Yogurt with flavored cocoa powder

Abstract

To provide inexpensive yogurt containing a crushed granular product of flavor bean cacao, and imparting strong feeling of cacao flavor, and unconventional crispy texture, and to provide a production method of the same.SOLUTION: Yogurt containing a cacao ground product is produced by mixing a ground product of flavor cacao beans obtained by roasting cacao beans fermented by a starter without subjecting to alkali treatment with plain yogurt.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to yogurt containing flavored cocoa grounds. [Background technology]

[0002] The cacao beans typically used are the seeds (cacao beans) extracted from the cacao fruit, fermented, dried, and then shipped. The roasted cacao beans are then crushed and separated into the outer shell (cell), endosperm (nib), and germ (germ), to obtain cacao nibs.

[0003] Cacao nibs are rich in cacao polyphenols, an antioxidant that inhibits active enzymes. By suppressing active oxygen, they are believed to have anti-aging effects, keeping the body healthy and preventing aging. Recently, cacao nibs have been attracting attention as a functional ingredient rather than a food ingredient. However, due to their strong bitterness, it is difficult to ingest large amounts of them as they are.

[0004] The cacao beans mentioned above have characteristics depending on their place of origin and type, and are classified into base bean cacao and flavor bean cacao, and chocolate is made by appropriately blending these, but recently, in pursuit of a high-quality flavor, chocolate is sometimes made using only flavor beans. However, flavor beans, which have been left to farm workers until now, are generally expensive because the production areas and producers are limited, and they have not been widely used by the general public.

[0005] On the other hand, with the recent diversification of diets, yogurt has been attracting attention for its health benefits. It is also being combined with various ingredients, mainly fruits, plant seeds, and corn flakes.

[0006] Yogurt containing cacao nibs has been disclosed to date, with bitterness and astringency reduced by alkali treatment before roasting (Patent Document 1), but this does not focus on combining it with a specific yogurt, requires many processing steps for the cacao beans, and does not specifically control the fermentation of flavor cacao. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 11-318338 Summary of the Invention [Problem to be solved by the invention]

[0008] To provide an inexpensive yogurt containing crushed granules of flavored cacao beans, having a strong cacao flavor and a novel crispy texture, and a method for producing the same. [Means for solving the problem]

[0009] As a result of extensive research to solve the above problems, the inventors discovered that yogurt containing ground cocoa beans, which is made by mixing plain yogurt with ground flavor cocoa beans in which cocoa beans fermented with a starter are roasted without being treated with alkali, has a strong cocoa flavor and an unprecedented crispy texture, which led to the completion of the present invention.

[0010] That is, the first aspect of the present invention relates to a yogurt containing cocoa powder, which is a mixture of plain yogurt and ground flavor cocoa beans obtained by roasting cocoa beans that have been fermented with a starter without alkali treatment. A preferred embodiment relates to the above-described yogurt containing cocoa powder, in which the total amount of ground cocoa beans in the yogurt containing cocoa powder is 5 to 30% by weight and the total amount of plain yogurt is 95 to 70% by weight. More preferably, the plain yogurt is a fermented product of a raw material mix containing raw milk having a protein reduction value of 2 to 9 and whey protein, and the total raw material mix contains 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 the curd of the plain yogurt is 25 to 60 μm, and the viscosity of the plain yogurt at 10°C is 100%. The present invention relates to the above-mentioned yogurt containing ground cocoa, which has a viscosity of 20 to 55 Pa s; more preferably, the above-mentioned yogurt containing ground cocoa, in which the starter is a combination of yeast and acetic acid bacteria and / or Bacillus subtilis, the fermentation substrate is amino acids and sugar, and the particle size of the crushed cocoa beans is 1 to 6 mm; and particularly preferably, the above-mentioned yogurt containing ground cocoa, in which the cocoa beans have been fermented at 15 to 35°C for 4 to 10 days and roasted at 110 to 170°C for 10 to 60 minutes.The second aspect of the present invention is a raw material mix containing a starter comprising a combination of yeast and acetic acid bacteria and / or Bacillus subtilis, fermented at 15 to 35°C for 4 to 10 days, roasted at 110 to 170°C for 10 to 60 minutes, and then crushed to obtain a flavor cocoa bean pulverization product, and the raw material mix also contains raw milk having a protein reduction value of 2 to 9 and whey protein, wherein the raw material mix as a whole contains 3.4 to 4.5% by weight of milk fat and 4.3 to 7% by weight of milk protein, and the milk The method for producing yogurt containing ground cocoa comprises the steps of fermenting a raw material mix having a whey protein / casein protein ratio of 23 / 77 to 30 / 70 (weight ratio) at a temperature of 39 to 41°C until the pH reaches 4.5 to 4.7, crushing the curd from 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, and mixing the resulting yogurt. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an inexpensive yogurt containing crushed granules of flavored cacao beans, which has a strong cacao flavor and an unprecedented crispy texture, and a method for producing the same. Furthermore, the crushed granules of flavored cacao beans are less likely to sink or become unevenly distributed during transportation. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in further detail below. The yogurt containing ground cacao beans of the present invention contains specific amounts of ground cacao beans of a specific flavor and specific plain yogurt.

