Solid yogurt with Coenzyme Q10

Abstract

To provide solid yogurt including coenzyme Q10 with sufficiently uniform dispersion stability of the coenzyme Q10, excellent in transport durability, and having excellent softness and smoothness, and a production method thereof.SOLUTION: Solid yogurt including coenzyme Q10 includes in the whole yogurt: 0.02-0.3 wt.% of coenzyme Q10; 9-16 wt.% of at least one kind selected from the group consisting of a monosaccharide and a saccharide 2 to 6 combined molecules of monosaccharides; 0.04-0.13 wt.% of agar having a jelly strength of 30-300 g / cm2; and 0.015-0.08 wt.% of agar having a jelly strength of 500-720 g / cm2. Strength of the agar (g wt.% / cm2) and the content (wt.%) of milk protein are in predetermined ranges, pH of the yogurt is 4.1-4.7, a median diameter of particles constituting curd of the yogurt having the pH is 30-70 μm, and the yogurt is post-fermented.SELECTED DRAWING: None

Description

[Technical Field]

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

[0002] Coenzyme Q10 is a component of the mitochondrial electron transport chain in human cells. It acts as an electron carrier in oxidative phosphorylation reactions, participating in ATP production. Numerous studies have reported that it exhibits excellent pharmacological and physiological effects against various diseases. As a result, various foods containing coenzyme Q10 have been developed. Among these, yogurt, being a structurally soft food, presents problems during truck transport and handling, such as the contents crumbling, loss of surface smoothness within the container, and fragments adhering to the lid. On the other hand, hardening yogurt to improve transport tolerance compromises its desirable soft and smooth texture.

[0003] Patent Document 1 describes how lowering the dissolved oxygen concentration of the raw material mix at the start of fermentation and lowering the fermentation temperature compared to normal can produce yogurt with a dense and mellow flavor while maintaining a firm texture that can withstand the distribution process. However, it does not take into account the texture, such as softness and smoothness, or the impacts that occur frequently during home delivery, and therefore cannot be said to have good softness and smoothness, nor sufficient impact resistance. Furthermore, there is no description or suggestion regarding the uniform dispersion stability of coenzyme Q10. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2005-176603 [Overview of the project] [Problems that the invention aims to solve]

[0005] In our research on producing yogurt with added coenzyme Q10, we found that when a large amount of coenzyme Q10 is added to yogurt, the oil-soluble coenzyme Q10 floats to the surface of the yogurt, where it is oxidized and decomposed by oxygen in the upper space of the container, and color unevenness caused by the coenzyme Q10 occurs. We also found that this problem becomes more pronounced when the yogurt is subjected to vibrations during transport. Therefore, the object of the present invention is to provide a solid yogurt containing coenzyme Q10 and a method for producing the same, which has good uniform dispersion stability of coenzyme Q10, excellent transport resistance, and furthermore, good softness and smoothness. [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 by setting the content of coenzyme Q10 and specific sugars to specific ranges, including two types of agar with different jelly strengths, setting the strength of the agar and the milk protein content to specific ranges, adjusting the pH of the yogurt to a specific range, and further controlling the median diameter of the particles constituting the yogurt curd to a specific size, it is possible to obtain a coenzyme Q10-containing solid yogurt that has good uniform dispersion stability of coenzyme Q10, excellent transport tolerance, and also good softness and smoothness, thus completing the present invention.

[0007] In other words, the first aspect of this invention is that the yogurt contains 0.02 to 0.3% by weight of coenzyme Q10, 9 to 16% by weight of at least one selected from the group consisting of monosaccharides and sugars in which 2 to 6 monosaccharides are linked together, and has a jelly strength of 30 to 300 g / cm². 2 Agar-agar is used at a concentration of 0.04-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains 0.015 to 0.08% by weight of agar, and the agar strength (g·weight% / cm²) is as defined below. 2The present invention relates to a solid yogurt containing coenzyme Q10, characterized in that the content (weight %) of coenzyme Q10 and milk protein is within the region (A) enclosed by the straight lines connecting the four points A (30, 4.7), B (70, 4.6), C (70, 3.6), and D (30, 3.9) in order in Figure 1, the pH of the yogurt is 4.1 to 4.7, the median diameter of the particles constituting the curd of the yogurt at the said pH is 30 to 70 μm, and it is post-fermented. A preferred embodiment is the solid yogurt containing coenzyme Q10 in which coenzyme Q10 is ubiquinol. The second aspect of the present invention relates to a solid yogurt containing coenzyme Q10, characterized in that the total raw material mix contains 0.02 to 0.3% by weight of coenzyme Q10, 9 to 16% by weight of at least one selected from the group consisting of monosaccharides and sugars in which 2 to 6 monosaccharides are linked together, and a jelly strength of 30 to 300 g / cm². 2 Agar-agar is used at a concentration of 0.04-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 It contains 0.015 to 0.08% by weight of agar, and the agar strength (g·weight% / cm²) is as defined below. 2 The present invention relates to a method for producing solid yogurt containing coenzyme Q10, characterized by homogenizing a raw material mix whose milk protein content (weight %) falls within the region (A) enclosed by straight lines connecting four points in Figure 1: A (30, 4.7), B (70, 4.6), C (70, 3.6), and D (30, 3.9), at a pressure of 10-20 MPa, sterilizing at 90-120°C for 1-80 seconds, adjusting the temperature to 38-46°C, adding lactic acid bacteria, filling containers before the pH drops to 5.7, fermenting at 35-45°C until the pH reaches 4.35-4.85, and storing at 1-10°C for 1-4 days. The agar strength is the sum of the strengths of each agar, and the strength of each agar is the jelly strength (g / cm²) of the agar contained in the yogurt. 2 ) × Agar content in the total yogurt (by weight %) [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a solid yogurt containing coenzyme Q10 and a method for producing the same, which has good uniform dispersion stability of coenzyme Q10, excellent transport resistance, and furthermore, good softness and smoothness.

