JP5882980B2 - Separation of whey from fermented milk and prevention of protein aggregation using gel containing konjac mannan - Google Patents
Separation of whey from fermented milk and prevention of protein aggregation using gel containing konjac mannan Download PDFInfo
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- 102000007544 Whey Proteins Human genes 0.000 title description 21
- 108010046377 Whey Proteins Proteins 0.000 title description 21
- 238000000926 separation method Methods 0.000 title description 21
- 230000002265 prevention Effects 0.000 title description 2
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- 230000000694 effects Effects 0.000 description 7
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- 235000015067 sauces Nutrition 0.000 description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 5
- 239000011734 sodium Substances 0.000 description 5
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920001285 xanthan gum Polymers 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 2
- 102000009123 Fibrin Human genes 0.000 description 2
- 108010073385 Fibrin Proteins 0.000 description 2
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 2
- AEMRFAOFKBGASW-UHFFFAOYSA-M Glycolate Chemical compound OCC([O-])=O AEMRFAOFKBGASW-UHFFFAOYSA-M 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
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- 229950003499 fibrin Drugs 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
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- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
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- 239000008272 agar Substances 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 229920000591 gum Polymers 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
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Description
本発明は品質の良好な発酵乳の製造技術に関するものである。 The present invention relates to a technique for producing fermented milk of good quality.
従来乳を発酵させた発酵乳は、そのカードを破砕する、しないに拘わらず経時で乳漿分離を起こす。特に破砕した場合は蛋白凝集を起こし商品価値を失う。
これを防止するためペクチンとか繊維素グリコール酸ナトリウムを添加するが、分離は防止できても、食感が糊っぽく、かつ味のリリースが良くない為、嗜好性を著しく低下させる。
Fermented milk obtained by fermenting conventional milk causes whey separation over time regardless of whether the curd is crushed or not. Especially when crushed, it causes protein aggregation and loses commercial value.
In order to prevent this, pectin or sodium fibrin glycolate is added, but even if the separation can be prevented, the texture is sticky and the taste release is not good, so the palatability is remarkably lowered.
発酵乳の乳漿分離、蛋白凝集防止に関する技術は当該業界ではペクチンとかＣＭＣ（繊維素グリコール酸ナトリウム）が一般的に使用されているが、これらの使用はいずれも糊感がでて風味を阻害し、かつ味のリリースが良くないという欠点を有する。また特開２０１２−１０５５６６に開示されている技術は粒ゼリー入りドリンクヨーグルトには有効な技術であるが、通常の発酵乳では解決できない。 Pectin and CMC (sodium fibrin glycolate) are commonly used in the industry as technologies for whey separation and protein aggregation prevention in fermented milk. And has the disadvantage that the taste release is not good. Moreover, although the technique currently disclosed by Unexamined-Japanese-Patent No. 2012-105566 is an effective technique with drink yogurt containing a grain jelly, it cannot be solved with normal fermented milk.
本発明は発酵乳のカードを破砕しても乳漿分離のない、蛋白凝集のない、糊感のでない味のリリースの良い発酵乳を作ることである。 An object of the present invention is to produce fermented milk having a good taste release without whey separation, no protein aggregation, and no stickiness even when the curd of fermented milk is crushed.
本発明の構成要件は
1. ゲルの成分としてコンニャクマンナンを含有したゲルを調整する。
2. このゲルを破砕、カットする、破砕しない場合は小つぶに成形する。
3. この破砕した、カットした、又は成形したゲルを発酵乳に混入してミックスするが、この混入量は発酵乳とゲルの重量の０．０１％以上のコンニャクマンナンを含有させること。
発酵乳に混入するコンニャクマンナン含有ゲルは、ゲル化したものをカット又は／及び破砕して混入するが、カットでも、破砕でも、その効果に変わりはない。またこのゲルに耐熱性をもたせ、シロップ漬けとして容器に詰めて殺菌し、シロップと共に混入してもよく、ゲルとシロップをセパレートしシロップのみを混入しても、ゲルのみを混入しても効果に差はない。
コンニャクマンナンを単体で使用しても、乳漿分離防止効果、蛋白凝集防止効果、味のリリース効果は期待できない。
本発明の作用効果はコンニャクマンナンの成分とゲル化性高分子多糖類の成分の協同作用により、乳安定効果をもたらすものと考えられる。
このコンニャクマンナン含有ゲルは、強く硬いゲルでも良く、又はゾルに近いゲルでも良いので、製品の目的により適宜選択すればよい。
The constituent requirements of the present invention are:
1. Prepare a gel containing konjac mannan as a component of the gel.
2. Crush and cut this gel.
3. This crushed, cut, or shaped gel is mixed in the fermented milk and mixed, but the mixed amount should contain 0.01% or more of the fermented milk and gel by weight of konjac mannan.
