JP2021141853A - Fermented milk and method for producing the same - Google Patents
Fermented milk and method for producing the same Download PDFInfo
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- Dairy Products (AREA)
Abstract
Description
本発明は、新規な発酵乳およびその製造方法に関するものである。 The present invention relates to a novel fermented milk and a method for producing the same.
一般的に、タンパク質を高濃度で含む発酵乳は、濃厚な食感や風味が楽しめる点に特徴がある。しかし、タンパク質のネットワークが強固に形成された結果、硬度や粘度が高く、ざらつくことが知られている。発酵乳が硬くざらつくと、喫食時の舌触り等の食感が悪くなる。また、液状発酵乳においては、粘度が高いと、もたついて飲み込みづらくなる。
これらの課題は、特に無脂肪の発酵乳で大きな問題となっている。
In general, fermented milk containing a high concentration of protein is characterized in that it can enjoy a rich texture and flavor. However, it is known that as a result of the strong formation of a protein network, the hardness and viscosity are high and the protein is rough. If the fermented milk is hard and rough, the texture such as the texture at the time of eating deteriorates. In addition, in liquid fermented milk, if the viscosity is high, it becomes sluggish and difficult to swallow.
These issues have become a major problem, especially in non-fat fermented milk.
タンパク質を高濃度で含む発酵乳の製造方法は、種々の方法が知られている。
例えば、特許文献１には、タンパク質５．６重量％以上の発酵乳の製造方法が記載されており、１１０〜１４５℃で０．１〜３０秒間加熱殺菌した発酵乳ミックスを用いることが開示されている。この製造方法によれば、タンパク質を高濃度で含んでいるにもかかわらず、滑らかな食感を有する発酵乳を得ることができるとされている。
Various methods are known for producing fermented milk containing a high concentration of protein.
For example, Patent Document 1 describes a method for producing fermented milk having a protein content of 5.6% by weight or more, and discloses that a fermented milk mix sterilized by heating at 110 to 145 ° C. for 0.1 to 30 seconds is used. ing. According to this production method, it is said that fermented milk having a smooth texture can be obtained even though it contains a high concentration of protein.
特許文献２には、タンパク質５．６重量％以上の発酵乳の製造方法が記載されており、殺菌済の発酵乳ミックスにスターターおよびラクターゼを加えて発酵させる方法が開示されている。この製造方法によれば、タンパク質が高濃度でふくまれているにもかかわらず、ざらつきなどによる食感や風味の悪化がなく、滑らかな食感を有する発酵乳を得ることができるとされている。 Patent Document 2 describes a method for producing fermented milk having a protein content of 5.6% by weight or more, and discloses a method for fermenting a sterilized fermented milk mix by adding a starter and lactase. According to this production method, it is said that fermented milk having a smooth texture can be obtained without deterioration of texture and flavor due to roughness, etc., even though the protein is contained in a high concentration. ..
非特許文献１には、タンパク質８％、脂肪０．５％未満の発酵乳において、カゼインタンパク質とホエイタンパク質に対するカゼインタンパク質比率が高い発酵乳は、硬度が低く、粒子径が小さいことが開示されている。 Non-Patent Document 1 discloses that, among fermented milks having 8% protein and less than 0.5% fat, fermented milk having a high ratio of casein protein to casein protein and whey protein has low hardness and small particle size. There is.
一方、特許文献３には、発酵時間を短縮する方法として、原料ミックスを高圧で均質化し、発酵終了時のｐＨを４．７〜５．４とする製造方法が開示されている。この製造方法によれば、醗酵時間を短縮しても十分な硬度を有する発酵乳を製造することができるとされている。 On the other hand, Patent Document 3 discloses a production method in which the raw material mix is homogenized at high pressure and the pH at the end of fermentation is 4.7 to 5.4 as a method for shortening the fermentation time. According to this production method, it is said that fermented milk having sufficient hardness can be produced even if the fermentation time is shortened.
しかし、これらの従来技術によれば、高タンパク質含量の発酵乳を得ることができるとしても、本発明の発明者らが求めるような、硬度や粘度が充分に低くざらつきが少ない発酵乳を得ることができなかった。
本発明は、従来にない新規な高タンパク質の発酵乳、およびその製造方法を提供することを課題とする。
However, according to these conventional techniques, even if a fermented milk having a high protein content can be obtained, a fermented milk having sufficiently low hardness and viscosity and less roughness as required by the inventors of the present invention can be obtained. I couldn't.
An object of the present invention is to provide a novel high-protein fermented milk which has never existed in the past, and a method for producing the same.
