JPS58126741A - Production of condensed dairy product mainly consisting of fermentted milk - Google Patents

Abstract

PURPOSE:Acidic protease is made to act on fermented milk of less than 5.0pH, sterilized by heating and subjected to concentration to produce high condensed dairy product of high concentration of milk solid components and of low viscosity. CONSTITUTION:Animal milk or vegetable milk is subjected to fermentation with a lactic bacterium and an acidic protease is made to act on the resultant fermented milk of less than 5.0pH. Then, the product is heat treated to effect the deactivation of the enzyme and kill the lactic bacterium, finally cooled to give the fermented milk containing 19-45% soluble nitrogen content based on the total nitrogen, when the pH is adjusted to 4.50. Then, the milk is concentrated to give the product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing concentrated dairy products using fermented milk as the main raw material, and more specifically, to inactivate enzymes and kill lactic acid rt after the action of acidic proteinase on fermented milk. The present invention relates to a method for producing highly concentrated dairy products with low viscosity by performing a heat treatment and then performing a concentration operation.

After sterilizing fermented milk, the fC11 condensed milk product (commonly called fermentation hole paste, hereinafter referred to as fermentation hole paste) is produced by applying force D11i and concentration as necessary. This thing is ice cream.

It is widely used as a raw material for confectionery, drinks, etc.

The conventional method for producing this fermented milk paste is to combine one or more dairy products of milk and breast milk products with a non-fat milk solids content of 10 to 25 inches (wt%, the same applies hereinafter) of internal or external milk. Prepare an aqueous solution of the product, add some sugar if necessary, heat sterilize it, cool it to about 67-45℃ If, inoculate with lactic acid bacteria starter and reach the desired acidity and pH at a temperature of 60-45℃. After that, heat sterilization is performed at a temperature of around 70 to 90°C for about 10 minutes to kill the lactic acid bacteria, and then, if necessary, sterilized sugar solution is added and mixed to homogenize. Vacuum concentration operation is being performed.

The fermented milk paste obtained by the conventional manufacturing method has a high viscosity, so the milk solids concentration is limited to about 35 degrees. Sometimes, fluidity is lost and viscosity thickens and solidifies, resulting in a complete loss of high quality value.

It would be an immeasurable advantage if a fermented milk paste with a lower viscosity than conventional products could be obtained despite its high milk solids concentration.

In other words, a high milk solids concentration means that there is less excess water, which reduces packaging and transportation costs, requires less space for storage, and requires less addition when making secondary processed products. Since the amount may be small, it has the advantage of shortening the boiling process when added to caramel, etc., for example.

On the other hand, low viscosity means that handling of the compost when producing secondary processed products is extremely easy. In particular, conventional fermented milk pastes increase in viscosity during the winter when the temperature drops, making them extremely difficult to handle.

For the above-mentioned reasons, there has been a strong desire for a fermented milk paste with a high milk solids concentration and low viscosity, but it has been impossible to achieve this using conventional production methods.

In view of the problems of the prior art as described above, the present invention has been developed to produce a low-viscosity, good-flavor product that has a higher milk solids concentration than conventional fermented milk pastes and is easy to handle during secondary processing. The purpose is to provide fermented milk (based on fermented milk).

In order to achieve the above-mentioned object, the present inventors have conducted intensive experimental research and have found that by allowing acidic proteinase to act on fermented milk, the viscosity of fermented milk is significantly reduced, and even when heated, the heat of milk proteins is reduced. It was discovered that no aggregation was observed and the flavor was good, and based on this finding, the present invention was completed.

That is, the present invention is characterized in that fermented milk with a pH of 5.0 or lower is subjected to heat sterilization treatment after being treated with acidic proteinase, and then a concentration operation is performed. In this case, there is no problem in performing the homogenization treatment at any time before, during or after the concentration operation, or after adding sugars.

The present invention will be explained in more detail below.

The fermented milk in the present invention mainly refers to milk obtained by fermenting animal milk and plant pores with lactic acid bacteria, but also includes fermentation obtained by coexisting yeast with lactic acid bacteria. Animal milk may be any animal milk such as cow's milk, sheep's milk, or horse's milk, or any of these dairy products. Plant milk refers to aqueous solutions and dry powders obtained by grinding and extracting the seeds of soybeans, peanuts, almonds, coconuts, and other protein-rich plants.

