JP2017212892A - Method for producing concentrated fermented milk - Google Patents
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- JP2017212892A JP2017212892A JP2016107686A JP2016107686A JP2017212892A JP 2017212892 A JP2017212892 A JP 2017212892A JP 2016107686 A JP2016107686 A JP 2016107686A JP 2016107686 A JP2016107686 A JP 2016107686A JP 2017212892 A JP2017212892 A JP 2017212892A
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 75
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 74
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 72
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 58
- 235000013336 milk Nutrition 0.000 claims abstract description 43
- 239000008267 milk Substances 0.000 claims abstract description 43
- 210000004080 milk Anatomy 0.000 claims abstract description 43
- 241000894006 Bacteria Species 0.000 claims abstract description 41
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 37
- 239000004310 lactic acid Substances 0.000 claims abstract description 37
- 238000002360 preparation method Methods 0.000 claims description 17
- 238000003860 storage Methods 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 13
- 239000012528 membrane Substances 0.000 claims description 11
- 238000000691 measurement method Methods 0.000 claims description 7
- 238000000926 separation method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 8
- 235000013350 formula milk Nutrition 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 239000002245 particle Substances 0.000 description 15
- 239000007858 starting material Substances 0.000 description 15
- 235000013861 fat-free Nutrition 0.000 description 13
- 239000007787 solid Substances 0.000 description 12
- 239000002253 acid Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 241000194020 Streptococcus thermophilus Species 0.000 description 4
- 239000006071 cream Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241001608472 Bifidobacterium longum Species 0.000 description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 235000020185 raw untreated milk Nutrition 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 244000057717 Streptococcus lactis Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 229940009291 bifidobacterium longum Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 230000004083 survival effect Effects 0.000 description 2
- 230000035899 viability Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000172 allergic effect Effects 0.000 description 1
- 235000020244 animal milk Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000020138 yakult Nutrition 0.000 description 1
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Abstract
Description
本発明はビフィズス菌を含む濃縮発酵乳の製造方法に関する。 The present invention relates to a method for producing concentrated fermented milk containing bifidobacteria.
発酵乳は、牛乳等の獣乳を原料とし、乳酸菌あるいは酵母またはその両者により発酵させたものである。近年、発酵乳の種類も豊富になり、プレーンタイプ、フルーツタイプ、ドリンクタイプの他に、発酵後に濃縮する工程を経た濃縮発酵乳などが発売されている。
また、ビフィズス菌が腸内環境の改善やアレルギー症状の緩和などをもたらすことが分かっており、機能性食品としてビフィズス菌を含む発酵乳の消費者ニーズが高まっている。
Fermented milk is made from animal milk such as cow milk and fermented with lactic acid bacteria or yeast or both. In recent years, the variety of fermented milk has also become abundant, and concentrated fermented milk that has undergone a process of concentrating after fermentation has been released in addition to the plain type, fruit type, and drink type.
In addition, it has been found that bifidobacteria improve the intestinal environment, alleviate allergic symptoms, and the like, and consumer needs for fermented milk containing bifidobacteria as functional foods are increasing.
特許文献１は、ビフィズス菌を含む濃縮発酵乳に関するもので、膜濃縮における分離効率を上げるために濃縮前に加熱処理を行い、かつ膜濃縮温度を４０〜４５℃とするとともに、ビフィズス菌の生菌を十分に含む発酵乳とするために、加熱処理後、濃縮前にビフィズス菌を添加する方法が記載されている。 Patent Document 1 relates to concentrated fermented milk containing bifidobacteria. In order to increase the separation efficiency in membrane concentration, heat treatment is performed before concentration, and the membrane concentration temperature is set to 40 to 45 ° C. A method is described in which bifidobacteria are added after the heat treatment and before the concentration in order to obtain fermented milk containing sufficient fungi.
しかしながら本発明者等の知見によれば、特許文献１に記載の上記方法で得られる濃縮発酵乳はビフィズス菌特有の発酵臭（以下、ビフィズス菌発酵臭ともいう）が感じられ、風味の点で十分とは言えない。
本発明は、ビフィズス菌の生菌を十分に含み、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳を提供することを目的とする。
However, according to the knowledge of the present inventors, the concentrated fermented milk obtained by the above-described method described in Patent Document 1 has a fermentation odor peculiar to bifidobacteria (hereinafter also referred to as bifidobacteria fermentation odor), and is in terms of flavor. That's not enough.
An object of the present invention is to provide concentrated fermented milk that sufficiently contains viable bacteria of Bifidobacteria and has a reduced fermentation odor peculiar to Bifidobacteria.
本発明は以下の態様を有する。
［１］乳原料を含む調乳液に、乳酸菌およびビフィズス菌を添加し、ｐＨが４．６〜４．９となるまで発酵させる発酵工程と、前記発酵工程で得られた発酵物を５〜３５℃で濃縮して濃縮発酵乳を得る濃縮工程を有する、濃縮発酵乳の製造方法。
［２］前記濃縮工程における濃縮倍率が２〜３．５倍である、［１］の濃縮発酵乳の製造方法。
［３］前記濃縮発酵乳は、下記測定方法（Ｉ）による保存中のｐＨ低下が０．３以下である、［１］または［２］の濃縮発酵乳の製造方法。
測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造日の１日後のｐＨから、製造日の１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。
［４］前記濃縮工程において前記発酵物を膜分離法により濃縮する、［１］〜［３］のいずれかの濃縮発酵乳の製造方法。
The present invention has the following aspects.
