JP6405113B2 - 薫臭を付加した発酵乳の製造方法及び発酵乳 - Google Patents
薫臭を付加した発酵乳の製造方法及び発酵乳 Download PDFInfo
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- JP6405113B2 JP6405113B2 JP2014095381A JP2014095381A JP6405113B2 JP 6405113 B2 JP6405113 B2 JP 6405113B2 JP 2014095381 A JP2014095381 A JP 2014095381A JP 2014095381 A JP2014095381 A JP 2014095381A JP 6405113 B2 JP6405113 B2 JP 6405113B2
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Description
前述した後発酵製法にしたがって、発酵乳を調製した。牛乳と、脱脂粉乳と、鰹節抽出物を所定の比率(表1〜3参照)で混合し、発酵原料を調合した。牛乳は、乳脂肪3.5質量部と無脂乳固形分8.3質量部を含む、雪印メグミルク社製の牛乳を使用した。脱脂粉乳は、雪印メグミルク社製の脱脂粉乳を使用した。鰹節抽出物は、鰹だし(焼津水産化学工業社製、商品名「風味氷結K−1」)を水で薄めて、固形割合を10質量%又は5質量%とした液体だし、もしくは固形割合が26質量%の液体の鰹節エキス(焼津水産化学工業社製、商品名「香り三昧 鰹S」)を使用した。発酵原料は、高温短時間殺菌法で殺菌し、乳酸菌(Streptcoccus thermophilus、Lactobacillus delbrueckii subsp. Bulgaricus)を含むスターターを2mg添加した後、容積100cm3のポリプロピレン製容器に充填、封止し、発酵温度35℃で、15時間、発酵させた。発酵を終えた発酵乳は、4℃まで冷却し、その温度で、24時間保存して、低温熟成させた。完成した発酵乳を、次の官能評価方法にしたがって評価した。
10名のパネラーにより、薫臭及び発酵乳の風味について、各々を5段階で評価(10名×2項目×5段階)し、満点100点の合計スコアで、85点以上を◎、84〜75点を○、74〜60点を△、59点未満を×と判定した。
5:非常に強い薫臭がある。
4:強い薫臭がある。
3:薫臭が少し感じられる
2:薫臭がほとんどない。
1:薫臭が全くない。
5:発酵乳独特の非常に良い風味がある。
4:発酵乳独特の良い風味がある。
3:鰹節抽出物の雑味が少し感じられる。
2:鰹節抽出物の雑味が感じられる。
1:鰹節抽出物の強い雑味が感じられる。
前述した前発酵製法にしたがって、発酵乳を調製した。牛乳と脱脂粉乳は、実施例1と同じ種類のものを使用し、所定の比率(表4参照)で混合し、発酵原料を調製した。発酵原料は、高温短時間殺菌法で殺菌し、乳酸菌(Streptcoccus thermophilus、Lactobacillus delbrueckii subsp. Bulgaricus)を含むスターターを2mg添加した後、容積100cm3のポリプロピレン製容器に充填、封止し、発酵温度35℃で、15時間、発酵させた。次に、発酵を終えた発酵乳に、固形割合が10%の液体の鰹だし(焼津水産化学工業社製、商品名「風味氷結K−1」)を所定量添加(表4参照)し、撹拌混合した後、容積100cm3の(材質)製容器に充填、封止して、4℃まで冷却し、その温度で、24時間保存して、低温熟成させた。完成した発酵乳について、実施例1と同様の官能評価方法にしたがって評価した。その結果を表4に示す。
実施例2と同様にして得られた発酵乳に、市販の鰹節フレーバー(高砂香料工業社製、商品名「カツオブシフレーバー F」)、シーズニングオイル(焼津水産化学工業社製、商品名「鰹節オイル」)を添加して、実施例1,2と同様な容器に充填、封止した。完成した発酵乳について、実施例1と同様の官能評価方法にしたがって評価した。その結果を表5に示す。
本発明の製造工程において、熟成温度の違いから生じる、薫臭成分の違いについて評価した。熟成温度として4℃、15℃、20℃の3水準を試し、発酵乳の臭気成分に含まれるフェノール含有量を後述するガス分析法によって比較した。
Agilent社製のガスクロマトグラフ/質量分析計(GC/MS)によって、発酵乳に含まれるフェノール含有量を評価した。
Claims (9)
- 鰹だし、鰹節エキス、粉末だし、又は鰹節エキス粉末からなる群より選ばれた少なくとも1種である鰹節抽出物を、乳原料を含む発酵原料に添加して、乳酸発酵させ、次いで低温熟成させることを特徴とする、薫臭を付加した発酵乳の製造方法。
- 前記発酵原料中に、前記鰹節抽出物を、固形分換算で0.2〜5.0質量%添加する、請求項1記載の薫臭を付加した発酵乳の製造方法。
- 乳原料を含む発酵原料を乳酸発酵させ、この発酵物に鰹だし、鰹節エキス、粉末だし、又は鰹節エキス粉末からなる群より選ばれた少なくとも1種である鰹節から抽出して得られる鰹節抽出物を添加し、次いで低温熟成させることを特徴とする、薫臭を付加した発酵乳の製造方法。
- 前記発酵物中に、前記鰹節抽出物を、固形分換算で0.2〜5.0質量%添加する、請求項3記載の薫臭を付加した発酵乳の製造方法。
- 前記低温熟成を、15℃以下の温度帯で1日以上行う、請求項1〜4のいずれか1つに記載の薫臭を付加した発酵乳の製造方法。
- 前記乳酸発酵を、ラクトバシラス属(Lactobacillus)、ビフィドバクテリウム属(Bifidobacterium)、エンテロコッカス属(Enterococcus)、ラクトコッカス属(Lactococcus)、ペディオコッカス属(Pediococcus)、リューコノストック属(Leuconostoc)から選ばれた乳酸菌の1種又は複数種を用いて行う、請求項1〜5のいずれか1つに記載の薫臭を付加した発酵乳の製造方法。
- 前記鰹節抽出物を、乳原料を含む発酵原料に添加して、容器に充填した後、発酵させる請求項1又は2記載の薫臭を付加した発酵乳の製造方法。
- 前記発酵物に、前記鰹節抽出物を添加して混和後、容器に充填して、前記低温熟成を行う、請求項3又は4記載の薫臭を付加した発酵乳の製造方法。
- 請求項2又は請求項4の製造方法にて得られる、薫臭を付加した発酵乳。
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