JP2021073882A - Method for producing lactic acid food that can be preserved at room temperature and method for improving physical stability thereof, and heat sterilization method for lactic acid food - Google Patents

Method for producing lactic acid food that can be preserved at room temperature and method for improving physical stability thereof, and heat sterilization method for lactic acid food Download PDF

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JP2021073882A
JP2021073882A JP2019202269A JP2019202269A JP2021073882A JP 2021073882 A JP2021073882 A JP 2021073882A JP 2019202269 A JP2019202269 A JP 2019202269A JP 2019202269 A JP2019202269 A JP 2019202269A JP 2021073882 A JP2021073882 A JP 2021073882A
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sour milk
room temperature
food
milk food
lactic acid
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JP7372113B2 (en
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靖之 桑野
Yasuyuki Kuwano
靖之 桑野
広志 丸山
Hiroshi Maruyama
広志 丸山
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Morinaga Milk Industry Co Ltd
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Abstract

To improve the physical stability of lactic acid food that can be preserved at room temperature.SOLUTION: A method for producing lactic acid food that can be preserved at room temperature includes a heat sterilization step for heat sterilizing lactic acid food containing stabilizer, and a cooling step for cooling the lactic acid food to 1-10°C after the heat sterilization step.SELECTED DRAWING: None

Description

本発明は常温保存酸乳食品の製造方法、常温保存酸乳食品の物性安定性向上方法、及びに酸乳食品の加熱殺菌方法に関する。 The present invention relates to a method for producing sour milk food stored at room temperature, a method for improving the physical stability of sour milk food stored at room temperature, and a method for heat sterilizing sour milk food.

例えばヨーグルトは、乳原料に乳酸菌を添加し発酵させて製造される。一般的なヨーグルトは生きた乳酸菌を含んでいるため、冷蔵で保存する必要があり、保存期間が比較的短い。
一方、発酵後に加熱殺菌することで、常温で保存できるヨーグルトを製造する方法も提案されている(例えば特許文献1、2)。
For example, yogurt is produced by adding lactic acid bacteria to a dairy raw material and fermenting it. Since general yogurt contains live lactic acid bacteria, it needs to be stored refrigerated, and the storage period is relatively short.
On the other hand, a method for producing yogurt that can be stored at room temperature by heat sterilization after fermentation has also been proposed (for example, Patent Documents 1 and 2).

特開昭58−187133号公報Japanese Unexamined Patent Publication No. 58-187133 特開2012−530489号公報Japanese Unexamined Patent Publication No. 2012-530489

ヨーグルト等の酸性の乳製品を加熱すると、乳蛋白質の凝集が生じるという問題がある。かかる問題に対して、特許文献1、2に記載の発明では、加熱殺菌前に安定化剤を添加する方法が提案されている。
しかし、安定化剤を添加するだけでは、物性安定性を充分に高めることは難しい。
本発明は、酸乳食品を加熱殺菌した常温保存酸乳食品の物性安定性を向上できる常温保存酸乳食品の製造方法及び物性安定性向上方法、並びに酸乳食品の加熱殺菌方法の提供を目的とする。
Heating acidic dairy products such as yogurt has the problem of agglutination of milk proteins. In response to this problem, the inventions described in Patent Documents 1 and 2 propose a method of adding a stabilizer before heat sterilization.
However, it is difficult to sufficiently enhance the physical stability by simply adding a stabilizer.
An object of the present invention is to provide a method for producing a sour milk food stored at room temperature and a method for improving the physical stability of the sour milk food stored at room temperature, which is obtained by heat sterilizing the sour milk food, and a method for heat sterilizing the sour milk food. And.

本発明は以下の態様を有する。
[1] 安定化剤を含む酸乳食品を加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、常温保存酸乳食品の製造方法。
[2] 前記加熱殺菌工程の後、前記冷却工程の前に、前記酸乳食品を容器に充填して密封する充填工程を有する、[1]の常温保存酸乳食品の製造方法。
[3] 前記容器に充填する際の前記酸乳食品の温度が15〜40℃である、[2]の常温保存酸乳食品の製造方法。
[4] 前記充填工程の終了から、前記冷却の開始までが24時間以内である、[2]又は[3]の常温保存酸乳食品の製造方法。
[5] 酸乳食品に安定化剤を含有させた状態で加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、酸乳食品の加熱殺菌方法。
[6] 酸乳食品を加熱殺菌した常温保存酸乳食品の物性安定性を向上させる方法であって、前記酸乳食品に安定化剤を含有させた状態で加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、常温保存酸乳食品の物性安定性向上方法。
The present invention has the following aspects.
[1] A sour milk food stored at room temperature, which comprises a heat sterilization step of heat sterilizing the sour milk food containing a stabilizer and a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step. Manufacturing method.
[2] The method for producing a sour milk food stored at room temperature, which comprises a filling step of filling the container with the sour milk food and sealing it after the heat sterilization step and before the cooling step.
[3] The method for producing a sour milk food stored at room temperature according to [2], wherein the temperature of the sour milk food when filling the container is 15 to 40 ° C.
[4] The method for producing a sour milk food stored at room temperature according to [2] or [3], wherein the time from the end of the filling step to the start of the cooling is within 24 hours.
[5] An acid having a heat sterilization step of heat sterilizing the sour milk food containing a stabilizer and a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step. Heat sterilization method for dairy foods.
[6] A method for improving the physical stability of sour milk foods stored at room temperature in which sour milk foods are heat-sterilized, wherein the sour milk foods are heat-sterilized with a stabilizer contained therein, and the above-mentioned heat sterilization step. A method for improving the physical stability of sour milk food stored at room temperature, which comprises a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step.

本発明によれば、常温保存酸乳食品の物性安定性を向上させることができる。
本発明によれば、加熱殺菌した酸乳食品の物性安定性を向上させることができる。
According to the present invention, the physical characteristics of sour milk foods stored at room temperature can be improved.
According to the present invention, it is possible to improve the physical characteristic stability of heat-sterilized sour milk foods.

本明細書において「酸乳食品」とは、乳蛋白質を含み、発酵による酸の生成によって、又は酸成分の添加によって、乳蛋白質カードが形成された食品を意味する。酸乳食品の具体例として、発酵乳、乳酸菌飲料が挙げられる。
発酵乳の無脂乳固形分は8.0%以上であり、乳酸菌飲料の無脂乳固形分は8.0%未満である。
なお乳酸菌飲料のうち、無脂乳固形分を3.0%以上含むものは、乳等省令で規定される「乳製品」に分類され「乳製品乳酸菌飲料」と表示される。特に発酵後に殺菌されたものは「乳製品乳酸菌飲料(殺菌)」と表示される。無脂乳固形分が3.0%未満のものは、「乳等を主要原料とする食品」に分類され「乳酸菌飲料」と表示される。
また発酵乳のうち、特に発酵後に殺菌されたものは「発酵乳(殺菌)」と表示される。
As used herein, the term "sour milk food" means a food containing milk protein and in which a milk protein card is formed by the production of acid by fermentation or by the addition of an acid component. Specific examples of sour milk foods include fermented milk and lactic acid bacteria beverages.
The non-fat milk solids content of fermented milk is 8.0% or more, and the non-fat milk solids content of lactic acid bacteria beverages is less than 8.0%.
Among lactic acid bacteria beverages, those containing 3.0% or more of non-fat milk solids are classified as "dairy products" specified by the Ordinance of the Ministry of Milk, etc. and are labeled as "dairy products lactic acid bacteria beverages". In particular, those sterilized after fermentation are labeled as "dairy lactic acid bacteria beverage (sterilized)". Non-fat milk solids with a solid content of less than 3.0% are classified as "foods made mainly from milk" and labeled as "lactic acid bacteria beverages".
In addition, among fermented milks, those sterilized after fermentation are labeled as "fermented milk (sterilized)".

