JP2013074830A - Production method of low-sugar fermented milk - Google Patents
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Abstract
Description
本発明は、乳糖等の糖の含量が低減された発酵乳（低糖発酵乳）の製造方法に関する。 The present invention relates to a method for producing fermented milk (low-sugar fermented milk) having a reduced sugar content such as lactose.
発酵乳は、様々な生理的作用が知られている乳酸菌等のプロバイオティクスを含む食品として、注目されている。
近年では、脂肪の摂取を抑えるために、発酵乳中の脂肪分を低減乃至は実質的に除去した低脂肪タイプ又は無脂肪タイプのものなど、消費者の幅広いニーズに応える様々な製品が開発されている。
Fermented milk is attracting attention as a food containing probiotics such as lactic acid bacteria that are known to have various physiological effects.
In recent years, in order to suppress fat intake, various products have been developed that meet a wide range of consumer needs, such as low-fat or non-fat types that have reduced or substantially removed fat in fermented milk. ing.
ところで、発酵乳の原料となる乳や脱脂乳等に含まれる糖質のほとんどは乳糖である。乳糖を含む乳製品を摂取した場合には、乳糖は消化管内においてβ−Ｄ−ガラクトシダーゼ（ラクターゼ）の作用によって、グルコースとガラクトースに分解されて吸収される。しかしながら、消化管内のラクターゼの働きが弱い人においては、摂取した乳糖が分解されず、腹痛、軟便、下痢等の症状を引き起こす。この症状は、低ラクターゼ症、又は乳糖不耐症と呼ばれている。 By the way, most of the carbohydrates contained in milk, skim milk, etc., which are raw materials for fermented milk, are lactose. When dairy products containing lactose are ingested, lactose is decomposed and absorbed into glucose and galactose by the action of β-D-galactosidase (lactase) in the digestive tract. However, in people with weak lactose activity in the digestive tract, the lactose ingested is not decomposed, causing symptoms such as abdominal pain, loose stool, and diarrhea. This condition is called hypolactosis or lactose intolerance.
従来、低ラクターゼ症、又は乳糖不耐症の人に対しても重大な症状を引き起こすことなく食することができる乳製品、又はそのような乳製品を製造する方法が開発されている。
特許文献１には、原料乳の乳糖を含む膜透過液から部分的またはほぼ完全に乳糖を除去した乳糖除去透過液を膜濃縮液に還流することにより得られ、脂肪を除く固形量基準で乳糖含量が５３重量％以下であることを特徴とする低乳糖乳製品が記載されている。
特許文献２には、ラクトースを含まない乳製品を製造するための方法として、ａ）ミルクを限外ろ過すること、ｂ）限外ろ過で得られるＵＦ濾液をナノろ過すること、ｃ）逆浸透により、ステップｂ）で得られるＮＦ濾液を濃縮すること、ｄ）ステップｃ）で得られるＲＯ保持液を、ＵＦ保持液に添加される塩として使用すること、が記載されている。
特許文献３には、１）無脂乳固形分（ＳＮＦ）と乳脂肪分（Ｆａｔ）を調製した調整乳を冷却する、２）上記１）の調整乳に乳糖分解酵素を添加して酵素処理する、３）上記２）を加熱均質化し、殺菌して酵素を失活する、工程を含むラクトース含量と無脂乳固形分含量が特定の範囲に調整された牛乳風味を有する乳飲料が記載されている。
発酵乳の製造に関しては、特許文献４に、活性の至適ｐＨが中性領域であり且つ酸性領域で失活するラクターゼを用いて、該発酵の前および／または途中において乳糖の分解を行い、発酵の進行に伴うｐＨ降下でラクターゼを失活させることを特徴とする、乳糖含有量の少ない発酵乳の製造方法が記載されている。
また、特許文献５には、特許文献４に記載の方法において、発酵工程の前に、原料乳を脱酸素処理することが記載されている。
Conventionally, a dairy product that can be eaten without causing serious symptoms even for a person with hypolactosis or lactose intolerance, or a method for producing such a dairy product has been developed.
In Patent Document 1, lactose is obtained by refluxing a lactose-removed permeate obtained by partially or almost completely removing lactose from a membrane-permeate containing lactose of raw milk to a membrane concentrate, and lactose on a solid basis excluding fat. A low-lactose dairy product characterized in that its content is not more than 53% by weight is described.
In Patent Document 2, as a method for producing a dairy product not containing lactose, a) ultrafiltration of milk, b) nanofiltration of UF filtrate obtained by ultrafiltration, c) reverse osmosis To concentrate the NF filtrate obtained in step b), and d) to use the RO retentate obtained in step c) as a salt added to the UF retentate.
Patent Document 3 includes 1) cooling the prepared milk prepared with non-fat milk solids (SNF) and milk fat (Fat), and 2) adding lactose-degrading enzyme to the adjusted milk of 1) above and treating with enzyme. 3) A milk beverage having a milk flavor in which the lactose content and the non-fat milk solids content including the steps are adjusted to a specific range is described. ing.
Regarding the production of fermented milk, in Patent Document 4, lactose is decomposed before and / or during the fermentation using lactase having an optimum pH of activity in a neutral region and inactivated in an acidic region. A method for producing fermented milk with a low lactose content, characterized in that lactase is inactivated by a pH drop accompanying the progress of fermentation, is described.
Patent Document 5 describes that the raw milk is deoxygenated before the fermentation step in the method described in Patent Document 4.
他方、特許文献６には、高粘度で濃厚感のある、食感が滑らかで、後味の良い発酵乳を製造することを目的として、発酵乳の製造の際に、カード形成後、膜処理することを特徴とするソフトタイプの発酵乳の製造方法が開示されている。 On the other hand, in Patent Document 6, for the purpose of producing fermented milk having a high viscosity, a rich feeling, a smooth texture, and a good aftertaste, a film is formed after card formation in the production of fermented milk. A method for producing a soft type fermented milk is disclosed.
乳糖等の糖の含量を低減させた、いわゆる低糖発酵乳を製造するために、例えば、特許文献１〜３に記載されるような膜濃縮や乳糖の酵素分解の技術を用いて乳糖を低減、乃至は除去した原料を用い、発酵乳を製造することが考えられる。しかしながら、このような原料を用いた場合には、得られる製品には必要な酸味が不足し、かつカルシウムが有する独特の苦味（エグ味）が強くなり、良好な風味が得られない。
また、特許文献４や５に記載されるような発酵乳の製造方法により、低糖発酵乳を製造することは可能となったが、このような方法は、乳酸菌による発酵とラクターゼによる分解の厳密な制御を要したり、脱酸素の工程を要したりするものであり、必ずしも簡便な方法ではない。
このような状況において、低糖発酵乳を製造するための他の方法が模索されていた。
In order to produce so-called low-sugar fermented milk in which the content of sugar such as lactose is reduced, the lactose is reduced using, for example, membrane concentration and enzymatic decomposition of lactose as described in Patent Documents 1 to 3, It is conceivable to produce fermented milk using the removed raw material. However, when such raw materials are used, the obtained product lacks the necessary sourness and the unique bitterness (egg taste) of calcium becomes strong, and a good flavor cannot be obtained.
