JP2021087383A - New yoghurt - Google Patents
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- JP2021087383A JP2021087383A JP2019219291A JP2019219291A JP2021087383A JP 2021087383 A JP2021087383 A JP 2021087383A JP 2019219291 A JP2019219291 A JP 2019219291A JP 2019219291 A JP2019219291 A JP 2019219291A JP 2021087383 A JP2021087383 A JP 2021087383A
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Abstract
Description
本発明は、新規なヨーグルトに関する。 The present invention relates to novel yogurt.
ヨーグルトは、風味や健康への有用性から広く食されている。品質の改善、あるいは従来品との差別化を図るため、これまでに様々なタイプのヨーグルト、及びその製造方法等に関する発明が提案、開示されている。
文献１は、ヨーグルト本来の健康増進効果や栄養価のほかに、食品の嗜好性にも重点をおいた、良好な風味や食感を有し、食べごたえがあり、満足感の得られるバランスのよい発酵乳の提供を課題とし、その解決手段として大麦やナッツ等を加えた発酵乳を開示している。
文献２は発酵乳の上層にフルーツソースを積層することを課題とし、その解決手段として発酵乳上層にゼリー層を形成させる方法を開示している。
文献３は従来の高タンパク質発酵乳の製造方法では、膜分離処理装置や遠心分離処理装置等の製造設備が必要となり、製造費が高くなり、発酵乳の価格も高価となることを課題として、その解決手段として脱脂粉乳、ＷＰＣ(Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ)、ＷＰＩ（Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｉｓｏｌａｔｅ）、ＭＰＣ（Ｍｉｌｋ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ)等を一定の割合で配合した高タンパク質発酵乳を開示している。
Yogurt is widely eaten because of its flavor and health benefits. In order to improve the quality or differentiate from the conventional products, inventions relating to various types of yogurt and their manufacturing methods have been proposed and disclosed so far.
Document 3 describes that the conventional method for producing high-protein fermented milk requires production equipment such as a membrane separation treatment device and a centrifugation treatment device, which increases the production cost and the price of fermented milk. As a solution to this problem, high-protein fermented milk containing skim milk powder, WPC (Whey Protein Centrifate), WPI (Whey Protein Isolate), MPC (Milk Protein Centrigate) and the like in a fixed ratio is disclosed.
文献１、２に開示された発酵乳はそれぞれ特有の食感を有するものであるものの、２種以上の材料を用意しなければならないことから、材料の品質管理や製造工程が煩雑になるという課題があった。また文献３においては、成分調整が複雑であるという課題もあった。
また、発酵乳市場は慢性的な飽和状態にあり、従来にないヨーグルトの上市が必要とされている。
以上より、製造工程等が煩雑でなくかつ新規なヨーグルトが求められていた。
Although the fermented milk disclosed in
In addition, the fermented milk market is chronically saturated, requiring the launch of unprecedented yogurt.
From the above, there has been a demand for a new yogurt whose manufacturing process is not complicated.
本発明の課題は、上層と下層で物性の異なるという従来にない特徴を有するヨーグルト及びその製造方法を提供することである。 An object of the present invention is to provide a yogurt having an unprecedented characteristic that the upper layer and the lower layer have different physical properties, and a method for producing the yogurt.
上記課題を解決するため、本発明には以下の構成が含まれる。
［１］２層を備えるヨーグルトであって、前記ヨーグルトは、
上面から底面方向に１０ｍｍ厚の上面層のメジアン径および累積分布９０％が５〜２００μｍの範囲であり、底面から上面方向に１０ｍｍ厚の底面層の累積分布９０％の粒子径が２００〜１０００μｍの範囲であるヨーグルト。
［２］カルシウム含量が前記ヨーグルトの全重量基準で１６０ｍｇ／１００ｇ〜２００ｍｇ／１００ｇである［１］に記載のヨーグルト。
［３］タンパク質量が前記ヨーグルトの全重量基準で１０重量％以上であり、かつ総タンパク質に占めるＭＰホエイの割合が６０重量％以上である［１］又は［２］に記載のヨーグルト。
［４］総タンパク質に占めるＭＰホエイの割合が６０重量％以上であり、かつ総タンパク質に対するカルシウムの重量％比が０．０１３０〜０．０１６０である［１］〜［３］のいずれか１つに記載のヨーグルト。
In order to solve the above problems, the present invention includes the following configurations.