The konjac mannan-containing gel mixed in the fermented milk is mixed by cutting or / and crushing the gelled gel, but the effect remains the same whether cut or crushed. In addition, this gel can be heat-resistant, packed in a syrup container, sterilized, and mixed with syrup. Separated gel and syrup, mixed with syrup alone, or mixed with gel alone is effective. There is no difference.
Even if konjac mannan is used alone, it cannot be expected to prevent whey separation, prevent protein aggregation, and release taste.
The effect of the present invention is considered to bring about a milk stabilizing effect by the cooperative action of the konjac mannan component and the gelling polymer polysaccharide component.
The konjac mannan-containing gel may be a strong and hard gel or a gel close to a sol, and may be appropriately selected depending on the purpose of the product.
以下試験例、実施例により説明する。
試験例１ コンニャクマンナンの乳漿分離防止、蛋白凝集防止効果の発現する濃度の試験
ゲル化性物質としてカラギーナン、ジェランガム、寒天、ゼラチン、タマリンド種子多糖類、キサンタンガム、アルギン酸ナトリウム、ペクチンをそれぞれ１重量パーセントにコンニャク粉をそれぞれ０．１と０．０７重量パーセント濃度の水溶液区をつくり８０℃に加熱後冷却し、24時間保持したのち、ゾル〜ゲルを調整し、別に調整したプレーンヨーグルトに１０重量パーセント添加混合し乳漿分離防止効果、蛋白凝集防止効果、味のリリースを判定した。
比較のために、前記試験において、コンニャク粉を使用しない区を調整し、プレーンヨーグルトに添加混合し、乳漿分離防止効果、蛋白凝集防止効果を判定した。この結果は表１〜表２３に記載する。
試験に供したプレーンヨーグルトは森永乳業株式会社製ビフィダスヨーグルトである。
又豆乳を乳酸菌発酵させた豆乳ヨーグルトにおいても、同様の試験をしたが、結果は牛乳製品の場合と同じ結果であった。
試験結果の判定基準は次の通りである。
判定基準: 蛋白凝集は、蛋白凝集なし −、蛋白凝集あり ＋、やや蛋白凝集あり ＋−。
乳漿分離は、乳漿分離なし −、乳漿分離あり ＋、やや乳漿分離あり＋−。
味のリリースは、味のリリース良くない −、味のリリース良好 ＋、味のリリースやや良くない ＋− 。
The test examples and examples will be described below.
Test Example 1 Test of concentration of konjac mannan to prevent whey separation and protein aggregation preventing effect Carrageenan, gellan gum, agar, gelatin, tamarind seed polysaccharide, xanthan gum, sodium alginate and pectin are each 1% by weight as gelling substances. Konjac powder was prepared in 0.1 and 0.07 weight percent aqueous solutions, heated to 80 ° C., cooled, held for 24 hours, adjusted to sol-gel, and 10% by weight in plain yogurt prepared separately. After adding and mixing, the effect of preventing whey separation, the effect of preventing protein aggregation, and the release of taste were determined.
For comparison, in the test, a section where konjac powder was not used was prepared, and added to and mixed with plain yogurt to determine the effect of preventing whey separation and the effect of preventing protein aggregation. The results are shown in Tables 1 to 23.
The plain yogurt used for the test is Bifidas yogurt manufactured by Morinaga Milk Industry Co., Ltd.
The same test was performed on soymilk yogurt obtained by fermenting soymilk with lactic acid bacteria. The result was the same as that of the milk product.
The criteria for the test results are as follows.
Criteria: Protein aggregation has no protein aggregation −, protein aggregation +, some protein aggregation + −.
For whey separation, there is no whey separation-, with whey separation +, with some whey separation +-.
Taste release is not good taste release-, taste release is good +, taste release is not good +-.
以上の様に味が良くて乳漿分離がなく、蛋白凝集もない、良質な味付けヨーグルトができるので当該業界に益することが大である。 As described above, it is possible to produce a high-quality seasoned yogurt with good taste, no whey separation, no protein aggregation, and it is very beneficial to the industry.
