JP3888801B2 - Method for producing fermented milk beverage with good stability - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a fermented milk beverage having good stability, which is obtained by further lactic fermentation of a mixture of fermented milk and milk.
[0002]
[Prior art]
Conventionally, protein-containing acidic foods and drinks tend to cause aggregation, precipitation, separation, etc. of proteins denatured under acidic conditions, resulting in a decrease in commercial value with appearance and poor flavor during eating and drinking. For the purpose of preventing these, a method of adding pectin or pectin and carrageenan to acidic milk or the like (Japanese Examined Patent Publication No. Sho 61-22928), a method of adding tamarind seed polysaccharide, guar gum and pectin (Japanese Patent Publication No. 1) 25553), a method of adding pectin and phytic acid (Japanese Patent Laid-Open No. 4-99442), a method of adding a sucrose fatty acid ester (Japanese Patent Laid-Open No. 59-41709), and pressurizing and homogenizing sour milk A method (JP-A-5-43) has been proposed, and various protein-containing acidic foods and drinks have been commercialized.
[0003]
Also, a method for producing a food containing active lactic acid bacteria containing a neutralized processed product of protein-containing acidic components and milk subjected to the above-described treatment and lactic acid fermentation of a fermented raw material and imparting a palatable flavor thereto (Japanese Patent Publication No. 30-30) No. 9137) has been proposed. In this method, fermented milk obtained by fermenting skim milk with yeast and lactic acid bacteria is added to a mixture obtained by adding paste and fruit juice crushed material or fruit pulp pieces and mixed with lime carbonate and other neutralizing agents. Thus, the pH is adjusted to 5.0 to 5.5, whole milk or skim milk is added and mixed, heat sterilization is performed, and lactic acid bacteria fermentation is performed after cooling. However, in such a method, it is known that when a fermented milk neutralized product and milk are mixed and then heat sterilized, milk protein agglomerates and it is difficult to maintain a creamy texture.
[0004]
A protein-protecting function when fermenting a milk protein-containing raw material such as Calpis (registered trademark), a fermented acidic fermented milk beverage, an acidic fermented milk product such as yogurt and a fermented cream dessert, etc. and further fermenting the milk raw material When an acidic material is added to milk or the like that does not contain a thickener / stabilizer having a protein, the protein aggregates / separates or becomes a rough texture, and the texture is impaired.
[0005]
The demand for fermented dairy products such as yogurt is increasing due to the recent increase in health consciousness, and the development of fermented dairy products with high palatability and good taste and high storage stability is awaited in the market.
[0006]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing a fermented milk beverage having a texture with a good stability and a smooth mouthfeel , wherein a mixture of fermented milk and milk having a good fermented flavor is further lactic acid fermented.
[0007]
[Means for Solving the Problems]
According to the present invention, a fermented milk composition having a pH of 4.5 to 5.0 obtained by separately blending fermented milk and calcium salt after separately sterilizing, and a separately sterilized milk solution There is provided a method for producing a fermented milk beverage having good stability, characterized by subjecting a fermentation raw material obtained by blending to lactic acid fermentation.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
This onset Ming, a certain fermented milk composition, a fermentation material obtained by blending a milk solution was separately sterilized to lactic acid fermentation.
[0011]
As the milk, either animal milk or vegetable milk can be used. Specific examples include animal milk such as cow's milk, goat's milk, sheep milk and horse milk, or vegetable milk such as soybean-derived soy milk. These milks may be used alone or in admixture of two or more. Moreover, as a form of milk, full fat milk, skim milk, whey, etc. can be used. Furthermore, reduced milk reduced from powdered milk, concentrated milk or the like may be used. Moreover, the said milk can contain sweeteners, such as saccharides and sugar alcohol, etc. as needed.
[0012]
The fermented milk composition is prepared by separately sterilizing fermented milk and calcium salt.
[0013]
As the fermented milk, lactic acid bacteria or lactic acid bacteria and yeast can be used as starters, fermented products obtained by fermenting raw milk such as the same as the milk can be used as they are, and sugars can be added to the fermented products. Use fermented milk that has been mixed and homogenized, fermented milk that has been fermented with lactic acid bacteria after adding saccharides to raw milk, and dairy lactic acid bacteria beverages (sterilized) products such as Calpis (registered trademark) and Fruit Calpis (registered trademark) You can also.
