JP2009178072A - Method for producing fruit- or vegetable-containing fermented milk, and fermented milk food product - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fruit- or vegetable-containing fermented milk which reduces abnormal fermentation or fermentation inhibition without losing palate feeling inherent in fruit or the like: and to provide fermented milk food product. <P>SOLUTION: The method for producing fruit- or vegetable-containing fermented milk includes: treating fruit or vegetable with a primary solution obtained by mixing electrolytic water with a polyglyceryl lauric acid ester; treating the fruit or the vegetable treated with the primary solution with a secondary solution obtained by mixing electrolytic water with a polyglyceryl caprylic acid ester; and charging the fruit or the vegetable treated with the primary solution and the secondary solution in a container together with a third solution containing lactobacillus and vital substance to ferment the third solution. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for producing fermented milk containing fruits or vegetables and a fermented milk food containing the fermented milk.

Fermented foods are known as foods that can be enjoyed with a unique flavor that cannot be experienced with food ingredients alone. Fermented foods have a long history, and it is known that fermented foods are useful for maintaining health, such as the intake of micronutrients such as vitamins and minerals produced by microorganisms and amino acids that cannot be decomposed and produced by humans.

In particular, fermented milk, which is a form of fermented food, is a natural food with a high protein content and a high calcium content, and can be ingested in large quantities by tasting lactic acid bacteria having an intestinal action.

For this reason, a wide variety of types such as fermented milk mixed with sweetened and heated fruit juice, pulp, puree and the like are manufactured and sold.

Fermented milk containing fruit pulp was developed in Switzerland in 1963 and is also called stirred yoghurt. Conventionally, fermented milk containing fruit pulp is manufactured by fermenting a milk base, dispersing a pulp preparation in the milk base, and individually filling it in a small amount (see Non-Patent Document 1). In addition, fermented milk containing raw fruits to enjoy a fresh texture is a `` fruit yogurt salad '' or `` fruit salad '', strawberry, papaya, pineapple, peach, apple, banana, orange, kiwi, mango After being cut into large pieces, it is instantly eaten in ordinary households as a dish to add sweetened seasoned yogurt or cross over. In a method in which a pulp preparation is dispersed and individually filled in fermented milk commercially, the product difference in the pulp content tends to increase.

By the way, fermented milk uses eutrophic milk and dairy products, and it is known that microorganisms grow rapidly in these milk and dairy products. The production of substances useful for human beings through the metabolism of microorganisms is called “fermentation”, while the production of harmful substances is called “rot”.

Raw fruits have many different types of microorganisms on the fruit surface. These microorganisms rot raw material dairy products (abnormal fermentation) or inhibit fermentation by lactic acid bacteria (fermentation delay).

"Latest revised dairy technology manual, first volume", published by Kinjiro Yukawa, dairy technology dissemination society, pp 341-343, 1975 “Microorganism Management Manual for Food Production”, p178, 1996, Gihodo) Japanese Patent Laid-Open No. 11-276063 Japanese Patent Laid-Open No. 2003-125726 JP 2003-170029 A JP-A-55-7013 JP 59-187734 A Japanese Patent Laid-Open No. 2-227028 JP 2003-47400 A JP 2000-23620 A JP 2001-258470 A

In order to stabilize the quality of fermented milk containing such raw fruit pulp for a long period of time and to distribute it at a commercial level, it is necessary to devise processes that prevent abnormal fermentation and fermentation delay, and damaged or spoiled objects. It is necessary to properly sort out and carefully clean and sterilize.

In order to prevent abnormal fermentation and fermentation delay, in the most important sterilization process, about 100 to 200 ppm of sodium hypochlorite solution is generally used for washing fresh fruits. In order to enhance the bactericidal effect, treatment with a higher concentration sodium hypochlorite solution is required. However, when a high-concentration sodium hypochlorite solution is used, there are problems such as discoloration of the target fruit, residual odor, formation of chloroform, and health for workers (see Non-Patent Document 2).

In addition to the treatment with the sodium hypochlorite solution described above, there is a method of immersing the fruit in about 65 to 70% ethanol as a more advanced sterilization method. However, ethanol is expensive and expensive, and because ethanol damages the fruit cell surface, there is an adverse effect that exudate with high acidity is generated from the inside of the fruit and makes the final fermented dairy product unpleasant. It's hard to say realistic.

Patent Document 1 proposes a method for suppressing the growth of microorganisms and improving the storage stability by using hypochlorite and chlorite for washing and storing them without rinsing. However, since an aqueous solution such as hypochlorite is an alkaline solution, there is a risk that the cell fluid exuded from the fruit reacts with chlorine to produce chloroform, which is consumed by consumers.

