JPH09172960A - Kefirlike fermented milk powder and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject powder, rich in flavor, good in keeping quality and handleability and utilizable not only for drinking use but also various applications by combining a lactic acid bacterium with a yeast and culturing both with a substrate consisting essentially of a milk, then adding an excipient thereto and drying the resultant mixture. SOLUTION: This kefirlike fermented milk powder is obtained by culturing a lactic acid bacterium and a yeast suitable for symbiotic culture in combination with a substrate consisting essentially of a milk or a skimmilk, adding an excipient to the resultant cultured product and then drying the resultant mixture. Lactococcus lactis subsp. lactis, etc., are preferred as the lactic acid bacterium and Saccharomyces cerevisiae, etc., are preferred as the yeast. A substance selected from a modified starch, dextrin, lactose and a whey protein is preferred as the excipient. When 0.1-2% glucose is added to the substrate, an environment suitable for symbiotic culture even for lactose-nonfermenting yeast is preferably provided to afford a powder excellent in kefir flavor.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a fermented milk powder of kefir-like fermented milk, which is a fermented milk that has been favorably used in the Caucasus region for a long time, and has a unique flavor of kefir, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Kefir is a fermented milk that has been favored in Central Asia and the Caucasus region for a long time. It contains lactic acid, alcohol and carbon dioxide produced by fermentation, and has a refreshing and refreshing rich flavor. Not found in beverages. Further, in recent years, research on kefir has progressed, and its physiologically active function has been clarified and expected. Nevertheless, in Japan, production, sales and consumption on a commercial scale are small. This is because the quality of kefir is unstable and the shelf life is short. Further, as a traditional manufacturing method, kefir grains are used as a starter, but this method is not suitable for mass production because it is difficult to store and culture the inoculum. Therefore, a method for producing kefir without using kefir grains has been studied. The method described in Japanese Patent Application Laid-Open No. 5-276932 or the like is for producing kefir by using a single starter of a certain lactic acid bacterium and yeast.

[0003]

However, since kefir produced by this method is also a liquid as in the past, it is difficult to handle in weighing, transporting, storing, etc., and the shelf life is short as described above, and its application is mainly. In addition, it was limited to drinking. Not only is dried kefir difficult to form into powder, but the fluidity of the powder is poor, and moisture absorption and solidification are not preferable. Therefore, an object of the present invention is to produce a fermented kefir-like fermented milk powder having various flavors which can be used not only for drinking but for various purposes and which does not have the above-mentioned drawbacks.

[0004]

The kefir-like fermented milk powder of the present invention comprises milk or a substrate containing skim milk as a main component, lactic acid bacteria and yeast suitable for co-cultivation, and a excipient, and It is characterized in that the substrate is obtained by culturing the lactic acid bacterium and the yeast in combination, adding a excipient, and then drying. And the second invention is a manufacturing method thereof, wherein milk or
This is a substrate containing skim milk as a main component, which is cultivated by combining lactic acid bacteria and yeast suitable for co-cultivation and cultivated, and then a excipient is added, followed by drying and powdering. And 3rd invention presupposes 2nd invention, As a shaping | molding material, any one of processed starch, dextrin, lactose, and whey protein is used.
It is characterized by using one kind or a combination of two or more kinds, whereby it can be easily pulverized without impairing the kefir-like flavor. The fourth invention is Lactococcus lactis subsp.lactis , Lac as lactic acid bacteria suitable for co-cultivation.
tococcus lactis subsp.cremoris , Streptococcus lact
is subsp.diacetylactis , Lactobacillus acidophilu
s , Lactobacillus casei subsp.casei , Lactobacillus
delbrueckii subsp.bulgaricus , Lactobacillus brevi
s , Lactobacillus buchneri , Lactobacillus hilgardi
i , Lactobacillus kefiranofaciens , Leuconostoc mese
Any one or more of nteroides subsp. dextranicum . As yeast, Saccharomyces cerevisia
e , Zygosaccharomyces florentinus , Candida kefir , K
luyveromyces marxianus ver. marxianus , Torulopsis
Characterized in that any one of holmii and Torulaspora delbrueckii or a combination of two or more thereof is used,
By combining these, you can finely adjust the flavor. The fifth invention is characterized in that the substrate contains 0.1 to 2.0% glucose. By adding glucose to the substrate, an environment suitable for co-cultivation of lactose non-fermentable yeast is obtained, and the kefir flavor is excellent.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Experimental Example 1 Combination of Lactic Acid Bacteria and Yeast Lactic acid bacteria: Lactococcus lactis subsp.lactis , Lactococc
us lactis subsp.cremoris , Streptococcus lactis sub
sp.diacetylactis , Lactobacillus acidophilus , Lacto
bacillus casei subsp.casei , Lactobacillus delbruec
kii subsp.bulgaricus , Lactobacillus brevis , Lactob
acillus buchneri , Lactobacillus hilga rdii , Lactoba
cillus kefiranofaciens , Leuconostoc mesenteroides
Any one of subsp.dextranicum . Yeast: Saccharomyces cerevisiae , Zygosaccharomyces
florentinus , Candida kefir , Kluyveromyces marxianu
s ver. marxianus , Torulopsis holmii , Torulaspora d
Any one of elbrueckii . The above-mentioned lactic acid bacteria and yeast were combined and cultured at 30 ° C. for 48 hours on a substrate containing 12% skim milk powder, 3% whole milk powder, 3% whey powder and 0.2% glucose. The suitability of the flavor as kefir was evaluated, and the results are shown in Table 1.

