JP2018161114A - Manufacturing method of drink yogurt - Google Patents
Manufacturing method of drink yogurt Download PDFInfo
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Abstract
Description
本発明は、菌体外粘性多糖産生能を有する乳酸菌の発酵作用によるドリンクヨーグルトの製造方法に関する。 The present invention relates to a method for producing a drink yogurt by fermentation of a lactic acid bacterium having the ability to produce an extracellular viscous polysaccharide.
ヨーグルト等の発酵乳は、一般に、ブルガリア菌及びサーモフィラス菌等の乳酸菌により、牛乳等の動物乳を発酵させることによって得られ、その発酵物は整腸作用、免疫賦活作用、花粉症などのアレルギー発症抑制作用等の等の健康機能を有し、健康志向の高まりと相まってその需要が増加している。 Fermented milk such as yogurt is generally obtained by fermenting animal milk such as cow milk with lactic acid bacteria such as Bulgarian bacteria and Thermophilus bacteria, and the fermented product has allergic effects such as intestinal action, immunostimulatory action, and pollinosis. It has a health function such as an inhibitory action, and its demand is increasing in combination with a rise in health-consciousness.
本願出願人により分離された乳酸菌の一種であるクレモリス菌により発酵させて得られるヨーグルト（商品名「カスピ海ヨーグルト」出願人登録商標、登録第５７６１４２５号）も、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用などの優れた健康機能を有し、他のヨーグルトにはない独特のねばりある食感を有することと酸味が少なく食べやすいことが相まって好評を博している。そしてその健康機能は、前記クレモリス菌が菌体外に産生する粘性多糖に由来することが本願出願人の研究から明らかになっており、この菌体外粘性多糖を含有するヨーグルトは、独特の強い粘りを有し、保存時の離水を抑制するなどヨーグルトの物性にも大きく影響を及ぼしている。 Yogurt (trade name “Caspian Sea Yogurt” applicant registered trademark, registration No. 5761425) obtained by fermenting with Cremoris bacterium, a kind of lactic acid bacteria isolated by the applicant of the present application, also has an intestinal action, an immunostimulatory action, skin It has an excellent health function such as a function improving action and a blood sugar level increasing and mitigating action, and it has been well received due to its unique sticky texture not found in other yogurts and its low acidity and ease of eating. And it has been clarified from the study of the applicant of the present application that the health function is derived from the viscous polysaccharide produced outside the cell by the Cremoris bacteria. Yogurt containing this extracellular cell polysaccharide has a unique strong It has stickiness and greatly affects the physical properties of yogurt, such as suppressing water separation during storage.
前記クレモリス菌に限らず、菌体外に粘性多糖を産生する乳酸菌は数多く存在する。これらの菌体外粘性多糖産生菌を使用してヨーグルトを製造する場合、通常の乳酸菌である粘性多糖非産生菌を用いて発酵させる場合と比べて粘性の高いヨーグルトが得られる。 There are many lactic acid bacteria that produce viscous polysaccharides outside the cells, not limited to the Cremoris bacteria. When yogurt is produced using these extracellular polysaccharide-producing bacteria, yogurt having a higher viscosity can be obtained than when fermenting using a non-viscous polysaccharide-producing bacterium that is a normal lactic acid bacterium.
発酵乳のなかでも、いわゆる飲むタイプのドリンクヨーグルトは、手軽に摂取できるため、近年需要が高まっており、様々な製品が開発されている。しかしながら、発酵乳は、生菌を含むため、保存中に発酵が進み、酸度上昇、ｐＨ低下、粘性増加等の経時的な品質変化が生じるという問題があった。特に粘性が増加すると飲料として嚥下しにくくなるので、経時的な粘性増加はドリンクヨーグルトにとって深刻な問題である。この問題を解決するために、例えば、乳原料にパーオキシダーゼを添加して発酵する方法が提案されている（特許文献１）。 Among fermented milk, so-called drink-type drink yogurt can be easily ingested, and therefore, in recent years, the demand has increased and various products have been developed. However, since fermented milk contains viable bacteria, fermentation progresses during storage, and there is a problem that quality changes with time such as increase in acidity, decrease in pH, and increase in viscosity occur. In particular, when the viscosity increases, it becomes difficult to swallow as a beverage, so that the increase in viscosity over time is a serious problem for drink yogurt. In order to solve this problem, for example, a method of fermenting peroxidase to a milk raw material has been proposed (Patent Document 1).
本発明者らは、菌体外粘性多糖を産生する乳酸菌を用いて、特に水等の希釈液を加えることなくドリンクとして飲みやすく、且つ、菌体外粘性多糖を有することにより得られる独特のねばり、とろみを有するドリンクヨーグルトの開発を検討したところ、その粘度が２００〜７００ｍＰａ・ｓの範囲に調整することが官能的に好ましいことが分かった。しかしながら、この粘度範囲で調整したドリンクヨーグルトは、保存中に経時的にその粘度が著しく上昇するという問題があった。そこで、本発明は、菌体外粘性多糖を産生する乳酸菌により発酵されて得られるドリンクヨーグルトにおいて、保存中の粘度上昇を抑制できるドリンクヨーグルトの製造方法を提供することを目的とする。 The present inventors use a lactic acid bacterium that produces an extracellular polysaccharide, which makes it easy to drink as a drink without adding a diluent such as water, and has a unique stickiness obtained by having an extracellular polysaccharide. When the development of a drink yogurt having a thickening property was examined, it was found that it was functionally preferable to adjust the viscosity to a range of 200 to 700 mPa · s. However, the drink yogurt adjusted in this viscosity range has a problem that its viscosity increases with time during storage. Then, an object of this invention is to provide the manufacturing method of the drink yogurt which can suppress the viscosity raise in storage in the drink yogurt obtained by fermenting with the lactic acid bacteria which produce an extracellular polysaccharide.
