JP2001238596A - Fermented milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an mono-layered or a bi-layered type fermented milk increasing the viscosity and hardness of its curd quickly after crushing the curd and capable of resetting the curd, showing a suitable hardness and viscosity, also having a smooth texture, not showing water separation and having a good flavor. SOLUTION: This fermented milk is obtained by fermenting a raw material mixture containing >=4.5 wt.% protein and >=0.3 wt.% urea.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a one-layer or two-layer fermented milk containing a certain amount of protein and urea. Fermented milk of the present invention, the viscosity and hardness of the curd is rapidly increased after crushing the curd, the curd is reset,
It has the characteristics of exhibiting appropriate hardness and viscosity, having a smooth texture and good flavor.

[0002]

2. Description of the Related Art Fermented milk is made from animal milk such as cow's milk and fermented with lactic acid bacteria and / or yeast. In recent years, the consumption of fermented milk has grown steadily with the growing consumer awareness of health. It is growing. Generally, when fermented milk is classified according to its properties and manufacturing method, it is classified into stationary fermented milk, stirred fermented milk, and liquid fermented milk. The first stationary fermented milk is
It is called hard fermented milk and has a purine-like structure that is filled in a small container and fermented, and is manufactured as follows. First, a raw material mix was prepared by mixing raw materials such as whole milk, skim milk, skim milk powder, sucrose, butter, and stabilizers such as gelatin and agar, which were heated and dissolved at 50 to 60 ° C. and homogenized. Then, sterilize, cool, inoculate a lactic acid bacteria starter, fill and seal the container, ferment in a culture room or fermentation tunnel, and immediately cool to 5 ° C when the acidity reaches an appropriate level to terminate fermentation. And the final product. In addition, the second stirred fermented milk is called soft fermented milk, inoculated with a lactic acid bacteria starter in the raw material mix, fermented in a tank, crushed the curd, filled in a container and made into the final product. Yes, fruits and flavors can be added as needed to obtain a fruit type. Also, the third liquid fermented milk is prepared by fermenting the raw material mix in the same manner as the stirred fermented milk, crushing the curd, mixing a sugar solution as necessary, homogenizing the curd, and obtaining a final product.

Among these fermented milk, the fermented milk is crushed by the physical force of a plate-type heat exchanger or the like after the fermentation, so that the hardness and viscosity of the fermented milk are excessively reduced, and the hardness and fermentation of the fermented milk are preferable. Fermented milk having viscosity may not be obtained. Therefore, conventionally, in order to impart a suitable hardness and viscosity to the stirred fermented milk, (1) the curd is crushed by a device which gives only a minimum physical force to the fermented milk during stirring, and Does not decrease the viscosity of (2) agar,
Increasing the hardness and viscosity of fermented milk by adding a thickening agent such as pectin, gelatin, starch and the like, a gelling agent and the like, or (3) increasing the solid content of non-fat milk in fermented milk to increase the hardness of fermented milk And increasing the viscosity. However, in (1), a special device that gives only a minimum physical force is required. In (2), the addition of a thickener, a gelling agent, and the like causes the natural fermented milk to have a natural The flavor is lost, and the use of additives is not preferred from the viewpoint of increasing the natural taste of consumers.Moreover, most of the thickeners or gelling agents easily gel at low temperatures, so that temperature management is difficult, In the case of (3), in which the production process is complicated, in order to prepare fermented milk having appropriate hardness and viscosity, the solid content of non-fat milk must be increased, the raw material cost becomes high, and the milk component becomes expensive. However, since the mineral content derived from lime is also high, there is a problem that the flavor becomes strongly salty.

