JP7062460B2 - Fermented milk production method - Google Patents

Description

This technique relates to a method for producing fermented milk, fermented milk, and improvement of the flavor of fermented milk.

Fermented milk such as yogurt is eaten on a daily basis because it has a good flavor such as lactic acid and aroma components due to fermentation, and it has an intestinal regulating effect due to the presence of fermented bacteria such as lactic acid bacteria and bifidobacteria. It is well established as a healthy food and drink.

By the way, mainly in developed countries, the number of patients with lifestyle-related diseases such as obesity, diabetes, dyslipidemia, hypertension, and hyperuricemia or their reserves (so-called borderline type persons) is increasing. In addition, even in animals other than humans, lifestyle-related diseases of pets occur due to domestic breeding and feeding of pet food.
As a measure to improve lifestyle habits, there is a review of dietary content. In the review, it is reported that the intake of fermented milk such as yogurt improves lifestyle-related diseases, so it may be recommended to take fermented milk.
Furthermore, a method for producing fermented milk that enhances functionality is being studied as a measure against lifestyle-related diseases. For example, Patent Document 1 proposes a method for producing fermented milk, which can produce fermented milk having a low phosphorus content and a good flavor.

Japanese Unexamined Patent Publication No. 2017-184682

The present inventors have investigated a method for producing fermented milk containing a milk protein hydrolysate and / or indigestible dextrin in order to enhance the functionality of fermented milk. It should be noted that casein hydrolysate or indigestible dextrin has been reported to have an effect of preventing or improving lifestyle-related diseases such as an effect of suppressing an increase in blood glucose level.

However, as shown in [Example] below, the fermented milk using the milk protein hydrolyzate as a raw material for fermented milk had an unpleasant bitter taste derived from the milk protein hydrolyzate. In addition, the fermented milk using indigestible dextrin as a raw material for fermented milk generated an unpleasant paste odor derived from indigestible dextrin. In addition, the fermented milk using the milk protein hydrolyzate and the indigestible dextrin as the fermented milk raw materials generated a stronger unpleasant odor, and the flavor of the fermented milk was further deteriorated.

On the other hand, it is conceivable to use a compound having a masking effect on the bitterness derived from the peptide, the odor peculiar to the peptide (hereinafter referred to as the peptide odor), the glue odor derived from dextrin, etc., but the masking effect is important for fermented milk. There is concern that the aroma and flavor may be impaired.

Therefore, even if the present technology uses a milk protein hydrolyzate and / or indigestible dextrin as a fermented milk raw material, the bitterness and paste odor derived from the milk protein hydrolyzate and / or indigestible dextrin The main purpose is to provide fermented milk that does not impair the aroma and / or flavor peculiar to fermented milk as much as possible while satisfactorily masking unpleasant odors.

As shown in [Examples] below, when sucralose is used in fermented milk containing casein hydrolyzate and / or indigestible dextrin, the sucralose impairs the aroma of the fermented milk and causes an unpleasant odor. A sufficient masking effect on the odor of glue could not be obtained. In addition, when masking was performed with a syrup containing a rare monosaccharide, the aroma of the fermented milk was impaired, and a sufficient masking effect on bitterness and unpleasant odor was not obtained. The above-mentioned masking effect resulted in the concern that the important flavor aroma and flavor of the fermented milk would be impaired.

However, as a result of diligent studies, the present inventors have obtained that sucralose is used in combination with one or more monosaccharides selected from the group consisting of fructose, psicose and allose to hydrolyze milk proteins. It has been found that even when a substance and / or indigestible dextrin is used as a raw material, fermented milk can be obtained that masks the bitterness and unpleasant odor of peptides and the unpleasant odor of glue while not impairing the aroma peculiar to fermented milk as much as possible. ..
Furthermore, the present inventors have used a sucralose-containing syrup as a raw material in addition to these sucralose and rare sugar-containing syrups, even when a milk protein hydrolyzate and / or indigestible dextrin is used as a raw material. It was also found that fermented milk with a better milk flavor could be obtained.
The raw material in the present technology may be used in any step of the method for producing fermented milk, and may be used as a raw material for pre-fermentation and / or a raw material for post-fermentation.
In this way, the inventors have completed the invention. That is, the present invention is as follows [1] to [10].

[1]
A method for producing fermented milk containing (A) a milk protein hydrolysate and / or (B) indigestible dextrin.
A method for producing fermented milk, which comprises (C) sucralose and (D) fructose, psicose and allose .
[2]
(E) The method for producing fermented milk according to the above [1], which comprises (E) lactulose.
[3]
The method for producing fermented milk according to the above [1] or [2], wherein the milk protein hydrolyzate is a casein hydrolyzate.
[4]
The method for producing fermented milk according to any one of [1] to [3] above, wherein the milk protein hydrolyzate contains a peptide consisting of Met-Lys-Pro.
[5]
The method for producing fermented milk according to any one of [1] to [4] above, which is fermented milk with improved flavor.
[6]
Fermented milk comprising the following (A) and / or (B) and comprising the following (C) and (D).
(A) Milk protein hydrolyzate,
(B) Indigestible dextrin,
(C) Sucralose,
(D) Fructose, psicose and allose.
[7]
The fermented milk according to the above [6], which further contains (E) lactulose.
[8]
The fermented milk according to the above [7], which is a fermented milk having an improved flavor.
[9]
A method for improving the flavor of fermented milk containing (A) milk protein hydrolysate and / or (B) indigestible dextrin.
A method for improving the flavor of fermented milk using (C) sucralose and (D) fructose, psicose and allose .
[10]
(E) The method for improving the flavor of fermented milk according to the above [9], which uses lactulose.

Even if milk protein hydrolyzate and / or indigestible dextrin is used as a fermented milk raw material, fermented milk while masking the bitterness, paste odor and unpleasant odor derived from milk protein hydrolyzate and / or indigestible dextrin. It is possible to provide fermented milk that does not impair the unique aroma as much as possible.
The effects described here are not necessarily limited, and may be any of the effects described in the present technique.

Hereinafter, suitable embodiments for carrying out this technique will be described. It should be noted that the embodiments described below show an example of a typical embodiment of the present disclosure, and the scope of the present technique is not narrowly interpreted by this. In the present specification, regarding the numerical range expressed by "lower limit to upper limit", the upper limit may be "less than or equal to" or "less than", and the lower limit may be "greater than or equal to". It may be "super". Further, in the present specification, the percentage is expressed by mass unless otherwise specified.

This technique is a method for producing fermented milk containing (A) milk protein hydrolysate and / or (B) indigestible dextrin.
A method for producing fermented milk, which comprises or uses one or more monosaccharides selected from the group consisting of (C) sucralose and (D) fructose, psicose and allose. Further, it is preferable to contain or use (E) lactulose.
The above (A) to (E) may be added or used as a fermented milk raw material in any step of the fermented milk production step, and may be added or used either before or after the fermentation step.

Then, by using one or more monosaccharides selected from the group consisting of (C) sucralose and (D) fructose, psicose and allose in combination, (A) milk protein hydrolysate and / or (B) indigestible dextrous While obtaining a masking effect on indigestible dextrin, the flavor of fermented milk containing the above (A) and / or (B) is improved. Further, by using (E) lactulose, the milk flavor of the fermented milk containing (A) and / or (B) is further improved, and the whole fermented milk has a better flavor.
In the present specification, "improving the flavor of fermented milk" refers to fermented milk containing (A) milk protein hydrolysate and / or (B) indigestible dextrin, which does not contain the above (C) to (E). When compared, it means that at least the aroma peculiar to fermented milk is not impaired while at least masking the bitterness, paste odor and unpleasant odor.
In general, when (A) milk protein hydrolysate and (B) indigestible dextrin are combined, some humans feel it as a beast odor in addition to bitterness and glue odor. In addition, there are still many unclear points as a component that humans generally perceive as a scent peculiar to fermented milk, but for example, diacetyl and acetaldehyde are known as a scent of a component of fermented milk and a scent of fermentation of lactic acid bacteria. Examples of the milk flavor include the richness of milk, the feeling of milk fat, and the flavor of milk.

Furthermore, since the fermented milk produced by the production method of the present technology contains a milk protein hydrolysate and / or indigestible dextrin, various effects exhibited by these alone or in combination are exhibited.
The fermented milk produced by the production method of the present technology is compared with the fermented milk containing (A) milk protein hydrolyzate and / or (B) indigestible dextrin. While masking the bitterness, paste odor and unpleasant odor caused by the above (B), the aroma peculiar to the fermented milk is not impaired, so that the flavor of the fermented milk is improved and the flavor is good. In this technique, it can be said that the ability to improve the overall flavor of fermented milk is also an excellent effect.
As described above, since the fermented milk of this technique has a good flavor, the fermented milk of this technique is used by those who expect the above-mentioned effects of (A) and / or (B) to use the fermented milk of this technique on a daily basis. Since it is easy to ingest, it is also effective from the viewpoint that it is easy to exert its efficacy continuously. Further, the fermented milk of the present technology can be expected to have an effect exhibited by any one or a combination of the above (C) to (E) used as a raw material for fermented milk.

<1. Fermented milk production method>
<Fermented milk ingredients>
As the fermented milk raw material used in the production method of the present technology, (A) milk protein hydrolyzate and / or (B) indigestible dextrin are used, and (C) sucralose and (D) fructose, psicose and allose. One or more monosaccharides selected from the group consisting of (hereinafter, also referred to as "(D) monosaccharide") are used. Further, it is preferable that (E) lactulose is used as a raw material for fermented milk in the present technique.
The above (A) to (E) used in the present technology may be added as raw materials used in the method for producing fermented milk in any step of the production process of fermented milk, and may be added before fermentation. It may be added after fermentation, or it may be contained in the final product, fermented milk. Further, in the present technique, each component (A) to (E) is used as a raw material for fermented milk, but it does not have to be fermented and may be added after fermentation.
As an example of the present technique, one or more or all of the above (A) to (D) not added before fermentation may be added to the fermented milk after fermentation. Further, as an example of the present technology, any one or more of the above (A) to (D) is added to both before and after fermentation, and the above (A) to (D) are added to the final product. May be contained. Further, it is preferable to add the above (E) before and / or after fermentation and include it in the final product.

<Each component (A) to (E) of fermented milk raw material>
Each component (A) to (E) used as a raw material for fermented milk in this technique will be described below.

