CN101911971B - Low milk fat fermented milk and preparation method thereof - Google Patents

Abstract

The invention relates to a preparation method of fermented milk, which comprises the steps that: at the beginning of fermentation, concentration of dissolved oxygen in raw material mixture of the fermented milk is reduced to 5ppm, and fermentation is performed at the temperature ranging from 30 to 39 DEG C; or the addition amount of starter added to the mixture of the fermented milk is 25 to 50% of normal addition amount, and fermentation is performed at the temperature ranging from 38 to 46 DEG C.

Description

Fermented milk with low milk fat content and preparation method thereof

This case is dividing an application of application number 200780051015.9, and the applying date is: on February 6th, 2007, denomination of invention is: delicious fermented milk with low milk fat content and preparation method thereof.

Technical field

The present invention relates to not use the additives such as butterfat sub in that constituents of milkfat is lower than in the acidified milk of common level, can prevent because constituents of milkfat reduces the deteriorated of the local flavor cause and mouthfeel; In addition, also relate to local flavor and mouthfeel than the goods of the constituents of milkfat that contains common concentration preparation method that improve and the acidified milk that constituents of milkfat reduces, and the acidified milk that uses described manufacture method to obtain.

Background technology

Acidified milk is the food that is extensively eaten as the representative of healthy food.Yet, viewpoint from healthy food, because common acidified milk contains the constituents of milkfat that (hereinafter omits " weight ") about 3 % by weight, therefore is accompanied by the surging of fat-reducing hope, needs the cry of fat constituent acidified milk low in calories still less more and more higher.Therefore, the acidified milk that is called in recent years low fat is offered market in a large number.Yet, because constituents of milkfat produces a very large impact good newborn local flavor and the mouthfeel that acidified milk has, therefore, when the few acidified milk of constituents of milkfat is provided, just need to remedy or improve with certain methods good newborn local flavor and the mouthfeel of the reduction that the minimizing of constituents of milkfat must cause.

These methods nearly all are the methods of adding the additive low in calories that replaces butterfat, and instead thing mainly uses agar, gelatin etc.These are to use in order to give " smooth mouthfeel ", are the additives that replaces approx comprising " the pure and mild mouthfeel " of the tart flavour minimizing that is brought by butterfat.Therefore, can not remedy and be accompanied by the deteriorated of the low esterified and newborn local flavor that produces, the especially deficiency of " the dense sense of taste (strong taste) ".The deficiency of this " the dense sense of taste (strong taste) " has a significant impact the deteriorated of newborn local flavor especially, therefore, except above-mentioned agar and gelatin etc., a lot of newborn flavor imparting agents (for example, patent documentation 1) that are used for strengthening newborn local flavor have also been reported.

Yet above-mentioned either method all is based on some subs and remedies the design of constituents of milkfat and the suggestion that proposes.Therefore, based on pursuing more beauty of nature this viewpoint of distinguishing the flavor of, need under possible condition, not use the method for the additives such as above-mentioned butterfat substitute and newborn flavor imparting agent, perhaps under the state that reduces as far as possible its use amount, suppress or improve the deteriorated method of local flavor and mouthfeel.

On the other hand, method as the hardness of giving the extremely careful mouthfeel of acidified milk and then raising acidified milk tissue, reported inventor's etc. discovery, namely, under the state that the dissolved oxygen concentration in the fermentation milk mix is reduced to below the 5ppm, be lower than under 30 ℃～37 ℃ (patent documentations 2) of common fermentation temperature, 38 ℃～40 ℃ (patent documentations 3) and fermenting, obtained to have extremely careful and mellow and full local flavor, and the Novel fermented milk product that has obtained to organize hardness and tolerated the hardness of transportation.But, this be the acidified milk that contains the constituents of milkfat of common concentration be that object forms, rather than being intended to reduce constituents of milkfat, the acidified milk that the result produces local flavor and sensory issues is as object.

Patent documentation 1: JP 2003-250482 communique

Patent documentation 2: No. 3644505 communique of patent

Patent documentation 3: No. 3666871 communique of patent

Summary of the invention

The problem that invention solves

Therefore, the problem that the present invention solves has provided such method: lost gradually the mellow and full mouthfeel that is derived from butterfat and newborn local flavor for the constituents of milkfat of intentional minimizing acidified milk (hereinafter, mellow and full mouthfeel and newborn local flavor are collectively referred to as " butterfat sense "), under the condition of not using butterfat sub and newborn flavor imparting agent etc., utilize the skill on the preparation section, can effectively prevent the deteriorated preparation method of described acidified milk, and provide thus obtained, improved the butterfat sense and reduced the acidified milk of constituents of milkfat.And, the problem that solves also provides such acidified milk: even deliberately reducing in the acidified milk of constituents of milkfat, for the acidified milk that contains the constituents of milkfat more than 1%, described acidified milk has with common fermentation breast par at least, the perhaps above butterfat sense of par.