Brief Description of the Drawings

[0009] [Figure 1] It is a graph showing a suitable range of the strength of agar and the content of milk protein in the formulation of yogurt according to an embodiment of the present invention. [Figure 2] It is a graph showing a more suitable range of the strength of agar and the content of milk protein in the formulation of yogurt according to an embodiment of the present invention. [Figure 3] It is a graph showing an even more suitable range of the strength of agar and the content of milk protein in the formulation of yogurt according to an embodiment of the present invention.

Modes for Carrying Out the Invention

[0010] Hereinafter, embodiments of the present invention will be described in detail. The yogurt according to this embodiment contains coenzyme Q10 and specific saccharides in specific amounts respectively, further contains two types of agar with different jelly strengths, the strength of the agar and the content of milk protein are respectively within specific ranges, the pH of the yogurt and the median diameter of the particles constituting the yogurt curd are respectively within specific ranges, and it is characterized by being post-fermented. Here, being post-fermented means adding lactic acid bacteria to the raw material mix which is the raw material of the yogurt and fermenting it after filling it into a container, and the post-fermented type of yogurt refers to the type of yogurt produced by post-fermentation. The yogurt according to this embodiment is not for drinking but is provided as a so-called solid yogurt of the edible type.

[0011] The coenzyme Q10 is abundantly contained in humans and refers to 2,3-dimethoxy-5-methyl-6-polyprenyl-1,4-benzoquinone with 10 isoprene units in the side chain. Further, the coenzyme Q10 is known to have an oxidized form and a reduced form, and the oxidized form is named "ubiquinone" and the reduced form is named "ubiquinol". In the present embodiment, either ubiquinone or ubiquinol may be used as the coenzyme Q10, or both may be used in combination. However, from the viewpoints of oral absorbability and bioavailability, it is preferable to use ubiquinol.

[0012] The content of the coenzyme Q10 is preferably 0.02 to 0.3% by weight, more preferably 0.03 to 0.3% by weight, still more preferably 0.05 to 0.3% by weight, and particularly preferably 0.1 to 0.3% by weight in the whole yogurt. If the content of the coenzyme Q10 is less than 0.02% by weight, the supplementation of the coenzyme Q10 by ingesting the yogurt may not be efficient. On the other hand, if it is more than 0.3% by weight, the uniform dispersion stability of the coenzyme Q10 in the yogurt may be poor.

[0013] The content of the coenzyme Q10 can be measured, for example, as follows. First, mix well and then stir until the yogurt becomes uniform. In the case of yogurt in a cup, it can be easily homogenized by shaking it strongly 200 to 300 times without opening the lid. Accurately weigh 4 g of the homogenized yogurt into a test tube with a cap, add 10 mL of distilled water and 1 mL of saturated saline, and perform ultrasonic treatment for about 30 seconds until the lumps of the yogurt disappear and suspend it well.

[0014] 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.

[0015] 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.

[0016] 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.

[0017] The yogurt according to this embodiment contains at least one selected from the group consisting of monosaccharides and saccharides in which 2 to 6 monosaccharides are bonded. Examples of the monosaccharides include glucose, galactose, mannose, fructose, allose, and allulose. Examples of the saccharides in which 2 to 6 monosaccharides are bonded include disaccharides such as isomaltulose, sucrose, lactulose, lactose, maltose, trehalose, and cellobiose; trisaccharides such as nigertriose, maltotriose, and raffinose; tetrasaccharides such as maltotetraose; pentasaccharides such as maltopentaose; and hexasaccharides such as malt hexaose and α-cyclodextrone. At least one selected from these groups may be used. Among them, from the viewpoints of flavor and cost, monosaccharides, disaccharides or trisaccharides are more preferable, disaccharides are even more preferable, and among the disaccharides, sucrose, lactose, maltose, and trehalose are particularly preferable, and it is most preferable to use sucrose and lactose in combination.

[0018] Preferably, the saccharide is contained in the whole yogurt in an amount of 9 to 16% by weight, more preferably 9 to 15% by weight, and even more preferably 10 to 13.5% by weight. If the content of the saccharide is less than 9% by weight, the transport resistance may be inferior, and if it is more than 16% by weight, the softness and smoothness may decrease, or the sweetness may be felt too strongly. The saccharide may be derived from the sugar itself and raw materials other than sugar, and the content of the saccharide is the total amount of the saccharide derived from the sugar itself and raw materials other than sugar.

[0019] The yogurt according to this embodiment has a jelly strength of 30 to 300 g / cm 2 of agar and a jelly strength of 500 to 720 g / cm 2 of two types of agar. These agars are both polysaccharides obtained from red algae such as tengusa (Tiancao) and ogonori, have a galactose-based backbone, and have different average molecular weights.