本発明者らは、上記課題を解決すべく鋭意研究した。その結果、驚くべきことに、菌体外粘性多糖産生能を有する乳酸菌を用いてドリンクヨーグルトを製造する工程において、その乳酸発酵中のカード形成段階（発酵物のｐＨが５．２〜４．６）および発酵終了時点（発酵物のｐＨが４．６未満であって、所望のｐＨに到達した時点）で発酵物をそれぞれ攪拌し、次いで、冷却工程に付して得られた発酵物を攪拌して２００〜７００ｍＰａ・ｓの粘度に調整するという簡便な方法によって、ドリンクヨーグルトの保存中の粘度上昇を抑制することができることを見出し、本発明を完成させた。 The present inventors have intensively studied to solve the above problems. As a result, surprisingly, in the process of producing drink yogurt using lactic acid bacteria having the ability to produce extracellular polysaccharides, the curd formation stage during the lactic acid fermentation (the pH of the fermented product is 5.2 to 4.6). ) And at the end of fermentation (when the pH of the fermented product is less than 4.6 and reaches the desired pH), the fermented product is stirred, and then the fermented product obtained by the cooling step is stirred. Then, it was found that an increase in viscosity during storage of drink yogurt can be suppressed by a simple method of adjusting the viscosity to 200 to 700 mPa · s, and the present invention has been completed.
すなわち、本発明は以下の態様を提供する。
［１］菌体外粘性多糖産生能を有する乳酸菌によって乳を含む原料を発酵させることを含むドリンクヨーグルトの製造方法であって、
発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する、第１攪拌工程、
前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する、第２攪拌工程、
冷却工程、および
冷却工程により得られた発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓの範囲に調整する、第３攪拌工程、
を含む製造方法；
［２］第３攪拌工程後、発酵物を計量する、計量工程、
計量した発酵物を容器に充填する、容器充填工程、および
容器を密封する、密封工程
をさらに含む、上記［１］記載の製造方法；
［３］菌体外粘性多糖産生能を有する乳酸菌が、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスまたはストレプトコッカス・サーモフィラスである、上記［１］または[２]に記載の製造方法；
［４］上記［１］〜［３］のいずれかの方法によって製造されたドリンクヨーグルト；および
［５］乳および菌体外粘性多糖産生能を有する乳酸菌を原料とした、製造後冷蔵保存１４日後に２００〜７００ｍＰａ・ｓの粘度を維持するドリンクヨーグルト。
That is, the present invention provides the following aspects.
[1] A method for producing a drink yogurt comprising fermenting a raw material containing milk with a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability,
A first stirring step of stirring the fermented product in the curd forming stage in which the pH of the fermented product is 5.2 to 4.6;
A second stirring step of stirring the fermented product at the end of the fermentation when the pH of the fermented product is less than 4.6 after the first stirring step and the fermented product has reached a desired pH;
A third stirring step of stirring the fermented product obtained by the cooling step and the cooling step to adjust the viscosity to a range of 200 to 700 mPa · s;
A production method comprising:
[2] Weighing fermented material after the third stirring step, weighing step,
The production method according to the above [1], further comprising a container filling step of filling the measured fermented product into a container, and a sealing step of sealing the container;
[3] The production method according to [1] or [2] above, wherein the lactic acid bacterium having the ability to produce an extracellular viscous polysaccharide is Lactococcus lactis subspecies cremolith or Streptococcus thermophilus;
[4] Drink yogurt produced by the method of any one of [1] to [3] above; and [5] Milk and a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability as raw materials. A drink yogurt that maintains a viscosity of 200-700 mPa · s later.
本発明によれば、菌体外粘性多糖を産生する乳酸菌を用いて、粘度２００ｍＰａ・ｓを超えるドリンクヨーグルトであって、飲みやすい適度な粘度を有し、保存中も安定した粘性を維持するドリンクヨーグルトを製造することができる。また、本発明の方法は菌体外粘性多糖産生能を有する乳酸菌を使用するため、本発明の方法によって製造されたドリンクヨーグルトは、濃厚な風味と適度な粘度を維持し、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有する。 According to the present invention, a drink yogurt having a viscosity exceeding 200 mPa · s using a lactic acid bacterium that produces an extracellular viscous polysaccharide, having a moderate viscosity that is easy to drink, and maintaining a stable viscosity during storage Yogurt can be produced. In addition, since the method of the present invention uses lactic acid bacteria having an extracellular polysaccharide-producing ability, the drink yogurt produced by the method of the present invention maintains a rich flavor and an appropriate viscosity, and has an intestinal action. It has useful functions for health such as an immunostimulatory effect, a skin function improving effect, and a blood glucose level increasing effect.
