JP2017176030A - Method for producing aloe-containing fermented milk, aloe-containing fermented milk and method for masking odor derived from aloe in aloe-containing fermented milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a delicious aloe-containing fermented milk having odor derived from aloe masked and to provide an aloe-containing fermented milk.SOLUTION: The method for producing an aloe-containing fermented milk comprises: a fermented milk base preparation step of fermenting a fermented milk raw material including Bifidobacterium-bacteria and a lactobacillus starter to produce a fermented milk base; a dispersion liquid preparation step of mixing dried aloe mesophyll produced by drying aloe mesophyll with water to produce a dispersion liquid of aloe mesophyll; and a mixing step of mixing the fermented milk base and the dispersion liquid of aloe mesophyll in a mass ratio of the fermented milk base: the dispersion liquid of aloe mesophyll=70:30 to 95:5 so that the content of the dried aloe mesophyll is 0.2 mass% or more based on the finally produced aloe-containing fermented milk.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing aloe-containing fermented milk using dried aloe mesophyll, an aloe-containing fermented milk, and a method for masking the aloe-derived odor of aloe-containing fermented milk.

  Aloe mesophyll, which is an edible part of aloe, is used for foods such as fermented milk, jelly, and beverage because it has a unique fresh texture and elasticity. In particular, fermented milk containing aloe obtained by blending aloe mesophyll with fermented milk has been commercially available and is a typical aloe mesophyll-containing food. In addition, so-called good bacteria (probiotics) such as lactic acid bacteria and Bifidobacterium (hereinafter sometimes referred to as bifidobacteria) have the function of maintaining the health of the body environment by ingestion. It has become clear that it has attracted attention in recent years. Thus, further demand is expected for the fermented milk containing aloe mesophyll.

  Aloe is a general term for plants belonging to the genus Aloe, and has been empirically known to have various medicinal ingredients. Aloe vera (Aloe barbadensis Miller) is mainly used for food, and it is known that aloe mesophyll of this edible part also has functional components such as water-soluble dietary fiber and trace sterol (Patent Document 1). ).

  It would be very attractive if aloe mesophyll having such a functional ingredient can be easily ingested by adding it to foods, but in conventional commercial products, the amount of aloe contained is small and sufficient amounts can be ingested. could not. For example, the aloe mesophyll content in commercially available aloe fermented milk is about 0.1% in terms of dry aloe mesophyll relative to the whole fermented milk. This is because aloe leaf flesh cut into a dice is blended in fermented milk, so there is a limit to the amount that can be blended.

By the way, not only aloe but a plant-derived raw material contains a blue odor and an unpleasant odor, and the problem of affecting the taste of food is well known. Therefore, various studies have been made to mask the blue odor derived from this plant.
Patent Document 2 discloses a technique for obtaining green juice containing kale with reduced blue odor by bringing acetic acid bacteria into contact with a solution containing kale components. Patent Document 3 discloses a production method for obtaining a soymilk fermented product in which blue odor, astringent taste, and the like are suppressed by fermenting soymilk containing specific monosaccharides or disaccharides with lactic acid bacteria. Patent Document 4 discloses a method of obtaining fermented soymilk in which unpleasant odor is suppressed by fermenting soymilk with bifidobacteria and adding an extract derived from sweet potato. However, no attempt has been made to reduce the odor derived from the aloe mesophyll in the state in which the aloe mesophyll is contained in the fermented milk.

International Publication No. 2015/141787 JP 2006-320224 A JP-A-2015-192632 JP 2001-57858 A

  Aloe leaf flesh itself is included in fermented milk with aloe that is commercially available, but aloe mesophyll contains a lot of water. It was not easy to get enough of the ingredients.

  Therefore, the inventors increased the amount of aloe mesophyll in fermented milk using dry aloe mesophyll obtained by drying aloe mesophyll instead of the conventional dice-like aloe mesophyll, and produced more delicious and highly functional foods. I tried to do it. And the examination was repeated about the relationship between the peculiar blue smell which the aloe leaf meat which arises with the increase in the compounding quantity of an aloe leaf meat has, and the flavor and taste of fermented milk.

  In the present invention, production of delicious aloe-containing fermented milk in which aloe-derived odor is masked despite containing a higher concentration of useful components contained in aloe mesophyll than conventional commercially available aloe-containing fermented milk It is an object to provide a method and aloe-containing fermented milk. Furthermore, this invention makes it a subject to provide the masking method of the aloe origin odor of aloe containing fermented milk.

  As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have a delicious aloe content in which an aloe-derived odor is masked by mixing a fermented milk base containing a Bifidobacterium bacterium and a dried aloe mesophyll. It discovered that fermented milk could be obtained and completed this invention.

That is, the method for producing an aloe-containing fermented milk according to the first invention of the present disclosure includes a fermented milk base preparation step of fermenting a fermented milk raw material containing a Bifidobacterium bacterium and a lactic acid bacteria starter to obtain a fermented milk base. ,
A dispersion preparation step for obtaining an aloe mesophyll dispersion by mixing dry aloe mesophyll obtained by drying aloe mesophyll and water,
The mass ratio of the fermented milk base and the aloe mesophyll dispersion is such that the content of the dried aloe mesophyll is 0.2% by mass or more with respect to the finally obtained aloe-containing fermented milk. Mesophyll dispersion = 70: 30-95: 5
A mixing step mixed in
It is a manufacturing method of the aloe containing fermented milk which has.