Patent Document 2 discloses a method of using a hypochlorous acid solution, which has a neutral or lower characteristic that has a high bactericidal effect even at a low chlorine concentration and does not generate chloroform, for use in washing fruits. Patent Document 3 proposes a solution prepared so that the hypochlorite solution can be used at a low chlorine concentration by adjusting the pH with hydrochloric acid or an organic acid to enhance the bactericidal effect. However, when these low chlorine concentration solutions and general detergents are used at the same time for the purpose of removing dirt, the constituents in the detergent are consumed by reacting with effective chlorine, so that the cleaning object is not sufficient. There is a problem that it is difficult to obtain a sterilizing effect.

In manufacturing fermented milk containing fruits and the like, various techniques for including fruits and the like in a milk base before fermentation have been proposed (see Patent Documents 4 to 7). The techniques described in Patent Documents 4 to 7 do not particularly sterilize fruits and vegetables, or heat the fruits and vegetables. If you heat and sterilize fruits and vegetables, you will not be able to enjoy the raw texture and flavor. If you use a well-known sterilization method other than heat sterilization, you will lose flavor, discoloration, and residual odor as described above. Such problems will occur.

In addition, techniques for adding vegetables and fruits to fermented milk have been proposed (see Patent Documents 8 and 9). All of them are pulverized juice, puree, and paste-like heat-treated or concentrated-filtered. It is a thing and cannot enjoy raw texture and flavors, such as a fruit.

Thus, in the fermented milk by the conventional method which does not perform heat processing etc., there existed a problem that abnormal fermentation and fermentation inhibition arise by lack of sterilization, and the quality retention period is short. Further, when heat treatment is performed in order to solve this problem, there is a problem that the original texture and flavor of the fruit are impaired. Furthermore, in the conventional method described above, if the fruit rinsing step is not performed before the fermentation step, a residual odor may occur or a fermentation failure may occur.

The present invention has been made in view of these problems, a method for producing fermented milk containing fruits or vegetables and fermented milk foods that reduces abnormal fermentation and fermentation inhibition and does not impair the original texture and flavor of fruits and the like. I will provide a.

According to the present invention,
Treating a fruit or vegetable with a first solution in which electrolyzed water and polyglycerin laurate are mixed;
The fruit or vegetable treated with the first solution is treated with a second solution obtained by mixing electrolyzed water and polyglycerin caprylate,
The fruit or vegetable treated with the first solution and the second solution is placed in a container together with a third solution containing lactic acid bacteria and an assimilating substance, and the fermented fruit or vegetable is fermented with the third solution. A method for producing milk is provided.

It is preferable that the electrolyzed water is produced by passing water substantially free of sodium chloride added with hydrochloric acid through a partitionless electrolytic cell, performing electrolysis, and diluting with water.

The electrolyzed water is preferably electrolyzed water having a sodium ion concentration of 200 ppm or less and a pH in the range of 4.5 to 6.8.

The electrolyzed water preferably has an effective chlorine concentration of 10 to 30 ppm and a pH of 5.0 to 6.5.

Fermenting the third solution in a state where the fruit or vegetable treated with the first solution and the second solution is buried in or covered with the third solution. Is preferred.

It is preferable that the fruit or vegetable is treated with the first solution and then rinsed with electrolytic water.

According to the present invention,
Fermented milk containing fruits or vegetables, wherein the fermented milk is
Treating a fruit or vegetable with a first solution in which electrolyzed water and polyglycerin laurate are mixed;
The fruit or vegetable treated with the first solution is treated with a second solution obtained by mixing electrolyzed water and polyglycerin caprylate,
The fruit or vegetable treated with the first solution and the second solution is placed in a container together with a third solution containing lactic acid bacteria and an assimilating substance, and the fruit obtained by fermenting the third solution or Fermented milk with vegetables is provided.

According to the present invention, by using a cleaning and sterilizing solution that combines a chemically stable and highly active surfactant designated as a food additive and electrolyzed water with a low effective chlorine concentration, discoloration and damage of the target fruit, Abnormal fermentation and fermentation delay due to poor sterilization can be prevented, and a method for producing fermented milk and fermented milk foods that do not impair the original texture and flavor of fruits and the like can be provided.

In addition, according to the present invention, a washing processing solution that combines a chemically stable surfactant that inhibits the growth of bacteria designated by food additives and electrolyzed water having a low effective chlorine concentration can be used without rinsing. When this solution remains on the surface of fruits, etc., it exhibits an antibacterial effect against bacteria present on the surface of fruits, etc., enabling long-term quality maintenance and eliminating the need for a rinsing step immediately before fermentation. It is simple and saves water and labor costs.

Hereinafter, embodiments of the present invention will be described in detail. However, the following embodiments are merely examples for carrying out the present invention, and the present invention is not limited to the following embodiments, and can be freely changed within the scope of the present invention. In the present specification, the percentage is expressed by mass unless otherwise specified. Moreover, the indication of parts per million (ppm) is a value meaning μg / ml unless otherwise specified.

