JP2761641B2 - Fermented milk product and method for producing the same - Google Patents

Description

The present invention relates to a fermented milk product and a method for producing the same. More specifically, the present invention relates to a fermented milk product containing a germ extract, and a method for producing a fermented dairy product, which comprises adding an germ extract to animal milk and fermenting with lactic acid.

[Conventional technology]

The fermentation-promoting effect of germ or its water extract has long been known in lactic acid fermentation (JP-A-48-10262, JP-A-51-67756). However, these methods have a problem that the fermented milk product is colored yellow or the taste of the polypeptide is added. In addition, an effect of improving the productivity of antibiotic-producing bacteria has been recognized. However, the germ itself or the water extract had a strong peculiar blue smell and was not suitable for adding to fermented milk products.

By using the heat-defatted germ, this smell can be removed, but the texture is rough and water extraction is difficult.

On the other hand, it is known to add liquors such as wine, sake and brandy to improve the flavor of yogurt dessert (Japanese Patent Application Laid-Open No. 63-237737). However, in this case, the flavor tended to be stimulating.

[Problems to be solved by the invention]

An object of the present invention is to provide a fermented milk product that has a mild acidity and a smooth texture, has no off-taste or off-flavor, and does not discolor, and a method for producing the same.

[Means for solving the problem]

The above object is achieved by using an embryo extract obtained by extracting an embryo with water and a hydrophilic organic solvent.

The present invention provides a method for producing a fermented milk product, comprising adding animal milk to a germ extract obtained by extracting germ with water and a hydrophilic organic solvent (hereinafter, referred to as “the present extract”) and performing lactic acid fermentation. Is the law.

The present invention also provides a method for producing a yogurt dessert characterized by adding and mixing the present extract to a yogurt dessert, and a yogurt dessert containing the present extract.

In the present invention, animal milk refers to whole milk such as cow's milk, goat's milk and horse milk, skim milk, skim milk powder and the like.

Further, the fermented milk product is a product obtained by fermenting animal milk with lactic acid bacteria or lactic acid bacteria and yeast to give a special flavor, yogurt, kummis, kefir, acidophilus milk,
Cultured butter refers to milk, cheese, lactic acid beverages, and fermented cream butter.

In the present invention, the yogurt dessert refers to all kinds of desserts using yogurt as a raw material, such as frozen yogurt, yogurt bavarois, yogurt mose, yogurt cake, and yogurt beverage.

The germ, which is a raw material of the extract, is a cereal germ or a legume germ, and specifically, rice, wheat, barley, oats, barley,
Includes germ of rye, corn, soybean, red bean, green beans, peas, peas, pigtails, broad beans, etc. When these germs are used as a raw material, there is no particular restriction on the form, and the germ can be used as it is, in the form of powder, crushed material, pressed material, or any other form. However, in consideration of the extraction efficiency, it is preferable to use coarse flakes or pulverized ones as small as possible.

The present extract is obtained by extracting germ with water and a hydrophilic organic solvent. The extract is extracted with water and a hydrophilic organic solvent. Specific examples include the following examples.

(A) The embryo is extracted with water, and then the aqueous extract is treated with a hydrophilic organic solvent or a hydrous hydrophilic organic solvent.

(B) The embryo is extracted with a water-containing hydrophilic organic solvent.

As the hydrophilic organic solvent, ethanol, methanol,
Although propanol and isopropanol can be used, ethanol is most preferable for food hygiene.

In the extraction method (a), the embryo is first extracted with water.

The amount of water initially added to the germ is within the range in which the germ can be dispersed and stirred in water, and the smaller the amount of water, the less energy required for subsequent enrichment is advantageous. .

The water extraction is preferably performed at 5 to 20 ° C for 10 to 30 minutes.

Needless to say, it is preferable to stir in the extraction process. It is preferable to use flake-like or powder-like germ as a raw material, and the germ after addition of water shows a paste-like to slurry-like state. Since the stirring resistance is relatively large when stirring this, it is preferable to use a stirring device corresponding to each stirring resistance. However, it is possible to adjust the stirring resistance by adjusting the amount of water to be adapted to the capacity of the stirring device. There is no particular limitation on the stirring speed.

After adding water to the germ and performing water extraction, a hydrophilic organic solvent, for example, ethanol is added without separating the germ into the same liquid.

It is preferable that the amount of the hydrophilic organic solvent, for example, ethanol added is such that the ethanol w / v% of the extract is in the range of about 30 to 80%.

The extraction temperature with the hydrophilic organic solvent is preferably low so that the hydrophilic organic solvent does not volatilize excessively, and the optimal temperature is 5 to 20 ° C. In general, a processing time of about several minutes is sufficient. Also at this time, it is preferable to stir.

