CN106455604A - Collagen-containing fermented milk and method for producing same - Google Patents
Collagen-containing fermented milk and method for producing same Download PDFInfo
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- CN106455604A CN106455604A CN201580015908.2A CN201580015908A CN106455604A CN 106455604 A CN106455604 A CN 106455604A CN 201580015908 A CN201580015908 A CN 201580015908A CN 106455604 A CN106455604 A CN 106455604A
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- milk
- collagen
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- fermentation milk
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- 210000001519 tissue Anatomy 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
- 235000021241 α-lactalbumin Nutrition 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- 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
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/08—Preservation of milk or milk preparations by addition of preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biophysics (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention addresses the problem of providing a method for producing fermented milk in which the formation of an unpleasant flavor is prevented in spite of a fact that a collagen product is contained at a high concentration. A specific antioxidant agent is added to raw material milk to which a collagen product is contained at a high concentration, whereby it becomes possible to produce fermented milk in which the formation of an unpleasant flavor is prevented and the unpleasant flavor cannot be increased during storage, particularly chilled storage.
Description
Technical field
The present invention relates to being combined with fermentation milk and its manufacture method of collagen.
Background technology
All the time, the known fermentation milk with Yoghourt as representative has to healthy maintenance effect, facilitation, but in recent years
The tendency gradually seeing is to expect more special effect etc., make fermentation milk have certain feature.For example, Japan is special
Open the manufacture method having recorded milk fermentation thing in 2008-283948 publication (patent documentation 1), it makes zymocyte and albuminolysis
Enzyme effect is in the raw material containing breast and collagen class.Here, with regard to the milk fermentation thing containing collagen class, although have rated its local flavor,
Sense of food etc., but as its manufacture method, only describe general content.
Collagen class is the main component of corium, connective tissue, has been expected to esthetics effect and has been widely used in health care
In food etc..It is well known, however, that collagen apoplexy due to endogenous wind has distinctive unpleasant foul smell, in the product being combined with it, can be to wind
Taste has a negative impact.For example, recorded in Japanese Unexamined Patent Publication 2003-210119 publication (patent documentation 2) and be derived from for suppression
The unpleasant foul smell of collagen class and the method that uses chlorogenic acid (3- coffee acyl quinic acid).
Prior art literature
Patent documentation
Patent documentation 1：Japanese Unexamined Patent Publication 2008-283948 publication
Patent documentation 2：Japanese Unexamined Patent Publication 2003-210119 publication.
Content of the invention
Invention problem to be solved
The problem of the present invention is to provide the manufacture method of the sapid fermentation milk being combined with collagen class.And, according to this
The research of inventor is it is thus identified that following problems：If making to be combined with the raw material milk fermentation of collagen class with high concentration, order can be produced
The unhappy local flavor of people (foul smell), additionally, in preservation, particularly in stored refrigerated, this unpleasant local flavor can increase.Enter
One step, with the increase of the cooperation concentration of collagen class, this unpleasant local flavor can become many.Therefore, the problem of the present invention is,
Even if provide using the raw milk being combined with collagen with high concentration manufacture fermentation milk also will not produce unpleasant local flavor and
And the manufacture method of fermentation milk that the local flavor in preservation, unpleasant particularly in stored refrigerated will not increase.
Means to solve the problem
In order to solve above-mentioned problem, the present inventor is studied for following methods：Using, collagen is combined with high concentration
The method to manufacture the generation of the local flavor suppressing unpleasant during fermentation milk for the raw milk of class, and/or can manufacture in preservation,
The method of the fermentation milk that unpleasant local flavor will not increase particularly in stored refrigerated.Then find, by highly concentrated
Degree be combined with collagen class raw milk add regulation antioxidant, can manufacture do not produce unpleasant from collagen class
The fermentation milk that local flavor and the local flavor in preservation, unpleasant particularly in stored refrigerated will not increase, this completes
The present invention.
According to the present invention it is possible to provide following manufacture method of the fermentation milk being combined with collagen etc..
1. it is combined with the manufacture method of the fermentation milk of collagen it is characterised in that coordinating antioxidant.
2. the manufacture method of the fermentation milk being combined with collagen according to 1, wherein, antioxidant in raw milk
Cooperation concentration is below more than 0.001 mass % and 0.3 mass %.
3. the manufacture method of the fermentation milk being combined with collagen according to 1 or 2, wherein, the joining of collagen in raw milk
Closing concentration is below more than 0.4 mass % and 7 mass %.
4. the manufacture method of the fermentation milk being combined with collagen according to any one of 1 ~ 3, wherein, antioxidant is
Selected from Herba Rosmarini Officinalis extract, Herba Apocyni veneti extract, rutin, the rutin of ferment treatment, Fructus Myricae rubrae extract, tea extract, coffee extract
One of thing, Vitamin E, Polyphenols or two or more.
5. the manufacture method of the fermentation milk being combined with collagen according to any one of 1 ~ 4, it suppresses unpleasant wind
The generation of taste, and/or suppress the increase of unpleasant local flavor in preservation.