In the method for producing fermented milk and fermented milk of the present invention, a solution (hereinafter referred to as “first”) is prepared by mixing electrolytic water and polyglycerin fatty acid ester (polyglycerin lauric acid ester) having a constituent fatty acid chain of C12 with fruits and vegetables. The solution is called “solution of The treatment with the first solution may be a treatment such as bringing the fruit or the like into contact with the fruit or the like and bringing the fruit or the like into contact with the first solution. The treatment with the first solution has a cleaning and sterilizing action.

And after removing the 1st solution as much as possible from raw fruits, the solution (henceforth "the 2nd solution") mixed with electrolysis water and polyglycerin fatty acid ester (polyglycerin caprylic acid ester) whose constituent fatty acid chain is C8 Process). The treatment with the second solution may be a treatment such as bringing fruit or the like into contact with the washing solution in addition to immersing the fruit or the like in the second solution. The treatment with the second solution has a cleaning antibacterial effect.

Then, it is placed in a container together with a solution containing useful lactic acid bacteria such as washed fresh fruits and yeast and an assimilating substance, and fermented at an optimum temperature for the growth of lactic acid bacteria. In addition, you may use the raw fruit used for this invention finely cut | judged to the size for eating or the size for eating.

In the method for producing fermented milk of the present invention, a solution in which two surfactants are mixed with electrolyzed water is used. Polyglycerin fatty acid ester (polyglycerin lauric acid ester) whose constituent fatty acid chain is C12, which is one of the surfactants, has a high detergency and can effectively sterilize raw fruits. Polyglycerin laurate has a monoester content lower than 90%, and if the constituent fatty acid chain is other than C12, the detergency is reduced. Polyglycerin laurate works not only on the surface of raw fruits and the like, but also effectively removes the dirt adhering to the raw fruits, etc. Does not affect the bactericidal effect.

In addition, polyglycerin fatty acid ester (polyglycerin caprylate ester) whose constituent fatty acid chain is C8, which is another surfactant, has high antibacterial ability and enhances antibacterial activity against microorganisms existing on the surface of fruits and the like. Can do. Polyglycerin caprylate is a food additive and is not harmful even if it remains, but exhibits antibacterial action when it remains. Polyglycerin caprylate ester consumes a large amount of effective chlorine per weight when the monoester content is 80% or less, and reduces the effect of electrolyzed water. Polyglycerin caprylate ester works on the surface of raw fruits and the like, and not only promotes contact of chlorine with microorganisms attached to raw fruits etc., but also has the property of inhibiting the growth of microorganisms by itself, It can stay on the surface of fresh fruits even after processing is finished, and can improve antibacterial properties and preservability. In addition, since the dirt is removed as much as possible by the treatment with the cleaning solution as the previous step, the effect is greatly improved.

The fruits treated with these two solutions are placed in a container together with a solution containing useful lactic acid bacteria and yeast and its assimilating substances, and fermented at the optimum temperature for the growth of lactic acid bacteria. However, the acid and alcohol produced by decomposing the assimilated substance are contained, and thus the microorganism growth can be suppressed and the growth can be prevented during storage, and fermented milk containing raw fruits can be produced. Moreover, the effective chlorine concentration of the electrolyzed water used for this invention is low, and since it does not heat-process raw fruits, the original food texture and flavor of fresh fruits are not impaired.

The electrolyzed water used in the present invention is a liquid obtained by electrolyzing raw material water containing an electrolyte. More preferably, it is electrolyzed water that is slightly acidic (hereinafter referred to as “slightly acidic electrolyzed water”). As such a slightly acidic electrolyzed water, an electrolyzed water having a sodium ion concentration of 200 ppm or less, more preferably 50 ppm or less, which is a water quality standard of waterworks, and a pH of 4.5 to 6.8 is used. Among them, it is particularly preferable that the effective chlorine concentration is 10 to 30 ppm and the pH is 5.0 to 6.5. If the effective chlorine concentration is within the range, there is no physical burden on the worker, There is no change in flavor and no residue.

The electrolyzed water is generally generated by adding sodium chloride in order to increase electrolysis efficiency. However, even in that case, in the present invention, it is preferable to use slightly acidic electrolyzed water having a sodium ion concentration of 200 ppm or less as described above. Moreover, even if sprayed, the crystals of sodium chloride do not remain, which is highly convenient.

This is because it can be said that such slightly acidic electrolyzed water does not substantially contain sodium chloride, so that even if it remains after use, it is considered that there is no influence on the flavor of food.

Such slightly acidic electrolyzed water can be produced by the following procedure. That is, first, hydrochloric acid is added to water that does not substantially contain sodium chloride. Here, “water” means tap water, ground water, underground water, demineralized water, distilled water, purified water (RO water, membrane treated water), or a mixed water thereof. It means water that does not contain.

Here, the meaning of “substantially no sodium chloride” means that sodium chloride is not artificially added. In this case, a trace amount of sodium chloride naturally contained in water is not considered. The fact that sodium chloride has not been artificially added means that the sodium ion concentration of water to which hydrochloric acid has been added does not exceed the sodium ion concentration contained in the “water”. For example, since such “water” generally has a sodium ion concentration of 200 ppm or less, the sodium ion concentration of the water added with hydrochloric acid in the present invention is preferably 200 ppm or less.

