JP4226558B2 - Fermented milk - Google Patents

Description

  The present invention relates to fermented milk filled in a container for sucking such as a pouch with a spout comprising a mouthpiece and a flexible container.

Since Mechnikov claimed the health promotion effect of yogurt, a type of fermented milk, many researchers have proven the health promotion effect of fermented milk. For this reason, fermented milk has attracted the attention of people around the world who are concerned about health. In Japan, the consumption of fermented milk has been increasing year by year as the health-oriented trend has increased. Research and development is actively conducted, and the types of fermented milk products in the market are diversifying.
Fermented milk is generally a product obtained by fermenting lactic acid bacteria, bifidobacteria, or yeast (hereinafter sometimes referred to as lactic acid bacteria) using mammalian milk as the main raw material. And depending on the composition of the product, (1) plain fermented milk fermented using only milk components as raw materials, (2) flavored fermented milk seasoned with sweetness, flavor, chocolate, coffee, etc. (3) added fruit It is classified as fermented milk containing fruits. Moreover, it classify | categorizes into (a) solid fermented milk (hard yoghurt), (b) pasty fermented milk (soft yoghurt), (c) liquid fermented milk (drink yoghurt) etc. by the shape of a product. Furthermore, according to a manufacturing method, it classify | categorizes into (i) stirring type fermented milk, (ii) stationary type fermented milk, etc. Fermented dairy products suitable for each taste are manufactured for a wide range of consumer age groups from infants to the elderly by the combination of the composition and properties described above.

(A) Solid fermented milk and (b) pasty fermented milk are sold in a sealed state by a cup-shaped container made of resin or paper and a lid made of aluminum, resin, paper or the like. When eating directly from a container, a spoon is usually used, so solid fermented milk and pasty fermented milk have been designed to optimize the texture and flavor when eaten with a spoon.
Moreover, (c) liquid fermented milk is filled and sold in the container which attached the lid to the container main body comprised with aluminum, resin, and paper, or the container by which the container main body and the lid were integrally molded. As a method of drinking, for example, there are a method of drinking by directly putting a mouth on a container, a method of drinking using a straw, a method of separating from a drinking cup and drinking from a cup. In order to be able to drink easily by these methods, it is necessary to reduce the viscosity of liquid fermented milk to such an extent that it can be sucked even from a straw, which is a thin tube, or to the extent that it flows out by simply tilting the container. Necessary.

By the way, in recent years, as a new packaging container for drinkable foods such as sports drinks and jelly drinks having a low viscosity (viscosity of about 0.15 Pa · s or less), a flexible container (pouch body) and a suction container attached to the flexible container are used. An inhaling container (hereinafter referred to as a “pouch with a spout”) to which a mouthpiece (spout) is attached is widely used (see, for example, Patent Document 1). This pouch with a spout is excellent in portability, can be eaten and consumed more easily than a spout, and can be easily ingested by squeezing the pouch. Therefore, filling fermented milk into a pouch with a spout is also required.
JP 11-75726 A

However, (a) solid fermented milk and (b) pasty fermented milk have a high viscosity so as to improve the texture when putting about 5-10 g into the mouth at once using a spoon, Even if it is filled in a pouch with a spout, it is difficult to inhale, and even when it can be ingested, the amount of ingestion at a time increases to 20 to 40 g, and the texture is poor.
(C) In the case of fermented milk containing liquid solids such as fruit yogurt, although the liquid fermented milk has a low viscosity, it can be easily sucked from a pouch with a spout, but the texture of fermented milk is insufficient. Was noticeable, and there was a problem in dispersibility of the solid content.
In other words, conventional fermented milk does not have physical properties suitable for sucking with a spout with a spout and has so far been reported on fermented milk having physical properties suitable for sucking from a spout. There was no.
An object of the present invention is to provide fermented milk that can be easily sucked from a pouch with a spout (drinking container) and has an excellent texture.

The fermented milk of the present invention is homogenized after fermentation, and then filled into a drinking container having a flexible container and a drinking mouth with an outlet path inner diameter of 10 to 12 mm attached to the flexible container. Fermented milk, characterized in that the viscosity at a shear rate of 200 S ⁻¹ is 0.2 to 0.4 Pa · s.
In the fermented milk of this invention, the solid substance may be contained .

