CN101808526A - Method of producing fermented milk - Google Patents
Method of producing fermented milk Download PDFInfo
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- CN101808526A CN101808526A CN200880108791A CN200880108791A CN101808526A CN 101808526 A CN101808526 A CN 101808526A CN 200880108791 A CN200880108791 A CN 200880108791A CN 200880108791 A CN200880108791 A CN 200880108791A CN 101808526 A CN101808526 A CN 101808526A
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- Prior art keywords
- milk
- skimmed milk
- acidified milk
- acidified
- yoghurt mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C1/00—Concentration, evaporation or drying
- A23C1/12—Concentration by evaporation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
Abstract
To provide a method of producing a fermented milk having a sufficient hardness, regardless of the heating conditions of skim milk in the case of using skim milk in producing a fermented milk. A method comprising: a first deoxidation step of lowering the oxygen concentration of a skim milk; a first pasteurization step of thermally pasteurizing the skim milk having been treated in the first deoxidation step as described above; a demoisturization step of removing moisture from the skim milk having been treated in the first pasteurization step as described above; the yoghurt mix-preparation step of preparing a yoghurt mix using the skim milk having been treated in the demoisturization step as described above; and the fermentation step of fermenting the thus prepared yoghurt mix.
Description
Technical field
The present invention relates to manufacture method of a kind of acidified milk with enough hardness etc.More specifically, the present invention relates to a kind ofly will implement the manufacture method etc. that skimmed milk that deoxidation treatment and moisture removal handle is used to modulate the acidified milk of yoghurt mixture before and after handling respectively implementing pasteurization.
Background technology
Acidified milk is by making breast with lactic acid bacteria or yeast or contain the fermentations such as breast of the non-fat solid composition more than the ad eundem with it, and makes it be solid shape, pasty state or aqueous material, or the material after it is freezed.Acidified milk is broadly divided into two types on primary fermentation type and after fermentation type.
The primary fermentation type was meant before sealing container, finished fermentation and cooling processing in container, formed acidified milk, then, and the broken acidified milk that forms, and be loaded in the individual food container that is used to circulate.As the primary fermentation type, representational example is to add the fruit material yogurt of pulp and drink type yogurt etc.
On the other hand, the after fermentation type claims to shelve fermented type again, being meant has the yoghurt mixture of a certain amount of leavening (starter) to be filled in the individual food container that paper container etc. is used to circulate inoculation, then, it is fermented, up to the lactic acid acidity that reaches regulation, then at fermenting cellar, make it be frozen into pudding-like, cool off then.As the after fermentation type, representational example is so-called hard yogurt and original flavor yogurt etc.
Especially for after fermentation type acidified milk, do not deform in course of conveying in order to make it, it preferably has hardness to a certain degree.On the other hand, if acidified milk is really up to the mark, then mouthfeel is not good, so preferably have the acidified milk of smooth sense.
In the past, people have the acidified milk of suitable hardness and smooth sense always in development, for example, the known manufacture method that following a kind of acidified milk is arranged: before yoghurt mixture is about to begin fermentation, replace the oxygen that is dissolved in the yoghurt mixture by inert gas (nitrogen etc.), its dissolved oxygen concentration (DO) is reduced to below the 5ppm, then, making fermentation temperature is 30～37 ℃ (for example, with reference to patent documentations 1).
In addition, also has a kind of manufacture method of acidified milk as follows: the same with patent documentation 1, before yoghurt mixture is about to begin fermentation, replace the oxygen that is dissolved in the yoghurt mixture by inert gas (nitrogen etc.), its dissolved oxygen concentration (DO) is reduced to below the 5ppm, then, making fermentation temperature is 38～40 ℃ (for example, with reference to patent documentations 2).
By adopting disclosed method in described patent documentation 1 or 2, can shorten fermentation time, the physical characteristic of acidified milk (curdled milk) the not only densification but also smooth that becomes, and have enough hardness.
In the said method, with the yoghurt mixture before fermenting is object, it is implemented to reduce the processing of dissolved oxygen concentration, yet, as everyone knows, if adopt and to remove from skimmed milk that the degreasing that forms behind the moisture concentrates breast or skimmed milk powder is modulated yoghurt mixture, according to the difference to heat treated (sterilization) condition of skimmed milk self, the physical characteristic of the acidified milk (hardness of tissue: curd tension) also just different.
Particularly, when adopting earlier skimmed milk is implemented (for example 90 ℃ of high temperature (HTST) processing, when the skimmed milk powder of removing its moisture 15 seconds), again and forming was modulated yoghurt mixture, the hardness of thus obtained acidified milk (curd tension) can become suitable size.
Fig. 2 (a) is the figure of the manufacturing process under this situation of expression.That is, earlier skimmed milk is implemented HTST and handle (step S11), remove its moisture again, make skimmed milk powder (step S12) thus.Under this situation, will implement also sometimes that HTST handles and the skimmed milk powder that obtains is called (low heat) low in calories skimmed milk powder.Next, adopt the skimmed milk powder modulation yoghurt mixture (step S13) low in calories that obtains among the step S12, then,, make its fermentation (step S14) the yoghurt mixture inoculating starter.Thus, can obtain to have the acidified milk (step S15) of enough hardness (curd tension).
On the other hand, skimmed milk is implemented ultra high temperature sterilization (UHT) handle (for example 125 ℃, 15 seconds), remove its moisture again and during the skimmed milk powder modulation yoghurt mixture that forms, the hardness of thus obtained acidified milk (curd tension) can diminish when adopting earlier.
Fig. 2 (b) is the figure of the manufacturing process under this situation of expression.Under this situation, different with Fig. 2 (a), earlier skimmed milk is implemented UHT and handle (step S21), remove its moisture again, make skimmed milk powder (step S22) thus.Sometimes, will implement also that UHT handles and the skimmed milk powder that obtains is called high heat (high heat) skimmed milk powder.Next, adopt the high heat skimmed milk powder modulation yoghurt mixture (step S23) that obtains among the step S22, then, inoculating starter in yoghurt mixture makes its fermentation (step S24).Under this situation, acidified milk softness and hardness (curd tension) not enough (step S25).
Compare with the skimmed milk powder that has carried out the HTST processing, clearly, the skimmed milk powder (viewpoint of bacterium aspect) aspect health that has carried out the UHT processing is better.Yet, as mentioned above, when using the skimmed milk powder modulation yoghurt mixture of handling through UHT and then making acidified milk since acidified milk organize deliquescing, thereby the bump can not bear products in circulation the time.
Therefore, when making after fermentation type acidified milk, in the prior art,, have to abandon using the idea of the skimmed milk powder modulation yoghurt mixture of handling through UHT from the product quality angle.
In addition, as similarly in the manufacture process of dairy products, implement reducing the technology of the processing of the dissolved oxygen concentration in the raw material with patent documentation 1 or 2, have in the prior art: before breast or the not heating fluid that contains breast are implemented heat treated, its dissolved oxygen concentration is reduced to below the 5ppm, implement UHT then and handle (for example, with reference to patent documentation 3).
Like this, not only can prevent the generation of dimethyl sulfide, also can make to have and be similar to the sweet milk or the milkiness beverage of the local flavor of heating fluid not.Yet this technology is not the technology relevant with acidified milk, if this technology is applied to the skimmed milk that is used to make acidified milk, whether can improve the hardness of the tissue of acidified milk, and this point people it be unclear that.
Patent documentation 1: Japanese patent of invention open communique spy open 2005-176603 number
Patent documentation 2: Japanese patent of invention open communique spy open 2005-348703 number
Patent documentation 3: Japanese patent of invention open communique spy open flat 10-295341 number
Summary of the invention
The object of the present invention is to provide a kind of manufacture method of acidified milk, according to the present invention, when making acidified milk, no matter to the heat treated condition of skimmed milk how, all can make acidified milk with enough hardness with skimmed milk.
In addition, the present invention also aims to provide the manufacture method of another kind of acidified milk,, when making acidified milk,, all can make the acidified milk that not only has enough hardness but also have smooth sense no matter how to the heat treated condition of skimmed milk with skimmed milk according to the present invention.
Inventors of the present invention have following opinion: promptly, if earlier skimmed milk is implemented deoxidation treatment (dissolved oxygen concentration: 5ppm is following), implement heat treated then, next, remove moisture and make degreasing and concentrate breast or skimmed milk powder, and concentrate breast or skimmed milk powder is modulated yoghurt mixture with the degreasing that produces, make acidified milk thus, in this case, make the situation of acidified milk with skimmed milk not being implemented deoxidation treatment and compare, it is hard that the tissue of acidified milk (curdled milk of acidified milk) is wanted.
In addition, inventor of the present invention also has following opinion: if implement above-mentioned deoxidation treatment earlier, implement heat treated then, next, remove moisture and make concentrated breast of degreasing or skimmed milk powder, then, concentrate breast or skimmed milk powder modulation yoghurt mixture with the degreasing that produces, before this yoghurt mixture fermentation, implement deoxidation treatment, make this yoghurt mixture fermentation then under low than usual temperature (30 ℃～40 ℃), at this moment, the tissue of acidified milk can be harder and smooth.
