JPS63263045A - Preparation of concentrated liquid fermented milk containing carbon dioxide gas - Google Patents

Abstract

PURPOSE:To prepare the titled fermented milk resistant to separation of whey and having fragrance of yogurt as well refreshing feeling of carbon dioxide gas, by carrying out lactic fermentation in a medium containing fat-free milk solid component, cooling and homogenizing the obtained fermented milk, mixing with a pectin-containing solution and dissolving carbon dioxide gas into the mixture. CONSTITUTION:A fermented milk prepared by lactic fermentation in a medium containing a fat-free milk solid component is cooled, homogenized and mixed with a pectin-containing solution. Carbon dioxide as is introduced to and dissolved in the mixture to easily obtain the objective fermented milk having fat-free milk solid content of >=6%.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a method for producing fermented milk that contains a large amount of milk components and is in a liquid state. % or more and also contains a large amount of carbon dioxide gas.

(Prior Art) It is already known that milk, skim milk, etc. are fermented with lactic acid bacteria and other raw materials are added thereto to produce carbonated soft drinks. In this case, the milk component in the product is extremely small, around 1%, and therefore the production method is easy, as separation of whey can be prevented simply by homogenizing the fermented liquid. For this reason, 5. Sterilize regular milk, skim milk, etc., cool it to an appropriate temperature, ferment it, dilute it with water, mix it with stabilizers, carbonated water, sugar, flavorings, etc., fill it into a container, and seal it tightly. It is intended as a product.

However, since the purpose of the above-mentioned soft drinks is to quench thirst, the solid content can be as low as around 1%, but in order to impart a richer taste, a solution containing a large amount of milk components is used. If you attempt to produce a carbonated beverage with a higher concentration by fermenting it with lactic acid bacteria, first, during the fermentation, the entire product will solidify into a yogurt-like state, becoming semi-solid and not liquefied as it is. For this reason, even if a semi-solid material is homogenized using a homogenizer and made into a liquid state, if carbon dioxide gas is enclosed in the material, the concentration will be high and the whey will separate, and the product will not become a uniform liquid material, resulting in a significant loss of commercial value. Therefore, fermented products containing large amounts of non-fat milk solids are usually sold in semi-solid form, such as yogurt, which is then liquefied and then filled with carbon dioxide gas to form a stable liquid over a long period of time. The idea of producing concentrated fermented milk was completely unprecedented. Therefore, the present inventors have combined the advantages of carbonated drinks using fermented milk and the use of the strong J2 flavor of fermented milk with a high milk solids content, and have developed a carbonated drink that is not only used for the purpose of quenching thirst, but also for desserts. As a result of conducting research to obtain a wide range of liquid concentrated fermented milk containing carbon dioxide that can be used for various purposes, we have developed a product with a high non-fat milk solid content of 12 to 16% (the percentage obtained by dividing the raw milk non-fat solid content by the total weight). Lactic acid bacteria are cultured in a concentrated medium, then cooled and homogenized to liquefy, a solution of pectin and other additives dissolved therein is added, and the mixture is allowed to stand or stir for more than 6 hours under cooling to ripen non-fat milk. The solution was solved by setting the solid content to 6% or more, and patent application No. 1988-88850
The application was filed as No.

(Problems to be Solved by the Invention) However, in the method of the invention described in 01f, a cooled pectin/saccharide solution is mixed with cooled and homogenized fermented milk.
6 hours or more at a low temperature below 0℃] Requires static aging for two hours, and is large! This was a drawback in the process when producing roundabouts.

(Means for Solving the Problems) The present invention was made based on the above-mentioned problem, and involves culturing lactic acid bacteria in a medium containing non-fat milk solids, cooling and homogenizing the culture, liquefying it, and adding pectin to the culture. This problem was solved by adding and mixing a solution containing dissolved ingredients and other additives, and injecting carbon dioxide gas in the form of gas into this mixture.

A production example will be described in detail below. The medium used is a medium prepared from milk, skim milk, skim milk powder, etc. This medium needs to contain non-fat milk solids in the range of 10-16%, and if the solution is dilute than this, other liquid raw materials are added during production, so it is diluted by the solution and becomes concentrated. Fermented milk will not have any flavor, and if the concentration is too high (16% or more), the culture medium will gradually solidify due to fermentation by lactic acid bacteria, making it difficult to homogenize, and the resulting product will have too high a viscosity, making it difficult to drink. It is better to avoid it as much as possible due to reasons such as lack of appropriateness. This medium is sterilized by a conventional method before use, and sterilization is preferably carried out by heating at 90°C for 30 minutes or 95°C for 5 minutes. Of course, sterilization at a higher temperature for a shorter period of time may also be used.

After sterilization, it is cooled to a temperature suitable for lactic acid fermentation while avoiding contamination, inoculated with lactic acid bacteria, and fermentation is carried out.As the lactic acid bacteria used, any lactic acid bacteria that can be used in the production of yogurt can be used, for example, known lactic acid bacteria. Lactobacillus and Streptococcus. Fermentation is carried out at a temperature of 30 to 45° C. for 4 to 48 hours, and is continued until sufficient lactic acid is produced in the medium and the medium becomes semi-solid. Once fermentation is complete, it is quickly cooled, and cooling may be done from outside the container while stirring, or cooling may be done by rotating a cork tube through which cold water or brine has been passed inside the container; either method may be used. The temperature is at least 10°C or lower, preferably 5°C or lower. The fermented milk thus cooled is homogenized using a homogenizer, and the equipment used is, for example, a high-pressure homogenizer, a centrifugal homogenizer, or an ultrasonic homogenizer. It is preferable to use a medium that prevents contamination from the outside and exhibits a sufficient liquefaction effect, and the medium changes from a semi-solid state to a liquid state by homogenization.