If necessary, a small amount of sugars such as lactose and glucose are added to an aqueous solution containing about 25% non-fat milk solids, which is prepared by mixing 1 or more of these animal milks, 1 g of plant pores, or 21 g of vegetal milk, sterilized by heating, and then cooled to produce Lactobacillus.・Bulgaricus (L * bulg
aricus), Str* thermophilus, S. laetig, Lactobacillus casei (L @ Ca5ei), Lactobacillus acidophi 1
us) or 2m or more with an acidity of 0.5 to 1.
Add about 2-5 inches of lactic acid bacteria starter at 544 degrees and boil for 30~
Ferment it at 45°C to make fermented milk.

The pH of the fermented milk at that time is 5.0 or less, preferably 4.0.
4 or less is desirable.

That is, fermented milk has a characteristic preferable aroma due to carbonyl compounds, volatile fatty acids, and alcohols. In particular, carbonyl compounds are considered to be the basic flavor components of yogurt. For example, acetaldehyde has a PH5,
Formation begins near 0, rapidly progresses to PH4.4 to 4.3, and then the production rate decreases.fi, PH4.0
However, it is said that the pH that provides the optimum aroma and flavor to the fermentation hole is usually between 4.40 and 4.0.

In fact, fermented milk with a pH higher than 5.0 contains organic f! Even if it is added to adjust the PHt and treated with acid proteinase,
This product not only lacked the pleasant aroma and softness characteristic of fermented milk, but also caused coagulation and precipitation of milk proteins, making it impossible to obtain the desired quality. On the other hand, even if the pH of fermented milk is 4.0 or less, there is no difference in flavor as long as the acidity is increased. Therefore, the pH of the fermented milk in the present invention is 5 fJ or less, preferably PH
4.4 or less is desirable.

Next, the acidic proteinase used in the present invention must have a pH activity within the range of PH5 to 5, and a specific example is Neurase (Ohno Pharmaceutical! Ifri).

Examples include pepsin and morsin (manufactured by Seiun Pharmaceutical). These enzyme agents can be used in appropriate combination with 1W1 or 2 or more of the milk raw materials mentioned above, and are usually added within the range of 105 to 1.0O1 to the milk protein and at 30 to 55°C.
The treatment is carried out at a temperature range of 20 minutes to 12 hours.

When producing fermented milk paste using the acidic proteinase-treated fermented milk obtained in this way, it is necessary to obtain a noticeable effect on flavor viscosity, etc. The rate of protein degradation is extremely important. It is well known that many proteinases partially decompose milk proteins such as casein, producing bitter substances, and in the present invention, the production of bitterness that would impair commercial value must be avoided. .

Figures 1 and 2 show acidic proteinase tII! After enzymatically treating the fermented milk using
x 100) and the limit line for feeling bitterness and the test base for the reduction in viscosity and effect of enzyme treatment.

In other words, the f1g1 diagram shows that skim milk 1 with non-fat milk solids aO 8
After heat sterilizing at 5°C for 10 minutes, cooling to 40°C, Lactobacillus bulgaricus
icus) starter was added to the fermented milk, which was fermented to pH 5.70 at a temperature of 40°C, and Neurase (Amano Hyoyaku M) was added to the fermented milk (α36% relative to milk protein).
Total nitrogen amount (B) in the fermented milk for each treatment time when enzymatic treatment is performed at 40°C Ratio of soluble nitrogen amount (A) to K (A/B xloo, hereinafter referred to as soluble nitrogen ratio to total nitrogen amount) This is a diagram showing the limit line at which bitterness can be felt, and the method of determining the ratio of soluble nitrogen to the total nitrogen amount in this diagram is as follows. That is, enzyme-treated fermented milk is mixed with 1N caustic soda. Adjust the pH to 4.50,
Total nitrogen content in the soluble fraction present in the F solution (A)
t-determined, the ratio to the total nitrogen content (B) of the original fermented dairy cow (
A/BX 100 ) was calculated as the ratio of soluble nitrogen to the total nitrogen amount. As shown in this figure, when the ratio of soluble nitrogen to the total nitrogen amount is 45% or more, bitterness is felt, which is not desirable in terms of quality. FIG. 2 is a diagram showing the treatment time and the decrease in viscosity when fermented milk is prepared using the method shown in FIG. 1 and then subjected to enzyme treatment using the same method as shown in FIG. The viscosity here is a value measured at a product temperature of 30°C using a Brookfield viscosity needle after heating the fermented milk to 75°C to be subjected to enzyme treatment and then rapidly cooling it to 30°C. As shown in this figure, the viscosity of the fermented milk decreases significantly after 20 minutes of enzyme treatment time has elapsed, and it can be seen from FIG. 1 that the ratio of the amount of soluble nitrogen to the total amount of nitrogen at that time is 19'j6.

