JPWO2009041045A1 - Method for producing fermented milk - Google Patents

Abstract

[Problem] To provide a method for producing fermented milk having sufficient hardness when skim milk is used for the production of fermented milk, regardless of the heat treatment conditions of the skim milk. In the first deoxygenation step, the oxygen concentration contained in the skim milk is reduced, and in the first sterilization step, the skim milk after the first deoxygenation step is heat sterilized, and the water removal step. In the yogurt mix preparation step, the yogurt mix is prepared using the skimmed milk after the water removal, and in the fermentation step, the prepared yogurt mix is removed from the skim milk after the first sterilization step. Ferment. [Selection] Figure 1

Description

  The present invention relates to a method for producing fermented milk having sufficient hardness. More specifically, the present invention relates to a method for producing fermented milk that uses skim milk that has been deoxygenated or moisture-removed before and after heat sterilization, in a yogurt mix.

  Fermented milk is milk or milk containing non-fat milk solids equal to or higher than this, fermented with lactic acid bacteria or yeast, and solidified, pasty or liquid, or frozen and pre-fermented It can be broadly divided into two types: type and post-fermentation type.

  The pre-fermentation type is a fermented milk that has been fermented and cooled in a tank before being packed in a container, and then packed into a single-use container for distribution, such as fruit yogurt containing pulp or yogurt to drink Represented by

  On the other hand, post-fermentation type is also called set type, and after filling yogurt mix inoculated with a certain amount of starter into individual food containers for distribution such as paper containers, it reaches a predetermined lactic acidity in the fermentation room Until it is fermented and solidified into a pudding form and then cooled. The post-fermentation type is represented by so-called hard type or plain type yogurt.

  Particularly for post-fermented fermented milk, it is desirable to have a certain degree of hardness so that it does not lose its shape when transported. On the other hand, if the fermented milk is too hard, the texture is not excellent, so a smooth fermented milk is desired.

  Development of fermented milk with moderate hardness and smoothness has been progressing from before, for example, just before the start of fermentation of yogurt mix, it is replaced with inert gas (nitrogen etc.) and dissolved oxygen concentration (DO) of yogurt mix A method for producing fermented milk with a fermentation temperature of 30 to 37 ° C. after reducing the content to 5 ppm or less is known (for example, see Patent Document 1).

  Moreover, just like the patent document 1, immediately before the start of the fermentation of the yogurt mix, after replacing with an inert gas (nitrogen or the like) to reduce the dissolved oxygen concentration (DO) of the yogurt mix to 5 ppm or less, the fermentation temperature is set to 38. There exists a manufacturing method of fermented milk set to -40 degreeC (for example, refer patent document 2).

  According to the methods disclosed in these Patent Documents 1 and 2, the fermentation time can be shortened, the physical properties (curd) of the fermented milk become dense and smooth, and the hardness is sufficient.

  In the above method, the pre-fermented yogurt mix is processed to reduce the dissolved oxygen concentration. However, when preparing a yogurt mix using skim concentrated milk or skim milk powder from which water has been removed from skim milk. It is known that the physical properties (tissue hardness: card tension) of fermented milk differ depending on the heat treatment (sterilization) conditions of the skim milk itself.

  Specifically, when yogurt mix is prepared with skim milk powder that has been subjected to high-temperature and short-term sterilization (HTST) treatment (eg, 90 ° C., 15 seconds) on skim milk and then removed moisture, the hardened fermented milk obtained therefrom is hardened. The (card tension) is a reasonable size.

  FIG. 2 (a) shows the manufacturing process in this case. That is, the skim milk is subjected to HTST treatment (step S11), and the skim milk is produced by removing moisture (step S12). In this case, the skim milk powder obtained by performing the HTST process may be referred to as low heat skim milk powder. After preparing a yogurt mix using the low heat skim milk powder obtained at step S12 (step S13), a starter is inoculated into the yogurt mix and fermented (step S14). Thus, fermented milk with sufficient hardness (card tension) can be obtained (step S15).

  On the other hand, when yogurt mix is prepared with skim milk powder from which moisture has been removed after performing ultra-high temperature sterilization (UHT) treatment (for example, 125 ° C. for 15 seconds), the hardness (card tension) of the fermented milk obtained therefrom becomes small.

  FIG. 2B shows the manufacturing process in this case. In this case, unlike FIG. 2 (a), the skim milk is subjected to UHT treatment (step S21), and water is removed to produce skim milk powder (step S22). The skim milk powder obtained by performing the UHT treatment may be referred to as high heat skim milk powder. After preparing the yogurt mix using the high heat skim milk powder obtained in step S22 (step S23), the yogurt mix is inoculated with a starter and fermented (step S24). In this case, the fermented milk is soft and has insufficient hardness (card tension) (step S25).

  It is clear that UHT-treated skim milk is superior in terms of hygiene (bacterial viewpoint) compared to HTST-treated skim milk. However, as described above, when yogurt mix was prepared from skim milk powder treated with UHT and fermented milk was produced, the tissue was softened and could not withstand the impact when the product was distributed.

Therefore, when producing post-fermentation type fermented milk, the use of UHT-treated skimmed milk powder for yogurt mix has to be given up in the past in terms of quality.
As in the case of Patent Document 1 or 2, as a technique for reducing the dissolved oxygen concentration of raw materials in the production process of dairy products, dissolved oxygen concentration before milk or unheated liquid containing milk is heated. Is reduced to 5 ppm or less, and UHT treatment is performed (see, for example, Patent Document 3).

Thereby, not only can generation | occurrence | production of a dimethyl sulfide be suppressed, but the dairy drink which has the flavor close | similar to raw milk or an unheated liquid can be manufactured. However, this technology is not related to fermented milk, and it was not clear whether or not the tissue hardness of fermented milk could be improved when this technology was applied to skim milk used in the production of fermented milk.
JP 2005-176603 A JP 2005-348703 A JP-A-10-295341

An object of this invention is to provide the method of manufacturing fermented milk which has sufficient hardness, regardless of the conditions of heat processing of skim milk, when using skim milk for manufacture of fermented milk.
Another object of the present invention is to provide a method for producing fermented milk having sufficient hardness and smoothness regardless of the heat treatment conditions of skim milk when skim milk is used for the production of fermented milk. And

  The present inventors apply a deoxygenation treatment (dissolved oxygen concentration: 5 ppm or less) to skim milk, then heat-treat, then prepare a yogurt mix with skim-concentrated milk or skim milk powder produced by removing water and ferment. When milk was manufactured, the knowledge that the structure | tissue of fermented milk (card | curd of fermented milk) became firm compared with the case where deoxidation processing was not performed to skim milk.