That is, the manufacture method of acidified milk of the present invention comprises: first deoxidation step that the concentration of oxygen contained in skimmed milk and/or the rich milk (sweet milk) is reduced; To having carried out first sterilization process that skimmed milk after described first deoxidation step and/or rich milk carry out pasteurization; Dewatered moisture removal operation skimmed milk after having carried out described first sterilization process and/or the rich milk; With the described skimmed milk behind the moisture and/or the yoghurt mixture modulating process of rich milk modulation yoghurt mixture removed; Make the fermentation procedure of the yoghurt mixture fermentation of described modulation.
Thus, after implementing deoxidation treatment, carry out pasteurization, remove moisture then, make skimmed milk and/or rich milk, next, with skimmed milk that produces and/or rich milk modulation yoghurt mixture, and make its fermentation, make acidified milk, thus, shown in embodiment 1 and 2, can make acidified milk with enough hardness.
After having carried out described first deoxidation step, the dissolved oxygen concentration of skimmed milk and/or rich milk is preferably below the 5ppm shown in embodiment 1～6.By making dissolved oxygen concentration is below the 5ppm, can strengthen the hardness (hardness) of acidified milk effectively.
Pasteurization in described first sterilization process is handled, and both can be that high temperature (HTST) is handled, and also can be that ultra high temperature sterilization (UHT) is handled, and from the health aspect, preferred ultra high temperature sterilization is handled.
When implementing high temperature processing or ultra high temperature sterilization processing, also respectively shown in embodiment 1 and embodiment 2, formerly implement under the situation of deoxidation treatment, compare with the situation of not implementing deoxidation treatment (with reference to Comparative Examples 1 and Comparative Examples 2), it is hard that the tissue of the final acidified milk that obtains is wanted.Therefore, can adopt in the prior art because of not obtaining to have the out of use concentrated breast and/or the milk powder of handling through ultra high temperature sterilization of acidified milk of enough hardness.
The described skimmed milk of removing behind the moisture is that degreasing concentrates breast or skimmed milk powder gets final product.On the other hand, the described rich milk of removing behind the moisture is that full-cream concentrated breast or whole-fat milk powder get final product.Shown in embodiment 5 grades, adopting degreasing to concentrate under the situation of breast, perhaps shown in embodiment 1 grade, adopt under the situation of skimmed milk powder, especially with situation that other liquid etc. mix under, the modulation of yoghurt mixture is easier.
Any one operation at least that described moisture removal operation comprises in vacuum evaporation enrichment process, spray-drying operation and the freeze-drying processing gets final product.For example, by skimmed milk is implemented the vacuum evaporation enrichment process, the degreasing that can obtain to use in embodiment 5 grades concentrates breast, by implementing vacuum evaporation enrichment process and spray-drying operation, can obtain the skimmed milk powder that uses in embodiment 9 grades.In addition, by directly skimmed milk being implemented spray-drying operation or freeze-drying operation, can obtain the skimmed milk powder that uses in embodiment 11 grades.
In the described yoghurt mixture modulating process, the described skimmed milk of removing behind the moisture is to get final product more than the 70 weight % with respect to the total solid composition of described yoghurt mixture or the proportioning of non-fat solid composition.According to such proportioning, even shown in embodiment 4, mix with common skimmed milk powder and modulate yoghurt mixture implementing to implement again after the deoxidation treatment skimmed milk (skimmed milk powder) that sterilization processing and moisture removal handle, also can obtain to have the acidified milk of enough hardness.In addition, shown in embodiment 13 and embodiment 14, describedly remove the skimmed milk behind the moisture and modulate yoghurt mixture by mixing through the cow's milk that ultra high temperature sterilization was handled with this proportioning, only successively carry out the skimmed milk of sterilization processing, moisture removal processing with not implementing deoxidation treatment and compare, can obtain harder acidified milk with the situation that the cow's milk of handling through ultra high temperature sterilization is modulated yoghurt mixture with this proportioning mixing.
In addition, after described yoghurt mixture modulating process, before the described fermentation procedure, also can comprise: second deoxidation step that the concentration of oxygen contained in the described yoghurt mixture is reduced; To having passed through second sterilization process that described second deoxidation step yoghurt mixture is afterwards carried out pasteurization.
Shown in embodiment 15, by comprising second sterilization process, can obtain better bactericidal effect, the health aspect is more satisfactory, and, shown in embodiment 16,, can further strengthen the hardness of acidified milk by before second sterilization process, comprising second deoxidation step.
In addition, after described second sterilization process, before the described fermentation procedure, also can comprise the 3rd deoxidation step with the concentration reduction of oxygen contained in the described yoghurt mixture.
By comprising the 3rd deoxidation step, shown in embodiment 18, both can further strengthen the hardness (hardness) of acidified milk, can obtain more smooth acidified milk again.
In addition, in the fermentation procedure after described the 3rd deoxidation step, its fermentation temperature is preferably more than 30 ℃ below 40 ℃.Generally, fermentation temperature is more than 30 ℃ below 50 ℃, and under this temperature, lactic acid bacteria has stronger activity.Shown in embodiment 18, fermentation temperature is low slightly, is (to be 37 ℃) below 40 ℃ more than 30 ℃ among the embodiment 18, like this, both can further strengthen the hardness (hardness) of acidified milk, can obtain smooth acidified milk again.
[invention effect]
Adopt the manufacture method of acidified milk of the present invention, when making acidified milk,, in addition, also can make the acidified milk that not only has enough hardness but also have smooth sense no matter the heat treated condition of skimmed milk how, all can be made the acidified milk with enough hardness with skimmed milk.
Description of drawings
Fig. 1 is the flow chart of handling process of the manufacture method of expression acidified milk of the present invention.
Fig. 2 is the flow chart of handling process of manufacture method of the acidified milk of expression prior art.Handling process when the handling process when Fig. 2 (a) expression is implemented the high temperature processing to skimmed milk, Fig. 2 (b) expression are handled skimmed milk enforcement ultra high temperature sterilization.
The specific embodiment
First embodiment of the present invention
Below, embodiments of the present invention are described.The manufacture method of the acidified milk of first embodiment of the invention comprises substantially: first deoxidation step that the concentration of oxygen contained in the skimmed milk is reduced; Carry out first sterilization process of pasteurization to having carried out skimmed milk after described first deoxidation step; Dewatered moisture removal operation the skimmed milk after having carried out described first sterilization process; With the described yoghurt mixture modulating process of removing the skimmed milk modulation yoghurt mixture behind the moisture; Make the fermentation procedure of the yoghurt mixture fermentation of described modulation.
Fig. 1 is the figure of the summary situation of expression first embodiment of the present invention.That is,, skimmed milk is implemented deoxidation treatment (step S1) as first deoxidation step; As first sterilization process, implement UHT and handle (step S2); Next, remove moisture, make skimmed milk powder (high heat skimmed milk powder) (step S3) thus; Adopt the high heat skimmed milk powder modulation yoghurt mixture (step S4) that obtains among the step S3; Then, inoculating starter in yoghurt mixture makes its fermentation (step S5).Thus, can obtain to have the acidified milk curdled milk (step S6) of enough hardness.
In addition, be used for making acidified milk raw material, installing, create conditions etc. is disclosed in the open communique spy of for example Japanese patent of invention and opens 2004-180526 number, the open communique spy of Japanese patent of invention and open 2005-176603 number, the open communique spy of Japanese patent of invention and open in 2006-288309 number, No. 6025008 specification of U.S.'s patent of invention, No. 5482723 specification of U.S.'s patent of invention, No. 5096731 specification of U.S.'s patent of invention, No. 4938973 specification of U.S.'s patent of invention (this specification is introduced these documents as a reference) etc., the present invention can suitably adopt.
In this specification, " acidified milk " is meant that the regulations that yogurt, breast etc. are made according to Japanese relevant departments define " acidified milk ".Among the present invention, preferred acidified milk is Solidify YoghurtJuzhs (solid fermentation breast) such as original flavor yogurt.Generally, the original flavor yogurt is by in the container of earlier raw material being packed into the mode (after fermentation) of its fermentation being made.
In the prior art, when when implementing skimmed milk powder (high heat skimmed milk powder) that UST handles as the raw material of yoghurt mixture, the acidified milk curdled milk can not obtain enough hardness, therefore, when making the coagulating type acidified milk, can not adopt and implement the skimmed milk powder that UST handles.Among the present invention, consider following situation, that is, before implementing the UST processing, carried out deoxidation by adding methods such as inert gas, and adopt the skimmed milk powder of having implemented deoxidation treatment, thus, can obtain to have the yogurt commodity of enough hardness.Below, each operation of the present invention is elaborated.
First deoxidation step
First deoxidation step is meant, by adding inert gas or carry out the operation that method such as deoxidation is removed the oxygen in the skimmed milk in skimmed milk under low pressure or vacuum condition.By this operation, not only can remove deoxidation, but protected protein matter also.
" skimmed milk " is meant the material of removing behind the butter oil from sweet milk, cow's milk or special cow's milk.By from skimmed milk, removing moisture, degreasing be can obtain and breast (concentrate skimmed milk after material) or skimmed milk powder (from skimmed milk, remove nearly all moisture and do Powdered material) concentrated, like this, the skimmed milk of removing behind the moisture can be preferred for modulating yoghurt mixture.