[1] A yogurt having two layers, the yogurt is
The median diameter and cumulative distribution 90% of the top layer with a thickness of 10 mm from the top surface to the bottom surface is in the range of 5 to 200 μm, and the particle size of the cumulative distribution 90% of the bottom layer with a thickness of 10 mm from the bottom surface to the top surface is 200 to 1000 μm. Yogurt in the range.
[2] The yogurt according to [1], wherein the calcium content is 160 mg / 100 g to 200 mg / 100 g based on the total weight of the yogurt.
[3] The yogurt according to [1] or [2], wherein the amount of protein is 10% by weight or more based on the total weight of the yogurt, and the ratio of MP whey to the total protein is 60% by weight or more.
[4] Any one of [1] to [3], wherein the ratio of MP whey to the total protein is 60% by weight or more, and the weight% ratio of calcium to the total protein is 0.0130 to 0.0160. The yogurt described in.
本発明は、上層と下層で物性の異なるという従来にない特徴を有するヨーグルトを提供するものである。 The present invention provides yogurt having an unprecedented characteristic that the upper layer and the lower layer have different physical properties.
本発明の実施の形態に係るヨーグルト（発酵乳）について以下に詳細に説明する。 The yogurt (fermented milk) according to the embodiment of the present invention will be described in detail below.
（ヨーグルト）
「発酵乳」とは、牛乳等の獣乳またはこれと同等以上の無脂乳固形分を含む乳等を、乳酸菌、ビフィズス菌、酵母のうちいずれか一つまたはこれらの組み合わせにより発酵させたものである。発酵乳を性状と製法により分類すると１）静置型発酵乳、２）攪拌型発酵乳、３）液状発酵乳に分けられる。
１）静置型発酵乳は、ハードタイプの発酵乳と称され、小売容器に充填して発酵させたプリン状の組織を有するものであり、例えば以下のように製造される。まず、乳、乳製品、ショ糖、安定剤等の原材料を混合・溶解して調製した発酵ミックスを均質化、殺菌、冷却した後、乳酸菌スターターを接種し、容器に充填して密封してから培養室や発酵トンネル内で発酵させ、適度な酸度になった時点で直ちに５℃に冷却して発酵を終了させ、最終製品とする。
２）攪拌型発酵乳は、ソフトタイプの発酵乳とも称され、発酵ミックスに乳酸菌スターターを添加し、タンクで発酵させ発酵ベースを作る。発酵後、カードを破砕して容器に充填して、必要に応じフルーツソース等を混合して最終製品とする。
３）液状発酵乳は発酵ミックスを攪拌型発酵乳と同様の方法で発酵させ、カードを破砕後に均質化して液状にした発酵乳を必要に応じフルーツソース等を混合して最終製品とする。本明細書においては、上記のものを総称して発酵乳と称するが、なかでも静置型発酵乳が好ましい。
(Yogurt)
"Fermented milk" is milk or the like containing animal milk such as milk or milk containing a non-fat milk solid content equal to or higher than this, fermented with any one of lactic acid bacteria, bifidobacteria, yeast, or a combination thereof. Is. Fermented milk can be classified into 1) stationary fermented milk, 2) agitated fermented milk, and 3) liquid fermented milk.
1) The stationary fermented milk is called a hard type fermented milk and has a pudding-like structure filled in a retail container and fermented. For example, it is produced as follows. First, the fermentation mix prepared by mixing and dissolving raw materials such as milk, dairy products, sucrose, and stabilizers is homogenized, sterilized, and cooled, then inoculated with a lactic acid bacterium starter, filled in a container, and sealed. Fermentation is carried out in a culture chamber or a fermentation tunnel, and when the acidity reaches an appropriate level, the temperature is immediately cooled to 5 ° C. to complete the fermentation, and the final product is obtained.
2) Stirring type fermented milk is also called soft type fermented milk. A lactic acid bacterium starter is added to the fermentation mix and fermented in a tank to make a fermentation base. After fermentation, the curd is crushed and filled in a container, and if necessary, a fruit sauce or the like is mixed to make a final product.
