JP6862238B2 - How to make drink yogurt - Google Patents
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- JP6862238B2 JP6862238B2 JP2017061685A JP2017061685A JP6862238B2 JP 6862238 B2 JP6862238 B2 JP 6862238B2 JP 2017061685 A JP2017061685 A JP 2017061685A JP 2017061685 A JP2017061685 A JP 2017061685A JP 6862238 B2 JP6862238 B2 JP 6862238B2
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- 238000003756 stirring Methods 0.000 claims description 75
- 238000000855 fermentation Methods 0.000 claims description 57
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- 235000014655 lactic acid Nutrition 0.000 claims description 40
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- 238000001816 cooling Methods 0.000 claims description 39
- 239000004310 lactic acid Substances 0.000 claims description 38
- 150000004676 glycans Chemical class 0.000 claims description 29
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- LFYJSSARVMHQJB-QIXNEVBVSA-N bakuchiol Chemical compound CC(C)=CCC[C@@](C)(C=C)\C=C\C1=CC=C(O)C=C1 LFYJSSARVMHQJB-QIXNEVBVSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Description
本発明は、菌体外粘性多糖産生能を有する乳酸菌の発酵作用によるドリンクヨーグルトの製造方法に関する。 The present invention relates to a method for producing drink yogurt by a fermentation action of a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability.
ヨーグルト等の発酵乳は、一般に、ブルガリア菌及びサーモフィラス菌等の乳酸菌により、牛乳等の動物乳を発酵させることによって得られ、その発酵物は整腸作用、免疫賦活作用、花粉症などのアレルギー発症抑制作用等の等の健康機能を有し、健康志向の高まりと相まってその需要が増加している。 Fermented milk such as yogurt is generally obtained by fermenting animal milk such as milk with lactic acid bacteria such as Bulgarian bacteria and Thermophilus bacteria, and the fermented product has an intestinal regulating effect, an immunostimulatory effect, and allergic development such as pollinosis. It has health functions such as inhibitory action, and its demand is increasing in combination with increasing health consciousness.
本願出願人により分離された乳酸菌の一種であるクレモリス菌により発酵させて得られるヨーグルト（商品名「カスピ海ヨーグルト」出願人登録商標、登録第５７６１４２５号）も、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用などの優れた健康機能を有し、他のヨーグルトにはない独特のねばりある食感を有することと酸味が少なく食べやすいことが相まって好評を博している。そしてその健康機能は、前記クレモリス菌が菌体外に産生する粘性多糖に由来することが本願出願人の研究から明らかになっており、この菌体外粘性多糖を含有するヨーグルトは、独特の強い粘りを有し、保存時の離水を抑制するなどヨーグルトの物性にも大きく影響を及ぼしている。 Yogurt obtained by fermentation with Cremoris bacterium, which is a type of lactic acid bacterium isolated by the applicant of the present application (trademark "Caspian Sea yogurt" applicant registered trademark, registration No. 5761425), also has an intestinal regulating effect, an immunostimulatory effect, and skin. It has excellent health functions such as function improving effect and blood sugar level increase alleviating effect, and has gained popularity due to its unique sticky texture not found in other yogurts and its low acidity and ease of eating. And it has been clarified from the research of the applicant of the present application that the health function is derived from the viscous polysaccharide produced outside the cells of the Cremoris bacterium, and the yogurt containing this extracellular viscous polysaccharide has a unique strong strength. It has stickiness and has a great influence on the physical properties of yogurt, such as suppressing water separation during storage.
前記クレモリス菌に限らず、菌体外に粘性多糖を産生する乳酸菌は数多く存在する。これらの菌体外粘性多糖産生菌を使用してヨーグルトを製造する場合、通常の乳酸菌である粘性多糖非産生菌を用いて発酵させる場合と比べて粘性の高いヨーグルトが得られる。 Not limited to the Cremoris bacterium, there are many lactic acid bacteria that produce viscous polysaccharides outside the cells. When yogurt is produced using these extracorporeal viscous polysaccharide-producing bacteria, yogurt having higher viscosity can be obtained as compared with the case of fermenting using non-viscous polysaccharide-producing bacteria which are ordinary lactic acid bacteria.
発酵乳のなかでも、いわゆる飲むタイプのドリンクヨーグルトは、手軽に摂取できるため、近年需要が高まっており、様々な製品が開発されている。しかしながら、発酵乳は、生菌を含むため、保存中に発酵が進み、酸度上昇、ｐＨ低下、粘性増加等の経時的な品質変化が生じるという問題があった。特に粘性が増加すると飲料として嚥下しにくくなるので、経時的な粘性増加はドリンクヨーグルトにとって深刻な問題である。この問題を解決するために、例えば、乳原料にパーオキシダーゼを添加して発酵する方法が提案されている（特許文献１）。 Among fermented milk, so-called drink-type drink yogurt is easy to ingest, so demand has been increasing in recent years, and various products have been developed. However, since fermented milk contains viable bacteria, there is a problem that fermentation proceeds during storage, resulting in quality changes over time such as an increase in acidity, a decrease in pH, and an increase in viscosity. In particular, when the viscosity increases, it becomes difficult to swallow as a beverage, so the increase in viscosity over time is a serious problem for drink yogurt. In order to solve this problem, for example, a method of adding peroxidase to a milk raw material and fermenting it has been proposed (Patent Document 1).