6. the manufacture method of the fermentation milk being combined with collagen according to any one of claim 1 ~ 5, its suppression choosing
From one of methanthiol, DMDS (dimethyl disulfide), DMTS (NSC 97324) or two or more generations, and/or
Suppression is selected from methanthiol, one of DMDS, DMTS or two or more increases in preservation.
7. fermentation milk, it passes through the method manufacture any one of 1 ~ 6.
Invention effect
In conventional method, following problems can be produced：If making to be combined with the raw material milk fermentation of collagen class with high concentration, can
Produce unpleasant local flavor, in preservation, particularly in stored refrigerated, this unpleasant local flavor can increase.In this regard, root
According to the present invention, even if manufacturing fermentation milk using the raw milk being combined with collagen with high concentration, also will not produce unpleasant
Local flavor, in preservation, particularly in stored refrigerated, will not newly produce unpleasant local flavor, unpleasant local flavor will not
Increase, the manufacture method of sapid fermentation milk therefore can be provided.
Brief description
Fig. 1：Methanthiol concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display embodiment 2
Figure.The longitudinal axis be using comparison immediately preserve after measured value as detection when 1 than (relative value).
Fig. 2：DMDS concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display embodiment 2
Figure.The longitudinal axis be using comparison immediately preserve after measured value as detection when 1 than (relative value).
Fig. 3：DMTS concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display embodiment 2
Figure.The longitudinal axis be using comparison immediately preserve after measured value as detection when 1 than (relative value).
Fig. 4：Methanthiol concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display comparative example 1 ~ 3
Figure.The longitudinal axis be using comparative example 1 immediately preserve after measured value as detection when 1 than (relative value).
Fig. 5：DMDS concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display comparative example 1 ~ 3
Figure.The longitudinal axis be using comparative example 1 immediately preserve after measured value as detection when 1 than (relative value).
Fig. 6：DMTS concentration changes with time in stored refrigerated for the liquid fermented milk obtaining in display comparative example 1 ~ 3
Figure.The longitudinal axis be using comparative example 1 immediately preserve after measured value as detection when 1 than (relative value).
Specific embodiment
The present inventor by manufacture be attached with promote beauty treatment etc. function fermentation milk for the purpose of and it is found out that, existed with high concentration
When coordinating collagen in raw milk and so that it is fermented, unpleasant local flavor (foul smell) can be produced, further, in stored refrigerated,
Unpleasant local flavor can increase.The tendency having confirmed that is, in the phenomenon of the unpleasant local flavor of this generation, with collagen
Cooperation concentration increase, unpleasant local flavor also can increase, it can be considered that the cooperation (interpolation) of collagen is to produce order
The main cause (becoming the main component of reason) of the unhappy local flavor of people.
Therefore, the present inventor, in order to solve the above problems, have studied the fermentation that multiple suppression are combined with collagen with high concentration
The method of the unpleasant generation of local flavor in breast, discovery (is joined by adding in the raw milk being combined with collagen with high concentration
Close) fermented after the antioxidant that specifies, can suppress to be combined with high concentration unpleasant in the fermentation milk of collagen
The generation of local flavor.
" fermentation milk " in the present invention can be enumerated for example by (Japanese) the province order based on japanese food health legislation《With regard to breast
Province's order with the composition specification of milk product etc.》((Japanese) breast etc. saves order, and Showa 26 on December 27, Health and human services department makes
50th No. two, finally revise：Heisei 26 on December 25, MHLW makes the 140th No. two) determined
" fermentation milk " of justice etc..In the order of this province, " fermentation milk " is defined as " making breast or containing same in contrast with lactic acid bacteria or yeast
Fermented etc. above breast of defatted milk solid composition etc. thus being formed material obtained from pasty state or liquid or being freezed
Obtained from material ".Therefore, in the present invention, " fermentation milk " includes the such as solid-state like fermentation milk (coagulating type such as Yoghourt (yogurt)
Yoghourt, set type yogurt), pasty state fermentation milk (soft-type Yoghourt, soft type yogurt), liquid fermented milk (beverage type
Yoghourt, drink type yogurt) etc..
" collagen " refers to constitute one of albumen of tissue such as bone, cartilage, ligament, tendon, skin it is believed that it accounts for human body
The amount of about 1/3rd (1/3) of interior albumen.Collagen except in addition to the function as albumen in human body, used also as
Diet product, pharmaceuticals, the raw material of cosmetics.It is believed that collagen has moisturizing, promotes beauty treatment, mitigates arthralgia, promoting bone growing
Deng effect.
In the present invention, " collagen " indication in addition to above-mentioned collagen, also include for collagen carrying out enzyme decomposition thus low point
The collagen polypeptide that sonization obtains is as its referents, as long as the collagen that generally can obtain, collagen polypeptide.
