JP3337098B2 - Fermented acidic whey product and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a whey having a low pH,
The present invention relates to a fermented acidic whey product having an excellent flavor obtained by yeast fermentation in a high sugar concentration and in the presence of tannin, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Whey is a by-product of cheese production. Examples of the method of using whey include a method of converting lactose present in whey into ethanol by fermentation, a method of adding it to feed, a method of using it as a culture substrate for the purpose of producing microbial proteins, and a method of using it as a confectionery raw material . However, since their demand is very small and the added value of the obtained products is not high, there is surplus whey in the market. Therefore, there is a worldwide demand for the establishment of technology for processing whey into high-value-added products.

Under such a background, attempts have been made to use whey fermented products imparted with a good flavor by fermenting whey with yeast as beverages, seasonings and the like. For example,
Among lactic acid bacteria-fermented whey beverages and a method for producing the same, there is a method of producing a fermented product by kefir bacteria under a forced supply of a milky raw material containing whey as a main component with oxygen gas. (JP-A-2-219
However, when yeast fermentation is generally performed under aeration as in this method, an unpleasant flavor is likely to be produced. In order to overcome this point and obtain a good flavor, low-temperature long-time fermentation is performed without aeration. However, fermentation takes a long time, and the taste of the obtained product is not as high as expected.
For these reasons, a technique for producing a product with improved palatability by yeast fermentation of whey to date has not been completed.

On the other hand, flavor imparting technology based on yeast fermentation is used in the fields of foods, alcoholic beverages, seasonings, beverages, and flavors. However, in reality, fermentation management for obtaining a rich and rich flavor requires many years of experience and advanced management techniques. In addition, it has been often experienced that excessive fermentation is accompanied by generation of an unpleasant odor characteristic of yeast fermentation. Sake,
When performing fermentation in wine or beer brewing, in order to obtain a fermented liquid having a rich aroma and no unpleasant odor, 8 to 1
Fermentation at a low temperature of 5 ° C for a long time. However, this method is inefficient.

[0005] In addition, many techniques have been reported so far regarding studies on promotion of generation of aroma and suppression of generation of unpleasant odor accompanying yeast fermentation. For example, a method of adding a precursor of an aroma component, for example, an amino acid such as leucine, isoleucine, and valine, to a fermentation solution (Ouchi et al .: Fermentation Engineering, 59
Vol. 9-16, (1981). " Studies have been made on a method of utilizing yeast breeding in which the ability to produce aroma components is enhanced or the ability to produce unpleasant odors is suppressed.

Also, a method of obtaining a good fermented flavor by increasing the osmotic pressure of a fermented liquid in fermented milk containing yeast (Japanese Patent Publication No. 50-22102). A method of obtaining a liquor having an enhanced flavor component by adding a solid material such as a cellulose powder to a brewing material before inoculating a yeast starter, inoculating the yeast, and contacting the yeast with a cellulose powder and fermenting to ferment the fermentation (Japanese Patent Application Laid-Open No. Sho 61-61). 265081). Method for producing wine having good aroma and flavor by directly fermenting concentrated grape juice (Japanese Patent Publication No. 55-119024)
Etc. have been reported. However, at present, each of these methods has problems in various laws and regulations, economic efficiency, practicality, and the like at the time of industrial implementation.

[0007] In addition, the tea extract is mixed with sugars to bring the sugar content to 6 to 15% by weight, and then yeast is inoculated and fermented. For producing a fermented black tea beverage to which is added (Japanese Unexamined Patent Publication No. 4-281)
741). However, in this method, the fermented black tea extract contains almost no nitrogen source and only a small amount of a black tea-derived nitrogen source, and smooth fermentation cannot be expected. Moreover, the pH after the black tea extraction is about 6, and the fermentation is performed in a state close to neutrality.

On the other hand, yeast fermentation using whey with a high nitrogen source, which is an essential nutrient for yeast fermentation, results in over-fermentation, producing unpleasant odors called moromi, stuffy, and mine odors. Because of its easiness, improvement of yeast fermentation products using whey has been desired.

[0009]

DISCLOSURE OF THE INVENTION The present invention has been made in view of such prior art in order to effectively utilize whey having a high nutritional source. By adding yeast to a low pH, a high sugar concentration, and a solution in which tannin is added to a specific concentration is subjected to yeast fermentation, thereby causing discomfort caused by yeast fermentation of whey having a high nitrogen source. An object of the present invention is to provide an acidic whey fermentation product that suppresses generation of odor and has a rich and rich flavor.

