Two-layered yogurt product in container comprising sauce on top of yogurt

摘要

A two-layered yogurt in a container is produced by first filling yogurt using milk as its main ingredient in a container, and next filling on top of the yogurt a sauce comprising sugars, stabilizers and an emulsifying agent with a Brix degree of 10~25, wherein the stabilizers are 1.0~1.5 weight % and the emulsifying agent is 0.1~1.0 weight %. The two-layered yogurt is also produced by subsequent-fermentation by filling a yogurt mix using milk as its main ingredient, and filling on top of the yogurt mix a sauce with a smaller specific gravity value than that of the yogurt mix, which sauce contains 0.1~1.5 weight % of stabilizers and 0.01~1.0 weight % of an emulsifying agent, and then fermenting the yogurt mix. Turbidity of the sauce and the yogurt during production, distribution, and storage is controlled, the boundary between the sauce and the yogurt is clearly distinguished.