey and maple sugar. At least one type selected from these groups can be used.

[0039] The amount of the sugar in the apricot jam is preferably 30 to 45% by weight. If the amount of the sugar is within the above range, the flavor and texture of the apricot jam when eaten together with plain yogurt can be further enhanced. The amount of the sugar in the apricot jam is more preferably 35 to 40% by weight.

[0040] Examples of gelling agents other than pectin and locust bean gum include gellan gum, xanthan gum, carrageenan, guar gum, tara gum, sodium alginate, agar, gelatin, starches, celluloses, etc., and at least one selected from this group can be used. The amount of the gelling agent other than pectin and locust bean gum in the apricot jam is preferably 0.01 to 1.5% by weight based on the total weight of the apricot jam. If the amount of the gelling agent other than pectin and locust bean gum in the apricot jam is within the above range, the flavor and texture of the apricot jam can be enhanced when the apricot jam is eaten together with plain yogurt, and the desired hardness adjustment effect can be achieved by the gelling agent.

[0041] The preservatives include sorbic acid and its salts, benzoic acid and its salts, sulfurous acid and its derivatives, natamycin, nisin, calcium propionate, and the like, and at least one selected from this group can be used. The blending amount of the preservative is preferably 0.005 to 0.1% by weight based on the total weight of the apricot jam. When the blending amount of the preservative is within the above range, the jam does not have an unpleasant taste and the desired effect of improving the shelf life can be obtained. The blending amount of the preservative is more preferably 0.01 to 0.1% by weight.

[0042] The flavoring agent may be a natural or synthetic apricot flavor. The blending amount of the flavoring is preferably 0.005 to 1% by weight based on the total weight of the apricot jam. If the blending amount of the flavoring is within the above range, when the apricot jam is eaten together with plain yogurt, the flavors and textures of the two can be enhanced, and the desired flavoring effect can be obtained. The blending amount of the flavoring is more preferably 0.01 to 0.5% by weight.

[0043] Examples of the pigment include quinone pigments such as cochineal pigment and lac pigment, anthocyanin pigments such as red cabbage pigment and berry pigment, gardenia red pigment, and red koji pigment, and at least one selected from this group can be used. The blending amount of the coloring matter is preferably 0.005 to 0.3% by weight based on the total weight of the apricot jam. If the blending amount of the coloring matter is within the above range, when the apricot jam is eaten together with plain yogurt, the flavor and texture of each other can be enhanced, and an appropriate coloring effect can be obtained. The blending amount of the coloring matter is more preferably 0.01 to 0.2% by weight, and even more preferably 0.05 to 0.15% by weight.

[0044] [plain yogurt] In this application, the plain yogurt refers to fermented milk as defined in the Ministerial Ordinance on Milk, etc., which is made by fermenting milk or milk, etc. containing an equivalent or greater amount of non-fat milk solids with lactic acid bacteria into a paste-like substance, and also refers to a paste-like substance made by mixing the milk, etc. with sugars and fermenting the mixture with lactic acid bacteria.

[0045] The milk referred to above includes raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, adjusted milk, low-fat milk, non-fat milk, and processed milk. The raw milk referred to above is cow's milk as it is after it has been milked, and the cow's milk referred to above is cow's milk that is sold for the purpose of direct consumption or for the manufacture or processing of food using it as a raw material.

[0046] The plain yogurt according to the present embodiment is a fermented product of a raw material mix containing raw material milk having a specific protein reduction value and whey protein. The raw material mix contains specific amounts of milk fat and milk protein.

[0047] The raw milk is not particularly limited, but is preferably raw milk or cow's milk. The raw milk may be a single type of milk or a mixture of multiple types of milk. For example, it may be a mixture of two types of raw milk with different protein reduction values, or a mixture of two types of milk with different protein reduction values. It may also be a mixture of raw milk and cow's milk. When a mixture of multiple types of milk is used as the raw milk, the mixing ratio is not particularly limited. However, if the ratio of unpasteurized raw milk is increased, the viscosity increases due to the denaturation of milk protein by heat sterilization, which has the advantage that the thickness of plain yogurt is easily improved.

[0048] The protein reduction value of the raw milk is preferably 2 to 9. If the protein reduction value of the raw milk is outside the above range, the rich flavor and smooth, thick texture may be lacking. The protein reduction value of the raw milk is more preferably 2 to 7, and even more preferably 2 to 5. When a mixture of multiple types of milk is used as the raw milk, it is sufficient that the protein reduction value of the mixture as a whole is within the above range, and the protein reduction value of each milk contained in the mixture does not have to be within the above range. The protein reducing value can be measured by a known method, for example, the method described in "Testing Methods for Dairy Products: Commentary, edited by the Pharmaceutical Society of Japan" (Kanbara Publishing Co., Ltd., p. 131, published March 20, 1984).

[0049] The whey protein is a type of milk protein contained in whey. The whey protein in the raw material mix is ​​preferably derived from a whey protein source that is mixed separately from the raw material milk. The whey protein source is preferably at least one selected from the group consisting of whey powder, whey protein concentrate (WPC) and whey protein isolate (WPI). The content of the whey protein source is preferably 0.5 to 2% by weight in the entire raw material mix. When the content of the whey protein source is within the above range, it becomes easy to adjust the whey protein / casein protein ratio in the milk protein, which will be described later. The content of the whey protein source is more preferably 0.5 to 1.5% by weight, and further preferably 0.7 to 1.2% by weight.

[0050] The whey powder is, for example, a product obtained by spray-drying a liquid (cheese whey) by-product produced when coagulating raw milk to produce cheese. The main components of the whey powder are 60 to 80% by weight of lactose, 7 to 30% by weight of whey protein, and 3 to 12% by weight of inorganic salts. As the whey powder, desalted whey powder may be used.

[0051] The whey protein concentrate (WPC) is a powder obtained by removing lactose from cheese whey by membrane treatment and concentrating the protein to 30 to 95% by weight.

[0052] The whey protein isolate (WPI) has a higher whey protein content than whey protein concentrate.

[0053] The milk fat is a fat derived from milk. The milk fat contained in the raw material mix is ​​preferably derived from raw milk, a whey protein source, and other dairy products. Examples of the other dairy products include cream, fermented cream, butter, fermented butter, buttermilk, buttermilk powder, butter oil, whole milk powder, whole fat concentrated milk, etc. Among them, cream, fermented cream, butter, fermented butter, and butter oil are preferred because of their high milk fat content.

[0054] The content of the milk fat in the entire raw material mix is ​​preferably 3.4 to 4.5% by weight, more preferably 3.7 to 4.3% by weight. If the content of the milk fat is less than 3.4% by weight, the rich flavor may be insufficient, and if it is more than 4.5% by weight, the viscosity may be insufficient. The milk fat content can be measured by a known method, for example, the Roese-Gottlieb method.

