JP7102094B2 - Rich fermented milk and its manufacturing method - Google Patents
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Images
Description
本発明は、濃厚な発酵乳、特に低脂肪または無脂肪であるにもかかわらず、滑らかな食感を有する濃厚な発酵乳、およびこれらの製造方法に関する。 The present invention relates to concentrated fermented milk, particularly concentrated fermented milk having a smooth texture despite being low-fat or non-fat, and a method for producing these.
発酵乳は広く一般的に食される健康食品であり、需要者の嗜好の多様化に伴い、多様な発酵乳の需要が存在する。近年、濃厚な発酵乳への需要が高く、原料乳への増粘剤などの添加により、発酵乳に粘性を付与する方法（特許文献１）や、遠心分離法、水切り法などにより、通常の濃度の発酵乳から水分などを除去して、発酵乳を濃縮する方法（特許文献２）が知られている。 Fermented milk is a health food that is widely and generally eaten, and there is a diverse demand for fermented milk as consumers' tastes diversify. In recent years, there has been a high demand for concentrated fermented milk, and the method of imparting viscosity to fermented milk by adding a thickener to the raw milk (Patent Document 1), the centrifugation method, the draining method, etc., are usually used. A method of concentrating fermented milk by removing water or the like from the fermented milk having a concentration (Patent Document 2) is known.
一方、濃厚な味わいを付与した発酵乳を製造する方法として、ナノろ過処理によって濃縮した所定の成分のＭＰＣを含む原料乳を用いて発酵させる方法が開示されている（特許文献３）。 On the other hand, as a method for producing fermented milk having a rich taste, a method of fermenting using raw milk containing MPC of a predetermined component concentrated by nanofiltration treatment is disclosed (Patent Document 3).
しかしながら、原料乳に増粘剤などを添加する方法では、発酵乳の風味を損なう恐れがあり、また、増粘剤などの添加物を含まない食品への需要が高まっており、必ずしも好ましいとは言えない。また、遠心分離法、水切り法などにより、発酵乳を濃縮する方法では、ホエイが排出されるため、その処理が課題となる。また、ナノろ過処理により、発酵乳を濃縮する方法では、風味・食感に優れた無脂肪・低脂肪の発酵乳を提供するものではない。したがって、低脂肪または無脂肪であって、濃厚な風味・食感の発酵乳を効率的に製造する十分な方法は見出されていないと言える。 However, the method of adding a thickener or the like to the raw milk may impair the flavor of the fermented milk, and the demand for foods containing no additive such as a thickener is increasing, so that it is not always preferable. I can not say. Further, in the method of concentrating fermented milk by a centrifugal separation method, a draining method, or the like, whey is discharged, and the treatment thereof becomes an issue. Further, the method of concentrating fermented milk by nanofiltration treatment does not provide fat-free and low-fat fermented milk having excellent flavor and texture. Therefore, it can be said that a sufficient method for efficiently producing fermented milk that is low in fat or non-fat and has a rich flavor and texture has not been found.
本発明は、低脂肪・無脂肪、高タンパク質でありながら、滑らかな食感を有する濃厚な発酵乳を合理的に製造することを課題とし、かかる発酵乳では従来、パサつきの問題があり、十分に満足できる風味や食感が得られていなかった。 An object of the present invention is to rationally produce rich fermented milk having a smooth texture while being low-fat, non-fat, and high-protein. Such fermented milk has conventionally had a problem of dryness and is sufficient. The flavor and texture were not satisfactory.
本発明者らは、上記の課題を解決するため、鋭意研究を重ねる中で、低脂肪、高タンパク質の原料乳に、乳糖を含有せしめることで、滑らかな食感を有する発酵乳が得られることを見出し、本発明を完成させるに至った。 In order to solve the above-mentioned problems, the present inventors have conducted intensive research, and by incorporating lactose into low-fat, high-protein raw milk, fermented milk having a smooth texture can be obtained. And came to complete the present invention.
すなわち、本発明は、以下に関する。
［１］ ７．５～２０重量％のタンパク質、
０～３．０重量％の脂質、
４～１８重量％の乳糖
を含む原料乳を発酵させることを含む、発酵乳の製造方法。
［２］ 原料乳がカゼイン：ホエイタンパク質を９：１～７：３で含む、前記［１］に記載の発酵乳の製造方法。
［３］ 粉末状の乳タンパク質を用いない、前記［１］または[２]に記載の発酵乳の製造方法。
［４］ 安定化剤を用いない、前記［１］～［３］のいずれかに記載の発酵乳の製造方法。
［５］ 原料乳が０．１５～２重量％の灰分を含む、前記［１］～［４］のいずれかに記載の発酵乳の製造方法。
［６］ 原料乳が０．０５～０．７重量％のカルシウムを含む、前記［１］～［５］のいずれかに記載の発酵乳の製造方法。
［７］ 前記［１］～［６］のいずれかに記載の発酵乳の製造方法で製造された発酵乳。
［８］ セットタイプである、前記［７］に記載の発酵乳。
That is, the present invention relates to the following.
[1] 7.5 to 20% by weight of protein,
0-3.0% by weight lipid,
A method for producing fermented milk, which comprises fermenting raw milk containing 4 to 18% by weight of lactose.
[2] The method for producing fermented milk according to the above [1], wherein the raw material milk contains casein: whey protein in a ratio of 9: 1 to 7: 3.
[3] The method for producing fermented milk according to the above [1] or [2], which does not use powdered milk protein.
[4] The method for producing fermented milk according to any one of [1] to [3] above, which does not use a stabilizer.
[5] The method for producing fermented milk according to any one of [1] to [4] above, wherein the raw material milk contains 0.15 to 2% by weight of ash.
[6] The method for producing fermented milk according to any one of [1] to [5] above, wherein the raw milk contains 0.05 to 0.7% by weight of calcium.
[7] Fermented milk produced by the method for producing fermented milk according to any one of [1] to [6] above.
[8] The fermented milk according to the above [7], which is a set type.