In the production method, the fermented milk base is preferably a fermented milk base containing 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml of the Bifidobacterium.
Moreover, it is preferable that the said mixing process is a process mixed so that content of dry aloe mesophyll may be 0.5-1 mass% with respect to aloe containing fermented milk.

The aloe-containing fermented milk according to the second invention of the present disclosure is an aloe-containing fermented milk containing dried aloe mesophyll and Bifidobacterium,
Aloe-containing fermentation containing 0.2% by mass or more of dried aloe mesophyll in the aloe-containing fermented milk and 0.35 × 10 ^{8 to} 9.5 × 10 ⁸ CFU / ml of the Bifidobacterium It is milk.
The aloe-containing fermented milk preferably contains 0.5 to 1% by mass of the dried aloe mesophyll.

The aloe-derived odor masking method of the aloe-containing fermented milk according to the third invention of the present disclosure is a fermented milk base containing a fermented milk base containing a Bifidobacterium bacterium and a dried aloe mesophyll. This is a masking method in which Bifidobacterium is added.
In the masking method, the fermented milk base preferably contains 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml of Bifidobacterium.
The dried aloe mesophyll is preferably an aloe mesophyll dispersion comprising dried aloe mesophyll and water.
Further, the aloe-containing fermented milk has a mass ratio of the fermented milk base and the aloe mesophyll dispersion to a fermented milk base: aloe mesophyll dispersion = 70: 30 to 95: 5.
It is preferable that it is aloe containing fermented milk contained in.

According to the production method of aloe-containing fermented milk and aloe-containing fermented milk of the present invention, compared to conventional fermented milk containing aloe, although it contains useful components contained in aloe mesophyll at a high concentration, A delicious aloe-containing fermented milk with masked aloe-derived odor can be produced or provided.
According to the aloe-derived odor masking method of the aloe-containing fermented milk of the present invention, the aloe-derived odor in the aloe-containing fermented milk can be masked satisfactorily.

It is process drawing of one Embodiment of the manufacturing method of the aloe containing fermented milk which concerns on this invention.

The invention according to the present application is a method for producing aloe-containing fermented milk, an aloe-containing fermented milk, and an aloe-derived odor masking method for aloe-containing fermented milk.
In “Ministerial Ordinance on Component Standards of Milk and Dairy Products” (hereinafter referred to as “Ministerial Ordinance on Milk”), fermented milk means “milk or milk containing non-fat milk solids equivalent to or higher than lactic acid bacteria or yeast , Fermented and paste-like or liquid, or those frozen. The component standard is "non-fat milk solid content 8% or more, lactic acid bacteria count or yeast count (per ml) 10 million or more, coliform group negative". In this specification, the unit of the number of lactic acid bacteria or the number of bifidobacteria is represented by CFU (colony forming unit).
In addition, a dairy product lactic acid bacteria beverage is defined as “a beverage obtained by processing a product obtained by fermenting milk or the like with lactic acid bacteria or yeast, or using it as a main ingredient (excluding fermented milk)”. The component standard is "non-fat milk solid content 3% or more, lactic acid bacteria count or yeast count (per ml) 10 million or more, coliform group negative".
In the Ordinance of Milk, etc., lactic acid bacteria beverages of foods that use milk as the main ingredient are defined as “beverages that are made by fermenting milk etc. with lactic acid bacteria or yeast, or used as main ingredients (excluding fermented milk)”. ing. The component standard is “non-fat milk solid content less than 3%, lactic acid bacteria count or yeast count (per ml) of 10 million or more, coliform group negative”.
In the present specification, “fermented milk” may be any of solid, pasty, and liquid forms, and in addition to the definition of fermented milk in the above-mentioned ministerial ordinance of milk, dairy products defined in the ordinance of milk and other Includes lactic acid bacteria beverages and lactic acid bacteria beverages of foods mainly made from milk.
In the present specification, “masking of aloe-derived odor” refers to fermented milk containing fermented milk containing bifidobacteria and dried aloe mesophyll, and by adding bifidobacteria before fermentation, This means that the aloe-derived odor has been reduced to an extent corresponding to the aloe-derived odor when the content of dry aloe mesophyll contained in milk is reduced to less than half.
In the present specification, "commercial fermented milk with aloe" and "conventional fermented milk with aloe" represent fermented milk containing aloe mesophyll cut into dice in fermented milk. is there.

1. Hereinafter, the method for producing the aloe-containing fermented milk of the present invention will be described in detail. The method for producing an aloe-containing fermented milk of the present invention has at least three steps of a fermented milk base preparation step, a dispersion preparation step, and a mixing step. Among these, the fermented milk base preparation step and the dispersion preparation step may be performed simultaneously, or either step may be performed first. About a mixing process, it performs after performing a fermented milk base preparation process and a dispersion liquid preparation process. Moreover, you may have processes (process etc. which add an additive) other than these three processes.

<Fermented milk base preparation process>
The fermented milk base preparation step is a step of obtaining a fermented milk base by fermenting a fermented milk raw material containing a Bifidobacterium genus bacterium and a lactic acid bacterium starter.

A fermented milk raw material is a raw material used for manufacture of fermented milk obtained by adding a Bifidobacterium genus bacteria and a lactic acid bacteria starter to what heat-processed the raw material derived from milk.
The raw material derived from milk can be used without particular limitation as long as it is milk or a dairy product usually used in the production of fermented milk. Examples include milk, buffalo milk, sheep milk, goat milk, horse milk, skim milk, skim concentrated milk, skim milk powder, concentrated milk, whole milk powder, cream, butter, butter milk, condensed milk, milk protein, and the like. These may be used alone or in combination of two or more.
The milk-derived raw material may contain components usually used in the production of fermented milk such as water, sweeteners, stabilizers and fats as necessary. Water that is usually used in food production is used. As the sweetener, sugar, oligosaccharide, glucose and the like can be used without particular limitation.