[0020] The jelly strength is 30 to 300 g / cm 2The agar content is preferably 0.04 to 0.13% by weight, more preferably 0.06 to 0.12% by weight, and even more preferably 0.08 to 0.1% by weight of the total yogurt. When the agar content is within the above range, the effects of the present invention can be enjoyed.

[0021] The aforementioned jelly strength is 30-300 g / cm². 2 The agar used can be selected from agars with an average molecular weight ranging from 45,000 to 180,000.

[0022] Furthermore, the jelly strength is 500-720 g / cm². 2 The agar content is preferably 0.015 to 0.08% by weight of the total yogurt, more preferably 0.02 to 0.06% by weight, and even more preferably 0.02 to 0.05% by weight. When the agar content is within the above range, the effects of the present invention can be enjoyed.

[0023] The aforementioned jelly strength is 500-720 g / cm² 2 The agar used can be selected from agars with an average molecular weight of 200,000 to 350,000.

[0024] The gel strength of the agar can be measured using the known Japanese agar-based measurement method. Specifically, a 1.5 wt% agar solution is prepared, for example, under dissolution conditions of 110°C for 10 minutes, and the gel is allowed to solidify at 20°C for 15 hours. The surface 1 cm of the gel is measured. 2 The maximum load (g) that can be withstood for 20 seconds per unit should be determined. Furthermore, the average molecular weight of agar can be measured by known methods, such as gel permeation chromatography.

[0025] The yogurt according to this embodiment contains milk protein. This milk protein refers to the protein contained in dairy products, and examples include casein protein, whey protein, etc. There are no particular restrictions on the dairy raw materials that contain milk protein and serve as a source of milk protein. 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, fermented milk, and their powders; whey protein concentrate (WPC); and total milk protein, etc. 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.

[0026] In the yogurt according to this embodiment, the strength of the agar (g·weight% / cm²) 2 It is preferable that the milk protein content (by weight) is within the region (A) enclosed by the straight lines connecting the four points A (30, 4.7), B (70, 4.6), C (70, 3.6), and D (30, 3.9) in Figure 1. It is even more preferable that it is within the region (B) enclosed by the straight lines connecting the four points E (32, 4.6), F (68, 4.5), G (68, 3.7), and H (36, 3.9) in Figure 2. And it is even more preferable that it is within the region (C) enclosed by the straight lines connecting the four points E (32, 4.6), I (60, 4.5), J (60, 4.0), and K (40, 4.2) in Figure 3. Note that the straight lines that make up each region are also included within regions (A), (B), and (C).

[0027] To the left of the line connecting points A and D in Figure 1, i.e., the agar strength is 30 g / kg% / cm². 2 Below this range, the uniform dispersion stability of coenzyme Q10 and the transport tolerance of yogurt may deteriorate. The right side of the line connecting points A and D in Figure 1, i.e., the agar strength is 30 g·weight% / cm². 2Within the above range, and above the line connecting points A and B in Figure 1, and to the left of the line connecting points B and C in Figure 1, i.e., the agar strength is 70 g / cm². 2 The softness and smoothness of the yogurt may decrease within the following range: to the right of the line connecting points B and C in Figure 1, i.e., when the agar strength is 70 g / kg% / cm². 2 Beyond this range, the softness and smoothness of the yogurt may decrease. To the right of the line connecting points A and D in Figure 1, i.e., when the agar strength is 30 g·weight% / cm² 2 Within the above range, and below the line connecting points C and D in Figure 1, and to the left of the line connecting points B and C in Figure 1, i.e., the agar strength is 70 g / cm². 2 Within the following ranges, the transport tolerance of yogurt may be reduced.

[0028] Here, the strength of the agar refers to the sum of the strengths of each agar, and the strength of each agar is the jelly strength (g / cm³) of the agar contained in yogurt. 2 It is expressed as the product of the agar content (by weight) in the total yogurt. In other words, since the yogurt according to this embodiment contains at least two types of agar with different jelly strengths, the strength of each agar is calculated based on the jelly strength and content of each agar, and the value obtained by summing the obtained strengths is taken as the strength of the agar.

[0029] The yogurt according to this embodiment preferably has a pH of 4.1 to 4.7, more preferably 4.1 to 4.6, and even more preferably 4.2 to 4.6. If the pH is less than 4.1, the softness, smoothness, or flavor of the yogurt may be inferior, and if the pH is greater than 4.7, the transport tolerance of the yogurt may be inferior.

[0030] In this embodiment, the yogurt has a pH of 4.1 to 4.7, and the median diameter of the particles constituting the curd of the yogurt is preferably 30 to 70 μm, more preferably 35 to 65 μm, and even more preferably 35 to 55 μm. If the median diameter is smaller than 30 μm, the uniform dispersion stability of coenzyme Q10 may be poor. On the other hand, if it exceeds 70 μm, the softness and smoothness of the yogurt may decrease. The curd of the yogurt is mainly an aggregate of milk protein, and also contains lactose, milk fat, minerals, agar, etc.

[0031] The median diameter can be measured using a laser diffraction / scattering particle size distribution analyzer after gently stirring the yogurt curd with a spoon or the like to make it uniform, and then stirring it further in water to disperse it uniformly. Examples of such laser diffraction / scattering particle size distribution analyzers include the "LA-960V2" (manufactured by Horiba, Ltd.).

[0032] The yogurt according to this embodiment may contain other components (optional components) in addition to the coenzyme Q10, sugars, agar, and milk protein, as long as the effects of the invention are not impaired. Examples of such other components include stabilizers, oils and fats, emulsifiers, flavorings, colorings, flavoring agents, antioxidants, and the like.