Moreover, when using natural water and tap water, such as groundwater and underground water, it is preferable that the density | concentration of a total organic carbon is 2 ppm or less. Moreover, it is preferable that total hardness is 50-100 mg / L.

In addition, the hydrogen chloride concentration in the case of adding hydrochloric acid to water is preferably 0.01% or more, and particularly recommended to be 0.1% or more in order to cause an appropriate reaction. However, from an economical viewpoint, the hydrogen chloride concentration is preferably 1.0% or more and 21.0% or less. That is, if the hydrogen chloride concentration is 1.0% or more, an industrially stable reaction can be obtained, and if it is 21.0% or less, no smoke is generated at room temperature, and storage and handling are possible. This is because there is no particular difficulty.

After passing such water added with hydrochloric acid through the diaphragm electrolyzer, the negative and positive electrodes are energized and electrolyzed to obtain electrolyzed water. Here, the non-diaphragm electrolytic cell is an electrolytic cell having no diaphragm. The non-diaphragm electrolytic cell may be a monopolar electrolytic cell, but is preferably a bipolar electrolytic cell. In general, two types of methods of connecting a plurality of electrodes in an electrolytic cell are known: a monopolar type and a bipolar type. The monopolar type is a system in which all of the electrodes are connected to either the cathode or the anode of the power supply, and the multipolar type has, for example, a structure in which a plurality of electrodes are stacked at a predetermined interval and insulated from each other. In addition, there is at least one intermediate electrode that is not connected to any electrode between the electrode connected to the anode of the power source (ie, the anode) and the electrode connected to the cathode of the power source (ie, the cathode). It is a method.

In the electrolysis, the voltage per pair of electrodes is preferably 1.5 volts or more and 4.0 volts or less. In the case of a bipolar electrolytic cell, an intermediate electrode exists between the cathode and the anode as described above, but the “voltage per pair of electrodes” includes the cathode, the anode, and the intermediate electrode. , A term meaning the voltage between two adjacent electrodes.

In general, it is known that when the voltage per pair of electrodes is increased, chlorine starts to be generated at 1.3 volts or more and reaches the maximum generation amount at 1.5 volts or more. Therefore, it can be said that the voltage per pair of electrodes is preferably 1.5 volts or more. It is also known that oxygen starts to be generated when the voltage exceeds 4.0 volts, and ozone starts to be generated when the voltage exceeds 5.0 volts. Since generation of ozone is not preferable from the viewpoint of the working environment, the voltage is preferably 5.0 volts or less. Moreover, since the generation of oxygen is a waste of electric power, the voltage is particularly preferably 4.0 volts or less. The voltage is preferably 3.0 volts or less from an economic viewpoint. At least, since generation of ozone is not preferable as described above, the voltage is preferably 5.0 volts or less, and the electrolyzed water used in the present invention is particularly preferably electrolyzed water without ozone.

After producing electrolyzed water in this way, the produced electrolyzed water may be diluted. In general, in the production of electrolyzed water, it is preferable in terms of economy to electrolyze water having a high chlorine concentration to produce a small amount of electrolyzed water and then dilute and use it. Therefore, after electrolysis, it is preferable to collect electrolyzed water after dilution. The degree of dilution is preferably such that the pH is in the range of 5.0 to 6.5 and the effective chlorine concentration is in the range of 10 to 30 ppm.

The electrolyzed water thus produced does not lose its bactericidal effect even if the effective chlorine concentration is diluted to a concentration of 1 ppm to 2 ppm.

Electrolyzed water may be neutralized with a neutralizing agent. When electrolyzed water having a high effective chlorine concentration is obtained, the pH of the electrolyzed water may be lowered. In general, it is known that the sterilizing power of water in which chlorine is dissolved varies depending on the pH ( Published by Fuji Techno System Co., Ltd., “Food Industry Microbial Control Technology Collection,” pages 242-243, 1977). According to this, since the bactericidal power will become high if the pH of electrolyzed water is 4.5-6.8, it is preferable to become the pH range.

Moreover, if electrolyzed water is strong acidity, it will receive restrictions on the place to use, a method, etc., Therefore It is preferable that the pH of electrolyzed water is 5.0 or more. As such a neutralizing agent, an alkaline chemical is suitable, and sodium hydroxide, potassium hydroxide, sodium bicarbonate, sodium carbonate and the like can be used, and sodium hydroxide is most preferred. When the electrolyzed water is neutralized in this way, the neutralizing agent may be added before or after dilution, but the latter is preferable.