For example, it is possible to enumerate by " the イ Network オ ス HDL ", " SCP-5200 " of new field ゼ ラ チ Application Company；By ニ ッ ピ
" PS-1 ", " FCP " of Company；" マ ト リ ッ Network ス ネ オ (DR) " being sold by Shao Jin aquatic chemistry industrial group；By ユ ニ
" the Off ィ ッ シ ュ U ラ ゲ Application WP " of キ ス Company；" マ リ Application U ラ ゲ Application NH " by Japanese Ha system Company；
" the マ リ Application U ラ ゲ Application LM " being sold by Shui drugmaker；" ア ミ ノ U ラ ゲ Application " by Mingzhi's Company etc..
In the present invention, the cooperation concentration of the collagen in raw milk is preferably below more than 0.4 mass % and 7 mass %, more excellent
Elect below more than 0.8 mass % and 6 mass % as, more than more preferably 1.0 mass % and below 5 mass %, particularly preferably
More than 1.5 mass % and below 4 mass %.
Additionally, the more low then absorption in vivo of the weight average molecular weight of collagen polypeptide is better, but the distinctive abnormal smells from the patient of collagen polypeptide
Also stronger.Therefore, in the case of using collagen polypeptide, the effect of the more low then present invention of weight average molecular weight is more meaningful.Tool
For body, the situation being such as below 5000Da, below 4000Da, 500Da ~ 3500Da in the weight average molecular weight of collagen polypeptide
Under, the effect of the present invention becomes notable.Should illustrate, the weight average molecular weight of collagen polypeptide can be many by Japanese gelatin collagen
The photographic gelatin test method(s) (PAGI method) of peptide TIA (Japanese ゼ ラ チ Application U ラ ゲ Application ペ プ チ De industrial grouping)
Method described in 10th edition is measuring.
Here, in this specification, " raw milk " refers to make in the manufacture method of the fermentation milk being combined with collagen of the present invention
The mixture of all of raw material, such as, in addition to the collagen of following explanation, antioxidant, leaven (starter), also wrap
Required raw material when the common fermentation milk containing manufacture, conventional fermentation milk.
" antioxidant " refers to prevent the material of diet product, pharmaceuticals, cosmetic oxidizing.There is vitamin in natural materials
E (alpha-tocopherol) etc., has Butylated hydroxyanisole (BHA), dibenzylatiooluene (BHT) etc., in order to prevent in composite
The oxidation of oils and fatss etc. and used.In the present invention, as long as antioxidant can be used for diet product and can obtain the work of the present invention
It is not particularly limited with effect.Antioxidant may not necessarily be sterling (reagent etc.), exist including mixture, mix preparation etc.
Interior, as long as the antioxidant that generally can obtain.
In the present invention, antioxidant is derived from the extract of natural goodses, through refined Vitamin E, beta-carotene, Fructus Lycopersici esculenti
Red pigment, Polyphenols.It is preferably selected from Herba Rosmarini Officinalis extract, Herba Apocyni veneti (Apocynum venetum) extract, rutin, ferment treatment
Rutin, Fructus Myricae rubrae extract, tea extract (main component：Catechin), coffee-extract, Vitamin E, one of Polyphenols
Or two or more, more preferably it is selected from one of rutin, tea extract, Vitamin E, Polyphenols or two or more.
" Polyphenols " refer to that intramolecular possesses the material of the aromatic ring being bonded with hydroxyl, for example include flavonoid (anthocyanin,
Isoflavone, tannin etc.), ellagic acid, chlorogenic acid, curcumin, lignan, procyanidin, 4,6-(S,S)-Gallagyl-D-glucose, Pericarpium Granati glycoside, Punica granatum L.
Tannin (Port メ グ ラ ニ イ Application) etc..Additionally, as Polyphenols, Polyphenols for example originating from Punica granatum L. etc. can be enumerated.
" Herba Rosmarini Officinalis extract " refers to water-insoluble fraction when extracting Herba Rosmarini Officinalis prophyll aquiferous ethanol.
" Herba Apocyni veneti extract " refer to by Folium Apocyni Veneti water, ethanol, aquiferous ethanol or organic solvent extraction, concentration and obtain
The material arriving.
" rutin of ferment treatment " refers to glucose α -1,4 addition using cyclodextrin glycosyltransferase in Extraction of rutin
Thing and the material obtained from mixture of starch or dextrin.
" Fructus Myricae rubrae extract " refers to the material being obtained fruit from Fructus Myricae rubrae, bark or leaf with water, ethanol or methanol extraction.
" tea extract " refers to the material being obtained from the leaf of tea or stem etc. with water or organic solvent extraction.
" from the Polyphenols of Punica granatum L. " are obtained by following manner：Generally speaking Punica granatum L. extract can be used, by Punica granatum L.
Peel, inner membrance and seed pulverize, carry out enzyme (pectase (ペ プ チ Na ゼ, pectinase), cellulase) place after intensification
Reason, adding water sieves obtains.
" coffee-extract " is that the pan-fried baking powder of coffee bean minces in the mixed solvent impregnated in water and ethanol or by mixed
Bonding solvent carries out heating and refluxing extraction, remove solid matter insoluble in solvent after the material that obtains, or ultrafilter membrane can be used
Classification obtains.