[0004] Further, in the case of producing a two-layer fermented milk in which an upper layer is filled with a fruit sauce, a fruit preserve, or the like, according to a method of producing a stationary fermented milk, a raw material mix is filled in a container, and then the container is filled. Will be filled with fruit sauce, fruit reserve, etc., but the raw material mixture before fermentation is in liquid form, so fruit sauce,
It mixes with fruit preserves and cannot be made into a clean two layers. Furthermore, since the fermentation is performed at about 40 ° C., the original flavor of fruit juice such as fruit sauce and fruit preserve may be deteriorated. According to the method for producing stirred fermented milk, after fermentation of the raw material mix in the fermentation tank, the curd is crushed and filled into a container, and a fruit sauce or fruit preserve is filled on top of it. The card has been crushed due to the typical shearing,
The viscosity of the fermented milk is low, and in this case, the lower layer of the fermented milk is mixed with the upper layer of the fruit sauce, fruit preserve, and the like, so that it is impossible to form a clean two layers.

[0005]

Under such circumstances, in order to obtain fermented milk having appropriate hardness and viscosity after crushing the curd, without using special equipment, without adding a thickener, a gelling agent and the like. After intensive research, when the fermented milk was produced, a certain amount of protein and urea was added to the raw material mix to quickly increase the viscosity and hardness of the curd after crushing the curd and reset the curd. Then, they have found that fermented milk having an appropriate hardness and viscosity can be obtained, and have completed the present invention. Accordingly, an object of the present invention is to provide a fermented milk containing a certain amount of protein and urea, the viscosity and hardness of the curd increase rapidly after the curd is crushed, the curd is reset, and the hardness and viscosity are moderate. And Another object of the present invention is to provide a two-layer fermented milk in which a fruit sauce or a fruit preserve is arranged on the upper layer of the fermented milk. In the present invention, when the card is reset after the card is crushed,
When the curd produced by fermentation is crushed, the curd's viscosity and hardness are rapidly increased, and the curd has the properties (viscosity, hardness, and texture) similar to a stationary fermented milk. In addition, the usual stationary fermented milk, when the curd is crushed, has a remarkable decrease in viscosity and exhibits a liquid state, and the curd is not reset.

[0006]

According to the invention, the protein content in the product is preferably at least 4.5% by weight, particularly preferably 4.7 to 6.0% by weight and the urea at least 0.3% by weight, particularly preferably 2.5 to 3.0% by weight. A fermented milk raw material mix is prepared to contain the fermented milk to produce fermented milk. If the protein content of the product is less than 4.5% by weight, the card may not be reset, and if it exceeds 6.0% by weight,
It is not preferable because saltiness becomes strong. The urea content is 0.
If the content is less than 3% by weight, the card may not be reset, which is not preferable. The effect obtained is not changed even if the urea content exceeds 2.5% by weight.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, first, a raw material mix is prepared. Raw protein prepared from water, raw milk, skim milk powder, butter, cream, whey powder, etc. has a protein content of 4.
5% by weight or more of milk protein material, urea with urea content of 0.3% by weight or more, saccharides such as sucrose, fructose, isomerized sugar, dextrin, etc. Add a stabilizer, a reinforcing agent, etc., and use a homogenizer such as a homogenizer, and apply a homogenous pressure of 0 to 500 kg / c.
The mixture is subjected to a homogenous treatment at m ² to prepare a raw material misc. Examples of the milk protein material include skim milk powder, milk protein concentrate, casein, caseinate, whey, whey concentrate, and the like. As urea, for example,
Urea prepared from natural products including urea such as milk and milk material using chemical urea, ultrafiltration (UF) membrane, nanofiltration (NF) membrane, reverse osmosis (RO) membrane, etc. A milk composition such as a permeate, skim milk or whey is treated with a UF membrane, an NF membrane or the like to remove milk proteins and lactose, and further deionized by electrodialysis and ion exchange resin treatment. And the non-protein nitrogen fraction obtained by the above method.