In addition, the fermented milk production method as described in Patent Documents 4 and 5 made it possible to produce low-sugar fermented milk. However, such a method requires strict fermentation by lactic acid bacteria and degradation by lactase. It requires control or requires a deoxidation step, and is not necessarily a simple method.
Under such circumstances, other methods for producing low-sugar fermented milk have been sought.
そこで、本発明は、従来とは異なる低糖発酵乳の製造方法を提供することを課題とする。具体的には、本発明は、特に、適度な酸味があり、苦味（エグ味）を感じさせない、良好な風味を有する低糖発酵乳を提供することを課題とする。
本発明において「低糖発酵乳」とは、乳糖等の糖の含量が、乳糖の除去を行う操作をすることなく調製された通常の発酵乳に対して低減されている発酵乳をいい、実質的に乳糖等の糖がほぼ除去されている発酵乳を含む概念（表記上の「無糖」の概念を含むもの）である。
Then, this invention makes it a subject to provide the manufacturing method of low sugar fermented milk different from the past. Specifically, an object of the present invention is to provide a low-sugar fermented milk having a good taste that has an appropriate acidity and does not feel a bitter taste (egg taste).
In the present invention, “low-sugar fermented milk” refers to fermented milk in which the content of sugar such as lactose is reduced compared to normal fermented milk prepared without the operation of removing lactose. The concept includes fermented milk from which sugars such as lactose are substantially removed (including the concept of “sugar-free” in the notation).
本発明者は、発酵乳を製造する際の発酵乳原料である調乳液の乳糖含量を一定範囲に調整し、かつ蛋白質含量を一定以下として、発酵を行った後に、得られた発酵調乳液を濃縮する方法により、低糖発酵乳が製造できること、得られた発酵乳は、良好な酸味があり、苦味（エグ味）を感じさせない、良好な風味を有することを見出し、発明を完成させた。すなわち、本発明は以下のとおりである。 The present inventor adjusted the lactose content of the milk preparation, which is a raw material for fermented milk when producing fermented milk, to a certain range and the protein content below a certain value. The inventors found that low-sugar fermented milk can be produced by a concentration method, and that the obtained fermented milk has a good acidity and does not feel bitterness (egg taste) and has a good flavor, thus completing the invention. That is, the present invention is as follows.
上記課題を解決するための本発明は、乳糖含量が０．７〜１．４質量％、蛋白質含量が３．９質量％以下である調乳液を発酵させて発酵調乳液を調製する工程、および調製した発酵調乳液を、無脂乳固形分が８質量％以上となるように濃縮する工程、を含む低糖発酵乳の製造方法、である。
このような製造方法によれば、乳糖含量が十分に低減された低糖発酵乳を容易に製造することができる。また、このような低糖発酵乳は良好な風味を有するものである。風味について、具体的には、良好な酸味を有し、苦味（エグ味）についても問題のない低糖発酵乳を製造することができる。
The present invention for solving the above problems comprises a step of fermenting a milk preparation having a lactose content of 0.7 to 1.4% by mass and a protein content of 3.9% by mass or less to prepare a fermented milk preparation, and And a step of concentrating the prepared fermented milk solution so that the non-fat milk solid content is 8% by mass or more.
According to such a production method, low-sugar fermented milk with a sufficiently reduced lactose content can be easily produced. Moreover, such low sugar fermented milk has a good flavor. As for the flavor, specifically, it is possible to produce a low sugar fermented milk having a good acidity and no problem with bitterness (egg taste).
本発明において製造される低糖発酵乳の糖含量は、好ましくは０．５質量％以下である。このような低糖発酵乳は、例えば乳糖をほぼ含んでおらず、低ラクターゼ症、又は乳糖不耐症の人でも問題なく食することができる。また、糖の摂取を控えたい人にとっても有用である。 The sugar content of the low-sugar fermented milk produced in the present invention is preferably 0.5% by mass or less. Such low-sugar fermented milk contains, for example, almost no lactose, and can be eaten without problems even by a person with hypolactosis or lactose intolerance. It is also useful for people who want to refrain from sugar intake.
また、本発明において製造される低糖発酵乳のカルシウム含量は、好ましくは１００ｇあたり１００ｍｇ以下である。このような低糖発酵乳は、苦味（エグ味）がなく、極めて良好な風味を有する。 The calcium content of the low-sugar fermented milk produced in the present invention is preferably 100 mg or less per 100 g. Such low sugar fermented milk does not have a bitter taste (egg taste) and has a very good flavor.
さらに本発明は、前記の製造方法によって製造される低糖発酵乳である。 Furthermore, this invention is low-sugar fermented milk manufactured by the said manufacturing method.
また、本発明は、前記の低糖発酵乳を含有する低糖食品である。 Moreover, this invention is a low-sugar food containing the said low-sugar fermented milk.
本発明の低糖発酵乳の製造方法によれば、従来の発酵乳に比して、乳糖を含む糖が低減された低糖発酵乳を容易に製造することができる。特に、本発明の低糖発酵乳の製造方法によれば、適度な酸味があり、苦味（エグ味）を感じさせない、良好な風味を有する低糖発酵乳を製造することができる。
また、本発明の低糖発酵乳の製造方法によれば、従来の製造方法、すなわち乳糖を予め酵素分解する方法で発酵原料を調製する方法とは異なり、乳糖の分解によって得られる糖がほとんど生成されないので、いわゆる無糖タイプの発酵乳を容易に製造することができる。また、このような低糖発酵乳は、さまざまな食品原料と組み合わせることで、低糖或いは無糖タイプの低糖食品に加工することができる。
すなわち、低ラクターゼ症、乳糖不耐症の人のみならず、糖の摂取を控えたい人に対しても有用な製品を提供することが可能となる。また、消費者の嗜好性を考慮して甘味を調節することも容易となる。
According to the method for producing low-sugar fermented milk of the present invention, low-sugar fermented milk in which sugar containing lactose is reduced can be easily produced as compared with conventional fermented milk. In particular, according to the method for producing low-sugar fermented milk of the present invention, it is possible to produce low-sugar fermented milk that has an appropriate acidity and does not feel bitter (egg taste) and has a good flavor.
In addition, according to the method for producing low-sugar fermented milk of the present invention, unlike the conventional production method, that is, a method of preparing fermentation raw materials by a method in which lactose is pre-enzymatically decomposed, almost no sugar is obtained by the decomposition of lactose. Therefore, so-called sugar-free fermented milk can be easily produced. Moreover, such low sugar fermented milk can be processed into a low sugar or non-sugar type low sugar food by combining with various food raw materials.