  Furthermore, after performing the above-mentioned deoxygenation treatment, after the heat treatment, the deoxygenation treatment is performed before the fermentation of the yogurt mix prepared with the degreased concentrated milk or the nonfat dry milk produced by removing water, and the temperature is lower than usual. It was found that when fermented at (30 ° C. to 40 ° C.), the structure of the fermented milk becomes stronger and smoother.

  That is, the method for producing fermented milk of the present invention includes a first deoxygenation step for reducing the oxygen concentration contained in skim milk and / or whole fat milk (raw milk), and defatting after the first deoxygenation step. A first sterilization step for heat-sterilizing milk and / or whole milk, a water removal step for removing water from the skim milk and / or whole milk after the first sterilization step, and a step after the water removal A yoghurt mix preparation step of preparing a yoghurt mix using skim milk and / or whole fat milk, and a fermentation step of fermenting the prepared yoghurt mix.

  Thus, after giving deoxygenation treatment, fermented yogurt mix prepared using skim milk and / or whole fat milk which was sterilized by heating and further removed water, produced fermented milk. As shown by 1 and 2, fermented milk having sufficient hardness can be produced.

  As shown in Examples 1 to 6, the dissolved oxygen concentration of skim milk and / or whole fat milk after the first deoxygenation step is preferably 5 ppm or less. By setting the dissolved oxygen concentration to 5 ppm or less, the hardness (hardness) of fermented milk can be reliably increased.

  The heat sterilization treatment in the first sterilization step may be a high temperature short time sterilization (HTST) treatment or an ultra high temperature sterilization (UHT) treatment, but an ultra high temperature sterilization treatment is preferable from the viewpoint of hygiene.

  In both cases of high temperature short time sterilization treatment and ultra high temperature sterilization treatment, as shown in Example 1 and Example 2, respectively, when deoxidation treatment was performed first, when not performed (Comparative Example 1) And the structure | tissue of the fermented milk finally obtained compared with comparative example 2) becomes firm. Accordingly, it is possible to use concentrated milk and / or powdered milk that has been subjected to ultra-high temperature sterilization treatment, which could not be used because fermented milk with sufficient hardness has not been obtained.

  The skim milk after the water removal may be skim concentrated milk or skim milk powder. On the other hand, the whole fat milk after the water removal may be full fat concentrated milk or whole fat milk powder. As shown in Example 5 and the like, the yogurt mix can be prepared by using nonfat concentrated milk or by using nonfat dry milk as shown in Example 1 and particularly when mixing with other liquids. It becomes easy.

  The moisture removal process may include at least one of a vacuum evaporation concentration process, a spray drying process, and a freeze drying process. For example, the non-fat concentrated milk used in Example 5 can be obtained by subjecting the skim milk to a vacuum evaporation and concentration process, and the non-fat milk used in Example 9 and the like by performing the vacuum evaporation and concentration process and the spray drying process. Non-fat dry milk can be obtained. Moreover, the skim milk powder used in Example 11 etc. can also be obtained by performing a spray-drying process or a freeze-drying process directly to skim milk.

  In the yogurt mix preparation step, the blended ratio of the skimmed milk after the removal of water relative to the total solid content or the non-fat milk solid content of the yogurt mix may be 70% by weight or more. By using such a blending ratio, as shown in Example 4, the yogurt mix was prepared by blending skim milk (defatted milk powder) which was sterilized after deoxidizing treatment and further removing water and normal skimmed milk powder. Even if it prepares, fermented milk of sufficient hardness can be obtained. Moreover, as shown in Example 13 and Example 14, the deoxygenation treatment was carried out by adjusting the yogurt mix by blending the skimmed milk after moisture removal and the milk subjected to ultra-high temperature sterilization at this blending ratio. It is possible to obtain a fermented milk that is harder than the one prepared by mixing yogurt mix with milk blended with skimmed milk that has been dehydrated and milk that has been subjected to ultra-high temperature sterilization after sterilization without being applied. it can.

  In addition, after the yogurt mix preparation step and before the fermentation step, the second deoxygenation step for reducing the oxygen concentration contained in the yogurt mix and the yogurt mix after the second deoxygenation step are heated. And a second sterilization step for sterilization.

  As shown in Example 15, by including the second sterilization step, a more reliable sterilization effect can be obtained, which is preferable in terms of hygiene, and as shown in Example 16, before the second sterilization step. By including a 2nd deoxygenation process, the hardness (hardness) of fermented milk can be increased more.

Furthermore, you may further include the 3rd deoxygenation process which reduces the oxygen concentration contained in the said yogurt mix after the said 2nd disinfection process and before the said fermentation process.
By including the third deoxygenation step, as shown in Example 18, the hardness (hardness) of the fermented milk can be further increased, and a smoother fermented milk can be obtained.

  Furthermore, the fermentation temperature in the fermentation step after the third deoxygenation step is preferably 30 ° C. or higher and 40 ° C. or lower. The fermentation temperature is generally 30 ° C. or more and 50 ° C. or less at which lactic acid bacteria can easily act. However, as shown in Example 18, the lower temperature is 30 ° C. or more and 40 ° C. or less (37 in Example 18). (° C.), the hardness (hardness) of the fermented milk can be further increased, and a smoother fermented milk can be obtained.

  According to the method for producing fermented milk of the present invention, when skim milk is used for the production of fermented milk, fermented milk having sufficient hardness can be produced regardless of the heat treatment conditions of skim milk, Furthermore, fermented milk having sufficient hardness and smoothness can be produced.

It is the flowchart figure which showed the processing flow of the manufacturing method of fermented milk of this invention. It is the flowchart figure which showed the processing flow of the manufacturing method of the conventional fermented milk. FIG. 2 (a) shows a processing flow when high-temperature short-time sterilization treatment is applied to skim milk, and FIG. 2 (b) shows a processing flow when ultra-high temperature bacteria treatment is applied to skim milk.