Solve the means of problem

The inventor etc., in furtheing investigate for above-mentioned 2 problems of solution, find, constituents of milkfat is reduced to 0.1%～2.0% fermentation milk mix from about 3% common concentration, dissolved oxygen concentration in the described mixture is reduced to below the 5ppm, and, fermentation temperature is down to below the ordinary temp, and/or the addition of the bottle opener that adds in the mixture significantly reduced from common addition, ferment under these conditions, obtained and compared with the few acidified milk of the fat composition of commonsense method preparation, the butterfat sense is the acidified milk of raising obviously.And, found especially in the situation that contains 1.0% above constituents of milkfat, even do not use any butterfat sub and newborn flavor imparting agent, also can form with the acidified milk par of the constituents of milkfat about 3% of commonsense method preparation, perhaps the above acidified milk of par.

Namely, the present invention relates to following (1)～(7) content.

(1) preparation method of acidified milk, be included in the acidified milk that constituents of milkfat is 0.1 % by weight to 2.0 % by weight, when beginning to ferment, the dissolved oxygen concentration in the acidified milk raw mix be reduced to below the 5ppm, and under 30 ℃～39 ℃ of fermentation temperatures, ferment, improve the butterfat sense.

(2) preparation method of acidified milk, be included in the acidified milk that constituents of milkfat is 0.1 % by weight to 2.0 % by weight, when beginning to ferment, dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and, the addition of the bottle opener that adds in the acidified milk raw material is 25%～50% of common addition, ferments under 38 ℃～46 ℃ of fermentation temperatures, improves the butterfat sense.

(3) preparation method of acidified milk, be included in the acidified milk that constituents of milkfat is 1.0 % by weight to 2.0 % by weight, when beginning to ferment, dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and under 30 ℃～39 ℃ of fermentation temperatures, ferment, do not use the additive that sense exerts an influence to butterfat, obtain to have the acidified milk with the identical or higher levels of butterfat sense of acidified milk of the constituents of milkfat that contains common concentration.

(4) preparation method of acidified milk, be included in the acidified milk that constituents of milkfat is 1.0 % by weight to 2.0 % by weight, when beginning to ferment, dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and, the addition of the bottle opener that adds in the acidified milk raw material is 25%～50% of common addition, under 38 ℃～46 ℃ of fermentation temperatures, ferment, do not use the additive that sense exerts an influence to butterfat, obtain to have the acidified milk with the identical or higher levels of butterfat sense of acidified milk of the constituents of milkfat that contains common concentration.

(5) preparation method of the acidified milk of each record in above-mentioned (1) to above-mentioned (4) is characterized in that fermentation time was controlled in the time that finished whole fermentation procedures in one day.

(6) preparation method of the acidified milk of each record in above-mentioned (1) to above-mentioned (4) is characterized in that fermentation time is 3～7 hours.

(7) according to above-mentioned (1) acidified milk that the preparation method of each record obtains in above-mentioned (6).

Herein, in nutrient component meter indicating standard, what be called " low fat " is that the fat content of every 100g food is below 3g (constituents of milkfat 3%).Yet, in the situation of acidified milk, because the fat content of mill run itself is about 3%, therefore the goods of fat content below 1.5% are given the expression of emphasizing of " low fat ".In addition, the goods of fat content below 0.5% are given the expression of emphasizing of " without fat ".Effect of the present invention is significant in described " low fat " field and " without fat " field, but according to hereinafter described, from butterfat concentration is reduced to goods about 2%, and the effect that confirmation that just can be clear and definite is invented.Therefore, object of the present invention is not limited to can be with the acidified milk of " low fat " or " without fat " expression, and as the acidified milk that dairy fat content lacks than mill run, the goods of dairy fat content below 2.0% can be as the object of invention.Namely, result according to sensory evaluation, mill run when being 3% left and right sides with constituents of milkfat is compared, because in traditional preparation method, when constituents of milkfat is reduced to 2.0%, can obviously feel the reduction (table 5) of butterfat sense, therefore, be essential with the acidified milk of constituents of milkfat below 2% as being applicable to that butterfat sense of the present invention improves.