You may perform a homogenization process before heat-processing the raw material derived from milk. The homogenization treatment can be performed at a homogeneous pressure of about 10 to 15 MPa using, for example, a homogenizer.
Heat processing can perform the heat processing normally performed by manufacture of fermented milk, the process conditions can be 85-95 degreeC, and heating time can be 5 to 15 minutes. The heat treatment can be performed using a heat sterilizer such as a plate sterilizer, a tubular sterilizer, a direct heat sterilizer, a jacketed tank, or the like. After the heat treatment, it is preferable to cool to around the fermentation temperature (37 to 40 ° C.) so that it can be easily used for the subsequent fermentation treatment.

  Next, a Bifidobacterium bacterium and a lactic acid bacteria starter are added (inoculated) to the heat-treated milk-derived raw material to obtain a fermented milk raw material.

  Any Bifidobacterium can be used without particular limitation as long as it is usually used in the production of fermented milk. For example, B. breve species, B. bifidum species, B. longum subsp. Infantis species, Bifidobacterium species -Bifidobacterium genus bacteria, such as longum (B. longum subsp. Longum) seed | species, are illustrated. Among these, it is preferable to use Bifidobacterium longum species. In addition, Bifidobacterium genus bacteria may be used only 1 type and may be used in combination of 2 or more type.

  As a lactic acid bacteria starter, if it is normally used for manufacture of fermented milk, it can use without limitation. Examples include lactic acid bacteria such as L. delbrueckii subsp. Bulgaricus species, L. lactis species, and S. thermophilus species. In addition, only one type of lactic acid bacteria starter may be used, or two or more types may be used in combination.

Bifidobacterium is preferably added to the obtained fermented milk base at 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml, and 1 × 10 ⁸ to 10 × 10 ⁸ CFU / ml. More preferably, it is added. Within the range of the number of Bifidobacterium, the aloe-derived odor is favorably masked in the finally obtained aloe-containing fermented milk, which is preferable. The number of viable bacteria belonging to the genus Bifidobacterium was measured by using a TOS propionate agar plate (manufactured by Yakult Yakuhin Kogyo Co., Ltd.) and carrying out pour culture at 37 ° C. for 72 hours under anaerobic conditions. This can be carried out by counting the number of colonies of the genus bacteria.

The lactic acid bacteria starter is preferably added so as to be 1 × 10 ⁵ to 1 × 10 ¹⁰ CFU / ml in the obtained fermented milk base. The method for measuring the number of lactic acid bacteria (viable bacteria) contained in fermented milk is stipulated in a separate table of the Ordinance of the Ministry of Milk, etc., and is normally mixed with a standard agar medium (plate count agar) containing BCP (brom-cresol purple). The incubation can be performed at 35 to 37 ° C. for 72 hours, and the number of colonies that turn yellow can be counted.

Next, the fermented milk raw material is fermented to obtain a fermented milk base.
Fermentation of the fermented milk raw material is preferably performed under fermentation conditions that satisfy both the Bifidobacterium genus bacteria and the selected lactic acid bacteria starter. The fermentation temperature when the lactic acid bacteria starter exemplified above is used is preferably 37 to 40 ° C. The fermentation time is preferably set to a time until the pH of the fermented product reaches 4.4 to 4.8. The fermented milk base thus obtained is cooled to around 10 ° C. and used in the mixing step. In addition, you may crush the obtained fermented milk base by well-known methods, such as crushing with a homogenizer.

<Dispersion preparation process>
The dispersion preparation step is a step of obtaining an aloe mesophyll dispersion by mixing dry aloe mesophyll obtained by drying aloe mesophyll and water.

  The “aloe mesophyll” is an edible part of aloe and is a mesophyll of a plant belonging to the genus Aloe. The “dried aloe mesophyll” is a dried product of aloe mesophyll and includes a powdered one. The dried aloe mesophyll may be a commercially available product or may be produced from aloe leaves. As a commercially available product, for example, Morinaga Aloe Vera Gel Powder AVGP010 manufactured by Morinaga Milk Industry can be used.

Dry aloe mesophyll (containing 8% by weight of water) and water are mixed to obtain an aloe mesophyll dispersion. In addition, it is preferable that it is 0.4-10 mass%, as for content of the dry aloe mesophyll in an aloe mesophyll dispersion, 1-8 mass% is more preferable, and 2-5 mass% is especially preferable. When the content of the dried aloe mesophyll in the aloe mesophyll dispersion is within the range, stirring and dispersion are good when the fermented milk base and the aloe mesophyll dispersion are mixed in the subsequent mixing step.
An aloe mesophyll dispersion obtained by mixing dry aloe mesophyll and water can be prepared by stirring so that the aloe mesophyll is sufficiently dispersed. In addition, the aloe mesophyll dispersion may contain additives such as a dispersibility improver, an emulsifier, and a viscosity modifier that enhance the dispersibility of the aloe mesophyll as necessary. The aloe mesophyll dispersion thus prepared is used in the subsequent mixing step.

  In the case of producing dried aloe mesophyll from aloe leaves, it is possible to refer to the method for producing aloe powder described in, for example, International Publication No. 2011/096122. For example, dried aloe mesophyll produced by the following method can be used in the dispersion preparation step of the present invention.