[0055] The milk protein is a protein derived from milk and consists of the whey protein and casein protein. The milk protein content is preferably 4.3 to 7% by weight in the entire raw material mix. If the milk protein content is outside the above range, the thickness and rich flavor of plain yogurt may be insufficient. The milk protein content is more preferably 4.3 to 5.8% by weight, even more preferably 4.3 to 5.4% by weight, and particularly preferably 4.5 to 5.2% by weight. The milk protein content can be measured by a known method, for example, a combustion method.

[0056] The milk protein source is preferably derived from raw milk and dairy products. The dairy product is not limited as long as it is made from milk, but from the viewpoint of ease of adjusting the whey protein / casein protein ratio in the milk protein described later, dairy products with a high milk protein content are preferred. Specifically, whey, desalted whey, whey powder (including desalted whey powder), whey protein concentrate (WPC), whey protein isolate (WPI), whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, high-purity milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), sweetened condensed milk, sweetened skim condensed milk, unsweetened condensed milk, unsweetened skim condensed milk, etc. can be mentioned.

[0057] From the viewpoint of flavor, it is preferable to use whole milk powder or skim milk powder as the source of the milk protein, and it is more preferable to use skim milk powder. When skim milk powder is used, its content is preferably 1.5 to 10% by weight in the entire raw material mix. When the content of skim milk powder is within the above range, it becomes easy to adjust the whey protein / casein protein ratio in the milk protein described below. The content of the skim milk powder is more preferably 2 to 5.5% by weight, and further preferably 3 to 5% by weight.

[0058] In the raw material mix, the whey protein / casein protein ratio in the milk protein is preferably 23 / 77 to 30 / 70 (weight ratio), more preferably 25 / 75 to 30 / 70, and even more preferably 25 / 75 to 28 / 72. If the ratio is less than 23 / 77, the viscosity may be insufficient, and if it is more than 30 / 70, the rich flavor may be insufficient and the smooth texture may be inferior. The whey protein content and the casein protein content can be measured by electrophoretic separation of the milk proteins followed by quantification of the individual protein bands by dye binding.

[0059] In addition to the raw milk, the dairy product, and the whey protein source, the raw material mix may contain sugars, stabilizers, flavorings, etc. as appropriate, within limits that do not impair the effects of the invention.

[0060] The sugars are not particularly limited, and examples thereof include white sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reduced sugar, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, and palatinose oligosaccharides, as well as sugar alcohols. At least one type selected from these groups can be used.

[0061] The sugar content is preferably as low as possible so that the plain yogurt and apricot jam enhance each other's flavor and texture when eaten together. Specifically, the sugar content is preferably 7% by weight or less, more preferably 5% by weight or less, even more preferably 2% by weight or less, and particularly preferably zero, based on the total weight of the raw material mix.

[0062] The stabilizer refers to a food additive, starch, or dextrin that is used to increase the viscosity of yogurt and stabilize the viscosity of yogurt during storage or distribution. The food additive includes a food thickener, such as pectin, gelatin, carrageenan, agar, gum arabic, sodium alginate, xanthan gum, locust bean gum, carboxymethylcellulose, modified starch, etc., and at least one selected from these groups can be used.

[0063] The content of the stabilizer is preferably as small as possible from the viewpoint of enhancing the flavor and texture of the plain yogurt and the apricot jam when they are eaten together. Specifically, the content of the stabilizer 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 zero, based on the total weight of the raw material mix.

[0064] Examples of the flavoring include milk flavor, yogurt flavor, vanilla flavor, and the like. The content of the flavoring is preferably as small as possible from the viewpoint of enhancing the flavor and texture of the plain yogurt and the apricot jam when they are eaten together. Specifically, the content of the flavoring is preferably 0.5% by weight or less, more preferably 0.1% by weight or less, even more preferably 0.05% by weight or less, and particularly preferably zero, in the entire raw material mix.

[0065] In the plain yogurt according to the present embodiment, the median diameter of the curd is preferably 25 to 60 μm, more preferably 30 to 55 μm, even more preferably 35 to 50 μm, and particularly preferably 40 to 50 μm. If the median diameter is smaller than 25 μm, the rich flavor and viscosity may be insufficient. If the median diameter is larger than 60 μm, the rich flavor and smooth texture may be insufficient.

[0066] The median diameter of the card can be measured by a known method, for example, a method using a laser diffraction / scattering particle size distribution measuring device. An example of the measuring device is LA-960V2 (manufactured by HORIBA, LTD.). Specifically, the median diameter can be obtained by diluting the sample with ion-exchanged water, adjusting the transmittance to within an appropriate range, and then analyzing the intensity distribution pattern of the diffracted / scattered light using dedicated software LA-960 for Windows.

[0067] The plain yogurt according to this embodiment has a viscosity of preferably 20 to 55 Pa·s, more preferably 20 to 45 Pa·s, and even more preferably 25 to 45 Pa·s, measured at 10°C using a BH type viscometer with a No. 4 rotor at a rotation speed of 2 rpm. If the viscosity is lower than 20 Pa·s, the rich flavor and thickness may be insufficient. If the viscosity is higher than 55 Pa·s, the rich flavor and smooth texture may be insufficient.

[0068] The plain yogurt according to this embodiment is a fermented product of the raw material mix having the specific composition as described above, and the median diameter and viscosity of the curd fall within the above ranges, so that it can satisfy all of the requirements of rich flavor, smooth texture, and thickness.

[0069] [Yogurt with apricot jam] The yogurt with apricot jam according to the present embodiment preferably contains 10-25% by weight of the apricot jam and 90-75% by weight of the plain yogurt in the entire yogurt with apricot jam. If the respective contents are out of the above ranges, the balance of flavor and texture may be poor when the apricot jam and the plain yogurt are eaten together. Furthermore, 12-25% by weight of apricot jam and 88-75% by weight of plain yogurt are more preferable, 12-22% by weight of apricot jam and 88-78% by weight of plain yogurt are even more preferable, and 14-20% by weight of apricot jam and 86-80% by weight of plain yogurt are particularly preferable.

[0070] The method for producing yogurt with apricot jam according to this embodiment is exemplified below. The apricot jam can be produced through a process of mixing ingredients, a process of concentrating, a process of adjusting pH, a process of heating, and a process of cooling. The plain yogurt can be produced through a process of mixing and dissolving ingredients, a process of fermenting, and a process of grinding. The yogurt with apricot jam can be produced through a process of filling a container with the apricot jam and the plain yogurt. Specifically, the process is as follows.

[0071] [How to make apricot jam] (Raw material mixing process) All the ingredients of the apricot jam mentioned above (apricots in syrup, dried apricots, water, and other optional ingredients) are mixed together to obtain a jam ingredient mixture.