Hereinbefore, to reduce fermentation temperature or reduce bottle opener addition difference separately and reduce the dissolved oxygen concentration of fermentation milk mix to the performance of combination below the 5ppm, verified for reducing fermentation temperature to being lower than common situation, fermenting at 30 ℃～39 ℃ to obtain the acidified milk that the butterfat sense improves; For reducing the bottle opener addition to being lower than common situation, be to ferment under 25%～50% the condition of common addition at 38 ℃～46 ℃ fermentation temperatures and addition, can obtain the acidified milk that the butterfat sense improves.In addition, verified, under various conditions, the fermentation time that fermentation procedure was finished in 1 day is in 3 hours to 7 hours.According to the present invention, although can will reduce fermentation temperature and reduce the two combination of bottle opener addition, use various conditions (be common 60% etc. such as 34 ℃ of fermentation temperatures, bottle opener addition), but, owing to exist complexity to increase, or the advantage that causes various conditions the problem such as is diluted, and do not recommend combination.For example, in the method that significantly reduces the bottle opener addition, can implement common addition 25% to 50%, the fermentation of 38 ℃ to 46 ℃ of fermentation temperatures, as advantage, do not using cold fermentation, carry out in the situation of for example fermentation of the ordinary temp more than 40 ℃, it also is rational using the method that reduces the bottle opener addition.

But, particularly in the critical zone of various conditions, because the yield of the goods that combined fermentation temperature and these 2 factors of bottle opener addition obtain can be better than independent situation, therefore produced the certainty of both combinations.For example, owing to 39 ℃ of fermentation temperatures are to utilize separately temperature conditions to obtain the ceiling temperature of the acidified milk of butterfat sense raising, existence can not obtain the situation of objective trait, also has the tendency of the yield reduction of goods.Therefore, with the conditional combination that reduces the bottle opener addition, just can improve the yield of goods.Owing to there is an above-mentioned advantage, in the situation of the method that reduces the bottle opener addition, the Applicable temperature scope can only with the conditional combination of fermentation temperature, start from partly overlapping 38 ℃.

Even in the methods of the invention, when the constituents of milkfat to 1.0% of a large amount of reduction fermentation milk mix during less than～0.1% left and right sides, under the condition of not using the additives such as butterfat sub fully, be difficult in all sensory evaluation projects the butterfat sense of the par of the common fermentation breast of acquisition and constituents of milkfat about 3%.Yet, even under so low butterfat concentration conditions, utilize the butterfat sense of acidified milk of the inventive method preparation also than the obvious raising of mill run, for example, the verified acidified milk that obtains constituents of milkfat 0.5% by the inventive method, in the situation that the acidified milk with the constituents of milkfat 1.5% that obtains with the common fermentation method compares, the scoring of " the dense sense of taste (strong taste) " is higher (table 3a) obviously.In addition, even empirical tests under the extremely low state of constituents of milkfat 0.1%, the acidified milk that obtains by the inventive method, and the acidified milk of the butterfat 1.5% that obtains with the common fermentation method have the scoring (showing 3b) of " the dense sense of taste (the strong taste) " of peer-level.

The effect of invention

As indicated above, the present invention has following effect: under the state of few constituents of milkfat of constituents of milkfat 0.1% to 2.0%, do not use butterfat sub and newborn flavor imparting agent, only by the skill on the preparation section, just can suppress to follow the deteriorated of butterfat sense that butterfat reduces.Particularly has such effect: owing to the interval at constituents of milkfat 1.0% to 1.5%, do not use additive, just can obtain and mill run par or the butterfat sense more than the par, therefore can give simultaneously the obvious expression of " low fat " and the obvious expression of " not using additive ".Namely, has following remarkable result never: in the interval of constituents of milkfat 1.0% to 1.5%, provide the low-fat yogurt of not only " low fat " but also " not using additive " and " delicious food ".

The specific embodiment

Hereinafter with detailed explanation the present invention.

The breast that uses in the present invention so long as mammiferous breast for example for its kind, is not to be defined in Types Below with regard to there is no particular limitation, can exemplify cow's milk, goat dairy, sheep breast, buffalo's milk, pig breast and human milk etc.Wherein, according to the easy degree of starting with and price etc., the preferred breast that uses Holland's kind, Jersey etc.

