CN105123922A - Method for producing fermented milk, and dairy product - Google Patents
Method for producing fermented milk, and dairy product Download PDFInfo
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- CN105123922A CN105123922A CN201510455727.3A CN201510455727A CN105123922A CN 105123922 A CN105123922 A CN 105123922A CN 201510455727 A CN201510455727 A CN 201510455727A CN 105123922 A CN105123922 A CN 105123922A
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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
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Abstract
Provided is a method for producing a fermented milk in which a temporal increase in acidity and decrease in pH are prevented and thus which can sustain an appropriate flavor (for example, sourness) and keep good qualities over a long period of time without requiring any troublesome operation such as post-fermentation heating or addition of an additive. By adding a lactic acid bacillus and a lactic acid coccus to a starting material of a fermented milk and then conducting fermentation at 44-55 DEG C, the fermentation temperature being higher than the optimum temperature in the conventional fermentation processes, the acidity of a dairy product containing the fermented milk can be maintained at an appropriate level during refrigerated storage, compared with a case wherein fermentation is conducted at the conventional optimum temperature. Thus, a change in the flavor of a fermented milk, which is caused by the excessively strong acidity of the fermented milk, can be prevented.
Description
The application is divisional application, the international application no of its original application is PCT/JP2011/050001, international filing date is on 01 04th, 2011, China national application number is 201180005450.4, the day that enters entering National Phase in China is on 07 05th, 2012, and denomination of invention is " manufacture method of acidified milk and dairy products ".
Technical field
The present invention relates to easy and effectively improve the manufacture method of the taste of acidified milk and the acidified milk of quality, the drinking yoghurt of primary fermentation type, soft-type yogurt etc. particularly can be suppressed containing the manufacture method of the acidified milk of the change of acidity in stored refrigerated of the dairy products of acidified milk and pH.
Background technology
Acidified milk is defined as in " portion about breast etc. makes (breast etc. of Japan is economized and make) ": utilize lactic acid bacteria or yeast etc. make milk or containing with its on an equal basis more than the milk etc. of non-fat milk's solid constituent to ferment the pasty state or aqueous material that are formed or the material they being freezed and obtains.In the classification of acidified milk, be roughly divided into (a) gravity die yogurt (solid state fermentation breast, Solidify YoghurtJuzh junket), it mainly ferments after being filled to container, and be cured in container; (b) soft-type yogurt (pasty state acidified milk), it is by pulverizing curdled milk after the middle fermentations such as large-scale tank, mixes pulp or baste etc. as required, is then filled in container and obtains; (c) drinking yoghurt (aqueous acidified milk), it is by using homogenizer gravity die yogurt or soft-type yogurt to be pulverized imperceptibly, thus improve aqueous character, mix pulp or baste etc. as required, be then filled in container and obtain.
Acidified milk is defined as at the ingredient standard of Japan, be more than 8%, and the quantity of lactic acid bacteria of every 1ml or the quantity of yeast is more than 1,000 ten thousand without fat breast solid composition.In addition, according to the international standard of the yogurt formulated by FAO (Food and Agricultural Organization of the United Nations)/WHO (World Health Organization), the effect by Bulgarian Lactobacillus (Lactobacillusbulgaricus) and streptococcus thermophilus (Streptococcusthermophilus) is made breast or dairy products lactic fermentation and the curdled milk prod obtained is defined as yogurt.
The acidified milks such as yogurt contain the viable bacteria of lactic acid bacteria, when therefore preserving between for a long time, there is following problems: the lactic acid etc. generated because of lactic acid bacteria, and As time goes on, acidity rises, and pH declines, and compared with after manufacturing soon, taste and quality change.In order to alleviate this problem, propose various method in the past.
As an example, propose following proposal: a kind of manufacture method of the yogurt containing viable lactic acid bacteria, it is characterized in that, lactic acid bacteria is added to yogurt material composition, the attenuation degree of the breast in composition is adjusted to desired degree, being positioned over low temperature by adjusting the material obtained, then under high temperature side is grown more than stopping critical temperature and is unlikely to the temperature of complete sterilizing, time conditions, this lactic acid bacteria being heated, then being cooled (patent document 1).In the manufacture method of this yogurt, when lactic acid bacteria is Bulgarian Lactobacillus, high temperature side is grown and is stopped temperature to be 50 DEG C ~ 55 DEG C, and complete sterilising conditions is such as in 63 DEG C of heating 30 minutes.
As other example, propose a kind of by forming and the acidified milk that inhibit acidity to rise (patent document 2) containing shitosan.
Prior art document
Patent document
Patent document 1: Japanese Laid-Open Patent Publication 50-6745 publication
Patent document 2: Japanese Unexamined Patent Publication 3-292853 publication
Summary of the invention
The problem that invention will solve
Technology described in patent document 1 carries out with specific heat time and heating-up temperature the technology that processes after fermentation procedure.There is following problems in this technology: the adjustment of heating condition is numerous and diverse, and need the superfluous heat energy for heating, and further, when heating-up temperature is high, the taste of yogurt is likely deteriorated.
In addition, the shitosan that usually the do not contain additive as acidified milk is employed in acidified milk in the technology described in patent document 2.There is following problems in this technology: likely make commodity power decline or make because of the taste of shitosan the taste of acidified milk change because of the interpolation of shitosan, etc.
Therefore, object of the present invention is, a kind of manufacture method of acidified milk is provided, it can when the operation that use of the heating after not needing fermentation procedure and additive etc. is numerous and diverse, acidity or pH is suppressed to rise along with passage of time or decline, the long-term taste (such as, tart flavour) keeping appropriateness, maintains good quality.