" yoghurt mixture " also can be referred to as raw milk or fermentation milk mix etc., is the raw material of acidified milks such as yogurt.Among the present invention, employing be to contain skimmed milk of removing behind the moisture (degreasing concentrates breast or skimmed milk powder) and/or the yoghurt mixture of removing the rich milk (full-cream concentrated breast or whole-fat milk powder) behind the moisture.Yoghurt mixture both can be before the sterilization also can be sterilization.Concrete raw material as yoghurt mixture, except that skimmed milk, can enumerate water, sweet milk, sterilization breast, whole-fat milk powder, buttermilk, butter, cream, whey protein concentrate (WPC), lactalbumin isolate (WPI), α-La (lactoalbumin), β-Lg (lactoglobulin) etc.Also can suitably add the gelatin of some preheatings etc.Yoghurt mixture is known, modulates according to known method to get final product.
In the deoxidation step, for example can suitably adopt the well known device that is used for by the dissolved oxygen of inert gas replacement skimmed milk.Particularly, for example suitably adopt the open communique spy of Japanese patent of invention open 2001-78665 number, the open communique spy of Japanese patent of invention opens 2001-9206 number or the open communique spy of Japanese patent of invention opens disclosed device in 2005-110527 number (introducing these patent documentations in this specification as a reference), will be dissolved in oxygen in the skimmed milk by inert gas and displace and get final product.
The open communique spy of Japan's patent of invention opens in 2001-78665 number and discloses as lower device.Promptly, disclose in this communique " nitrogen replaceable equipment of a kind of cow's milk etc.; it is characterized in that for the device with middle oxygen that dissolves such as nitrogen replacement cow's milk, and is provided with the nitrogen replacement container of carrying tube connector (liquor charging パ イ プ) to be connected with material container by liquid; Material container side in that described liquid is carried tube connector is connected with the nitrogen feed mechanism; Carry the described nitrogen replacement vessel side of tube connector at described liquid, nitrogen mixing dispersion machine is installed, carry leaning on the position of upstream side on the tube connector at liquid than nitrogen feed mechanism, be connected with liquid and carry the tube connector arm, this liquid carries the other end of tube connector arm to import in the nitrogen replacement container, and be connected with spray nozzle on this part (other end), carry the liquid of tube connector, nitrogen feed mechanism and connection to carry on the tube connector arm at described each liquid, be provided with volume control device ".
The open communique spy of Japan's patent of invention opens in 2001-9206 number and discloses as lower device.Promptly, " a kind of multi-stag deaeration, degasser; wherein; dispersion impeller is being that the mode that rotate at the center is bearing in the vacuum chamber around vertical axis; this device is by action of centrifugal force the treatment fluid on the described dispersion impeller that supplies in the rotation at a high speed to be disperseed, and thus the bubble class in the liquid is carried out deaeration, the degassing, it is characterized in that; be provided with multistage described dispersion impeller, distributes, supplies with treatment fluid to each dispersion impeller " disclosed in this communique.
The open communique spy of Japan's patent of invention opens in 2005-110527 number and discloses as lower device.That is, " a kind of beverage making device with deaerating mechanism and bubble foam breaker structure " disclosed in this communique.
" inert gas " not only can be rare gas such as helium, neon, argon, xenon, can also be gases such as nitrogen.
In addition, also can not sneak into inert gas, and remove the oxygen that is dissolved in the skimmed milk by the degassing.As this degasser, can suitably adopt the open communique spy of Japanese patent of invention to open 2002-370006 number or the open communique spy of Japanese patent of invention opens disclosed device in 2005-304390 number (introducing these patent documentations in this specification as a reference).
The open communique spy of Japan's patent of invention opens in 2002-370006 number and discloses as lower device.That is, disclose in this communique that " a kind of liquid handling device, its device for adopting hollow fiber membrane to outgas it is characterized in that this hollow fiber membrane is made of non-porous hollow fiber membrane, and film density is at 2000～7000m
2/ m
2Scope in ".
The open communique spy of Japan's patent of invention opens in 2005-304390 number and discloses as lower device.Promptly; " a kind of device that dissolved oxygen concentration in the beverage is reduced; it is for by with the beverage micronize and be exposed to the device that reduces the dissolved oxygen concentration in the described beverage in the environment under low pressure; it is characterized in that; the micronize of described beverage is meant; by to described beverage pressurization, making it to be atomized into average grain diameter is the following particulates of the above 1000 μ m of 50 μ m " disclosed in this communique.
First deoxidation step employing said apparatus etc. gets final product.Before deoxidation treatment, the amount (dissolved oxygen concentration DO) that is dissolved in the oxygen in the skimmed milk is about 8ppm usually, among the present invention, particularly, by deoxidation treatment described dissolved oxygen concentration is reduced to below the 5ppm, is preferably below the 3ppm, more preferably the following degree of 2ppm gets final product.
For example, if adopt the open communique spy of above-mentioned Japanese patent of invention to open disclosed device in 2005-110527 number, and with nitrogen as inert gas, be about 15 minutes deoxidation treatment by the skimmed milk that dissolved oxygen concentration is about 8ppm, its dissolved oxygen concentration is reduced to below the 2ppm.In addition, if described skimmed milk is about 60 minutes deoxidation treatment, its dissolved oxygen concentration is reduced to is about 0.4ppm, but consider manufacturing cost etc., can regulate the processing time of deoxidation treatment, the feasible dissolved oxygen concentration that can in 15 minutes～20 minutes scope, obtain needs.
In addition, if adopt the open communique spy of above-mentioned Japanese patent of invention to open in 2005-304390 number disclosed device to the skimmed milk processing that outgases, to temperature is that skimmed milk below 20 ℃ pressurizes, making it to be atomized into average grain diameter is the following particulates of the above 1000 μ m of 50 μ m, and be exposed to be about-0.098MPa (gauge pressure)～-environment under low pressure of 0.09MPa (gauge pressure) in, thus, the about 8ppm of the dissolved oxygen concentration that can make skimmed milk before the deoxidation treatment is reduced to below the 5ppm, can preferably be reduced to below the 3ppm.At this moment, also can skimmed milk be adjusted to required dissolved oxygen concentration by suitably controlling the pressure of average grain diameter or environment under low pressure.
First sterilization process
First sterilization process is meant, skimmed milk is carried out the sterilization process of pasteurization, among the present invention, carries out that high temperature (HTST) is handled or ultra high temperature sterilization (UHT) is handled.HTST handles to be roughly with the temperature more than 72 ℃ and skimmed milk was heated more than 15 seconds and carries out the processing of sterilization, and UHT handles to be roughly with the temperature more than 110 ℃ and skimmed milk was heated more than 1 second and carries out the processing of sterilization.
As the temperature that HTST handles, be preferably more than 80 ℃ below 100 ℃, more preferably more than 90 ℃ below 95 ℃.In addition, as the time that HTST handles, it is above below 15 minutes to be preferably for 15 seconds, and more preferably 15 seconds are above below 5 minutes.If treatment temperature is lower,, need carry out the processing of longer time in order to obtain enough bactericidal effects.On the contrary, if treatment temperature raises, just can obtain enough bactericidal effects in the shorter time, still, if carry out sterilization processing with higher temperature, then the hardness or the smooth sense of the final acidified milk that obtains can be damaged.Consider these conditions, the temperature that HTST is handled is more than 90 ℃ below 95 ℃, and the time that HTST is handled is below above 20 seconds in 15 seconds.
On the other hand,, be preferably more than 120 ℃ below 140 ℃, more preferably more than 120 ℃ below 130 ℃ as the temperature that UHT handles.In addition, as the time that UHT handles, it is above below 5 minutes to be preferably for 1 second, more preferably 1 second above below 2 minutes, more preferably more than 1 second below 1 minute.
In sterilization processing is under the UHT situation about handling, and also considers hardness, the smooth sense of bactericidal effect and the final acidified milk that obtains, and the temperature that UHT is handled is more than 125 ℃ below 130 ℃, and the processing time that UHT is handled is below above 15 seconds in 1 second.
Above-mentioned high temperature is handled and the ultra high temperature sterilization processing suitably adopts known device to get final product.In addition, also can after first sterilization process, suitably cool off.That is to say, also can after sterilization process, carry out refrigerating work procedure.Refrigerating work procedure is meant, is used for the operation that will be cooled in the heated yoghurt mixture of pasteurization operation near fermentation temperature.Cooling means employing used known method in the refrigerating work procedure of acidified milk gets final product, and for example, can pass through the heated yoghurt mixture of cools down.
The moisture removal operation
The moisture removal operation is meant dewatered operation from skimmed milk, can adopt that vacuum evaporation concentrates, spray-drying and the such known technology of freeze-drying.
Vacuum evaporation simmer down to heating liquid under vacuum condition makes the method for concentration of water evaporates, and the principle of its utilization is: under vacuum condition, the boiling point of liquid reduces, thereby liquid is evaporated under the lower state of liquid temperature.When skimmed milk is implemented the vacuum evaporation concentration, but can adopt the so known vacuum evaporation enrichment facility of regulated at will evaporation of liquid temperature by regulating operating pressure.
Common skimmed milk contains and is about 88% moisture, concentrates by vacuum evaporation, can be with moisture removal to 50～70%.Yet, only concentrate by vacuum evaporation, be difficult to moisture removal to 5% followingly and obtain skimmed milk powder, therefore,, preferably adopt vacuum evaporation to concentrate making degreasing when concentrating breast.In addition, can adopt vacuum evaporation to concentrate the pre-treatment of making skimmed milk powder as being used for removing moisture fully.For example, (solid component concentration: 45 weight %), the evaporating temperature that vacuum evaporation is concentrated is 60～65 ℃, heats to get final product in 2～5 minutes in order to obtain the concentrated breast of degreasing.