3) For liquid fermented milk, the fermented mix is fermented in the same manner as the stirring fermented milk, and the fermented milk that has been homogenized and liquefied after crushing the curd is mixed with fruit sauce and the like as necessary to make a final product. In the present specification, the above-mentioned products are collectively referred to as fermented milk, and among them, stationary fermented milk is preferable.
発酵乳の原料となる乳および乳製品は、乳及び乳製品の成分規格等に関する省令（昭和２６年１２月２７日厚生省令第５２号）の「乳」および「乳製品」に該当するものである。すなわち、「乳」とは、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳及び加工乳をいい、「乳製品」とは、クリーム、バター、バターオイル、チーズ、濃縮ホエイ、アイスクリーム類、濃縮乳、脱脂濃縮乳、無糖練乳、無糖脱脂練乳、加糖練乳、加糖脱脂練乳、全粉乳、脱脂粉乳、クリームパウダー、ホエイパウダー、タンパク質濃縮ホエイパウダー、バターミルクパウダー、加糖粉乳、調製粉乳、発酵乳、乳酸菌飲料(無脂乳固形分３．０重量％以上を含むものに限る。）及び乳飲料をいう。 Milk and dairy products, which are the raw materials for fermented milk, fall under the "milk" and "dairy products" of the Ministry Ordinance on Ingredient Standards for Milk and Dairy Products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52). is there. That is, "milk" refers to raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk and processed milk, and "dairy products" , Cream, butter, butter oil, cheese, concentrated whey, ice creams, concentrated milk, skim milk concentrate, unsweetened milk, unsweetened skim milk, sweetened milk, sweetened skim milk, whole milk powder, skim milk powder, cream powder, whey Powders, protein-concentrated whey powder, butter milk powder, sweetened milk powder, prepared milk powder, fermented milk, lactic acid bacteria beverages (limited to those containing 3.0% by weight or more of non-fat milk solids) and milk beverages.
実施形態に係るヨーグルトは、上層と下層で異なる物性を有するという特徴を有する。ここで、「上層と下層で異なる物性を有する」とは、容器に充填したヨーグルトの上部表面から底部に向かって１０ｍｍの部分を採取したヨーグルトのメジアン径および累積分布９０％がそれぞれ５〜２００μｍの範囲であり、容器に充填したヨーグルトの底部から上部表面に向かって１０ｍｍの部分を採取したヨーグルトの累積分布９０％の粒子径が２００〜１０００μｍであるものをいう。
ヨーグルトのカルシウム量は、１６０ｍｇ／１００ｇ以上であればよく、１８０〜１９０ｍｇ／１００ｇがより好ましく、２００ｍｇ／１００ｇが最も好ましい。
ヨーグルトのタンパク質量は、ヨーグルトの全重量基準で、１０％重量以上であればよく、１０〜１２重量％がより好ましく、１３重量％が最も好ましい。また、本発明のヨーグルトは、カゼインを３重量％以上含むものであるが、カゼインは３〜５重量％がより好ましく、４〜５重量％が最も好ましい。
タンパク質量が、ヨーグルトの全重量基準で１０重量％以上が好ましい。
総タンパク質に占めるＭＰホエイの割合が、６０重量％以上であることが好ましい。
総タンパク質に占めるＭＰホエイの割合が、６０重量％以上であることが好ましい。
総タンパク質に対するカルシウムの重量％比が、０．０１３０〜０．０１６０であることが好ましい。 ヨーグルトは、カードの上層から下層に向かって硬度が高くなる。また、下層はカッテージチーズやリコッタチーズのような食感をもつ。
The yogurt according to the embodiment is characterized by having different physical properties in the upper layer and the lower layer. Here, "having different physical characteristics in the upper layer and the lower layer" means that the median diameter and the cumulative distribution of 90% of the yogurt collected from the upper surface to the bottom of the yogurt filled in the container are 5 to 200 μm, respectively. It is a range, and the particle size of 90% of the cumulative distribution of yogurt collected from the bottom of the yogurt filled in the container toward the upper surface is 200 to 1000 μm.