本明細書において「常温」とは、10℃を超え、35℃以下の範囲内の温度を意味する。「常温保存酸乳食品」とは、製造した最終製品を10℃以下で冷蔵する必要がなく、常温で保存や流通ができる酸乳食品を意味する。 As used herein, the term "room temperature" means a temperature in the range of more than 10 ° C and 35 ° C or less. The “normal temperature-preserved sour milk food” means a sour milk food that can be stored and distributed at room temperature without the need to refrigerate the manufactured final product at 10 ° C. or lower.

本明細書において「安定化剤」とは、乳蛋白質を含む液の粘度を高めたり、ゲル化させたりすることによって、酸性下での加熱殺菌における乳蛋白質の凝集を抑制する効果や保存時の形態変化を抑制する効果を発揮する添加物及び食品を意味する。
安定化剤としては、溶媒に溶解後、冷却することによって、増粘又はゲル化する能力を持つ水溶性多糖類又はゼラチンが好適である。
安定化剤の具体例として、カラギナン、寒天、ゼラチン、ローカストビーンガム、タラガム、グァガム、キサンタンガム、タマリンドシードガム、ジェランガム、ペクチン、大豆多糖類、カルボキシメチルセルロース(CMC)、でんぷん、加工でんぷんが挙げられる。これらは1種を用いてもよく、2種以上を組み合わせて用いてもよい。
As used herein, the term "stabilizer" refers to the effect of suppressing the aggregation of milk proteins in heat sterilization under acidic conditions by increasing the viscosity of the liquid containing milk proteins or gelling the liquid, and during storage. It means additives and foods that exert the effect of suppressing morphological changes.
As the stabilizer, a water-soluble polysaccharide or gelatin having the ability to thicken or gel by dissolving in a solvent and then cooling is preferable.
Specific examples of the stabilizer include carrageenan, agar, gelatin, locust bean gum, tara gum, guar gum, xanthan gum, tamarind seed gum, gellan gum, pectin, soybean polysaccharide, carboxymethyl cellulose (CMC), starch and modified starch. These may be used alone or in combination of two or more.

<測定方法>
本明細書において、無脂乳固形分は乳由来の固形分から乳由来の脂肪分を差し引いた値である。
蛋白質、脂肪の含有量の測定は、食品表示基準(平成27年内閣府令第10号)の別添「栄養成分等の分析方法等」に開示されている手順に従って測定した値である。
固形分の含有量は、固形分(質量%)=100−水分(質量%)で算出した値である。
水分の含有量は、常圧加熱乾燥法(乾燥助剤添加法)により測定した値である。
<Measurement method>
In the present specification, the non-fat milk solid content is a value obtained by subtracting the milk-derived fat content from the milk-derived solid content.
The protein and fat contents are measured according to the procedure disclosed in the attachment "Analysis method of nutritional components, etc." of the Food Labeling Standards (2015 Cabinet Office Ordinance No. 10).
The solid content is a value calculated by solid content (mass%) = 100-moisture (mass%).
The water content is a value measured by a normal pressure heating and drying method (drying aid addition method).

<常温保存酸乳食品の製造方法>
本実施形態の常温保存酸乳食品の製造方法は、安定化剤を含む酸乳食品(以下、酸乳食品(I)ともいう。)を加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程を経た酸乳食品(以下、酸乳食品(II)ともいう。)を冷却する冷却工程とを有する。
加熱殺菌工程では、酸乳食品(I)を加熱殺菌して酸乳食品(II)を得る。酸乳食品(I)と酸乳食品(II)の成分組成は、熱による変性を除いて同じである。
冷却工程では、酸乳食品(II)を冷却して常温保存酸乳食品を得る。酸乳食品(II)と常温保存酸乳食品の成分組成は、加熱殺菌後に添加する食品材料を除いて同じである。
<Manufacturing method of sour milk food stored at room temperature>
The method for producing a sour milk food stored at room temperature according to the present embodiment has undergone a heat sterilization step of heat sterilizing a sour milk food containing a stabilizer (hereinafter, also referred to as sour milk food (I)) and a heat sterilization step. It has a cooling step for cooling sour milk food (hereinafter, also referred to as sour milk food (II)).
In the heat sterilization step, the sour milk food (I) is sterilized by heating to obtain the sour milk food (II). The component composition of sour milk food (I) and sour milk food (II) is the same except for heat denaturation.
In the cooling step, the sour milk food (II) is cooled to obtain a sour milk food stored at room temperature. The composition of the sour milk food (II) and the sour milk food stored at room temperature is the same except for the food material added after heat sterilization.

酸乳食品(I)の総質量に対して、無脂乳固形分は0.5〜20質量%が好ましく、3〜15質量%がより好ましく、8〜12質量%がさらに好ましい。上記範囲の下限値以上であると適度な乳味を呈し、良好な風味が得られる。上限値以下であると適切な量の安定化剤を配合する事が容易であり、保存時に形態変化を抑えやすくなる。
酸乳食品(I)の総質量に対して、蛋白質の含有量は0.2〜7.1質量%が好ましく、1.1〜5.3質量%がより好ましく、2.8〜4.3質量%がさらに好ましい。上記範囲の下限値以上であると、加熱殺菌による乳蛋白質の凝集が生じやすく、本発明を適用することにより効果が大きい。上限値以下であると適切な量の安定化剤を配合する事が容易であり、保存時に形態変化を抑えやすくなる。
The non-fat milk solid content is preferably 0.5 to 20% by mass, more preferably 3 to 15% by mass, still more preferably 8 to 12% by mass, based on the total mass of the sour milk food (I). When it is at least the lower limit of the above range, an appropriate milky taste is exhibited and a good flavor can be obtained. If it is not more than the upper limit, it is easy to add an appropriate amount of the stabilizer, and it is easy to suppress the morphological change during storage.
The protein content is preferably 0.2 to 7.1% by mass, more preferably 1.1 to 5.3% by mass, and 2.8 to 4.3, based on the total mass of the sour milk food (I). Mass% is more preferred. When it is at least the lower limit of the above range, agglutination of milk proteins is likely to occur due to heat sterilization, and the application of the present invention has a great effect. If it is not more than the upper limit, it is easy to add an appropriate amount of the stabilizer, and it is easy to suppress the morphological change during storage.