In the table, A to D indicate A: particularly excellent, B: excellent, C: not excellent but usable, and D: unsuitable.

[Table 1] As described above, the 11-type lactic acid bacteria used this time and the 1-to-1 combination of the 6 types of yeasts were all usable in terms of the kefir flavor, but a plurality of combinations are also possible. Also, this time, the culture temperature and time were all the same,
It is possible to obtain a more excellent flavor by selecting more appropriate conditions depending on the types of lactic acid bacteria and yeast.

Experimental Example 2 Concentration of Substrate Lactic acid bacteria: Lactococcus lactis subsp. Lactis and Lactobaci
llus acidophilus yeast: Saccharomyces cerevisiae , Kluyveromyces marx
One of ianus ver. marxianus and Torulaspora delbrueckii Using the above lactic acid bacteria and yeast, the substrate composition concentration was changed as shown in Table 2 and the cells were cultured at 30 ° C. for 48 hours. It should be noted that glucose alone is uniformly 0.2%
The evaluation criteria are the same as in Experimental Example 1.

[Table 2]

[0008]

[Table 3] As a result, the concentration of the substrate is slightly different depending on the yeast used, but more than 10% and less than 25% is suitable, and particularly 15% to 20%
% Is preferred. When the substrate concentration is 10% or less and 25% or more, the flavor may not be good. Also, the substrate concentration is 10
If it is less than%, the efficiency in the subsequent drying step becomes poor. Judging from the evaluation of flavor, the state of fermentation is 1.7% to 2.3% acidity, pH
However, it seems that 3.6 to 3.8 is preferable.

(Experimental Example 3) Regarding the amount of glucose added Using the same lactic acid bacteria as in Experimental Example 2, various amounts of glucose were added to a substrate containing 12% skim milk powder, 3% whole milk powder and 3% whey powder. Table 4 shows the results of examining the flavor and the like by culturing at 30 ° C for 48 hours. The evaluation criteria are the same as in Experimental Example 1.

[Table 4]

From these results, Saccharomyces as yeast
When using cerevisiae and Torulaspora delbrueckii , it was found that the flavor was improved when a small amount of glucose was added. Kluyveromyces marxianus ver. Marxi
When anus was used, it was not necessary to add glucose, but addition of a small amount did not affect flavor. However, in each case, when the addition amount exceeded 2%, the flavor gradually deteriorated. The results for yeasts other than the above are not shown in Table 4, but Candida kefir was used for Kluyveromyces.
marxianus ver. is the same as marxianus , Zygosacchar
omycesflorentinus , Torulopsis holmii is Saccharomyce
S. cerevisiae and the like.

