Coenzyme Q10-containing drinkable yogurt and its manufacturing method

Abstract

To provide a coenzyme Q10-containing drink yogurt that has a strong lactic acid fermentation flavor without increasing the amount of non-fat milk solid used, and that has no problem with uniform dispersibility of Coenzyme Q10 even if containing a high level 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.% and non-fat milk solid by 6 to 12 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 0.044 to 3 wt.% in the whole oil-in-water type emulsion is contained by 10 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 2.9 to 7.4 wt.% is contained by 2.6 to 4 wt.% in the whole drink yogurt. The milk protein / the coenzyme Q10 (weight ratio) in the drink yogurt is 10 to 60, 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 6 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, drinkable yogurts with various health functions have been launched 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 being a fat-soluble substance and being poorly soluble in water, coenzyme Q10 is also a liquid food, and precipitation, aggregation, oil floating, etc. of coenzyme Q10 are likely to occur, making it difficult to uniformly disperse it in the 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 emulsifiers, dispersants, and excipients are required for water solubilization, and the lactic acid fermentation flavor is impaired due to off-flavors 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 or an excessive increase in viscosity, making it difficult to feel the lactic acid fermentation flavor.

[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, there is no description or suggestion in the patent document about containing milk protein, nor is there any description or suggestion about the lactic acid fermentation flavor.

Prior Art Documents

Patent 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 strong lactic acid fermentation flavor without increasing the amount of non-fat milk solids used, and which does not have problems with the uniform dispersion of coenzyme Q10 even when it contains a large amount of coenzyme Q10. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the inventors have found that a drinkable yogurt containing coenzyme Q10 that contains a specific amount of non-fat milk solids, has a thickening agent content below a specific amount, contains a specific amount of 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 in which the milk protein / coenzyme Q10 (weight ratio) in the drinkable yogurt is within a specific range, has a strong lactic acid fermentation flavor even when containing a large amount of coenzyme Q10 without increasing the amount of non-fat milk solids used, and does not have problems with the uniform dispersion of coenzyme Q10 even when containing a large amount of coenzyme Q10, thus completing the present invention.

[0007] That is, the first aspect of the present invention is a drinkable yogurt in which, in the total drinkable yogurt, coenzyme Q10 is 0.02 to 0.3% by weight, non-fat milk solids are 6 to 12% by weight, the content of the 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 coenzyme Q10 is 0.044 to 3% by weight in the total drinkable yogurt is 10 to 46% by weight in the total drinkable yogurt. The present invention relates to a drinkable yogurt containing coenzyme Q10, wherein the milk protein content in the entire raw material mix of the fermented milk is 2.9 to 7.4% by weight, and the drinkable yogurt contains 2.6 to 4% by weight of milk protein derived from the fermented milk, the milk protein / coenzyme Q10 (by weight) ratio in the drinkable yogurt is 10 to 60, 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 6 μm. A preferred embodiment relates to the drinkable yogurt containing coenzyme Q10, wherein the coenzyme Q10 is ubiquinol. More preferably, the present invention relates to the drinkable yogurt containing coenzyme Q10, wherein the drinkable yogurt contains 0.03 to 0.3% by weight of HM pectin as a thickener in the entire drinkable yogurt.The second aspect of the present invention involves mixing water and milk raw materials so that the non-fat milk solids content is 6.7 to 22% by weight of the total fermented milk raw material mix and the milk protein content is 2.9 to 7.4% by weight of the total 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 0.044 to 3% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10, The present invention relates to a method for producing a drinkable yogurt containing coenzyme Q10, characterized by homogenizing the coenzyme Q10 at 50-80°C so that the median diameter of the coenzyme Q10 becomes oil droplets of 0.2-6 μm, then sterilizing and cooling 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 so that the weight ratio of fermented milk to the oil-in-water emulsion consisting of water and coenzyme Q10 is 1.2-9, mixing, homogenizing at a pressure of 4-35 MPa in a high-pressure homogenizer, and then adjusting the temperature to 0-10°C. A preferred embodiment of the present invention relates to a method for producing a drinkable yogurt containing coenzyme Q10, characterized in that, in the step of obtaining the oil-in-water emulsion, HM pectin is added to the water so that it contains 0.066-3% by weight of the entire oil-in-water emulsion consisting of water and coenzyme Q10. [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 strong lactic acid fermentation flavor without increasing the amount of non-fat milk solids used, and which does not have problems with the uniform dispersion of coenzyme Q10 even when it contains a large amount 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 a drinkable yogurt characterized by containing a specific amount of non-fat milk solids, having a thickening agent content of a specific amount or less, containing a specific amount each 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 being 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 in drinkable yogurt and lactic acid fermentation flavor, fermented milk with a high non-fat milk solids content is preferred.