本発明は、上記課題の解決手段として、以下の構成を含む発明を提供するものである。
（１）タンパク質が４重量％以上、カゼインタンパク質とホエイタンパク質に対するカゼインタンパク質の比率が８３重量％以上であって、１０℃で７日間保存した後のｐＨが４．６５以上であることを特徴とする発酵乳。
（２）硬度が２０〜１８０ｇ、９０％粒子径が３５０μｍ以下であることを特徴とする（１）に記載の発酵乳。
（３）硬度が２５〜１８０ｇ、９０％粒子径が３５０μｍ以下、せん断速度０〜２００ｓ−１で測定したときの最高粘度が４５Ｐａ・ｓ以上であることを特徴とする（１）または（２）に記載のスプレッドタイプの発酵乳。
（４）粘度が４００ｍＰａ・ｓ以下、９０％粒子径が７０μｍ以下であることを特徴とする（１）に記載の液状発酵乳。
（５）無脂肪であることを特徴とする（１）〜（４）のいずれかに記載の発酵乳。
（６）タンパク質が４重量％以上、カゼインタンパク質とホエイタンパク質に対するカゼインタンパク質の比率が８３重量％以上である発酵乳ベースミックスを調製する工程と、前記発酵乳ベースミックスのｐＨが４．９以上で発酵を終了させる工程と、を含むことを特徴とする発酵乳の製造方法。
（７）（６）の発酵乳の製造方法において、前記発酵を終了させる工程の後に、さらに、均質化処理を施す工程を有することを特徴とする液状発酵乳の製造方法。
The present invention provides an invention including the following configurations as a means for solving the above problems.
(1) The protein is 4% by weight or more, the ratio of casein protein to whey protein is 83% by weight or more, and the pH after storage at 10 ° C. for 7 days is 4.65 or more. Fermented milk.
(2) The fermented milk according to (1), which has a hardness of 20 to 180 g and a 90% particle size of 350 μm or less.
(3) The hardness is 25 to 180 g, the 90% particle size is 350 μm or less, and the maximum viscosity when measured at a shear rate of 0 to 200 s-1 is 45 Pa · s or more (1) or (2). Spread type fermented milk described in.
(4) The liquid fermented milk according to (1), which has a viscosity of 400 mPa · s or less and a 90% particle size of 70 μm or less.
(5) The fermented milk according to any one of (1) to (4), which is characterized by being fat-free.
(6) A step of preparing a fermented milk base mix in which the protein content is 4% by weight or more and the ratio of casein protein to whey protein is 83% by weight or more, and the pH of the fermented milk base mix is 4.9 or more. A method for producing fermented milk, which comprises a step of terminating fermentation.
(7) The method for producing liquid fermented milk according to (6), wherein the method for producing fermented milk includes a step of further homogenizing after the step of terminating the fermentation.
本発明によれば、高タンパク質でありながら、硬度や粘度が低く、ざらつきが少ない発酵乳、およびその製造方法が提供される。 According to the present invention, there is provided a fermented milk having a high protein content, a low hardness and a low viscosity, and a low roughness, and a method for producing the same.
（発酵乳）
本発明において、「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。
(Fermented milk)
In the present invention, "fermented milk" refers to animal milk such as milk or milk containing a non-fat milk solid content equal to or higher than this, by any one of lactic acid bacteria, bifidobacteria, yeast, or a combination thereof. It is fermented. Fermented milk can be classified into 1) stationary fermented milk, 2) agitated fermented milk, and 3) liquid fermented milk.
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１０℃以下に冷却して発酵を終了させ、最終製品とする。静置型発酵乳には、スプレッドタイプの発酵乳も含まれる。
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、タンクで発酵後、カードを破砕して容器に充填して、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最終製品とする。
本発明においては、上記のうち、１）静置型発酵乳と３）液状発酵乳が含まれる。本願では１）静置型発酵乳と３）液状発酵乳をあわせて本発明発酵乳と記載することもある。
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, and sucrose is homogenized, sterilized, and cooled. Fermentation is carried out in a fermentation tunnel, and when the acidity reaches an appropriate level, the temperature is immediately cooled to 10 ° C. or lower to complete the fermentation, and the final product is obtained. The stationary fermented milk also includes a spread type fermented milk.
2) Stirring type fermented milk is also called soft type fermented milk. Lactic acid bacteria starter is added to the fermentation mix, fermented in a tank, and the curd is crushed and filled in a container to make a final product.
3) For liquid fermented milk, the fermented milk is obtained by fermenting the fermented mix in the same manner as the stirring type fermented milk, crushing the curd and then homogenizing it into a liquid form as the final product.
In the present invention, among the above, 1) stationary fermented milk and 3) liquid fermented milk are included. In the present application, 1) stationary fermented milk and 3) liquid fermented milk may be collectively referred to as the fermented milk of the present invention.