本発明は、低脂肪・無脂肪、高タンパク質の原料乳に、乳糖を含有せしめることで、滑らかな食感を有する発酵乳を提供することができる。 INDUSTRIAL APPLICABILITY The present invention can provide fermented milk having a smooth texture by incorporating lactose into low-fat, non-fat, high-protein raw milk.
本発明において「発酵乳」とは、乳及び乳製品の成分規格等に関する省令（乳等省令）で定義される「発酵乳」を包含する。例えば、本発明において、発酵乳は、生乳、牛乳、特別牛乳、生山羊乳、殺菌山羊乳、生めん羊乳、成分調整牛乳、低脂肪牛乳、無脂肪牛乳および加工乳などの乳または、これと同等以上の無脂乳固形分を含む乳等を乳酸菌または酵母で発酵させ、糊状または液状にしたもの、または、これらを凍結したものをいう。これらは多様なヨーグルトを包含し、例えば、セットタイプヨーグルト（ハードヨーグルト）、ソフトヨーグルト、ドリンクヨーグルト、フローズンヨーグルトである。 In the present invention, "fermented milk" includes "fermented milk" defined by a ministry ordinance (Ministry Ordinance on Milk, etc.) relating to component specifications of milk and dairy products. For example, in the present invention, the fermented milk is milk such as raw milk, milk, special milk, raw goat milk, sterilized goat milk, raw noodle sheep milk, ingredient-adjusted milk, low-fat milk, non-fat milk and processed milk, or with this. Milk containing the same or higher amount of non-fat milk solids is fermented with lactic acid bacteria or yeast to make it paste-like or liquid, or frozen. These include a variety of yogurts, such as set type yogurt (hard yogurt), soft yogurt, drink yogurt, frozen yogurt.
一般的に、プレーンヨーグルトなどのセットタイプヨーグルトは、原料乳を容器に充填し、その後に発酵すること（後発酵）により製造される。一方、ソフトヨーグルトやドリンクヨーグルトは、原料乳をタンク内等で発酵し、その後に微粒化処理や均質化処理してから容器に充填すること（前発酵）により製造される。 Generally, set-type yogurt such as plain yogurt is produced by filling a container with raw milk and then fermenting it (post-fermentation). On the other hand, soft yogurt and drink yogurt are produced by fermenting raw milk in a tank or the like, followed by atomization treatment or homogenization treatment, and then filling the container (pre-fermentation).
本発明において、原料乳を高濃度（高タンパク質）で配合し、これを発酵させて濃厚な発酵乳を製造するため、遠心分離法、水切り法のような従来法では提供できない、セットタイプヨーグルト（後発酵のヨーグルト）を提供することもできる。 In the present invention, since raw milk is blended in a high concentration (high protein) and fermented to produce a concentrated fermented milk, a set type yogurt (set type yogurt) that cannot be provided by conventional methods such as centrifugation and drainage. Post-fermented yogurt) can also be provided.
本発明において「原料乳」とは、発酵乳の原料の混合物であって、所定の構成比となるように、一般的な原料を適宜使用して調製することができる。本発明において、原料乳とは、殺菌前のものでも、殺菌後のものでもよい。本発明において、原料乳には、具体的な原料（素材）として、例えば、生乳（全脂乳）、全脂濃縮乳、全脂粉乳、殺菌処理した乳、脱脂乳、脱脂濃縮乳、脱脂粉乳、乳タンパク質濃縮物（ＭＰＣ、ＴＭＰ）、ホエイタンパク質濃縮物（ＷＰＣ）、ホエイタンパク質単離物（ＷＰＩ）、α-ラクトアルブミン、β-ラクトグロブリン、バター、クリーム、水、ブドウ糖、ショ糖、香味成分、香料、色素、ミネラル（塩類）、ビタミン、甘味料、安定化剤、および、その他の食品用の添加物などを含んでもよい。本発明の一態様において、原料乳には、乳由来の原料のみを主成分として含み、乳糖をさらに含み、必要に応じて、水を含む。本発明の一態様において、原料乳には、乳タンパク質濃縮物、乳糖のみを主成分として含み、必要に応じて、水を含む。本発明の一態様において、風味や食感が自然な発酵乳を製造する観点から、原料乳には、安定化剤、添加物を含まない。 In the present invention, the "raw milk" is a mixture of raw materials for fermented milk, and can be prepared by appropriately using general raw materials so as to have a predetermined composition ratio. In the present invention, the raw milk may be unsterilized or post-sterilized. In the present invention, the raw milk contains, for example, raw milk (whole fat milk), full fat concentrated milk, full fat powdered milk, sterilized milk, skim milk, skim concentrated milk, skim milk powder as specific raw materials (materials). , Milk protein concentrate (MPC, TMP), Whey protein concentrate (WPC), Whey protein isolate (WPI), α-lactoalbumin, β-lactoglobulin, butter, cream, water, glucose, sucrose, flavor It may contain ingredients, fragrances, pigments, minerals (salts), vitamins, sweeteners, stabilizers, and other food additives. In one aspect of the present invention, the raw material milk contains only a milk-derived raw material as a main component, further contains lactose, and if necessary, contains water. In one aspect of the present invention, the raw milk contains only milk protein concentrate and lactose as main components, and if necessary, contains water. In one aspect of the present invention, the raw milk does not contain stabilizers or additives from the viewpoint of producing fermented milk having a natural flavor and texture.