[0033] The aforementioned stabilizers are not particularly limited, 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, etc., and at least one selected from this group can be used.

[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 emulsifier is not particularly limited as long as it is edible, but examples include monoglycerides, monoglyceride derivatives to which organic acids are bound, sucrose fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, polyglycerin condensed ricinoleic acid esters, calcium stearoyl lactylate, sodium stearoyl lactylate, etc., and at least one selected from this group can be used.

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] The yogurt according to this embodiment can be produced by a manufacturing method comprising a raw material mixing and dissolution step, a homogenization step, a sterilization step, a lactic acid bacteria addition step, a container filling step, a fermentation step, and a storage step. Details of each step are described below, but the method for producing the yogurt according to this embodiment is not limited to the description below.

[0041] (Mixing and dissolving process) The aforementioned yogurt ingredients, namely coenzyme Q10, sugars, agar, milk ingredients including milk protein, and other optional components, are all mixed and dissolved to obtain a raw material mix. At this time, the coenzyme Q10 may be mixed at the same time as the other ingredients, but from the viewpoint of improving the uniform dispersion stability of coenzyme Q10, it is preferable to first mix the ingredients excluding coenzyme Q10 and prepare a dissolved mixture, then withdraw a portion of this mixture, add coenzyme Q10 to the withdrawn mixture, mix by stirring with a homomixer, and then mix by stirring with the remaining mixture. Since the melting point of coenzyme Q10 is about 50°C, it is preferable to mix the ingredients excluding coenzyme Q10 and prepare a dissolved mixture, then warm the mixture to 50-70°C and add coenzyme Q10 to it.

[0042] The mixing and stirring conditions in the homomixer are 80-250 seconds. -1 Preferably for 1 to 10 minutes, and 100 to 200 seconds. -1 A stirring time of 3 to 7 minutes is more preferable. -1 In summary, if the stirring time is longer than 1 minute, the uniform dispersion stability of coenzyme Q10 can be improved. However, if the stirring speed is 250S -1 If the mixing speed is too fast, or if the mixing time is longer than 10 minutes, the effect may plateau.

[0043] (homogenization process) The raw material mix obtained in the mixing and dissolution step is heated to 50-70°C and then homogenized to obtain a homogenized raw material mix. This homogenization process can be carried out using a known homogenization apparatus, and such apparatuses are not particularly limited, but include homogenizers, microfluidizers, colloid mills, etc.

[0044] The pressure during the homogenization process is preferably 10 to 20 MPa, more preferably 12 to 20 MPa, and even more preferably 12 to 18 MPa. If the pressure during the homogenization process is less than 10 MPa, the smoothness of the yogurt may decrease, or the oil-soluble coenzyme Q10 may not be sufficiently micronized, resulting in poor uniform dispersion stability of coenzyme Q10. On the other hand, if the pressure exceeds 20 MPa, the oil droplets of coenzyme Q10 that have been micronized may break down and coalesce, potentially worsening the uniform dispersion stability of coenzyme Q10.

[0045] (sterilization process) The homogenized raw material mix is ​​sterilized at 90-120°C for 1-80 seconds to obtain a sterilized raw material mix. The sterilization temperature is more preferably 100-120°C, even more preferably 105-120°C, and particularly preferably 105-115°C. If the sterilization temperature is lower than 90°C, it may be difficult to obtain the sterilization effect, or the agar may not dissolve sufficiently. On the other hand, if it exceeds 120°C, the protein may be denatured by heat, which may reduce the smoothness of the yogurt.

[0046] The sterilization time is more preferably 1 to 60 seconds, even more preferably 1 to 30 seconds, and particularly preferably 1 to 15 seconds. If the sterilization time is shorter than 1 second, it may be difficult to obtain the sterilization effect, or the agar may not dissolve sufficiently. On the other hand, if it is longer than 80 seconds, the protein may be denatured by heat, which may reduce the smoothness of the yogurt.

[0047] (Lactic acid bacteria addition process) The sterilized raw material mix obtained in the sterilization step is heated to 38-46°C, then the lactic acid bacteria are added and the mixture is stirred to obtain a raw material mix with added lactic acid bacteria. The temperature is more preferably 40-46°C, even more preferably 40-44°C, and particularly preferably 40-42°C. If the temperature is outside the range of 38-46°C, the activity of the lactic acid bacteria may decrease, which may result in longer fermentation times or a decrease in the flavor of the yogurt.

[0048] As the lactic acid bacteria, a lactic acid bacteria starter can be used. 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 may be the amount normally used in yogurt production. For example, 0.00001 to 5 parts by weight should be added per 100 parts by weight of the total raw material mix. For freeze-dried types, 0.00001 to 0.05 parts by weight is a good guideline, and for fermented liquid types, 0.01 to 5 parts by weight is a good guideline.

[0050] (Filling process into containers) The lactic acid bacteria-added raw material mix obtained in the lactic acid bacteria addition step is filled into containers before the pH of the raw material mix drops to 5.7 after the addition of the lactic acid bacteria (in other words, when the pH of the raw material mix is ​​5.7 or higher) to obtain a raw material mix filled into containers. The pH of the raw material mix at the time of filling is more preferably 6.1 or higher, and even more preferably 6.3 or higher. If the pH at the time of filling is less than 5.7, yogurt curd formation will have progressed before filling and may be destroyed during filling, resulting in whey separation, etc. The upper limit of the pH at the time of filling is not particularly limited, but for example, it may be 6.7 or lower. To adjust the pH at the time of filling, the containers should be filled within approximately 2.5 hours after the addition of the lactic acid bacteria. The pH can be measured according to a conventional method, for example, using a pH meter (Horiba Ltd. "F-52").