Therefore, in order to achieve remarkable effect 1 regarding flavor, viscosity, etc. in the present invention, the ratio of the amount of soluble nitrogen to the total amount of nitrogen in fermented milk must be within the range of 19 to 45 yen. The Kujo fermented milk treated with acidic proteinase obtained by the present invention can be used for as long as it is, but in order to maintain a certain quality, it must be heated to inactivate the enzyme and kill lactic acid bacteria. By carrying out a homogenization treatment if necessary and carrying out a concentration operation, a highly concentrated fermented paste with good flavor and low viscosity can be obtained. This concentration operation is usually carried out at 45 to 65° C. by a vacuum concentration method, but if desired, it is of course possible to add sugar St before, during or before the concentration operation. Although the fermented milk paste obtained in this way has a significantly higher milk protein content than fermented milk paste obtained by conventional farming methods, it has a low viscosity, high fluidity, is easy to use, and has a small fermentation pore size. It is a highly usable fermented milk paste that not only has a unique aroma and delicate taste and is effective in maintaining and improving the water solubility of milk proteins, but does not produce protein grains even when heated.

In addition, when animal milk or plant pores are treated with proteinase using an acidic proteinase having an optimum PHi, and then subjected to lactic acid fermentation treatment, or when grotinase treatment and lactic acid fermentation treatment are performed simultaneously, the resulting fermentation The quality of milk is not only not completely satisfactory in terms of flavor, but also
It causes coagulation and precipitation of milk proteins, making it completely unsuitable for commercial use.

Examples of the present invention will be shown below.

Example 1 Non-fat milk solids content 16. 2flQt of skim milk of C1 - Heat sterilized at 85°C for 10 minutes, cooled to 40°C, and used as a lactic acid starter with Lactobacillus bulgaricus (L bulgaricus) 601i' with an acidity of 1.2%.
Add and mix and at a temperature of 40℃ pH 576, acidity 2.2
Cultivate until it reaches 6.

Thereafter, the curd was destroyed using a Tokushu Kika Kogyo dihomo mixer to obtain a viscous fermentation hole having a viscosity of 5,750 cp at a material temperature of 50'C.

Add Neurase (manufactured by Ohno Pharmaceutical Co., Ltd.) 0.4 # (milk protein 0) as acidic proteinase to the obtained fermentation hole 2.0 mark.
．． 36%) was added and subjected to enzyme treatment at 40°C for 2 hours, then heated to 75°C for the purpose of inactivating the enzyme and killing 1 liter of lactic acid, held for 3 minutes, and then heated to 30°C.
By cooling to a temperature of 140 cP, the fermented milky lotion treated with acidic proteinase, which had a viscosity of 140 cP and a ratio of soluble nitrogen to total nitrogen of 35 cm and a good flavor without bitterness, was poured into a pot. This product, marked 1.0, was concentrated under reduced pressure using a rotary evaporator at 45 to 60°C to obtain a fermentation hole paste with a milk solid content of 455 cm.

Incidentally, as a control in this example, a fermentation hole having a viscosity of 750 cp (product temperature 30 °C) before acid proteinase treatment was heated to 75 °C, held for 6 minutes, and then heated to 75 °C.
Cool to 0°C and prepare a sterilization fermentation hole in which milk protein aggregates with a viscosity of 2.500 cp are generated. This thing 1.0
The samples were collected and concentrated using the method described in this example to obtain a control fermented milk paste, and the results for comparison are shown in the table below.

As shown in the table above, the control fermented milk paste showed fluidity and the milk solid content in an easy-to-use state was up to around 31 inches.
If it exceeds 61Ls, it shows a tendency to increase in viscosity rapidly, and if it exceeds 55Ls, it loses fluidity and loses its commercial value. - According to the Riki example, the viscosity of the fermentation hole paste reaches 3.000 cp when the milk solids content reaches 455%.

The flavor of this product was good.

Example 2 A viscous fermentation pore before adding the same acidic proteinase as in Example 1 (viscosity "50Cp/30'C, PHA 76° acid [2,26)" 2. Morsin (manufactured by Seiun Pharmaceutical Co., Ltd.) as acidic groinase in OQ Q,i (milk protein α18%)
t'' was added and enzyme treatment was performed at 35°C for 20 hours.