酸乳食品(I)の25℃におけるpHは6.0以下が好ましい。風味の点ではpH3.0以上が好ましい。また、カゼインの等電点(pH4.6)に近いほど加熱殺菌による乳蛋白質の凝集が生じやすく、本発明を適用することによる効果が大きい。この観点から、酸乳食品(I)の前記pHは3.4〜5.4がより好ましく、3.8〜4.8がさらに好ましい。
酸乳食品(I)に含まれる酸は特に限定されない。
The pH of the sour milk food (I) at 25 ° C. is preferably 6.0 or less. In terms of flavor, pH 3.0 or higher is preferable. Further, the closer to the isoelectric point (pH 4.6) of casein, the more likely it is that milk protein aggregates due to heat sterilization, and the greater the effect of applying the present invention. From this point of view, the pH of the sour milk food (I) is more preferably 3.4 to 5.4, and even more preferably 3.8 to 4.8.
The acid contained in the sour milk food (I) is not particularly limited.

安定化剤は、物性安定性の向上に寄与する。風味の点で安定化剤の含有量は少ない方が好ましい。この観点から、酸乳食品(I)の総質量に対して、含有量は0.01〜3.5質量%が好ましく、0.04〜3.3質量%がより好ましく、0.05〜3.0質量%がさらに好ましい。 The stabilizer contributes to the improvement of physical characteristic stability. In terms of flavor, it is preferable that the content of the stabilizer is low. From this viewpoint, the content is preferably 0.01 to 3.5% by mass, more preferably 0.04 to 3.3% by mass, and 0.05 to 3% by mass with respect to the total mass of the sour milk food (I). .0% by mass is more preferable.

酸乳食品(I)の調製方法については後述する。
酸乳食品(I)を加熱殺菌する工程において、加熱殺菌条件(加熱温度及び加熱時間)は、乳等省令(「乳及び乳製品の成分規格等に関する省令」、昭和26年厚生省令第52号、平成27年1月9日改正。)において定められる発酵乳の発酵後の加熱殺菌条件を適用できる。具体的には75℃以上で15分間加熱するか、又はこれと同等以上の殺菌効果を有する加熱条件が好ましい。加熱殺菌の際の加熱温度は低いほど加熱殺菌に要する時間が長くなり、高すぎると加熱による風味や物性の変化が生じやすくなる。これらの観点から該加熱条件は80〜112℃で5分間〜2秒間の範囲内が好ましく、例えば90〜100℃で30〜3秒間がより好ましい。
加熱殺菌はバッチ殺菌、チューブラー殺菌、プレート殺菌など、一般的に用いられる加熱殺菌機を用いて行うことができる。加熱殺菌前及び加熱殺菌後の一方又は両方において、必要に応じて均質化処理してもよい。
The method for preparing the sour milk food (I) will be described later.
In the process of heat sterilizing sour milk food (I), the heat sterilization conditions (heating temperature and heating time) are the Ministry of Milk, etc. ("Ministry Ordinance on Ingredient Standards of Milk and Milk Products", Ministry of Health and Welfare Ordinance No. 52, 1951. , 2015 revised on January 9, 2015.) The heat sterilization conditions after fermentation of fermented milk can be applied. Specifically, heating conditions such as heating at 75 ° C. or higher for 15 minutes or having a bactericidal effect equivalent to or higher than this are preferable. The lower the heating temperature during heat sterilization, the longer the time required for heat sterilization, and if it is too high, changes in flavor and physical properties due to heating are likely to occur. From these viewpoints, the heating conditions are preferably in the range of 80 to 112 ° C. for 5 minutes to 2 seconds, and more preferably 90 to 100 ° C. for 30 to 3 seconds.
Heat sterilization can be performed using a commonly used heat sterilizer such as batch sterilization, tubular sterilization, and plate sterilization. If necessary, homogenization treatment may be performed before one or both before heat sterilization and after heat sterilization.

加熱殺菌した酸乳食品(II)を、冷却工程の前又は冷却工程の後に、容器に充填して密封すること(充填工程)が好ましい。
充填工程では、酸乳食品(II)を無菌的に容器に充填して密封することが好ましい。無菌的に容器に充填する方法としては、無菌ルームなどの生菌数が制御された無菌環境下で、滅菌処理された容器に充填し密封する方法など、公知の無菌充填方法を用いることができる。
It is preferable that the heat-sterilized sour milk food (II) is filled in a container and sealed (filling step) before the cooling step or after the cooling step.
In the filling step, it is preferable that the sour milk food (II) is aseptically filled in a container and sealed. As a method of aseptically filling a container, a known aseptic filling method such as a method of filling a sterilized container and sealing it in a sterile environment such as a sterile room where the viable cell count is controlled can be used. ..

冷却工程の後に充填工程を設ける場合、例えば、加熱殺菌を終えた酸乳食品(II)を、後述の方法で1〜10℃に冷却し(冷却工程)、必要に応じて均質化処理した後、容器に充填し密封することにより、容器に充填された常温保存酸乳食品が得られる。
冷却工程の後に充填工程を設け、充填工程の後に再度冷却工程を設けてもよい。
When a filling step is provided after the cooling step, for example, the sour milk food (II) that has been heat-sterilized is cooled to 1 to 10 ° C. by the method described later (cooling step), and if necessary, homogenized. By filling and sealing the container, a sour milk food stored at room temperature can be obtained.
A filling step may be provided after the cooling step, and a cooling step may be provided again after the filling step.

冷却工程の前に充填工程を設ける場合、例えば、加熱殺菌を終えた酸乳食品(II)を、10℃を超え50℃以下の温度に降温し、容器に充填し密封する。必要に応じて加熱殺菌の前、又は加熱殺菌の後で充填前に均質化処理する。容器に充填する際の酸乳食品(II)の温度(充填温度)は15〜40℃が好ましく、20〜30℃がより好ましい。前記充填温度が上記の範囲内であると、充填時の制御がより容易となる。
加熱殺菌後の酸乳食品(II)を無菌環境下に保持して容器に充填する場合は、加熱殺菌を終えてから充填するまでの時間が短い方が好ましい。その観点では、加熱殺菌工程に続いて充填工程を行い、その後に冷却工程を行うことが好ましい。
When a filling step is provided before the cooling step, for example, the sour milk food (II) that has been heat-sterilized is cooled to a temperature of more than 10 ° C. and 50 ° C. or lower, filled in a container, and sealed. If necessary, homogenize before heat sterilization or after heat sterilization and before filling. The temperature (filling temperature) of the sour milk food (II) when it is filled in a container is preferably 15 to 40 ° C, more preferably 20 to 30 ° C. When the filling temperature is within the above range, control during filling becomes easier.
When the sour milk food (II) after heat sterilization is kept in a sterile environment and filled in a container, it is preferable that the time from the completion of heat sterilization to the filling is short. From that viewpoint, it is preferable to perform the filling step after the heat sterilization step, and then perform the cooling step.

酸乳食品(II)を容器に充填する前に、本発明の効果を損なわない範囲で、酸乳食品(II)以外の食品材料を、酸乳食品(II)に添加し混合してもよい。食品材料は殺菌済のものを用いる。
食品材料として、例えば果実・果汁及びこれらを含有したフルーツプレザーブやフルーツソースなどが挙げられる。
Before filling the sour milk food (II) in a container, food materials other than the sour milk food (II) may be added to the sour milk food (II) and mixed as long as the effects of the present invention are not impaired. .. Use sterilized food materials.
Examples of food materials include fruits and fruit juices and fruit preserves and fruit sauces containing them.

