JPH04169152A - Fruit juice-containing kefia-like food put in sealed container - Google Patents

Abstract

PURPOSE:To obtain the title food hardly deteriorating a feeling of fruit juice during preservation, having excellent flavor and shelf stability, comprising a specific fermented material of milk and a fruit juice component wherein yeast which is used in fermentation and remains does not ferment lactose and the yeast does not contain a fermentable saccharide. CONSTITUTION:The objective food comprising a kefia-like carbon dioxide gas- containing milk fermented material obtained by fermenting animal milk such as cow's milk with lactic acid and yeast and a fruit juice component (an amount added is preferably 5-20wt.% based on final product) wherein yeast which is used in fermentation and remains neither ferments lactose nor substantially contains a fermentable saccharide.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention provides a hermetically sealed container containing a kefir-like milk fermentation product containing lactic acid, alcohol, and carbon dioxide mixed with fruit juice. The present invention relates to a kefir-like food containing fruit juice.

[Conventional technology]

Kefir, a type of fermented milk, is made by simultaneously causing lactic acid fermentation by lactic acid bacteria and alcohol fermentation by yeast. Unlike ordinary fermented milk, which is made only using lactic acid bacteria, it has a unique flavor that contains alcohol and carbon dioxide gas, or it is a traditional dairy product widely loved in Eastern European countries and the Soviet Union. In recent years, it has also been commercialized in Japan, albeit in small quantities.

Kefir is usually manufactured using mixed grains called kefir grains. Kefir grains contain multiple lactic acid bacteria and multiple yeasts, and the lactic acid bacteria among them adhere and bond to form granules using sticky polysaccharide produced outside the bacterial cells as a support. It is something. The lactic acid bacteria in kefir grains include lactic acid cocci (Streptococcus lactis, Streptococcus lactis, Streptococcus spp., Leuconostoc spp., etc.) and lactobacilli (Lactobacillus spp.). Kefir, Satscharomyces lactis, Nisporus, Nisporus, Bulgaricus, Cerechiae, Carlsbergensis,
Many are accepted.

When kefir is produced by a conventional method using kefir grains, the lactic acid bacteria and yeast in the kefir grains remain in the product as they are. Lactic acid fermentation virtually stops as the pH decreases, but alcoholic fermentation can utilize some of the remaining lactose and other sugars as a sugar source, as long as the temperature conditions are right after the product is filled into containers. It continues to progress due to yeast. Therefore, in ordinary kefir, this secondary alcoholic fermentation tends to occur during the product distribution stage, and not only does the production of alcohol and carbon dioxide gas cause a significant change in flavor, but also the container expands and the liquid increases as the internal pressure increases due to carbon dioxide gas. Often causes leaks.

Changes in quality over time due to yeast remaining in kefir
Kefir has a unique flavor that is difficult for Japanese people to get used to.It is also noticeable when fruit juice is mixed in for the purpose of improving the flavor. Deterioration may occur, making it difficult to achieve the purpose of fruit juice addition.

[Problems to be Solved by the Invention] Therefore, the present invention aims to provide a kefir-like food whose flavor has been improved by adding fruit juice, which is also excellent in fruit juice taste and other quality stability. be.

[Failure to solve the problem]

The present invention, which has succeeded in achieving the above object, consists of a kefir-like carbon dioxide-containing milk fermentation product obtained by fermenting animal milk with lactic acid bacteria and yeast, and a fruit juice component. The present invention provides a fruit juice-containing kefir-like food packaged in a sealed container, which is non-fermentable and contains substantially no sugars that can be fermented by the yeast.

Because the remaining yeast is non-lactose-fermenting and the sugar fermented by the yeast is substantially I:gold-free and sealed, the fruit juice-containing kefir-like food of the present invention can be stored for a long period of time. It maintains the fruit juice taste and is extremely stable in terms of other qualities such as acidity, carbon dioxide pressure, and alcohol concentration.

Hereinafter, the present invention will be explained in detail by explaining the method for producing this food product.