That is, it is possible to provide useful products not only for people with hypolactase disease and lactose intolerance, but also for people who want to refrain from taking sugar. In addition, it becomes easy to adjust sweetness in consideration of consumer preference.
図１は、本発明の低糖発酵乳の製造方法を示す概略図である。以下、本発明に用いられる原料や本発明における工程について詳しく説明する。
本明細書において、乳、乳製品に関する分類は、特に断らない限り、『乳及び乳製品の成分規格等に関する省令』（以下、「乳等省令」という。）に基づくものである。
本明細書において、「％」パーセントについての表示は、特に断らない限り、質量による表示である。
FIG. 1 is a schematic view showing a method for producing low-sugar fermented milk of the present invention. Hereinafter, the raw material used for this invention and the process in this invention are demonstrated in detail.
In the present specification, the classification of milk and dairy products is based on “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (hereinafter referred to as “Ministerial Ordinance on Milk”) unless otherwise specified.
In the present specification, “%” percent is expressed by mass unless otherwise specified.
＜調乳液＞
本発明において、「調乳液」とは、成分が調整された液であって、本発明の製造方法において、乳酸菌による発酵の発酵乳原料に相当する。
調乳液に含まれる乳糖含量は、０．７〜１．４質量％が好ましく、０．８〜１．２質量％が特に好ましい。調乳液の乳糖含量をこの範囲としておくことで、乳酸菌による発酵を効率よく行うことができる。その結果、製造される発酵乳の糖含量を極めて低くすることができる。
<Milk preparation>
In the present invention, the “milk preparation” is a liquid in which components are adjusted, and corresponds to a fermented milk raw material for fermentation by lactic acid bacteria in the production method of the present invention.
The content of lactose contained in the formula is preferably 0.7 to 1.4% by mass, particularly preferably 0.8 to 1.2% by mass. By making the lactose content of the milk preparation within this range, fermentation with lactic acid bacteria can be performed efficiently. As a result, the sugar content of the produced fermented milk can be made extremely low.
また、前記調乳液において、蛋白質含量の上限は、３．９質量％、好ましくは３．６質量％である。蛋白質含量が３．９質量％以下の場合には、乳酸菌による発酵が効率よく進み、発酵乳に必要な酸味を得ることが容易となる。発酵乳に必要な酸味の目安としては、ｐＨが５．０以下、好ましくはｐＨが４．２〜４．８程度である。蛋白質含量を上記のように調節することにより、通常の条件による発酵で、このｐＨを容易に達成できる。
また、蛋白質含量を上記のように調節することにより、苦味（エグ味）の問題も解決することができる。苦味（エグ味）の問題を引き起こさないカルシウム含量の目安としては、発酵乳１００ｇあたり１００ｍｇ以下である。
なお、前記調乳液は、発酵乳に必要なカードの形成の観点から、少なくとも蛋白質を含んでいなければならないことはいうまでもない。この観点から、調乳液に含まれる蛋白質含量の下限値は、好ましくは０．７質量％、さらに好ましくは１．０質量％である。
In the milk preparation, the upper limit of the protein content is 3.9% by mass, preferably 3.6% by mass. When the protein content is 3.9% by mass or less, fermentation by lactic acid bacteria proceeds efficiently, and it becomes easy to obtain the sourness necessary for fermented milk. As a standard of sourness required for fermented milk, the pH is 5.0 or less, preferably the pH is about 4.2 to 4.8. By adjusting the protein content as described above, this pH can be easily achieved by fermentation under normal conditions.
Moreover, the problem of bitterness (egg taste) can be solved by adjusting the protein content as described above. As a standard of the calcium content that does not cause the problem of bitterness (egg taste), it is 100 mg or less per 100 g of fermented milk.
In addition, it goes without saying that the milk preparation must contain at least a protein from the viewpoint of forming a card necessary for fermented milk. From this viewpoint, the lower limit of the protein content contained in the milk preparation is preferably 0.7% by mass, more preferably 1.0% by mass.
前記調乳液において、蛋白質と乳糖の含有比率は、質量比で好ましくは１：１〜６：１、さらに好ましくは１．２：１〜４．５：１である。蛋白質と乳糖の含有量をこのような比率とすることにより、乳酸菌による発酵を効率よく行うことができ、適度な酸味を有し、苦味（エグ味）についても問題のない低糖発酵乳を容易に製造することができる。 In the milk preparation, the content ratio of the protein and lactose is preferably 1: 1 to 6: 1, more preferably 1.2: 1 to 4.5: 1 in terms of mass ratio. By setting the content of protein and lactose to such a ratio, fermentation by lactic acid bacteria can be performed efficiently, and a low-sugar fermented milk that has an appropriate acidity and has no problem with bitterness (egg taste) can be easily obtained. Can be manufactured.
上述したように、乳糖含量と蛋白質含量が特定の範囲内にあれば、調乳液の残りの成分は、乳酸菌による発酵を妨げない限りにおいて任意に決定することができる。
調乳液における乳脂肪含量についても適宜調節することができるが、製造される低糖発酵乳において、乳の自然な風味を実現するためには、例えば、乳脂肪含量を０．３〜２．５質量％の範囲とすることが好ましい。
また、限外ろ過等の方法によって乳糖を除去する際に一緒に除去された灰分を調乳液に戻す等、従来知られている乳製品に対する加工処理を行ってもよい。
As described above, as long as the lactose content and the protein content are within a specific range, the remaining components of the milk preparation can be arbitrarily determined as long as the fermentation by lactic acid bacteria is not hindered.
The milk fat content in the milk preparation can also be adjusted as appropriate. However, in order to realize the natural flavor of milk in the produced low-sugar fermented milk, for example, the milk fat content is 0.3 to 2.5 mass. % Is preferable.
Further, conventionally known processing of dairy products may be performed, such as returning the ash removed together when removing lactose by a method such as ultrafiltration to the milk preparation.
前記調乳液は、乳糖を一部、乃至は全部除去した原料を用いて製造することができる。例えば、乳糖を実質的に全部除去した乳原料に、乳糖を含む乳、脱脂濃縮乳、脱脂乳、クリーム等の乳製品、或いはこれらを任意に組み合わせて添加し、蛋白質含量と乳糖含量が上記の範囲となるように水等で希釈する方法が挙げられる。また、乳糖を実質的に全部除去した乳原料に、乳糖や蛋白質を添加して、これらの含量を調節し、蛋白質含量と乳糖含量が上記の範囲となるように水等で希釈する方法も挙げられる。また、乳糖を一部除去した脱脂濃縮乳を、蛋白質含量と乳糖含量が上記の範囲となるように水等で希釈する方法が挙げられる。 The milk preparation can be produced using a raw material from which lactose is partially or completely removed. For example, dairy products such as milk containing lactose, defatted concentrated milk, defatted milk, cream, etc., or any combination thereof are added to the milk raw material from which lactose has been substantially completely removed, and the protein content and lactose content are as described above. The method of diluting with water etc. is mentioned so that it may become a range. In addition, a method of adding lactose or protein to a milk raw material from which lactose has been substantially completely removed, adjusting the content thereof, and diluting with water or the like so that the protein content and the lactose content are within the above ranges is also mentioned. It is done. Moreover, the method of diluting skim concentrated milk from which lactose has been partially removed with water or the like so that the protein content and the lactose content are within the above ranges can be mentioned.