First Embodiment of the Invention Hereinafter, embodiments of the present invention will be described. The method for producing fermented milk according to the first embodiment of the present invention basically includes a first deoxygenation step for reducing the oxygen concentration contained in skim milk, and a step after the first deoxygenation step. A first sterilization step for heat-sterilizing skim milk, a water removal step for removing water from skim milk after the first sterilization step, and a yogurt for preparing a yogurt mix using the skim milk after the water removal The present invention relates to a method for producing fermented milk comprising a mix preparation step and a fermentation step for fermenting the prepared yogurt mix.

  FIG. 1 shows an outline of the first embodiment of the present invention. That is, deoxidized milk is subjected to deoxygenation treatment as a first deoxidation process (step S1), UHT treatment is performed as a first sterilization process (step S2), and water is removed to remove skimmed milk powder (high heat skimmed milk powder). Is manufactured (step S3). After preparing the yogurt mix using the high heat skim milk powder obtained in step S3 (step S4), the yogurt mix is inoculated with a starter and fermented (step S5). Thus, the card | curd of fermented milk of sufficient hardness can be obtained (step S6).

  In addition, the raw material, apparatus, manufacturing conditions, etc. for manufacturing fermented milk are Unexamined-Japanese-Patent No. 2004-180526, Unexamined-Japanese-Patent No. 2005-176603, Unexamined-Japanese-Patent No. 2006-288309, US Patent 6025008 specification, for example. , U.S. Pat. No. 5,482,723, U.S. Pat. No. 5,096,731, U.S. Pat. No. 4,938,973 (these documents are incorporated herein by reference), and the like. It can be adopted as appropriate.

  In the present specification, “fermented milk” refers to “fermented milk” defined by ordinances such as yogurt and milk. A preferable fermented milk in the present invention is a set type yogurt (solid fermented milk) such as plain yogurt. In general, plain yogurt is manufactured by filling a container with raw materials and then fermenting (post-fermentation).

  Conventionally, when using skim milk powder (high heat skim milk powder) that has been subjected to UST treatment as a raw material for yogurt mix, sufficient hardness of the card of fermented milk cannot be obtained. The applied nonfat dry milk could not be used. In the present invention, it is considered that yogurt having sufficient hardness as a product can be obtained by using skim milk powder that is degassed with oxygen by intentionally mixing an inert gas before the UST treatment. . Hereafter, each process of this invention is demonstrated in detail.

First deoxygenation step The first deoxygenation step is a step for removing oxygen present in the skim milk by mixing inert gas in the skim milk or by degassing under low pressure or vacuum. It is. It is presumed that this process not only removes oxygen but also protects proteins.

  “Skim milk” means milk, milk or special milk from which milk fat has been removed. By removing water from skim milk, skim-concentrated milk (concentrated skim milk) or skim milk powder (from skim milk, almost all water removed and powdered) can be obtained. Thus, the skim milk from which water has been removed can be suitably used for the preparation of yogurt mix.

  "Yogurt mix" is a raw material for fermented milk such as yogurt, and is also called raw milk or fermented milk mix. In the present invention, a yoghurt mix that always contains skim milk from which water has been removed (fat concentrate milk or skim milk powder) and / or full fat milk from which water has been removed (whole fat concentrate milk or whole milk powder) is used. The yogurt mix includes those before and after sterilization. Specific raw materials for yogurt mix other than skim milk are water, raw milk, pasteurized milk, whole milk powder, buttermilk, butter, cream, whey protein concentrate (WPC), whey protein isolate (WPI) , Α (alpha) -La (lactalbumin), β (beta) -Lg (lactoglobulin), and the like. Prewarmed gelatin or the like may be added as appropriate. The yogurt mix is known and may be prepared according to a known method.

  In the deoxygenation step, for example, a known apparatus for replacing dissolved oxygen in skim milk with an inert gas can be used as appropriate. Specifically, for example, in Japanese Patent Application Laid-Open No. 2001-78665, Japanese Patent Application Laid-Open No. 2001-9206, or Japanese Patent Application Laid-Open No. 2005-110527 (these documents are incorporated herein by reference). What is necessary is just to drive out the oxygen which melt | dissolves in skim milk by inert gas using the disclosed apparatus suitably.

  Japanese Patent Laid-Open No. 2001-78665 discloses the following apparatus. That is, in the publication, “in an apparatus for replacing dissolved oxygen such as milk with nitrogen gas, a nitrogen gas replacement tank connected to a raw material tank and a liquid feeding pipe is provided, and the liquid feeding pipe includes a raw material tank side. The other end of the branch liquid supply pipe connected upstream of the nitrogen gas supply means of the liquid supply pipe by connecting a nitrogen gas supply means to the nitrogen gas replacement tank side. A nitrogen gas replacement device for milk or the like, characterized in that it is introduced into a nitrogen gas replacement tank, a spray nozzle is connected to the tank, and each liquid feed pipe, nitrogen gas supply means and connected branch pipe are provided with a flow rate control device. Is disclosed.

  Japanese Patent Laid-Open No. 2001-9206 discloses the following apparatus. That is, the publication discloses that a dispersion plate is supported in a vacuum chamber so as to be rotatable about a vertical axis, and the processing liquid supplied on the dispersion plate during high-speed rotation is dispersed by the action of centrifugal force. In a device configured to degas and deaerate bubbles in the liquid, the dispersion plates are arranged in multiple stages, and the treatment liquid is distributed and supplied to each dispersion plate. A "gas apparatus" is disclosed.

  Japanese Patent Laid-Open No. 2005-110527 discloses the following apparatus. That is, the publication discloses a “beverage production apparatus including a deaeration unit and a bubble breaking unit”.

  The “inert gas” may be a rare gas such as helium, neon, argon, or xenon, or a gas such as nitrogen.

  Instead of mixing inert gas, oxygen dissolved in skim milk may be removed by degassing. As such a deaeration apparatus, an apparatus disclosed in Japanese Patent Application Laid-Open No. 2002-370006 or Japanese Patent Application Laid-Open No. 2005-304390 (these documents are incorporated herein by reference) is appropriately used. Can be used.

