JP5060431B2 - Milk fermented food manufacturing method and milk fermented food obtained thereby - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing a fermented milk food and a milk fermented food obtained thereby, and more particularly, a method for producing a fermented milk food product that promotes enrichment of polysaccharide content in the fermented milk food product and improves the quality, and thereby It relates to the obtained milk fermented food.

  Fermented milk products such as yogurt are usually Lactobacillus casei, Lactobacillus bulgaricus, Lactobacillus acidphilus, Streptococcus salvarius subspice varioc thermophilus) or the like by milk fermentation with lactic acid bacteria (see, for example, Patent Document 1).

On the other hand, in recent years, a yogurt called “Caspian Sea yogurt”, which has a unique viscosity, an intestinal regulating action and the like completely different from conventional yogurt, has attracted attention. This yogurt is derived from the yogurt that has been edible for a long time in the Caucasus region between the Black Sea and the Caspian Sea in Europe. Unlike yogurts using the general lactic acid bacteria listed above, Lactococcus lactis subsp. Cremoris is used as the main fermenting lactic acid bacterium. In addition to Lactococcus lactis subspices cremolith, this "Caspian Sea yogurt" also contains acetic acid bacteria. Is performed efficiently, and a unique viscosity or the like is developed.
JP 2004-222670 A

  By the way, in recent years, various improvements of the above-mentioned “Caspian Sea Yogurt” have been studied. For example, in order to emphasize a mild flavor during its production, milk is fermented only with Lactococcus, Lactis, Subspecies, and Cremolis. The production of fermented milk foods is being considered. In addition, fermentation with only Lactococcus, Lactis, Subspecies, and Cremolis does not give a special texture such as viscosity or smoothness. Techniques such as performing fermentation or mixing the above thickener or gelling agent into the fermented product have been studied.

  However, even when a thickener or gelling agent is added as described above, the texture such as the viscosity and smoothness peculiar to “Caspian Sea yogurt” and the flavor and the like accompanying it are sufficiently obtained. There is no problem.

  The present invention has been made in view of such circumstances, and provides a method for producing a fermented milk food having a mild, tasty, smooth and viscous food texture, and a milk fermented food obtained thereby. Objective.

In order to achieve the above object, the present invention provides a method for producing a fermented milk food obtained by fermenting milk, wherein the following component (A) is added to the total amount of ingredients of the fermented milk food in the milk: was added at a rate of 1.25 to 5.00 wt%, Lactococcus lactis subsp. cremoris FC (Lactococcus lactis subsp. cremoris FC , FERM AP-20185) first aspect the preparation of fermented milk food to ferment by And
(A) At least one of whey protein and soy protein.

  Moreover, this invention is a milk fermented food obtained by the said manufacturing method, Comprising: The content rate of the exopolysaccharide derived from the fermenting microorganisms is 0.1-500 mg per 400 g of milk fermented food, 2nd fermented milk food. The gist of

  Moreover, this invention makes the 3rd summary the milk fermented foodstuff which is obtained by the said manufacturing method, Comprising: The viscosity is 3000-12000 mPa * s.

The inventors of the present invention have made extensive studies to solve the above problems. In the course of this research, the use of the special strain Cremoris deposited by the applicant (Lactococcus lactis subsp. Cremoris FC) as a microorganism used for milk fermentation. I recalled. That is, this strain has a higher ability to secrete extracellular polysaccharides derived from fermenting microorganisms than ordinary Cremoris bacteria, and the secreted extracellular polysaccharides can be a major factor in improving the viscosity of fermented milk foods. is there. As a result of further studies by the present inventors, when whey protein and soybean protein were added to the milk in a specific ratio and fermentation was performed with the strain, extracellular polysaccharide secretion was prominent. As a result, even if it does not contain acetic acid bacteria as in the past, only the cremollis bacteria enrich the polysaccharide content in the milk fermented food, and the milk fermentation with a unique texture that is smooth and highly viscous I found out that I could get food. In addition, the extracellular polysaccharide content is increased as described above, and further, since the fermentation of milk without acetic acid bacteria is performed, the acidity of the fermented milk food is suppressed, and the mild and good flavor is obtained. The present invention has been achieved by finding that the above-described object can be achieved.