本発明者らは、菌体外粘性多糖を産生する乳酸菌を用いて、特に水等の希釈液を加えることなくドリンクとして飲みやすく、且つ、菌体外粘性多糖を有することにより得られる独特のねばり、とろみを有するドリンクヨーグルトの開発を検討したところ、その粘度が２００〜７００ｍＰａ・ｓの範囲に調整することが官能的に好ましいことが分かった。しかしながら、この粘度範囲で調整したドリンクヨーグルトは、保存中に経時的にその粘度が著しく上昇するという問題があった。そこで、本発明は、菌体外粘性多糖を産生する乳酸菌により発酵されて得られるドリンクヨーグルトにおいて、保存中の粘度上昇を抑制できるドリンクヨーグルトの製造方法を提供することを目的とする。 The present inventors have a unique stickiness obtained by using a lactic acid bacterium that produces extracellular viscous polysaccharide, which is easy to drink as a drink without adding a diluent such as water, and has extracellular viscous polysaccharide. As a result of examining the development of a thick drink yogurt, it was found that it is sensually preferable to adjust the viscosity to the range of 200 to 700 mPa · s. However, the drink yogurt adjusted in this viscosity range has a problem that its viscosity increases remarkably with time during storage. Therefore, an object of the present invention is to provide a method for producing a drink yogurt capable of suppressing an increase in viscosity during storage in a drink yogurt obtained by fermentation with a lactic acid bacterium that produces an extracellular viscous polysaccharide.
本発明者らは、上記課題を解決すべく鋭意研究した。その結果、驚くべきことに、菌体外粘性多糖産生能を有する乳酸菌を用いてドリンクヨーグルトを製造する工程において、その乳酸発酵中のカード形成段階（発酵物のｐＨが５．２〜４．６）および発酵終了時点（発酵物のｐＨが４．６未満であって、所望のｐＨに到達した時点）で発酵物をそれぞれ攪拌し、次いで、冷却工程に付して得られた発酵物を攪拌して２００〜７００ｍＰａ・ｓの粘度に調整するという簡便な方法によって、ドリンクヨーグルトの保存中の粘度上昇を抑制することができることを見出し、本発明を完成させた。 The present inventors have diligently studied to solve the above problems. As a result, surprisingly, in the process of producing drink yogurt using lactic acid bacteria capable of producing extracorporeal viscous polysaccharide, the curd formation stage during the lactic acid fermentation (the pH of the fermented product is 5.2-4.6). ) And at the end of fermentation (when the pH of the fermented product is less than 4.6 and reaches the desired pH), the fermented product is stirred, and then the fermented product obtained by the cooling step is stirred. Then, it was found that the increase in the viscosity of the drink yogurt during storage can be suppressed by a simple method of adjusting the viscosity to 200 to 700 mPa · s, and the present invention has been completed.
すなわち、本発明は以下の態様を提供する。
［１］菌体外粘性多糖産生能を有する乳酸菌によって乳を含む原料を発酵させることを含むドリンクヨーグルトの製造方法であって、
発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する、第１攪拌工程、
前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する、第２攪拌工程、
冷却工程、および
冷却工程により得られた発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓの範囲に調整する、第３攪拌工程、
を含む製造方法；
［２］第３攪拌工程後、発酵物を計量する、計量工程、
計量した発酵物を容器に充填する、容器充填工程、および
容器を密封する、密封工程
をさらに含む、上記［１］記載の製造方法；
［３］菌体外粘性多糖産生能を有する乳酸菌が、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスまたはストレプトコッカス・サーモフィラスである、上記［１］または[２]に記載の製造方法；
［４］上記［１］〜［３］のいずれかの方法によって製造されたドリンクヨーグルト；および
［５］乳および菌体外粘性多糖産生能を有する乳酸菌を原料とした、製造後冷蔵保存１４日後に２００〜７００ｍＰａ・ｓの粘度を維持するドリンクヨーグルト。
That is, the present invention provides the following aspects.
[1] A method for producing drink yogurt, which comprises fermenting a raw material containing milk with a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability.
The first stirring step, in which the fermented product is agitated in the curd formation step where the pH of the fermented product is 5.2-4.6.
After the first stirring step, the second stirring step, wherein the pH of the fermented product is less than 4.6 and the fermented product is stirred at the end of fermentation when the fermented product reaches a desired pH.
A third stirring step, in which the cooling step and the fermented product obtained by the cooling step are stirred to adjust the viscosity to the range of 200 to 700 mPa · s.
Manufacturing method including
[2] After the third stirring step, the fermented product is weighed, the weighing step,
The production method according to [1] above, further comprising a container filling step of filling the container with the weighed fermented product, and a sealing step of sealing the container;
[3] The production method according to the above [1] or [2], wherein the lactic acid bacterium having an extracellular viscous polysaccharide-producing ability is Lactococcus lactis subspecies Cremoris or Streptococcus thermophilus;
[4] Drink yogurt produced by any of the above methods [1] to [3]; and [5] 14 days after production, refrigerated storage using milk and lactic acid bacteria capable of producing extracorporeal viscous polysaccharides as raw materials. Drink yogurt that later maintains a viscosity of 200-700 mPa · s.
本発明によれば、菌体外粘性多糖を産生する乳酸菌を用いて、粘度２００ｍＰａ・ｓを超えるドリンクヨーグルトであって、飲みやすい適度な粘度を有し、保存中も安定した粘性を維持するドリンクヨーグルトを製造することができる。また、本発明の方法は菌体外粘性多糖産生能を有する乳酸菌を使用するため、本発明の方法によって製造されたドリンクヨーグルトは、濃厚な風味と適度な粘度を維持し、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有する。 According to the present invention, a drink yogurt having a viscosity exceeding 200 mPa · s using a lactic acid bacterium that produces an extracellular viscous polysaccharide, having an appropriate viscosity that is easy to drink, and maintaining a stable viscosity even during storage. Yogurt can be produced. In addition, since the method of the present invention uses lactic acid bacteria capable of producing extracellular viscous polysaccharides, the drink yogurt produced by the method of the present invention maintains a rich flavor and an appropriate viscosity, and has an intestinal regulating effect. , It has functions useful for health such as immunostimulatory action, skin function improving action, and blood sugar level elevation alleviating action.