Japanese Patent Laid-Open No. 2002-370006 discloses the following apparatus. That is, in the publication, “a device for deaeration using a hollow fiber membrane, wherein the hollow fiber membrane is a non-porous hollow fiber membrane and the membrane density is in the range of 2000 to 7000 m ² / m ³ . There is disclosed a "liquid processing apparatus characterized in that".

  Japanese Unexamined Patent Application Publication No. 2005-304390 discloses the following apparatus. That is, the publication discloses that “a device for reducing the dissolved oxygen concentration in the beverage by subjecting the beverage to fine particles and exposing to a reduced-pressure atmosphere, wherein the beverage is made fine by spraying the beverage under pressure. An apparatus for reducing the dissolved oxygen concentration in beverages, characterized by having fine particles having an average particle diameter of 50 μm (micro) m to 1000 μm, is disclosed.

  The first deoxygenation step may be appropriately performed using the above-described apparatus. The amount of oxygen dissolved in skim milk (dissolved oxygen concentration, DO) is usually about 8 ppm before deoxygenation treatment. Specifically, this is 5 ppm or less, preferably 3 ppm or less, more preferably 2 ppm or less. Deoxygenation should be performed to such an extent that

  For example, if nitrogen is used as an inert gas using the apparatus disclosed in the above Japanese Patent Application Laid-Open No. 2005-110527, deoxidation treatment is performed for skim milk having a dissolved oxygen concentration of about 8 ppm for about 15 minutes. , The dissolved oxygen concentration can be lowered to 2 ppm or less. In addition, if the deoxygenation treatment is performed for about 60 minutes, the dissolved oxygen concentration can be lowered to about 0.4 ppm, but the necessary dissolved oxygen concentration can be obtained in 15 to 20 minutes in consideration of manufacturing costs. It is sufficient to adjust the processing time.

  In addition, when performing deaeration treatment on skim milk using the apparatus disclosed in the above Japanese Patent Application Laid-Open No. 2005-304390, skim milk having a temperature of 20 ° C. or less has an average particle size of 50 μm (micrometer ) It was about 8 ppm before treatment by spraying under pressure to form fine particles of m to 1000 μm and exposing to a reduced pressure atmosphere of about −0.098 MPa (gauge pressure) to −0.09 MPa (gauge pressure). The dissolved oxygen concentration of skim milk can be 5 ppm or less, preferably 3 ppm or less. In this case as well, the average particle diameter and the pressure in the reduced-pressure atmosphere may be appropriately controlled to adjust the desired dissolved oxygen concentration.

1st sterilization process The 1st sterilization process is a sterilization process which heat-sterilizes skim milk, and performs high temperature short time sterilization (HTST) processing or ultra-high temperature sterilization (UHT) processing here. The HTST process is basically a process of heating and sterilizing skim milk at a temperature of 72 ° C. or higher for 15 seconds or more, and the UHT process is basically a skim milk at a temperature of 110 ° C. or higher. Is a process of heating and sterilizing for more than 1 second.
The temperature of the HTST treatment is preferably 80 ° C. or higher and 100 ° C. or lower, more preferably 90 ° C. or higher and 95 ° C. or lower. The time for the HTST treatment is preferably 15 seconds or longer and 15 minutes or shorter, and more preferably 15 seconds or longer and 5 minutes or shorter. When the treatment temperature is low, it is necessary to perform treatment for a longer time in order to obtain a sufficient sterilizing effect. Conversely, if the treatment temperature is increased, a sufficient sterilizing effect can be obtained in a shorter time, but the hardness and smoothness of the finally obtained fermented milk are impaired as the treatment is performed at a higher temperature. Considering these conditions, it is preferable that the temperature of the HTST treatment is 90 ° C. or more and 95 ° C. or less and the time is 15 seconds or more and 20 seconds or less.

  On the other hand, the temperature of the UHT treatment is preferably 120 ° C. or higher and 140 ° C. or lower, more preferably 120 ° C. or higher and 130 ° C. or lower. Further, the UHT treatment time is preferably 1 second or more and 5 minutes or less, more preferably 1 second or more and 2 minutes or less, and further preferably 1 second or more and 1 minute or less.

  Also in the case of UHT treatment, considering the bactericidal effect and the hardness and smoothness of the finally obtained fermented milk, the temperature is preferably 125 ° C. or higher and 130 ° C. or lower, and the treatment time is preferably 1 second or longer and 15 seconds or shorter. .

  The above high temperature short time sterilization treatment and ultra high temperature sterilization treatment may be appropriately performed using a known apparatus. In addition, you may cool suitably after a 1st sterilization process. That is, you may perform a cooling process after a sterilization process. The cooling step is a step for cooling the yogurt mix heated in the heat sterilization step to a temperature close to the fermentation temperature. The cooling method should just employ | adopt the well-known method used in the cooling process of fermented milk, for example, what is necessary is just to cool the heated yoghurt mix with a heat exchanger.

Moisture removal step The moisture removal step is a step of removing moisture from skim milk, and known techniques such as vacuum evaporation, spray drying, and freeze drying may be used.

  Vacuum evaporation concentration is a concentration method that evaporates moisture by heating the liquid under vacuum. Since the boiling point of the liquid decreases under vacuum, it can be evaporated at a low liquid temperature. It is. In order to subject the skim milk to vacuum evaporation and concentration, a known vacuum evaporation and concentration apparatus capable of arbitrarily adjusting the evaporation temperature of the liquid by adjusting the operating pressure can be used.

  Ordinary skim milk contains about 88% of water, but it is possible to remove water up to 50-70% by vacuum evaporation and concentration. However, it is difficult to obtain nonfat dry milk by removing water to 5% or less only by vacuum evaporation and concentration. Therefore, it is preferable to use vacuum evaporation and concentration to produce nonfat concentrated milk. Moreover, you may use vacuum evaporation concentration as pre-processing for removing a water | moisture content completely and manufacturing skim milk powder. For example, to obtain defatted concentrated milk (solid content concentration: 45% by weight), the evaporation temperature of vacuum evaporation concentration may be 60-65 ° C. and heated for 2-5 minutes.

  Spray drying, also called spray drying, is a method in which a liquid is sprayed at once in a hot air stream to obtain a powdery dried product instantaneously. There is pressurized spraying with a pressure nozzle. In order to spray-dry skimmed milk, a known spray-drying apparatus employing these spraying methods can be used.

