JP6653251B2 - Starter for obtaining fermented milk, low-fat, non-fat ice cream-like food, and method for producing low-fat, non-fat ice-cream-like food - Google Patents

Description

  The present invention relates to a starter to be added to raw milk of a low-fat or non-fat ice cream-like food, and a low-fat or non-fat ice cream-like food.

  As used herein, the term "ice cream-like food" refers to "ice creams" according to the ministerial ordinance on the component standards of milk and dairy products in the Japanese Food Sanitation Law, which have a milk fat content of less than 8% by weight. That is, “ice cream-like food” has a milk solid content of 3% by weight or more, does not correspond to “ice cream” (milk fat content of 8% by weight or more) according to JAS, and “ice milk” (milk fat content of 3%). % Or more) or "lactoice" (milk fat content of less than 3% by weight).

  2. Description of the Related Art In recent years, demand for foods capable of suppressing energy (calorie) intake has been increasing in response to the growing health consciousness of consumers. The amount of energy absorbed into the body when 1 g of lipid is ingested is 9 kcal, and the amount of energy absorbed into the body is greater than when the same amount of protein or carbohydrate is ingested. For this reason, the potential demand for foods with reduced amounts of lipids, especially “zero-fat” (non-fat) foods, is increasing.

  On the other hand, lipids are also factors that enhance palatability such as flavor and texture of foods and drinks, such as richness, richness, and mellowness. For this reason, it has been said that it is difficult to reduce the fat content of foods, such as ice cream, which produce deliciousness with fats, because the flavor and texture of the foods are impaired.

  Here, when producing “ice cream-like foods” in which the fat content of the ice cream is zero, it is necessary to make the ice cream-like foods have the same flavor and texture as ordinary ice creams. The challenge is to compensate for the smoothness and richness of the surface.

  BACKGROUND ART Conventionally, in producing a non-fat ice cream-like food, a method of using, for example, whey protein concentrate (WPC) instead of fat to enhance flavor and texture has been known (Patent Document 1). . Also, for example, a method is known in which a stabilizer (including an emulsion stabilizer and a thickening stabilizer; the same applies hereinafter) is used in combination to enhance the flavor and texture of non-fat ice cream-like foods (Patent Document 1) 2).

  Also, in order to smooth the physical properties of ice cream-like foods, a method of subjecting raw milk for ice cream to desalting and lactose decomposition using an NF (Nano Filtration) membrane is known (Patent Document 3). . It is also known to improve the smoothness of physical properties of ice cream-like foods by reducing ice crystals.

  Furthermore, there is also known a method in which fermented milk fermented by lactic acid bacteria producing a large amount of viscous polysaccharide is mixed instead of a stabilizer to obtain an ice cream mix having a solid content of 38% or more (Patent Document 4). It is said that a lactic acid bacterium which produces a large amount of such a viscous polysaccharide can be used to obtain a food with a smooth mouthfeel and good dissolution in the mouth.

JP-A-08-107759 JP-A-02-255046 International Publication WO2011 / 77739 pamphlet JP 2005-278638 A

  As described above, an ice cream that exudes a delicious taste with fat (particularly milk fat) loses its flavor and texture if the fat is reduced to zero. For this reason, it has been said that it is difficult to realize an ice cream-like food which is fat-free but fat.

  Here, it is conceivable to produce a non-fat ice cream-like food by combining the conventional techniques disclosed in Patent Documents 1 to 4 described above. However, simply combining conventional techniques has failed to develop a non-fat, yet fat, smooth ice cream-like food.

  For this reason, at present, a new technology suitable for improving the fat feeling of a low-fat or non-fat ice-cream-like food is demanded in order to produce a low-calorie ice-cream-like food with high palatability. It can be said that.

  Therefore, the inventors of the present invention have conducted intensive studies on means for solving the above problems, and as a result, fermented milk obtained by using a starter in which a specific lactic acid bacterium is combined is used as a low-fat or non-fat ice cream-like food. By using it as a raw material, they unexpectedly found that the fat feeling of ice cream-like foods improved, and succeeded in developing non-fat foods with high palatability. The present inventors have conceived that the conventional problems can be solved based on the above findings, and have completed the present invention.

[Starter]
The first aspect of the present invention relates to a starter that is added to raw milk to ferment the raw milk. The starter of the present invention is a mixture of lactic acid bacteria.
The starter of the present invention contains Bulgaria bacteria and Thermophilus bacteria, and the raw milk is cultured at 37 ° C. to pH 4.5 to 5.0 and the viscosity of the fermented milk when cooled to 5 ° C. (measured by a B-type viscometer). Is 5000 mPa · s or more.
Bulgaria is Lactobacillus delbrueckii subsp. Bulgaricus OLL1247 strain (deposit number: NITE BP-01814) (hereinafter referred to as Bulgaria OLL1247 strain) or Lactobacillus delbruchy subsp. Bulgaricus (Lactobacillus delbrueckii ssp. Bulgaricus) OLL1073R-1 strain (deposit number: FERM BP-10741) (hereinafter referred to as Bulgarian OLL1073R-1 strain).
The thermophilus bacteria are Streptococcus thermophilus OLS3618 strain (deposit number: NITE BP-01815) (hereinafter referred to as Thermophilus OLS3618 strain) or Streptococcus thermophilus OLS3078 strain (deposit number: NITE97-01 or less). , Thermophilus OLS3078 strain).

  The starter of the present invention is preferably added to raw milk of a low-fat, non-fat ice cream-like food having a milk fat content of less than 8% by weight to ferment the raw milk.

  In addition, the starter of the present invention may be any of a combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3618, a combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3078, or a combination of Bulgaria strain OLL1073R-1 and thermophilus strain OLS3078. It is preferable that the starter is made of such a material.

  As described above, a fermented milk suitable for a raw material of a low-fat and non-fat ice cream-like food can be obtained by combining a specific strain of Bulgaria bacteria and Thermophilus bacteria as a starter. That is, it was found that the use of the fermented milk fermented with the starter of the present invention as a low-fat and non-fat ice cream-like food unexpectedly improves the fat feeling of the ice cream-like food.

  The present inventors conducted research on the reason why the fat feeling of ice cream-like foods was improved, and found that the viscosity of fermented milk as a raw material contributed to the improvement of the fat feeling of ice cream-like foods. Was. In particular, when a starter obtained by combining the Bulgarian strain OLL1247 and the thermophilus strain OLS3618, a starter obtained by combining the Bulgarian strain OLL1247 and the thermophilus strain OLS3078, and a starter obtained by combining the Bulgarian strain OLL1073R-1 and the thermophilus strain OLS3078, are emulsified. It was found that the viscosity of fermented milk (measured at 5 ° C. using a B-type viscometer) was 5000 mPa · s or more even without adding a stabilizer such as a stabilizer and a thickening stabilizer. By using such high-viscosity fermented milk as a raw material for ice cream-like foods, a fat feeling was produced in the ice cream-like foods, and the palatability could be improved.