As is well known, in lactic acid fermentation, lactic acid bacteria ferment lactose in milk to produce lactic acid, but at this time, many lactic acid bacteria do not consume much galactose, which is a constituent sugar of lactose, and use some or all of it. Accumulates in the medium. On the other hand, yeast present in kefir grains includes lactose-fermenting yeast and lactose-non-fermenting yeast, and most of these yeasts have the ability to ferment galactose. Therefore, the sugars fermented by yeast in normal kefir production using kefir grains are lactose and galactose produced by lactic acid fermentation.

However, when producing the food of the present invention, yeast that does not have at least the ability to ferment lactose is selectively used, and kefir grains are not used at all.

First, milk fermentation is performed on raw milk, skimmed milk, recombined milk from powdered milk, etc. of any animal milk such as cow milk, goat milk, etc. Lactic acid fermentation can be carried out using any lactic acid bacteria commonly used in the production of fermented milk, and does not require any special conditions.

Next, a yeast starter is inoculated into the obtained milk fermentation product and alcohol fermentation is performed, but alcohol fermentation can also be performed simultaneously with the above-mentioned lactic acid fermentation.

The yeast used for alcohol fermentation is selected depending on the type of lactic acid bacteria used for lactic acid fermentation.

First, when using lactic acid bacteria that have the property of accumulating galactose in the medium during lactic acid fermentation (for example, Lactobacillus plebis, Lactobacillus plebis, Lactobacillus andophilus, Streptococcus thermophilus, etc.), the yeast must be lactose-free. Use fermentable and non-fermentable galactose. There are many yeasts that are non-fermenting for lactose and non-fermenting for galactose, and representative examples are as follows.

■ Sucrose, which is also non-fermentable,
z, - Bisporus (Saccharamyces bi
s-porus, IFO-0467), Melis (S
, Mellis), Roux (S, roux mouth)
, Koloeckera africana
alricans), aviculata (K.

apicula+a), Torulop-sis anatomiee (T. castellii), Sucrose-fermentable S. bsyanus (S. bsyanus),
Fermentati (S, [ermentati)
), Cnadida Fist Solani (Cnadida 5o1a)
[li, IFO- (1762), Crochella javanica (K, javanica), Crochella javanica (K.

jensenii), Torlobus buffularis (
T, b & ciliar + s) + Intermediate Korikikorosa (T
, coliculosa, IFO-03N) For reasons explained below, yeasts that do not ferment Nucrose are particularly suitable for producing the food products of the present invention.

Lactic acid bacteria that do not accumulate galactose in the medium as lactic acid bacteria for lactic acid fermentation, such as Streptococcus lactis, Streptococcus faecalis, Lactobacillus casei, Streptococcus lactis,
When using Fermenti, Neigleti, etc., the yeast for alcohol fermentation only needs to be non-lactose fermenting, and does not need to be galactose non-fermenting. Examples of yeasts that can be used include Satucharomyces cerevisiae, Satucharomyces cerevisiae, and Satucharomyces carlsbergensis.

In either case, it is desirable to add sugar for alcoholic fermentation at the stage of yeast starter inoculation, but it may also be added to raw milk before the start of lactic acid fermentation. or,
When inoculating raw milk with a starter of Lactobacillus lactis, a starter of yeast is also inoculated (but the fermented sugar source is not added), and after the lactic acid fermentation is complete, a sugar source for alcohol fermentation is added to start the growth of yeast. Good too.

As the sugar for alcoholic fermentation to be added, glucose, fructose, tuberose, and a mixture of these sugars (for example, high fructose sugar) can be used. however,
When using yeast that does not ferment sucrose, sucrose cannot be used as a sugar source.

Fruit juice is also added before alcohol fermentation begins. Note that the fruit juice may be partially or entirely composed of fruit pulp or sandbags. The amount of fruit juice added is not particularly limited, and in most cases, the appropriate amount is 5 to 20% by weight of the final product. Fermentable sugars in the added fruit juice are also used for alcohol fermentation.

