JP2004357522A - Method for producing oil-in-water fermented milk product-like food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an oil-in-water fermented milk product-like food without using an emulsifier and substantially removing whey, having quasi emulsion stability and palate feeling with excellent melting feeling in the mouth like breaking and melting when put into the mouth while having body of soft fresh cheese such as fromage bran. <P>SOLUTION: This method for producing the fermented milk product-like food comprises fermenting with lactate or adding organic acid to cream mix containing protein, saccharides, oil and fat and water to adjust pH, adding starch to the liquid without removing whey, and heating and cooling the product. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【００２４】
【発明の効果】本発明により、実質的にホエーを除去することなくフロマージュブラン等のソフトなフレッシュチーズの、ボディーを有しながら口に入れたときにくだけて溶けるような口どけのよい食感を有する擬性乳化安定な水中油滴型の発酵乳製品様食品を、乳化剤を出来る限り使用しないで提供することが可能になった。[0001]
The present invention relates to a method for producing an oil-in-water type fermented dairy-like food, and more particularly to a fresh cheese-like product such as fromage blanc, which is obtained by using milk protein aggregation and starch. The present invention relates to a process for producing a pseudo-emulsified and stable oil-in-water type fermented dairy-like food having a bodily nature.
[0002]
2. Description of the Related Art Fromage Blanc is one of the most popular cheeses in France and has a refreshing acidity like yogurt, a fermented flavor of cheese, and a soft protein-aggregated body. In a conventional method, the milk and cream are fermented with lactic acid bacteria and then the whey is removed, whereby the unique milk protein agglutinated body of the curd is exerted. Whey processing equipment is required.
Under such circumstances, a method for producing a cream cheese-like food without substantially removing whey has been proposed in Patent Document 1, but this is a method for producing a cream cheese-like food having spreadability. Yes, lactic acid fermentation of a cream mix containing 2 to 15% by weight of protein, 2 to 15% by weight of lactic acid bacteria assimilating saccharides, 10 to 50% by weight of fats and oils, 30 to 85% by weight of water and an emulsifier, followed by heat sterilization, A method for producing a cream cheese-like food characterized by homogenizing and cooling a sterilized fermented liquid as it is without substantially removing whey, wherein an emulsifier is an essential condition. The cream cheese-like food to which a stabilizer is further added has a sticky body and excellent spreadability, but differs from the mouthfeel and texture required by the fermented dairy-like food of the present invention. It is. In recent years, additives such as emulsifiers tend to be disliked, and there is a demand for an oil-in-water type fermented milk product-like food that does not contain an emulsifier and does not generate waste whey.
[0003]
[Patent Document 1] Japanese Patent Application Laid-Open No. 8-009882
SUMMARY OF THE INVENTION The present invention is directed to a soft fresh cheese, such as fromage blanc, which does not substantially remove whey and which is melted when put into the mouth while having a body. It is an object of the present invention to provide a pseudo-emulsion-stable oil-in-water type fermented dairy-like food having a good texture without using an emulsifier as much as possible.
[0005]
Means for Solving the Problems As a result of intensive studies on the above-mentioned problems, the present inventors have conducted a lactic acid fermentation of a cream mix of a specific composition or after adjusting the pH by adding an organic acid. The present inventors have found that a fermented dairy-like food having a desired body can be produced by adding starch to a liquid without removing whey, heating and cooling the liquid, and completed the present invention.
That is, the first of the present invention, protein, sugars, fat and water and lactic acid fermentation of a cream mix containing water or after adjusting the pH by adding an organic acid, adding starch to the liquid without removing whey, This is a method for producing a pseudo-emulsified and stable oil-in-water type fermented dairy-like food characterized by heating and cooling. Second, the starch is a specific pregelatinized starch (the raw material of the starch is any one derived from corn, waxy corn, wheat, tapioca, potato, sago, or rice, and the treatment is cross-linked and the pregelatinization is extruded. Starch, raw potato starch, cross-linked potato starch, raw sago starch, cross-linked sago starch, raw tapioca starch, cross-linked tapioca starch, which is a method for producing a pseudo-emulsified and stable oil-in-water type fermented dairy-like food in water. . Third, a method for producing a pseudo-emulsified and stable oil-in-water type fermented dairy-like food according to claim 1 or 2, wherein the pH is adjusted in a range of 3.5 to 6.0 at 20 ° C. It is.