  As described above, the method for producing a milk fermented food according to the present invention is performed by adding whey protein or soybean protein to milk and fermenting it with Lactococcus lactis subspecies cremolith FC. Therefore, it is possible to produce a fermented milk food having a specific texture with a high content of extracellular polysaccharides, a mild and tasty flavor, and a smooth and high viscosity. In addition, the fermented milk product obtained by the production method of the present invention uses the above-mentioned specific Cremoris bacterium as a fermentation microorganism and is enriched in the content of extracellular polysaccharides. Physiological actions (intestinal regulating action, immunostimulatory action, etc.) are higher than those, and therefore, more excellent effects are exhibited in health.

In particular, since the mixing ratio of the whey protein and soy protein is a specific ratio, the viscosity and extracellular polysaccharides content of the fermented milk food, it can be higher.

  Moreover, when skim milk powder is further added and fermented in the said milk, the fermented milk food which has the above outstanding functions can be manufactured efficiently.

  Furthermore, when the mixing | blending ratio of the said skim milk powder is a specific ratio, the improvement effect of viscosity or an extracellular polysaccharide content rate can be made higher.

  Next, an embodiment of the present invention will be described.

  The method for producing a milk fermented food according to the present invention is carried out by adding whey protein or soy protein to milk and fermenting it with Lactococcus lactis subspecies cremolith FC. By producing by such a method, it is possible to produce a fermented milk food having a specific texture that has a high extracellular polysaccharide content, a mild, tasty, smooth and high viscosity.

  The above-mentioned Lactococcus lactis subsp. Cremoris FC (FERM AP-20185) is a strain deposited by the applicant at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology. Yes, it is different from the usual Lactococcus lactis subspecies cremolith. In addition, the said deposit strain has the characteristic activated at 10 degreeC or more, and makes 25-30 degreeC optimal temperature. In addition, the deposited strain forms a colony having a white to milky white consistency on the medium. For example, when cultured on a BCP medium at 25 ° C. for 2 days, the deposited strain has a diameter of 0.5 to 1.0 mm. It becomes a circular (hemispherical) colony. Furthermore, there is no change in colony morphology due to culture conditions or physiological conditions, and there is no change in colony morphology due to mutation.

  The whey protein added to the milk is obtained by concentrating and purifying the protein contained in whey derived from milk, and its main components are lactoglobulin, lactalbumin, lactoferrin, etc. It is. Whey is an aqueous solution obtained by removing milk fat and casein from milk and is produced in large quantities as a by-product in the cheese production process. Whey contains minerals and vitamins in addition to protein. In the present invention, a concentrated whey may be used as it is as “whey protein” without being purified.

  On the other hand, soy protein is obtained by concentrating and purifying protein contained in soybean. In addition, components other than protein are included in the concentrated soy milk, but in the present invention, the concentrated soy milk may be used as it is as “soy protein” without being purified.

  And said whey protein and soybean protein added in milk can be mix | blended independently or can also be mix | blended in combination.

The blending ratio of the whey protein and soy protein is 1 . 25 to 5.0 in the range of 0 wt%. That is, if it is less than the above range, the effect of improving the viscosity and the extracellular polysaccharide content is poor, and conversely if it exceeds the above range, the ability of microorganisms to produce extracellular polysaccharides is inhibited.

  Moreover, when skim milk powder is further added and fermented in the said milk, since the milk fermented food which has the above outstanding functions can be manufactured efficiently, it is preferable. In addition, since this effect is an effect seen notably when whey protein is mix | blended, even if skim milk powder is added to the place which has mix | blended only soybean protein, the above effects are not recognized.

  And it is preferable that the mixture ratio of the said skim milk powder is the range of 0.005 to 5 weight% with respect to the total amount of the material of milk fermented food, More preferably, it is 0.5 to 2.5 weight%. It is a range. That is, by blending skim milk powder within the above range, the effect of improving viscosity and extracellular polysaccharide content can be further increased.