（タンパク質量）
本発明発酵乳において「高タンパク質量」とは、普通牛乳に含まれる３．４重量％を超えるタンパク質を含むことを指す。本発明発酵乳のタンパク質量は３．４重量％を越えるものであれば制限はないが、４重量％以上とすることも可能であり、５重量％以上２０重量％以下とすることもでき、さらに５重量％以上９重量％以下とすることもできる。
本発明では、タンパク質を高濃度で含有することによる濃厚な風味を得るために、タンパク質量は４重量％以上であることが好ましい。
(Amount of protein)
In the fermented milk of the present invention, the "high protein amount" means that the milk contains more than 3.4% by weight of protein contained in ordinary milk. The amount of protein in the fermented milk of the present invention is not limited as long as it exceeds 3.4% by weight, but it can be 4% by weight or more, and can be 5% by weight or more and 20% by weight or less. Further, it can be 5% by weight or more and 9% by weight or less.
In the present invention, the amount of protein is preferably 4% by weight or more in order to obtain a rich flavor due to the high concentration of protein.
（タンパク質組成）
本発明発酵乳は、本発明発酵乳に含まれるカゼインタンパク質とホエイタンパク質の合計量（重量％）に対するカゼインタンパク質の含量（重量％）の比率を、８３〜９９％とする。この比率は８４〜９６％とするのが好ましく、８４〜９３％とするのがより好ましく、８７〜９０％とするのがさらに好ましい。
本発明者らは、カゼインタンパク質の含量を上記した範囲に調製することにより、高タンパク質含量でありながら、硬度や粘度が低く、ざらつきが少ない発酵乳を得ることができるという知見を見出した。本発明はこのような新たな知見に基づくものである。
(Protein composition)
In the fermented milk of the present invention, the ratio of the content (% by weight) of casein protein to the total amount (% by weight) of casein protein and whey protein contained in the fermented milk of the present invention is 83 to 99%. This ratio is preferably 84 to 96%, more preferably 84 to 93%, and even more preferably 87 to 90%.
The present inventors have found that by adjusting the content of casein protein within the above range, fermented milk having a high protein content, low hardness and viscosity, and less roughness can be obtained. The present invention is based on such new findings.
（発酵乳のｐＨ）
本発明発酵乳は、１０℃で７日間保存した後のｐＨが４．６５以上である。後に説明するように、本発明発酵乳の製造においては、発酵の開始後にｐＨが４．９以上になった時点で発酵を終了させている。その結果、製造後の発酵の進行を抑制することができるので、硬度や粘度の増加やざらつき感をもたらすことなく、７日間保存した後であっても、製造直後の良好な食感と風味を維持することができる。
(PH of fermented milk)
The fermented milk of the present invention has a pH of 4.65 or higher after being stored at 10 ° C. for 7 days. As will be described later, in the production of the fermented milk of the present invention, the fermentation is terminated when the pH reaches 4.9 or higher after the start of fermentation. As a result, the progress of fermentation after production can be suppressed, so that a good texture and flavor immediately after production can be obtained even after storage for 7 days without causing an increase in hardness or viscosity or a feeling of roughness. Can be maintained.
（硬度）
本発明の静置型発酵乳の硬度は、２０ｇ〜１８０ｇとすればよいが、２５ｇ〜１２０ｇとするのが好ましく、２５ｇ〜６０ｇとするのがさらに好ましい。また、スプレッド性の点からは、硬度は２５ｇ〜１８０ｇとするのが好ましく、４０ｇ〜１３０ｇとするのがさらに好ましい。
(hardness)
The hardness of the stationary fermented milk of the present invention may be 20 g to 180 g, preferably 25 g to 120 g, and more preferably 25 g to 60 g. From the viewpoint of spreadability, the hardness is preferably 25 g to 180 g, more preferably 40 g to 130 g.
硬度の測定は、テクスチャーアナライザー（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製）、レオナー（山電社製）などの圧縮試験機で測定できる。１０℃に調整した試料に直径１６ｍｍのプランジャーを速度１ｍｍ／秒で陥入した際の最大荷重を硬度とした。
なお、本発明の液状発酵乳については、硬度の規定はない。
The hardness can be measured with a compression tester such as a texture analyzer (manufactured by Table Micro Systems) or Leoner (manufactured by Sanyo Electric Railway). The maximum load when a plunger having a diameter of 16 mm was embedded in a sample adjusted to 10 ° C. at a speed of 1 mm / sec was defined as hardness.
The hardness of the liquid fermented milk of the present invention is not specified.