[0006]
BEST MODE FOR CARRYING OUT THE INVENTION A method for producing a pseudo-emulsified and stable oil-in-water type fermented dairy-like food according to the present invention comprises subjecting a cream mix containing proteins, sugars, fats and oils to lactic acid fermentation or an organic acid. And then adjusting the pH, adding starch to the solution without removing whey, and heating and cooling.
The term "pseudo-emulsification stability" as used in the present invention means an emulsified state in which there is no separation or elution of fats and oils and little separation of water and whey.
In the cream mix of the present invention, the protein content in the cream mix is preferably 2 to 15% by weight, more preferably 3 to 10% by weight, and most preferably 3 to 6% by weight. If the protein is less than the lower limit, it is difficult to form a moderate body, and it is difficult to form a milky or sour taste that is moderate in flavor. If the amount exceeds the upper limit, the viscosity of the cream mix will be high and it will be difficult to mix, or even if the mix is obtained and the product is obtained, the body will have a rough texture and a poor texture. Proteins include milk, processed milk, fresh cream, skim milk, skim milk powder, whole milk powder, natural cheese, processed cheese and other dairy products, or caseins such as acid casein, rennet casein or sodium casein, or whey protein Examples of such proteins include dairy proteins and other proteins derived from animals and plants.
[0007] In the present invention, the saccharide in the cream mix is preferably 2 to 15% by weight, more preferably 3 to 12% by weight, most preferably 4 to 10% by weight. If the amount is less than the lower limit, the fermentation will be difficult to proceed due to a lack of assimilable substances when fermenting. If the amount exceeds the upper limit, sweetness will remain and the flavor balance will be easily lost. Even when the pH is adjusted with an organic acid, or when the pH is less than the lower limit or when the pH exceeds the upper limit, the balance of flavor is poor, which is not preferable. Examples of the types of sugars include monosaccharides, oligosaccharides, sugar alcohols and the like. Specific examples of the monosaccharide include glucose, fructose, mannose and xylose. Oligosaccharides usually include disaccharides to hexasaccharides, and specific examples include sucrose, maltose, lactose, trehalose, and maltotriose. Specific examples of sugar alcohols include sorbitol, maltitol, mannitol, erythritol, xylitol, oligosaccharide alcohol, and the like. When the pH is adjusted by fermentation, lactose, glucose, fructose, maltose, sucrose, raffinose, fructooligosaccharides, palatinose, maltooligosucrose, and galactosyl lactose are preferred because some sugars are difficult to assimilate or assimilate depending on the bacterial species. The use of lactose derived from dairy products is preferred because it is easy to assimilate and a natural flavor can be obtained.
[0008] In the present invention, the fat and oil in the cream mix is preferably 2 to 40% by weight, more preferably 5 to 35% by weight, most preferably 10 to 30% by weight. If the amount is less than the lower limit, the emulsion is not in a moderately emulsified state, so that after protein fermentation or protein aggregation by acid, overdenaturation of the protein occurs during sterilization, and unpleasant roughness may occur. If it exceeds the upper limit, on the other hand, it will not be able to maintain the emulsification, and it will be oily, and it will be far from fresh cheese which is soft in flavor. Examples of fats and oils include butterfat, milk cream derived from fresh cream and the like, or rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, palm oil, shea butter, monkey fat, cacao Fats, coconut oil, vegetable oils such as palm kernel oil, or animal fats such as beef tallow, lard, fish oil, whale oil, etc., and the above oils alone or mixed oils or their hardening, fractionation, transesterification, etc. Any edible fats and oils such as processed fats and oils subjected to the above method may be used. Preferably, the use of fats and oils having a melting point of 15 to 38 ° C., and more preferably 25 to 37 ° C., gives a good mouthfeel texture that melts when put into the mouth while having a sufficient body. Is preferred.
In the present invention, the water content in the cream mix is preferably from 30 to 85% by weight, more preferably from 40 to 80% by weight, most preferably from 50 to 80% by weight. If it is less than the lower limit, the emulsification becomes unstable and it is difficult to express the freshness of soft fresh cheese. Conversely, if the upper limit is exceeded, it becomes difficult to form the body.