[0011] The aforementioned non-fat milk solids refer to the components obtained by removing lipids from the total milk solids, and include, for example, proteins, lactose, and minerals.

[0012] The content of non-fat milk solids is preferably 6 to 12% by weight of the total drinkable yogurt, more preferably 7 to 12% by weight, and even more preferably 8.5 to 12% by weight. If the content is less than 6% by weight, the lactic acid fermentation flavor of the drinkable yogurt may be perceived as weak. If the content is more than 12% by weight, the non-fat milk solids in the drinkable yogurt may settle, or the viscosity of the drinkable yogurt may increase, reducing productivity.

[0013] From the viewpoint of lactic acid fermentation flavor, the viscosity of the drinkable yogurt of the present invention at 10°C is preferably 5 to 85 mPa·s, more preferably 5 to 70 mPa·s, and even more preferably 10 to 70 mPa·s. If the viscosity falls outside the above range, the lactic acid fermentation flavor of the drinkable yogurt may be inferior. 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.

[0014] In the drinkable yogurt of the present invention, from the viewpoint of the lactic acid fermentation flavor and uniform dispersion of coenzyme Q10, a pH of 4 to 5 is preferred, more preferably 4 to 4.8, even more preferably 4 to 4.6, and particularly preferably 4 to 4.5. If the pH is lower than 4, the acidity of the drinkable yogurt may be perceived as too strong. If the pH is higher than 5, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease, or the lactic acid fermentation flavor may be perceived as weak.

[0015] 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.

[0016] 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.

[0017] 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.

[0018] The oil-in-water emulsion content is preferably 10-46% by weight of the total drinkable yogurt, more preferably 14-46%, even more preferably 20-46%, and particularly preferably 28-46%. If the oil-in-water emulsion content is less than 10% 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 lactic acid fermentation flavor of the drinkable yogurt may be reduced.

[0019] The coenzyme Q10 content is preferably 0.044 to 3% by weight, more preferably 0.06 to 3% by weight, even more preferably 0.1 to 3% by weight, and particularly preferably 0.2 to 3% by weight, in the total oil-in-water emulsion consisting of water and coenzyme Q10. If the content is less than 0.044% 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 3% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor.

[0020] 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.

[0021] 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.

[0022] 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.

[0023] Dissolve the contents of the eggplant flask with 5 mL of ethanol / n-hexane mixture (4:1) again, transfer the solution to the brown volumetric flask, and perform ultrasonic treatment. Add ethanol / n-hexane mixture (4:1) to make it exactly 20 mL, stir well, then filter about 1 mL of it through a 0.45 μm filter and perform HPLC analysis. The HPLC conditions at this time are: column: SYMMETRY C18 (manufactured by 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 of reduced coenzyme Q10: 9.1 min, retention time of oxidized coenzyme Q10: 13.3 min.

[0024] The thickener is not particularly limited as long as it is edible. For example, 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, chemical starch, processed starch, dextrin, gellan gum, xanthan gum, pullulan, curdlan, cellulose, carboxymethyl cellulose salt, methyl cellulose, chitin, chitosan, gelatin, agar, etc. can be mentioned, and at least one selected from these groups can be used.

[0025] From the perspective of the lactic acid fermentation flavor of the drinkable yogurt, the lower the content of the thickener, the better. In the whole drinkable yogurt, it is preferably 0.4% by weight or less, more preferably 0.3% by weight or less, still more preferably 0.15% by weight or less, particularly preferably 0.05% by weight or less, and most preferably not contained.

[0026] 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).