The electrolyzed water described above can be produced by, for example, Purestar (registered trademark), which is an electrolyzed water production apparatus manufactured by Towa Techno Co., Ltd. In this apparatus, a tank storing 21% hydrochloric acid or 3% hydrochloric acid is installed. In the former case, 21% hydrochloric acid is diluted with water and then passed through a diaphragm electrolyzer. In the latter case, 3% hydrochloric acid itself is “water to which hydrochloric acid has been added”. Pass water through the diaphragm electrolyzer. And it is possible to electrolyze continuously and to produce electrolyzed water. In this case, the condition is such that the obtained electrolyzed water has a pH of 4.0 or more, preferably pH 4.5 to 6.8, particularly preferably pH 5.0 to 6.5, and an effective chlorine concentration of 10 to 30 ppm. Therefore, it is preferable to adjust the electrolysis conditions of the diaphragm membrane electrolytic cell and dilute the electrolyzed water.

The electrolyzed water produced in this way has substantially no sodium chloride added, and has a pH that is almost neutral, and has properties close to natural water as compared to normal electrolyzed water. is doing. Therefore, it is suitable for producing the electrolyzed water used in the present invention.

Here, eating size fruits and vegetables are strawberries, blueberries, raspberries, cassis, pomegranates, gummy, kumquat, cherries, grapes, small tomatoes, etc. that can be eaten in one bite without cutting It is not limited to those mentioned here.

Fruits and vegetables that have been finely cut into sizes for eating are citrus fruits such as loquat, peach, plum, apricot, plum, saruna pear, kiwi, apple, pear, pear, fig, persimmon, orange, orange, grapefruit and lemon. Bananas, pineapples, mangoes, papayas, passion fruits, etc., which are usually cut into bite sizes and eaten, and are not limited to those listed here.

Hereinafter, the manufacturing method of the fermented milk of this invention which concerns on this embodiment is demonstrated in detail.

First of all, one or more kinds of fresh fruits with the size of the edible or chopped raw size were selected, and 500 ppm polyglycerin fatty acid ester with polyelectrolyzed water and constituent fatty acid chain C12 (poly Treatment with a first solution mixed with glycerin laurate).

In the present embodiment, a polyglycerol fatty acid ester (polyglycerol laurate) having a monoester content of 90% or more can be preferably used. Further, the amount of the first solution used for washing fresh fruits is preferably 10 times or more in terms of the weight ratio of the object in order to perform more effective washing and sterilization. Moreover, as a washing | cleaning processing method, it is preferable to carry out by immersion shaking, immersion stirring, a continuous vegetable washing tank, and an ultrasonic wave. The washing time is 5 to 20 minutes, preferably 10 to 15 minutes. After completion of the cleaning of the object, it is desirable to pull up the fresh fruit from the first solution and remove the first solution adhering to the fresh fruit as much as possible by using a draining basket, a drainer or the like. In addition, after completion | finish of washing | cleaning, it can progress to the next process as it is, but it is preferable to remove the 1st solution adhering to fresh fruit as much as possible by performing a rinse process with electrolyzed water. In the present embodiment, it is preferable to use slightly acidic electrolyzed water.

Then, it progresses to the processing process of this embodiment. Fresh fruit that has undergone the above washing process is treated with a second solution in which electrolyzed water and 250 ppm polyglycerin fatty acid ester (polyglycerin caprylate) whose constituent fatty acid chain is C8 are mixed to wash and process the fresh fruit. To do.

In the present embodiment, a polyglycerol fatty acid ester having a monoester content of 80% or more can be preferably used. Moreover, 0.1% to 1% of a food flavor can be added to the second solution. Furthermore, an organic acid or hydrochloric acid designated as a food additive can be added to the second solution as long as the property of electrolyzed water does not change. Furthermore, a substance having a sweetness or the like for adding a flavor to the fresh fruit can be added to the second solution as long as the property of the electrolyzed water does not change. This processing step is preferably performed by immersion shaking, immersion stirring, a continuous vegetable washing tank, and ultrasonic waves. The processing time is 5 to 20 minutes, more preferably 10 to 15 minutes. After the processing is completed, it is preferable to pull up the fresh fruit from the second solution and remove the second solution adhering to the fresh fruit as much as possible using a draining basket or a drainer. However, it is not necessary to perform a process such as wiping the surface of fresh fruits with paper or cloth.

Then, the processed raw fruit is immersed and filled in a sealed container together with a solution to which lactic acid bacteria, milk and dairy products, assimilating substances such as sugar and protein, various seasonings for improving the flavor, and the like are added.

The lactic acid bacteria, Lactobacillus (L. acidophilus, L.gasseri, etc.), Streptococcus thermophilus, Enterococcus faecalis, Bifidobacterium (B.bifidum, B.breve, B.infantis, B.longum , B. adolescentis etc.) are suitable, and one or more of these lactic acid bacteria can be mixed and used. Moreover, you may put useful yeast with lactic acid bacteria in an immersion solution.

Solutions used for soaking include milk fat such as pasteurized milk, skim milk powder, butter, dairy products such as whey powder and cream, milk proteins such as whey peptides, sugars such as sucrose, fructose, honey, brown sugar, artificial sweetness As appropriate, substances that improve the flavor or stabilize the properties of fermented milk such as agar, gelatin, various thickening polysaccharides (carrageenan, xanthan gum, gellan gum, fur celeran, etc.), starch, starch decomposition products, etc. It is a mixed solution added and can be formulated to have a flavor suitable for the final product.