The pseudo-emulsified and stable oil-in-water type fermented milk-like food of the present invention contains 2 to 15% by weight of protein, 2 to 15% by weight of saccharide, 2 to 40% by weight of fat and oil, and 30 to 85% by weight of water. After lactic acid fermentation of a cream mix containing or adding an organic acid to adjust the pH, starch is added to the liquid without removing whey, and the mixture is heated and cooled to obtain the cream mix. According to a usual method, the mixture is subjected to lactic acid fermentation through the steps of homogenization, sterilization, and cooling, or the pH is adjusted with an organic acid. Lactic acid bacteria fermentation is performed using a lactic acid bacteria starter at 20 ° C. until the pH becomes 3.5 to 5.8, preferably 4.0 to 5.0. After the fermentation, the pH is adjusted using an organic acid or an alkali salt. It is also possible to use a rennet. When pH adjustment is performed using an organic acid, organic acids such as lactic acid, citric acid, ascorbic acid, gluconic acid, and malic acid can be generally used. If the pH exceeds the upper limit, the acidity is insufficient in flavor, and if it is less than the lower limit, the acidity is too strong, which is not preferable.
[0011] The starch is added from the thus obtained fermentation liquor or pH-adjusted liquor without substantially separating whey, and then at 60 ° C to 95 ° C for gelatinizing and sterilizing the starch. Perform heating. The amount of starch to be added is preferably 0.5 to 5 parts, more preferably 1 to 4 parts, per 100 parts of the fermentation liquor or the pH adjusting liquid. If it is less than the lower limit, it will be difficult to form a body, and if it exceeds the upper limit, it will be a hard and firm body, and it will be difficult to obtain a good mouthfeel that melts when it enters the target mouth Become. The starch is not particularly limited, and examples of the raw materials include corn, waxy corn, wheat, tapioca, potato, sago, rice, and the like. Raw starch derived from these raw materials, or processing of these starches ( Starch that has undergone chemical treatment and physical treatment), specifically, starch that has undergone chemical treatment such as cross-linking, etherification, and enzyme treatment, or wet heat treatment, pregelatinization (including drum treatment and extruder treatment), Includes starches that have undergone physical treatment such as cold water swelling. More preferably, among these starches, a specific pregelatinized starch (the raw material of the starch is any one derived from corn, waxy corn, wheat, tapioca, potato, sago, or rice, the treatment being cross-linked and the pregelatinization being extruded) Treated pregelatinized starch), potato raw starch, potato cross-linked starch, sago cross-linked starch, sago cross-linked starch, tapioca raw starch, and starch, which is tapioca cross-linked starch, in a proportion of 20% to 100% with respect to the total starch used. It is preferable to mix so as to be preferably from 30% to 50% since a more desired texture can be obtained. In this manner, the water retention and emulsifying powers of these starches work, and a pseudo-emulsified and stable oil-in-water type fermented dairy-like food can be obtained. The fermented dairy-like food obtained in this way does not impair the feeling of melody even if it does not contain or contain an emulsifier. A fermented dairy-like food having a palatable mouthfeel that melts when put into the container can be obtained.
At the stage before heating for gelatinizing and sterilizing the starch, a stabilizer such as a thickening polysaccharide may be optionally added. The amount added is 0 to 2 parts, preferably about 0 to 0.5 part, per 100 parts of the fermentation liquid or the pH adjustment liquid. If the upper limit is exceeded, stickiness occurs, and the favorable texture, that is, having a cohesive body and good mouthfeel, is impaired. The type of the thickening polysaccharide is not particularly limited, and examples thereof include xanthan gum, locust bean gum, carrageenan, guar gum, gellan gum, and sodium alginate.
In preparing the above cream mix, an amount of an emulsifier that does not hinder the mouth may be used. The emulsifier is not particularly limited, and conventionally known emulsifiers can be used.For example, lecithin, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, acetate monoglyceride, tartaric acid monoglyceride And various organic acid monoglycerides such as monoglyceride mixed with acetic acid and tartaric acid, monoglyceride of citric acid, monoglyceride of diacetyltartaric acid, and monoglyceride of lactic acid, and polyoxyethylene sorbitan fatty acid ester. One or two or more of these emulsifiers may be optionally added to the cream mix in an amount of 0 to 1% by weight, preferably 0 to 0.5% by weight.
In addition to the above emulsifiers, known additives such as calcium salts and phosphates can also be added.
It is necessary to add starch to the fermentation liquor or the pH-adjusted liquor and heat and cool it as the final stage of the above process. A homogenization step can be employed before and after the heating step. Either prehomogenization, posthomogenization, or both homogenizations can employ any method. The homogenization is performed at a product temperature of 40 ° C. or higher, preferably 70 to 90 ° C., and the homogenization pressure is suitably 0 to 200 kg / cm ² .