In the present invention, from the viewpoint of the local flavor (sensory evaluation) of fermentation milk, antioxidant is more preferably selected from
One of rutin, Vitamin E, Polyphenols or two or more, even more preferably for rutin, Vitamin E and from Punica granatum L.
Polyphenols.From the viewpoint of the fragrance component of fermentation milk, more preferably be selected from one of tea extract, Polyphenols or
Two or more, it is even more preferably selected from tea extract, coffee-extract, be derived from one of Polyphenols of Punica granatum L. or two kinds
More than, particularly preferably it is derived from the Polyphenols of Punica granatum L..
In the present invention, the cooperation concentration of the antioxidant in raw milk be preferably more than 0.001 mass % and 0.3 mass % with
Under, more than more preferably 0.005 mass % and below 0.25 mass %, more than more preferably 0.01 mass % and 0.2 mass %
Hereinafter, more than particularly preferably 0.05 mass % and below 0.15 mass %.
In this specification, " unpleasant local flavor " refers to be not suitable for the local flavor of fermentation milk, for example, it is possible to application fragrance
Composition is as the index of unpleasant local flavor.As long as composition contained by fragrance component diet product and for can be verified this
The composition of bright action effect is not particularly limited, and is preferably selected from methanthiol, DMDS (dimethyl disulfide), DMTS
One of (NSC 97324) or two or more, more preferably it is selected from one of DMDS, DMTS or two or more.
In the present invention, for item other than the above, the common fermentation milk of manufacture, conventional fermentation milk when institute can be applied
The identical method of needs, raw material.For example, in the present invention, as the raw material of fermentation milk, can enumerate Lac Bovis seu Bubali, sterilization newborn, de-
Fat breast, whole milk breast, skimmed milk is newborn, full-cream concentrated milk, skim concentrated milk, butter, butter, cheese milk (butter milk), breast
Clearly, Lactalbumin concentrate (WPC), lactalbumin isolate (WPI), alpha-lactalbumin (α-La), beta lactoglobulin (β-Lg)
In dairy milk starting material, Saccharum Sinensis Roxb., sweeting agent, saccharide, spice, water etc..Additionally, as the raw material of fermentation milk, gelatin, fine jade can also be enumerated
Fat, pectin, carboxymethyl cellulose (CMC) isogel agent, thickening agent, stabilizer.
For leaven, can be from Lactobacillus bulgaricus (Lactobacillus bulgaricus), streptococcus thermophiluss
(Streptococcus thermophilus), lactobacillus lactiss (Lactobacillus lactis) etc. are in the manufacture of fermentation milk
In conventional use of lactic acid bacteria, select one or more uses in yeast.
In the present invention, such as the concentration of the bacterium number of mixed culture fermentation agent, preferably 106More than cfu/mL and 1012
Below cfu/mL, more preferably 107More than cfu/mL and 1011Below cfu/mL, more preferably 108More than cfu/mL
And 1010Below cfu/mL.Additionally, as the addition of the mixed culture fermentation agent in raw milk, more than preferably 1 mass % and 8 matter
Amount below %, more than more preferably 2 mass % and below 6 mass %, more than more preferably 2 mass % and below 4 mass %.
At this moment, can also be from Lactobacillus gasseri (Lactobacillus gasseri), Switzerland's breast in addition to above-mentioned strain
Bacillus (Lactobacillus helveticus), Lactobacillus plantarum (Lactobacillus plantarum), belong to bifid bar
Select in probiotic bacterias such as Pseudomonas (Bifidobacterium), the bacterium of propionibacterium (Propionibacterium), yeast etc.
One or more use.
In the present invention, the preparation (mediation) of raw milk is carried out by below scheme.That is, various raw materials are mixed (dissolving
Dispersion) after, add the collagen of ormal weight and the antioxidant of ormal weight, after carrying out homogenization and/or sterilization as needed, cooling
Temperature (such as fermentation temperature) to regulation.Then, in this mixture with concentration inoculation (interpolation) leaven of regulation.Will be with
The raw milk that such mode obtains is mixed (stirring) afterwards as needed so as to ferment.Now, in so-called primary fermentation type
In the case of (soft-type Yoghourt, beverage type Yoghourt etc.), fermented in large tank etc..Additionally, in the (solidification of so-called after fermentation type
Type Yoghourt) in the case of, fermented in container that StoreFront is sold etc. in reality.
In the present invention, pH during fermentation be preferably within fermentation has started 4 hours less than 4.7, more preferably 4.65 with
Under, more preferably less than 4.6.Now, pH can measure by using known pH meter.Additionally, in the present invention, fermentation
Temperature is preferably more than 30 DEG C and less than 50 DEG C, more preferably more than 35 DEG C and less than 47 DEG C, more preferably more than 40 DEG C
And less than 45 DEG C, particularly preferably more than 42 DEG C and less than 44 DEG C.And, fermentation time is preferably more than 2 hours and 24 hours
Hereinafter, more preferably more than 2 hours and less than 12 hours, more preferably more than 3 hours and less than 7 hours, particularly preferably
For more than 3 hours and less than 5 hours.
