JP2016189709A - Method for producing fermented milk - Google Patents
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Abstract
Description
本発明は、少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)を含む発酵乳の製造方法に関し、特に経時的な風味劣化の少ない前記発酵乳の製造方法に関する。 The present invention includes at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum and Lactobacillus delbrueckii subspices bulgaricus (Lactobacillus delbrueckii). subsp. bulgaricus), and more particularly, to a method for producing the fermented milk with less flavor deterioration over time.
ロシアの免疫学者でノーベル医学生理学賞を受賞したメチニコフが発酵乳の一種であるブルガリアのヨーグルト(発酵乳)に健康増進効果があると主張して以来、健康を訴求する世界中の人々から発酵乳は注目を浴びる存在となった。同様の理由から、我が国でも、年々発酵乳の消費量が増加している。
近年は特に、健康への意識の高まりから、プロバイオティクス入りの飲料や食品が数多く製造・販売されている。プロバイオティクスとは、宿主の腸内菌叢のバランスを改善することにより宿主にとって有益な作用をもたらす生きた微生物のことであり、整腸作用、免疫賦活作用、メタボリックシンドロームの改善作用等の幅広い効果が期待されるようなってきた。
Since Metnikov, a Russian immunologist who won the Nobel Prize in Physiology or Medicine, claims that Bulgarian yogurt (fermented milk) has a health promoting effect, fermented milk from people all over the world who promote health Became a subject of attention. For the same reason, the consumption of fermented milk is increasing year by year in Japan.
In recent years, a lot of beverages and foods containing probiotics have been manufactured and sold due to the growing awareness of health. Probiotics are living microorganisms that have beneficial effects on the host by improving the balance of the intestinal flora of the host, and have a wide range of effects such as intestinal regulation, immunostimulation, and metabolic syndrome. The effect has come to be expected.
プロバイオティクスの中でもビフィズス菌は有益な微生物として、発酵乳、乳酸菌飲料、整腸剤等に応用されており、整腸効果を中心として様々な機能が知られている。しかしながら、プロバイオティクス菌がその機能を発揮するためには、生きた菌を摂取することが必須である場合も多く、プロバイオティクス菌の食品中での生残性確保は重要な問題である。
ビフィズス菌の生残性を向上させる方法は多くの研究者により成されており、肝臓の熱水抽出物による方法(特許文献1)、ゲオトリクム・キャンディダムとの共培養による方法(特許文献2)、酸を除去することによる方法(特許文献3)などがある。
Among probiotics, bifidobacteria are applied to fermented milk, lactic acid bacteria beverages, intestinal preparations, and the like as beneficial microorganisms, and various functions are known with a focus on intestinal effect. However, in order for probiotic bacteria to exert their functions, it is often necessary to ingest live bacteria, and ensuring survival of probiotic bacteria in food is an important issue. .
A method for improving the viability of bifidobacteria has been made by many researchers. A method using a hot water extract of the liver (Patent Document 1) and a method using co-culture with Geotrichum candy dam (Patent Document 2). And a method by removing acid (Patent Document 3).
一方、発酵乳は食品であるため、上記の様な健康増進効果だけではなく、良好な風味も求められる。発酵乳は様々な種類が上市されており、乳や脱脂粉乳、クリーム、乳タンパク質などの乳製品のみを調合し発酵させたプレーンタイプのほか、前発酵のヨーグルトを均質機などで細かく砕いて液状にしたドリンクタイプのもの、上記の発酵乳にフルーツの果肉等を混合したタイプなど、消費者のニーズに応じて様々なタイプが発売されている。また、複数の乳酸菌を組み合わせて、独特の風味を醸成する発酵乳も発売されている。いずれのタイプの商品においても、保存中に風味が劣化しない商品が好まれる。しかし、複数の生菌乳酸菌を有する発酵乳において、経時的な風味の劣化防止及びビフィズス菌の生残性向上を目的として、乳糖を分解することは知られていない。 On the other hand, since fermented milk is a food, not only the above-mentioned health promotion effect but also a good flavor is required. There are various types of fermented milk on the market. In addition to the plain type, which is prepared by fermenting only dairy products such as milk, skim milk powder, cream, and milk protein, the pre-fermented yogurt is finely crushed with a homogenizer, etc. Various types have been put on the market depending on the needs of consumers, such as drinks made in the above-mentioned types, and types in which the above-mentioned fermented milk is mixed with fruit pulp and the like. In addition, fermented milk that combines a plurality of lactic acid bacteria to produce a unique flavor has also been released. In any type of product, a product whose flavor does not deteriorate during storage is preferred. However, in fermented milk having a plurality of living lactic acid bacteria, it is not known to decompose lactose for the purpose of preventing the deterioration of flavor over time and improving the viability of bifidobacteria.