冷却工程では、酸乳食品(II)を1〜10℃に冷却する。好ましくは容器に充填された酸乳食品(II)を冷却する。例えば、酸乳食品(II)を庫内温度が1〜10℃の冷蔵庫内に入れて冷却する。冷却工程は常温保存酸乳食品の物性安定性の向上に寄与する。
冷却工程において、酸乳食品(II)を、1〜10℃に温度調整された環境に入れた時点を冷却開始とし、該環境から出した時点を冷却終了とする。酸乳食品(II)の冷却開始から冷却終了までの時間を冷却時間とする。
冷却時間は、酸乳食品(II)の品温(中心温度)が10℃以下に達するのに必要な時間以上であればよい。例えば10分間以上が好ましく、4時間以上がより好ましく、24時間以上がさらに好ましい。冷却時間の上限は特に限定されない。
乳蛋白質と安定化剤の複合的な組織形成を促進する観点からは、酸乳食品(II)を1〜8℃に冷却することが好ましく、1〜5℃に冷却することがより好ましい。
In the cooling step, the sour milk food (II) is cooled to 1 to 10 ° C. Preferably, the sour milk food (II) filled in the container is cooled. For example, sour milk food (II) is placed in a refrigerator having an internal temperature of 1 to 10 ° C. and cooled. The cooling process contributes to improving the physical stability of sour milk foods stored at room temperature.
In the cooling step, cooling starts when the sour milk food (II) is put into an environment whose temperature is adjusted to 1 to 10 ° C., and cooling ends when the sour milk food (II) is taken out of the environment. The time from the start of cooling to the end of cooling of sour milk food (II) is defined as the cooling time.
The cooling time may be longer than the time required for the product temperature (center temperature) of the sour milk food (II) to reach 10 ° C. or lower. For example, 10 minutes or more is preferable, 4 hours or more is more preferable, and 24 hours or more is further preferable. The upper limit of the cooling time is not particularly limited.
From the viewpoint of promoting the formation of a complex structure of the milk protein and the stabilizer, the sour milk food (II) is preferably cooled to 1 to 8 ° C, more preferably 1 to 5 ° C.

冷却工程を経た常温保存酸乳食品は、常温で保存又は流通できる。
加熱殺菌後の酸乳食品(II)を無菌環境下に保持して容器に充填した場合、常温で長期保存可能な常温保存酸乳食品が得られる。例えば、常温保存(25℃)での賞味期限が1〜360日間である製品が得られる。
充填工程の終了(充填及び密封の終了)から、冷却開始までの時間は24時間以内が好ましい。24時間以内であると、安定性に寄与する効果が大きい。
The sour milk food stored at room temperature that has undergone the cooling step can be stored or distributed at room temperature.
When the sour milk food (II) after heat sterilization is kept in a sterile environment and filled in a container, a sour milk food stored at room temperature that can be stored for a long time at room temperature can be obtained. For example, a product having a best-by date of 1 to 360 days when stored at room temperature (25 ° C.) can be obtained.
The time from the end of the filling step (the end of filling and sealing) to the start of cooling is preferably within 24 hours. If it is within 24 hours, the effect of contributing to stability is large.

[酸乳食品(I)の調製方法]
酸乳食品(I)の調製方法は特に限定されない。公知の方法を用いることができる。
例えば、乳原料を含む原料液に発酵菌を添加し、発酵させて乳蛋白質カードを形成するとともに、発酵前の原料液及び発酵後の発酵物の一方又は両方に、安定化剤を添加して、酸乳食品(I)を得る方法を用いることができる。
[Method of preparing sour milk food (I)]
The method for preparing the sour milk food (I) is not particularly limited. A known method can be used.
For example, fermenting bacteria are added to a raw material liquid containing a dairy raw material and fermented to form a milk protein card, and a stabilizer is added to one or both of the raw material liquid before fermentation and the fermented product after fermentation. , A method for obtaining sour milk food (I) can be used.

乳原料は乳由来の原料であり、少なくとも乳蛋白質を含む。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、牛乳、水牛乳、やぎ乳、羊乳、馬乳、脱脂乳、脱脂濃縮乳、脱脂粉乳、濃縮乳、全脂粉乳、クリーム、バター、バターミルク、練乳、乳清蛋白質濃縮物(WPC)、乳清蛋白質分離物(WPI)、乳蛋白質濃縮物(MPC)、ミセラカゼインコンセントレート(MCC)、ミルクプロテインアイソレート(MPI)等が挙げられる。これらは1種を用いてもよく、2種以上を混合して用いてもよい。 The milk raw material is a milk-derived raw material and contains at least milk protein. Known dairy ingredients used in the production of fermented milk can be used. For example, raw milk, milk, buffalo milk, goat milk, sheep milk, horse milk, defatted milk, defatted concentrated milk, defatted powdered milk, concentrated milk, whole fat powdered milk, cream, butter, butter milk, condensed milk, milky protein concentrate (WPC) ), Milk protein isolate (WPI), milk protein concentrate (MPC), miserasein concentrate (MCC), milk protein isolate (MPI) and the like. These may be used alone or in admixture of two or more.

原料液は上記乳原料以外に水を含む。さらに本発明の効果を損なわない範囲でその他の成分を含むことができる。
その他の成分として、例えば糖類、甘味料、カゼイン加水分解物、植物性脂肪、香料、pH調整剤、ビタミン、ミネラル、食物繊維、果汁・果肉、酸化防止剤、着色料等が挙げられる。
The raw material liquid contains water in addition to the above dairy raw material. Further, other components can be contained as long as the effects of the present invention are not impaired.
Other components include, for example, sugars, sweeteners, casein hydrolysates, vegetable fats, flavors, pH regulators, vitamins, minerals, dietary fiber, fruit juices / pulp, antioxidants, colorants and the like.

上記乳原料、水、及び必要に応じたその他の成分を混合し、溶解して、原料液を調製する。必要に応じて原料液を加温してもよい。例えば、原料液の温度は10〜85℃が好ましい。
原料液に発酵菌を添加する前に、原料液を加熱殺菌することが好ましい。本明細書において、原料液の加熱殺菌を「一次殺菌」、酸乳食品(I)の加熱殺菌を「二次殺菌」ということもある。一次殺菌における加熱殺菌条件は、例えば90〜145℃で15分間〜2秒間の範囲が好ましい。原料液を、加熱殺菌する前に均質化処理してもよい。
The dairy raw material, water, and other components as required are mixed and dissolved to prepare a raw material liquid. The raw material liquid may be heated if necessary. For example, the temperature of the raw material liquid is preferably 10 to 85 ° C.
Before adding the fermenting bacteria to the raw material liquid, it is preferable to heat sterilize the raw material liquid. In the present specification, the heat sterilization of the raw material liquid may be referred to as "primary sterilization", and the heat sterilization of the sour milk food (I) may be referred to as "secondary sterilization". The heat sterilization conditions in the primary sterilization are preferably in the range of, for example, 90 to 145 ° C. for 15 minutes to 2 seconds. The raw material liquid may be homogenized before being heat sterilized.