本発明では、菌体外粘性多糖産生能を有する乳酸菌が使用される。該乳酸菌は、発酵過程で粘性多糖を菌体外に産生する。本発明においては、菌体外粘性多糖産生能を有するいずれの乳酸菌を用いてもよい。例えば、菌体外粘性多糖産生能を有する乳酸菌としては、ラクトバチルス属、ラクトコッカス属、ストレプトコッカス属、ロイコノストック属等に属する菌体外粘性多糖を産生する乳酸菌が挙げられる。好ましくは、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリス（Lactococcus lactis subsp. cremoris）またはストレプトコッカス・サーモフィラス（Streptococcus thermophilus）［ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス（Streptococcus salivarius subsp. thermophilus）ともいう］の菌体外粘性多糖を産生する乳酸菌が使用される。ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスの菌体外粘性多糖産生能を有する乳酸菌としては、例えば、限定するものではないが、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリス ＦＣ（Lactococcus lactis subsp. cremoris FC, FERM P-20185）、が挙げられる。ストレプトコッカス・サーモフィラスの菌体外粘性多糖産生能を有する乳酸菌としては、例えば、限定するものではないが、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス ５１０（Streptococcus salivarius subsp. thermophilus 510，一般社団法人日本乳業協会より入手）、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラス ＳＴ３８６（Streptococcus salivarius subsp. thermophilus ST386，イタリア国サッコ社（ＳＡＣＣＯ社）より入手）等が使用される。ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣ（Lactococcus lactis subsp. cremoris FC,受託番号FERM P-20185）は、独立行政法人製品評価技術基盤機構 特許生物寄託センター（日本国千葉県木更津市かずさ鎌足２−５−８）に寄託されている。前記の乳酸菌は、単独または二種以上を併せて用いてもよい。 In the present invention, a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability is used. The lactic acid bacterium produces viscous polysaccharide outside the cells during the fermentation process. In the present invention, any lactic acid bacterium having an extracellular viscous polysaccharide-producing ability may be used. For example, examples of lactic acid bacteria having an extracellular viscous polysaccharide-producing ability include lactic acid bacteria that produce extracellular viscous polysaccharides belonging to the genus Lactobacillus, Lactococcus, Streptococcus, Leuconostoc and the like. Preferably, Lactococcus lactis subsp. Cremoris or Streptococcus thermophilus [Streptococcus salivarius] salivarius subsp. Lactococci that produce viscous polysaccharides are used. Lactococcus lactis subsp. Cremoris FC, for example, but not limited to, Lactococcus lactis subsp. Cremoris FC, lactic acid bacteria having the ability to produce extracorporeal viscous polysaccharides of Lactococcus lactis subsp. Cremoris FC, FERM P-20185), for example. Streptococcus salivarius subsp. Thermophilus 510 (Streptococcus salivarius subsp. Thermophilus 510), for example, but not limited to, Streptococcus salivarius subsp. Thermophilus 510, from the Japan Dairy Association (Obtained), Streptococcus salivarius subsp. Thermophilus ST386 (obtained from Streptococcus salivarius subsp. Thermophilus ST386, SACCO), etc. are used. Lactococcus lactis subsp. Cremoris FC (accession number FERM P-20185) is the Patented Biological Deposit Center (Kazusakamatari 2, Kisarazu City, Chiba Prefecture, Japan). It has been deposited in -5-8). The above-mentioned lactic acid bacteria may be used alone or in combination of two or more.
本発明の方法において使用される乳は、動物乳であり、例えば、牛乳、山羊乳、羊乳、馬乳、ラクダ乳等が挙げられる。乳の形態は特に限定されず、生乳、全脂乳、脱脂乳、全脂粉乳、脱脂粉乳等のいずれの形態の乳を使用してもよい。 The milk used in the method of the present invention is animal milk, and examples thereof include milk, goat milk, sheep milk, mare milk, camel milk and the like. The form of the milk is not particularly limited, and any form of milk such as raw milk, full fat milk, skim milk, full fat powder milk, and skim milk powder may be used.
本発明の方法において、乳を含む原料は、乳のみを含んでいてもよく、または、乳以外に、必要に応じ、乳糖、ショ糖、ブドウ糖、果糖、転化糖、異性化糖等の糖類、水、香料、酸味料等の他の原料を含んでいてもよい。乳として脱脂粉乳等の粉乳を用いる場合は、好ましくは、水、液糖等の水分を加える。 In the method of the present invention, the raw material containing milk may contain only milk, or other than milk, if necessary, sugars such as lactose, sucrose, glucose, fructose, invert sugar, and isomerized sugar. It may contain other ingredients such as water, fragrances and acidulants. When powdered milk such as skim milk powder is used as milk, water such as water or liquid sugar is preferably added.
乳を含む原料は、必要に応じて均質化した後、殺菌する。均質化および殺菌の方法は、特に限定されず、当該分野において既知の方法を用いることができる。殺菌後、乳を含む原料の温度を発酵温度付近になるよう調整する。 Raw materials containing milk are homogenized as necessary and then sterilized. The method of homogenization and sterilization is not particularly limited, and methods known in the art can be used. After sterilization, the temperature of the raw material containing milk is adjusted to be close to the fermentation temperature.
本発明の方法においては、上記の乳を含む原料を、上記の菌体外粘性多糖産生能を有する乳酸菌を用いて発酵させる。発酵は、乳を含む原料と乳酸菌を混合し、適当な温度で維持することによって実施する。乳を含む原料と混合する乳酸菌（種菌）の量は、特に限定されず、乳酸菌発酵に要する時間や最終的に得られる乳酸菌発酵物の物性を考慮して適宜決定することができる。発酵温度および発酵時間もまた、特に限定されず、使用する乳酸菌の種類および得られる発酵物の所望の物性に応じて適宜決定される。例えば、上記菌体外粘性多糖産生能を有する乳酸菌としてラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣを使用する場合は、至適温度が２５℃前後であるため、好ましくは約２０℃〜３０℃の温度条件下で、約４〜１８時間発酵を行ってもよい。 In the method of the present invention, the above-mentioned raw material containing milk is fermented using the above-mentioned lactic acid bacterium having an extracellular viscous polysaccharide-producing ability. Fermentation is carried out by mixing a raw material containing milk and lactic acid bacteria and maintaining the temperature at an appropriate temperature. The amount of lactic acid bacteria (inoculum) to be mixed with the raw material containing milk is not particularly limited, and can be appropriately determined in consideration of the time required for fermentation of lactic acid bacteria and the physical characteristics of the finally obtained fermented lactic acid bacteria. The fermentation temperature and fermentation time are also not particularly limited, and are appropriately determined according to the type of lactic acid bacteria used and the desired physical characteristics of the obtained fermented product. For example, when Lactococcus lactis subspecies Cremoris FC is used as the lactic acid bacterium having the above-mentioned ability to produce extracorporeal viscous polysaccharide, the optimum temperature is around 25 ° C, so it is preferably about 20 ° C to 30 ° C. Fermentation may be carried out for about 4-18 hours under temperature conditions.