Next, the raw material mix is subjected to a plate-type heat sterilizer, a tubular heat sterilizer, a jacketed tank, etc. at 70 to 140 ° C. for 1 second to 30 minutes, preferably
After performing a heat sterilization treatment at 90 to 95 ° C for 1 to 10 minutes, the mixture is cooled to 40 to 50 ° C using a plate heat exchanger, a tubular cooler, a jacketed tank, or the like. After cooling, a lactic acid bacteria starter is inoculated in an amount of 1 to 8% by weight with respect to the raw material mix, and kept at a temperature suitable for the growth of the lactic acid bacteria (depending on the lactic acid bacteria, if the lactic acid bacteria shown below is around 32 to 43 ° C.). The fermented milk of the present invention can be obtained by fermenting for about 1 to 24 hours, preferably about 2 to 4 hours, and terminating the fermentation when the lactic acidity reaches 0.7 to 1.1%. As the lactic acid bacteria starter, any one can be used as long as it is used in the production of ordinary fermented milk, for example, Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactococcus lactis, Streptococcus thermophilus Lactic acid bacteria such as
Alternatively, a commercially available lactic acid bacteria starter may be used.

In the present invention, after the fermentation is completed, the produced curd is crushed using a plate heat exchanger, a homogenizer or the like, and filled into a container. And by leaving it in the refrigerator,
The curd's viscosity and hardness quickly increase, the curd is reset, and fermented milk having appropriate hardness and viscosity, such as stationary fermented milk, can be obtained. Furthermore, when producing a two-layer fermented milk in the present invention, after filling the crushed curd in a container, and then filling it with a fruit sauce, fruit preserve, etc., the lower layer is fermented milk, and the upper layer is fruit. Two-layer fermented milk such as sauces and fruit preserves can be obtained. Even if the crushed curd is mixed with a fruit sauce, fruit preserve, etc., the curd is reset and fermented milk in which the fruit sauce, fruit preserve, etc. are stably dispersed in the fermented milk can be obtained. Furthermore, fermented milk to which vegetables, coffee, caramel, chocolate, nuts, cereals, and the like are added in addition to the fruit sauce and fruit preserve can also be produced.

[0010]

EXAMPLE 1 13.5 kg of skim milk powder, 3 kg of unsalted butter, 83.5 kg of water and 10 g of urea were mixed with a TK homomixer to prepare a raw material mix. This raw material mix is heated to 60 ° C., subjected to homogenous treatment at a homogenous pressure of 100 kg / cm ² , sterilized by heating at 90 ° C. for 10 minutes using a plate-type heat sterilizer, and then heated to 42 ° C using a plate-type heat exchanger. Cooled to ° C. This was inoculated with 4% by weight of a lactic acid bacteria starter (MRC32, manufactured by Snow Brand Milk Products),
The mixture was stirred and fermented at 42 ° C. When the lactic acidity reached 0.75%, the fermentation was terminated. After completion of fermentation, the curd was homogenized using a homogenizer (H20-A2, manufactured by Sanwa Kikai Co., Ltd.) at a homogenous pressure of 0%.
The curd was crushed at kg / cm ² and filled into a 100 ml container to produce a stirred fermented milk (Product 1 of the present invention). Invention product 1
Table 1 shows the content of non-fat milk solids, fat, protein and urea in Table 1.

Example 2 A raw material mix was prepared by mixing 13.5 kg of skim milk powder, 3 kg of unsalted butter, and 83.5 kg of milk-derived RO membrane-treated permeate with a TK homomixer, and stirred fermented milk in the same manner as in Example 1. (Product 2 of the present invention) was produced. Table 1 shows the content of non-fat milk solids, fat, protein and urea of the product 2 of the present invention.

Example 3 A raw material mix was prepared by mixing 13.5 kg of skim milk powder, 3 kg of unsalted butter and 83.5 kg of a milk-derived non-protein nitrogen fraction with a TK homomixer, and stirred in the same manner as in Example 1. Fermented milk (Product 3 of the present invention) was produced. Table 1 shows the non-fat milk solid content, fat, protein and urea contents of the product 3 of the present invention.