また、日本人は乳糖分解酵素を保有していない人が多いため、乳糖を含む乳製品を摂取することにより、下痢などの症状が現れる乳糖不耐症の割合が多い。発酵乳中にも乳糖が含まれるため、乳糖不耐症者が容易に摂取できるように、予め乳糖を分解もしくは除去した発酵乳も販売されている。例えば、ラクターゼにより乳糖を分解した例がある(特許文献4)。 In addition, since many Japanese do not have lactose-degrading enzymes, ingesting dairy products containing lactose has a high percentage of lactose intolerance that causes symptoms such as diarrhea. Since lactose is also contained in fermented milk, fermented milk in which lactose has been decomposed or removed in advance is also sold so that lactose intolerant can easily take it. For example, there is an example in which lactose is decomposed with lactase (Patent Document 4).
上記の通り、消費者は発酵乳に良好な風味だけでなく、健康機能も同時に求めているため、風味向上のために、複数菌種を用いつつ、健康機能向上のためにプロバイオティクス菌特にビフィズス菌を生残させる事も要求している。
しかし、従来のビフィズス菌の生菌性向上の手法では、大幅な工程の変更や副原料の追加が必要となる。また、複数菌種を用いた場合、経時的な風味変化を抑えるのも困難であった。
そこで、本発明では、少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)(以下、単にラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)ということがある)を含む発酵乳の保存中のpH低下を抑制し、風味が良好で、かつ、ビフィズス菌の生残性が高い発酵乳の製造方法の提供を課題とする。
As mentioned above, consumers are demanding not only a good flavor for fermented milk but also a healthy function at the same time.In order to improve the flavor, while using multiple bacterial species, probiotic bacteria It also requires that Bifidobacteria survive.
However, the conventional method for improving the viability of bifidobacteria requires a significant change in the process and the addition of auxiliary materials. In addition, when multiple bacterial species are used, it is difficult to suppress the change in flavor over time.
Therefore, in the present invention, at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum, and Lactobacillus delbruecki subspecies bulgaricus ( Lactobacillus delbrueckii subsp. Bulgaricus) (hereinafter simply referred to as Lactobacillus delbrueckii subsp. Bulgaricus), which suppresses pH reduction during storage of fermented milk, has a good flavor, and has bifidobacteria An object of the present invention is to provide a method for producing fermented milk having a high survival rate.
本発明者らは、乳原料を含む発酵ミックス中の乳糖の含有量をあらかじめ所定濃度まで低減しておく事で、少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)を含む発酵乳の保存中のpHの低下を防止し、経時的な風味劣化及びビフィズス菌の生菌数減少を防止可能なことを見出し、本発明を完成させるに至った。
すなわち、本発明は以下の構成からなる。
(1)少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)を含む発酵乳の製造方法であって、
発酵ミックスに前記乳酸菌を添加し発酵させて、発酵完了後の乳糖含有量を45mM以下となるまで発酵する工程を含む、前記発酵乳の製造方法。
(2)前記発酵ミックスの乳糖含有量の調整が、乳糖分解によって行われた、(1)に記載の発酵乳の製造方法。
(3)発酵完了から、19日間10℃で保存後の発酵乳が、
発酵乳中のストレプトコカス・サーモフィルス(Streptococcus thermophilus)の生菌数が1×108CFU/mL以上、ラクトバチルス・ガセリ(Lactobacillus gasseri)の生菌数が1×107CFU/mL以上、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)の生菌数が1×106CFU/mL以上であり、
ラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の生菌数が1×105CFU/mL以下であり、発酵乳のpHが4.3〜4.6の範囲である、
(1)または(2)に記載の発酵乳の製造方法。
The present inventors have reduced the content of lactose in a fermentation mix containing milk raw materials to a predetermined concentration in advance, so that at least Streptococcus thermophilus and Lactobacillus gasseri , Preventing deterioration of pH during storage of fermented milk containing Bifidobacterium longum and Lactobacillus delbrueckii subsp. Bulgaricus, and deterioration of flavor over time The present inventors have found that the decrease in the number can be prevented and have completed the present invention.