本発明の一態様において、原料乳には、乳タンパク質の原料として、例えば、脱脂粉乳、ＭＰＣ、ＷＰＣ、ＷＰＩ、α-ラクトアルブミン、β-ラクトグロブリンなどを使用することで、高タンパク質の原料乳を調製することができる。本発明の一態様において、原料乳には、これらの原料を主成分として使用することで、低脂肪・無脂肪の原料乳を調製することができる。本発明の一態様において、原料乳には、非加熱的な方法で、生乳、殺菌処理した乳、脱脂乳などを濃縮して、高タンパク質の液状の濃縮乳を調製し、この濃縮乳を主成分として使用することで、高タンパク質の原料乳を調製することができる。非加熱的な方法で、生乳、殺菌処理した乳、脱脂乳などを濃縮することで、加熱臭などの問題を抑制することができる。本発明の一態様において、加熱臭などの問題を抑制する観点から、原料乳には、液状の濃縮乳のみを使用し、粉末状の濃縮乳を使用しないことが好ましい。非加熱的な方法は、具体的には、膜分離処理を使用することができ、高タンパク質の濃縮乳を効率的に調製できる観点から、限外ろ過（ＵＦ）処理を使用することが好ましい。本発明の一態様において、原料乳には、非加熱的な方法で、低脂肪乳、脱脂乳などを濃縮して、低脂肪・無脂肪の液状の濃縮乳を調製し、この濃縮乳を主成分として使用することで、低脂肪・無脂肪の原料乳を調製することができる。 In one aspect of the present invention, the raw milk is a high-protein raw milk by using, for example, skim milk powder, MPC, WPC, WPI, α-lactalbumin, β-lactoglobulin, etc. as the raw material for milk protein. Can be prepared. In one aspect of the present invention, low-fat and non-fat raw milk can be prepared by using these raw materials as main components in the raw milk. In one aspect of the present invention, raw milk, sterilized milk, skim milk, etc. are concentrated in the raw milk by a non-heating method to prepare a high-protein liquid concentrated milk, and the concentrated milk is mainly used. By using it as an ingredient, high-protein raw milk can be prepared. By concentrating raw milk, sterilized milk, skim milk, etc. by a non-heating method, problems such as heated odor can be suppressed. In one aspect of the present invention, from the viewpoint of suppressing problems such as heated odor, it is preferable to use only liquid concentrated milk and not powdered concentrated milk as the raw material milk. As the non-heating method, specifically, a membrane separation treatment can be used, and it is preferable to use an ultrafiltration (UF) treatment from the viewpoint that high-protein concentrated milk can be efficiently prepared. In one aspect of the present invention, low-fat milk, skim milk, etc. are concentrated in the raw milk by a non-heating method to prepare low-fat, non-fat liquid concentrated milk, and this concentrated milk is mainly used. By using it as an ingredient, low-fat and non-fat raw milk can be prepared.
本発明において「タンパク質」とは、あらゆるタンパク質を意味し、植物性タンパク質であっても、動物性タンパク質であってもよいが、好ましくは、動物性タンパク質であり、より好ましくは、乳タンパク質である。本発明の一態様において、乳タンパク質におけるカゼインとホエイタンパク質の重量比は、一般的な乳における重量比と同程度（およそ８：２）である。したがって、本発明の一態様において、乳タンパク質におけるカゼインとホエイタンパク質の重量比は、好ましくは９：１～７：３、より好ましくは８：２である。本発明において、遠心分離法、水切り法のような従来法とは異なり、ホエイが排出（除去）されず、ホエイタンパク質が豊富に含まれることから、タンパク質の吸収が速くなり、栄養価が高い発酵乳を提供することができる。 In the present invention, the term "protein" means any protein, which may be a vegetable protein or an animal protein, but is preferably an animal protein, more preferably a milk protein. .. In one aspect of the invention, the weight ratio of casein to whey protein in milk protein is comparable (approximately 8: 2) to the weight ratio in general milk. Therefore, in one embodiment of the present invention, the weight ratio of casein to whey protein in milk protein is preferably 9: 1 to 7: 3, more preferably 8: 2. In the present invention, unlike the conventional methods such as the centrifugation method and the draining method, whey is not discharged (removed) and whey protein is abundantly contained, so that protein absorption is accelerated and nutritional value is high. Milk can be provided.
本発明の一態様において、濃厚な風味を有する発酵乳を提供する観点から、原料乳におけるタンパク質の濃度は、７．５重量％以上、好ましくは８重量％以上、より好ましくは８．５重量％以上、さらに好ましくは９重量％以上、さらに好ましくは９．５重量％以上である。本発明の一態様において、商業的に許容可能な発酵時間で制御（管理）する観点から、原料乳におけるタンパク質の濃度は、２０重量％以下、好ましくは１８重量％以下、より好ましくは１６重量％以下、さらに好ましくは１５重量％以下、さらに好ましくは１４重量％以下である。本発明の一態様において、滑らかな食感を有する発酵乳を提供する観点から、原料乳におけるタンパク質の濃度は、１６重量％以下、好ましくは１５重量％以下、より好ましくは１４重量％以下であり、さらに好ましくは１３重量％以下、さらに好ましくは１２重量％である。本発明の一態様において、栄養価が高い発酵乳を提供する観点から、原料乳におけるホエイタンパク質の濃度は、０．８重量％以上、好ましくは１重量％以上、より好ましくは１．２重量％以上、さらに好ましくは１．４重量％以上、さらに好ましくは１．６重量％以上である。本発明の一態様において、滑らかな食感を有する発酵乳を製造する観点から、原料乳におけるホエイタンパク質の濃度は、６重量％以下、好ましくは５．５重量％以下、より好ましくは５重量％以下、さらに好ましくは４．５重量％以下、さらに好ましくは４重量％以下である。 In one aspect of the present invention, from the viewpoint of providing fermented milk having a rich flavor, the protein concentration in the raw milk is 7.5% by weight or more, preferably 8% by weight or more, more preferably 8.5% by weight. As mentioned above, it is more preferably 9% by weight or more, still more preferably 9.5% by weight or more. In one embodiment of the present invention, the protein concentration in the raw milk is 20% by weight or less, preferably 18% by weight or less, more preferably 16% by weight, from the viewpoint of controlling (controlling) with a commercially acceptable fermentation time. Below, it is more preferably 15% by weight or less, still more preferably 14% by weight or less. In one aspect of the present invention, from the viewpoint of providing fermented milk having a smooth texture, the protein concentration in the raw milk is 16% by weight or less, preferably 15% by weight or less, and more preferably 14% by weight or less. , More preferably 13% by weight or less, still more preferably 12% by weight. In one aspect of the present invention, from the viewpoint of providing fermented milk having high nutritional value, the concentration of whey protein in the raw milk is 0.8% by weight or more, preferably 1% by weight or more, more preferably 1.2% by weight. As mentioned above, it is more preferably 1.4% by weight or more, still more preferably 1.6% by weight or more. In one aspect of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the concentration of whey protein in the raw milk is 6% by weight or less, preferably 5.5% by weight or less, more preferably 5% by weight. Below, it is more preferably 4.5% by weight or less, still more preferably 4% by weight or less.