<(A) Milk protein hydrolyzate>
The (A) milk protein hydrolyzate used in the present technology is not particularly limited, but a hydrolyzate of milk protein derived from dairy products such as milk or skim milk powder is preferable.
Examples of the hydrolysis include acid hydrolysis, alkaline hydrolysis, enzyme hydrolysis and the like. Of these, enzymatic hydrolysis is preferable from the viewpoint of facilitating the preparation of various target peptide components. The enzyme hydrolysis can be performed based on the enzyme hydrolysis conditions described later.

Examples of the milk-derived protein include casein protein, whey protein and the like, and one or more of these can be selected.
In general, casein proteins can be classified into three types: α-casein, β-casein, and κ-casein. In general, whey protein is also called whey protein or soluble protein.
In general, whey protein can be classified into serum albumin, β-lactalbumin, α-lactalbumin, immunoglobulin, proteose peptone and the like.
In the present technology, the casein protein hydrolyzate (hereinafter, also referred to as "casein hydrolyzate") effectively utilizes the viewpoint of improving the fermented milk flavor of the present technology and the expected efficacy of the casein hydrolyzate. From the point of view, it is preferable.

<Casein hydrolyzate>
Hereinafter, the casein hydrolyzate used in this technique will be described in detail.
The casein hydrolyzate used in this technique is obtained by hydrolyzing a casein protein derived from milk, and contains various decomposition components derived from the casein protein.
The casein hydrolyzate preferably satisfies at least one of the following (a1) to (a4). Further, those satisfying two or more of the following (a1), (a2), (a3) and (a4) are more preferable.
(A1) The average molecular weight of the casein hydrolyzate is 1200 daltons or less.
(A2) The decomposition rate of the casein hydrolyzate is 20 to 30%,
(A3) The mass ratio of free amino acids to the total mass of all amino acids contained in the casein hydrolyzate is 10% by mass or less.
(A4) Contains a peptide consisting of Met-Lys-Pro.

From the viewpoint that the casein hydrolyzate contains at least a peptide consisting of Met-Lys-Pro (SEQ ID NO: 1) (hereinafter, also referred to as "tripeptide MKP"), the efficacy of the present technique can be better exerted. Suitable.
Preferably, the casein hydrolyzate contains tripeptide MKP and further satisfies one or more conditions selected from the above (a1), (a2) and (a3). Further, the casein hydrolyzate is more preferably one that satisfies all the conditions of the above (a1) to (a4).
The tripeptide MKP of the present technology is known to have effects such as angiotensin converting enzyme inhibitory action and dipeptidyl peptidase-IV inhibitory action (for example, Reference 1 (WO2003 / 044044), Reference 2 (WO2013 / 125622). ), Reference 3 (Japanese Patent Laid-Open No. 2016-069343), etc.).

The content of tripeptide MKP in the casein hydrolyzate is not particularly limited, but the lower limit of the content of tripeptide MKP is preferably 0.005% by mass from the viewpoint of better exerting the efficacy of the present technology. The above is more preferably 0.01% by mass or more, and the upper limit thereof is preferably 0.2% by mass or less, more preferably 0.1 from the viewpoint of the production efficiency of the decomposition product of the present technology. It is less than mass%. The numerical range is more preferably 0.01 to 0.1% by mass.

The method for producing the casein hydrolyzate used in this technique will be described in detail below.
<Raw material for casein hydrolyzate>
The casein as a raw material is mainly composed of a protein derived from milk, and the casein is not particularly limited, but for example, various commercially available casein, caseinate and the like can be used. More specifically, casein lactate, casein sulfate, casein hydrochloride, sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate or any mixture thereof and the like can be mentioned. Further, casein purified by a conventional method from milk, skim milk, whole fat powder milk, skim milk powder, or the like can also be used.

Since casein hydrolyzate, which is the active ingredient of this technology, is produced by hydrolyzing casein, which is a relatively inexpensive raw material derived from milk as a biomaterial, it should be stably, easily, and mass-produced. Can be done.

<Manufacturing method of casein hydrolyzate>
The method for producing the casein hydrolyzate is not particularly limited, and examples thereof include a method for producing the casein hydrolyzate using an acid or an alkali, a method for producing the casein hydrolyzate using an enzyme such as a proteolytic enzyme, and the like. Of these, it is preferable to use an enzyme because it can contain the desired peptide or the like.
Hereinafter, a method for producing a casein hydrolyzate using a proteolytic enzyme will be specifically described.

First, the raw material (casein) is dispersed and dissolved in water.
The concentration of the solution is not particularly limited, but it is usually preferable to set the concentration in the range of about 5 to 15% by mass in terms of protein from the viewpoint of efficiency and operability.

Next, the raw material aqueous solution is prepared by adjusting the pH of the lysate to near the optimum pH of the proteolytic enzyme to be used. Specifically, it is preferable to adjust the pH of the solution to pH 7 to 10 in which the optimum pH of many proteolytic enzymes is included in the range by using an alkaline solution.
The alkaline agent used for pH adjustment is not particularly limited, and examples thereof include sodium hydroxide, potassium hydroxide, potassium carbonate and the like.

Next, the proteolytic enzyme is added to the prepared raw material aqueous solution.
Examples of the proteolytic enzyme include bacterial-derived, animal-derived, and plant-derived proteolytic enzymes, and any of them can be used.

Bacterial proteolytic enzymes are not particularly limited, but examples thereof include alcalase (manufactured by Novozymes), nutrase (manufactured by Novozymes), protin A (manufactured by Yamato Kasei), and protin P (manufactured by Yamato) as endoproteases derived from the genus Bacillus. Kasei Co., Ltd.), Pro Leather (Amano Enzyme Co., Ltd.), Protease N (Amano Enzyme Co., Ltd.), Colorase 7089 (Higuchi Trading Co., Ltd.), Bioplase (Nagase Chemtech Co., Ltd.), Orientase 90N (HBI), Orientase 22BF (manufactured by HBI) and the like can be mentioned.
Animal-derived proteolytic enzymes are not particularly limited, and examples thereof include PTN (manufactured by Novozymes) and trypsin V (manufactured by Nippon Biocon) containing trypsin as a main component.
The plant-derived proteolytic enzyme is not particularly limited, and examples thereof include papain (manufactured by Amano Enzyme) and bromelain (manufactured by Amano Enzyme).
In addition, the above-mentioned proteolytic enzymes can be used alone or in combination of two or more.

The proteolytic enzyme is preferably dispersed in cold water at 4 to 10 ° C. and dissolved before use. The concentration of the solution of the proteolytic enzyme is not particularly limited, but it is usually desirable to use it in an amount such that the enzyme concentration is about 3 to 10% from the viewpoint of efficiency and operability.

The amount of the proteolytic enzyme used for casein hydrolysis varies depending on the substrate concentration, enzyme titer, reaction temperature, reaction time, etc., but is generally 1000 to 20000 units per 1 g of casein protein-equivalent mass (active unit). ) Is mentioned as a desirable embodiment.

The active unit of the proteolytic enzyme can be measured according to the type of the proteolytic enzyme used.

When adding the proteolytic enzyme, it is desirable to dissolve and add one type at a time, but the order of addition is not particularly limited.

During the enzymatic reaction, the temperature of the reaction system is not particularly limited, and is selected from a range that can be put into practical use including the optimum temperature range in which the enzymatic action is exhibited, and is usually selected from the range of 30 to 60 ° C.
The reaction duration varies depending on the reaction conditions such as reaction temperature and initial pH. For example, if the reaction duration of the enzyme reaction is constant, decomposition products having different physicochemical properties may be produced for each production batch. Due to problems, it can be difficult to make a general decision. Therefore, it is desirable to determine the reaction duration so that the physicochemical properties of the casein hydrolyzate are at the desired values by monitoring the enzymatic reaction.
Examples of the method for monitoring the enzyme reaction include a method of collecting a part of the reaction solution and measuring the decomposition rate of the protein and the like.

Next, the enzymatic reaction is stopped.
The enzyme reaction is stopped by inactivating the enzyme in the hydrolyzed solution. The deactivation treatment can be carried out by a conventional method, for example, a heat deactivation treatment or the like.
The conditions for heat deactivation treatment (heating temperature, heating time, etc.) can be appropriately set in consideration of the thermal stability of the enzyme used, for example, in the temperature range of 80 to 130 ° C. It can be carried out with a holding time of 30 minutes to 2 seconds.

After stopping the enzymatic reaction, the obtained hydrolyzed inactivated liquid is selected from the group consisting of (1) filtration, (2) microfiltration, membrane separation treatment such as ultrafiltration membrane, and (3) resin adsorption separation. , It is preferable to purify by any one type or a combination of two or more types thereof.

By performing the above-mentioned purification, it is possible to remove insoluble matter contained in the deactivating solution, reduce fat, lactose, and other unnecessary components. As a result, it is possible to obtain a so-called casein hydrolyzate which is transparent in a solution state and does not cause turbidity, precipitation, aggregation, browning or the like even during long-term storage in a solution state, and has excellent storage stability.

Further, by performing the above-mentioned purification, the flavor, appearance and the like of the casein hydrolyzate used in the present technique can be improved.

The filtration of (1) can be carried out by a known method, for example, using diatomaceous earth and being carried out by a known device.
By performing filtration, insoluble matter generated during the hydrolysis reaction and / or during enzyme heating deactivation present in the hydrolysis deactivation solution can be removed.

The membrane separation treatment of (2) can be performed using a known device. The known apparatus is not particularly limited, but for example, an ultrafiltration module SEP1053 (manufactured by Asahi Kasei Co., Ltd., molecular weight cut-off 3,000), SIP1053 (manufactured by Asahi Kasei Co., Ltd., molecular weight cut-off 6,000), SLP1053, such as a precision filtration module. (Manufactured by Asahi Kasei Corporation, molecular weight cut off of 10,000) and the like.
In this case, a solution containing casein hydrolyzate is obtained as the membrane permeation fraction after the membrane separation treatment.
By performing the membrane separation treatment, insoluble matter generated during the hydrolysis reaction and / or during the enzyme heating deactivation present in the hydrolysis deactivation solution can be removed as in the case of the filtration of (1) above.

The resin adsorption separation of (3) can be carried out by a known method, for example, by filling a column with a resin and allowing the hydrolysis inactivated liquid to pass through the column. The resin is not particularly limited, and examples thereof include trade names: Diaion, Sepabeads (manufactured by Mitsubishi Chemical Corporation), Amberlite XAD (manufactured by Organo Corporation), KS-35 (manufactured by Ajinomoto Fine Techno Co., Ltd.) and the like.
The resin adsorption separation can also be performed by a continuous method in which these resins are filled in a column and the hydrolyzed deactivated liquid is continuously flowed in and out of the column, and the resin is contained in the hydrolyzed deactivated liquid. It is also possible to carry out by a batch method in which the hydrolyzed deactivating solution and the resin are separated after being charged and contacted for a certain period of time.
Factors that cause turbidity, precipitation, aggregation, browning, etc. (for example, peptides containing a large amount of hydrophobic amino acids) may remain in the hydrolysis deactivated solution during the storage period, and resin adsorption separation may occur. These factors can be removed by performing the above.