Further, flavor imparting agents such as milk flavor and cheese flavor, various spices, fruit purees and jams, and sugar alcohols such as sucrose and oligosaccharides such as glucose and sorbitol and maltitol for imparting sweetness. And sweeteners such as aspartame and stevia, and coloring agents such as β-carotene, paprika pigment and annatto pigment in the meaning of coloring. For the purpose of improving the shelf life, a shelf life improver such as glycine, sodium acetate and egg white lysozyme can be added. The addition time of these substances is not limited, and they may be added at any time from the preparation of the cream mix to the filling.
The fermented dairy-like food thus obtained is in the form of a soft paste with little feeling of glue, and has a sufficient body, as seen in fromage blanc, and is easily melted when put in the mouth. It has a good mouthfeel. In addition, although the use of an emulsifier is not essential, it has a body that maintains a pseudo-emulsified stable state. The hardness of these products is 5 to 100 g, preferably 10 to 50 g / 7.065 cm ^{2 as} measured by a rheometer (measurement conditions: product temperature 5 ° C., use of a 3 cm diameter plunger, table speed 5 cm / min, Fudo Kogyo ( The best food texture is preferable.
[0016]
The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In addition, in an example,% and a part mean a weight basis.
[0017]
Example 1
10 parts of palm oil, 10 parts of skim milk powder, 10 parts of fresh cream, 15 parts of fresh milk and 55 parts of water are pre-emulsified at 70 ° C. for 30 minutes, sterilized, and then homogenized under a pressure of 100 kg / cm ^2. After cooling to 20 ° C., 1 part of a lactic acid bacteria bulk starter (a mixed bacterium of Streptococcus cremoris and Streptococcus lactis) was added, fermentation was performed at 20 ° C. for 15 hours, and a fermented solution having a pH of 4.7 (protein 4% by weight, An oil / fat content of 15% by weight and a total solid content of 26% by weight) were obtained. To 100 parts of this fermented liquid, 0.5 part of corn starch, 0.5 part of pregelatinized starch and 0.05 part of milk flavor were added and kneaded at 75 ° C. for 10 minutes, and then 100 kg / cm ² . After homogenizing under pressure, the mixture was filled in a plastic film tube, sealed, and cooled to 5 ° C. to obtain a fermented dairy-like food (measured by a rheometer: 30 g).
The fermented dairy-like food obtained in this way had a moderately agglomerated body and had a mouthfeel-like texture that melted when put into the mouth. Further, the fermented milk product-like food obtained separately was stored in a refrigerator for one week, and when observed visually, it was found to be a pseudo-emulsified and stable product with no separation of oils and fats, no elution, and no separation of water and whey.
[0018]
Example 2
To 100 parts of the fermented liquor obtained in Example 1, 1 part of potato starch, 0.05 part of milk flavor, and 0.1 part of cheese flavor were added, kneaded at 75 ° C. for 10 minutes, and then 100 kg / cm. After homogenizing under a pressure of ² , the mixture was filled in a plastic film tube, sealed, and cooled to 5 ° C. to obtain a fermented dairy-like food (measured by rheometer: 15 g).
The fermented dairy-like food obtained in this way had a moderately inferior taste to that of Example 1, but had a moderate protein-aggregating body, and had a mouthfeel that melted when put into the mouth. In addition, the fermented milk product-like food obtained separately was stored in the refrigerator for one week, and when visually observed, no separation of fats and oils and no elution was observed, but some separation of water and whey was observed, but pseudo-emulsification stability was observed. It was something.
[0019]
Example 3
The cream mix of Example 1 was adjusted to pH 4.7 by adding lactic acid without lactic acid fermentation, and 1 part of potato starch, 0.05 part of milk flavor, and 0.1 part of cheese flavor were added to 100 parts of the adjusted liquid. And kneaded at 80 ° C. for 10 minutes, homogenized under a pressure of 100 kg / cm ² , filled in a plastic film tube, sealed, cooled to 5 ° C., and fermented dairy-like food (measured by rheometer. 15 g) were obtained.
The fermented dairy-like food thus obtained does not have a deep and good flavor as in Example 1, but it has a moderately protein-aggregated body and is easily melted when put into the mouth. It had a texture. In addition, the fermented milk product-like food obtained separately was stored in the refrigerator for one week, and when visually observed, no separation of fats and oils and no elution was observed, but some separation of water and whey was observed, but pseudo-emulsification stability was observed. It was something.