For the means of dealing with problems
The present inventor conducts in-depth research to solve above-mentioned problem, found that, Bacillus acidi lactici and Lactococcus is added by the raw material to acidified milk, and ferment at the temperature (such as 44 DEG C ~ 49 DEG C) that the optimum temperature (38 DEG C ~ about 43 DEG C) of fermentation procedure is than ever high, compared with the situation of carrying out fermenting under optimum temperature in the past, can when making fermentation time increase hardly, stopping fermentation breast is containing the rising of acidity of thing in stored refrigerated and the decline of pH.Find in addition, compared with the situation of carrying out fermenting under optimum temperature in the past, when carrying out fermenting under fermentation temperature of the present invention (such as 44 DEG C ~ 46 DEG C), the number of viable of Bacillus acidi lactici and Lactococcus has almost no change, and does not suffer damage as the dairy products commodity value in the market containing acidified milk.Further discovery, compared with the situation of carrying out fermenting under optimum temperature in the past, when carrying out fermenting under fermentation temperature of the present invention (such as 44 DEG C ~ 50 DEG C), maintain the taste containing the dairy products of acidified milk and physical property (quality) comparably, the commodity value in market does not suffer damage; Thus complete the present invention.
That is, the invention provides following [1] ~ [8].
[1] manufacture method for acidified milk, it contains fermentation procedure, and in this fermentation procedure, the raw material to acidified milk adds Bacillus acidi lactici and Lactococcus, and obtains acidified milk under the fermentation temperature of 44 DEG C ~ 55 DEG C.
The manufacture method of the acidified milk [2] as described in [1], wherein, above-mentioned fermentation temperature is 44 DEG C ~ 49 DEG C.
The manufacture method of the acidified milk [3] as described in [1] or [2], wherein, the retention time of above-mentioned fermentation temperature is 2 hours ~ 24 hours.
The manufacture method of the acidified milk [4] as described in any one of [1] ~ [3], wherein, above-mentioned Bacillus acidi lactici is Bulgarian Lactobacillus, and above-mentioned Lactococcus is streptococcus thermophilus.
[5] containing dairy products for acidified milk, it is obtained by the manufacture method of the acidified milk described in any one of [1] ~ [4].
[6] dairy products as described in [5], wherein, above-mentioned dairy products are be selected from the one in drinking yoghurt, soft-type yogurt, sour milk beverage and Solidify YoghurtJuzh junket.
[7] dairy products as described in [5] or [6], wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the ascensional range of the acidity (%) of the above-mentioned dairy products during this is less than 25%.
[8] dairy products as described in any one of [5] ~ [7], wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the fall of the pH of the above-mentioned dairy products during this is less than 0.28.
" raw material of acidified milk " used in the present invention refers to the liquid containing the milk composition such as lactogenesis (former breast), rich milk, skimmed milk or whey.Herein, lactogenesis refers to the animal breasts such as such as cow's milk.As the example of composition of raw material that can form acidified milk, except lactogenesis, rich milk, skimmed milk, whey, its processed goods (such as, whole milk powder, full-cream concentrated breast, skimmed milk power, degreasing concentrated breast, condensed milk, whey powder, cream, butter, cheese etc.) etc. can also be enumerated.When using the solid materials such as whole milk powder, the raw material of the acidified milk of liquid can be prepared by adding the liquid such as water.
It should be noted that, the raw material of acidified milk is generally known as yogurt mixture etc., except milk composition, can also contain food composition or the food additives etc. such as granulated sugar, carbohydrate, sweetener, spices, fruit juice, pulp, vitamin, mineral matter.In addition, as required, the stabilizing agents such as pectin, soybean polysaccharides, CMC (carboxymethyl cellulose), agar, gelatin can also be contained.
The definition of " acidified milk " in the present invention is, a () Solidify YoghurtJuzh junket (such as, common acids cheese or gravity die yogurt) etc. the manufacture of after fermentation type yogurt, (b) soft-type yogurt, drinking yoghurt or sour milk beverage time intermediate (in other words, be not final products but material in manufacture process), it is the material before the auxiliary material added after the end of fermentation procedure and after being added on fermentation procedure.
In addition, " acidified milk " in the present invention, as long as containing the material of milk composition, does not have restriction for without the containing ratio of fat milk solids composition and number of viable.Namely, " acidified milk " in the present invention be not limited to without fat milk solids composition be more than 8 % by weight material (being made the acidified milk of the narrow sense of defined by the portion about breast etc. of Japan), also comprise such as without fat milk solids composition be more than 3 % by weight, the material that is less than the material of 8 % by weight (making the dairy products of the narrow sense of defined by the portion about breast etc. of Japan) and is less than 3 % by weight without fat milk solids composition.In addition, the quantity that " acidified milk " in the present invention is not limited to the lactic acid bacteria of every 1ml is the material (being made the acidified milk of the narrow sense of defined by the portion about breast etc. of Japan) of more than 1,000 ten thousand, the material that the quantity also comprising the lactic acid bacteria of every 1ml is less than 1,000 ten thousand.
In this manual, " fermented dairy product " refers to, the auxiliary material such as mixed sugar liquid in the acidified milk obtained by manufacture method of the present invention (intermediate during manufacture of such as, soft-type yogurt or drinking yoghurt) and primary fermentation type yogurt or the sour milk beverage etc. such as the soft-type yogurt for preparing or drinking yoghurt.Herein, auxiliary material can comprise example goes out shown in the explanation of described " raw material of acidified milk " food composition, food additives or the stabilizing agent etc. of institute's mixture as required.
In this manual, " dairy products " and " fermented dairy product " be not limited to without fat milk solids composition be more than 3 % by weight material (being made the dairy products of the narrow sense of defined by the portion about breast etc. of Japan), also comprise the material being less than 3 % by weight without fat milk solids composition.
In this manual, " dairy products " are end article, comprise Solidify YoghurtJuzh junket, soft-type yogurt, drinking yoghurt and sour milk beverage.Herein, " end article " refers to the goods into the state for consumer's diet, being acidified milk when after fermentation type yogurt (Solidify YoghurtJuzh junket), is fermented dairy product when soft-type yogurt, drinking yoghurt and sour milk beverage.