Further, after purification, the obtained solution containing the casein hydrolyzate may be sterilized.
As the sterilization method, a conventional heat treatment method or the like can be used.
The heating temperature and holding time during the heat treatment may be appropriately set under conditions for sterilization. For example, sterilization can be performed by heat treatment at 70 to 140 ° C. for 2 seconds to 30 minutes.
As the heat sterilization method, either a batch method or a continuous method can be used, and in the continuous method, a plate heat exchange method, an infusion method, an injection method, or the like can be used.

Further, the obtained solution containing the casein hydrolyzate can be used as it is, or if necessary, the solution can be used as a concentrated concentrated solution by a known method. Further, the concentrated solution can be dried by a known method and used as a powder.

In addition, after removing the component of the insoluble matter of the casein hydrolyzate, an endoprotease or an exoprotease may be added for the purpose of improving the flavor or physical properties to perform secondary hydrolysis.

Here, the casein hydrolyzate used in the present technique has an average molecular weight of preferably 1200 daltons or less, more preferably 1000 daltons or less, still more preferably 800 daltons or less, and more preferably 450 daltons or less. It is preferable to prepare a casein hydrolyzate from the viewpoint of exerting a better effect of the present technique. The average molecular weight is more preferably 250 to 450 daltons, still more preferably 360 to 390 daltons.
Further, as the casein hydrolyzate used in the present technique, the upper limit of the decomposition rate is preferably 10% or more, the lower limit thereof is preferably 40% or less, and even more preferably 20 to 30%. It is preferable to prepare a hydrolyzate from the viewpoint of exerting a better effect of the present technique.
In the present technology, the degree of hydrolysis should be such that the average molecular weight of the casein hydrolyzate contained in the filtrate after removing the insoluble matter generated by the hydrolysis by filtration is within the target range and / or. It is preferable to determine the reaction conditions such as the reaction temperature and the reaction duration so that the decomposition rate is within the target range.

Further, as the casein hydrolyzate used in the present technology, the ratio of the total mass of free amino acids to the total mass of all amino acids contained therein is preferably 15% by mass or less, more preferably 10% by mass or less. As described above, it is more preferable to prepare a casein hydrolyzate from the viewpoint of exerting a better effect of the present technology.
Further, as the casein hydrolyzate used in the present technology, the proportion of the tripeptide MKP contained therein is preferably 0.001 to 1% by mass, more preferably 0.005 to 0.5% by mass, still more preferably. It is preferable to adjust the content to 0.01 to 0.1% by mass from the viewpoint of efficacy and production efficiency.
In this technique, the type of enzyme used to hydrolyze casein, the amount of enzyme added, the reaction time, and / / Alternatively, it can be adjusted by purification conditions (membrane separation, resin adsorption separation) after hydrolysis.

The <amino acid decomposition rate>, <average molecular weight calculation method>, <amino acid release rate calculation method>, and <tripeptide MKP content measurement> in the casein hydrolyzate of the present technology will be described below.

<Molecular weight calculation method>
The average molecular weight (Da: Dalton) of the casein hydrolyzate in the present technique is obtained by the following concept of number average molecular weight.
The Number Average of Molecular Weight is described in, for example, the literature (edited by the Society of Polymer Science, "Basics of Polymer Science", pp. 116-119, Tokyo Chemical Co., Ltd., 1978). As shown, the average value of the molecular weights of the polymer compounds is shown based on the following different indexes.
That is, since a polymer compound such as a protein hydrolyzate is a non-uniform substance and has a distribution in molecular weight, the molecular weight of the protein hydrolyzate must be indicated by an average molecular weight in order to handle it physicochemically. Yes, the number average molecular weight (hereinafter, may be abbreviated as Mn) is an average of the number of molecules, and if the molecular weight of the peptide chain i is Mi and the number of molecules is Ni, the following formula (may be abbreviated as Mn) is as follows. It is defined by 1).

<Calculation method of decomposition rate>
The decomposition rate of casein hydrolyzate can be calculated by the following mathematical formula (2).

<Calculation method of amino acid release rate>
In the present technique, the ratio of the total mass of free amino acids can be obtained, for example, by the following procedure.

(I) Measurement of amino acid composition For amino acids other than tryptophan, cysteine and methionine, the sample was hydrolyzed with 6N hydrochloric acid at 110 ° C for 24 hours, and for tryptophan, it was alkaline-decomposed at 110 ° C for 22 hours with barium hydroxide and cysteine. After treatment with pergic acid, methionine is hydrolyzed with 6N hydrochloric acid at 110 ° C. for 18 hours, analyzed by an amino acid analyzer (Hitachi Seisakusho, type 835), and the mass of amino acids is measured.
In this method, the amount of glutamine and glutamic acid in the sample is quantified as the glutamic acid analysis value which is the total amount of both.

(Ii) Calculation of the ratio of the total mass of free amino acids Each amino acid composition in the sample is measured by the method of measuring the amino acid composition described in (i) above, and the total is calculated to calculate the mass of all amino acids in the sample. Next, the sample is deproteinized with sulfosalicylic acid, the mass of each remaining free amino acid is measured by the method (i) for measuring the amino acid composition, and the total is calculated to calculate the mass of all free amino acids in the sample. From these values, the ratio of the total mass of free amino acids in the sample is calculated by the following formula (3).

<Measurement of tripeptide MKP content>
(I) The sample powder is diluted and dissolved in a 0.2% formic acid aqueous solution to a concentration of 1.0 mg / mL, ultrasonically crushed for 10 minutes, and then filtered through a 0.22 μm diameter PVDF filter (manufactured by Millipore). To prepare a powder solution, and carry out LC / MS analysis under the following measurement conditions. On the other hand, several lysates of the standard peptide for chemical synthesis of tripeptide MKP (manufactured by Peptide Institute) are prepared according to the concentration, and LC / MS analysis is performed under the following measurement conditions to prepare a calibration curve.
Among the peaks in the analysis of the powder solution, those having the same molecular weight and retention time as the standard peptide are identified as the same sequence as the standard peptide. The content of tripeptide MKP in the powder solution is determined by comparing the peak area of the standard peptide with the peak area of the data powder.

(Ii) MKP content (mg / casein hydrolyzate 1 g)
MKP content (mg / casein hydrolyzate 1 g) = [tripeptide MKP measured value (mg) in the obtained casein hydrolyzate] / [mass of the obtained casein hydrolyzate (g)]
[Measured value of tripeptide MKP in the obtained casein hydrolyzate (mg)] is a measured value of tripeptide MKP in the sample by the following "LC / MS".

(Iii) Equipment using LC / MS Mass spectrometer: TSQ Quantum Discovery MAX (manufactured by Thermo Fisher Scientific).
High Performance Liquid Chromatograph: Prominence (manufactured by Shimadzu Corporation), Column: XBridge BEH300 C18 φ2.1 mm × 250 mm, 3.5 μm (manufactured by Waters).

(Iv) LC / MS measurement conditions Mobile phase A: 0.2 wt% formic acid-aqueous solution Mobile phase B: 0.2 wt% formic acid-acetonitrile solution Time program: 2% B (0.0 minutes) -25% B ( 5.0 minutes) -65% B (5.1 minutes) -65% B (10 minutes) -85% B (10.1 minutes) -85% B (13.0%) -2% B (13. 1 minute) -STOP (30.0 minutes).
Sample injection amount: 10 μL, column temperature: 40 ° C., liquid flow rate: 200 μL / min
Analysis mode: SRM measurement.
Product Mass: m / z = 260.10 (Partent m / z = 375.21)

<(B) Indigestible dextrin>
The indigestible dextrin used in this technique is a kind of water-soluble dietary fiber prepared from starch. The indigestible dextrin can be obtained, for example, by enzymatically digesting roasted dextrin, or may be obtained by hydrogenation after enzymatic digestion. Further, a commercially available product may be used.
The indigestible dextrin of the present technology is, for example, roasted dextrin obtained by acidifying (for example, adding hydrochloric acid) and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes, and tapioca. A water-soluble dietary fiber that has been enzymatically treated with α-amylase and / or glucoamylase as necessary, and then desalted and decolorized as necessary, and has indigestible characteristics. For such indigestible dextrin, high performance liquid chromatograph which is an analysis method of dietary fiber described in Eshin No. 13 (“Analysis method of nutritional components, etc. in nutrition labeling standards”) dated April 26, 1999. Dextrin containing an indigestible component measured by a method (enzyme-HPLC method), preferably dextrin containing 85 to 95% by weight of the indigestible component, and the like are included. For convenience, the indigestible dextrin used in the present invention also includes a reduced product of the indigestible dextrin produced by hydrogenation. Indigestible dextrin and its reduced product (reduced indigestible dextrin) are commercially available in the form of powder, fine granules, granules and the like, and any form can be used in the present invention.
As used herein, the term "indigestible" of indigestible dextrin means that it is difficult to be digested by human digestive enzymes.
Indigestible dextrin can be quantified by high performance liquid chromatography (enzyme-HPLC method (AOAC2001.03)) (for example, Reference 4 (Japanese Patent Laid-Open No. 2001-52064, Reference 5). Indigestible Fractions of Starch Hydrolysates and Their Determination Method, Kazuhiro Okuma and Isao Matsuda, J. Appl. Glycosci., Vol.49 No.4 p479-485 (2002)), Reference 6 (Heat denaturation and enzymatic action of starch-difficulty Characteristics of digestible dextrin-, Kazuhiro Okuma, Isao Matsuda, Yasuo Katsuta, Takao Hanno, Starch Science (Denpun kagaku) Vol.37 No.2 p107-114 (1990)), Reference 7 (Difficulty from roasted dextrin) Preparation of Indigestible Dextrin, Kazuhiro Okuma, Isao Matsuda, J. Appl. Glycosci., Vol.50 No.3 p389-394 (2003)).