  However, as described below, the Bulgaria strain OLL1247, the Bulgaria strain OLL1073R-1, the Thermophilus strain OLS3618, and the Thermophilus strain OLS3078 strain, when used alone as a starter, produce polysaccharides of other strains. It is low in comparison. For this reason, it is not possible to obtain fermented milk having a favorable viscosity even if these strains are used alone. On the other hand, by using these strains in combination, the polysaccharide production amount was dramatically improved, and the viscosity of the fermented milk was high. Furthermore, when the starter of the present invention combining the above strains is added to non-fat or low-fat raw material milk and fermented, the viscosity of the fermented milk is fermented by a starter using another strain. It was higher than non-fat or low-fat fermented milk. From this, the viscosity of fermented milk containing Bulgaria and Thermophilus bacteria at 37 ° C. to pH 4.5-5.0 and cooled to 5 ° C. (measured by a B-type viscometer) was 5000 mPa. A starter of s or more can be said to be a starter suitable for increasing the viscosity of non-fat or low-fat fermented milk. Therefore, the fermented milk containing Bulgaria bacteria and Thermophilus bacteria was cultured at 37 ° C. to pH 4.5 to 5.0 and cooled to 5 ° C., and the viscosity of the fermented milk (measured by a B-type viscometer) was 5000 mPa · s. By using the starter described above, an ice cream-like food having a high palatability and a high palatability even with low fat or no fat can be produced.

  In the present invention, the fermented milk whose viscosity is to be measured has no stabilizer added or a stabilizer of 0.05% by weight or less (when the weight of the fermented milk is 100%). Preferably, it is The "stabilizer" mentioned here includes an emulsion stabilizer, a thickening stabilizer, or a mixture thereof. By adding a stabilizer in a certain amount or more to the fermented milk, it is possible to make the viscosity 5000 mPa · s or more. However, if the fermented milk to which the stabilizer is added is used as a raw material for the ice cream-like food, the resulting ice cream-like food has an artificial flavor or food derived from the stabilizer, such as poor melting in the mouth or bitterness. Feeling may occur. Therefore, in order to increase the viscosity of fermented milk, no stabilizer should be added to the fermented milk, or even if a stabilizer is added, the amount added should be small enough not to impair the flavor and texture of the ice cream-like food. Is preferred.

[Low-fat, non-fat ice cream-like food]
A second aspect of the present invention relates to a low-fat and non-fat ice cream-like food obtained by using the starter according to the first aspect.
The ice cream-like food of the present invention is a low-fat, non-fat ice-cream-like food having a milk fat content of less than 8% by weight obtained by cooling and solidifying an ice cream mix.
The ice cream mix contains fermented milk obtained by adding the starter according to the first aspect to the raw milk and fermenting.
The ice cream mix has a nonfat milk solid content of 11% by weight or more.

  In the low-fat / fat-free ice cream-like food according to the present invention, the ice cream mix may contain no stabilizer or 0.05% by weight or less of a stabilizer. preferable.

  As described above, highly viscous fermented milk can be obtained by using a starter that combines strains of specific types of lactic acid bacteria. And, by using fermented milk of high viscosity as a raw material, it is not essential to add a stabilizer to the ice cream mix. As a result, the fat feeling of the ice cream-like food can be improved even if the food is fat-free or low-fat, and the artificial poor mouth-melting texture unique to the stabilizer can be eliminated. Non-fat milk solids also function as fat substitutes. Therefore, by using concentrated milk which is concentrated while desalting and decomposing lactose so that the non-fat milk solid content (SNF) of the ice cream mix becomes 11% by weight or more, the fat feeling of the ice cream-like food is further enhanced. be able to. In addition, by increasing the non-fat milk solid content to 11% by weight or more, overrun can be stabilized during freezing.

  In the second aspect of the present invention, the fermented milk contained in the ice cream mix preferably has a viscosity (measured by a B-type viscometer, 5 ° C.) of 5000 mPa · s or more, and preferably 5000 to 6000 mPa · s. More preferred.

  As described above, by increasing the viscosity of fermented milk, which is the raw material of ice cream-like foods, the texture and flavor of even low-fat or non-fat ice cream-like foods as if they contained fat. Can be brought out.

  In a second aspect of the present invention, the ice cream mix preferably further comprises a whey protein condensate. The “whey protein condensate” is a condensate of whey protein-based particles having an average particle diameter of 2 to 10 μm. The whey protein condensate can be obtained by simultaneously or alternately performing a heating treatment and a mechanical shearing treatment. Whey protein condensate functions as a fat substitute.

  By adding the whey protein condensate to the ice cream mix as a fat substitute, it is possible to ensure a sufficient overrun even when the fat content is low, and to preserve the final product ice cream-like food. Shape can be maintained. The overrun (OR) is the amount of air entrained in the ice cream-like food, that is, the air content. Usually, when the fat content is small, stabilizers such as a thickening stabilizer and an emulsion stabilizer are added to maintain the shape retention of ice creams. However, ice creams containing a stabilizer sometimes have an artificial flavor and texture derived from the stabilizer, such as poor melting in the mouth and bitterness. In this regard, by adding milk-derived whey protein condensate to the ice cream mix as a fat substitute as described above, even if the fat content is low, without using a stabilizer, the ice cream-like food can be used. The shape can be stabilized.

[Method for producing low-fat and non-fat ice cream-like foods]
A third aspect of the present invention relates to a method for producing a low-fat or non-fat ice cream-like food.
The manufacturing method of the present invention
Adding the starter according to the first aspect to the raw milk to obtain fermented milk;
Obtaining an ice cream mix using fermented milk;
Cooling and solidifying the ice cream mix to obtain a low-fat and non-fat ice cream-like food having a milk fat content of less than 8% by weight.

  By producing an ice cream-like food according to the above steps, it is possible to produce an ice cream-like food having a fat feeling while being low-fat or non-fat.

  Further, in the third aspect of the present invention, when the ice cream mix is cooled and solidified, it is preferable that the ice cream mix is cooled and solidified by an extrusion (extrusion) device. Thus, by cooling and solidifying the ice cream mix at a low temperature by the extrusion device, the size of ice crystals contained in the ice cream-like food is reduced. For example, by setting the size of the ice crystals to 60 μm or less in diameter, the texture of the ice cream-like food becomes smooth.

  According to the present invention, it is possible to provide a low-fat or non-fat ice cream-like food having a fat feeling and high palatability.

FIG. 1 is a graph showing polysaccharide production amounts of typical viscous strains of Bulgaria and Thermophilus. FIG. 2 is a graph showing the viscosity of fermented milk obtained by combining Bulgaria bacteria and Thermophilus bacteria.

  Hereinafter, embodiments for carrying out the present invention will be described with reference to the drawings. The present invention is not limited to the embodiments described below, but includes those appropriately modified by those skilled in the art from the following embodiments.

  Here, in the specification of the present application, “low fat” means that lipid is less than 3.0% by weight on the basis of nutrition labeling. "Non-fat" means that the lipid is less than 0.5% by weight.

In the specification of the present application, “A to B” means “A or more and B or less” unless otherwise specified.
In the specification of the present application, “deposit number: FERM...” Means a deposit number at the Patent Organism Depositary of the National Institute of Advanced Industrial Science and Technology, which is an international depository authority under the Budapest Treaty. "Deposit number: NITE ..." means a deposit number at the Patent and Microorganism Depositary of the National Institute of Technology and Evaluation, which is an international depositary authority under the Budapest Treaty.