For mass-cultivating the above-mentioned kefir-like fermented milk, the inoculum is inoculated with lactic acid bacteria and yeast on a substrate whose main component is milk or skim milk, and the mixture is cultured at an appropriate temperature to prepare a mother starter or bulk starter. However, depending on the scale of the main fermentation, there is no problem if the lactic acid bacteria and the yeast are directly inoculated by culturing in the respective medium and then the main fermentation is performed. The flavor can be delicately adjusted by combining one or more kinds of lactic acid bacteria with one or more kinds of yeast, the amount of glucose added, and the like. In addition, by using processed starch, dextrin, lactose whey protein, etc. as the excipient, it became possible to easily pulverize them. In particular, whey protein
It was even more effective when used in combination with other excipients.

It is difficult to make kefir into powder even if it is simply dried. Not only is it difficult to turn into powder without a shaping material, but the fluidity of the powder is poor, and moisture absorption and solidification are not preferable. . Various types of excipients were investigated, and modified starch, dextrin, lactose, and whey protein were effective in improving them. In particular, whey protein was even more effective when used in combination with other excipients.

An example of drying and powdering the kefir-like fermented milk produced based on the results of the above experiments is shown below. (Example 1) Lactobacilli Lac cultivated in each medium in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose
tococcus lactis subsp.lactis 1ml, Lactobacillus a
cidophilus 0.25ml, yeast Torulaspora delbrueckii 2m
inoculate and incubate at 28 ° C for 24 hours to use as a seed starter. Then add 3 l of substrate of the same composition,
Incubate at 28 ℃ for 24 hours to make a mother starter. Add this to 100 l of substrate containing 12% skim milk powder, 3% whole milk powder, 3% whey powder, 0.2% glucose, 30
Perform main fermentation at ℃ for 48 hours. 27 kg of dextrin as a excipient is added to the thus obtained fermented kefir-like milk, followed by heat sterilization and spray drying to obtain a powder. This powder has a refreshing and rich flavor characteristic of kefir.

(Example 2) Lactococcus Lactococcus lactis subsp.lactis 1 ml, La cultured in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose in each medium
1 ml of ctobacillus caseisubsp.casei , Torul as yeast
Inoculate 2 ml of aspora delbrueckii and incubate at 28 ° C for 24 hours to prepare a seed starter. Then, the mixture is added to 3 liters of the same composition and similarly cultured at 28 ° C. for 24 hours to obtain a mother starter. This is added to 100 l of a substrate containing 12% skim milk powder, 3% whole milk powder, 3% whey powder and 0.2% glucose, and main fermentation is carried out at 40 ° C for 24 hours. To the kefir-like fermented milk thus obtained, 20 kg of lactose and 5 kg of whey protein are added, sterilized by heating, and spray-dried to obtain a powder.
Similar to Example 1, this powder also has a refreshing and rich flavor peculiar to kefir.

(Example 3) Lactococcus lactis subsp.cremoris 1 ml and Streptococcus lactis subsp.cremoris cultured in each medium in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose.
ococcus lactis subsp.diacetylactis 1ml, Saccharom
Inoculate 2 ml of yces cerevisiae and incubate at 28 ° C for 24 hours to prepare a seed starter. Substrate of the same composition 3 l
The same is used for the mother starter by culturing at 28 ° C. for 24 hours, and further added to 100 l of the substrate having the same composition, and similarly culturing to obtain the bulk starter. This is added to 3000 l of a substrate containing 12% skim milk powder, 3% whole milk powder, 3% whey powder, and 2% glucose, and main fermentation is carried out at 30 ° C for 48 hours. To the Kefir-like fermented milk thus obtained, 660 kg of lactose and 150 kg of whey protein are added, sterilized by heating, and spray-dried to obtain a powder. Similar to Example 1, this powder also has a refreshing and rich flavor peculiar to kefir.

(Example 4) Lactobacillus delbrueckii subsp. Bulgaricus 0.2 cultured in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose in each medium.
5ml, Lactobacillusbrevis 1ml, Saccharomyces cerev
Inoculate 2 ml of isiae and incubate at 28 ° C for 24 hours to make a starter. This is added to 3 l of a substrate containing 18% skimmed milk powder and 2% glucose, and main fermentation is performed at 30 ° C for 48 hours. The kefir-like fermented milk thus obtained was mixed with dextrin 50
0 g and whey protein 100 g are added and sterilized by heating and spray-dried to obtain a powder. This powder also has a refreshing and rich flavor peculiar to kefir as in the other examples.

