JPS62239947A - Fermented butter and production thereof - Google Patents

Abstract

PURPOSE:To produce delicious fermented buffer suiting the taste of Japanese, by adding fermented milk and salt to granular butter produced by churning cream and kneading the mixture under pressure. CONSTITUTION:Fermented milk is prepared by using several kinds of lactobacilli such as Streptococcus diacetilactis, etc., which is a lactic coccus capable of producing flavor substance in addition to a lactobacillus such as Lactobacillus bulgaricus for imparting flavor to the product. The use of the above bacterial strains is essential in the present process. The strains are used separately or as a mixture and cultured in a general lactobacillus medium to obtain fermented milk corresponding to each strain. Both milks are adjusted so as to give a product having an acetaldehyde content of 0.5-2.5ppm and a diacetyl content of 0.05-0.5ppm and are mixed with each other. The amount of fermented milk to be added to the granular butter after the completion of churning is smaller the better in view of preservability of the product and its upper limit is about 1-5%. Since unsterilized fermented milk is used as a raw material, it is preferable to add about 10-20% salt based on the fermented milk to suppress the activity of lipase and proteinase.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to fermented butter with good flavor and a method for producing the same.

More specifically, the present invention relates to fermented butter suitable for Japanese tastes and a method for producing the same.

(Prior Art) In general, there are two types of butter: tempered butter and acidified butter. Flavored butter is produced without fermenting cream, and acidified butter, also called fermented butter, is produced from cream that has been fermented by inoculating lactic acid bacteria.

In Europe, where fermented dairy products such as cheese and yogurt have been produced for a long time, a lot of acidic butter (fermented butter) is produced, but in Japan, most of the butter is skein butter.

Generally, the aroma components in fermented dairy products are composed of diacetyl, acetaldehyde, acetoin, ethanol, acetic acid, etc., but the basic aroma components are:
diacetyl and acetaldehyde. Acetaldehyde is the main aroma component in yogurt, and diacetyl is the main aroma component in cheese.

The aroma component of fermented butter, which has been produced in Europe for a long time, is mainly diacetyl.
(H, J3nsson at al.

Milchwissenschaft 35(8)46
1-465 (80)), the aroma component composition of fermented butter with a well-balanced flavor is diacetyl.
1 mg/kg acetaldehyde 0.
2mg/kg dimethyl sulfide 15-35μg/
kg acetic acid 30 mg/kg
and diacetyl is desirably 1.5 to 2 mg
It is said that 7 kg is good. (H, J6nsson, S
.

Johansson, 5candinavian J.
, of Dairy Technology and
Know-How/NM2-85. p60-62) Traditionally in Europe, acetaldehyde in fermented butter has a ``yoghurt odor'' and a ``green aroma''.
ma) It is disliked as indicating a defective odor such as J.

Due to issues such as processing of acidic buttermilk that is produced as a by-product when churning fermented cream and problems with product shelf life, in Europe, the method of producing fermented butter by adding fermented milk to butter granules after churning has already been introduced. Although attempts have been made to do so, the greatest attention has been paid to how to increase the diacetyl content and decrease the acetaldehyde content.

That is, Streptococcus lactis subsp. diacetylactis (Streptococcus lactis subsp.
ptococcus 1actis 5ubsp.

diacetilactis, hereinafter referred to as Streptococcus diacetilactis (S, diacetilactis)
By aerating the fermented milk consisting of Streptococcus diacetylactis), the diacetyl precursor α-acetolactic acid contained in the fermented milk is oxidized to increase the diacetyl content, or fermentation using Streptococcus diacetylactis is performed. In order to use milk flavor distillate and at the same time decompose acetaldehyde contained in Streptococcus diacetylactis fermented milk, Leuconost 1-tsuk gremoris (Leuconost), which has acetaldehyde decomposition ability, is used.

Attempts have been made to use fermented milk produced by C. cremoris).

(Problem to be solved by the invention) However, the European-style fermented butter with a high diacetyl content obtained in this way is not suitable for Japanese tastes. It is known as a defective odor, such as the unpleasant odor of juices, beer, etc., and the odor of sake.Therefore, in order to popularize fermented butter in Japan, it is necessary to lower the diacetyl content and increase the ratio of aroma components. It is necessary to adapt it to the tastes of Japanese people.

As a result of various research into the flavor of fermented butter, the present inventors found that by controlling the ratio of acetaldehyde and diacetyl, which are the main aroma components, within a certain range, it was possible to create fermented butter that suits the tastes of Japanese people. I knew that I would be
When we further investigated the quantitative range, we found that acetaldehyde was 0.
5-2.5ppm, diacetyl 0.05-0.5ppm
It was found that the following range is preferable. The present invention is based on fermented butter containing 0.5 to 2.5 ppm of acetaldehyde and 0.05 to 0.5 ppm of diacetyl.

