Coenzyme Q10-containing drinkable yogurt and its manufacturing method

Abstract

To provide a coenzyme Q10-containing drink yogurt that goes down well in the throat and retains the full flavor derived from fermented milk without any loss of taste even if containing a high level of coenzyme Q10, and that has also excellent uniform dispersibility of coenzyme Q10, and to provide a method for producing the same.SOLUTION: Provided is a coenzyme Q10-containing drink yogurt, which is a drink yogurt that contains coenzyme Q10 by 0.02 to 0.3 wt.% in the whole drink yogurt and also contains a thickener of 0.4 wt.% or less, the drink yogurt made by mixing an oil-in-water type emulsion comprising water and coenzyme Q10 with fermented milk, followed by homogenization. An oil-in-water type emulsion having a content of the coenzyme Q10 of 0.045 to 2.1 wt.% in the whole oil-in-water type emulsion is contained by 14 to 46 wt.% in the whole drink yogurt. A milk protein derived from the fermented milk having a content of milk protein in the whole raw material mix of the fermented milk of 2.4 to 6.4 wt.% is contained by 2 to 3.5 wt.% in the whole drink yogurt. The milk protein / the coenzyme Q10 (weight ratio) in the drink yogurt is 8 to 40. The fermented milk is a fermented milk that underwent lactic acid fermentation to a pH of 4 to 5. The coenzyme Q10 in the oil-in-water type emulsion is oil droplets having a median diameter of 0.2 to 4.5 μm.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] In recent years, due to the increasing awareness of health, various drinkable yogurts aimed at various health functions have been put on the market. Coenzyme Q10 is a functional material that exhibits excellent pharmacological and physiological effects against various diseases, and various foods containing coenzyme Q10 have been developed. However, in addition to the fact that coenzyme Q10 is a fat-soluble substance and is poorly soluble in water, and drinkable yogurt is a liquid food, precipitation, aggregation, oil floating, etc. of coenzyme Q10 are likely to occur, and it is difficult to uniformly disperse it in drinkable yogurt. In the past, as a fermented milk containing coenzyme Q10, for example, "Yogurt Care Coenzyme Q10" manufactured by Kagome Co., Ltd. was sold, but its content was as low as 10 mg. In order to increase the content of coenzyme Q10, there is also a method of adding water-soluble coenzyme Q10, but a large amount of emulsifier, dispersant, and excipient are required for water solubilization, and the flavor derived from fermented milk is impaired due to off-flavors and the like derived from them. In addition, by increasing the viscosity with a thickener to improve the uniform dispersibility, the content of coenzyme Q10 can be increased, but for this purpose, a relatively large amount needs to be added, resulting in a feeling of roughness, an excessive increase in viscosity, a loss of the refreshing feeling of the aftertaste, and a poor throat passage.

[0003] Patent Document 1 discloses a coenzyme Q10-containing beverage that can improve the dispersibility of coenzyme Q10 without blending an emulsifier by adding a thickener to adjust the viscosity and can maintain a uniformly dispersed state. However, since a thickener is essential, the viscosity of the resulting beverage is high and the throat passage is not good. In addition, there is no description or suggestion in the patent document regarding the inclusion of milk protein, and adding milk protein may further increase the viscosity, deteriorate the throat passage, or conversely reduce the dispersibility of coenzyme Q10.

Prior Art Documents

[0004] [Patent Document 1] Japanese Patent Publication No. 2006-254871 [Overview of the project] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide a coenzyme Q10-containing drinkable yogurt and a method for producing the same, which has a smooth texture even when containing a large amount of coenzyme Q10, retains the flavor derived from fermented milk without any loss of flavor, and exhibits excellent uniform dispersion of coenzyme Q10. [Means for solving the problem]

[0006] The inventors of the present invention have conducted extensive research to solve the above problems and have found that a drinkable yogurt containing coenzyme Q10 has a specific amount or less of thickener content, contains specific amounts of an oil-in-water emulsion containing coenzyme Q10, milk protein derived from fermented milk fermented to a specific pH, and oil droplets of coenzyme Q10 with a specific median diameter, and the milk protein / coenzyme Q10 (weight ratio) in the drinkable yogurt is within a specific range, and even with a high content of coenzyme Q10, it has a smooth texture, the flavor derived from fermented milk is not diminished, and the uniform dispersion of coenzyme Q10 is excellent. As a result, the inventors of the present invention have completed the present invention.

[0007] In other words, the first aspect of the present invention is a drinkable yogurt in which the total drinkable yogurt contains 0.02 to 0.3% by weight of coenzyme Q10, the content of a thickener is 0.4% by weight or less, and an oil-in-water emulsion consisting of water and coenzyme Q10 is mixed with fermented milk and then homogenized, wherein the oil-in-water emulsion in which the coenzyme Q10 content is 0.045 to 2.1% by weight of the total oil-in-water emulsion contains 14 to 46% by weight of the total drinkable yogurt, and the raw material of the fermented milk The present invention relates to a drinkable yogurt containing coenzyme Q10, wherein the total milk protein content of the fermented milk in the overall ingredient mix is ​​2.4 to 6.4% by weight, the drinkable yogurt contains 2 to 3.5% by weight of the milk protein derived from the fermented milk, the milk protein / coenzyme Q10 (by weight) ratio in the drinkable yogurt is 8 to 40, the fermented milk is fermented with lactic acid to a pH of 4 to 5, and the coenzyme Q10 in the oil-in-water emulsion is oil droplets with a median diameter of 0.2 to 4.5 μm. A preferred embodiment relates to the drinkable yogurt containing coenzyme Q10, wherein the coenzyme Q10 is ubiquinol. The present invention relates to a coenzyme Q10-containing drinkable yogurt in which at least one emulsifier selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerin fatty acid esters, and sucrose fatty acid esters, having an HLB of 5 to 15, is contained in an amount of 0.01 to 0.3% by weight of the total drinkable yogurt, and even more preferably, HM pectin is contained in an amount of 0.05 to 0.3% by weight of the total drinkable yogurt as a thickener.The second aspect of the present invention involves mixing water and milk raw materials so that the milk protein content is 2.4 to 6.4% by weight of the entire fermented milk raw material mix, then sterilizing the mixture, adjusting the temperature to 40 to 46°C, adding lactic acid bacteria and fermenting until the pH reaches 4 to 5, cooling to 0 to 10°C, then homogenizing the mixture in a high-pressure homogenizer at a pressure of 5 to 35 MPa to obtain fermented milk, and adding coenzyme Q10 to water so that the coenzyme Q10 content is 0.045 to 2.1% by weight of the entire oil-in-water emulsion consisting of water and coenzyme Q10, and the median diameter of coenzyme Q10 in the oil-in-water emulsion. The present invention relates to a method for producing drinkable yogurt containing coenzyme Q10, characterized by homogenizing the mixture at 50-80°C until it forms oil droplets of 0.2-4.5 μm, sterilizing it, cooling it to 5-40°C to obtain an oil-in-water emulsion consisting of water and coenzyme Q10, adding the oil-in-water emulsion consisting of water and coenzyme Q10 to the fermented milk while stirring it, mixing it so that the weight ratio of fermented milk to the oil-in-water emulsion consisting of water and coenzyme Q10 is 1.2-6, homogenizing it in a high-pressure homogenizer at a pressure of 4-35 MPa, and then adjusting the temperature to 0-10°C. A preferred embodiment relates to a method for producing the coenzyme Q10-containing drinkable yogurt, characterized in that, in the step of obtaining the oil-in-water emulsion, an emulsifier and / or HM pectin is added to water such that the oil-in-water emulsion, consisting of water and coenzyme Q10, has an HLB of 5 to 15 and contains at least one emulsifier selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerin fatty acid esters, and sucrose fatty acid esters in an amount of 0.024 to 2.1% by weight, and / or HM pectin in an amount of 0.12 to 2.1% by weight. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a coenzyme Q10-containing drinkable yogurt and a method for producing the same, which has a smooth texture even when containing a large amount of coenzyme Q10, retains the flavor derived from fermented milk without any loss of flavor, and also exhibits excellent uniform dispersion of coenzyme Q10. [Modes for carrying out the invention]

