JPH0751046B2 - Fermented whey powder manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to the production of foods using whey as a raw material. More specifically, whey powder as a main raw material is delicious and has good solubility in water. Moreover, the present invention provides a method for producing fermented whey powder which has a low hygroscopic property and can be stored for a long period of time.

(Prior Art) Whey produced as a byproduct during the production of cheese and the like contains a large amount of various essential amino acids, proteins, vitamins and sugars, and is known to have a high nutritional value. Therefore, it is possible to dry whey to make it into food, but simply drying the whey has a bad taste, so that it is unsuitable as an edible as it is. For this reason, it is also known that whey is modified to produce food. For example, JP-A-50-116661 discloses that undenatured whey protein and casein are mixed and heated to produce undenatured whey. Disclosed is a method for producing a food product in which a protein is heat-denatured and lactic acid fermented to coagulate casein with an acid to form a paste, and Japanese Patent Laid-Open No. 59-51247 discloses hydrolysis of casein sodium with an endoprotease. A method for producing an acidic beverage by mixing whey and fermenting it with yogurt bacteria is disclosed.

Each of the above methods uses casein as a base and modifies the offensive odor of whey by fermentation.

(Problems to be Solved by the Invention) As described above, foods that use whey have limited applications because they must be based on substances such as casein, and delicious products mainly consisting of whey are products. In addition to the difficulty, whey alone undergoes lactic acid fermentation to form a precipitate in the fermentation liquor, and even if it is dried and powdered, it is not a food that can be put to practical use due to its poor flavor and solubility. It is a thing. For this reason, when whey is used, it has always been used as an auxiliary material in the production of food.

(Means for Solving the Invention) The present invention has been made in view of the above circumstances, and is researched to obtain a powdered food product that is produced as a large amount during cheese production, is mainly composed of whey with high nutritional value, and has a good flavor. As a result, whey powder alone or a mixture of one or more of whey protein concentrate, whey protein isolate or skim milk powder, and dissolved in water to have a solid content of 10 to 15% and a pH of 6. Prepared to be about 8 and sterilized by heating at a low temperature such that milk protein is not heat-denatured, preferably at 70 to 80 ° C for 5 to 20 minutes, and then inoculated with lactic acid bacteria to perform fermentation. The problem was solved by adding a sugar and a stabilizer to the liquid, heating and sterilizing at 80 to 90 ° C. for 5 to 10 minutes, homogenizing and drying.

Whey powder used in the present invention, sweet whey, acid whey, etc. as a raw material, after low temperature concentration, spray drying, vacuum drying,
It is produced by freeze-drying or the like.

Whey protein concentrate to be mixed with the above whey powder, whey is concentrated by a method such as electrodialysis, ultrafiltration, desalting,
It is obtained by performing delactose, and its composition contains, for example, water of 7% or less, crude protein of 30 to 80%, and lactose of 2 to 50%. Also, the whey protein isolate is a CM of the protein in whey.
It is adsorbed to an adsorbent such as cellulose and then eluted, concentrated by ultrafiltration and dried, and its composition contains, for example, about 4% water and about 92% crude protein.

As a microorganism for dissolving and fermenting the above whey powder, Lactobacillus bulgaricus which is usually used as a starter for lactic acid fermentation is used.
us), Streptococcus thermophilus (Strept
ococcus thermophilus) etc. are used alone or as a mixture, and fermentation is carried out until the final acidity of lactic acid becomes 1.0 to 2.0%.

Sucrose, glucose, lactose, powdered starch syrup, etc. can be used as sugars to be added to the above fermentation liquor. Especially, powdered starch syrup with a low DE value (DE30 or less) has less hygroscopicity when compared to other sugars, and has a long shelf life It is preferable because it has the effect of increasing
As the stabilizer to be added together with the sugar, propylene glycol alginate, pectin, CMC and the like can be used, and pectin is particularly preferable.

(Operation) In the present invention, whey powder, or one or more of whey protein isolate, whey protein concentrate and skim milk powder is mixed and dissolved in whey powder to obtain a milk solid content of 10 to 15% and a pH of around 6.8. Since the protein is prepared, sterilized at low temperature and lactic acid fermentation is performed, the protein in the solution is not thermally denatured and no precipitate is formed in the fermentation solution. In order to dry while maintaining a good dispersion state, sugar and a stabilizer are added to maintain an appropriate viscosity, and this is homogenized and dried. The amount of sugar added is 5 to 15%, preferably 8 to 12%, and the amount of stabilizer added is 0.2 to 0.5%. Further, homogenization may be carried out in one step, but it is preferable to carry out in multiple steps to improve the degree of dispersion, and if drying is performed while preventing thermal denaturation of the protein by spray drying, freeze drying, vacuum drying after homogenization, Fermented whey powder that has a good flavor, is not hygroscopic, can be stored for a long time, and is hydrolyzed and has good dispersibility.

An example will be described below.

(Example 1) 1287.6 g of water was added to 182.4 g of whey powder, and the mixture was stirred and dissolved, and p
Adjust to H6.8. After sterilizing the prepared solution at 72 ° C for 15 minutes, 30 g of a starter (the starter is a mixture of Lactobacillus bulgaricus and Streptococcus thermophilus culture 1: 4) is added, and the mixture is added at 43 ° C at 16 ° C. Incubate for hours. The acidity is increased by the culture, and the culture is terminated when the lactic acid acidity reaches 1.1%.

107 g of powdered starch syrup (DE10) and 3 g of high methoxy pectin were added to 890 g of the above fermented milk, and the mixture was stirred. PH the above mixture
After adjusting to 4.0, it was sterilized at 90 ° C. for 5 minutes, homogenized at 150 kg / cm ² , and then spray-dried under the conditions of an air blowing temperature of 160 to 170 ° C. and an exhaust air temperature of 75 to 80 ° C. to obtain fermented whey powder.

The fermented whey powder had a refreshing sourness and had very good solubility in water.

(Example 2) 182.4 g of whey powder in Example 1 was changed to 140 g of whey powder and 42.4 g of whey protein concentrate, pH was adjusted to 6.8, and other conditions were the same as in Example 1 to produce fermented whey powder. did. The fermented whey powder thus obtained had a refreshing sourness and had very good solubility in water.

(Example 3) Fermented whey powder was produced in the same manner as in Example 2, except that the whey protein concentrate of Example 2 was replaced with skim milk powder. The fermented whey powder thus obtained had a refreshing sourness and had very good solubility in water.

Claims (2)

[Claims] 1. A whey powder alone, or a whey protein isolate, a whey protein concentrate, and one or more kinds of skim milk powder added to the whey powder to obtain a solution having a milk solid content of 10 to 15% and a pH of about 6.8. Is prepared, and the solution is subjected to pasteurization treatment and then fermented with lactic acid bacteria, and a sugar and a stabilizer are added to the obtained fermented whey, followed by sterilization, homogenization and drying, and a method for producing fermented whey powder. 2. The method for producing fermented whey powder according to claim 1, wherein the sugar is powdered starch syrup.