That is, the present invention has the following configuration.
(1) Fermentation containing at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum and Lactobacillus delbrueckii subsp. Bulgaricus A method for producing milk,
The method for producing fermented milk, comprising a step of adding the lactic acid bacteria to a fermentation mix for fermentation, and fermenting the lactose content after the fermentation to 45 mM or less.
(2) The method for producing fermented milk according to (1), wherein the lactose content of the fermentation mix is adjusted by lactose decomposition.
(3) Fermented milk after storage at 10 ° C for 19 days after completion of fermentation
The viable count of Streptococcus thermophilus in the fermented milk is 1 × 10 8 CFU / mL or more, the viable count of Lactobacillus gasseri is 1 × 10 7 CFU / mL, The viable count of Bifidobacterium longum is 1 × 10 6 CFU / mL or more,
The viable count of Lactobacillus delbrueckii subsp. Bulgaricus is 1 × 10 5 CFU / mL or less, and the pH of the fermented milk is in the range of 4.3 to 4.6.
(1) The manufacturing method of fermented milk as described in (2).
本発明によれば、少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)が含まれる発酵乳において、経時的な風味劣化の少なく、ビフィズス菌の生残性が良好な発酵乳を製造できる。 According to the present invention, at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum and Lactobacillus delbrueckii subsp. Bulgaricus In the fermented milk containing the fermented milk, it is possible to produce fermented milk with little deterioration in flavor over time and good survival of Bifidobacteria.
本発明において、「発酵乳」とは、牛乳等の獣乳またはこれと同等以上の無脂乳固形分を含む乳等を、乳酸菌、ビフィズス菌、酵母のうちいずれか一つまたはこれらの組み合わせにより発酵させたものである。発酵乳を性状と製法により分類すると1)静置型発酵乳、2)攪拌型発酵乳、3)液状発酵乳に分けられる。この1)静置型発酵乳は、ハードタイプの発酵乳と称され、小売容器に充填して発酵させたプリン状の組織を有するものであり、例えば以下のように製造される。まず、乳、乳製品、ショ糖、安定剤等の原材料を混合・溶解して調製した発酵ミックスを均質化、殺菌、冷却した後、乳酸菌スターターを接種し、容器に充填して密封してから培養室や発酵トンネル内で発酵させ、適度な酸度になった時点で直ちに5℃に冷却して発酵を終了させ、最終製品とする。2)攪拌型発酵乳は、ソフトタイプの発酵乳とも称され、発酵ミックスに乳酸菌スターターを添加し、タンクで発酵後、カードを破砕して容器に充填して、最終製品とする。3)液状発酵乳は発酵ミックスを攪拌型発酵乳と同様の方法で発酵させ、カードを破砕後に均質化して液状にした発酵乳を最終製品とする。本発明においては、上記のものを総称して発酵乳と称する。 In the present invention, “fermented milk” refers to animal milk such as cow milk or milk containing non-fat milk solids equivalent to or higher than any one of lactic acid bacteria, bifidobacteria, and yeast, or a combination thereof. It has been fermented. When fermented milk is classified according to properties and production methods, it can be divided into 1) stationary fermented milk, 2) agitated fermented milk, and 3) liquid fermented milk. This 1) stationary type fermented milk is called hard type fermented milk, has a purine-like structure filled in a retail container and fermented, and is produced, for example, as follows. First, after homogenizing, sterilizing and cooling the fermentation mix prepared by mixing and dissolving raw materials such as milk, dairy products, sucrose and stabilizers, inoculate a lactic acid bacteria starter, fill the container and seal it Fermentation is carried out in a culture room or a fermentation tunnel, and when the acidity reaches an appropriate level, it is immediately cooled to 5 ° C. to complete the fermentation, and the final product is obtained. 2) Stirring type fermented milk is also referred to as soft type fermented milk. A lactic acid bacteria starter is added to a fermented mix, fermented in a tank, and then the card is crushed and filled into a container to obtain a final product. 3) The liquid fermented milk is obtained by fermenting the fermented mix in the same manner as the stirred type fermented milk, and homogenizing the curd after pulverizing the curd to make it liquid. In this invention, said thing is named generically and fermented milk.