In the present invention, " acidity " refers to the measured value obtained by " determination method of the acidity of 5 Extraction hydrochloric acid " of 56 pages of the regulation collection relating to cow's milk (ox breast Seki Department capitulary) (dairy industry group health gets in touch with consultation, 16 years (2004) March of Heisei), and detailed content is as follows.Namely, test portion to 10ml adds the water not containing carbon dioxide of identical amount thus dilutes, add the phenolphthalein liquid of 0.5ml as indicator, the sodium hydroxide solution of 0.1mol/L is used to carry out titration, and using 30 seconds point that blush does not disappear as titration end-point, obtained the percentage of the lactic acid of every 100g test portion by its titer, it can be used as acidity.The sodium hydroxide solution of the 0.1mol/L of 1mL is equivalent to the lactic acid of 9mg.Indicator is dissolved in 50% ethanol by the phenolphthalein of 1g, and be modulated to 100ml and obtain.
Invention effect
According to the present invention, Bacillus acidi lactici and Lactococcus is added by the raw material to acidified milk, and ferment at the temperature (such as 44 DEG C ~ 47 DEG C) higher than the optimum temperature (38 DEG C ~ about 43 DEG C) of fermentation procedure in the past, compared with the situation of carrying out fermenting under optimum temperature in the past, the present invention can the rising along with passage of time of stopping fermentation breast containing the acidity of thing (acidified milk or fermented dairy product) in stored refrigerated, thus keep the acidity of appropriateness.Thus, can prevent from crossing the deterioration of the taste of the acidified milk caused by force by the tart flavour of acidified milk.And, raw material such as to acidified milk adds Bacillus acidi lactici and Lactococcus, and by fermenting under fermentation temperature of the present invention, thus can be the trial test renewal to 20 day ~ about 30 days of about 14 days when fermenting by carrying out under optimum temperature in the past.
And, according to the present invention, even if add Bacillus acidi lactici and Lactococcus to the raw material of acidified milk, and ferment at the temperature (such as 44 DEG C ~ 46 DEG C) higher than the optimum temperature (38 DEG C ~ about 43 DEG C) of fermentation procedure in the past, compared with the situation of carrying out fermenting under optimum temperature in the past, the number of viable of Bacillus acidi lactici and Lactococcus has almost no change, the number of viable of the Bacillus acidi lactici of acidified milk and the required of Lactococcus can be guaranteed, can't damage as the dairy products commodity value in the market containing acidified milk.
Further, compared with the situation of carrying out fermenting under optimum temperature in the past, when carrying out fermenting under fermentation temperature of the present invention (such as 44 DEG C ~ 50 DEG C), taste and the physical property (quality) of the dairy products containing acidified milk of end article can be maintained as comparably, can not damage as end article commodity value in the market.
Namely, according to the present invention, a kind of manufacture method of acidified milk can be provided, it can when the operation that use of the heating after not needing fermentation procedure and additive etc. is numerous and diverse, suppress along with the rising of the acidity of passage of time and the decline of pH, the long-term taste (such as, tart flavour) keeping appropriateness, maintains good quality.
Detailed description of the invention
The raw material that the manufacture method of acidified milk of the present invention comprises to acidified milk adds Bacillus acidi lactici and Lactococcus, and under the fermentation temperature of 44 DEG C ~ 55 DEG C, obtain the fermentation procedure of acidified milk.
In the present invention, fermentation temperature is defined as the value (44 DEG C ~ 55 DEG C) higher than optimum temperature (38 DEG C ~ about 43 DEG C) in the past, therefore can suppresses the increase of acidity and the decline of pH of this acidified milk or the fermented dairy product containing this acidified milk.It is believed that, in the present invention, by under described high-temperature (44 DEG C ~ 55 DEG C) ferment, can have an impact to the various compositions etc. contained by the vigor (activity) of the microorganism such as lactic acid bacteria or Bifidobacterium and the raw material of bacterium number or acidified milk, such as can suppress stored refrigerated in acidity rising.
As long as the fermentation temperature in the present invention is the temperature that the lactic acid bacteria in acidified milk can not be made to become extinct, be 44 DEG C ~ 55 DEG C, be preferably 44 DEG C ~ 50 DEG C, be more preferably 44 DEG C ~ 49 DEG C, more preferably 44 DEG C ~ 48 DEG C, respectively add be preferably 44 DEG C ~ 47 DEG C, be further preferably 45 DEG C ~ 47 DEG C, more more preferably 45 DEG C ~ 46.5 DEG C, most preferably be 45 DEG C ~ 56 DEG C.
In addition, in the present invention, fermentation temperature and the difference of the higher limit (43 DEG C) of optimum temperature range (38 DEG C ~ 43 DEG C) be in the past preferably 1 DEG C ~ 15 DEG C, be more preferably 2 DEG C ~ 12 DEG C, more preferably 2 DEG C ~ 10 DEG C, respectively add be preferably 2 DEG C ~ 8 DEG C, be further preferably 2 DEG C ~ 7 DEG C, more more preferably 2 DEG C ~ 6 DEG C, be particularly preferably 2 DEG C ~ 5 DEG C, most preferably be 2 DEG C ~ 4 DEG C.
In the present invention, from the view point of effectively obtaining taste and the good acidified milk of physical property, the retention time of described fermentation temperature is preferably 2 hours ~ 24 hours, is more preferably 3 hours ~ 12 hours, more preferably 3.5 hour ~ and 8 hours, most preferably be 4 ~ 6 hours.
By adopting fermentation condition as above, can in the same manner as the situation of carrying out fermenting under optimum temperature in the past, when not making the microorganism of acidified milk (Bacillus acidi lactici and Lactococcus etc.) become extinct, guarantee the number of viable needed for it, simultaneously compared with when carrying out fermenting under optimum temperature in the past, taste and the physical property (quality) of acidified milk or fermented dairy product can be maintained comparably.It should be noted that, with commercial size (in other words, Large Copacity) when manufacturing acidified milk, be difficult to fermentation temperature fully be controlled into constant condition, therefore imagination can be produced the change of upper and lower 1 DEG C ~ about 2 DEG C by the temperature of actual set, set fermentation condition thus.