発酵菌としては、少なくとも乳酸菌を用いることが好ましい。2種以上の乳酸菌を組み合わせてもよい。乳酸菌以外に公知の発酵菌(例えばビフィズス菌、酵母)の1種以上を併用してもよい。
発酵菌として乳酸菌スターターを用いることが好ましい。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)等のヨーグルト製造に通常用いられている乳酸菌スターターの1種又は2種以上を用いることが好ましい。これらのスターターは市販品から入手可能である。
As the fermenting bacterium, it is preferable to use at least lactic acid bacterium. Two or more kinds of lactic acid bacteria may be combined. In addition to lactic acid bacteria, one or more known fermenting bacteria (for example, bifidobacteria, yeast) may be used in combination.
It is preferable to use a lactic acid bacterium starter as the fermenting bacterium. For example, one or more lactic acid bacteria starters commonly used in yogurt production such as Lactobacillus bulgaricus, Lactococcus lactis, S. thermophilus and the like. Is preferably used. These starters are available from commercial products.

原料液に発酵菌を添加し、発酵温度に保持し、予め設定されたpHとなるまで発酵させて、乳蛋白質カードを含む発酵物を得る(発酵工程)。発酵菌を添加する前に、予め原料液の温度を所定の発酵温度に調整しておくことが好ましい。例えば、発酵菌として上記に例示した乳酸菌スターターを用いる場合の発酵温度は25〜45℃が好ましく、35〜43℃がより好ましい。
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原料液のpHは経時的に低下する。発酵工程における到達pHは3.8〜4.8が好ましい。発酵工程における原料液の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25〜45℃で3〜24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、得られた発酵物は撹拌又は均質化処理してカードを粉砕することが好ましい。発酵物の粉砕の前に10℃以下まで冷却してもよい。
Fermenting bacteria are added to the raw material liquid, kept at the fermentation temperature, and fermented until the pH reaches a preset value to obtain a fermented product containing a milk protein card (fermentation step). Before adding the fermenting bacteria, it is preferable to adjust the temperature of the raw material liquid to a predetermined fermentation temperature in advance. For example, when the lactic acid bacterium starter exemplified above is used as the fermenting bacterium, the fermentation temperature is preferably 25 to 45 ° C, more preferably 35 to 43 ° C.
Since acid is produced in fermentation by lactic acid bacteria, the pH of the raw material liquid after the fermentation is started decreases with time. The ultimate pH in the fermentation step is preferably 3.8 to 4.8. The pH of the raw material liquid in the fermentation step can be adjusted by the type of fermenting bacteria, the amount added and the fermentation time.
The fermentation step can be carried out, for example, at 25 to 45 ° C. for 3 to 24 hours.
When the pH reaches the target value (reached pH), the resulting fermented product is preferably stirred or homogenized to grind the curd. It may be cooled to 10 ° C. or lower before grinding the fermented product.

酸乳食品(I)に安定化剤を含有させる方法としては、原料液を調製する際に、安定化剤を原料液に溶解する方法、又は、予め安定化剤を水に溶解して水溶液の状態とし、発酵後の発酵物に添加する方法が挙げられる。
こうして、安定化剤を含む酸乳食品(I)が得られる。
As a method of incorporating the stabilizer in the sour milk food (I), when preparing the raw material solution, the stabilizer is dissolved in the raw material solution, or the stabilizer is dissolved in water in advance to prepare an aqueous solution. Examples thereof include a method of setting the state and adding it to the fermented product after fermentation.
Thus, the sour milk food (I) containing the stabilizer is obtained.

なお、上記では、発酵による酸の生成によって乳蛋白質カードを形成して酸乳食品(I)を調製する方法について説明したが、前記原料液に酸成分を添加して乳蛋白質カードを形成する方法でも酸乳食品(I)が得られる。
酸成分としては、クエン酸、乳酸等を用いることができる。酸成分が固体である場合は、予め水等の溶媒に溶解して用いることが好ましい。酸成分として、酸を含む液体(例えば、果汁)を用いてもよい。酸成分を含む液体の25℃におけるpHは0.5〜3.0が好ましく、1.0〜2.5がより好ましい。上記範囲の下限値以上であると過度な酸凝集が発生し難く、上限値以下であると発酵工程が円滑に進行しやすい。
In the above description, the method of preparing the sour milk food (I) by forming a milk protein card by producing acid by fermentation has been described, but a method of adding an acid component to the raw material solution to form a milk protein card. But sour milk food (I) is obtained.
As the acid component, citric acid, lactic acid and the like can be used. When the acid component is a solid, it is preferable to dissolve it in a solvent such as water in advance before use. As the acid component, a liquid containing an acid (for example, fruit juice) may be used. The pH of the liquid containing the acid component at 25 ° C. is preferably 0.5 to 3.0, more preferably 1.0 to 2.5. If it is at least the lower limit of the above range, excessive acid aggregation is unlikely to occur, and if it is at least the upper limit, the fermentation process tends to proceed smoothly.

酸成分の添加は、安定化剤を添加する前でもよく、安定化剤を添加した後でもよく、両者を同時に添加してもよい。
酸成分は、一次殺菌後の原料液に添加することが好ましい。
例えば、安定化剤を含む原料液を一次殺菌した後に、酸成分を添加して乳蛋白質カードを形成する方法で酸乳食品(I)が得られる。
又は、原料液を一次殺菌した後に、酸成分及び安定化剤を添加して乳蛋白質カードを形成する方法でも酸乳食品(I)が得られる。
The acid component may be added before the stabilizer is added, after the stabilizer is added, or both may be added at the same time.
The acid component is preferably added to the raw material liquid after the primary sterilization.
For example, sour milk food (I) can be obtained by a method in which a raw material solution containing a stabilizer is first sterilized and then an acid component is added to form a milk protein card.
Alternatively, the sour milk food (I) can also be obtained by a method of primary sterilizing the raw material solution and then adding an acid component and a stabilizer to form a milk protein card.

本実施形態によれば、安定化剤を含む酸乳食品(I)を加熱殺菌(二次殺菌)した後に、冷却工程を設けることで、常温保存酸乳食品の物性安定性が向上する。具体的には、保存中の乳蛋白質の凝集がより抑制され、沈降、離水等の形態変化がより抑制される。 According to the present embodiment, the physical characteristics of the sour milk food stored at room temperature are improved by providing a cooling step after heat sterilizing (secondary sterilization) the sour milk food (I) containing the stabilizer. Specifically, aggregation of milk proteins during storage is further suppressed, and morphological changes such as sedimentation and water separation are further suppressed.

