JPH09131162A - Production of sheese whey drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the production of a whey drink by preparing cheese whey, which is generated as a by-product, with the generation of a characteristic flavor suppressed. SOLUTION: This whey drink is produced by using cheese whey prepared by letting starter lacobacillus act on a raw material milk for cheese production sterilized under the conditions of at 75 deg.C for 1-5min or equal to or severer than them. As the starter lactobacillus, the strain Lactococcus lactis 8W (FERM P-14165) or the strain Lactococcus lactis 712A (FERM P-15235) is preferably used.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a cheese whey beverage, and more specifically, it uses cheese whey obtained by sterilizing raw milk under cheese production under specific conditions and then applying a cheese starter thereto. Method for producing cheese whey beverages.

[0002]

BACKGROUND OF THE INVENTION Whey, which is a by-product of cheese production, has a unique flavor (whey flavor) and is not suitable for drinking as it is. Therefore, in the case of large-scale production of cheese, there is an example in which the cheese whey produced as a by-product is concentrated, dried, and powdered to be used as a raw material for confectionery. Many are also sources of pollution such as rivers. Beverages using cheese whey have been manufactured and sold in the past, but whey flavors have been shunned by consumers and have not become established. The cause of the unique flavor of cheese whey produced as a byproduct during cheese production has not yet been elucidated, and the flavor substance has not been identified.In fact, no solution for whey flavor has been found. is there.

The whey flavor of the present invention is β-, which is a substance (involved in green grass odor) produced by a certain enzyme in milk involved in the formation of a flavor precursor, which is oxidatively decomposed. Flavor substances related to lactoglobulin (related to sulfide odor), taste substances other than lactic acid produced during fermentation of cheese starter lactic acid bacteria (acetic acid, acetone,
It is thought that it is formed by the unpleasant odor such as diacetyl). Therefore, the present inventors have studied to develop a method for producing a cheese whey beverage using cheese whey obtained by avoiding the occurrence of whey flavor in the cheese manufacturing process as a means for effectively utilizing cheese whey. .

[0004]

Means for Solving the Problems As a result of extensive studies to solve the above problems, the present inventors have found that whey flavor is associated with factors such as enzymes in milk, fat globules, β-lactoglobulin, and lactic acid bacteria. I have found out. In particular, the generation of unpleasant flavor of cheese whey is considered to be caused by the enzyme remaining after sterilization of milk for raw material for cheese production, and the sterilization method of the raw milk is sterilized by normal low temperature and long time heat sterilization (63
℃, 30 minutes) or high temperature short-time heat sterilization (73 ℃, dozens of seconds), which is significantly different from the conditions of 75 ℃, 1 minute or more or equivalent or more, to inactivate the enzyme, It was found that the generation of whey flavor caused by it can be avoided. Β-lactoglobulin, which is the main protein contained in whey, is known as a causative agent of the heated odor of milk, but the denaturation of this protein increases reversibly when it exceeds 70 ℃, and at 75 ℃ It is known that rennet coagulability is changed by forming a conjugate with κ-casein (CAZittle et al .: J. Dair
y Sci., 45,807 (1962)). On the other hand, according to the present invention, 7
Heating at 5 ° C for 1 minute or more causes denatured β-lactoglobulin to be incorporated into the curd and reduces β-lactoglobulin in cheese whey, which may affect the flavor of β-lactoglobulin. It can be suppressed as much as possible. Moreover, although the degree of whey flavor generation varies depending on the type of lactic acid bacteria used as a cheese starter, etc., the inventors have found that the combination of specific lactic acid bacteria can suppress the generation of whey flavor described above, and arrived at the present invention.