[0027] The amount of HM pectin is preferably 0.03 to 0.3% by weight, more preferably 0.03 to 0.25% by weight, even more preferably 0.05 to 0.22% by weight, and particularly preferably 0.08 to 0.2% by weight, considering the balance between the lactic acid fermentation flavor of the drinkable yogurt and the uniform dispersibility of coenzyme Q10 in the drinkable yogurt. If the amount is less than 0.03% by weight, a greater improvement in the uniform dispersibility of coenzyme Q10 may not be obtained. Also, if the amount is more than 0.3% by weight, the lactic acid fermentation flavor may decrease.

[0028] The milk protein is a protein derived from fermented milk in which the milk raw material has been fermented to a specific pH, and examples include casein protein, whey protein, and other proteins denatured by lactic acid fermentation. There are no particular restrictions on the milk raw material, and examples include buttermilk, cheese, cream cheese, concentrated whey, whey, raw milk, milk, special milk, partially skimmed milk, skim milk, skim milk powder, whole milk powder, processed milk, milk beverages, concentrated milk, skimmed 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, and at least one selected from this group may be used. Among these, raw milk, milk, partially skimmed milk, skim milk, and skim milk powder are preferred from the viewpoint of flavor. Furthermore, from the viewpoint of health consciousness, skim milk and skim milk powder, which have a low milk fat content, are preferred.

[0029] The fermented milk is preferably fermented with lactic acid to a pH of 4 to 5, with a pH of 4.2 to 5 being more preferable at the end of lactic acid fermentation, and 4.2 to 4.8 being even more preferable. If the pH is lower than 4, the sourness of the drinkable yogurt may be perceived as too strong. If the pH is higher than 5, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the lactic acid fermentation flavor of the drinkable yogurt may be diminished.

[0030] The content of milk protein derived from fermented milk fermented to pH 4-5 is preferably 2.6-4% by weight, more preferably 2.7-4% by weight, and even more preferably 2.9-3.6% by weight of the total drinkable yogurt. If it is less than 2.6% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the lactic acid fermentation flavor of the drinkable yogurt may be reduced. If it is more than 4% by weight, the milk protein in the drinkable yogurt may precipitate. Furthermore, the content of milk protein other than that derived from fermented milk is preferably less than 0.4% by weight of the total drinkable yogurt.

[0031] The milk protein content in the overall raw material mix of fermented milk fermented to pH 4-5 is preferably 2.9-7.4% by weight, more preferably 3.1-7.4% by weight, and even more preferably 3.3-6.6% by weight. If it is less than 2.9% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor, or the lactic acid fermentation flavor of the drinkable yogurt may be reduced. If it is more than 7.4% by weight, the milk protein in the drinkable yogurt may precipitate. 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.

[0032] The weight ratio of milk protein to coenzyme Q10 in the drinkable yogurt is preferably 10 to 60, more preferably 12 to 50, even more preferably 12 to 40, and particularly preferably 12 to 30. If the weight ratio is less than 10, the uniform dispersion of coenzyme Q10 may be poor. Also, if it is greater than 40, the milk protein in the drinkable yogurt may precipitate.

[0033] The drinkable yogurt of the present invention may contain, in addition to the coenzyme Q10, non-fat milk solids, and milk protein, the thickener 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, emulsifiers, 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] Examples of the emulsifier include monoglycerides, monoglyceride derivatives to which organic acids are bonded, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, and sodium stearoyl lactylate, and at least one selected from this group can be used. The monoglyceride derivative to which organic acids are bonded refers to a monoglyceride in which an organic acid is further ester-bonded to a fatty acid monoglyceride. Examples of the organic acid include acetic acid, lactic acid, citric acid, diacetyltartaric acid, succinic acid, and the like.

[0038] 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.

[0039] 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.

[0040] 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.

[0041] 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.

[0042] 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.

[0043] (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.