The amount of calcium in yogurt may be 160 mg / 100 g or more, more preferably 180 to 190 mg / 100 g, and most preferably 200 mg / 100 g.
The amount of protein in yogurt may be 10% by weight or more, more preferably 10 to 12% by weight, and most preferably 13% by weight, based on the total weight of yogurt. The yogurt of the present invention contains 3% by weight or more of casein, and casein is more preferably 3 to 5% by weight, most preferably 4 to 5% by weight.
The amount of protein is preferably 10% by weight or more based on the total weight of yogurt.
The ratio of MP whey to the total protein is preferably 60% by weight or more.
The ratio of MP whey to the total protein is preferably 60% by weight or more.
The weight% ratio of calcium to total protein is preferably 0.0130 to 0.0160. The hardness of yogurt increases from the upper layer to the lower layer of the card. The lower layer has a texture similar to that of cottage cheese or ricotta cheese.
（ヨーグルトの製造方法）
（原材料）
実施形態に係るヨーグルトは、ＭＰ（Ｍｉｃｒｏ Ｐａｒｔｉｃｕｌａｔｅｄ）ホエイを含有することが好ましい。本発明のヨーグルトに用いるＭＰホエイは、１０〜２０重量％のＷＰＩの還元溶液にカルシウムを終濃度で０．０５重量％以上となるように塩化カルシウム等を添加し、加熱とせん断処理し得られるものである。ＷＰＩ溶液中のホエイタンパク質の６０重量％以上がＭＰホエイとなるよう加熱とせん断を行うが、本発明のヨーグルトに用いるＭＰホエイは、体積基準のメジアン径が０．５〜１０μｍとなるものを用いることが好ましい。ＭＰホエイはチーズホエイ等から調製したものを用いてもよい。チーズホエイを使用したＭＰホエイの調製の一態様を次に記載する。
(Yogurt manufacturing method)
(raw materials)
The yogurt according to the embodiment preferably contains MP (Micro Particulated) whey. The MP whey used in the yogurt of the present invention can be obtained by adding calcium chloride or the like to a reduced solution of WPI of 10 to 20% by weight so that the final concentration of calcium is 0.05% by weight or more, and then heating and shearing. It is a thing. Heating and shearing are performed so that 60% by weight or more of whey protein in the WPI solution becomes MP whey. The MP whey used for the yogurt of the present invention has a volume-based median diameter of 0.5 to 10 μm. Is preferable. As the MP whey, one prepared from cheese whey or the like may be used. An aspect of preparing MP whey using cheese whey is described below.
チーズホエイ溶液からクラリファイア等でカゼインの微粒子を除去した後、ＭＦ膜等にて脱脂処理後、７０℃程度で殺菌し冷却する。これをＵＦ膜で２０倍濃縮し、濃縮したホエイとＵＦ膜透過液を用いて、１０重量％タンパク質含量程度の濃縮ホエイを調製する。カルシウムの濃度が０．０５重量％未満であれば０．０５重量％以上となるようにカルシウムを添加する。これを加熱処理とせん断処理に供し、体積基準のメジアン径が０．５〜１０μｍとなるようなＭＰホエイを得る。上記のチーズホエイにかえて市販素材のＷＰＩやＷＰＣ８０等を１０〜２０重量％となるように還元しカルシウム濃度を０．０５重量％以上となるように調整した溶液を原材料として加熱とせん断処理を行い、ＭＰホエイを調製してもよい。 After removing the fine particles of casein from the cheese whey solution with a clarifier or the like, the cheese whey solution is degreased with an MF membrane or the like, and then sterilized and cooled at about 70 ° C. This is concentrated 20 times with a UF membrane, and the concentrated whey and the UF membrane permeate are used to prepare a concentrated whey having a protein content of about 10% by weight. If the concentration of calcium is less than 0.05% by weight, calcium is added so as to be 0.05% by weight or more. This is subjected to heat treatment and shear treatment to obtain MP whey having a volume-based median diameter of 0.5 to 10 μm. Instead of the above cheese whey, heat and shear treatment are performed using a solution obtained by reducing commercially available materials such as WPI and WPC80 to 10 to 20% by weight and adjusting the calcium concentration to 0.05% by weight or more. May be done and MP whey prepared.