≪Method for producing dried aloe mesophyll≫
Examples of the aloe used as the raw material for the dried aloe mesophyll include Aloe vera (Aloe barbadensis Miller), Kidae aloe (Aloe arborescen Miller var. Natalensis Berger), Cape Aloe (Aloe ferox Miller) and the like. Among them, it is preferable to use aloe vera and kidachi aloe.
Aloe leaves mainly consist of a thick cuticle layer that is the epidermis, mesophyll (a transparent mucus-like jelly) consisting of green tissue cells and parenchyma cells inside the epidermis, and a loose layer contained between the cuticle layer and mesophyll. It consists of a lower yellow juice. The “dried aloe mesophyll” in the present invention refers to a dried product of the mesophyll portion.

Dried aloe mesophyll can be prepared by conventional methods. For example, it can be prepared through the following steps (i) and (ii).
(I) Step of recovering aloe mesophyll The flesh is peeled off from the aloe leaf, and the yellow juice is further washed and removed to separate the aloe mesophyll.
(Ii) Step of preparing dried aloe mesophyll The aloe mesophyll collected in (i) is dried, moisture is removed, and dried aloe mesophyll is prepared. Although it can dry using a hot-air dryer and a freeze dryer (for example, Kyowa Vacuum Co., Ltd.) as a drying method of aloe mesophyll, it is not specifically limited. The dried aloe mesophyll from which moisture has been removed becomes a coarse powder.
The dried aloe mesophyll can also be prepared by drying commercially available aloe mesophyll.

  The dried aloe mesophyll can be obtained, for example, as a powder by pulverization with an airflow pulverizer. The airflow type pulverizer includes fluidized bed jet blowing type (counter jet mill, cross jet mill, etc.), airflow suction type (jetmizer, micronizer, etc.), nozzle passing type (supersonic jet pulverizer PJM, etc.), There are collision types (majack mill, type I jet mill, etc.).

  The dried aloe mesophyll prepared by the above process contains about 8% by mass of water. In addition, 1 g of the dried aloe mesophyll corresponds to 180 g of aloe mesophyll in a state of being separated from the raw aloe leaf (the aloe mesophyll of (i) above).

<Mixing process>
The mixing step refers to the fermented milk base obtained in the fermented milk base preparation step and the fermented milk base so that the content of dried aloe mesophyll is 0.2% by mass or more with respect to the finally obtained aloe-containing fermented milk The mass ratio of the aloe mesophyll dispersion obtained in the dispersion preparation step is fermented milk base: aloe mesophyll dispersion = 70: 30 to 95: 5
It is the process mixed by.

  The “aloe-containing fermented milk finally obtained” is aloe-containing fermented milk obtained through a mixing process. For example, when 1000 g of aloe-containing fermented milk is obtained, “mixed so that the content of dried aloe mesophyll is 0.2% by mass or more with respect to the finally obtained aloe-containing fermented milk” Is mixed so that 2 g or more is contained. The content of the dried aloe mesophyll is preferably 0.3 to 3% by mass, more preferably 0.5 to 1% by mass. When the content of the dried aloe mesophyll is within the range, aloe-containing fermented milk containing a useful component contained in aloe mesophyll at a higher concentration than the conventional commercially available aloe fermented milk can be produced. Furthermore, the delicious aloe containing fermented milk by which the aloe origin odor was masked can be manufactured.

  When mixing the fermented milk base and the aloe mesophyll dispersion, take into account the dry aloe mesophyll content in the final aloe-containing fermented milk and the dry aloe mesophyll content in the aloe mesophyll dispersion. It is preferable to select the compounding ratio appropriately. For example, the mass ratio of fermented milk base: aloe mesophyll dispersion is preferably in the range of 70:30 to 95: 5, and more preferably in the range of 75:25 to 90:10.

  The aloe-containing fermented milk prepared through the above steps may contain food additives such as flavors, sweeteners, thickeners, preservatives, dispersibility improvers, and emulsifiers as necessary. Furthermore, fruit juice, pulp and the like may be included.

  According to the method for producing aloe-containing fermented milk of the present invention, aloe-derived odor is masked even though it contains useful components contained in aloe mesophyll at a higher concentration than conventional commercially available aloe-containing fermented milk. The produced delicious aloe-containing fermented milk can be produced.

The produced aloe-containing fermented milk is 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.
The container is preferably made of paper, glass, or plastic (for example, polypropylene, polyethylene terephthalate (PET), polystyrene, or polyethylene).

2. Aloe-containing fermented milk As described above, the aloe-containing fermented milk of the present invention obtained by the production method of the present invention is an aloe-containing fermented milk containing dried aloe mesophyll and Bifidobacterium, and the aloe-containing fermented milk. This is an aloe-containing fermented milk containing 0.2% by mass or more of dried aloe mesophyll in milk and 0.35 × 10 ^{8 to} 9.5 × 10 ⁸ CFU / ml of Bifidobacterium. In addition, it is preferable that content of the dry aloe mesophyll in aloe containing fermented milk is 0.5-1 mass%.

  According to the aloe-containing fermented milk of the present invention, the aloe-derived odor is deliciously masked even though it contains useful components contained in aloe mesophyll in a higher concentration than conventional commercially available aloe-containing fermented milk. Aloe-containing fermented milk can be provided.

