JP2020110082A - Fermented milk food stabilizer and stabilizing method - Google Patents

Abstract

To provide a fermented milk food stabilizer that prevents the occurrence of precipitation, aggregation or the like in a fermented milk food, and a method of stabilizing a fermented milk food using the same.SOLUTION: A fermented milk food stabilizer contains, as an active ingredient, anhydrous calcium hydrogen phosphate that has an average particle size of 1-10 μm and a static bulk specific volume of 20-40 mL/10 g, where the ratio of a mode of pore diameters obtained with a mercury porosimeter to the average particle size is 0.2-0.34.SELECTED DRAWING: None

Description

The present invention relates to a stabilizer for fermented milk foods and a method for stabilizing fermented milk foods using the same.

Fermented milk, lactic acid bacteria drink, fermented milk such as yogurt with lactic acid bacteria and Bifidobacterium bacteria, yeast, etc. and fermented milk food is a health food having physiological activity such as intestinal action and immunostimulatory action. Widely used. Further, in order to obtain the physiologically active effect of lactic acid bacteria, etc., it is generally considered that it is important to ingest a large amount of microorganisms in a living state, and fermented milk with enhanced survival of microorganisms. Food is being developed.

However, in general, milk proteins have unstable dispersion stability under acidic conditions, so particularly in fermented dairy foods, precipitation, aggregation, whey-off, etc. are likely to occur, which not only significantly impair the appearance but also make it drinkable. It will also affect the flavor of time. In particular, fermented dairy foods containing a high number of lactic acid bacteria produce organic acids such as lactic acid during storage of the product, so that lactic acid bacteria tend to cause precipitation and aggregation, resulting in a decrease in pH and an increase in sourness and deterioration in flavor. It's easy to do.

Therefore, milk proteins have been conventionally stabilized by adding stabilizers such as carboxymethyl cellulose and propylene glycol alginate (for example, Patent Document 1), and acidic milk containing such stabilizers has been used. Many beverages are commercially available.

On the other hand, anhydrous calcium hydrogen phosphate has no hygroscopicity, its pH in water suspension is neutral, and it is inactive, so it has been used as an excipient or additive for pharmaceuticals, cosmetics, foods, etc. for a long time. Has been done. Among them, it has been reported that anhydrous calcium hydrogen phosphate powder having a specific particle size and specific bulk volume has good powder flowability and dispersibility in liquid (Patent Document 2).
However, it is not known that anhydrous calcium hydrogen phosphate has a stabilizing effect on fermented dairy foods.

JP, 9-266779, A Japanese Patent No. 6164628

The present invention relates to a stabilizer for fermented milk foods which suppresses the occurrence of precipitation, aggregation, etc. of fermented milk foods and a method for stabilizing fermented milk foods using the same.

As a result of intensive studies to solve the above problems, the present inventors have found that specific particle physical properties, that is, a specific average particle diameter, a static bulk specific volume, and a pore diameter determined by a mercury porosimeter for the average particle diameter. The present invention has been completed by discovering that when anhydrous calcium hydrogen phosphate having a ratio of the most frequent value is mixed into a fermented dairy food, it is possible to suppress the occurrence of precipitation during storage and also suppress the decrease in pH.