After finishing the treatment with water and the hydrophilic organic solvent, solid-liquid separation is performed to obtain a clear extract.

Generally, filtration or centrifugation can be used,
A preferred method is to first filter with a coarse filter cloth of 40 to 60 mesh and then with a fine filter cloth under pressure or reduced pressure, or
Centrifuge at ~ 4000G.

The extract obtained by the solid-liquid separation is preferably further concentrated and dried.

As a method for concentration, concentration can be performed under reduced pressure using a known distillation can. Most of the water and the hydrophilic organic solvent can be removed by concentration, and the liquid extract obtained at this stage can also be used as the present extract.

A small amount of water is added to the concentrated liquid or distillation residue obtained in the concentration step, and the mixture is stirred.If necessary, a part of insoluble matter is removed by centrifugation or filtration, and the powdery form is obtained by using a spray drying or vacuum drying method. Can be obtained. From the viewpoint of storage, dry powder (water content of about 5
%).

In the extraction method (b), an appropriate amount of a water-containing hydrophilic organic solvent, for example, water containing 50 to 90% by volume of ethanol is added to the germ, and the extraction is performed under substantially the same conditions as in the extraction method (a). Good.

The extract thus obtained is used for Streptococcus thermophilus, Lactobacillus bulgaricu (Lactobacillus bulgaricu).
s), Streptococcus lactis (Streptococcus l)
actis), Streptococcus cremoris (Streptoco)
ccus cremoris), Lactobacillus acidophilis (L
actobacillus acidophilus) or one or more lactic acid bacteria, or a yeast together with a starter,
The fermented milk product of the present invention can be obtained by lactic acid fermentation together with animal milk and an embryo extract.

For example, in the case of yogurt, the following operation is common. First, skim milk, skim milk powder, sugars such as sucrose,
A coagulant such as gelatin or agar, and this extract at 50-60 ° C
Mix with. Homogenize this with a homogenizer, 75-95
After sterilization at 5 ° C for 5 to 30 minutes, immediately cool to 30 to 45 ° C. After adding about 2% of lactic acid bacteria starter and flavor, fill into bottles and paper containers.

Thereafter, lactic acid fermentation is carried out at 30 to 45 ° C for 4 to 18 hours, the lactic acid acidity is adjusted to 0.4 to 0.9, and the mixture is immediately refrigerated.

In the case of cheese, for example, the following operation is common. First, the mixture of animal milk and the extract is flash-sterilized at 69-75 ° C. Then cool to around 30 ° C. 0.5-2.0% of starter which cultured lactic acid bacteria such as Streptococcus lactis, Streptococcus cremoris
Add lactic acid fermentation. Further, rennet is added and solidified to form a card. Shred the curd and stir for 40
Heat to 0 ° C. to drain whey. Add salt and fill the mold,
Press and mature.

The time of adding the present extract may be any time as long as it is a step before sterilization, and the addition amount is 0.05 to 1.0% (as a powder having a water content of 5%), preferably 0.2 to 0.6% based on animal milk. 0.
If it is less than 05%, the effect is not sufficient, and if it is more than 1.0%, the flavor tends to be inferior.

Also, add this extract to yogurt dessert 0.05-1.0
% (As a 5% moisture powder), the stimulating fermented flavor of the yogurt dessert is of a smooth and mild flavor. If the addition amount is less than 0.05%, the above-mentioned flavor improving effect is not sufficient, and if it exceeds 1.0%, the flavor tends to deteriorate, which is not suitable.

〔The invention's effect〕

In the present invention, since the water and the hydrophilic organic solvent extract of the germ are used, the lactic acid fermentation is performed by adding the germ to eliminate the milk smell peculiar to animal milk, and the stimulating sourness is mild. It has the effect of having no unpleasant taste and odor, having a smooth texture, and having no disadvantage of discoloration, and further, has the effect of promoting fermentation and increasing the acidity produced earlier.

Also, by adding this extract to yogurt,
It has a smooth texture and mild flavor instead of stimulating fermented flavor.

Example 1 Comparison with Yogurt with Proteolytic Enzyme-treated Germ Extract 500 g of water was added to 200 g of wheat germ and stirred at room temperature for 3 minutes. Then, 90% ethanol 1 was added and stirred for 3 minutes. Thereafter, the mixture was subjected to suction filtration, the filtrate was concentrated under reduced pressure, and freeze-dried in vacuo to obtain a 5% water- and ethanol-treated embryo extract.