[0009] The present invention will now be described in more detail. The coenzyme Q10-containing drinkable yogurt of the present invention is characterized in that the content of the thickener is below a specific amount, and it contains a specific amount of an oil-in-water emulsion containing coenzyme Q10, milk protein derived from fermented milk fermented to a specific pH, and oil droplets of coenzyme Q10 having a specific median diameter, and the milk protein / coenzyme Q10 (weight ratio) in the drinkable yogurt is within a specific range.

[0010] Here, drinkable yogurt, or drinkable yogurt, refers to a beverage containing fermented milk, and includes fermented milk, dairy product lactic acid bacteria beverages, and lactic acid bacteria beverages as defined in the Ministerial Ordinance on Milk and Dairy Products. From the viewpoint of uniform dispersion of coenzyme Q10 and smooth texture, fermented milk with a high non-fat milk solids content is preferred.

[0011] From the viewpoint of smoothness, the viscosity of the drinkable yogurt of the present invention at 10°C is preferably 3 to 100 mPa·s, more preferably 5 to 70 mPa·s, and even more preferably 10 to 50 mPa·s. If the viscosity falls outside the above range, the smoothness of the drinkable yogurt may be poor. The viscosity at 10°C can be measured using a B-type viscometer with rotor No. 1 or No. 2 at a rotation speed of 60 rpm for 30 seconds. Rotor No. 1 should be used when the viscosity is 100 mPa·s or less, and rotor No. 2 should be used when the viscosity exceeds 100 mPa·s.

[0012] The aforementioned coenzyme Q10 is abundant in humans and refers to 2,3-dimethoxy-5-methyl-6-polyprenyl-1,4-benzoquinone, specifically the form with 10 isoprene units in its side chain. Furthermore, both oxidized and reduced forms of coenzyme Q10 are known; the oxidized form is named "ubiquinone," and the reduced form is named "ubiquinol." In this invention, either ubiquinone or ubiquinol may be used as coenzyme Q10, or both may be used in combination; however, from the viewpoint of oral absorption and bioavailability, the use of ubiquinol is preferred.

[0013] The coenzyme Q10 content is preferably 0.02 to 0.3% by weight of the total drinkable yogurt, more preferably 0.03 to 0.3% by weight, even more preferably 0.05 to 0.3% by weight, and particularly preferably 0.1 to 0.3% by weight. If the coenzyme Q10 content is less than 0.02% by weight, the supplementation of coenzyme Q10 by consuming the drinkable yogurt may not be efficient. On the other hand, if it is more than 0.3% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor.

[0014] The aforementioned oil-in-water emulsion consists of water and coenzyme Q10. Even if it does not contain oils or fats, the continuous phase is aqueous, and coenzyme Q10 exists in the same way as oil droplets. Therefore, in this invention, it is referred to as an oil-in-water emulsion. In addition to water and coenzyme Q10, the oil-in-water emulsion may also contain oils or fats, lipophilic emulsifiers in the oil droplets, and thickeners, sugars, hydrophilic emulsifiers, etc. in the aqueous phase.

[0015] The oil-in-water emulsion content is preferably 14-46% by weight of the total drinkable yogurt, more preferably 17-46%, even more preferably 20-46%, and particularly preferably 28-46%. If the oil-in-water emulsion content is less than 14% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor. On the other hand, if it is more than 46% by weight, the drinkable yogurt may have a poor mouthfeel.

[0016] The coenzyme Q10 content is preferably 0.045 to 2.1% by weight, more preferably 0.06 to 2.1% by weight, and even more preferably 0.1 to 2.1% by weight, in the total oil-in-water emulsion consisting of water and coenzyme Q10. If the content is less than 0.045% by weight, the supplementation of coenzyme Q10 by consuming the drinkable yogurt may not be efficient. On the other hand, if the content is more than 2.1% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor.

[0017] The coenzyme Q10 content can be measured, for example, as follows: First, 4g of the drinkable yogurt, which has been thoroughly mixed to ensure uniformity, is accurately weighed into a test tube with a cap. 10mL of distilled water and 1mL of saturated saline solution are added, and the mixture is sonicated for approximately 30 seconds until the yogurt is completely suspended.

[0018] Next, add 20 mL of ethanol and 20 mL of n-hexane, and shake in a shaker at 200 rpm for 5 minutes. For shaking, it is preferable to use a Yayoi Corporation Model YS-8D shaker and shake in an arc motion. After shaking, centrifuge at 2000 rpm for 2 minutes, transfer the supernatant to a 100 mL round-bottom flask, dry in an evaporator, and then nitrogen seal. When transferring to the round-bottom flask, it is important to use a Pasteur pipette to recover as much of the supernatant as possible. Also, when drying in the evaporator, be careful to avoid foaming or bumping.

[0019] The test tube is again suspended by sonication for approximately 30 seconds, then 20 mL of n-hexane is added, and the mixture is shaken at 200 rpm for 5 minutes. Centrifugation is performed at 2000 rpm for 2 minutes, and the supernatant is placed in the aforementioned 100 mL round-bottom flask, dried in an evaporator, and then nitrogen-sealed. The contents of the round-bottom flask are dissolved in 5 mL of ethanol / n-hexane mixture (4:1) and transferred to a brown volumetric flask. A Pasteur pipette is used to transfer the entire volume to the volumetric flask.

[0020] The contents of the round-bottom flask are dissolved again with 5 mL of ethanol / n-hexane mixture (4:1), transferred to the brown volumetric flask, and subjected to sonication. Ethanol / n-hexane mixture (4:1) is added to make exactly 20 mL, and after thorough mixing, approximately 1 mL is filtered through a 0.45 μm filter and HPLC analysis is performed. The HPLC conditions at this time are as follows: Column: SYMMETRY C18 (Waters) 250 mm (length) 4.6 mm (inner diameter), mobile phase: C2H5OH:CH3OH = 4:3 (v:v), detection wavelength: 210 nm, flow rate: 1 ml / min, retention time for reduced coenzyme Q10: 9.1 min, retention time for oxidized coenzyme Q10: 13.3 min.