本発明の方法は、上記の乳酸発酵中、発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する工程（第１攪拌工程）、および前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する工程（第２攪拌工程）、発酵物を冷却する工程（冷却工程）、および冷却された発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓに調整する工程（第３攪拌工程）を含むことを特徴とする。 In the method of the present invention, during the above-mentioned lactic fermentation, the step of stirring the fermented product at the curd forming step where the pH of the fermented product is 5.2-4.6 (first stirring step), and after the first stirring step. , A step of stirring the fermented product at the end of fermentation when the pH of the fermented product reaches a desired pH of less than 4.6 (second stirring step), and a step of cooling the fermented product (cooling step). , And the step of stirring the cooled fermented product to adjust the viscosity to 200 to 700 mPa · s (third stirring step).
攪拌方法は、常法を用いることができ、特に限定されないが、例えば、第１および第２攪拌工程では発酵タンクで発酵タンク内に備えられた攪拌翼を回転させることにより行われる。第３攪拌工程では、例えば、発酵タンク内、または発酵物が液送されたバッファータンク内で攪拌されるか、あるいは発酵物をバッファータンクに液送する際にスタティックミキサー等を用いて液送配管内で撹拌することによって、充填物の最終の粘度調整が行われる。 The stirring method can be a conventional method and is not particularly limited. For example, in the first and second stirring steps, the stirring blade is rotated in the fermentation tank in the fermentation tank. In the third stirring step, for example, the fermentation product is stirred in the fermentation tank or the buffer tank to which the fermented product has been liquid-fed, or when the fermented product is liquid-fed to the buffer tank, the liquid feeding pipe is used using a static mixer or the like. The final viscosity adjustment of the filling is performed by stirring in.
第１攪拌工程は、乳酸発酵中、発酵物のｐＨが５．２〜４．６であるカード形成段階におけるいずれかの時点で行われる。第１攪拌工程は、カード形成段階中、１回行えばよいが、時間間隔をあけて複数回行ってもよい。 The first stirring step is performed at any time during the lactic acid fermentation in the curd formation step where the pH of the fermented product is 5.2-4.6. The first stirring step may be performed once during the card forming step, but may be performed a plurality of times at intervals of time.
第１攪拌工程では、形成中のカードが液状化する程度に攪拌すればよい。例えば、限定するものではないが、発酵物の粘度が１０００〜２０００ｍＰａ・ｓ程度になるまで攪拌する。本発明の方法では、第１攪拌工程の間および後も乳酸発酵は継続させる。 In the first stirring step, the curd being formed may be stirred to the extent that it is liquefied. For example, although not limited, the mixture is stirred until the viscosity of the fermented product reaches about 1000 to 2000 mPa · s. In the method of the present invention, lactic acid fermentation is continued during and after the first stirring step.
第２攪拌工程は、乳酸発酵中の発酵物の前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で行われる。発酵物は前記第１攪拌工程後も発酵し続けるため、発酵物のｐＨは低下し酸味が増す。本発明における所望のｐＨとは、最終的に得られるドリンクヨーグルトの風味、酸味等を考慮して適宜決定される。第２攪拌工程は、好ましくは発酵物のｐＨが４．２以上４．６未満のいずれかに達した時点で行う。 The second stirring step is performed at the end of fermentation when the pH of the fermented product is less than 4.6 and the fermented product reaches a desired pH after the first stirring step of the fermented product during lactic acid fermentation. Since the fermented product continues to ferment even after the first stirring step, the pH of the fermented product decreases and the acidity increases. The desired pH in the present invention is appropriately determined in consideration of the flavor, acidity, etc. of the finally obtained drink yogurt. The second stirring step is preferably performed when the pH of the fermented product reaches any of 4.2 or more and less than 4.6.
第２攪拌工程では、形成されたカードが液状化する程度に攪拌すればよい。例えば、限定するものではないが、発酵物の粘度が１０００〜２０００ｍＰａ・ｓ程度になるまで攪拌する。 In the second stirring step, the formed curd may be stirred to the extent that it is liquefied. For example, although not limited, the mixture is stirred until the viscosity of the fermented product reaches about 1000 to 2000 mPa · s.
本発明の方法においては、さらに、発酵物のｐＨが４．６未満の段階であって、第２攪拌工程の前に発酵物を１回以上攪拌してもよい。 In the method of the present invention, the fermented product may be further stirred at least once before the second stirring step at the stage where the pH of the fermented product is less than 4.6.
冷却工程は、発酵物を１０℃以下、好ましくは２〜５℃に冷却することによって行う。冷却時間は、冷却温度および発酵物の量等の条件によって異なるが、例えば１〜２４時間が挙げられる。例えば、冷却工程は、限定するものではないが、発酵終了後、発酵タンクまたは（発酵物が液送された）バッファータンクに備えられた冷却管に２〜５℃のチラー水を通すことにより、３〜８時間冷却することによって行う。 The cooling step is carried out by cooling the fermented product to 10 ° C. or lower, preferably 2 to 5 ° C. The cooling time varies depending on conditions such as the cooling temperature and the amount of fermented product, and examples thereof include 1 to 24 hours. For example, the cooling step is not limited, but after the fermentation is completed, the chiller water at 2 to 5 ° C. is passed through a cooling tube provided in the fermentation tank or the buffer tank (where the fermented product is liquid-fed). This is done by cooling for 3-8 hours.