Indigestible dextrin is a low-calorie, low-fat food material that has physiologically active effects such as intestinal regulation, blood glucose elevation suppression, serum cholesterol lowering, intestinal environment improvement, and triglyceride lowering. (For example, Reference 8 Japanese Patent Laid-Open No. 2001-52064, Reference 9 (Japanese Patent Laid-Open No. 4-91765), etc.).
Further, as a method for producing indigestible dextrin, for example, for example, mineral acid is added to starch and heat-treated and then amylase treatment is performed, or hydrochloric acid is added to starch and heated using an extruder. It can be obtained by performing treatment or removing salts, glucose and the like from the composition obtained by combining these, if necessary, and appropriately purifying the indigestible component.
The starch as a raw material is not particularly limited, but for example, starches such as corn, potato, sweet potato, tapioca, wheat, barley, and rice can be used, and among these, corn starch is preferable. Examples of the mineral acid include hydrochloric acid, nitric acid, sulfuric acid and the like, of which hydrochloric acid is preferable.

<(C) Sucralose>
Sucralose (also known as 4,1', 6'-trichlorogalactosucrose) used in this technology is sometimes called a high-sweetness sweetener, has a higher sweetness than sucrose, and is eaten with a small amount of addition. It is known as an artificial sweetener that can add sweetness to a product. The sucralose is available as a commercial product. In addition, sucralose can be measured by quantitative analysis of sugar by a high performance liquid chromatograph (HPLC) method.

<(D) One or more monosaccharides selected from the group consisting of fructose, psicose and allose>
One or more monosaccharides selected from the group consisting of fructose, psicose and allose used in the present art are known as sweeteners. Fructose is also called fructose, and D-type is preferable. Psicose and allose are one of the rare sugars, and D type is preferable, and it is known that they suppress the increase in blood glucose and reduce body fat.

It is easy to achieve the purpose of this technique and to obtain it by using a rare sugar-containing syrup as one or more monosaccharides selected from the group consisting of fructose, psicose and allose used in this technique. From a point of view, desirable.
Since psicose and allose, which are rare sugars, are scarce in nature, for example, a rare sugar-containing syrup produced by the production method described in Reference 10 (WO2010 / 113785) (hereinafter, “rare sugar-containing isomerized sugar”). ] May be used, or a commercially available rare sugar-containing syrup (rare sugar sweet, manufactured by Matsutani Chemical Industry Co., Ltd.) may be used. Fructose, glucose, psicose and allose can be measured by quantitative analysis of sugar by high performance liquid chromatography (HPLC) method.
Rare sugar-containing syrups include D-psicose 0.5-17% by mass, D-allose 0.2-10% by mass, D-fructose 10-40 (preferably 25-35)% by mass, D-glucose 15. It is preferably contained in an amount of to 55 (preferably 35 to 50)% by mass. It may contain other rare sugars.
The rare sugar-containing syrup used in the present technique is a syrup containing isomerized sugar and rare sugar, and is preferably contained in a ratio of 1 to 150 parts by mass of the rare sugar to 100 parts by mass of the isomerized sugar. High fructose corn syrup is a liquid sugar containing glucose (glucose) and fructose (fructose) as main components.
The rare sugar-containing syrup is obtained by isomerizing one or more of D-glucose, D-fructose, or isomerized sugar with an alkali of 0.005 mol / L or more, and D-glucose. The content of sugars other than D-fructose and D-fructose is preferably less than 60% by mass.

Generally, isomerized sugar is produced by saccharifying starch into a saccharified solution and treating it with glucose isomerase. For example, the saccharified solution is produced as a glucose solution by hydrolyzing starch with an enzyme to obtain dextrin and then hydrolyzing it with another enzyme. The isomerization reaction of glucose to fructose by glucose isomerase is an equilibrium reaction, and the mass ratio of glucose: fructose of isomerized sugar is usually about 58:42. In order to further enhance the sweetness, fructose may be added to make it usually about 45:55. As described above, in industrial isomerized sugar, the mass ratio of glucose: fructose is usually about 45 to 58: 55 to 42.

The rare sugar-containing syrup used in this technology is isomerized by treating the isomerized sugar solution of the raw material sugar solution with a system in which one or more selected from the group consisting of a basic ion exchange resin, an alkali, and a calcium salt is present. It can be produced by causing a reaction. Thereby, a syrup containing D-psicose, D-allose, D-fructose and D-glucose can be obtained, and 0.5 to 17% by mass of D-psicose and 0.2 by mass of D-allose are contained in the syrup. It contains ~ 10% by mass.
More preferably, (1) when treating in a system in which a basic ion exchange resin is present, the isomerized sugar solution of the raw material sugar solution is prepared in advance as an alkaline solution, and the isomerization reaction under alkaline conditions is carried out. To increase the yield of D-psicose and D-allose on a resin, (2) when treating in a system in which an alkali is present, the concentration of the alkali in the raw sugar solution is 0.005 to 2 mol / L. (3) Maintaining the calcium salt concentration in the raw sugar solution so that it is 0.005 to 6 mol / L when treated in the system in which the calcium salt is present; Alternatively, it is preferable to perform at least one, and it is more preferable to perform all of them.
Furthermore, after treating the isomerized sugar solution with a system in which one or more selected from the group consisting of a basic ion exchange resin, an alkali, and a calcium salt is present, the solution is passed through an acidic ion exchange resin and / or a mixed resin. It is preferable to carry out the reaction, neutralization and desalting in a series of steps.

The rare sugar-containing syrup of the present technology is not limited to the following production examples, but as a more specific example of the rare sugar-containing syrup, a commercially available isomerized sugar (fructose 42%) is added to a 0.1 M NaOH solution. Adjusted to 30% (w / v), and at a temperature of 60 ° C., SV (Space velocity: flow rate (l) / time (h) / resin amount (l)) 1, strong basic ion exchange after filling. Liquid is sent to the resin (resin: Amberlite IRA900J [OH]). Next, the eluted sugar solution is purified and concentrated with an ion exchange resin according to a conventional method to obtain an isomerized sugar containing a rare sugar. It is about 44% by mass of D-glucose, about 32% by mass of D-fructose, about 6% by mass of D-psicose, about 1.5% by mass of D-allose, and about 6% by mass of other rare sugar monosaccharides. The mass ratio of the monosaccharide can be analyzed by HPLC (detector; RI, column; Mitsubishi Kasei MCI GEL CK 08EC) and calculated from the peak area.

<(E) Lactulose>
Lactulose preferably used in the present technology is a disaccharide obtained by combining galactose and fructose, which is obtained from lactose as a raw material, and is an oligosaccharide contained as a main component of a lactose-containing syrup (also referred to as "milk oligosaccharide"). be. It is desirable to use milk oligosaccharide as the lactulose used in the present technique from the viewpoint of easily achieving the object of the present technique and easily obtaining it.

The lactulose can be produced, for example, by the methods disclosed in Reference 11 (Japanese Patent Laid-Open No. 3-169888) and Reference 12 (Japanese Patent Laid-Open No. 6-228179), and is commercially available. You may use the one. Lactulose can be measured by quantitative analysis of sugar by high performance liquid chromatography (HPLC) method.

Commercially available milk oligosaccharides such as the lactulose "milk oligosaccharide MLC-97" (manufactured by Morinaga Milk Industry Co., Ltd.) and "milk oligosaccharide MLP-95" (manufactured by Morinaga Milk Industry Co., Ltd.) "MLS-95" manufactured by Morinaga Milk Industry Co., Ltd. are used. You can also do it.
The milk oligosaccharide may contain saccharides derived from lactose other than lactose, such as galactooligosaccharide. The milk oligosaccharide contains lactulose in an amount of preferably 30% by mass or more, more preferably 40% by mass or more, still more preferably 50% by mass or more.

<Amount of each component (A) to (E) of the final fermented milk product>
In the present technique, the content of each of the above (A) to (E) may be adjusted in the fermented milk production process so as to be as follows in the final product of the fermented milk. For example, the content of each component (A) to (E) in the final product of fermented milk can be adjusted by appropriately adding each component (A) to (E) after fermentation. ..

In the present technology, the content of the (A) milk protein hydrolyzate in the final product is not particularly limited, and the lower limit thereof is preferably 0.1% by mass or more, more preferably 0.25% by mass or more. More preferably, it is 0.45% by mass or more from the viewpoint of exerting the efficacy of the decomposition product, and the upper limit value is preferably 2% by mass or less, more preferably 1.5% by mass or less, and further preferably flavor. From the viewpoint of making it good, it is 1% by mass or less. The content of the (A) milk protein hydrolyzate in the final product is more preferably 0.1 to 1.0% by mass, still more preferably 0.3 to 0.8% by mass. Within this range, it is preferable from the viewpoint of exerting efficacy.

In the present technology, it is preferable that the final product contains (a4) tripeptide MKP, and the content of (a4) tripeptide MKP in the final product is not particularly limited, and the lower limit thereof is set. It is preferably 0.00002% by mass or more, more preferably 0.00009% by mass or more, still more preferably 0.0001% by mass or more from the viewpoint of exerting the efficacy of the peptide, and the upper limit is preferably 0. It is 001% by mass or less, more preferably 0.0008% by mass or less, and further preferably 0.0005% by mass or less. The content of the (a4) tripeptide MKP in the final product is more preferably 0.00002 to 0.001% by mass, further preferably 0.00009 to 0.0008% by mass, and even more preferably 0.0001 to 0.0001. It is 0.0005% by mass. Within this range, it is preferable from the viewpoint of exerting efficacy.

In the present technology, the content of (B) indigestible dextrin in the final product is not particularly limited, and the lower limit thereof is preferably 0.5% by mass or more, more preferably 1% by mass or more, still more preferably. From the viewpoint of exerting the efficacy of the indigestible dextrin, it is 4% by mass or more, and the upper limit value is preferably 15% by mass or less, more preferably 10% by mass or less, and further preferably from the viewpoint of improving the flavor. It is 8% by mass or less. The content of (B) indigestible dextrin in the final product is more preferably 1 to 10% by mass, still more preferably 4 to 8% by mass. Within this range, it is preferable from the viewpoint of exerting efficacy.

The ratio of (A) milk protein hydrolyzate and (B) indigestible dextrin used in this technology is not particularly limited, but from the viewpoint of exerting better efficacy of this technology, the final product in terms of mass ratio. Indigestible dextrin: milk protein hydrolyzate = 10: 0.001 to 1: 1 is preferable, and indigestible dextrin: milk protein hydrolyzate = 1: 0.001 to 10 It is more preferable to contain it in a ratio of 1: 1.

The proportion of (a4) tripeptide MKP and (B) indigestible dextrin used in the present technology is not particularly limited, but from the viewpoint of exerting better efficacy of the present technology, the tripeptide MKP1 is included in the final product. The lower limit of the indigestible dextrin is preferably 5000 parts by mass or more, more preferably 10,000 parts by mass or more, and the upper limit is preferably 100,000 parts by mass or less, more preferably 80,000 parts by mass with respect to parts by mass. It is as follows. Even more preferably, it is 15,000 to 50,000 parts by mass of indigestible dextrin with respect to 1 part by mass of tripeptide MKP.

