JPH0678667A - Preparation of fermented milk powder - Google Patents

Abstract

PURPOSE:To suppress the formation of curd of a fermented milk, to remarkably improve the spray-drying workability and to obtain a fermented milk powder easily soluble or dispersible in water, milk, etc. CONSTITUTION:A water-soluble hemicellulose preferably originated from soybean is used as a dispersing agent for a fermented milk powder. The water-soluble hemicellulose may be added to the raw materials or to the fermented milk powder. The preparation workability of the fermented milk powder can remarkably be improved and a fermented milk powder having excellent solubility, dispersibility and stability can be prepared by the use of the water-soluble hemicellulose as a curd-formation suppressing agent and a solution and dispersion stabilizer.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing powdered fermented milk.

[0002]

BACKGROUND OF THE INVENTION In general, proteins in milk and soy milk form curd during lactic acid fermentation, and when this curd is heated, it aggregates into a hard precipitate, which is a phenomenon of powdering fermented milk. Is the biggest problem you face. Further, the powdered fermented milk is dissolved or dispersed in water or milk, etc., and is provided for drinking, but in the powdered fermented milk obtained by drying the fermented milk as it is, the protein in the fermented milk is aggregated by the acid, There is a problem that solubility and dispersibility deteriorate.

Problems of the Prior Art Therefore, as a measure against the above problems, conventionally, a large amount of sugar is added to curd, or a sugar or a stabilizer is added during preparation of fermented milk or after pulverization. Four
7443 "Powdered fermented milk and its manufacturing method" and JP-A-55-55
Although the methods shown in "-131346" Production method of powdered or granular lactic acid beverage "and the like have been proposed, these methods have not been able to sufficiently solve the problems in the production of powdered fermented milk. .

[0004]

In view of the above circumstances, the present invention provides a powdered fermented milk that is difficult to form curd during fermentation and has good dispersibility or solubility in a medium such as water or milk. The purpose is to provide means for obtaining.

[0005]

[Means for Solving the Problems] Concept As a result of intensive studies aimed at solving the above-mentioned problems, the present inventors have found that water-soluble hemicellulose, particularly beans-derived water-soluble hemicellulose, forms a milk protein card during the production of fermented milk. Not only suppress the formation of curd produced by lactic acid fermentation and alcohol fermentation as an inhibitor without increasing the viscosity of the fermented milk, when used as a dissolution and dispersion stabilizer of powdered fermented milk, the powder in water or milk etc. We obtained information such as easy dissolution and dispersion. The present invention has been completed based on such findings.

Briefly, the present invention relates to a method for producing powdered fermented milk, which comprises using water-soluble hemicellulose as a dispersant. In the following, requirements and the like that constitute the invention will be described by dividing them into items.

Water-soluble hemicellulose (1) Provenance The water-soluble hemicellulose in the present invention is preferably derived from cotyledons of beans, preferably soybean. However, other oil seeds, for example, soybean, palm palm, coconut, corn, cottonseed and other shells from which oils and fats and proteins are removed, or cereals such as rice and wheat from which starch and the like are removed are also suitable as plant resources. Can be used. If the raw material is soybean, it is advantageous to use tofu, soy milk, or okara which is a by-product when producing soybean protein isolate.

(2) Chemical constitution The water-soluble hemicellulose derived from beans is preferably the average molecular weight ((standard pullulan (Showa Denko KK) sales)) as a standard substance, and the viscosity in a 0.1 M sodium nitrate solution is measured. The value determined by the intrinsic viscosity method) is tens of thousands to several millions, more preferably 50,000 to 1,000,000. The water-soluble hemicellulose obtained from soybean is a polysaccharide composed of rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid.

(3) Production The water-soluble hemicellulose can be extracted with water from a raw material containing hemicellulose, and in some cases, can be heated and eluted under acidic or alkaline conditions, or can be decomposed and eluted with an enzyme.
For example, the above raw material, under acidic or alkaline conditions,
Preferably the pH near the isoelectric point of the protein contaminated by each raw material
At 130 ° C or lower, preferably 80 ° C or higher, more preferably 13 ° C or lower.
After heating to a temperature in the range of 0 ℃ or less and 100 ℃ or more to decompose, the water-soluble fraction in the decomposed product is fractionated, and then dried, or, for example, activated carbon treatment, resin adsorption treatment or ethanol precipitation treatment. After the treatment to remove the hydrophobic substance and the low-molecular substance, the product is dried to obtain a water-soluble hemicellulose having a higher purity.