[1] A fermentation process in which lactic acid bacteria and bifidobacteria are added to a milk preparation containing a milk raw material, and fermented until the pH is 4.6 to 4.9, and the fermented product obtained in the fermentation process is 5 to 35. A method for producing concentrated fermented milk, comprising a concentration step of concentrating at 0 ° C. to obtain concentrated fermented milk.
[2] The method for producing concentrated fermented milk according to [1], wherein the concentration ratio in the concentration step is 2 to 3.5 times.
[3] The method for producing concentrated fermented milk according to [1] or [2], wherein the concentrated fermented milk has a pH decrease during storage by the following measurement method (I) of 0.3 or less.
Measurement method (I): The concentrated fermented milk produced is stored at 10 ° C., and a value obtained by subtracting the pH 14 days after the production date from the pH 1 day after the production date is taken as the pH drop during storage.
[4] The method for producing concentrated fermented milk according to any one of [1] to [3], wherein the fermented product is concentrated by membrane separation in the concentration step.
本発明によれば、ビフィズス菌の生菌を十分に含み、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳が得られる。 ADVANTAGE OF THE INVENTION According to this invention, the concentrated fermented milk in which the viable bacteria of bifidobacteria were fully contained and the fermentation odor peculiar to bifidobacteria was suppressed was obtained.
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、濃縮発酵乳の平均粒子径は、レーザ回折／散乱式粒子径分布測定装置で測定した累積体積分布曲線において５０％となる点の粒子径、すなわち体積基準累積５０％径（ｄ５０）である。
本明細書において、濃縮発酵乳の「保存中のｐＨ低下」とは、以下の測定方法（Ｉ）により測定される値である。測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造から１日（２４時間）後のｐＨから１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。
本明細書において、発酵終了時のｐＨ（到達ｐＨ）は４０℃での値であり、それ以外のｐＨの値は、特に断らない限り１０℃での値である。
In the present specification, classification of milk and dairy products is based on a ministerial ordinance (hereinafter referred to as “milk ministerial ordinance”) relating to component standards of milk and dairy products, unless otherwise specified.
In this specification, the average particle size of the concentrated fermented milk is 50% in the cumulative volume distribution curve measured with a laser diffraction / scattering particle size distribution measuring device, that is, the volume-based cumulative 50% size (d50). ).
In this specification, “pH reduction during storage” of concentrated fermented milk is a value measured by the following measurement method (I). Measurement method (I): The concentrated fermented milk produced is stored at 10 ° C., and the value obtained by subtracting the pH after 14 days from the pH after 1 day (24 hours) from the production is taken as the value of the pH drop during storage.
In the present specification, the pH at the end of fermentation (attainment pH) is a value at 40 ° C., and other pH values are values at 10 ° C. unless otherwise specified.
＜濃縮発酵乳の製造方法＞
本発明の濃縮発酵乳の製造方法は、調乳液に、乳酸菌およびビフィズス菌を添加して発酵させる発酵工程と、発酵工程で得られた発酵物を濃縮して濃縮発酵乳を得る濃縮工程を有する。
<Method for producing concentrated fermented milk>
The method for producing concentrated fermented milk according to the present invention includes a fermentation step in which lactic acid bacteria and bifidobacteria are added to the milk preparation and fermented, and a concentration step in which the fermented product obtained in the fermentation step is concentrated to obtain concentrated fermented milk. .
［調乳液の調製工程］
まず、乳原料、および必要に応じた水、その他の成分等を混合して調乳液を調製する。調乳液は、これに乳酸菌およびビフィズス菌を添加して発酵させて発酵物とするものである。調乳液は常法により均質化処理することが好ましい。
乳原料は乳由来の原料であり、発酵乳の製造において用いられる公知の乳原料を用いることができる。例えば、生乳、クリーム、脱脂濃縮乳、脱脂粉乳、乳タンパク質等が挙げられる。
その他の成分として、例えば、砂糖、オリゴ糖等の糖類、植物性脂肪、安定剤、香料、甘味料等、発酵乳の製造において添加される公知の成分を適宜含有させることができる。
[Preparation process of milk preparation]
First, a milk preparation is prepared by mixing milk raw materials, water as required, and other components. The milk preparation is a fermented product obtained by adding lactic acid bacteria and bifidobacteria thereto and fermenting them. The milk preparation is preferably homogenized by a conventional method.
The milk raw material is a milk-derived raw material, and known milk raw materials used in the production of fermented milk can be used. For example, raw milk, cream, nonfat concentrated milk, nonfat dry milk, milk protein and the like can be mentioned.
As other components, for example, sugars such as sugars and oligosaccharides, vegetable fats, stabilizers, fragrances, sweeteners and the like, which are known components added in the production of fermented milk, can be appropriately contained.
乳酸菌およびビフィズス菌を添加する前に、調乳液を加熱殺菌処理することが好ましい。加熱殺菌条件は８５〜９５℃で５〜１５分間が好ましい。加熱殺菌後、次の発酵工程における発酵温度まで冷却することが好ましい。または加熱殺菌後に、タンク等に保存する場合１０℃以下に冷却することが好ましい。 Before adding lactic acid bacteria and bifidobacteria, it is preferable to heat sterilize the milk preparation. The heat sterilization conditions are preferably 85 to 95 ° C. and 5 to 15 minutes. After heat sterilization, it is preferable to cool to the fermentation temperature in the next fermentation step. Or after heat sterilization, when storing in a tank etc., it is preferable to cool to 10 degrees C or less.