In the present technology, the content of (C) sucralose in the final product is not particularly limited, and the lower limit thereof is preferably 0.001% by mass or more, more preferably 0.004% by mass or more, and further preferably 0. It is .007% by mass or more, and the upper limit value is preferably 0.5% by mass or less, more preferably 0.3% by mass or less, and further preferably 0.1% by mass or less. The content of (C) sucralose in the final product is more preferably 0.001 to 0.1% by mass, still more preferably 0.005 to 0.02% by mass. Within this range, the flavor of fermented milk is preferable from the viewpoint of good flavor without impairing the aroma peculiar to fermented milk while masking bitterness, paste odor and unpleasant odor.

In the present technology, the content of the (D) monosaccharide in the final product is not particularly limited, and the lower limit is preferably 0.0005% by mass or more, more preferably 0.005% by mass or more, still more preferable. Is 0.015% by mass or more, and the upper limit value is preferably 0.5% by mass or less, more preferably 0.25% by mass or less, and further preferably 0.1% by mass or less.
The content of the (D) monosaccharide in the final product is more preferably 0.0005 to 0.5% by mass, further preferably 0.005 to 0.25% by mass, and even more preferably 0.015 to 0.015% by mass. It is 0.1% by mass. Within this range, it is preferable from the viewpoint of improving the aroma and milk flavor of fermented milk.

In the present technology, the content of the (D) rare sugar-containing syrup in the final product is not particularly limited, and the lower limit thereof is preferably 0.001% by mass or more, more preferably 0.01% by mass or more. It is more preferably 0.03% by mass or more, and the upper limit is preferably 1% by mass or less, more preferably 0.5% by mass or less, still more preferably 0.2% by mass or less. The content of the (D) monosaccharide in the final product is more preferably 0.001 to 1% by mass, further preferably 0.01 to 0.5% by mass, still more preferably 0.03 to 0. 2% by mass. Within this range, the flavor of fermented milk is preferable from the viewpoint of good flavor without impairing the aroma peculiar to fermented milk while masking bitterness, paste odor and unpleasant odor.

In the present technique, it is preferable to include the (E) lactulose in the final product, and the content of the (E) lactulose in the final product is not particularly limited, and the lower limit is preferably 0.1% by mass. The above is more preferably 0.5% by mass or more, still more preferably 1% by mass or more, and the upper limit is preferably 8% by mass or less, more preferably 6% by mass or less, still more preferably 4. It is less than mass%.
The content of (E) lactulose in the final product is more preferably 0.5 to 6% by mass, still more preferably 1 to 4% by mass. Within this range, it is preferable from the viewpoint of improving the aroma and milk flavor of fermented milk.

<Fermented milk manufacturing process>
The production method of the present technology is a method for producing fermented milk, which comprises the steps of fermenting a formula containing the following (A) and / or (B) and containing the following (C) and (D). Is preferable. (A) Milk protein hydrolyzate; (B) Indigestible dextrin; (C) Sucralose; (D) One or more monosaccharides selected from the group consisting of fructose, psicose and allose.
As the production method of the present technology, it is preferable that the prepared milk solution further contains (E) lactulose.
The method for producing fermented milk of the present technology is (A) a method for producing fermented milk containing a milk protein hydrolysate and / or (B) indigestible dextrin, and is a raw material preparation step (I) and a fermentation step (II). ) And. Further, in the present technique, heat treatment can be performed in the raw material preparation step (I), if necessary. Further, in the present technique, if necessary, it is possible to include an addition step of adding any one or more of the above (A) to (E) after the fermentation step (II).
Each component (A) to (E) used in the production method of the present technology may be appropriately added to the product of each production process as a fermented milk raw material at least before or after the fermentation process. ..
In the method for producing fermented milk of the present technique, it is desirable to use the above (C) and the above (D) as a masking agent before fermentation from the viewpoint of less assimilation of the masking component. Further, in the method for producing fermented milk of the present technology, it is desirable to use the above (C), the above (D) and the above (E) after fermentation from the viewpoint of improving the flavor of the fermented milk.
The fermentation raw material containing the above (A) and / or the above (B) and containing the above (C) and (D) or the above (C) to (E) used in the production method of the present technology is a fermentation raw material. It is preferable to prepare a milk preparation solution after making it into a solution from the viewpoint of improving production efficiency such as sterilization.

The production method of the present technique may include using one or more selected from the above (A) to (D) at the same time or separately, before and after fermentation.
Further, the production method of the present technique may include using the above (E) before and / or after fermentation.

Hereinafter, each step of the manufacturing method of the present technology will be described in more detail.
In the present technology, the fermentation raw material is a pre-fermentation raw material used for milk fermentation, and a bifidobacteria bacterium and / or a lactic acid bacterium starter is added to a heat-treated milk-derived raw material. It is a raw material used for producing the obtained fermented milk. The fermentation raw material (hereinafter, also referred to as “pre-fermentation raw material”) is not particularly limited, and those normally used for producing fermented milk can be used as the fermentation raw material, and commercially available ones can be used. ..

The milk-derived raw material can be used without particular limitation as long as it is milk or a dairy product usually used for producing fermented milk. For example, there are milk, buffalo milk, sheep milk, goat milk, horse milk, defatted milk, defatted concentrated milk, defatted milk powder, concentrated milk, whole fat powder milk, cream, butter, butter milk, condensed milk, milk protein and the like. Only one type of these may be used, or two or more types may be mixed and used.
If necessary, the milk-derived raw material may contain components usually used in the production of fermented milk such as water, sweeteners, stabilizers, fats, additives, flavors, fruits and fruit sauces. Water used is usually used for food production.
The sweetener is not particularly limited, and sugars such as glucose, sugar, water candy, powdered candy, and oligosaccharide; high-sweetness sweeteners such as acesulfame potassium, thaumatin, aspartame, alitame, neotame, and stebioside contained in stevia extract, etc. Can be used.
The stabilizer is not particularly limited, and examples thereof include agar and gelatin.
The fragrance is not particularly limited, and examples thereof include natural fragrances and various flavors.
In the production of fermented milk of the present technology, in addition to the above (A) to (E), various components generally used as fermented raw materials (pre-fermented raw materials) or fermented milk raw materials are used depending on the type of fermented milk. It is possible to select and adjust each amount.

In the "Ministry Ordinance on Ingredient Standards for Milk and Milk Products" (hereinafter referred to as "Milk Ordinance"), fermented milk is "milk or milk containing non-fat milk solids equal to or higher than this" as lactic acid bacteria or yeast. Fermented in, pasty or liquid, or frozen. " The component standard is "non-fat milk solid content of 8% or more, number of lactic acid bacteria or yeast (per 1 ml) of 10 million or more, coliform bacteria negative". In the present specification, the unit of the number of lactic acid bacteria or the number of bifidobacteria is represented by CFU (colony forming unit).
In addition, the dairy product lactic acid bacteria beverage is defined in the Ordinance of the Ministry of Milk, etc. as "a beverage obtained by processing milk or the like fermented with lactic acid bacteria or yeast or using it as a main raw material (excluding fermented milk)". The component standard is "non-fat milk solid content of 3% or more, number of lactic acid bacteria or yeast (per 1 mL) of 10 million or more, coliform bacteria negative".
In the Ordinance of the Ministry of Milk, etc., lactic acid bacteria beverages for foods that use milk as the main raw material are defined as "beverages made by processing milk, etc. fermented with lactic acid bacteria or yeast, or using it as the main raw material (excluding fermented milk)". ing. The component standard is "non-fat milk solid content less than 3%, number of lactic acid bacteria or yeast (per 1 mL) 10 million or more, coliform bacteria negative".
In the present specification, "fermented milk" may be in any form of solid, paste, or liquid, and in addition to the definition of fermented milk in the above-mentioned Ordinance of the Ministry of Milk, etc., dairy products defined in the Ordinance of the Ministry of Milk, etc. Includes both lactic acid bacteria beverages and lactic acid bacteria beverages made from milk and other foods.

The types of fermented milk are roughly divided into (i) solid yogurt (stationary yogurt, post-fermented yogurt) that is fermented by filling a container with raw materials, and (ii) raw materials in a tank. There are liquid or paste-like yogurt (stirring type yogurt, pre-fermented type yogurt) which is put in and fermented, the resulting curd is crushed, and easily filled with the yogurt.
Examples of the static yogurt include plain yogurt and hard yogurt. Examples of the agitated yogurt include soft yogurt, drink yogurt, frozen yogurt and the like.

(1) Raw material preparation step (I)
The raw material preparation step (I) is a step of homogenizing the solution of the fermentation raw material (pre-fermentation raw material) to prepare a milk preparation liquid.
From the viewpoint of work efficiency, the pre-fermentation raw material solution contains (A) milk protein hydrolyzate and / or (B) indigestible dextrin, and further comprises (C) sucralose and (D) fructose, psicose and allose. Those containing one or more monosaccharides selected from the group are suitable. The pre-fermentation raw material solution preferably further contains (E) lactulose. Since the above (A) to (E) are raw materials for fermented milk, they can be used as raw materials for the milk preparation liquid (raw materials before fermentation) as described above, but they can be used in any of the fermented milk production steps. It may be used after fermentation without using it before fermentation.

The "fermentation raw material solution (pre-fermentation raw material solution)" in the present technology is a solution obtained by dissolving a fermentation raw material (pre-fermentation raw material) or the like in a solvent.
The method of dissolving the fermentation raw material (raw material before fermentation) in a solvent to prepare a solution is not particularly limited, and the method can be used by a commonly used method.
The solvent is not particularly limited, and one or a combination of two or more known solvents can be used. Specifically, for example, water, hot water, or the like can be used.
The temperature of the solvent at the time of dissolution is not particularly limited as long as the effect of the present technique is not impaired, and can be freely set.
Further, if necessary, a power blender, a mixer, a high-speed stirrer or the like may be used as the melting machine.
In the present technique, the fermentation raw material solution (pre-fermentation raw material solution) may contain sweeteners, stabilizers, fragrances and the like as long as the effects of the present technique are not impaired.

The "milk preparation liquid" in the present technique is not particularly limited as long as the fermentation raw material solution (pre-fermentation raw material solution) is homogenized, and is a concept including a solution after the heat treatment described later is completed.