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。
<測定方法・評価方法>
[物性安定性の評価方法(TSI値の測定方法)]
ドリンクタイプの酸乳食品について、安定性評価装置(Formulaction社製品名「Turbiscan Tower」)を用い、分散液の不安定さを示す指標であるTSI値(Turbiscan Stability Index)を測定した。TSI値が小さいほど、保存中の沈降や離水などの形態変化が小さく、安定であることを意味する。
具体的には以下の手順で測定を行った。
予めTurbiscan Towerおよび測定サンプルの温度を25℃に調温した。次に測定サンプルを所定の方法で試料瓶に採取し、サンプルをTurbiscan Towerにセットした。Formulaction社製品名「Tower Soft」にて、待機時間5分にて0時間および72時間後の後方散乱光および透過光の光量を測定し、変化幅をTSI値として算出した。
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
<Measurement method / evaluation method>
[Evaluation method of physical property stability (Measurement method of TSI value)]
For drink-type sour milk foods, the TSI value (Turbiscan Stability Index), which is an index indicating the instability of the dispersion liquid, was measured using a stability evaluation device (Product name "Turbican Tower" manufactured by Formulaction Co., Ltd.). The smaller the TSI value, the smaller the morphological changes such as sedimentation and water separation during storage, and the more stable it is.
Specifically, the measurement was performed according to the following procedure.
The temperature of the Turbiscan Tower and the measurement sample was adjusted to 25 ° C. in advance. Next, the measurement sample was collected in a sample bottle by a predetermined method, and the sample was set in the Turbiscan Tower. Under the product name "Tower Soft" of Formulaction Co., Ltd., the amount of backscattered light and transmitted light after 0 hours and 72 hours was measured with a standby time of 5 minutes, and the change width was calculated as a TSI value.

[離水量の測定方法]
ドリンクヨーグルトタイプの酸乳食品について、無菌の50mL容目盛付き容器(SARSTEDT社製)に45mL充填し、25℃の保温庫にて60日間静置保管し、上部に離水している量を目視にて計量した。
ソフトヨーグルトタイプの酸乳食品について、無菌の250mL容目盛付き容器(SARSTEDT社製)に200mL充填し、25℃又は30℃の保温庫にて所定期間静置保管し、上部に離水している量を目視にて計量した。
[Measurement method of water separation amount]
For drink yogurt type sour milk food, fill 45 mL in a sterile 50 mL graduated container (manufactured by STARSTEDT), store it in a heat insulator at 25 ° C for 60 days, and visually check the amount of water separated from the top. Weighed.
For soft yogurt type sour milk food, fill 200 mL in a sterile 250 mL graduated container (manufactured by STARSTEDT), store it in a heat insulator at 25 ° C or 30 ° C for a specified period, and leave water on the top. Was visually weighed.

[メジアン径の測定方法]
試料のメジアン径は、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。メジアン径が小さいほど、乳蛋白質の凝集が抑制され、安定であることを意味する。
レーザ回折/散乱式粒子径分布測定装置として、堀場製作所製、LA−950V2(製品名)を用いた。
[Measurement method of median diameter]
The median diameter of the sample is the particle size at the point where the cumulative volume distribution curve measured by the laser diffraction / scattering particle size distribution measuring device is 50%, that is, the volume-based cumulative 50% diameter (d50). The smaller the median diameter, the more the aggregation of milk proteins is suppressed and the more stable it is.
LA-950V2 (product name) manufactured by HORIBA, Ltd. was used as a laser diffraction / scattering particle size distribution measuring device.

<原料>
以下の原料を用いた。
脱脂粉乳:森永乳業社製。
クリーム:乳脂肪分45.5%、森永乳業社製。
砂糖:東洋精糖社製。
乳酸菌スターター:ダニスコ社製品名「YO−MIX(R)505」、ストレプトコッカス・サーモフィラス(S.thermophilus)とラクトバチルス・デルブルッキー・サブスピーシーズ・ブルガリカス(L.delbrueckii subsp. bulgaricus)の混合培養物。
ゼラチン:新田ゼラチン社製品名「ゼラチンGAP250MB」。
寒天:伊那食品工業社製品名「寒天UP−6」。
加工でんぷん:松谷化学工業社製品名「ファリネックスVA−70WM」。
HMペクチン:三栄源エフエフアイ社製品名「SM−MN−2779」。
<Raw materials>
The following raw materials were used.
Skim milk powder: Made by Morinaga Milk Industry Co., Ltd.
Cream: Milk fat content 45.5%, manufactured by Morinaga Milk Industry Co., Ltd.
Sugar: Made by Toyo Sugar Refining Co., Ltd.
Lactic acid bacterium starter: Danisco product name "YO-MIX (R) 505", a mixed culture of Streptococcus thermophilus and Lactobacillus delbrucki subspecies bulgaricus.
Gelatin: Nitta Gelatin Co., Ltd. Product name "Gelatin GAP 250MB".
Agar: Ina Food Industry Co., Ltd. Product name "Agar UP-6".
Modified starch: Matsutani Chemical Industry Co., Ltd. Product name "Farinex VA-70WM".
HM Pectin: Saneigen FFI's product name "SM-MN-2779".

[例1〜6]
例1〜6は実施例である。
本例では、常温保存酸乳食品としてドリンクタイプの発酵乳を製造した。
表1に示す原料液の配合で、乳酸菌スターター以外の原料をミキサーで混合し、原料液(70℃)を調製した。次いで、ホモジナイザーで昇温及び均質化処理(温度85℃、2秒で圧力15MPa)した。均質化処理後の原料液(85℃)を、90℃で10分間の条件で、バッチ式殺菌機にて加熱殺菌(一次殺菌)した後、43℃に降温した。
降温した原料液に乳酸菌スターターを添加した後、タンク内で41〜45℃に保持してpHが4.2に達するまで発酵させ、10℃に降温して発酵を終了させた。この後、予め調製した殺菌済みのペクチン溶液(5℃)を添加し、チューブラー式熱交換器にて温度40℃まで昇温し、ホモジナイザーで均質化処理(圧力15MPa)して、乳蛋白質カードが破砕された発酵乳とペクチン溶液との混合物である酸乳食品(I)を得た。
得られた酸乳食品(I)(40℃)を、90℃で30秒間の条件で加熱殺菌(二次殺菌)した後、30℃に降温し、酸乳食品(II)を得た。得られた乳食品(II)を、無菌的に容器に充填し密封してドリンクヨーグルトを得た(充填工程)。充填温度は30℃、充填量は45mLとした。充填工程終了後、直ちに、庫内温度が所定の冷却温度に設定された冷蔵庫内に、所定の冷却時間入れて冷却した後、室温25℃の常温環境に移し、常温保存酸乳食品を得た。
各例における冷却温度及び冷却時間を表2に示す。
各例で得た常温保存酸乳食品について、充填工程の終了直後(0時間後)および充填工程の終了から72時間後に、上記の方法でTSI値を測定した。また、上記の方法で離水量を測定した。それらの結果を表2に示す(以下、同様)。
[Examples 1 to 6]
Examples 1 to 6 are examples.
In this example, a drink-type fermented milk was produced as a sour milk food stored at room temperature.
With the composition of the raw material liquid shown in Table 1, raw materials other than the lactic acid bacterium starter were mixed with a mixer to prepare a raw material liquid (70 ° C.). Then, the temperature was raised and homogenized with a homogenizer (temperature 85 ° C., pressure 15 MPa at 2 seconds). The raw material liquid (85 ° C.) after the homogenization treatment was heat sterilized (primary sterilization) in a batch type sterilizer under the conditions of 90 ° C. for 10 minutes, and then the temperature was lowered to 43 ° C.
After adding the lactic acid bacterium starter to the cooled raw material solution, the mixture was kept at 41 to 45 ° C. in a tank and fermented until the pH reached 4.2, and the temperature was lowered to 10 ° C. to complete the fermentation. After that, a pre-prepared sterilized pectin solution (5 ° C.) is added, the temperature is raised to 40 ° C. with a tubular heat exchanger, homogenized with a homogenizer (pressure 15 MPa), and the milk protein card is used. Obtained sour milk food (I), which is a mixture of crushed fermented milk and a pectin solution.
The obtained sour milk food (I) (40 ° C.) was heat sterilized (secondary sterilization) at 90 ° C. for 30 seconds and then cooled to 30 ° C. to obtain sour milk food (II). The obtained dairy food (II) was aseptically filled in a container and sealed to obtain a drink yogurt (filling step). The filling temperature was 30 ° C. and the filling amount was 45 mL. Immediately after the completion of the filling process, the food was cooled in a refrigerator in which the temperature inside the refrigerator was set to a predetermined cooling temperature for a predetermined cooling time, and then transferred to a room temperature environment at room temperature of 25 ° C. to obtain a room temperature storage acid milk food. ..
Table 2 shows the cooling temperature and the cooling time in each example.
For the sour milk foods stored at room temperature obtained in each example, the TSI value was measured by the above method immediately after the completion of the filling step (0 hours later) and 72 hours after the completion of the filling step. In addition, the amount of water separation was measured by the above method. The results are shown in Table 2 (the same applies hereinafter).