本発明のヨーグルトに用いるカルシウム素材は、食品であればどのようなものでも用いることができ、塩化カルシウム、乳酸カルシウム、リン酸カルシウム等を例示できるが、このうち塩化カルシウムが好ましい。
本発明のヨーグルトに用いるタンパク質素材は、カゼイン源として生乳、濃縮脱脂乳、脱脂粉乳、ＭＰＣ等で作製が可能である。
本発明のヨーグルトに用いる乳酸菌は、通常ヨーグルトの製造に用いられているものであればどのようなものであってもよい。
本発明のヨーグルトには、本発明の特徴である上層と下層で異なる物性を有するとの効果を妨げないものであれば、一般的にヨーグルトに用いられている原材料をもちいることができる。
As the calcium material used for the yogurt of the present invention, any food can be used, and calcium chloride, calcium lactate, calcium phosphate and the like can be exemplified, of which calcium chloride is preferable.
The protein material used for the yogurt of the present invention can be prepared from raw milk, concentrated skim milk, skim milk powder, MPC or the like as a casein source.
The lactic acid bacterium used for the yogurt of the present invention may be any lactic acid bacterium normally used for producing yogurt.
For the yogurt of the present invention, raw materials generally used for yogurt can be used as long as they do not interfere with the effect of having different physical properties in the upper layer and the lower layer, which are the characteristics of the present invention.
本発明のヨーグルトの製造方法の一態様を以下に記載する。
脱脂粉乳およびＭＰホエイ溶液でタンパク質含量が１０重量％以上、カルシウム濃度１６０ｍｇ／１００ｇ以上となるように、その他副原料などとともに水に混合し、均質処理、加熱殺菌（９０℃１０分間）する。加熱殺菌はどの方法でもよいが、チューブラー式やバッチ式殺菌が望ましい。冷却した後、乳酸菌を添加し、３０〜４５℃で発酵させ、ヨーグルトのカードが形成されるｐＨ５以下になった段階で冷却を行う。
One aspect of the method for producing yogurt of the present invention is described below.
The skim milk powder and MP whey solution are mixed with water together with other auxiliary materials so that the protein content is 10% by weight or more and the calcium concentration is 160 mg / 100 g or more, and the mixture is homogenized and sterilized by heating (90 ° C. for 10 minutes). Any method can be used for heat sterilization, but tubular sterilization or batch sterilization is preferable. After cooling, lactic acid bacteria are added and fermented at 30 to 45 ° C., and cooling is performed when the pH becomes 5 or less at which yogurt curds are formed.
以下、実施例を挙げて本発明を説明していくが、本発明が実施例に限定解釈されることはない。
［調整例１／比較例１〜１１］
（１）ミックスの調整
表１に従い、１０重量％の還元脱脂粉乳をベースとして、ＷＰＩ（ＭＰホエイを調製する前の溶液）、ＭＣＣ（Ｍｉｃｅｌｌａｒ Ｃａｓｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ）、を添加し、部分凝集が起こるかどうか検討した。
（２）加熱処理と外観観察
ミックスを９０℃達温後１０分間加熱処理し、冷却後、外観観察した。「変化なし」、「ゲル化」、「部分凝集」、「完全凝集」の状態に分類した。部分凝集とは、視覚可能な粒状の凝集物がミックス中にみられた状態を指す。完全凝集は、ミックス全体がカッテージチーズ状に凝集し、液状のミックス部分がみられない状態を指す。ＷＰＩを添加した水準では、３重量％以上の添加で加熱によりゲル化した。また、ＭＣＣを添加した水準では、添加した濃度に関わらず加熱による部分凝集はみられなかった。これらのことから、ＷＰＩやＭＣＣでは総タンパク質濃度やカルシウム濃度に関わらず加熱による部分凝集は発生しないことがわかった。
Hereinafter, the present invention will be described with reference to Examples, but the present invention will not be construed as being limited to Examples.
[Adjustment Example 1 / Comparative Examples 1 to 11]
(1) Preparation of mix According to Table 1, WPI (solution before preparing MP whey) and MCC (Micelle Casein Concentrate) are added based on 10% by weight of reduced skim milk powder to see if partial aggregation occurs. investigated.