調乳液における全固形分（水分以外の成分の合計）の含有量は６〜２４質量％が好ましく、８〜２２質量％がより好ましい。全固形分が上記範囲の下限値以上であると、発酵物を濃縮する際に良好な濃縮効率が得られやすく、上限値以下であると、濃縮後の平均粒子径が小さくてなめらかな濃縮発酵乳が得られやすい。
調乳液における無脂乳固形分の含有量は６〜１６質量％が好ましく、８〜１４質量％がより好ましい。
6-24 mass% is preferable and, as for content of the total solid (total of components other than a water | moisture content) in a formula, 8-22 mass% is more preferable. When the total solid content is not less than the lower limit of the above range, good concentration efficiency is easily obtained when concentrating the fermented product, and when it is not more than the upper limit, the average particle size after concentration is small and smooth concentrated fermentation. Milk is easy to obtain.
The content of nonfat milk solids in the milk preparation is preferably 6 to 16% by mass, more preferably 8 to 14% by mass.
［発酵工程］
次に、調乳液に乳酸菌およびビフィズス菌を添加し(発酵開始）、所定の発酵温度に保持して発酵させ、発酵物を得る。発酵によりカードが形成される。
乳酸菌としては、例えば、ラクトバチルス・ブルガリクス（Ｌ．ｂｕｌｇａｒｉｃｕｓ）、ラクトコッカス・ラクチス（Ｌ．ｌａｃｔｉｓ）、ストレプトコッカス・サーモフィラス（Ｓ．ｔｈｅｒｍｏｐｈｉｌｕｓ）等の、発酵乳の製造に通常用いられている乳酸菌スターターの１種または２種以上を用いることが好ましい。
特に、製造後の保存中におけるビフィズス菌の生残性に優れる点からは、濃縮発酵乳の保存中のｐＨ低下が０．３以下となるような乳酸菌スターターを選択することが好ましい。
そのような乳酸菌スターターは、例えば、無脂乳固形分１０質量％の還元脱脂乳培地（ｐＨ６．５）に試験対象の乳酸菌スターターを添加し、培地のｐＨが４．６になるまで４０℃で試験発酵を行い、得られた発酵物を１０℃で保存したときに、保存開始から１４日後（３３６時間後）におけるｐＨ（１０℃）が４．１以上である乳酸菌スターター（以下、低酸度乳酸菌スターターという。）から適宜選択して用いることが好ましい。
また、低酸度乳酸菌スターターの中でも、上記試験発酵において、培地のｐＨが５．０から４．６まで下がるのに要する時間が３時間未満である低酸度乳酸菌スターター（以下、短時間発酵型の低酸度乳酸菌スターターという。）を用いると、濃縮発酵乳のなめらかさに優れる点で好ましい。
このような低酸性乳酸菌スターターとしては、ストレプトコッカス・サーモフィラス（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）等の菌種のものが市販されている。
例えば短時間発酵型の低酸性乳酸菌スターターとしては、クリスチャン・ハンセン社製のＹｏＦｌｅｘ ＳｏＧｒｅｅｋ（商品名）等が挙げられる。
短時間発酵型ではない低酸性乳酸菌スターターとしては、クリスチャン・ハンセン社製のＦ−ＤＶＳ ＳＴ−２０Ｘ、Ｆ−ＤＶＳ ＳＴ−ＢＯＤＹ−２、Ｆ−ＤＶＳ ＳＴ−ＢＯＤＹ−３（いずれも商品名）等が挙げられる。
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、調乳液に対する乳酸菌の菌濃度が、１×１０５〜１×１０８ＣＦＵ／ｍＬが好ましく、１×１０５〜１×１０７ＣＦＵ／ｍＬがより好ましい。
[Fermentation process]
Next, lactic acid bacteria and bifidobacteria are added to the milk preparation (fermentation start), and the fermented product is obtained by maintaining the fermentation liquid at a predetermined fermentation temperature. A card is formed by fermentation.
Lactic acid bacteria include, for example, Lactobacillus bulgaricus (L. bulgaricus), Lactococcus lactis (L. lactis), Streptococcus thermophilus (S. It is preferable to use 1 type (s) or 2 or more types.
In particular, from the viewpoint of excellent survival of bifidobacteria during storage after production, it is preferable to select a lactic acid bacterium starter such that the pH drop during storage of concentrated fermented milk is 0.3 or less.
For example, such a lactic acid bacteria starter is prepared by adding the lactic acid bacteria starter to be tested to a reduced skim milk medium (pH 6.5) having a non-fat milk solid content of 10% by mass at 40 ° C. until the pH of the medium becomes 4.6. When test fermentation is performed and the obtained fermented product is stored at 10 ° C., a lactic acid bacteria starter (hereinafter, low acidity lactic acid bacteria) having a pH (10 ° C.) of 4.1 or more after 14 days (336 hours) after the start of storage It is preferable to select and use from the starter).
Moreover, among the low acidity lactic acid bacteria starters, in the above test fermentation, the low acidity lactic acid bacteria starter (hereinafter referred to as a short-time fermentation type low starter) whose time required for the medium pH to drop from 5.0 to 4.6 is less than 3 hours. It is preferable to use acidity lactic acid bacteria starter) in that the smoothness of the concentrated fermented milk is excellent.
As such a low acid lactic acid bacteria starter, those of bacterial species such as Streptococcus thermophilus are commercially available.
For example, as a short-time fermentation type low-acid lactic acid bacteria starter, YoFlex SoGreek (trade name) manufactured by Christian Hansen is listed.
Examples of low acid lactic acid bacteria starters that are not short-time fermentation types include F-DVS ST-20X, F-DVS ST-BODY-2, and F-DVS ST-BODY-3 (all trade names) manufactured by Christian Hansen. Is mentioned.