[例7]
例7は実施例である。
例5において、充填工程で得られたドリンクヨーグルトを、室温25℃の常温環境で12時間保存した後、冷蔵庫に入れて冷却を開始した。その他は例5と同様にして常温保存酸乳食品を製造し、TSI値及び離水量を測定した。
[Example 7]
Example 7 is an example.
In Example 5, the drink yogurt obtained in the filling step was stored in a room temperature environment at room temperature of 25 ° C. for 12 hours, and then placed in a refrigerator to start cooling. Other than that, a sour milk food stored at room temperature was produced in the same manner as in Example 5, and the TSI value and the amount of water separation were measured.

[例8]
例8は実施例である。
例5において、充填工程で得られたドリンクヨーグルトを、室温25℃の常温環境で24時間保存した後、冷蔵庫に入れて冷却を開始した。その他は例5と同様にして常温保存酸乳食品を製造し、TSI値及び離水量を測定した。
[Example 8]
Example 8 is an example.
In Example 5, the drink yogurt obtained in the filling step was stored in a room temperature environment at room temperature of 25 ° C. for 24 hours, and then placed in a refrigerator to start cooling. Other than that, a sour milk food stored at room temperature was produced in the same manner as in Example 5, and the TSI value and the amount of water separation were measured.

[例9]
例9は実施例である。
充填工程までは例1と同様である。得られたドリンクヨーグルトを、室温20℃の常温環境で8時間保存し、次いで庫内温度15℃の保温庫に移して8時間保存し、次いで庫内温度10℃の冷蔵庫に移して8時間保存した後、室温25℃の常温環境に移し、常温保存酸乳食品を得た。例1と同様にしてTSI値及び離水量を測定した。
[Example 9]
Example 9 is an example.
The process up to the filling step is the same as in Example 1. The obtained drink yogurt is stored in a room temperature environment at room temperature of 20 ° C. for 8 hours, then transferred to a heat insulating chamber having an internal temperature of 15 ° C. and stored for 8 hours, and then transferred to a refrigerator having an internal temperature of 10 ° C. and stored for 8 hours. Then, the food was moved to a room temperature environment of 25 ° C. to obtain a sour milk food stored at room temperature. The TSI value and the amount of water separation were measured in the same manner as in Example 1.

[例10]
例10は比較例である。
充填工程までは例1と同様である。得られたドリンクヨーグルトを、冷蔵庫に入れず、常温保存酸乳食品として室温25℃の常温環境下で保存した。例1と同様にしてTSI値及び離水量を測定した。
[Example 10]
Example 10 is a comparative example.
The process up to the filling step is the same as in Example 1. The obtained drink yogurt was stored as a sour milk food stored at room temperature in a room temperature environment of 25 ° C. without putting it in a refrigerator. The TSI value and the amount of water separation were measured in the same manner as in Example 1.

Figure 2021073882
Figure 2021073882

Figure 2021073882
Figure 2021073882

表2の結果に示されるように、冷却工程を設けた例1〜9で得られた常温保存酸乳食品は、例10の常温保存酸乳食品に比べてTSI値が小さく、離水量も少なく、物性安定性が向上したことがわかる。 As shown in the results of Table 2, the sour milk foods stored at room temperature obtained in Examples 1 to 9 provided with the cooling step have a smaller TSI value and a smaller amount of water separation than the sour milk foods stored at room temperature in Example 10. It can be seen that the physical stability has improved.

[例11]
例11は実施例である。本例では、常温保存酸乳食品として、スプーン等ですくって食べる固形タイプのソフトヨーグルトを製造した。ソフトヨーグルトは、乳蛋白質カードが粉砕されて流動性を有する状態の発酵乳であり、撹拌型ヨーグルトとも呼ばれる。
表3に示す配合で、乳酸菌スターター以外の原料をミキサーで混合し、原料液(70℃)を調製した。次いで、ホモジナイザーで昇温及び均質化処理(温度85℃、2秒で圧力15MPa)した。均質化処理後の原料液(85℃)を、100℃で60秒間の条件で加熱殺菌(一次殺菌)した後、45℃に降温した。
降温した原料液に乳酸菌スターターを添加した後、タンク内で43℃に保持してpHが4.1に達するまで発酵させ、10℃に降温して発酵を終了させた。この後、チューブラー式熱交換器で温度70℃まで昇温し、ホモジナイザーで均質化処理(圧力15MPa)して、乳蛋白質カードが破砕された発酵乳である酸乳食品(I)を得た。
得られた酸乳食品(I)(75℃)を、94℃で20秒間の条件で加熱殺菌(二次殺菌)した後、30℃に降温し、酸乳食品(II)を得た。得られた乳食品(II)を、無菌的に容器に充填し密封してソフトヨーグルトを得た(充填工程)。充填温度は40℃、充填量は200mLとした。充填工程終了後、直ちに、庫内温度が5℃に設定された冷蔵庫内に24時間入れて冷却した後、室温25℃の常温環境に移し、常温保存酸乳食品を得た。
得られた常温保存酸乳食品(25℃で保存)について、充填工程の終了から24時間後に、上記の方法でメジアン径及び離水量を測定し、初期値とした。
また、得られた常温保存酸乳食品を25℃で、30日間、60日間、90日間、120日間保存した後に、それぞれ上記の方法でメジアン径及び離水量を測定した。これらの結果を表4に示す。
[Example 11]
Example 11 is an example. In this example, a solid type soft yogurt that is scooped up with a spoon or the like and eaten as a sour milk food stored at room temperature was produced. Soft yogurt is fermented milk in which milk protein curds are crushed to have fluidity, and is also called agitated yogurt.
Raw materials other than the lactic acid bacterium starter were mixed with a mixer according to the formulation shown in Table 3 to prepare a raw material solution (70 ° C.). Then, the temperature was raised and homogenized with a homogenizer (temperature 85 ° C., pressure 15 MPa at 2 seconds). The raw material liquid (85 ° C.) after the homogenization treatment was heat sterilized (primary sterilization) at 100 ° C. for 60 seconds, and then the temperature was lowered to 45 ° C.
After adding the lactic acid bacterium starter to the lowered raw material solution, the mixture was kept at 43 ° C. in a tank and fermented until the pH reached 4.1, and the temperature was lowered to 10 ° C. to complete the fermentation. After that, the temperature was raised to 70 ° C. with a tubular heat exchanger, and homogenization treatment (pressure 15 MPa) was performed with a homogenizer to obtain sour milk food (I), which is fermented milk in which milk protein curds were crushed. ..
The obtained sour milk food (I) (75 ° C.) was heat sterilized (secondary sterilization) at 94 ° C. for 20 seconds and then cooled to 30 ° C. to obtain sour milk food (II). The obtained dairy food (II) was aseptically filled in a container and sealed to obtain soft yogurt (filling step). The filling temperature was 40 ° C. and the filling amount was 200 mL. Immediately after the completion of the filling step, the food was placed in a refrigerator having an internal temperature of 5 ° C. for 24 hours to cool, and then transferred to a room temperature environment of 25 ° C. to obtain a sour milk food stored at room temperature.
With respect to the obtained sour milk food stored at room temperature (stored at 25 ° C.), the median diameter and the amount of water separation were measured by the above method 24 hours after the completion of the filling step, and used as initial values.
Further, after storing the obtained sour milk food stored at room temperature at 25 ° C. for 30 days, 60 days, 90 days, and 120 days, the median diameter and the amount of water separation were measured by the above methods, respectively. These results are shown in Table 4.