[0010]

That is, the present invention provides a method for producing lactic acid.
Add sugar and tea-derived tannins to fermented whey
Thereby, the concentration of the saccharide is adjusted to 20 to 35% by weight,
And the solution adjusted to PH2.8～4.5, acidic whey fermentation product obtained by yeast fermentation. Also, the present invention
To add tannins derived from sugars and teas to whey
To adjust the sugar concentration to 20 to 35% by weight,
The solution adjusted to pH 2.8-4.5 by adding
It is an acidic whey fermented product obtained by fermentation. In addition, the book
The invention is based on sugars and teas after lactic acid fermentation of whey
By adding tannin, the concentration of the saccharide is reduced to 20 to 3
Adjusted to 5% by weight and adjusted to pH 2.8-4.5
The solution is made by acid whey fermentation characterized by yeast fermentation
It is a method of manufacturing a product. In addition, the present invention relates to a method for
Tannins and tea-derived tannins
After adjusting the degree to 20 to 35% by weight, acid was added to adjust the pH.
The yeast fermentation of the solution adjusted to 2.8 to 4.5
This is a method for producing a fermented acidic whey product.

Hereinafter, the present invention will be described in more detail. The acidic whey fermentation product of the present invention is prepared by adding whey to lactic acid fermentation and / or an acid, adding sugars to a concentration of 20 to 35% by weight, and adding tannin to the whey. It is a fermented whey product having a rich and rich flavor obtained by fermenting a solution adjusted to 0.5.

The acidic whey fermentation product of the present invention can be produced, for example, as follows. That is, first,
A yeast starter is prepared. The yeast starter is prepared by inoculating a seed yeast into a sterilized yeast growth medium and culturing it. As yeasts that can be used in the present invention, good flavor generation is observed in yeasts of the genera Saccharomyces and Kluyveromyces. In particular,
Saccharomyces cerevisiae
ces cerevisiae), Saccharomyces
Ellipsoides (Saccharomyces ell)
ipsoidus), Saccharomyces pastorian (Saccharomyces pastorian)
nus), Kluyveromyces Lactes (Kluyve)
romyces lactis) and the like.

At the start of fermentation, the number of starting yeast cells is 10
It is effective in the range of ⁴ to 10 ⁸ cells / ml, and produces a sufficiently good flavor at any number of yeast cells. When the initial number of bacteria is high, the fermentation is completed in a short time.

As the culture substrate used in the present invention, a culture substrate containing whey, sugars and tannin is used.

The whey is not particularly limited, but, for example, cheese whey, whey permeate, cheese whey reducing liquid, whey powder and the like, and further, a diluent thereof can be used.

Lactic acid fermentation and / or the addition of an acid to these whey to lower the pH and further reduce the amount of saccharides to 20.
An environment with a high sugar concentration is set by adding about 35% by weight, and a specific amount of tannin is added to the environment to obtain a culture solution, or 20 to 35% by weight of saccharide is added to whey. After adding a specific amount of tannin to the mixture, the mixture is adjusted to a low pH by adding an acid to obtain a culture solution.

In order to adjust the above culture solution to a low pH,
When lactic acid-fermented whey is used, lactic acid fermentation of the raw material whey may be performed by an ordinary method. The lactic acid bacterium used for lactic acid fermentation may be any lactic acid bacterium used in the food industry such as yogurt and lactic acid bacterium drink, and a lactic acid bacterium having an excellent flavor is particularly preferable. At the end of the lactic acid fermentation, the pH is adjusted to 2.8 to 4.5, and in some cases, a lactic acid bacteria-assimilating saccharide may be added.

The acid added to adjust the culture solution to a low pH is at least one selected from lactic acid, succinic acid, citric acid, tartaric acid, malic acid, fumaric acid, phosphoric acid and salts of these acids. More than one species can be used. The concentration range of the acid used is 4% or less, preferably 0.5-2.
The range is 5%.

The pH of the culture during fermentation is 2.8 to 4.5.
Excellent flavor is produced in the range described above, but the range of 3.0 to 3.5 is preferable in order to obtain a more preferable flavor. If the fermentation is carried out at a pH exceeding 4.5, an unpleasant odor is produced in a large amount, and a favorable flavor cannot be obtained. If the pH is less than 2.8, the yeast hardly grows, so that the expression of flavor becomes very weak.