That is, in the invention as set forth in claim 1, in producing a cheese whey beverage, the starter lactic acid bacterium is applied to cheese-making raw material milk sterilized under conditions of 75 ° C. for 1 minute to 5 minutes or equivalent. A method for producing a cheese whey beverage, characterized by using cheese whey obtained by the method according to claim 2, wherein the invention described in claim 2 is a Lactococcus lactis 8W strain (FERM) as a starter lactic acid bacterium.
P-14165) and Lactococcus lactis 71
2A strain (FERM P-15235) is used, It is a manufacturing method of the cheese whey drink of Claim 1 characterized by the above-mentioned.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION As described above, the conventional method for sterilizing milk as a raw material for cheese production is as follows.
This is so-called pasteurization, which is carried out under conditions of ℃ and dozens of seconds. The reason is that high temperature sterilization was considered to cause inconvenience in cheese production due to softening of curd due to denaturation of whey protein. However, the present inventor sterilizes raw material milk at a temperature far higher than the conventional sterilization temperature in order to inactivate an enzyme that is considered to be involved in the generation of whey flavor, and this raw material milk has starter lactic acid bacteria. It was confirmed that whey flavor does not occur in the cheese whey obtained by the action of or the occurrence of flavor is almost suppressed. In addition, it was confirmed that curd obtained at the same time as cheese whey can be effectively used for cheese production.

The basic sterilization condition of the raw material milk used in the present invention is 75 ° C., 1 minute or more, and usually 1 to 5 minutes.
The conditions equal to or higher than this are sterilization treatments at 75 to 85 ° C, preferably 75 to 80 ° C for 1 to 5 minutes, preferably 1 to 3 minutes. Most of the enzymes contained in milk are completely inactivated by the above sterilization treatment and do not react with milk components in the subsequent cheese manufacturing process. Therefore, no greenish flavor (green grass odor) is generated in the subsequent cheese manufacturing process.

Further, the sterilization treatment of the present invention causes a phenomenon that β-lactoglobulin in whey is denatured and taken into cheese curd, resulting in an increase in cheese yield. Heat-denatured β-lactoglobulin is known to be a causative agent of the heating odor of milk (Kinjiro Yukawa, MILK PROTEIN, Jitsugyo Tosho, 1981).
In the case of using milk that has been heat-treated at -80 ° C for 1 to 5 minutes, an offensive odor (sulfide odor) is hardly generated during fermentation by lactic acid bacteria or yeast. However, heating at 75 ℃ for 2 minutes and 8
When heated at 0 ° C. for 1 minute, there is a difference in the flavor of cheese whey, while the former has a richness like milk, whereas the latter has almost no taste and the richness fades. It is believed that this is related to β-lactoglobulin remaining in whey.
As shown in Table 2 for the sterilization temperature of milk and the content of main components in cheese whey, no significant changes in the components other than β-lactoglobulin due to the sterilization temperature were observed, but the β-lactoglobulin content was 75 ° C. 90% remains after heating for 2 minutes, but about 40% after heating at 80 ° C for 1 minute
And it has decreased significantly.

As described above, the method for sterilizing the raw milk in the present invention is not only to inactivate the enzyme involved in the whey flavor production, but also to incorporate β-lactoglobulin in cheese whey into cheese curd. It has the effects of increasing the yield of cheese and preventing the generation of sulfur compounds.

The degree of whey flavor (unpleasant odor) is also different depending on the type of lactic acid bacteria used for cheese production. Generally, whey obtained when using a commercially available cheese starter, it is said that unpleasant whey flavor is unavoidably generated, but in the case of the cheese starter used in the present invention, the flavor of the flavor is Occurrence can be suppressed. The cheese starter used in the present invention and the commercially available cheese starter (BD Normal 01,
When comparing the characteristics of whey produced by Hansen Co., Ltd., in the case of a commercial starter, no unpleasant odor is felt with primary whey (collected 1 hour and 40 minutes after the starter was inoculated), but this is left alone. A typical whey flavor will be generated as you keep it. On the other hand, in the case of the cheese starter of the present invention, even in primary whey (collected 1 hour 40 minutes after inoculating the starter) and secondary whey (collected 2 hours 10 minutes after inoculating the starter) Almost no unpleasant odor or sourness is felt,
Whey flavor does not occur even if it is left unattended.