For this purpose, the method of the present invention was completed by selecting lactic acid bacteria, setting culture conditions, and examining the method of adding butter to butter.

In the present invention, the lactic acid bacteria used to obtain fermented milk include, in addition to aroma substance-producing lactic acid bacteria such as Streptococcus diacetylactis, the lactic acid bacteria used in the production of fermented butter are
Lactobacillus bulgaricus and other lactic acid bacteria, which had never been used for flavoring purposes, were to be used, while Leuconostoc cremoris, which was considered essential for fermented butter production, was used. To obtain fermented butter having a unique and refreshing flavor not found in conventional fermented butter, without any additional fermentation.

Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, and the like are exemplified as the Lactobacillus bacteria that produce the aroma substances used in the present invention.

Furthermore, examples of the lactic acid cocci that produce the aroma substances used in the present invention include Streptococcus lactis subsp. diacetylactis, Streptococcus lactis, and Strep 1 Hekotsucus cremoris.

In the present invention, each type of fermented milk is produced using a general lactic acid bacteria culture medium using each type of bacteria alone or in combination, and the two are mixed together and mixed with butter grains as fermented milk. When mixing, fermented butter contains 0.5 to 2.5 ppm of ace1-aldehyde and 0.05 to 0.0 ppm of diacetyl.
Each content, mixing amount, etc. must be adjusted so as to contain 5 ppffl.

The ratio of acetaldehyde to diacetyl in the fermented butter of the present invention is 2 = 1 to 20:1, which is almost the opposite of the ratio in European-style fermented butter, and the diacetyl content does not exceed the acetaldehyde content, and the flavor is similar to that of European-style fermented butter. It becomes something that suits people's tastes.

The amount of fermented milk to be added in the production of fermented butter in the present invention is 17.5% according to the "Ministerial Ordinance on Ingredient Standards for Milk and Dairy Products (Ministerial Ordinance on Milk, etc.)" regarding the moisture content of butter.
On the other hand, the butter granules at the end of churning must contain at least 12% water, and the non-fat milk solids content transferred from fermented milk to the product must be 0% or less. It is naturally limited to 1 to 5% (weight ratio) because it is desirable to reduce it as much as possible from the viewpoint of storage stability. Therefore, the concentration of aroma components such as acetaldehyde and diacetyl contained in the fermented milk to be added needs to be at least 20 times the concentration contained in the final product, fermented butter. For example, the ace1-aldehyde content of Qu butter is 1.2 PPI 11, and the diacetyl content is 0. l
ppm, the respective contents in fermented milk are 60 ppm of ace1-aldehyde and 5 ppm of diacetyl when the addition rate is 2%, and about 4 ppm of each when the addition rate is 3%.
0.0 ppm and 3.3 ppm are required.

To increase the acetaldehyde content, 1. Increase the nonfat milk solids content of fermented milk, and add yeast extract to fermented milk.

Although there are methods such as adding a casein decomposition product, it is better to increase the acetaldehyde content by increasing the non-fat milk solids content of fermented milk, which results in less moisture being transferred to the product.

In order to increase the diacetyl content, it is necessary to bring the fermented milk of Streptococcus diacetylactis into contact with oxygen; in this case, intensive aeration can reduce the lo
There is no need for special operations such as increasing the diacetyl content to about oppm. In order to meet the tastes of the Japanese people, it is desirable that the diacetyl content in the product be less than 0.5 ppm, and therefore, an ordinary operation such as stirring in a tank is sufficient.

In addition, as a result of repeated studies to eliminate the effects of enzymes such as lipase and protease derived from lactic acid bacteria on fermented butter due to the use of unpasteurized fermented milk, we have found that by adding fermented milk together with salt, these enzymes can be reduced. It was confirmed that the activity was suppressed and no change in flavor was observed during product storage. In this case, the amount of salt to be mixed into the fermented milk is preferably at least 10% (w/v) of the fermented milk, more preferably at least 20% (-/v) of the fermented milk.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 30 kg of 20% de-powdered medium heat-treated at 95°C for 10 minutes
Lactobacillus lactis ATCC12315 (10
(precultured for 116 hours at 37°C in a 37°C depowdered medium) was inoculated at 1%, and cultured at 37°C for 16 hours.

Streptococcus lactis subsp. diacetylactis ATCC15346 was added to 30 kg of 20% de-powdered medium that had been heat-treated in the same way (at 30°C in 10% de-powdered medium,
1% inoculated with 16-hour preculture) and incubated at 30°C for 1 hour.
Incubate for 6 hours.