In the present invention, the lactic acid bacteria bottle opener of inoculated mixture, except lactobacillus bulgaricus (L.bulgaricus), streptococcus thermophilus (S.thermophilus) and lactobacillus lactis (L.lactis), also can use lactic acid bacteria and yeast one kind or two or more, that be selected from normal operation in the acidified milk preparation.In the present invention, the preferred bottle opener that uses based on the mixing bottle opener of lactobacillus bulgaricus (L.bulgaricus) and streptococcus thermophilus (S.thermophilus), described bottle opener is standardized as the sour milk bottle opener according to the CODEX standard.Utilize described sour milk bottle opener to be the basis, behind the fermentation temperature and fermentation condition of having considered the target acidified milk, also can further add other lactic acid bacterias such as lactobacillus gasseri (L.gasseri) and Bifidobacterium (Bifidobacterium).

In the present invention, with the Combination of Methods that reduces the dissolved oxygen in the fermentation milk mix, can implement to reduce fermentation temperature and reduce the respectively independent and dissolved oxygen reduction method combination of bottle opener addition, perhaps behind the conditional combination with both, make up with dissolved oxygen reduction method again.Yet in order to enjoy the advantage in the various conditions, the method independent and combination of dissolved oxygen reduction method is better on process management respectively with it.

At first, reduce in the situation of the independent combination of method in the method that will reduce fermentation temperature and dissolved oxygen, its temperature conditions can use 30 ℃～39 ℃ scope.The condition that No. 3666871 communique of this condition and patent shows compares, and the maximum temperature of temperature range is step-down slightly.Its reason is not clear, can think the low impact of dairy fat content of the fermentation milk mix that is suitable for.In the case, because near the temperature 30 ℃ prolongs fermentation time, and near the tendency that exists the raising of butterfat sense to die down 39 ℃, therefore preferred condition is 32 ℃～38 ℃, preferred condition is 34 ℃～37 ℃.

Then, reduce method separately in the situation of combination at the method that will reduce the bottle opener addition and dissolved oxygen, the addition of bottle opener uses 25%～50% amount of usual terms.In addition, operable fermentation temperature is 38 ℃～46 ℃ scope under this condition.Under the condition of high temperature, reduce more bottle opener addition and also can guarantee the butterfat sense.Yet 46 ℃ are to obtain the threshold value that the butterfat sense improves, thereby are the management temperature more difficult than other temperature of preparation section.Therefore, preferred temperature conditions is 38 ℃～45 ℃, more preferably 39 ℃～43 ℃.Advantage when using the method is, owing to can ferment under the fermentation temperature of common use, in the situation of using the common fermentation temperature, temperature treatment and mill run are light on an equal basis, has in addition the advantage of the danger that significantly reduces miscellaneous bacteria generation etc.

Common bottle opener addition as formation described above bottle opener addition of the present invention benchmark refers to: use the fermentation milk mix that does not carry out dissolved oxygen reduction processing to ferment, 43 ℃ of fermentation temperatures, behind the fermentation time 3 hours, produce lactic acid acidity 0.7%, the bottle opener addition that uses in the situation of above-mentioned fermentation is as common bottle opener addition, with described amount as 100%.Particularly, under household condition, the bottle opener of interpolation accounts for about 2.0 % by weight of fermentation milk mix total amount.Relative therewith, and the addition of the bottle opener among the present invention is 0.5 % by weight that accounts for the fermentation milk mix total amount～1.0 % by weight, is about 25%～50% of common addition.

The raw mix of usefulness can obtain described conventional raw material such as cow's milk, skimmed milk, skimmed milk power, other dairy milk starting material, granulated sugar, carbohydrate, spices and water etc. by heating and the raw material that is dissolved in conventional usefulness in the acidified milk preparation in the present invention; In the situation of using the butterfat sub, can add the gelatin solution that heats in advance and dissolve, agar solution, pectin etc. and obtain by mixing.But, in situation of the present invention, for example in the situation of butterfat about 1.0%～2.0%, in order to be provided under the state that does not add the butterfat sub, goods with the goods par with common concentration butterfat even abundanter butterfat sense, therefore, in above-mentioned concentration range, do not add the form of gelatin etc., can be described as the better example of the present invention.Therefore, in the situation of the inventive method, as long as consider that the goods that can provide constituents of milkfat to become " without the fat " field below 0.5% are just passable.

And then, when preparation acidified milk of the present invention, can by the sweet milk in the change mixture and the proportioning of skimmed milk powder, constituents of milkfat be controlled between 0.1% to 2%.Namely, use the skimmed milk powder of common circulation, when not using sweet milk, namely, only use in the situation of skimmed milk powder, according to the residual fat in the skimmed milk powder, when SNF (without fat milk solids composition) was adjusted to value with common fermentation breast peer-level, constituents of milkfat was about 0.1%.