[1. Starter for low-fat and non-fat ice cream-like foods]
The first aspect of the present invention relates to a starter added to raw milk of a low-fat or non-fat ice cream-like food. The starter contains lactic acid bacteria, and when added to raw milk, ferment the raw milk.

  The present inventors conducted research on the reason why the fat feeling of ice cream-like foods was improved, and found that the viscosity of fermented milk as a raw material contributed to the improvement of the fat feeling of ice cream-like foods. Was. Therefore, the main purpose of the starter of the present invention is to increase the viscosity of the fermented milk when the raw milk to which the starter is added is fermented without using a stabilizer. In particular, the starter of the present invention can increase the viscosity of fermented milk even when the raw milk contains little milk fat or when the raw milk does not contain milk fat. It was developed. The present invention is based on the finding that by using high-viscosity fermented milk as a raw material for an ice cream-like food, the ice cream-like food can have a fat feeling and enhance palatability.

  More specifically, the starter of the present invention is a combination of Bulgaria and Thermophilus. That is, the starter of the present invention includes both Bulgaria and Thermophilus. In particular, the starter of the present invention preferably comprises only Bulgaria and Thermophilus. However, the starter of the present invention may contain other lactic acid bacteria in addition to Bulgaria bacteria and Thermophilus bacteria as long as the effects of the present invention can be exerted.

  In the present invention, the Bulgarian bacterium is, for example, Lactobacillus delbrueckii subsp. Bulgaricus OLL1247 strain (deposit number: NITE BP-01814) (hereinafter referred to as Bulgaria OLL1247 strain), or Lactobacillus. Bulgaricus OLL1073R-1 strain (deposit number: FERM BP-10741) (hereinafter, Bulgaria strain OLL1073R-1 strain) is used at least one strain selected from the group consisting of the following strains: Lactobacillus delbrueckii ssp. Can be

  In the present invention, the thermophilus is, for example, Streptococcus thermophilus OLS3618 strain (deposit number: NITE BP-01815) (hereinafter referred to as thermophilus OLS3618 strain) or Streptococcus thermophilus OLS3078 strain (deposit number NI: PBN). -01697) (hereinafter, thermophilus strain OLS3078).

For example, the following three patterns can be given as combinations of Bulgaria bacteria and Thermophilus bacteria constituting the starter of the present invention.
(1) Combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3618 (2) Combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3078 (3) Combination of Bulgaria strain OLL1073R-1 and thermophilus strain OLS3078

  By the way, generally, lactic acid bacteria such as Bulgaria and Thermophilus produce viscous polysaccharides when inoculated into raw milk and fermented. Examples of polysaccharides derived from lactic acid bacteria include polysaccharides in which glucose, galactose, rhamnose and the like are polymerized in general, and may be partially phosphorylated. Viscous polysaccharides derived from lactic acid bacteria are characterized by stronger stringiness than viscous polysaccharides derived from plants. For this reason, it is generally expected that lactic acid bacteria that produce a large amount of viscous polysaccharide will have a higher viscosity of fermented milk when added to raw milk and fermented.

  Here, FIG. 1 is a graph showing the amount of polysaccharide production of typical viscous strains of Bulgaria and Thermophilus. The measurement of the polysaccharide production was performed under the following conditions.

<Measurement of polysaccharide production>
1. Preparation of culture
Skim milk powder was dissolved in MilliQ water at 10% (w / v) and autoclaved at 121 ° C. for 7 minutes was used as a medium (hereinafter referred to as “defining medium”). After culturing various strains twice, the culture was inoculated with 1% of the culture solution in 4 ml of a powdered medium placed in a 15 ml conical tube, and cultured at 37 ° C. for 18 hours.
2. Quantification of polysaccharide production
400 μl of 100% trichloroacetic acid (Wako) was added to 4 ml of the culture solution (final concentration: 10%), and the mixture was stirred until the viscosity disappeared. The supernatant was collected by centrifugation (12000 g, 4 ° C., 20 min), and the whole amount was transferred to a new 15 ml conical tube. MilliQ water was added to the collected supernatant, and the volume was increased to 4 ml on the scale of a conical tube. 8 ml (2 volumes) of cold ethanol was gradually added and mixed thoroughly, and then allowed to stand at 4 ° C overnight to precipitate the polysaccharide. The polysaccharide was recovered as a precipitate by centrifugation, and after adding 4 ml of MilliQ water, it was completely dissolved. Each polysaccharide aqueous solution was applied to a 96-well dispo DIALYZER (250 to 300 μ; MWCO 5,000; HARVARD 74-0902) at 180 μl / well, and dialyzed against 5 L of MilliQ for 2 days (MilliQ water was changed daily). Was. After completion of the dialysis, measure the volume of each aqueous solution of the polysaccharide, and use the phenol / sulfuric acid method (Dubois et al. Colorimetoric method for determination of sugars and related substances. Anal. Chem. 1956; 28: 350-356.). The concentration was measured, and the polysaccharide production amount (mg / kg) was calculated.

  As shown in FIG. 1, among Bulgaria bacteria, the Bulgarian strain OLL1251 has the largest production of polysaccharide. Among the thermophilus bacteria, the thermophilus strain OLS3272 has the largest production of polysaccharide. For this reason, when trying to obtain fermented milk with high viscosity using a starter combining Bulgaria and Thermophilus, a starter combining Bulgaria OLL1251 and Thermophilus OLS3272 is generally the most efficient. It is considered expensive. However, contrary to expectations, the viscosity of fermented milk could not be sufficiently increased even with the use of a starter obtained by combining the Bulgarian strain OLL1251 and the thermophilus strain OLS3272. For this reason, even if a low-fat or non-fat ice cream-like food is produced using fermented milk fermented with a starter obtained by combining the Bulgarian strain OLL1251 and the thermophilus strain OLS3272 as a raw material, the ice-cream-like food is not sufficient. There was no fat feeling, and good flavor, texture and taste could not be felt.

  Therefore, the present inventors have studied the combination of Bulgaria bacteria and Thermophilus bacteria which are starters in order to obtain ice cream-like foods that can be tasted even if they are low-fat or non-fat. Was done. As a result of the research, the combination of Bulgaria strain OLL1247 or Bulgaria strain OLL1073R-1 as a Bulgaria strain and selection of Thermophilus strain OLS3618 or Thermophilus strain OLS3078 as a thermophilus strain was made into a combination of ice cream-like foods. It was found that the fat feeling and the taste of the fish increased to a sufficient extent.

  Here, as shown in FIG. 1, the Bulgaria OLL1247 strain and the Bulgaria OLL1073R-1 strain determined by the present inventors to be suitable are polysaccharide production when used alone. Is not the most common. The thermophilus OLS3618 strain and the thermophilus OLS3078 strain, which were determined by the present inventors to be suitable, do not have the highest polysaccharide production when used alone. As described above, even if a strain is not so high in polysaccharide production by itself, if the viscosity of fermented milk can be finally increased by combining with other strains, the fat taste and taste of ice cream-like foods can be improved. Was found to improve. In other words, it can be said that the fat taste and taste of the ice cream-like food greatly change depending on the compatibility of the Bulgarian bacteria and the thermophilus bacteria to be combined.