(2) Heat treatment and appearance observation The mix was heat-treated for 10 minutes after reaching 90 ° C., cooled, and then the appearance was observed. It was classified into "no change", "gelation", "partial agglutination", and "complete agglutination". Partial agglutination refers to the presence of visible granular agglomerates in the mix. Complete agglomeration refers to a state in which the entire mix is agglomerated like cottage cheese and no liquid mixed portion is observed. At the level where WPI was added, gelation was performed by heating with the addition of 3% by weight or more. In addition, at the level at which MCC was added, partial agglutination due to heating was not observed regardless of the concentration at which MCC was added. From these facts, it was found that WPI and MCC do not cause partial agglutination due to heating regardless of the total protein concentration and the calcium concentration.
［調整例２／実施例１〜４、比較例１２〜１８］
（１）ＭＰホエイの調製
ＷＰＩを１０重量％タンパク質濃度となるように水に還元させた。表２に従い、終濃度で０．０３５重量％〜０．２１１重量％のカルシウムとなるように１Ｍの塩化カルシウムを添加した。ＷＰＩ溶液を加熱とせん断処理し、ＭＰホエイ溶液を得た。ＭＰホエイの体積基準のメジアン径および変性度は表２の通りであった。変性度は、ＭＰホエイ溶液を１５，０００ｇで遠心分離し、不溶性であるＭＰホエイを沈殿させ、上清中に残存しているタンパク質濃度を分光光度計で測定し、（全タンパク質−上清タンパク質濃度）／全タンパク質×１００で算出した。
（２）ミックスの調整
表３、４に従い、１０重量％の還元脱脂粉乳（タンパク質３．６重量％）をベースとして、調製ＭＰホエイを混合させた。例えば、表４の比較例１８は表３の実施例２に対して、０．０８重量％のカルシウムを上乗せ添加したものである。
（３）加熱処理と外観観察
ミックスを９０℃達温後１０分間加熱処理し、冷却後、外観観察した。「変化なし」、「ゲル化」、「部分凝集」、「完全凝集」の状態に分類した。
[Adjustment Example 2 / Examples 1 to 4, Comparative Examples 12 to 18]
(1) Preparation of MP whey WPI was reduced to water so as to have a protein concentration of 10% by weight. According to Table 2, 1 M calcium chloride was added so that the final concentration was 0.035% by weight to 0.211% by weight of calcium. The WPI solution was heated and sheared to give an MP whey solution. Table 2 shows the volume-based median diameter and degree of modification of MP whey. The degree of denaturation was determined by centrifuging the MP whey solution at 15,000 g, precipitating the insoluble MP whey, measuring the concentration of the protein remaining in the supernatant with a spectrophotometer (total protein-supernatant protein). Concentration) / total protein x 100.
(2) Preparation of Mix According to Tables 3 and 4, prepared MP whey was mixed based on 10% by weight of reduced skim milk powder (3.6% by weight of protein). For example, Comparative Example 18 in Table 4 is obtained by adding 0.08% by weight of calcium to Example 2 in Table 3.
(3) Heat treatment and appearance observation The mix was heat-treated for 10 minutes after reaching 90 ° C., cooled, and then the appearance was observed. It was classified into "no change", "gelation", "partial agglutination", and "complete agglutination".
表２に示したとおり、ＷＰＩ溶液中のカルシウム濃度によって異なるメジアン径、変性度のＭＰホエイを調製できた。まず、ＭＰ−３を用いてＭＰホエイの添加量と部分凝集の関連性について検証した。結果を表３に示す。 As shown in Table 2, MP whey having a median diameter and a degree of denaturation that differed depending on the calcium concentration in the WPI solution could be prepared. First, using MP-3, the relationship between the amount of MP whey added and partial aggregation was verified. The results are shown in Table 3.