  The fermented milk of the present invention can be easily sucked from a pouch with a spout and has an excellent texture. Since fermented milk filled in a pouch with a spout is improved in portability, fermented milk having a high health promotion effect can be easily taken anytime and anywhere.

The fermented milk of the present invention is filled in a pouch with a spout.
FIG. 1 shows a perspective view of an example of a pouch with a spout filled with fermented milk.
1 includes a gusset-type pouch body 10 (flexible container) provided with a town on the side, and a spout 20 (suction mouth) attached to the top of the pouch body 10. It has. The spout 20 can be attached with a lid 21, and a lead-out path 22 having a circular cross section for leading out contents from the pouch body 10 is formed. The spout 20 may be made of any material that conforms to a ministerial ordinance such as milk.

In spouted pouch 1, the inner diameter of the outlet passage 22 of the spout 20 is Ri 10~12mm der, it is particularly preferred further inside diameter of 11 mm. If the inner diameter of the outlet path 22 is 10 mm or more, even a viscous material such as fermented milk can be easily sucked. In addition, when the outer diameter of the spout 20 is 15 mm or more, it is difficult to hold the spout 20 with the mouth closed, and in order to secure the rigidity of the resin spout 20, it is necessary to have a thickness of at least about 1 mm. Then, the inner diameter of the outlet path 22 is preferably 12 mm or less.

  The pouch with a spout filled with fermented milk is not limited to the example shown in FIG. For example, the pouch main body 10 may be a standing type in which a town is provided at the bottom, or may be a type in which two flexible films are simply pasted together. The material of the pouch main body 10 is not particularly limited as long as it conforms to a ministerial ordinance such as milk, and may be a laminated structure of a plurality of resins or a laminated structure including a resin and an aluminum layer.

Moreover, in this invention, the viscosity in shear rate 200S- ¹ of fermented milk is 0.2-0.4 Pa.s. When the viscosity at a shear rate of 200 S ⁻¹ is 0.2 Pa · s or more, the texture can be improved, and when it is 0.4 Pa · s or less, drinking from a pouch with a spout is easy. Can be.
Here, the viscosity of the fermented milk in the present invention is a cone plate viscometer (manufactured by HAAKE) using a rotor with a diameter of 35 mm and tan = 1 °, and a shear rate of 0.001 to 1000 S ⁻ at 10 ° C. for 60 seconds. It is the viscosity at a shear rate of 200 S ⁻¹ when measured while changing to ¹ . The reason for selecting the viscosity value at a shear rate of 200 S ⁻¹ is that there is a high correlation with sensory evaluation.

In order to adjust the viscosity of fermented milk, the method of adding a viscosity modifier is taken, for example. Examples of the viscosity modifier include thickening polysaccharides such as agar, gelatin, processed starch, pectin, guagam and whey protein concentrate, and these are used alone or in combination. About the addition amount, it selects suitably according to the kind of raw material of fermented milk, and the kind of viscosity modifier to be used.
Moreover, the viscosity of fermented milk can also be adjusted with the manufacturing method of fermented milk.

  The fermented milk of the present invention can contain a solid. Examples of a method for producing fermented milk containing solids include a method of mixing a solid-containing composition with a stock solution of fermented milk not containing solids. Here, as a solid content containing composition, the composition containing solid materials, such as a fruit, aloe, natadekoko, is mentioned, for example. In addition, as fermented milk containing solid matter, it does not necessarily conform to the component standards of “fermented milk” of the Ministerial Ordinance on the component standards of milk and dairy products currently in force (revised on September 2, 2004) May be.