The sugars added to the culture solution include sucrose, glucose, fructose, lactose, maltose, galactose, xylose,
Liquid sugar, honey and the like can also be used. Particularly, sucrose, glucose and fructose are preferred. These saccharides may be used alone or in combination of two or more.

The saccharide concentration to be added is preferably 20 to 35% by weight. Fermentation at a saccharide concentration of less than 20% by weight increases the amount of unpleasant odors generated. On the other hand, when the saccharide concentration exceeds 35% by weight, the yeast hardly grows, so that the flavor expression becomes very weak. In order to obtain a more preferable flavor, the range is preferably from 25 to 30% by weight.

The tannin used in the present invention is not particularly limited, but is a tannin derived from teas such as green tea and red tea.
Those derived from tea are desirable. Regarding the properties of the tannin, it does not matter whether it is an aqueous solution or a powder. The amount of tannin added depends on the type of tannin used and cannot be determined uniformly.However, due to solubility, palatability, storage stability in fermentation broth, and yeast fermentation inhibition, etc., tannin is added to the culture broth. (Polyphenol compound) The solid content is 1% by weight or less, preferably 0.01 to 0.4% by weight. When the amount of tannin added is about 0.1% by weight, the growth of yeast may be slightly promoted. However, the amount of tannin added was 1% by weight.
If it exceeds, yeast fermentation inhibition is observed, and the tannin-specific flavor becomes too strong, resulting in poor palatability and unsuitable for general food use.

Prior to the start of yeast fermentation, a culture solution prepared with a culture substrate is sterilized. Regarding these conditions, generally used filtration sterilization, heat sterilization, UHT method or H
According to the TST method. Fermentation is started by inoculating the above-mentioned yeast starter into the culture solution subjected to this sterilization treatment. As a criterion for determining the end of fermentation, it is possible to use the amount of ethanol produced. That is, when designing a straight beverage using the fermented solution obtained by this fermentation method, the fermentation termination criterion is a range in which the ethanol concentration does not exceed 1%. A desired concentration having a concentration of 1% or more may be set as a fermentation termination judgment criterion.

The yeast fermentation in the present invention can be carried out without requiring strict control as in the usual yeast fermentation. The culture temperature and the culture time are, for example, when the amount of sucrose added is 30% by weight, the culture temperature is 25 to 30C,
The objective can be achieved in a culture time of 12 to 72 hours.
In order to improve the storage stability after fermentation, it is preferable to perform a sterilization or sterilization treatment, and then perform filtration sterilization or heat sterilization. In the case of heat sterilization, the purpose can be achieved by a temperature treatment at 70 to 90 ° C.

By performing yeast fermentation as described above,
The use of whey with a high nitrogen source significantly suppresses the unpleasant odor generated by excessive fermentation, and can produce an acidic whey fermentation product that preferentially and quickly generates a good aroma.

As a practical aspect of the present invention, since an acidic whey fermented product having a rich and rich flavor can be obtained, it can be used as it is or diluted with liquor or drinking water at a desired ratio for drinking. it can. Moreover, it can also be used as a thing which gives a favorable flavor as a seasoning.

[0027]

According to the present invention, smooth fermentation can be performed by using whey as a nitrogen source which is an essential nutrient for yeast fermentation. On the other hand, smooth fermentation cannot be expected with a conventional black tea extract or the like containing almost no nitrogen source and only a slight black tea-derived nitrogen source.

In general, when whey is fermented by yeast, it is over-fermented, and unpleasant odors such as moromi, stuffy, and mine odors are easily produced.
2.8 to 4.5), under high sugar concentration (20 to 35% by weight), an ester system produced by yeast fermentation by adding tannin to a specific concentration and performing yeast fermentation at room temperature. Smooth fermentation using whey by combining the enzyme protein such as esterase, which produces the substance causing unpleasant odor, with the polyphenol component of tannin, which decomposes the fruity flavor components of However, an effect of suppressing generation of unpleasant odor is produced, and an acidic whey fermented product having a rich and extremely excellent flavor can be obtained.

[0029]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.

Example 1 1 kg of whey powder (manufactured by Meiji Dairies Co., Ltd.), 0.5 kg of glucose, 30 kg of sucrose, green tea extract powder (trade name: polyphenone G, tannin content 33%, pH (1
% Aqueous solution) 5.7 and Mitsui Norin Co., Ltd.) (0.1 kg) with 61.14 kg of drinking water and 90% lactic acid.
The pH was adjusted to 3.3 using 22 kg and 5.04 kg of 50% sodium lactate. Prepare 100 kg of culture solution, 90
Temperature sterilization at ℃ was performed. After cooling to room temperature, 3 kg of a yeast starter (Kyokai No. 3 for wine: Japan Brewing Association) that had been pre-cultured was inoculated and allowed to stand still at 25 ° C. for 4 days. At this time, with the passage of time, accumulation of a good flavor in the fermented liquid was confirmed.