Then, to add and the lactic acid bacteria mixed is described to the raw material of acidified milk as leavening.
As the example of Bacillus acidi lactici used in the present invention, Bulgarian Lactobacillus (Lactobacillusbulgaricus), lactobacillus lactis (Lactobacilluslactis) etc. can be enumerated.
As the example of Lactococcus used in the present invention, streptococcus thermophilus (Streptococcusthermophilus) etc. can be enumerated.
In the present invention, except Bacillus acidi lactici and Lactococcus, other bacterium can also be used.As other bacterium, yeast etc. can be enumerated.
As the preferred combination of Bacillus acidi lactici used in the present invention and Lactococcus, Bacillus acidi lactici can be enumerated and be Bulgarian Lactobacillus (Bulgarian bacterium) and Lactococcus is the combination of streptococcus thermophilus (Thermophilic Bacteria).This combination can make yogurt produce unique aromatic sense and salubrious sense, and therefore hobby property is high and be recognized as yogurt based on international standard, therefore preferably uses in the present invention.That is, from the view point of giving full play to effect of the present invention, expecting at least to use Bulgarian Lactobacillus as Bacillus acidi lactici and at least using streptococcus thermophilus as Lactococcus.It should be noted that, in the present invention, as Bacillus acidi lactici and Lactococcus, do not need to use the variant with special nature, conventional bacterial strain can be used.
The acidified milk obtained by the present invention may be used for the manufacture of fermented dairy product.Now, as fermented dairy product, drinking yoghurt, soft-type yogurt, sour milk beverage etc. can be enumerated.
In the present invention, as in the acidified milk (Solidify YoghurtJuzh junket) of end article and each form of fermented dairy product (drinking yoghurt, soft-type yogurt, sour milk beverage), for the change of the aesthetic tart flavour (taste) along with the rising of acidity in stored refrigerated or the decline of pH, generally have the greatest impact in aqueous drinking yoghurt (primary fermentation type) and sour milk beverage, secondly in the soft-type yogurt (primary fermentation type) of pasty state, impact is comparatively large, affects less in the Solidify YoghurtJuzh junket of solid-state shape.That is, no matter the form of end article, effect of the present invention all can display clearly, but when easily feeling the primary fermentation type such as drinking yoghurt and soft-type yogurt of change of tart flavour, more remarkable effect of the present invention.Further, when due to for aqueous and therefore easy especially because of the environment of surrounding when affected drinking yoghurt, effect of the present invention is the most remarkable.In addition, although in the order of the portion about breast etc. of Japan, the beverage of the yogurt system containing lactic acid bacteria (viable bacteria) such as sour milk beverage is not sorted in acidified milk, but as the form close to drinking yoghurt, also can expect effect of the present invention equally.
The manufacture method of acidified milk of the present invention can comprise sterilization process etc. before fermentation procedure.As sterilization process, can enumerate such as 120 DEG C ~ 150 DEG C, 1 second ~ 60 seconds etc. UHT (superhigh temperature) method for disinfection that carries out heating under condition or 80 DEG C ~ 100 DEG C, 10 second ~ HTST (between the high temperature, short time) method for disinfection etc. that 30 minutes etc. carries out heating under condition.
The manufacture method of acidified milk of the present invention can comprise refrigerating work procedure, curdled milk broken process, auxiliary material interpolation operation etc. after fermentation procedure.
In refrigerating work procedure, such as, acidified milk is made to drop to predetermined low temperature (such as, such as the following as 10 DEG C of being expressed as the condition needing refrigeration) from fermentation temperature.
In curdled milk broken process, such as, acidified milk to be stirred, pressurization etc., make acidified milk curd particles (miniaturization), then disperse.It should be noted that, also containing making acidified milk homogenize, making the situation etc. of acidified milk curdled milk aqueousization in curdled milk broken process.
Add in operation at auxiliary material, such as, the composition (auxiliary material) beyond the acidified milks such as liquid glucose, fruit juice, pulp, fruit product is mixed with acidified milk, stirs.It should be noted that, also containing waiting in tank, auxiliary material being mixed with acidified milk in auxiliary material interpolation operation, stirring, then carry out the situation of stabilisation.
In the manufacture method of acidified milk of the present invention, except each operation as the sterilization process of usually contained operation, fermentation procedure, refrigerating work procedure, as required, can also contain other operation such as curdled milk broken process, auxiliary material interpolation operation.
Operation is added for curdled milk broken process and auxiliary material, only can contain one of them operation, also can contain two operations.In addition, when containing this two operations, usually after curdled milk broken process, add operation containing auxiliary material.
(specifically, when end article is acidified milk, it is the finish time of the fermentation procedure of acidified milk in the preparation finish time from end article, when end article is the dairy products beyond acidified milk, finish time for the preparation section of these dairy products) to through 25 days time be engraved on the temperature of 10 DEG C under preserve the acidified milk that obtained by the present invention or dairy products (hereinafter also referred to " acidified milk of the present invention etc. ") containing this acidified milk when, the ascensional range of the acidity (%) of this 25 day time (in other words, acidity value after 25 days deducts the value of the acidity value after 0 day) be preferably less than 0.25%, be more preferably less than 0.23%, more preferably less than 0.20%, be particularly preferably less than 0.18%.Lower limit for this value is not particularly limited, the smaller the better, but is generally 0.10%.
In addition, from preparation finish time of end article to through 25 days time be engraved on the temperature of 10 DEG C under preserve acidified milk of the present invention etc. when, this acidity (%) after 25 days is preferably less than 0.98%, be more preferably less than 0.96%, more preferably less than 0.93%, be particularly preferably less than 0.91%.Lower limit for this value is not particularly limited, but is generally 0.80%.