The alcoholic fermentation is allowed to proceed in the production process until the added fermentable sugar is consumed and substantially disappears (preferably until it becomes 0.01% or less in the culture solution) and is completed.

Once fermentation has been completed without substantially leaving the alcohol-fermented sugar source for the yeast used as described above, necessary post-treatments are applied depending on the type of product.

If sweeteners are included in the product, the sugars contained therein must not be fermented by yeast that is used in alcoholic fermentation and remains in the product to prevent secondary alcoholic fermentation. . For example, if the yeast is a sugar-fermenting yeast, sugar sugar cannot be used as a sweetener. However, if a yeast that does not ferment sucrose (for example, Saccharomyces bisporus IFO-0467) is used, sucrose, which has the best sweetness properties, can be used as the sweetener. Since almost all fruit juices contain fermentable sugars such as crucose and fructose, they cannot be added after the alcoholic fermentation has finished unless they are in very small quantities.

Finally, the product is filled into any container, sealed, and stored refrigerated.

As mentioned above, if the yeast activity is substantially stopped by cutting off the sugar source and then sealed in sealed packaging, not only will there be no risk of subsequent production of alcohol or carbon dioxide gas, but the reason for this is unclear. , the fruit juice flavor will be maintained for a long time immediately after production.

〔Example〕

The present invention will be explained below with reference to Examples.

Example 1 Lactic acid bacteria Streptococcus lactis (ATCC-11454) that does not accumulate galactose in the medium during lactic acid fermentation
) was inoculated at 0.5% into reconstituted skim milk with a non-fat milk solids concentration of 15.45%, and cultured at 30°C for 22 hours. To 60 parts by weight of the obtained culture solution with a pH of 4.45,
Noronobu solution as a sweetener (sugar composition/Yucrose 1
00%, concentration: 44.6% by weight), and 25 parts by weight of a fruit juice solution having the following composition were added.

Fruit juice solution composition.

1/6.18 Grape Juice 8.58 parts by weight Hymetogia Pectin 3.00 parts by weight Gardenian Renod 0540 parts by weight Gardenian Blue 0
05 parts by weight water 24
1.53 Parts by Weight Alcohol Fermentation 1 Since the grape juice mentioned above is sufficient to provide the necessary sugar, no other fermentable sugar sources were added/2.

To the resulting mixture was added a separately prepared lactose non-fermenting yeast, Satucharomyces Unisporus (IFO-0316).
) was inoculated with 0.1910 of the lid and then heated at 30°C.
Culture for 24 hours.'' After confirming that the total content of glucose and fructose in the culture solution was 0.01% or less, the culture solution was cooled to below 5°C, homogenized, and then filled into sealed containers.

As a control example, a kefir-like food containing grape juice was produced in the same manner as described above for Baka 1, in which the yeast was replaced with lactose-fermenting Candida pseudotropicalis.

The above two examples were stored at 10'C for two weeks, and the changes in pH, carbon dioxide pressure, and ethanol concentration were examined.The results were as shown in Table 1. Immediately after storage and on the 7th and 14th days of storage, sensory tests (absolute evaluation based on 5-level evaluation) were conducted on the following items. The results are shown in Tables 2-1 to 2-4.
Shown below.

Fragrance: Look at the change in the unique scent of the added fruit juice.

-2 No fruit juice aroma at all -1 Extremely weak 0 I can feel it clearly +1 I can feel it strongly +2 Strong aroma similar to fruit juice Acidity: Check the strength of the acidity of the entire product containing fruit juice.

-2 quite weak -1 slightly weak 0 Hadoyoi +1 Slightly strong 12. Quite strong Sweetness: Check the overall sweetness of the fruit juice-containing product.

-2 Very weak -1 Somewhat weak 0 Good +1 Somewhat strong +2 Very strong fresh taste: The unique taste of fresh fruit juice gradually becomes ripe and the fermentation feeling increases. Check the strength of the fresh fruit juice flavor.