  Then, the present inventors examined various combinations of typical Bulgarian bacteria and Thermophilus bacteria. Here, as described above, based on the knowledge that the viscosity of fermented milk, which is the raw material for ice cream-like foods, plays a role in bringing about a feeling of fat and taste, the viscosity of fermented milk was measured for each combination. did.

  FIG. 2 is a graph showing the viscosity of fermented milk obtained by combining Bulgaria bacteria and Thermophilus bacteria. The measurement of the viscosity of the fermented milk was performed under the following conditions. The Bulgaria starter and the Thermophilus starter were activated by subculture at 37 ° C. three times in a 10% skim milk medium.

<Measurement of viscosity of fermented milk>
1. Contains fermented milk (non-fat milk solids 19%)

2. Measurement of viscosity
A 20% skim milk solution (19% non-fat milk solids) was heated with stirring, sterilized by reaching 95 ° C, and cooled to 37 ° C. The lactic acid bacteria starter to be used was added at the above mixing ratio, and the mixture was stirred for 1 minute. Thereafter, the cells were cultured at 37 ° C., the lactic acidity and pH were measured over time, and stirring and cooling were started at pH 4.7 to 4.8. 4.7. Thereafter, the temperature of the fermented milk was adjusted to 5 ° C. using a rotary B-type viscometer, and 4, the viscosity was measured at 60 rpm.

  As shown in FIG. 2, “Bulgaria strain OLL1247 + Thermophilus strain OLS3618”, “Bulgaria strain OLL1247 + Thermophilus strain OLS3078”, and “Bulgaria strain OLL1073R-1” determined to be preferable by the present inventors. Each of the combinations of “strain + thermophilus OLS3078 strain” had a fermented milk viscosity (B-type viscometer, 5 ° C.) of more than 5000 mPa · s. That is, the viscosity (B-type viscometer, 5 ° C.) of the fermented milk using “Bulgaria strain OLL1247 strain + Thermophilus strain OLS3618 strain” was 5670 mPa · s. The viscosity (B-type viscometer, 5 ° C.) of the fermented milk using “Bulgaria strain OLL1247 strain + Thermophilus strain OLS3078 strain” was 5110 mPa · s. The viscosity (B-type viscometer, 5 ° C.) of the fermented milk using “Bulgaria strain OLL1073R-1 strain + Thermophilus strain OLS3078 strain” was 5270 mPa · s. Therefore, by using fermented milk having a viscosity of 5000 mPa · s or more (B-type viscometer, 5 ° C.) as a raw material, it is possible to produce a non-fat or low-fat ice cream-like food having a fat taste and a delicious taste. all right. For example, the viscosity (B-type viscometer, 5 ° C.) of the fermented milk is preferably 5000 to 6000 mPa · s, 5100 to 5800 mPa · s, or 5200 to 5600 mPa · s.

  On the other hand, as shown in FIG. 2, the viscosity of the fermented milk can be suitably adjusted by combining the Bulgaria strain OLL1251 strain of Bulgaria strain and the thermophilus strain OLS3272 strain of Thermophilus strain, which are the largest in polysaccharide production in the graph of FIG. Could not be increased. That is, the starter obtained by combining the Bulgarian strain OLL1251 and the thermophilus strain OLS3272 has a fermented milk viscosity (B-type viscometer, 5 ° C.) of 3000 mPa · s or less and, like the starter of the present invention, 5000 mPa · s or more. Was not exhibited.

  From the above, the starter of the present invention is a combination of Bulgarian bacteria and Thermophilus bacteria, and specifically, a Bulgarian bacterium having a fermented milk viscosity (B-type viscometer, 5 ° C.) of 5000 mPa · s or more. And thermophilus, preferably selected from Bulgaria OLL1247 or OUL1073R-1 strain as Bulgaria, and selected from Thermophilus OLS3618 or Thermophilus OLS3078 as thermophilus. . In particular, as shown in FIG. 2, the starter in which the Bulgarian bacterium OLL1247 and the thermophilus bacterium OLS3618 were combined had the highest viscosity of fermented milk. Therefore, it can be said that a starter obtained by combining the Bulgarian strain OLL1247 and the Thermophilus strain OLS3618 is suitable for producing a low-fat or fat-free ice cream-like food from the viewpoint of increasing the viscosity of fermented milk.

  Further, in the present invention, when the weight of the entire starter is 100%, Bulgaria bacteria can be contained in 20 to 80%, 30 to 70%, 40 to 60%, or about 50% (± 2%), The thermophilus may be comprised between 20-80%, 30-70%, 40-60%, or about 50% (± 2%). However, if the number of lactic acid bacteria in the starter is high, the required amount of starter can be reduced, and if the number of lactic acid bacteria in the starter is low, the required amount of added starter can be increased.

  Further, as is clear from the conditions of the viscosity measurement experiment, no stabilizer such as an emulsion stabilizer and a thickening stabilizer is added to the fermented milk whose viscosity is to be measured. The viscosity of the fermented milk can be increased by adding a stabilizer to the fermented milk. However, even if an ice cream-like food is produced using fermented milk to which a stabilizer has been added as a raw material, artificial flavor and texture derived from the stabilizer may be produced, which is not preferable. For this reason, it is preferable that no stabilizer is added to the fermented milk, or even if a stabilizer is added, the addition amount is small enough not to impair the flavor and texture of the ice cream-like food. For example, the amount of the stabilizer is preferably 0 (zero) or 0.05% by weight or less when the weight of the fermented milk is 100%. In particular, the amount of the stabilizer added is preferably 0.03% by weight or less.

  Examples of the emulsion stabilizer include, for example, Kiraya extract, glycerin fatty acid ester (glycerin acetate fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinate fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin Fatty acid ester, polyglycerin condensed ricinoleate, glycerin acetate), enzymatically treated lecithin, enzymatically decomposed lecithin, vegetable sterol, vegetable lecithin, sucrose fatty acid ester, calcium stearoyl lactate, sorbitan fatty acid ester, propylene glycol fatty acid ester, fractionated lecithin , Egg yolk lecithin, polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80; It can be given to.

  Examples of the thickener include alginic acid, sodium alginate, carboxymethylcellulose salts, methylcellulose, crystalline cellulose, microfibrous cellulose, fermented cellulose, nata de coco, gum arabic, gati gum, curdlan, carrageenan, xanthan gum, guar gum, and psyllium seed. Gum, gellan gum, tamarind seed gum, enzyme treated tamarind seed gum, cod gum, pectin, soy polysaccharide, starch, modified starch (acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, octenyl starch succinate sodium) , Starch acetate, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphate cross-linked Npun, phosphorylated starch, phosphoric acid monoester phosphate-crosslinked starch), may be mentioned agar, gelatin, pullulan and mannan, those generally commercially available.