In another way, the present invention also resides in suppression and is combined with the manufacture of fermentation milk of collagen (containing collagen) and makes us
The inhibitor of the generation of unhappy local flavor and/or suppression be combined with collagen the preservation of fermentation milk in (particularly stored refrigerated
In) inhibitor of the unpleasant increase of local flavor, it contains antioxidant as effective ingredient.Antioxidant is preferably selected from
One of rutin, tea extract (catechin), Vitamin E, Polyphenols or two or more, are more preferably selected from rutin, dimension life
One of plain E, Polyphenols or two or more, are more preferably selected from rutin, Vitamin E, the Polyphenols from Punica granatum L., coffee
One of coffee extract or two or more, is most preferably derived from the Polyphenols of Punica granatum L..
In another way, the present invention also resides in suppression and is combined with unpleasant local flavor in the manufacture of the fermentation milk of collagen
The suppressing method of generation and/or suppression be combined with collagen the preservation of fermentation milk in (particularly in stored refrigerated) make us not
The suppressing method of the increase of happy local flavor, it is used antioxidant as effective ingredient.Antioxidant is preferably selected from rutin, tea
One of extract (catechin), coffee-extract, Vitamin E, Polyphenols or two or more, more preferably be selected from rutin,
One of coffee-extract, Vitamin E, Polyphenols or two or more, are more preferably selected from rutin, Vitamin E, are derived from
One of the Polyphenols of Punica granatum L., coffee-extract or two or more, are most preferably derived from the Polyphenols of Punica granatum L..
Additionally, in another way, the present invention also resides in the manufacture that suppression is combined with the fermentation milk of collagen (containing collagen)
In selected from methanthiol, one of DMDS, DMTS or two or more (be preferably selected from one of DMDS, DMTS or two kinds)
Generate inhibitor and/or suppression be combined with collagen the preservation of fermentation milk in (particularly in stored refrigerated) selected from methanthiol,
The inhibitor of the increase of one of DMDS, DMTS or two or more (be preferably selected from one of DMDS, DMTS or two kinds),
It contains antioxidant as effective ingredient.Antioxidant is preferably selected from rutin, tea extract (catechin), coffee extract
One of thing, Vitamin E, Polyphenols or two or more, are more preferably selected from one of tea extract, Polyphenols or two kinds
More than, more preferably it is selected from tea extract, coffee-extract, be derived from one of Polyphenols of Punica granatum L. or two or more,
Most preferably it is derived from the Polyphenols of Punica granatum L..
Further, in another way, the present invention also resides in and is selected from first in the manufacture of fermentation milk that suppression is combined with collagen
Mercaptan, the suppression of the generation of one of DMDS, DMTS or two or more (be preferably selected from one of DMDS, DMTS or two kinds)
Method processed and/or suppression be combined with collagen the preservation of fermentation milk in (particularly in stored refrigerated) selected from methanthiol, DMDS,
The suppressing method of the increase of one of DMTS or two or more (be preferably selected from one of DMDS, DMTS or two kinds), its
Antioxidant is used as effective ingredient.Antioxidant be preferably selected from rutin, tea extract (catechin), coffee-extract,
One of Vitamin E, Polyphenols or two or more, more preferably in tea extract, coffee-extract, Polyphenols
Plant or two or more, be more preferably selected from tea extract, coffee-extract, be derived from one of Polyphenols of Punica granatum L. or two
More than kind, most preferably it is derived from the Polyphenols of Punica granatum L..
In each of other mode of present invention mentioned above, the cooperation concentration of the antioxidant in raw milk
It is preferably below more than 0.001 mass % and 0.3 mass %, the cooperation concentration of the collagen in raw milk is preferably more than 0.4 mass %
And 7 below mass %.
Embodiment
Hereinafter, the present invention is further illustrated based on embodiment etc..Should illustrate, this embodiment will not limit the present invention.
[embodiment 1]
When Lac Bovis seu Bubali (Mingzhi's system) 34.6kg, skimmed milk breast (Mingzhi's system) 5.89kg, water 51.95kg are mixed, cooperation (adds
Plus) collagen 4.46kg, the antioxidant 0.1kg of any one shown in table 1 mix, heating sterilization 10 minutes at 95 DEG C
Afterwards, it is cooled to 45 DEG C.Then, the lactobacillus leaven of inoculation 3.0kg is (from Mingzhi's Block Le ガ リ ア ヨ グ Le ト (trade name；Bright
Control system) in the Lactobacillus bulgaricus isolated and streptococcus thermophiluss mixed culture fermentation agent).By the acid obtaining by this way
Milk mixture be maintained in tank so as at 43 DEG C standing for fermentation.Now, the pH in this tank reaches 4.6 time point, and it is cold
But to less than 10 DEG C, obtain fermentation milk.The fermentation milk obtaining for this, is the equal of about 190 ls/h (hr) using disposal ability
Matter machine (three and Mechanology Inc.'s system), in 15MPa (first paragraph：10MPa, second segment：Homogenized under 5MPa), obtain liquid and send out
Kefir milk.