[0021] The aforementioned thickener is not particularly limited as long as it is edible, but examples include gum arabic, carrageenan, alginic acids (alginic acid, alginate), low-methoxyl pectin (LM pectin), high-methoxyl pectin (HM pectin), guar gum, tara gum, locust bean gum, tamarind seed gum, psyllium seed gum, water-soluble soybean polysaccharides, glucomannan, starch, modified starch, modified starch, dextrin, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethylcellulose salt, methylcellulose, chitin, chitosan, gelatin, agar, etc., and at least one selected from this group can be used.

[0022] From the viewpoint of the smooth texture of the drinkable yogurt, the less the thickening agent content, the better. Preferably, it is 0.4% by weight or less, more preferably 0.3% by weight or less, even more preferably 0.15% by weight or less, particularly preferably 0.05% by weight or less, and most preferably not contained at all.

[0023] Furthermore, among the thickening agents, HM pectin is particularly preferred from the viewpoint of uniform dispersion of coenzyme Q10 in drinkable yogurt. HM pectin is a polysaccharide mainly composed of galacturonic acid and methylated galacturonic acid, and refers to a type in which methylated galacturonic acid accounts for 50% or more of the total galacturonic acid (degree of esterification: DE).

[0024] The content of the HM pectin is preferably 0.05 to 0.3% by weight in the whole drink yogurt, more preferably 0.05 to 0.25% by weight, still more preferably 0.07 to 0.22% by weight, and particularly preferably 0.1 to 0.2% by weight, considering the balance between the uniform dispersion of coenzyme Q10 in the drink yogurt and the aftertaste of the drink yogurt. If the content is less than 0.05% by weight, a greater improvement effect on the uniform dispersion of coenzyme Q10 may not be obtained. Also, if it is more than 0.3% by weight, the aftertaste may deteriorate.

[0025] The milk protein is a protein derived from fermented milk in which the milk raw material has been lactic acid fermented to a specific pH, and examples include proteins such as casein protein and whey protein that have been denatured by lactic acid fermentation. There are no particular restrictions on the milk raw material. For example, buttermilk, cheese, cream cheese, concentrated whey, whey, raw milk, cow's milk, special milk, partially skimmed milk, skimmed milk, skim milk powder, whole milk powder, processed milk, milk beverage, concentrated milk, skim concentrated milk, whole milk concentrated milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk, and their powders; whey protein concentrate (WPC); and total milk protein, etc. At least one selected from these groups may be used. Among them, from the perspective of flavor, raw milk, cow's milk, partially skimmed milk, skimmed milk, and skim milk powder are preferred. Also, from the perspective of health orientation, skimmed milk and skim milk powder with a low milk fat content are preferred.

[0026] The fermented milk is preferably fermented milk lactic acid fermented to pH 4 to 5, and the pH at the end of lactic acid fermentation is more preferably 4.2 to 5, and still more preferably 4.2 to 4.8. If the pH is lower than 4, the sour taste of the drink yogurt may be felt too strongly. Also, if the pH is higher than 5, the uniform dispersion of coenzyme Q10 in the drink yogurt may deteriorate, or the flavor derived from the fermented milk of the drink yogurt may decrease.

[0027] The content of milk protein derived from fermented milk fermented to pH 4-5 is preferably 2-3.5% by weight of the total drinkable yogurt, more preferably 2.3-3.5% by weight, and even more preferably 2.5-3.2% by weight. If it is less than 2% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the flavor derived from fermented milk may be diminished. If it is more than 3.5% by weight, the texture of the drinkable yogurt may be poor. In addition, the content of milk protein other than that derived from fermented milk is preferably less than 0.3% by weight of the total drinkable yogurt.

[0028] The milk protein content in the overall raw material mix of fermented milk fermented to pH 4-5 according to the present invention is preferably 2.4-6.4% by weight, more preferably 2.4-5.8% by weight, and even more preferably 2.9-5.8% by weight. If it is less than 2.4% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the flavor derived from fermented milk may be diminished. If it is more than 6.4% by weight, the texture of the drinkable yogurt may be poor. The raw material mix of fermented milk refers to the mixture of fermented milk raw materials obtained by mixing the milk raw materials and other materials with water, before the addition of lactic acid bacteria.

[0029] The milk protein / coenzyme Q10 (by weight) ratio in the drinkable yogurt is preferably 8 to 40, more preferably 10 to 30, and even more preferably 15 to 25. If the weight ratio is less than 8, the uniform dispersion of coenzyme Q10 may be poor. Also, if it is greater than 40, the texture may be unpleasant.

[0030] From the viewpoint of uniform dispersion of coenzyme Q10, the drinkable yogurt of the present invention preferably contains an emulsifier with an HLB of 5 to 15, and is selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerin fatty acid esters, and sucrose fatty acid esters. Examples of the organic acid include acetic acid, citric acid, succinic acid, diacetyltartaric acid, and lactic acid. Examples of polyglycerin fatty acid esters include decaglycerin monostearate fatty acid ester. The HLB of the emulsifier is more preferably 8 to 15, and even more preferably 10 to 15. If the HLB falls outside the above range, the effect of further improving the uniform dispersion of coenzyme Q10 may not be obtained.

[0031] The amount of emulsifier is preferably 0.01 to 0.3% by weight, more preferably 0.03 to 0.2% by weight, even more preferably 0.05 to 0.15% by weight, and particularly preferably 0.07 to 0.12% by weight, based on the total amount of the drinkable yogurt. If the amount is less than 0.01% by weight, the effect of further improving the uniform dispersion of coenzyme Q10 may not be obtained. Also, if the amount is more than 0.3% by weight, an off-flavor may be perceived.

[0032] The drinkable yogurt of the present invention preferably has a pH of 4 to 5, more preferably 4 to 4.8, even more preferably 4 to 4.6, and particularly preferably 4 to 4.5, from the viewpoint of uniform dispersion of coenzyme Q10 and flavor derived from fermented milk. If the pH is lower than 4, the drinkable yogurt may taste too sour. If the pH is higher than 5, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease, or the flavor derived from fermented milk may be diminished.

[0033] The drinkable yogurt of the present invention may contain, in addition to the coenzyme Q10 and milk protein, the thickener, the emulsifier, and other components (optional components), as long as the effects of the invention are not impaired. Examples of the other components include oils and fats, sugars, flavorings, colorings, flavoring agents, antioxidants, and the like.

[0034] The aforementioned oils and fats are not particularly limited as long as they are edible, but examples include various animal and vegetable oils and fats such as soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, coconut oil, palm kernel oil, milk fat, lard, and fish oil, as well as processed oils and fats such as hydrogenated oils, fractionated oils, and transesterified oils thereof, and at least one selected from this group can be used.