Spray-drying is called atomization drying (spray dry) again, be that a kind of moment obtains the method for the dry thing of powdery by liquid once all is sprayed in the thermal current, as making liquid form vaporific method, there is centrifugal motion by rotating circular disk to make the method for the atomization of liquid and makes the method for the atomization of liquid by the pressurization of drive nozzle.When skimmed milk is implemented spray drying treatment, can use the known spray-drying installation that has adopted these atomization methods.
By skimmed milk is carried out spray-drying, can directly make skimmed milk powder,, implement above-mentioned vacuum evaporation and concentrate as spray-dired pre-treatment, thus, with its moisture removal to 50～70%, after this, make below the moisture removal to 5% in advance by spray-drying, preferably be removed to below 2%, it is Powdered that it is become, and makes skimmed milk powder thus, and this method efficient is higher.Spray-dired temperature for example can be 160～170 ℃, concentrates pre-treatment if implement vacuum evaporation as described above, and the spray-drying of then carrying out about 2～6 seconds just can obtain the skimmed milk powder that moisture is almost completely removed.
Freeze-drying is called freeze drying (freeze dry) again, is a kind ofly material is freezed temporarily and moisture is distilled under environment under low pressure and to obtain the method for dry thing.When moisture is evaporated under environment under low pressure, need heating, as the heating-up temperature of freeze-drying, for example can be 40 ℃, under this situation, the time of freeze-drying can be about two days.When skimmed milk is carried out freeze-drying, can adopt known freeze-drying apparatus.
As mentioned above,, make moisture removal to 50～70%, just can obtain degreasing and concentrate breast if skimmed milk is implemented the vacuum evaporation concentration.In addition, if after skimmed milk is implemented the vacuum evaporation concentration, implement spray drying treatment, make moisture removal to 5% following and the pulverize powder just can obtain skimmed milk powder.Perhaps, if directly skimmed milk is carried out spray-drying or freeze-drying, make moisture removal to 5% following and the pulverize powder also can obtain skimmed milk powder.
The yoghurt mixture modulating process
Among the present invention, adopt skimmed milk (remove the material behind the moisture, degreasing concentrates breast or skimmed milk powder) modulation yoghurt mixture at least.Adopt as the concentrated breast of degreasing or skimmed milk powder are modulated the reduction skimmed milk of 10 weight %, and can this as yoghurt mixture.In addition, also can in skimmed milk powder, add cow's milk or ion exchange water modulation yoghurt mixture.Under this situation, among the present invention, the skimmed milk of removing behind the moisture is more than the 70 weight % with respect to the total solid composition of yoghurt mixture or the proportion optimization of non-fat solid composition.In this stage, but also inoculating starter.
As " leavening ", can suitably adopt known leavening.Preferred leavening can be a lactic acid bacteria fermenting agent.As lactic acid bacteria fermenting agent, can adopt lactobacillus bulgaricus (L.bulgaricus), streptococcus thermophilus (S.thermophilus), lactobacillus lactis (L.lactis), Lactobacillus gasseri (L.gasseri), Bifidobacterium (Bifidobacterium), be generally used for making the lactic acid bacteria of acidified milk and in the yeast one or more.In the middle of these bacterial classifications, preferred leavening is with the mixed culture fermentation agent of lactobacillus bulgaricus (L.bulgaricus) and streptococcus thermophilus (S.thermophilus) leavening as matrix (ベ one ス), and these two kinds of bacterium are as the yogurt leavening and standardized bacterial classification according to food standard.With this yogurt leavening is matrix, can be according to expecting that the acidified milk that obtains add Lactobacillus gasseri (L.gasseri), Bifidobacterium (Bifidobacterium) is waited other lactic acid bacterias.The inoculum concentration of leavening suitably adopts amount used in the known acidified milk manufacture method etc. to get final product.The known method that the inoculation method of leavening uses when making acidified milk gets final product.
Fermentation procedure
Fermentation procedure is the operation that makes the yoghurt mixture fermentation.Fermentation procedure can for two sections the fermentation etc.By fermentation procedure, can obtain to have the acidified milk of commodity value.In addition, also can before fermentation procedure, implement deoxidation step and sterilization process to yoghurt mixture.In addition, also can comprise operation outside refrigerating work procedure and the refrigerating work procedure.
Consider the local flavor of the acidified milk that the kinds of lactobacillus that is inoculated in the yoghurt mixture, expectation obtain etc., can suitably adjust fermentation conditions such as fermentation temperature.Particularly, can allow temperature (fermentation temperature) in the fermenting cellar remain on more than 30 ℃ below 50 ℃.Under this temperature, lactic acid bacteria has stronger activity usually, thereby can promote the yoghurt mixture fermentation effectively.The fermentation temperature of this moment is more preferably more than 40 ℃ below 45 ℃, more preferably more than 41 ℃ below 44 ℃.Under this temperature,, has big meaning aspect the effect of the mouthfeel of improving acidified milk and hardness (hardness) by before ultra high temperature sterilization is handled, reducing the oxygen concentration of skimmed milk.That is, under this temperature, the acidified milk that obtains with not implementing above-mentioned processing is compared, and can obtain better acidified milk.If adopt existing skimmed milk, that is, before ultra high temperature sterilization is handled, do not reduce the oxygen concentration of skimmed milk and only carried out the skimmed milk that ultra high temperature sterilization is handled, then the acidified milk of Huo Deing does not have the required regulation hardness of practicality.On the contrary, if adopt the skimmed milk that has reduced oxygen concentration before ultra high temperature sterilization is handled, then the acidified milk of Huo Deing has practical required regulation hardness.
Fermentation time can suitably be adjusted according to leavening, fermentation temperature etc.Particularly, fermentation time can be more than 1 hour below 5 hours, also can be more than 2 hours below 4 hours.
For example, under the situation of after fermentation, the mixture of yoghurt mixture and leavening is filled in the container.Then, this container is put into the fermenting cellar with set point of temperature, and keep the stipulated time, make the yoghurt mixture fermentation.Thus, can obtain acidified milk.
Second embodiment of the present invention
The manufacture method of the acidified milk of second embodiment of the invention is, in the manufacture method of the acidified milk of above-mentioned first embodiment, after described yoghurt mixture modulating process and before the described fermentation procedure, also have: second deoxidation step that the concentration of oxygen contained in the described yoghurt mixture is reduced; Carry out second sterilization process of pasteurization to having carried out described second deoxidation step yoghurt mixture afterwards.
More specifically, the manufacture method of the acidified milk of second embodiment of the invention comprises: first deoxidation step that the concentration of oxygen contained in the skimmed milk is reduced; Carry out first sterilization process of pasteurization to having carried out skimmed milk after described first deoxidation step; Dewatered moisture removal operation the skimmed milk after having carried out described first sterilization process; Adopt the described yoghurt mixture modulating process of removing the skimmed milk modulation yoghurt mixture behind the moisture; Second deoxidation step that the concentration of oxygen contained in the described yoghurt mixture is reduced; Carry out second sterilization process of pasteurization to having carried out described second deoxidation step yoghurt mixture afterwards; Make the fermentation procedure that has carried out the yoghurt mixture fermentation afterwards of described second sterilization process.
The basic manufacture method with the acidified milk of first embodiment of explanation formerly of the manufacture method of this acidified milk is identical, therefore, for fear of repetition, quotes above-mentioned record, the omission explanation.In addition, for second deoxidation step and second sterilization process of yoghurt mixture, also only need to adopt with above-mentioned to be first deoxidation step of the object device identical with the skimmed milk and under same condition, to get final product with first sterilization process as object.
Shown in embodiment 16, before fermentation procedure, yoghurt mixture is implemented deoxidation and sterilization processing, thus, can obtain the harder more smooth acidified milk of mouthfeel.Identical getting final product in fermentation conditions such as the fermentation temperature in second embodiment and first embodiment.
The 3rd embodiment of the present invention
The manufacture method of the acidified milk of third embodiment of the invention is, in the manufacture method of the acidified milk of above-mentioned second embodiment, after described second sterilization process and before the described fermentation procedure, also has the 3rd deoxidation step with the concentration reduction of oxygen contained in the described yoghurt mixture.
The also basic manufacture method with the acidified milk of first, second embodiment of explanation formerly of the manufacture method of this acidified milk is identical, therefore, for fear of repetition, quotes above-mentioned record, the omission explanation.In addition, for three deoxidation step of yoghurt mixture, also only need to adopt with above-mentioned to be the identical device of first deoxidation step of object with the skimmed milk and under same condition, to get final product as object.
Shown in embodiment 18, to after carrying out deoxidation treatment, having implemented the yoghurt mixture of sterilization processing again, also carried out deoxidation (degassing) and handled, at this moment, the acidified milk that obtains with not implementing this processing is compared, and can obtain more smooth acidified milk.