本発明の一態様において、濃厚な風味と滑らかな食感を有する発酵乳を提供する観点から、原料乳におけるタンパク質の濃度は、７．５～１６重量％、好ましくは８～１５重量％、より好ましくは８．５～１４重量％、さらに好ましくは９～１３重量％、さらに好ましくは９．５～１２重量％である。本発明の一態様において、十分な強度の固形状の発酵乳を提供する観点から、原料乳における無脂乳固形分に対するタンパク質の割合は、６０～８０重量％、より好ましくは６０～７５重量％、さらに好ましくは６５～７５重量％、さらに好ましくは６５～７０重量％である。 In one aspect of the present invention, the protein concentration in the raw milk is 7.5 to 16% by weight, preferably 8 to 15% by weight, from the viewpoint of providing fermented milk having a rich flavor and a smooth texture. It is preferably 8.5 to 14% by weight, more preferably 9 to 13% by weight, still more preferably 9.5 to 12% by weight. In one aspect of the present invention, from the viewpoint of providing solid fermented milk having sufficient strength, the ratio of protein to the non-fat milk solid content in the raw milk is 60 to 80% by weight, more preferably 60 to 75% by weight. , More preferably 65 to 75% by weight, still more preferably 65 to 70% by weight.
本発明において「脂質」とは、あらゆる脂質を意味し、植物性脂肪であっても、動物性脂肪であってもよいが、好ましくは、動物性脂肪であり、より好ましくは、乳脂肪である。本発明の一態様において、原料乳における脂質の濃度は、好ましくは低く、より好ましくは実質的に０（無）である。本発明の一態様において、健康志向の発酵乳を提供する観点から、原料乳における脂質の濃度は、３重量％以下（すなわち、０～３重量％）、好ましくは２重量％以下（すなわち、０～２重量％）、より好ましくは１重量％以下（すなわち、０～１重量％）、さらに好ましくは実質的に０重量％である（脂質の濃度の分析値が０．５重量％以下であり、原料乳に脂質を配合しない）。本発明の一態様において、原料乳における脂肪の濃度を前記の数値に設定することで、低脂肪・無脂肪の発酵乳を提供することができる。 In the present invention, the term "lipid" means any lipid, which may be vegetable fat or animal fat, but is preferably animal fat, more preferably milk fat. .. In one aspect of the invention, the concentration of lipids in the raw milk is preferably low, more preferably substantially 0 (absent). In one embodiment of the present invention, from the viewpoint of providing health-oriented fermented milk, the concentration of lipid in the raw milk is 3% by weight or less (that is, 0 to 3% by weight), preferably 2% by weight or less (that is, 0). ~ 2% by weight), more preferably 1% by weight or less (ie, 0 to 1% by weight), still more preferably substantially 0% by weight (the analytical value of the lipid concentration is 0.5% by weight or less). , Do not mix lipids in raw milk). In one aspect of the present invention, low-fat and non-fat fermented milk can be provided by setting the concentration of fat in the raw milk to the above-mentioned numerical value.
本発明において「乳糖」とは、あらゆる形態の乳糖を意味し、原料乳を構成する生乳、殺菌処理した乳、脱脂乳、乳タンパク質濃縮物などの乳原料などに含まれる乳糖、および精製された乳糖の両方を含む。したがって、本発明において、原料乳における乳糖の濃度は、原料乳を構成する乳原料などに含まれる乳糖、および原料乳に配合（添加）される乳糖の両方を含む場合には、それらの合計の濃度を意味する。 In the present invention, "lactose" means all forms of lactose, and lactose contained in raw milk constituting raw milk, sterilized milk, defatted milk, milk raw materials such as milk protein concentrate, and purified milk. Contains both lactose. Therefore, in the present invention, the concentration of lactose in the raw milk is the sum of the lactose contained in the milk raw material constituting the raw milk and the lactose blended (added) in the raw milk. Means concentration.
本発明の一態様において、滑らかな食感を得る観点から、原料乳における乳糖の濃度は、４重量％以上、好ましくは４．５重量％以上、より好ましくは５重量％以上、さらに好ましくは５．５％以上、さらに好ましくは６重量％以上である。本発明の一態様において、商業的に許容可能な発酵時間で制御する観点から、原料乳における乳糖の濃度は、１８重量％以下、好ましくは１６重量％以下、より好ましくは１４重量％以下、さらに好ましくは１２重量％以下、さらに好ましくは１０重量％以下、さらに好ましくは８重量％以下である。 In one aspect of the present invention, from the viewpoint of obtaining a smooth texture, the concentration of lactose in the raw milk is 4% by weight or more, preferably 4.5% by weight or more, more preferably 5% by weight or more, still more preferably 5. It is 5.5% or more, more preferably 6% by weight or more. In one embodiment of the present invention, the concentration of lactose in the raw milk is 18% by weight or less, preferably 16% by weight or less, more preferably 14% by weight or less, and further, from the viewpoint of controlling with a commercially acceptable fermentation time. It is preferably 12% by weight or less, more preferably 10% by weight or less, still more preferably 8% by weight or less.