調乳液の調製方法の一形態を以下に示す。
まず、脱脂乳を原料とし、限外ろ過（ＵＦ）法等の膜分離法等により、低分子の乳糖を高分子の蛋白質や脂質と分離することで、原料から乳糖を実質的に全部除去した濃縮液を得る。このような濃縮液に、例えば、脱脂濃縮乳、クリーム及び水を添加し、乳糖含量及び蛋白質含量を調節する。
One embodiment of the method for preparing the formula is shown below.
First of all, lactose is removed from the raw material by separating low molecular weight lactose from high molecular weight proteins and lipids using skim milk as a raw material and membrane separation methods such as ultrafiltration (UF). A concentrate is obtained. For example, skim concentrated milk, cream and water are added to such a concentrated liquid to adjust the lactose content and the protein content.
乳糖含量、乳脂肪含量、その他乳成分の含量は、乳等省令の「乳等の成分規格の試験法」に記載の各定量方法によって測定することができる。
蛋白質含量については、改良デュマ法によって測定することができる。
Lactose content, milk fat content, and other milk component contents can be measured by the respective quantitative methods described in the “Test Methods for Component Standards of Milk” in the Ordinance of the Ministry of Milk and the like.
The protein content can be measured by an improved Dumas method.
このようにして得られた調乳液は、発酵乳を製造する際に通常に行われる、均質化、殺菌、冷却等の各工程を経た後に、発酵工程に供される。 The milk preparation thus obtained is subjected to a fermentation process after undergoing processes such as homogenization, sterilization, and cooling, which are normally performed when producing fermented milk.
＜発酵工程＞
本発明では、上記調乳液に、乳酸菌を添加し、調乳液を発酵させて発酵調乳液を得る。本発明で用いられる乳酸菌としては、通常の発酵乳の製造に用いられるものを特段の制限なく用いることができる。例えば、ラクトコッカス（Lactococcus）属菌として、ラクトコッカス・ラクティス（L. lactis）、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティス（L. lactis subsp. lactis）、ラクトコッカス・ラクティス・サブスピーシーズ・ラクティス・バイオバラエティ・ジアセチラクティス（L. lactis subsp. lactis biovar. diacetylactis）、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリス（L. lactis subsp. cremoris）などの菌株が、ラクトバチルス（Lactobacillus）属菌として、ラクトバチルス・デルブルッキー・サブスピーシーズ・ラクティス（L. delbrueckii subsp. lactis）、ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス(L. delbrueckii subsp. bulgaricus）（ラクトバチルス・ブルガリカス）、ラクトバチルス・ロイテリ（L. reuteri）、ラクトバチルス・ヘルベティカス（L. helveticus）などの菌株が、ストレプトコッカス（Streptococcus）属菌として、ストレプトコッカス・サリバリウス・サブスピーシーズ・サーモフィルス（S. salivarius subsp. thermophilus）（ストレプトコッカス・サーモフィラス）などの菌株が用いられる。
<Fermentation process>
In this invention, a lactic acid bacterium is added to the said milk preparation liquid, a milk preparation liquid is fermented and a fermented milk preparation liquid is obtained. As the lactic acid bacteria used in the present invention, those used for the production of ordinary fermented milk can be used without any particular limitation. For example, as the genus Lactococcus, Lactococcus lactis, L. lactis subsp. Lactis, Lactococcus lactis subsp. Lactis bio Lactobacillus strains such as L. lactis subsp. Lactis biovar. Diacetylactis and L. lactis subsp. Cremoris have been designated as Lactobacillus. L. delbrueckii subsp. Lactis, L. delbrueckii subsp. Bulgaricus (Lactobacillus bulgaricus), Lactobacillus reuteri (L . reuteri), easy Strains, such as Bacillus helveticus (L. helveticus) are as Streptococcus (Streptococcus) genus, Streptococcus salivarius subsp thermophilus (S. salivarius subsp. Thermophilus) (Streptococcus thermophilus) strains, such as are used.
乳酸菌の添加量は、通常の範囲で適宜調節することができる。例えば、調乳液における菌濃度が、少なくとも１×１０5ＣＦＵ／ｇ程度、好ましくは少なくとも１×１０7ＣＦＵ／ｇ程度となるような量を添加することが好ましい。 The addition amount of lactic acid bacteria can be appropriately adjusted within a normal range. For example, it is preferable to add such an amount that the bacterial concentration in the milk preparation is at least about 1 × 10 5 CFU / g, preferably at least about 1 × 10 7 CFU / g.
また、乳酸菌に加えて、ビフィドバクテリウム（Bifidobacterium）属菌を用いることもできる。例えば、ビフィドバクテリウム・ロンガム（B. longum）、ビフィドバクテリウム・ブレーベ（B. breve）、ビフィドバクテリウム・ビフィダム（B. bifidum）、ビフィドバクテリウム・インファンティス（B. infantis）などの菌株を用いることができる。 In addition to lactic acid bacteria, Bifidobacterium genus bacteria can also be used. For example, B. longum, B. breve, B. bifidum, B. infantis (B. infantis) ) And the like can be used.
調乳液への菌の添加方法は特に制限されず、菌末の状態で添加することも、カルチャー（培養物）の状態で添加することもできる。 The method for adding the fungus to the milk preparation is not particularly limited, and it can be added in the form of a fungus or in the state of a culture (culture).
培養温度（発酵温度）は、乳酸菌が効率よく増殖する範囲であればよく、通常３０〜５０℃程度、好ましくは３５〜４３℃程度である。発酵は、乳酸菌が十分に増殖するまで行えばよく、通常、調乳液のｐＨが５．０以下になるまで、好ましくは、調乳液のｐＨが４．８以下になるまで、さらに好ましくは、調乳液のｐＨが４．２〜４．８程度になるまで行えばよい。発酵時間としては、３５〜４３℃程度の培養温度の場合、３〜１０時間程度、好ましくは３〜６時間程度が目安となる。
このようにして得られた発酵調乳液は、通常の発酵乳を製造する際と同様に、必要に応じてカード破砕、均質化等の工程を経て、次の濃縮工程に供される。
The culture temperature (fermentation temperature) may be within a range where lactic acid bacteria grow efficiently, and is usually about 30 to 50 ° C., preferably about 35 to 43 ° C. Fermentation may be carried out until the lactic acid bacteria are sufficiently grown, and is usually adjusted until the pH of the milk preparation is 5.0 or less, preferably until the pH of the milk preparation is 4.8 or less, more preferably. It may be performed until the pH of the emulsion becomes about 4.2 to 4.8. The fermentation time is about 3 to 10 hours, preferably about 3 to 6 hours when the culture temperature is about 35 to 43 ° C.