Consider the local flavor of the acidified milk that the kinds of lactobacillus that is seeded in the yoghurt mixture, expectation obtain etc., can suitably adjust the fermentation conditions such as fermentation temperature in the 3rd embodiment.In the specific embodiment, the temperature in the fermenting cellar (fermentation temperature) can be remained on more than 30 ℃ below 50 ℃.The fermentation temperature of this moment is more preferably more than 30 ℃ below 40 ℃, more preferably more than 30 ℃ below 37 ℃.Under this temperature, by before sterilization processing, reducing the oxygen concentration of yoghurt mixture, yoghurt mixture after the oxygen concentration reduction is implemented sterilization processing, and then before fermentation, reduce the oxygen concentration of yoghurt mixture, thus, has big meaning aspect the effect of the mouthfeel of improving acidified milk or smooth sense.That is, under this temperature, the acidified milk that obtains with not implementing above-mentioned processing is compared, and can obtain better acidified milk and manufacture method thereof.If before sterilization processing, do not reduce the oxygen concentration of yoghurt mixture, though perhaps before sterilization processing, reduced the oxygen concentration of yoghurt mixture but before fermentation, do not reduced the oxygen concentration of yoghurt mixture, then the acidified milk of Huo Deing may be smooth inadequately, and be difficult to fermentation time is controlled to be the practical required certain fermentation time of this manufacture method.On the contrary, if before sterilization processing, reduce the oxygen concentration of yoghurt mixture, and to the yoghurt mixture enforcement sterilization processing after the oxygen concentration reduction, and then before fermentation, reduce the oxygen concentration of yoghurt mixture and ferment, then the acidified milk of Huo Deing is enough smooth, and also fermentation time can be controlled to be the practical required certain fermentation time of this manufacture method.
Acidified milk of the present invention (yogurt) is characterised in that to have enough hardness and smooth sense such mouthfeel or physical characteristic.When eating this acidified milk in transportations such as In-Use Motor Vehicles or the reality, compare, can both recognize these features significantly with the acidified milk of prior art.In addition, also these features can be described according to the analysis result of curdmeter.That is, for example can adopt novel curdmeter (ネ オ カ one De メ one タ one) M302 (ア イ テ Network ノ エ Application ジ ニ ア リ Application グ society system: old meal tail motor society system) estimate the physical characteristic of acidified milk.This curdmeter is to measure its intrusion angle with respect to acidified milk with the cheese cutter that is loaded with the 100g load, and represents this measured value with curve.At this moment, be the longitudinal axis with the height of cheese cutter, be transverse axis with the load that on the basis of 100g load, applies in addition.In addition, with the 10g of the 10mm of the longitudinal axis and transverse axis as identical distance.Will be up to this distance of invading angle curve fracture as hardness (hardness, elasticity, curd tension (CT)) index (g), with angle (degree) as smooth index.
Below, adopt embodiment to specify the present invention.The present invention is not limited to following embodiment, can carry out various remodeling according to known technology.
Among the embodiment as follows, adopt the hardness and the smooth sense that record with above-mentioned curdmeter to verify validity of the present invention.
Among the embodiment 1～18 of following explanation, embodiment 1～14 is for verifying the physical characteristic (hardness with acidified milk of having or not to the deoxidation treatment of skimmed milk under various conditions, the embodiment of relation smooth sense etc.), embodiment 15～18 is the embodiment of the physical characteristic of the acidified milk under the following situation of checking, particularly, after skimmed milk having been carried out deoxidation treatment and sterilization processing by identical condition, with this skimmed milk modulation yoghurt mixture, then, to deoxidation treatment at the yoghurt mixture of this modulation, the condition of sterilization processing and fermentation process is carried out various changes, and verifies that this situation issues the physical characteristic of kefir milk.
The deoxidation treatment of 1. pairs of skimmed milk powders of embodiment (first deoxidation step) have or not relation (its 1) with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carry out high temperature, short time (HTST) sterilization processing then, and carry out moisture removal by spray-drying and handle, make skimmed milk powder, then, dissolve this skimmed milk powder with 10 weight %, the modulation yoghurt mixture, and be maintained at about under 43 ℃, acidified milk made.At this moment, the hardness of the acidified milk of acquisition is more than the 100g.
(Comparative Examples 1)
In this Comparative Examples, except not carrying out deoxidation treatment, remaining is identical with embodiment 1, makes acidified milk thus, and at this moment, the hardness of the acidified milk of acquisition is about 60g.
According to embodiment 1 and Comparative Examples 1 as can be known, be under the situation of HTST at method for disinfection, by skimmed milk is implemented deoxidation treatment, can obtain harder acidified milk.
Embodiment 2
The deoxidation treatment of 2. pairs of skimmed milk powders of embodiment (first deoxidation step) have or not relation (its 2) with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carry out superhigh temperature (UHT) sterilization processing then, and carry out moisture removal by spray-drying and handle, make skimmed milk powder, then, dissolve this skimmed milk powder with 10 weight %, the modulation yoghurt mixture, and be maintained at about under 43 ℃, acidified milk made.At this moment, the hardness of the acidified milk of acquisition is about 55g.
(Comparative Examples 2)
In this Comparative Examples, except not carrying out deoxidation treatment, remaining is identical with embodiment 2, makes acidified milk thus, and at this moment, the hardness of the acidified milk of acquisition is about 40g.
According to embodiment 2 and Comparative Examples 2 as can be known, be under the situation of UHT at method for disinfection, by skimmed milk is implemented deoxidation treatment, also can obtain harder acidified milk.
With regard to the acidified milk under skimmed milk having been implemented the deoxidation treatment situation, can obtain the hardness of about 55g, this hardness is can Given this, can not adopt the skimmed milk powder of having implemented the UHT sterilization processing when making acidified milk in the enough hardness of products in circulation stage distortion.
The deoxidation treatment of 3. pairs of skimmed milk powders of embodiment (first deoxidation step) have or not relation (its 3) with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carry out UHT then and handle, and carry out moisture removal by spray-drying and handle, make skimmed milk powder, then, dissolve this skimmed milk powder with 10 weight %, modulate yoghurt mixture, and this yoghurt mixture is carried out deoxidation treatment (second deoxidation step), be maintained at about then under 37 ℃, make acidified milk.At this moment, the hardness of the acidified milk of acquisition is about 75g.
(Comparative Examples 3)
In this Comparative Examples, except not carrying out deoxidation treatment, remaining is identical with embodiment 3, makes acidified milk thus, and at this moment, the hardness of the acidified milk of acquisition is about 65g.
According to embodiment 3 and Comparative Examples 3 as can be known, still be by skimmed milk being implemented deoxidation treatment, can obtaining harder acidified milk.
In addition, described embodiment 2 and embodiment 3 are compared as can be known: in embodiment 3, the same with embodiment 2, skimmed milk is implemented deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, implementing UHT then handles, and carry out moisture removal to handle and the manufacturing skimmed milk powder, then, with the skimmed milk powder modulation yoghurt mixture that makes, for the yoghurt mixture of modulation, also carry out deoxidation treatment (second deoxidation step) among the embodiment 3, and make fermentation temperature drop to 37 ℃ from 43 ℃, thus, can obtain harder acidified milk.
Embodiment 4
The deoxidation treatment of 4. pairs of skimmed milk powders of embodiment (first deoxidation step) have or not relation (its 4) with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carrying out UHT then handles, and carry out moisture removal by spray-drying and handle, make skimmed milk powder, then, dissolve this skimmed milk powder, dissolve common skimmed milk powder with 8 weight % with 2 weight %, the modulation yoghurt mixture is maintained at about under 43 ℃ then, makes acidified milk.At this moment, the hardness of the acidified milk of acquisition is about 55g.
(Comparative Examples 4)
In this Comparative Examples, skimmed milk is implemented deoxidation treatment, but earlier skimmed milk is carried out UHT processing, moisture removal processing successively, make skimmed milk powder, then, dissolve this skimmed milk powder with 10 weight %, the modulation yoghurt mixture, next, the same with embodiment 4, be maintained at about 43 ℃ and make acidified milk down, at this moment, the hardness of acidified milk is about 40g.
According to embodiment 4 and Comparative Examples 4 as can be known,, skimmed milk powder that has made having carried out the UHT processing and common skimmed milk powder modulate yoghurt mixture even mixing, under this situation, by containing to a certain extent skimmed milk is implemented to have carried out the skimmed milk powder that the UHT processing makes again after the deoxidation treatment, also can improve the hardness of acidified milk.
Embodiment 5
5. pairs of degreasings of embodiment concentrate breast deoxidation treatment (first deoxidation step) have or not relation with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carrying out UHT then handles, and concentrate by vacuum evaporation and to carry out moisture removal and handle, make degreasing and concentrate breast, then, dissolve this degreasing with 10 weight % and concentrate breast, the modulation yoghurt mixture is maintained at about under 43 ℃ then, makes acidified milk.At this moment, the hardness of the acidified milk of acquisition is about more than the 65g.
(Comparative Examples 5)
In this Comparative Examples, except not carrying out deoxidation treatment, all the other are the same with embodiment 5, make acidified milk thus, and at this moment, the hardness of the acidified milk of acquisition is about 50g.
According to embodiment 5 and Comparative Examples 5 as can be known, even adopting degreasing to concentrate under the situation of breast modulation yoghurt mixture, also be to adopt under the situation of skimmed milk having been implemented the concentrated breast of the degreasing after the deoxidation treatment, than under the situation that adopts the concentrated breast of degreasing of not implementing deoxidation treatment, obtaining harder acidified milk.In addition, relatively the foregoing description 2 and embodiment 5 compare with the situation that adopts skimmed milk powder also as can be known, and the acidified milk hardness that obtains when adopting degreasing to concentrate breast is bigger.