(Example 5) Leuconostoc mesenteroides subsp.dextranicum 1 cultured in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose in each medium.
ml, Lactobacillus acidophilus 0.25ml, Candida kefir
Inoculate 2 ml and incubate at 28 ° C for 24 hours to prepare a starter. This is added to 3 l of a substrate containing 10% skim milk powder, 5% whole milk powder, and 0.1% glucose, and main fermentation is carried out at 30 ° C for 48 hours. To the Kefir-like fermented milk thus obtained, 270 g of lactose and 190 g of modified starch are added, sterilized by heating, and spray-dried to obtain a powder. This powder also has a refreshing and rich flavor peculiar to kefir as in the other examples.

(Example 6) Streptococcus lactis subsp.diacetylactis 1m cultured in 100 ml of a substrate containing 10% skim milk powder and 0.2% glucose in each medium.
l, Lactobacillus kefiranofaciens 0.5ml , Zygosaccha
romyces florentinus 1.5ml, Torulopsis holmii 1.5ml
And incubate at 28 ° C for 24 hours to make a starter.
This is added to 3 l of a substrate containing 15% skim milk powder, 3% whole milk powder and 2% glucose, and main fermentation is carried out at 30 ° C for 48 hours. Kefir-like fermented milk powder is obtained by adding 300 g of dextrin and 250 g of lactose to the fermented kefir-like milk thus obtained, sterilizing by heating, and spray-drying. This powder also has a refreshing and rich flavor peculiar to kefir as in the other examples. These examples are some of the embodiments of the present invention and do not limit the present invention.

[0019]

According to the manufacturing method of the present invention, since kefir grains are not used as a starter, a uniform product can be easily manufactured in a large amount. Along with this method, the kefir-like fermented milk powder produced by this method has a rich flavor unique to kefir, and since it is a powder, it has significantly better storage stability than conventional kefir and is easy to handle. Depending on the mode of use, it can also be widely used as premix. For example, paying attention to the bioactive function of kefir, it can be used for health food, bread, cake,
It has become possible to easily add the kefir flavor to general foods such as jelly, mousse, ice cream, confectionery such as chocolate, and seasonings. The present invention thus provides a healthy and rich diet and contributes to the field of food processing.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Nagatsugu Awamori 75-4 Matoba, Kawagoe City, Saitama Sankyo Food Industry Co., Ltd.

Claims (5)

[Claims] 1. A substrate comprising milk or skim milk as a main component, a lactic acid bacterium and yeast suitable for co-cultivation, and a excipient, wherein the substrate is cultivated by combining the lactic acid bacterium and yeast. , Kefir-like fermented milk powder obtained by adding excipients and then drying. 2. Kefir which is a substrate containing milk or skim milk as a main component, which is cultivated by combining lactic acid bacteria and yeast suitable for co-cultivation, and which is then dried and powdered after adding an excipient. A method for producing fermented milk powder. 3. The method for producing a kefir-like fermented milk powder according to claim 2, wherein any one or a combination of modified starch, dextrin, lactose, and whey protein is used as the excipient. 4. A lactic acid bacterium suitable for co-cultivation is Lact.
ococcus lactis subsp.lactis , Lactococcus lactis su
bsp.cremoris , Streptococcus lactis subsp.diacetyla
ctis , Lactobacillus acidophilus , Lactobacillus cas
ei subsp.casei , Lactobacillus delbrueckii subsp.bu
lgaricus , Lactobacillus brevis , Lactobacillus buch
neri , Lactobacillus hilgardii , Lactobacillus kefir
anofaciens , Leuconostoc mesenteroides subsp.dextra
nicum , one or more of them, and yeasts include Saccharomyces cerevisiae , Zygosaccharomyces fl
orentinus , Candida kefir , Kluyveromyces marxianus
ver. marxianus , Torulopsis holmii , Torulaspora del
The method for producing a kefir-like fermented milk powder according to claim 2 or 3, wherein any one or more of brueckii is used in combination. 5. The method for producing kefir-like fermented milk powder according to claim 2, wherein the substrate contains 0.1 to 2.0% glucose.