[0044] When mixing water and dairy ingredients, it is preferable to adjust the content of nonfat milk solids and milk protein in the overall fermented milk ingredient mix so that they fall within specific ranges. Specifically, the content of nonfat milk solids is preferably 6.7 to 22% by weight, more preferably 8 to 20% by weight, and even more preferably 9.5 to 18% by weight in the overall fermented milk ingredient mix. By setting the nonfat milk solids content in the fermented milk within these ranges, the nonfat milk solids content in the overall drinkable yogurt can be easily adjusted to these ranges. Furthermore, the milk protein content is preferably 2.9 to 7.4% by weight, more preferably 3.1 to 7.4% by weight, and even more preferably 3.3 to 6.6% by weight in the overall fermented milk ingredient mix. By setting the milk protein content in the fermented milk within these ranges, the milk protein / coenzyme Q10 (weight ratio) in the drinkable yogurt can be easily adjusted to these ranges.

[0045] 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 lactic acid fermentation flavor may be reduced.

[0046] 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 lactic acid fermentation flavor may be reduced.

[0047] 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 lactic acid fermentation flavor.

[0048] 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 lactic acid fermentation flavor of the drinkable yogurt.

[0049] 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.

[0050] 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.

[0051] 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 at the end of fermentation. 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 lactic acid fermentation flavor, 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").

[0052] 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 lactic acid fermentation flavor of the drinkable yogurt may decrease, or its hygiene may be compromised.

[0053] 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 may increase, which may reduce the productivity of the fermented milk. If the pressure is higher than 35 MPa, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0054] While the fermented milk may be pasteurized after lactic acid fermentation is complete, it is preferable not to pasteurize it from the standpoint of preserving the lactic acid fermentation flavor and producing a live-bacteria type drinkable yogurt.

[0055] (Step to obtain an oil-in-water emulsion consisting of water and coenzyme Q10) The coenzyme Q10, along with HM pectin and other components (optional components) as needed, 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, it is preferable to add them as raw materials for the oil-in-water emulsion consisting of water and coenzyme Q10.

[0056] 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 0.044 to 3% by weight, more preferably 0.06 to 3% by weight, even more preferably 0.1 to 3% by weight, and particularly preferably 0.2 to 3% by weight. If the content is less than 0.044% 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 3% by weight, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor.

[0057] 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 6 μm. It is preferable to control the temperature and time during the process, with 0.2 to 5 μm being more preferable, and 0.3 to 4 μm being even more preferable. If the median diameter is smaller than 0.2 μm, the drinkable yogurt may thicken, making it impossible to produce drinkable yogurt. If it is larger than 6 μm, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may be poor. 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.

[0058] 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.

[0059] 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.

[0060] 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.

[0061] 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.

[0062] The amount of HM pectin, which is a thickening agent, is preferably added to the water so that it is 0.066 to 3% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10, more preferably 0.07 to 2.5% by weight, even more preferably 0.1 to 1.8% by weight, and particularly preferably 0.2 to 1.4% by weight. If the amount is less than 0.066% 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 3% by weight, the lactic acid fermentation flavor of the drinkable yogurt may decrease.

[0063] (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.

[0064] 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 9, more preferably 1.2 to 6, 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 lactic acid fermentation flavor of the drinkable yogurt may decrease. If it is greater than 9, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0065] 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 falls outside this range, the uniform dispersion of coenzyme Q10 in the drinkable yogurt may decrease.

[0066] 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 lactic acid fermentation flavor of the drinkable yogurt may be reduced, or its 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.

[0067] According to the above-described method for producing drinkable yogurt, it is possible to easily produce drinkable yogurt containing coenzyme Q10 that has a strong lactic acid fermentation flavor without increasing the amount of non-fat milk solids used, even when containing a large amount of coenzyme Q10, and without any problems with the uniform dispersion of coenzyme Q10. [Examples]

[0068] 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.

[0069] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation's "Skim Milk Powder" (Non-fat milk solids content: 95% by weight, Protein content: 34% by weight) 2) Kaneka Corporation's "Kaneka QH" (reduced coenzyme Q10: ubiquinol) 3) "Sunsweet SU-100" (sucralose) manufactured by Sanei Gen F.F.I. Co., Ltd. 4) "New Fract R-0" manufactured by Showa Sangyo Co., Ltd. (isomerized liquid sugar, solids content: 75%) 5) “YM-150-LJ” manufactured by Sansho Co., Ltd.