Next, it was heated to 75°C, held for 5 minutes, and then cooled to 30°C, so that the viscosity was 100 cp and the ratio of soluble nitrogen to total nitrogen was 41. A fermentation well treated with acidic proteinase that had no bitterness and a good flavor was obtained. Add 520111'' of sucrose to 1°0IllF, stir and dissolve, heat at 80℃ for 5 minutes, and concentrate under reduced pressure at 45-60℃ using a rotary evaporator, total solid content 7Q, Ol
A sweetened fermentation hole paste was obtained. Incidentally, as a control, the viscous fermentation hole 7 before adding the same acidic proteinase as in Example 1 was heated to 75°C, held for 3 minutes, and then heated to 30°C.
When cooled to a temperature of 2.500 cp, a sterilized fermentation hole was obtained in which milk protein aggregates with a viscosity of 2.500 cp were generated. This thing 1.0
11P was added with 32,011 tons of sucrose and concentrated by the method described in Example 2 to obtain a control sweetened fermentation paste with a total solid content of 70 fl. The results were as shown in the table above. The viscosity of the paste was significantly lower than that of the control fermented milk paste, and there was no noticeable difference in flavor.

Example 3 12 parts (by weight, same hereinafter) of whole soybeans were ground by adding 88 parts of hot water at 85 to 90°C, heated to 90°C, and then centrifuged to obtain extracted soymilk with a solid content of A211. Ta. obtained 4
After homogenizing the extracted soymilk at 5°C under the conditions of t-10011P/j, heat sterilization was performed at 120°C for 4 seconds using a plate sterilizer, and the mixture was cooled to 20°C to obtain sterilized soymilk.

1.942.01 of the obtained sterilized soymilk and 2α01 of skim milk powder
．． Anhydrous crystal grape tank 5a01 was added, heat treated at 85°C for 10 minutes, cooled to 40°C, and Lactobacillus bulgaricus (L.bu
lgiricua) 3αop, and Streptococcus e thermophilus (Strether) with an acidity of 17%.
mol) hilus) 6α09 and 39 at 57'C.
After culturing for several hours, fermented soymilk with a pH of 564 was obtained. The resulting fermented soymilk t-The curd was destroyed using a Homomixer manufactured by Tokushu Kika Kogyo Co., Ltd. to obtain viscous fermented soymilk having a viscosity of 5.600 cp at 63°C. Add 0.4N of 2z-lase (manufactured by Ohno Pharmaceutical Co., Ltd.) as an acidic proteinase to this fermented soymilk.
(Soy milk protein 11 [Q, 66S>1- added, enzyme treated at 37°C for 4 hours, heated to 75°C, held for 3 minutes, cooled to 30°C, viscosity 210 cp)
, the ratio of soluble nitrogen amount to total nitrogen amount is 44.0%
Fermented soymilk treated with acidic proteinase and having a good flavor and no bitterness was obtained.

The 1.0 mark was weighed out and concentrated under reduced pressure using a rotary evaporator at a temperature of 45 to 60°C to obtain a fermented soymilk paste with a good flavor and a soymilk solid content of 26.2% and a viscosity of a000 cp at 25°C. .

Incidentally, as a control, in Example 3, the δ-gluen-fermented soybean milk liquid was heated to 75°C before the acidic proteinase treatment.
After holding for a minute and cooling to 30℃, the temperature was 5.400℃.
A sterilized fermented soybean milk having a viscosity of p was obtained.

This thing 1. The OKl was weighed out and concentrated by the method described in Example 3.
The viscosity is 22.000 cp (25°C) just in case it becomes hot.
The control fermented soy milk paste had no fluidity.

[Brief explanation of the drawing]

Figure 1 shows that acidic proteinase was added to the fermentation pores of non-fat milk solids aO1, PHH2O2, enzyme treatment was performed at 40°C, and then the pH was adjusted to 4.5 with 1N caustic soda.
Determine the total amount of nitrogen (A) in the soluble category when adjusted to
Ratio to total nitrogen amount (B) in raw fermented milk (A/B x 1
Figure 2 shows the curve calculated for each elapsed time and the limit at which bitterness is felt. Figure 2 uses the same fermentation hole as Figure 1.
FIG. 2 is a diagram showing a decrease in viscosity when enzyme treatment is performed in the same manner as in FIG. 1. Patent Applicant Kyushu Dairy Co., Ltd. Representative Patent Attorney Tadashi Akimoto Minoru 235

Claims (1)

[Scope of Claims] 1. After reacting with fermented milk Kll proteinase having a pH of 5.0 or less, heat sterilization is performed, and then a concentration operation is performed. Method of manufacturing hole products. 2. PHt4 of fermented milk treated with acidic proteinase
．． Concentration using fermented milk as the main raw material according to claim 1, wherein the total nitrogen amount in the soluble section when adjusted to 50% is in the range of 19 to 45% of the total nitrogen amount in the raw fermented milk. Method of manufacturing dairy products.