[0051] (Fermentation process) The raw material mix filled into the containers obtained in the container filling step is fermented at 35-45°C until the pH reaches 4.35-4.85 to obtain the raw material mix after fermentation. The fermentation temperature is more preferably 37-43°C, and even more preferably 38-42°C. If the fermentation temperature is outside the range of 35-45°C, the activity of lactic acid bacteria decreases, which may result in longer fermentation times or a decrease in the flavor of the yogurt obtained after storage under specific conditions. The pH at the end of fermentation is more preferably 4.35-4.8, and even more preferably 4.4-4.7. If the pH at the end of fermentation is below 4.35, the softness, smoothness, or flavor of the yogurt obtained after storage under specific conditions may decrease. On the other hand, if the pH is higher than 4.85, the flavor of the yogurt obtained after storage under specific conditions may be insufficient. To adjust the pH at the end of fermentation to within the above range, the holding time at the fermentation temperature can be set to, for example, 5-10 hours.

[0052] (Preservation process) The fermented raw material mix obtained in the fermentation process can be stored at 1 to 10°C for 1 to 4 days to obtain the yogurt according to this embodiment. The storage temperature is more preferably 1 to 8°C, and even more preferably 1 to 6°C. If the storage temperature is lower than 1°C, the yogurt may freeze, and the uniform dispersion stability of coenzyme Q10 may deteriorate. On the other hand, if the temperature is higher than 10°C, the hygienic shelf life may decrease. If the storage period is shorter than 1 day, the transport tolerance of the yogurt may be poor. Even if the storage period exceeds 4 days, there is no particular problem in terms of product quality, but if it exceeds 21 days, the flavor may deteriorate and hygiene may be compromised.

[0053] According to the yogurt manufacturing method described above, it is possible to produce solid yogurt containing coenzyme Q10 that has good uniform dispersion stability of coenzyme Q10, excellent transport tolerance, and furthermore, good softness and smoothness. [Examples]

[0054] 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.

[0055] Furthermore, the raw materials used in the examples and comparative examples are as follows. 1) Kaneka Corporation's "Kaneka Skim Milk Powder" (Milk protein content: 34.0% by weight, Lactose content: 53.3% by weight) 2) "Ultra Agar AX-200" manufactured by Ina Agar Co., Ltd. (Jelly strength: 200g / cm³) 2 , average molecular weight: 110,000) 3) "Ina Kanten SY-6" manufactured by Ina Kanten Co., Ltd. (Jelly strength: 630 g / cm³) 2 , average molecular weight: 270,000) 4) Granulated sugar manufactured by Toyo Sugar Refining Co., Ltd. (Solid content: 94.7% by weight) 5) Kaneka Corporation's "Kaneka QH" (reduced coenzyme Q10) 6) Fuji Oligo #360 manufactured by Nippon Shokuhin Kako Co., Ltd. (Solid content: 75% by weight, Glucose content: 2.1% by weight, Maltose content: 12.6% by weight, Maltotriose content: 37.5% by weight, Maltotetraose content: 6.5% by weight) 7) Fuji Oligo #450 manufactured by Nippon Shokuhin Kako Co., Ltd. (Solid content: 75% by weight, Glucose content: 0.8% by weight, Maltose content: 5.9% by weight, Maltotriose content: 7.7% by weight, Maltotetraose content: 54.0% by weight, Maltopentaose content: 1.9% by weight) 8) "Pinex #2" manufactured by Matsutani Chemical Industry Co., Ltd.

[0056] <Yogurt Evaluation> (Measurement of median diameter of particles constituting yogurt curd) The median diameter of the particles constituting the yogurt curd was measured using the LA-960V2 laser diffraction / scattering particle size distribution analyzer (manufactured by Horiba, Ltd.). Specifically, after gently stirring the yogurt curd in a cup with a spoon to make it uniform, approximately 0.2g was taken and placed in a measuring container containing approximately 250ml of water, and measured for 1.7S.-1 The mixture was stirred and uniformly dispersed before measurement.

[0057] (Measuring the pH of yogurt) The pH of the yogurt was measured using a pH meter (F-52, manufactured by Horiba, Ltd.).

[0058] (Method for measuring the coenzyme Q10 content) Accurately weigh 4g of yogurt into a capped test tube, add 10mL of distilled water and 1mL of saturated saline solution, and sonicate for approximately 30 seconds to suspend. Add 20mL of ethanol and 20mL of n-hexane, and shake at 200rpm for 5 minutes using a shaker. Centrifuge at 2000rpm for 2 minutes, and the supernatant was placed in a 100mL round-bottom flask, dried in an evaporator, and then nitrogen-sealed.

[0059] The test tube was again suspended by sonication for approximately 30 seconds, then 20 mL of n-hexane was added, and the mixture was shaken at 200 rpm for 5 minutes using a shaker. Centrifugation was performed at 2000 rpm for 2 minutes, and the supernatant was placed in the aforementioned 100 mL round-bottom flask, dried in an evaporator, and then nitrogen-sealed. The contents of the round-bottom flask were dissolved with 5 mL of ethanol / n-hexane mixture (4:1) and transferred to a brown volumetric flask.