The addition amount of lactic acid bacteria can be appropriately adjusted within a normal range. For example, the cell concentration of lactic acid for regulating milk, preferably 1 × 10 5 ~1 × 10 8 CFU / mL, and more preferably 1 × 10 5 ~1 × 10 7 CFU / mL.
ビフィズス菌とはビフィドバクテリウム属細菌を意味する。例えばビフィドバクテリウム・ロンガム（Ｂ．ｌｏｎｇｕｍ）等、発酵乳の製造に通常用いられているビフィズス菌の１種または２種以上を用いることが好ましい。
発酵開始前の調乳液に、ビフィズス菌を乳酸菌とともに添加することにより、ビフィズス菌特有の発酵臭が抑えられた濃縮発酵乳が得られる。
ビフィズス菌の添加量は、例えば、調乳液に対するビフィズス菌の生菌数が、１×１０６〜１×１０９ＣＦＵ／ｍＬが好ましく、１×１０７〜１×１０９ＣＦＵ／ｍＬがより好ましい。
Bifidobacterium means a bacterium belonging to the genus Bifidobacterium. For example, it is preferable to use one or more types of bifidobacteria commonly used in the production of fermented milk such as Bifidobacterium longum (B. longum).
By adding bifidobacteria together with lactic acid bacteria to the milk preparation before the start of fermentation, concentrated fermented milk in which the fermentation odor peculiar to bifidobacteria is suppressed is obtained.
The amount of bifidobacteria added is, for example, preferably 1 × 10 6 to 1 × 10 9 CFU / mL, more preferably 1 × 10 7 to 1 × 10 9 CFU / mL. .
乳酸菌による発酵においては酸が生成されるため、発酵が開始された後の調乳液のｐＨは経時的に低下する。発酵工程における到達ｐＨは４．６〜４．９とする。到達ｐＨが上記範囲の上限値以下であると、ビフィズス菌の生菌を十分に含む濃縮発酵乳が得られる。発酵工程における調乳液のｐＨは、発酵菌の種類、添加量および発酵時間によって調整できる。
発酵工程は、例えば３５〜４３℃で３〜６時間、好ましくは４〜５時間の条件で行うことができる。
ｐＨが目標の値（到達ｐＨ）に達したら、１０℃以下に冷却して発酵物を得る。１０℃以下に冷却された時点を発酵工程の終了時とする。発酵物を次の濃縮工程に供する前に、撹拌してカードを粉砕することが好ましい。
In the fermentation by lactic acid bacteria, an acid is generated, so that the pH of the milk preparation after the fermentation is started decreases with time. The ultimate pH in the fermentation process is 4.6 to 4.9. When the ultimate pH is not more than the upper limit of the above range, concentrated fermented milk sufficiently containing viable Bifidobacteria is obtained. The pH of the milk preparation in the fermentation process can be adjusted by the type of fermenting bacteria, the amount added, and the fermentation time.
The fermentation process can be performed, for example, at 35 to 43 ° C. for 3 to 6 hours, preferably 4 to 5 hours.
When the pH reaches the target value (attained pH), it is cooled to 10 ° C. or lower to obtain a fermented product. The time when it is cooled to 10 ° C. or lower is defined as the end of the fermentation process. It is preferable to stir and grind the curd before subjecting the fermented product to the next concentration step.
［濃縮工程］
次いで発酵物を濃縮して目的の濃縮発酵乳を得る。濃縮中の発酵物は所定の濃縮温度に維持する。濃縮後は１０℃以下に冷却することが好ましい。
濃縮工程は公知の濃縮方法により行うことができる。例えば遠心分離法または膜分離法を用いることができる。よりなめらかな発酵乳が得られるという点で膜分離法が好ましい。膜分離法としては、例えば限外ろ過膜（ＵＦ膜）を用いる方法、精密濾過膜を用いる方法等が挙げられる。
[Concentration process]
Next, the fermented product is concentrated to obtain the desired concentrated fermented milk. The fermented product being concentrated is maintained at a predetermined concentration temperature. It is preferable to cool to 10 ° C. or lower after the concentration.
The concentration step can be performed by a known concentration method. For example, a centrifugal separation method or a membrane separation method can be used. The membrane separation method is preferable in that a smoother fermented milk can be obtained. Examples of the membrane separation method include a method using an ultrafiltration membrane (UF membrane) and a method using a microfiltration membrane.
濃縮工程において、濃縮される発酵物の温度（濃縮温度）は５〜３５℃とする。濃縮温度が高い方が濃縮効率は向上するが、濃縮温度を３５℃以下とすることにより、ビフィズス菌の生菌数が高い濃縮発酵乳が得られる。また、濃縮温度を低くすることにより、得られる濃縮発酵乳の平均粒子径を小さくできる。濃縮発酵乳の平均粒子径が小さいとなめらかさに優れる。
特に、低酸度乳酸菌スターターを用いた場合には、濃縮温度が低い方が、濃縮発酵乳の保存中のｐＨ低下を抑える効果が大きく、保存中のビフィズス菌の生残性が向上する。
一方、濃縮温度が５℃以上であると発酵物の粘度が下がりすぎず、良好な粘度の濃縮発酵乳が得られやすい。濃縮温度は２０〜３５℃がより好ましい。
In the concentration step, the temperature of the fermented product to be concentrated (concentration temperature) is 5 to 35 ° C. The higher the concentration temperature, the higher the concentration efficiency, but by setting the concentration temperature to 35 ° C. or lower, concentrated fermented milk having a high viable count of bifidobacteria can be obtained. Moreover, the average particle diameter of the concentrated fermented milk obtained can be made small by making concentration temperature low. When the average particle size of the concentrated fermented milk is small, the smoothness is excellent.