The method of homogenization in the raw material preparation step (I) is not particularly limited, and can be carried out by a commonly used method. Specific examples thereof include a method of homogenizing a solution heated to 65 to 90 ° C. by applying a pressure of about 10 to 20 MPa using a homogenizer or the like.
In the present technique, the time point at which the homogenization treatment is performed is not particularly limited, and it may be performed before the heat treatment described later, or after the heat treatment and before the fermentation step (II). However, from a hygienic point of view, it is preferable to perform it before the heat treatment.

In the present technique, in the raw material preparation step (I), after the homogenization of the fermentation raw material solution (pre-fermentation raw material solution), heat treatment may be performed at 70 to 100 ° C. for 5 to 15 minutes. Thereby, the bactericidal effect by the heat treatment can be obtained.

Usually, the conditions of the heat treatment for producing fermented milk are (i) temperature 85 ° C. for 30 minutes, (ii) temperature 90-95 ° C. for 10 minutes to 5 minutes, and (iii) temperature 120 ° C. for 5 to 5 to. 3 seconds is generally known (see "Latest Food Processing Course Milk and Its Processing" First Edition, Published by Kenzosha, 1987, p. 282, etc.).

The method of heat treatment in the raw material preparation step (I) is not particularly limited, and can be carried out by a commonly used method. Specifically, for example, the fermentation raw material solution (pre-fermentation raw material solution) is subjected to a plate type sterilizer, a tubular type sterilizer, a direct heating type sterilizer, a heat treatment device such as a tank with a jacket, or the like. Can be done.

Further, in the present technique, the emulsion may be cooled to a predetermined temperature after the heat treatment. Specifically, for example, it is cooled to near the fermentation temperature in the fermentation step (II) described later.

(2) Fermentation process (II)
The fermentation step (II) is a step of adding and fermenting milk-fermenting bacteria (specifically, lactic acid bacteria, bifidobacteria, etc.) to the prepared milky lotion.
In this technique, the milk-fermenting bacteria to be added to the milk preparation liquid and the fermentation conditions (fermentation temperature, time, etc.) are not particularly limited, and commonly used ones can be used.
Generally, "lactic acid bacteria" is a bacterium belonging to Lactococcus spp., Lactobacillus spp., And Streptococcus spp., And is a general term for bacteria that produce lactic acid by metabolism. Bifidobacterium spp. Are also called "Bifidobacterium", which is a general term for bacteria that produce lactic acid and acetic acid by metabolism.
In addition, these lactic acid bacteria are also called a starter (inoculum), and a commercially available starter may be used.

Examples of bacteria of the genus Lactococcus are Lactococcus lactis, L. lactis subsp. Lactis, Lactococcus subsp. Lactis, Lactococcus subsp. Strains such as L. lactis subsp. Lactis biovar. Diacetylactis, L. lactis subsp. Cremoris; examples of Lactobacillus bacteria , Lactococcus delbrueckii subsp. Lactis, L. delbrueckii subsp. Bulgaricus, L. bulgaricus , Lactococcus (L. reuteri), Lactococcus (L. helveticus) and other strains; as an example of Streptococcus bacteria, S. salivarius subsp. Thermophilus , Strains such as Lactococcus thermophilus (S. thermophilus) and the like, and these bacteria can be used alone or in combination of two or more.
As the starter, from the viewpoint of the production efficiency of fermented milk and the efficacy of fermented milk, Lactobacillus bacteria and Streptococcus bacteria are preferable, and one or more selected from these examples are more preferable.

As a starter of this technology, one or two species selected from the group consisting of Lactobacillus delbrucky subspecies bulgaricas, lactobacillus bulgaricas, streptococcus salivarius subspecies thermophilus, streptococcus thermophilus. That is all.
More preferably, it is a combination of Lactobacillus delbrucky subspecies bulgaricus and Streptococcus thermophilus, and the efficacy and flavor of fermented milk in the combination of (A) to (D) or (A) to (E). Can be made better. When the (A) milk protein hydrolyzate is used as a fermentation raw material, it is preferable to select a starter that does not assimilate the tripeptide MKP so that the efficacy of the tripeptide MKP can be expected.

Examples of bacteria belonging to the genus Bifidobacterium include B. longum, B. breve, and B. bifidum. ), Bifidobacterium longum infantis (B. infantis), Bifidobacterium animalis (B. animalis) and other strains, and these bacteria can be used alone or in combination of two or more. can.

The amount of these lactic acid bacteria added to the emulsion can be appropriately adjusted within a normal range. For example, it is preferable to add an amount such that the bacterial concentration in the emulsion is at least about 1 × 10 ⁵ CFU / g, preferably at least about 1 × 10 ⁷ CFU / g.

The method of adding the bacterium to the emulsion is not particularly limited, and examples thereof include a method of adding the bacterium in the state of bacterial powder; a method of adding the bacterium in the state of culture (culture).

The fermentation temperature is not particularly limited as long as it is within the range in which bacteria such as lactic acid bacteria can efficiently grow, and is usually about 30 to 50 ° C, preferably about 35 to 43 ° C. The fermentation time is not particularly limited, and is about 3 to 10 hours, preferably about 3 to 7 hours.
The pH of the fermentation is usually until the pH of the prepared liquid is 5.0 or less, preferably until the pH of the prepared liquid is 4.8 or less, and more preferably the pH of the prepared liquid is 4.2. It should be done until it reaches about 4.8.

Further, in the present technique, after the fermentation step (II), the prepared emulsion after fermentation may be cooled to a predetermined temperature. Specifically, for example, it is cooled to 10 ° C. or lower.

When the stationary yogurt is produced as the fermented milk, the prepared milk solution to which the fermenting bacteria are added can be filled in a container and then fermented. Further, in the case of producing agitated yogurt as the fermented milk, the formed curd can be crushed and filled in a container after the fermentation step (II). Examples of the container include a plastic container, a paper container, and the like.

(3) Other Steps In this technique, other steps can be performed as long as the effects of this technique are not impaired.
Examples of other steps include an addition step of adding the above (A) to (E) after the fermentation step. In addition, examples of other steps include an addition step of adding stabilizers, additives, flavorings, fruits, fruit sauces, and the like.

<2. Uses for improving the flavor of fermented milk ＞
The present technique is a method for improving the flavor of fermented milk containing the (A) milk protein hydrolyzate and / or the (B) indigestible dextrin, and the (C) sucralose and the (D) fructose, psicose and allose. It is a method for improving the flavor of fermented milk using one or more monosaccharides selected from the group consisting of. Preferably, the above-mentioned (E) lactulose is further used.
Further, the flavor improving agent for fermented milk of the present technology is a flavor improving agent for fermented milk containing the (A) milk protein hydrolysate and / or the (B) indigestible dextrin. , (C) Sucralose, and one or more monosaccharides selected from the group consisting of (D) fructose, psicose and allose. Preferably, it further contains (E) lactulose.

The above-mentioned (C) and (D), or the above-mentioned (C) to (E) of the present technology are described in the above <1. It is preferable to use it in any step of the method for producing fermented milk> in order to improve the flavor of the fermented milk containing the (A) and / or the (B). The (A) milk protein hydrolyzate and / or the (B) indigestible dextrin are described in <1. It may be used in any step of the method for producing fermented milk> and may be contained in the final product, and may be used before and / or after fermentation.
The timing of use or addition of the above (C) and the above (D) (preferably the three components of the above (C), the above (D) and the above (E)) of the present technology does not impair the effect of the present technology. , And are not particularly limited, and may be used or added before and / or after fermentation, respectively.
The above (C) and the above (D) of the present technology (preferably the three components of the above (C), the above (D) and the above (E)) are added at the same time or separately as a fermented milk raw material before fermentation. It is preferable from the viewpoint of work efficiency. More preferably, the above (C) and the above (D) of the present technology (preferably the three components of the above (C), the above (D) and the above (E)) are used as a milk preparation liquid raw material or a milk preparation liquid. That is.
In addition, the above (C) and the above (D) of the present technology (preferably the three components of the above (C), the above (D) and the above (E)) are used as raw materials for fermented milk after fermentation at the same time or separately. It is preferable to add to the above from the viewpoint of improving the flavor.

It is preferable that the above-mentioned (A) of the present technique is a casein hydrolyzate.
Each usage method and each usage amount of the above (A) to (E) of this technique is described in the above <1. Method for producing fermented milk>.

The above (C) and the above (D) (preferably the three components of the above (C), the above (D) and the above (E)) use the above (A) and / or the above (B). It can be used to improve the flavor of fermented milk. Therefore, the above (C) and (D) of the present technology (preferably the three components of the above (C), the above (D) and the above (E)) are the active ingredients of the above (A) and / or the above (the above). For the purpose of improving the flavor of the fermented milk using B), it may be contained in the fermented milk, or may be a material or a preparation used for these fermented milk or the like.
The (C) and (D) of the present technology (preferably the three components of the (C), the (D) and the (E)) themselves are the same as the (A) and / or the (B). It can be used in combination with conventional carriers or diluents that are categorically acceptable in the food industry.
Further, the above (A) and / or (B) are used as the above (C) and (D) of the present technology (preferably the three components of the above (C), the above (D) and the above (E)). It can be used for producing a composition or a preparation for improving the flavor of fermented milk.

According to this technology, even if a milk protein hydrolyzate and / or indigestible dextrin is used as a fermented milk raw material, the bitterness, paste odor and unpleasant odor derived from the milk protein hydrolyzate and / or indigestible dextrin can be satisfactorily obtained. It is possible to provide fermented milk that does not impair the aroma peculiar to fermented milk as much as possible while masking. This makes it possible to improve the flavor of fermented milk that has been reduced due to milk protein hydrolysates and / or indigestible dextrin.

<Fermented milk>
The fermented milk of the present technology contains the above-mentioned (A) milk in combination with one or more monosaccharides selected from the group consisting of the above-mentioned (C) sucralose and the above-mentioned (D) fructose, psicose and allose. It has a good fermented milk flavor that does not impair the aroma peculiar to fermented milk while well masking the bitterness, paste odor and unpleasant odor caused by the protein hydrolysate and / or the above-mentioned (B) indigestible dextrin. It is a thing.
Further, the fermented milk of the present technique further contains the above-mentioned (E) lactulose, so that the fermented milk has a better aroma and milk flavor.
The fermented milk of this technique is described in <1. It can be produced by the method of producing fermented milk>, but the present invention is not limited to this.

The fermented milk of the present technique is characterized by containing the (A) milk protein hydrolyzate and / or the (B) indigestible dextrin, so that the milk protein hydrolyzate and / or the indigestible dextrin can be used. Expected to have efficacy. In addition, the fermented milk of the present technology can be expected to have the effects (for example, probiotic effect, intestinal regulation effect, immunostimulatory effect, etc.) of the fermented milk bacteria (for example, lactic acid bacteria, bifidobacteria, etc.) in the fermented milk.
Therefore, since the fermented milk of this technique has a good fermented milk flavor, it can be applied as a food or drink that can be ingested daily for the purpose of maintaining or improving health.