（９０％粒子径）
本発明の静置型発酵乳の９０％粒子径は、３５０μｍ以下とすればよいが、３００μｍ以下とするのが好ましく、１５０μｍ以下とするのがさらに好ましい。
本発明の液状発酵乳の９０％粒子径は、７０μｍ以下とすればよいが、３０μｍ以下とするのが好ましく、２０μｍ以下とするのがさらに好ましい。
(90% particle size)
The 90% particle size of the static fermented milk of the present invention may be 350 μm or less, preferably 300 μm or less, and more preferably 150 μm or less.
The 90% particle size of the liquid fermented milk of the present invention may be 70 μm or less, preferably 30 μm or less, and more preferably 20 μm or less.
９０％粒子径は、レーザー回折式粒度分布測定装置、レーザー回折・散乱式粒子径分布測定装置、画像解析式粒子径分布測定装置、精密粒度分布測定装置、リアルタイムゼータ電位・ナノ粒子径測定装置、動的光散乱式（ＤＬＳ）粒子径分布測定装置、分析用超遠心システムなど、粒度分布を測定する装置で測定することができる。
得られた体積基準での積算分布曲線の９０％に相当する粒子径を９０％粒子径（μｍ）とし、測定６０秒後の値を用いる。
90% particle size is a laser diffraction type particle size distribution measuring device, laser diffraction / scattering type particle size distribution measuring device, image analysis type particle size distribution measuring device, precision particle size distribution measuring device, real-time zeta potential / nano particle size measuring device, The measurement can be performed with a device for measuring the particle size distribution, such as a dynamic light scattering type (DLS) particle size distribution measuring device and an analysis ultracentrifugation system.
The particle size corresponding to 90% of the obtained volume-based integrated distribution curve is set to 90% particle size (μm), and the value 60 seconds after the measurement is used.
（静置型発酵乳の最高粘度）
本発明の静置型発酵乳のスプレッド性を評価するために、せん断速度０〜２００ｓ−１で測定したときの最高粘度（以下では単に最高粘度という）を測定した。最高粘度が４５Ｐａ・ｓ以上であれば、スプレッド性に優れ、塗りやすい組織であるといえる。静置型発酵乳のなかで、特にスプレッド性に優れた発酵乳をスプレッドタイプの発酵乳という。本発明の静置型発酵乳の最高粘度は、スプレッド性の点からは、４５Ｐａ・ｓ〜８００Ｐａ・ｓとすればよいが、７０Ｐａ・ｓ〜５００Ｐａ・ｓとするのが好ましく、９０Ｐａ・ｓ〜３００Ｐａ・ｓとするのがさらに好ましい。
(Maximum viscosity of stationary fermented milk)
In order to evaluate the spreadability of the static fermented milk of the present invention, the maximum viscosity (hereinafter, simply referred to as the maximum viscosity) when measured at a shear rate of 0 to 200 s-1 was measured. When the maximum viscosity is 45 Pa · s or more, it can be said that the structure has excellent spreadability and is easy to apply. Among the stationary fermented milks, the fermented milks with particularly excellent spreadability are called spread type fermented milks. The maximum viscosity of the static fermented milk of the present invention may be 45 Pa · s to 800 Pa · s from the viewpoint of spreadability, but is preferably 70 Pa · s to 500 Pa · s, and 90 Pa · s to 300 Pa · s. -It is more preferable to set it to s.
最高粘度は、パラレルプレート型粘度計（ＡＲＥＳ（ＴＡインスツルメントジャパン社））を用い、測定温度１０℃でせん断速度を０〜２００ｓ−１の範囲で増大させながら粘度を測定したときの最高値とした。
なお、スプレッドタイプ以外の本発明の静置型発酵乳については、粘度の規定はない。
The maximum viscosity is the maximum value when the viscosity is measured using a parallel plate type viscometer (ARES (TA Instrument Japan)) while increasing the shear rate in the range of 0 to 200 s -1 at a measurement temperature of 10 ° C. And said.
The viscosity of the static fermented milk of the present invention other than the spread type is not specified.
（液状発酵乳の粘度）
本発明の液状発酵乳の粘度は、３ｍＰａ・ｓ〜４００ｍＰａ・ｓとすればよいが、５ｍＰａ・ｓ〜１００ｍＰａ・ｓとするのが好ましく、５ｍＰａ・ｓ〜８０ｍＰａ・ｓとするのがさらに好ましい。
液状発酵乳の粘度は、東機産業株式会社製等の一般的なＢ型粘度計を用い、２００ｍｌの試料を測定容器に分注し、測定プローブ（ローターＭ２）を挿入し、６０ｒｐｍで３０秒間回転したときの粘度（ｍＰａ・ｓ）を測定する方法を例示できる。
(Viscosity of liquid fermented milk)
The viscosity of the liquid fermented milk of the present invention may be 3 mPa · s to 400 mPa · s, preferably 5 mPa · s to 100 mPa · s, and more preferably 5 mPa · s to 80 mPa · s.