  It is possible to produce skim milk powder directly by spray drying skim milk, but by applying the above-mentioned vacuum evaporation and concentration as a pretreatment, the water is previously removed to 50 to 70%, It is more efficient to produce skim milk powder by removing the moisture by spray drying until it is 5% or less, preferably 2% or less, and making it into powder. The temperature of spray drying is, for example, 160 to 170 ° C. If the pretreatment for vacuum evaporation and concentration as described above is performed, moisture is almost completely removed by performing spray drying for about 2 to 6 seconds. Skimmed milk powder can be obtained.

  Freeze-drying, also called freeze-drying, is a method of obtaining a dried product by freezing the material once and sublimating moisture under reduced pressure. When evaporating the water under reduced pressure, heating is required. The heating temperature for freeze drying is, for example, 40 ° C., and the freeze drying time in this case is about 2 days. A known freeze-drying apparatus can be used to freeze-dry skim milk.

  As described above, if the moisture is removed by vacuum evaporation and concentration to 50% to 70%, the defatted concentrated milk can be obtained. In addition, after evaporating and concentrating the skim milk in a vacuum, spray drying is performed to remove moisture to 5% or less, and powdered milk can be obtained. Alternatively, skim milk can also be obtained by directly spray-drying or freeze-drying skim milk to remove moisture up to 5% or less and powdering it.

Yogurt mix preparation step In the present invention, a yogurt mix is prepared using at least skim milk (water removed, skim concentrated milk or skim milk powder). For example, 10% by weight of reduced skim milk can be prepared using skim concentrated milk or skim milk powder to obtain a yogurt mix. Alternatively, yogurt mix may be prepared by adding milk or ion exchange water to skim milk powder. In this case, in the present invention, it is preferable that the blending ratio of the skim milk after removing water with respect to the total solid content or the non-fat solid content of the yogurt mix is 70% by weight or more. At this stage, starters may be inoculated.

  As the “starter”, a known starter can be appropriately used. Preferred starters include lactic acid bacteria starters, and lactic acid bacteria starters include Lactobacillus bulgaricus (L. bulgaricus), Streptococcus thermophilus (S. thermophilus), Lactobacillus lactis (L. lactis), Lactobacillus gasseri (L .Gasseri) or Bifidobacterium, or one or more of lactic acid bacteria and yeasts commonly used in the production of fermented milk. Among these, a starter based on a mixed starter of Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus), which is standardized as a yogurt starter in the Codex standard, is preferable. Based on this yogurt starter, other lactic acid bacteria such as Lactobacillus gasseri (L. gasseri) and Bifidobacterium may be added according to the fermented milk to be obtained. The inoculation amount of the starter may be appropriately selected from the amount employed in known fermented milk production methods. The starter inoculation method may be performed according to a known method used in producing fermented milk.

Fermentation process The fermentation process is a process for fermenting the yogurt mix. The fermentation process may be two-stage fermentation. Through the fermentation process, fermented milk with commercial value can be obtained. In addition, you may give a deoxygenation process and a disinfection process with respect to a yogurt mix before a fermentation process. Further, a cooling process or a process other than the cooling process may be included.

  Fermentation conditions such as fermentation temperature may be appropriately adjusted in consideration of the type of lactic acid bacteria inoculated into the yogurt mix and the required flavor of fermented milk. Specifically, the thing which maintains the temperature (fermentation temperature) in a fermentation chamber at 30 to 50 degreeC is mention | raise | lifted. At this temperature, lactic acid bacteria are generally active, so that fermentation can proceed effectively. The fermentation temperature at this time is more preferably 40 ° C. or higher and 45 ° C. or lower, and further preferably 41 ° C. or higher and 44 ° C. or lower. If it is this temperature, the effect which improves the food texture and hardness (hardness) of fermented milk by reducing the oxygen concentration of skim milk before super high temperature sterilization processing has a big meaning. That is, at this temperature, it was possible to obtain more excellent fermented milk than fermented milk obtained without such treatment. If skim milk subjected to conventional ultra-high temperature sterilization treatment is used without reducing the oxygen concentration of the skim milk before ultra-high temperature sterilization treatment, the obtained fermented milk does not have a predetermined hardness necessary for practical use. On the other hand, if the thing which reduced the oxygen concentration of skim milk before carrying out an ultra-high-temperature sterilization process is used, the fermented milk obtained will become the predetermined | prescribed hardness required practically.

  The fermentation time may be appropriately adjusted according to the starter, the fermentation temperature, and the like. Specifically, the fermentation time is 1 hour or more and 5 hours or less, and may be 2 hours or more and 4 hours or less.

  For example, in the case of post-fermentation, a container is filled with a mixture of yogurt mix and starter. Then, the container is placed in a fermentation chamber at a predetermined temperature and maintained for a predetermined time to ferment the yogurt mix. Thereby, fermented milk can be obtained.

2nd aspect of this invention The manufacturing method of fermented milk which is the 2nd embodiment of this invention is the manufacturing method of fermented milk which is said 1st embodiment, The said fermentation after the said yogurt mix preparation process. Before the step, further includes a second deoxygenation step for reducing the oxygen concentration contained in the yogurt mix, and a second sterilization step for heat-sterilizing the yogurt mix after the second deoxygenation step It is a manufacturing method of fermented milk.

  More specifically, a first deoxygenation step for reducing the oxygen concentration contained in skim milk, a first sterilization step for heat-sterilizing skim milk after the first deoxygenation step, and the first Included in the yogurt mix, a water removal step for removing water from skim milk after the sterilization step, a yogurt mix preparation step for preparing a yogurt mix using skim milk using the skimmed milk after the water removal, and A second deoxygenation step for reducing the oxygen concentration produced, a second sterilization step for heat-sterilizing the yogurt mix after the second deoxygenation step, and fermenting the yogurt mix after the second sterilization step A fermented milk production method comprising a fermentation step.

  The method for producing fermented milk is basically the same as the method for producing fermented milk according to the first embodiment described above, and therefore, the description thereof is omitted for the sake of avoiding repetition. In addition, also about the 2nd deoxygenation process and 2nd sterilization process which aimed at yogurt mix, using the apparatus similar to the 1st deoxygenation process and 1st sterilization process which were intended for said skim milk. , Under the same conditions.