[0072] The preserved apricots are preferably cut into pieces of 4 to 14 mm using a dice cutter or the like before mixing with other ingredients, as described above. The size is more preferably 4 to 12 mm, and even more preferably 5 to 10 mm. When the shape of the cut pieces is a rectangular parallelepiped, the longest side may exceed 14 mm, for example, as long as it is 20 mm or less.

[0073] The dried apricots are preferably soaked in water to soften them before mixing with other ingredients, as described above, and then strained through a sieve to make a paste. The amount of water used for soaking is preferably 1.5 to 3 times the amount (weight) of the dried apricots. The mesh size of the sieve used for straining is preferably 0.5 to 2 mm, more preferably 0.5 to 1.2 mm, even more preferably 0.5 to 1.0 mm, and particularly preferably 0.7 to 1.0 mm.

[0074] The contents of apricots in syrup and dried apricots in the jam raw material mixture may be set taking into consideration the contents of apricots in syrup and dried apricots in the apricot jam described above, as well as the degree of concentration in the concentration step described next.

[0075] (concentration process) The jam ingredient mixture obtained in the mixing step is placed in a device capable of heating and stirring under reduced pressure, and then is kept at 65 to 85°C under reduced pressure and concentrated to a predetermined weight to obtain an ingredient mixture concentrate. The temperature during the concentration is preferably 68 to 82°C, more preferably 70 to 80°C. The reduced pressure condition may be a gauge pressure of 0.03 to 0.07 MPa.

[0076] (pH adjustment process) An acidulant is added to the raw material mixture concentrate obtained in the concentration step, and the pH is adjusted to 3.4 to 3.8 to obtain a pH-adjusted raw material mixture. From the viewpoint of uniform mixing and dispersion, the acidulant is preferably dissolved in about 5 to 20 times the amount (by weight) of water before being added. In addition, when a flavor and a color are added, it is preferable to add them in this step from the viewpoint of suppressing deterioration of flavor and color tone.

[0077] (Heating process) The pH-adjusted raw material mixture obtained in the pH adjustment step is heated to 70 to 95°C to obtain a pH-adjusted raw material mixture concentrate after heat treatment. The heat treatment temperature is more preferably 75 to 92°C, and even more preferably 80 to 90°C. The retention time at the heat treatment temperature may be approximately 0.1 to 15 minutes. If the heat treatment temperature is lower than 70°C or the retention time is shorter than 0.1 minutes, the hygienic shelf life may decrease. If the heat treatment temperature is higher than 95°C or the retention time is longer than 15 minutes, the flavor may deteriorate.

[0078] (cooling process) The apricot jam according to this embodiment can be obtained by cooling the heat-treated pH-adjusted mixed concentrate of ingredients obtained in the heating step to 0 to 50° C. If the cooling temperature is lower than 0° C., freezing may occur and water may be separated, and if it is higher than 50° C., the flavor may deteriorate. The cooling temperature is preferably 15 to 35° C., and more preferably 15 to 25° C.

[0079] Alternatively, the pH-adjusted raw material mixture concentrate obtained in the heating step may be packed in a sealed container such as a pillowcase before the cooling step. This method makes it easy to store and transport the apricot jam after production. The sealed container is then opened to remove the apricot jam, which is then packed into a container together with plain yogurt.

[0080] [How to make plain yogurt] (Raw material mixing and dissolving process) The above-mentioned raw materials for plain yogurt (raw milk having a protein reduction value of 2 to 9, a whey protein source, and other optional ingredients) are mixed and dissolved to obtain a raw material mix. From the viewpoint of obtaining plain yogurt having a rich flavor and a smooth, thick texture, it is preferable to subject the raw material mix to a heat treatment. The heating temperature and heating time in the heat treatment are preferably within the region surrounded by the dashed line shown in the graph of Fig. 1. In the graph of Fig. 1, the horizontal axis represents the heating holding temperature (°C) and the vertical axis represents the holding time (min) after reaching the temperature. The region shown in Fig. 1 is a region formed by connecting points A (80°C, 50 min), B (90°C, 30 min), C (95°C, 30 min), D (95°C, 1 min), E (90°C, 1 min), and F (80°C, 5 min) in this order with straight lines.

[0081] Prior to the heat treatment, a known homogenization treatment may be carried out in order to make the fat globules contained in the raw milk uniform in diameter and stabilize the quality. In this case, a device such as a homogenizer, a microfluidizer, or a colloid mill may be used. Such a homogenization treatment may also be carried out after the heat treatment.

[0082] (Fermentation process) The raw material mix obtained in the raw material mixing and dissolving step is adjusted to a temperature of 39 to 41°C, and then a lactic acid bacteria starter is added and fermented under the same temperature conditions until the pH reaches 4.5 to 4.7 to obtain a raw material mix after the fermentation step. If the pH after fermentation is out of the above range, the rich flavor and viscosity may be insufficient. The pH is more preferably 4.5 to 4.65.

[0083] The lactic acid bacteria starter is not particularly limited, and known lactic acid bacteria starters can be used, such as lactic acid bacteria belonging to Lactococcus, Streptococcus, Pediococcus, and Leuconostoc, lactic acid bacteria belonging to Lactobacillus, and Bifidobacterium, etc. Specific examples include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis.

[0084] The amount of the lactic acid bacteria starter to be added is not particularly limited, and may be an amount normally used in the preparation of yogurt. For example, 0.00001 to 5 parts by weight may be added per 100 parts by weight of the raw material mix, and the approximate amount is 0.00001 to 0.05 parts by weight for the freeze-dried type and 0.01 to 5 parts by weight for the fermented liquid type.

[0085] From the viewpoint of obtaining a better texture, it is preferable to cool the yogurt to 15 to 25°C after the fermentation step is completed and to carry out secondary fermentation under the same temperature conditions. By carrying out secondary fermentation, larger curds are regenerated, and the rich flavor and viscosity of the yogurt can be improved. The temperature condition during secondary fermentation is more preferably 15 to 19°C. From the viewpoint of further improving the rich flavor and viscosity of the yogurt, the secondary fermentation is preferably carried out until the pH of the raw material mix reaches 4.2 to 4.75, more preferably 4.2 to 4.6, and even more preferably 4.3 to 4.6.

[0086] (Crushing process) The plain yogurt according to the present embodiment can be obtained by pulverizing the curd of the raw material mix after fermentation obtained in the primary and / or secondary fermentation step so that the median diameter of the curd is 25 to 60 μm. This makes it possible to make the texture of the yogurt smooth. The median diameter is more preferably 30 to 55 μm, even more preferably 35 to 50 μm, and particularly preferably 40 to 50 μm.