The fermented milk solution thus obtained is subjected to steps such as curd crushing and homogenization as necessary, as in the case of producing ordinary fermented milk, and is supplied to the next concentration step.
＜濃縮工程＞
発酵工程の後、得られた発酵調乳液は、無脂乳固形分が８質量％以上となるように、蛋白質等の無脂乳固形分が濃縮される。この無脂乳固形分の条件は、乳等省令における「発酵乳」の成分規格に相当する。
濃縮は、限外ろ過（ＵＦ）法等の膜分離法により、主に水分を除去することにより行うことができる。
また、ろ過布を用いて、ホエーを除去する方法によって濃縮を行うことも可能である。
無脂乳固形分は、乳等省令の「乳等の成分規格の試験法」に記載の定量方法によって測定することができ、本発明においては、特に蛋白質含量、炭水化物含量、および灰分量の総和によって算出することができる。
また、濃縮倍率の目安としては、２〜８倍程度、好ましくは２〜４倍程度が挙げられる。
<Concentration process>
After the fermentation process, the obtained fermented milk solution is concentrated in non-fat milk solids such as proteins so that the non-fat milk solids are 8% by mass or more. The condition of this non-fat milk solid content corresponds to the component standard of “fermented milk” in the ordinance of milk and the like.
Concentration can be performed mainly by removing water by a membrane separation method such as an ultrafiltration (UF) method.
Moreover, it is also possible to concentrate by the method of removing whey using a filter cloth.
The non-fat milk solid content can be measured by the quantitative method described in the “Testing Method of Component Standards for Milk” in the Ministerial Ordinance of Milk and the like, and in the present invention, in particular, the total of protein content, carbohydrate content, and ash content. Can be calculated.
Moreover, as a standard of a concentration rate, about 2 to 8 times, Preferably about 2 to 4 times is mentioned.
本発明の低糖発酵乳の製造方法においては、発酵工程の前の調乳液に対して、或いは濃縮工程の後の発酵乳に対して、任意の成分を添加してもよい。 In the method for producing low-sugar fermented milk of the present invention, arbitrary components may be added to the milk preparation before the fermentation process or to the fermented milk after the concentration process.
上記の方法により得られた低糖発酵乳（本発明の発酵乳）は、乳糖を特に低減しない通常の方法で製造した発酵乳に比して、乳糖を含む糖の含量が低減されたものとなる。具体的には、糖含量が０．５質量％以下という、実質的にほぼ含有されていない無糖発酵乳とすることができる。
すなわち、乳糖の分解産物であるガラクトース及びグルコースを含む、糖類の合計含量を、０．５質量％以下とすることが好ましく、本発明の方法によればこのような無糖発酵乳を容易に製造することができる。
また、乳糖含量と蛋白質含量を特定の範囲に調節する上記の方法により得られた低糖発酵乳は、従来の乳糖を低減させた乳製品をそのまま発酵させた場合に比して、適度な酸味を有するものとなる。具体的には、ｐＨを４．２〜４．８程度とすることができる。
また、上記の方法により得られた低糖発酵乳は、従来の乳糖を低減させた乳製品をそのまま発酵させた場合に比して、カルシウム含量が、低減したものとなる。具体的には、カルシウム含量を発酵乳１００ｇあたり１００ｍｇ以下とすることができる。
カルシウム含量は、試料を硝酸により湿式分解し、これをＩＣＰ−ＭＳ法により測定することができる。
The low-sugar fermented milk obtained by the above method (fermented milk of the present invention) has a reduced content of sugar containing lactose compared to fermented milk produced by an ordinary method that does not particularly reduce lactose. . Specifically, a sugar-free fermented milk having a sugar content of 0.5% by mass or less and substantially not contained can be obtained.
That is, it is preferable that the total content of saccharides including galactose and glucose, which are degradation products of lactose, is 0.5% by mass or less. According to the method of the present invention, such sugar-free fermented milk can be easily produced. can do.
Moreover, the low-sugar fermented milk obtained by the above-described method for adjusting the lactose content and the protein content to a specific range has a moderate acidity compared to the case where a conventional dairy product with reduced lactose is fermented as it is. It will have. Specifically, the pH can be set to about 4.2 to 4.8.
Moreover, the low-sugar fermented milk obtained by said method becomes a thing with a reduced calcium content compared with the case where the dairy product which reduced the conventional lactose is fermented as it is. Specifically, the calcium content can be 100 mg or less per 100 g of fermented milk.
The calcium content can be measured by ICP-MS method after wet decomposition of a sample with nitric acid.
本発明によって製造された低糖発酵乳は、これを原料として使用して、低糖発酵乳を含有する低糖食品や、健康食品、機能性食品等を製造することが可能である。
例えば、１）アロエの生原料や、アロエの水煮原料に高甘味度甘味料、安定剤、酸味料、香料、ミネラル粉末などを加えて風味を調整したアロエプレザーブと、本発明の低糖発酵乳とを、プレザーブ３０％、低糖発酵乳７０％の割合で混合し、無糖アロエヨーグルトを製造することができる。
また、２）ナタデココ水煮原料に高甘味度甘味料、安定剤、酸味料、香料、ミネラル粉末などを加えて風味を調整したナタデココプレザーブと、低糖発酵乳とを、プレザーブ３０％、低糖発酵乳７０％の割合で混合し、無糖ナタデココヨーグルトを製造することができる。
また、３）ゲル化剤、寒天、こんにゃく粉などに高甘味度甘味料、酸味料、香料、色素などを加えて風味、色調を調整したゼリーと、本発明の低糖発酵乳とを、ゼリー２５％、低糖発酵乳７５％の割合で混合し、ゼリー入り無糖ヨーグルトを作ることができる。
さらに、前記１）〜３）の低糖食品を凍結させて、低糖（又は無糖）フローズンヨーグルトを製造することができる。
また、前記１）、２）に記載されるプレザーブをカップに充填し、プレザーブ層の上層に本発明の低糖発酵乳を積層して充填することにより、２層（多層）の無糖ヨーグルトを製造することができる。
The low-sugar fermented milk produced by the present invention can be used as a raw material to produce a low-sugar food containing low-fermented fermented milk, health food, functional food, and the like.