In the present invention, as a cheese starter, Lactococcus lactis 8W strain (FERM P-1416) is used.
5, hereinafter abbreviated as 8W strain. ) And Lactococcus
Lactis 712A strain (FERM P-15235, hereinafter abbreviated as 712A strain) is used. The 8W strain is a strain that is required to bring smoothness to cheese and does not produce an unpleasant flavor when cultured alone for a long time. Further, strain 712A is a strain that is necessary for imparting a cheese-like flavor, but produces an unpleasant flavor when cultured alone for a long time. When both these strains are used as cheese starters in cheese production, the unpleasant flavor formation of cheese whey is avoided, which is considered to be as follows.

Lactic acid bacteria inoculated into milk as a cheese starter are divided into those that remain in the curd during cooking in the cheese manufacturing process and those that appear in whey. The ratio varies depending on the lactic acid bacteria used and the cheese manufacturing conditions. To do. For example, the transition of the viable cell count in the production process of the soft cheese (live cheese) aimed at by the present inventor is shown in FIG. 1, but as is clear from the figure, raw whey contained in whey during the cheese production process is shown. The number of bacteria is 8W and 712
It can be seen that there is a significant difference in A stock. That is, primary whey (1 hour 40 minutes after the starter inoculation) and secondary whey (2 hours 10 minutes after the starter inoculation)
The number of viable bacteria in the whey at the time of elimination of the strain was increased in the 8W strain, while it was lower than that in the addition in the 712A strain. On the other hand, the number of strains of strain 712A in the curd showed remarkable growth from the time of elimination of primary whey to the time of elimination of secondary whey. This indicates that the 712A strain has a strong affinity for milk proteins, and the ratio of remaining in the curd is higher than that of the 8W strain.

Further, when the primary whey and the secondary whey were mixed and cultured at 30 ° C. for 16 hours, no unpleasant whey flavor was generated. The viable cell count in the whey mixture after this culture was measured and found to be 3 x 10 for the 8W strain.
⁸ / ml, while 712A strain was 10
^A remarkable growth inhibition of ⁶ / ml or less was observed, and 8W strain was 71
It is considered to suppress the growth of the 2A strain. As is clear from the above, if the cheese starter of the present invention is used, the 712A strain in cheese whey has a small number of viable cells,
Since its growth is inhibited by the 8W strain, 712A
The whey flavor generated by the growth of the strain is suppressed.

Next, the steps of cheese whey production, separation and cheese whey beverage production will be described in detail. 2 in FIG.
The manufacturing process of soft cheese (test cheese) that can be eaten by aging for 6 months was shown. Referring to the manufacturing process shown in FIG. 2,
First, raw milk is sterilized at 75 ° C. for 2 minutes or at 80 ° C. for 1 minute, cooled to 30 ° C., 20 g / 100 kg of calcium chloride is added, and then a skim milk culture of a cheese starter is inoculated. In this case, the starter lactic acid bacteria are 8W strain (FERM P-14165) and 712A.
Skim milk cultures of the strain (FERM P-15235) are added at 1% each.

After the starter inoculation, the pH was adjusted to 6.30 with citric acid (20% solution), and rennet was 3 g / 1.
Add 00 kg and form a card at 30 ° C. for 1 hour. Cut the generated card into 1 cm squares with a card knife. 1
After standing for 0 minutes, cook. Cooking is performed by raising the whey temperature from 30 ° C. to 36 ° C. in 30 minutes. At this point, some of the whey is eliminated (raw milk 10
40 kg per 0 kg, primary exclusion whey). Then, instead of the removed whey, warm water at 40 ° C was added at 5 Kg / 100K.
Add in the ratio of g and continue cooking at 36 ° C. for another 30 minutes, then eliminate the remaining whey (secondary excluded whey). Then, the curd is packed in 10 hoops of 1 kg capacity, pressed and molded, and then salted, dried, packaged and aged.

