JP6749916B2 - Method for producing fermented milk containing high concentration of protein - Google Patents

Description

The present invention relates to a method for producing fermented milk containing a high concentration of protein.

As fermented milk containing protein in a high concentration (fermented milk containing high protein), those given names such as quark, fresh cheese and Greek yogurt are known. Fermented milk containing these high proteins is generally produced by subjecting the fermented milk produced by an ordinary production method to a membrane separation process or a centrifugal separation process, and a concentration step of removing whey.

Further, in Patent Document 1, by adding whey protein and milk peptide to a fermented milk raw material liquid, fermented milk having excellent shape retention and less brittleness and smooth texture (high It is described that protein-containing fermented milk) can be produced.

JP 2004-283047 A

In the above-mentioned conventional method for producing fermented milk containing a high amount of protein, manufacturing equipment such as a membrane separation treatment device (microfiltration membrane, ultrafiltration membrane, etc.) or a centrifugal separation treatment device is required, and the number of production steps increases. However, the manufacturing cost becomes high, and the price of the fermented milk itself is generally high. Further, even if the protein concentration of the fermented milk raw material liquid (raw material milk) is simply increased in order to make it contain a high amount of protein, there is a problem that the flavor and texture such as the texture and the like are deteriorated only by being hard.

Further, although Patent Document 1 describes that the physical properties of fermented milk are improved by adding about 1% by mass of protein of the fermented milk raw material liquid, for example, by increasing the protein concentration of the raw material milk. The conditions necessary for the production of fermented milk with a high protein content obtained by subsequent fermentation and the physical properties of the fermented milk with a high protein content have not been studied at all.

Therefore, an object of the present invention is to provide a method for producing fermented milk, which is capable of inexpensively producing high-concentration fermented milk excellent in flavor and texture.

The present invention relates to a method for producing fermented milk containing a high concentration of protein. In the method for producing fermented milk according to the present invention, desalted skim milk powder and milk protein concentrate (MPC; Milk)
Protein Concentrate), whey protein concentrate (WPC; Whey Protein Concentrate) and/or whey protein isolate (WPI; Whey Protein Isolate) (hereinafter sometimes simply referred to as "whey protein concentrate"), and fresh cream 70% to 80% by mass of desalted skim milk powder, milk protein concentrate, when the total mass of desalted skim milk, milk protein concentrate and whey protein concentrate is 100% by mass, using raw material milk containing In an amount of 15 to 25% by mass and the whey protein concentrate in an amount of 2 to 6% by mass.

According to the production method of the present invention, it is possible to inexpensively produce high-concentration fermented milk excellent in flavor and texture.

FIG. 1 is a flow chart showing a manufacturing process of fermented milk according to an embodiment.

In the embodiment of the present invention, fermented milk containing protein at a high concentration (5 to 10% by mass) (fermented milk containing high protein) is produced by fermenting raw material milk containing a protein material and cream. Is.

FIG. 1 is a flow chart showing a manufacturing process of fermented milk according to an embodiment.

First, the protein raw material is dissolved or dispersed in heated water to prepare an aqueous solution of the protein raw material (step S1). The protein raw material contains at least a component of desalted skim milk, a component of a milk protein concentrate, and a component of a whey protein concentrate.

Desalted skim milk is skim milk with reduced salts (minerals such as sodium and potassium), and examples thereof include skim milk that has been subjected to nanofiltration (NF: Nano Filtration) treatment. Here, the desalted skim milk may be used as a meaning that includes forms such as desalted skim milk powder and desalted skim concentrated milk.

Milk protein concentrates improve the heat stability of raw milk. In addition, in the production process of milk protein concentrate, since sodium, potassium, chlorine, etc. are sufficiently reduced (desalted) in the production process, fermented milk with high concentration produced by blending milk protein concentrate is fermented. It is possible to easily reduce the salty taste as compared with the fermented milk produced by being subjected to a concentration treatment later. That is, by reducing the salty taste, it is possible to gently adjust the flavor of the fermented milk that is actually obtained. However, since the milk protein concentrate has a higher calcium content than the whey protein concentrate, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, bitterness due to calcium occurs. It will be easier. Further, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, an offensive odor due to the protein is likely to occur.

Whey protein concentrate improves the hardness of the fermented milk curd. The hardness of the curd of fermented milk increases as the content of β-lactoglobulin (β-Lg) or α-lactalbumin (α-La) contained in the raw material milk increases. At this time, in the whey protein concentrate, since the β-Lg content and the α-La content are higher than the skim milk and the milk protein concentrate, by blending the whey protein concentrate in a high concentration, The hardness of fermented milk can be improved. However, if the blending ratio of the whey protein concentrate is too high beyond the above range, the hardness of the fermented milk becomes too high, the texture deteriorates, or the heat stability of the raw material milk tends to decrease. , The graininess of the fermented milk becomes remarkable, and the texture of the curd is apt to deteriorate and becomes brittle. In addition, since whey protein concentrate has a lower sodium content and calcium content than milk protein concentrate, when whey protein concentrate is blended to produce fermented milk of high concentration, it is caused by sodium and calcium. It is possible to reduce saltiness and bitterness. However, if the blending ratio of the whey protein concentrate is less than the above range, the salty taste and bitterness cannot be reduced.