Comparative Example 1 A raw material mix was prepared by mixing 13.5 kg of skim milk powder, 3 kg of unsalted butter and 83.5 kg of water with a TK homomixer, and stirred fermented milk in the same manner as in Example 1 (Comparative product 1). Was manufactured. Table 1 shows the content of non-fat milk solids, fat, protein, and urea of Comparative Product 1. The urea of Comparative Product 1 is urea derived from skim milk powder.

Comparative Example 2 A raw material mix was prepared by mixing 9.8 kg of skim milk powder, 3 kg of unsalted butter, 0.55 kg of gelatin (manufactured by Nippi) and 86.7 kg of water with a TK homomixer, and prepared in the same manner as in Example 1. Stirred fermented milk (comparative product 2) was produced. Table 1 shows the content of non-fat milk solids, fat, protein, and urea of Comparative Product 2. The urea of Comparative Product 2 is urea derived from skim milk powder.

Reference Example 1 A raw material mix was prepared by mixing 9.8 kg of skim milk powder, 3 kg of unsalted butter and 87.2 kg of water with a TK homomixer.
This raw material mix is heated to 60 ° C and the homogeneous pressure is 100 kg /
Perform a homogeneous treatment in cm ² and use a plate-type heat sterilizer.
The mixture was pasteurized by heating at 90 ° C for 10 minutes, and then cooled to 42 ° C using a plate heat exchanger. Lactic acid bacteria starter (M
RC32, manufactured by Snow Brand Milk Products Co., Ltd.) at 4% by weight and stirred.
When fermented at 42 ° C and the lactic acidity reaches 0.75%,
The fermentation was terminated to produce a stationary fermented milk (Reference product 1). Table 1 shows the content of non-fat milk solids, fat, protein and urea of Reference Product 1. The urea of Reference 1 is urea derived from skim milk powder.

[0016]

[Table 1] ─────────────────────────────────── Non-fat milk solids Fat protein Urea (%) (%) (%) (Mg / 100g) 品 Product 1 of the present invention 13.1 2.4 4.7 30 Present product 2 13.1 2.4 4.7 30 Present product 3 13.1 2.4 4.7 30 Comparative product 1 13.1 2.4 4.7 18 Comparative product 2 9.5 2.4 3.4 18 Reference product 1 9.5 2.4 3.4 13 ───────── ──────────────────────────

Test Example 1 After the present invention products 1 to 3, comparative products 1 and 2 and reference product 1 were allowed to stand in a refrigerator for 6 hours, hardness and viscosity were measured and sensory evaluation was performed. (1) Measurement of hardness The hardness was measured using a Leona (manufactured by Yamaden Corporation) in a volume of 100 ml.
A plunger having a diameter of 16 mm was cut into each sample (10 ° C.) filled in a container at a speed of 1 mm / sec, and the breaking stress (g / cm ² ) at the time of breaking was measured, and the hardness was determined. (2) Measurement of viscosity The viscosity was measured using a B-type viscometer (Tokyo Keiki Co., Ltd.)
o. Rotate 60 times in 1 minute with rotor 4
The viscosity after 60 seconds was measured. Table 2 shows the above results. (3) Sensory evaluation: 20 g of each sample (10 ° C) was eaten by 10 panelists.
Sensory evaluation was performed on the flavor and texture (comprehensive evaluation of hardness, viscosity and smoothness) of the fermented milk. Evaluation criteria are:
4 points: very favorable, 3 points: favorable, 2 points: unfavorable, 1 point: totally unfavorable, were evaluated on a four-point scale, and expressed as an average point (rounded to the first decimal place). Table 3 shows the results.