The deoxidation treatment of 6. pairs of skimmed milk powders of embodiment (first deoxidation step) have or not relation (its 5) with the physical characteristic of acidified milk
Skimmed milk is carried out deoxidation treatment, dissolved oxygen concentration (DO) is reduced to below the 5ppm, carrying out HTST then handles, and carry out moisture removal by freeze-drying and handle, make skimmed milk powder, then, dissolve this skimmed milk powder with 10 weight %, the modulation yoghurt mixture is maintained at about under 43 ℃ then, makes acidified milk.At this moment, the hardness of the acidified milk of acquisition is about 70g.
(Comparative Examples 6)
In this Comparative Examples, except not carrying out deoxidation treatment, all the other are the same with embodiment 6, make acidified milk thus, and at this moment, the hardness of the acidified milk of acquisition is about 60g.
According to embodiment 6 and Comparative Examples 6 as can be known, even the moisture removal processing method when obtaining skimmed milk powder is a freeze drying process, also be to have implemented under the situation of skimmed milk powder of deoxidation treatment, than obtaining harder acidified milk under the situation that adopts the skimmed milk powder of not implementing deoxidation treatment in employing.
In addition, relatively the foregoing description 1 and embodiment 6 are as can be known, in the hardness of handling the acidified milk that is obtained among the embodiment 6 that handles as moisture removal with freeze-drying, hardness than the acidified milk that is obtained among the embodiment 1 that handles as moisture removal with spray drying treatment is little, however, compare with the situation of not implementing deoxidation treatment, implemented to obtain harder acidified milk under the situation of deoxidation treatment.
Embodiment 7
At dissolved oxygen concentration (DO) is about 30kg skimmed milk of 8ppm, as first deoxidation step, make DO drop to 4ppm by deoxidation treatment, as first sterilization process, by implementing (125 ℃ of sterilizations of UHT processing carrying out, 15 seconds, The pre-heat treatment: 85 ℃, 3 minutes), then, concentrate (60～65 ℃, several minutes) by vacuum evaporation and carry out the moisture removal processing, make degreasing and concentrate breast (solid component concentration: 45 weight %).
Concentrate the reduction skimmed milk of breast modulation 10 weight % with this degreasing, with this as yoghurt mixture, at this yoghurt mixture, as second deoxidation step, carry out deoxidation treatment, make DO drop to 3ppm, then, as second sterilization process, with the indirect sterilization of boiling water bath, up to reaching 95 ℃ of target temperatures, next, inoculate the lactic acid bacteria fermenting agent (mixed culture of lactobacillus bulgaricus (L.bulgaricus JCM 1002T) and streptococcus thermophilus (S.thermophilus ATCC 19258)) of 2% weight.
This yoghurt mixture (not acidified milk) is filled in the container, keeps 43 ℃ to ferment then, and reach 0.7% stage (about 3～5 hours) end fermentation process at lactic acid acidity.Next, this acidified milk is cooled to 10 ℃, measures with sample (goods) as physical characteristic with this.In addition, lactic acid acidity (%) is by calculating with 0.1 centinormal 1 NaOH titration as indicator with phenolphthalein.At this moment, the hardness of the acidified milk of acquisition is 62g, and smooth sense is about 60 degree.
(Comparative Examples 7)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are identical with embodiment 7, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 50g, and smooth sense is about 60 degree.
Embodiment 8
Present embodiment as first deoxidation step, makes DO drop to 2ppm by deoxidation treatment as different from Example 7, rather than 4ppm, as first sterilization process, do not adopt UHT to handle, carry out (90 ℃ of sterilizations but handle with HTST, 15 seconds, The pre-heat treatment: 85 ℃, 3 minutes), in addition, identical with embodiment 7, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is greater than 100g, and smooth sense is about 60 degree.
(Comparative Examples 8)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are identical with embodiment 8, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is greater than 100g, and smooth sense is about 60 degree.
Table 1 has been summed up the hardness (CT) of each acidified milk that obtains in the foregoing description 7,8 and the Comparative Examples 7,8 and the measurement result of smooth sense (angle).That is to say that table 1 has been summed up degreasing and concentrated the influence of the sterilization conditions (having or not of first deoxidation step before first sterilization process) of breast to the physical characteristic of acidified milk.
[table 1]
Table 1. degreasing concentrates the relation of the physical characteristic of newborn sterilization conditions and acidified milk
| Treatment conditions etc. | Comparative Examples 7 | Embodiment 7 | Comparative Examples 8 | Embodiment 8 |
| The dissolved oxygen concentration of first deoxidation step (DO) | Do not adjust 8ppm | ??4ppm | Do not adjust 8ppm | ??2ppm |
| The maintenance temperature and time of first sterilization process | ??125℃??15sec | ??125℃??15sec | ??90℃??15sec | ??90℃??15sec |
| The dissolved oxygen concentration of second deoxidation step (DO) | ??3ppm | ??3ppm | ??3ppm | ??3ppm |
| The maintenance temperature and time of second sterilization process | 95 ℃ of target temperatures | 95 ℃ of target temperatures | 95 ℃ of target temperatures | 95 ℃ of target temperatures |
| The dissolved oxygen concentration of the 3rd deoxidation step (DO) | Do not adjust | Do not adjust | Do not adjust | Do not adjust |
| Treatment conditions etc. | Comparative Examples 7 | Embodiment 7 | Comparative Examples 8 | Embodiment 8 |
| The maintenance temperature and time of fermentation procedure | ??43℃??3h | ??43℃??3h | ??43℃??3h | ??43℃??3h |
| The hardness of acidified milk | ??50g | ??62g | ??＞100g | ??＞100g |
| The smooth sense of acidified milk | About 60 degree | About 60 degree | About 60 degree | About 60 degree |
By the Comparative Examples 7 of table 1 and embodiment 7 as can be known, if implemented the UHT sterilization processing as first sterilization process, then adopt the degreasing implemented first deoxidation step to concentrate breast modulation yoghurt mixture and make this yoghurt mixture fermentation and the acidified milk that obtains, the acidified milk of making than adopting the degreasing of not implementing first deoxidation step to concentrate breast has better curdled milk hardness.
In addition, by the Comparative Examples 8 of table 1 and embodiment 8 as can be known, if implemented the HTST sterilization processing as first sterilization process, then no matter be that employing has been implemented the concentrated breast modulation yoghurt mixture of degreasing of first deoxidation step and made this yoghurt mixture fermentation and the acidified milk of acquisition, still the acidified milk that adopts the degreasing of not implementing first deoxidation step to concentrate breast and obtain all has preferable curdled milk hardness.
In addition, as shown in Table 1, no matter whether skimmed milk is implemented first sterilization process, all yoghurt mixture is implemented second deoxidation step, implement second sterilization process then, like this, the curdled milk hardness and the smooth sense of the acidified milk of acquisition are preferable.
Embodiment 9
At dissolved oxygen concentration (DO) is about 15kg skimmed milk of 8ppm, as first deoxidation step, makes DO drop to 3ppm by deoxidation treatment, as first sterilization process, by implementing UHT processing carrying out sterilization (125 ℃, 15 seconds), then, carry out vacuum evaporation and concentrate (60～65 ℃, several minutes), carry out spray-drying (160～170 ℃, the several seconds) then, carry out moisture removal thus and handle, make skimmed milk powder.
Modulate the reduction skimmed milk of 10 weight % with this skimmed milk powder, with this as yoghurt mixture, at this yoghurt mixture, with the indirect sterilization of boiling water bath, up to reaching 95 ℃ of target temperatures, next, inoculate the lactic acid bacteria fermenting agent (mixed culture of L.bulgaricus JCM 1002T and S.thermophilus ATCC 19258) of 2% weight to each yoghurt mixture.
With this not acidified milk be filled in the container, keep 43 ℃ to ferment then, and reach stage (about 3～5 hours) of 0.7% at lactic acid acidity and finish fermentation process.Next, this acidified milk is cooled to 10 ℃, measures with sample (goods) as physical characteristic with this.At this moment, the hardness of the acidified milk of acquisition is 55g, and smooth sense is about 60 degree.
(Comparative Examples 9)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are the same with embodiment 9, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 37g, and smooth sense is about 60 degree.
Embodiment 10
Present embodiment as different from Example 9, as first deoxidation step, make DO be reduced to 2ppm by deoxidation treatment, rather than 3ppm, as first sterilization process, do not adopt UHT to handle, carry out sterilization (90 ℃, 15 seconds) but handle, in addition with HTST, identical with embodiment 9, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is greater than 72g, and smooth sense is about 60 degree.
(Comparative Examples 10)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are the same with embodiment 10, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 63g, and smooth sense is about 60 degree.
Embodiment 11
In the present embodiment, handle, do not adopt vacuum evaporation to concentrate and spray-dired combination, but carry out freeze-drying (40 ℃, about two days) as moisture removal, in addition the same with embodiment 9, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 46g, and smooth sense is about 60 degree.
(Comparative Examples 11)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are the same with embodiment 11, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 40g, and smooth sense is about 60 degree.
Embodiment 12
In the present embodiment, handle, do not adopt vacuum evaporation to concentrate and spray-dired combination, but carry out freeze-drying (40 ℃, about two days) as moisture removal, in addition the same with embodiment 10, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 67g, and smooth sense is about 60 degree.
(Comparative Examples 12)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are the same with embodiment 12, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 62g, and smooth sense is about 60 degree.