The cheese whey used in the present invention may be one produced in the cheese manufacturing process, and may be one obtained in another cheese manufacturing process such as hard cheese in addition to the above soft cheese. In the above example, the primary exclusion whey and the secondary exclusion whey obtained in the soft cheese manufacturing process are mixed together, the fat is removed with a cream separator, and the precipitate is removed by centrifugation to obtain cheese whey. .

Next, a manufacturing process of cheddar type cheese will be described. The raw milk is sterilized at 75 ° C. for 2 minutes or at 80 ° C. for 1 minute, cooled to 30 ° C., added with 20 g / 100 kg of calcium chloride, and then inoculated with a skim milk culture of a cheese starter. In this case, as the starter lactic acid bacterium, 8W strain (FERM P-1416
5) and 712A strain (FERM P-15235) skim milk cultures are added at 1% each. After inoculating the starter, adjust the pH of the milk to 6.30 with citric acid (20% solution),
Add 3 g / 100 kg of rennet and form a card at 30 ° C. for 1 hour. 1 the generated card with a card knife
Cut into cm squares. After standing for 10 minutes, cooking is performed. Cook whey temperature from 30 ° C to 3 in 30 minutes
The temperature is raised to 6 ° C. At this point, some of the whey is eliminated (40 kg per 100 kg of raw milk, primary excluded whey). After that, the temperature is set to 38 ° C., and cooking is continued for another 50 minutes. Then, the curd is allowed to settle, and the curd is pressed with a deposition plate to remove the remaining whey (secondary exclusion whey).

After the whey is removed, the curd pressed for 10 minutes is subjected to the steps after cheddaring by a conventional method to produce cheddar type cheese. The curd thus obtained is obviously softer than curd from milk sterilized at 63 ° C. for 30 minutes, and the yield is increased by about 10%. Also in this case, the primary exclusion whey and the secondary exclusion whey obtained in the above cheese manufacturing process are mixed together, the fat content is removed with a cream separator, and the precipitate is removed with a centrifuge to obtain cheese whey.

Various cheese whey beverages and fermentable beverages can be produced using the cheese whey prepared as described above. FIG. 3 shows an example of the manufacturing process of the cheese whey beverage. In the production of cheese whey beverages, when fermentation is performed using lactose-utilizing microorganisms, various product designs can be made due to the characteristics of the microorganisms used, and the improvement of flavor and especially lactose-utilizing microorganisms. Lactose in cheese whey is reduced when using, and it is possible to produce a beverage that is acceptable to people who are intolerant to lactose.

As the raw material of the cheese whey beverage of the present invention, in addition to cheese whey, sugars, beverage manufacturing materials, starters for fermentation and the like are used. Examples of saccharides include sucrose, invert sugar, honey, glucose, syrup and other saccharides for ordinary beverage production. The concentration of sugar added is usually 4 to 6%, and preferably 5%, relative to cheese whey. As the beverage manufacturing material used for manufacturing the cheese whey beverage of the present invention, various flavors, powdered coffee,
Ingredients for ordinary beverage production such as fruit juice, citric acid, carbonic acid and pulp can be mentioned. These can be appropriately added as needed.

When a fermentable beverage containing cheese whey is produced, yogurt starter, cheese starter, yeast, lactose-assimilating yeast, kefir-composing bacteria, etc. are used as a starter for fermentation, and the process is carried out as follows. The cheese whey prepared above is cultured at 30 ° C. for 16 to 24 hours, and lactic acid fermentation by the 8W strain present in the whey is allowed to proceed.
The fermented whey obtained has the characteristics of relatively little fermentation odor and sourness. Sugars such as sucrose, invert sugar, honey and glucose are added to this fermented whey at 3-8%, preferably 5%.
% Commercial yogurt starter (Lactobacillus delbrueckii Subspaces Bulgarix, Streptococcus thermophilus, etc.)
1-2% inoculation with the skim milk culture of
A fermented beverage can be produced by culturing for a time. A slight unpleasant odor may be generated depending on the type of yogurt starter used, but the unpleasant odor can be eliminated by adjusting with a fragrance, fruit juice, citric acid or the like.