For the viscosity of liquid fermented milk, use a general B-type viscometer manufactured by Toki Sangyo Co., Ltd., dispense a 200 ml sample into a measuring container, insert a measuring probe (rotor M2), and rotate at 60 rpm for 30 seconds. A method of measuring the viscosity (mPa · s) when rotated can be exemplified.
（本発明発酵乳の製造方法）
（タンパク質原料）
本発明発酵乳は、上記したとおり、発酵乳に含まれるカゼインタンパク質とホエイタンパク質の合計量（重量％）に対するカゼインタンパク質の含量（重量％）の比率を所定の範囲に調整する。
このために用いるカゼインタンパク質が豊富な原材料としては、カゼインタンパク質とホエイタンパク質の合計量（重量％）に対するカゼインタンパク質の含量（重量％）の比率が８３％程度以上であるものがよく、脱脂乳を精密ろ過膜等で処理することで得られる濃縮乳、ミセラーカゼイン等を例示できる。
また、ホエイタンパク質が豊富な原材料としては、カゼインタンパク質とホエイタンパク質の合計量（重量％）に対するカゼインタンパク質の含量（重量％）の比率が８３％未満であればよく、ホエイタンパク質分離物（Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｉｓｏｌａｔｅ：ＷＰＩ）、ホエイタンパク質濃縮物（Ｗｈｅｙ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ：ＷＰＣ）、乳清パウダー、ミルクタンパク質濃縮物（Ｍｉｌｋ Ｐｒｏｔｅｉｎ Ｃｏｎｃｅｎｔｒａｔｅ：ＭＰＣ）、生乳、脱脂乳、脱脂粉乳等を例示できる。
(Method for producing fermented milk of the present invention)
(Protein raw material)
As described above, the fermented milk of the present invention adjusts the ratio of the casein protein content (% by weight) to the total amount (% by weight) of casein protein and whey protein contained in the fermented milk within a predetermined range.
As a raw material rich in casein protein used for this purpose, the ratio of the casein protein content (% by weight) to the total amount (% by weight) of casein protein and whey protein is preferably about 83% or more, and defatted milk is used. Examples thereof include concentrated milk, micellar casein, etc. obtained by treating with a microfiltration membrane or the like.
Further, as a raw material rich in whey protein, the ratio of the content (% by weight) of whey protein to the total amount (% by weight) of whey protein and whey protein may be less than 83%, and the whey protein isolate (Whey Protein). Examples include Isolate (WPI), Whey Protein Concentrate (WPC), whey powder, milk protein concentrate (MPC), raw milk, defatted milk, defatted powdered milk and the like.
（その他原材料）
本発明発酵乳は、本発明の効果を妨げない範囲で、食品に使用可能な原材料を使用することができる。
(Other raw materials)
In the fermented milk of the present invention, raw materials that can be used for food can be used as long as the effects of the present invention are not impaired.
（静置型発酵乳の製造方法）
静置型発酵乳の製造方法の具体的一態様を記載する。
タンパク質を４重量％以上、かつカゼインタンパク質とホエイタンパク質の合計量（重量％）に対するカゼインタンパク質の含量（重量％）の比率を、８３％以上とした発酵乳ベースミックスを調製する。低脂肪や無脂肪タイプとしたい場合は、そのような発酵乳ベースミックスを調製する。
調製した発酵乳ベースミックスを、均質化、及び殺菌処理に供する。均質化処理と殺菌処理の順序に制限はなく、殺菌温度、均質化圧は定法を参考に本発明の効果を妨げない範囲で適宜設定する。
均質化、及び殺菌処理に供した発酵乳ベースミックスを３５〜４５℃程度とし、乳酸菌を添加する。乳酸菌を添加後、３５〜４５℃程度で発酵し、ｐＨが４．９〜５．２となったところで１０℃程度以下に冷却し発酵を終了させることで本発明の静置型発酵乳が得られる。
(Manufacturing method of stationary fermented milk)
A specific aspect of the method for producing static fermented milk will be described.
A fermented milk-based mix is prepared in which the protein content is 4% by weight or more and the ratio of the casein protein content (% by weight) to the total amount (% by weight) of casein protein and whey protein is 83% or more. If you want a low-fat or non-fat type, prepare such a fermented milk-based mix.
The prepared fermented milk base mix is subjected to homogenization and sterilization treatment. There is no limitation on the order of the homogenization treatment and the sterilization treatment, and the sterilization temperature and the homogenization pressure are appropriately set within a range that does not interfere with the effect of the present invention with reference to the standard method.