[0035] The aforementioned sugars are not particularly limited and include high-intensity sweeteners, refined sugar, granulated sugar, powdered sugar, glucose, fructose, sucrose, maltose, enzyme-fermented starch syrup, reduced starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, reducing sugars, reduced palatinose, sorbitol, lactose, reduced lactose, L-arabinose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactulose oligosaccharides, xylooligosaccharides, raffinose, lactulose, palatinose, palatinose oligosaccharides, sugar alcohols, natural sweeteners such as honey and maple sugar, and at least one selected from this group can be used.

[0036] There are no particular limitations on high-intensity sweeteners, but examples include sucralose, aspartame, alitame, monatin, licorice extract, hydrangea extract, monk fruit extract, saccharin, sodium saccharin, acesulfame potassium, neotame, thaumatin, and monk fruit extract.

[0037] The aforementioned flavorings are not particularly limited, but may be natural or synthetic flavorings, such as yogurt flavors, fruit flavors, plant flavors, or mixtures thereof. Examples of fruit flavors include citrus fruits such as lemon, orange, mandarin, grapefruit, shikwasa, yuzu, and lime, as well as strawberries, peaches, grapes, apples, pineapples, mangoes, melons, and bananas, and at least one selected from this group may be used. Examples of plant flavors include cocoa, chocolate, vanilla, coffee, cola, tea, cinnamon, and cloves, and at least one selected from this group may be used.

[0038] The aforementioned coloring agents are not particularly limited as long as they are edible, but examples include red yeast rice pigment, gardenia, lac, cochineal, carotene, etc., and at least one selected from this group can be used.

[0039] The aforementioned flavorings are not particularly limited as long as they are edible, but examples include peaches, mangoes, papayas, watermelons, melons, apples, persimmons, pears (including European pears), bananas, loquats, pomegranates, lychees, plums, apricots, pineapples, grapes, kiwis, Japanese apricots, plums, cherries, passion fruit, berries such as strawberries, blackcurrants, redcurrants, cranberries, blackberries, blueberries, and raspberries; citrus fruits such as oranges and grapefruits; and aloe vera, either whole or processed. Specifically, examples include cut, pureed, or grated fruit pulp, leaf pulp, seeds, or peels of these fruits; and, as an alternative, cut products such as jelly, agar gel, nata de coco, and almond tofu that imitate these. At least one of these can be used as the aforementioned flavoring.

[0040] The aforementioned antioxidants are not particularly limited as long as they are edible, but examples include vitamin A, carotenoids, vitamin C, vitamin E, selenium, flavonoids, polyphenols, lycopene, lutein, lignans, etc., and at least one selected from this group can be used.

[0041] The drinkable yogurt of the present invention is a drinkable yogurt in which an oil-in-water emulsion consisting of water and coenzyme Q10 is mixed with fermented milk and then homogenized. For example, it can be produced by a manufacturing method comprising the steps of obtaining fermented milk, obtaining an oil-in-water emulsion consisting of water and coenzyme Q10, and mixing and homogenizing the fermented milk and the oil-in-water emulsion.

[0042] (Process for obtaining fermented milk) As a raw material mix for fermented milk, water and milk ingredients are mixed and prepared, then pasteurized, the temperature is controlled, lactic acid bacteria are added and fermentation is carried out, and after cooling, the mixture is homogenized using a high-pressure homogenizer to obtain fermented milk.

[0043] When mixing water and dairy ingredients, it is preferable to adjust the milk protein content in the overall fermented milk ingredient mix to be 2.4 to 6.4% by weight, more preferably 2.4 to 5.8% by weight, and even more preferably 2.9 to 5.8% by weight. If the content is less than 2.4% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, and the flavor derived from fermented milk may be diminished. Conversely, if the content is more than 6.4% by weight, the texture of the drinkable yogurt may be poor.

[0044] The aforementioned sterilization can be carried out according to conventional methods. In the case of batch sterilization, it is preferably 60-95°C for 1-60 minutes, more preferably 75-95°C for 1-15 minutes, and even more preferably 85-95°C for 1-10 minutes. If the sterilization temperature is lower than 60°C or the holding time is shorter than 1 minute, it may be difficult to obtain the desired sterilization effect. Also, if the sterilization temperature is higher than 95°C or the holding time is longer than 60 minutes, the milk proteins may be denatured by heat, which may reduce the smooth texture of the drinkable yogurt.

[0045] Furthermore, in the case of plate sterilization, a temperature of 90-140°C for 2-600 seconds is preferable, 110-140°C for 2-5 seconds is more preferable, and 120-140°C for 2-3 seconds is even more preferable. If the sterilization temperature is lower than 90°C or the holding time is shorter than 2 seconds, it may be difficult to obtain the desired sterilization effect. Also, if the sterilization temperature is higher than 140°C or the holding time is longer than 600 seconds, the milk proteins may be denatured by heat, which may reduce the smooth texture of the drinkable yogurt.

[0046] In the method for producing drinkable yogurt of the present invention, plate sterilization, which involves a short heating history and minimal thermal denaturation of milk proteins, is preferred from the viewpoint of smooth texture.

[0047] The temperature control is preferably set at 40-46°C, more preferably at 41-45°C, and even more preferably at 42-44°C. If the temperature control falls outside the range of 40-46°C, the activity of lactic acid bacteria during lactic acid fermentation may decrease, which may result in longer fermentation times or a decrease in the flavor of the drinkable yogurt.

[0048] The aforementioned lactic acid bacteria can be obtained using a lactic acid bacteria starter. The lactic acid bacteria starter is not particularly limited, and any starter commonly used for yogurt can be used. Examples include lactic acid cocci belonging to Lactococcus, Streptococcus, Pediococcus, and Leuconostoc, lactic acid bacilli belonging to Lactobacillus, and Bifidobacterium. Specific examples include Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, and Bifidobacterium lactis.

[0049] The amount of lactic acid bacteria to be added is not particularly limited, but any amount commonly used in yogurt production is acceptable. For example, it is sufficient to add 0.00001 to 5 parts by weight per 100 parts by weight of fermented milk. For freeze-dried yogurt, 0.00001 to 0.05 parts by weight is a good guideline, and for liquid fermentation yogurt, 0.01 to 5 parts by weight is a good guideline.

[0050] The fermentation is preferably carried out until the pH reaches 4-5, more preferably 4.2-5, and even more preferably 4.2-4.8. If the pH at the end of fermentation is lower than 4, the drinkable yogurt may taste too sour. If the pH at the end of fermentation is higher than 5, the drinkable yogurt may lack the flavor derived from fermented milk, or the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor. The pH can be measured using a standard method, for example, a pH meter (Horiba, Ltd. "F-52").

[0051] The cooling temperature is preferably 0 to 10°C, more preferably 1 to 10°C, even more preferably 1 to 8°C, and particularly preferably 3 to 7°C. If the cooling temperature is lower than 0°C, the fermented milk may freeze. If the temperature is higher than 10°C, the flavor derived from the fermented milk in the drinkable yogurt may deteriorate, and hygiene may be compromised.