With as above raw mix homogenate that obtain, that regulated butterfat concentration, then sterilization is cooled to about fixed temperature (fermentation temperature).Under described state, can carry out the processing of reduction dissolved oxygen concentration hereinafter described, still, by making with nitrogen replacement etc. in the situation that dissolved oxygen concentration reduces, also can carry out dissolved oxygen this moment and reduce and process.Then, the lactic acid bacteria bottle opener of inoculating common addition or reducing than common addition in the situation of primary fermentation, is loaded into and begins fermentation in the tank, in the situation of after fermentation, is loaded in the independent food container of circulation usefulness and begins fermentation.In addition, after fermentation ends, can in mixture, add liquid glucose etc.

As the method that reduces the dissolved oxygen concentration in the mixture, can carry out not select ad hoc approach to carry out by the method for carrying out the gas displacement processing with inert gas, the membrane separating method that uses the deoxidation film etc., the dissolved oxygen concentration in the mixture is reduced to below the 5ppm herein, below the preferred 3ppm.Wherein, can carry out the method for inert gas replacement after adding bottle opener, the methods such as the restriction ratio film separation on the operation are few.

Hereinafter, the method for narration by inert gas replacement, but replacement Treatment can be from the stage of modulating mixture, and behind the inoculation bottle opener and begin fermentation and carry out before, time swap is arbitrarily in this preparation section.Yet because when the fermentation beginning, the state of keeping the dissolved oxygen concentration reduction is important, therefore, the inert gas replacement processing of carrying out mixture in the interval before being about to inoculate bottle opener after rigidly connecting kind of bottle opener is desirable.

Dissolved oxygen concentration in the mixture during fermentation beginning can be low as much as possible.Even in the situation of the inventive method, described trend also with No. 3644505 communique of patent in describe come to the same thing.For example, when the temperature of mixture was about 40 ℃, dissolved oxygen concentration was below the 5ppm, below the preferred 3ppm.And in the situation that reduces fermentation temperature and in the situation of minimizing bottle opener addition, described effect is common, proves effective by shortening fermentation time in technique, no matter be that fermentation time can carry out in 3～7 hours in the situation of which kind of method of use.

In the situation of utilizing inert gas replacement as the method that reduces dissolved oxygen concentration, can use nitrogen, argon gas and helium etc. as inert gas, wherein, nitrogen can preferredly use as the inert gas that generally uses in the food.As the method for inert gas replacement dissolved oxygen, can use known method, for example in mixture with the method for the direct bubbling of these inert gases, utilize the method for static mixer, and gas is added in method that stirs in the blender etc. with mixture.

In the situation of the method for utilizing membrane separation process reduction dissolved oxygen concentration, can use hollow-fibre membrane (Li Yang company of Mitsubishi, MHF304KM etc.) as the deoxidation film.Its using method can be used with reference to the using method of conventional film, is applicable to add the front mixture of bottle opener, in the situation of the dissolved oxygen concentration that reduces described mixture, can implement membrane separation process.

In situation of the present invention, fermentation temperature and bottle opener addition are to determine that according to such viewpoint described viewpoint is to make fermentation ends within the time that can finish whole fermentation procedures in 1 day.Therefore, if consider over a long time fermentation, should consider to use the situation of different temperature ranges and bottle opener addition.Yet, as basic consideration method, when the preparation constituents of milkfat is reduced to 0.1%～2.0% acidified milk, by make dissolved oxygen concentration in the fermentation milk mix below 5ppm, fermentation temperature is lower than the fermentation of common fermentation condition, and/or by in fermentation milk mix, adding the bottle opener addition that significantly reduces than common addition, obtained the such effect of acidified milk that the butterfat sense improves if show, then apparent described technology is technology within the scope of the invention.

Embodiment

Hereinafter, although take embodiment and test example as the basis further detailed explanation the inventive method, the present invention is not limited to this.