  The method for producing a fermented milk food of the present invention can be performed, for example, as follows.

That is, milk as a medium is first sterilized (at 85 ° C. for about 15 minutes), and then whey protein and soybean protein are blended in the milk. Moreover, skim milk powder is also mix | blended as needed. And the said milk is cooled to 30 degreeC. Next, Cremolis starter << Lactococcus lactis sub-species cremolith FC [about 1 g of lyophilized powder. The number of viable bacteria in 1 g of the powder is 1 × 10 ⁵ or more (preferably 1 × 10 ⁷ to 1 × 10 ⁹ )] in a sterilized culture bottle, and further, a predetermined amount of sterilized milk (30 To 40 ml), and the mixture left for 3 hours or more, preferably 8 to 24 hours in a room temperature (15 to 30 ° C.) environment ”is prepared. Next, this cremolith starter is blended (inoculated) into the above medium. In addition, the mixing | blending order of said each material may differ from this order. And after shaking the said culture medium well, it is left for 3 hours or more, preferably 8 to 24 hours in a room temperature (15 to 30 ° C.) environment. This activates the microorganism and promotes fermentation. The fermented milk product thus obtained can be appropriately adjusted as necessary to obtain the desired fermented milk food.

  In addition to the raw materials used in the above production method, sugars such as sucrose, fructose, invert sugar and glucose, water, pulp, fruit juice, fragrance, acidulant and the like may be added as necessary.

  The content of extracellular polysaccharide in the thus obtained milk fermented food is preferably in the range of 0.1 to 500 mg per 400 g of milk fermented food, more preferably 31 per 400 g of milk fermented food. The range is from 0.5 to 208.3 mg. That is, since it contains a high content of extracellular polysaccharides in this way, the fermented milk product has a mild and good flavor as well as improved viscosity and a reduced acidity. In addition, due to the high content of extracellular polysaccharides, physiological actions (intestinal regulating action, immunostimulatory action, stress-derived skin blood flow reduction improvement action and skin function improvement action, action to increase the proportion of blood HDL cholesterol, etc.) are high, For this reason, the present invention also has a better effect on health.

  The content of extracellular polysaccharide in the milk fermented food is, for example, by adding trichloroacetic acid to the milk fermented product to denature the protein, and then performing centrifugation to remove the supernatant. The white precipitate (extracellular polysaccharide) that has emerged is removed by filtration, and the white precipitate that has floated is removed. The white precipitate is placed in a dialysis membrane (excluded molecular weight (MWCO): 3500), and is cooled (approximately 4 ° C.). After dialysis, extraction can be performed by freeze-drying to extract extracellular polysaccharides and examining the sugar content by the phenol-sulfuric acid method.

  Moreover, it is preferable that the viscosity of the milk fermented food obtained as mentioned above is the range of 3000-12000 mPa * s, More preferably, it is the range of 6608-11880 mPa * s. In other words, the fermented milk food obtained by the production method of the present invention has been improved in quality compared to the conventional product because the sourness is suppressed and the viscosity is set high in this way despite being mild. It is. The viscosity of the fermented milk food can be measured with a B-type viscometer or the like.

  In the milk fermented food of the present invention, the fermented milk product can be directly used (including heat-sterilized food) as it is, but besides that, the fermented milk product is dried and pulverized by freeze drying or the like. Alternatively, the powder may be mixed with an appropriate powder carrier. Furthermore, the powder may be tableted and granulated, or the powder may be encapsulated. Further, the fermented milk product may be used by dissolving or dispersing in a suitable liquid carrier.

  And the fermented milk food of the present invention is not limited to the yogurt made of the above fermented milk, but can be processed, for example, pudding, ice cream, popsicle, jelly, candy, chocolate, bread, cake, cream puff, ham, meat sauce. , Curry, stew, cheese, butter, dressing, health food, food for specified health use, lactic acid beverage, soft drink, tea, etc.

  Next, examples will be described together with comparative examples. However, the present invention is not limited to these examples.