本発明では、菌体外粘性多糖産生能を有する乳酸菌が使用される。該乳酸菌は、発酵過程で粘性多糖を菌体外に産生する。本発明においては、菌体外粘性多糖産生能を有するいずれの乳酸菌を用いてもよい。例えば、菌体外粘性多糖産生能を有する乳酸菌としては、ラクトバチルス属、ラクトコッカス属、ストレプトコッカス属、ロイコノストック属等に属する菌体外粘性多糖を産生する乳酸菌が挙げられる。好ましくは、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）またはストレプトコッカス・サーモフィラス（Streptococcus thermophilus）［ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス（Streptococcus salivarius subsp. thermophilus）ともいう］の菌体外粘性多糖を産生する乳酸菌が使用される。ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスの菌体外粘性多糖産生能を有する乳酸菌としては、例えば、限定するものではないが、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリス ＦＣ（Lactococcus lactis subsp. cremoris FC, FERM P-20185）、が挙げられる。ストレプトコッカス・サーモフィラスの菌体外粘性多糖産生能を有する乳酸菌としては、例えば、限定するものではないが、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス ５１０（Streptococcus salivarius subsp. thermophilus 510，一般社団法人日本乳業協会より入手）、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス ＳＴ３８６（Streptococcus salivarius subsp. thermophilus ST386，イタリア国サッコ社（ＳＡＣＣＯ社）より入手）等が使用される。ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ（Lactococcus lactis subsp. cremoris FC,受託番号FERM P-20185）は、独立行政法人製品評価技術基盤機構 特許生物寄託センター（日本国千葉県木更津市かずさ鎌足２−５−８）に寄託されている。前記の乳酸菌は、単独または二種以上を併せて用いてもよい。 In the present invention, a lactic acid bacterium having an ability to produce an extracellular viscous polysaccharide is used. The lactic acid bacteria produce viscous polysaccharides outside the cells during the fermentation process. In the present invention, any lactic acid bacterium having the ability to produce extracellular viscous polysaccharides may be used. For example, lactic acid bacteria having the ability to produce extracellular viscous polysaccharides include lactic acid bacteria that produce extracellular viscous polysaccharides belonging to the genus Lactobacillus, Lactococcus, Streptococcus, Leuconostoc. Preferably, Lactococcus lactis subsp. Cremoris or Streptococcus thermophilus (also called Streptococcus salivarius subsp. Thermophilus). Lactic acid bacteria producing viscous polysaccharides are used. Examples of lactic acid bacteria having the ability to produce an extracellular viscous polysaccharide of Lactococcus lactis subspices cremolith include, but are not limited to, Lactococcus lactis subsp. Cremoris FC, FERM P-20185). Examples of Lactobacillus having the ability of producing Streptococcus thermophilus exopolysaccharide polysaccharides include, but are not limited to, Streptococcus salivarium subsp. Thermophilus 510 (Streptococcus salivarius subsp. Thermophilus 510, from the Japan Dairy Association) Available), Streptococcus salivarium subsp. Thermophilus ST386 (Streptococcus salivarius subsp. Thermophilus ST386, obtained from Sacco, Italy). Lactococcus lactis subsp. Cremoris FC (Accession No. FERM P-20185) is a patent biological deposit center of the National Institute for Product Evaluation Technology (Kazusa Kamashisa, Kisarazu, Chiba, Japan) -5-8). The above lactic acid bacteria may be used alone or in combination of two or more.
本発明の方法において使用される乳は、動物乳であり、例えば、牛乳、山羊乳、羊乳、馬乳、ラクダ乳等が挙げられる。乳の形態は特に限定されず、生乳、全脂乳、脱脂乳、全脂粉乳、脱脂粉乳等のいずれの形態の乳を使用してもよい。 Milk used in the method of the present invention is animal milk, and examples thereof include cow milk, goat milk, sheep milk, horse milk, camel milk and the like. The form of milk is not particularly limited, and any form of milk such as raw milk, whole milk, skim milk, whole milk powder, and skim milk may be used.
本発明の方法において、乳を含む原料は、乳のみを含んでいてもよく、または、乳以外に、必要に応じ、乳糖、ショ糖、ブドウ糖、果糖、転化糖、異性化糖等の糖類、水、香料、酸味料等の他の原料を含んでいてもよい。乳として脱脂粉乳等の粉乳を用いる場合は、好ましくは、水、液糖等の水分を加える。 In the method of the present invention, the raw material containing milk may contain only milk, or in addition to milk, if necessary, sugars such as lactose, sucrose, glucose, fructose, invert sugar, isomerized sugar, Other raw materials such as water, fragrance, and acidulant may be included. When using milk powder such as skim milk powder as the milk, water such as water or liquid sugar is preferably added.
乳を含む原料は、必要に応じて均質化した後、殺菌する。均質化および殺菌の方法は、特に限定されず、当該分野において既知の方法を用いることができる。殺菌後、乳を含む原料の温度を発酵温度付近になるよう調整する。 The raw material containing milk is sterilized after homogenizing as necessary. The homogenization and sterilization methods are not particularly limited, and methods known in the art can be used. After sterilization, the temperature of the raw material containing milk is adjusted to be close to the fermentation temperature.
本発明の方法においては、上記の乳を含む原料を、上記の菌体外粘性多糖産生能を有する乳酸菌を用いて発酵させる。発酵は、乳を含む原料と乳酸菌を混合し、適当な温度で維持することによって実施する。乳を含む原料と混合する乳酸菌（種菌）の量は、特に限定されず、乳酸菌発酵に要する時間や最終的に得られる乳酸菌発酵物の物性を考慮して適宜決定することができる。発酵温度および発酵時間もまた、特に限定されず、使用する乳酸菌の種類および得られる発酵物の所望の物性に応じて適宜決定される。例えば、上記菌体外粘性多糖産生能を有する乳酸菌としてラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣを使用する場合は、至適温度が２５℃前後であるため、好ましくは約２０℃〜３０℃の温度条件下で、約４〜１８時間発酵を行ってもよい。 In the method of the present invention, the raw material containing the milk is fermented using the lactic acid bacterium having the ability to produce an extracellular viscous polysaccharide. Fermentation is carried out by mixing raw materials including milk and lactic acid bacteria and maintaining them at an appropriate temperature. The amount of lactic acid bacteria (inoculum) to be mixed with the raw material containing milk is not particularly limited and can be appropriately determined in consideration of the time required for lactic acid bacteria fermentation and the physical properties of the finally obtained lactic acid bacteria fermentation product. The fermentation temperature and fermentation time are also not particularly limited, and are appropriately determined according to the type of lactic acid bacteria used and the desired physical properties of the obtained fermented product. For example, when Lactococcus lactis subspices cremolith FC is used as the lactic acid bacterium having the ability to produce an extracellular polysaccharide, the optimum temperature is around 25 ° C, and preferably about 20 ° C to 30 ° C. Fermentation may be carried out under temperature conditions for about 4-18 hours.