冷却工程により、発酵物の発酵を停止または遅延させる。冷却工程は、第２攪拌工程中、または第２攪拌工程後に直ちに開始される。 The cooling step stops or delays the fermentation of the fermented product. The cooling step is started immediately during the second stirring step or immediately after the second stirring step.
冷却工程後の発酵物は、すぐに第３攪拌工程に付してもよく、または冷却工程後、発酵物は、必要に応じて冷蔵保存してもよい。例えば、冷却工程後の発酵物を２〜５℃で１〜２４時間保存してもよい。 The fermented product after the cooling step may be immediately subjected to the third stirring step, or after the cooling step, the fermented product may be stored in a refrigerator if necessary. For example, the fermented product after the cooling step may be stored at 2 to 5 ° C. for 1 to 24 hours.
第３攪拌工程は、冷却工程後の発酵物を攪拌することによって、発酵物の粘度を２００〜７００ｍＰａ・ｓの範囲の所望する粘度に調整する工程である。第３攪拌工程は、冷却工程時、または冷却工程後の冷蔵保存時と同じ温度で行ってもよく、例えば、２〜５℃で行う。 The third stirring step is a step of adjusting the viscosity of the fermented product to a desired viscosity in the range of 200 to 700 mPa · s by stirring the fermented product after the cooling step. The third stirring step may be performed at the same temperature as during the cooling step or during refrigerated storage after the cooling step, for example, at 2 to 5 ° C.
第３攪拌工程後、発酵物は所定量を計量し（計量工程）、計量した発酵物を容器に充填し（容器充填工程）、次いで容器を密封してもよい（密封工程）。上記の計量工程、容器充填工程、および密封工程はいずれも、１０℃以下で行い、当該分野で通常行われる方法で実施することができる。密封工程後、発酵物を入れた容器を冷蔵保存する。冷蔵保存温度は、１０℃以下、例えば２℃〜５℃であり、冷蔵保存期間は、限定するものではないが、例えば１０〜３０日間である。 After the third stirring step, a predetermined amount of the fermented product may be weighed (weighing step), the weighed fermented product may be filled in a container (container filling step), and then the container may be sealed (sealing step). The above-mentioned weighing step, container filling step, and sealing step are all carried out at 10 ° C. or lower, and can be carried out by a method usually used in the art. After the sealing process, the container containing the fermented product is refrigerated. The refrigerated storage temperature is 10 ° C. or lower, for example, 2 ° C. to 5 ° C., and the refrigerated storage period is not limited, but is, for example, 10 to 30 days.
また、必要に応じて、冷却工程または第３攪拌工程により得られた発酵物に、香料、酸味料、果肉、フルーツソース等の添加物を加えて混合してもよい。なお、果肉を混合する場合は、果肉の形状が損なわれないようにするために第３撹拌工程後に混合することが好ましく、形状を有しないフルーツソース等を混合する場合は、第３撹拌工程前に混合することが好ましい。 Further, if necessary, additives such as flavors, acidulants, pulps and fruit sauces may be added to the fermented product obtained by the cooling step or the third stirring step and mixed. When mixing the flesh, it is preferable to mix after the third stirring step so as not to damage the shape of the flesh, and when mixing a fruit sauce or the like having no shape, before the third stirring step. It is preferable to mix with.
かくして、本発明の方法によれば、発酵物に、特に水等の希釈液を混合することなく、２００〜７００ｍＰａ・ｓの粘度を有するドリンクヨーグルトが製造される。 Thus, according to the method of the present invention, a drink yogurt having a viscosity of 200 to 700 mPa · s can be produced without mixing a diluted solution such as water with the fermented product.
本発明は、さらに、本発明の方法によって製造されるドリンクヨーグルトを提供する（以下、「本発明のドリンクヨーグルト」ともいう）。本発明のドリンクヨーグルトは、冷蔵保存中も所望の粘度範囲を維持することができ、かつ、冷蔵保存中の粘度変化も小さい。例えば、本発明のドリンクヨーグルトの第３攪拌工程直後から冷蔵保存１４日間後までの間の粘度増加率は、約１．７倍以下であり、例えば、約１．４〜１．７倍である。本発明の方法によれば、製造後冷蔵保存１４日後に２００〜７００ｍＰａ・ｓ、好ましくは５００〜７００ｍＰａ・ｓの粘度を維持するドリンクヨーグルトを製造することができる。さらに、本発明の方法では菌体外粘性多糖産生能を有する乳酸菌を用いるので、本発明のドリンクヨーグルトは、トロリとした独特の食感を有し、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有する。さらに、本発明では、乳酸発酵温度、時間、乳酸菌の量等の乳酸発酵条件および撹拌条件を調整することにより、最終的に得られる発酵物の粘度を調節するこができ、冷蔵保存中に所望の粘度を維持するドリンクヨーグルトを得ることができる。特に、冷蔵保存中に２００〜７００ｍＰａ・ｓの粘度を維持する本発明のドリンクヨーグルトは、飲みやすい適度な粘度を有し、かつ、濃厚な液状であり、トロリとした独特の食感を有し、好ましい。 The present invention further provides a drink yogurt produced by the method of the present invention (hereinafter, also referred to as "drink yogurt of the present invention"). The drink yogurt of the present invention can maintain a desired viscosity range even during refrigerated storage, and the change in viscosity during refrigerated storage is small. For example, the viscosity increase rate of the drink yogurt of the present invention from immediately after the third stirring step to 14 days after refrigerated storage is about 1.7 times or less, for example, about 1.4 to 1.7 times. .. According to the method of the present invention, it is possible to produce a drink yogurt that maintains a viscosity of 200 to 700 mPa · s, preferably 500 to 700 mPa · s 14 days after refrigerated storage after production. Furthermore, since the method of the present invention uses a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability, the drink yogurt of the present invention has a unique texture as a trolley, and has an intestinal regulating action, an immunostimulatory action, and a skin. It has functions useful for health such as function improving effect and blood sugar level increase alleviating effect. Further, in the present invention, the viscosity of the finally obtained fermented product can be adjusted by adjusting the lactic acid fermentation conditions such as the lactic acid fermentation temperature, time, and the amount of lactic acid bacteria and the stirring conditions, which is desired during refrigerated storage. You can get a drink yogurt that maintains the viscosity of. In particular, the drink yogurt of the present invention, which maintains a viscosity of 200 to 700 mPa · s during refrigerated storage, has an appropriate viscosity that is easy to drink, is a thick liquid, and has a unique texture as a trolley. ,preferable.