本発明において、発酵乳の原料となる乳および乳製品は、乳及び乳製品の成分規格等に関する省令(昭和26年12月27日厚生省令第52号)の「乳」および「乳製品」に該当するものである。すなわち、「乳」とは、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳及び加工乳をいい、「乳製品」とは、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、たんぱく質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料(無脂乳固形分3.0%以上を含むものに限る。)及び乳飲料をいう。 In the present invention, milk and dairy products used as raw materials for fermented milk are designated as “milk” and “dairy products” in the Ministerial Ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) on the component standards of milk and dairy products. Applicable. That is, `` milk '' refers to raw milk, cow milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient adjusted milk, low fat milk, non-fat milk and processed milk, and `` dairy products '' , Cream, butter, butter oil, cheese, concentrated whey, ice cream, concentrated milk, defatted concentrated milk, sugar-free condensed milk, sugar-free defatted condensed milk, sweetened condensed milk, sweetened defatted condensed milk, whole powdered milk, defatted powdered milk, cream powder, whey It refers to powder, protein-enriched whey powder, buttermilk powder, sweetened powdered milk, prepared powdered milk, fermented milk, lactic acid bacteria beverages (limited to those containing non-fat milk solids of 3.0% or more) and milk beverages.
本発明の発酵ミックスは、乳酸菌を添加して発酵させるための乳成分を含む原料混合物を意味し、従来知られているいずれの方法でも調製できるが、例えば、無脂乳固形分(SNF)と乳脂肪分(Fat)を調整した調整乳を冷却し、乳糖分解酵素により処理して加熱均質化し、殺菌して酵素を失活して冷却して調製することが好ましい。または、乳糖分解粉乳や乳糖除去粉乳などの乳糖を低減した乳原料を使用し、無脂乳固形分(SNF)と乳脂肪分(Fat)を調製した調整乳を冷却し、加熱均質化し、殺菌・冷却して調製することも可能である。このように、本発明では、あらかじめ乳糖分解酵素によりある程度乳糖が分解されているものも、本発明の特徴である発酵完了後に20mM以下となるようにあらかじめ乳糖を十分に分解したもの、あるいは、予め乳糖を除去したものも、いずれも発酵ミックスという用語を用いることがある。 The fermentation mix of the present invention means a raw material mixture containing milk components for adding and fermenting lactic acid bacteria, and can be prepared by any conventionally known method. For example, non-fat milk solids (SNF) and It is preferable to prepare the milk prepared by adjusting the milk fat content (Fat) by cooling, homogenizing by heating with lactose-degrading enzyme, sterilizing, inactivating the enzyme and cooling. Or, using milk raw materials with reduced lactose such as lactose-decomposed powdered milk or lactose-removed powdered milk, the prepared milk prepared with non-fat milk solids (SNF) and milk fat (Fat) is cooled, heat homogenized, and sterilized -It can also be prepared by cooling. As described above, in the present invention, lactose that has been degraded to some extent by lactose-degrading enzyme has been obtained by sufficiently degrading lactose in advance so as to be 20 mM or less after completion of fermentation, which is a feature of the present invention, In some cases, the term “fermentation mix” may be used for those from which lactose has been removed.
本発明の製造方法において、発酵ミックスに4種類の乳酸菌を添加して発酵した発酵完了後の乳糖含有量を20mM以下とすることが必要である。発酵完了後の乳糖含有量を20mM以下とすることで、その後、流通、保存の過程で、4種類の乳酸菌が共存した状態であっても、発酵乳の保存中のpHの低下を防止し、経時的な風味劣化及びビフィズス菌の生菌数減少を防止することができる。
発酵完了後の乳糖含有量を20mM以下とするためには、発酵開始時の乳糖含有量が20〜30mMであることが望ましい。
発酵完了後の乳糖含有量を20mM以下とするためには、原料としてあらかじめ乳糖含有量の低い乳原料を含む発酵ミックスを用いる方法や、あるいは特段乳糖含有量を低減していない乳原料を含む発酵ミックスに乳糖分解酵素を添加し、20〜30mMとなるまで分解し、酵素を失活させる工程を経て、発酵に供する方法がある。
In the production method of the present invention, it is necessary that the lactose content after completion of fermentation by adding four types of lactic acid bacteria to the fermentation mix is 20 mM or less. By setting the lactose content after the completion of fermentation to 20 mM or less, even in the state in which the four types of lactic acid bacteria coexist in the process of distribution and storage thereafter, a decrease in pH during storage of the fermented milk is prevented, It is possible to prevent flavor deterioration with time and decrease in the number of viable Bifidobacterium.