3. Aloe-containing odor masking method of aloe-containing fermented milk The aloe-derived odor masking method of aloe-containing fermented milk in the present invention is a fermented milk base containing Bifidobacterium bacteria and an aloe-containing fermentation containing dried aloe mesophyll This is a masking method for the aloe-derived odor of the aloe-containing fermented milk based on the addition of Bifidobacterium bacteria before fermentation in milk (hereinafter referred to as “masking method of the present invention”).

The “aloe-containing fermented milk” defined by the masking method of the present invention is fermented milk containing dried aloe mesophyll, and is limited to the aloe-containing fermented milk obtained by the method for producing aloe-containing fermented milk of the present invention. It is not a thing.
The aloe-containing fermented milk can contain dried aloe mesophyll in a range of 5% by mass or less in terms of dried aloe mesophyll. It does not specifically limit about a lower limit, What is necessary is just to contain dry aloe mesophyll, for example, dry aloe mesophyll can be contained 0.01 mass% or more in conversion of dry aloe mesophyll. In view of favorably masking the aloe-derived odor in the aloe-containing fermented milk, the content of the dried aloe mesophyll in terms of dry aloe mesophyll contained in the aloe-containing fermented milk is preferably 0.2 to 3% by mass. 5 to 1 mass% is more preferable.

  The aloe-derived odor masked by the masking method of the present invention is a blue odor peculiar to aloe mesophyll, specifically, propanal, 2-propanone, butanal, ethyl acetate, 2-butanone, 2-methylbutanal, 3-methylbutanal, ethanol, pentanal, 3-hexanone, hexanal, 1-penten-3-ol, 2-heptanone, heptanal, d-limonene, trans-2-hexanal, 1-pentanol, 1-octanal, acetic acid Methyl, 1-octen-3-one, octyl acetate, 1-nonanal, trans-2-octenal, α-angelica lactone, acetic acid, furfural, 2,4-heptadienal, 2-ethylhexanol, benzaldehyde, propionic acid, isobutyric acid 5-methyl-2-furfura Le, butyric acid, furfuryl alcohol, 3-methylbutanoic acid, .gamma.-hexalactone, naphthalene, dimethyl sulfone and the like.

  Here, “masking of aloe-derived odor” means that the aloe-containing fermented milk containing fermented milk base containing bifidobacteria and dried aloe mesophyll is added to the aloe-containing fermented milk by adding bifidobacteria before fermentation. This means that the aloe-derived odor has been reduced to an extent corresponding to the aloe-derived odor when the content of the dry aloe mesophyll contained is reduced to half or less.

The fermented milk base containing Bifidobacterium in the masking method of the present invention includes the fermented milk base obtained in the fermented milk base preparation step of the method for producing the aloe-containing fermented milk of the present invention. That is, the milk-derived raw material is heat-treated, and Bifidobacterium bacteria are added (inoculated) to the heat-treated raw material before fermentation to prepare the fermented milk raw material, and the prepared fermented milk raw material is fermented Thus, a fermented milk base containing Bifidobacterium can be obtained. As the Bifidobacterium bacterium, those used in the fermented milk base preparation step of the method for producing the aloe-containing fermented milk of the present invention can be used.
The content of Bifidobacterium in the fermented milk base is preferably 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml, and is preferably 1 × 10 ⁸ to 10 × 10 ⁸ CFU / ml. It is more preferable. The range of the number of Bifidobacterium is preferable because the aloe-derived odor in the aloe-containing fermented milk is well masked.

The shape of the dried aloe mesophyll contained in the aloe-containing fermented milk used in the masking method of the present invention is not particularly limited, and may be solid, powder, puree, etc. It may be dispersed in water like the aloe mesophyll dispersion prepared in the dispersion preparation step.
An aloe-containing fermented milk containing a fermented milk base containing a Bifidobacterium bacterium and a dried aloe mesophyll used in the masking method of the present invention has a mass ratio between the fermented milk base and the aloe mesophyll dispersion. Base: Aloe mesophyll dispersion = 70: 30-95: 5
Is preferably fermented milk containing aloe, more preferably in the range of 75:25 to 95: 5.

  According to the masking method of the present invention, by adding a Bifidobacterium bacterium to the fermented milk raw material before fermentation of the aloe-containing fermented milk, the aloe-derived odor in the aloe-containing fermented milk is well masked and flavored. Can obtain a fermented milk containing aloe.

  Hereinafter, the present invention will be described in more detail with reference to examples. The present invention is not limited to these examples. In the following, “%” indicating the content ratio means “% by mass” unless otherwise specified. Bifidobacterium is also referred to as “Bifidobacterium”.

≪Production example≫
In this production example, aloe-containing fermented milk containing 0.5% by mass of dried aloe mesophyll in fermented milk was produced by the method for producing aloe-containing fermented milk according to the present invention.
[Fermented milk base preparation process]
Non-fat concentrated milk (manufactured by Morinaga Milk Industry Co., Ltd.) 1275 g, sugar (manufactured by Toyo Seika Co., Ltd.) 105 g, and water 3495 g were mixed using a mixer and heated to 65 ° C. to dissolve. Next, this was homogenized at a homogeneous pressure of 15 MPa, subsequently sterilized at 90 ° C. for 5 minutes and cooled to 38 ° C. To this, 0.1 g of lactic acid bacteria starter (manufactured by Christian Hansen, S. thermophilus and L. delbrueckii subsp. Bulgaricus) and 125 g of bifidobacteria (manufactured by Morinaga Milk Industry Co., Ltd., B. longum) were inoculated. . The composition of the fermented milk raw material is shown in Table 1 (Test product 1). The fermented milk material was fermented at 38 ° C. for 7 hours until the pH reached 4.4, and then cooled to 10 ° C. The obtained curd was crushed with a homogenizer to prepare 5000 g of fermented milk base containing bifidobacteria.
The prepared fermented milk base contained 13 × 10 ⁸ CFU / ml of bifidobacteria.
[Dispersion preparation process]
25 g of aloe mesophyll powder (manufactured by Morinaga Milk Industry Co., Ltd., AGVP010) was blended in 475 g of water and stirred well to prepare 500 g of 5% aloe mesophyll dispersion.
[Mixing process]
90 g of fermented milk base prepared as described above is mixed with 10 g of 5% aloe mesophyll dispersion (mixed at a ratio of 90:10), and the content of dried aloe mesophyll is 0.5% by mass. 100 ml was prepared, 100 ml of a polyethylene terephthalate (PET) container was filled with 100 ml and sealed to produce aloe-containing fermented milk.