On the other hand, the pectin added to the fermented milk is preferably high methoxyl pectin, which is separately prepared as a solution before addition. In addition, sweeteners such as sugars such as sucrose, glucose, fructose, isomerized sugar, maltose, and sorbitol, flavoring agents, coloring agents, etc. are also dissolved in this solution.
When adding it to the fermented milk, care must be taken not to dilute it as much as possible. The amount of pectin added is usually in the range of 0.2 to 1.0% based on the fermented milk listed above, but when it is dissolved and used, it is added to 6 to 8 parts by weight of fermented milk (hereinafter referred to as parts by weight). 2 to 4 parts of pectin solution is adequate. or,
The amount of saccharides to be added is determined by the desired 1F taste, and is usually used in an amount of 5 to 20% based on the fermented milk. It is necessary to sterilize the pectin/saccharide solution before adding it, and sterilization takes into account the inactivation of pectin due to heating.
It is preferable to carry out the process at a low temperature and for a short period of time, for example, 8
It is best to heat it at 0°C for 20 minutes. Moreover, after sterilization, it is quickly cooled to below 10°C, preferably below 5°C.

When mixing the homogenized fermented milk and the pectin/saccharide solution, the temperature of the mixed liquid is 10°C or less, preferably 5°C or less.
℃ or below, and mix uniformly while avoiding an increase in liquid temperature due to mixing and preventing contamination. Next, carbon dioxide gas is injected into the mixed liquid in a gaseous state to dissolve the carbon dioxide gas. Further, the carbon dioxide gas may be continuously injected using an injector in a pipe that sends the mixed liquid to the filling machine, and the injection method is not particularly limited. In the previous invention of the present inventors, fermented milk contained carbon dioxide gas in the form of carbonated water, so it was necessary to age the milk for more than 6 hours after mixing to prevent whey separation. If carbon dioxide is added to the whey, it should not be aged at all and no whey separation will occur.

Although it is not clear why containing carbon dioxide gas in gaseous form eliminates the need for ripening, this will be demonstrated by a test example.

The test was performed on fermented milk containing 16% non-fat milk solids (% non-fat milk solids in the starting medium divided by fermented milk volume, the same applies hereinafter).
After cooling to 10°C, the pectin/sugar solution was cooled to 10°C and added. Carbonated water or carbon dioxide gas was added at a product gas volume of 1.4 Vol, and in order to make the concentrations of both final products the same, the concentrations of the pectin and sugar solutions were appropriately adjusted to 51 and mixed. The results are shown in Table 1.

Table 1 Q- indicates no whey separation, + indicates whey separation. In other words, compared to the control section in which carbonated water was mixed, whey separation was not observed in the test section in which carbon dioxide gas was injected, indicating that the method of the present invention has practical value. It turns out that it has.

(Example) The present invention will be explained in detail below with reference to Examples.

22 kg of the granulated pellets were dissolved in 158 g of water, placed in a 180 JZ capacity sterilization pot, and sterilized by heating at 95° C. for 5 minutes. It was then cooled to 45°C with cold water, and Lactobacillus bu
lgaricus 0UT8163 and 5treptoc
occus Lhermophilus 0UT816
2 culture was inoculated with 3,600 mJ2 and fermented at that temperature for 5 hours. The resulting mixture was cooled to 5° C. with cold water while stirring, and homogenized using a homogenizer. Meanwhile, 800 g of pectin (Genuvectin H, x M J) and 21 g of sugar
55 kg of the mixture was added to 55 g of water, dissolved by heating with stirring, sterilized at 80°C for 20 minutes, and then cooled to 5°C. Next, the pectin/sugar solution was added to the homogenized fermented milk while stirring to form a uniform liquid. Further, a carbon dioxide gas nozzle was placed in the liquid, and while stirring at a flow rate of 30 u/min, carbon dioxide gas was bubbled for 15 minutes to dissolve, and the mixture was dispensed into transparent glass bottles and sealed tightly. When this product was stored at 10° C. for 3 weeks, no whey separation or precipitation was observed, and the refreshing and good yogurt-specific aroma was maintained. In addition, carbon dioxide gas Vol. There was no change. The test results for ice crystals are shown in Table 2.

Table 2 (Effects of the Invention) According to the present invention, carbon dioxide gas contains 6% or more of non-fat milk solids, contains an appropriate amount of carbon dioxide gas, has no whey separation, and has the aroma characteristic of yogurt and the refreshing feeling of carbon dioxide gas. Containing liquid concentrated fermented milk can be efficiently produced in a simple process.

Claims (1)

[Claims] (1) When performing lactic acid fermentation in a medium containing non-fat milk solids and enclosing carbon dioxide gas into the fermentation liquid to prepare fermented milk with a non-fat milk solid content of 6% or more, the fermented liquid must be cooled and homogenized. A method for producing liquid concentrated fermented milk containing carbon dioxide gas, which comprises mixing with a pectin-containing solution under cooling, and injecting carbon dioxide gas into the mixed solution.