以下、実施例により本願発明を説明するが、本願発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
実施例１：経時的粘度安定性試験１
牛乳（９５．０ｗｔ％）、グラニュー糖（３．０ｗｔ％）、および果糖ブドウ糖液糖（２．０ｗｔ％）を混合し（以下、「原料ミックス」という）、８５℃で３０分間加熱殺菌を行い、２１℃前後まで冷却した。該原料ミックス４００ｇに、ラクトコッカス・ラクティス・サブスピーシーズ・クレモリスＦＣを１０７〜１０９ｃｆｕ／ｇ含有するスターターを２．０ｗｔ％加えて混合し、２１℃に維持して発酵させた。発酵開始時（発酵時間０時間目）の原料ミックスは、ｐＨ６．３７および酸度０．１９であった。なお、酸度は、ドリンクヨーグルト中の酸を乳酸に換算した重量百分率で表される。酸度は、例えば、試料９ｇを水で２倍に希釈した後、フェノールフタレイン指示薬を添加し、次いで、０．１Ｎの水酸化ナトリウム溶液で中和滴定を行ない、３０秒間微紅色の消失しない点を終点とし、終点における滴定量から試料１００ｇ中の乳酸量を算出し、得られた値を％で示すことによって測定した。
Example 1: Viscosity stability test over time 1
Milk (95.0 wt%), granulated sugar (3.0 wt%), and fructose-glucose liquid sugar (2.0 wt%) are mixed (hereinafter referred to as "raw material mix") and sterilized by heating at 85 ° C. for 30 minutes. , Cooled to around 21 ° C. To 400 g of the raw material mix , 2.0 wt% of a starter containing 10 7 to 10 9 cfu / g of Lactococcus lactis subspecies Cremoris FC was added and mixed, and the mixture was fermented at 21 ° C. The raw material mix at the start of fermentation (0 hour fermentation time) had a pH of 6.37 and an acidity of 0.19. The acidity is expressed as a weight percentage obtained by converting the acid in the drink yogurt into lactic acid. For the acidity, for example, 9 g of the sample was diluted 2-fold with water, then a phenolphthalein indicator was added, and then neutralization titration was performed with a 0.1 N sodium hydroxide solution, and the slight red color did not disappear for 30 seconds. Was used as the end point, and the amount of lactic acid in 100 g of the sample was calculated from the titration amount at the end point, and the obtained value was shown in%.
発酵開始後、発酵中のカード形成段階および発酵物のｐＨが４．６未満であって、発酵物が所定のｐＨに到達した各時点で発酵物を攪拌した。各攪拌は、６０ｒｐｍで１分間行った。発酵終了時点（発酵開始後１８時間目）での攪拌と同時に、発酵物を４℃で１５時間冷却した。冷却後、発酵物を１０００ｒｐｍで４０秒間攪拌した。次いで、容器に充填し、１０℃で冷蔵保存した。発酵終了時点での攪拌直後、冷却後、冷却後の攪拌直後、５日間冷蔵保存後、および１４日間冷蔵保存後の発酵物の粘度を測定した。粘度測定は、Ｂ型粘度計を用いることにより行った。表１に、各発酵物の攪拌のタイミング、ならびに各段階での発酵物の酸度、ｐＨおよび粘度の測定結果を示す。 After the start of fermentation, the fermented product was stirred at each point during the curd formation stage during fermentation and when the pH of the fermented product was less than 4.6 and the fermented product reached a predetermined pH. Each stirring was performed at 60 rpm for 1 minute. At the same time as stirring at the end of fermentation (18 hours after the start of fermentation), the fermented product was cooled at 4 ° C. for 15 hours. After cooling, the fermented product was stirred at 1000 rpm for 40 seconds. Then, the container was filled and stored refrigerated at 10 ° C. Immediately after stirring at the end of fermentation, after cooling, immediately after stirring after cooling, after refrigerating for 5 days, and after refrigerating for 14 days, the viscosity of the fermented product was measured. The viscosity was measured by using a B-type viscometer. Table 1 shows the timing of stirring each fermented product and the measurement results of acidity, pH and viscosity of the fermented product at each stage.
表１から明らかなように、発酵経過時間１０時間目（ｐＨ４．６１）の時点、発酵経過時間１８時間目（ｐＨ４．２８、発酵終了時点）および冷却後に攪拌を行った試料１、７および８は、１４日間の冷蔵保存後も約５００〜５５０ｍＰａ・ｓの粘度を維持し、濃厚であり、かつ、容易に飲用可能なものであった。なお、発酵経過時間１０時間目（ｐＨ４．６１）で行った第１攪拌後の発酵物の粘度は１５００〜１７００ｍＰａ・ｓであった。さらに、これらの試料は、冷蔵保存の間（冷却工程後の攪拌後から１４日間冷蔵）の発酵物の粘度増加率も低かった（１．６７倍まで）。これに対し、発酵経過時間１０時間目（ｐＨ４．６１）の時点で攪拌を行なわず、発酵経過時間１２時間〜１８時間目（ｐＨ４．５５〜４．２８）のいずれかの時点および冷却後にのみ攪拌を行った試料２〜５、ならびに冷却後にのみ攪拌を行った試料６は、試料１、７および８と比べて、冷蔵保存後の粘度が高かった。さらに、冷蔵保存の間の発酵物の粘度変化についても、１．７８倍〜２倍を越える高い粘度増加率を示した。 As is clear from Table 1, samples 1, 7 and 8 were stirred at the 10th hour (pH 4.61) of the elapsed fermentation time, at the 18th hour (pH 4.28, at the end of fermentation) of the elapsed fermentation time, and after cooling. Maintained a viscosity of about 500 to 550 mPa · s even after refrigerated storage for 14 days, was rich, and was easily drinkable. The viscosity of the fermented product after the first stirring performed at the 10th hour (pH 4.61) of the elapsed fermentation time was 1500 to 1700 mPa · s. In addition, these samples also had a low rate of increase in viscosity of the fermented product during refrigerated storage (refrigerated for 14 days after stirring after the cooling step) (up to 1.67 times). On the other hand, no stirring was performed at the 10th hour (pH 4.61) of the elapsed fermentation time, and only at any time of the 12th to 18th hours (pH 4.55 to 4.28) of the elapsed fermentation time and after cooling. The agitated samples 2 to 5 and the agitated sample 6 only after cooling had higher viscosities after refrigerated storage than the samples 1, 7 and 8. Furthermore, the change in viscosity of the fermented product during refrigerated storage also showed a high rate of increase in viscosity exceeding 1.78 to 2 times.