For example, 1) Aloe prasebare prepared by adding high-sweetness sweetener, stabilizer, acidulant, fragrance, mineral powder, etc. to raw aloe raw material or boiled aloe raw material, and low-sugar fermented milk of the present invention Can be mixed at a ratio of 30% of Preserve and 70% of low-sugar fermented milk to produce sugar-free aloe yogurt.
In addition, 2) Nata de coco prasebare prepared by adding high-sweetness sweeteners, stabilizers, acidulants, fragrances, mineral powders, etc. to the raw materials boiled in natadeko coco, and fermented milk with low sugar, It can be mixed at a ratio of 70% to produce a sugar-free attadecoko yogurt.
3) Gelatin, agar, konjac flour, etc. are added with a high sweetness sweetener, acidulant, fragrance, pigment, etc. to adjust the flavor and color tone, and the low sugar fermented milk of the present invention is jelly 25 %, Low sugar fermented milk 75% can be mixed to make a sugar-free yogurt with jelly.
Furthermore, the low-sugar foods of 1) to 3) can be frozen to produce a low-sugar (or sugar-free) frozen yogurt.
In addition, the cup is filled with the preserve described in 1) and 2) above, and the low-sugar fermented milk of the present invention is laminated and filled on the upper layer of the preserve layer to produce a two-layer (multilayer) sugar-free yogurt. can do.
上記のように製造された低糖発酵乳、低糖食品等は、８０〜５００ｍｌ容程度、好ましくは８０〜２５０ｍｌ容程度の容器に充填し、密閉する。また、容器入りの製品は、通常１０℃以下、好ましくは５℃以下で保存する。 The low-sugar fermented milk and low-sugar foods produced as described above are filled in a container of about 80 to 500 ml, preferably about 80 to 250 ml, and sealed. The product in a container is usually stored at 10 ° C. or lower, preferably 5 ° C. or lower.
［実施例１］
実施例１の製造方法について、図２に工程図を示す。なお、以降の実施例においても、各組成物の組成を除き、各工程は、図２を参照できる。
１０リットルの脱脂乳（水分９０．７％、脂肪０．１％、蛋白質３．５％、乳糖４．９％、灰分０．８％）を分画分子量１０，０００ダルトンの膜（旭化成ケミカルズ社製、膜面積０．１２ｍ2）を用いて平均透過流束３１リットル／ｍ2／ｈで限外ろ過（ＵＦ）処理（ダイアフィルトレーション）（２０℃〜４０℃）をし、ＵＦ濃縮液１．８リットル（水分７８．８％、脂肪０．４％、蛋白質１９．３％、乳糖０％、灰分１．５％）を得た。また、ＵＦ透過液は１６．２リットル（水分９６．８％、脂肪０％、蛋白質０．１％、乳糖２．８％、灰分０．３％）採取された。なお、ダイアフィルトレーションに用いる水の量は８リットルとした。
ＵＦ濃縮液２９２．５ｇ、脱脂濃縮乳２１６ｇ、クリーム７２ｇ、水３９１９．０５ｇを混合し、発酵前の調乳液を調製した（水分９６．１５％、脂肪０．７７％、蛋白質１．８７％、乳糖０．９７％、灰分０．２４％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製、ラクトバチルス・ブルガリカスおよびストレプトコッカス・サーモフィラスの混合物）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが４．５５になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、ＵＦ膜を用いて限外ろ過処理をして透過液３３７５ｇを除いた後、無糖発酵乳１１２５ｇを得た。
この無糖発酵乳に含まれる乳糖濃度を測定したところ、０．２質量％であった。更に、乳糖と、乳糖の分解産物であるガラクトース及びグルコースとの合計含量は、０．４９質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、５１ｍｇ／１００ｇであった。
[Example 1]
FIG. 2 shows a process diagram for the manufacturing method of the first embodiment. In addition, also in the following Examples, FIG. 2 can be referred for each process except the composition of each composition.
10 liters of skim milk (water 90.7%, fat 0.1%, protein 3.5%, lactose 4.9%, ash content 0.8%) with a molecular weight cutoff of 10,000 Dalton (Asahi Kasei Chemicals) Ltd., membrane area 0.12 m 2) was ultrafiltered in an average flux 31 l / m 2 / h using (UF) process (diafiltration) (20 ° C. to 40 ° C.), UF concentrate 1.8 liters (water content 78.8%, fat 0.4%, protein 19.3%, lactose 0%, ash content 1.5%) were obtained. In addition, 16.2 liters of UF permeate (water content 96.8%, fat 0%, protein 0.1%, lactose 2.8%, ash content 0.3%) were collected. The amount of water used for diafiltration was 8 liters.
292.5 g of UF concentrate, 216 g of nonfat concentrated milk, 72 g of cream and 3919.05 g of water were mixed to prepare a pre-fermented milk solution (water content 96.15%, fat 0.77%, protein 1.87%, Lactose 0.97%, ash 0.24%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (mixed product of Christian Hansen, Lactobacillus bulgaricus and Streptococcus thermophilus) and stirred for 5 minutes. Thereafter, fermentation was performed at 40 ° C., and the fermentation was terminated when the pH reached 4.55. The curd was broken by stirring immediately after the end of fermentation, and after ultrafiltration using a UF membrane to remove 3375 g of permeate, 1125 g of sugar-free fermented milk was obtained.
It was 0.2 mass% when the lactose density | concentration contained in this non-sugar fermented milk was measured. Furthermore, the total content of lactose and galactose and glucose, which are degradation products of lactose, was 0.49% by mass.
It was 51 mg / 100g when the calcium concentration contained in this sugar-free fermented milk was measured.
［実施例２］
ＵＦ濃縮液は、実施例１と同様のものを使用した。
ＵＦ濃縮液７１１ｇ、脱脂濃縮乳２０７ｇ、クリーム１４４ｇ、水３４３７．５５ｇを混合し、発酵前の調乳液を調製した（水分９３．４４％、脂肪１．５４％、蛋白質３．６７％、乳糖０．９７％、灰分０．３８％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが４．６０になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、ＵＦ膜を用いて限外ろ過処理をして透過液２２５０ｇを除いた後、無糖発酵乳２２５０ｇを得た。
この無糖発酵乳に含まれる乳糖濃度を測定したところ、０．０４質量％であった。更に、乳糖と、乳糖の分解産物であるガラクトース及びグルコースとの合計含量は、０．４０質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、９２ｍｇ／１００ｇであった。
[Example 2]
The same UF concentrate as in Example 1 was used.
711 g of UF concentrate, 207 g of nonfat concentrated milk, 144 g of cream and 3347.55 g of water were mixed to prepare a pre-fermented milk preparation (water 93.44%, fat 1.54%, protein 3.67%, lactose 0 97%, ash 0.38%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (Christian Hansen) and stirred for 5 minutes. Thereafter, fermentation was performed at 40 ° C., and the fermentation was terminated when the pH reached 4.60. Immediately after completion of the fermentation, the curd was broken and subjected to ultrafiltration using a UF membrane to remove 2250 g of the permeate, and 2250 g of sugar-free fermented milk was obtained.