From preparation finish time of end article to through 12 days time be engraved on the temperature of 10 DEG C under preserve acidified milk of the present invention etc. when, the ascensional range of the acidity (%) of this 12 day time is preferably less than 0.18%, be more preferably less than 0.17%, more preferably less than 0.15%, be particularly preferably less than 0.13%.Lower limit for this value is not particularly limited, the smaller the better, but is generally 0.10%.
In addition, from preparation finish time of end article to through 12 days time be engraved on the temperature of 10 DEG C under preserve acidified milk of the present invention etc. when, this acidity (%) after 12 days is preferably less than 0.91%, be more preferably less than 0.90%, more preferably less than 0.88%, be particularly preferably less than 0.86%.Lower limit for this value is not particularly limited, but is generally 0.80%.
From preparation finish time of end article to through 25 days time be engraved on the temperature of 10 DEG C under preserve acidified milk of the present invention etc. when, the fall of this pH during 25 days (pH value in other words, after 0 day deduct 25 days after the value of pH value) is preferably less than 0.28, be more preferably less than 0.25, more preferably less than 0.20, be particularly preferably less than 0.15.Lower limit for this value is not particularly limited, the smaller the better, but is generally 0.05.
In the preparation finish time from end article to when through 25 days, when being stored in by acidified milk of the present invention etc. at the temperature of 10 DEG C, this pH after 25 days is preferably more than 3.90, be more preferably more than 3.95, more preferably more than 4.00, be particularly preferably more than 4.05.The upper limit for this value is not particularly limited, but is generally 4.20.
From preparation finish time of end article to through 12 days time be engraved on the temperature of 10 DEG C preserve acidified milk of the present invention etc. when, the fall of this pH during 12 days is preferably less than 0.20, be more preferably less than 0.18, more preferably less than 0.15, be particularly preferably less than 0.10.Lower limit for this value is not particularly limited, the smaller the better, but is generally 0.05.
From preparation finish time of end article to through 12 days time be engraved on the temperature of 10 DEG C under preserve acidified milk of the present invention etc. when, this pH after 12 days is preferably more than 3.95, be more preferably more than 4.00, more preferably more than 4.05, be particularly preferably more than 4.10.The upper limit for this value is not particularly limited, but is generally 4.20.
In the present invention, if be described preferred acidity or pH, then the acidified milk that can fully extend as end article contains the trial test time limit of goods (acidified milk or fermented dairy product).
On the other hand, in acidified milk or fermented dairy product, generally in order to suppress tart flavour to make taste soft, strengthening sweet taste by adding sweetener etc., improving hobby by the balance of tart flavour and sweet taste.For this point, in the present invention, inhibit the rising of acidity and the decline of pH, therefore can suppress the tart flavour produced by acidified milk or fermented dairy product, the addition of sweetener etc. can be reduced.Now, a kind of aromatic sense and salubrious sense, the acidified milk simultaneously with frank tart flavour or the fermented dairy product that maintain the script of acidified milk or fermented dairy product can be provided.
Embodiment
Below, enumerate embodiment and the present invention is specifically described, but the present invention is not limited to this embodiment certainly.Such as, the present invention also can be applicable to Solidify YoghurtJuzh junket.
[embodiment 1; The situation (laboratory scale experiment) of fermenting is carried out] under high temperature (45 DEG C)
The running water of the skimmed milk power of 705g and 4195g is mixed, prepares the raw material (yogurt mixture) of acidified milk thus, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to 45 DEG C.Then, inoculate 100g by " Mingzhi's yoghurt junket " (trade name; Society of VAAM system) be separated the mixed culture fermentation agent of the Bulgarian Lactobacillus (Lactobacillusbulgaricus) that obtains and streptococcus thermophilus (Streptococcusthermophilus), in tank, ferment with 45 DEG C, acidity is made to reach 1.20% and terminate fermentation procedure in the moment that fermentation time is 5 hours because of the generation of lactic acid, then be cooled to less than 10 DEG C, thus obtain acidified milk.It should be noted that, as fermentation time, these 5 hours is identical with situation of carrying out the comparative example 1 fermented under optimum temperature in the past described later.
For the acidified milk obtained, homogenize with two sections of pressurizations of one of about 10MPa section of pressurization, about 5MPa, thus obtain aqueous acidified milk.And, with the mass ratio of 6:4, this aqueous acidified milk is mixed with liquid glucose (mixture has the aqueous solution of the pectin of the dextrose fructose liquid of the granulated sugar of 5.5 quality %, 16 quality % sugar, 0.6 quality %), thus obtain the fermented dairy product (drinking yoghurt) as end article.The fermented dairy product obtained is kept at 10 DEG C, using delivered fresh soon after preparing as starting point, the rheological parameters' change with time of the number of viable of the acidity of fermented dairy product, pH, viscosity, Bacillus acidi lactici and Lactococcus is investigated.It should be noted that, the number of viable of Bacillus acidi lactici and Lactococcus is that the clump count (CFU: Colonyformingunit) of the fermented dairy product to every 1ml is calculated and the numerical value obtained.
[embodiment 2; The situation (laboratory scale experiment) of fermenting is carried out] under high temperature (47 DEG C)
The running water of the skimmed milk power of 705g and 4195g is mixed, prepares the raw material (yogurt mixture) of acidified milk thus, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to 47 DEG C.Then, the mixed culture fermentation agent of 100g is inoculated similarly to Example 1, in tank, ferment with 47 DEG C, make acidity reach 1.20% and terminate fermentation procedure in the moment that fermentation time is 5.5 hours because of the generation of lactic acid, be then cooled to less than 10 DEG C, thus obtain acidified milk.It should be noted that, as fermentation time, these 5.5 hours is almost identical with situation of carrying out the comparative example 1 fermented under optimum temperature in the past described later.
For the acidified milk obtained, obtain the fermented dairy product (drinking yoghurt) as end article similarly to Example 1.For the fermented dairy product obtained, similarly to Example 1 the rheological parameters' change with time of the number of viable of the acidity of fermented dairy product, pH, viscosity, Bacillus acidi lactici and Lactococcus is investigated.