[0087] The curds can be crushed by a known method, specifically, stirring in a tank, using a mesh filter, etc. From the viewpoint of simplicity and uniformity of the curd size, the method using a mesh filter is preferred. The mesh filter may, for example, be a filter having a mesh size of 10 to 100 mesh, preferably a filter having a mesh size of 10 to 90 mesh, and more preferably a filter having a mesh size of 12 to 80 mesh. The pressure condition when passing through the mesh filter is, for example, preferably 0.005 to 0.4 MPa, more preferably 0.01 to 0.35 MPa, and further preferably 0.05 to 0.2 MPa.

[0088] By using the above manufacturing method, it is possible to obtain plain yogurt having a curd median diameter of 25 to 60 μm and a viscosity measured at 10° C. of 20 to 55 Pa·s.

[0089] [How to make yogurt with apricot jam] (filling process) Yogurt containing apricot jam can be produced by filling a container with 10 to 25 parts by weight of the apricot jam and 90 to 75 parts by weight of the plain yogurt. Either the apricot jam or the plain yogurt can be filled into the container first. Alternatively, the two can be filled simultaneously.

[0090] According to the method for producing yogurt with apricot jam described above, the plain yogurt has a rich flavor and a smooth, thick texture, and the apricot jam has a rich apricot flavor and a pulpy texture, so that when eaten together, yogurt with apricot jam can be provided, in which the flavors and textures of each enhance each other. EXAMPLES

[0091] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0092] The raw materials used in the examples and comparative examples are as follows. 1) Langeberg & Ashton Foods "Apricots in Syrup" 2) "Dried Apricots" by OSMAN AKCA A.S. 3) “Jinpakuto P” manufactured by Nippon Seito Co., Ltd. 4) Sansho Co., Ltd. "LM-102AS-J" (LM Pectin) 5) “GRINDSTED LBG 057” manufactured by Sansho Co., Ltd. 6) "Calcium Citrate" manufactured by Fuso Chemical Co., Ltd. 7) "Citric Acid (Crystal) R" manufactured by Fuso Chemical Co., Ltd. 8) "Trisodium Citrate M" manufactured by Iwata Chemical Co., Ltd. 9) "Apricot Fragrance" by Yokoyama Fragrance Co., Ltd. 10) "Gardenia Yellow" manufactured by Daiwa Chemical Industry Co., Ltd. 11) Milk treated with primary heating (75℃, 30 seconds) and secondary heating (115℃, 7 seconds) (milk fat content: 3.7%, milk protein content: 3.2%) 12) Raw milk (fat content: 3.7%, protein content: 3.2%) 13) Milk treated with primary heating (60℃, 30 seconds) and secondary heating (135℃, 2 seconds) (milk fat content: 3.7%, milk protein content: 3.2%) 14) Meiji Co., Ltd. "Meiji Tokachi Fresh Cream 47" (milk fat content: 47.0%, milk protein content: 1.0%) 15) Kaneka skim milk powder (milk fat content: 1.0%, milk protein content: 34.0%) 16) Warrnambool Cheese and Butter "WPC80" (milk fat content: 4.8%, milk protein content: 76.5%) 17) Yotsuba Whey Powder (milk fat content: 1.1%, milk protein content: 12.1%) manufactured by Yotsuba Dairy Co., Ltd.

[0093] <Measurement of the amount of apricots preserved in syrup that pass through a sieve with a 12 mm opening but not a sieve with a 3 mm opening in apricot jam> The content of apricots preserved in syrup that passed through a sieve with 12 mm openings but not a sieve with 3 mm openings in the apricot jams produced in the Examples and Comparative Examples was evaluated by the following method. First, the weight (Z) of the apricot jam (total amount in the container) was measured, and then the entire amount was passed through a sieve with 3 mm square openings and washed with warm water at 40°C. The apricots in syrup that did not pass through the 3 mm sieve were collected, and the weight (X) was measured after wiping off the surface moisture. Next, the apricots in syrup that did not pass through the 3 mm sieve were placed on a 12 mm square sieve and washed with 40°C warm water to recover the apricots in syrup that did not pass through the 12 mm sieve, and the weight (Y) was measured after wiping off the surface moisture. The content was then calculated using the following formula. Content (weight %) of syrup-preserved apricots in apricot jam that pass through a sieve with an aperture of 12 mm and do not pass through a sieve with an aperture of 3 mm = { (X - Y) / Z} × 100

[0094] <Measurement of calcium salt content in syrup-preserved apricots> The measurement of the calcium salt content in syrup-preserved apricots was carried out by measuring the amount of calcium salt in the syrup-preserved apricots separated by the measurement of the content of syrup-preserved apricots in apricot jam that pass through a sieve with an aperture of 12 mm and do not pass through a sieve with an aperture of 3 mm as described above, using ICP emission spectrometry.

[0095] <Measurement of Brix of apricot jam> The Brix of apricot jam was measured using a sugar refractometer (Atago Co., Ltd. "RX-5000") for the apricot jam temperature-controlled at 20°C.

[0096] <Measurement of hardness (maximum load during compression) of apricot jam> The hardness of apricot jam was measured using a rheometer (Sun Scientific Co., Ltd. "CR-200D", plunger: disc-shaped, diameter 40 mm) for the apricot jam temperature-controlled at 25°C.

[0097] <Measurement of pH> The pH of apricot jam and the raw material mix was measured using a pH meter (HORIBA, Ltd. "F-52").

[0098] <Measurement of median diameter of plain yogurt curd> The median diameter of plain yogurt curd was measured using a laser diffraction / scattering particle size distribution analyzer LA-960V2 (manufactured by HORIBA, Ltd.) with water as the dispersion medium, collecting the curd so as not to break it.

[0099] <Measurement of viscosity of plain yogurt> The viscosity of plain yogurt was measured using a BH-type viscometer with a No. 4 rotor at a rotational speed of 2 rpm at 10°C.

[0100] <Sensory evaluation of apricot jam> Ten experienced panelists tasted each of the apricot jams obtained in the production examples, which had been adjusted to 10°C, and conducted a sensory evaluation of each jam in terms of the rich apricot flavor and the texture of the flesh. The average scores are shown in each table as the sensory evaluation scores. The evaluation criteria were as follows:

[0101] (Rich apricot flavor) 5 points: Better than the apricot jam in Example 1, with a strong, rich flavor 4 points: Equivalent to the apricot jam in Example 1, with a rich flavor 3 points: Slightly inferior to the apricot jam in Example 1, but has a rich flavor. 2 points: Worse than the apricot jam of Production Example 1, it is difficult to feel a rich flavor. 1 point: Much worse than the apricot jam in Example 1, lacking a rich flavor

[0102] (fruit feel) 5 points: Better than the apricot jam in Example 1, with a strong fruity texture 4 points: Same as the apricot jam in Example 1, with a good fruity texture 3 points: Slightly inferior to the apricot jam in Example 1, but the texture of the fruit can be felt. 2 points: Worse than the apricot jam in Example 1, with little fruit texture. 1 point: Much worse than the apricot jam in Example 1, with no fruity feel at all

[0103] <Sensory evaluation of plain yogurt> Ten experienced panelists tasted each of the plain yogurts obtained in the production examples, which had been adjusted to 10°C, and conducted a sensory evaluation of each in terms of rich flavor, smooth texture, and viscosity. The average scores are shown in each table as the sensory evaluation scores. The evaluation criteria were as follows:

[0104] (Rich plain yogurt flavor) 5 points: Better than the plain yogurt of Example 18, with a strong, rich flavor. 4 points: Equivalent to plain yogurt from Example 18, with a rich flavor. 3 points: Slightly inferior to the plain yogurt of Example 18, but has a rich flavor. 2 points: Worse than the plain yogurt of Production Example 18, it is difficult to feel the rich flavor. 1 point: Much worse than the plain yogurt in Example 18, with no rich flavor.

[0105] (Smooth texture) 5 points: Better than the plain yogurt of Production Example 18, with a strong sense of smooth texture 4 points: Equivalent to the plain yogurt of Production Example 18, with a smooth texture 3 points: Slightly inferior to the plain yogurt of Production Example 18, but has a smooth texture. 2 points: Worse than the plain yogurt of Production Example 18, it is difficult to feel a smooth texture. 1 point: Much worse than the plain yogurt of Example 18, with no smooth texture

[0106] (Thick) 5 points: Better than the plain yogurt in Example 18, and feels thicker 4 points: Equivalent to plain yogurt from Production Example 18, with sufficient thickness 3 points: Slightly inferior to the plain yogurt of Example 18, but thick enough to be felt 2 points: Worse than the plain yogurt of Production Example 18, and the thickness is hard to feel. 1 point: Much worse than the plain yogurt in Example 18, and does not feel thick.

[0107] <Sensory evaluation of yogurt with apricot jam> Ten experienced panelists were asked to eat the yogurt containing apricot jam obtained in the Examples and Comparative Examples, which had been adjusted to 10°C, and to stir the whole with a spoon five times so that the apricot jam and the plain yogurt were mixed together, and then to carry out a sensory evaluation. The average of the evaluation points was taken as the sensory evaluation. The evaluation criteria were as follows: 5 points: Better than the yogurt with apricot jam in Example 2. The apricot jam and plain yogurt enhance each other's flavor and texture very well, and are very delicious. 4 points: Equivalent to the yogurt with apricot jam in Example 2. The apricot jam and plain yogurt enhance each other's flavor and texture, making it delicious. 3 points: Slightly inferior to the yogurt with apricot jam in Example 2, but the apricot jam and plain yogurt enhance each other's flavor and texture. 2 points: Worse than the yogurt with apricot jam in Example 2, the balance of flavor and texture between the apricot jam and plain yogurt is lost. 1 point: Much worse than the yogurt with apricot jam in Example 2, with the balance of flavor and texture between the apricot jam and plain yogurt being very poor.

[0108] (Production Example 1) Preparation of apricot jam Dried apricots (moisture content 16.8%) were soaked in twice the amount (by weight) of water, heated to soften, and then strained through a sieve with a mesh size of 0.88 mm to form a paste. Furthermore, the apricots in syrup (moisture content: 79.8% by weight, calcium salt content: 0.14% by weight) were cut into cubes with sides measuring 7.5 mm. 30.58 parts by weight of water was added to a heated mixer, and while stirring, 7.5 parts by weight of the dried apricot paste (2.5 parts by weight of dried apricots before being made into a paste) and 22.0 parts by weight of the cut apricots preserved in syrup were added. Furthermore, 38.4 parts by weight of sugar, 0.8 parts by weight of pectin, 0.1 parts by weight of locust bean gum, and 0.03 parts by weight of calcium citrate were added. After the heating and stirring machine was sealed, the mixture was heated to and maintained at 70 to 80° C. while stirring under reduced pressure of 0.05 MPa (gauge pressure), and when it was concentrated to a predetermined weight, the pressure was returned to normal. Next, 0.02 parts by weight of trisodium citrate and 0.05 parts by weight of citric acid (crystal) were dissolved in 1 part by weight of water and added, and further 0.1 parts by weight of gardenia pigment and 0.4 parts by weight of flavoring were added, and the mixture was heated to 88° C. and then cooled to 25° C. to obtain 100 parts by weight of apricot jam. The composition of the obtained apricot jam is summarized in Table 1. Table 1 also shows the evaluation results of the Brix, pH, and hardness of the obtained apricot jam, as well as the rich apricot flavor and pulp texture.

[0109] [Table 1]

[0110] (Production Example 2) Making apricot jam According to the recipe in Table 1, the amount of preserved apricots in syrup was changed from 22.0 parts by weight to 19.0 parts by weight, the amount of refined sugar was changed from 38.4 parts by weight to 39.6 parts by weight, and the total amount was adjusted with water, but the same procedure as in Production Example 1 was followed to obtain apricot jam. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0111] (Production Example 3) Preparation of apricot jam According to the formulation in Table 1, the amount of preserved apricots in syrup was changed from 22.0 parts by weight to 28.0 parts by weight, the amount of dried apricots was changed from 2.5 parts by weight to 2.1 parts by weight, and the total amount was adjusted with water, but an apricot jam was obtained in the same manner as in Production Example 1. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and fleshy texture are shown in Table 1.

[0112] (Production Example 4) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the amounts of syrup-preserved apricots were changed from 22.0 parts by weight to 28.0 parts by weight, dried apricots from 2.5 parts by weight to 3.7 parts by weight, and white sugar from 38.4 parts by weight to 34.0 parts by weight according to the recipe in Table 1, and the total amount was adjusted with water. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0113] (Production Example 5) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the amounts of syrup-preserved apricots were changed from 22.0 parts by weight to 15.0 parts by weight, dried apricots from 2.5 parts by weight to 5.1 parts by weight, and white sugar from 38.4 parts by weight to 38.6 parts by weight according to the formulation in Table 1, and the total amount was adjusted with water. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0114] (Production Example 6) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the syrup-preserved apricots were changed from 22.0 parts by weight to 19.0 parts by weight, the dried apricots from 2.5 parts by weight to 0.9 parts by weight, and the white sugar from 38.4 parts by weight to 42.0 parts by weight according to the formulation in Table 1, and the total amount was adjusted with water. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0115] (Production Example 7) Preparation of apricot jam According to the recipe in Table 1, the amount of white sugar was changed from 38.4 parts by weight to 28.0 parts by weight, and the total amount was adjusted with water, and the same procedure as in Production Example 1 was followed to obtain an apricot jam. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0116] (Production Example 8) Preparation of apricot jam According to the recipe in Table 1, the amount of white sugar was changed from 38.4 parts by weight to 47.0 parts by weight, and the total amount was adjusted with water, and the same procedure as in Production Example 1 was followed to obtain an apricot jam. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 1.

[0117] (Production Example 9) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the pectin was changed from 0.8 parts by weight to 0.6 parts by weight, the locust bean gum was changed from 0.1 parts by weight to 0.2 parts by weight, and the total amount was adjusted with water according to the formulation in Table 2. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 2.

[0118] [Table 2]

[0119] (Production Example 10) Preparation of apricot jam According to the formulation in Table 2, apricot jam was obtained in the same manner as in Production Example 1, except that pectin was changed from 0.8 parts by weight to 1.0 parts by weight, locust bean gum was changed from 0.1 parts by weight to 0.05 parts by weight, and the total amount was adjusted with water. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 2.

[0120] (Production Example 11) Preparation of apricot jam According to the formulation in Table 2, citric acid was changed from 0.05 parts by weight to 0.054 parts by weight, trisodium citrate was changed from 0.02 parts by weight to 0.015 parts by weight, and the total amount was adjusted with water, but an apricot jam was obtained in the same manner as in Production Example 1. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 2.

[0121] (Production Example 12) Preparation of apricot jam According to the formulation in Table 2, citric acid was changed from 0.05 parts by weight to 0.047 parts by weight, trisodium citrate was changed from 0.02 parts by weight to 0.023 parts by weight, and the total amount was adjusted with water, but an apricot jam was obtained in the same manner as in Production Example 1. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 2.

[0122] (Production Example 13) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the mesh size of the sieve used to strain the dried apricots was changed from 0.88 mm to 1.2 mm, according to the formulation in Table 3. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 3.

[0123] [Table 3]

[0124] (Production Example 14) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the cut size of the apricots in syrup was changed from 7.5 mm to 5.0 mm according to the formulation in Table 3. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 3.

[0125] (Production Example 15) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the cut size of the apricots in syrup was changed from 7.5 mm to 12.0 mm according to the formulation in Table 3. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 3.

[0126] (Production Example 16) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the cut size of the apricots in syrup was changed from 7.5 mm to 3.0 mm according to the formulation in Table 3. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and fleshy texture are shown in Table 3.

[0127] (Production Example 17) Preparation of apricot jam Apricot jam was obtained in the same manner as in Production Example 1, except that the apricots in syrup with a calcium salt content of 0.14% by weight were soaked in syrup with a calcium chloride content of 0.5% by weight to adjust the calcium salt content to 0.25% by weight according to the formulation in Table 3. The Brix, pH, and hardness of the obtained apricot jam, as well as the evaluation results of the rich apricot flavor and pulp texture are shown in Table 3.

[0128] (Production Example 18) Preparation of plain yogurt According to the recipe in Table 4, 0.8 parts by weight of fresh cream, 4.7 parts by weight of skim milk powder, 0.5 parts by weight of WPC, and 0.5 parts by weight of whey powder were added and dissolved in 93.5 parts by weight of milk (protein reduction value: 9.0) to prepare a raw material mix. This was preheated to 60°C and homogenized at a pressure of 3.5 / 17 MPa using a high-pressure homogenizer. The temperature was then raised to 90°C using a plate heat exchanger and the mixture was heat-treated in a jacketed tank by holding at 90°C for 30 minutes. After that, the mixture was cooled to 40°C and 0.0009 parts by weight of a lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) was added and primary fermentation was carried out until the pH reached 4.6. The mixture was then cooled to 19°C by stirring in a tank and maintained at that temperature until the pH reached 4.5 for secondary fermentation, after which it was passed through a 60 mesh filter to obtain plain yogurt. Table 4 shows the evaluation results of the median diameter and viscosity of the curd of the obtained plain yogurt, as well as the rich flavor, smooth texture, and thickness.

[0129] [Table 4]

[0130] (Production Example 19) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 18, except that raw milk (protein reduction value: 4.4) was used instead of cow's milk (protein reduction value: 9.0) according to the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0131] (Production Example 20) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 18, except that milk (protein reduction value: 9.0) was changed to milk with a protein reduction value of 11.0 according to the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0132] (Production Example 21) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the raw milk was changed from 93.5 parts by weight to 94.4 parts by weight, the fresh cream was changed from 0.8 parts by weight to 2.0 parts by weight, and the skim milk powder was changed from 4.7 parts by weight to 2.6 parts by weight in accordance with the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0133] (Production Example 22) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the raw milk was changed from 93.5 parts by weight to 85.0 parts by weight, skim milk powder was changed from 4.7 parts by weight to 5.3 parts by weight, and 8.7 parts by weight of water was added instead of 0.8 parts by weight of fresh cream, according to the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0134] (Production Example 23) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the raw milk was changed from 93.5 parts by weight to 88.5 parts by weight, the fresh cream was changed from 0.8 parts by weight to 0.2 parts by weight, the skim milk powder was changed from 4.7 parts by weight to 9.5 parts by weight, the WPC was changed from 0.5 parts by weight to 0.9 parts by weight, and the whey powder was changed from 0.5 parts by weight to 0.9 parts by weight in accordance with the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0135] (Production Example 24) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that only 100 parts by weight of raw milk was used, according to the formulation in Table 4. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 4.

[0136] (Production Example 25) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the raw milk was changed from 93.5 parts by weight to 95.02 parts by weight, the fresh cream was changed from 0.8 parts by weight to 1.1 parts by weight, the skim milk powder was changed from 4.7 parts by weight to 2.2 parts by weight, the WPC was changed from 0.5 parts by weight to 0.84 parts by weight, and the whey powder was changed from 0.5 parts by weight to 0.84 parts by weight in accordance with the formulation in Table 4. Table 4 shows the evaluation results of the median diameter and viscosity of the curd of the obtained plain yogurt, as well as the rich flavor, smooth texture, and thickness.

[0137] (Production Example 26) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the endpoint pH of the secondary fermentation was changed from 4.5 to 4.2 according to the formulation in Table 5. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 5.

[0138] [Table 5]

[0139] (Production Example 27) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the temperature of the primary fermentation was changed from 40° C. to 36° C. according to the formulation in Table 5. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 5.

[0140] (Production Example 28) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the temperature of the primary fermentation was changed from 40° C. to 45° C. according to the formulation in Table 5. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 5.

[0141] (Production Example 29) Preparation of plain yogurt Plain yogurt with an end point pH of 4.2 at the end of secondary fermentation was obtained in the same manner as in Production Example 19, except that the pH after completion of primary fermentation was changed from 4.6 to 4.4 according to the formulation in Table 5. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 5.

[0142] (Production Example 30) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 19, except that the pH after completion of primary fermentation was changed from 4.6 to 5.0 according to the formulation in Table 5. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results of the rich flavor, smooth texture, and thickness are shown in Table 5.

[0143] Example 1: Preparation of yogurt with apricot jam According to the formulation in Table 6, 18 g of the apricot jam of Production Example 1 was filled, and then 82 g of the plain yogurt of Production Example 18 was filled on top of that, and cooled to 8° C. in a refrigerated warehouse to obtain yogurt with apricot jam. The evaluation results of the flavor and texture of the obtained yogurt with apricot jam are shown in Table 6.

[0144] [Table 6]

[0145] (Examples 2 to 12 and Comparative Examples 1 to 5) Preparation of Yogurt with Apricot Jam According to the composition of Table 6, the apricot jam of Production Example 1 was changed to the apricot jam of Production Example 2 (Example 2), Production Example 3 (Example 3), Production Example 4 (Example 4), Production Example 9 (Example 5), Production Example 10 (Example 6), Production Example 11 (Example 7), Production Example 12 (Example 8), Production Example 13 (Example 9), Production Example 14 (Example 10), Production Example 15 (Example 11), Production Example 17 (Example 12), Production Example 5 (Comparative Example 1), Production Example 6 (Comparative Example 2), Production Example 7 (Comparative Example 3), Production Example 8 (Comparative Example 4), or Production Example 16 (Comparative Example 5), and the same procedure as in Example 1 was used to obtain yogurt containing apricot jam. The evaluation results of the flavor and texture of the obtained yogurt containing apricot jam are shown in Table 6.

[0146] As is clear from Table 6, in all of the yogurts containing apricot jam (Examples 1 to 12) having a Brix of 40 to 50%, a hardness of 0.6 to 1.6 N, containing 18 to 28% by weight of apricots in syrup and 1 to 5% by weight of dried apricots in the entire apricot jam, a dried apricot / apricot in syrup (dry weight ratio) of 0.3 to 0.55, and containing 8 to 20% by weight of apricots in syrup that pass through a 12 mm sieve but not a 3 mm sieve, the plain yogurt had a rich flavor and a smooth, thick texture, and the apricot jam had a rich apricot flavor and pulp texture, and eating these together enhanced each other's flavor and texture, resulting in favorable evaluation results.

[0147] On the other hand, in the yogurt with apricot jam (Comparative Example 1), which had a low content of apricots in syrup at 15% by weight and a high content of dried apricots at 5.1% by weight, a high dried apricot / apricots in syrup (dry weight ratio) of 1.40, a low content of apricots in syrup that would pass through a 12 mm sieve but not a 3 mm sieve at 7.1% by weight, and which used apricot jam with a high hardness of 1.7 N, it was difficult to feel the texture of the apricot pulp in the apricot jam, and the balance of flavor and texture was off when the apricot jam and plain yogurt were eaten together. In addition, in the yogurt with apricot jam (Comparative Example 2) which used apricot jam with a low dried apricot content of 0.9% by weight and a low dried apricot / apricot in syrup (dry weight ratio) of 0.20, the rich apricot flavor was difficult to taste in the apricot jam, and the balance of flavor and texture was off when the apricot jam was eaten together with the plain yogurt.

[0148] In addition, in the yogurt with apricot jam (Comparative Example 3), which used apricot jam with a low Brix of 33.9% and a low hardness of 0.5N, the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. In addition, in the yogurt with apricot jam (Comparative Example 4), which used apricot jam with a high Brix of 52.9% and a high hardness of 1.9N, the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. Furthermore, in the yogurt with apricot jam (Comparative Example 5), which used apricot jam with a low content of syrup-preserved apricots (3.1% by weight) that passed through a sieve with 12 mm openings but not a sieve with 3 mm openings, the apricot pulp texture was difficult to feel in the apricot jam, and the balance of flavor and texture was off when the apricot jam and plain yogurt were eaten together.

[0149] (Examples 13 to 16 and Comparative Examples 6 to 13) Preparation of yogurt with apricot jam According to the formulation in Table 7, the plain yogurt of Production Example 18 was changed to Production Example 19 (Example 13), Production Example 21 (Example 14), Production Example 23 (Example 15), Production Example 26 (Example 16), Production Example 20 (Comparative Example 6), Production Example 22 (Comparative Example 7), Production Example 24 (Comparative Example 8), Production Example 25 (Comparative Example 9), Production Example 27 (Comparative Example 10), Production Example 28 (Comparative Example 11), Production Example 29 (Comparative Example 12), or Production Example 30 (Comparative Example 13), except that, in the same manner as in Example 1, yogurt with apricot jam was obtained. The evaluation results of the flavor and texture of the obtained yogurt with apricot jam are shown in Table 7.

[0150] [Table 7]

[0151] As is clear from Table 7, the apricot jam-containing yogurts (Examples 1, 13 to 16) which used plain yogurt, which was a fermented product of a raw material mix containing whey protein and raw material milk with a protein reduction value of 2 to 9, and which contained 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein in the entire raw material mix, had a whey protein / casein protein ratio in the milk protein of 23 / 77 to 30 / 70 (weight ratio), had a median curd diameter of 25 to 60 μm, and had a viscosity at 10°C of 20 to 55 Pa·s, all had a rich flavor and a smooth, thick texture in the plain yogurt, and the apricot jam had a rich apricot flavor and pulpy texture, and eating these together enhanced each other's flavor and texture, resulting in favorable evaluation results.

[0152] On the other hand, the yogurt with apricot jam (Comparative Example 6), which used plain yogurt with a high milk protein reduction value of 11, a small median diameter of 24 μm, and a low viscosity of 17 Pa s, lacked the thickness of the plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. In addition, the yogurt with apricot jam (Comparative Example 7), which used plain yogurt with a low milk fat content of 3.2% by weight, lacked the rich flavor of the plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together.

[0153] In addition, the yogurt with apricot jam (Comparative Example 8), which used plain yogurt with a low milk protein content of 3.2% by weight, a low whey protein / casein protein ratio in the milk protein of 20 / 80, and a low viscosity of 13 Pa s, lacked the thickness and rich flavor of the plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. In addition, the yogurt with apricot jam (Comparative Example 9), which used plain yogurt with a high whey protein / casein protein ratio in the milk proteins of 33 / 67, lacked the rich flavor and smooth texture of plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together.

[0154] In addition, the yogurt with apricot jam (Comparative Example 10), in which the temperature of the primary fermentation of the raw material mix was low at 36°C and plain yogurt with a low viscosity of 18 Pa s was used, lacked the thickness and rich flavor of the plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. In addition, the yogurt with apricot jam (Comparative Example 11), in which the temperature of the primary fermentation of the raw material mix was as high as 45°C and plain yogurt with a large median curd diameter of 76 μm was used, lacked the rich flavor and smooth texture of plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together.

[0155] In addition, the yogurt with apricot jam (Comparative Example 12), which used plain yogurt with a low pH of 4.4 at the end of the primary fermentation of the raw material mix and a high viscosity of 58 Pa s, lacked the rich flavor and smooth texture of plain yogurt, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. Furthermore, in the yogurt with apricot jam (Comparative Example 13), in which the raw material mix had a high pH of 5.0 at the end of the primary fermentation, a small median curd diameter of 12 μm, and plain yogurt with a low viscosity of 10 Pa s was blended, the thickness and rich flavor of the plain yogurt were lacking, and the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together.

[0156] (Examples 17 to 60) Preparation of yogurt with apricot jam Yogurt with apricot jam was obtained in the same manner as in Example 1, except that the apricot jam and plain yogurt used in Example 1 were changed according to the composition in Table 8. The evaluation results of the flavor and texture of the obtained yogurt with apricot jam are shown in Table 8.

[0157] [Table 8]

[0158] As is clear from Table 8, the apricot jam has a Brix of 40-50%, a hardness of 0.6-1.6N, contains 18-28% by weight of apricots in syrup and 1-5% by weight of dried apricots in the entire apricot jam, has a dried apricot / apricots in syrup (dry weight ratio) of 0.3-0.55, and contains 8-20% by weight of apricots in syrup that pass through a 12 mm sieve but not a 3 mm sieve; and is a fermented product of a raw material mix containing raw material milk having a protein reduction value of 2-9 and whey protein, and contains 3.4-4.5% by weight of milk fat in the entire raw material mix. and plain yogurt containing 4.3 to 7% by weight of milk protein, with a whey protein / casein protein ratio in the milk protein of 23 / 77 to 30 / 70 (weight ratio), a curd median diameter of 25 to 60 μm, and a viscosity at 10°C of 20 to 55 Pa s (Examples 17 to 60).The plain yogurt had a rich flavor and a smooth, thick texture, and the apricot jam had a rich apricot flavor and pulpy texture, and eating these together enhanced each other's flavor and texture, so that the evaluation results were favorable.

[0159] (Examples 61 and 62, and Comparative Examples 14 and 15) Preparation of yogurt with apricot jam Yogurt with apricot jam was obtained in the same manner as in Example 1, except that the 18% by weight of apricot jam and 82% by weight of plain yogurt in the entire apricot jam yogurt were changed to 25% by weight and 75% by weight (Example 61), 10% by weight and 90% by weight (Example 62), 28% by weight and 72% by weight (Comparative Example 14), or 8% by weight and 92% by weight (Comparative Example 15) according to the formulation in Table 9. The evaluation results of the flavor and texture of the obtained yogurt with apricot jam are shown in Table 9.

[0160] [Table 9]

[0161] As is clear from Table 9, in all of the apricot jam-containing yogurts (Examples 1, 61 and 62) in which the apricot jam content was 10-25% by weight and the plain yogurt was 90-75% by weight, the plain yogurt had a rich flavor and a smooth, thick texture, and the apricot jam had a rich apricot flavor and pulpy texture, and eating these together enhanced each other's flavor and texture, resulting in good evaluation results.

[0162] On the other hand, in the yogurt with apricot jam (Comparative Example 14), which contained a high apricot jam content of 28% by weight and a low plain yogurt content of 72% by weight, the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together. In addition, in the yogurt with apricot jam (Comparative Example 15), which contained only 8% by weight of apricot jam and 92% by weight of plain yogurt, the balance of flavor and texture was lost when the apricot jam and plain yogurt were eaten together.

Claims

1. A yogurt with apricot jam, comprising 10 to 25% by weight of apricot jam and 90 to 75% by weight of plain yogurt, The apricot jam has a Brix of 40-50% and a hardness (maximum load when compressed) at 25°C of 0.6-1.6N, contains 18-28% by weight of apricots in syrup and 1-5% by weight of dried apricots in the entire apricot jam, a dry weight ratio of the dried apricots to the apricots in syrup is 0.3-0.55, and the content of the apricots in syrup that pass through a sieve with 12 mm openings but not a sieve with 3 mm openings is 8-20% by weight, The plain yogurt is a fermented product of a raw material mix containing raw material milk having a protein reduction value of 2 to 9 and whey protein, and contains 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein in the entire raw material mix, and the whey protein / casein protein ratio in the milk protein is 23 / 77 to 30 / 70 (weight ratio). The median diameter of the curd of the plain yogurt is 25 to 60 μm, and the viscosity of the plain yogurt at 10° C. is 20 to 55 Pa·s. Yogurt with apricot jam.

2. 2. The yogurt with apricot jam according to claim 1, wherein the apricots in syrup contain 0.1 to 0.5% by weight of calcium salt based on the total weight of the apricots in syrup.

3. 3. The yogurt with apricot jam according to claim 1, wherein the apricot jam contains 0.6 to 1% by weight of pectin and 0.05 to 0.2% by weight of locust bean gum based on the total weight of the apricot jam.

4. A method for producing yogurt with apricot jam, comprising: A process for concentrating a jam raw material mixture containing syrup-preserved apricots cut into pieces of 4 to 14 mm in size and dried apricots in a paste form by maintaining the mixture at 65 to 85°C under reduced pressure; adjusting the pH of the concentrated jam ingredient mixture to 3.4 to 3.8; heating the pH-adjusted jam ingredient mixture to 70-95°C; cooling the heated jam raw material mixture to 0-50°C to obtain an apricot jam having a Brix of 40-50% and a hardness (maximum load when compressed) of 0.6-1.6N at 25°C, containing 18-28% by weight of apricots in syrup and 1-5% by weight of dried apricots in the entire apricot jam, a dry weight ratio of said dried apricots / syrup apricots of 0.3-0.55, and a content of 8-20% by weight of apricots in syrup that pass through a sieve with 12 mm openings but not a sieve with 3 mm openings; A process for fermenting a raw material mix containing raw material milk having a protein reduction value of 2 to 9 and whey protein, the raw material mix containing 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein in the total raw material mix, and a whey protein / casein protein ratio in the milk protein of 23 / 77 to 30 / 70 (weight ratio) at a temperature condition of 39 to 41° C. until the pH becomes 4.5 to 4.7; A step of crushing the curd of the raw material mix after fermentation to a median diameter of 25 to 60 μm to obtain plain yogurt having a viscosity of 20 to 55 Pa s at 10° C.; Filling a container with 10 to 25 parts by weight of the apricot jam and 90 to 75 parts by weight of the plain yogurt. How to make yogurt with apricot jam.

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