  As shown in Example 16, in this way, fermented milk having a harder and smoother texture can be obtained by subjecting the yogurt mix to deoxygenation and sterilization before the fermentation step. . The fermentation conditions such as the fermentation temperature in the second aspect may be the same as those in the first aspect.

3rd aspect of this invention The manufacturing method of fermented milk which is 3rd embodiment of this invention is the manufacturing method of fermented milk which is said 2nd embodiment, In said manufacturing method of fermented milk, after said 2nd disinfection process, It is a manufacturing method of fermented milk further including the 3rd deoxidation process which reduces the oxygen concentration contained in the said yogurt mix before a fermentation process.

  The method for producing fermented milk is basically the same as the method for producing fermented milk according to the first and second embodiments described above, and therefore, the description is omitted as a citation for avoiding repetition. In addition, what is necessary is just to perform on the same conditions using the apparatus similar to the 1st deoxygenation process for the above-mentioned skim milk also about the 3rd deoxygenation process for the yogurt mix.

  As shown in Example 18, when yogurt mix that has been subjected to sterilization after deoxygenation is further deoxygenated (degassed), fermentation obtained without such treatment is performed. Compared with milk, smoother fermented milk can be obtained.

  Fermentation conditions such as fermentation temperature in the third aspect may be appropriately adjusted in consideration of the type of lactic acid bacteria inoculated into the yogurt mix, the desired flavor of fermented milk, and the like. A specific example is one that maintains the temperature in the fermentation chamber (fermentation temperature) at 30 ° C. or more and 50 ° C. or less. As fermentation temperature at this time, More preferably, 30 degreeC or more and 40 degrees C or less are mention | raise | lifted, More preferably, 30 degreeC or more and 37 degrees C or less are mentioned. At this temperature, the oxygen concentration of the yogurt mix is reduced before the sterilization treatment, and after the sterilization treatment of the yogurt mix after the oxygen concentration reduction, the oxygen concentration of the yogurt mix is reduced before further fermentation. The effect of improving the texture and smoothness of milk will have great significance. That is, at this temperature, it was possible to obtain a fermented milk and a method for producing the same superior to fermented milk obtained without such treatment. Fermented milk obtained when fermenting without reducing the oxygen concentration of the yogurt mix before sterilization, but without reducing the oxygen concentration of the yogurt mix before fermentation May not be smooth enough, and in the production method, it is difficult to control fermentation in a certain fermentation time necessary for practical use. On the other hand, reducing the oxygen concentration of the yogurt mix before sterilization, sterilizing the yogurt mix after the oxygen concentration reduction, and further reducing the oxygen concentration of the yogurt mix before fermentation, The resulting fermented milk becomes sufficiently smooth, and in the production method, the fermentation can be controlled within a certain fermentation time necessary for practical use.

  The fermented milk (yogurt) of the present invention is characterized by having sufficient hardness and smooth texture and physical properties. These features can be clearly recognized by carrying the fermented milk in a vehicle or by actually eating it and comparing it with the conventional product, but it can also be explained from the analysis results of the card meter. That is, the physical properties of fermented milk can be evaluated using, for example, Neocard Meter M302 (manufactured by iTechno Engineering Co., Ltd .: former Iio Electric Co., Ltd.). In this card meter, the invasion angle of fermented milk is measured with a yogurt knife with a weight of 100 g, and the measured value is expressed by a curve. At this time, the vertical axis represents the height of the knife, and the horizontal axis represents the weight added to 100 g. The same distance is 10 mm on the vertical axis and 10 g on the horizontal axis. The distance to the break of the penetration angle curve is an indicator of hardness (hardness, elasticity, card tension (CT)) (g), and the angle (degree) is an indicator of smoothness.

Hereinafter, the present invention will be specifically described with reference to examples. The present invention is not limited to the following examples, and various improvements based on known methods can be added.
In the following examples, the effectiveness of the present invention is verified using the hardness and smoothness measured by the card meter.
Of Examples 1 to 18 described below, Examples 1 to 14 are related to the presence or absence of deoxygenation treatment for skim milk and the physical properties (hardness, smoothness, etc.) of fermented milk under various conditions. In Examples 15 to 18, after deoxidation treatment and sterilization treatment for skim milk were performed under the same conditions, deoxygenation treatment, sterilization treatment, and fermentation treatment of yogurt mix prepared using this skim milk were performed. We verified the physical properties of fermented milk when various conditions were changed.

Example 1. Relationship between presence / absence of deoxygenation treatment (first deoxygenation step) for skim milk powder and physical properties of fermented milk (part 1)
10% by weight of skim milk produced by subjecting skim milk to deoxygenation treatment until the dissolved oxygen concentration (DO) is 5 ppm or less, then sterilizing at high temperature for a short time (HTST) and removing moisture by spray drying. A yogurt mix was prepared by dissolving the mixture at a temperature of about 43 ° C. to produce fermented milk. In this case, the hardness of the obtained fermented milk was 100 g or more.

(Comparative Example 1)
When fermented milk was produced in the same manner as in Example 1 except that the deoxygenation treatment was not performed, the hardness of the obtained fermented milk was about 60 g.
From Example 1 and Comparative Example 1, it was shown that harder fermented milk can be obtained by subjecting skim milk to deoxygenation when the sterilization method is HTST.

Example 2 Relationship between presence / absence of deoxygenation treatment (first deoxygenation step) for skim milk powder and physical properties of fermented milk (part 2)
The skim milk was deoxygenated until the dissolved oxygen concentration (DO) was 5 ppm or less, then sterilized by ultra-high temperature (UHT), and the water was removed by spray drying. A yogurt mix was prepared by dissolution and maintained at about 43 ° C. to produce fermented milk. In this case, the hardness of the obtained fermented milk was about 55 g.

(Comparative Example 2)
When fermented milk was produced in the same manner as in Example 2 except that the deoxygenation treatment was not performed, the hardness of the obtained fermented milk was about 40 g.
From Example 2 and Comparative Example 2, it was shown that even when the sterilization method is UHT, harder fermented milk can be obtained by subjecting skim milk to deoxygenation treatment.

  Since the hardness of about 55 g obtained for fermented milk when skim milk is subjected to deoxygenation treatment is considered to be sufficient hardness that does not collapse in the product distribution stage, UHT is used for the production of fermented milk. Sterilized skim milk can be used.