[0052] The pressure during homogenization using the high-pressure homogenizer is preferably 5 to 35 MPa, more preferably 5 to 30 MPa, and even more preferably 10 to 25 MPa. If the pressure is lower than 5 MPa, the viscosity of the fermented milk will increase, which may reduce the productivity of the fermented milk or make the drinkable yogurt less palatable. If the pressure is higher than 35 MPa, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0053] While the fermented milk can be pasteurized after lactic acid fermentation is complete, it is preferable not to pasteurize it from the standpoint of achieving a smooth texture and producing a live-bacteria type of drinkable yogurt.

[0054] (Step to obtain an oil-in-water emulsion consisting of water and coenzyme Q10) The coenzyme Q10, and optionally the emulsifier and / or HM pectin and other components (optional components), are added to water, homogenized, sterilized, and cooled to obtain an oil-in-water emulsion consisting of water and coenzyme Q10. The other components may be added as raw materials for fermented milk, but from the viewpoint of uniform dispersion of coenzyme Q10 in drinkable yogurt and smooth texture, it is preferable to add them as raw materials for the oil-in-water emulsion consisting of water and coenzyme Q10.

[0055] The coenzyme Q10 content is preferably such that it is added to water in an oil-in-water emulsion consisting of water and coenzyme Q10 to a total of 0.045 to 2.1% by weight, more preferably 0.06 to 2.1% by weight, and even more preferably 0.1 to 2.1% by weight. If the content is less than 0.045% by weight, the supplementation of coenzyme Q10 by consuming the drinkable yogurt may not be efficient. On the other hand, if the content is more than 2.1% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor.

[0056] The homogenization described above can be carried out using a known homogenization apparatus so that the median diameter of the coenzyme Q10 in the oil-in-water emulsion becomes oil droplets with a median diameter of 0.2 to 4.5 μm. It is preferable to control the temperature and time during the process, with 0.2 to 4 μm being more preferable, and 0.3 to 3 μm being even more preferable. If the median diameter is smaller than 0.2 μm, the drinkable yogurt may become thicker, resulting in a poor mouthfeel, or it may not be possible to produce drinkable yogurt at all. If it is larger than 4.5 μm, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the mouthfeel of the drinkable yogurt may be reduced. The apparatus used for this homogenization process is not particularly limited, but examples include homogenizers, microfluidizers, and colloidal mills. It is considered that the median diameter will not change significantly even in the final drinkable yogurt product.

[0057] The temperature during homogenization is preferably 50-80°C, more preferably 60-75°C, and even more preferably 65-75°C. If the temperature is lower than 50°C, the coenzyme Q10 may not dissolve sufficiently, resulting in poor uniform dispersion in the drinkable yogurt. If the temperature is higher than 80°C, the equipment may become excessive, and utility costs may increase, leading to higher manufacturing costs.

[0058] For batch sterilization, the sterilization after homogenization is preferably carried out at 60-95°C for 1-30 minutes, more preferably at 75-95°C for 1-15 minutes, and even more preferably at 85-95°C for 1-10 minutes. If the sterilization temperature is lower than 60°C or the holding time is shorter than 1 minute, it may be difficult to obtain the desired sterilization effect. Also, if the sterilization temperature is higher than 95°C or the holding time is longer than 30 minutes, the coenzyme Q10 oil droplets may coalesce, reducing the uniform dispersion of coenzyme Q10 in the drinkable yogurt.

[0059] Furthermore, in the case of plate sterilization, a temperature of 90-140°C for 2-60 seconds is preferable, 100-140°C for 2-5 seconds is more preferable, and 110-140°C for 2-3 seconds is even more preferable. If the sterilization temperature is lower than 90°C or the holding time is shorter than 2 seconds, it may be difficult to obtain the sterilization effect. Also, if the sterilization temperature is higher than 140°C or the holding time is longer than 60 seconds, the oil droplets of coenzyme Q10 may coalesce, reducing the uniform dispersion of coenzyme Q10 in the drinkable yogurt. In the drinkable yogurt of the present invention, plate sterilization is preferred from the viewpoint of uniform dispersion of coenzyme Q10 in the drinkable yogurt.

[0060] The cooling temperature is preferably 5 to 40°C, more preferably 10 to 40°C, and even more preferably 15 to 35°C. If the cooling temperature falls outside this range, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0061] The emulsifier content is preferably added to the water in such a way that it amounts to 0.024 to 2.1% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10, more preferably 0.06 to 1.4% by weight, even more preferably 0.1 to 1.1% by weight, and particularly preferably 0.15 to 0.85% by weight. If the amount is less than 0.024% by weight, the effect of further improving the uniform dispersion of coenzyme Q10 in the drinkable yogurt may not be obtained. Also, if the amount is more than 2.1% by weight, the texture of the drinkable yogurt may become unpleasant.

[0062] The emulsifier to be added to the oil-in-water emulsion is preferably at least one emulsifier selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerin fatty acid esters, and sucrose fatty acid esters, having an HLB of 5 to 15.

[0063] The amount of HM pectin, which is a thickening agent, is preferably added to the water so that it is 0.12 to 2.1% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10, more preferably 0.12 to 1.8% by weight, even more preferably 0.15 to 1.6% by weight, and particularly preferably 0.2 to 1.4% by weight. If the amount is less than 0.12% by weight, a greater improvement in the uniform dispersion of coenzyme Q10 in the drinkable yogurt may not be obtained. Also, if the amount is more than 2.1% by weight, the texture of the drinkable yogurt may become unpleasant.

[0064] (Mixing process) Drinkable yogurt can be obtained by adding an oil-in-water emulsion consisting of water and coenzyme Q10 to the fermented milk while it is being stirred, mixing it, homogenizing it in a high-pressure homogenizer, and then adjusting the temperature.

[0065] The weight ratio of the fermented milk to the oil-in-water emulsion consisting of water and coenzyme Q10 in the above mixture is preferably 1.2 to 6, more preferably 1.2 to 5, even more preferably 1.2 to 4, and particularly preferably 1.2 to 2.5. If the weight ratio is less than 1.2, the flavor derived from the fermented milk in the drinkable yogurt may be diminished. If the weight ratio is greater than 6, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0066] The homogenization pressure is preferably 4 to 35 MPa, more preferably 5 to 30 MPa, and even more preferably 10 to 25 MPa. If the pressure is lower than 4 MPa, the texture of the drinkable yogurt may become poor, or the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease. Conversely, if the pressure is higher than 35 MPa, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may also decrease.

[0067] The temperature after temperature adjustment is preferably 0 to 10°C, more preferably 1 to 10°C, even more preferably 1 to 8°C, and particularly preferably 2 to 6°C. If the temperature after adjustment is lower than 0°C, the drinkable yogurt may freeze. If the temperature is higher than 10°C, the flavor derived from fermented milk in the drinkable yogurt may be reduced, and hygiene may be compromised. Note that if the temperature of the oil-in-water emulsion consisting of water and coenzyme Q10 in the mixing process is 10°C or lower, temperature adjustment is not necessary.