[0020]
Comparative Example 1
To 100 parts of the fermented liquor prepared in the same manner as in Example 1, 0.05 part of milk flavor was added, kneaded at 80 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm ² , followed by a plastic film tube. And cooled to 5 ° C. to obtain a fermented dairy-like food (measured by rheometer: 3 g). The product thus obtained was liquid and poor in body.
[0021]
Comparative Example 2
To 100 parts of the fermented liquor prepared in the same manner as in Example 1, 0.5 part of locust bean gum and 0.05 part of milk flavor were added, kneaded at 75 ° C. for 10 minutes, and further under a pressure of 100 kg / cm ² . After homogenization, the mixture was filled in a plastic film tube, sealed, and cooled to 5 ° C. to obtain a fermented milk product-like food (measured by a rheometer: 30 g). The product obtained in this way has a body property, but is a sticky and uniform paste, and does not have a mouth-feeling texture that melts easily when put in the mouth. Was.
[0022]
Comparative Example 3
In order to clarify the degree of the effect of the present invention, Example 1 of Patent Document 1 was retested and evaluated.
18 parts of hardened rapeseed oil (melting point 31 ° C.), 0.05 part of lecithin and monoglyceride each, 57 parts of water, 15 parts of unsalted butter and 10 parts of skim milk powder were pre-emulsified at 70 ° C. for 30 minutes, and then sterilized. Next, homogenization treatment was performed under a pressure of 100 kg / cm ² , and after cooling to 20 ° C., 1 part of a lactic acid bacteria bulk starter (a mixed bacterium of Streptococcus cremoris and Streptococcus lactis) was added, and fermentation was performed at 20 ° C. for 15 hours. A fermentation liquor of pH 4.7 was obtained. To 100 parts of this fermented liquor, 1 part of corn starch, 0.1 part of salt and 0.05 part of milk flavor were added, kneaded at 80 ° C. for 10 minutes, and further homogenized under a pressure of 100 kg / cm ² , It was filled in a plastic film tube, sealed and cooled to 5 ° C. to obtain a fermented dairy-like food (measurement value of rheometer: 1000 g).
The fermented dairy-like food thus obtained had an emulsion-stable body and excellent spreadability, but had a strong stickiness in the mouth, and felt sticky when put into the mouth.
[0023]
The results of Examples 1 to 3 and Comparative Examples 1 to 3 are summarized. In addition, 10 panelists evaluated the texture and flavor of these six samples according to the following criteria, and the average values were summarized in Table 1.
Using the evaluation standard natural Fromage Blanc on Couture 40% (manufactured by France Isny) as a control,
Texture 5: Mouthful texture is equivalent to control 4: Inferior to control but mellow texture 3: Part similar to control but non-great texture 2: Similar to control Less: 1: Taste different from control 5: As good as control 4: Having a flavor similar to the control but slightly inferior 3: Having a flavor similar to the control but significantly inferior 2: Similar to the control Partially low 1: almost no flavor similar to the control [Table 1]

[0024]
EFFECTS OF THE INVENTION According to the present invention, a soft fresh cheese such as fromage blanc without substantially removing whey has a mouthfeel-like texture that melts when put into the mouth while having a body. It has become possible to provide a pseudo-emulsified and stable oil-in-water type fermented dairy-like food having an emulsifier as little as possible.

Claims (3)

After lactic acid fermentation of a cream mix containing proteins, sugars, oils and water or addition of organic acids to adjust the pH, starch is added to the liquid without removing whey, heated and cooled. Method of producing oil-in-water fermented dairy-like foods that are pseudo-emulsified and stable. Starch is a specific pregelatinized starch (starch raw material is any one of corn, waxy corn, wheat, tapioca, potato, sago, rice-derived, pre-gelatinized starch subjected to cross-linking and extruded to pre-gelatinization), The method for producing a pseudo emulsified and stable oil-in-water type fermented milk-like food according to claim 1, which is a raw potato starch, a crosslinked potato starch, a raw sago starch, a crosslinked sago starch, a raw tapioca starch, and a crosslinked starch. The method for producing a pseudo emulsified and stable oil-in-water fermented dairy-like food according to claim 1 or 2, wherein the pH is adjusted within a range of 3.5 to 6.0 at 20 ° C.