That is, the present invention relates to the following 1) to 7).
1) The average particle diameter is 1 to 10 μm, the static bulk specific volume is 20 to 40 mL/10 g, and the ratio of the mode of the pore diameter determined by the mercury porosimeter to the average particle diameter is 0.2 to 0.34. A stabilizer for fermented dairy foods containing anhydrous calcium hydrogen phosphate as an active ingredient.
2) The stabilizer for fermented dairy foods, wherein anhydrous calcium hydrogen phosphate has an average particle size of 2 to 9 μm and a static bulk specific volume of 20 to 35 mL/10 g.
3) The fermented milk food stabilizer according to 1) or 2), wherein the fermented milk food is obtained by fermenting milk or a milk product with lactic acid bacteria and/or Bifidobacterium bacteria.
4) The fermented dairy food has an average particle size of 1 to 10 μm, a static bulk specific volume of 20 to 40 mL/10 g, and a ratio of the mode of pore diameters determined by a mercury porosimeter to the average particle size of 0.2 to. A method for stabilizing a fermented dairy food product, which comprises the step of adding anhydrous calcium hydrogen phosphate of 0.34.
5) The method according to 4), wherein anhydrous calcium hydrogen phosphate is added to the fermented dairy food so as to be 0.5 to 2.5 mass %.
6) The method according to 4) or 5), wherein anhydrous calcium hydrogen phosphate has an average particle size of 2 to 9 μm and a static bulk specific volume of 20 to 35 mL/10 g.
7) The method according to any one of 4) to 6), wherein the fermented dairy food is obtained by fermenting milk or a milk product with lactic acid bacteria and/or Bifidobacterium bacteria.

ADVANTAGE OF THE INVENTION According to this invention, generation|occurrence|production of precipitation and pH fall in fermented milk foodstuff can be suppressed, and storage stability can be improved.

In the present invention, anhydrous calcium hydrogen phosphate has a particle physical property such that the average particle size is 1 to 10 μm, the static bulk specific volume is 20 to 40 mL/10 g, and the average particle size is determined by a mercury porosimeter. The ratio of the mode values of the pore diameter is 0.2 to 0.34. Hereinafter, the anhydrous calcium hydrogen phosphate having the particle physical properties is also referred to as "anhydrous calcium hydrogen phosphate of the present invention".

The anhydrous calcium hydrogen phosphate particles having such physical properties can be aggregated into agglomerated particles to form an anhydrous calcium hydrogen phosphate powder having good powder fluidity and dispersibility in a liquid.

Here, the ratio of the mode value of the pore diameter to the average particle diameter is 0.2 to 0.34, but the fluidity of the powder and the dispersibility in the liquid are further improved to form aggregated particles. From the viewpoint of controlling the average particle diameter, the ratio of the mode of the pore diameter to the average particle diameter is preferably 0.2 to 0.33, more preferably 0.2 to 0.30, and particularly preferably 0.23 to 0. Thirty. The ratio can be determined by the mode of pore diameter (nm)÷average particle diameter (μm)÷1000.

Here, the “average particle diameter” is a median diameter measured by a laser diffraction method. The average particle size of the anhydrous calcium hydrogen phosphate particles is specifically measured by adding a measurement sample to water and ultrasonically dispersing for 3 minutes at an ultrasonic output of 40 W, and then measuring the median diameter using a laser diffraction method. You can ask.

Further, the "mode of pore diameter" is the pore diameter (pore diameter) at the maximum peak in the pore distribution obtained by the mercury porosimeter. The mode of the pore diameter of anhydrous calcium hydrogen phosphate particles is, specifically, 0.05 g of a measurement sample is accurately weighed and enclosed in a measurement cell, the contact angle of mercury is 140°, and the surface tension of mercury is It is determined as 480 dyn/cm by determining the pore distribution from the obtained adsorption isotherm and specifying the pore diameter corresponding to the maximum peak from the pore distribution. Since the pore size of the anhydrous calcium hydrogen phosphate particles is usually distributed within the range of 5-5000 nm, the mode of the pore diameter of the anhydrous calcium hydrogen phosphate particles is within the range of 5-5000 nm. It is calculated as the maximum peak within.

The average particle size of the anhydrous calcium hydrogen phosphate particles is a range that satisfies the ratio of the mode of the pore diameter to the average particle size, and is 1 to 10 μm, preferably 2 to 9 μm, more preferably 3 to 8 μm. Are listed.

The static bulk specific volume of the anhydrous calcium hydrogen phosphate particles is 20 to 40 mL/10 g, and preferably 20 to 35 mL/10 g. In the present invention, the “static bulk specific volume” of anhydrous calcium hydrogen phosphate particles means that a measurement sample of 10.0 g is weighed and slowly put into a 50 mL graduated cylinder (inner diameter 2.0 cm) to obtain a sample volume (mL). Is obtained by measuring. The measured volume of the sample becomes the static bulk specific volume (mL/10.0 g).