Using the various antioxidants shown in table 1, obtain liquid fermented milk in the same way.
[table 1]
.
[test example 1]
Embodiment 1 is the fermentation milk being combined with collagen and being obtained with 0.1 mass % cooperation antioxidant.By these fermentation milks respectively
Carry out stored refrigerated at 10 DEG C, (when preserving beginning), enforcement sensory evaluation after 7 days, after 16 days after immediately preserving.Evaluate
Result is shown in table 1.Should illustrate, sensory evaluation is evaluated with A for optimal, this 6 grades of B, C, D, E, F.Evaluate as follows：
For the abnormal flavour of collagen, A is completely imperceptible, and B is to feel very weakly, and C is to feel weakly, and D is to feel, E is slightly
Feel by force, F is to be strongly felt.According to table 1, it is combined with rutin, coffee-extract as antioxidant (from coffee
The Polyphenols of coffee) even if, from the Polyphenols of Punica granatum L. or Vitamin E fermentation milk after the stored refrigerated of 16 days local flavor also good
Good.
From the above it is believed that being combined with (cold preservation) preservation of the fermentation milk of collagen, make us as suppression
Effective antioxidant of the increase of unhappy local flavor, has rutin, coffee-extract, the Polyphenols from Punica granatum L., Vitamin E.
[embodiment 2]
As antioxidant, using rutin (three Rong Yuan FFI), coffee-extract (coulee spice), (little from the Polyphenols of Punica granatum L.
CHUANXIANG material), Vitamin E (reason grinds PVC タ ミ Application), tea extract (sun chemistry), in addition, by similarly to Example 1
Method obtains liquid fermented milk.Then, in addition to mismatching antioxidant, it is right to be obtained by method similarly to Example 1
According to liquid fermented milk.
[test example 2]
Embodiment 2 is the fermentation milk being combined with collagen and being obtained with 0.1 mass % cooperation antioxidant.By these fermentation milks respectively
Carry out stored refrigerated at 10 DEG C, after immediately preserving while starting (preserve), measure fragrance after 7 days, after 18 days, after 26 days and become
Point.
Should illustrate, the assay method of fragrance component is as described below.That is, the sample of 5g liquid fermented milk is eaten with 5g saturation
Saline is mixed and is distributed to capacity for, in the bottle of 20mL, continuously being purged with the nitrogen that 40mL/ divides under conditions of 25 DEG C
10 minutes, here made the fragrance component of volatilization be adsorbed in TDU pipe (GESTEL company system) above thus being extracted, and uses GC/MS
(HP5975C (GC), HP7890A (MS), be Agilent Technologies company system) is analyzed.This analysis GC post
Using DB-WAX (30m × internal diameter 0.25mm, 0.25 μm of thickness, Agilent Technologies company system).Now, by TDU
Pipe is heated to 230 DEG C, so that fragrance component is desorbed, is cooled to -50 DEG C in cooling unit, imports GC/ after fragrance component is concentrated
In MS.Then, as the Elevated Temperature Conditions of post, after keeping 2.5 minutes at 40 DEG C, it is warming up to 240 DEG C with 5 DEG C/min, 240
Keep 10 minutes at DEG C, separate fragrance component.
Here, making the fragrance component of analysis (mensure) object of reality be methanthiol, DMDS (dimethyl disulfide), DMTS
(NSC 97324).Then, in the detection of the fragrance component of these analysis objects, by total ion chromatogram and mass spectrographic knot
Fruit is confirmed according to spectrum library.
The measurement result that the measurement result respectively measurement result of methanthiol being shown in Fig. 1, DMDS is shown in Fig. 2, DMTS is shown
In Fig. 3.The longitudinal axis of these figures be using comparison liquid fermented milk immediately preserve after measured value as detection ratio when 1
(relative value), transverse axis is the preservation natural law of liquid fermented milk.
In being combined with from the fermentation milk of the Polyphenols of Punica granatum L., after immediately preserving while starting (preserve) already at
The all low state of any one fragrance component in methanthiol, DMDS, DMTS, and in stored refrigerated, methanthiol, DMDS,
Any one fragrance component in DMTS all maintains low state.Additionally, in the fermentation milk being combined with tea extract, immediately
After preservation while starting (preserve) already at all low state of any one fragrance component in methanthiol, DMDS, and cold
Hide in preserving, any one fragrance component in methanthiol, DMDS all maintains low state.
By result above it is believed that in being combined with the stored refrigerated of fermentation milk of collagen, making us as suppression
Effective antioxidant of the increase of unhappy local flavor, has Polyphenols from Punica granatum L., tea extract.