-2 is not at all -1 is low 0 is neither +1 is somewhat +2 is quite a bit Table 2-1 Number of days for fragrance preservation Examples -1-1 Vinegar milk -1-01,
50-year-old 0.47 1.55-year-old 0.607 1.60
±0.46 0.70 0.3514 1.45±
0.28 -0.15±0.24 Table 2-2 Sour storage days Example - Kazue 1 provisional---〇
-0,10±0.46 0.05±0.547
o, os+o, so 0.60±0.391
4 0.10±0.54 1.05±0.44 Table 2-3 Number of days for preserving sweetness Example --110
0.10±0.52 0.10±0.597
010±0.41 -0.70±0.5414 -0
．． 05±0.49 -1.20±0.59 Table 2-4 Freshness preservation days Example Control example 8 1.
65±0.58 1.60±0.547 1.30
±0.42 0.40±0.2614 1.10±
0.67 -0.90±0.32 Example 2 Lactic acid bacteria Streptococcus lactis (ATCC-11454) that does not accumulate galactose in the medium during lactic acid fermentation
) was inoculated with 0.5% of reduced skim milk having a non-fat milk solids concentration of 15.45%, and cultured at 30°C for 22 hours. A syrup solution (sugar composition: 10 parts of sucrose) as a sweetener was added to 60 parts by weight of the obtained culture solution with a pH of 4.45.
0%: Concentration + 44.6%) 1511 parts by weight and 25i parts by weight of a fruit juice solution having the following composition were added.

Fruit juice solution composition: 1/6-36 pair fruit juice 8.33 parts by weight High Metoki V pectin 3.00 parts by weight glucose
1.16 parts by weight water 241.
33 parts by weight of glucose was added as an alcohol-fermented sugar source.

To the resulting mixture was added a separately prepared lactose non-fermenting yeast, Satucharomyces Unisporus (IFO-0316).
) was inoculated with 0.1% starter and then incubated at 30℃ for 2 hours.
Culture was performed for 4 hours. After confirming that the total content of glucose and fructose in the culture solution was 0.01% or less, the culture solution was cooled to 5° C. or below, homogenized, and then filled into a sealed container.

As a control example, a pear fruit juice kefir-like food was produced in the same manner as above except that the yeast was changed to lactose-fermenting Candida pseudotrovicaris.

The above two examples were stored at 10°C for 2 weeks, and changes in pH 1 carbon dioxide pressure and ethanol concentration were examined. Table 3 shows the results.

In addition, for each example product, immediately after manufacture, 7 days after storage, and 1 day after storage.
On the 44th day, the same sensory test as in Example 1 was conducted. The results are shown in Tables 4-1 to 4-4.

Table 3 Table 4-1 Days of fragrance storage Example Control example 0 1.3
0±0.26 1.30±0.257 1.30±
0.42 0.60±0.4114 1.25±0
．． 26 -0.30±0.42 Table 4-2 Sour storage days Example Control example 0 0.1
0±0.67 -0.10±0.217 0.20±
0.59 0.60±0.3214 0.30±0
．． 25 1.10±0.67 Table 4-3 Sweetness preservation days Example Control example 0 0.
10±0.40 0.35±0.537 0.10
±0.21 -0.75 0.4914 -0.15±
0.53 -1.00±0.41 Table 4-4 Freshness preservation days Example Control example 0]
,,40±0.32 1.35±0.247 1.
25 Sat 0.59 -0.30±0.3514 1.3
0±0.35 -0.80±0.26 [Effects of the Invention] As mentioned above, the kefir-like food containing fruit juice according to the present invention not only has the yeast odor hidden by the addition of fruit juice, making it a delicious food. , the fruit juice taste deteriorates during storage.
Additionally, since the carbon dioxide pressure and alcohol content hardly increase, the overall flavor remains stable over a long period of time.

Claims (1)

[Claims] It consists of a kefir-like carbon dioxide gas-containing milk fermentation product obtained by fermenting animal milk with lactic acid bacteria and yeast, and a fruit juice component. A fruit juice-containing kefir-like food packaged in a sealed container, characterized in that it does not substantially contain sugar.