JP2007312739A - Method for decreasing acidity of fermented milk, and fermented milk packaged goods - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fermented milk product enabling each drinker to adjust to preferable acidity through decreasing acidity of fermented milk. <P>SOLUTION: A method for decreasing acidity of fermented milk comprises adding 0.5-10 mass% of milk whey protein to fermented milk and further adding at least either preferably a sweetener or a thickening agent. The fermented milk product is obtained by combining packaged goods of single milk whey protein, or a mixture of at least either a sweetener or a thickening agent and milk whey protein with packed fermented milk. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for easily reducing the sourness of fermented milk and a packaged fermented milk product.

  Fermented milk represented by yogurt is characterized by being fermented by lactic acid bacteria. In fermented milk, proteins are coagulated by an organic acid produced by lactic acid bacteria, a unique texture is formed, and at the same time, a sour taste is imparted, and a special flavor is exhibited in combination with amino acids produced by lactic acid bacteria. The sourness is a characteristic of fermented milk, but if the sourness is too strong, it may feel uncomfortable. Also, recent consumers tend to hate acidity. One of the adjustment of acidity in the production of fermented milk is performed by selecting the lactic acid bacteria to be used. For example, a method using a mutant strain of lactic acid bacteria having reduced enzyme activity (Patent Document 1) and a method using a combination of specific lactic acid bacteria (Patent Document 2) have been proposed.

In addition, flavors and sugars are added to adjust the delicate flavor of fermented milk, and additions and types of stabilizers are also being studied in order to improve the flavor in terms of texture. For example, an amino acid composition defining a composition range of L-glutamic acid, L-leucine, DL- or L-alanine, L-serine, L-arginine, L-tyrosine, L-phenylalanine, L-histidine, DL- or L-methionine A method of adding a product, a method of adding dihydroxychalcones, a method of adding a lipase-treated product of dairy products or a fermented product of lactic acid bacteria, and a method of adding DFA (Difructose Anguide Ride) have been proposed. In these methods, the original flavor of fermented milk is supplemented, and the flavor has not been improved or improved. In addition, since each person feels sour, it is difficult to create fermented milk that satisfies everyone's taste.
Japanese Patent Laid-Open No. 7-194372 JP-A-7-236416

  This invention makes it a subject to provide the fermented milk product which can reduce the acidity of fermented milk, and can adjust it to each favorite acidity.

  As a result of intensive studies to solve the above problems, the present inventors have found that the sourness of fermented milk is reduced by adding whey protein to fermented milk. In addition, when whey protein is packaged separately from fermented milk and attached to fermented milk, each person can add a desired amount of whey protein, and it can be adjusted to a sour taste suitable for himself, The present invention has been reached.

That is, the present invention is as follows.
1) A method for reducing the sourness of fermented milk, comprising adding 0.5% to 10% by weight of whey protein to fermented milk,
2) The method for reducing the sourness of fermented milk according to 1) above, wherein a sweetener and a thickener or any one of them is further added,
3) Fermented milk packaged product combining whey protein alone or a package containing at least one of a sweetener and a thickener and a mixture of whey protein and containerized fermented milk.

  According to invention of Claim 1, the acidity of fermented milk can be reduced by adding 0.5 mass%-10 mass% of whey protein with respect to fermented milk. According to invention of Claim 2, the effect of a sour taste reduction can be improved by using at least any one of a sweetener and a thickener together with whey protein, and adding to fermented milk. According to the invention described in claim 3, by adding whey protein alone or a mixture of at least one of a sweetener and a thickener and whey protein in a sachet in advance and attaching them to the containered fermented milk, Can be easily added to the fermented milk at the time of drinking, and each person's favorite amount can be added.

In the present invention, fermented dairy products refer to fermented milk and lactic acid bacteria beverages defined by “Ministerial Ordinance on Component Standards of Milk and Dairy Products”.
That is, fermented milk is obtained by fermenting milk or the like with lactic acid bacteria or yeast to make a paste or liquid, or by freezing them, and has a non-fat milk solid content of 8% or more, and the number of lactic acid bacteria or yeasts Of 10 ⁷ / ml or more.
A lactic acid bacteria beverage is a beverage obtained by processing or fermenting milk or the like with a lactic acid bacterium or yeast, and a non-fat milk solid content of 3% to less than 8%. There what is included 10 ⁷ / ml or higher (provided that this shall not apply those heat sterilization after fermentation), for those of less than a non-fat milk solid content of 3%, the lactic acid bacteria quantity or yeast is 10 ⁶ / ml or more It means what is included. In addition to this, what inoculated and fermented bifidobacteria is also included in this invention.