[comparative example 1; The situation (laboratory scale experiment) of fermenting is carried out] under optimum temperature (43 DEG C) in the past
The running water of the skimmed milk power of 705g and 4195g is mixed, prepares the raw material (yogurt mixture) of acidified milk thus, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to 43 DEG C.Then, inoculate the mixed culture fermentation agent of 100g similarly to Example 1, in tank, ferment with 43 DEG C.Make acidity reach 1.20% and terminate fermentation procedure in the moment that fermentation time is 5 hours because of the generation of lactic acid, be then cooled to less than 10 DEG C, thus obtain acidified milk.
For the acidified milk obtained, obtain the fermented dairy product (drinking yoghurt) as end article similarly to Example 1.For the fermented dairy product obtained, similarly to Example 1 the acidity of fermented dairy product, pH, Bacillus acidi lactici and the number of viable of Lactococcus, the rheological parameters' change with time of viscosity are investigated.
For embodiment 1, embodiment 2, comparative example 1, the rheological parameters' change with time of the number of viable of the acidity of fermented dairy product, pH and Bacillus acidi lactici and Lactococcus is shown in table 1 ~ table 4.
Table 1
The rheological parameters' change with time (laboratory scale) of the acidity in fermented dairy product
Table 2
The rheological parameters' change with time (laboratory scale) of the pH in fermented dairy product
Table 3
The rheological parameters' change with time (laboratory scale) of the number of viable of the Bacillus acidi lactici in fermented dairy product
Table 4
The rheological parameters' change with time (laboratory scale) of the number of viable of the Lactococcus in fermented dairy product
Can be confirmed by table 1 and table 2, compared with the comparative example 1 carrying out fermenting at 43 DEG C of optimum temperature in the past, in carrying out the embodiment 1 of fermenting and carry out the embodiment 2 of fermenting at 45 DEG C of high temperature at 47 DEG C of high temperature, the rising of acidity in refrigeration (less than 10 DEG C) preservation and the decline of pH are inhibited.
From table 1 and table 2, compared with the preservation of 12 days ~ 17 days of comparative example 1, when embodiment 1 and embodiment 2 are preserved 25 days (about 4 weeks), the rising of acidity and the decline of pH are inhibited, by the present invention, the trial test time limit of acidified milk and fermented dairy product can be extended.
On the other hand, in acidified milk or fermented dairy product, generally in order to suppress tart flavour, make taste soft, strengthening sweet taste by adding sweetener etc., improving hobby by the balance of tart flavour and sweet taste.According to the present invention, the rising of acidity and the decline of pH are inhibited, and can suppress the tart flavour produced by acidified milk or fermented dairy product, therefore can reduce the addition of sweetener etc.Now, while a kind of aromatic sense of script maintaining acidified milk or fermented dairy product and salubrious sense can being provided, there is acidified milk or the fermented dairy product of frank tart flavour.
On the other hand, from table 3 and table 4, compared with the comparative example 1 carrying out fermenting at 43 DEG C of optimum temperature in the past, in carrying out the embodiment 1 of fermenting and carry out the embodiment 2 of fermenting at 45 DEG C of high temperature at 47 DEG C of high temperature, the rheological parameters' change with time of Bacillus acidi lactici quantity and Lactococcus quantity does not have difference.And confirm, the number of viable (every 1ml) of the respective lactic acid bacteria of embodiment 1 ~ 2 is 1,000 ten thousand (1 × 10
7) more than cfu, fully meet the standard of the fermentation composition of milk of Japan.In addition, although be not shown in table, but investigate the index of viscosity as the physical property (quality) of fermented dairy product, result is, compared with the comparative example 1 carrying out fermenting at 43 DEG C of optimum temperature in the past, in carrying out the embodiment 1 of fermenting and carry out the embodiment 2 of fermenting at 45 DEG C of high temperature at 47 DEG C of high temperature, the rheological parameters' change with time of viscosity does not have difference.That is, the rising that viscosity does not occur in refrigeration (less than 10 DEG C) is preserved is confirmed.
From the result of embodiment 1, embodiment 2, comparative example 1, when preparing acidified milk or fermented dairy product, by fermenting at as 45 DEG C ~ 47 DEG C of the temperature higher than the fermentation temperature of the optimum temperature be referred to as in the past, fermentation time can be made as in the past, fully meet the standard containing the dairy products of acidified milk and commodity value simultaneously, can suppress in stored refrigerated middle generation acid.
[embodiment 3; The situation (experiment of real machine scale) of carrying out fermenting under high temperature (45 DEG C ~ 47 DEG C)]
The running water of the skimmed milk power of 1.4 tons and 8.4 tons is mixed, prepares the raw material (yogurt mixture) of acidified milk thus, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to about 45 DEG C.Then, inoculate the mixed culture fermentation agent being separated Bulgarian Lactobacillus (Lactobacillusbulgaricus) and the streptococcus thermophilus (Streptococcusthermophilus) obtained by " Mingzhi's yoghurt junket " of 0.2 ton, in tank, fermentation is started with about 45 DEG C, acidity is made to reach 1.10% and terminate fermentation procedure in the moment that fermentation time is 4 hours because of the generation of lactic acid, then be cooled to less than 10 DEG C, thus obtain acidified milk.It should be noted that, this 4 hours is fermentation time, is identical with situation of carrying out the comparative example 2 fermented under optimum temperature in the past described later.When passing through 4 hours as fermentation time, along with the carrying out of fermentation, fermentation temperature arrives to about 47 DEG C.In addition, in tank, fermentation temperature might not be uniform, and Outboard Sections and inner side (center) part are different.Described about 45 DEG C and the temperature of about 47 DEG C are that the outermost place in tank carries out measuring and the value obtained.In the place (central point) of inner side, temperature is higher than outermost place about 2.0 DEG C.