In particular, when a low acidity lactic acid bacterium starter is used, the lower the concentration temperature, the greater the effect of suppressing the pH drop during storage of the concentrated fermented milk, and the survival of the Bifidobacterium during storage is improved.
On the other hand, when the concentration temperature is 5 ° C. or higher, the fermented product does not have too low a viscosity, and concentrated fermented milk having a good viscosity is easily obtained. The concentration temperature is more preferably 20 to 35 ° C.
濃縮工程において、濃縮される発酵物のｐＨ（１０℃）は４．３以上に維持されていることが好ましく、４．３５以上であることがより好ましい。濃縮中のｐＨ低下を抑えることによって、ビフィズス菌の生菌数が高い濃縮発酵乳が得られる。
また製造日の１日後のｐＨが４．３以上であることが好ましく、４．３５以上であることがより好ましい。
In the concentration step, the pH (10 ° C.) of the fermented product to be concentrated is preferably maintained at 4.3 or higher, more preferably 4.35 or higher. By suppressing the decrease in pH during concentration, concentrated fermented milk having a high viable count of bifidobacteria can be obtained.
Further, the pH one day after the production date is preferably 4.3 or more, more preferably 4.35 or more.
濃縮前の質量を、濃縮後の質量で除した値で表される濃縮倍率は、２倍以上が好ましく、２．５倍以上がより好ましい。濃縮倍率が低い方が短時間で濃縮できるが、濃縮倍率を高くすることにより濃縮後の発酵乳の平均粒子径を小さくできる。濃縮倍率の上限は特に限定されないが、製造効率の点からは４倍以下が好ましく、３．５倍以下がより好ましい。
濃縮発酵乳における全固形分（水分以外の成分の合計）の含有量は１２〜２３質量％が好ましく、１５〜２１質量％がより好ましい。
濃縮発酵乳における無脂乳固形分の含有量は１２〜１８質量％が好ましく、１３〜１７質量％がより好ましい。
The concentration ratio represented by a value obtained by dividing the mass before concentration by the mass after concentration is preferably 2 times or more, and more preferably 2.5 times or more. Although the one where a concentration rate is low can concentrate in a short time, the average particle diameter of fermented milk after concentration can be made small by making a concentration factor high. The upper limit of the concentration ratio is not particularly limited, but is preferably 4 times or less, more preferably 3.5 times or less from the viewpoint of production efficiency.
12-23 mass% is preferable and, as for content of the total solid (total of components other than water | moisture content) in concentrated fermented milk, 15-21 mass% is more preferable.
12-18 mass% is preferable and, as for content of non-fat milk solid content in concentrated fermented milk, 13-17 mass% is more preferable.
こうして得られる濃縮発酵乳は、ビフィズス菌を含みながら、ビフィズス菌特有の発酵臭が抑えられ、風味に優れる。また発酵前にビフィズス菌を添加したにも関わらず、ビフィズス菌の生菌数が高い。さらに平均粒子径が小さくなめらかな食感に優れる。
具体的に、濃縮工程で得られた濃縮発酵乳を１０℃で保存して、製造日の１日後のビフィズス菌生菌数は５×１０７ＣＦＵ／ｍＬ以上であることが好ましく、１０×１０７ＣＦＵ／ｍＬ以上がより好ましく、１５×１０７ＣＦＵ／ｍＬ以上がさらに好ましく、２０×１０７ＣＦＵ／ｍＬ以上が特に好ましい。
濃縮発酵乳の平均粒子径は１６μｍ以下が好ましく、１５μｍ以下がより好ましい。１６μｍ以下であると、ざらつきが充分に低減された食感が得られ、１５μｍ以下であるとなめらかさに優れる。該平均粒子径の下限は特に限定されないが、製造性の点から４μｍ以上が好ましい。
The concentrated fermented milk thus obtained contains bifidobacteria, has a reduced fermentation odor peculiar to bifidobacteria, and is excellent in flavor. Despite the addition of bifidobacteria before fermentation, the viable count of bifidobacteria is high. Furthermore, the average particle size is small and excellent in smooth texture.
Specifically, the concentrated fermented milk obtained in the concentration step is stored at 10 ° C., and the viable count of bifidobacteria 1 day after the production date is preferably 5 × 10 7 CFU / mL or more, preferably 10 × 10 6. 7 CFU / mL or more is more preferable, 15 × 10 7 CFU / mL or more is more preferable, and 20 × 10 7 CFU / mL or more is particularly preferable.
The average particle size of the concentrated fermented milk is preferably 16 μm or less, and more preferably 15 μm or less. When it is 16 μm or less, a texture with sufficiently reduced roughness can be obtained, and when it is 15 μm or less, it is excellent in smoothness. Although the minimum of this average particle diameter is not specifically limited, 4 micrometers or more are preferable from the point of manufacturability.
また、製造後の保存中におけるビフィズス菌の生残性に優れる点で、濃縮発酵乳の保存中のｐＨ低下が０．３以下であることが好ましい。
具体的に、濃縮工程で得られた濃縮発酵乳を１０℃で保存して、製造日の１４日後のビフィズス菌生菌数が１×１０６ＣＦＵ／ｍＬ以上であることが好ましい。
Moreover, it is preferable that the pH fall during the preservation | save of concentrated fermented milk is 0.3 or less at the point which is excellent in the viability of the bifidobacterium during the preservation | save after manufacture.