In addition, when an immersion solution is comprised with the solution which adds salts and saccharides, it is set as the density | concentration which does not inhibit the growth of lactic acid bacteria. For example, when using Lactobacillus brevis, Enterococcus faecalis, Enterococcus fascium, unless the salt content is 6.5%, growth inhibition may occur and the fermentation process may not proceed properly. Similarly, saccharides and the like must also have appropriate concentrations that do not inhibit the fermentation process.

In this dip filling process, the processed raw fruit is completely immersed in the dip solution and sealed. For example, in the case of a cup-shaped container, the fresh fruit and the immersion solution are filled so as to be 100% of the volume of the container, and the lid is sealed to prevent air from entering. In the case of a bag-like container having a variable shape, after filling the container, the bag mouth is sealed while venting air.

Thus, the pre-fermented food in which the raw fruit and the soaking solution are soaked and filled is fermented at an appropriate temperature and an appropriate time, then cooled and stored at 5 ° C., and transported in a refrigerated state to obtain a product. The proper temperature and the proper time here refer to a temperature and a time at which a final product whose flavor is not impaired by a substance produced by assimilation and decomposition of lactic acid bacteria and yeast is produced.

Here, the effect of the fermented milk of the present invention obtained by the method for producing fermented milk of the present invention will be described based on the following test examples.

(Test Examples 1 to 11)
In Test Examples 1 to 11, as shown in Table 1, fermented milk was produced by combining the types of the first solution and the second solution. Table 1 also shows the results and evaluation (the evaluation method will be described later).

“Solution 1” to “Solution 6” in Test Examples 1 to 11 had the compositions shown below.
1) Solution 1 (first solution according to this embodiment of the present invention): 500 ppm polyglycerin laurate [trade name: M-12J (Taiyo Chemical Co., Ltd.)] / 30 ppm slightly acidic electrolyzed water pH 5.0 [formation Device name: PURESTER (Morinaga Milk Industry Co., Ltd.)]
2) Solution 2: 500ppm polyglycerin laurate / 200ppm sodium hypochlorite [12% sodium hypochlorite solution (food additive grade) (Wako Pure Chemical Industries, Ltd.)]
3) Solution 3: 500ppm polyglycerol laurate / tap water [Zama City, Kanagawa Prefecture]
4) Solution 4 (second solution according to this embodiment of the present invention): 250 ppm polyglycerin caprylate [trade name: MCA-750 (Sakamoto Pharmaceutical Co., Ltd.)] / 30 ppm slightly acidic electrolyzed water pH 5.0
5) Solution 5: 250ppm polyglycerol caprylate / 200ppm sodium hypochlorite 6) Solution 6: 250ppm polyglycerol caprylate / tap water

(Test method)
In all of the test examples and the comparative examples, ⁶ strawberries (about 60 g) which were pickled and contaminated with an E. coli (10 ⁶ cfu / ml) solution were used as the fresh fruits.

The amount of solutions 1 to 6 (Test Examples 1 to 11), 70% ethanol (Comparative Example 1), and 200 ml NaClO (sodium hypochlorite) (Comparative Example 2) used in the washing process and the processing process was 1000 ml. did.

As the soaking solution, pasteurized milk in which Lactobacillus acidophilus and Streptococcus thermophilus were mixed at 10 ⁷ cfu / g was used.

Using a bag made of aluminum vapor-deposited film that can be sealed by heating and melting as a soaking container, it is filled with 50 g of soaking solution and one processed fresh fruit, and as much air as possible is removed from the top of the bag. Closed the bag.

The bag was allowed to stand in a thermostatic bath set at 40 ° C., and after 5 hours of fermentation, the thermostatic bath was cooled to 5 ° C. Thereafter, it was stored at 5 ° C. for 1 week, and various properties were evaluated.

The number of E. coli in the soaking solution and the number of E. coli in fresh fruits were calculated by measuring a suspension of 10-fold weight suspension in physiological saline and culturing at 35 ° C for 24 hours. did.

(Evaluation)
Odor during test work, color change of fresh fruits, changes in texture of fresh fruits, residual odor of fresh fruits (necessity of rinsing), effects on soaking solution, texture, flavor, visual inspection of appearance, measurement, evaluation by taste Table 2 shows the standards. In each test example and comparative example, the numerical values (evaluation points) of 1, 2, and 3 applicable to the corresponding evaluation are shown in Table 1. The sterilization property is judged from the numerical value of the sterilization rate, and the preservability is judged from the acidity, pH and appearance of the immersion solution.

(Final evaluation)
For the final evaluation of each test example and comparative example, the odor during work, the color change of the object, the structure change of the object, the residual odor of the object (need to rinse), the effect on the immersion solution, the texture, The product evaluation score obtained from the following calculation formula 1 using “subtotal 1” totaling the evaluation points of flavor and appearance and “subtotal 2” totaling the sterilization rate and storage stability was used. In addition, from the viewpoint that the elements of the subtotal 2 are important for long-term storage of the product, the subtotal 2 is evaluated twice in the following calculation formula.