本発明の方法は、上記の乳酸発酵中、発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する工程（第１攪拌工程）、および前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する工程（第２攪拌工程）、発酵物を冷却する工程（冷却工程）、および冷却された発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓに調整する工程（第３攪拌工程）を含むことを特徴とする。 In the method of the present invention, during the lactic acid fermentation, the step of stirring the fermented product in the curd forming stage in which the pH of the fermented product is 5.2 to 4.6 (first stirring step), and after the first stirring step The pH of the fermented product is less than 4.6, the step of stirring the fermented product when the fermented product reaches the desired pH (second stirring step), the step of cooling the fermented product (cooling step) And a step of adjusting the viscosity to 200 to 700 mPa · s by stirring the cooled fermented product (third stirring step).
攪拌方法は、常法を用いることができ、特に限定されないが、例えば、第１および第２攪拌工程では発酵タンクで発酵タンク内に備えられた攪拌翼を回転させることにより行われる。第３攪拌工程では、例えば、発酵タンク内、または発酵物が液送されたバッファータンク内で攪拌されるか、あるいは発酵物をバッファータンクに液送する際にスタティックミキサー等を用いて液送配管内で撹拌することによって、充填物の最終の粘度調整が行われる。 The stirring method can be a conventional method and is not particularly limited. For example, in the first and second stirring steps, the stirring is performed by rotating a stirring blade provided in the fermentation tank in the fermentation tank. In the third agitation step, for example, the agitation is carried out in the fermentation tank or in the buffer tank to which the fermented product is fed, or when the fermented product is fed to the buffer tank, a liquid feed pipe is used using a static mixer or the like. The final viscosity adjustment of the packing is performed by stirring in the inside.
第１攪拌工程は、乳酸発酵中、発酵物のｐＨが５．２〜４．６であるカード形成段階におけるいずれかの時点で行われる。第１攪拌工程は、カード形成段階中、１回行えばよいが、時間間隔をあけて複数回行ってもよい。 The first stirring step is performed at any point in the curd forming stage in which the pH of the fermented product is 5.2 to 4.6 during lactic acid fermentation. The first stirring step may be performed once during the card formation stage, but may be performed a plurality of times with a time interval.
第１攪拌工程では、形成中のカードが液状化する程度に攪拌すればよい。例えば、限定するものではないが、発酵物の粘度が１０００〜２０００ｍＰａ・ｓ程度になるまで攪拌する。本発明の方法では、第１攪拌工程の間および後も乳酸発酵は継続させる。 In the first stirring step, stirring may be performed to such an extent that the card being formed is liquefied. For example, although it does not limit, it stirs until the viscosity of fermented material will be about 1000-2000 mPa * s. In the method of the present invention, lactic acid fermentation is continued during and after the first stirring step.
第２攪拌工程は、乳酸発酵中の発酵物の前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で行われる。発酵物は前記第１攪拌工程後も発酵し続けるため、発酵物のｐＨは低下し酸味が増す。本発明における所望のｐＨとは、最終的に得られるドリンクヨーグルトの風味、酸味等を考慮して適宜決定される。第２攪拌工程は、好ましくは発酵物のｐＨが４．２以上４．６未満のいずれかに達した時点で行う。 A 2nd stirring process is performed at the time of completion | finish of fermentation when the pH of a fermented product is less than 4.6 after the said 1st stirring process of the fermented product in lactic acid fermentation, and fermented product reached desired pH. Since the fermented product continues to ferment even after the first stirring step, the pH of the fermented product decreases and the acidity increases. The desired pH in the present invention is appropriately determined in consideration of the flavor and sourness of the finally obtained drink yogurt. The second stirring step is preferably performed when the pH of the fermented product reaches any of 4.2 or more and less than 4.6.
第２攪拌工程では、形成されたカードが液状化する程度に攪拌すればよい。例えば、限定するものではないが、発酵物の粘度が１０００〜２０００ｍＰａ・ｓ程度になるまで攪拌する。 In the second stirring step, stirring may be performed to such an extent that the formed card is liquefied. For example, although it does not limit, it stirs until the viscosity of fermented material will be about 1000-2000 mPa * s.
本発明の方法においては、さらに、発酵物のｐＨが４．６未満の段階であって、第２攪拌工程の前に発酵物を１回以上攪拌してもよい。 In the method of the present invention, the pH of the fermented product may be less than 4.6, and the fermented product may be stirred one or more times before the second stirring step.
冷却工程は、発酵物を１０℃以下、好ましくは２〜５℃に冷却することによって行う。冷却時間は、冷却温度および発酵物の量等の条件によって異なるが、例えば１〜２４時間が挙げられる。例えば、冷却工程は、限定するものではないが、発酵終了後、発酵タンクまたは（発酵物が液送された）バッファータンクに備えられた冷却管に２〜５℃のチラー水を通すことにより、３〜８時間冷却することによって行う。 A cooling process is performed by cooling fermented material to 10 degrees C or less, Preferably it is 2-5 degreeC. Although cooling time changes with conditions, such as cooling temperature and the quantity of fermented material, 1 to 24 hours are mentioned, for example. For example, the cooling step is not limited, but after completion of fermentation, by passing chiller water at 2 to 5 ° C. through a cooling pipe provided in a fermentation tank or a buffer tank (fermented product is liquid-fed), Cool by cooling for 3-8 hours.