[2. Low-fat, non-fat ice cream-like food]
Subsequently, a low-fat, non-fat ice cream-like food according to the second aspect of the present invention will be described. The ice cream-like food according to the second aspect is manufactured using the starter according to the first aspect.

  Here, “low fat / non-fat” means that the milk fat content of the ice cream-like food is less than 8% by weight. In particular, the ice cream-like food of the present invention preferably has a milk fat content of 0 to 7% by weight, 0 to 5% by weight, or 0 to 3% by weight.

  In producing the low-fat and non-fat ice cream-like food of the present invention, an ice cream mix is prepared. Ice cream mix means a mixture of raw materials for the production of ice cream-like foods before aeration. The ice cream mix is cooled and solidified while containing air to produce an ice cream-like food.

The ice cream mix includes fermented milk obtained by fermenting the raw milk to which the starter according to the first aspect described above is added. As raw milk, it is preferable to use low-fat milk or non-fat milk obtained by adjusting the components of raw milk. Low-fat milk refers to milk having a milk fat content of 0.5% by weight or more and 1.5% by weight or less among milks in which only milk fat content is adjusted. Also. Non-fat milk refers to milk in which only milk fat is adjusted and has a milk fat content of 0 to less than 0.5% by weight. A starter is added to this raw milk to ferment. As described above, the starter utilizes a combination of a specific Bulgarian bacterium and a specific thermophilus bacterium. The patterns of the combination of Bulgaria bacteria and Thermophilus bacteria constituting the starter are as follows (1) to (3). In addition, the fermentation conditions of the raw material milk to which the starter is added may be in accordance with a known fermentation method.
(1) Combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3618 (2) Combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3078 (3) Combination of Bulgaria strain OLL1073R-1 and thermophilus strain OLS3078

  The fermented milk obtained as described above preferably has a viscosity of 5000 mPa · s or more. The viscosity greatly depends on the type of starter added to the raw milk. In other words, a fermented milk with a high viscosity can be obtained by using a starter that produces a large amount of the viscous polysaccharide. By using the starter according to the combination of the above (1) to (3), fermented milk having a viscosity of 5000 to 6000 mPa · s can be obtained. Among them, it is most preferable to use "(1) a combination of Bulgaria strain OLL1247 and Thermophilus strain OLS3618" as a starter. The viscosity of the fermented milk is preferably 5,000 to 5,800 mPa · s, particularly preferably 5,100 to 5,600 mPa · s. For example, except for the starter by the combination of the above (1) to (3), the raw milk containing Bulgaria bacteria and Thermophilus bacteria was cultured at 37 ° C to pH 4.5 to 5.0 and cooled to 5 ° C. A starter having a viscosity of the fermented milk at that time (measured by a B-type viscometer) of 5000 mPa · s or more may be selected. Thus, from the viewpoint that the viscosity of the fermented milk (measured by a B-type viscometer) is 5000 mPa · s or more, a combination of Bulgarian bacteria and Thermophilus bacteria can be selected. Here, the composition of the non-fat milk solid content of the raw material milk is not limited, but is preferably 5 to 30%, more preferably 8 to 30%, and more preferably 10 to 30%. More preferred. The viscosity of the fermented milk is a measured value at 5 ° C., and it is also possible to predict and convert the factor of the temperature in advance in consideration of the fact that the viscosity changes due to an increase in the temperature of the object.

  In addition, the viscosity of the fermented milk can be appropriately adjusted by a known technique. For example, it is already known that the viscosity of the obtained fermented milk can be increased by fermenting the raw milk inoculated with the starter at a low temperature for a long time. It is also known that increasing the content of skim milk powder mixed with raw milk increases the viscosity of the resulting fermented milk. In the present invention, the viscosity of the fermented milk (B-type viscometer, 5 ° C.) is preferably 5000 mPa · s or more, but there is no particular limitation on the means for achieving the appropriate viscosity.

  In addition, the ice cream mix may contain other additives to the extent that low-fat or non-fat ice cream-like foods can be produced. For example, in addition to fermented milk, dairy products (cream, butter, condensed milk, milk powder, etc.), sugars (sugar, etc.), fats, eggs, stabilizers (emulsion stabilizers, ), Flavoring agents, coloring agents, and the like. For example, in the case of low-fat ice, milk fat raw materials such as fresh cream and butter, vegetable fat raw materials such as palm oil and coconut oil, or egg yolk may be used as long as the fat content is 3% or less. it can.

[2-1. Nonfat milk solids]
As described above, the low-fat and non-fat ice cream-like food of the present invention increases the viscosity of fermented milk by using a novel starter, and produces a fat feeling. In addition, in order to further increase the fat feeling of low-fat and non-fat ice cream-like foods, the ice cream mix is prepared so that the non-fat milk solid (SNF: Solid Not Fat) is 11% by weight or more. It is preferable that it is done. Non-fat milk solids are components obtained by removing water and milk fat from milk and contribute to improving the flavor of ice cream-like foods. Non-fat milk solids include, for example, proteins, carbohydrates, minerals, and vitamins. By using non-fat milk solids as a substitute for milk fat, the fat feeling and taste of low-fat and non-fat ice cream-like foods can be further enhanced. In addition, by containing a large amount of non-fat milk solids, the storage stability of ice cream-like foods can be improved. In addition, by increasing the non-fat milk solid content to 11% by weight or more, overrun can be stabilized during freezing.

  The non-fat milk solid content in the ice cream mix is preferably at least 11% by weight, at least 12% by weight, or at least 14% by weight. Specifically, the non-fat milk solid content is preferably 11 to 20% by weight, 12 to 19% by weight, or 14 to 18% by weight.

  Here, in non-fat milk solids, the limit of non-fat milk solids is said to be about 11% (Reference: “Ice cream production” (supervised by Sohei Yuyama, Korin Publishing Co., Ltd., page 19) Published on April 30, 1996). This is because when an ice cream-like food is produced using an ice cream mix containing a large amount of non-fat milk solids, the resulting ice cream-like food tends to have a strong salty taste. Therefore, in the present invention, it is preferable that all or part of an ice cream mix (non-fat milk) containing non-fat milk solids be desalted and concentrated before fermentation before fermentation. Patent Document 3 (International Publication WO2011 / 77739 pamphlet) discloses a desalting step and a concentration step of all or part of an ice cream mix (skim milk) containing non-fat milk solids before fermentation. Technology can be used as appropriate.

  More specifically, it is preferable to desalt and concentrate all or a part of the ice cream mix (skim milk) containing non-fat milk solids before fermentation by a nanofiltration method using an NF membrane. The NF film is a film-like filter having nano-sized through holes (for example, having a pore size of 0.5 to 2 nm). In the nanofiltration method, all or part of an ice cream mix (skim milk) containing non-fat milk solids before fermentation is added to the NF membrane, and filtration is performed using osmotic pressure. The NF membrane is a membrane that mainly transmits monovalent ions and water. Therefore, according to the nanofiltration method, monovalent cations (sodium ion, potassium ion, chloride ion) and water can be removed. In this manner, desalting for removing sodium and potassium can be performed by using the nanofiltration method. As the material of the NF film, polyamide, cellulose acetate, polyethersulfone, polyester, polyimide, vinyl polymer, polyolefin, polysulfone, regenerated cellulose, or polycarbonate can be used.