[Product Examples 1-7]
Non-fat dry milk (made by Morinaga Milk Industry Co., Ltd.) 9.7 kg, 45% cream (made by Morinaga Milk Industry Co., Ltd.) 6.5 kg, sugar (made by Shin Mitsui Sugar Co., Ltd.) 5 kg, and water 70 kg were prepared. The whey protein concentrate with the addition ratio shown in Table 1 (Mirai Co., Ltd., hereinafter sometimes referred to as WPI. The unit “W / W%” in the table is the mass when the mass of fermented milk is 100%. And adjusted with water so that each would be 98.5 kg, and dissolved uniformly. The resulting solution was sterilized by heating at 90 ° C. for 10 minutes, cooled to 40 ° C., and 1.5 kg of a mixed starter (manufactured by Hansen) consisting of Lactobacillus bulgaricus and Streptococcus thermophilus. Added and mixed uniformly. This was fermented to pH 4.8 in a 40 ° C. fermentation chamber, and then rapidly cooled to 10 ° C. with stirring in ice water to obtain stirred fermented milk. The fermented milk after cooling was homogenized using a yogurt card homogenizer (manufactured by Morinaga Milk Industry Co., Ltd.) having a hole with a diameter of 1 mm so that the yogurt card was smooth. Thereafter, a spout with an inner diameter of 11 mm and a spout with a volume of 170 ml attached to the main body of the pouch was filled into a pouch with a spout having a capacity of 170 g to obtain a product of 150 g of stirred fermented milk (Product Examples 1 to 6).
Moreover, the commercially available drink yogurt (Product Example 7) was replaced with a pouch with a spout similar to Product Examples 1-6.

The viscosity of fermented milk and the texture of each product example were examined as follows. The results are shown in Table 1.
(1) Viscosity of fermented milk The viscosity of fermented milk was measured in accordance with the above-described procedure using a corn plate viscometer (manufactured by HAAKE).
(2) Texture test A sensory test was conducted with a panel consisting of 20 men and women. The determination is as follows.
First, each product example
0 points: Excellent texture 1 point: Slightly excellent texture 2 points: Slightly inferior texture 3 points: Inferior texture, 4 levels are evaluated, and the average value of each product example is calculated.
Excellent: Less than 0.5 point Slightly excellent: 0.5 point or more and less than 1.5 point Slightly inferior: 1.5 point or more and less than 2.5 point

(result)
Product examples 3 to 5 whose viscosity was in the range of 0.2 to 0.4 Pa · s were compared with product examples 1, 2, 6 and 7 whose viscosity was not in the range of 0.2 to 0.4 Pa · s. The texture was good.

[Product Examples 8-12]
Skim milk powder (manufactured by Morinaga Milk Industry Co., Ltd.) 12.3 kg, 45% cream (manufactured by Morinaga Milk Industry Co., Ltd.) 6.6 kg, sugar (manufactured by Shin Mitsui Sugar Co., Ltd.) 2.5 kg, and water 70 kg were prepared. To this, whey protein concentrate (made by Mirai Co., Ltd.) having an addition ratio as shown in Table 2 was prepared, and each was adjusted to 98.5 kg with water and dissolved uniformly. Preservatives (produced by Hasegawa Fragrance Co., Ltd., increased viscosity adjustment) containing fermented milk obtained by sterilizing, fermenting, cooling and crushing the card as in Product Example 1 43 kg (including viscous polysaccharides) was added and mixed uniformly to obtain aloe-containing fermented milk. Thereafter, the spout with a lead-out path having an inner diameter of 11 mm was filled in a pouch with a spout having a capacity of 170 ml attached to the main body of the pouch to obtain 150 g of fermented milk containing aloe (Product Examples 8 to 11).
Moreover, the commercially available fruit yogurt (product example 12) was replaced with the pouch with a spout similar to the product examples 8-11.
And it evaluated similarly to the product examples 1-7. The evaluation results are shown in Table 2.

(result)
Product examples 9 and 10 whose viscosity was in the range of 0.2 to 0.4 Pa · s were compared with product examples 8, 11 and 12 whose viscosity was not in the range of 0.2 to 0.4 Pa · s. The texture was good.

[Example 1] Production of stirred fermented milk filled in a pouch with spout 9.7 kg of skim milk powder (Morinaga Milk Industry Co., Ltd.), 6.5 kg of 45% cream (Morinaga Milk Industry Co., Ltd.), sugar (manufactured by Shin Mitsui Sugar Co., Ltd.) ) 5 kg, whey protein concentrate (made by Mirai Co., Ltd.) 0.6 kg, and water 76.7 kg were prepared, mixed uniformly and dissolved. Thereafter, the mixture was sterilized by heating at 90 ° C. for 10 minutes, cooled to 40 ° C., and 1.5 kg of a mixed starter (manufactured by Hansen) consisting of Lactobacillus bulgaricus and Streptococcus thermophilus was added and mixed uniformly. This was fermented to pH 4.8 in a 40 ° C. fermentation chamber, and then rapidly cooled to 10 ° C. with stirring in ice water. After the cooled fermented milk is homogenized using a yogurt card homogenizer (manufactured by Morinaga Milk Industry Co., Ltd.) having a hole with a diameter of 1 mm, a volume in which a spout having an outlet path with an inner diameter of 11 mm is attached to the pouch body A 170 ml spouted pouch was filled to obtain 150 g of stirred fermented milk.
It was 0.26 Pa.s when the viscosity in shear rate 200S- ¹ of the obtained fermented milk product was measured.