In the fermented milk of the present technology, one or more monosaccharides selected from the group consisting of the above (C) sucralose and the above (D) fructose, psicose and allose (preferably the above (C), the above (D). ) And (3 components of (E) above) to improve the flavor of fermented milk, thereby producing sugars (preferably sugars that serve as energy sources such as glucose) that are generally used as raw materials for fermented milk. The amount used can be reduced. The fermented milk of the present technology can preferably have about 30% off sugar, and more preferably 40% off sugar, as compared with general fermented milk.

Therefore, the fermented milk of this technology is intended for the prevention, improvement and treatment of lifestyle-related diseases (for example, obesity, diabetes, hypertension, hyperlipidemia, and complications, or diseases or symptoms caused by these). It can also be applied as a composition for the purpose of maintaining or promoting health (for example, for pharmaceuticals, foods and drinks, feed, etc.).

Specifically, the fermented milk of this technology is a health food, a functional food, or a functional food whose concept is to suppress an increase in blood glucose level, decrease blood pressure, reduce neutral fat in blood, suppress an increase in blood cholesterol, and the like. Labeled foods, foods for the sick, enteral nutrition foods, special purpose foods, health functional foods, and those who are concerned about blood glucose levels, those who are concerned about obesity, those who are concerned about cholesterol and neutral fat, salt intake It can also be applied to foods for specified health use, foods with functional claims, foods with nutritional function, etc., which are labeled for the purpose of those who are worried about foods and those who want to prevent lifestyle diseases.
The wording used for displaying as described above is not limited to the word "lifestyle-related disease", and other words may be various diseases and symptoms related to lifestyle-related diseases. Needless to say, any wording indicating the effect of prevention, improvement and / or treatment of the present invention is included in the scope of the efficacy of the present technology. As such a wording, for example, it is possible to display the wording based on various uses so that the consumer is aware of the effect of prevention / improvement of lifestyle-related diseases.

In addition, the present technique may be used for therapeutic purposes or non-therapeutic purposes.
"Non-therapeutic purpose" is a concept that does not include medical practice, that is, treatment of the human body by treatment. For example, health promotion, cosmetology, etc. can be mentioned.
"Improvement" means improvement of a disease, symptom or condition; prevention or delay of deterioration of the disease, symptom or condition; reversal, prevention or delay of progression of the disease or symptom.
"Prevention" means the prevention or delay of the onset of a disease or symptom in the subject of application, or the reduction of the risk of the disease or symptom of the subject of application.

The content of the above (A) to (E) in the fermented milk of the present technology is the above <1. It is as described in <Amount of each component (A) to (E) of the final fermented milk product> in the method for producing fermented milk.
In the present technique, the content of the (A) milk protein hydrolyzate in the fermented milk is not particularly limited, and is preferably 0.1 to 1.0% by mass from the viewpoint of exerting the efficacy.
In the present technique, the content of the tripeptide MKP in the fermented milk is not particularly limited, and is preferably 0.00009 to 0.0008% by mass from the viewpoint of exerting the efficacy.
In the present technique, the content of (B) indigestible dextrin in the fermented milk is not particularly limited, and is preferably 1 to 10% by mass from the viewpoint of exerting the efficacy.
In this technique, when the fermented milk contains (A) milk protein hydrolyzate and (B) indigestible dextrin, the mass ratio of (A) milk protein hydrolyzate and (B) indigestible dextrin is Although not particularly limited, from the viewpoint of exerting a better effect of the present technology, it is more likely that the indigestible dextrin: milk protein hydrolyzate = 1: 0.001 to 10: 1 is contained in a mass ratio. preferable.
In this technique, the mass ratios of (a4) tripeptide MKP and (B) indigestible dextrin in the fermented milk are not particularly limited, but from the viewpoint of exerting better efficacy of this technique, tripeptide is preferable. The amount of indigestible dextrin is 15,000 to 50,000 parts by mass with respect to 1 part by mass of MKP.

In this technique, the content of (C) sucralose in the fermented milk is not particularly limited, and the flavor of the fermented milk is good without impairing the aroma peculiar to the fermented milk while masking the bitterness, paste odor and unpleasant odor. From the viewpoint, it is preferably 0.001 to 0.1% by mass.
In this technique, the content of one or more monosaccharides selected from the group consisting of (D) fructose, psicose and allose in the fermented milk is not particularly limited, and bitterness, paste odor and unpleasant odor are generated. From the viewpoint of good flavor of fermented milk without impairing the aroma peculiar to fermented milk while masking, it is preferably 0.015 to 0.1% by mass.
In the present technique, it is preferable to include (E) lactulose in the fermented milk, and the content of (E) lactulose in the fermented milk is not particularly limited and is preferably 1 to 4% by mass.

In the present technique, the content of lactic acid bacteria in the fermented milk is preferably 1 × 10 ⁵ to 1 × 10 ¹² CFU / mL, and more preferably 1 × 10 ⁶ to 1 × 10 ¹¹ cfu / mL. It is preferably 1 × 10 ⁷ to 1 × 10 ¹⁰ cfu / mL, and more preferably 1 × 10 7 to 1 × 10 10 cfu / mL.
In the present technique, the content of bifidobacteria in the fermented milk is preferably 0.5 × 10 ⁸ to 10 × 10 ⁸ CFU / mL, preferably 1 × 10 ⁸ to 10 × 10 ⁸ CFU. It is more preferably / mL.

In the present technology, the act of "displaying" includes all acts for informing the consumer of the above-mentioned use, and if the expression is such that the use can be recalled or inferred, the display is displayed. Regardless of the purpose, the content of the display, the object / medium to be displayed, etc., all of them fall under the "display" act of the present technology.

Further, it is preferable that the "display" is performed by an expression that allows the consumer to directly recognize the above-mentioned use. Specifically, the act of transferring a product related to food and drink or the packaging of the product that describes the above-mentioned use, displaying it for delivery, transfer or delivery, and importing it, advertising on the product, price list or transaction documents Examples include the act of describing the above-mentioned use and displaying or distributing it, or describing the above-mentioned use in the information containing these and providing it by an electromagnetic (Internet, etc.) method.

On the other hand, as the display content, it is preferable that the display is approved by the government or the like (for example, a display obtained based on various systems established by the government and performed in a mode based on such approval). In addition, it is preferable to attach such display contents to packaging, containers, catalogs, pamphlets, promotional materials at sales sites such as POP (Point of purchase advertising), and other documents.

In addition, "labeling" includes health foods, functional foods, foods for the sick, enteral nutrition foods, special purpose foods, health functional foods, specified health foods, functional labeled foods, nutritional functional foods, and pharmaceutical departments. Labeling as a foreign product is also mentioned. Among these, in particular, labeling approved by the Consumer Affairs Agency, for example, a food system for specified health use, a food system with functional labeling, and labeling approved by a system similar to these can be mentioned. More specifically, labeling as a food for specified health use, labeling as a food for specified health use with conditions, labeling as a food with functional claims, labeling to the effect that it affects the structure and function of the body, labeling for reducing the risk of illness, etc. Can be mentioned. Among these, as a typical example, labeling as a food for specified health use stipulated in the Health Promotion Law Enforcement Regulations (April 30, 2003, Ministry of Health, Labor and Welfare Ordinance No. 86) (especially labeling for health uses) , Labeling as a food with functional claims stipulated in the Food Labeling Law (Law No. 70 of 2013) and labeling similar to these.

Hereinafter, the present technique will be described in more detail based on examples. It should be noted that the examples described below show an example of a typical example of the present technique, and the scope of the present technique is not narrowly interpreted by this.

[Production Example 1: Casein Hydrolyzate]
(A) Casein hydrolyzate was used as the milk protein hydrolyzate.
Add 900 mg of water to 100 mg of commercially available casein (derived from milk, manufactured by New Zealand Daily Board), disperse well, add sodium hydroxide to adjust the pH of the solution to 7.0, completely dissolve the casein, and concentrate. About 10% casein aqueous solution was prepared.
The casein aqueous solution was heat-sterilized at 85 ° C. for 10 minutes, the temperature was adjusted to 50 ° C., sodium hydroxide was added to adjust the pH to 9.0, and then pancreatine 2 mg (manufactured by Amano Enzyme) and protease A 4 mg (manufactured by Amano Enzyme). Amano Enzyme Co., Ltd.) was added to initiate the hydrolysis reaction. After 8 hours, the enzyme was heated at 80 ° C. for 6 minutes to inactivate the enzyme, the enzyme reaction was stopped, and the mixture was cooled to 10 ° C.
This hydrolyzed solution was ultrafiltered with an ultrafiltration membrane (manufactured by Nippon Paul Co., Ltd.) having a molecular weight cut off of 1000, concentrated and then freeze-dried to obtain 85 mg of casein decomposition product.

(A) The casein hydrolyzate has a decomposition rate of 20 to 30%, an average molecular weight of 800 Da or less, an amino acid release rate of 10% or less, and a tripeptide MKP of 0.01 to 0.1% by mass as a result of carrying out the above steps in a plurality of lots. Met. These were calculated by the above-mentioned <Amino acid decomposition rate>, <Method for calculating average molecular weight>, <Method for calculating amino acid release rate>, and <Measurement of tripeptide MKP content>. The casein hydrolyzate can be prepared to have an average molecular weight of 360 to 390 Da.

The following ingredients were used as raw materials for fermented milk.
As skim milk concentrate, skim milk concentrate (manufactured by Morinaga Milk Industry Co., Ltd.) was used.
As a cream, cream (manufactured by Morinaga Milk Industry Co., Ltd.) was used.
(A) As the milk protein hydrolyzate, the casein hydrolyzate of Production Example 1 was used.
(B) Fiber sol 2 (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the indigestible dextrin.
(C) As sucralose, sucralose (manufactured by Saneigen FFI Co., Ltd.) was used.
(D) Rare sugar sweet (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as the rare sugar-containing syrup. The rare sugar-containing syrup contained 31% by mass of D-fructose, 44% by mass of D-glucose, 6% by mass of D-psicose, and 4% by mass of D-allose.
(E) As the syrup containing lactulose, milk oligosaccharide MLS ^(R) -50 (manufactured by Morinaga Milk Industry Co., Ltd.) was used. The lactulose-containing syrup (milk oligosaccharide) contained 50% by mass of lactulose.
As a fragrance, yogurt flavor (manufactured by Saneigen FFI) was used.
YO-MIX (manufactured by Danisco) was used as a lactic acid bacterium starter. YO-MIX (Danisco) contains Streptococcus thermophilus and L. delbrueckii subsp. Bulgaricus, as well as sucrose and maltodextrin. ..