The flavor of the fermented liquor obtained at this time was mellow and very good, even with the results of a panel of 15 panelists. As a comparative sample, a fermentation broth without the addition of green tea extract powder was simultaneously prepared and subjected to sensory evaluation. Table 1 shows the evaluation results.
Moreover, when the fermented liquid to which the green tea extract powder was added was diluted 4-fold with drinking water, a soft drink having a refreshing flavor was obtained.

[0032]

[Table 1] (Note) Evaluation criteria: 0-5 (score 0 is bad, score 5 is excellent)

Example 2 1 kg of whey powder (manufactured by Meiji Dairies Co., Ltd.) and 69 kg of a 4 times black tea extract were mixed. In addition, the method for preparing the four-fold black tea extract is a black leaf (trade name: Ceylon Blend NOR-1,
2.8 kg of Mitsui Norin Co., Ltd.) was added to 100 kg of drinking water, and extracted at 85 ° C. for 20 minutes. Invert sugar was added to 70 kg of the mixed solution, and sucrose was added to 28 kg. Further, 1 kg of citric acid and 0.5 kg of sodium citrate were added to adjust the pH to 3.5. 100 kg of this solution was sterilized at 90 ° C. and cooled to room temperature, and then 3 kg of yeast starter (Saccharomyces cerevisiae IAM-4206) was added.

The fermentation was carried out by static culture at 25 ° C. for 3 days. At this time, flavor accumulation in the fermentation liquor proceeded with the growth of the yeast. The flavor of the fermented liquor obtained was rich and sensually good. Table 2 shows the results of the evaluation performed in the same manner as in Example 1.

When this fermented liquid was diluted 5-fold and used for beverages, it had a unique flavor as a whey fermented black tea beverage. Furthermore, after removing the insoluble suspension by a centrifugation method, heat sterilization was carried out at 75 ° C. for 10 minutes to obtain a soft drink having excellent storage stability.

Comparative Example 1 When no whey powder (manufactured by Meiji Dairies Co., Ltd.) was added: 70 kg of a 4 times black tea extract was used. In addition, the method for preparing the four-fold black tea extract is described in black tea leaves (trade name: Ceylon Blend NO
2.8 kg of R-1 from Mitsui Norin Co., Ltd.
In addition, the mixture was extracted at 85 ° C. for 20 minutes. Invert sugar 0.5 kg, sucrose 28 for 70 kg of 4 times black tea extract
kg. Further, 1 kg of citric acid and 0.5 kg of sodium citrate were added to adjust the pH to 3.5. For 100 kg of this solution, 9
After sterilization at 0 ° C and cooling to room temperature, yeast starter (Saccharomyces cerevisiae IAM-4206) 3
kg. The fermentation was performed at 25 ° C. for 3 days.

At this time, the number of yeast cells in the fermentation broth was about one hundredth of the level when whey powder was added, the generation of aroma components was very weak, and the sensory evaluation was low. Table 2 shows the evaluation results.

[0038]

[Table 2] (Note) Evaluation criteria: 0-5 (score 0 is bad, score 5 is excellent)

Example 3 Influence of Initial pH of Culture Solution 10 g of whey powder (manufactured by Meiji Dairies Co., Ltd.), 5 g of glucose, 300 g of sucrose, 1 g of green tea extract powder (trade name: Polyphenon G, manufactured by Mitsui Norin Co., Ltd.) Was prepared with 650 g of drinking water, and five kinds of samples were prepared at pH 0.5 steps from pH 2.2 to 5.0 using 22.2 g of 90% lactic acid and 50.4 g of 50% sodium lactate. 1 kg of each pH-dependent culture was heated and sterilized by heating to 90 ° C. After cooling to room temperature, 30 g of a yeast starter (Kyokai No. 3 for wine) pre-cultured was inoculated and allowed to stand at 25 ° C. for 5 days. At this time, the sensory evaluation of the change of the aroma generation with time was performed. Table 3 shows the results.

[0040]

[Table 3] (Note 1) Evaluation criteria: (-) No odor (±) Some odor (+) With odor (++) Good odor (Note 2) * indicates a comparative example.