On the other hand, 2 g of water was added to 200 g of the same wheat germ, and stirred for 3 minutes. Next, a proteolytic enzyme agent (papain W-40,
(Amano Pharmaceutical Co., Ltd.) was added at a concentration of 20 PUK per gram of protein, reacted at 55 ° C. for 24 hours, and centrifuged at 5000 rpm for 10 minutes to obtain a supernatant. Thereafter, the mixture was subjected to suction filtration, and the filtrate was concentrated under reduced pressure and freeze-dried in vacuo to obtain an embryo extract treated with a protease having a water content of 5%.

 The following formulation was prepared.

(A), (B) and (C) were sterilized at 75 ° C for 25 minutes and immediately cooled to 30 ° C. On the other hand, 2 parts by weight of a starter obtained by culturing Streptococcus lactis was added, and the mixture was added at 30 ° C.
For 18 hours. Thereafter, the mixture was cooled in a refrigerator at 5 ° C., the generated acidity was measured, and a sensory test was performed.

Generated acidity: Titration was performed with a 1 / 10N NaOH solution, and the titration value was converted to an amount of lactic acid (w / w%).

(A) (B) (C) 0.91 1.32 1.20 Sensory test: A panel of 10 panelists evaluated the odor, taste, color tone, texture, and comprehensive evaluation on a scale of 5 points, with the most preferable state being 5 points.

 Table 1 shows the average score of each item.

The sample (B) using this extract may be superior to the sample (A) with no additive and the sample (C) with the proteolytic enzyme-treated product in all of the smell, taste, color, and texture. Recognize.

Example 2 Yogurt using a high temperature fermentation type lactic acid bacterium Streptococcus thermophilus To 100 parts by weight of raw wheat germ, 1000 parts by weight of a 70% ethanol aqueous solution was added, stirred at room temperature for 4 minutes, and allowed to stand for 20 minutes.
Subsequently, the solution was filtered to obtain a supernatant, which was spray-dried using dextrin as an excipient to obtain a 6% water- and ethanol-treated embryo extract.

100 parts by weight of commercially available unregulated milk and 0.4 part by weight of an embryo extract were homogenized with a homogenizer and sterilized. Add 2 lactate starters from Streptococcus thermophilus
A part by weight was added, and the cells were cultured at 45 ° C. FIG. 1 shows the relationship between the culture time and the acidity produced.

Immediately after culturing for 4 hours, the mixture was cooled to 5 ° C. to produce yogurt. The resulting yogurt had a mild fermented flavor and no stimulating sourness. Also, it had a smooth texture and no discoloration.

Example 3 Cheese A cottage cheese was produced using the germ extract treated with water and ethanol obtained in Example 1 as follows.

First, 100 parts of skim milk and 0.3 part of an embryo extract were instantaneously sterilized and cooled at 72 ° C., and 5 parts of a starter obtained by culturing Streptococcus lactis and Streptococcus cremoris at 32 ° C. was added thereto, followed by lactic acid fermentation for 4 hours. After heating to 60 ° C, milk-clotting enzyme (Renilase-XL) (manufactured by Novo) was added.
56 KRU was added and mixed well to form a curd. The resulting curd was cut, whey was removed at 45 ° C. for 50 minutes, and 0.6 parts of salt was added to produce cottage cheese.

Similarly, cottage cheese was produced without adding the germ extract.

The acidity produced after 4 hours of lactic acid fermentation was 0.28% when the present extract was added, but was 0.18% when no extract was added. The cottage cheese according to the method of the present invention had a smooth texture and a good flavor.

40 g of the material excluding yogurt of (A) or (B) above
Warm to ° C and mix homogeneously. Yogurt was added to this mixture and sterilized at 70 ° C. Then cooled to 8 ° C. and whipped with a whipper. This was filled in a container and cooled in a refrigerator to obtain a yogurt bavarois of the present invention.

(A) and (B), appearance, fragrance,
Sensory tests were performed on each item of taste, texture, and color tone by a two-point preference method. The results are shown in the following table.

(B) was a yogurt bavarois which had a smoother texture than (A) and had a mild acidity.

[Brief description of the drawings]

FIG. 1 is a drawing showing the effect of adding the present germ extract on high temperature fermentation type lactic acid fermentation.

Claims (3)

(57) [Claims] 1. A method for producing a fermented milk product, comprising adding an embryo extract obtained by extracting an embryo with water and a hydrophilic organic solvent to animal milk and fermenting with lactic acid. 2. A method for producing a yogurt dessert, comprising adding an embryo extract obtained by extracting a germ with water and a hydrophilic organic solvent to a yogurt dessert. 3. A yogurt dessert containing a germ extract obtained by extracting a germ with water and a hydrophilic organic solvent.