[embodiment 1]

Prepare low-fat yogurt (38 ℃ of fermentation temperatures) by the inventive method

Cow's milk 35.7kg, skimmed milk powder 6.8kg and water 53.5kg are mixed the preparation mixture.The composition of mixture is pressed the composition of cow's milk: SNF8.8%, butterfat 3.8% with reference to japanese food standard analysis table, and the composition of skimmed milk breast: SNF95.2%, butterfat 1.0% calculate.Then, with the mixture of allotment 95 ℃ of heat sterilizations 5 minutes, then be cooled to 38 ℃, inoculate 2.0% lactic acid bacteria bottle opener { mixed culture of lactobacillus bulgaricus (L.bulgaricus JCM 1002T) and streptococcus thermophilus (S.thermophilus ATCC 19258) }.Pass in the mixture with pipe, nitrogen is mixed disperse, dissolved oxygen concentration is adjusted to below the 5ppm.Then, be filled in the container, make it 38 ℃ of fermentations, after lactic acid acidity reaches 0.7% (fermentation time 3 hours), be cooled to below 10 ℃, stop fermentation, as final products.The composition of the final products in this situation is SNF10.0%, constituents of milkfat 1.5%.

Simultaneously, the fermentation milk mix that will have common concentration (3.0%), 43 ℃ of common fermentation of carrying out 3 hours, with the acidified milk that obtains product in contrast, with the relatively butterfat sense of the invention described above product, product comparison of the present invention goes out obviously stronger butterfat sense (referring to test example 1, table 1a) according to product expression

And then, the SNF of the various dairy fat content conditioning agents in each embodiment and the test example is fixed as 10.0%.Therefore, constituents of milkfat is lower, and the total solid composition also decreases.For example, in the situation of the acidified milk of constituents of milkfat 1.5%, corresponding total solid composition becomes 11.5%, and the total solid composition of the acidified milk of constituents of milkfat 0.5% is 10.5%.But, without the solid constituent of SNF compensation with the constituents of milkfat equivalent that reduces.In a single day this is because increase SNF, can produce the effect of the strong taste of compensation.Therefore, the evaluation that this time effect of the inventive method of acquisition can be clear and definite is by the inventive method produce an effect.

In addition, use 0.1N NaOH, use phenolphthalein as indicator, titration and calculating lactic acid acidity.

[test example 1]

The butterfat sense of low-fat yogurt of the present invention and mill run relatively

The preparation method of embodiment 1 is applicable to the fermentation milk mix of various butterfat concentration, mix constituents of milkfat and be 1.5%, 1.3%, 1.0%, 0.9% acidified milk of the present invention, mix simultaneously the acidified milk of the common fermentation method (contrast method) of constituents of milkfat 3.0%, utilize 8 or 9 specialized groups members, above-mentioned acidified milk is carried out the sensory evaluation experiment by 2 strength test methods.On " tongue touch smoothness ", " taste pure and mild ", " the dense sense of taste (strong taste) " three assessment items, as with reference to having increased " degree of tart flavour ", carry out 4 kinds of evaluations.In addition, as the sensory evaluation of expression butterfat sense, the especially result of evaluation of priorities " the dense sense of taste (strong taste) ".Table 1 a) to d) result that obtains of expression, in " the dense sense of taste (strong taste) " and " smoothness that tongue is tactile ", acidified milk of the present invention and the mill run of constituents of milkfat 1.0% are awarded almost identical evaluation.Constituents of milkfat 1.3% and 1.5% product of the present invention, " smoothness that tongue touches " is identical with mill run, at " taste pure and mild " and " the dense sense of taste (strong taste) " this 2 point, is awarded the evaluation than mill run obvious " stronger ".This shows if product of the present invention, has the butterfat sense above with mill run (constituents of milkfat 3%) par or par at the state of constituents of milkfat more than 1.0%, can confirm it is " delicious low-fat yogurt ".

[table 1]

a)

P: butterfat 3.0% (contrast method) vs Q: butterfat 1.5% (the inventive method)

b)

P: butterfat 3.0% (contrast method) vs Q: butterfat 1.3% (the inventive method)

c)

P: butterfat 3.0% (contrast method) vs Q: butterfat 1.0% (the inventive method)

d)

P: butterfat 3.0% (contrast method) vs Q: butterfat 0.9% (the inventive method)

[embodiment 2]

Prepare low-fat yogurt (bottle opener reduction method) by the inventive method

The addition of lactic acid bacteria bottle opener is 0.8% (common addition 40%), except fermentation temperature is 43 ℃, carries out the preparation identical with embodiment 1.Relatively the time, according to demonstration in the table 2, verification table reveals the butterfat sense almost identical with the mill run of butterfat concentration 3.0% with the mill run of the local flavor of the goods that obtain and mouthfeel and butterfat 3.0%.