Formula 1:
Product evaluation score = Subtotal 1 + (Subtotal 2 x 2)

Further, the evaluation rate of each test example and comparative example when the maximum value of the product evaluation score is set to 100% is calculated, and whether or not the product can be evaluated based on the evaluation criteria shown in Table 3 is determined. It was divided into ranks and listed in Table 1.

(result)
As is clear from the final evaluation shown in Table 1, Test Example 7, that is, the case where the first solution according to the present embodiment and the second solution according to the present embodiment were used was the most product-evaluable. It was.

In addition, when the bag was filled, the fresh fruit was not completely buried in the soaking solution, and a fermentation test was separately conducted in a half-soaked state. It was growing. This is considered to be the propagation of harmful microorganisms remaining on the surface of fresh fruits. This revealed the importance of the processing of the present invention. Therefore, in the present invention, it is more important to carry out the fermentation process in a state where the processed raw fruit is completely buried in the immersion solution or is completely covered with the immersion solution.

(Test Examples 12 to 20)
Test Examples 12 to 20 were performed in order to evaluate the appropriateness of the concentration of the first solution for washing and sterilizing fresh fruits and the concentration of the second solution for washing processing. As shown in Table 4, the types of solutions were combined to produce fermented milk. Table 4 also shows the results and evaluation (the evaluation method will be described later).

“Solution 7” to “Solution 12” in Test Examples 12 to 20 had the compositions shown below.
7) Solution 7: 250 ppm polyglycerin laurate [trade name: M-12J (Taiyo Chemical Co., Ltd.)] / 30 ppm slightly acidic electrolyzed water pH 5.0 [Generator name: PURESTER (Morinaga Milk Industry Co., Ltd.)]
8) Solution 8: 500ppm polyglycerin laurate / 30ppm slightly acidic electrolyzed water pH5.0
9) Solution 9: 750 ppm polyglycerol laurate / 30 ppm slightly acidic electrolyzed water pH 5.0
10) Solution 10: 125 ppm polyglycerin caprylate [trade name: MCA-750 (Sakamoto Pharmaceutical Co., Ltd.)] / 30 ppm slightly acidic electrolyzed water pH 5.0
11) Solution 11: 250 ppm polyglycerin caprylate / 30 ppm slightly acidic electrolyzed water pH 5.0
12) Solution 12: 500 ppm polyglycerin caprylate / 30 ppm slightly acidic electrolyzed water pH 5.0

(Test method)
In any of the test examples, the fresh fruit was cut into quarters of apples peeled with a slicer, then cut into 5 mm chopped apples and contaminated with an E. coli (10 ⁶ cfu / ml) solution (about 20 g). ) Was used.

The amount of the solutions 7 to 12 (Test Examples 12 to 20) used in the washing step and the processing step was 1000 ml each.

For the soaking solution, 5% by weight of milk (10 ⁹ cfu / g) combined with Lactobacillus acidophilus and Streptococcus thermophilus was used as lactic acid bacteria, and pasteurized milk was used as an assimilating substance.

In the case of complete immersion, the immersion container was filled with 50 g of the immersion solution and one fresh fruit using a sealable bag made of an aluminum vapor deposition film, and then sealed so that no air remained.

The bag was allowed to stand in a thermostatic bath set at 40 ° C., and after 5 hours of fermentation, the thermostatic bath was cooled to 5 ° C. It was stored and evaluated at 5 ° C for 1 week.

(Evaluation)
The storage stability is determined based on the acidity, pH, and appearance of the immersion solution, as well as the evaluation standards for the off-flavor, irritation, and the presence or absence of browning of the target surface as shown in Table 5, and 0, 1, 2, and 3 that apply to the corresponding evaluation The evaluation score of 3 is shown in Table 4.

(Final evaluation)
For the final evaluation, calculate the subtotal of the total evaluation points, calculate the evaluation rate of each test example when the maximum product evaluation point is 100%, and evaluate as a product from the evaluation criteria in Table 3 Judging whether it is possible, it was divided into A to E ranks and listed in Table 4.

(result)
As is apparent from Table 4, the appropriate concentration of polyglycerol laurate in the first solution was 500 ppm, and the appropriate concentration of polyglycerol caprylate in the second solution was 250 ppm.

Next, although one Example of the manufacturing method of fermented milk of this invention is shown, this invention is not restricted to the content described here.

[Fermented milk with grape (European) pulp]
Remove 20 kg of grape berries (European species: ballady, ladies' fingers, etc.) that have been pre-washed with running water for 1 minute to remove dust.