[Example 2] Production of stirred fermented milk filled in a pouch with spout 9.7 kg of skim milk powder (Morinaga Milk Industry), 6.5 kg of 45% cream (Morinaga Milk Industry), sugar (Shin Mitsui Sugar Co., Ltd.) ) 5 kg, processed starch (manufactured by Matsutani Chemical Co., Ltd.) 0.5 kg, and water 76.8 kg were mixed, uniformly mixed and dissolved. Then, sterilization, fermentation, cooling, and card crushing treatment are performed in the same manner as in Example 1, and a spout with a lead-out path having an inner diameter of 11 mm is filled in a pouch with a spout having a volume of 170 ml attached to the main body of the pouch. A product of 150 g of fermented milk was obtained.
It was 0.20 Pa.s when the viscosity in shear rate 200S- ¹ of the obtained fermented milk product was measured.

[Example 3] Production of stationary fermented milk filled in a pouch with a spout 30 kg of milk (manufactured by Morinaga Milk Co., Ltd.), 7.7 kg of skim milk powder (manufactured by Morinaga Milk Co., Ltd.) 4 kg, sugar (manufactured by Shin Mitsui Sugar Co., Ltd.) 5.5 kg, and water 52.4 kg were prepared, mixed uniformly and dissolved. Thereafter, the mixture was sterilized by heating at 90 ° C. for 10 minutes, cooled to 42 ° C., and 1.5 kg of a mixed starter (manufactured by Hansen) consisting of Lactobacillus bulgaricus and Streptococcus thermophilus was added and mixed uniformly. This was filled in a pouch with a spout having a capacity of 170 ml, which was attached to the main body of the pouch with a spout having an outlet path having an inner diameter of 11 mm. And after making it ferment to pH 4.8 in a 40 degreeC fermentation chamber, it cooled rapidly to 10 degreeC with the refrigerator, and obtained the product of 150 g of stirring type fermented milk.
It was 0.35 Pa * s when the viscosity in shear rate 200S- ¹ of the obtained fermented milk product was measured.

[Example 4] Production of fermented milk containing aloe filled in a pouch with a spout 12.3 kg of skim milk powder (manufactured by Morinaga Milk Company), 6.6 kg of 45% cream (manufactured by Morinaga Milk Company), sugar (manufactured by Shin Mitsui Sugar Co., Ltd.) ) 2.5 kg, 0.4 kg of whey protein concentrate (made by Mirai) and 76.7 kg of water were prepared, mixed uniformly and dissolved. Then, the preserved milk obtained by sterilization, fermentation, cooling, and card crushing treatment as in Example 1 and containing aloe cut into 6.4 mm square (manufactured by Hasegawa Fragrance Co., Ltd., increased for viscosity adjustment) 43 kg (including viscous polysaccharides) was added and mixed uniformly. And the spout in which the lead-out path with an internal diameter of 11 mm was formed filled the pouch with a spout with a volume of 170 ml attached to the pouch main body.
The viscosity of the obtained fermented dairy product at a shear rate of 200 S ⁻¹ was measured to be 0.27 Pa · s.

The fermented dairy products of Examples 1 to 4 having a shear rate of 200 S- ^{1 having} a viscosity of 0.2 to 0.4 Pa · s could be easily sucked from a pouch with a spout and had a good texture.

It is a perspective view which shows an example of a pouch with a spout.

Explanation of symbols

  1 pouch with spout (drinking container), 10 pouch body (flexible container), 20 spout (drinking mouth), 21 lid, 22 lead-out path

Claims (2)

A fermented milk which is homogenized after fermentation and then filled into a container for drinking comprising a flexible container and a sucking mouth with an outlet diameter of 10 to 12 mm attached to the flexible container, wherein the milk is sheared Fermented milk having a viscosity of 0.2 to 0.4 Pa · s at a speed of 200 S ⁻¹ .   The fermented milk of Claim 1 in which the solid substance is contained.

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