Specifically, the concentrated fermented milk obtained in the concentration step is preferably stored at 10 ° C., and the viable count of Bifidobacterium 14 days after the production date is preferably 1 × 10 6 CFU / mL or more.
以下に実施例を用いて本発明をさらに詳しく説明するが、本発明はこれら実施例に限定されるものではない。以下において、含有量の単位としての「％（パーセント）」は質量基準である。
例１〜４および例６は実施例、例５および例７〜９は比較例である。
Hereinafter, the present invention will be described in more detail using examples, but the present invention is not limited to these examples. In the following, “% (percent)” as a unit of content is based on mass.
Examples 1-4 and 6 are examples, and examples 5 and 7-9 are comparative examples.
＜原料＞
以下の例で用いた原料は下記のとおりである。
脱脂濃縮乳：森永乳業株式会社にて、生乳を遠心分離して脱脂乳を調製し、これを減圧濃縮して製造した脱脂濃縮乳。脂肪含量０．３％、蛋白質含量１２．４％、無脂乳固形分３４．６％。
クリーム：森永乳業株式会社にて、生乳を遠心分離して製造した生クリーム。脂肪含量４５．５％、蛋白質含量１．６％、無脂乳固形分４．５％。
乳酸菌（１）：短時間発酵型の低酸性乳酸菌スターター。クリスチャン・ハンセン社製。
乳酸菌（２）：通常の乳酸菌スターター。クリスチャン・ハンセン社製。ラクトバチルス・ブルガリクス（Ｌ．ｂｕｌｇａｒｉｃｕｓ）とストレプトコッカス・サーモフィラス（Ｓ．ｔｈｅｒｍｏｐｈｉｌｕｓ）の混合培養物。
ビフィズス菌：森永乳業社製。ビフィドバクテリウム・ロンガム（ＡＴＣＣ ＢＡＡ−９９９株）菌培養物。
<Raw material>
The raw materials used in the following examples are as follows.
Nonfat concentrated milk: Nonfat concentrated milk produced by centrifuging raw milk at Morinaga Milk Industry Co., Ltd. to prepare nonfat milk and concentrating it under reduced pressure. Fat content 0.3%, protein content 12.4%, non-fat milk solids 34.6%.
Cream: Fresh cream produced by centrifuging raw milk at Morinaga Milk Industry Co., Ltd. Fat content 45.5%, protein content 1.6%, non-fat milk solids 4.5%.
Lactic acid bacteria (1): A short-acid fermentation type low acid lactic acid bacteria starter. Made by Christian Hansen.
Lactic acid bacteria (2): Normal lactic acid bacteria starter. Made by Christian Hansen. A mixed culture of L. bulgaricus and Streptococcus thermophilus (S. thermophilus).
Bifidobacterium manufactured by Morinaga Milk Industry Co., Ltd. Bifidobacterium longum (ATCC BAA-999 strain) bacterial culture.
＜測定方法・評価方法＞
［保存試験］
得られた濃縮発酵乳を１０℃のインキュベーターで保存した。製造日の１日後と、１４日後に、それぞれｐＨ（１０℃）およびビフィズス菌の生菌数を測定した。
ビフィズス菌の生菌数は以下の方法で測定した。試料を、ＴＯＳプロピオン酸寒天平板培地（ヤクルト薬品工業社製）を用いて、嫌気条件下で混釈培養（３７℃、７２時間）し、ビフィズス菌のコロニーを数えることによってビフィズス菌の生菌数の測定値を得た。単位はＣＦＵ（ｃｏｌｏｎｙ ｆｏｒｍｉｎｇ ｕｎｉｔ；コロニー形成単位）である。前記測定値を試料の体積で除した値を「ビフィズス菌生菌数（単位：ＣＦＵ／ｍＬ）」とした。
<Measurement method / Evaluation method>
[Preservation test]
The obtained concentrated fermented milk was stored in an incubator at 10 ° C. The pH (10 ° C.) and the viable count of bifidobacteria were measured 1 day and 14 days after the production date, respectively.
The viable count of bifidobacteria was measured by the following method. Samples were mixed-cultured under anaerobic conditions (37 ° C., 72 hours) using TOS propionate agar plate medium (manufactured by Yakult Yakuhin Kogyo Co., Ltd.), and the number of Bifidobacterium viable bacteria was counted by counting the number of Bifidobacterium colonies. The measured value was obtained. The unit is CFU (colony forming unit). The value obtained by dividing the measured value by the volume of the sample was defined as “Bifidobacterium viable count (unit: CFU / mL)”.
［濃縮発酵乳の平均粒子径の測定方法］
得られた濃縮発酵乳を１０℃で１４日間保管して安定させたものを試料として、平均粒子径を測定した。測定装置はＬＡ−９５０（ＨＯＲＩＢＡ社製）を用いた。
[Measurement method of average particle size of concentrated fermented milk]
The average particle size was measured using the obtained concentrated fermented milk stored at 10 ° C. for 14 days and stabilized. As a measuring device, LA-950 (manufactured by HORIBA) was used.