発酵経過時間１０時間目の発酵物は、カードが形成の途中であったが、発酵時間１２時間目では完全にカードが形成された状態であった。したがって、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得るには、第１攪拌工程を発酵物のカード形成段階において実施することが重要であることが分かった。 In the fermented product having an elapsed fermentation time of 10 hours, curds were in the process of being formed, but at 12 hours of fermentation time, curds were completely formed. Therefore, it was found that it is important to carry out the first stirring step at the curd formation stage of the fermented product in order to maintain the desired viscosity during refrigerated storage and to obtain a drink yogurt having a small change in viscosity.
さらに、同様の実験において、発酵物のカード形成段階（発酵物のｐＨ＝４．６６）において第１攪拌工程を行い、その後６時間発酵を継続させてカードが完全に形成した後（発酵物のｐＨ＝４．３０、発酵終了時）に発酵物を冷却し、冷却後に攪拌した場合（すなわち、第２攪拌工程を行わなかった場合）は、得られたドリンクヨーグルトの冷蔵保存後の粘度が高く（１３日間冷蔵保存後９１７ｍＰａ・ｓ）、発酵物の粘度変化も大きかった［１３日間冷蔵後と冷却後の攪拌直後の粘度変化比（１３日間冷蔵後の粘度／冷却後の攪拌直後の粘度）＝２．４７］。したがって、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得るには、発酵物の発酵終了時に第２攪拌工程を実施することが重要であることが分かった。 Further, in the same experiment, the first stirring step was performed in the curd formation stage of the fermented product (pH of the fermented product = 4.66), and then the fermentation was continued for 6 hours after the curd was completely formed (fermented product). When the fermented product was cooled at pH = 4.30, at the end of fermentation) and stirred after cooling (that is, when the second stirring step was not performed), the obtained drink yogurt had a high viscosity after refrigeration storage. (917 mPa · s after refrigeration for 13 days), the change in viscosity of the fermented product was also large [Viscosity change ratio after refrigeration for 13 days and immediately after stirring after cooling (viscosity after refrigeration for 13 days / viscosity immediately after stirring after cooling) = 2.47]. Therefore, it was found that it is important to carry out the second stirring step at the end of fermentation of the fermented product in order to maintain the desired viscosity during refrigerated storage and to obtain a drink yogurt having a small change in viscosity.
実施例２：経時的粘度安定性試験２
牛乳（９５．０ｗｔ％）、グラニュー糖（３．０ｗｔ％）、および果糖ブドウ糖液糖（２．０ｗｔ％）を混合し（以下、「原料ミックス」という）、８５℃で３０分間加熱殺菌を行い、３７℃前後まで冷却した。該原料ミックス４００ｇに、ストレプトコッカス・サリバリウム・サブスピーシーズ・サーモフィラスＳＴ３８６を１０７〜１０９ｃｆｕ／ｇ含有するスターターを２．０ｗｔ％加えて混合し、３７℃に維持して発酵させた。
Example 2: Viscosity stability test over time 2
Milk (95.0 wt%), granulated sugar (3.0 wt%), and fructose-glucose liquid sugar (2.0 wt%) are mixed (hereinafter referred to as "raw material mix") and sterilized by heating at 85 ° C. for 30 minutes. , Cooled to around 37 ° C. To 400 g of the raw material mix , 2.0 wt% of a starter containing 10 7 to 10 9 cfu / g of Streptococcus salivalium subspecies thermophilus ST386 was added and mixed, and the mixture was fermented at 37 ° C.
発酵開始後、２時間目、３時間目、４時間目、５時間目、６時間目、および７時間目（発酵終了時点）の各時点で発酵物を攪拌した。各攪拌は、１分間で６０回攪拌することによって行った。次いで、発酵物を４℃で１０時間冷却した。冷却後、発酵物を攪拌した。冷却後の攪拌は、発酵開始後３時間目に攪拌を行った発酵物については、１０００ｒｐｍで１５秒間攪拌することによって行い、その他の発酵物については、１０００ｒｐｍで４０秒間攪拌することによって行った。次いで、各発酵物を容器に充填し、１０℃で冷蔵保存した。冷却後、冷却後の攪拌直後、５日間冷蔵保存後、および１４日間冷蔵保存後の発酵物の粘度を測定した。表２に、各発酵物の攪拌のタイミング、ならびに各段階での発酵物の酸度、ｐＨ、および粘度の測定結果を示す。なお、酸度および粘度の測定は、実施例１の記載と同様の方法によって行った。 The fermented product was stirred at each of the 2nd, 3rd, 4th, 5th, 6th, and 7th hours (at the end of fermentation) after the start of fermentation. Each stirring was performed by stirring 60 times in 1 minute. The fermented product was then cooled at 4 ° C. for 10 hours. After cooling, the fermented product was stirred. The stirring after cooling was carried out by stirring at 1000 rpm for 15 seconds for the fermented product that was stirred 3 hours after the start of fermentation, and by stirring at 1000 rpm for 40 seconds for the other fermented products. Then, each fermented product was filled in a container and refrigerated at 10 ° C. The viscosity of the fermented product after cooling, immediately after stirring after cooling, after refrigerating for 5 days, and after refrigerating for 14 days was measured. Table 2 shows the timing of stirring each fermented product and the measurement results of acidity, pH, and viscosity of the fermented product at each stage. The acidity and viscosity were measured by the same method as described in Example 1.