By suppressing the mode of pore diameter determined by a mercury porosimeter with respect to such an average particle diameter, the average particle diameter, and the static bulk specific volume, it is possible to suppress the occurrence of precipitation of the fermented dairy food product and to suppress the pH decrease. The advantage is obtained.

The anhydrous calcium hydrogen phosphate particles having such physical properties can be produced according to the method described in Japanese Patent No. 6164628. That is, for example, it can be manufactured by a method including the following first to third steps.
(A) Preparing a calcium hydroxide-containing liquid containing calcium hydroxide and calcium ions, wherein the molar ratio of calcium atoms existing as calcium ions to calcium atoms constituting calcium hydroxide is 0.04 to 0.16. 1 step,
(B) a second step of adding phosphoric acid to the calcium hydroxide-containing solution obtained in the first step to obtain a first calcium hydrogen phosphate-containing solution; and (c) obtained in the second step. In the step of adding an alkali metal hydroxide to the first calcium hydrogen phosphate-containing liquid, the addition amount of the alkali metal hydroxide is set as calcium ions in the calcium hydroxide-containing liquid prepared in the first step. A third step of obtaining a second calcium hydrogen phosphate-containing liquid by setting the amount to be 1.5 to 13.0 mol per mol of existing calcium atoms.

As shown in the examples described below, the fermented milk beverage prepared by adding the anhydrous calcium hydrogen phosphate of the present invention to the fermented milk has a longer storage period (1 to 21 days) than a fermented milk beverage that does not contain the fermented milk beverage. The precipitation generation in the eye) is suppressed, and the decrease in pH is also suppressed (Table 3).
Therefore, the anhydrous calcium hydrogen phosphate of the present invention has a precipitation generation inhibitory action and a pH lowering inhibitory action on fermented milk, can be used as a stabilizer for fermented milk foods, by adding to fermented milk foods fermented milk foods Can be stabilized.

The stabilizer for fermented dairy foods of the present invention may be a material used by being blended in a fermented dairy food alone with anhydrous calcium hydrogen phosphate of the present invention, or other than anhydrous calcium hydrogen phosphate of the present invention. In addition, it may be a preparation in which various components approved for use in food and drink are mixed.
Here, as the blending component, for example, an emulsifier, a sweetener, an acidulant, a flavor, a coloring agent, an excipient, and the like, and in order to enhance the stabilizing action, various polysaccharides (for example, xanthan gum, Galactomannan, gellan gum, carrageenan, tamarind seed gum, glucomannan, agar, gelatin, pectin, alginic acid, alginate, pullulan, curdlan, tragacanth gum, gati gum, arabic gum, arabinogalactan, karaya gum, farcelane, chitin, welan gum, saku Synoglycans, celluloses, starches, dextrins, etc.) may be blended.

The form of the stabilizer for fermented dairy foods is not particularly limited, and examples thereof include powder, flakes, granules, pastes, and liquids, but powders are preferable.

The fermented dairy food product that is stabilized by using the anhydrous calcium hydrogen phosphate of the present invention is obtained by fermenting milk or a dairy product with lactic acid bacteria, and specifically, raw milk such as milk and goat milk. Examples thereof include those obtained by culturing lactic acid bacteria, Bifidobacterium genus bacteria or the like in raw milk such as skim milk powder, whole milk powder, cream or the like, or in a solution diluted as necessary. Further, the above raw material milk may be further added after culturing.

