JPH0685682B2 - Method for manufacturing kefir-like dairy products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing a dairy product containing lactic acid and alcohol such as kefir.

[Conventional technology]

Kefir, which is a type of fermented milk, is produced by causing alcoholic fermentation by yeast at the same time as lactic acid fermentation by lactic acid bacteria. Unlike ordinary fermented milk made using only lactic acid bacteria, it has a unique flavor that contains alcohol and carbon dioxide, but it is a traditional dairy product that is widely loved in Eastern European countries and the Soviet Union. And in recent years, it has been commercialized in Japan even in a small amount.

Kefir is usually produced using a mixed bacterial mass called kefir grains. The kefir grains contain a plurality of lactic acid bacteria and a plurality of yeasts, and the lactic acid bacteria in them are viscous polysaccharides produced outside the microbial cells as a support, and each microbial cell adheres and bonds to form a granular form. is there. Lactobacillus (Streptococcus lactis, the same Cremoris, Leuconostoc genus, etc.) and lactobacilli (Lactobacillus) are seen as lactic acid bacteria in kefir grains, and as yeast, Candida pseudotropicalis, Kefir, Many are recognized, including Saccharomyces lactis, Frazilis, Unispors, Bulgarix, Cerevisiae, and Karlsbergensis.

When kefir grains are produced using kefir grains, the lactic acid bacteria and yeast in the kefir grains remain in the product as they are. And, lactic acid fermentation is virtually stopped as the pH is lowered, but alcohol fermentation is a part of which lactose and other saccharides that remain in large amounts can be used as sugar sources if temperature conditions are adjusted even after the product is filled in a container. It can be restarted by yeast. Therefore, conventional kefir is liable to cause this secondary alcohol fermentation at the product distribution stage, which not only causes a remarkable change in flavor due to the production of alcohol and carbon dioxide, but also causes the expansion of the container and the liquid due to the increase in the internal pressure due to carbon dioxide. It often caused this.

[Problems to be solved by the invention]

Therefore, it is an object of the present invention to establish a method for producing stable quality kefir and its dairy products that do not undergo secondary fermentation during the product distribution stage.

[Means for solving problems]

The present invention, which succeeded in achieving the above-mentioned object, was added to lactic acid fermentation of animal milk only by lactic acid bacteria that did not accumulate galactose in lactic acid fermentation in the medium and fermented milk obtained by the lactic acid fermentation or its raw material milk. Performing alcohol fermentation with only a lactose non-fermentable yeast having only sugar as a sugar source as a simultaneous or sequential step, and performing the alcohol fermentation until the added sugar source substantially disappears, and the yeast used The present invention provides a method for producing a kefir-like dairy product, characterized in that the product is filled in a container without adding sugar that causes alcohol fermentation.

Although kefir has a property similar to fermented milk produced by lactose fermentation and alcohol fermentation using animal milk as a raw material as described above, the production method of the present invention is not limited to kefir itself and lactic acid fermentation. If it is produced by alcoholic fermentation, it can be used for producing a dairy product different from kefir in terms of milk solid content concentration, flavor, fluidity and the like.

As is well known, in lactic acid fermentation of milk, lactic acid bacteria ferment lactose to produce lactic acid, and at that time, there are those that accumulate in the medium without consuming galactose, which is a constituent sugar of lactose, and those that do not accumulate. . The latter is used in the present invention, because the alcohol fermentation can be controlled by preventing the production of galactose, which can be a fermentation sugar source for many yeasts, in the medium.

Many lactic acid bacteria that do not accumulate galactose during lactic acid fermentation in the medium are known, and in the production method of the present invention, one suitable for the purpose of use can be appropriately selected and used. Examples of lactic acid bacteria that can be used include Streptococcus lactis, Faecalis, Lactobacillus casei, Lactis, Fermenti, Eugleti, etc. (Conversely, lactic acid bacteria that cannot be used because they accumulate galactose Bacillus brevis, buhineri, acidophilus, Streptococcus thermophilus, etc.).