  The retentate obtained by the nanofiltration method includes all or a part of the total solid content (TS) of the ice cream mix (non-fat milk) containing non-fat milk solids before fermentation, that is, milk fat (FAT), Non-fat milk solids (SNF) are concentrated. In this way, the non-fat milk solid content of the ice cream mix containing the fermented milk can be adjusted to 11% by weight or more or 14% by weight or more. Conversely, the permeate removed by the nanofiltration method contains much of the water in all or part of the ice cream mix (non-fat milk) containing non-fat milk solids before fermentation, and some of the water-soluble components. (Especially monovalent ions). Here, the component removed from the water solubility of the fermented milk includes ash. Ash content refers to minerals such as sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), chlorine (Cl) and phosphorus (S), and vitamins such as vitamins A, B1, B2 and niacin. It is a generic term. In this way, the fermented milk as the raw material of the ice cream mix can be desalted and concentrated. The powdered emulsified skim milk that has been desalted and concentrated by the nanofiltration method is also referred to as NF dedusting.

  Alternatively, the permeate removed by the nanofiltration method may be subjected to reverse osmosis (RO) treatment to obtain a reverse osmosis membrane permeate. For the reverse osmosis treatment, for example, a membrane-like filter (reverse osmosis membrane) for capturing monovalent cations is used, and the permeate removed by the nanofiltration method is introduced into the reverse osmosis membrane. This is done by applying pressure from the upstream side. In the reverse osmosis treatment, since a pressure higher than the osmotic pressure is used, most of the permeate removed by the nanofiltration method passes through the reverse osmosis membrane and becomes an RO permeate. The retentate of the reverse osmosis membrane (the portion that did not pass through the reverse osmosis membrane) contains sodium ions and potassium ions contained in the permeate removed by the nanofiltration method as monovalent cations. Is done. That is, performing the reverse osmosis treatment on the permeate removed by the nanofiltration method is also a part of the desalination treatment. Permeate that has passed through the reverse osmosis membrane becomes desalinated water

  Thereafter, the desalted water obtained by the reverse osmosis treatment is added (returned) to the retentate obtained by the nanofiltration method. Thereby, desalted milk is obtained as a mixed solution. Here, the amount of the permeate removed by the nanofiltration method is substantially the same as the amount of the permeate of the reverse osmosis membrane (demineralized water). Therefore, the amount of desalted milk obtained by mixing the desalted water obtained by the reverse osmosis treatment with the retentate obtained by the nanofiltration method is almost the same as the amount of the raw milk prepared at the beginning. In other words, this desalted milk is desalted milk in which the total solid content of the raw material milk is concentrated and a part of sodium and potassium that cause saltiness is removed.

  In this way, desalting and concentrating the whole or part of the ice cream mix (skim milk) containing non-fat milk solids before fermentation, which is the raw material for ice cream-like foods, is performed. It is preferable to remove saltiness while adjusting as described above.

  In addition, as the content of fermented milk in the ice cream mix increases, the solid content of non-fat milk increases, resulting in ice having a high fat feeling. On the other hand, when the content of fermented milk is reduced, it is preferable to increase the solid content of non-fat milk in an ice cream mix by adjusting lactose-decomposed skim milk in advance to prepare fermented milk. Unless lactose-decomposed skim milk is added, lactose crystals may be formed during storage of ice. The ice cream-like food produced in this way has a good texture (tongue) because growth of lactose crystals during frozen storage is suppressed. In addition, by suppressing the growth of lactose crystals by performing lactose decomposition, an ice cream-like food having a high fat feeling can be obtained. For the technique of suppressing the growth of lactose crystals by performing lactose decomposition, for example, the description in International Publication WO2011 / 077739 can be referred to.

[2-1. Whey protein condensate]
The low-fat and non-fat ice cream-like food of the present invention preferably contains a whey protein condensate in an ice cream mix as a raw material thereof. The term “whey protein condensate” as used herein refers to a condensate of whey protein-based particles having an average particle diameter of 2 to 10 μm. The whey protein condensate can be obtained by subjecting a whey protein solution to heat treatment and mechanical shearing treatment simultaneously or alternately. Whey protein condensate functions as a fat substitute, such as milk fat.

  The ice cream-like food of the present invention is an air-containing emulsion solidified by entraining air. However, when the fat content is low as in the ice cream-like food of the present invention, overrun (OR), that is, the amount of air entrapment (the content of air) cannot be sufficiently ensured, and the final product is shaped. May not be able to maintain sex. Here, conventionally, in order to reduce fat while maintaining the physical properties of the final product, the overrun can be increased by adding various stabilizers. However, ice creams containing these stabilizers sometimes have artificial flavors and textures derived from the stabilizers, such as poor melting in the mouth and bitterness.

  In this regard, by adding the “whey protein condensate” generated as described above to the ice cream mix, a high overrun can be ensured without adding the conventionally required stabilizer, The shape retention of the final product can be sufficiently maintained.

  Thus, "whey protein condensate" is included in the ice cream mix as a fat substitute. Whey protein condensate can be obtained by subjecting a whey protein solution to heat treatment and mechanical shearing simultaneously. Whey protein condensate contains particles having an average particle size of 2 to 10 μm. As the preparation conditions of the whey protein aggregate, it is preferable that the temperature of the heat treatment is 75 to 85 ° C. and the heating time is 5 to 10 minutes. Further, the concentration of the solid content contained in the whey protein solution is preferably 5 to 20% by weight.

  The “whey protein solution” used for producing whey protein condensate can be obtained by mixing a whey protein concentrate in water, and dissolving and / or dispersing the same. Here, the water may be replaced with milk containing a large amount of water or other dairy products, or these may be used in combination. In the present invention, the whey protein solution is preferably skim milk in order to reduce the fat content of the actually obtained whey protein aggregate. The term “whey protein concentrate” (WPC) as used herein is also referred to as whey protein concentrate, and refers to whey protein that has been concentrated to a predetermined concentration by membrane treatment or the like. Examples of the WPC used in the present invention include WPC derived from cheese whey, WPC derived from lactic acid whey, and the like. Further, a purified whey protein product (WP1) having a higher degree of purification may be used instead of WPC. These may be manufactured according to a conventional method or may be commercially available products. The composition of components of whey protein concentrate (WPC) varies depending on whey raw materials, products, preparation methods, and the like. The WPC used in the present invention has a fat content of 5% by weight or less, 3% by weight or less, 1% by weight in that the final product aimed at by the present invention is a low-fat or non-fat ice cream-like food. % Is preferable. The thus-prepared whey protein solution is subjected to heat treatment and shearing treatment.

The heating treatment is not particularly limited as long as the heating can be performed simultaneously with the mechanical breaking treatment. As the heat treatment, a general heat treatment device used in food processing technology can be used.
Examples of the heat treatment device include a jacketed tank, a plate-type heat exchanger, a tube-type heat exchanger, a scraping-type heat exchanger, a steam-injection-type heating device, and an energizing-type heating device. be able to. The temperature of the heat treatment is preferably 55 ° C. or higher, for example, 55 to 100 ° C., 70 to 90 ° C., or 75 to 85 ° C. The time of the heat treatment may be 5 to 20 minutes, 5 to 15 minutes, or 5 to 10 minutes.