It was 0.04 mass% when the lactose density | concentration contained in this sugar-free fermented milk was measured. Furthermore, the total content of lactose and galactose and glucose, which are degradation products of lactose, was 0.40% by mass.
The calcium concentration contained in the sugar-free fermented milk was measured and found to be 92 mg / 100 g.
［実施例３］
ＵＦ濃縮液は、実施例１と同様のものを使用した。
ＵＦ濃縮液７４０．２５ｇ、脱脂濃縮乳１９３．５ｇ、クリーム１４４ｇ、水３４２１．８ｇを混合し、発酵前の調乳液を調製した（水分９３．４０％、脂肪１．５４％、蛋白質３．７６％、乳糖０．９２％、灰分０．３８％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが４．７８になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、ＵＦ膜を用いて限外ろ過処理をして透過液２２５０ｇを除いた後、無糖発酵乳２２５０ｇを得た。
この無糖発酵乳に含まれる乳糖濃度を測定したところ、０．０１質量％であった。更に、乳糖と、乳糖の分解産物であるガラクトース及びグルコースとの合計含量は、０．４０質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、９４ｍｇ／１００ｇであった。
[Example 3]
The same UF concentrate as in Example 1 was used.
UF concentrate 740.25g, skim concentrated milk 193.5g, cream 144g, water 3421.8g were mixed to prepare a pre-fermented milk solution (water 93.40%, fat 1.54%, protein 3.76). %, Lactose 0.92%, ash content 0.38%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (Christian Hansen) and stirred for 5 minutes. Thereafter, fermentation was performed at 40 ° C., and the fermentation was terminated when the pH reached 4.78. Immediately after completion of the fermentation, the curd was broken and subjected to ultrafiltration using a UF membrane to remove 2250 g of the permeate, and 2250 g of sugar-free fermented milk was obtained.
The concentration of lactose contained in the sugar-free fermented milk was measured and found to be 0.01% by mass. Furthermore, the total content of lactose and galactose and glucose, which are degradation products of lactose, was 0.40% by mass.
It was 94 mg / 100g when the calcium concentration contained in this sugar-free fermented milk was measured.
［比較例１］
ＵＦ濃縮液は、実施例１と同様のものを使用した。
ＵＦ濃縮液７８３．０ｇ、脱脂濃縮乳１９８．０ｇ、クリーム１５３．０ｇ、水３３６５．５５ｇを混合し、発酵前の調乳液を調製した（水分９１．６７％、脂肪１．６３％、蛋白質３．９６％、乳糖０．９４％、灰分０．４０％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが４．８６になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、ＵＦ膜を用いて限外ろ過処理をして透過液２１３２ｇを除いた後、無糖発酵乳２３６８ｇを得た。
この無糖発酵乳に含まれる糖濃度を測定したところ、０．４５質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、１０２ｍｇ／１００ｇであった。
[Comparative Example 1]
The same UF concentrate as in Example 1 was used.
UF concentrated solution 783.0 g, skim concentrated milk 198.0 g, cream 153.0 g, and water 3365.55 g were mixed to prepare a pre-fermented milk solution (moisture 91.67%, fat 1.63%, protein 3 96%, lactose 0.94%, ash 0.40%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (Christian Hansen) and stirred for 5 minutes. Thereafter, fermentation was carried out at 40 ° C., and the fermentation was terminated when the pH reached 4.86. Immediately after completion of the fermentation, the card was broken and subjected to ultrafiltration using a UF membrane to remove 2132 g of the permeate, and 2368 g of sugar-free fermented milk was obtained.
It was 0.45 mass% when the sugar density | concentration contained in this sugar-free fermented milk was measured.
The calcium concentration contained in the sugar-free fermented milk was measured and found to be 102 mg / 100 g.
［比較例２］
ＵＦ濃縮液は、実施例１と同様のものを使用した。
ＵＦ濃縮液９８４．６ｇ、脱脂濃縮乳２００．２５ｇ、クリーム１９２．６ｇ、水３１２２．１ｇを混合し、発酵前の調乳液を調製した（水分９１．６７％、脂肪２．０５％、蛋白質４．８４％、乳糖０．９７％、灰分０．４７％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが４．９７になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、ＵＦ膜を用いて限外ろ過処理をして透過液１５００ｇを除いた後、無糖発酵乳３０００ｇを得た。
この無糖発酵乳に含まれる糖濃度を測定したところ、０．４１質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、１２６ｍｇ／１００ｇであった。
[Comparative Example 2]
The same UF concentrate as in Example 1 was used.
984.6 g of UF concentrate, 200.25 g of nonfat concentrated milk, 192.6 g of cream and 3122.1 g of water were mixed to prepare a pre-fermented milk preparation (moisture 91.67%, fat 2.05%, protein 4). 84%, lactose 0.97%, ash 0.47%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (Christian Hansen) and stirred for 5 minutes. Thereafter, fermentation was performed at 40 ° C., and the fermentation was terminated when the pH reached 4.97. Immediately after the end of fermentation, the card was broken and subjected to ultrafiltration using a UF membrane to remove 1500 g of permeate, and 3000 g of sugar-free fermented milk was obtained.
The sugar concentration contained in the sugar-free fermented milk was measured and found to be 0.41% by mass.
When the calcium concentration contained in the sugar-free fermented milk was measured, it was 126 mg / 100 g.
［比較例３］
ＵＦ濃縮液は、実施例１と同様のものを使用した。
ＵＦ濃縮液１５０７．５ｇ、脱脂濃縮乳１８６．７５ｇ、クリーム２９０．２５ｇ、水２５１５．０５ｇを混合し、発酵前の調乳液を調整した（水分８８．２３％、脂肪３．０８％、蛋白質７．０８％、乳糖０．９７％、灰分０．６４％）。調乳液を７０℃まで昇温させた後、混合液を均質機にかけた。均質処理後９０℃まで昇温させ、９０℃で１０分間保持した後、４０℃まで冷却した。この混合液にスターターカルチャー（クリスチャンハンセン社製）を０．０１重量％接種して５分間撹拌した。その後４０℃で発酵させ、ｐＨが５．１４になった時点で発酵を終了させた。発酵終了後すぐに撹拌してカードを崩し、無糖発酵乳４５００ｇを得た。
この無糖発酵乳に含まれる糖濃度を測定したところ、０．４２質量％であった。
この無糖発酵乳に含まれるカルシウム濃度を測定したところ、１７８ｍｇ／１００ｇであった。
[Comparative Example 3]
The same UF concentrate as in Example 1 was used.