冷却工程により、発酵物の発酵を停止または遅延させる。冷却工程は、第２攪拌工程中、または第２攪拌工程後に直ちに開始される。 The cooling process stops or delays the fermentation of the fermented product. The cooling process is started immediately during the second stirring process or after the second stirring process.
冷却工程後の発酵物は、すぐに第３攪拌工程に付してもよく、または冷却工程後、発酵物は、必要に応じて冷蔵保存してもよい。例えば、冷却工程後の発酵物を２〜５℃で１〜２４時間保存してもよい。 The fermented product after the cooling step may be immediately subjected to the third stirring step, or after the cooling step, the fermented product may be refrigerated if necessary. For example, you may preserve | save the fermented material after a cooling process at 2-5 degreeC for 1 to 24 hours.
第３攪拌工程は、冷却工程後の発酵物を攪拌することによって、発酵物の粘度を２００〜７００ｍＰａ・ｓの範囲の所望する粘度に調整する工程である。第３攪拌工程は、冷却工程時、または冷却工程後の冷蔵保存時と同じ温度で行ってもよく、例えば、２〜５℃で行う。 The third stirring step is a step of adjusting the viscosity of the fermented product to a desired viscosity in the range of 200 to 700 mPa · s by stirring the fermented product after the cooling step. The third stirring step may be performed at the same temperature as during the cooling step or during refrigerated storage after the cooling step, for example, at 2 to 5 ° C.
第３攪拌工程後、発酵物は所定量を計量し（計量工程）、計量した発酵物を容器に充填し（容器充填工程）、次いで容器を密封してもよい（密封工程）。上記の計量工程、容器充填工程、および密封工程はいずれも、１０℃以下で行い、当該分野で通常行われる方法で実施することができる。密封工程後、発酵物を入れた容器を冷蔵保存する。冷蔵保存温度は、１０℃以下、例えば２℃〜５℃であり、冷蔵保存期間は、限定するものではないが、例えば１０〜３０日間である。 After the third stirring step, the fermented product may be weighed in a predetermined amount (measuring step), the weighed fermented product may be filled in the container (container filling step), and then the container may be sealed (sealing step). All of the above metering step, container filling step, and sealing step can be performed at a temperature of 10 ° C. or less, and can be performed by a method that is normally performed in this field. After the sealing process, the container containing the fermented product is stored in a refrigerator. The refrigerated storage temperature is 10 ° C. or less, for example, 2 ° C. to 5 ° C., and the refrigerated storage period is, for example, 10 to 30 days, although not limited thereto.
また、必要に応じて、冷却工程または第３攪拌工程により得られた発酵物に、香料、酸味料、果肉、フルーツソース等の添加物を加えて混合してもよい。なお、果肉を混合する場合は、果肉の形状が損なわれないようにするために第３撹拌工程後に混合することが好ましく、形状を有しないフルーツソース等を混合する場合は、第３撹拌工程前に混合することが好ましい。 Moreover, you may add and mix additives, such as a fragrance | flavor, a sour agent, fruit pulp, and a fruit sauce, into the fermented material obtained by the cooling process or the 3rd stirring process as needed. In addition, when mixing pulp, it is preferable to mix after a 3rd stirring process in order not to impair the shape of a pulp, and when mixing fruit sauce etc. which do not have a shape, before a 3rd stirring process It is preferable to mix them.
かくして、本発明の方法によれば、発酵物に、特に水等の希釈液を混合することなく、２００〜７００ｍＰａ・ｓの粘度を有するドリンクヨーグルトが製造される。 Thus, according to the method of the present invention, a drink yogurt having a viscosity of 200 to 700 mPa · s is produced without mixing a diluent such as water with the fermented product.
本発明は、さらに、本発明の方法によって製造されるドリンクヨーグルトを提供する（以下、「本発明のドリンクヨーグルト」ともいう）。本発明のドリンクヨーグルトは、冷蔵保存中も所望の粘度範囲を維持することができ、かつ、冷蔵保存中の粘度変化も小さい。例えば、本発明のドリンクヨーグルトの第３攪拌工程直後から冷蔵保存１４日間後までの間の粘度増加率は、約１．７倍以下であり、例えば、約１．４〜１．７倍である。本発明の方法によれば、製造後冷蔵保存１４日後に２００〜７００ｍＰａ・ｓ、好ましくは５００〜７００ｍＰａ・ｓの粘度を維持するドリンクヨーグルトを製造することができる。さらに、本発明の方法では菌体外粘性多糖産生能を有する乳酸菌を用いるので、本発明のドリンクヨーグルトは、トロリとした独特の食感を有し、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有する。さらに、本発明では、乳酸発酵温度、時間、乳酸菌の量等の乳酸発酵条件および撹拌条件を調整することにより、最終的に得られる発酵物の粘度を調節するこができ、冷蔵保存中に所望の粘度を維持するドリンクヨーグルトを得ることができる。特に、冷蔵保存中に２００〜７００ｍＰａ・ｓの粘度を維持する本発明のドリンクヨーグルトは、飲みやすい適度な粘度を有し、かつ、濃厚な液状であり、トロリとした独特の食感を有し、好ましい。 The present invention further provides a drink yogurt produced by the method of the present invention (hereinafter also referred to as “drink yogurt of the present invention”). The drink yogurt of the present invention can maintain a desired viscosity range even during refrigerated storage, and the viscosity change during refrigerated storage is small. For example, the rate of increase in viscosity between immediately after the third stirring step of the drink yogurt of the present invention and after 14 days of refrigerated storage is about 1.7 times or less, for example, about 1.4 to 1.7 times. . According to the method of the present invention, it is possible to produce a drink yogurt that maintains a viscosity of 200 to 700 mPa · s, preferably 500 to 700 mPa · s after 14 days of refrigerated storage after production. Furthermore, since the method of the present invention uses lactic acid bacteria having the ability to produce extracellular viscous polysaccharides, the drink yogurt of the present invention has a unique texture, and has an intestinal regulating action, immunostimulatory action, skin It has useful functions for health, such as a function improving action and a blood sugar level increasing mitigating action. Furthermore, in the present invention, by adjusting lactic acid fermentation conditions such as lactic acid fermentation temperature, time, amount of lactic acid bacteria, and stirring conditions, the viscosity of the finally obtained fermented product can be adjusted and desired during refrigerated storage. Drink yogurt that maintains the viscosity of can be obtained. In particular, the drink yogurt of the present invention that maintains a viscosity of 200 to 700 mPa · s during refrigerated storage has an appropriate viscosity that is easy to drink, is a thick liquid, and has a unique texture that is a trolley. ,preferable.