３．６％のタンパク質を含む還元脱脂乳にタンパク質濃度として７％以上のＭＰホエイを添加することで部分凝集が発生することがわかった。比較例１２〜１４のように、全Ｃａ量（重量％）／総タンパク質（重量％）が実施例１、２より高い場合でも部分凝集は発生しなかった。これらのことから、総タンパク質（重量％）あるいはＭＰホエイ（重量％）／総タンパク質（重量％）が実施例１、２の範囲であることが部分凝集には重要であることが推測される。
続いて、表２に示した調製条件の異なるＭＰホエイ（ＭＰ−１〜６）を、３．６％のタンパク質を含む還元脱脂乳にタンパク質濃度として９％添加し、ＭＰホエイの成分（カルシウム含量）、特性（変性度、メジアン径）と部分凝集の発生について検証した。結果を表４に示す。
It was found that partial agglutination occurs when MP whey having a protein concentration of 7% or more is added to reduced skim milk containing 3.6% protein. As in Comparative Examples 12 to 14, partial agglutination did not occur even when the total Ca amount (% by weight) / total protein (% by weight) was higher than in Examples 1 and 2. From these facts, it is inferred that it is important for partial aggregation that the total protein (% by weight) or MP whey (% by weight) / total protein (% by weight) is in the range of Examples 1 and 2.
Subsequently, MP whey (MP-1 to 6) having different preparation conditions shown in Table 2 was added to reduced skim milk containing 3.6% protein as a protein concentration of 9%, and the components of MP whey (calcium content) were added. ), Characteristics (degree of denaturation, median diameter) and occurrence of partial aggregation were verified. The results are shown in Table 4.
結果、ＭＰ−２、ＭＰ−４を添加した実施例３、４では部分凝集が発生したが、ＭＰ−１、ＭＰ−５、ＭＰ−６を添加した比較例１５、１６、１７では部分凝集が発生せず、ゲル化あるいは完全凝集した。また、比較例１８は、実施例２にカルシウムを０．０８重量％余剰に添加したものであるが完全凝集した。
この結果から、ＭＰホエイの粒子径や変性度が部分凝集に与える影響は低く、むしろ全カルシウム量（重量％）あるいは全カルシウム量（重量％）／総タンパク質（重量％）が部分凝集に重要であると考えられる。
以上の結果を踏まえると、加熱による部分凝集は、総タンパク質が１０重量％以上、総タンパク質に占めるＭＰホエイの割合が６割以上、総タンパク質に占めるカルシウム量が０．０１３０〜０．０１６０の場合に発生する。
As a result, partial agglutination occurred in Examples 3 and 4 to which MP-2 and MP-4 were added, but partial agglutination occurred in Comparative Examples 15, 16 and 17 to which MP-1, MP-5 and MP-6 were added. It did not occur and gelled or completely aggregated. Further, in Comparative Example 18, although calcium was added in an excess of 0.08% by weight to Example 2, it completely aggregated.
From this result, the influence of the particle size and denaturation degree of MP whey on partial aggregation is low, but rather the total amount of calcium (% by weight) or the total amount of calcium (% by weight) / total protein (% by weight) is important for partial aggregation. It is believed that there is.
Based on the above results, partial aggregation by heating is when the total protein is 10% by weight or more, the ratio of MP whey to the total protein is 60% or more, and the amount of calcium in the total protein is 0.0130 to 0.0160. Occurs in.
［調整例３］
（１）ＭＰホエイの調製
ＷＰＩを１０重量％タンパク質濃度となるように水に還元させた。終濃度で０．０５７重量％のカルシウムとなるように１Ｍの塩化カルシウム水溶液を添加した。ＷＰＩ溶液を加熱とせん断処理し、ＭＰホエイ溶液を得た。ＭＰホエイ溶液の体積基準のメジアン径は３．９μｍであり、９．５重量％のＭＰホエイを含む。
（２）ミックスの調整
脱脂粉乳（雪印メグミルク社製）、ホエイ粉、香料等および（１）で調製したＭＰホエイ溶液を混合し、タンパク質を１０重量％、全カルシウム量を１６０ｍｇ／１００ｇ以上、総タンパク質に占めるＭＰホエイの割合を６０重量％以上となるようにヨーグルトミックスを調製した。ミックスを１５０ｋｇｗ／ｃｍ２の均質圧で均質処理した後、９０℃達温後１０分間の加熱処理を実施した。冷却後、乳酸菌のバルクスターターを接種し、容器に１００ｇ程度充填し、４０℃で培養しｐＨ５以下の段階で冷却した。
（３）ヨーグルトの評価
図１は試料の採取箇所を示す概念図である。図１のハッチ部で示されるヨーグルトの上層Ａおよび下層Ｂを採取し、粒子径分布を測定した。表５、図２に示すように上層と下層で粒子径が大きく異なっていた。ヨーグルト上層のメジアン径および累積分布９０％は５μｍ〜２００μｍの範囲であり、ヨーグルト下層の累積分布９０％の粒子径はは２００μｍ〜１０００μｍの範囲であった。また、上層はなめらかな食感のヨーグルトであり、下層はカッテージ、リコッタのような食べ応えのある濃厚な食感であった。
[Adjustment example 3]
(1) Preparation of MP whey WPI was reduced to water so as to have a protein concentration of 10% by weight. A 1 M aqueous solution of calcium chloride was added so that the final concentration was 0.057% by weight of calcium. The WPI solution was heated and sheared to give an MP whey solution. The volume-based median diameter of the MP whey solution is 3.9 μm and contains 9.5 wt% MP whey.