配合
ジェランガム０．１％、コンニャク粉０．１％、キサンタンガム０．５％、砂糖１１％を水に添加しミックスを８５℃まで加熱溶解し、１Ｋｇに調整し、水冷してゼリーを得た。
このゼリーを１．５ｃｍ角にカットして、このゼリーをプレーンヨーグルトに１５パーセント混入して、ゼリー入りヨーグルトを得た。このものを１４日間冷蔵庫に保存したが、乳漿分離がなく、蛋白凝集もなかった。
Formulated gellan gum 0.1%, konjac powder 0.1%, xanthan gum 0.5% and sugar 11% were added to water and the mix was heated and dissolved to 85 ° C., adjusted to 1 kg, and cooled with water to obtain a jelly.
This jelly was cut into a 1.5 cm square, and 15% of this jelly was mixed in plain yogurt to obtain a yogurt containing jelly. This was stored in the refrigerator for 14 days, but there was no whey separation and no protein aggregation.
実施例１で調整したゲルをミキサーで破砕してペースト状のゾルを得た。
このゾルをプレーンヨーグルトに１０％混入し、冷蔵庫で１４日間保存したが乳漿分離がなく、蛋白凝集もなかった。
The gel prepared in Example 1 was crushed with a mixer to obtain a pasty sol.
This sol was mixed with plain yogurt at 10% and stored in a refrigerator for 14 days, but there was no whey separation and no protein aggregation.
コンニャク粉０．２％、カラギーナン０．３％、ローガストビーンガム０．４％、アルギンＮａ０．２％、ジェランガム０．１％でゼリーを調整し、このゼリーを５ｍｍ角にカットした。このカットゼリー７０ｇにシロップ３０ｇをポリ袋に充填し８５℃で２０分加熱殺菌した。シロップは配合：砂糖３５％、クエン酸Ｎａ０．１％、クエン酸０．３％、乳酸Ｃａを０．１％で調整し使用した。
この製品からゼリーのみ３０ｇ取り出してプレーンヨーグルト７０ｇに混合調整したゼリー入り調味ヨーグルト、またシロップのみ３０ｇを取り出してプレーンヨーグルト７０ｇと混合調整した調味ヨーグルト、ゼリーとシロップをミキサーにかけて粉砕しペースト状にした３０ｇをプレーンヨーグルト７０ｇに混合調整した調味ヨーグルトを、冷蔵庫中で１４日間保存したが、いずれも乳漿分離のない、蛋白凝集のない、味のリリースの良好なヨーグルト製品であった。
The jelly was adjusted with konjac powder 0.2%, carrageenan 0.3%, roast bean gum 0.4%, algin Na 0.2%, gellan gum 0.1%, and this jelly was cut into 5 mm squares. 70 g of this cut jelly was filled with 30 g of syrup in a plastic bag and sterilized by heating at 85 ° C. for 20 minutes. The syrup was mixed with 35% sugar, 0.1% Na citrate, 0.3% citric acid and 0.1% Ca lactate.
From this product, 30g of jelly only was taken out and mixed with 70g of plain yogurt. Seasoned yogurt with jelly was mixed, and 30g of syrup was taken out and mixed with plain yogurt 70g. Seasoned yogurt prepared by mixing with 70 g of plain yogurt was stored in a refrigerator for 14 days, and all were yogurt products with no whey separation, no protein aggregation, and good taste release.
アルギン酸ナトリウム０．５％、コンニャク粉０．５％の水溶液を調整する。別に１．０％の塩化Ｃａ水溶液を調整する。アルギン酸ナトリウムとコンニャク粉の溶液を口径３ｍｍのノズルより滴下して１分間反応させて球状のつぶゼリーを得た。このつぶゼリー３０ｇとヨーグルト７０ｇをミックスしてつぶゼリー入りヨーグルトを調整した。このヨーグルトを冷蔵庫（５℃）で１４日間保存したが、蛋白凝集も乳漿分離も見られなかった。このヨーグルトを試食したところ糊感のない風味の良好なヨーグルトであった。 Prepare an aqueous solution of 0.5% sodium alginate and 0.5% konjac powder. Separately, a 1.0% Ca chloride aqueous solution is prepared. A solution of sodium alginate and konjac powder was dropped from a nozzle having a diameter of 3 mm and reacted for 1 minute to obtain a spherical jelly. 30 g of this crushed jelly and 70 g of yogurt were mixed to prepare yogurt containing crushed jelly. The yogurt was stored in a refrigerator (5 ° C.) for 14 days, but neither protein aggregation nor whey separation was observed. When this yoghurt was sampled, it was a yoghurt with a good taste without a sticky feeling.