Further, in the case of producing an alcohol-containing beverage, 5-10%, preferably 8% of sugars such as sucrose are added to the cheese whey prepared above, and commercially available sake yeast (Saccharomyces cerevisiae) and wine yeast are added. (Saccharomyces cerevisiae) and the like are selected and inoculated with an appropriate yeast, and the temperature is 23 to 27 ° C., preferably 5 to 2 at 25 ° C.
Ferment for 0 days with occasional stirring. The beverage thus obtained contains about 1 to 3% of alcohol depending on the amount of added sugar and the like.

As described above, there are various modes of cheese whey beverages obtained by the present invention, and various beverages are provided depending on the combination of cheese whey, fermentation starter, beverage additive and the like. . These beverages have no unpleasant odor, are excellent in flavor, have a reduced lactose content, and are acceptable to people who are intolerant to lactose.

[0024]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Test Example 1 In order to set the sterilization conditions of milk at the time of cheese production, 7
Cheese whey was collected when milk was coagulated with rennet at 5 ° C for 10 seconds, 30 seconds, 1 minute, 2 minutes and 80 ° C for 1 minute, and the sensory characteristics after refrigeration at 5 ° C for 1 day were analyzed. investigated. As a result, it was found that the generation of unpleasant green grass odor was suppressed under heat sterilization conditions of 75 ° C. for 1 to 2 minutes. In addition, the treatment at 80 ° C. for 1 minute diminished the richness like milk and increased the ease of drinking. Therefore, in the following examples, the sterilization temperature of the raw material milk was 75 ° C. for 2 minutes, 80 ° C. for 1 minute, or conditions equivalent thereto.

Test Example 2 100 kg of milk was heat-sterilized at 63 ° C. for 30 minutes, 75 ° C. for 2 minutes or 80 ° C. for 1 minute, and then cheese was prepared according to the process for producing soft cheese (test cheese) shown in FIG. Table 1 shows the respective yields of cheese when produced and when cheddar cheese was produced according to a conventional cheddar cheese production process.

[0026]

[Table 1]

As is apparent from the table, when milk heated at 80 ° C. for 1 minute was used, soft cheese could be produced without adding calcium chloride and adjusting the pH. On the other hand, in the case of cheddar cheese, 1 at 80 ° C
From the milk heated for a minute, the plasticity of the curd at the time of cheddaring was poor, and cheese could not be substantially produced. Therefore, when making cheese from milk heated at 75 ° C for 2 minutes to 80 ° C for 1 minute
0 g / 100 Kg was added and the pH was adjusted to 6.30 before production.

When cheese is produced from milk heated at 75 ° C. for 2 minutes and at 80 ° C. for 1 minute, both the test cheese and the cheddar cheese are compared with the case of using the milk heat-treated at 63 ° C. for 30 minutes. Then, the yield of cheese increased by about 10%. This is a result of the cheese curd incorporating the heat-denatured β-lactoglobulin, weakening the whey-removing power of the curd and incorporating a large amount of whey into the cheese curd. Moreover, the quality of the test cheese obtained from the milk heated at 75 ° C. for 2 minutes was softer than that obtained from the milk heated at 63 ° C. for 30 minutes, and the flavor was not inferior. . Also, at 80 ℃ 1
Cheddar cheese obtained from milk heated for minutes is soft green cheese because the curd is soft, but the ripening rate is faster than that obtained from milk heated at 63 ° C for 30 minutes, and it takes about 4 months. Can be aged and eaten.

