JPH0552167B2 - - Google Patents
Info
- Publication number
- JPH0552167B2 JPH0552167B2 JP854985A JP854985A JPH0552167B2 JP H0552167 B2 JPH0552167 B2 JP H0552167B2 JP 854985 A JP854985 A JP 854985A JP 854985 A JP854985 A JP 854985A JP H0552167 B2 JPH0552167 B2 JP H0552167B2
- Authority
- JP
- Japan
- Prior art keywords
- lactic acid
- whey
- milk
- acid bacteria
- solution containing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 32
- 108010046377 Whey Proteins Proteins 0.000 claims description 21
- 102000007544 Whey Proteins Human genes 0.000 claims description 21
- 239000005862 Whey Substances 0.000 claims description 19
- 235000014655 lactic acid Nutrition 0.000 claims description 16
- 239000004310 lactic acid Substances 0.000 claims description 16
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 5
- 150000001720 carbohydrates Chemical class 0.000 claims description 3
- 235000014633 carbohydrates Nutrition 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 235000019985 fermented beverage Nutrition 0.000 claims description 3
- 239000003381 stabilizer Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000021119 whey protein Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 235000013336 milk Nutrition 0.000 description 12
- 239000008267 milk Substances 0.000 description 12
- 210000004080 milk Anatomy 0.000 description 12
- 239000000843 powder Substances 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 7
- 235000013365 dairy product Nutrition 0.000 description 7
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013861 fat-free Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000015140 cultured milk Nutrition 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- JLVVSXFLKOJNIY-UHFFFAOYSA-N Magnesium ion Chemical compound [Mg+2] JLVVSXFLKOJNIY-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 238000002523 gelfiltration Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910001425 magnesium ion Inorganic materials 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は乳成分を含有する原料を殺菌し、乳酸
発酵させた栄養飲料の分野に属する。更に詳細に
は、乳及び乳製品の成分規格等に関する省令（昭
和26年12月27日厚生省令第52号、以下『乳等省
令』と言う。）の規定する、乳製品乳酸菌飲料の
製造技術分野に属するホエイ原料乳酸発酵飲料の
製造方法に関するものである。
（従来の技術）
ホエイは通常チーズ製造の際に副産物として生
産されるものであつて、各種の必須アミノ酸、蛋
白質、ビタミン、ミネラル、糖質等を多量に含む
高栄養食品素材として、その有効利用法の開発が
求められていた。しかるに通常のホエイは乳糖、
灰分などが他の栄養素に比べて多過ぎることも原
因して風味が好まれず、熱安定性にも欠けるため
に産業上利用分野が極めて限られたものとならざ
るを得なかつた。又、成分上のバランスを改善
し、貴重なアミノ酸、蛋白質含量の多いホエイ蛋
白濃縮物（以下、WPCと言い、通常は粉末状に
して乾燥貯蔵する）に加工して利用範囲を拡大し
た発明は育児用調製粉乳などの分野では利用され
ている。しかし本発明のごとく乳酸菌によりホエ
イを発酵させた酸性の飲料であつて、乳等省令の
規格に適合する成分を含有せしめうる為には熱安
定性、耐酸凝固性の点で問題点が残されていた。
（発明が解決しようとする問題点）
乳等省令に定める乳製品乳酸菌飲料の規格に適
合するように通常のホエイ粉（甘性ホエイ粉）の
みを主原料として乳酸発酵飲料を製造しようとす
ると、
ａ ホエイ発酵乳を作る際の加熱とPHの低下によ
り、カルシウムイオン、マグネシウムイオンの
影響で蛋白質が凝集・沈澱し、製品の商品価値
を著しく損なう。この現象は少量の安定剤を用
いても充分に防ぐことはできず、
ｂ ホエイ粉の配合比率が約９％にも達するた
め、風味の点から言つて、乳酸菌飲料としては
濃厚感が過剰で、また灰分量が高いので塩味が
強過ぎ、飲用には不向きである。
などの問題点があつた。
本発明の目的は、ホエイを主成分として乳等省
令に定める乳製品乳酸菌飲料の規格に適合する乳
製品乳酸菌飲料を製造しようとする際に生じるこ
れらの問題点を解決することにある。
（問題点を解決するための手段）
WPCと乳酸発酵のための基質としての糖質と
を含む溶液を殺菌し、乳酸発酵を行ない、安定剤
を含有する糖液と甘性ホエイ粉とをこれに混合し
て殺菌を施す。WPCはチーズ製造工程で得られ
るホエイを電気透析法、限外ろ過法、ゲルろ過法
等の手段によりホエイ中の蛋白質が熱変性を受け
ないように濃縮、脱塩、脱乳糖処理して得られる
もので、通常粉状を呈し、その組成の例を示す
と、水分７％以下で粗蛋白30〜80％、乳糖２〜50
％を含有する。この内、灰分／蛋白質＝５％以下
が好ましく、これを基準として使用するのがよ
い。
特に乳等省令に定める乳製品乳酸菌飲料の規格
に適合するように製造する場合には、WPCと甘
性ホエイ粉の組合せで無脂乳固形分が（乳等省令
に定める測定法により）３％以上になるように
し、味については過度に塩味を呈することなく、
かつ淡白となり過ぎることのないように勘案して
それぞれの配合比率を決定すればよい。
（実施例）
WPCを1.72％とブドウ糖を1.0％含んだ溶液50
リツトルを90度で10分間殺菌する。乳酸菌株ラク
トバチルス・ブルガリカス（Lactobacillus
bulgaricus）及びストレプトコツカス・サーモフ
イラス（Streptococcus thermophilus）を接種
し、PHが４になるまで培養した。更に、この発酵
乳に甘性ホエイ粉を7.10％、ペクチン0.35％、少
量の香料、及び液糖（ハイフラクトースＳ−10）
を17.5％を含む、PH４の溶液50リツトルを加え、
均質化し、130度３秒間UHT殺菌した。出来上
がつた製品は爽やかなヨーグルト風味と適度な濃
厚感を持ち、不自然な塩辛さは感じられなかつ
た。又、外見上、沈殿などは認められなかつた。
そして無脂乳固形分は３％であり、乳等省令に定
める乳製品乳酸菌飲料の規格を満たしていた。な
お、WPCと甘性ホエイ粉との合計配合比は4.41
％、灰分は0.33％であつた。
（比較例）
甘性ホエイ粉12.67％を含有する溶液70リツト
ルを90度で10分間殺菌した後、乳酸菌株ラクトバ
チルス・ブルガリカス及びストレプトコツカス・
サーモフイラスを接種し、PHが４になるまで培養