[comparative example 1]
Lac Bovis seu Bubali (Mingzhi's system) 34.6kg, skimmed milk breast (Mingzhi's system) 5.89kg, water 56.51kg are mixed, is added at 95 DEG C
After thermal sterilization 10 minutes, it is cooled to 45 DEG C.Then, the lactobacillus leaven of inoculation 3kg is (from Mingzhi Block Le ガ リ ア ヨ グ Le ト
(trade name；Mingzhi's system) in the Lactobacillus bulgaricus isolated and streptococcus thermophiluss mixed culture fermentation agent).Will be with such side
The yogurt mixt that formula obtains be maintained in tank so as at 43 DEG C standing for fermentation.Now, the pH in this tank reaches 4.6
Time point, is cooled to less than 10 DEG C, obtains fermentation milk.The fermentation milk obtaining for this, using disposal ability be about 190 liters/
The homogenizer (three and Mechanology Inc.'s system) of hour (hr), in 15MPa (first paragraph：10MPa, second segment：Carry out homogenizing under 5MPa)
Change, obtain liquid fermented milk.
[comparative example 2]
When Lac Bovis seu Bubali (Mingzhi's system) 34.6kg, skimmed milk breast (Mingzhi's system) 5.89kg, water 53.83kg are mixed, cooperation (adds
Plus) collagen 2.68kg mixing, after heating sterilization 10 minutes at 95 DEG C, it is cooled to 45 DEG C.Then, inoculate the lactic acid bacteria of 3kg
Leaven is (from Mingzhi's Block Le ガ リ ア ヨ グ Le ト (trade name；Mingzhi's system) in the Lactobacillus bulgaricus isolated and thermophilic
Streptococcic mixed culture fermentation agent).The yogurt mixt obtaining by this way is maintained in tank so as to stand at 43 DEG C
Fermentation.Now, the pH in this tank reaches 4.6 time point, is cooled to less than 10 DEG C, obtains fermentation milk.Obtain for this
Fermentation milk, the homogenizer the use of disposal ability being about 190 ls/h (hr) (three and Mechanology Inc.'s system), in 15MPa (first
Section：10MPa, second segment：Homogenized under 5MPa), obtained liquid fermented milk.
[comparative example 3]
When Lac Bovis seu Bubali (Mingzhi's system) 34.6kg, skimmed milk breast (Mingzhi's system) 5.89kg, water 52.05kg are mixed, cooperation (adds
Plus) collagen 4.46kg mixing, after heating sterilization 10 minutes at 95 DEG C, it is cooled to 45 DEG C.Then, inoculate the lactic acid bacteria of 3kg
Leaven is (from Mingzhi's Block Le ガ リ ア ヨ グ Le ト (trade name；Mingzhi's system) in the Lactobacillus bulgaricus isolated and thermophilic
Streptococcic mixed culture fermentation agent).The yogurt mixt obtaining by this way is maintained in tank so as to stand at 43 DEG C
Fermentation.Now, the pH in this tank reaches 4.6 time point, is cooled to less than 10 DEG C, obtains fermentation milk.Obtain for this
Fermentation milk, the homogenizer the use of disposal ability being about 190 ls/h (hr) (three and Mechanology Inc.'s system), in 15MPa (first
Section：10MPa, second segment：Homogenized under 5MPa), obtained liquid fermented milk.
[test example 3]
Comparative example 1 is the liquid fermented milk of unmated collagen, and comparative example 2 and comparative example 3 are to be combined with collagen but unmated antioxygen
The fermentation milk of agent.These fermentation milks are carried out respectively at 10 DEG C stored refrigerated, after immediately preserving while starting (preserve),
Fragrance component is measured after 7 days, after 16 days, after 27 days.Should illustrate, the method for the assay method application test example 2 of fragrance component.
The measurement result that the measurement result respectively measurement result of methanthiol being shown in Fig. 4, DMDS is shown in Fig. 5, DMTS is shown
In Fig. 6.The longitudinal axis of these figures be using the liquid fermented milk of comparative example 1 immediately preserve after measured value as detection when 1
Ratio (relative value), transverse axis is the preservation natural law of liquid fermented milk.
In the case of any one fermentation milk in comparative example 1 ~ comparative example 3, in stored refrigerated, methanthiol is almost unchanged,
It is constant measured value.On the other hand, in the case of the fermentation milk of comparative example 1, in stored refrigerated, DMDS and DMTS is several
Constant, it is constant measured value, in contrast, in the case of comparative example 2 and comparative example 3, deposit in stored refrigerated
The tendency increasing in DMDS and DMTS.
By result above it is believed that in being combined with the stored refrigerated of fermentation milk of collagen, as unpleasant wind
The not methanthiol of the main cause (becoming the main component of reason) of taste, but DMDS, DMTS.
Industrial applicibility
According to the present invention, even if manufacturing fermentation milk using the raw milk being combined with collagen with high concentration, also will not produce and making us not
Happy foul smell, in preservation, particularly in stored refrigerated, also will not newly produce unpleasant foul smell, unpleasant is smelly
Gas also will not increase.Therefore, even if sending out it is provided that being manufactured using the raw milk being combined with collagen with high concentration in the present invention
Kefir milk also will not produce unpleasant local flavor and the local flavor in preservation, unpleasant particularly in stored refrigerated not
The manufacture method of the fermentation milk that can increase.