以下、実施例により本願発明を説明するが、本願発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated by an Example, this invention is not limited to these Examples.
実施例１：経時的粘度安定性試験１
牛乳（９５．０ｗｔ％）、グラニュー糖（３．０ｗｔ％）、および果糖ブドウ糖液糖（２．０ｗｔ％）を混合し（以下、「原料ミックス」という）、８５℃で３０分間加熱殺菌を行い、２１℃前後まで冷却した。該原料ミックス４００ｇに、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣを１０７〜１０９ｃｆｕ／ｇ含有するスターターを２．０ｗｔ％加えて混合し、２１℃に維持して発酵させた。発酵開始時（発酵時間０時間目）の原料ミックスは、ｐＨ６．３７および酸度０．１９であった。なお、酸度は、ドリンクヨーグルト中の酸を乳酸に換算した重量百分率で表される。酸度は、例えば、試料９ｇを水で２倍に希釈した後、フェノールフタレイン指示薬を添加し、次いで、０．１Ｎの水酸化ナトリウム溶液で中和滴定を行ない、３０秒間微紅色の消失しない点を終点とし、終点における滴定量から試料１００ｇ中の乳酸量を算出し、得られた値を％で示すことによって測定した。
Example 1: Time-dependent viscosity stability test 1
Milk (95.0 wt%), granulated sugar (3.0 wt%), and fructose-glucose liquid sugar (2.0 wt%) are mixed (hereinafter referred to as “raw material mix”) and sterilized by heating at 85 ° C. for 30 minutes. And cooled to around 21 ° C. 2.0 wt% of a starter containing 10 7 to 10 9 cfu / g of Lactococcus lactis subspecies Cremolis FC was added to and mixed with 400 g of the raw material mix, and the mixture was maintained at 21 ° C. for fermentation. The raw material mix at the start of fermentation (fermentation time 0 hour) was pH 6.37 and acidity 0.19. In addition, acidity is represented by the weight percentage which converted the acid in drink yogurt into lactic acid. The acidity is, for example, that after diluting 9 g of a sample with water twice, adding a phenolphthalein indicator, and then performing neutralization titration with a 0.1N sodium hydroxide solution, and the red color does not disappear for 30 seconds. Was used as an end point, and the amount of lactic acid in 100 g of the sample was calculated from the titration amount at the end point, and the obtained value was measured in%.
発酵開始後、発酵中のカード形成段階および発酵物のｐＨが４．６未満であって、発酵物が所定のｐＨに到達した各時点で発酵物を攪拌した。各攪拌は、６０ｒｐｍで１分間行った。発酵終了時点（発酵開始後１８時間目）での攪拌と同時に、発酵物を４℃で１５時間冷却した。冷却後、発酵物を１０００ｒｐｍで４０秒間攪拌した。次いで、容器に充填し、１０℃で冷蔵保存した。発酵終了時点での攪拌直後、冷却後、冷却後の攪拌直後、５日間冷蔵保存後、および１４日間冷蔵保存後の発酵物の粘度を測定した。粘度測定は、Ｂ型粘度計を用いることにより行った。表１に、各発酵物の攪拌のタイミング、ならびに各段階での発酵物の酸度、ｐＨおよび粘度の測定結果を示す。 After the start of fermentation, the fermented product was stirred at the time when the curd formation stage during fermentation and the pH of the fermented product were less than 4.6 and the fermented product reached a predetermined pH. Each stirring was performed for 1 minute at 60 rpm. Simultaneously with the stirring at the end of fermentation (18 hours after the start of fermentation), the fermented product was cooled at 4 ° C. for 15 hours. After cooling, the fermented product was stirred at 1000 rpm for 40 seconds. The container was then filled and stored refrigerated at 10 ° C. The viscosity of the fermented product was measured immediately after stirring at the end of fermentation, after cooling, immediately after stirring after cooling, after refrigerated storage for 5 days, and after refrigerated storage for 14 days. Viscosity measurement was performed by using a B-type viscometer. Table 1 shows the timing of stirring each fermented product and the measurement results of acidity, pH and viscosity of the fermented product at each stage.