For the acidified milk obtained, homogenize with two sections of pressurizations of one of about 10MPa section of pressurization, about 5MPa, thus obtain aqueous acidified milk.And, with the mass ratio of 6:4, this aqueous acidified milk is mixed with liquid glucose (mixture has the aqueous solution of the pectin of the dextrose fructose liquid of the granulated sugar of 5.5 quality %, 16 quality % sugar, 0.6 quality %), thus obtain the fermented dairy product (drinking yoghurt) as end article.The fermented dairy product obtained is kept at 10 DEG C and 5 DEG C, using delivered fresh soon after preparing as starting point, the rheological parameters' change with time of the ascensional range of the acidity of fermented dairy product is investigated.
[embodiment 4; The situation (experiment of real machine scale) of carrying out fermenting under high temperature (47 DEG C ~ 49 DEG C)]
The running water of the skimmed milk power of 1.4 tons and 8.4 tons is mixed, prepares the raw material (yogurt mixture) of acidified milk, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to about 47 DEG C.Then, the mixed culture fermentation agent of 0.2 ton is inoculated similarly to Example 3, in tank, fermentation is started with about 45 DEG C, make acidity reach 1.10% and terminate fermentation procedure in the moment that fermentation time is 4.7 hours because of the generation of lactic acid, be then cooled to less than 10 DEG C, thus obtain acidified milk.It should be noted that, this 4.7 hours is fermentation time, is extended a little compared with situation of carrying out the comparative example 2 fermented under optimum temperature in the past described later.When passing through 4.7 hours as fermentation time, along with the carrying out of fermentation, fermentation temperature arrives to about 49 DEG C.In addition, in tank, fermentation temperature might not be uniform, and Outboard Sections and inner side (center) part are different.It should be noted that, the mensuration place in tank is identical with embodiment 3 with the difference of temperature.
For the acidified milk obtained, obtain the fermented dairy product (drinking yoghurt) as end article similarly to Example 3.For the fermented dairy product obtained, investigate the rheological parameters' change with time of the ascensional range of the acidity of fermented dairy product similarly to Example 3.
[comparative example 2; The situation (experiment of real machine scale) of carrying out fermenting under optimum temperature (43 DEG C ~ 44 DEG C) in the past]
The running water of the skimmed milk power of 1.4 tons and 8.4 tons is mixed, prepares the raw material (yogurt mixture) of acidified milk, after pasteurization being carried out to it with the condition of 95 DEG C, 10 minutes, be cooled to about 43 DEG C.Then, the mixed culture fermentation agent of 0.2 ton is inoculated similarly to Example 3, in tank, start fermentation with about 43 DEG C, make acidity reach 1.10% in the moment that fermentation time is 4 hours because of the generation of lactic acid, terminate fermentation procedure, then be cooled to less than 10 DEG C, thus obtain acidified milk.When passing through 4 hours as fermentation time, along with the carrying out of fermentation, fermentation temperature arrives to about 44 DEG C.In addition, in tank, fermentation temperature might not be uniform, and Outboard Sections and inner side (center) part are different.It should be noted that, the mensuration place in tank is identical with embodiment 3 with the difference of temperature.
For the acidified milk obtained, obtain the fermented dairy product (drinking yoghurt) as end article similarly to Example 3.For the fermented dairy product obtained, investigate the rheological parameters' change with time of the ascensional range of the acidity of fermented dairy product similarly to Example 3.
For embodiment 3, embodiment 4, comparative example 2, the rheological parameters' change with time of the ascensional range of the acidity of fermented dairy product is shown in table 5 (keeping temperature: 10 DEG C) and table 6 (keeping temperature: 5 DEG C).
Table 5
The rheological parameters' change with time (real machine scale, storage temperature: 10 DEG C) of the ascensional range of the acidity in fermented dairy product
Table 6
The rheological parameters' change with time (real machine scale, storage temperature: 5 DEG C) of the ascensional range of the acidity in fermented dairy product
From table 5 and table 6, compared with the preservation of 7 days ~ 12 days of comparative example 2, when embodiment 3 and embodiment 4 are preserved 36 days (more than 1 month), the rising of acidity is inhibited, by the present invention, the trial test time limit of acidified milk or fermented dairy product can be extended.The opposing party, by the present invention, the rising of acidity is inhibited, and can suppress the tart flavour produced by acidified milk or fermented dairy product, therefore can reduce the addition of sweetener etc.Now, while a kind of aromatic sense of script maintaining acidified milk or fermented dairy product and salubrious sense can being provided, there is acidified milk or the fermented dairy product of frank tart flavour.
For embodiment 3 and comparative example 2, implemented the sensory evaluation of fermented dairy product by 12 professional judge personnel.In this sensory evaluation, using the superiority of the superiority of the intensity of the intensity of tart flavour, sweet taste, pleasant impression, mouthfeel as assessment item, carry out the degree of embodiment of evaluation with " 2,1,0 ,-1 ,-2 " 5 grades.Herein, in this evaluation degree, numerical value greatly then means tart flavour and sweet taste " by force ", means pleasant impression and mouthfeel " good ".For tart flavour, numerical value is the smaller the better; For sweet taste, pleasant impression, mouthfeel, numerical value is the bigger the better.The rheological parameters' change with time of the mean value of 12 of this sensory evaluation professional judge personnel is shown in table 7.
Table 7
The rheological parameters' change with time (real machine scale, storage temperature: 10 DEG C) of the sensory evaluation in fermented dairy product
As shown in Table 7, compared with comparative example 2, embodiment 3 is be evaluated as that tart flavour is weak, sweet taste is strong, pleasant impression is identical, good mouthfeel, by the present invention, can stopping fermentation breast or the tart flavour of fermented dairy product, and strengthen sweet taste, maintain equal pleasant impression, improve mouthfeel simultaneously.Same with the content proved by described embodiment etc., also can be confirmed by this sensory evaluation, pass through the present invention, a kind of acidified milk or fermented dairy product can be provided, this acidified milk or fermented dairy product are not only when for after manufacturing when delivered fresh soon, even if be stored refrigerated after preservation product when, also can maintain the script of acidified milk or fermented dairy product aromatic sense and frank, there is frank tart flavour simultaneously.