1507.5 g of UF concentrate, 186.75 g of nonfat concentrated milk, 290.25 g of cream, and 2515.05 g of water were mixed to prepare a milk preparation before fermentation (water 88.23%, fat 3.08%, protein 7 0.08%, lactose 0.97%, ash 0.64%). The temperature of the formula was raised to 70 ° C., and then the mixture was put into a homogenizer. After homogenization, the temperature was raised to 90 ° C., held at 90 ° C. for 10 minutes, and then cooled to 40 ° C. This mixture was inoculated with 0.01% by weight of starter culture (Christian Hansen) and stirred for 5 minutes. Thereafter, fermentation was performed at 40 ° C., and the fermentation was terminated when the pH reached 5.14. Immediately after the end of fermentation, the curd was broken to obtain 4500 g of sugar-free fermented milk.
It was 0.42 mass% when the sugar density | concentration contained in this sugar-free fermented milk was measured.
The calcium concentration contained in the sugar-free fermented milk was measured and found to be 178 mg / 100 g.
［評価］
１０人のよく訓練されたパネラーにより、次の評価基準により実施例１〜３、比較例１〜３で得られた無糖発酵乳の風味を官能的に試験した。各試料の無糖発酵乳を最低３０ｇ食し、その風味（おいしさ、酸味の好み）について下記基準で５段階の点数をつけ、評価点の平均点を算出した。結果を表１に示す。
（評価基準）
おいしさ ： おいしくない←１・２・３・４・５→おいしい
酸味の好み： 嫌い ←１・２・３・４・５→好き
総合評価 ： ○：総合的に良好、×：総合的に不良
[Evaluation]
The taste of the sugar-free fermented milk obtained in Examples 1 to 3 and Comparative Examples 1 to 3 was sensorily tested by 10 well-trained panelists according to the following evaluation criteria. Each sample was eaten at least 30 g of sugar-free fermented milk, and the score (taste, taste of sour taste) was scored in five stages according to the following criteria, and the average score of the evaluation points was calculated. The results are shown in Table 1.
(Evaluation criteria)
Delicious: Not delicious ← 1, 2, 3, 4, 5 → Delicious sour taste: Dislike ← 1, 2, 3, 4, 5 → Favorite overall evaluation: ○: Overall good, ×: Overall poor
評価の結果、実施例１〜３の無糖発酵乳については、３．７〜４．５の平均点であり、酸味やおいしさについて好ましい評価となった。一方、比較例１〜３の無糖発酵乳については、１．９〜２．８の平均点であり、酸味やおいしさについて好ましくない評価となった。 As a result of the evaluation, the sugar-free fermented milk of Examples 1 to 3 was an average score of 3.7 to 4.5, and was a preferable evaluation for acidity and taste. On the other hand, about the sugar-free fermented milk of Comparative Examples 1-3, it was an average score of 1.9-2.8, and became unpreferable evaluation about acidity and taste.
以下に、調乳液の蛋白質含量及び発酵時間、並びに製造された発酵乳のｐＨ及びカルシウム含量をまとめた。この表から、発酵に用いる調乳液の蛋白質含量が３．９質量％以下の場合に、製造される低糖発酵乳において、通常の発酵時間でｐＨを４．２〜４．８程度まで適度に下げることができ、カルシウム含量を１００ｍｇ／１００ｇ以下とすることができることが分かった。そして、上記の官能評価の結果と併せてみると、このようなｐＨとカルシウム含量の低糖発酵乳は、良好な風味を有することが分かった。
以上より、乳糖含量を０．７〜１．４質量％程度に低減し、蛋白質含量を３．９質量％以下とした調乳液を発酵させた後、これを濃縮する方法により発酵乳を製造することで、良好な風味を有する低糖発酵乳を製造することができることが分かった。
The following summarizes the protein content and fermentation time of the formula and the pH and calcium content of the produced fermented milk. From this table, when the protein content of the milk preparation used for fermentation is 3.9% by mass or less, in the low sugar fermented milk produced, the pH is appropriately lowered to about 4.2 to 4.8 in normal fermentation time. It was found that the calcium content could be 100 mg / 100 g or less. And when it combined with the result of said sensory evaluation, it turned out that such low-sugar fermented milk of pH and calcium content has favorable flavor.
From the above, fermented milk is produced by a method in which the lactose content is reduced to about 0.7 to 1.4% by mass and the milky solution having a protein content of 3.9% by mass or less is fermented and then concentrated. Thus, it was found that low-sugar fermented milk having a good flavor can be produced.
本発明は、低ラクターゼ症、乳糖不耐症の人が食するのに有用な発酵乳を提供するのに利用できる。また、糖の摂取を控えたい人に対しても有用な発酵乳や健康食品等を提供するのにも利用できる。 INDUSTRIAL APPLICABILITY The present invention can be used to provide fermented milk that is useful for people with hypolactosis and lactose intolerance. It can also be used to provide useful fermented milk, health foods, etc. to those who want to refrain from sugar intake.
Claims (5)
調製した発酵調乳液を、無脂乳固形分が８質量％以上となるように濃縮する濃縮工程、
を含む低糖発酵乳の製造方法。 A fermentation process for preparing a fermented milky lotion by fermenting a milky formula having a lactose content of 0.7 to 1.4% by mass and a protein content of 3.9% by mass or less. A concentration step of concentrating so that the solid content is 8% by mass or more;
A method for producing fermented low-sugar milk.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2015228851A (en) * | 2014-06-06 | 2015-12-21 | 三栄源エフ・エフ・アイ株式会社 | Beverage and food product containing milk component |
| JP2017175952A (en) * | 2016-03-28 | 2017-10-05 | 森永乳業株式会社 | Method for producing fermented milk |
| JP2019135977A (en) * | 2018-02-09 | 2019-08-22 | 株式会社明治 | Manufacturing method of fermented milk, and fermentation efficiency deterioration suppression method |
| CN116616345A (en) * | 2022-02-14 | 2023-08-22 | 内蒙古伊利实业集团股份有限公司 | Galactose-free sugar-free dairy product and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015228851A (en) * | 2014-06-06 | 2015-12-21 | 三栄源エフ・エフ・アイ株式会社 | Beverage and food product containing milk component |
| JP2017175952A (en) * | 2016-03-28 | 2017-10-05 | 森永乳業株式会社 | Method for producing fermented milk |
| JP2019135977A (en) * | 2018-02-09 | 2019-08-22 | 株式会社明治 | Manufacturing method of fermented milk, and fermentation efficiency deterioration suppression method |
| JP7048340B2 (en) | 2018-02-09 | 2022-04-05 | 株式会社明治 | Method for producing fermented milk and method for suppressing decrease in fermentation efficiency |
| CN116616345A (en) * | 2022-02-14 | 2023-08-22 | 内蒙古伊利实业集团股份有限公司 | Galactose-free sugar-free dairy product and preparation method thereof |
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