The lactic acid bacterium used for fermentation of the raw material milk is not particularly limited, and for example, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus gasseri, Lactobacillus zeae, Lactobacillus johnsonii, Lactobacillus cremoris, Lactobacillus genus such as Lactobacillus helveticus, Lactobacillus salivarius, Lactobacillus fermentum, Lactobacillus eugleti, Lactobacillus mari, Lactobacillus delbruecki Subspecies Delbruckey, Lactobacillus delbruecki Subspecies Bulgaricus Bacteria, Streptococcus bacterium such as Streptococcus thermophilus, Lactococcus lactis, Lactococcus plantarum, Lactococcus bacterium such as Lactococcus raffinolactis, Leuconostock mesenteroides, Leuconostock lactis, etc. Examples thereof include bacteria belonging to the genus Stock, Enterococcus faecalis, Enterococcus faecium, and other bacteria belonging to the genus Enterococcus.

Examples of Bifidobacterium bacteria include, for example, Bifidobacterium breve, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium animalis, Bifidobacterium adresentitis, Bifidobacterium Examples include bacteria Angulartum, Bifidobacterium catenulatum, Bifidobacterium pseudocatenulatum, Bifidobacterium infantis, Bifidobacterium gallicum, Bifidobacterium lactis, etc. ..

These microorganisms can be used alone or in combination of two or more, and among them, dairy products from which Lactobacillus casei, Streptococcus thermophilus, Bifidobacterium breve, Bifidobacterium bifidum, etc. can be obtained. It is preferably used in that it has a good flavor.

Fermentation conditions may be the same as those for normal fermented milk, and for example, fermentation may be carried out at 30 to 40° C. until pH becomes 2 to 6, preferably 3 to 5.5. As the fermentation method, a method suitable for fermentation of the microorganism to be used may be appropriately selected from static fermentation, stirring fermentation, shaking fermentation, aeration fermentation and the like.

The form of the fermented dairy food is not particularly limited and includes hard type, soft type, drink type and other yogurt, liquid type dairy products and the like. In addition, the fermented dairy foods can be blended with various components such as sugars, milk fats, emulsifiers, thickeners, acidulants, fruit juices and sweeteners, which are added to the foods, if necessary. Specifically, sugars such as sucrose, isomerized sugar, glucose, fructose, palatinose, trehalose, lactose, xylose, maltose, oligosaccharides, sorbitol, xylitol, erythritol, lactitol, palatinit, reduced starch syrup, reduced maltose starch syrup, etc. Alcohol, cream, butter, sour cream, milk fat such as fermented butter, sucrose fatty acid ester, glycerin sugar fatty acid ester, emulsifier such as lecithin, citric acid, lactic acid, acetic acid, malic acid, tartaric acid, gluconic acid and other acidulants, agar , Gelatin, carrageenan, guar gum, xanthan gum, locust bean gum and other thickeners (stable), sweeteners such as syrup, vitamins A, vitamin B, vitamin C, vitamin E and other vitamins, calcium, iron , Minerals such as manganese and zinc.

The method for stabilizing a fermented dairy food product of the present invention includes the step of adding the anhydrous calcium hydrogen phosphate of the present invention to a fermented dairy food product.
The amount of anhydrous calcium hydrogen phosphate of the present invention added to the fermented dairy food is not particularly limited, but for example, in fermented dairy food, preferably 0.5 to 2.5% by mass, more preferably 1.2 to It can be added so as to be 2.5% by mass, more preferably 1.2 to 2.0% by mass. In addition, increasing the amount of anhydrous calcium hydrogen phosphate added also contributes to calcium fortification of the fermented milk food.

The anhydrous calcium hydrogenphosphate of the present invention may be added to the fermented milk food at any time, and may be added to the raw material milk before fermentation or after the fermentation. That is, after adding and mixing the anhydrous calcium hydrogen phosphate of the present invention to the raw material milk before fermentation, it may be sterilized, and may be inoculated with a starter of microorganisms such as lactic acid bacteria and Bifidobacterium, and cultured, Further, the fermented milk fermented product (base) is separately sterilized with anhydrous calcium hydrogen phosphate of the present invention as it is, or is added and mixed with the syrup solution, or after the milk fermented product (base) and the syrup solution are mixed and added. May be.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited thereto.

(1) Calcium Material The calcium material (anhydrous calcium hydrogen phosphate) used in Examples and Comparative Examples is shown in Table 1 below.