(2) Adjustment of mix Mix skim milk powder (manufactured by Megmilk Snow Brand), whey powder, fragrance, etc. and the MP whey solution prepared in (1) to make 10% by weight of protein and 160 mg / 100 g or more of total calcium, total. The yogurt mix was prepared so that the ratio of MP whey to the protein was 60% by weight or more. The mix was homogenized at a homogeneous pressure of 150 kgw / cm 2 , and then heat-treated for 10 minutes after reaching 90 ° C. After cooling, a bulk starter of lactic acid bacteria was inoculated, the container was filled with about 100 g, cultured at 40 ° C., and cooled at a stage of
(3) Evaluation of yogurt FIG. 1 is a conceptual diagram showing a sampling location of a sample. The upper layer A and the lower layer B of the yogurt shown in the hatch portion of FIG. 1 were collected and the particle size distribution was measured. As shown in Table 5 and FIG. 2, the particle size was significantly different between the upper layer and the lower layer. The median diameter and cumulative distribution 90% of the upper yogurt layer ranged from 5 μm to 200 μm, and the particle size of the cumulative distribution 90% of the lower yogurt layer ranged from 200 μm to 1000 μm. The upper layer was yogurt with a smooth texture, and the lower layer had a rich texture like cottage and ricotta.
Claims (4)
上面から底面方向に１０ｍｍ厚の上面層のメジアン径および累積分布９０％が５〜２００μｍの範囲であり、
底面から上面方向に１０ｍｍ厚の底面層の累積分布９０％の粒子径が２００〜１０００μｍの範囲であることを特徴とするヨーグルト。 A yogurt having two layers, the yogurt is
The median diameter and cumulative distribution 90% of the upper surface layer having a thickness of 10 mm from the upper surface to the bottom surface is in the range of 5 to 200 μm.
A yogurt characterized in that the particle size of 90% of the cumulative distribution of the bottom layer having a thickness of 10 mm from the bottom surface to the top surface is in the range of 200 to 1000 μm.
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| JP2007053977A (en) * | 2005-08-25 | 2007-03-08 | Nippon Milk Community Co Ltd | Method for producing yoghurt |
| JP2017169477A (en) * | 2016-03-23 | 2017-09-28 | 森永乳業株式会社 | Method for producing fermented milk |
| JP2017176141A (en) * | 2016-03-31 | 2017-10-05 | 森永乳業株式会社 | Method for manufacturing fermented milk product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2007053977A (en) * | 2005-08-25 | 2007-03-08 | Nippon Milk Community Co Ltd | Method for producing yoghurt |
| JP2017169477A (en) * | 2016-03-23 | 2017-09-28 | 森永乳業株式会社 | Method for producing fermented milk |
| JP2017176141A (en) * | 2016-03-31 | 2017-10-05 | 森永乳業株式会社 | Method for manufacturing fermented milk product |
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| Title |
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| "全く新しい２層の新食感！日本一になったおいしさ「ミルコロエイジングヨーグルト」", IPPIN［ONLINE］, JPN6023034440, 10 November 2018 (2018-11-10), ISSN: 0005134949 * |
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