[Test Examples 1 to 20: Fermented milk: Production of drink yogurt]
Fermented milk of Test Examples 1 to 20: Raw materials used for producing drink yogurt (stirring yogurt) are shown in Tables 1 to 4. The raw material was adjusted so as to be 100% by mass with dissolved water by blending each component.
The emulsion used in Test Example 20 contained (A) 0.50% by mass of casein hydrolyzate, (B) 5.00% by mass of indigestible dextrin, and (C) 0.01% by mass of sucralose. D) Rare sugar-containing syrup 0.05% by mass (in fermented milk raw material, D-glucose 0.022% by mass, D-fructose 0.0155% by mass, D-psicose 0.003% by mass, D-allose about 0. 002% by mass), (E) 2.00% by mass of lactulose-containing syrup (1.00% by mass of lactulose in fermented milk raw material).

(1) Raw material preparation process (I)
First, using a mixer, each of the raw materials shown in Tables 1 to 4 was mixed to prepare each fermented milk raw material solution (without pectin compounding) of Test Examples 1 to 20.
Next, each of the fermented milk raw material solutions of Test Examples 1 to 20 was heated and homogenized with a homogenizer (at a temperature of 85 ° C. and a pressure of 20 MPa). Each of the heated and homogeneously treated fermented milk raw material solutions was heat sterilized (90 ° C. for 10 minutes) and cooled (42 ° C.). In this way, a milk preparation liquid (without pectin compounding) for each fermented milk of Test Examples 1 to 20 was prepared.
(2) Fermentation process (II)
A mixed culture of a lactic acid bacterium starter (S. thermophilus) and Lactobacillus delbrucky subspecies bulgaricus (L. derubrueckii subsp. Bulgaricus) in each of the prepared emulsions of Test Examples 1 to 20 after cooling. -MIX ^(R) ; manufactured by Danisco) is fermented (40 ° C, 7 hours), pectin is mixed as shown in Tables 1 to 4, cooled (5 ° C), crushed, and then the container. Filled with. In this way, each fermented milk of Test Examples 1 to 20 was prepared.

When each component of each of the obtained fermented milks of Test Examples 18 and 20 is measured, it is within the following range. (A) Casein hydrolyzate 0.3 to 0.8% by mass (tripeptide MKP 0.0001 to 0.0005% by mass), (B) Indigestible dextrin 4 to 8% by mass, (C) Sclarose 0. 005 to 0.02% by mass, (D) D-psicose and D-allose 0.015 to 0.1% by mass (psicose: allose (mass ratio) = 0.5 to 17: 0.2 to 10), ( E) Lactulose 1 to 4% by mass.

Sensory evaluation (bitter taste, paste odor, unpleasant odor, aroma of fermented milk, milk flavor) of each fermented milk of the obtained Test Examples 1 to 20 was performed.

〔sensory evaluation〕
The fermented milk of each test example was subjected to sensory evaluation by 10 panelists, and the average values are shown in Tables 5-9.
[Bitter taste evaluation]
4 There is almost no bitterness.
3 There is a little bitterness.
2 The bitterness is a little strong.
1 Strong bitterness.
[Evaluation of glue odor]
4 There is almost no glue odor.
3 There is a little glue odor.
2 The odor of glue is a little strong.
1 Strong glue odor.
[Evaluation of unpleasant odor]
4 There is almost no unpleasant odor.
3 There is a little unpleasant odor.
2 The unpleasant odor is a little strong.
1 Strong unpleasant odor.
[Evaluation of aroma and flavor of fermented milk]
4 The aroma and flavor of fermented milk are strong.
3 The aroma and flavor of fermented milk is rather strong.
2 The aroma and flavor of fermented milk are weak.
1 There is almost no aroma and flavor of fermented milk.
[Milk flavor evaluation]
4 Strong milk flavor.
3 The milk flavor is a little strong.
2 The milk flavor is weak.
1 Almost no milk flavor.

From the above results, sucralose alone has a masking effect on bitterness and paste odor against milk protein hydrolysates and / or indigestible dextrin, but the flavor of fermented milk is impaired.
The rare sugar-containing syrup alone has a masking effect on the paste odor against indigestible dextrin, but also has a masking effect on the fermented aroma and flavor on the fermented milk, and the flavor of the fermented milk is impaired. Lactulose-containing syrup alone has a small masking effect on unpleasant odors against milk protein hydrolysates and / or indigestible dextrin. As described above, the simple substance of sucralose, rare sugar-containing syrup, and lactulose-containing syrup contains a milk protein hydrolysate and / or indigestible dextrin, and when these effects are expected, the flavor of fermented milk is impaired.
However, by using sucralose + rare sugar-containing syrup together, it masks bitterness, paste odor and unpleasant odor against fermented milk containing milk protein hydrolysate and / or indigestible dextrin, rather than using each alone. In addition to being highly effective, the aroma of fermentation remains, and the flavor of fermented milk is not impaired.
By using sucralose + rare sugar-containing syrup in combination with lactulose-containing syrup, the effect of imparting a milk flavor and fermented aroma to fermented milk containing milk protein hydrolyzate and / or indigestible dextrin is further achieved. Yes, the flavor of fermented milk is improved or improved.
Further, as shown in Test Examples 21 to 24 described later, even in a wide range of yogurts, a milk protein hydrolyzate and / or a difficulty can be obtained by using a sucralose + a rare sugar-containing syrup in combination or a lactulose-containing syrup in combination. The fermented milk containing digestible dextrin has a high masking effect on bitterness, paste odor and unpleasant odor, and the fermented scent remains, the flavor of the fermented milk is not impaired, and the flavor of the fermented milk is further improved.

[Test Examples 21 and 22: Drink yogurt (pre-fermentation)]
(1) Raw material preparation process (I)
First, each raw material shown in Table 10 was mixed using a mixer to prepare each fermented milk raw material solution (without pectin compounding) of Test Examples 21 and 22.
Next, each of the fermented milk raw material solutions of Test Examples 21 and 22 was heated and homogenized with a homogenizer (at a temperature of 85 ° C. and a pressure of 20 MPa). Each of the heated and homogeneously treated fermented milk raw material solutions was heat sterilized (90 ° C. for 10 minutes) and cooled (42 ° C.). In this way, a milk preparation solution for each fermented milk of Test Examples 21 and 22 was prepared.
(2) Fermentation process (II)
A mixed culture of a lactic acid bacterium starter (Streptococcus thermophilus) and Lactobacillus delbrucky subspecies bulgaricus in each of the prepared emulsions of Test Examples 21 and 22 after cooling: YO. -MIX ^(R) ; manufactured by Danisco) was added, then fermented (40 ° C., 7 hours), cooled (5 ° C.), crushed, and then filled in a container. In this way, each fermented milk of Test Examples 21 and 22 was prepared.
Sensory evaluation (bitter taste, paste odor, unpleasant odor, aroma of fermented milk, milk flavor) of each of the obtained fermented milks of Test Examples 21 and 22 was performed.
The fermented milks of Test Examples 21 and 22 were masked with a bitter taste, a paste odor, and an unpleasant odor, had a good aroma of the fermented milk, and had a good flavor of the obtained fermented milk. The fermented milk of Test Example 22 had an improved unpleasant odor and a better milk flavor than the fermented milk of Test Example 21.

[Test Examples 23 and 24: Fermented milk: solid yogurt]
Fermented milk: Table 11 shows the raw materials used for producing solid yogurt (stationary yogurt: post-fermentation type).
(1) Raw material preparation step (I)
First, each raw material shown in Table 11 was mixed using a mixer to prepare each fermented milk raw material solution of Test Examples 23 and 24.
Next, each of the fermented milk raw material solutions of Test Examples 23 and 24 was heated and homogenized by a homogenizer (at a temperature of 85 ° C. and a pressure of 20 MPa). Each of the heated and homogeneously treated fermented milk raw material solutions was heat sterilized (90 ° C. for 10 minutes) and cooled (42 ° C.). In this way, a milk preparation solution for each fermented milk of Test Examples 21 and 22 was prepared.
(2) Fermentation step (II)
A mixed culture of a lactic acid bacterium starter (Streptococcus thermophilus) and Lactobacillus delbrucky subspecies bulgaricus in each of the prepared emulsions of Test Examples 23 and 24 after cooling: YO. -MIX ^(R) U; manufactured by Danisco) was added and then filled in a container. After filling, the prepared milk in the container was fermented (40 ° C., 7 hours) and refrigerated (10 ° C. or lower). In this way, each fermented milk (static coagulated yogurt) of Test Examples 23 and 24 was prepared.
Sensory evaluation (bitter taste, paste odor, unpleasant odor, aroma of fermented milk, milk flavor) of each of the obtained fermented milks of Test Examples 23 and 24 was performed.
The fermented milk of Test Example 23 had a good bitterness, paste odor, unpleasant odor, and aroma of fermented milk. The fermented milk of Test Example 24 had good bitterness, paste odor, unpleasant odor, aroma of fermented milk, and milk flavor, and had better unpleasant odor and milk flavor than the fermented milk of Test Example 23.

Claims (10)

A method for producing fermented milk containing (A) a milk protein hydrolysate and / or (B) indigestible dextrin.
A method for producing fermented milk, which comprises (C) sucralose and (D) fructose, psicose and allose . The method for producing fermented milk according to claim 1, further comprising (E) lactulose. The method for producing fermented milk according to claim 1 or 2, wherein the milk protein hydrolyzate is a casein hydrolyzate. The method for producing fermented milk according to any one of claims 1 to 3, wherein the milk protein hydrolyzate contains a peptide consisting of Met-Lys-Pro. The method for producing a fermented milk according to any one of claims 1 to 4, which is a fermented milk having an improved flavor. Fermented milk comprising the following (A) and / or (B) and comprising the following (C) and (D).
(A) Milk protein hydrolyzate,
(B) Indigestible dextrin,
(C) Sucralose,
(D) Fructose, psicose and allose. The fermented milk according to claim 6, further comprising (E) lactulose. The fermented milk according to claim 7, which is a fermented milk having an improved flavor. A method for improving the flavor of fermented milk containing (A) milk protein hydrolysate and / or (B) indigestible dextrin.
A method for improving the flavor of fermented milk using (C) sucralose and (D) fructose, psicose and allose . (E) The method for improving the flavor of fermented milk according to claim 9 , wherein (E) lactulose is used.