表２から明らかなように、発酵経過時間が３〜５時間目（ｐＨ５．１９〜４．６４）の時点で１回目の攪拌（第１攪拌）を行った試料は、１４日間の冷蔵保存後も約３８０〜６４０ｍＰａ・ｓの粘度を維持し、濃厚であり、かつ、容易に飲用可能なものであった。さらに、これらの試料は、冷蔵保存の間（冷却工程後の攪拌後から１４日間冷蔵）の発酵物の粘度増加率も低かった（１．５２倍まで）。これに対し、発酵経過時間が短い時点または長い時点で１回目の攪拌を行った試料は、冷蔵保存後の粘度が高く、冷蔵保存の間の発酵物の粘度変化比も大きかった。 As is clear from Table 2, the samples subjected to the first stirring (first stirring) at the time when the fermentation elapsed time was 3 to 5 hours (pH 5.19 to 4.64) were stored in a refrigerator for 14 days. Also maintained a viscosity of about 380 to 640 mPa · s, was rich, and was easily drinkable. In addition, these samples also had a low rate of increase in viscosity of the fermented product during refrigerated storage (refrigerated for 14 days after stirring after the cooling step) (up to 1.52 times). On the other hand, the sample subjected to the first stirring at the time when the elapsed fermentation time was short or long had a high viscosity after refrigeration storage, and the viscosity change ratio of the fermented product during refrigeration storage was also large.
発酵経過時間３〜５時間目の発酵物は、カードが形成の途中であったが、発酵経過時間２時間目ではカードが全く形成されておらず、また、発酵経過時間６時間目では完全にカードが形成された状態であった。したがって、第１攪拌工程を発酵物のカード形成段階において実施した場合に、冷蔵保存中に所望の粘度を維持し、かつ、粘度変化が小さいドリンクヨーグルトを得られることが分かった。なお、発酵経過時間３時間目に第１攪拌を行った試料は、冷却後の攪拌（第３撹拌）後および冷蔵保存後の粘度が比較的低いが、２回目の攪拌（第２撹拌）、および／または第３撹拌の強度を下げて調整することによって、より高い粘度を維持できるドリンクヨーグルトを得ることができる。 In the fermented product having an elapsed fermentation time of 3 to 5 hours, curls were in the process of being formed, but no curds were formed at the 2nd hour of the elapsed fermentation time, and completely at the 6th hour of the elapsed fermentation time. The card was in a formed state. Therefore, it was found that when the first stirring step was carried out at the stage of forming the curd of the fermented product, a drink yogurt that maintained the desired viscosity during refrigerated storage and had a small change in viscosity could be obtained. The sample subjected to the first stirring at the elapsed fermentation time of 3 hours has a relatively low viscosity after stirring after cooling (third stirring) and after refrigeration storage, but the second stirring (second stirring), By reducing and / or adjusting the strength of the third agitation, a drink yogurt capable of maintaining a higher viscosity can be obtained.
本発明の方法によれば、飲みやすい適度な粘度を有し、冷蔵保存後も濃厚な風味と適度な粘度を維持し、冷蔵保存中の粘度変化が小さく、かつ、整腸作用、免疫賦活作用、肌機能改善作用、血糖値上昇緩和作用等の健康上有用な機能を有するドリンクヨーグルトを製造することができる。 According to the method of the present invention, it has an appropriate viscosity that is easy to drink, maintains a rich flavor and an appropriate viscosity even after refrigerated storage, has a small change in viscosity during refrigerated storage, and has an intestinal regulating effect and an immunostimulatory effect. It is possible to produce a drink yogurt having functions useful for health such as an action of improving skin function and an action of alleviating an increase in blood glucose level.
Claims (3)
発酵物のｐＨが５．２〜４．６であるカード形成段階において発酵物を攪拌する、第１攪拌工程、
前記第１攪拌工程後、発酵物のｐＨが４．６未満であって、発酵物が所望のｐＨに到達した発酵終了時点で発酵物を攪拌する、第２攪拌工程、
冷却工程、および
冷却工程により得られた発酵物を攪拌して粘度を２００〜７００ｍＰａ・ｓの範囲に調整する、第３攪拌工程、
を含む製造方法。 A method for producing drink yogurt, which comprises fermenting a raw material containing milk with a lactic acid bacterium having an extracellular viscous polysaccharide-producing ability.
The first stirring step, in which the fermented product is agitated in the curd formation step where the pH of the fermented product is 5.2-4.6.
After the first stirring step, the second stirring step, wherein the pH of the fermented product is less than 4.6 and the fermented product is stirred at the end of fermentation when the fermented product reaches a desired pH.
A third stirring step, in which the cooling step and the fermented product obtained by the cooling step are stirred to adjust the viscosity to the range of 200 to 700 mPa · s.
Manufacturing method including.
計量した発酵物を容器に充填する、容器充填工程、および
容器を密封する、密封工程
をさらに含む、請求項１記載の製造方法。 After the third stirring step, the fermented product is weighed, the weighing step,
The production method according to claim 1, further comprising a container filling step of filling the container with the weighed fermented product, and a sealing step of sealing the container.
The claim 1 or 2 , wherein the lactic acid bacterium having an extracellular viscous polysaccharide-producing ability is Lactococcus lactis subspecies cremoris producing an extracellular viscous polysaccharide or Streptococcus thermophilus producing an extracellular viscous polysaccharide. Manufacturing method.
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