Further, the use of lactose non-fermentable yeast as the yeast in the present invention means that lactose which is present in milk in a large amount and remains in a considerable amount (and unspecified amount) by lactic acid fermentation is used as the alcohol fermentation sugar source in yeast. This is because it is possible to control alcohol fermentation by not allowing it. A large number of lactose-nonfermenting yeasts that can be used for this purpose are also known, examples of which include Saccharomyces cerevisiae, Unisporus, and Karlsvengensis (Candida pseudotropicalis, Kefir, Saccharomyces lactis, and Frazilis are yeasts that cannot be used because they ferment lactose).

In the production method of the present invention, as the main raw material animal milk, milk, goat milk, horse milk, buffalo milk, etc., which are economically available, raw milk, skim milk, reducing agents from powdered milk, etc. are used. be able to.

Lactic acid fermentation does not require special conditions other than using the galactose non-accumulating bacteria as described above.

Alcoholic fermentation is caused by using the lactose-nonfermenting yeast as described above, but fermentable sugar for that does not depend on all milk components, and is added specially (use one that does not accumulate galactose as a lactic acid bacterium. Moreover, by using lactose non-fermentable yeast as the yeast, the yeast cannot grow without alcohol fermentation, unless specially fermentable sugar is added.). The amount of sugar to be added is the amount required to generate alcohol by alcohol fermentation in the final product, and is not used in excess. The required amount can be calculated and can be easily confirmed by experiments.

Lactic acid fermentation and alcoholic fermentation may occur at the same time, or lactic acid fermentation may precede, followed by alcoholic fermentation.

In the case of simultaneous fermentation, a starter of lactic acid bacteria and yeast is inoculated into a raw material milk to which a necessary amount of sugar for alcohol fermentation is added, and fermentation is carried out while maintaining an appropriate temperature.

In the case of sequential fermentation, a yeast starter is inoculated at the stage when the lactic acid fermentation by the conventional method is almost finished, and alcohol fermentation is carried out. In this case, the sugar for alcohol fermentation is preferably added at the stage of yeast starter inoculation, but it may be added to the raw material milk before the start of lactic acid fermentation (the sugar can be consumed by lactic acid bacteria. However, since lactic acid bacteria mainly consume lactose in the raw milk, the required amount of sugar for alcohol fermentation is almost unchanged.). Alternatively, when the raw material milk is contacted with the starter of lactic acid bacteria, the starter of yeast is also contacted (however, the fermenting sugar source is not added), and after the lactic acid fermentation is completed, the sugar source for alcohol fermentation is added to start the yeast growth. Good.

As the sugar for alcohol fermentation to be added, glucose, fructose, sucrose, and a mixture of these sugars (eg, isomerized sugar, fruit juice, etc.) can be used.

In any case, alcohol fermentation is carried out until the added alcohol-fermenting sugar substantially disappears (about 0.03% in the culture solution).
Until it is below, preferably 0.01% or below) in the manufacturing process and complete.

If the fermentation is completed without substantially leaving the alcohol-fermented sugar source as described above, a necessary post-treatment is added depending on the type of product.

When a sweetener or fruit juice is added to the product, the sugars contained in it are those that are used in alcohol fermentation and are fermented by the yeast remaining in the product to prevent secondary alcohol fermentation. Don't For example, if the yeast is sucrose fermentable, sucrose cannot be used as a sweetener. However, if a yeast that is non-fermentable with lactose and non-fermentable with sucrose (for example, Saccharomyces unisporus) is used as yeast, sucrose, which has the best sweetness characteristics, can be used as a sweetener.

〔Example〕

 Hereinafter, the present invention will be described with reference to examples.

Example 1 Reduced skim milk having a non-fat milk solid content concentration of 18% w / v is contacted with 0.5% of a starter of Streptococcus lactis (ATCC-11454) and cultured at 30% for 20 hours. When the pH reaches 4.45, the culture solution is cooled, and 500 parts of the solution is mixed with 500 parts of an aqueous solution containing a sweetener, a sugar as an alcohol-fermenting sugar source, fruit juice, a stabilizer (high methoxy pectin) and the like. Of the sugars added at this time, 6 parts of sugars (glucose and fructose) can be fermented by Saccharomyces unisporus.

The obtained mixed solution is inoculated with 1.0% of a separately prepared starter of Saccharomyces unnisporus (IFO-0316), and then cultured at 30 ° C for 15 hours. After confirming that the total content of glucose and fructose in the culture solution is 0.01% or less, the mixture is cooled to 5 ° C. or less, homogenized, and then filled in a sealed container.