[0013] [Flavored cocoa bean crushed material] The flavor cocoa bean grounds are characterized in that raw cocoa beans are fermented with a specific starter, then roasted without alkali treatment, and then ground.

[0014] The cacao beans are seeds of the cacao plant, an evergreen tree of the Malvaceae family. Examples of cacao varieties include FORASTERO, CRIOLLO, and TRINITARIO, and seeds of any of these varieties can be used.

[0015] As the starter, combinations of yeast and acetic acid bacteria, yeast and Bacillus subtilis, and yeast, acetic acid bacteria and Bacillus subtilis are preferred, and combinations of yeast, acetic acid bacteria and Bacillus subtilis are more preferred.

[0016] Examples of the yeast include Saccharomyces cerevisiae, and the genera Hanseniaspora, Zygosaccharomyces, Trichosporon, Candida, and Kluveromyces.

[0017] Examples of the acetic acid bacteria include the genus Acetobacter, Gluconobacter, and Gluconacetobacter.

[0018] An example of the Bacillus subtilis is Bacillus subtilis.

[0019] Furthermore, in addition to the starter, lactic acid bacteria such as Lactobacillus and Lactococcus can also be used as needed.

[0020] During fermentation, it is preferable to add sugars and amino acids as fermentation substrates along with the starter. Any type of sugar can be used as long as it is bioavailable, but examples of such sugars include glucose, sucrose, fructose, maltose, and lactose. Any type of amino acid can be used as long as it is bioavailable, but examples of such amino acids include the 20 types of protein-forming amino acids. Generally, 0.001 to 0.1 parts by weight of sugars and amino acids can be added per 100 parts by weight of cocoa beans.

[0021] The fermentation conditions may be conventional, and preferably the starter is allowed to stand at approximately 15 to 35°C for 4 to 10 days after ingestion. Outside the above range, the flavor of the roasted cocoa beans may be weak or unfavorable. Anaerobic or aerobic conditions may be used depending on the desired fermentation flavor.

[0022] The alkali treatment means that fermented cocoa beans are subjected to a pressure-heat treatment in a solution containing an alkaline substance such as potassium carbonate, and in the present invention, alkali treatment is not carried out before roasting.

[0023] The fermented cocoa beans are preferably roasted for 10 to 60 minutes at a temperature of 110 to 170° C. If the temperature is outside the above range, the flavor of the roasted cocoa beans may be weak or worse.

[0024] The roasted cocoa beans are pulverized using a cocoa grinder to obtain pulverized flavor cocoa beans obtained by roasting the cocoa beans fermented with the starter of the present invention without treating them with alkali. The pulverized cocoa beans may have a particle size of approximately 1 mm to 6 mm. If the particle size is smaller than 1 mm, the crispy texture may be impaired, and if the particle size is larger than 6 mm, the bitterness or astringency may be too strong.

[0025] [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 to form a paste, and also to a paste made by mixing sugars with the milk, etc. and fermenting the mixture with lactic acid bacteria.

[0026] The milk referred to above includes raw milk, cow's milk, special 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 milking, and the milk referred to above is cow's milk sold for direct consumption or for use in the manufacture or processing of food products using it as an ingredient.

[0027] The plain yogurt according to this embodiment is a fermented product of a raw material mix containing raw milk with a specific protein reduction value and whey protein. The raw material mix contains specific amounts of milk fat and milk protein.

[0028] 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 milk protein is denatured by the heat sterilization treatment, increasing the viscosity, which has the advantage of making it easier to improve the thickness of plain yogurt.

[0029] The protein reduction value of the raw material milk is preferably 2 to 9. If the protein reduction value of the raw material milk is outside this range, the rich flavor and smooth, thick texture may be lacking. The protein reduction value of the raw material 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 material milk, the protein reduction value of the mixture as a whole should be within the above range, and the protein reduction value of each individual milk contained in the mixture does not have to be within the above range.

[0030] The protein reducing value can be measured by known methods, such as the method described in "Examination Methods for Dairy Products, Commentary, edited by the Pharmaceutical Society of Japan" (Kanehara Publishing Co., Ltd., p. 131, published March 20, 1984).

[0031] 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 blended separately from the raw material milk.

[0032] 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).

[0033] The content of the whey protein source is preferably 0.5 to 2% by weight of the total raw material mix. When the content of the whey protein source is within this 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 even more preferably 0.7 to 1.2% by weight.

[0034] 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. Desalted whey powder may also be used as the whey powder.

[0035] 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.

[0036] The whey protein isolate (WPI) has a higher whey protein content than whey protein concentrate.

[0037] 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.

[0038] 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 these, cream, fermented cream, butter, fermented butter, and butter oil are preferred because of their high milk fat content.

[0039] The milk fat content is preferably 3.4 to 4.5 wt %, more preferably 3.7 to 4.3 wt %, of the total raw material mix. If the milk fat content is less than 3.4 wt %, the rich flavor may be insufficient, and if it is more than 4.5 wt %, the thickness may be insufficient. The milk fat content can be measured by a known method, such as the Roese-Gottlieb method.

[0040] The milk protein is a protein derived from milk and consists of the whey protein and casein protein.

[0041] The milk protein content is preferably 4.3 to 7% by weight of the total raw material mix. If the milk protein content is outside this range, the thickness and rich flavor of the plain yogurt may be lacking, and the bitterness and astringency of the ground cocoa may be perceived as being too strong. 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 known methods, such as the combustion method.

[0042] The milk protein is preferably derived from raw milk or dairy products. The dairy product is not limited as long as it is made from milk, but dairy products with a high milk protein content are preferred from the viewpoint of ease of adjusting the whey protein / casein protein ratio in the milk protein, as described below. Specific examples include 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 milk concentrated, highly purified milk protein (TMP), milk protein concentrate (MPC), milk protein isolate (MPI), sweetened condensed milk, sweetened condensed skim milk, unsweetened condensed milk, and unsweetened condensed skim milk.

[0043] From the viewpoint of flavor, it is preferable to use whole milk powder or skim milk powder as the milk protein source, and it is more preferable to use skim milk powder. When skim milk powder is used, its content is preferably 1.5 to 10 wt% of the total raw material mix. If 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, which will be described later. The content of the skim milk powder is more preferably 2 to 5.5 wt%, and even more preferably 3 to 5 wt%.

[0044] 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 thickness may be insufficient, while if it is more than 30 / 70, the rich flavor may be lacking and the smooth texture may be inferior, and when mixed with ground cocoa, the cocoa flavor may be weak and the crispy texture may not be pronounced.

[0045] The whey protein content and the casein protein content can be measured by separating the milk proteins by electrophoresis and then quantifying the individual protein bands by dye binding.

[0046] In addition to the raw milk, dairy product, and whey protein source, the raw material mix may contain sugars, stabilizers, flavorings, and the like as appropriate, provided that the effects of the invention are not impaired.

[0047] The sugars are not particularly limited, and examples thereof include white sugar, granulated sugar, powdered sugar, as well as sugars and sugar alcohols such as glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, reduced starch syrup, 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, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactofructose oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, and palatinose oligosaccharides. At least one selected from these groups can be used.

[0048] The content of the sugars is preferably 2 to 7% by weight based on the total weight of the plain yogurt, from the viewpoint that when the plain yogurt is eaten together with ground cacao, the sugars mutually enhance the flavor and texture of each other.

[0049] The stabilizer refers to a food additive, starch, or dextrin used to increase the viscosity of yogurt and stabilize the viscosity of yogurt during storage and distribution. Examples of the food additive include food thickeners such as pectin, gelatin, carrageenan, agar, gum arabic, sodium alginate, xanthan gum, locust bean gum, carboxymethylcellulose, and modified starch, and at least one selected from these groups can be used.

[0050] 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, in the total raw material mix, from the viewpoint of enhancing the flavor and texture of the plain yogurt and the ground cocoa when eaten together.

[0051] Examples of the flavoring include milk flavor, yogurt flavor, vanilla flavor, and the like.

[0052] The less the flavoring content, the better, from the viewpoint of enhancing the flavor and texture of the plain yogurt and ground cacao when 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, of the total raw material mix.

[0053] The plain yogurt according to this embodiment preferably has a curd median diameter of 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 less than 25 μm, the curd may lack a rich flavor and thickness. If the median diameter is greater than 60 μm, the curd may lack a rich flavor and smooth texture, and when mixed with ground cacao, the yogurt may have a weak cacao flavor or a less pronounced crispy texture.

[0054] The median diameter of the card can be measured by a known method, such as a method using a laser diffraction / scattering particle size distribution analyzer. Examples of such analyzers include the LA-960V2 (manufactured by HORIBA, Ltd.). Specifically, the median diameter can be determined by diluting the sample with ion-exchanged water to adjust the transmittance within an appropriate range, and then analyzing the intensity distribution pattern of the diffracted / scattered light using dedicated software LA-960 for Windows.

[0055] The viscosity of the plain yogurt according to this embodiment, measured at 10°C using a BH-type viscometer with a No. 4 rotor at a rotation speed of 2 rpm, is preferably 20 to 55 Pa·s, more preferably 20 to 45 Pa·s, and even more preferably 25 to 45 Pa·s. 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.

[0056] The plain yogurt according to this embodiment is a fermented product of an ingredient mix having the specific composition as described above, and the median diameter and viscosity of the curd are within the above ranges, so that it can satisfy all of the requirements of rich flavor, smooth texture, and thickness.

[0057] The yogurt containing ground cacao of the present invention preferably contains 5 to 30% by weight of ground cacao beans and 95 to 70% by weight of plain yogurt based on the total weight of the yogurt containing ground cacao.

[0058] The yogurt containing ground cacao of the present invention can be easily produced by simply mixing the ground cacao and plain yogurt in accordance with the production conditions described above. [Example]

[0059] 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.

[0060] The raw materials used in the examples and comparative examples are as follows: 1) Milk (fat content: 3.7%, protein content: 3.2%) processed by first heating (75°C, 30 seconds) and then second heating (115°C, 7 seconds) raw milk 2) Raw milk (fat content: 3.7%, protein content: 3.2%) 3) Milk processed by primary heating (60°C, 30 seconds) and secondary heating (135°C, 2 seconds) (fat content: 3.7%, protein content: 3.2%) 4) Meiji Co., Ltd. "Meiji Tokachi Fresh Cream 47" (Milk fat content: 47.0%, Milk protein content: 1.0%) 5) Kaneka Corporation "Kaneka Skim Milk Powder" (Milk fat content: 1.0%, Milk protein content: 34.0%) 6) Warrnambool Cheese and Butter "WPC80" (milk fat content: 4.8%, milk protein content: 76.5%) 7) Yotsuba Whey Powder (Milk fat content: 1.1%, Milk protein content: 12.1%) manufactured by Yotsuba Dairy Co., Ltd.

[0061] <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 thickness. The average scores are shown in each table as the sensory evaluation scores. The evaluation criteria were as follows: (Rich plain yogurt flavor) 5 points: Better than the plain yogurt in Example 1, with a strong, rich flavor 4 points: Equivalent to the plain yogurt in Example 1, with a rich flavor 3 points: Slightly inferior to the plain yogurt in Example 1, but has a rich flavor 2 points: Worse than the plain yogurt of Production Example 1, it is difficult to feel the rich flavor 1 point: Much worse than the plain yogurt in Example 1, with no rich flavor (Smooth texture) 5 points: Better than the plain yogurt in Production Example 1, with a very smooth texture 4 points: Equivalent to the plain yogurt in Production Example 1, with a smooth texture 3 points: Slightly inferior to the plain yogurt in Production Example 1, but has a smooth texture 2 points: Worse than the plain yogurt of Production Example 1, and it is difficult to feel a smooth texture 1 point: Much worse than the plain yogurt in Example 1, with no smooth texture (Thick) 5 points: Better than the plain yogurt in Example 1, and feels thicker 4 points: Equivalent to the plain yogurt in Example 1, with a sufficient thickness 3 points: Slightly inferior to the plain yogurt in Example 1, but thicker 2 points: Worse than the plain yogurt in Production Example 1, and the thickness is hard to feel. 1 point: Much worse than the plain yogurt in Example 1, and no sense of thickness

[0062] <Sensory evaluation of yogurt containing ground cocoa> (Flavor evaluation) The yogurt containing ground cacao obtained in the examples and comparative examples was tasted by 10 panelists, who then averaged and evaluated the flavor. The evaluation criteria were as follows: ○: The flavor of the cacao was strong, and the rich flavor of the yogurt was strong, without any noticeable bitterness or astringency. △: The flavor of cacao can be felt, and the rich flavor of yogurt can also be felt, but the bitterness and astringency were a bit bothersome. ×: I couldn't detect the flavor of cocoa, and although I could detect the flavor of yogurt, I found it to be bitter and astringent. (Texture evaluation) The yogurt containing ground cacao obtained in the Examples and Comparative Examples was tasted by 10 panelists, who then averaged and evaluated the texture. The evaluation criteria were as follows: ○: It had a crispy texture that I had never experienced before. △: Crispy texture, but overall it felt strange ×: The texture was slightly crispy as before

[0063] (Production Example 1) Preparation of plain yogurt According to the formulation in Table 1, a raw material mix was prepared by adding and dissolving 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 to 93.5 parts by weight of milk (protein reduction value: 9.0).

[0064] This was preheated to 60°C, homogenized using a high-pressure homogenizer at a pressure of 3.5 / 17 MPa, heated to 90°C using a plate heat exchanger, and heat-treated in a jacketed tank by holding at 90°C for 30 minutes. After that, it was cooled to 40°C, and 0.0009 parts by weight of 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 4.7.

[0065] 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. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0066] [Table 1]

[0067] (Production Example 2) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 1, 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 1. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0068] (Production Example 3) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 1, except that milk (protein reduction value: 9.0) was replaced with milk having a protein reduction value of 11.0 according to the formulation in Table 1. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0069] (Production Example 4) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, 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 according to the formulation in Table 1. 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 1.

[0070] (Production Example 5) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, 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 1. 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 1.

[0071] (Production Example 6) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the raw milk was changed from 93.5 parts by weight to 88.5 parts by weight, fresh cream from 0.8 parts by weight to 0.2 parts by weight, skim milk powder from 4.7 parts by weight to 9.5 parts by weight, WPC from 0.5 parts by weight to 0.9 parts by weight, and whey powder from 0.5 parts by weight to 0.9 parts by weight in accordance with the formulation in Table 1. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0072] (Production Example 7) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that only 100 parts by weight of raw milk was used, according to the formulation in Table 1. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0073] (Production Example 8) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the raw milk was changed from 93.5 parts by weight to 95.02 parts by weight, fresh cream from 0.8 parts by weight to 1.1 parts by weight, skim milk powder from 4.7 parts by weight to 2.2 parts by weight, WPC from 0.5 parts by weight to 0.84 parts by weight, and whey powder from 0.5 parts by weight to 0.84 parts by weight in accordance with the formulation in Table 1. The median diameter and viscosity of the curd of the obtained plain yogurt, and the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 1.

[0074] (Production Example 9) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the endpoint pH of the secondary fermentation was changed from 4.5 to 4.2 according to the formulation in Table 2. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 2.

[0075] [Table 2]

[0076] (Production Example 10) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the temperature of the primary fermentation was changed from 40°C to 36°C according to the formulation in Table 2. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 2.

[0077] (Production Example 11) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the temperature of the primary fermentation was changed from 40°C to 45°C according to the formulation in Table 2. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 2.

[0078] (Production Example 12) Preparation of plain yogurt Plain yogurt with an end pH of 4.2 at the end of secondary fermentation was obtained in the same manner as in Production Example 2, except that the pH after primary fermentation was changed from 4.7 to 4.4 according to the formulation in Table 2. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 2.

[0079] (Production Example 13) Preparation of plain yogurt Plain yogurt was obtained in the same manner as in Production Example 2, except that the pH after completion of primary fermentation was changed from 4.7 to 5.0 according to the formulation in Table 2. The median diameter and viscosity of the curd of the obtained plain yogurt, as well as the evaluation results for rich flavor, smooth texture, and thickness are shown in Table 2.

[0080] (Production Example 14) Preparation of ground cocoa <Bacteria cultivation> Four strains of bacteria provided by the National Institute of Technology and Evaluation (NBRC): Hanseniaspora thailandica (NBRC number 104218, hereafter abbreviated as HT), Zygosaccharomyces parabailli (NBRC number 1047, hereafter abbreviated as ZP), Acetobacter pasteurianus (NBRC number 3283, hereafter abbreviated as AP), and Acetobacter tropicalis (NBRC number 16470, hereafter abbreviated as AT) were cultured as follows.

[0081] HT was obtained by restoring L-dried cells provided by NBRC on a plate (with agar) with medium number 108 specified by NBRC. This was cultured in 10 ml of liquid medium without agar at 30°C for 24 hours, and the culture was then inoculated into two 500 ml bottles of liquid medium and grown at 30°C for 24 hours to obtain 1 L of liquid medium. This 1 L of liquid medium was then cultured in 20 L of liquid medium at 30°C for 48 hours, after which it was centrifuged to precipitate and concentrate, and then 10 12 Approximately 100 g of a concentrated liquid containing the cells was obtained.

[0082] ZP was cultured in the same way and 10 12Approximately 100 g of concentrated liquid containing the bacterial cells of AT was obtained. Similarly, L-dried bacterial cells provided by NBRC were restored on NBRC medium number 804 plates (with agar). These were cultured in 10 ml of liquid medium without agar at 30°C for 24 hours, and the culture was further inoculated into two 500 ml liquid medium tubes and grown at 30°C for 24 hours to obtain 1 L of liquid medium. This 1 L of liquid medium was then cultured in 20 L of liquid medium at 30°C for 48 hours, after which it was centrifuged to precipitate and concentrate, and 10 12 Approximately 100 g of a concentrated liquid containing the cells was obtained.

[0083] AP was cultured in the same manner as AT, and 10 12 Approximately 100 g of concentrated bacterial solution containing the bacterial cells was obtained.

[0084] The resulting bacterial cell solutions were stored frozen and used for the fermentation of cocoa beans as follows.

[0085] <Fermentation of cocoa beans> Cocoa pods harvested on the Indonesian island of Java were split open with a machete, and 20 kg of the cocoa beans were extracted with hands wearing vinyl gloves and placed in a wooden box. 150 g of glucose was added to 400 ml of sterile, chlorine-free water, followed by 2.4 g each of phenylalanine, isoleucine, and valine, and 4.8 g of leucine, and the mixture was thoroughly mixed. The entire amount of the glucose and amino acid mixture was sprayed onto the cocoa beans in the wooden box, and the beans were thoroughly mixed with hands wearing vinyl gloves.

[0086] The cultured bacterial suspensions were slowly thawed under refrigerated conditions, and 25 g of each of the four concentrated bacterial suspensions was mixed with 40 g of Kaneka Instant Dry Yeast Green, and water was added to bring the total to 400 g. This mixture was sprinkled on 20 kg of cocoa beans sprinkled with sugar and amino acids, and mixed thoroughly with hands wearing vinyl gloves.

[0087] The mixture was covered with banana leaves to prevent drying and left to ferment outdoors for six days. During fermentation, the mixture was stirred thoroughly with gloved hands once a day. After fermentation was complete, the mixture was dried in the sun on a drying rack for six days.

[0088] After drying, the beans were roasted in a constant temperature bath at 150°C for 30 minutes, and then crushed to a size of approximately 2 to 5 mm using a Yamamoto Denki household crusher called "Yomekkosan." The skins were then blown off using a household dryer to obtain crushed flavored cocoa beans.

[0089] Example 1: Preparation of yogurt containing ground cocoa After filling the container with 82 g of plain yogurt from Production Example 1, 18 g of the ground flavor cocoa beans from Production Example 13 was added on top and cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The flavor and texture evaluation results of the resulting yogurt containing ground cocoa are shown in Table 1. Ten containers of yogurt containing ground cocoa six days after production were packed tightly in a cardboard box in a 2×5 pack format. The boxes were then transported by refrigerated delivery service from Kaneka Corporation Takasago Plant (Takasago City, Hyogo Prefecture) to Kaneka Corporation Tokyo Headquarters (Akasaka, Minato Ward, Tokyo). The ground flavor cocoa beans did not sink to the bottom and no uneven distribution was observed.