In order to set the lactose content after the completion of fermentation to 20 mM or less, the lactose content at the start of fermentation is desirably 20 to 30 mM.
In order to set the lactose content after fermentation to 20 mM or less, a method using a fermentation mix containing a milk raw material with a low lactose content as a raw material in advance, or a fermentation containing a milk raw material that does not particularly reduce the lactose content. There is a method in which lactose-degrading enzyme is added to the mix, decomposed to 20-30 mM, and subjected to fermentation through a step of inactivating the enzyme.
本発明の発酵ミックスに用いる乳糖分解酵素としては、市販されているいずれのものも用いることができるが、例えばGODO−YNL(合同酒精株式会社製)、ラクターゼF「アマノ」、ラクトレスL3(天野エンザイム株式会社製)、スミラクトL(新日本化学工業株式会社製)、ラクターゼY−AO(ヤクルト薬品工業株式会社製)、ラクトザイム(ノボザイムズジャパン株式会社製)等を用いることができる。 As the lactose-degrading enzyme used in the fermentation mix of the present invention, any commercially available one can be used. For example, GODO-YNL (manufactured by Godo Shusei Co., Ltd.), lactase F “Amano”, lactoles L3 (Amano Enzyme) Sumilacto L (manufactured by Shin Nippon Chemical Industry Co., Ltd.), lactase Y-AO (manufactured by Yakult Pharmaceutical Co., Ltd.), lactozyme (manufactured by Novozymes Japan Co., Ltd.) and the like can be used.
本発明では、発酵ミックス調製後の工程は一般的な発酵乳の製造方法に準じる。すなわち、以下の方法によって発酵乳を製造する。発酵ミックスをホモミキサー等で適宜混合した後、均質圧0〜500kg/cm2で均質処理する。次いで、均質化した発酵ミックスを殺菌する。殺菌は、プレート式熱交換機、チューブラー式殺菌機、ジャケット付タンク等を用いることができ、70〜140℃で、1秒〜30分間行えばよく、好ましくは90〜95℃で1分〜10分間行うとよい。その後、プレート式熱交換機、チューブラー式冷却機、ジャケット式タンク等を用いて、40〜50℃に冷却する。冷却した発酵ミックスに少なくともラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)及びストレプトコカス・サーモフィルス(Streptococcus thermophilus)及びビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・ガセリ(Lactobacillus gasseri)を含む乳酸菌スターターを1〜8重量%添加し、用いる乳酸菌の生育に好適な温度(32〜43℃前後)にて保持し、1〜24時間程度、好ましくは2〜5時間程度発酵させて、静置型発酵乳とする。
ラクトバチルス・ガセリ(Lactobacillus gasseri)としては、特に、SBT-2055(受託番号FERM BP-10953)が好ましく、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)としては、特に、SBT-2928(受託番号FERM P-10657)が好ましい。その他に使用する乳酸菌スターターとしては、ラクトバチルス・アシドフィルス(Lactobacillus acidophilus)、ラクトバチルス・ヘルベティカス(Lactobacillus helveticus)、ラクトバチルス・カゼイ(Lactobacillus casei)、ラクトコッカス・ラクティス(Lactococcus lactis)等、発酵乳の製造に通常用いられている乳酸菌スターターであれば特に制限されることはない。
乳酸菌は上記のように全て混合して発酵させる以外に、1種または2種以上で発酵させた後に混合しても良い。発酵が終了した後に、必要に応じて、得られた静置型発酵乳を破砕して容器に充填して、攪拌型発酵乳とする。破砕方法としては、均質機、撹拌、目皿などを使用して組織を微細化する方法を用いることができる。
In the present invention, the process after preparation of the fermentation mix conforms to a general method for producing fermented milk. That is, fermented milk is produced by the following method. The fermentation mix is appropriately mixed with a homomixer or the like, and then homogenized at a homogeneous pressure of 0 to 500 kg / cm 2 . The homogenized fermentation mix is then sterilized. Sterilization can be performed using a plate heat exchanger, a tubular sterilizer, a jacketed tank, or the like, and may be performed at 70 to 140 ° C. for 1 second to 30 minutes, preferably 90 to 95 ° C. for 1 minute to 10 minutes. It should be done for a minute. Then, it cools to 40-50 degreeC using a plate type heat exchanger, a tubular type cooler, a jacket type tank, etc. At least Lactobacillus delbrueckii subsp. Bulgaricus and Streptococcus thermophilus and Bifidobacterium longum and Lactobacillus gasseri in the cooled fermentation mix 1 to 8% by weight of a lactic acid bacteria starter is added, held at a temperature suitable for the growth of the lactic acid bacteria used (around 32 to 43 ° C.), fermented for about 1 to 24 hours, preferably about 2 to 5 hours. Let it be stationary type fermented milk.
