JPH1028525A - Production of dry fermented milk - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain dry fermented milk good in dispersibility when put into water or cow milk, and excellent in stability, by lyophilizing fermented milk incorporated with water-soluble hemicellulose without concomitant rise in its viscosity. SOLUTION: This dry fermented milk excellent in dispersibility and stability is obtained by lyophilizing or drying fermented milk incorporated with 0.1-10 (pref. 0.2-5, esp. 0.2-3)wt.%, based on the fermented milk prior to drying, of water-soluble hemicellulose derived from soybean under reduced pressures.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing dry fermented milk.

[0002]

2. Description of the Related Art Generally, beverages which are acidic and contain protein, such as acidic milk beverages such as drink yogurt, fruit milk, fermented soy milk and fruit soy milk, have stabilizers such as pectin for the purpose of not precipitating the protein contained in the beverage. It is used. However, HM pectin used for the purpose of stabilizing such a protein has a low stabilizing ability in an environment where the pH is low and the sugar concentration is high, and the beverage may gel. Such a milk drink is stored in a dry powder state, and when drinking, the dry powder may be dissolved in water to be drunk. Low dispersion stabilizing ability. By using water-soluble soybean-derived hemicellulose as a stabilizer in JP-A-6-78667 for the purpose of preventing this, a stabilizer can be added from the fermentation process, and the solubility and beverage after re-dissolution can be improved. It is disclosed that the dispersion stability of the protein contained in the protein is improved.

[0003] However, the dried fermented milk prepared by the above method is in a powder state, and therefore has a disadvantage that it is difficult to dissolve, for example, it easily becomes lump when dissolved in water, and is not yet satisfactory.

[0004] When drying the fermented milk, it is natural that the lower the water content of the fermented milk itself before drying, the higher the drying efficiency, but it has been conventionally used as a stabilizer in the fermented milk. Pectin, CMC, PGA, and the like have high aqueous viscosities and therefore cannot sufficiently reduce the water content, resulting in poor workability.

[0005]

As described above, the problems in producing dried fermented milk are not always satisfactory at present.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above points, and as a result, using water-soluble hemicellulose, particularly water-soluble hemicellulose derived from beans, as a stabilizer,
The dried fermented milk dried by freeze-drying, regardless of whether it contains sugar, fructose, glucose or other saccharides in the fermented milk formulation, is easily dissolved and dispersed when redissolved in water or milk, In addition, the inventors have found that the dispersion stabilizing ability is much higher than that of a stabilizer such as pectin. The present invention has been completed based on such findings.

That is, the present invention is a method for producing a dry fermented milk, which comprises freeze-drying or drying the fermented milk to which water-soluble hemicellulose has been added.

[0008] The water-soluble hemicellulose in the present invention is preferably derived from legumes, particularly soybean, and especially from cotyledons.

In the present invention, water-soluble hemicellulose can be used in combination with a dispersion stabilizer such as pectin, CMC, propylene glycol alginate (PGA), etc., but it easily reacts with milk proteins and has a low pH and high sugar concentration. When using a stabilizer such as pectin that causes the solution to gel, the dispersion stabilizing ability and solubility after re-dissolution decrease as the amount of the stabilizer increases. It is not very good.

The raw material milk used in the present invention may be any milk, soy milk or processed milk obtained by defatting them, and generally includes milk, soy milk, skim milk, defatted reduced milk and the like.
When powdered milk such as skim milk powder or soybean milk is used, an appropriate amount of water is added to obtain a predetermined amount of water.

The amount of the water-soluble hemicellulose is 0.1 to 10% by weight, preferably 0.2 to 5% by weight, based on the fermented milk before drying.
%, More preferably 0.2 to 3% by weight. If the amount exceeds the upper limit, the viscosity of the aqueous solution is rather increased and the use effect of the water-soluble hemicellulose is reduced. If it is less than the lower limit, the stabilizing ability of the water-soluble hemicellulose is insufficient and sufficient stability cannot be obtained.

The solid content of non-fat milk in the fermented milk to be dried is not particularly limited, but in the case of skim milk powder, the effect can be sufficiently exhibited as long as it is not more than the solubility of skim milk powder regardless of whether or not it contains sugar. However, when the water content is extremely large, the amount of dry water at the time of drying increases, and the drying efficiency deteriorates. Drying may be carried out by a conventional freeze-drying method, or may be simply carried out under reduced pressure without freezing.

[0013]

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

Embodiment 1 A. Preparation of Fermented Milk 19% skim milk powder was added to 77% water under stirring with a homomixer to form a solution. To this, water-soluble soybean hemicellulose (Soyafive-S-DN, manufactured by Fuji Oil Co., Ltd.) was added to be 1% under stirring and completely dissolved. After dissolution, heat sterilize at 90 ° C for 15 minutes, and cool to 40 ° C, then add 3% starter (Bifidus, Morinaga Milk Co., Ltd.)
Was added. This solution was fermented at 38 ° C. for 20 hours. The finished yogurt did not form a card. The yogurt was cooled to 5 ° C. to stop the fermentation.

B. Preparation of powdered fermented milk 50% yogurt containing the above water-soluble soybean hemicellulose
And water 30% and granulated sugar 20% were mixed and dissolved. 10 ℃
After confirming the following, the pH was adjusted to 3.
Adjusted to 7. After pH adjustment, the mixture was homogenized with a homogenizer 150 kgf / cm2 to obtain fermented milk. 50 g of this fermented milk was poured into a container, and in this state, it was put on a freeze dryer to obtain a lyophilized product in a cubic state.

Formula ────────────────── Formula (%) ────────────────── Yogurt 50 Water 30 Granulated sugar 20 ──────────────────

C. Evaluation Evaluation was the viscosity of fermented milk, the dispersibility of the freeze-dried product in 100 g of water, the dispersibility of the freeze-dried product in 100 g of milk, and the stability of the dispersed solution after standing for 1 hour. (Syneresis rate) was measured. The stability (the rate of syneresis) was evaluated by dividing the height of the water-releasing layer above the whole solution in the container by the height of the whole solution and multiplying the result by 100. That is, the higher the syneresis rate, the lower the stability.

Example 2 In Example 1, the water-soluble soybean hemicellulose was added not in the yogurt fermentation stage but in the water added to the yogurt in advance. That is,
20% nonfat dry milk was added to 77% water with stirring with a homomixer to form a solution. Then, heat sterilize at 90 ℃ for 15 minutes, 40
After cooling to ℃, 3% of a starter (Bifidus, Morinaga Milk Products Co., Ltd.) was added. This solution was fermented at 38 ° C. for 20 hours. The finished yogurt was cooled to 5 ° C. and the fermentation was stopped. 30 parts of a water-soluble soybean hemicellulose solution obtained by dissolving 50% of this yogurt and 0.5% of water-soluble soybean hemicellulose and 20% of granulated sugar were added.
High-pressure homogenizer treatment was performed in the same manner as described above to obtain freeze-dried fermented milk. The evaluation was performed in the same manner as in Example 1.

Formulation 配合 Formulation (%) ─────────────────── ── Yogurt 50 Water-soluble soybean hemicellulose 0.5 Water 29.5 Granulated sugar 20 ───────────────────────

Comparative Examples 1 to 3 Comparative Examples 1 and 2 were produced without using water-soluble soybean hemicellulose and without using any other stabilizer, and were carried out using HM pectin (Unipectin) as a stabilizer. Examples manufactured according to Example 1 and Example 2 were implemented as Comparative Example 2 and Comparative Example 3, respectively. The evaluation was performed in the same manner as in Examples 1 and 2.

Evaluation ──────────────────────────────────── Evaluation Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Fermented milk viscosity 12.4 11.3 28.2 45.6 35.6 ( mPa ・ sec) Dispersibility in water Good Good Somewhat good Complete dissolution Somewhat bad Not good Syneresis rate (water) (%) 0 0 79.3 80.3 65.2 ─────────────────分散 Good dispersibility in milk Good Good Somewhat good Complete dissolution Somewhat not good Syneresis rate (milk) (%) 0 0 47.2 65.8 28.5 ─── ──────────────────────────────── The viscosity was measured at 10 ° C. with a BM type viscometer, No. 1 rotor.

From the above results, in Examples 1 and 2 using water-soluble soybean hemicellulose as a stabilizer, the lyophilized product was dissolved in water and milk regardless of whether the stabilizer was added before or after fermentation. The property was good without being left behind, the dispersion stability after dissolution was good, and no milk protein was precipitated. On the other hand, when pectin was added before fermentation, good stability was not obtained. Further, in the case of using pectin after fermentation, the dispersion stabilizing ability before freeze-drying was not different from that in the case of using water-soluble soybean hemicellulose, but the viscosity was high and the workability at the time of filling before freezing was poor. The dispersibility of the freeze-dried product upon dissolution was worse than when water-soluble soybean hemicellulose was used as a stabilizer.

[0023]

As described above, when preparing dried fermented milk, water-soluble hemicellulose derived from beans is added.
Fermented milk can be prepared without increasing viscosity, dispersibility when added to water or milk for re-dissolution is better than powdered powder, and reacts stabilizer at high sugar concentration and low pH It may be compared with that using a stabilizer such as pectin, and the stabilizing ability was also excellent.

Claims (4)

[Claims] 1. A method for producing dry fermented milk, comprising freeze-drying or vacuum-drying fermented milk to which water-soluble hemicellulose has been added. 2. The method according to claim 1, wherein the amount of the water-soluble hemicellulose is 0.1 to 10% by weight based on the fermented milk before drying. 3. The water-soluble hemicellulose is derived from soybean.
The method according to claim 1. 4. The production method according to claim 1, wherein the fermented milk is a fermented milk containing sugar.