[0060] The contents of the round-bottom flask were again dissolved 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) was added to make exactly 20 mL, and approximately 1 mL of this was filtered through a 0.45 μm filter and subjected to HPLC analysis.

[0061] (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

[0062] (Uniform dispersion stability of coenzyme Q10) The top lids of the yogurt cups obtained in the examples and comparative examples were removed, and the coenzyme Q10 content in the yogurt within approximately 10 mm from the surface (X) and the coenzyme Q10 content in the yogurt within approximately 10 mm from the bottom of the container (approximately 27-37 mm from the surface of the yogurt) (Y) were measured. The uniform dispersion stability was then calculated using the following formula. Homodispersion stability (%)=[{(X)-(Y)} / {(X)+(Y)} / 2]×100 Measurements were performed using five measurements per example or comparative example, and the evaluation was based on the average value. The evaluation criteria were as follows: 5 points: Uniform dispersion stability is less than 5%. 4 points: Uniform dispersion stability is 5% or more, but less than 10%. 3 points: Uniform dispersion stability is 10% or more, but less than 15%. Two points: Uniform dispersion stability is 15% or more, but less than 25%. 1 point: Uniform dispersion stability of 25% or more

[0063] (Yogurt transport tolerance) Ten containers of each yogurt, seven days after production as obtained in the examples and comparative examples, were packed tightly in cardboard boxes in a 2x5 grid. These containers were transported via refrigerated courier from Kaneka Corporation's Takasago Plant (Takasago City, Hyogo Prefecture) to Kaneka Corporation's Tokyo Headquarters (Akasaka, Minato-ku, Tokyo). Upon arrival, the degree of collapse of the cups when tilted at a 45-degree angle was evaluated by experienced panelists according to the following criteria. The transport test was conducted five times on different days, and the average score was used as the evaluation score. 5 points: It is significantly better than the yogurt in Example 1, with no deformation or separation of liquids, and has excellent transport tolerance. 4 points: Better than the yogurt in Example 1, no deformation or separation of liquid, and good transport resistance. Points 3: It is equivalent to the yogurt of Example 1, with almost no deformation or syneresis, and has good transport resistance. Points 2: Worse than the yogurt in Example 1, it exhibited some deformation and water separation, and had poor transport tolerance. 1 point: It is far worse than the yogurt in Example 1, with severe deformation and separation of liquid, and absolutely no tolerance for transport.

[0064] (Yogurt consistency) Ten experienced panelists tasted each yogurt obtained in the examples and comparative examples, after adjusting the temperature 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 yogurt in Example 2, with extremely good softness. 4 points: Equivalent to the yogurt in Example 2, with good softness. It is on par with typical yogurt (Megumi Megumi Lactobacillus gasseri SP strain yogurt manufactured by Snow Brand Megmilk Co., Ltd., the same applies below). 3 points: Slightly worse than the yogurt in Example 2, and slightly less soft, but still acceptable as a product. Points 2: Worse than the yogurt in Example 2, and not very soft. 1 point: It is far worse than the yogurt in Example 2, and has absolutely no softness.

[0065] (The smoothness of the yogurt) Ten experienced panelists tasted each yogurt obtained in the examples and comparative examples, after adjusting the temperature 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 yogurt in Example 10, with extremely good smoothness. 4 points: Equivalent to the yogurt in Example 10, with good smoothness. It's on par with typical yogurt. 3 points: Slightly worse than the yogurt in Example 10, and slightly less smooth, but still acceptable as a product. Points 2: Worse than the yogurt in Example 10, and not very smooth. 1 point: It is far worse than the yogurt in Example 10, and has absolutely no softness.

[0066] (comprehensive evaluation) A comprehensive evaluation was conducted based on the results of assessing the uniform dispersion stability of coenzyme Q10, the transport tolerance of yogurt, the softness of yogurt, and its smoothness. The evaluation criteria were as follows: A: Coenzyme Q10 uniform dispersion stability, yogurt transport tolerance, yogurt softness, and smoothness all meet the criteria of 4.0 to 5.0 points. B: Coenzyme Q10 uniform dispersion stability, yogurt transport tolerance, yogurt softness, and smoothness are all between 3.5 and 5.0 points, and at least one of them is between 3.5 and 4.0 points. C: The uniform dispersion stability of coenzyme Q10, the transport tolerance of the yogurt, the softness of the yogurt, and the smoothness are all between 3.0 and 5.0 points, and at least one of them is between 3.0 and 3.5 points. D: The uniform dispersion stability of coenzyme Q10, the transport tolerance of the yogurt, the softness of the yogurt, and the smoothness are all between 2.0 and 5.0 points, and at least one product has a score between 2.0 and 3.0 points. E: At least one product has a score below 2.0 in the evaluation of the uniform dispersion stability of coenzyme Q10, transport tolerance of yogurt, softness of yogurt, and smoothness.

[0067] (Example 1) Yogurt preparation A raw material mix was prepared by mixing 12.7 parts by weight of skim milk powder, 0.10 parts by weight of agar A, 0.016 parts by weight of agar B, 6.8 parts by weight of granulated sugar, and 80.244 parts by weight of water, and then dissolving the mixture. 3 parts by weight of the raw material mix was withdrawn, 0.14 parts by weight of reduced coenzyme Q10 was added, and then the mixture was heated using a homomixer at 160S. -1 The mixture was stirred for 5 minutes to dissolve and disperse the solution, which was then added to the remaining raw material mix.