As Lactobacillus gasseri, SBT-2055 (Accession Number FERM BP-10953) is particularly preferable, and as Bifidobacterium longum, SBT-2928 (Accession Number FERM P) is particularly preferable. -10657) is preferred. Other lactic acid bacteria starters include Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus casei, Lactococcus lactis, etc. The starter is not particularly limited as long as it is a lactic acid bacterium starter that is commonly used in the field.
In addition to mixing and fermenting all lactic acid bacteria as described above, the lactic acid bacteria may be mixed after being fermented by one or more kinds. After the fermentation is completed, the obtained stationary fermented milk is crushed and filled into a container as necessary to obtain a stirred fermented milk. As a crushing method, a method of refining the tissue using a homogenizer, stirring, a dish, or the like can be used.
以下に、本発明の実施例等をあげて本発明をさらに詳細に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples of the present invention, but the present invention is not limited thereto.
ラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)SBT-0164、ストレプトコカス・サーモフィルス(Streptococcus thermophilus)SBT-10137(受託番号FERM P-19531)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)SBT-2928(受託番号FERM P-10657)及びラクトバチルス・ガセリ(Lactobacillus gasseri)SBT-2055(受託番号FERM BP-10953)を用いた発酵乳の製造方法
1.発酵ミックスの調製方法
表1のA区分の原料を混合した後に65℃まで加温し、均質機にかけた。次いで、5℃まで冷却した後、乳糖分解酵素(ラクトレスL3、天野エンザイム)を0.3重量%添加し、5℃で16時間酵素反応を行い、乳糖含有量を27mM以下となるように調整した。これを90℃まで昇温して、酵素を失活後、39℃まで冷却し発酵ミックスを得た。
Lactobacillus delbrueckii subsp. Bulgaricus SBT-0164, Streptococcus thermophilus SBT-10137 (Accession Number FERM P-19531), Bifidobacterium longum SBT- Method for producing fermented milk using 2928 (Accession No. FERM P-10657) and Lactobacillus gasseri SBT-2055 (Accession No. FERM BP-10953) Preparation method of fermentation mix After mixing the raw material of A division of Table 1, it heated to 65 degreeC and applied to the homogenizer. Subsequently, after cooling to 5 ° C., lactose-degrading enzyme (Lactores L3, Amano Enzyme) was added at 0.3 wt%, and the enzyme reaction was performed at 5 ° C. for 16 hours to adjust the lactose content to 27 mM or less. . This was heated up to 90 degreeC, the enzyme was deactivated, it cooled to 39 degreeC, and the fermentation mix was obtained.
2.発酵乳の調製方法
上記の1.で得られた発酵ミックスに表1の区分Bの比率の乳酸菌スターターを添加した。39℃付近で発酵させ、発酵ミックスのpHが4.85になったところを発酵完了とし、5℃まで冷却し、静置型発酵乳を得た(実施例品1)。乳糖含有量は19.5mMであった。
2. Method for preparing fermented milk The lactic acid bacteria starter of the ratio of the division | segmentation B of Table 1 was added to the fermentation mix obtained by. Fermentation was performed at around 39 ° C., and the fermentation mixture was adjusted to pH 4.85, and the fermentation was completed. The lactose content was 19.5 mM.