本発明において「灰分」とは、乳由来の塩類および試薬の塩類などを意味し、ナトリウム、カリウム、マグネシウム、カルシウム、リン、塩素などを主成分として含む。本発明の一態様において、発酵乳の過剰な塩味や、えぐ味を低減する観点から、原料乳における灰分の濃度は、適切な範囲に調整（低減）され、特に、カルシウムの濃度は、適切な範囲に調整される。したがって、本発明の一態様において、発酵乳の過剰な塩味や、えぐ味を低減する観点、および発酵乳の適度なコク味を付与する観点から、原料乳における灰分の濃度は、０．１５～２重量％、好ましくは０．２～１．８重量％、より好ましくは０．２５～１．６重量％、さらに好ましくは０．３～１．４重量％である。本発明の一態様において、発酵乳の過剰な塩味や、えぐ味を低減する観点、および発酵乳の適度なコク味を付与する観点から、原料乳におけるカルシウムの濃度は、０．０５～０．７重量％、好ましくは０．０５～０．６重量％、より好ましくは０．１～０．５重量％。さらに好ましくは０．１～０．４重量％である。 In the present invention, "ash" means salts derived from milk, salts of reagents, etc., and contains sodium, potassium, magnesium, calcium, phosphorus, chlorine, etc. as main components. In one aspect of the present invention, the concentration of ash in the raw milk is adjusted (reduced) to an appropriate range from the viewpoint of reducing the excessive saltiness and bitterness of the fermented milk, and in particular, the concentration of calcium is appropriate. Adjusted to range. Therefore, in one aspect of the present invention, the concentration of ash in the raw milk is 0.15 to 1 from the viewpoint of reducing the excessive saltiness and bitterness of the fermented milk and imparting an appropriate richness of the fermented milk. It is 2% by weight, preferably 0.2 to 1.8% by weight, more preferably 0.25 to 1.6% by weight, still more preferably 0.3 to 1.4% by weight. In one aspect of the present invention, the concentration of calcium in the raw milk is 0.05 to 0. From the viewpoint of reducing the excessive saltiness and bitterness of the fermented milk and imparting an appropriate richness of the fermented milk. 7% by weight, preferably 0.05 to 0.6% by weight, more preferably 0.1 to 0.5% by weight. More preferably, it is 0.1 to 0.4% by weight.
本発明の一態様において、生乳、殺菌処理した乳、脱脂乳などを濃縮する前に、生乳、殺菌処理した乳、脱脂乳などを酸性化処理し、ＭＰＣから苦味の原因のカルシウム（Ｃａ）を効率的に低減する（除去する）工程を含む。すなわち、本発明では、ＭＰＣからＣａを低減するため、生乳、殺菌処理した乳、脱脂乳などを濃縮する前に、生乳、殺菌処理した乳、脱脂乳などのＣａを可溶化させる酸性化処理を含むことができる。かかる酸性化処理は、Ｃａを効率的に可溶化する観点および乳タンパク質を安定化する観点から、生乳、殺菌処理した乳、脱脂乳などのｐＨを、例えば５．５～６．５、好ましくは５．５～６．２、より好ましくは５．５～６．０、さらに好ましくは５．５～５．８に調整し、例えば０．５時間以上、好ましくは１時間以上、より好ましくは１．５時間以上、さらに好ましくは２時間以上で保持する。かかる酸性化処理は、生乳、殺菌処理した乳、脱脂乳などのｐＨを調整できれば、とくに限定されないが、例えば、塩酸、リン酸、クエン酸などを原料乳に添加する。 In one aspect of the present invention, before concentrating raw milk, pasteurized milk, skim milk, etc., raw milk, pasteurized milk, skim milk, etc. are acidified to remove calcium (Ca) causing bitterness from MPC. Includes a step of efficiently reducing (removing). That is, in the present invention, in order to reduce Ca from MPC, an acidification treatment for solubilizing raw milk, pasteurized milk, skim milk, etc. before concentrating raw milk, pasteurized milk, skim milk, etc. is performed. Can include. From the viewpoint of efficiently solubilizing Ca and stabilizing milk protein, such acidification treatment adjusts the pH of raw milk, sterilized milk, defatted milk and the like, for example, 5.5 to 6.5, preferably 5.5 to 6.5. Adjust to 5.5 to 6.2, more preferably 5.5 to 6.0, still more preferably 5.5 to 5.8, for example 0.5 hours or more, preferably 1 hour or more, more preferably 1 Hold for at least 5 hours, more preferably at least 2 hours. The acidification treatment is not particularly limited as long as the pH of raw milk, sterilized milk, defatted milk and the like can be adjusted, but for example, hydrochloric acid, phosphoric acid, citric acid and the like are added to the raw milk.
本発明の一態様において、高タンパク質の液状の濃縮乳に水を添加して、限外ろ過処理し、高タンパク質の液状の濃縮乳から灰分および乳糖を効率的に低減する工程を含む。すなわち、本発明では、高タンパク質の液状の濃縮乳から灰分および乳糖を低減するため、高タンパク質の液状の濃縮乳に加水する限外ろ過処理である透析ろ過（ＤＦ）処理を含むことができる。かかる透析ろ過処理は、高タンパク質の液状の濃縮乳から灰分および乳糖を効率的に低減（除去）できる観点およびタンパク質を効率的に濃縮できる観点から、複数回であってもよい。 One aspect of the present invention comprises a step of adding water to a high protein liquid concentrated milk and performing an ultrafiltration treatment to efficiently reduce ash and lactose from the high protein liquid concentrated milk. That is, in the present invention, in order to reduce ash content and lactose from high-protein liquid concentrated milk, dialysis filtration (DF) treatment, which is an ultrafiltration treatment for adding water to high-protein liquid concentrated milk, can be included. Such dialysis filtration treatment may be performed a plurality of times from the viewpoint of efficiently reducing (removing) ash and lactose from the high-protein liquid concentrated milk and efficiently concentrating the protein.