Further, the mechanical shearing treatment is not particularly limited as long as it can be sheared simultaneously with the heat treatment. As the shearing treatment, a general mechanical shearing device used in food processing technology can be used. Examples of the shearing device include a homomixer (manufactured by Primix). For example, when using a homomixer (TK HOMO MIXER MARKII Model 12.5: manufactured by Primix), the shearing force of the mechanical shearing treatment is such that the rotation speed (rotation speed) is 100 to 10000 rpm, 200 to 8000 rpm, Or it is preferable that it is 250-5000 rpm. When using a homomixer, care must be taken that the particle size of the whey protein condensate does not become too small. Here, when the rotation speed of the homomixer is 100 to 10000 rpm, 200 to 8000 rpm, or 250 to 5000 rpm, the shearing force (shear stress) is 1.9 to 187.2 Pa, 3.7 to 149.7 Pa, Or, it corresponds to 4.7 to 93.6 Pa. The shearing force of the mechanical shearing process greatly differs depending on the type of the shearing device actually used and the setting of the capacity (operating condition). For this reason, those skilled in the art may obtain the effects of the present invention by appropriately changing the model and operating conditions of the shearing device.

  In the present invention, “whey protein aggregate” refers to particles of whey protein-based particles obtained by simultaneously or alternately performing the above-mentioned heating treatment and mechanical shearing treatment on a whey protein solution. Aggregates. This whey protein aggregate has an average particle diameter of 2 to 10 μm.

In the specification of the present application, the “average particle diameter” means an average particle obtained by measuring a particle diameter by a laser diffraction / scattering method (Mie scattering method) in accordance with JIS Z8825-1 and obtaining in accordance with JIS Z8819-2. It means the value of the diameter (D ₅₀ ). The particle diameter may be measured using a laser diffraction scattering particle size distribution analyzer LS230 (manufactured by Beckman Coulter, Inc.).

  Here, the average particle diameter may be called an average fat globule diameter in milk products such as milk and milk drinks. In the present invention, the expression “average particle diameter” also includes the expression “average fat globule diameter” as a meaning.

  If the whey protein aggregate used in the present invention contains many particles having a particle size of 1 μm or less, the stability of overrun of the actually obtained bubble-containing emulsion is poor, and the shape retention cannot be maintained. For this reason, the whey protein aggregate preferably has an average particle diameter of 2 to 10 μm.

  Further, such a whey protein aggregate is preferably prepared at a pH of the whey protein solution in the range of 5.5 to 7, and more preferably at a pH of 6 to 7. That is, the whey protein aggregate is desirably prepared in a neutral pH range.

  By adding the whey protein condensate prepared as described above to the ice cream mix, a high overrun can be ensured without adding the conventionally required stabilizer, and the shape of the final product is preserved. The property can also be maintained sufficiently.

[2-3. Cooling and solidification]
The low-fat and non-fat ice cream-like food of the present invention is obtained by cooling and solidifying the ice cream mix prepared as described above. Before cooling and solidifying the ice cream mix, the ice cream mix solution may be homogenized.

  First, in the homogenization treatment, the ice cream mix solution is filtered as necessary to remove impurities. Thereafter, the particle size of the fat in the ice cream mix is adjusted to, for example, 2 μm or less by using a homogenizer at a temperature of, for example, 50 to 70 ° C. to adjust the particle size of the fat. I do. Thereafter, the ice cream mix whose particle size has been adjusted is heated to, for example, 68 ° C. or more and 75 ° C. or less, and held for 30 minutes to be sterilized. Thereby, the ice cream is homogenized.

  Thereafter, the homogenized ice cream mix solution is cooled to, for example, a temperature of 0 to 10 ° C. Here, the solution of the ice cream mix is not frozen, but is kept in a state having a certain fluidity. In addition, a known flavor (for example, vanilla flavor, chocolate flavor, strawberry flavor, cocoa flavor) may be added to the ice cream mix solution in a cooled state.

  Thereafter, the ice cream mix in the cooled state is aged for a predetermined time. Aging may be performed at a temperature of 0 to 30 ° C, preferably 0 to 20 ° C, more preferably 0 to 15 ° C, and still more preferably 0 to 10 ° C. By performing this aging, fats can be crystallized, proteins can be hydrated, and the ice cream mix can be stabilized.

Thereafter, freezing is performed on the ice cream mix that has been subjected to the aging process. Freezing is performed, for example, by stirring the ice cream mix at a temperature of −2 ° C. to −10 ° C. for a predetermined period. By this freezing, the ice cream mix is cooled, and moisture and the like are frozen and solidified. Thereby, the ice cream-like food in which the ice cream mix is cooled and solidified can be manufactured.

  In the present invention, in the freezing step, it is preferable to use an extrusion molding (extrusion) apparatus. As the extrusion device, a known device can be appropriately used. For example, an extrusion apparatus is disclosed in Japanese Patent Application Laid-Open No. 2013-162758.

  The extrusion device is a continuous freezer that freezes the water in the ice cream mix while mixing air into the ice cream mix, which is the raw material for ice cream-like foods, through a nozzle having an opening of the desired shape. Discharge. The frozen ice cream mix discharged from the nozzle is cut perpendicularly to the discharge direction and formed into a desired shape and size.

  The extrusion device can cool the ice cream mix at a low temperature, for example, as compared to freezing by a known biter method. For this reason, the size of the ice crystals contained in the ice cream-like food can be further reduced by using the extrusion device.

  For example, the ice cream-like food is preferably prepared so that the average particle size of ice crystals is 60 μm or less. More specifically, the average particle size of ice crystals contained in the ice cream-like food is preferably 20 to 60 μm or 30 to 50 μm. In this way, by freezing the ice cream mix by the extrusion device and reducing the size of the ice crystals, it becomes possible to produce an ice cream-like food with a smoother texture. For example, in ice creams, it is generally considered that when the particle size of ice crystals is 35 μm or less, a smooth texture can be obtained, and when the particle size exceeds 60 μm, the texture tends to be rough and coarse. In this regard, as described above, if the extrusion apparatus is used, the average particle size of ice crystals contained in the ice cream-like food can be adjusted to be 60 μm or less, and a smooth texture can be provided.

  In the present invention, thickening polysaccharides such as locust bee gum, guar gum, tamarind, carrageenan, pectin, and modified starch can be used for the purpose of suppressing the growth of ice crystals during storage.

  The “ice crystal particle diameter” is the diameter of a cross section (equivalent circle diameter) when the ice crystal is regarded as a spherical circle based on the area value of the ice crystal measured from the processing analysis (unit). : Μm). The “average particle diameter of ice crystals” is a median diameter of a circle equivalent diameter of 100 ice crystals obtained from an optical microscope photograph.

  Subsequently, in order to confirm the fat feeling of the low-fat and non-fat ice-cream-like food obtained using the starter according to the present invention, an ice-cream-like food was manufactured under the following conditions. The Bulgaria starter and the Thermophilus starter were activated by subculture at 37 ° C. three times in a 10% skim milk medium.