[0070] <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.

[0071] (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

[0072] <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.

[0073] <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.).

[0074] (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.

[0075] (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.

[0076] (Lactic acid fermented flavor of drinkable 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 of Example 1, with a strong lactic acid fermentation flavor, and extremely good. 4 points: It is comparable to the drinkable yogurt of Example 1, and the lactic acid fermentation flavor is noticeable and good. 3 points: Slightly inferior to the drinkable yogurt of Example 1, and the lactic acid fermentation flavor is somewhat weaker, but it is still at an acceptable level as a product. Points 2: Worse than the drinkable yogurt in Example 1, the lactic acid fermentation flavor is weaker. 1 point: Significantly worse than the drinkable yogurt in Example 1, with almost no lactic acid fermentation flavor.

[0077] (comprehensive evaluation) A comprehensive evaluation was conducted based on the results of assessing the uniform dispersion of coenzyme Q10 and the lactic acid fermentation flavor. The evaluation criteria were as follows: A: Products that meet the criteria for uniform dispersion of coenzyme Q10 and lactic acid fermentation flavor, with a score of 4.0 to 5.0 points. B: Coenzyme Q10 uniform dispersion and lactic acid fermentation flavor score between 3.5 and 5.0, and at least one item scores between 3.5 and 4.0. C: Coenzyme Q10 uniform dispersion and lactic acid fermentation flavor score between 3.0 and 5.0 points, and at least one item scores between 3.0 and 3.5 points. D: Coenzyme Q10 uniform dispersion and lactic acid fermentation flavor score between 2.0 and 5.0 points, and at least one item scores between 2.0 and 3.0 points. E: Products that have at least one score below 2.0 in the evaluation of the uniform dispersion of coenzyme Q10 and the lactic acid fermentation flavor.

[0078] (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.

[0079] On the other hand, 0.35 parts by weight of reduced coenzyme Q10 was added to 93.61 parts by weight of 65°C warm water and dissolved. Further, 0.50 parts by weight of HM pectin, 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. After plate sterilization at 120°C for 2 seconds, it was cooled to 30°C to prepare an oil-in-water emulsion consisting of water and coenzyme Q10.

[0080] To prepare a drinkable yogurt containing coenzyme Q10, 40 parts by weight of an oil-in-water emulsion consisting of 30°C water and coenzyme Q10 was added to 60 parts by weight of fermented milk at 10°C while stirring and mixed. The mixture was then homogenized at a pressure of 14 MPa using a high-pressure homogenizer, and finally cooled to 6°C. Table 1 shows the results of the evaluation of the component composition, pH, viscosity at 10°C, uniformity of coenzyme Q10 dispersion, and lactic acid fermentation flavor of the obtained drinkable yogurt containing coenzyme Q10.

[0081] [Table 1]

[0082] (Examples 2-4, 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 composition of fermented milk and the oil-in-water emulsion consisting of water and coenzyme Q10 was changed according to the conditions in Table 1, 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, and evaluation results of the lactic acid fermentation flavor of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 1.

[0083] As is clear from Table 1, the drinkable yogurts (Examples 1-4) in which the total non-fat milk solids content was 8.3% by weight and the oil-in-water emulsion content was in the range of 10-46% by weight all showed good evaluations of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the lactic acid fermentation flavor of the drinkable yogurt. On the other hand, the drinkable yogurt (Comparative Example 1) in which the total non-fat milk solids content was 8.3% by weight but the oil-in-water emulsion content was high at 58.8% by weight showed a poor evaluation of the lactic acid fermentation flavor of the drinkable yogurt, and the overall evaluation was D. Furthermore, the drinkable yogurt (Comparative Example 2) in which the total non-fat milk solids content was 8.3% by weight but the oil-in-water emulsion content was low at 9.1% by weight showed a poor evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt, and the overall evaluation was D.

[0084] (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 4.1 (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, and evaluation results of the lactic acid fermentation flavor of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0085] [Table 2]

[0086] (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 (0.7 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 4.5 μm and 4 MPa (Example 7) or 12.0 μm and 1 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, and evaluation results of the lactic acid fermentation flavor of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0087] (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, and the median diameter of the oil droplets of coenzyme Q10 in the oil-in-water emulsion consisting of water and coenzyme Q10 was changed from 0.7 μm to 0.8 μm. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, and evaluation results of the lactic acid fermentation flavor of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 2.