Y: Product name “Food additive calcium monohydrogen phosphate Y” (manufactured by Tomita Pharmaceutical Co., Ltd.)
A: Product name "anhydrous calcium hydrogen phosphate (fine powder)" (manufactured by Tomita Pharmaceutical Co., Ltd.)
B: The above anhydrous calcium hydrogen phosphate A pulverized in a mortar

(2) Preparation of drink yogurt type fermented milk After sterilizing a 20% skim milk powder solution at 120° C. for 3 seconds, a seed starter of Streptococcus thermophilus (YIT2001 strain) was inoculated to 0.2%, and further , Lactobacillus casei (YIT9029 strain) seed starter was inoculated to 0.1%, cultivated at 34° C. until pH 4.4, and homogenized at 15 MPa using a homogenizer to obtain a fermented milk base. It was

Next, according to the formulation shown in Table 2, sucrose-type liquid sugar (Fuji Nippon Seikatsu Co., Ltd.) was dissolved in water, anhydrous calcium hydrogen phosphate was added, and the total amount was adjusted with water, and then at 110° C. for 3 seconds. Sterilization yielded a syrup (Table 2).

400 g of fermented milk base obtained by the above method and 599.016 g of syrup were mixed to prepare a fermented milk beverage, which was filled in a polystyrene container to produce a drink-type yogurt corresponding to the syrup in Table 2 (Example 1 , Comparative Examples 1-3). After manufacturing, it was stored at 10°C.

(3) Evaluation of test product For each test product, the pH and the weight of the precipitate were measured. The results are shown in Table 3.
Precipitation weight: After opening the upper part of the product and gently discarding the content liquid, the opening is turned down and left for 60 seconds. After the lapse of 60 seconds, the weight was measured, and the amount of precipitate (g) was calculated by subtracting the tare.

From Table 3, in the yogurt of Example 1 containing anhydrous calcium hydrogen phosphate Y (anhydrous calcium hydrogen phosphate of the present invention), the change in pH during storage was remarkably suppressed, and the amount of precipitation was the same as that of the conventional anhydrous form. When calcium hydrogen phosphate was compared with this preparation, the amount of precipitation was small. From the above results, it was found that the yogurt using this preparation showed a small change before and after storage, and that good product quality could be maintained.

Claims (7)

Anhydrous phosphorus having an average particle diameter of 1 to 10 μm, a static bulk specific volume of 20 to 40 mL/10 g, and a ratio of the mode of the pore diameter determined by a mercury porosimeter to the average particle diameter of 0.2 to 0.34. A stabilizer for fermented dairy foods, which contains calcium hydrogen acid as an active ingredient. The stabilizer for fermented dairy foods according to claim 1, wherein anhydrous calcium hydrogen phosphate has an average particle size of 2 to 9 µm and a static bulk specific volume of 20 to 35 mL/10 g. The stabilizer for fermented dairy foods according to claim 1 or 2, wherein the fermented dairy food is milk or a dairy product fermented with lactic acid bacteria and/or bacteria of the genus Bifidobacterium. Fermented dairy foods have an average particle size of 1 to 10 μm, a static bulk specific volume of 20 to 40 mL/10 g, and a ratio of the mode of the pore diameter determined by a mercury porosimeter to the average particle size of 0.2 to 0. 34. A method for stabilizing a fermented dairy food product, which comprises the step of adding anhydrous calcium hydrogen phosphate which is No. 34. The method according to claim 4, wherein anhydrous calcium hydrogen phosphate is added to the fermented milk food so as to be 0.5 to 2.5 mass %. The method according to claim 4 or 5, wherein the anhydrous calcium hydrogen phosphate has an average particle size of 2 to 9 µm and a static bulk specific volume of 20 to 35 mL/10 g. The method according to any one of claims 4 to 6, wherein the fermented dairy food is milk or a dairy product fermented with lactic acid bacteria and/or Bifidobacterium bacteria.