The fermented milk base mix subjected to homogenization and sterilization treatment is brought to about 35 to 45 ° C., and lactic acid bacteria are added. After adding lactic acid bacteria, it is fermented at about 35 to 45 ° C., and when the pH reaches 4.9 to 5.2, it is cooled to about 10 ° C. or lower to terminate the fermentation, whereby the static fermented milk of the present invention can be obtained. ..
（液状発酵乳の製造方法）
上記の静置型発酵乳を均質化処理に供することで本発明の液状発酵乳が得られる。このとき、静置型発酵乳に水や糖液を加えることができる。均質化処理の均質化圧、均質化温度は定法を参考に本発明の効果を妨げない範囲で適宜設定する。
(Manufacturing method of liquid fermented milk)
The liquid fermented milk of the present invention can be obtained by subjecting the above-mentioned static fermented milk to a homogenization treatment. At this time, water or a sugar solution can be added to the stationary fermented milk. The homogenization pressure and the homogenization temperature of the homogenization treatment are appropriately set within a range that does not interfere with the effects of the present invention with reference to the standard method.
次に、実施例を示して本発明を具体的に説明する。しかし、本発明は、実施例に限定して解釈されるものではない。
（精密ろ過による濃縮乳の調製）
精密ろ過膜（Ｍｅｍｂｒａｌｏｘ、０．１μｍ（Ｐａｌｌ Ｅｘｅｋｉａ社））で脱脂乳を３．５倍まで濃縮し、濃縮乳を調製した。濃縮乳のカゼインタンパク質とホエイタンパク質に対するカゼインタンパク質比率は８３〜８８％であった。以下では、精密ろ過濃縮乳と表記する。
Next, the present invention will be specifically described with reference to Examples. However, the present invention is not construed as being limited to the examples.
(Preparation of concentrated milk by microfiltration)
Skim milk was concentrated up to 3.5 times with a microfiltration membrane (Membralox, 0.1 μm (Pall Exekia)) to prepare concentrated milk. The ratio of casein protein to casein protein and whey protein in concentrated milk was 83-88%. Hereinafter, it will be referred to as microfiltration concentrated milk.
（ホエイ濃縮物の調製）
精密ろ過膜（Ｍｅｍｂｒａｌｏｘ ０．１μｍ（Ｐａｌｌ Ｅｘｅｋｉａ社））で脱脂乳を３．５倍まで濃縮した際に得られた透過液を限外ろ過膜（ＳＰＥ１０、１０ｋＤａ（Ｓｙｎｄｅｒ社））で６２倍まで濃縮し、ホエイタンパク質濃縮物を得た。ホエイタンパク質濃縮物のカゼインタンパク質とホエイタンパク質に対するカゼインタンパク質比率は１７％であった。以下では、ホエイ濃縮物と表記する。
(Preparation of whey concentrate)
The permeate obtained when skim milk is concentrated up to 3.5 times with a microfiltration membrane (Membralox 0.1 μm (Pall Exekia)) is up to 62 times with an ultrafiltration membrane (SPE10, 10 kDa (Sinder)). Concentration gave a whey protein concentrate. The ratio of casein protein to whey protein in the whey protein concentrate was 17%. Hereinafter, it is referred to as whey concentrate.
［実施例Ａ］高タンパク質含量の発酵乳の調製（実施例１〜４、比較例１）
表１に示す配合に従い、次の調製方法によって実施例１〜４、比較例１の発酵乳を調製した。ここで、実施例１〜４においてはガゼインタンパク質とホエイタンパク質に対するガゼインタンパク質の比率が８３％以上であるが、比較例１は８３％に満たない配合である。
発酵乳の調製においては、発酵乳ベースの原材料をホモミキサーで混合溶解し、発酵乳ベースミックスを調製した。発酵乳ベースミックスを６５℃まで加温し、１５ＭＰａの均質圧で均質処理した後、９５℃で５分間加熱殺菌した。その後、４０℃まで冷却し、ラクトバチルス・ブルガリクスを１．５重量％、ストレプトコッカス・サーモフィラスを０．１５重量％添加し、４３℃で発酵させ、ｐＨ５．０になったところで５℃まで冷却して発酵を終了させた。実施例１〜４、比較例１のタンパク質は８．７重量％、脂肪は０．５重量％以下であった。また、実施例１〜４、比較例１の乳糖、ナトリウム、カルシウム濃度は同濃度であった。
[Example A] Preparation of fermented milk having a high protein content (Examples 1 to 4, Comparative Example 1)
According to the formulation shown in Table 1, fermented milks of Examples 1 to 4 and Comparative Example 1 were prepared by the following preparation methods. Here, in Examples 1 to 4, the ratio of casein protein to whey protein is 83% or more, but in Comparative Example 1, the composition is less than 83%.