[table 2]

P: butterfat 3.0% (contrast method) vs S: butterfat 1.5% (bottle opener reduction method)

[test example 2]

Low fat common fermentation product (butterfat 1.5%) and without the sensory evaluation of fat product of the present invention (butterfat 0.5%, 0.1%) experiment

Because constituents of milkfat is below 1%, become lopsided evaluation result with the sensory evaluation experiment of the acidified milk of the constituents of milkfat with common concentration (3%) and do not have mystery, therefore, butterfat is reduced to 1.5% acidified milk (reference product) that carries out common fermentation, with the acidified milk of butterfat concentration 0.5%, the present application of 0.1%, provide the sensory evaluation experiment identical with test example 1.Shown the result who obtains among table 3a, the table 3b.The acidified milk of the present invention of constituents of milkfat 0.5% in " the dense sense of taste (strong taste) ", has obtained the result than the acidified milk " stronger " of the constituents of milkfat 1.5% of allocating with common preparation method.In addition, the acidified milk of the present invention of constituents of milkfat 0.1% in " the dense sense of taste (strong taste) ", has obtained the result with reference product " identical ".On the other hand, both " tongue touch smoothness " all be not so good as reference product, considers whole evaluation axles, for overall butterfat sense, can judge that needs study the interpolation of butterfat sub etc.Yet, can " without fat " in the field of expression, can confirm that acidified milk of the present invention has significantly improved the butterfat sense.

[table 3]

a)

P: butterfat 1.5% (contrast method) vs S: butterfat 0.5% (the inventive method)

b)

P: butterfat 1.5% (contrast method) vs S: butterfat 0.1% (the inventive method)

[test example 3]

The relation of research fermentation temperature and butterfat sense etc.

Under the condition of constituents of milkfat 1.5%, the research fermentation temperature is on the butterfat sense and organize the impact of flintiness generation.Except changing fermentation temperature, fermentation time, the comparison other of the butterfat sense that is prepared according to the preparation method of embodiment 1 etc. is to use acidified milk butterfat 3%, that carry out common fermentation.At this moment, the research range of fermentation temperature is set as to finish fermentation as target in 7 hours.In addition, as the example of appropriate products of the present invention, take the acidified milk that obtains organize flintiness as target, in the situation of the various acidified milks that are applicable to primary fermentation (mainly being the sweets type) and after fermentation (mainly being solidly), evaluation adaptability.Shown the result in the table 4.

[table 4]

Estimating product is the product of constituents of milkfat 1.5%

Fermentation temperature (℃)	Flavor evaluation	Only commodity form
			40	△	-
39	○	The after fermentation product
			38	◎	The after fermentation product
37	◎	The after fermentation product
			36	◎	The after fermentation product
35	◎	The after fermentation product
			34	◎	The after fermentation product
33	◎	The primary fermentation product
			32	◎	The primary fermentation product
31	◎	The primary fermentation product
			30	◎	The primary fermentation product

Estimate: ◎: have than better butterfat sense of mill run (contrast method, butterfat 3%).

Zero: have the butterfat sense identical with mill run.

△: but the sense of sapid dense sense butterfat is poorer than mill run.

Annotate 1: because below 30 ℃, fermentation time surpasses 7 hours, so do not estimate.

Annotate 2: mainly estimate the commodity form by the flintiness of tissue.

After fermentation: hard; Primary fermentation: softness.

[test example 4]

To feeling the research of the butterfat concentration that local flavor is deteriorated

In order to estimate the scope of application of the present invention, carried out the sensory evaluation between the common fermentation breast of different butterfat concentration is tested.Shown in the table 5 that common butterfat concentration (3.0%) and butterfat concentration are reduced to the organoleptic detection result between each common fermentation breast of 2.0%.Described result is, in a single day butterfat concentration be reduced to 2.0%, some variations just appear in the evaluation of " the dense sense of taste (strong taste) ", and still " tongue touch smoothness ", " taste pure and mild " and " the dense sense of taste (strong taste) " these 3 evaluations axle confirm that simultaneously the evaluation of the acidified milk of butterfat 2.0% has reduced.Therefore, in general, because in a single day butterfat concentration be reduced to 2.0%, just can obviously feel the reduction of butterfat sense, therefore, applicable object goods of the present invention are set as the fermented dairy product with the constituents of milkfat below 2.0%.

[table 5]

P: butterfat 3.0% (contrast method) vs R: butterfat 2.0% (contrast method)

Although the present invention is described in detail with reference to specific conformation,, under the condition that does not break away from thought of the present invention and scope, can carry out various changes and modifications, it will be apparent to those skilled in the art that.