[試験例1]
コントロールは乳糖分解をしていない発酵ミックスを用いて調製した。その他の手順は実施例1と同様に実施した。コントロール及び実施例品1は、10℃で19日間静置保存した。
1.乳糖含有量の測定
実施例品1およびコントロールについて、保存開始時(0日目)と保存7、19日目の乳糖含有量をイオンクロマトグラフィー(ICS−5000:サーモサイエンティフィック株式会社)で測定した。乳糖含有量の測定結果を図1に示す。
図1の結果より、実施例品はいずれの保存日数においても、乳糖含有量がコントロールに比べて1/10以下であった。
2.生菌数の測定
実施例品1およびコントロールについて、保存開始時(0日目)と保存7、19日目に乳酸菌の菌数を測定した。何れの菌も37℃で3日間、嫌気培養し、生育したコロニーの数を計数した。ストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)の菌数はコントロールと実施例品で差がみられなかった(図2、図3)。ラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の菌数は、コントロールに比べて実施例品1でやや少なかった(図5)。ビフィドバクテリウム・ロンガム(Bifidobacterium longum)の菌数は、保存17日目において、コントロールに比べて実施例品1で多く、生残率が高かった(図4)。
以上の結果より、実施例品1はコントロールと比較して、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)の生残性が向上していることがわかる。
3.pH測定
実施例品1について、保存開始時(0日目)と保存7、19日目にpHを測定した。結果を図6に示す。
図6より、保存開始時はコントロールと実施例品1のpHは同等であったが、保存日数に従い、コントロールはpHが著しく低下した。一方、実施例品1は、保存に伴うpH低下はコントロールに比べて緩やかであった。
4.官能評価
実施例品1について、保存開始時(0日目)と保存7日目、19日目に官能評価を実施した。酸味が少なく、酸味と甘味のバランスが優れた発酵乳であるかを総合的に判断し、良い:○、やや良い:△、悪い:×として評価した。評価は、訓練された専門パネル5名で行った。官能評価の結果を表2に示す。
表2の結果より、コントロールに比べて、実施例品1は保存0、7、19日目のいずれも評価で良好であった。
[Test Example 1]
The control was prepared using a fermentation mix that had not undergone lactose degradation. Other procedures were performed in the same manner as in Example 1. The control and Example product 1 were stored at 10 ° C. for 19 days.
1. Measurement of Lactose Content For Example Product 1 and the control, the lactose content at the start of storage (Day 0) and Storage 7 and 19 was measured by ion chromatography (ICS-5000: Thermo Scientific Co., Ltd.). did. The measurement result of lactose content is shown in FIG.
From the results shown in FIG. 1, the lactose content of the example products was 1/10 or less compared to the control in any storage days.
2. Measurement of the number of viable bacteria With respect to Example Product 1 and the control, the number of lactic acid bacteria was measured at the start of storage (Day 0) and on Days 7 and 19. All the bacteria were anaerobically cultured at 37 ° C. for 3 days, and the number of grown colonies was counted. There was no difference in the numbers of Streptococcus thermophilus and Lactobacillus gasseri between the control and the examples (FIGS. 2 and 3). The number of bacteria of Lactobacillus delbrueckii subsp. Bulgaricus was slightly lower in Example product 1 than in the control (FIG. 5). The number of Bifidobacterium longum was higher in Example Product 1 than in the control on the 17th day of storage, and the survival rate was high (FIG. 4).
From the above results, it can be seen that the product of Example 1 has improved survival of Bifidobacterium longum compared to the control.
3. Measurement of pH With respect to Example Product 1, the pH was measured at the start of storage (day 0) and on days 7 and 19 of storage. The results are shown in FIG.
From FIG. 6, the pH of the control and Example product 1 was the same at the start of storage, but the pH of the control decreased significantly according to the number of storage days. On the other hand, in Example Product 1, the pH drop accompanying storage was gradual compared to the control.
4). Sensory evaluation Sensory evaluation was performed on Example Product 1 at the start of storage (day 0) and on the 7th and 19th days of storage. It was judged comprehensively whether it was fermented milk with little sourness and excellent balance between sourness and sweetness, and evaluated as good: ○, slightly good: Δ, bad: ×. The evaluation was conducted by 5 trained specialized panels. The results of sensory evaluation are shown in Table 2.