本発明において、食品に通常で用いられる乳酸菌を原料乳に添加（配合）して、原料乳を発酵させることができる。本発明において、食品に通常で用いられる乳酸菌は、好ましくは、ブルガリア菌（Lactobacillus bulgaricus）、サーモフィラス菌（Streptococcus thermophiles）、ガセリ菌（Lactobacillus gasseri）からなる群から選択される１または２以上の乳酸菌、より好ましくは、ブルガリア菌およびサーモフィラス菌の組み合わせである。すなわち、本発明において、コーデックス規格でヨーグルトスターターとして規格化されているブルガリア菌およびサーモフィラス菌の混合スターターを好適に用いることができる。本発明において、この混合スターター（ヨーグルトスターター）を用いて、発酵条件（発酵温度、発酵時間など）を勘案した上で、さらに、食品に通常で用いられるビフィズス菌、プロピオン酸菌、酵母などの有用な微生物を原料乳に添加してもよい。 また、本発明において、食品に通常で用いられるビフィズス菌、プロピオン酸菌、酵母などの有用な微生物を原料乳に添加してもよい。 In the present invention, lactic acid bacteria normally used in foods can be added (blended) to raw milk to ferment the raw milk. In the present invention, the lactic acid bacteria commonly used in foods are preferably one or more lactic acid bacteria selected from the group consisting of Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus gasseri. More preferably, it is a combination of Bulgarian bacteria and Thermophilus bacteria. That is, in the present invention, a mixed starter of Bulgarian bacteria and Thermophilus bacteria, which is standardized as a yogurt starter in the Codex standard, can be preferably used. In the present invention, using this mixed starter (yogurt starter), after considering the fermentation conditions (fermentation temperature, fermentation time, etc.), further, usefulness of bifidobacteria, propionic acid bacteria, yeast, etc. normally used in foods. Fermentation may be added to the raw milk. Further, in the present invention, useful microorganisms such as bifidobacteria, propionic acid bacteria, and yeasts usually used for foods may be added to the raw milk.
本発明において、原料乳の発酵では、通常の発酵乳の製造と同様の条件を設定することができる。本発明において、原料乳の発酵温度を適宜設定すればよく、好ましくは３０～４５℃、より好ましくは３５～４４℃、さらに好ましくは３７～４３℃に設定することができる。本発明において、原料乳の発酵時間を適宜設定すればよく、好ましくは１～３６時間、より好ましくは２～２４時間、さらに好ましくは３～１２時間、さらに好ましくは４～８時間に設定することができる。 In the present invention, in the fermentation of raw milk, the same conditions as those for producing normal fermented milk can be set. In the present invention, the fermentation temperature of the raw milk may be appropriately set, preferably 30 to 45 ° C, more preferably 35 to 44 ° C, still more preferably 37 to 43 ° C. In the present invention, the fermentation time of the raw milk may be appropriately set, preferably 1 to 36 hours, more preferably 2 to 24 hours, still more preferably 3 to 12 hours, still more preferably 4 to 8 hours. Can be done.
本発明において、原料乳の加熱殺菌処理では、通常の発酵乳の製造と同様の条件を設定することができる。本発明において、原料乳の加熱殺菌温度と加熱殺菌時間の組合せを適宜設定すればよく、例えば、規格化または汎用されている加熱殺菌条件として、７５℃・達温、９５℃・達温、７５℃～９５℃・１５～６０秒間、１１０℃～１５０℃・１～５秒間に設定することができる。本発明の一態様において、滑らかな食感を有する発酵乳を製造する観点から、調合乳の加熱殺菌温度と加熱殺菌時間の組合せを、好ましくは１１０℃～１３０℃・２～４秒間に設定することができる。 In the present invention, in the heat sterilization treatment of raw milk, the same conditions as those for producing ordinary fermented milk can be set. In the present invention, the combination of the heat sterilization temperature and the heat sterilization time of the raw milk may be appropriately set. It can be set at ° C. to 95 ° C. for 15 to 60 seconds and at 110 ° C. to 150 ° C. for 1 to 5 seconds. In one aspect of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the combination of the heat sterilization temperature and the heat sterilization time of the mixed milk is preferably set to 110 ° C. to 130 ° C. for 2 to 4 seconds. be able to.
以下に、本発明に係る方法を実施例に基づき、さらに詳しく説明するが、本発明は、これらに限定されるものではない。 Hereinafter, the method according to the present invention will be described in more detail based on examples, but the present invention is not limited thereto.
［実施例１］
（ａ１）液状のＭＰＣの調製
生乳（原料乳）を遠心分離処理（５０℃）して、脱脂乳を調製し、この脱脂乳を冷却（５℃）した後に、リン酸を用いて、この脱脂乳のｐＨを５．７に調整して２時間で保持（酸性化処理）してから、限外ろ過（ＵＦ）処理（スパイラル型膜、Ｋｏｃｈ社 ＨｐＨＴ ３８３８－Ｋ１３１－ＮＹＶ、分画分子量：１０，０００Ｄａ、膜面積：６．１ｍ２×並列２本）し、濃縮倍率で３．２倍に濃縮して、濃縮液を調製した。そして、この濃縮液のｐＨを６．７に中和して調整し、液状のミルクタンパク質濃縮物（ＭＰＣ）を調製した。この液状のＭＰＣでは、全固形分の濃度が１９．９重量％、タンパク質の濃度が１２．９重量％、脂質の濃度が０．５重量％、灰分の濃度が１．３重量％、乳糖の濃度が５．２重量％であった。なお、乳タンパク質におけるカゼインとホエイタンパク質の重量比は、８：２程度であった。
[Example 1]
(A1) Preparation of liquid MPC Raw milk (raw milk) is centrifuged (50 ° C.) to prepare defatted milk, the defatted milk is cooled (5 ° C.), and then this defatted milk is used with phosphoric acid. The pH of the milk is adjusted to 5.7 and held for 2 hours (acidification treatment), and then ultrafiltration (UF) treatment (spiral type membrane, Koch HPPT 3838-K131-NYV, fractional molecular weight: 10). 000 Da, membrane area: 6.1 m 2 x 2 in parallel), and concentrated at a concentration ratio of 3.2 times to prepare a concentrated solution. Then, the pH of this concentrate was neutralized to 6.7 and adjusted to prepare a liquid milk protein concentrate (MPC). In this liquid MPC, the total solid content is 19.9% by weight, the protein concentration is 12.9% by weight, the lipid concentration is 0.5% by weight, the ash concentration is 1.3% by weight, and the lactose is. The concentration was 5.2% by weight. The weight ratio of casein to whey protein in milk protein was about 8: 2.