And then, the application be take October in 2005 submit applications on the 14th Japanese patent application (Patent 2005-300646) as the basis, it is integrated into herein in full by reference.In addition, all lists of references of quoting herein all are incorporated herein in full.

Industrial applicability

The present invention has following effect: under the state of few constituents of milkfat of constituents of milkfat 0.1% to 2.0%, do not use butterfat sub and newborn flavor imparting agent, only by the skill in the preparation process, the butterfat sense that can suppress to follow butterfat to reduce is deteriorated.Especially, has following effect: in the interval of constituents of milkfat 1.0% to 1.5%, owing to do not use additive just can obtain and mill run par or the butterfat sense more than the par, therefore can give simultaneously the obvious expression of " low fat " and the obvious expression of " not using additive ".Namely, it has the following significant effect of never crossing: be 1.0% to 1.5% interval at constituents of milkfat, " low fat " can be provided not only, and the low-fat yogurt of " not using additive " and " delicious food ".

Claims (10)

1. the preparation method of acidified milk, comprise by being in the acidified milk of 0.1 % by weight to 2.0 % by weight at constituents of milkfat, when the fermentation beginning, the dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and ferments 34～37 ℃ of fermentation temperatures, improve the butterfat sense; Described acidified milk is the solidly acidified milk.

2. the preparation method of acidified milk, comprise by being in the acidified milk of 0.1 % by weight to 2.0 % by weight at constituents of milkfat, when the fermentation beginning, the dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and the bottle opener addition that adds in the acidified milk raw mix is 25%～50% of common addition, ferment 38～46 ℃ of fermentation temperatures, improve the butterfat sense; Described acidified milk is the solidly acidified milk.

3. the preparation method of acidified milk, comprise by being in the acidified milk of 1.0 % by weight to 2.0 % by weight at constituents of milkfat, when the fermentation beginning, the dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and ferment 34～37 ℃ of fermentation temperatures, do not use the additive that sense exerts an influence to butterfat, acquisition has the acidified milk with the acidified milk par with common concentration constituents of milkfat or the butterfat sense more than the par; Described acidified milk is the solidly acidified milk.

4. the preparation method of acidified milk, comprise by being in the acidified milk of 1.0 % by weight to 2.0 % by weight at constituents of milkfat, when the fermentation beginning, the dissolved oxygen concentration in the acidified milk raw mix is reduced to below the 5ppm, and the bottle opener addition that adds in the acidified milk raw mix is 25%～50% of common addition, ferment 38～46 ℃ of fermentation temperatures, do not use the additive that sense exerts an influence to butterfat, acquisition has the acidified milk with the acidified milk par with common concentration constituents of milkfat or the butterfat sense more than the par; Described acidified milk is the solidly acidified milk.

5. constituents of milkfat is the preparation method of the acidified milk of 1.0 % by weight to 2.0 % by weight, it is characterized in that, described preparation method is below the 5ppm by make the dissolved oxygen concentration in the acidified milk raw mix when fermentation begins, ferment at 34～37 ℃, described acidified milk is not when adding butterfat sub or newborn flavor imparting agent, and butterfat sense and constituents of milkfat with conventional method preparation are that the acidified milk of 3 % by weight is identical or more than the par; Described acidified milk is the solidly acidified milk.

Constituents of milkfat be 0.1 % by weight to 1.0 % by weight less than the preparation method of acidified milk, it is characterized in that, described preparation method is below the 5ppm by make the dissolved oxygen concentration in the acidified milk raw mix when fermentation begins, 34～37 ℃ ferment, described acidified milk is not when adding butterfat sub or newborn flavor imparting agent, and the constituents of milkfat of butterfat sense and conventional method preparation is that the acidified milk of 1.5 % by weight is identical or more than the par; Described acidified milk is the solidly acidified milk.

7. constituents of milkfat is the preparation method of the acidified milk of 0.1 % by weight to 2.0 % by weight, it is characterized in that, described preparation method is below the 5ppm for make the dissolved oxygen concentration in the acidified milk raw mix when fermentation begins, 50%～25% of the common addition of interpolation bottle opener ferments at 38～46 ℃ in this acidified milk raw mix; Described acidified milk is the solidly acidified milk.

8. the preparation method of acidified milk as claimed in claim 1 is characterized in that, fermentation time is to be controlled in the time that finished whole fermentation procedures in 1 day.

9. the preparation method of acidified milk as claimed in claim 1 is characterized in that, fermentation time is 3～7 hours.

10. the acidified milk that obtains of preparation method claimed in claim 1.