Industrial applicibility
According to the present invention, when operation that can be new in the use etc. not adding the heating after fermentation procedure or additive, be maintained as the commodity value of the dairy products containing acidified milk, suppress simultaneously stored refrigerated in acidity and the change of pH.Thus, even if using as manufacture time intermediate acidified milk (such as, acidified milk as the raw material of drinking yoghurt), as end article acidified milk (such as, Solidify YoghurtJuzh junket) or fermented dairy product is (such as, drinking yoghurt) preserve for a long time, compared with delivered fresh soon after being manufactured, also can suppress the change of taste or quality, therefore can extend and taste the time limit.Further, taste in order to manually adjust acidified milk or fermented dairy product or quality can be reduced and the use amount of the spices added or sweetener etc.
Claims (22)
1. a manufacture method for acidified milk, it suppresses the lasting rising of stored refrigerated middle acidity, it is characterized in that, ferments under the fermentation temperature higher than optimum temperature.
2. the manufacture method of acidified milk as described in claim 1, wherein, the difference of above-mentioned fermentation temperature and above-mentioned optimum temperature is 1 ~ 15 DEG C.
3. the manufacture method of acidified milk as described in claim 1, wherein, above-mentioned fermentation temperature is 44 ~ 55 DEG C.
4. the manufacture method of acidified milk as described in claim 1, wherein, keeps the fermentation time of above-mentioned fermentation temperature to be 2 ~ 24 hours.
5. the manufacture method of acidified milk as described in claim 1, wherein, the leavening of fermentation is Bacillus acidi lactici and Lactococcus.
6. the manufacture method of acidified milk as described in claim 5, wherein, above-mentioned Bacillus acidi lactici is Bulgarian Lactobacillus, and above-mentioned Lactococcus is streptococcus thermophilus.
7. the manufacture method of as described in claim 1 acidified milk, it does not heat after fermentation, and, do not use the additive that acidity rises or pH value declines in order to suppress above-mentioned acidified milk in stored refrigerated.
8. the manufacture method of acidified milk as described in claim 1, wherein, above-mentioned fermentation is primary fermentation.
9., containing dairy products for acidified milk, it is obtained by the manufacture method of the acidified milk described in any one of claim 1 ~ 8.
10. dairy products as described in claim 9, wherein, above-mentioned dairy products are be selected from the one in drinking yoghurt, soft-type yogurt, sour milk beverage and Solidify YoghurtJuzh junket.
11. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 12 days time be engraved on the temperature of 10 DEG C under preserve when, the ascensional range of the acidity of the above-mentioned dairy products during this is less than 0.18%, and acidity is in %.
12. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 12 days time be engraved on the temperature of 10 DEG C under preserve when, the acidity of the above-mentioned dairy products during this is less than 0.91%, and acidity is in %.
13. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 12 days time be engraved on the temperature of 10 DEG C under preserve when, the fall of the pH of the above-mentioned dairy products during this is less than 0.20.
14. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 12 days time be engraved on the temperature of 10 DEG C under preserve when, the pH of the above-mentioned dairy products during this is more than 3.95.
15. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the ascensional range of the acidity of the above-mentioned dairy products during this is less than 0.25%, and acidity is in %.
16. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the acidity of the above-mentioned dairy products during this is less than 0.98%, and acidity is in %.
17. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the fall of the pH of the above-mentioned dairy products during this is less than 0.28.
18. dairy products as claimed in claim 9, wherein, from preparation finish time of above-mentioned dairy products to through 25 days time be engraved on the temperature of 10 DEG C under preserve when, the pH of the above-mentioned dairy products during this is more than 3.90.
The method that 19. 1 kinds of acidity at stored refrigerated middle stopping fermentation breast rises, it comprises, and adds Bacillus acidi lactici and Lactococcus in the raw material of acidified milk, obtains the operation of acidified milk in the fermentation temperature higher than optimum temperature.
20. 1 kinds of methods declined in stored refrigerated middle suppression pH value, it comprises, and adds Bacillus acidi lactici and Lactococcus in the raw material of acidified milk, obtains the operation of acidified milk in the fermentation temperature higher than optimum temperature.
21. 1 kinds in the taste of the stored refrigerated middle maintenance degree of fermentation and the method for material (quality), it comprises, and adds Bacillus acidi lactici and Lactococcus in the raw material of acidified milk, obtains the operation of acidified milk in the fermentation temperature higher than optimum temperature.
22. 1 kinds extend the method tasting the time limit, and it is included in the raw material of acidified milk and adds Bacillus acidi lactici and Lactococcus, obtains the operation of acidified milk in the fermentation temperature higher than optimum temperature.
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| CN104159450A (en) * | 2012-03-07 | 2014-11-19 | 株式会社明治 | Yoghurt with limited rise in acidity and method for producing same |
| JP6509737B2 (en) * | 2013-11-08 | 2019-05-08 | 株式会社明治 | Fermented milk with suppressed acidity rise and method for producing the same |
| JP6535285B2 (en) * | 2014-01-22 | 2019-06-26 | 株式会社明治 | Method of preparing citrulline |
| MY187271A (en) * | 2015-02-17 | 2021-09-17 | Yakult Honsha Kk | Method for producing fermented milk food |
| JP2019058132A (en) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | Fermented milk and manufacturing method of fermented milk |
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| JP2006288309A (en) * | 2005-04-13 | 2006-10-26 | Meiji Milk Prod Co Ltd | Method for producing fermented milk and fermented milk |
| CN101252843A (en) * | 2005-08-30 | 2008-08-27 | 明治乳业株式会社 | Process for producing fermented milk and fermented milk |
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| JP2006288309A (en) * | 2005-04-13 | 2006-10-26 | Meiji Milk Prod Co Ltd | Method for producing fermented milk and fermented milk |
| CN101252843A (en) * | 2005-08-30 | 2008-08-27 | 明治乳业株式会社 | Process for producing fermented milk and fermented milk |
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