（ｂ１）乳糖を配合した高タンパク質の発酵乳（ハードタイプ、ソフトタイプ）の製造
発明品として、（ａ１）で調製した液状のＭＰＣに水を添加し、全固形分の濃度が１５重量％、タンパク質の濃度が９.７重量％となるように調整し、これに乳糖（無水）を３重量％で配合して、原料乳を調製した。そして、プレート式熱交換機（Power point International 社）を用いて、この原料乳を１３０℃、２秒間で連続式に加熱した後に、この原料乳を冷却（４３℃）し、乳酸菌スターター（明治ブルガリアヨーグルトから分離した）を２重量％で添加してから、ｐＨが４．６になるように発酵（４３℃、３４０分間）させて、ハードタイプおよびソフトタイプの発酵乳を製造した。このとき、ソフトタイプの発酵乳は、ハードタイプの発酵乳をスリーワンモーターで攪拌してから、フィルター（孔径：２５０μｍ）を通過させて製造した。
(B1) Production of high-protein fermented milk (hard type, soft type) containing lactose As an invention product, water was added to the liquid MPC prepared in (a1), and the total solid content concentration was 15% by weight. The protein concentration was adjusted to 9.7% by weight, and lactose (anhydrous) was blended with 3% by weight to prepare raw milk. Then, using a plate-type heat exchanger (Power point International), the raw milk is continuously heated at 130 ° C for 2 seconds, and then the raw milk is cooled (43 ° C) to start a lactic acid bacterium starter (Meiji Bulgaria yogurt). (Separated from) was added in an amount of 2% by weight, and then fermented to a pH of 4.6 (43 ° C., 340 minutes) to produce hard type and soft type fermented milk. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).
［比較例１］
（ａ２）液状のＭＰＣの調製
実施例１の（ａ１）と同様にして、液状のＭＰＣを調製した。
[Comparative Example 1]
(A2) Preparation of liquid MPC A liquid MPC was prepared in the same manner as in (a1) of Example 1.
（ｂ２）糖無添加の高タンパク質の発酵乳（ハードタイプ、ソフトタイプ）の製造
対照（比較対照）品として、（ａ１）で調製した液状のＭＰＣに水を添加し、全固形分の濃度が１５重量％、タンパク質の濃度が９.７重量％となるように調整し、調合乳を調製した。そして、プレート式熱交換器を用いて、この調合乳を１３０℃、２秒間で連続式に加熱した後に、この調合乳を冷却（４３℃）し、乳酸菌スターター（明治ブルガリアヨーグルトから分離した）を２重量％で添加してから、ｐＨが４．６になるように発酵（４３℃、３４０分間）させて、対照品のハードタイプおよびソフトタイプの発酵乳を製造した。このとき、ソフトタイプの発酵乳は、ハードタイプの発酵乳をスリーワンモーターで攪拌してから、フィルター（孔径：２５０μｍ）を通過させて製造した。
(B2) Production of high-protein fermented milk (hard type, soft type) without sugar added As a control (comparative control) product, water was added to the liquid MPC prepared in (a1) to increase the total solid content concentration. The formula was prepared by adjusting the concentration to 15% by weight and the protein concentration to 9.7% by weight. Then, using a plate-type heat exchanger, the formula was continuously heated at 130 ° C. for 2 seconds, and then the formula was cooled (43 ° C.) to provide a lactic acid bacterium starter (separated from Meiji Bulgaria yogurt). After addition at 2% by weight, fermentation (43 ° C., 340 minutes) was carried out so that the pH became 4.6 to produce control hard type and soft type fermented milk. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).
［試験例１］
（ｃ）ハードタイプおよびソフトタイプの発酵乳の官能検査
発明品と対照品の発酵乳について、風味と食感を官能検査（専門パネル：１０名、評価：５段階）した。乳糖を配合したハードタイプおよびソフトタイプの発酵乳の官能検査の結果と、糖無添加のハードタイプおよびソフトタイプの発酵乳の官能検査の結果の比較図を、それぞれ図１および図２に示す。乳糖を配合した発酵乳では、糖無添加の発酵乳に比べて、食感の滑らかさと乳風味が向上され、えぐ味が低減された。
[Test Example 1]
(C) Sensory test of hard type and soft type fermented milk The flavor and texture of the fermented milk of the invention and the control product were sensory tested (specialized panel: 10 people, evaluation: 5 grades). The results of the sensory test of the hard type and soft type fermented milk containing lactose and the results of the sensory test of the hard type and soft type fermented milk without addition of lactose are shown in FIGS. 1 and 2, respectively. Fermented milk containing lactose had improved texture and milk flavor, and reduced bitterness, as compared with fermented milk without added sugar.
［試験例２］
（ｄ）低カルシウムのＭＰＣの調製
生乳（原乳）を遠心分離処理（５０℃）して、脱脂乳を調製し、この脱脂乳を冷却（５℃）した後に、この脱脂乳のｐＨを未調整にするか（ｐＨは６．７である）、塩酸を用いて、この脱脂乳のｐＨを６．１および５．７に調整して２時間で保持（酸性化処理）した。そして、この脱脂乳を、それぞれ限外ろ過（ＵＦ）処理（スパイラル型膜、Ｋｏｃｈ社 ＨｐＨＴ ３８３８－Ｋ１３１－ＮＹＶ、分画分子量：１０，０００Ｄａ、膜面積：６．１ｍ２×並列２本）し、濃縮倍率で４倍に濃縮して、濃縮液を調製した。そして、この濃縮液のｐＨを６．７に中和して調整し、液状のＭＰＣを調製した。これらの液状のＭＰＣの組成を表１に示す。
[Test Example 2]
(D) Preparation of low-calcium MPC Raw milk (raw milk) is centrifuged (50 ° C) to prepare skim milk, and the skim milk is cooled (5 ° C), and then the pH of the skim milk is not adjusted. The pH of the skim milk was adjusted to 6.1 and 5.7 with hydrochloric acid (pH is 6.7) and held for 2 hours (acidification treatment). Then, each of these skim milks is subjected to ultrafiltration (UF) treatment (spiral type membrane, Koch HPPT 3838-K131-NYV, molecular weight cut-off: 10,000 Da, membrane area: 6.1 m 2 x 2 in parallel). , Concentrated 4 times at the concentration ratio to prepare a concentrated solution. Then, the pH of this concentrated solution was neutralized to 6.7 and adjusted to prepare a liquid MPC. The composition of these liquid MPCs is shown in Table 1.