［ビフィズス菌発酵臭の評価方法］
得られた濃縮発酵乳を紙カップに充填した後、１０℃で１４日間保管して安定させたものを試料とした。試料をパネル８人に試食してもらい、ビフィズス菌発酵臭の強さについて１０段階で評価して評価点をつけ、８人の評価点の平均点を算出した。
ビフィズス菌発酵臭が強い：１０点。
ビフィズス菌発酵臭が弱い：１点。
なお、下記の方法で調製したビフィズス菌発酵液の臭いを「ビフィズス菌発酵臭」と定義した。
（ビフィズス菌発酵液の調製方法）
脱脂粉乳を用いて調製した１１％水溶液を１１５℃、２０分間殺菌し、その後、ビフィズス菌を３×１０８ＣＦＵ／ｍＬ添加して５時間発酵させた。発酵後に１０℃に冷却し、１日経過後に試験に供した。
[Evaluation Method of Bifidobacteria Fermentation Odor]
The obtained concentrated fermented milk was filled into a paper cup, and then stored at 10 ° C. for 14 days and stabilized, was used as a sample. The panel was sampled by 8 panelists, and the strength of the fermentation odor of bifidobacteria was evaluated on a 10-point scale to give an evaluation score, and the average score of the 8 evaluation scores was calculated.
Bifidobacterium fermentation odor is strong: 10 points.
Bifidobacterium has a weak fermentation odor: 1 point.
In addition, the odor of the bifidobacteria fermentation solution prepared by the following method was defined as “bifidobacteria fermentation odor”.
(Preparation method of bifidobacteria fermentation broth)
An 11% aqueous solution prepared using skim milk powder was sterilized at 115 ° C. for 20 minutes, and then 3 × 10 8 CFU / mL of bifidobacteria were added and fermented for 5 hours. It cooled to 10 degreeC after fermentation, and used for the test after one day progress.
＜例１＞
脱脂濃縮乳、クリーム、水を混合し、乳脂肪分１．６％、無脂乳固形分９．３％、全固形分１０．９％の調乳液を調製した。これを９０℃で１０分間殺菌し、３８℃まで冷却後、乳酸菌（１）とビフィズス菌を添加して、３８℃で発酵させた。ｐＨが４．８となった時点で、発酵を終了させた後、撹拌、冷却することにより、発酵物を得た。
調乳液に対して、乳酸菌（１）の添加量は５×１０６ＣＦＵ／ｍＬ、ビフィズス菌の添加量は３×１０７ＣＦＵ／ｍＬ、発酵時間は約４．５時間であった。
得られた発酵物に対して、限外ろ過膜（Ａｌｆａ−ｌａｖａｌ社製、分画分子量２５０００Ｄａ）を用いて限外ろ過処理を行い、濃縮倍率が３倍になるまで濃縮した後、１０℃まで冷却して濃縮発酵乳を得た。濃縮中の発酵物の温度（濃縮温度）は５℃に保持した。濃縮発酵乳における全固形分は１９．５％、無脂乳固形分は１４．８％であった。
得られた濃縮発酵乳について、上記保存試験を行い、１日後のｐＨ、１日後のビフィズス菌生菌数、１４日後のｐＨおよび１４日後のビフィズス菌生菌数を測定し、保存中のｐＨ低下を求めた。また上記の方法で平均粒子径を測定し、ビフィズス菌発酵臭の強さを評価した。これらの結果を表２に示す（以下、同様。）。
<Example 1>
Nonfat concentrated milk, cream, and water were mixed to prepare a milk preparation having a milk fat content of 1.6%, a nonfat milk solid content of 9.3%, and a total solid content of 10.9%. This was sterilized at 90 ° C. for 10 minutes, cooled to 38 ° C., added with lactic acid bacteria (1) and bifidobacteria and fermented at 38 ° C. When the pH reached 4.8, the fermentation was terminated, followed by stirring and cooling to obtain a fermented product.
The amount of lactic acid bacteria (1) added to the milk preparation was 5 × 10 6 CFU / mL, the amount of bifidobacteria added was 3 × 10 7 CFU / mL, and the fermentation time was about 4.5 hours.
The obtained fermented product is subjected to ultrafiltration using an ultrafiltration membrane (Alfa-laval, fractional molecular weight 25000 Da), concentrated until the concentration factor becomes 3 times, and then up to 10 ° C. Concentrated fermented milk was obtained by cooling. The temperature of the fermented product during concentration (concentration temperature) was maintained at 5 ° C. The total solid content in the concentrated fermented milk was 19.5%, and the non-fat milk solid content was 14.8%.
The obtained concentrated fermented milk is subjected to the above storage test, and the pH after 1 day, the number of viable Bifidobacterium after 1 day, the pH after 14 days, and the number of viable Bifidobacteria after 14 days are measured, and the pH is lowered during storage. Asked. Moreover, the average particle diameter was measured by the above method, and the strength of the bifidobacteria fermentation odor was evaluated. These results are shown in Table 2 (the same applies hereinafter).
＜例２〜７＞
製造条件を表１に示す通りに変更した以外は例１と同様にして濃縮発酵乳を製造し、例１と同様の測定および評価を行った。
例２〜５は、例１において濃縮温度を変更した例である。
例６、７は、例１において、濃縮温度および乳酸菌の種類を変更した例である。乳酸菌（２）の添加量は５×１０６ＣＦＵ／ｍＬとした。
<Examples 2 to 7>
Concentrated fermented milk was produced in the same manner as in Example 1 except that the production conditions were changed as shown in Table 1, and the same measurements and evaluations as in Example 1 were performed.
Examples 2 to 5 are examples in which the concentration temperature was changed in Example 1.
Examples 6 and 7 are examples in which the concentration temperature and the type of lactic acid bacteria were changed in Example 1. The amount of lactic acid bacteria (2) added was 5 × 10 6 CFU / mL.