アルギン酸ナトリウム０．５％、コンニャク粉０．５％の水溶液を調整する。別に１．０％の塩化Ｃａ水溶液を調整する。アルギン酸ナトリウムとコンニャク粉の溶液を口径３ｍｍのノズルより滴下して１分間反応させて球状のつぶゼリーを得た。このつぶゼリー７０ｇとクエン酸０．１％含む水溶液を３０ｇミックスして、容器に詰め８５度２０分間殺菌後冷却した。このミックス１００ｇをシロップごとヨーグルト２５０ｇにミックスしてつぶ入りヨーグルトを調整した。このヨーグルトを冷蔵庫（５℃）で１４日間保存したが、蛋白凝集も乳漿分離も見られなかった。このヨーグルトを試食したところ糊感のない風味の良好なヨーグルトであった。 Prepare an aqueous solution of 0.5% sodium alginate and 0.5% konjac powder. Separately, a 1.0% Ca chloride aqueous solution is prepared. A solution of sodium alginate and konjac powder was dropped from a nozzle having a diameter of 3 mm and reacted for 1 minute to obtain a spherical jelly. 30 g of an aqueous solution containing 70 g of this crushed jelly and 0.1% citric acid was mixed, filled in a container, sterilized at 85 ° C. for 20 minutes, and then cooled. 100 g of this mix was mixed with syrup and 250 g of yogurt to adjust the crushed yogurt. The yogurt was stored in a refrigerator (5 ° C.) for 14 days, but neither protein aggregation nor whey separation was observed. When this yoghurt was sampled, it was a yoghurt with a good taste without a sticky feeling.
コンニャク粉０．５％、砂糖３５％、乳酸Ｃａ０．８％、１／４リンゴ果汁５％、水５９％よりなる果汁ソースを調整し、このソースを０．７％アルギン酸Ｎａの水溶液に、径が５ｍｍのノズルより滴下し、１分間反応させて、芯部がリンゴ果汁ソースで、それを包む膜がアルギン酸Ｃａのカプセル状食品を得た。このカプセル３０ｇをプレーンヨーグルト７０ｇに混入させて１３日間冷蔵庫で保存したが、乳漿分離がなく、蛋白凝集のない、糊感のないヨーグルトであった。 Prepare a fruit juice sauce consisting of konjac flour 0.5%, sugar 35%, lactate Ca 0.8%, 1/4 apple juice 5%, water 59%, and this sauce into 0.7% Na alginate aqueous solution. Was dropped from a 5 mm nozzle and allowed to react for 1 minute to obtain a capsule-like food in which the core was an apple juice source and the film surrounding it was alginate Ca. 30 g of this capsule was mixed with 70 g of plain yogurt and stored in a refrigerator for 13 days. The yogurt was free of whey separation, did not aggregate, and had no sticky feeling.
実施例６で調整したカプセル７０ｇと砂糖３５％、キサンタン０．５％、１／４リンゴ果汁２０％で調整したフルーツソース３０ｇを混合して、カプセル入りんごソースを得た。このソース２０ｇを径が１０ｍｍのノズルよりプレーンヨーグルト７０ｇにインジェクションして、カプセル入りりんごソースを塊状に含有するヨーグルトを得た。このヨーグルトを３０日間６℃の冷蔵庫に保存したが、乳漿分離がない、蛋白凝集のない、糊感のないヨーグルトであった。 70 g of capsule prepared in Example 6 and 30 g of fruit sauce adjusted with sugar 35%, xanthan 0.5%, 1/4 apple juice 20% were mixed to obtain a capsule-containing apple sauce. 20 g of this sauce was injected into 70 g of plain yogurt from a nozzle having a diameter of 10 mm to obtain a yogurt containing a capsule-containing apple sauce in a lump. This yogurt was stored in a refrigerator at 6 ° C. for 30 days, but it was a yogurt with no whey separation, no protein aggregation, and no stickiness.
実施例１で調整したゼリーを３０ｇ、豆乳ヨーグルト７０ｇを混合し、冷蔵庫で１４日間保存したが、乳漿分離がない、蛋白凝集のない、クリーミーな風味の豆乳ヨーグルトであった。 30 g of the jelly prepared in Example 1 and 70 g of soy milk yoghurt were mixed and stored in a refrigerator for 14 days, but there was no whey separation, no protein aggregation, and a creamy flavored soy milk yoghurt.
プレーンヨーグルトはヘルシー効果が認知されて市場が拡大しているが、おいしくて食べやすいヨーグルトが市場に出回ることにより、更に市場は拡大するものと思われる。してみれば業界に益することが大である。 Although plain yogurt has been recognized for its healthy effect and the market is expanding, the market is expected to expand further as delicious and easy-to-eat yogurt is on the market. If you try to do so, it will greatly benefit the industry.
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