Test Example 3 When cheese whey by-produced during the production of the animal test cheese of the above test example was collected, 80 kg of cheese whey was obtained. The results of measuring the protein, calcium and phosphoric acid contents in this cheese whey are shown in Table 2. As is clear from the table, when cheese is produced using milk heated at 63 ° C. for 30 minutes, the by-produced cheese whey contains 7.6 g / liter of total protein. On the other hand, when milk is heated at 75 ° C. for 2 minutes, cheese whey contains 7.0 g / liter of total protein, and when heated at 80 ° C. for 1 minute, 5.8 g / liter of total protein. Was included. As described above, the total amount of protein is smaller when the heat sterilization conditions of the present invention are applied than in the conventional method. This decrease in total protein was due to β-lactoglobulin, which is the main protein in cheese whey, from 4.2 g / liter to 3.8 g / liter (75 ° C., 2 minutes treatment).
And 1.8 g / liter (80 ° C., 1 minute treatment). On the other hand, the contents of calcium and phosphoric acid were hardly affected by the heat sterilization conditions. Approximately 20% calcium, about 12% of raw milk in whey in each case
% Phosphoric acid was included.

[0030]

[Table 2]

Example 1 4% of sugar and 0.5% of instant coffee powder were added to the cheese whey obtained in Test Example 3, followed by heat sterilization at 70 ° C. for 5 seconds to produce a coffee-added cheese whey beverage.
This beverage has a sufficient sweetness even with 4% sugar, and has a taste as if brown sugar was added.

Example 2 After adding 5% of sugar to the cheese whey obtained in Test Example 3,
1% yogurt starter (1: 1 mixture of skim milk cultures of Lactobacillus delbrueckii Subspaces bulgaricus BCH strain and Streptococcus thermophilus 9Y strain) was added and fermented at 40 ° C. for 20 hours. Then, after aging for 1 day in a refrigerator (5 ° C), the mixture was adjusted with citric acid and lemon extract to prepare a beverage. Fermented whey (unadjusted) had a slight whey flavor, but the flavor disappeared with the addition of flavors and fruit juices.

Example 3 The cheese whey obtained in Test Example 3 was cultivated at 30 ° C. for 16 hours, and 100 g / 10 g of raw strawberries was added to the fermented whey obtained.
Liter and sugar were added to 5%, and the pulp of strawberry was shredded with a mixer and then filtered to produce a beverage.

Example 4 After adding 8% of sugar to the cheese whey obtained in Test Example 3,
A commercially available wine yeast (Saccharomyces cerevisiae OC-2) was inoculated and fermented at 25 ° C for 10 days with occasional stirring to produce an alcoholic beverage. This beverage has a small amount of sugar remaining and the alcohol concentration is 3%.
It was weak.

Example 5 An alcoholic beverage was produced in the same manner as in Example 4 except that sake-refining yeast for sake (Saccharomyces cerevisiae Association No. 7) was used as the yeast. The beverage had an alcohol concentration of more than 3%.

[0036]

EFFECTS OF THE INVENTION According to the present invention, cheese whey produced as a by-product during cheese production can be prevented from producing a peculiar flavor thereof. Therefore, whey beverages with high palatability can be produced using this cheese whey. can do.

[Brief description of the drawings]

FIG. 1 is a graph showing changes in the number of viable lactic acid bacteria during the cheese manufacturing process.

FIG. 2 is a diagram showing a manufacturing process of soft cheese.

FIG. 3 is a diagram showing a manufacturing process of a cheese whey beverage.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Yukio Someya 5-16 Matsushiro, Tsukuba-shi, Ibaraki 520-204 (72) Inventor Sakon Furukawa 13-41 Kamei-cho, Chuo-ku, Chiba-shi, Chiba

Claims (2)

[Claims] 1. When producing a cheese whey beverage,
A method for producing a cheese whey beverage, which comprises using cheese whey obtained by allowing starter lactic acid bacteria to act on cheese-producing raw material milk that has been sterilized under conditions of 75 ° C for 1 minute to 5 minutes or more. 2. Lactococcus lactis 8W strain (FERM P-14165) and Lactococcus lactis 712A strain (FERM P- as starter lactic acid bacteria.
15235) is used, The manufacturing method of the cheese whey drink of Claim 1 characterized by the above-mentioned.