<< Test Example 1 >>
This test was conducted in order to evaluate the aloe-derived odor and fermented milk flavor of the aloe-containing fermented milk.
(1) Preparation of sample (a) Test product 1: Aloe-containing fermented milk containing bifidobacteria The aloe-containing fermented milk obtained in << Production Example >> was used as test product 1 in this test.
(B) Comparative product 1: Aloe-containing fermented milk not containing bifidobacteria Comparative product 1 was prepared by the following method and used in this test.
In the above << Production Example >>, a fermented milk base is prepared without inoculating the fermented milk raw material with bifidobacteria, and the fermented milk base and aloe mesophyll dispersion are mixed at a ratio of 90:10 to completely add the bifidobacteria. An aloe-containing fermented milk not contained was produced, and the aloe-containing fermented milk was used as a comparative product 1 in this test.
Table 1 shows the composition of the fermented milk raw materials used for the production of the test product 1 and the comparative product 1. Both the test product 1 and the comparative product 1 contain 0.5% by mass of dried aloe mesophyll in fermented milk.
(2) Test method The obtained test product 1 and comparative product 1 were sampled and evaluated according to the following evaluation criteria relating to the presence or absence of aloe-derived odor and taste. The test results are shown in Table 1.
(Evaluation criteria)
○: Aloe peculiar odor is not felt at all, and it has a good fermented milk flavor. Δ: Aloe peculiar odor is felt, and the fermented milk flavor is impaired. ×: Aloe peculiar odor is felt strongly, (3) Test results Test product 1 was an aloe-containing fermented milk having a good flavor in which the aloe-derived odor was well masked. The comparative product 1 felt the odor peculiar to aloe, and impaired the flavor of fermented milk.

<< Test example 2 >>: Examination of bifidobacteria content In this test, a sensory evaluation test of aloe-containing fermented milk was performed by changing the bifidobacteria content in the fermented milk base.
(1) Sample preparation Examples 2 to 6 were prepared by changing the number of bifidobacteria inoculated in the fermented milk base preparation step by the following methods (c) to (g).
(C) Implemented product 2
Except that the fermented milk base was prepared so that the bifidobacteria content in the fermented milk base was 0.5 × 10 ⁸ CFU / ml, the same production method as in «Production Example» was performed, and the dried aloe mesophyll 0.5 mass An aloe-containing fermented milk containing 1% was produced, and Example Product 2 was prepared.
(D) Implemented product 3
Except for preparing the fermented milk base so that the bifidobacteria content in the fermented milk base is 1 × 10 ⁸ CFU / ml, the same manufacturing method as in «Production Example» is performed, and 0.5% by mass of dried aloe leaf meat is contained. Example 3 was prepared by producing fermented milk containing aloe.
(E) Implemented product 4
Except that the fermented milk base was prepared so that the bifidobacteria content in the fermented milk base was 2.5 × 10 ⁸ CFU / ml, the same production method as in “Production Example” was performed, and the dried aloe mesophyll 0.5 mass Example 4 was prepared by producing fermented milk containing aloe.
(F) Implemented product 5
Except for preparing the fermented milk base so that the bifidobacteria content in the fermented milk base is 5 × 10 ⁸ CFU / ml, the same production method as in << Production Example >> is performed, and 0.5% by mass of dried aloe leaf meat is contained. The product 5 was prepared by producing fermented milk containing aloe.
(G) Implemented product 6
Except for preparing the fermented milk base so that the bifidobacteria content in the fermented milk base is 10 × 10 ⁸ CFU / ml, the same manufacturing method as in “Production Example” is performed, and 0.5% by mass of dried aloe leaf meat is contained. A fermented milk containing aloe was produced to prepare Example Product 6.
(2) Test Method Each sample of the prepared products 2 to 6 was sampled by 9 well-trained panelists, and a sensory evaluation test was performed in 10 stages. As a reference, the sample of Comparative Product 1 used in << Test Example 1 >> was also sampled.
[Evaluation criteria]
Aloe-derived odor: Weak 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 Strong taste: Not delicious 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 Delicious The aloe-derived odor score means that the smaller the numerical value, the weaker the aloe-derived odor. The deliciousness score means that the larger the value, the better.
(3) Test results Table 2 shows the results of this test. According to Table 2, the samples of Examples 2 to 6 to which 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml of bifidobacteria were added had a lower aloe-derived odor as the content of bifidobacteria increased, and delicious. Was shown to increase.
The sample of Comparative Product 1 had an aloe-derived odor score of 9.7 and a deliciousness score of 3.2, and the aloe-derived odor was strongly felt. It was shown that the samples of the execution products 2 to 6 each had a lower aloe-derived odor score and a higher deliciousness score than the comparison product 1.