[0018]

[Table 2] ─────────────────────────────────── Hardness (g / cm ² ) Viscosity ( cP) ─────────────────────────────────── Invention product 1 18 2200 Invention product 2 17 2100 Invention product 3 15 2050 Comparison product 1 5 1200 Comparison product 2 8 1900 Reference product 127 2200 ────────────────────────────── ─────

[0019]

[Table 3] 能 Government evaluation ─────────風 Flavor organization ────────────────────────────── ─── Inventive product 1 3.5 3.6 Inventive product 2 3.4 3.2 Inventive product 3 3.3 3.0 Comparative product 1 3.0 2.1 Comparative product 2 2.8 5 Reference product 1 3.2 3.6 mm

The products 1 to 3 of the present invention show that the viscosity and hardness of the card increase rapidly after the card is crushed, the card is reset, and the card exhibits appropriate hardness and viscosity. Was also good. In contrast, comparative product 1
The hardness and viscosity did not increase, and the card was not reset.
In Comparative Product 2, although the hardness did not increase, the viscosity was increased due to the addition of gelatin, but the flavor was not preferable. Reference product 1 was a stationary fermented milk (one that did not undergo a curd crushing step), and products 1 to 3 of the present invention had the same hardness and viscosity as reference product 1.

Test Example 2 The product 1 of the present invention and the reference product 1 were stored at 10 ° C. for 2 weeks, and the hardness and viscosity were measured in the same manner as in Test Example 1. Table 4 shows the results.

[0022]

[Table 4] 硬 Hardness (g / cm ² ) Viscosity (cP) ───────────────────────────────── Product of the present invention 1 20 2300 Reference product 1 20 2300 ────── ───────────────────────────

The stirred fermented milk of the product 1 of the present invention had the same hardness and viscosity as the stationary fermented milk of the reference product 1 even after storage for 2 weeks. Further, when water separation was visually confirmed, the reference product 1 had water separation, but the product 1 of the present invention did not have water separation.

Example 4 Fermented milk was prepared in the same manner as in Example 1 and a transparent 100% milk was prepared.
Filled into a ml container. 15g of fruit sauce (viscosity 40cP) with mandarin orange on top of this stirred fermented milk
This was filled to obtain a two-layer fermented milk (product 4 of the present invention).

Comparative Example 3 Fermented milk was prepared in the same manner as in Comparative Example 1,
Filled into a ml container. 15g of fruit sauce (viscosity 40cP) with mandarin orange on top of this stirred fermented milk
It was filled to obtain a two-layer type fermented milk (Comparative product 3).

Test Example 3 The appearances of fermented milk and fruit sauce of the product 4 of the present invention and the comparative product 3 immediately after filling and after storage at 10 ° C. for 2 weeks were visually evaluated. Table 5 shows the results.

[0027]

[Table 5] 直 後 Immediately after filling After storage for 2 weeks ───── ────────────────────────────── Invention product 4 Fermented milk and fruit sauce Fermented milk and fruit sauce are not mixed Was. It was not mixed. Comparative product 3 Fermented milk and fruit sauce Fermented milk and fruit sauce were mixed at the interface, and two layers were mixed, and the boundary was almost unclear. I didn't go. ───────────────────────────────────

[0028]

According to the present invention, the viscosity and hardness of the card are rapidly increased after the card is crushed, and the card is reset, showing appropriate hardness and viscosity, and having a smooth texture.
It is possible to provide fermented milk that does not cause water separation and has a good flavor. Further, since the fermented milk of the present invention has a stable tissue and appropriate hardness and viscosity, it is possible to provide a two-layer fermented milk having a clear boundary surface even if the upper layer is filled with a fruit sauce, fruit preserve, or the like. it can.

Continued on the front page (72) Inventor Asako Sato 778-6 Sundori, Kitaakitsu, Tokorozawa-shi, Saitama 202-6 Tochisawazawa (72) Inventor Masako Okano 132-3 Kamiarai, Tokorozawa-shi, Saitama 306F Term (reference) 4B001 AC21 AC99 BC12 BC14 DC01 EC04

Claims (2)

[Claims] Claims: 1. More than 4.5% by weight of protein and urea
Fermented milk characterized by containing 0.3% by weight or more. 2. A two-layer fermented milk comprising a fermented milk according to claim 1, wherein a fruit sauce or fruit preserve is arranged on the upper layer.