した。ペクチンを0.35％、実施例に用いたものと
同じ液糖を29％含有するPH４の溶液30リツトルを
添加し、更に均質化し、130度３秒間UHT殺菌
した。得られた製品は無脂乳固形分は３％であつ
たが、外見上、蛋白質の沈殿が甚しく、又、風味
は塩味が強く（灰分0.75％）濃厚感が過度であつ
て飲用上好ましいとは言えないものであつた。
上記の実施例、及び比較例で用いた甘性ホエイ
粉とWPCの成分は下の表１の通りである。
【表】DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention belongs to the field of nutritional drinks in which raw materials containing milk components are sterilized and fermented with lactic acid. More specifically, the manufacturing technology for dairy lactic acid bacteria beverages as stipulated by the Ministerial Ordinance on Ingredient Standards, etc. for Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1950, hereinafter referred to as the "Ministerial Ordinance on Milk, etc.") The present invention relates to a method for producing a whey raw material lactic acid fermented beverage belonging to the field. (Prior art) Whey is usually produced as a byproduct during cheese production, and its effective use as a highly nutritious food material containing large amounts of various essential amino acids, proteins, vitamins, minerals, carbohydrates, etc. There was a need for legal development. However, regular whey contains lactose,
Due to the fact that it contains too much ash compared to other nutrients, it has an unpalatable flavor, and its lack of thermal stability has meant that its industrial applications have been extremely limited. In addition, the invention expands the scope of use by improving the balance of ingredients and processing it into whey protein concentrate (hereinafter referred to as WPC, which is usually stored dry in powder form) with a high content of valuable amino acids and proteins. It is used in fields such as formula milk for infants. However, with the acidic beverage made by fermenting whey with lactic acid bacteria as in the present invention, there remain problems in terms of thermal stability and acid coagulation resistance in order to be able to contain ingredients that meet the standards of the Milk Ministerial Ordinance. was. (Problems to be solved by the invention) When attempting to produce a lactic acid fermented beverage using only regular whey powder (sweet whey powder) as the main ingredient in order to comply with the standards for dairy products and lactic acid bacteria beverages stipulated by the Ministerial Ordinance on Milk, etc., a) Due to the heating and lowering of pH during the production of whey fermented milk, proteins coagulate and precipitate due to the influence of calcium and magnesium ions, significantly reducing the commercial value of the product. This phenomenon cannot be sufficiently prevented even with the use of a small amount of stabilizer, and (b) the blending ratio of whey powder reaches approximately 9%, so from a flavor standpoint, it is too rich for a lactic acid bacteria drink. Also, due to the high ash content, it tastes too salty, making it unsuitable for drinking. There were other problems. An object of the present invention is to solve these problems that arise when attempting to produce a dairy lactic acid bacteria beverage that uses whey as a main component and complies with the standards for dairy products lactic acid bacteria beverages stipulated by the Ministerial Ordinance on Milk, etc. (Means for solving the problem) A solution containing WPC and a carbohydrate as a substrate for lactic acid fermentation is sterilized, lactic acid fermentation is carried out, and a sugar solution containing a stabilizer and sweet whey powder are mixed with this solution. Sterilize by mixing with WPC is obtained by concentrating, desalting, and delactosizing the whey obtained during the cheese manufacturing process using methods such as electrodialysis, ultrafiltration, and gel filtration to prevent the proteins in the whey from being thermally denatured. It is usually in the form of a powder, and its composition includes less than 7% moisture, 30-80% crude protein, and 2-50% lactose.