In the preparation of fermented milk, the fermented milk-based raw materials were mixed and dissolved with a homomixer to prepare a fermented milk-based mix. The fermented milk base mix was heated to 65 ° C., homogenized at a homogeneous pressure of 15 MPa, and then sterilized by heating at 95 ° C. for 5 minutes. Then, the mixture was cooled to 40 ° C., 1.5% by weight of Lactobacillus bulgaricus and 0.15% by weight of Streptococcus thermophilus were added, fermented at 43 ° C., and cooled to 5 ° C. when the pH reached 5.0. The fermentation was completed. The protein content of Examples 1 to 4 and Comparative Example 1 was 8.7% by weight, and the fat content was 0.5% by weight or less. The lactose, sodium, and calcium concentrations of Examples 1 to 4 and Comparative Example 1 were the same.
［実施例Ｂ］発酵を終了させるｐＨの影響（実施例５〜８、比較例２）
本発明発酵乳の製造において、発酵乳ベースミックスの発酵を終了させるｐＨについて、製造される発酵乳の特性に及ぼす影響を調べた。実施例１と同様の配合で発酵乳を調製し、それぞれ実施例５〜８、比較例２とした。調製においては、発酵終了時のｐＨは表２に示すｐＨとし、それ以外の調製方法は実施例Ａと同様とした。
[Example B] Effect of pH at which fermentation is terminated (Examples 5 to 8, Comparative Example 2)
In the production of the fermented milk of the present invention, the effect of the pH at which the fermentation of the fermented milk-based mix was completed on the characteristics of the fermented milk produced was investigated. Fermented milk was prepared with the same composition as in Example 1 and used as Examples 5 to 8 and Comparative Example 2, respectively. In the preparation, the pH at the end of fermentation was the pH shown in Table 2, and the other preparation methods were the same as in Example A.
［実施例Ｃ］タンパク質含量の影響（実施例９〜１４）
本発明発酵乳の製造において、発酵乳のタンパク質含量について、製造される発酵乳の特性に及ぼす影響を調べた。表３に示す配合に従い、実施例Ａと同様の方法で実施例９〜１４の発酵乳を調製した。実施例９〜１４の発酵乳の脂肪は０．５重量％以下であった。
[Example C] Effect of protein content (Examples 9 to 14)
In the production of the fermented milk of the present invention, the effect of the protein content of the fermented milk on the characteristics of the fermented milk produced was investigated. Fermented milks of Examples 9 to 14 were prepared in the same manner as in Example A according to the formulation shown in Table 3. The fat content of the fermented milk of Examples 9 to 14 was 0.5% by weight or less.
表４に実施例１〜１４および比較例１、２の発酵乳の特性を示す。特性値は、調製から７日後の品温１０℃の発酵乳の値である。スプレッド性の評価は、スプーンですくっても垂れにくく、塗りやすい組織を有している場合は〇、硬すぎて塗りにくい場合は×、スプーンですくったときに垂れてしまい塗りにくい場合は△とした。ざらつきは有無で評価した。
実施例１〜１４では、硬度が２０〜１８０ｇ、９０％粒子径が３５０μｍ以下となり、適度な硬度を持ち、ざらつきや離水が少ない組織であった。いずれも静置型発酵乳として優れた特性である。
スプレッド性は、硬度が２５〜1８０ｇ、最高粘度が４５Ｐａ・ｓ以上ではスプーンですくっても垂れにくく、塗りやすい組織を有していた。
ざらつきは、９０％粒子径が３５０μｍ以下では、ざらつきが少ない組織であった。
したがって、実施例１〜７、９〜１４では、硬度が２５〜1８０ｇ、９０％粒子径が３５０μｍ以下、最高粘度が４５Ｐａ・ｓ以上となり、スプレッドタイプの発酵乳として優れた特性である。実施例１〜１４の発酵乳は、いずれも濃厚で良好な風味を有していた。
Table 4 shows the characteristics of the fermented milks of Examples 1 to 14 and Comparative Examples 1 and 2. The characteristic value is the value of fermented milk having a product temperature of 10 ° C. 7 days after preparation. The spread property is evaluated as 〇 if it has a tissue that is easy to apply even if scooped with a spoon, × if it is too hard to apply, and △ if it drips when scooped with a spoon and is difficult to apply. bottom. Roughness was evaluated by the presence or absence.
In Examples 1 to 14, the structure had a hardness of 20 to 180 g, a 90% particle size of 350 μm or less, an appropriate hardness, and less roughness and water separation. All of them have excellent characteristics as static fermented milk.
With a hardness of 25 to 180 g and a maximum viscosity of 45 Pa · s or more, the spread property had a structure that was hard to drip even when scooped with a spoon and was easy to apply.
The roughness was a structure with less roughness when the 90% particle size was 350 μm or less.
Therefore, in Examples 1 to 7 and 9 to 14, the hardness is 25 to 180 g, the 90% particle size is 350 μm or less, and the maximum viscosity is 45 Pa · s or more, which are excellent characteristics as a spread type fermented milk. The fermented milks of Examples 1 to 14 were all rich and had a good flavor.
［実施例Ｄ］液状発酵乳の調製（実施例１５、１６、比較例３、４）
実施例１の発酵乳と殺菌水を７：３または１０：０の比率で混合し、１５ＭＰａの均質圧で均質処理し、タンパク質６．１または８．７重量％の液状発酵乳を調製した。
タンパク質６．１重量％の液状発酵乳を実施例１５、タンパク質８．７重量％の液状発酵乳を実施例１６とした。
また、比較例１と同じ配合で、発酵終了時のｐＨを４．９に設定した発酵乳を調製し、実施例１５と同様の方法で液状発酵乳を調製し、これを比較例３とした。さらに、比較例１と同じ配合で、発酵終了時のｐＨを４．８に設定した発酵乳を調製し、実施例１５と同様の方法で液状発酵乳を調製し、これを比較例４とした。
表５に実施例１５、１６および比較例３、４の発酵乳の特性を示す。特性値は、調製から１日後または７日後の品温１０℃の値である。実施例１５の保存１日後の粘度は１９ｍＰａ・ｓ、９０％粒子径は６μｍ、実施例１６の保存１日後の粘度は７５ｍＰａ・ｓ、９０％粒子径は６μｍであった。実施例１５、１６の液状発酵乳はざらつきがなく、さらっとした粘度で飲みやすく、良好な食感と風味を有しており、保存７日後も良好な食感と風味を保持していた。一方、比較例３、４は粘度が高く、もたついて飲みにくく、ざらつきがあり食感が悪かった。
このような結果となった原因は、比較例３、４では比較例１の発酵乳を液状化処理しており、比較例１の発酵乳は、ガゼインタンパク質とホエイタンパク質に対するガゼインタンパク質の割合が７９％であるので、本発明で規定する８３％に達しなかったためであると考えられる。
[Example D] Preparation of liquid fermented milk (Examples 15 and 16, Comparative Examples 3 and 4)
The fermented milk of Example 1 and sterilized water were mixed at a ratio of 7: 3 or 10: 0 and homogenized at a homogeneous pressure of 15 MPa to prepare liquid fermented milk having a protein of 6.1 or 8.7% by weight.
The liquid fermented milk of 6.1% by weight of protein was designated as Example 15, and the liquid fermented milk of 8.7% by weight of protein was designated as Example 16.
Further, fermented milk having the same composition as in Comparative Example 1 and having the pH at the end of fermentation set to 4.9 was prepared, and liquid fermented milk was prepared by the same method as in Example 15, and this was designated as Comparative Example 3. .. Further, fermented milk having the same composition as in Comparative Example 1 and having the pH at the end of fermentation set to 4.8 was prepared, and liquid fermented milk was prepared by the same method as in Example 15, and this was designated as Comparative Example 4. ..
Table 5 shows the characteristics of the fermented milks of Examples 15 and 16 and Comparative Examples 3 and 4. The characteristic value is a value at a product temperature of 10 ° C. 1 day or 7 days after preparation. The viscosity of Example 15 after 1 day of storage was 19 mPa · s and the 90% particle size was 6 μm, and the viscosity of Example 16 after 1 day of storage was 75 mPa · s and the 90% particle size was 6 μm. The liquid fermented milks of Examples 15 and 16 were not rough, had a smooth viscosity and were easy to drink, had a good texture and flavor, and maintained a good texture and flavor even after 7 days of storage. On the other hand, Comparative Examples 3 and 4 had a high viscosity, were sluggish and difficult to drink, and had a rough texture and a poor texture.
The cause of such a result is that the fermented milk of Comparative Example 1 was liquefied in Comparative Examples 3 and 4, and the fermented milk of Comparative Example 1 had a casein protein ratio of 79 to casein protein and whey protein. Since it is%, it is considered that it is because it did not reach 83% specified in the present invention.
本発明によれば、高タンパク質含量でありながら、硬度や粘度が低く、ざらつきが少ない発酵乳、およびその製造方法を提供することができる。 According to the present invention, it is possible to provide fermented milk having a high protein content, low hardness and viscosity, and less roughness, and a method for producing the same.
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