Next, the removed fruit was mixed with 500 ppm polyglycerin laurate [trade name: M-12J (Taiyo Chemical Co., Ltd.)] 30 ppm slightly acidic electrolyzed water pH 5.0, 200 L in a continuous vegetable washer 10 Rinse for a minute and drain water well for the monkey (cleansing sterilization process). Then, wash with 30 ppm slightly acidic electrolyzed water pH 5.0, 200 L, and rinse.

Subsequently, 250 ppm polyglycerin caprylate [trade name: MCA-750 (Sakamoto Yakuhin Kogyo Co., Ltd.)] mixed with 30 ppm slightly acidic electrolyzed water pH 5.0 [generator name: PURESTER (Morinaga Milk Co., Ltd.)], 200 L Wash with an agitated vegetable washer for 10 minutes and drain the water well for the colander (cleaning process).

Then, 2 to 3 grape fruits (about 20 g) subjected to washing and sterilization and washing processing are put into a sealable bag made of an aluminum vapor deposition film. A solution of 10% by weight skim milk powder, 5% by weight of 45% fresh cream, 6% by weight of sugar, 0.5% by weight of agar, heated to 90 ° C, and then cooled to 40 ° C. In addition, 5% by weight of Lactobacillus acidophilus and Streptococcus thermophilus (10 ⁹ cfu / g) is added to prepare an immersion solution, and 200 g of this immersion solution is filled into a bag containing grape fruits. While removing air in the bag, the bag mouth is sealed by high-temperature melting using a sealer.

The bag is fermented for 5 hours in a temperature-controlled room maintained at 40 ° C, and then transferred to a temperature-controlled room maintained at 5 ° C for cooling.

The fermented milk containing fresh fruits produced in this way was maintained for one week in refrigerated storage at 10 ° C. and was of sufficient quality for general distribution.

European grapes are characterized by thin skin and can be eaten together with the pericarp. However, they are easy to rot and have been difficult to distribute widely in the past. According to the present invention, raw fruits can be enjoyed in a state close to raw and can be stored for a long period of time, so the distribution market can be expanded.

According to the present invention, by using a first solution that combines a chemically stable and highly active surfactant designated as a food additive and electrolyzed water having a low effective chlorine concentration, the target fruit or vegetable Can be prevented from fading, damage and sterilization failure, and the original texture and flavor of fruits and the like are not impaired. In addition, according to the present invention, the second solution is used which is a combination of a chemically stable surfactant designated as a food additive and which inhibits bacterial growth and electrolyzed water having a low effective chlorine concentration, and without rinsing. Since this solution remains on the surface of the fruit and the like, the antibacterial effect is exerted on the bacteria existing on the surface of the fruit and the like, so that the quality can be maintained for a long time, and the second solution rinsing step Is unnecessary and simple, and also has the effect of saving water and reducing labor costs. Therefore, this invention can also be used for the raw food processing method which does not perform sterilization processes, such as heat processing, such as fresh fruits, raw vegetables, and fresh fish. According to the processing method of the present invention, the processed food is not impaired in its original texture and flavor, and can be stored safely and for a long period of time.

Claims (7)

Treating a fruit or vegetable with a first solution in which electrolyzed water and polyglycerin laurate are mixed;
The fruit or vegetable treated with the first solution is treated with a second solution obtained by mixing electrolyzed water and polyglycerin caprylate,
The fruit or vegetable treated with the first solution and the second solution is placed in a container together with a third solution containing lactic acid bacteria and an assimilating substance, and the fermented fruit or vegetable is fermented with the third solution. Milk production method. The electrolytic water according to claim 1, wherein the electrolytic water is produced by passing water containing substantially no sodium chloride containing hydrochloric acid through a partitionless electrolytic cell, performing electrolysis, and diluting with water. A method for producing fermented milk containing fruits or vegetables. The method for producing fermented milk containing fruits or vegetables according to claim 2, wherein the electrolyzed water is electrolyzed water having a sodium ion concentration of 200 ppm or less and a pH in the range of 4.5 to 6.8. The method for producing fermented milk containing fruits or vegetables according to claim 2 or 3, wherein the electrolyzed water has an effective chlorine concentration of 10 to 30 ppm and a pH of 5.0 to 6.5. The fermenting of the third solution in a state where the fruit or vegetable treated with the first solution and the second solution is buried in the third solution or covered with the third solution. Item 5. A method for producing fermented milk containing fruits or vegetables according to any one of Items 1 to 4. The method for producing fermented milk containing fruits or vegetables according to any one of claims 1 to 5, wherein the fruits or vegetables are treated with the first solution and then rinsed with electrolytic water. Fermented milk containing fruits or vegetables, wherein the fermented milk is
Treating a fruit or vegetable with a first solution in which electrolyzed water and polyglycerin laurate are mixed;
The fruit or vegetable treated with the first solution is treated with a second solution obtained by mixing electrolyzed water and polyglycerin caprylate,
The fruit or vegetable treated with the first solution and the second solution is placed in a container together with a third solution containing lactic acid bacteria and an assimilating substance, and the fruit obtained by fermenting the third solution or Fermented milk with vegetables.