<< Test Example 3 >>: Examination of dry aloe mesophyll content A sensory evaluation test of aloe-containing fermented milk was performed by changing the dry aloe mesophyll content in the aloe-containing fermented milk.
(1) Preparation of sample By the following methods (h) to (p), the content of dry aloe mesophyll added to the aloe mesophyll dispersion in the dispersion preparation step and the bifidobacteria inoculated in the fermented milk base preparation step Example products 7 to 12 and comparative products 2 to 4 were prepared by changing the number.
(H) Implemented product 7
Based on the production method similar to the above << Production Example >>, the Bifidobacterium content in the fermented milk base is changed to 1 × 10 ⁸ CFU / ml, and the fermented milk base and the aloe mesophyll dispersion are in a ratio of 90:10. Mixing was carried out to produce an aloe-containing fermented milk containing 0.5% by mass of dry aloe mesophyll in the aloe-containing fermented milk to prepare an embodiment product 7.
(I) Implemented product 8
Except that the bifidobacteria content in the fermented milk base was changed to 10 × 10 ⁸ CFU / ml, the aloe-containing fermented milk was produced in the same manner as in the above (h) Example product 7 to prepare Example product 8 .
(J) Implemented product 9
Based on the production method similar to the above << Production Example >>, the Bifidobacterium content in the fermented milk base is changed to 1 × 10 ⁸ CFU / ml, and the fermented milk base and the aloe mesophyll dispersion are in a ratio of 85:15. Mixing was carried out to produce an aloe-containing fermented milk containing 0.75% by mass of dried aloe mesophyll in the aloe-containing fermented milk to prepare Example Product 9.
(K) Implemented product 10
Exact product 10 was prepared by producing aloe-containing fermented milk in the same manner as in (j) Example product 9 except that the content of bifidobacteria in the fermented milk base was changed to 10 × 10 ⁸ CFU / ml.
(L) Implemented product 11
Based on the production method similar to the above << Production Example >>, the Bifidobacterium content in the fermented milk base is changed to 1 × 10 ⁸ CFU / ml, and the fermented milk base and the aloe mesophyll dispersion are in a ratio of 80:20. Mixing was carried out to produce an aloe-containing fermented milk containing 1% by mass of dried aloe mesophyll in the aloe-containing fermented milk to prepare an implementation product 11.
(M) Implemented product 12
Except that the bifidobacteria content in the fermented milk base was changed to 10 × 10 ⁸ CFU / ml, aloe-containing fermented milk was produced in the same manner as in the above (l) Example product 11, and Example product 12 was prepared.
(N) Comparison product 2
In the above << Production Example >>, the fermented milk base and the aloe mesophyll dispersion obtained by fermenting the fermented milk raw material without inoculating the bifidobacteria are mixed at a ratio of 90:10, and the content of the dried aloe mesophyll is Comparative product 2 was prepared by producing 0.5% by mass of aloe-containing fermented milk (without bifidobacteria).
(O) Comparison product 3
The same procedure as in (n) Comparative product 2 was performed except that the fermented milk base obtained by fermenting the fermented milk raw material without inoculating Bifidobacterium and the aloe mesophyll dispersion was mixed at a ratio of 85:15, Comparative product 3 was prepared by producing an aloe-containing fermented milk (without bifidobacteria) having a dry aloe mesophyll content of 0.75% by mass.
(P) Comparative product 4
A fermented milk base obtained by fermenting fermented milk raw material without inoculating Bifidobacteria and an aloe mesophyll dispersion at a ratio of 80:20, except that the same method as in (n) Comparative product 2 is used. Then, a fermented milk containing aloe having a dry aloe mesophyll content of 1% by mass (without bifidobacteria) was produced to prepare comparative product 4.
(2) Test method About the prepared aloe-containing fermented milks 7-12 and comparative products 2-4, they were tasted by 9 well-trained panelists, and a sensory evaluation test was performed in 10 stages. The evaluation criteria are the same as those in << Test Example 2 >>.
(3) Test results Table 3 shows the results of this test. From Table 3, the samples of Examples 7 and 8 containing 0.5% by weight of dry aloe mesophyll have lower aloe-derived odor scores than the sample of comparative product 2 containing 0.5% of dry aloe mesophyll and no bifidobacteria. The taste score was high.
The samples of Examples 9 and 10 containing 0.75% by weight of dry aloe mesophyll have a lower aloe-derived odor score than the sample of comparative product 3 containing 0.75% of dry aloe mesophyll and no bifidobacteria, and have a deliciousness score. Was shown to be high.
The samples of Examples 11 and 12 containing 1% by mass of dried aloe mesophyll have lower aloe-derived odor scores and higher taste scores than the sample of comparative product 4 containing 1% of dried aloe mesophyll and does not contain bifidobacteria. Indicated.
Therefore, dry aloe mesophyll 0.5 to 1% by mass, fermented milk base is prepared by setting bifidobacteria content in fermented milk base in the range of 1 to 10 × 10 ⁸ CFU / ml, and finally obtained By producing the aloe-containing fermented milk so that the content of the dried aloe mesophyll is 0.5 to 1% by mass with respect to the aloe-containing fermented milk, the aloe-containing fermented milk having a good flavor with reduced aloe-derived odor Was shown to be obtained.