原料乳（脱脂乳）を酸性化処理して、原料乳のｐＨを変化させることにより、所望のＣａの濃度を有するＭＰＣを調製することができる。そして、このＭＰＣを主原料として、発酵乳を製造することができる。 By acidifying the raw milk (skimmed milk) and changing the pH of the raw milk, an MPC having a desired Ca concentration can be prepared. Then, fermented milk can be produced using this MPC as a main raw material.
本発明は、低脂肪・無脂肪、高タンパク質でありながら、滑らかな食感を有する濃厚な発酵乳を合理的に製造する方法、および、そのようにして製造された発酵乳を提供する。 The present invention provides a method for rationally producing a concentrated fermented milk having a smooth texture while being low-fat, non-fat, and high-protein, and the fermented milk thus produced.
Claims (14)
７．５～２０重量％のタンパク質、
０～３．０重量％の脂質、
５～１８重量％の乳糖
を含む原料乳（ただし、噴霧乾燥用の原料乳を除く）を製造する方法であって、噴霧乾燥する工程を経ない、前記製造方法。 The main component is liquid concentrated milk concentrated by membrane separation treatment.
7.5-20% by weight protein,
0-3.0% by weight lipid,
The above-mentioned production method, which is a method for producing raw milk containing 5 to 18% by weight of lactose (however, excluding raw milk for spray drying), which does not go through a step of spray drying.
０～３．０重量％の脂質、
５～１８重量％の乳糖
を含む、膜分離処理で濃縮した液状の濃縮乳を主成分とする原料乳を発酵させることを含む、発酵乳の食感を滑らかにする方法。 7.5-20% by weight protein,
0-3.0% by weight lipid,
A method for smoothing the texture of fermented milk, which comprises fermenting raw milk containing 5 to 18% by weight of lactose and which is mainly composed of liquid concentrated milk concentrated by a membrane separation treatment.
０～３．０重量％の脂質、
４～１８重量％の乳糖、
０．１５～２重量％の灰分、
を含む、膜分離処理で濃縮した液状の濃縮乳を主成分とする原料乳を発酵させることを含む、発酵乳の食感を滑らかにし、かつ、発酵乳の塩味またはえぐ味を低減、もしくは発酵乳にコク味を付与する方法。 7.5-20% by weight protein,
0-3.0% by weight lipid,
4-18% by weight lactose,
0.15 to 2% by weight ash,
The texture of fermented milk is smoothed, and the salty or harsh taste of fermented milk is reduced or fermented, including fermenting raw milk containing liquid concentrated milk as the main component, which is concentrated by membrane separation treatment. A method of adding richness to milk.
０～３．０重量％の脂質、
４～１８重量％の乳糖、
０．０５～０．７重量％のカルシウム、
を含む、膜分離処理で濃縮した液状の濃縮乳を主成分とする原料乳を発酵させることを含む、発酵乳の食感を滑らかにし、かつ、発酵乳の塩味またはえぐ味を低減、もしくは発酵乳にコク味を付与する方法。 7.5-20% by weight protein,
0-3.0% by weight lipid,
4-18% by weight lactose,
0.05-0.7% by weight calcium,
The texture of fermented milk is smoothed, and the salty or harsh taste of fermented milk is reduced or fermented, including fermenting raw milk containing liquid concentrated milk as the main component, which is concentrated by membrane separation treatment. A method of adding richness to milk.
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| JP2008543298A (en) | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| US20140308398A1 (en) | 2013-04-11 | 2014-10-16 | Leprino Foods Company | Protein fortified yogurts and methods of making |
| CN104904989A (en) | 2015-07-06 | 2015-09-16 | 光明乳业股份有限公司 | Lactoprotein concentrate with high thermal stability and preparation method thereof |
| US20150342208A1 (en) | 2012-12-21 | 2015-12-03 | Nestec S.A. | High protein yogurts |
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| JP2683491B2 (en) * | 1993-09-30 | 1997-11-26 | 雪印乳業株式会社 | Whey protein fermented milk and method for producing the same |
| JPH08266221A (en) * | 1995-03-30 | 1996-10-15 | Snow Brand Milk Prod Co Ltd | Low-mineral milk powder and its production |
| JP3755855B2 (en) * | 1997-05-13 | 2006-03-15 | 日本ミルクコミュニティ株式会社 | Fermented milk and its production method |
| JPH1132675A (en) * | 1997-07-15 | 1999-02-09 | Snow Brand Milk Prod Co Ltd | Cheese and its production |
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| JP2008543298A (en) | 2005-06-17 | 2008-12-04 | コンパニ・ジェルベ・ダノン | Raw dairy product with satietogenic power based on water-soluble fiber and its production method |
| US20150342208A1 (en) | 2012-12-21 | 2015-12-03 | Nestec S.A. | High protein yogurts |
| US20140308398A1 (en) | 2013-04-11 | 2014-10-16 | Leprino Foods Company | Protein fortified yogurts and methods of making |
| CN104904989A (en) | 2015-07-06 | 2015-09-16 | 光明乳业股份有限公司 | Lactoprotein concentrate with high thermal stability and preparation method thereof |
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