[Examples 1 to 6]
Sterilize milk as a medium (about 15 minutes at 85 ° C.), and then blend whey protein, skim milk powder, and water in the milk in the proportions shown in Table 1 below, and then to 30 ° C. Cooled down. Next, Cremolis starter (Lactococcus lactis subspecies Cremolis FC (FERM AP-20185) [about 1 g of the powder obtained by freeze-drying. The number of viable bacteria in 1 g of the powder is 1 × 10 ⁵ ] Was added to a sterilized culture bottle, 30 ml of sterilized milk was added, and the mixture was allowed to stand for 10 hours in an environment of 30 ° C.), and this cremolith starter was added to the medium described below. Formulated (inoculated) at the ratio shown in Table 1. And after shaking the said culture medium well, it was left to stand in 30 degreeC environment for 10 hours, and fermentation was promoted, and the target milk fermented product (milk fermented food) was obtained.

[Comparative Example 1]
Fermentation was carried out under the same conditions as in Example 1 using a medium in which each material was blended in the proportions shown in Table 1 below without adding whey protein to obtain a fermented milk product.

[Comparative Example 2]
In place of Lactococcus lactis subspecies Cremolis FC, freeze-dried powder of Cremolis reference strain (ATCC 19257) (number of viable cremollis in 1 g of powder: 5.5 × 10 ⁷ ) was used. A cremolith starter was prepared in the same manner as above. And using this cremolith starter, it fermented on the conditions similar to Example 1 with the culture medium which mix | blended each material in the ratio shown in Table 1 of the postscript, and the milk fermented material was obtained.

  Each characteristic was evaluated according to the following reference | standard using the milk fermented material of Examples 1-6 obtained by doing in this way and Comparative Examples 1 and 2. FIG. These results are also shown in Table 1 below.

〔viscosity〕
A B type viscometer (manufactured by BROOK FIELD, rotor No. 4, rotation speed 50 rpm) was used, a guard was attached to this, and the viscosity was measured. And the viscosity (mPa * s) 5 minutes after a measurement start was made into the measured value.

[Extracellular polysaccharide content]
The extracellular polysaccharide content (mg / 400 g) in 400 g of milk fermented product was measured. That is, trichloroacetic acid was added to 400 g of the milk fermented product, the protein was denatured, centrifuged at 12000 G for 20 minutes, the supernatant was taken out, trichloroacetic acid was further added, and the mixture was centrifuged at 12000 G for 20 minutes. And the supernatant was removed. Thereafter, the supernatant is filtered, and an equal amount of acetone is poured to take out the white precipitate (extracellular polysaccharide) that has floated, and the white precipitate is placed in a dialysis membrane (excluded molecular weight (MWCO): 3500). In a refrigerator at 0 ° C., dialysis was performed with sterilized water for 3 days, and further dialysis was performed with sterilized phosphate buffer (PBS) for 1 day. And the sample obtained by the said dialysis was lyophilized | freeze-dried, the content of sugar was measured by the phenol sulfuric acid method, and the value was made into the extracellular polysaccharide content.

[Viscosity ratio / extracellular polysaccharide ratio]
The viscosity and extracellular polysaccharide content of Comparative Example 1 were converted to 100, and the increase rate of the viscosity and extracellular polysaccharide content was calculated.

  From the results of Table 1 above, it can be seen that in Examples 1 to 6, the viscosity and the amount of extracellular polysaccharide production are increased by adding whey protein compared to Comparative Example 1. Further, as is clear from the comparison between Example 1 and Example 5 and the comparison between Example 2 and Example 6, the addition of skim milk powder together with whey protein produced viscosity and extracellular polysaccharide production. The amount increased synergistically. In Comparative Example 2, the mixing ratio of whey protein was sufficient (2.50% by weight), but the viscosity was higher than that of Comparative Example 1 in which whey protein was not added due to the use of the cremollis reference strain. As a result, the extracellular polysaccharide was not detected.