Example 3 Relationship between presence / absence of deoxygenation treatment (first deoxygenation step) for skim milk powder and physical properties of fermented milk (part 3)
The skim milk is deoxygenated until the dissolved oxygen concentration (DO) is 5 ppm or less, then UHT-treated, and dehydrated milk produced by removing moisture by spray drying is dissolved at 10% by weight to prepare a yogurt mix. The yogurt mix was prepared and deoxygenated (second deoxygenation step), and then maintained at about 37 ° C. to produce fermented milk. In this case, the hardness of the obtained fermented milk was about 75 g.

(Comparative Example 3)
When fermented milk was produced in the same manner as in Example 3 except that the deoxygenation treatment was not performed, the hardness of the obtained fermented milk was about 65 g.
From Example 3 and Comparative Example 3, it was shown that harder fermented milk can be obtained by subjecting skim milk to deoxidation treatment.
Further, comparing Example 2 and Example 3 above, similarly, skimmed milk was deoxygenated until the dissolved oxygen concentration (DO) was 5 ppm or less, then UHT-treated, and water-removed. Even yogurt mix prepared using the produced skim milk powder is harder by deoxidizing the yogurt mix (second deoxygenation step) and lowering the fermentation temperature from 43 ° C to 37 ° C. It was found that fermented milk can be obtained.

Example 4 Relationship between presence / absence of deoxygenation treatment (first deoxygenation step) for skim milk powder and physical properties of fermented milk (part 4)
The skim milk is deoxygenated until the dissolved oxygen concentration (DO) is 5 ppm or less, then UHT-treated, and water-removed by spray drying. Fermented milk was produced by holding at about 43 ° C. using a yogurt mix prepared by dissolving at a weight percentage. In this case, the hardness of the obtained fermented milk was about 55 g.

(Comparative Example 4)
The skim milk was not deoxygenated, UHT-treated, and water-removed. The skim milk powder produced by dissolving at 10% by weight was used to prepare a yogurt mix, and about 43 in the same manner as in Example 4. When fermented milk was produced by holding at 0 ° C., the hardness of the fermented milk was about 40 g.

  From Example 4 and Comparative Example 4, even when preparing a yogurt mix by mixing skimmed milk powder produced by UHT treatment and ordinary skimmed milk powder, UHT treatment is performed after deoxidizing the skimmed milk. It was shown that the hardness of fermented milk can be increased by including skimmed milk powder produced in a certain amount.

Embodiment 5 FIG. Relationship between the presence or absence of deoxygenation treatment (first deoxygenation process) and the physical properties of fermented milk Degreased milk is deoxygenated until the dissolved oxygen concentration (DO) is 5 ppm or less, and then UHT treatment is performed. The yoghurt mix was prepared by dissolving 10% by weight of the defatted concentrated milk produced by removing water by vacuum evaporation, and the fermented milk was produced by maintaining at about 43 ° C. In this case, the hardness of the obtained fermented milk was about 65 g or more.

(Comparative Example 5)
When fermented milk was produced in the same manner as in Example 5 except that the deoxygenation treatment was not performed, the hardness of the obtained fermented milk was about 50 g.
From Example 5 and Comparative Example 5, when preparing a yoghurt mix using nonfat concentrated milk, the nonfat non-degreased product is also used in the case of using a nonfat concentrated milk obtained by deoxidizing the nonfat milk. It was shown that harder fermented milk can be obtained than that using concentrated milk. In addition, comparing the above Example 2 and Example 5, it was also shown that the hardness was higher in the case of using the defatted concentrated milk than the defatted milk powder.

Example 6 Relationship between presence / absence of deoxygenation treatment (first deoxygenation step) on skim milk powder and physical properties of fermented milk (part 5)
The skim milk is deoxygenated until the dissolved oxygen concentration (DO) is 5 ppm or less, then HTST-treated, and the skim milk powder produced by removing moisture by freeze-drying is dissolved at 10% by weight to prepare a yogurt mix. Prepared and kept at about 43 ° C. to produce fermented milk. In this case, the hardness of the obtained fermented milk was about 70 g.

(Comparative Example 6)
When fermented milk was produced in the same manner as in Example 6 except that the deoxygenation treatment was not performed, the hardness of the obtained fermented milk was about 60 g.

From Example 6 and Comparative Example 6, even when the method of moisture removal treatment when obtaining skim milk is by freeze-drying, the one using degreased milk powder subjected to deoxidation treatment is more deoxygenated. It was shown that a harder fermented milk can be obtained than using non-fat dry milk.
In addition, when Example 1 and Example 6 are compared, the hardness of the fermented milk according to Example 6 adopting freeze-drying as the moisture removal treatment is the same as the fermented milk according to Example 1 employing the moisture removal treatment by spray drying. However, it was shown that the hardened fermented milk can be obtained with the deoxygenated treatment compared with the case without the deoxygenated treatment.

  About 30 kg of skim milk with a dissolved oxygen concentration (DO) of 8 ppm, DO is 4 ppm by deoxygenation treatment as the first deoxygenation step, and sterilization by UHT treatment as the first sterilization step (125 ° C., 15 seconds) , Pre-heat treatment: 85 ° C., 3 minutes), and removal of water by vacuum evaporation (60-65 ° C., several minutes) to produce skim concentrated milk (solid content concentration: 45% by weight).

  Prepare 10% by weight of reduced skim milk with this concentrated skim milk to make a yogurt mix, and then to this yogurt mix, DO as 3ppm by deoxygenation as the second deoxygenation process, as the second sterilization process Mixed culture of lactic acid bacteria starter (L. bulgaricus JCM 1002T) and Streptococcus thermophilus (S. thermophilus ATCC 19258) after sterilization indirectly at a temperature of 95 ° C. using a bath of boiling water Inoculated at 2% by weight.

  After filling this yogurt mix (unfermented milk) into a container, it was kept at 43 ° C. and the fermentation was terminated when the lactic acid acidity reached 0.7% (about 3 to 5 hours). And this fermented milk was cooled at 10 degreeC, and it was set as the sample (product) for a physical-property measurement. The lactic acid acidity (%) was calculated by titration with 0.1N sodium hydroxide using phenolphthalein as an indicator. In this case, the hardness of the obtained fermented milk was 62 g, and the smoothness was about 60 degrees.