[0014]
As the calcium salt, an organic salt and / or an inorganic salt can be used. Specific examples include calcium gluconate, calcium hydroxide, calcium carbonate and the like.
[0015]
Although the compounding quantity of the said calcium salt in the said fermented milk composition is not specifically limited, It can be 0.1-2.0 weight%.
[0016]
The fermented milk composition has a pH of 4.5 to 5.0. When the pH is over 5.0, off-flavors such as salty taste, savory taste, bitter taste-like astringency, etc. are produced, resulting in an unsuitable flavor for eating and drinking. When the pH is less than 4.5, the milk protein is aggregated and precipitated before fermentation, or the fermentation of lactic acid bacteria is inhibited and the fermentation becomes insufficient, making it difficult to obtain a refreshing flavor peculiar to lactic acid fermentation. By adjusting the compounding quantity of the said calcium salt suitably, pH of the said fermented milk composition can be made into the range of 4.5-5.0.
[0017]
The conditions for the sterilization treatment when the fermented milk, the calcium salt, and the milk solution are separately sterilized are all performed at a temperature of 80 ° C. or higher for general food processing, and the time is about 60 to 60 minutes. be able to. The fermented milk, the calcium salt, and the milk solution need to be sterilized separately, which is a feature of the present invention. When these are mixed prior to sterilization and then sterilized, they tend to be accompanied by a significant agglutination reaction of milk proteins and lose the commercial value as a fermented milk beverage .
[0018]
Moreover, it is preferable to operate each component after the sterilization treatment aseptically until a fermented milk beverage as a final product is obtained thereafter.
[0019]
The fermentation raw material, the milk solution and the fermented milk composition, 95 in a weight ratio: 5 to 50: 50, more preferably 90: 10 to 60: is preferably contained at a ratio of 40. When the content ratio of the fermented milk composition with respect to 100 parts by weight of the total of the milk solution and the fermented milk composition is less than 5 parts by weight, it is difficult to impart a preferable fermentation flavor, and when it exceeds 50 parts by weight, lactic acid fermentation is inhibited. Therefore, it is difficult to enhance the preferred fermentation flavor.
[0020]
In addition to the milk solution and the fermented milk composition as essential components, the fermentation raw material is not particularly limited, but includes sweeteners including sucrose, fruit pulp pieces, concentrated turbid juice, fruit juice, vegetable pieces, and concentrated. Other components such as turbid vegetable juice, vegetable juice, colorant, and fragrance can be blended. Moreover, these other components can also be mix | blended after the lactic acid fermentation mentioned later is complete | finished, and can also be contained in a fermented milk drink . The content ratio of these other components in the fermented milk drink obtained by the present invention can be 0 to 50% by weight.
[0021]
In addition to the other components, a stabilizer for preventing protein aggregation, precipitation, separation, and the like can be added to the fermentation raw material. Specific examples of the stabilizer that can be blended include soy dietary fiber, pectin, xanthan gum, gellan gum, tragacanth gum, carboxymethylcellulose, and the like. Such a stabilizer can be blended after the lactic acid fermentation described below is completed and contained in the fermented milk beverage . However, in the present invention , a fermented milk beverage having good stability can be obtained even if such a stabilizer is not substantially contained.
[0022]
Lactic acid fermentation of the fermentation raw material can be performed using lactic acid bacteria for food processing. For example, Lactobacillus acidophilus, Lactobacillus helveticus, Lactobacillus delbruekii subsp. Lactis, Lactobacillus delbruekii subsp. Lactis, L. delbruekii subsp.bulgaricus), Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. Dextranicum (Leuconostoc mesenteroides subsp. Dextranicum), Leuconostoc mesenteroides subspices cremoris (Leuconostoc mesenteroides subsp. Cremoris), Streptococcus thermophile Scan (Storptococcus thermophillus) or the like can be preferably used. In particular, it is preferable to use lactic acid bacteria having the ability to produce viscous substances, since the texture and storage stability with good palatability are improved, and a fermented milk beverage having more preferable fermentation flavor and stability can be obtained. For example, it is a product of Christian Hansen (Headquarters: Denmark) that is commercially available as a mixed lactic acid bacteria starter of Lactobacillus delbrukki subspices lactis, Streptococcus thermophilus, Lactobacillus delbrukki subspices lactis YC-190, YC-191, YC-180, YC-181, YC-182, YC-280, YC-281, YC-380, etc. are preferably used.