[0090] Example 2 After filling the container with 82 g of the plain yogurt of Production Example 2, 18 g of the ground flavored cocoa beans of Production Example 13 was poured on top of it, and the mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The results of evaluation of the flavor and texture of the resulting yogurt containing ground cocoa are shown in Tables 1 and 2.

[0091] Example 3 After filling the container with 82 g of the plain yogurt prepared in Production Example 3, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0092] Example 4 After filling the container with 82 g of the plain yogurt prepared in Production Example 4, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0093] Example 5 After filling the container with 82 g of the plain yogurt prepared in Production Example 5, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0094] Example 6 After filling the container with 82 g of the plain yogurt prepared in Production Example 6, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0095] Example 7 After filling the container with 82 g of the plain yogurt of Production Example 7, 18 g of the ground flavored cocoa beans of Production Example 13 was poured on top of it, and the mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The results of evaluation of the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0096] Example 8 After filling the container with 82 g of the plain yogurt prepared in Production Example 8, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 1.

[0097] Example 9 After filling the container with 82 g of the plain yogurt prepared in Production Example 9, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 2.

[0098] Example 10 After filling the container with 82 g of the plain yogurt prepared in Production Example 10, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 2.

[0099] Example 11 After filling the container with 82 g of the plain yogurt prepared in Production Example 11, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 2.

[0100] Example 12 After filling the container with 82 g of the plain yogurt prepared in Production Example 12, 18 g of the ground flavored cocoa beans prepared in Production Example 13 was poured on top of the yogurt, and the resulting mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The evaluation results for the flavor and texture of the resulting yogurt containing ground cocoa are shown in Table 2.

[0101] Example 13 After filling the container with 82 g of the plain yogurt of Production Example 13, 18 g of the ground flavored cocoa beans of Production Example 13 was poured on top of it, and the mixture was cooled to 8°C in a refrigerated warehouse to obtain yogurt containing ground cocoa. The results of evaluation of the flavor and texture of the obtained yogurt containing ground cocoa are shown in Table 2.

[0102] (Reference example 1) 82 g of commercially available "Smile Life Hokkaido Plain Yogurt" (a private brand of Supermarket Market Life) was weighed into a container, 18 g of commercially available corn flakes was placed on top, and the mixture was stirred and cooled to 8°C in a refrigerated warehouse to obtain yogurt containing corn flakes. The results of evaluation of the flavor and texture of the resulting yogurt containing ground cocoa are shown in Tables 1 and 2.

Claims

1. A yogurt containing ground cocoa beans, which is obtained by mixing ground flavor cocoa beans obtained by roasting cocoa beans fermented by a starter without treating them with alkali with plain yogurt, The whole yogurt containing ground cocoa beans contains 5 to 30% by weight of ground cocoa beans and 95 to 70% by weight of plain yogurt, 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 the raw material mix as a whole contains 3.4 to 4.3% by weight of milk fat and 4.3 to 5.8% 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 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.

2. 2. The yogurt containing ground cocoa according to claim 1, wherein the starter is a combination of yeast and acetic acid bacteria, the fermentation substrate is amino acids and sugar, and the particle size of the crushed cocoa beans is 1 to 6 mm.

3. 3. The yogurt containing ground cocoa according to claim 1 or 2, wherein the cocoa beans are fermented at 15 to 35°C for 4 to 10 days and roasted at 110 to 170°C for 10 to 60 minutes.

4. The starter is a combination of yeast and acetic acid bacteria, and is fermented at 15 to 35°C for 4 to 10 days. The beans are roasted at 110 to 170°C for 10 to 60 minutes without alkali treatment, and then crushed to obtain crushed flavor cocoa beans. A raw material mix containing raw milk having a protein reduction value of 2 to 9 and whey protein is also provided. The raw material mix contains 3.4 to 4.3% by weight of milk fat and 4.3 to 5.8% by weight of milk protein, and the milk protein is a mixture of whey protein and casein protein. A method for producing yogurt containing ground cocoa, comprising the steps of: fermenting a raw material mix having a weight ratio of 23 / 77 to 30 / 70 at a temperature of 39 to 41°C until the pH reaches 4.5 to 4.7; crushing the curd from the fermented raw material mix 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; and mixing the curds to obtain a yogurt containing ground cocoa beans that contains 5 to 30% by weight of ground cocoa beans and 95 to 70% by weight of plain yogurt.

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