＜例８、９＞
例８、９はビフィズス菌を発酵後、濃縮前に添加した例である。乳酸菌（２）を用い、濃縮温度は２０℃または４５℃とした。乳酸菌（２）の添加量は５×１０６ＣＦＵ／ｍＬ、ビフィズス菌の添加量は１０×１０７ＣＦＵ／ｍＬとした。
<Examples 8 and 9>
Examples 8 and 9 are examples in which bifidobacteria were added after fermentation and before concentration. Lactic acid bacteria (2) were used, and the concentration temperature was 20 ° C or 45 ° C. The addition amount of lactic acid bacteria (2) was 5 × 10 6 CFU / mL, and the addition amount of bifidobacteria was 10 × 10 7 CFU / mL.
表１、２の結果に示されるように、例１〜４および例６で得られた濃縮発酵乳は１日後のビフィズス菌生菌数が高く、ビフィズス菌発酵臭も弱い。また濃縮発酵乳の平均粒子径が小さくてなめらかな組織を有している。
例１〜４および例６において、濃縮開始から製造日の１日後までの間にｐＨを増大させる操作は行っておらず、濃縮中の発酵物のｐＨは１日後の濃縮発酵乳のｐＨの値以上である。例１〜４および例６で得られた濃縮発酵乳の１日後の濃縮発酵乳のｐＨはいずれも４．３５以上であることから、濃縮中の発酵物のｐＨは４．３５以上である。
特に乳酸菌（１）を用いた例１〜４は、保存中のｐＨ低下が０．３以下であり、製造日の１４日後でもビフィズス菌の生残性に優れる。
As shown in the results of Tables 1 and 2, the concentrated fermented milks obtained in Examples 1 to 4 and Example 6 have a high bifidobacteria count after one day and a weak bifidobacteria fermentation odor. Moreover, the average particle diameter of concentrated fermented milk is small and has a smooth structure.
In Examples 1 to 4 and 6, no operation was performed to increase the pH between the start of concentration and one day after the production date, and the pH of the fermented product during concentration was the pH value of the concentrated fermented milk after one day. That's it. Since the pH of the concentrated fermented milk one day after the concentrated fermented milk obtained in Examples 1 to 4 and Example 6 is 4.35 or higher, the pH of the fermented product being concentrated is 4.35 or higher.
In particular, Examples 1 to 4 using lactic acid bacteria (1) have a pH drop of 0.3 or less during storage, and are excellent in the viability of bifidobacteria even after 14 days from the date of manufacture.
一方、濃縮温度を４５℃とした例５で得られた濃縮発酵乳は、例１〜４および例６に比べて１日後のビフィズス菌生菌数が低い。保存中のｐＨ低下が０．３以下であるにもかかわらず、製造日の１４日後にはビフィズス菌生菌数がゼロになった。またビフィズス菌発酵臭は弱いが、濃縮発酵乳の平均粒子径が比較的大きく、組織のなめらかさが劣る。
乳酸菌（２）を用い、濃縮温度を４５℃とした例７で得られた濃縮発酵乳は、例１〜４および例６に比べて１日後のビフィズス菌生菌数が低い。保存中のｐＨ低下が大きく、製造日の１４日後にはビフィズス菌生菌数がゼロになった。ビフィズス菌発酵臭は弱いが、濃縮発酵乳の平均粒子径が比較的大きく、組織のなめらかさが劣る。
発酵後にビフィズス菌を添加した例８、９で得られた濃縮発酵乳は、ビフィズス菌発酵臭が強かった。また濃縮温度が２０℃である例８と、濃縮温度が４５℃である例９のいずれも、製造日の１日後のビフィズス菌生菌数は、ビフィズス菌の添加量と同等であった。
On the other hand, the concentrated fermented milk obtained in Example 5 with a concentration temperature of 45 ° C. has a lower number of viable Bifidobacterium after one day than in Examples 1 to 4 and Example 6. Although the pH drop during storage was 0.3 or less, the viable count of bifidobacteria became zero after 14 days of production. Moreover, although the bifidobacteria fermentation odor is weak, the average particle diameter of concentrated fermented milk is comparatively large, and the smoothness of a structure | tissue is inferior.
The concentrated fermented milk obtained in Example 7 using lactic acid bacteria (2) and having a concentration temperature of 45 ° C. has a lower number of viable Bifidobacteria after 1 day than in Examples 1 to 4 and Example 6. The pH drop during storage was large, and the viable Bifidobacterium count became zero after 14 days of production. Although the fermentation odor of bifidobacteria is weak, the average particle size of the concentrated fermented milk is relatively large, and the smoothness of the tissue is poor.
The concentrated fermented milk obtained in Examples 8 and 9 to which bifidobacteria were added after fermentation had a strong fermentation odor of bifidobacteria. Further, in both Example 8 where the concentration temperature was 20 ° C. and Example 9 where the concentration temperature was 45 ° C., the viable count of bifidobacteria one day after the production date was equivalent to the amount of bifidobacteria added.
Claims (4)
測定方法（Ｉ）：製造した濃縮発酵乳を１０℃で保存し、製造日の１日後のｐＨから、製造日の１４日後のｐＨを差し引いた値を、保存中のｐＨ低下の値とする。 The said concentrated fermented milk is a manufacturing method of the concentrated fermented milk of Claim 1 or 2 whose pH fall under storage by the following measuring method (I) is 0.3 or less.
Measurement method (I): The concentrated fermented milk produced is stored at 10 ° C., and a value obtained by subtracting the pH 14 days after the production date from the pH 1 day after the production date is taken as the pH drop during storage.
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