[0068] The obtained raw material mix was preheated to 60°C, homogenized at a pressure of 14 MPa using a high-pressure homogenizer, and then heated to 110°C using a plate heat exchanger, held for 2 seconds for sterilization. After that, it was cooled to 40°C, 0.0176 parts by weight of lactic acid bacteria starter (Streptococcus thermophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Lactobacillus acidophilus, Bifidobacterium lactis) was added, stirred for 10 minutes, and then 90 g was filled into a container (cylindrical shape with top diameter: 64.4 mm, bottom diameter: 50.6 mm, and height: 54.4 mm).

[0069] The pH of the raw material mix at the time of container filling was 6.5. After fermentation at 40°C until the pH reached 4.7, the mixture was moved to a refrigerator at 4°C for cooling and stored for one day to produce yogurt. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness, and smoothness were evaluated, and the results are shown in Table 1.

[0070] [Table 1]

[0071] (Examples 2, 3 and Comparative Example 1) Preparation of yogurt Yogurt was prepared in the same manner as in Example 1, except that in Example 1, 0.016 parts by weight of agar B was changed to 0.05 parts by weight (Example 2), 0.075 parts by weight (Example 3), or 0.10 parts by weight (Comparative Example 1), and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 1.

[0072] (Examples 4 and 5) Yogurt preparation Yogurt was prepared in the same manner as in Example 1, except that the amounts of agar B (0.016 parts by weight) and granulated sugar (6.8 parts by weight) in Example 1 were changed to 0.035 parts by weight and 4.5 parts by weight (Example 4), or 0.045 parts by weight and 4.5 parts by weight (Example 5), respectively, and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness, and smoothness were evaluated, and the results are shown in Table 1.

[0073] (Comparative Examples 2-4) Yogurt Preparation Yogurt was prepared in the same manner as in Example 1, except that, in Example 1, agar A: 0.10 parts by weight and agar B: 0.016 parts by weight were changed to 0.05 parts by weight and 0.10 parts by weight (Comparative Example 2), 0 parts by weight (not added) and 0.10 parts by weight (Comparative Example 3), or 0.20 parts by weight and 0 parts by weight (not added) (Comparative Example 4), respectively, and the total volume was adjusted with water. Seven days after the production of the obtained yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 1.

[0074] As is clear from Table 1, the yogurt contains 9-16% by weight of monosaccharides and sugars composed of 2-6 monosaccharide units, and has a gel strength of 30-300 g / cm². 2 Agar-agar is used at a concentration of 0.04-0.13% by weight, and the gel strength is 500-720 g / cm³. 2 Yogurts from Examples 1-5, which contained 0.015-0.08% by weight of agar and whose agar strength and milk protein content fell within the range (A) in Figure 1, were evaluated favorably in terms of uniform dispersion stability of coenzyme Q10, transport tolerance of yogurt, softness of yogurt, and smoothness. Furthermore, yogurts from Examples 2-5, which fell within the range (B) in Figure 2, were evaluated even better, and yogurts from Examples 2, 4-5, which fell within the range (C) in Figure 3, were evaluated even better.

[0075] On the other hand, the yogurts of Comparative Examples 1 and 2, whose agar strength and milk protein content were outside the range of region (A) in Figure 1, were evaluated as having inferior softness and smoothness. Furthermore, the jelly strength was 30-300 g / cm². 2 Comparative Example 3, in which agar was not added, had a lower evaluation of yogurt smoothness. Furthermore, the jelly strength was 500-720 g / cm². 2 Comparative Example 4, in which agar was not added, showed inferior evaluation of the uniform dispersion stability of coenzyme Q10 and the transport tolerance of yogurt.

[0076] (Examples 6-7 and Comparative Examples 5-6) Preparation of yogurt Yogurt was prepared in the same manner as in Example 2, except that in Example 2, 12.7 parts by weight of skim milk powder was changed to 11.5 parts by weight (Example 6), 13.2 parts by weight (Example 7), 10.0 parts by weight (Comparative Example 5), or 14.5 parts by weight (Comparative Example 6), and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 2.

[0077] [Table 2]

[0078] (Examples 8 and 9) Preparation of yogurt Yogurt was prepared in the same manner as in Example 2, except that the amounts of skim milk powder (12.7 parts by weight) and agar B (0.05 parts by weight) were changed to 13.5 parts by weight and 0.02 parts by weight (Example 8), or 11.7 parts by weight and 0.02 parts by weight (Example 9), respectively, according to the formulations in Table 2, and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 2.

[0079] (Example 10) Preparation of yogurt Yogurt was prepared in the same manner as in Example 2, except that the skim milk powder was changed from 12.7 parts by weight to 11.2 parts by weight, agar A from 0.10 parts by weight to 0.12 parts by weight, and agar B from 0.05 parts by weight to 0.068 parts by weight, and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 2.

[0080] As is clear from Table 2, the yogurts of Examples 2, 6-10, whose milk protein content was within the range (A) in Figure 1, were evaluated favorably in terms of uniform dispersion stability of coenzyme Q10, transport tolerance of yogurt, softness of yogurt, and smoothness.

[0081] On the other hand, Comparative Example 5, which had a low milk protein content of 3.4% by weight, showed inferior transport tolerance. Furthermore, Comparative Example 6, which had a high milk protein content of 4.9% by weight, showed inferior softness and smoothness.

[0082] (Examples 11-12 and Comparative Example 7) Preparation of yogurt Yogurt was prepared in the same manner as in Example 2, except that the amount of granulated sugar in Example 2 (6.8 parts by weight) was changed to 3.0 parts by weight (Example 11), 7.5 parts by weight (Example 12), or 1.0 part by weight (Comparative Example 7) according to the formulation in Table 3, and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 3.

[0083] [Table 3]

[0084] (Examples 13-14 and Comparative Example 8) Preparation of yogurt Yogurt was prepared in the same manner as in Example 2, except that in Example 2, 6.8 parts by weight of granulated sugar was replaced with 7.0 parts by weight of maltotriose (Example 13), 5.0 parts by weight of maltotetraose (Example 14), or 2.5 parts by weight of dextrin (Comparative Example 8), and the total volume was adjusted with water. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 3.

[0085] As is clear from Table 3, the yogurts of Examples 2, 11-14, which contained 9-16% by weight of monosaccharides and sugars composed of 2-6 monosaccharides in total, were evaluated favorably in terms of uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness.

[0086] On the other hand, yogurts with low content of monosaccharides and sugars containing 2 to 6 monosaccharides (7.7% by weight in Comparative Example 7 and 6.8% by weight in Comparative Example 8) both showed inferior transport tolerance.

[0087] (Examples 15 and 16) Preparation of yogurt Yogurt was prepared in the same manner as in Example 4, except that the pH at the end of fermentation in Example 4, which was 4.7, was changed to pH 4.4 (Example 15) or pH 4.85 (Example 16), according to the conditions in Table 4. Seven days after the production of the yogurt, the pH, median diameter of the yogurt curd particles, uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness were evaluated, and the results are shown in Table 4.

[0088] [Table 4]

[0089] As is clear from Table 4, the yogurts of Examples 4, 15, and 16, which had a pH in the range of 4.1 to 4.7, were evaluated favorably in terms of the uniform dispersion stability of coenzyme Q10, transport tolerance of the yogurt, softness of the yogurt, and smoothness of the yogurt.

Claims

1. The yogurt contains 0.02-0.3% by weight of coenzyme Q10, 9-16% by weight of at least one selected from the group consisting of monosaccharides and sugars composed of 2-6 monosaccharides, and a jelly strength of 30-300 g / cm² as defined below. ２ Agar is added in a concentration of 0.04 to 0.13% by weight, and the gel strength is set to 500 to 720 g / cm² as defined below. ２ It contains 0.015 to 0.08% by weight of agar, The strength of agar as defined below (g / weight % / cm²) ２ The milk protein content (by weight %) is within the region (A) enclosed by the straight lines connecting the four points A (30, 4.7), B (70, 4.6), C (70, 3.6), and D (30, 3.9) in Figure 1, The pH of the yogurt is 4.1 to 4.

7. The median diameter of the particles constituting the curd of the yogurt at the aforementioned pH is 30 to 70 μm. A solid yogurt containing coenzyme Q10, characterized by being post-fermented. The aforementioned gel strength: Measured by the Japanese agar-water method, it is the maximum load (g) that a 1.5 wt% agar solution can withstand for 20 seconds per 1 cm² of gel surface after being solidified at 20°C for 15 hours. The strength of the agar mentioned above is the sum of the strengths of each agar, and the strength of each agar is the jelly strength (g / cm²) of the agar contained in yogurt. ２ ) × Agar content in the total yogurt (by weight %)

2. The solid yogurt containing coenzyme Q10 according to claim 1, wherein coenzyme Q10 is ubiquinol.

3. The raw material mix contains 0.02 to 0.3% by weight of coenzyme Q10, 9 to 16% by weight of at least one selected from the group consisting of monosaccharides and sugars composed of 2 to 6 monosaccharides linked together, and a gel strength of 30 to 300 g / cm² as defined below. ２ Agar is added in a concentration of 0.04 to 0.13% by weight, and the gel strength is set to 500 to 720 g / cm² as defined below. ２ It contains 0.015 to 0.08% by weight of agar, The strength of agar as defined below (g / weight % / cm²) ２ A method for producing solid yogurt containing coenzyme Q10, characterized by homogenizing a raw material mix whose milk protein content (by weight %) falls within the region (A) enclosed by straight lines connecting the four points A (30, 4.7), B (70, 4.6), C (70, 3.6), and D (30, 3.9) in Figure 1 under a pressure of 10 to 20 MPa, sterilizing at 90 to 120°C for 1 to 80 seconds, adjusting the temperature to 38 to 46°C, adding lactic acid bacteria, filling into containers before the pH drops to 5.7, fermenting at 35 to 45°C until the pH reaches 4.35 to 4.85, and storing at 1 to 10°C for 1 to 4 days. The aforementioned gel strength: Measured by the Japanese agar-water method, it is the maximum load (g) that a 1.5 wt% agar solution can withstand for 20 seconds per 1 cm² of gel surface after being solidified at 20°C for 15 hours. The strength of the agar mentioned above is the sum of the strengths of each agar, and the strength of each agar is the jelly strength (g / cm²) of the agar contained in yogurt. ２ ) × Agar content in the total yogurt (by weight %)

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