[例12]
例12は比較例である。充填工程までは例11と同様である。得られたソフトヨーグルトを、冷蔵庫に入れず、常温保存酸乳食品として室温25℃の常温環境下で保存した。
保存後の常温保存酸乳食品について、例11と同様にしてメジアン径及び離水量を測定した。これらの結果を表4に示す。
表4には各測定値について、例11と例12との差(例11−例12)も示す。
[Example 12]
Example 12 is a comparative example. The process up to the filling step is the same as in Example 11. The obtained soft yogurt was stored in a room temperature environment of 25 ° C. as a sour milk food stored at room temperature without being placed in a refrigerator.
The median diameter and the amount of water separated from the sour milk food stored at room temperature after storage were measured in the same manner as in Example 11. These results are shown in Table 4.
Table 4 also shows the difference between Example 11 and Example 12 (Examples 11-12) for each measured value.

Figure 2021073882
Figure 2021073882

Figure 2021073882
Figure 2021073882

[例13]
例13は実施例である。例11において、冷却工程後の保存温度を30℃に変更した以外は、例11と同様にして常温保存酸乳食品を製造し、メジアン径及び離水量を測定した。結果を表5に示す。
[Example 13]
Example 13 is an example. In Example 11, a sour milk food stored at room temperature was produced in the same manner as in Example 11 except that the storage temperature after the cooling step was changed to 30 ° C., and the median diameter and the amount of water separated were measured. The results are shown in Table 5.

[例14]
例14は比較例である。充填工程までは例13と同様である。得られたソフトヨーグルトを、冷蔵庫に入れず、常温保存酸乳食品として室温30℃の常温環境下で保存した。
得られた常温保存酸乳食品について、例13と同様にしてメジアン径及び離水量を測定した。結果を表5に示す。
表5には各測定値について、例13と例14との差(例13−例14)も示す。
[Example 14]
Example 14 is a comparative example. The process up to the filling step is the same as in Example 13. The obtained soft yogurt was stored in a room temperature environment at room temperature of 30 ° C. as a sour milk food stored at room temperature without being placed in a refrigerator.
The median diameter and the amount of water separated from the obtained sour milk food stored at room temperature were measured in the same manner as in Example 13. The results are shown in Table 5.
Table 5 also shows the difference between Example 13 and Example 14 (Example 13-14) for each measured value.

Figure 2021073882
Figure 2021073882

表4、5の結果に示されるように、冷却工程を設けた例11、13で得られた常温保存酸乳食品は、例12、14の常温保存酸乳食品とそれぞれ比べて、120日間の保存期間中のメジアン径が小さく、離水量も少ない。すなわち、冷却工程を設けることによって物性安定性が向上したことが認められた。 As shown in the results of Tables 4 and 5, the sour milk foods stored at room temperature obtained in Examples 11 and 13 provided with the cooling step were compared with the sour milk foods stored at room temperature in Examples 12 and 14, respectively, for 120 days. The median diameter is small during the storage period, and the amount of water separated is also small. That is, it was confirmed that the physical stability was improved by providing the cooling step.

Claims (6)

安定化剤を含む酸乳食品を加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、常温保存酸乳食品の製造方法。 A method for producing a sour milk food stored at room temperature, which comprises a heat sterilization step of heat sterilizing the sour milk food containing a stabilizer and a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step. .. 前記加熱殺菌工程の後、前記冷却工程の前に、前記酸乳食品を容器に充填して密封する充填工程を有する、請求項1に記載の常温保存酸乳食品の製造方法。 The method for producing a sour milk food stored at room temperature according to claim 1, further comprising a filling step of filling the sour milk food in a container and sealing the sour milk food after the heat sterilization step and before the cooling step. 前記容器に充填する際の前記酸乳食品の温度が15〜40℃である、請求項2に記載の常温保存酸乳食品の製造方法。 The method for producing a sour milk food stored at room temperature according to claim 2, wherein the temperature of the sour milk food when it is filled in the container is 15 to 40 ° C. 前記充填工程の終了から、前記冷却の開始までが24時間以内である、請求項2又は3に記載の常温保存酸乳食品の製造方法。 The method for producing a sour milk food stored at room temperature according to claim 2 or 3, wherein the period from the end of the filling step to the start of the cooling is within 24 hours. 酸乳食品に安定化剤を含有させた状態で加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、酸乳食品の加熱殺菌方法。 A sour milk food having a heat sterilization step of heat sterilizing the sour milk food containing a stabilizer and a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step. Heat sterilization method. 酸乳食品を加熱殺菌した常温保存酸乳食品の物性安定性を向上させる方法であって、
前記酸乳食品に安定化剤を含有させた状態で加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程の後、前記酸乳食品を1〜10℃に冷却する冷却工程とを有する、常温保存酸乳食品の物性安定性向上方法。
It is a method for improving the physical stability of sour milk foods stored at room temperature by heat sterilizing sour milk foods.
A sour milk storage acid having a heat sterilization step of heat sterilizing the sour milk food containing a stabilizer and a cooling step of cooling the sour milk food to 1 to 10 ° C. after the heat sterilization step. A method for improving the physical stability of dairy foods.
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JPS61132140A (en) * 1984-12-01 1986-06-19 Morinaga Milk Ind Co Ltd Production of sterilized yogurt
JPH11187818A (en) * 1997-12-25 1999-07-13 Sanei Gen Ffi Inc Stabilizing composition for soft cream mix
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