1. Contains fermented milk (non-fat milk solids 19%)

2. Fermented milk production conditions
A 20% skim milk solution (19% non-fat milk solids) was heated with stirring, sterilized by reaching 95 ° C, and cooled to 37 ° C. The lactic acid bacteria starter to be used was added at the above mixing ratio, and the mixture was stirred for 1 minute. Thereafter, the cells were cultured at 37 ° C., the lactic acidity and pH were measured over time, and stirring and cooling were started at pH 4.7 to 4.8. 4.7. The fermented milk thus obtained was blended into an ice cream mix according to the following conditions. This time, the viscosity of the fermented milk was examined by assuming that the mixing ratio of skim milk powder in the raw materials was 20%, but it was confirmed that there was no problem with the growth of lactic acid bacteria in the starter even if the mixing ratio of skim milk powder was increased to 27%. Was. In addition, sugars (sugar, syrup, etc.) can be added to the raw materials as long as the growth of the lactic acid bacteria of the starter is not affected. As a control, fermented milk was prepared using a starter obtained by combining Bulgaria bacteria and Thermophilus bacteria isolated from "Meiji Bulgaria yogurt" (commercially available isolate). Further, as a control, a fermented milk not prepared with a starter (skim milk) was placed.

3. Ice cream mix

4. Manufacturing conditions for ice cream-like foods
In the preparation of ice cream, first, the raw material obtained by adding sugar and syrup to water was heated to 70 ° C. while stirring. Thereafter, the raw materials were mixed by stirring with a mixer for 2 minutes and cooled to 10 ° C. or less. Thereafter, the raw materials and the fermented milk were mixed to obtain an ice cream mix. Further, the obtained ice cream mix was frozen by a freezer, filled in a cup, and then rapidly frozen at -35 ° C. This produced an ice cream-like food. If the solid content is too low, ice crystals become large and a sharp texture is likely to occur, so that the content is preferably 33% by weight or more.

  The viscosity, acidity, and pH of each of the low-fat and non-fat ice cream-like foods obtained according to the above conditions were measured. In addition, for various ice cream-like foods, sensory evaluation of flavor and texture was performed by five ice cream specialty panelers.

The conditions for measuring the viscosity have been described above, but are as follows when reproduced.
[Measurement of viscosity]
A 20% skim milk solution (19% non-fat milk solids) was heated with stirring, sterilized by reaching 95 ° C, and cooled to 37 ° C. The lactic acid bacteria starter to be used was added at the above mixing ratio, and the mixture was stirred for 1 minute. Thereafter, the cells were cultured at 37 ° C., the lactic acidity and pH were measured over time, and stirring and cooling were started at pH 4.7 to 4.8. 4.7. Thereafter, the temperature of the fermented milk was adjusted to 5 ° C. using a rotary B-type viscometer, and 4, the viscosity was measured at 60 rpm.

  In addition, based on the results of the above-mentioned sensory evaluation of the flavor and texture, the presence or absence of the fat feeling of various ice cream-like foods was evaluated. Here, when there is a feeling of fat, that is, when the feeling of fat is "O", the firm feeling of elasticity (elasticity) when the ice cream-like food is crushed by the tongue and the upper jaw, and the ice cream-like food is felt. Refers to the case in which the substance feels clinging (viscous) to the whole mouth when dissolved in the mouth. In addition, the case where there is no feeling of fat means a case where neither or both elasticity and viscosity are felt. That is, when one of the elasticity and the viscosity is not felt, the feeling of fat is “×”, and when neither the elasticity nor the viscosity is felt, the feeling of fat is “XX”. Further, in addition to the fat feeling “xx”, when it is determined that the acidity is strong in the flavor evaluation, the fat feeling is “xxx”. The results of the sensory evaluation are shown in Table 1 below. In the following, a sample to which no starter was added was also evaluated as a control sample (Comparative Example 11). The control sample (Comparative Example 11) is useful as data for estimating the need for fermented milk.

  From the above Table 1, the ice cream according to Example 1 of the present invention (Bulgaria OLL1073R-1 + Thermophilus OLS3078), Example 2 (Bulgaria OLL1247 + Thermophilus OLS3618), and Example 3 (Bulgaria OLL1247 + Thermophilus OLS3078). It was confirmed that the savory food had a firm fat feeling despite being low-fat or non-fat. That is, from the above results, it was found that the fermented milk produced by the combination of Examples 1 to 3 improved the palatability of non-fat or low-fat ice.

  In the above example, the compounding ratio of the fermented milk to the total weight of the ice cream mix was set to 66%. However, if the compounding ratio of the fermented milk was set to 30% or more, the effect on the fat feeling according to the above test results was obtained. Was obtained.

  As described above, the embodiments of the present invention have been described with reference to the drawings in order to express the contents of the present invention. However, the present invention is not limited to the above-described embodiment, but includes modifications and improvements obvious to those skilled in the art based on the matters described in the present specification.

  The present invention relates to a starter used for obtaining fermented milk, a low-fat and non-fat ice cream-like food, and a method for producing a low-fat and non-fat ice cream-like food. Therefore, the present invention can be suitably used in the ice cream manufacturing industry and the like.

Claims (6)

A starter added to the raw milk to obtain fermented milk,
The starter is
Including Bulgaria and Thermophilus,
A combination of Lactobacillus delbrucky subspecies Bulgaricus strain OLL1247 (deposit number: NITE BP-01814) and Streptococcus thermophilus OLS3618 strain (deposit number: NITE BP-01815),
Combination of Lactobacillus delbrucky subspecies Bulgaricus OLL1247 strain (deposit number: NITE BP-01814) and Streptococcus thermophilus OLS3078 strain (deposit number: NITE BP-01697), or
Lactobacillus delbruchy subspecies bulgaricus OLL1073R-1 strain (deposit number: FERM BP-10741) and Streptococcus thermophilus OLS3078 strain (deposit number: NITE BP-01697), and
Raw milk having a mixing ratio of 0.2% by weight of the starter , 20% of skim milk powder and 79.8% by weight of water was cultured at 37 ° C. to pH 4.5 to 5.0, and cooled to 5 ° C. A starter having a viscosity (measured by a B-type viscometer at a rotation speed of 60 rpm ) of 5000 mPa · s or more. 2. The starter according to claim 1, wherein
The fermented milk as described above, wherein no stabilizer is added, or 0.05% by weight or less of a stabilizer is added. Adding the starter according to claim 1 or 2 to the raw milk to obtain fermented milk;
Obtaining an ice cream mix using the fermented milk;
Cooling the ice cream mix to obtain a low-fat, non-fat ice-cream-like food having a milk fat content of less than 8% by weight. The ice cream mix has a nonfat milk solid content of 11% by weight or more.
The method according to claim 3. The ice cream mix further comprises a whey protein condensate;
The whey protein condensate is a condensate of whey protein-based particles having an average particle diameter of 2 to 10 μm.
The method according to claim 3. The ice cream mix has no stabilizer added or a stabilizer of 0.05% by weight or less.
The method according to claim 3.

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