<< Test Example 4 >>
This test was conducted in order to examine the evaluation criteria for masking of odor derived from aloe.
(1) Preparation of sample (A) Preparation of aloe-containing fermented milk containing bifidobacteria Based on the production method similar to the above << Production Example >>, the content of bifidobacteria in the fermented milk base is 10 × 10 ⁸ CFU / The fermented milk base and the aloe mesophyll dispersion were mixed at a ratio of 90:10 to prepare aloe-containing fermented milk containing 0.5% by mass of dried aloe mesophyll in the aloe-containing fermented milk.
(B) Preparation of aloe-containing fermented milk that does not contain bifidobacteria In the above << Production Example >>, fermented milk base and aloe mesophyll dispersion obtained by fermenting fermented milk material without inoculating bifidobacteria 90: By mixing at a ratio of 10, aloe-containing fermented milk (containing no bifidobacteria) containing 0.5% by mass of dry aloe mesophyll in aloe-containing fermented milk was prepared.
(C) Preparation of 5 kinds of aloe mesophyll dispersions (0.1-0.5%) 25 g of dried aloe mesophyll powder (Morinaga Milk Industry Co., Ltd., AGVP010) and 475 g of water were mixed and stirred well to dry. 500 g of an aloe mesophyll dispersion having an aloe mesophyll content of 0.5 mass% was prepared. The prepared 0.5 mass% aloe mesophyll dispersion is diluted with water, and the content of dry aloe mesophyll is 0.1, 0.2, 0.3, and 0.4 mass%, respectively. Was prepared.
(2) Evaluation of aloe-derived odor First, five types of aloe mesophyll dispersions were tasted, the degree of aloe-derived odor was confirmed, and this was used as a standard for evaluating "masking of aloe-derived odor". .
Next, two types of aloe-containing fermented milk (containing or not containing bifidobacteria) are sampled, and the aloe-derived odor in the aloe-containing fermented milk is changed to the aloe-derived odor in the aloe mesophyll dispersion at any concentration. We examined whether it corresponds.
(3) Test results Table 4 shows the results of this test. From Table 4, the aloe-derived odor in the aloe-containing fermented milk containing 0.5% by mass of dry aloe mesophyll (without bifidobacteria) is derived from the aloe in the aloe mesophyll dispersion containing 0.4% by mass of dry aloe mesophyll It was equivalent to odor. The aloe-derived odor in the aloe-containing fermented milk containing 0.5% by mass of dry aloe mesophyll and containing bifidobacteria is the aloe-derived odor in the aloe mesophyll dispersion containing 0.2% by mass of dry aloe mesophyll. It was equivalent to.
From this result, by adding bifidobacteria to the aloe-containing fermented milk, the aloe-derived odor in the aloe-containing fermented milk is masked by the aloe-derived odor to such an extent that the solid content of the aloe mesophyll is reduced to 1/2 or less. Turned out to be.
That is, in the present specification, “masking of odor derived from aloe” means that, in an aloe-containing fermented milk containing a fermented milk base containing bifidobacteria and dried aloe mesophyll, by adding bifidobacteria before fermentation, This means that the aloe-derived odor has been reduced to an extent corresponding to the aloe-derived odor when the content of the dried aloe mesophyll contained in the aloe-containing fermented milk is reduced to less than half.

Claims (9)

A fermented milk base preparation step of fermenting a fermented milk raw material containing a Bifidobacterium bacterium and a lactic acid bacteria starter to obtain a fermented milk base;
A dispersion preparation step for obtaining an aloe mesophyll dispersion by mixing dry aloe mesophyll obtained by drying aloe mesophyll and water,
The mass ratio of the fermented milk base and the aloe mesophyll dispersion is such that the content of the dried aloe mesophyll is 0.2% by mass or more with respect to the finally obtained aloe-containing fermented milk. Mesophyll dispersion = 70: 30-95: 5
A mixing step mixed in
A method for producing an aloe-containing fermented milk having The method for producing fermented milk containing aloe according to claim 1, wherein the fermented milk base is a fermented milk base containing 0.5 x 10 ⁸ to 10 x 10 ⁸ CFU / ml of the Bifidobacterium.   The production of the aloe-containing fermented milk according to claim 1 or 2, wherein the mixing step is a step of mixing the aloe-containing fermented milk such that the dry aloe mesophyll content is 0.5 to 1% by mass. Method. Aloe-containing fermented milk containing dried aloe mesophyll and Bifidobacterium,
The aloe-containing fermented milk contains the dried aloe mesophyll in an amount of 0.2% by mass or more, and the Bifidobacterium bacterium is contained in an amount of 0.35 × 10 ^{8 to} 9.5 × 10 ⁸ CFU / ml. Fermented milk.   The aloe-containing fermented milk according to claim 4, wherein the aloe-containing fermented milk contains 0.5 to 1% by mass of the dried aloe mesophyll.   Aloe-containing fermented milk containing fermented milk base containing Bifidobacterium spp. And dried aloe mesophyll, wherein Bifidobacterium sp. . The masking method according to claim 6, wherein the fermented milk base contains 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / ml of Bifidobacterium.   The masking method according to claim 6 or 7, wherein the dried aloe mesophyll is an aloe mesophyll dispersion comprising dried aloe mesophyll and water. The aloe-containing fermented milk has a mass ratio of the fermented milk base and the aloe mesophyll dispersion to a fermented milk base: aloe mesophyll dispersion = 70: 30 to 95: 5.
The masking method according to claim 8, wherein the mask is fermented milk containing aloe.

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