The mixing ratio of desalted skim milk, whey protein concentrate, and milk protein concentrate is such that desalted skim milk powder, whey protein concentrate, and milk protein concentrate are 100% by mass. Milk powder is 70 to 80% by mass, milk protein concentrate is 15 to 25% by mass, and whey protein concentrate is 2 to 6% by mass. At this time, desalted skim milk powder, milk protein concentrate, and by setting the mixing ratio of the whey protein concentrate in the above range, while improving the thermal stability of the raw milk and the hardness of the card of fermented milk, The flavor and texture can be improved.

Even in the range of the above-mentioned mixing ratio, when the total of desalted skim milk, whey protein concentrate, and milk protein concentrate is 100 mass, 72 to 78 mass% desalted skim milk, milk protein concentrate Is preferably 18 to 23% by mass, the whey protein concentrate is 3 to 6% by mass, the desalted skim milk is 74 to 76% by mass, the milk protein concentrate is 20 to 22% by mass, and the whey protein concentrate is It is more preferably 3 to 5% by mass, particularly preferably 75% by mass of desalted skim milk, 21% by mass of milk protein concentrate and 4% by mass of whey protein concentrate. The flavor and texture can be further improved by setting the content of the whey protein concentrate in the preferable range.

Next, fresh cream is added (blended) to the aqueous solution of the protein raw material (step S2). Here, if desalted skim milk powder, milk protein concentrate, whey protein concentrate is blended to make the protein content (concentration) in the raw milk too high, the curd becomes too hard and smooth. May be impaired. Therefore, for the purpose of adjusting the hardness (softness) and smoothness of the curd, a fresh cream is mixed. As the raw cream of this raw material, for example, one having a milk fat content of 35 to 50 mass% can be used. The blending ratio of the fresh cream can be 16 to 25% by mass, and is preferably 17 to 25% by mass, when the total of the protein raw material, the fresh cream and water is 100% by mass. It is more preferable that the content is -25% by mass. When the blending ratio of the fresh cream is below the above range, it becomes difficult to impart softness or smoothness to the fermented milk curd. On the other hand, when the blending ratio of the fresh cream exceeds the above range, it becomes difficult to impart an appropriate hardness to the fermented milk curd.

Next, the raw material milk is stirred and homogenized using a homomixer or the like (step S3). Since some milk protein concentrates have low solubility, this step is provided for homogenization treatment. Further, in order to atomize or disperse the milk fat of the fresh cream, this step is provided and homogenized. However, when a highly soluble protein concentrate is used as a raw material, this step may be omitted.

Next, if necessary, after adjusting the pH of the raw material milk after the homogenization treatment, the raw material milk is heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time (step S4), and then the raw material The milk is cooled to the fermentation temperature (step S5). By adjusting the pH of the raw material milk to 6.6 to 6.8, more preferably 6.7, the denaturation of proteins when heating and sterilizing the raw material milk is suppressed, and the heat stability of the raw material milk is suppressed. Can be improved.

Next, after adding (and stirring) a starter to the cooled raw material milk (step S6), the container is filled with the raw material milk (step S7) and fermented at a predetermined fermentation temperature (and a predetermined fermentation time) ( Step S8). Then, after the fermentation of the raw material milk is completed, the fermented milk is cooled in the refrigerator (step S9).

In the manufacturing method according to the present embodiment, in order to ferment the raw material milk in which the high-protein raw material is mixed with skim milk, the normal fermented milk is subjected to membrane separation treatment or centrifugation as in the conventional method for producing high-concentration fermented milk. No need to treat to remove whey. Since the concentration step for removing whey is unnecessary, the following advantages can be obtained.
(1) Since the manufacturing equipment such as the membrane separation processing apparatus and the centrifugal separation processing apparatus and the concentration step for removing whey are unnecessary, the manufacturing cost of fermented milk can be reduced.
(2) In the manufacturing method for removing whey, the mass of fermented milk is reduced by the amount of whey actually removed, but by omitting (eliminating) the concentration step for removing whey, the loss of fermented milk is reduced. It can be reduced and the product yield is improved.
(3) By omitting the concentration step for removing whey, by-products (whey), which are wastes, are not generated, and the load on the environment can be reduced.
(4) When the concentration step is performed after the fermentation step, the sterilization operation of the concentration processing device and the like is necessary, but the sterilization operation is not necessary because the concentration step is unnecessary. In addition, since the fermented milk is not subjected to any mechanical treatment after the fermentation process, the risk of microbial contamination can be avoided.
(5) By omitting the concentration step for removing whey, it is not necessary to stir or crush the curd after the fermentation step. Therefore, not only high-concentration soft type (paste-like) fermented milk but also high-concentration set type (solid-state) fermented milk can be produced.