[0023]
The conditions for lactic acid fermentation of the fermentation raw material are not particularly limited, and can be appropriately set according to the type of lactic acid bacteria to be used. Fermentation temperature is 20 to 45 ° C. and fermentation time is 3 to 24 hours.
[0024]
After completion of the lactic acid fermentation, the other ingredients can be added as necessary to obtain the fermented milk beverage of the present invention.
[0025]
The content of milk protein contained in the fermented milk drink obtained by the present invention is preferably 1 to 7% by weight, more preferably 2 to 5% by weight in the drink . When the milk protein content is less than 1% by weight, no curd is formed even when lactic acid fermentation is performed, and when it exceeds 7% by weight, the texture becomes hard and a smooth texture cannot be obtained.
[0026]
Fermented milk drinks obtained by the present invention can be stability subjected to high latitudes links yogurt good fermentation flavor and palatability.
[0027]
【The invention's effect】
This onset bright, because obtained by lactic acid fermentation the specific fermentation material that contains the sterilized separately components, even if not specifically blended stabilizer has a good stability and mouthfeel smooth texture over,且 In addition, it is possible to obtain a new fermented milk drink with high commercial value that is enriched with calcium and adapted to the health orientation of consumers.
[0028]
【Example】
Hereinafter, although an Example and a comparative example demonstrate in detail, this invention is not limited to these.
[0029]
[Example 1]
1.9 kg of lactic acid bacteria beverage (trade name “Calpis”, Calpis Co., Ltd.) was sterilized at 80 ° C. for 2 seconds and cooled to 40 ° C. to obtain sterilized fermented milk. Separately, 12 g of calcium carbonate (for food additives) was suspended in 88 g of water, sterilized at 95 ° C. for 2 seconds, and cooled to 40 ° C. to obtain a sterilized calcium salt suspension. The sterilized fermented milk and the sterilized calcium salt suspension were aseptically stirred and mixed to obtain a fermented milk composition having a pH of 4.8.
[0030]
Separately, 1 kg of skimmed milk powder (manufactured by Yotsuba Milk Industry Co., Ltd.) was uniformly dissolved in 9 kg of ion-exchanged water to prepare a milk solution, and then heat-sterilized at 95 ° C. for 3 minutes, cooled to 42 ° C. in running water, A sterilized milk solution was obtained.
[0031]
The fermentation raw material obtained by aseptically mixing 2 kg of the fermented milk composition and 8 kg of the sterilized milk solution is 0.02% by weight of yogurt starter (trade name “YC-190”, manufactured by Christian Hansen). The solution was aseptically added and left to stand at 40 ° C. for 7 hours. After completion of fermentation, the mixture was stirred and cooled to 20 ° C., filled in a 150 ml high impact polystyrene bottle, heat sealed with an aluminum (polyethylene) laminate lid, and then allowed to cool to 10 ° C. or lower to obtain a fermented milk beverage .
[0032]
In the obtained fermented milk beverage , the flavor of the lactic acid bacteria beverage was sufficiently felt, a smooth texture due to the viscosity generated by fermentation with the lactic acid bacteria was felt, and the rough feeling due to protein aggregation was not felt. Moreover, the salty taste by neutralization, the gummy taste by calcium, the neutralization smell, etc. were not felt.
[0033]
Further, 150 g of the obtained fermented milk beverage was aseptically filled into a 5.5 cm diameter sterilized glass container and left standing at 10 ° C. for 14 days. As a result, the amount of water separation generated at the top of the beverage was less than 5 mm.
[0034]
[Comparative Example 1]
After adding 12 g of calcium carbonate (for food additives) with stirring to 2 kg of lactic acid bacteria beverage (trade name “Calpis”, manufactured by Calpis Co., Ltd.) to pH 4.8, sterilized at 95 ° C. for 2 seconds. The subsequent operation could not be performed.

Claims (3)

A fermented milk composition is pH4.5~5.0 obtained by blending after fermented milk and calcium salt were each sterilized separately, obtained by blending a milk solution was separately sterilized fermentation A method for producing a fermented milk beverage having good stability, characterized by subjecting a raw material to lactic acid fermentation . The manufacturing method according to claim 1, wherein the fermentation raw material contains the milk solution and the fermented milk composition in a weight ratio of 95: 5 to 50:50. The production method according to claim 1 or 2, wherein a lactic acid bacterium having a viscous substance-producing ability is used in the lactic acid fermentation.