By further demethoxylating the O-methyl group of the uronic acid moiety, the water-soluble hemicellulose becomes a highly pure hemicellulose substance more suitable for the purpose of the present invention. This demethoxylation can be carried out with an alkali, an acid, an enzyme, etc., and may be carried out at any stage during the production of the water-soluble hemicellulose, but it is better to carry out before and after the extraction than during the extraction step of the water-soluble hemicellulose. More preferable.

(4) Amount Used The amount of the above water-soluble hemicellulose added is 0.1 to 50%, preferably 0.5 to 30%, more preferably 1 to 10% based on the fermented milk powder.

Combined Use with Other Agents When the water-soluble hemicellulose of the present invention is used as a curd formation inhibitor during fermentation, the fermented milk prepared has a very low viscosity compared to existing curd formation inhibitors, and powder The workability at the time of conversion can be greatly improved.

Further, when the above-mentioned water-soluble hemicellulose is used as a dissolution / dispersion stabilizer for powdered fermented milk, powdered fermented milk having more excellent dispersion stability as compared with existing dissolution / dispersion stabilizers can be obtained.

However, these disadvantages can be compensated by using it together with the existing milk protein curd formation inhibitor or dissolution / dispersion stabilizer. Examples of known milk protein card formation inhibitors here include, for example, phytic acid, sodium hexametaphosphate, cyclic phosphates such as sodium ultraphosphate, or carrageenan, furceleran,
Pectin, sodium alginate, CMC, methyl cellulose (MC), hydroxyethyl cellulose (HE
C), propylene glycol alginate, polysaccharides such as modified starch typified by soluble starch, and polymer compounds such as chondroitin, chondroitin sulfate, hyaluronic acid, tyuronic acid, colominic acid, caronic acid, and sodium polyacrylate Is mentioned.

Examples of the existing dissolution and dispersion stabilizer for powdered fermented milk include sugars such as sucrose, glucose, lactose, powdered starch syrup, etc., CMC, sodium alginate, propylene glycol alginate, pectin, dextrin, carrageenan and the like. Examples thereof include saccharides, alkali tribasic phosphates such as sodium triphosphate, potassium triphosphate, and the like.

Raw Material Milk The raw material milk used in the present invention may be cow milk, soy milk or processed milk obtained by defatting them, and is generally cow milk, soy milk, skim milk, skim reduced milk or dehydrated products thereof. Etc. Of course, when dehydrated milk such as skimmed milk powder or soy milk powder is used, it is necessary to add an appropriate amount of water to adjust the concentration suitable for fermentation.

Method of Use The water-soluble hemicellulose according to the present invention is added to the raw milk in the fermentation stage from the beginning or in the process of fermentation, whereby the hemicellulose is in a molecular or fine-grained form. Disperse evenly in the product. However, it is also possible to carry out dry mixing with powdered fermented milk prepared separately using a micronizing mixer, and in this case also a sufficient dispersion / dissolution effect can be expected.

[0018]

The bean hemicellulose has a specific action for improving the dispersibility of acid-denatured proteins such as milk proteins and prevents the formation of curd itself. It is considered that this is because the dispersive power of the hemicellulose is so strong that the protein particles precipitated in the acidic environment during fermentation are dispersed before they become coarse. In any case, when water-soluble soybean hemicellulose is added to a milk solution before fermentation or the like in advance, curd formation of fermented milk can be suppressed without increasing viscosity, and workability during spray drying is greatly improved. Moreover, the obtained fermented milk powder is of excellent quality with good solubility and dispersibility in water, milk and the like.

[0019]

EXAMPLES The embodiments of the present invention will be described below with reference to examples, but these are examples and the spirit of the present invention is not limited by these examples. In the examples, parts and% mean weight basis.

Reference Example 1 (Soybean hemicellulose (SSH
C) Production example) To the raw okara obtained in the isolated soybean protein production process, double the amount of water was added, and the pH was adjusted to 4.5 with hydrochloric acid, and the temperature was adjusted to 120 ° C at 1.
Hydrolyzed for 5 hours. After cooling, centrifuge (10000 G × 30
Minutes) and separated into a supernatant and a precipitate. The precipitate thus separated was washed with an equal weight of water, centrifuged, and the supernatant was combined with the previous supernatant, treated with an activated carbon column, and then dried to obtain water-soluble hemicellulose (a).