Moreover, the thermal stability (heat resistance) of raw material milk improves by mix|blending a milk protein concentrate with raw material milk. Therefore, in the method for producing fermented milk according to the present embodiment, in the sterilization step of raw material milk, the sterilization apparatus can be continuously operated for a long time, and the raw material milk can be efficiently sterilized.

Further, by blending the whey protein concentrate in the raw material milk, it becomes possible to harden the curd of the fermented milk without performing a concentration step, reducing the saltiness and bitterness of the fermented milk, and improving the taste. You can

Therefore, according to the method for producing fermented milk according to the present embodiment, it is possible to inexpensively produce high-concentration fermented milk having an excellent flavor. Further, according to the production method of the present embodiment, it is possible to provide fermented milk containing a nutritionally good protein at a high concentration. Since the fermented milk obtained here has a weak acidity, it can be used for various dishes and cooking as a cooking material. Further, the fermented milk obtained here has a low water content at the end of fermentation and has an appropriate hardness, and thus can be used for various dishes and cooking without draining. ..

In the method for producing fermented milk according to the present embodiment, the pH of fermented milk is adjusted to 4.6 to 4.9, more preferably 4.6 to 4.8, and further preferably 4.7 to 4.8. Thus, not only immediately after the fermented milk is produced, but also after the fermented milk is stored in a refrigerator (10° C., 2 weeks), an appropriate sourness can be maintained, and the flavor can be particularly favorably maintained.

Hereinafter, examples in which the present invention is specifically implemented will be described.

First, desalted skim milk powder, milk protein concentrate, and whey protein concentrate were used as protein raw materials, and the protein raw materials were mixed and dissolved in heated water to prepare an aqueous solution of the protein raw materials. Here, as desalted skim milk powder, nanofiltration (NF)-treated skim milk powder, as a milk protein concentrate, MPC80 (manufactured by DOMO), and as whey protein concentrate, WPC80 (manufactured by Arla Foods or TATAUA). used.

Next, fresh cream (milk fat content: 47 mass%) was added (blended) to the aqueous solution of the protein raw material and mixed to prepare raw material milk, and then the raw material milk was stirred using a homomixer. Homogenized. Next, the raw material milk was heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time, and then the raw material milk was cooled to the fermentation temperature. Then, after adding a starter to the raw material milk and stirring, the raw material milk was filled in a container and fermented at a predetermined fermentation temperature and a predetermined fermentation time. After the fermentation of the raw material milk was completed, the fermented milk was cooled in a refrigerator.

Table 1 shows the raw materials used for the fermented milks of Examples 1 to 3 and Comparative Examples 1 to 3, the blending ratio, and the composition of nutritional components. The blending amounts of the protein raw material, fresh cream, and water shown in Table 1 are blending ratios when the raw material milk (protein raw material, fresh cream, water) is 100% by mass, and the blending amount of the lactic acid bacterium starter is It is a blending ratio when the raw material milk is 100% by mass. Also,
Table 2 shows the results of the sensory test of the flavor and physical properties (hardness and smoothness of the curd) of the fermented milks of Examples 1 to 3 and Comparative Examples 1 to 3.

Fermented milk according to Examples 1 to 3, desalted skim milk powder, milk protein concentrate, by setting the amount of whey protein concentrate in the above-described preferred range, the curd does not become too hard, the smoothness is poor. did not become. Particularly, in Examples 2 and 3, by setting the blending amount of the fresh cream within the above-described preferable range, it was possible to achieve both appropriate hardness that can be cut with a knife and smoothness when stirred. On the other hand, in the fermented milks of Comparative Examples 1 to 3, the curd became hard and the smoothness deteriorated because the blending amount of the milk protein concentrate exceeded the upper limit within the preferable range. In addition, although the experimental result is omitted, when the pH of the fermented milk is adjusted to 4.6 to 4.9 to produce the fermented milk, the fermented milk is stored not only immediately after the production but also in the refrigerated (10°C, 2 weeks) It was confirmed that the sourness was maintained moderately even after the treatment, and the flavor was particularly well maintained.

INDUSTRIAL APPLICABILITY The present invention can provide fermented milk containing a nutritionally good quality protein at a high concentration.

Claims (2)

Desalted skim milk, a milk protein concentrate, and an aqueous solution containing a whey protein concentrate are prepared, raw cream is prepared by adding fresh cream to the prepared aqueous solution, and by fermenting the prepared raw milk, A method for producing fermented milk to obtain fermented milk containing a high concentration of protein,
When the total of the desalted skim milk, the milk protein concentrate, and the whey protein concentrate is 100% by mass,
70 to 80 wt% of the desalting de Aburachichi,
15-25% by mass of the milk protein concentrate,
2-6% by weight of the whey protein concentrate
As a, the a desalting de Aburachichi, said milk protein concentrate, the whey is characterized by blending the protein concentrate, the manufacturing method of fermented milk. The method for producing fermented milk according to claim 1, wherein the proportion of protein in the total weight of the fermented milk is 5 to 10% by mass.

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