[0068] According to the method for producing drinkable yogurt described above, it is possible to easily produce a drinkable yogurt containing coenzyme Q10 that has a good texture even when it contains a large amount of coenzyme Q10, retains the flavor derived from fermented milk without any loss of flavor, and also exhibits excellent uniform dispersion of coenzyme Q10. [Examples]

[0069] The present invention will be described in more detail below with reference to examples, but the present invention is not limited in any way to these examples. In the examples, "parts" and "%" are based on weight.

[0070] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation's "Skim Milk Powder" (Protein content: 34% by weight) 2) Merck Japan K.K.'s "Whey Powder Fondolac SL" (Protein content: 26% by weight) 3) Kaneka Corporation's "Kaneka QH" (reduced coenzyme Q10: ubiquinol) 4) "Sunsweet SU-100" (sucralose) manufactured by Sanei Gen F.F.I. Co., Ltd. 5) "New Fract R-0" manufactured by Showa Sangyo Co., Ltd. (isomerized liquid sugar, solids content: 75%) 6) Sunsoft Q-18S (decaglycerin monostearate fatty acid ester, HLB: 12) manufactured by Taiyo Kagaku Co., Ltd. 7) “YM-150-LJ” manufactured by Sansho Co., Ltd.

[0071] <Ingredient composition of drinkable yogurt> (Measurement of Coenzyme Q10 content) 4g of drinkable yogurt was accurately weighed into a capped test tube, 10mL of distilled water and 1mL of saturated saline solution were added, and the mixture was suspended by sonication for approximately 30 seconds. 20mL of ethanol and 20mL of n-hexane were added, and the mixture was shaken at 200rpm for 5 minutes using a shaker. Centrifugation was performed at 2000rpm for 2 minutes, and the supernatant was placed in a 100mL round-bottom flask, dried in an evaporator, and then nitrogen-sealed. The test tube was again suspended by sonication for approximately 30 seconds, 20mL of n-hexane was added, and the mixture was shaken at 200rpm for 5 minutes using a shaker. Centrifugation was performed at 2000rpm for 2 minutes, and the supernatant was placed in the aforementioned 100mL round-bottom flask, dried in an evaporator, and then nitrogen-sealed. The contents of the round-bottom flask were dissolved in 5mL of ethanol / n-hexane mixture (4:1) and transferred to a brown volumetric flask. The contents of the round-bottom flask were again dissolved in 5mL of ethanol / n-hexane mixture (4:1), transferred to the brown volumetric flask, and sonication was performed. An ethanol / n-hexane mixture (4:1) was added to make exactly 20 mL, and approximately 1 mL of this solution was filtered through a 0.45 μm filter and subjected to HPLC analysis.

[0072] (HPLC conditions) Analytical column: SYMMETRY C18 (Waters), 250mm (length), 4.6mm (inner diameter) Mobile phase: C2H5OH:CH3OH=4:3(v:v) Detection wavelength: 210nm Flow rate: 1ml / min Retention time of reduced coenzyme Q10: 9.1 min Retention time of oxidized coenzyme Q10: 13.3 min

[0073] <Measurement of median diameter of coenzyme Q10 oil droplets> The median diameter of coenzyme Q10 oil droplets was measured using a laser diffraction / scattering particle size distribution analyzer "LA-960V2" (manufactured by Horiba, Ltd.). Specifically, an oil-in-water emulsion consisting of water and coenzyme Q10 was stirred to homogenize it, and approximately 0.2 g was taken and placed in a measuring container containing approximately 250 ml of water, and measured for 1.7 s. -1 The mixture was stirred and uniformly dispersed before measurement.

[0074] <Evaluation of fermented milk and drinkable yogurt> (Measurement of pH of fermented milk and drinkable yogurt at the end of fermentation) The pH of the fermented milk and drinkable yogurt at the end of fermentation was measured using a pH meter (F-52, manufactured by Horiba, Ltd.).

[0075] (Measurement of viscosity of drinkable yogurt at 10°C) The viscosity at 10°C was measured using a B-type viscometer with rotor No. 1 or No. 2, at a rotation speed of 60 rpm for 30 seconds. Rotor No. 1 was used when the viscosity was 100 mPa·s or less, and rotor No. 2 was used when the viscosity exceeded 100 mPa·s.

[0076] (Uniform dispersion of coenzyme Q10 in drinkable yogurt) Each drinkable yogurt (10 units for each level) obtained in the examples and comparative examples was stored at 10°C for two weeks. The occurrence of clumping and floating of coenzyme Q10 oil droplets was visually observed and evaluated according to the following criteria, with the average score being used as the evaluation score. In addition, for drinkable yogurt using reduced coenzyme Q10, the uniformity of the dispersion was evaluated by storing it at 10°C for two weeks under 2000 lux of light irradiation and observing the yellowing caused by oxidation of the reduced coenzyme Q10. 5 points: Better than Example 1, with absolutely no clumping or floating of coenzyme Q10 oil droplets, and extremely good uniform dispersion. 4 points: Equivalent to Example 1, with no clumping or floating of coenzyme Q10 oil droplets, and good uniform dispersion. Points 3: Slightly inferior to Example 1, with some clumping and floating of coenzyme Q10 oil droplets, but the uniform dispersion is at a level that does not pose a quality problem. Points 2: Worse than Example 1, with clumping and / or floating of coenzyme Q10 oil droplets, resulting in poor uniform dispersion. 1 point: Clearly worse than Example 1, with severe clumping and / or floating of coenzyme Q10 oil droplets and poor uniform dispersion.

[0077] (Flavor derived from fermented milk in drinkable yogurt) Ten experienced panelists tasted each of the drinkable yogurts obtained in the examples and comparative examples, after adjusting the temperature to 10°C. They then performed a sensory evaluation according to the following criteria. A final evaluation of ○ was given if eight or more panelists gave a ○, and a final evaluation of × was given if three or more panelists gave a ×. ○: No off-flavors or odors were detected, and the flavor derived from fermented milk was not diminished. ×: There is an off-flavor or off-odor, or the flavor is weak, and the flavor derived from fermented milk is diminished.

[0078] (The smooth texture of drinking yogurt) Ten experienced panelists tasted each of the drinkable yogurts obtained in the examples and comparative examples, after adjusting them to 10°C, and performed a sensory evaluation. The average of their evaluation scores was used as the sensory evaluation result. The evaluation criteria were as follows: 5 points: Better than the drinkable yogurt in Example 1, with an extremely smooth texture. 4 points: It is comparable to the drinkable yogurt of Example 1 and has a good texture. 3 points: Slightly worse than the drinkable yogurt in Example 1, with a slightly inferior texture, but still acceptable as a product. Points 2: Worse than the drinkable yogurt of Example 1, it has a grainy texture and / or leaves a lingering aftertaste, making it unpleasant to swallow. 1 point: It is significantly worse than the drinkable yogurt of Example 1, with a noticeable grainy texture and / or aftertaste, and an extremely poor mouthfeel.