  In the present invention, as the whey protein, ordinary commercially available products, that is, whey protein concentrate (WPC), whey protein isolate (WPI), desalted whey powder and the like can be used. Various methods are used to separate whey protein from whey, but ultrafiltration, microfiltration, cross-flow microfiltration, ion exchange, and other methods are used. But you can use it.

  Milk as a raw material for whey protein may be milk from any mammal such as cows, goats, sheep, horses, buffalos, etc. It may be milk collected from a mammal that has not received it.

  In the present invention, whey protein is added in an amount of 0.5 mass% to 10 mass% of the fermented milk. If it is less than 0.5% by mass, the effect of reducing acidity is small, and if it exceeds 10% by mass, it becomes difficult to mix whey protein and fermented milk.

  It is more preferable that the whey protein is in the form of granules because it becomes easy to mix with fermented milk.

  In the present invention, the sourness can be further reduced by using whey protein in combination with at least one of a sweetener and a thickener. Any sweetener may be used as long as it can be used as a food. For example, sugar sweeteners such as glucose, fructose, sucrose, and isomerized sugar, fructooligosaccharides, dairy oligosaccharides (lactosucrose), lactulose, Isomalt-oligosaccharide, soybean oligosaccharide, galacto-oligosaccharide, soybean oligosaccharide, xylo-oligosaccharide, raffinose, palatinose oligosaccharide, nigerooligosaccharide, gentio-oligosaccharide, trehalose, coupling sugar and other oligosaccharide sweeteners, sorbitol, maltitol, erythritol, reduction Examples include sugar alcohols such as palatinose, lactitol, mannitol, and xylitol, high-sweetness sweeteners such as stevia extract, aspartame, and acesulfame potassium.

  Any thickener can be used as long as it can be used as a food. For example, pectin, guar gum, xanthan gum, psyllium, galactomannan, xyloglucan, locust bean gum, glucomannan, polydextrose, soluble hemicellulose, sodium alginate , Chondroitin sulfate, low molecular weight alginic acid, low molecular weight guar gum, fibron, agar, polyglutamic acid and the like. Any of the sweeteners and thickeners can be used in combination of two or more.

  In the present invention, any of the usual packaging materials can be used as the packaging material for the whey protein package. However, since whey protein is hygroscopic, it is moisture-proof such as an aluminum-deposited plastic film. It is preferable to use a highly packaging material.

  The present invention will be described in more detail with reference to the following examples, but the present invention is not limited thereto.

[Examples 1 to 5]
Five types of powders were prepared with the formulations shown in Table 1 below (numerical values are mass ratios). In Table 1, WPC-80 is whey protein (manufactured by James Farrell & Co.).

(Table 1)
Example 1 Example 2 Example 3 Example 4 Example 5
WPC-80 100 90 70 98 68
Sucrose − 10 − − −
Fructooligosaccharides − − 30 − 30
Polyglutamic acid---2 2

(Evaluation of acidity reduction)
5 parts by mass of each prepared powder was added to 95 parts by mass of commercially available plain yogurt, and the homogenized one was subjected to sensory evaluation in terms of acidity by a five-point method by 10 expert panelists. As a comparative example, a commercially available plain yogurt was evaluated. The average points are shown in Table 2. The higher the score, the lower the acidity and the better the flavor. Although the sourness was reduced in Example 1, the sourness was further reduced in Examples 2 and 3. Moreover, sourness was reduced also by using a thickener together like Example 4, and Example 5 was the highest score. That is, the combination of whey protein and whey protein in combination with at least one of a sweetener and a thickener was more excellent in reducing the acidity of fermented milk.

(Table 2)
Comparative Example 1 Example 1 Example 2 Example 3 Example 4 Example 5
Sour 1.6 3.6 4.4 4.3 3.9 4.5

[Example 6]
10 g of the powder according to the formulation of Example 5 was packaged with a 35 mm × 150 mm aluminum vapor deposited film and attached to 120 g of 1 cup of fermented milk to obtain a fermented milk packaged product.

Claims (3)

  A method for reducing the sourness of fermented milk, comprising adding 0.5% by mass to 10% by mass of whey protein to fermented milk.   The method for reducing the sourness of fermented milk according to claim 1, further comprising adding a sweetener and a thickener or any of them. A fermented milk package comprising a package containing a mixture of whey protein alone or at least one of a sweetener and a thickener and whey protein, and a containerized fermented milk.