Table 2 has been summed up the hardness (CT) of each acidified milk that obtains in the foregoing description 9～12 and the Comparative Examples 9～12 and the measurement result of smooth sense (angle).That is to say that table 2 has been represented the influence to the physical characteristic of acidified milk of the sterilization conditions (having or not of first deoxidation step before first sterilization process) of skimmed milk powder and drying condition (method of moisture removal processing).
[table 2]
The relation of the physical characteristic of the sterilization conditions of table 2. skimmed milk powder, drying condition and acidified milk
The embodiment 9～12 of his-and-hers watches 2 and Comparative Examples 9～12 compare as can be known respectively, adopting the skimmed milk powder modulation yoghurt mixture of skimmed milk having been implemented first deoxidation step and having obtained and making this yoghurt mixture fermentation and obtain under the situation of acidified milk, with compare under the situation that adopts the skimmed milk powder do not implement first deoxidation step and to obtain, the curdled milk hardness of acidified milk is better.
On the other hand, adopt skimmed milk to be carried out vacuum evaporation to concentrate, carry out spray-drying then and the skimmed milk powder that obtains no matter be, still adopt skimmed milk is carried out freeze-drying and the skimmed milk powder that obtains, the skimmed milk powder that obtains with not implementing first deoxidation step is compared, adopting the skimmed milk powder modulation yoghurt mixture of skimmed milk having been implemented first deoxidation step and having obtained and making this yoghurt mixture fermentation and under the situation of the acidified milk that obtains, curdled milk hardness is better.That is, no matter the moisture removal treatment conditions (baking temperature etc.) when obtaining skimmed milk powder how, first deoxidation step have or not the physical characteristic that all can influence acidified milk.
In addition, according to embodiment 9 and 11, embodiment 10 and 12, Comparative Examples 10 and 12 as can be known, skimmed milk is carried out freeze-drying and acidified milk that the skimmed milk powder that obtains makes is compared with adopting, adopt to skimmed milk implement successively that vacuum evaporation concentrates, spray drying treatment and the curdled milk hardness of the acidified milk that the skimmed milk powder that obtains makes is better a little.Its reason is, compares with spray-drying, and freeze-drying is difficult to protected protein matter, the easy sex change of protein.The heating-up temperature of freeze-drying is about 40 ℃, and spray-dired heating-up temperature is about 160 ℃, and the heating-up temperature of freeze-drying is lower than spray-dired heating-up temperature.On the other hand, be a couple of days the heat time heating time of freeze-drying, and be the several seconds spray-dired heat time heating time.Compare with spray-drying, the heating-up temperature of freeze-drying is low, and heat time heating time is long again, therefore, and the easy sex change of protein.
Embodiment 13
At dissolved oxygen concentration (DO) is about 30kg skimmed milk of 8ppm, as first deoxidation step, makes DO drop to 4ppm by deoxidation treatment, as first sterilization process, by implement UHT handle carry out sterilization (125 ℃, 15 seconds, The pre-heat treatment: 85 ℃, 3 minutes), then, carry out vacuum evaporation and concentrate (60～65 ℃, several minutes), carry out spray-drying (160～170 ℃, the several seconds) then, carry out moisture removal thus and handle, make skimmed milk powder.
Mix the commercially available cow's milk (cow's milk after UHT handles) of 35 weight %, the above-mentioned skimmed milk powder of 7.2 weight % and the ion exchange water of 57.8 weight %, thus, modulate the fat of 1.5 weight %, the non-fat solid composition of 10 weight %, with this as yoghurt mixture.
With the boiling water bath to the indirect sterilization of this yoghurt mixture, up to reaching 95 ℃ of target temperatures, then, each yoghurt mixture is inoculated the lactic acid bacteria fermenting agent (mixed culture of lactobacillus bulgaricus (L.bulgaricus JCM 1002T) and streptococcus thermophilus (S.thermophilus ATCC19258)) of 2 weight %.
With this not acidified milk be filled in the container, keep 43 ℃ to ferment then, and reach stage (about 3～5 hours) of 0.7% at lactic acid acidity and finish fermentation process.Next, this acidified milk is cooled to 10 ℃, measures with sample (goods) as physical characteristic with this.In addition, lactic acid acidity (%) is by calculating with 0.1 centinormal 1 NaOH titration as indicator with phenolphthalein.At this moment, the hardness of the acidified milk of acquisition is 35g, and smooth sense is about 60 degree.
(Comparative Examples 13)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are identical with embodiment 13, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 29g, and smooth sense is about 60 degree.
Embodiment 14
Present embodiment as first deoxidation step, makes DO drop to 2ppm by deoxidation treatment as different from Example 13, rather than 4ppm, as first sterilization process, do not adopt UHT to handle, carry out (90 ℃ of sterilizations but handle with HTST, 15 seconds, The pre-heat treatment: 85 ℃, 3 minutes), in addition, identical with embodiment 13, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is about 40g, and smooth sense is about 60 degree.
(Comparative Examples 14)
In this Comparative Examples, except not carrying out first deoxidation step, all the other are identical with embodiment 13, obtain physical characteristic mensuration sample thus.At this moment, the hardness of the acidified milk of acquisition is 38g, and smooth sense is about 60 degree.
Table 3 has been summed up the hardness (CT) of each acidified milk that obtains in the foregoing description 13,14 and the Comparative Examples 13,14 and the measurement result of smooth sense (angle).That is to say that table 3 has been summed up the influence of the component (having passed through the having or not of mixing of the skimmed milk powder of first deoxidation step) of yoghurt mixture to the physical characteristic of acidified milk.
[table 3]
The relation of the physical characteristic of component of table 3. yoghurt mixture (mixing) and acidified milk
As shown in Table 3, in the component of yoghurt mixture, if at the total solid composition of 11.5 weight % or the non-fat solid composition of 10 weight %, mix the carrying out deoxidation treatment, sterilization processing successively of 7.2 weight % and the skimmed milk powder that obtains, then curdled milk hardness and smooth sense are preferable.
That is to say that as shown in Table 3, the component of yoghurt mixture (having passed through the having or not of mixing of the skimmed milk powder of first deoxidation step) can influence the physical characteristic of acidified milk.
In addition, be not expressed as follows experimental result in the foregoing description, promptly, change concentrated breast or the milk powder carried out deoxidation treatment, sterilization processing successively and to obtain and do not carry out deoxidation treatment but carried out sterilization processing and the concentrated breast that obtains or the mixed proportion of milk powder, modulation yoghurt mixture, and the experimental result that the physical characteristic of this acidified milk is compared.But, carried out the concentrated breast that deoxidation treatment and sterilization processing obtain or the ratio of milk powder successively by improving, the measurable naturally curdled milk to acidified milk is understood hardening.
Embodiment 15
At dissolved oxygen concentration (DO) is about 120kg skimmed milk of 8ppm, as first deoxidation step, makes DO drop to 4ppm by deoxidation treatment, as first sterilization process, by implementing UHT processing carrying out sterilization (125 ℃, 15 seconds), then, carry out vacuum evaporation and concentrate (60～65 ℃, several minutes), carry out spray-drying (160～170 ℃, the several seconds) then, carry out moisture removal thus and handle, make skimmed milk powder.
Modulate the reduction skimmed milk of 10 weight % by this skimmed milk powder, and with this as yoghurt mixture.The DO of this yoghurt mixture is 8ppm.This yoghurt mixture at about 2kg, under the unadjusted state of DO (promptly, do not carry out second deoxidation step) adopt autoclave to carry out sterilization, up to reaching 121 ℃ of target temperatures, then, yoghurt mixture is inoculated the lactic acid bacteria fermenting agent (mixed culture of L.bulgaricus JCM 1002T and S.thermophilus ATCC19258) of 2 weight %.
With this not acidified milk be filled in the container, keep 43 ℃ to ferment then, and reach stage (about 3～5 hours) of 0.7% at lactic acid acidity and finish fermentation process.Next, this acidified milk is cooled to 10 ℃, measures with sample (goods) as physical characteristic with this.At this moment, the hardness of the acidified milk of acquisition is 48g, and smooth sense is about 50 degree.
Embodiment 16
In the present embodiment, at about 2kg yoghurt mixture of embodiment 15 the same adjustment, before carrying out sterilization processing, carry out second deoxidation step with autoclave, make DO be reduced to 3ppm, in addition, the same with embodiment 15, thus, obtain physical characteristic mensuration sample.At this moment, the hardness of the acidified milk of acquisition is 54g, and smooth sense is about 50 degree.
Embodiment 17
In the present embodiment, at with about 2kg yoghurt mixture of embodiment 15 the same adjustment, under the unadjusted state of DO (promptly, do not carry out second deoxidation step) the indirect sterilization of usefulness boiling water bath, up to reaching 95 ℃ of target temperatures, inoculate the lactic acid bacteria fermenting agent (mixed culture of L.bulgaricus JCM 1002T and S.thermophilus ATCC 19258) of 2 weight % then.
With this not acidified milk be filled in the container, carry out the 3rd deoxidation step then, make DO be reduced to 3ppm, then keep 37 ℃ to ferment, and reach stage (about 3～5 hours) of 0.7% at lactic acid acidity and finish fermentation process.Next, this acidified milk is cooled to 10 ℃, measures with sample (goods) as physical characteristic with this.At this moment, the hardness of the acidified milk of acquisition is 66g, and smooth sense is about 40 degree.