[0079] (comprehensive evaluation) An overall evaluation was conducted based on the results of assessments of the uniform dispersion of coenzyme Q10, the flavor derived from fermented milk, and the mouthfeel. The evaluation criteria were as follows: A: Products that meet the criteria of having a flavor derived from fermented milk (○), uniform dispersion of coenzyme Q10, and a smooth mouthfeel of 4.0 to 5.0 points. B: The fermented milk flavor is good, the uniform dispersion of coenzyme Q10 and the throat feel are between 3.5 and 5.0 points, and there is at least one item that is between 3.5 and 4.0 points. C: The fermented milk flavor is marked with a circle (○), the uniform dispersion of coenzyme Q10 and the smoothness of the throat are rated between 3.0 and 5.0 points, and there is at least one item that is rated between 3.0 and 3.5 points. D: The fermented milk flavor is marked with a circle (○), the uniform dispersion of coenzyme Q10 and the smoothness of the throat are rated between 2.0 and 5.0 points, and there is at least one item that is rated between 2.0 and 3.0 points. E: Products with a fermented milk-derived flavor (×) and / or products with at least one score below 2.0 in the evaluation of the uniform dispersion of coenzyme Q10 and the mouthfeel.

[0080] (Example 1) Preparation of drinkable yogurt containing coenzyme Q10 According to the formulation in Table 1, 14.6 parts by weight of skim milk powder was dissolved in 85.4 parts by weight of 45°C warm water to prepare the raw material mix for fermented milk. After batch pasteurization at 90°C for 10 minutes, the mixture was cooled to a temperature of 43°C. Then, 0.00018 parts by weight of lactic acid bacteria starter (a mixed powder of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus) was added, and fermentation was carried out until the pH reached 4.5. After fermentation was complete, the mixture was cooled to 8°C while stirring, and then homogenized in a high-pressure homogenizer at a pressure of 14 MPa to prepare fermented milk.

[0081] On the other hand, 0.35 parts by weight of reduced coenzyme Q10 was added to 94.11 parts by weight of 65°C warm water and dissolved, and then 0.14 parts by weight of sweetener and 5.4 parts by weight of glucose-fructose syrup were added and dissolved. The mixture was then heated to 60°C and homogenized, plate sterilized at 120°C for 2 seconds, and then cooled to 30°C to prepare an oil-in-water emulsion consisting of water and coenzyme Q10.

[0082] To prepare a drinkable yogurt containing coenzyme Q10, 60 parts by weight of fermented milk at 10°C was stirred, and 40 parts by weight of an oil-in-water emulsion consisting of 30°C water and coenzyme Q10 was added and mixed. After homogenization at a pressure of 14 MPa using a high-pressure homogenizer, the mixture was cooled to 6°C. Table 1 shows the component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and the results of the evaluation of the resulting drinkable yogurt containing coenzyme Q10.

[0083] [Table 1]

[0084] (Examples 2-3, Comparative Examples 1-2) Preparation of Coenzyme Q10-containing drinkable yogurt Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that the amount of skim milk powder in the fermented milk of Example 1 (14.6 parts by weight) was changed to 10.0 parts by weight (Example 2), 17.0 parts by weight (Example 3), 5.0 parts by weight (Comparative Example 1), or 20.0 parts by weight (Comparative Example 2), according to the formulations in Table 1, and the total volume was adjusted with water. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and throat feel of the obtained coenzyme Q10-containing drinkable yogurt were evaluated and shown in Table 1.

[0085] (Example 4) Preparation of drinkable yogurt containing coenzyme Q10 Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that the amount of skim milk powder in the fermented milk in Example 1 was changed from 14.6 parts by weight to 13.9 parts by weight, 1.0 part by weight of whey powder was added, and the total volume was adjusted with water, according to the formulation in Table 1. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and throat feel of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 1.

[0086] As is clear from Table 1, the drinkable yogurts (Examples 1-4) in which the total amount of milk protein derived from fermented milk was in the range of 2-3.5% by weight and the milk protein / coenzyme Q10 (weight ratio) was in the range of 8-40 all received good evaluations for the uniform dispersion of coenzyme Q10 in the drinkable yogurt, the flavor derived from fermented milk in the drinkable yogurt, and the smoothness of the drinkable yogurt.

[0087] On the other hand, in comparative example 1, where the amount of milk protein derived from fermented milk was low at 1.0% by weight and the milk protein / coenzyme Q10 (weight ratio) was low at 7.3, the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the flavor derived from fermented milk were poorly evaluated, resulting in an overall evaluation of E. Furthermore, in comparative example 2, where the amount of milk protein derived from fermented milk was high at 4.1% by weight, the mouthfeel of the drinkable yogurt was poorly evaluated, resulting in an overall evaluation of E.

[0088] (Examples 5-6, Comparative Example 3) Preparation of Coenzyme Q10-containing drinkable yogurt Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that the pH of the fermented milk at the end of fermentation was changed from 4.5 to 4.2 (Example 5), 5.0 (Example 6), or 5.5 (Comparative Example 3), according to the conditions in Table 2. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and the results of the evaluation of the smoothness of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0089] [Table 2]

[0090] (Example 7, Comparative Example 4) Preparation of Coenzyme Q10-containing drinkable yogurt Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that the median diameter of the coenzyme Q10 oil droplets in the oil-in-water emulsion consisting of water and coenzyme Q10 (1.0 μm) and the pressure during homogenization of the mixture of fermented milk and the oil-in-water emulsion consisting of water and coenzyme Q10 (14 MPa) were changed to 3.5 μm and 5 MPa (Example 7) or 10.0 μm and 3 MPa (Comparative Example 4), respectively, according to the conditions in Table 2. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and the results of the evaluation of the smoothness of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0091] (Example 8) Preparation of drinkable yogurt containing coenzyme Q10 Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that the amount of coenzyme Q10 in the oil-in-water emulsion consisting of water and coenzyme Q10 was changed from 0.35 parts by weight to 0.70 parts by weight, and the total volume was adjusted with water, according to the conditions in Table 2. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and the results of the evaluation of the smoothness of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0092] As is clear from Table 2, the drinkable yogurts (Examples 1, 5-8) using fermented milk with a pH in the range of 4-5 at the end of fermentation and an oil-in-water emulsion with a median diameter of coenzyme Q10 droplets in the range of 0.2-4.5 μm all showed good evaluations of the uniform dispersion of coenzyme Q10 in the drinkable yogurt, the flavor derived from the fermented milk in the drinkable yogurt, and the smoothness of the drinkable yogurt.

[0093] On the other hand, the drinkable yogurt using fermented milk with a high pH of 5.5 (Comparative Example 3) received a poor evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the flavor derived from fermented milk, resulting in an overall evaluation of E. Furthermore, the drinkable yogurt using an oil-in-water emulsion with a large median diameter of 10.0 μm for coenzyme Q10 oil droplets (Comparative Example 4) also received a poor evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the smoothness of the drinkable yogurt, resulting in an overall evaluation of E.