To 60 kg of a mixture of equal amounts of the two types of fermented milk thus obtained, 30 kg of common salt was added and mixed.
On the other hand, while stirring the butter grains that have been churned in a continuous butter making machine, the amount of fermented milk added is 3%.
Butter is produced by continuously injecting and kneading the butter. The acetaldehyde content and diacetyl content of the butter produced in this way are each 1. lppm, 0.15
ρρm, and the flavor was good.

Example 2 10% de-powdered medium 30k heat-treated at 95°C for 10 minutes
g to Lactobacillus helveticus ATCC8018
(precultured in 10% de-dressed medium at 37°C for 16 hours) was inoculated at 1%, and cultured at 37°C for 16 hours.

Streptococcus lactis subsp. diacetylactis ATCC 15346 and Streptococcus lactis ATCC 19435 (both pre-cultured at 30°C for 16 hours in a 10% de-powdered medium) were added to 30 kg of a 20% de-powdered medium that had been similarly heat-treated at a ratio of 1=1. Mix, inoculate 1% of this, and culture at 30°C for 16 hours.

20 kg of common salt is added to 50 kg of a mixture of equal amounts of the two types of fermented milk thus obtained and mixed.

The fermented milk is added to the butter grains that have been churned in a metal churn so that the amount of the butter becomes 2%, and is subjected to working treatment to produce butter.

The amount of acetaldehyde in the butter produced in this way,
The amount of diacetyl is 0.9 ppm and 0.9 ppm, respectively. lppm, and the flavor was good.

Example 3 Lactobacillus bulgaricus ATCC11842 (1
(Pre-cultured in 0% depowdered medium at 37°C for 16 hours) was inoculated with 1% and cultured at 37°C for 20 hours.

Streptococcus lactis subsp. diacetylactis ATCC 15346 and Streptococcus cremoris ATCC 9625 (both pre-cultured at 30°C for 16 hours in a 10% de-powdered medium) were added to 30 kg of a 30% de-powdered medium that had been heated in the same manner at a ratio of 1=1. Mix, inoculate 1% of this, culture at 30°C for 16 hours, and then incubate at 5°C.
The fermented milk is brought into contact with oxygen by cooling to and stirring at +ioorpm for 2 hours.

Equal amounts of the two types of fermented milk thus obtained were mixed, and 30 kg of common salt was added and mixed to 60 kg. While stirring, fermented milk is continuously injected into butter grains that have been churned in a continuous butter making machine so that the amount added becomes 3%, and the butter is kneaded. The acetaldehyde amount and diacetyl amount of the butter produced in this way were 1.7 ppIm and 0.2 ppm, respectively.
The flavor was good.

(Effects of the Invention) The present invention provides fermented butter that intensifies the acetaldehyde odor and reduces the diacetyl odor by adding fermented milk in which specific lactic acid bacteria are cultured to butter grains. This article relates to butter and its manufacturing method, and provides delicious fermented butter that suits the tastes of Japanese people.

Claims (8)

[Claims] (1) Fermented butter containing 0.5 to 2.5 ppm acetaldehyde and 0.05 to 0.5 ppm diacetyl. (2) The fermented butter according to claim 1, which is obtained by adding fermented milk and salt to butter grains obtained by churning cream and kneading them. (3) The fermented milk is a mixture of fermented milk obtained by culturing one or more types of lactobacilli and fermented milk obtained by culturing one or more types of lactic acid cocci. Fermented butter according to item 2. (4) The fermented butter according to claim 3, wherein the lactic acid bacterium is Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, or the like. (5) Lactic acid cocci include Streptococcus lactis subsp. diacetylactis, Streptococcus spp.
The fermented butter according to claim 3, which is Streptococcus lactis, Streptococcus cremoris, or the like. (6) Butter grains obtained by churning cream,
A mixture of fermented milk obtained by culturing one or more types of lactobacilli and fermented milk obtained by culturing one or more types of lactic acid cocci, and salt are added and kneaded. Acetaldehyde 0.5-2.5ppm, diacetyl 0.0
A method for producing fermented butter containing 5 to 0.5 ppm. (7) The method for producing fermented butter according to claim 6, wherein the lactic acid bacterium is Lactobacillus bulgaricus, Lactobacillus helveticus, Lactobacillus lactis, or the like. (8) Lactic acid cocci include Streptococcus lactis subsp. diacetylactis, Streptococcus spp.
7. The method for producing fermented butter according to claim 6, wherein the fermented butter is Streptococcus lactis, Streptococcus cremoris, or the like.