表１から明らかなように、発酵経過時間１０時間目（ｐＨ４．６１）の時点、発酵経過時間１８時間目（ｐＨ４．２８、発酵終了時点）および冷却後に攪拌を行った試料１、７および８は、１４日間の冷蔵保存後も約５００〜５５０ｍＰａ・ｓの粘度を維持し、濃厚であり、かつ、容易に飲用可能なものであった。なお、発酵経過時間１０時間目（ｐＨ４．６１）で行った第１攪拌後の発酵物の粘度は１５００〜１７００ｍＰａ・ｓであった。さらに、これらの試料は、冷蔵保存の間（冷却工程後の攪拌後から１４日間冷蔵）の発酵物の粘度増加率も低かった（１．６７倍まで）。これに対し、発酵経過時間１０時間目（ｐＨ４．６１）の時点で攪拌を行なわず、発酵経過時間１２時間〜１８時間目（ｐＨ４．５５〜４．２８）のいずれかの時点および冷却後にのみ攪拌を行った試料２〜５、ならびに冷却後にのみ攪拌を行った試料６は、試料１、７および８と比べて、冷蔵保存後の粘度が高かった。さらに、冷蔵保存の間の発酵物の粘度変化についても、１．７８倍〜２倍を越える高い粘度増加率を示した。 As is apparent from Table 1, Samples 1, 7 and 8 were stirred at the time of fermentation elapsed time 10 hours (pH 4.61), fermentation elapsed time 18 hours (pH 4.28, fermentation end time), and after cooling. Maintained a viscosity of about 500 to 550 mPa · s even after refrigerated storage for 14 days, was thick, and was easily drinkable. In addition, the viscosity of the fermented material after the 1st stirring performed in the fermentation progress time 10th hour (pH 4.61) was 1500-1700 mPa * s. Furthermore, these samples also had a low viscosity increase rate (up to 1.67 times) of the fermented product during refrigerated storage (refrigerated for 14 days after stirring after the cooling step). On the other hand, stirring is not performed at the time of fermentation elapsed time 10 hours (pH 4.61), but only at any time of fermentation elapsed time 12 hours to 18 hours (pH 4.55 to 4.28) and after cooling. Samples 2 to 5 that were stirred and Sample 6 that was stirred only after cooling had higher viscosities after refrigerated storage than Samples 1, 7, and 8. Furthermore, the viscosity increase rate of the fermented product during refrigerated storage also showed a high viscosity increase rate exceeding 1.78 to 2 times.
発酵経過時間１０時間目の発酵物は、カードが形成の途中であったが、発酵時間１２時間目では完全にカードが形成された状態であった。したがって、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得るには、第１攪拌工程を発酵物のカード形成段階において実施することが重要であることが分かった。 In the fermented product at the fermentation elapsed time of 10 hours, the card was in the middle of formation, but at the fermentation time of 12 hours, the card was completely formed. Therefore, it was found that it is important to carry out the first stirring step in the curd forming stage of the fermented product in order to obtain a drink yogurt that maintains a desired viscosity during refrigerated storage and has a small viscosity change.
さらに、同様の実験において、発酵物のカード形成段階（発酵物のｐＨ＝４．６６）において第１攪拌工程を行い、その後６時間発酵を継続させてカードが完全に形成した後（発酵物のｐＨ＝４．３０、発酵終了時）に発酵物を冷却し、冷却後に攪拌した場合（すなわち、第２攪拌工程を行わなかった場合）は、得られたドリンクヨーグルトの冷蔵保存後の粘度が高く（１３日間冷蔵保存後９１７ｍＰａ・ｓ）、発酵物の粘度変化も大きかった［１３日間冷蔵後と冷却後の攪拌直後の粘度変化比（１３日間冷蔵後の粘度／冷却後の攪拌直後の粘度）＝２．４７］。したがって、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得るには、発酵物の発酵終了時に第２攪拌工程を実施することが重要であることが分かった。 Furthermore, in the same experiment, the first stirring step was performed in the fermentation curd formation stage (fermented product pH = 4.66), and then the fermentation was continued for 6 hours to complete the formation of the curd (of the fermented product). When the fermented product is cooled at pH = 4.30 (at the end of fermentation) and stirred after cooling (that is, when the second stirring step is not performed), the resulting drink yogurt has a high viscosity after refrigerated storage. (917 mPa · s after refrigerated storage for 13 days), the viscosity change of the fermented product was also great [viscosity change ratio after refrigeration for 13 days and immediately after stirring (viscosity after refrigeration for 13 days / viscosity immediately after stirring after cooling)) = 2.47]. Therefore, it was found that it is important to carry out the second stirring step at the end of fermentation of the fermented product in order to obtain a drink yogurt that maintains a desired viscosity during refrigerated storage and has a small viscosity change.
実施例２：経時的粘度安定性試験２
牛乳（９５．０ｗｔ％）、グラニュー糖（３．０ｗｔ％）、および果糖ブドウ糖液糖（２．０ｗｔ％）を混合し（以下、「原料ミックス」という）、８５℃で３０分間加熱殺菌を行い、３７℃前後まで冷却した。該原料ミックス４００ｇに、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラスＳＴ３８６を１０７〜１０９ｃｆｕ／ｇ含有するスターターを２．０ｗｔ％加えて混合し、３７℃に維持して発酵させた。
Example 2: Time-dependent viscosity stability test 2
Milk (95.0 wt%), granulated sugar (3.0 wt%), and fructose-glucose liquid sugar (2.0 wt%) are mixed (hereinafter referred to as “raw material mix”) and sterilized by heating at 85 ° C. for 30 minutes. And cooled to around 37 ° C. A starter containing 10 7 to 10 9 cfu / g of Streptococcus salivarium subspecies thermophilus ST386 was added to and mixed with 400 g of the raw material mix, and the mixture was maintained at 37 ° C. for fermentation.