Contains %. Among these, ash/protein = 5% or less is preferable, and this is preferably used as a standard. In particular, when manufacturing to meet the standards for dairy products and lactic acid bacteria beverages stipulated by the Ministerial Ordinance on Milk, etc., the combination of WPC and sweet whey powder has a non-fat milk solids content of 3% (according to the measurement method stipulated in the Ministerial Ordinance on Milk, etc.). The taste should not be too salty.
The blending ratio of each may be determined taking into account that the color does not become too bland. (Example) Solution 50 containing 1.72% WPC and 1.0% glucose
Sterilize the liter at 90 degrees for 10 minutes. Lactic acid bacteria strain Lactobacillus bulgaricus
bulgaricus) and Streptococcus thermophilus, and cultured until the pH reached 4. In addition, this fermented milk contains 7.10% sweet whey powder, 0.35% pectin, a small amount of flavoring, and liquid sugar (high fructose S-10).
Add 50 liters of a PH4 solution containing 17.5% of
It was homogenized and UHT sterilized at 130 degrees for 3 seconds. The finished product had a refreshing yogurt flavor and a moderately rich texture, without any unnatural salty taste. Moreover, no precipitate was observed in appearance.
The non-fat milk solids content was 3%, meeting the standards for dairy products and lactic acid bacteria beverages stipulated by the Ministerial Ordinance on Milk, etc. The total blending ratio of WPC and sweet whey powder is 4.41.
%, and the ash content was 0.33%. (Comparative example) After sterilizing 70 liters of a solution containing 12.67% sweet whey powder at 90 degrees for 10 minutes, the lactic acid bacteria strains Lactobacillus bulgaricus and Streptococcus
Thermophilus was inoculated and cultured until the pH reached 4. 30 liters of a PH4 solution containing 0.35% pectin and 29% liquid sugar, the same as that used in the example, was added, further homogenized, and UHT sterilized at 130 degrees for 3 seconds. Although the resulting product had a non-fat milk solids content of 3%, it appeared to have significant protein precipitation, and the flavor was strongly salty (ash content 0.75%) and too rich, making it undesirable for drinking. I couldn't say that. The components of the sweet whey powder and WPC used in the above Examples and Comparative Examples are shown in Table 1 below. 【table】
Claims (1)
し、乳酸発酵させ、安定剤を含有する糖液と甘性
ホエイとをこれに混合し、殺菌を施すことを特徴
とする、ホエイ発酵飲料の製造方法。1. A whey fermented beverage characterized by sterilizing a solution containing a whey protein concentrate and carbohydrates, subjecting it to lactic acid fermentation, mixing it with a sugar solution containing a stabilizer and sweet whey, and subjecting it to sterilization. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60008549A JPS61170341A (en) | 1985-01-22 | 1985-01-22 | Production of beverage obtained by fermentation of whey |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60008549A JPS61170341A (en) | 1985-01-22 | 1985-01-22 | Production of beverage obtained by fermentation of whey |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61170341A JPS61170341A (en) | 1986-08-01 |
| JPH0552167B2 true JPH0552167B2 (en) | 1993-08-04 |
Family
ID=11696213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60008549A Granted JPS61170341A (en) | 1985-01-22 | 1985-01-22 | Production of beverage obtained by fermentation of whey |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61170341A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1033115A (en) * | 1996-07-24 | 1998-02-10 | Nouchikusangiyou Shinko Jigyodan | Whey beverage and its production |
| EP2644035B1 (en) | 2007-04-26 | 2015-07-08 | Meiji Co., Ltd. | Beverage comprising a fermented whey preparation and method for producing the same |
| EP2351489A4 (en) * | 2008-10-23 | 2012-04-04 | Meiji Co Ltd | Fermented whey preparation and method for producing same |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5333802Y2 (en) * | 1973-05-28 | 1978-08-19 | ||
| JPS5249082U (en) * | 1975-10-03 | 1977-04-07 | ||
| JPS6054574U (en) * | 1983-09-21 | 1985-04-17 | 昭和電工株式会社 | fruit packaging tray |
-
1985
- 1985-01-22 JP JP60008549A patent/JPS61170341A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61170341A (en) | 1986-08-01 |
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