Example 4 Effect of Sugar Concentration of Culture Solution 10 g of whey powder (manufactured by Meiji Dairies Co., Ltd.), 5 g of glucose, and 0 to 350 g of sucrose (concentration of sucrose by weight: 0,
7, 14, 20, 28, 35) and 1 g of green tea extract powder (trade name: Polyphenon G, manufactured by Mitsui Norin Co., Ltd.) with 561.4 to 911.4 g of drinking water. The pH was adjusted to 3.3 using 2 g and 50.4 g of 50% sodium lactate. Each 1 kg of the culture solution for each sucrose concentration was sterilized by heating to 90 ° C. After cooling to room temperature, 30 g of a yeast starter (Kyokai No. 3 for wine) pre-cultured was inoculated and allowed to stand at 25 ° C. for 5 days.
At this time, the change with time in the generation of aroma was sensory evaluated. Table 4 shows the results.

[0042]

[Table 4] (Note 1) Evaluation criteria: (-) No odor (±) Some odor (+) With odor (++) Good odor (Note 2) * indicates a comparative example.

Example 5 1 kg of whey powder (manufactured by Meiji Dairies Co., Ltd.), sucrose 2
0.1 kg of yeast extract powder (Yeast Auto Resat, Koyo Shokai Co., Ltd.) in 94 kg of drinking water.
After sterilization by heating to a temperature of 90 ° C., the mixture is cooled to room temperature, and a lactic acid bacteria starter (Lactobacillus acidophilus JCM 113) is cooled.
2) 3 kg was inoculated. When this was cultured at 37 ° C. for 24 hours, the pH of the culture solution became 3.6.

Black tea extract powder (trade name: Polyphenon RB, Mitsui Norin Co., Ltd.) was added to 68 kg of the obtained whey lactic acid fermentation broth.
0.4 kg, invert sugar 0.5 kg, and sucrose 28 kg were added and dissolved. The mixture was sterilized by heating to a temperature of 80 ° C., cooled to room temperature, and then yeast starter (Kyokai No. 3 for wine: Japan Brewing Association) 3) 3 kg was inoculated, and cultured at 25 ° C. for 3 days. At this time, the accumulation of flavor in the fermented liquid proceeded with the growth of the yeast. The flavor of the fermented liquor obtained was rich and sensually good. When this fermented liquid was diluted 5-fold with drinking water and made into a beverage, it had a unique flavor as a whey fermented black tea beverage.

[0045]

As described above, according to the present invention, an acidic whey fermented product which suppresses the production of unpleasant odor peculiar to over-fermentation of yeast by using whey and has a rich and rich flavor is provided. can get. Further, it can be produced stably for a short time under normal temperature fermentation conditions. Therefore, the present invention is a very useful novel technique applicable to industrial production of various foods such as beverages, alcoholic beverages, and seasonings.

──────────────────────────────────────────────────続 き Continuation of front page (56) References JP-A-3-262472 (JP, A) JP-A-5-84066 (JP, A) JP-A-2-219538 (JP, A) JP-A-63- 7774 (JP, A) JP-A-60-94077 (JP, A) JP-B-50-22102 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 21/02

Claims (5)

(57) [Claims] Claims 1. A lactic acid-fermented whey is added to sugars and teas.
By adding tannin, the concentration of sugars can be increased to 20-
Was adjusted to 35 wt%, and the solution adjusted to PH2.8～4.5, acidic whey fermentation product obtained by yeast fermentation. 2. A tannin derived from sugars and teas is added to whey.
By adding, the concentration of the saccharide becomes 20 to 35% by weight.
And adjust the pH to 2.8-4.5 by adding acid.
Acid whey fermentation product obtained by fermenting yeast solution. 3. The acid whey fermentation according to claim 2 , wherein the acid is at least one selected from lactic acid, succinic acid, citric acid, tartaric acid, malic acid, fumaric acid, phosphoric acid and salts of these acids. Product. 4. A lactic acid fermentation of whey, followed by sugars and tea.
By adding tannins derived from saccharides, the concentration of saccharides can be reduced to 2
It was adjusted to 0 to 35 wt%, and the solution adjusted to PH2.8～4.5, the production method of the acidic whey fermentation product, characterized in that the yeast fermentation. (5) Sugar and tea-derived tannins in whey
By adding, the concentration of the saccharide becomes 20 to 35% by weight.
After the adjustment, acid was added to adjust the pH to 2.8 to 4.5.
Acid whey fermentation characterized by fermenting a solution
Product manufacturing method.