[Examples 7 to 12]
Sterilize the milk used as the medium (at 85 ° C for about 15 minutes), and then blend soy protein, skim milk powder, and water in the milk in the proportions shown in Table 2 below, and then cool to 30 ° C. did. Next, Cremolis starter (Lactococcus lactis subspecies Cremolis FC (FERM AP-20185) [about 1 g of the powder obtained by freeze-drying. The number of viable bacteria in 1 g of the powder is 1 × 10 ⁵ ] Was added to a sterilized culture bottle, 30 ml of sterilized milk was added, and the mixture was allowed to stand for 10 hours in an environment of 30 ° C.), and this cremolith starter was added to the medium described below. Formulated (inoculated) at the ratio shown in Table 2. And after shaking the said culture medium well, it was left to stand in 30 degreeC environment for 10 hours, and fermentation was promoted, and the target milk fermented product (milk fermented food) was obtained.

[Comparative Example 3]
Fermentation was carried out under the same conditions as in Example 7 using a medium in which each material was blended in the proportions shown in Table 2 below without adding soy protein to obtain a fermented milk product.

[Comparative Example 4]
In place of Lactococcus lactis subspecies Cremolis FC, freeze-dried powder of Cremolis reference strain (ATCC 19257) (viable count of cremollis in 1 g of powder: 5.5 × 10 ⁷ ) was used. A cremolith starter was prepared in the same manner as above. And using this cremolith starter, it fermented on the conditions similar to Example 7 with the culture medium which mix | blended each material in the ratio shown in Table 2 of the postscript, and the fermented milk was obtained.

  Using the milk fermented products of Examples 7 to 12 and Comparative Examples 3 and 4 thus obtained, each characteristic was evaluated according to the criteria of Examples 1 to 6. These results are also shown in Table 2 below. The “viscosity ratio / extracellular polysaccharide ratio” is a value obtained by converting the viscosity and extracellular polysaccharide content of Comparative Example 3 as 100, and calculating the increase ratio of the viscosity and extracellular polysaccharide content.

  From the results of Table 2 above, it can be seen that in Examples 7 to 12, the addition of soybean protein increases the viscosity and the amount of extracellular polysaccharide produced compared to Comparative Example 3. In Comparative Example 4, the blending ratio of soy protein was sufficient (2.50% by weight), but the viscosity was lower than that of Comparative Example 3 in which soy protein was not added due to the use of the cremolith reference strain. In addition, no extracellular polysaccharide was detected.

  From the above results, the fermented milk products obtained in Examples 1 to 12 are high in viscosity, have a smooth and unique texture, and have a high content of extracellular polysaccharides, so that the acidity is suppressed. It became mild and tasty. In addition, since the content of extracellular polysaccharides is enriched, it has higher physiological effects (intestinal regulation, immunostimulatory action, etc.) than ordinary fermented milk foods obtained from ordinary Cremoris bacteria, and is also excellent in terms of health. It became a thing to demonstrate.

Claims (6)

A method for producing a fermented milk product obtained by fermenting milk, wherein the following component (A) is added to the milk in a ratio of 1.25 to 5.00% by weight with respect to the total amount of materials of the fermented milk food. In addition, a method for producing a fermented milk food characterized by fermenting with Lactococcus lactis subsp. Cremoris FC (FERM AP-20185).
(A) At least one of whey protein and soy protein. Lactococcus lactis subsp. Cremoris FC only by the process of the fermented milk food according to claim 1, wherein Ru is fermented.
  The method for producing a fermented milk food according to claim 1 or 2, wherein skim milk powder is further added to the milk for fermentation.   The method for producing a fermented milk food according to claim 3, wherein a blending ratio of the skim milk powder is in a range of 0.005 to 5% by weight with respect to a total amount of materials of the fermented milk food.   It is a milk fermented food obtained by the manufacturing method as described in any one of Claims 1-4, Comprising: The content rate of the extracellular polysaccharide derived from the fermentation microorganisms is 0.1-500 mg per 400g of milk fermented food. A fermented milk product characterized by that.   Fermented milk food obtained by the method according to any one of claims 1 to 4, wherein the viscosity is 3000 to 12000 mPa · s.