Furthermore, 0.5% of this water-soluble hemicellulose is added.
It was dissolved in saline and reprecipitated 3 times so that the ethanol concentration became 50%, and desalted using a strong acid type cation exchange resin ("Amberlite IR-120 B" manufactured by Organo Corporation). Water-soluble hemicellulose (II) was obtained.

On the other hand, a water-soluble hemicellulose (c) was obtained in the same manner as above without the activated carbon column treatment.

Further, the water-soluble hemicellulose (c) was dissolved in a sodium hydroxide solution having a pH of 12 and heated at 90 ° C. for 30 minutes. The precipitate generated by heating is removed, and the pH is adjusted to 7 with hydrochloric acid.
After being neutralized with water, it was dried to obtain water-soluble hemicellulose (d).
The analytical values of each sample are shown in Table 1 below.

[0024]

Next, the sugar composition of the polysaccharide in each of the water-soluble hemicelluloses (a), (b), (c) and (d) was determined by the Blumenkrantz method for uronic acid and alditol for a neutral sugar. After the acetylation, the degree of esterification (DE) of uronic acid was analyzed by a method using GLC according to the DE measurement method of pectin. The results are shown in Table 2 below.
Show as.

[0026]

Example 1 A. Preparation of fermented milk 21 parts of skim milk powder was added to 79 parts of water with stirring with a homomixer and dissolved to prepare a 21% solution. To this solution, 1 part of water-soluble hemicellulose (a) was further added with stirring to completely dissolve it.

The skim milk solution thus obtained was sterilized by heating at 90 ° C. for 15 minutes and then cooled, and when the product temperature dropped to 40 ° C., a lactic acid bacterium starter (<< Bifidus >>: Morinaga Milk Industry Co., Ltd.)
3 parts were added and fermented at 38 ° C. for 20 hours. The fermented milk thus obtained did not form curd. After fermentation, 5
The fermentation was stopped by cooling to 0 ° C.

B. Preparation of Powdered Fermented Milk 50 parts of water was mixed with 50 parts of the fermented milk obtained in the previous example. After confirming that the temperature of the mixture was below 10 ° C, the pH was adjusted to 4.0 using 50% lactic acid. Then, the mixture was homogenized through a homogenizer under the condition of 150 Kgf / cm ^{2 and} then spray-dried to prepare fermented milk powder.

The viscosity of the fermented milk before spray drying was 35 cP (BM type viscometer, using No. 1 rotor, 10 ° C.), and the workability was good. Further, this fermented milk powder was easily dispersed and dissolved when water was added, and exhibited good dispersibility.

Example 2 In Example 1, instead of using the water-soluble soybean hemicellulose (a), the water-soluble soybean hemicellulose (d) was used. Fermented milk powder was prepared under the same conditions as in Example 1 except that the viscosity of the fermented milk before spray drying was 15 c.
P (BM type viscometer, No. 1 rotor used, 10 ° C)
Workability was extremely good. Further, this powdered fermented milk was easily dissolved when water was added, and the dispersion stability was also very good.

Example 3 Powder fermentation was carried out in the same manner as in Example 1 except that 1 part of the water-soluble soybean hemicellulose (b) was replaced with 0.5 part of the water-soluble soybean hemicellulose (d) and 0.5 part of CMC. Milk was prepared. The viscosity of the fermented milk obtained before spray drying was 92.
cP (BM type viscometer, 1 rotor used, 10 ° C)
Workability was good. Moreover, when water was added to this fermented milk powder, it was easily dissolved and the dispersion stability was also good.

Comparative Example 1 Powdered fermented milk was prepared in exactly the same manner as in Example 1 except that CMC was used instead of the water-soluble soybean hemicellulose (a). The viscosity of the fermented milk before spray drying was 286 cP (BM type viscometer, No. 1 rotor, 10 ° C), and the workability was poor. Further, this fermented milk powder was difficult to dissolve in water, and a precipitate was formed 3 days after dissolution (stored at 5 ° C).
That is, the powdered fermented milk of this example was not good in solubility in water and dispersion stability.

Example 4 A. Preparation of fermented milk Add 21 parts of skim milk powder to 79 parts of water with stirring with a homomixer,
It was a 21% solution. After that, while stirring with a DC stirrer
Heat sterilized at 90 ℃ for 15 minutes, cooled to 40 ℃,
Add 3 parts of starter (Bifidus: above) at 38 ℃
Fermented for 20 hours. The produced curd was stirred and crushed with a DC stirrer, homogenized through a homogenizer under the condition of 150 Kgf / cm ² , and the homogenate was cooled to 5 ° C.