[0088] As is clear from Table 2, the drinkable yogurts (Examples 1, 5-8) that used fermented milk with a non-fat milk solids content of 8.3% by weight and 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 oil droplets in the range of 0.2-6 μm, all showed good evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the lactic acid fermentation flavor of the drinkable yogurt.

[0089] On the other hand, a drinkable yogurt (Comparative Example 3) that used fermented milk with a high pH of 5.5, despite having a non-fat milk solids content of 8.3% by weight, showed poor evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and poor evaluation of the lactic acid fermentation flavor of the drinkable yogurt, resulting in an overall evaluation of E. Similarly, a drinkable yogurt (Comparative Example 4) that used an oil-in-water emulsion with a large median diameter of 12.0 μm for coenzyme Q10 oil droplets, despite having a non-fat milk solids content of 8.3% by weight, showed poor evaluation of the uniform dispersion of coenzyme Q10 in the drinkable yogurt, resulting in an overall evaluation of D.

[0090] (Examples 9-10, Comparative Example 5) 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 HM pectin, an oil-in-water emulsion consisting of water and coenzyme Q10, was changed from 0.50 parts by weight (Example 1) to none (Example 9), 0.75 parts by weight (Example 10), or 1.12 parts by weight (Comparative Example 5), according to the formulation in Table 3, and the total volume was adjusted with water. The component composition, pH, viscosity at 10°C, uniform dispersion of coenzyme Q10, and evaluation results of the lactic acid fermentation flavor of the obtained coenzyme Q10-containing drinkable yogurt are shown in Table 3.

[0091] [Table 3]

[0092] As is clear from Table 3, the drinkable yogurts with a non-fat milk solids content of 8.3% by weight and a thickener content of 0.4% by weight or less (Examples 1, 9-10) all showed good evaluations of the uniform dispersion of coenzyme Q10 in the drinkable yogurt and the lactic acid fermentation flavor of the drinkable yogurt. On the other hand, the drinkable yogurt with a non-fat milk solids content of 8.3% by weight but a high thickener content of 0.45% by weight (Comparative Example 5) showed poor evaluation of the lactic acid fermentation flavor of the drinkable yogurt, and received an overall evaluation of D.

Claims

1. The drinkable yogurt contains 0.02 to 0.3% by weight of coenzyme Q10, 6 to 12% by weight of non-fat milk solids, and a thickening agent content of 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 0.044 to 3% by weight of the total oil-in-water emulsion, is contained in an amount of 10 to 46% by weight of the total drinkable yogurt. The drinkable yogurt contains 2.6 to 4% by weight of milk protein derived from the fermented milk, with a milk protein content of 2.9 to 7.4% by weight in the entire fermented milk raw material mix. The milk protein / coenzyme Q10 (by weight) ratio in the drinkable yogurt is 10 to 60. 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 6 μm, in the above-mentioned 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 HM pectin is contained in an amount of 0.03 to 0.3% by weight of the total drinkable yogurt as the thickening agent.

4. After mixing water and milk ingredients so that the non-fat milk solids content is 6.7-22% by weight and the milk protein content is 2.9-7.4% by weight, the mixture is sterilized, the temperature is controlled to 40-46°C, lactic acid bacteria are added and fermentation is carried out until the pH reaches 4-5, the mixture is cooled to 0-10°C, and then homogenized in a high-pressure homogenizer at a pressure of 5-35 MPa to obtain fermented milk. Coenzyme Q10 is added to water so that its content is 0.044 to 3% by weight of the total oil-in-water emulsion consisting of water and coenzyme Q10. The mixture is 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 6 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 9, 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.

5. The method for producing a coenzyme Q10-containing drinkable yogurt according to claim 4, characterized in that, in the step of obtaining the oil-in-water emulsion, HM pectin is added to the water so that it contains 0.066 to 3% by weight of the entire oil-in-water emulsion consisting of water and coenzyme Q10.

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