発酵開始後、２時間目、３時間目、４時間目、５時間目、６時間目、および７時間目（発酵終了時点）の各時点で発酵物を攪拌した。各攪拌は、１分間で６０回攪拌することによって行った。次いで、発酵物を４℃で１０時間冷却した。冷却後、発酵物を攪拌した。冷却後の攪拌は、発酵開始後３時間目に攪拌を行った発酵物については、１０００ｒｐｍで１５秒間攪拌することによって行い、その他の発酵物については、１０００ｒｐｍで４０秒間攪拌することによって行った。次いで、各発酵物を容器に充填し、１０℃で冷蔵保存した。冷却後、冷却後の攪拌直後、５日間冷蔵保存後、および１４日間冷蔵保存後の発酵物の粘度を測定した。表２に、各発酵物の攪拌のタイミング、ならびに各段階での発酵物の酸度、ｐＨ、および粘度の測定結果を示す。なお、酸度および粘度の測定は、実施例１の記載と同様の方法によって行った。 After the start of fermentation, the fermented product was stirred at each time point of 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, and 7 hours (end of fermentation). Each stirring was performed by stirring 60 times in 1 minute. The fermentation was then cooled at 4 ° C. for 10 hours. After cooling, the fermented product was stirred. Stirring after cooling was performed by stirring for 15 seconds at 1000 rpm for the fermented product stirred 3 hours after the start of fermentation, and by stirring for 40 seconds at 1000 rpm for the other fermented products. Next, each fermented product was filled in a container and stored refrigerated at 10 ° C. The viscosity of the fermented product was measured after cooling, immediately after stirring after cooling, after refrigerated storage for 5 days, and after refrigerated storage for 14 days. Table 2 shows the timing of stirring each fermented product and the measurement results of the acidity, pH, and viscosity of the fermented product at each stage. The acidity and viscosity were measured by the same method as described in Example 1.
表２から明らかなように、発酵経過時間が３〜５時間目（ｐＨ５．１９〜４．６４）の時点で１回目の攪拌（第１攪拌）を行った試料は、１４日間の冷蔵保存後も約３８０〜６４０ｍＰａ・ｓの粘度を維持し、濃厚であり、かつ、容易に飲用可能なものであった。さらに、これらの試料は、冷蔵保存の間（冷却工程後の攪拌後から１４日間冷蔵）の発酵物の粘度増加率も低かった（１．５２倍まで）。これに対し、発酵経過時間が短い時点または長い時点で１回目の攪拌を行った試料は、冷蔵保存後の粘度が高く、冷蔵保存の間の発酵物の粘度変化比も大きかった。 As is clear from Table 2, the sample that had been stirred for the first time (first stirring) at the time when the elapsed fermentation time was 3 to 5 hours (pH 5.19 to 4.64) was stored after refrigerated storage for 14 days. Also, it maintained a viscosity of about 380 to 640 mPa · s, was thick, and was easily drinkable. Furthermore, these samples also had a low viscosity increase rate (up to 1.52 times) of the fermented product during refrigerated storage (refrigerated for 14 days after stirring after the cooling step). In contrast, the sample that had been stirred for the first time when the fermentation elapsed time was short or long had a high viscosity after refrigerated storage, and the viscosity change ratio of the fermented product during refrigerated storage was also large.
発酵経過時間３〜５時間目の発酵物は、カードが形成の途中であったが、発酵経過時間２時間目ではカードが全く形成されておらず、また、発酵経過時間６時間目では完全にカードが形成された状態であった。したがって、第１攪拌工程を発酵物のカード形成段階において実施した場合に、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得られることが分かった。なお、発酵経過時間３時間目に第１攪拌を行った試料は、冷却後の攪拌（第３撹拌）後および冷蔵保存後の粘度が比較的低いが、２回目の攪拌（第２撹拌）、および／または第３撹拌の強度を下げて調整することによって、より高い粘度を維持できるドリンクヨーグルトを得ることができる。 The fermented product from the fermentation elapsed time 3 to 5 hours was in the process of forming the card, but the card was not formed at all at the fermentation elapsed time 2 hours, and it was completely at the fermentation elapsed time 6 hours. A card was formed. Therefore, when the 1st stirring process was implemented in the card | curd formation stage of fermented material, it turned out that a drink yogurt which maintains a desired viscosity during refrigeration preservation | save and has a small viscosity change can be obtained. In addition, although the sample which performed the 1st stirring in the fermentation elapsed time 3 hours has a relatively low viscosity after stirring after cooling (third stirring) and after refrigerated storage, the second stirring (second stirring), A drink yogurt capable of maintaining a higher viscosity can be obtained by adjusting the intensity of the third stirring by lowering and / or adjusting.
本発明の方法によれば、飲みやすい適度な粘度を有し、冷蔵保存後も濃厚な風味と適度な粘度を維持し、冷蔵保存中の粘度変化が小さく、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有するドリンクヨーグルトを製造することができる。 According to the method of the present invention, it has an appropriate viscosity that is easy to drink, maintains a rich flavor and an appropriate viscosity even after refrigerated storage, has a small change in viscosity during refrigerated storage, and has an intestinal action and an immunostimulatory action. In addition, it is possible to produce a drink yogurt having health-useful functions such as a skin function improving action and a blood sugar level increasing mitigating action.
Claims (3)
発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する、第１攪拌工程、
前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する、第２攪拌工程、
冷却工程、および
冷却工程により得られた発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓの範囲に調整する、第３攪拌工程、
を含む製造方法。 A method for producing a drink yogurt comprising fermenting a raw material containing milk with a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability,
A first stirring step of stirring the fermented product in the curd forming stage in which the pH of the fermented product is 5.2 to 4.6;
A second stirring step of stirring the fermented product at the end of the fermentation when the pH of the fermented product is less than 4.6 after the first stirring step and the fermented product has reached a desired pH;
A third stirring step of stirring the fermented product obtained by the cooling step and the cooling step to adjust the viscosity to a range of 200 to 700 mPa · s;
Manufacturing method.
計量した発酵物を容器に充填する、容器充填工程、および
容器を密封する、密封工程
をさらに含む、請求項１記載の製造方法。 After the third stirring step, the fermented product is weighed, a weighing step,
The manufacturing method according to claim 1, further comprising a container filling step of filling the measured fermented product into a container, and a sealing step of sealing the container.
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