B. Preparation of stabilizer solution 1 part of water-soluble hemicellulose (a) was added to 99 parts of water with stirring by a DC stirrer and completely dissolved to prepare a 1% solution. This solution was sterilized by heating at 80 ° C for 15 minutes and then cooled to 10 ° C or lower.

C. Preparation of powdered fermented milk Fermented milk (A) (50 parts) and stabilizer solution (B) (50 parts) were mixed. This was cooled to 10 ° C or lower, and the pH was adjusted to 4.0 with 50% lactic acid. Then, the mixture was homogenized through a homogenizer under a pressure of 150 Kgf / cm ² , and the homogenate was spray-dried to prepare powdered fermented milk. This powdered fermented milk is easily dissolved in water,
The dispersion stability was also good.

Example 5 Powdered fermented milk was prepared in the same manner as in Example 4 except that water-soluble soybean hemicellulose (ii) was used instead of water-soluble soybean hemicellulose (ii). The powder product obtained was good in both water solubility and dispersion stability.

Example 6 Powdered fermented milk was prepared in the same manner as in Example 4 except that water-soluble soybean hemicellulose (a) was used instead of water-soluble soybean hemicellulose (a). Both the water solubility and dispersion stability of the product were good.

Example 7 Powdered fermented milk was prepared in the same manner as in Example 4 except that water-soluble soybean hemicellulose (d) was used instead of water-soluble soybean hemicellulose (a). Both the water solubility and the dispersion stability of the product were good, but the dispersion stability was particularly excellent.

Comparative Example 2 A fermented milk powder was prepared in the same manner as in Example 4 except that HM-pectin for acidic milk drink was used instead of using the water-soluble soybean hemicellulose (a). However, it was difficult to dissolve in water, and precipitation occurred several hours after the dissolution. That is, both solubility in water and dispersion stability were poor.

Comparative Example 3 Powdered fermented milk was prepared in exactly the same manner as in Example 4 except that water was used instead of the solution of the water-soluble soybean hemicellulose (a) in Example 4. The sample readily dissolved in water, but separated immediately after dissolution and a precipitate formed. That is,
This sample had good solubility in water, but had extremely poor dispersion stability.

The properties of fermented milk and powdered fermented milk in each of the above Examples and Comparative Examples are summarized in Table 3 below. (Below margin) [Evaluation criteria] Solubility, dispersibility; ◎ extremely good, ○ good,
△ Slightly bad, × Bad Card formation; + Card formation-No card formation * Viscosity is measured by BM type viscometer (using No. 1 rotor, 10
Measured in ° C).

As described above, when water-soluble soybean hemicellulose is added in advance to the skim milk solution or the like before fermentation, curd formation of fermented milk is suppressed without an increase in viscosity, so workability during spray drying is improved. Is greatly improved. Moreover, this powdered fermented milk has good solubility and dispersibility in water, milk and the like.

Further, powdered fermented milk prepared by adding soybean hemicellulose as a dissolution and dispersion stabilizer after preparation of fermented milk and before spray drying was also excellent in solubility and dispersibility in water, milk and the like.

[0045]

As described above, according to the present invention, the use of water-soluble hemicellulose as a novel dispersant makes it difficult to form a curd during fermentation and, moreover, has a dispersibility or solubility in a medium such as water or milk. By providing the means for obtaining good powdered fermented milk, it contributes to the improvement of productivity and quality of powdered fermented milk.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Yuichi Maeda 4-2-3 Matsumaedai Moriya-cho, Kitasoma-gun, Ibaraki Prefecture (72) Inventor Tomoyuki Toyama 1-8-12 Tamigushi-cho, Higashi-Osaka, Osaka (72) ) Inventor Kenji Masutake 12-630 Minaminoyama, Nishitada, Kawanishi-shi, Hyogo Prefecture (72) Kinki Nakao 7-9 Ukinomori-cho, Kawanishi-shi, Hyogo Prefecture

Claims (4)

[Claims] 1. A method for producing powdered fermented milk, which comprises using water-soluble hemicellulose as a dispersant. 2. The method according to claim 1, wherein the water-soluble hemicellulose is added in the process of lactic acid fermentation. 3. The method according to claim 1, wherein the water-soluble hemicellulose is added to the powdered fermented milk. 4. The method according to claim 1, wherein the water-soluble hemicellulose is derived from soybean.