Embodiment 18
In the present embodiment, at about 2kg yoghurt mixture of embodiment 15 the same adjustment, before carrying out sterilization processing, carry out second deoxidation step with the boiling water bath, make DO be reduced to 3ppm, in addition, the same with embodiment 17, thus, obtain physical characteristic mensuration sample.At this moment, the hardness of the acidified milk of acquisition is 76g, and smooth sense is about 40 degree.
Table 4 has been summed up the hardness (CT) of each acidified milk that obtains and the measurement result of smooth sense (angle) in the foregoing description 15～18.That is to say that table 4 has been summed up the sterilization conditions (before second sterilization process, second deoxidation step have or not) of yoghurt mixture and fermentation condition (before the fermentation procedure, the 3rd deoxidation step have or not and the fermentation temperature) influence to the physical characteristic of acidified milk.
[table 4]
The relation of the physical characteristic of the sterilization conditions of table 4. yoghurt mixture, fermentation condition and acidified milk
| Treatment conditions etc. | Embodiment 15 | Embodiment 16 | Embodiment 17 | Embodiment 18 |
| The dissolved oxygen concentration of first deoxidation step (DO) | ??4ppm | ??4ppm | ??4ppm | ??4ppm |
| The maintenance temperature and time of first sterilization process | ??125℃??15sec | ??125℃??15sec | ??125℃??15sec | ??125℃??15sec |
| The dissolved oxygen concentration of second deoxidation step (DO) | Do not adjust 8ppm | ??3ppm | Do not adjust 8ppm | ??3ppm |
| The maintenance temperature and time of second sterilization process | 121 ℃ of target temperatures | 121 ℃ of target temperatures | 95 ℃ of target temperatures | 95 ℃ of target temperatures |
| The dissolved oxygen concentration of the 3rd deoxidation step (DO) | Do not adjust | Do not adjust | ??3ppm | ??3ppm |
| The maintenance temperature and time of fermentation procedure | ??43℃??3h | ??43℃??3h | ??37℃??3h | ??37℃??3h |
| The hardness of acidified milk | ??48g | ??54g | ??66g | ??76g |
| The smooth sense of acidified milk | About 50 degree | About 50 degree | About 40 degree | About 40 degree |
As shown in Table 4, respectively embodiment 15,16 and embodiment 17,18 are compared, the curdled milk hardness and the smooth sense of the acidified milk that successively yoghurt mixture has been carried out second deoxidation step, sterilization processing and obtained are than yoghurt mixture not being carried out second deoxidation step but carried out sterilization processing and the curdled milk hardness and the smooth sense of the acidified milk that obtains are better.
On the other hand, by embodiment 17,18 as can be known, yoghurt mixture is being carried out sterilization (second sterilization process) afterwards and before the fermentation procedure, carrying out the 3rd deoxidation step, and make fermentation temperature lower than embodiment 15,16, is 37 ℃, thus, can obtain curdled milk hardness and the preferable acidified milk of smooth sense.Promptly, adjust yoghurt mixture if adopt the skimmed milk powder that obtains through first deoxidation step, first sterilization process and moisture removal processing, the sterilization conditions of yoghurt mixture is (before second sterilization process, whether carry out second deoxidation step) and fermentation condition (whether carry out the 3rd deoxidation step before the fermentation procedure, and fermentation temperature) can influence the physical characteristic of acidified milk.
The present invention can adopt multiple concentrated breast or milk powder, therefore, can reduce the manufacturing process of acidified milk or the restriction of raw material.On the other hand, if can be the manufacturing that the high heat skimmed milk powder is used for acidified milk with the skimmed milk powder that has carried out the UHT sterilization processing, not only the health aspect be better, and makes the sterilization conditions of skimmed milk powder unified, and the possibility that can reduce manufacturing cost etc. is arranged.
Industrial applicibility
The manufacture method of acidified milk of the present invention can be made the acidified milks such as yogurt, therefore, can be used for the fields such as food industries.
Claims (10)
1. the manufacture method of an acidified milk is characterized in that, comprising:
First deoxidation step that the concentration of oxygen contained in skimmed milk and/or the rich milk is reduced;
To having carried out first sterilization process that skimmed milk after described first deoxidation step and/or rich milk carry out pasteurization;
Dewatered moisture removal operation skimmed milk after having carried out described first sterilization process and/or the rich milk;
With the described skimmed milk behind the moisture and/or the yoghurt mixture modulating process of rich milk modulation yoghurt mixture removed;
Make the fermentation procedure of the yoghurt mixture fermentation of described modulation.
2. the manufacture method of acidified milk according to claim 1 is characterized in that, after having carried out described first deoxidation step, the dissolved oxygen concentration of skimmed milk and/or rich milk is below the 5ppm.
3. the manufacture method of acidified milk according to claim 1 and 2 is characterized in that, the pasteurization in described first sterilization process is a ultra high temperature sterilization.
4. the manufacture method of acidified milk according to claim 1 is characterized in that, described skimmed milk behind the moisture and/or the rich milk removed is for concentrating breast or milk powder.
5. the manufacture method of acidified milk according to claim 1 is characterized in that, described moisture removal operation comprises any one operation at least in vacuum evaporation enrichment process, spray-drying operation and the freeze-drying operation.
6. the manufacture method of acidified milk according to claim 1, it is characterized in that, in the described yoghurt mixture modulating process, described skimmed milk and/or the rich milk of removing behind the moisture is more than the 70 weight % with respect to the total solid composition of described yoghurt mixture or the proportioning of non-fat solid composition.
7. according to the manufacture method of each the described acidified milk in the claim 1～6, it is characterized in that, after described yoghurt mixture modulating process, before the described fermentation procedure, also comprise: second deoxidation step that the concentration of oxygen contained in the described yoghurt mixture is reduced; Carry out second sterilization process of pasteurization to having carried out described second deoxidation step yoghurt mixture afterwards.
8. the manufacture method of acidified milk according to claim 7 is characterized in that, after described second sterilization process, before the described fermentation procedure, also comprises the 3rd deoxidation step with the concentration reduction of oxygen contained in the described yoghurt mixture.
9. the manufacture method of acidified milk according to claim 8 is characterized in that, the fermentation temperature in the described fermentation procedure is more than 30 ℃ below 40 ℃.
10. acidified milk that the manufacture method that adopts each the described acidified milk in the claim 1～9 is made.
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| JP2007-250292 | 2007-09-26 | ||
| JP2007250292 | 2007-09-26 | ||
| PCT/JP2008/002665 WO2009041045A1 (en) | 2007-09-26 | 2008-09-25 | Method of producing fermented milk |
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| CN101808526A true CN101808526A (en) | 2010-08-18 |
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| JP (1) | JP5189102B2 (en) |
| KR (2) | KR20150041189A (en) |
| CN (1) | CN101808526A (en) |
| WO (1) | WO2009041045A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626136A (en) * | 2012-04-28 | 2012-08-08 | 光明乳业股份有限公司 | Additive-free fermented milk and preparation method thereof |
| CN107836520A (en) * | 2017-10-18 | 2018-03-27 | 绿雪生物工程(深圳)有限公司 | A kind of optimal Ganderwa is to drink type acidified milk and preparation method thereof in postprandial one hour |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| EP2606739A4 (en) * | 2010-08-21 | 2015-10-07 | Meiji Co Ltd | Fermented milk having little lactose and method for producing same |
| MX352602B (en) * | 2013-07-25 | 2017-11-30 | Roquette Freres | Method for optimising the production efficiency, organoleptic quality and stability over time of a protein-rich microalgae biomass. |
| WO2019131497A1 (en) * | 2017-12-25 | 2019-07-04 | 株式会社 明治 | Skim milk powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3746982B2 (en) * | 2001-10-24 | 2006-02-22 | 森永乳業株式会社 | Fermented milk raw material sterilization method and fermented milk production method |
| JP3644505B1 (en) * | 2002-12-03 | 2005-04-27 | 明治乳業株式会社 | Fermented milk production method and fermented milk |
| JP4761356B2 (en) * | 2005-08-29 | 2011-08-31 | 株式会社明治 | Milk material with excellent flavor and physical properties and method for producing the same |
| JP3968108B2 (en) * | 2005-10-14 | 2007-08-29 | 明治乳業株式会社 | Delicious fermented milk with low milk fat content and method for producing the same |
| TWI491362B (en) * | 2006-12-01 | 2015-07-11 | Meiji Co Ltd | A method of manufacture fermented milk, and fermented milk |
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2008
- 2008-09-25 KR KR20157008311A patent/KR20150041189A/en not_active Application Discontinuation
- 2008-09-25 JP JP2009534180A patent/JP5189102B2/en active Active
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626136A (en) * | 2012-04-28 | 2012-08-08 | 光明乳业股份有限公司 | Additive-free fermented milk and preparation method thereof |
| CN102626136B (en) * | 2012-04-28 | 2013-09-04 | 光明乳业股份有限公司 | Additive-free fermented milk and preparation method thereof |
| CN107836520A (en) * | 2017-10-18 | 2018-03-27 | 绿雪生物工程(深圳)有限公司 | A kind of optimal Ganderwa is to drink type acidified milk and preparation method thereof in postprandial one hour |
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| Publication number | Publication date |
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| JP5189102B2 (en) | 2013-04-24 |
| KR20100059997A (en) | 2010-06-04 |
| KR20150041189A (en) | 2015-04-15 |
| JPWO2009041045A1 (en) | 2011-01-20 |
| KR101522751B1 (en) | 2015-05-26 |
| WO2009041045A1 (en) | 2009-04-02 |
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