Although being above described in detail by multiple embodiments of the present invention and/or embodiment, people in the art
Member can easily in the case that not essence departs from the new enlightenment of the present invention and effect to these embodiment party illustratively
Formula and/or embodiment apply multiple changes.Therefore, these multiple changes are included within the scope of the disclosure.
The content of the document described in this specification is all quoted in this article.
Claims (7)
1. it is combined with the manufacture method of the fermentation milk of collagen it is characterised in that coordinating antioxidant.
2. the manufacture method of the fermentation milk being combined with collagen according to claim 1, wherein, antioxidant in raw milk
Cooperation concentration be 0.001 mass % more than and 0.3 mass % below.
3. the manufacture method of the fermentation milk being combined with collagen according to claim 1 and 2, wherein, collagen in raw milk
Cooperation concentration be 0.4 mass % more than and 7 mass % below.
4. the manufacture method of the fermentation milk being combined with collagen according to any one of claim 1 ~ 3, wherein, antioxidant
It is to carry selected from Herba Rosmarini Officinalis extract, Herba Apocyni veneti extract, rutin, the rutin of ferment treatment, Fructus Myricae rubrae extract, tea extract, coffee
Take one of thing, Vitamin E, Polyphenols or two or more.
5. the manufacture method of the fermentation milk being combined with collagen according to any one of claim 1 ~ 4, its suppression is made us not
The generation of happy local flavor, and/or suppress the increase of unpleasant local flavor in preservation.
6. the manufacture method of the fermentation milk being combined with collagen according to any one of claim 1 ~ 5, its suppression is selected from first
One of mercaptan, DMDS (dimethyl disulfide), DMTS (NSC 97324) or two or more generations, and/or suppression
It is selected from methanthiol, one of DMDS, DMTS or two or more increases in preservation.
7. fermentation milk, it passes through the method manufacture any one of claim 1 ~ 6.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
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| JP2014-059863 | 2014-03-24 | ||
| JP2014059863 | 2014-03-24 | ||
| PCT/JP2015/001653 WO2015146147A1 (en) | 2014-03-24 | 2015-03-24 | Collagen-containing fermented milk and method for producing same |
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| CN106455604A true CN106455604A (en) | 2017-02-22 |
| CN106455604B CN106455604B (en) | 2020-06-09 |
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| JP (1) | JP6619728B2 (en) |
| CN (1) | CN106455604B (en) |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006246861A (en) * | 2005-03-14 | 2006-09-21 | Bloodissue Inc | Functional ice cream and yoghurt |
| JP2008283948A (en) * | 2007-05-15 | 2008-11-27 | Bhn Kk | Method for producing milk-fermented product |
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| JP2001157547A (en) * | 1999-12-02 | 2001-06-12 | Yakult Honsha Co Ltd | Light-resistant fermented milk, light-resistant fermented milk product and its producing method |
| JP2004357557A (en) * | 2003-06-04 | 2004-12-24 | Globe Science Inc | Bilberry-mixed food and method for producing the same |
| KR100606649B1 (en) * | 2004-04-09 | 2006-07-31 | 대한민국 | Method for antioxidant yogurt |
| JP4531494B2 (en) * | 2004-09-01 | 2010-08-25 | 三栄源エフ・エフ・アイ株式会社 | Peptide-containing beverage |
| JP2006067896A (en) * | 2004-09-02 | 2006-03-16 | Mitsui Norin Co Ltd | Food and drink containing polyphenol at high concentration |
| JP2006166829A (en) * | 2004-12-17 | 2006-06-29 | Best Ecology:Kk | Ice supplement and method for producing the same |
| JP2007099635A (en) * | 2005-09-30 | 2007-04-19 | Tokai Univ | alpha-GLUCOSIDASE INHIBITOR |
| JP4738464B2 (en) * | 2008-10-10 | 2011-08-03 | 武義 浦田 | Adiponectin secretion promoting food and drink |
| CN103987267B (en) * | 2012-02-15 | 2017-06-13 | 株式会社明治 | Milk beverage and its manufacture method |
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2015
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2006246861A (en) * | 2005-03-14 | 2006-09-21 | Bloodissue Inc | Functional ice cream and yoghurt |
| JP2008283948A (en) * | 2007-05-15 | 2008-11-27 | Bhn Kk | Method for producing milk-fermented product |
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| Publication number | Publication date |
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| WO2015146147A1 (en) | 2015-10-01 |
| SG10201808325WA (en) | 2018-10-30 |
| JPWO2015146147A1 (en) | 2017-04-13 |
| SG11201606892QA (en) | 2016-09-29 |
| JP6619728B2 (en) | 2019-12-11 |
| CN106455604B (en) | 2020-06-09 |
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