From the results shown in Table 2, compared with the control, the product of Example 1 was good in evaluation on the 0th, 7th and 19th days of storage.
実施例1と同様の手順で発酵まで行った後、撹拌によりカードを破砕し、5℃まで冷却して撹拌型発酵乳を得た(実施例品2)。コントロールと実施例品2は、10℃で19日間静置保存した。コントロールに比べて、実施例品2は保存19日目の評価で良好であった。 After performing the fermentation in the same procedure as in Example 1, the curd was crushed by stirring and cooled to 5 ° C. to obtain stirred fermented milk (Example Product 2). Control and Example product 2 were stored at 10 ° C. for 19 days. Compared to the control, the product of Example 2 was good in the evaluation on the 19th day after storage.
実施例1と同様の手順で発酵まで行った後、撹拌によりカードを破砕し、5℃まで冷却した。異性化糖、温水を混合して調製した糖液と発酵ミックスを1:2の割合で混合し、150kg/cm2で均質化して液状発酵乳を得た(実施例品3)。コントロールと実施例品3は、10℃で19日間静置保存した。コントロールに比べて、実施例品3は保存19日目の評価で良好であった。 After performing to fermentation in the same procedure as Example 1, the curd was crushed by stirring and cooled to 5 ° C. A sugar solution prepared by mixing isomerized sugar and warm water and a fermentation mix were mixed at a ratio of 1: 2, and homogenized at 150 kg / cm 2 to obtain liquid fermented milk (Example Product 3). The control and Example product 3 were stored at 10 ° C. for 19 days. Compared to the control, the product of Example 3 was good in evaluation on the 19th day after storage.
本発明により、発酵乳中に少なくともストレプトコカス・サーモフィルス(Streptococcus thermophilus)、ラクトバチルス・ガセリ(Lactobacillus gasseri)、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)及びラクトバチルス・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の複数菌種を含む場合でも、大規模な設備変更を伴うことなしに、発酵乳の保存中のpH低下を抑制し、風味が良好で、かつ、ビフィズス菌の生残性の良い発酵乳の製造方法を提供することが可能となる。 According to the present invention, at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum and Lactobacillus delbrueckii subsp. bulgaricus) Even if it contains multiple bacterial species, it does not involve a large-scale facility change, suppresses the pH drop during storage of fermented milk, has a good flavor, and has good survival of Bifidobacterium It is possible to provide a method for producing milk.
Claims (3)
発酵ミックスに前記乳酸菌を添加し発酵させて、発酵完了後の乳糖含有量を45mM以下となるまで発酵する工程を含む、前記発酵乳の製造方法。 Production of fermented milk containing at least Streptococcus thermophilus, Lactobacillus gasseri, Bifidobacterium longum and Lactobacillus delbrueckii subsp. Bulgaricus A method,
The method for producing fermented milk, comprising a step of adding the lactic acid bacteria to a fermentation mix for fermentation, and fermenting the lactose content after the fermentation to 45 mM or less.
発酵乳中のストレプトコカス・サーモフィルス(Streptococcus thermophilus)の生菌数が1×108CFU/mL以上、ラクトバチルス・ガセリ(Lactobacillus gasseri)の生菌数が1×107CFU/mL以上、ビフィドバクテリウム・ロンガム(Bifidobacterium longum)の生菌数が1×106CFU/mL以上であり、
ラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリクス(Lactobacillus delbrueckii subsp. bulgaricus)の生菌数が1×105CFU/mL以下であり、発酵乳のpHが4.3〜4.6の範囲である、
請求項1または2に記載の発酵乳の製造方法。
Fermented milk after storage at 10 ° C. for 19 days after completion of fermentation
The viable count of Streptococcus thermophilus in fermented milk is 1 × 10 8 CFU / mL or more, and the viable count of Lactobacillus gasseri is 1 × 10 7 CFU / mL, The viable count of Bifidobacterium longum is 1 × 10 6 CFU / mL or more,
The number of viable bacteria of Lactobacillus delbrueckii subsp. Bulgaricus is 1 × 10 5 CFU / mL or less, and the pH of fermented milk is in the range of 4.3 to 4.6. ,
The manufacturing method of fermented milk of Claim 1 or 2.
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