[0094] (Examples 9-12) Preparation of Coenzyme Q10-containing drinkable yogurt Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 1, except that, according to the formulations in Table 3, 0.50 parts by weight of HM pectin (Example 9), 0.75 parts by weight of HM pectin (Example 10), and 0.25 parts by weight of emulsifier (Example 11), or 0.25 parts by weight of emulsifier and 0.50 parts by weight of HM pectin (Example 12) were added to an oil-in-water emulsion consisting of water and coenzyme Q10, and the total volume was adjusted with water. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and throat feel of the obtained coenzyme Q10-containing drinkable yogurt were evaluated and shown in Table 3.

[0095] [Table 3]

[0096] As is clear from Table 3, the drinkable yogurts of Examples 1 and 9-12 all received good evaluations for the uniform dispersion of coenzyme Q10 in the drinkable yogurt, the flavor derived from fermented milk in the drinkable yogurt, and the smoothness of the drinkable yogurt. In particular, the drinkable yogurts with an HM pectin content in the range of 0.05-0.3% by weight (Examples 9 and 10) showed better evaluations for the uniform dispersion of coenzyme Q10 in the drinkable yogurt compared to the drinkable yogurt without HM pectin (Example 1). Furthermore, the drinkable yogurt with a polyglycerol fatty acid ester content of HLB12, an emulsifier, in the total amount of the drinkable yogurt (Example 11) showed better evaluations for the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the smoothness of the drinkable yogurt compared to the drinkable yogurt without emulsifiers (Example 1). Furthermore, in a drinkable yogurt (Example 12) in which the HM pectin content was in the range of 0.05 to 0.3% by weight and the polyglycerol fatty acid ester content of the emulsifier HLB12 was 0.10% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt was evaluated better than in a drinkable yogurt (Example 1) that had no HM pectin or emulsifier added.

[0097] (Example 13) Preparation of drinkable yogurt containing coenzyme Q10 Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 9, except that the oil-in-water emulsion (OUI) composition of water and coenzyme Q10 was changed according to the conditions in Table 4, and the weight ratio of the fermented milk / water and coenzyme Q10-containing OUI was changed. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and the results of the evaluation of the mouthfeel of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 4.

[0098] [Table 4]

[0099] (Examples 14-15, Comparative Example 5) Preparation of Coenzyme Q10-containing drinkable yogurt Coenzyme Q10-containing drinkable yogurt was prepared in the same manner as in Example 9, except that the proportions of fermented milk and the oil-in-water emulsion consisting of water and coenzyme Q10 were changed according to the conditions in Table 4, and the weight ratio of fermented milk / water and coenzyme Q10-containing oil-in-water emulsion was changed. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, flavor derived from fermented milk, and throat feel of the obtained coenzyme Q10-containing drinkable yogurt were evaluated and the results are shown in Table 4.

[0100] As is clear from Table 4, in the drinkable yogurts with a total milk protein content of 2-3.5% by weight and a milk protein / coenzyme Q10 (weight ratio) of 8-40 (Examples 9, 13-15), the uniform dispersion of coenzyme Q10 in the drinkable yogurt, the flavor derived from fermented milk, and the mouthfeel of the drinkable yogurt were all well evaluated. On the other hand, in the drinkable yogurt with a low milk protein content of 1.0% by weight and a low milk protein / coenzyme Q10 (weight ratio) of 7.3 (Comparative Example 5), the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the flavor derived from fermented milk were poorly evaluated, resulting in an overall evaluation of E.

Claims

1. The drinkable yogurt contains 0.02 to 0.3% by weight of coenzyme Q10, and the content of thickeners is 0.4% by weight or less. Furthermore, a drinkable yogurt is made in which an oil-in-water emulsion consisting of water and coenzyme Q10 is mixed with fermented milk and then homogenized. The oil-in-water emulsion, in which the coenzyme Q10 content is 0.045 to 2.1% by weight of the total oil-in-water emulsion, is contained in an amount of 14 to 46% by weight of the total drinkable yogurt. The drinkable yogurt contains 2 to 3.5% by weight of milk protein derived from the fermented milk, with a total milk protein content of 2.4 to 6.4% by weight in the entire fermented milk raw material mix. The milk protein / coenzyme Q10 (by weight) ratio in the drinkable yogurt is 8 to 40. The aforementioned fermented milk is fermented milk that has been fermented with lactic acid to a pH of 4-5. The coenzyme Q10 in the oil-in-water emulsion is an oil droplet with a median diameter of 0.2 to 4.5 μm, in a drinkable yogurt containing coenzyme Q10.

2. The coenzyme Q10-containing drinkable yogurt according to claim 1, wherein the coenzyme Q10 is ubiquinol.

3. The drinkable yogurt containing coenzyme Q10 according to claim 1 or 2, wherein the HLB is 5 to 15 and the drinkable yogurt contains 0.01 to 0.3% by weight of at least one emulsifier selected from the group consisting of glycerol fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerol fatty acid esters, and sucrose fatty acid esters.

4. The drinkable yogurt containing coenzyme Q10 according to any one of claims 1 to 3, wherein HM pectin is contained in an amount of 0.05 to 0.3% by weight of the total drinkable yogurt as the thickening agent.

5. After mixing water and milk ingredients so that the milk protein content is 2.4 to 6.4% by weight of the total fermented milk ingredient mix, the mixture is sterilized, then the temperature is controlled to 40 to 46°C, lactic acid bacteria are added and fermentation is carried out until the pH reaches 4 to 5, then it is cooled to 0 to 10°C, and finally homogenized in a high-pressure homogenizer at a pressure of 5 to 35 MPa to obtain fermented milk. Coenzyme Q10 is added to water so that its content is 0.045 to 2.1% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10. The mixture is then homogenized at 50 to 80°C so that the median diameter of the coenzyme Q10 in the oil-in-water emulsion becomes 0.2 to 4.5 μm in oil droplets, then sterilized and cooled to 5 to 40°C to obtain an oil-in-water emulsion consisting of water and coenzyme Q10. A method for producing drinkable yogurt containing coenzyme Q10, characterized by adding an oil-in-water emulsion consisting of water and coenzyme Q10 to the fermented milk while stirring, such that the weight ratio of fermented milk to the oil-in-water emulsion consisting of water and coenzyme Q10 is 1.2 to 6, mixing, homogenizing in a high-pressure homogenizer at a pressure of 4 to 35 MPa, and then adjusting the temperature to 0 to 10°C.

6. A method for producing a coenzyme Q10-containing drinkable yogurt according to claim 5, characterized in that, in the step of obtaining the oil-in-water emulsion, an emulsifier and / or HM pectin is added to water such that the oil-in-water emulsion, consisting of water and coenzyme Q10, contains 0.024 to 2.1% by weight of at least one emulsifier selected from the group consisting of glycerin fatty acid esters, glyceride derivatives in which an organic acid is ester-bonded to a monoglyceride, polyglycerin fatty acid esters, and sucrose fatty acid esters, and / or 0.12 to 2.1% by weight of HM pectin, wherein the total oil-in-water emulsion consists of water and coenzyme Q10 has an HLB of 5 to 15.

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