The kefir-like dairy product obtained as described above contained 0.3% alcohol from yeast and was delicious with a unique flavor due to this alcohol and carbon dioxide.
Even when this product was allowed to stand at room temperature, generation of carbon dioxide gas due to secondary alcohol fermentation was hardly observed, and the flavor during production was maintained for a long time.

Example 2 Reduced skimmed milk having a non-fat milk solid content concentration of 18% w / v was inoculated with 0.5% of a starter of Streptococcus lactis (ATCC-11454) and 1.0% of a starter of Saccharomyces unisporus (IFO-0316), and 30 ° C. Incubate for 20 hours. pH
When the amount reached 4.45, the culture solution was cooled, and 500 parts of the solution was mixed with 500 parts of an aqueous solution containing a sweetener, a sugar as an alcohol-fermenting sugar source, fruit juice, a stabilizer (high methoxy pectin) and the like. Of the sugars added at this time, 6 parts of sugars (glucose and fructose) can be fermented by Saccharomyces unisporus. 30 ℃ continuously
Incubate for 15 hours. After confirming that the total content of glucose and fructose in the culture solution is 0.01% or less, the mixture is cooled to 5 ° C. or less, homogenized, and then filled in a sealed container.

The kefir-like dairy product obtained as described above contained 0.3% alcohol from yeast and was delicious with a unique flavor due to this alcohol and carbon dioxide.
Even when this product was allowed to stand at room temperature, generation of carbon dioxide gas due to secondary alcohol fermentation was hardly observed, and the flavor during production was maintained for a long time.

Example 3 Reduced skim milk containing 1.2% saccharides as an alcohol-fermenting sugar source (non-fat milk solid content concentration 18% w / v), 0.5% starter of Streptococcus lactis (ATCC-11454), and Saccharomyces unisporus (IFO-). 0316) is inoculated with 1.0% of the starter and cultured at 30 ° C. for 24 hours. pH is 4.1 ~
After confirming that the total content of glucose and fructose in the culture solution was less than 0.01%, the solution was cooled, and 500 parts of the solution contained a sweetener and a stabilizer (high methoxy pectin) in water. Mix 500 parts. Then, the mixture is cooled to 5 ° C. or lower, homogenized, and then filled in a sealed container.

The kefir-like dairy product obtained as described above contained 0.3% alcohol from yeast and was delicious with a unique flavor due to this alcohol and carbon dioxide.
Even when this product was allowed to stand at room temperature, generation of carbon dioxide gas due to secondary alcohol fermentation was hardly observed, and the flavor during production was maintained for a long time.

〔The invention's effect〕

The production method of the present invention, the kefir grains that have been used in the conventional kefir production method contain various lactic acid bacteria and yeast, and therefore, secondary lactose, galactose, etc. are used as sugar sources in the product distribution stage. Alcohol fermentation could not be prevented, and it was difficult to control alcohol fermentation in the manufacturing process.A certain alcohol fermentation was caused by the combination of a specific medium and a specific yeast in the manufacturing process, and no alcohol was used thereafter. Since it is made so that there is no fear of fermentation, a kefir-like dairy product with stable quality and excellent storage stability can be easily produced.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tokuo Takekawa 1-1-19 Higashishimbashi, Minato-ku, Tokyo Yakult Honsha Co., Ltd. (56) Reference JP-A-50-117965 (JP, A) JP 49-11432 (JP, B1)

Claims (3)

[Claims] 1. A lactic acid fermentation of animal milk by only lactic acid bacteria which does not accumulate galactose during lactic acid fermentation in a medium, and a lactose containing only sugar added to fermented milk obtained by the lactic acid fermentation or raw material milk thereof as a sugar source. Performing alcohol fermentation with non-fermentative yeast only as a simultaneous or sequential step,
And the above-mentioned alcohol fermentation is performed until the added sugar source substantially disappears, and the product is filled into a container without adding sugar that causes alcohol fermentation by the yeast used, a kefir-like dairy product. Manufacturing method. 2. The production method according to claim 1, wherein sucrose non-fermentable yeast is used as the lactose non-fermentable yeast. 3. The sugar source of alcohol fermentation is 0.03% in the culture solution.
The method according to claim 1, wherein alcohol fermentation is carried out until the following: