COENZYME Q10-CONTAINING DRINK YOGURT AND METHOD FOR PRODUCING THE SAME

• Main Authors: OGIMOTO SHUJI, FUKUDA MASARU
• Format: Patent
• Language: English; Japanese
• Published: 16.10.2023
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a coenzyme Q10-containing drink yogurt that has good storage stability and retains the full flavor derived from fermented milk without any loss of taste even if containing a high level of coenzyme Q10, and that has also excellent uniform dispersibility of coenzyme Q10, and to provide a method for producing the same.SOLUTION: Provided is a coenzyme Q10-containing drink yogurt, which is a drink yogurt that contains coenzyme Q10 by 0.02 to 0.3 wt.% in the whole drink yogurt and is made by mixing an oil-in-water type emulsion comprising water and coenzyme Q10 with fermented milk, followed by homogenization. The drink yogurt also contains a thickener by 0.05 to 0.5 wt.%. An oil-in-water type emulsion having a content of the coenzyme Q10 of 0.034 to 1.2 wt.% in the whole oil-in-water type emulsion is contained by 22 to 55 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 3.4 to 8.5 wt.% is contained by 2.3 to 3.5 wt.% in the whole drink yogurt. The milk protein/the coenzyme Q10 (weight ratio) in the drink yogurt is 10 to 35. 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 5 μm.SELECTED DRAWING: None 【課題】コエンザイムＱ１０を多く含んでも保存安定性が良好で、風味は落ちることなく発酵乳由来の風味が十分感じられ、且つコエンザイムＱ１０の均一分散性にも優れたコエンザイムＱ１０入りドリンクヨーグルト及びその製造方法を提供すること。【解決手段】ドリンクヨーグルト全体中、コエンザイムＱ１０を０．０２～０．３重量％含有し、且つ水とコエンザイムＱ１０からなる水中油型乳化物が、発酵乳に混合されてから均質化されたドリンクヨーグルトであって、増粘剤を０．０５～０．５重量％含有し、前記コエンザイムＱ１０の含量が前記水中油型乳化物全体中０．０３４～１．２重量％の水中油型乳化物をドリンクヨーグルト全体中２２～５５重量％含有し、前記発酵乳の原料ミックス全体中の乳蛋白質の含量が３．４～８．５重量％の前記発酵乳由来の乳蛋白質をドリンクヨーグルト全体中２．３～３．５重量％含有し、ドリンクヨーグルト中の前記乳蛋白質／前記コエンザイムＱ１０（重量比）が１０～３５であり、前記発酵乳は、ｐＨ４～５まで乳酸発酵された発酵乳であり、前記水中油型乳化物中のコエンザイムＱ１０はメジアン径が０．２～５μｍの油滴である、コエンザイムＱ１０入りドリンクヨーグルト。【選択図】なし