(Comparative Example 7)
A sample for measuring physical properties was obtained in the same manner as in Example 7 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 50 g, and the smoothness was about 60 degrees.

  In the first deoxygenation step, DO was changed to 2 ppm instead of 4 ppm by deoxygenation treatment, and in the first sterilization step, sterilization by HTST treatment instead of UHT treatment (90 ° C., 15 seconds, preheat treatment: 85 ° C., A sample for measuring physical properties was obtained in the same manner as in Example 7, except that 3 minutes) was performed. In this case, the hardness of the obtained fermented milk was over 100 g, and the smoothness was about 60 degrees.

(Comparative Example 8)
A sample for measuring physical properties was obtained in the same manner as in Example 8 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was over 100 g, and the smoothness was about 60 degrees.

  Table 1 summarizes the measurement results of hardness (CT) and smoothness (angle) of each fermented milk obtained in Examples 7 and 8 and Comparative Examples 7 and 8. That is, Table 1 summarizes the effects of the sterilization conditions of skim concentrated milk (the presence or absence of the first deoxygenation step before the first sterilization step) on the physical properties of the fermented milk.

  From Comparative Example 7 and Example 7 in Table 1, when sterilizing by UHT as the first sterilization step, fermented yogurt mix prepared using the defatted concentrated milk subjected to the first deoxygenation step It was found that the fermented milk obtained in this way had better curd hardness than that using the non-fat concentrated milk not subjected to the first deoxidation step.

  Further, from Comparative Example 8 and Example 8 in Table 1, when the sterilization treatment was performed by HTST as the first sterilization step, the yogurt mix prepared using the degreased concentrated milk subjected to the first deoxygenation step was It was found that the fermented milk obtained by fermentation and the one using nonfat concentrated milk not subjected to the first deoxygenation step were excellent in the hardness of the card.

  In addition, regardless of the presence or absence of the first sterilization step for skim milk, the second sterilization step for the yogurt mix followed by the second sterilization step is excellent in curd hardness and smoothness. I found out.

  About 15 kg of skim milk with a dissolved oxygen concentration (DO) of 8 ppm, DO is 3 ppm by deoxygenation as the first deoxygenation step, and sterilization by UHT treatment (125 ° C, 15 seconds) as the first sterilization step ), Vacuum evaporation and concentration (60 to 65 ° C., several minutes), and further spray drying (160 to 170 ° C., several seconds) to remove moisture to produce skim milk powder.

  10% by weight of reduced skim milk was prepared from this skim milk powder to obtain a yogurt mix. The yogurt mix was sterilized indirectly using a bath of boiling water at a temperature of 95 ° C., and then a lactic acid bacteria starter (mixed culture of L. bulgaricus JCM 1002T and S. thermophilus ATCC 19258) was added to each yogurt mix. Inoculated at 2% by weight.

  After filling this unfermented milk into a container, it hold | maintained at 43 degreeC and complete | finished fermentation in the stage (about 3 to 5 hours) when the lactic acid acidity reached | attained 0.7%. And this fermented milk was cooled at 10 degreeC, and it was set as the sample (product) for a physical-property measurement. In this case, the hardness of the obtained fermented milk was 55 g, and the smoothness was about 60 degrees.

(Comparative Example 9)
A sample for measuring physical properties was obtained in the same manner as in Example 9 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 37 g, and the smoothness was about 60 degrees.

  Except that DO was set to 2 ppm instead of 3 ppm by deoxygenation treatment as the first deoxygenation step, and sterilization by HTST treatment (90 ° C., 15 seconds) instead of UHT treatment as the first sterilization step, A sample for measuring physical properties was obtained in the same manner as in Example 9. In this case, the hardness of the obtained fermented milk was over 72 g, and the smoothness was about 60 degrees.

(Comparative Example 10)
A sample for measuring physical properties was obtained in the same manner as in Example 10 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 63 g, and the smoothness was about 60 degrees.

  A sample for measuring physical properties was obtained in the same manner as in Example 9 except that freeze-drying (40 ° C., about 2 days) was performed instead of the combination of vacuum evaporation and spray drying as the water removal treatment. In this case, the hardness of the obtained fermented milk was 46 g, and the smoothness was about 60 degrees.

(Comparative Example 11)
A sample for measuring physical properties was obtained in the same manner as in Example 11 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 40 g, and the smoothness was about 60 degrees.

  A sample for measuring physical properties was obtained in the same manner as in Example 10 except that freeze-drying (40 ° C., about 2 days) was performed instead of the combination of vacuum evaporation and spray drying as the water removal treatment. In this case, the hardness of the obtained fermented milk was 67 g, and the smoothness was about 60 degrees.

(Comparative Example 12)
A sample for measuring physical properties was obtained in the same manner as in Example 11 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 62 g, and the smoothness was about 60 degrees.

  Table 2 summarizes the measurement results of hardness (CT) and smoothness (angle) of each fermented milk obtained in Examples 9-12 and Comparative Examples 9-12. That is, Table 2 shows the influence of the sterilization conditions (presence / absence of the first deoxygenation process before the first sterilization process) and the drying conditions (method of water removal treatment) on the physical properties of the fermented milk.

  When Example 9-12 of Table 2 and Comparative Examples 9-12 were compared, respectively, it was obtained by fermenting a yogurt mix prepared using skim milk powder obtained by subjecting skim milk to the first deoxygenation step. It was found that the fermented milk had better curd hardness than that using skim milk powder obtained without the first deoxygenation step.

  On the other hand, whether skim milk obtained by spray-drying skim milk after vacuum evaporation or using skim milk obtained by freeze-drying skim milk, The fermented milk obtained by fermenting the yogurt mix prepared using the skim milk powder obtained by applying the process than the one using the skim milk powder obtained without performing the first deoxygenation process, It turns out that the hardness of the card is excellent. In other words, it was found that the presence or absence of the first deoxygenation step affects the physical properties of fermented milk, regardless of the water removal treatment conditions (drying temperature, etc.) when obtaining skim milk powder.

  In addition, fermented milk when using skim milk powder obtained by spray drying after vacuum evaporating and concentrating skim milk from Examples 9 and 11, Examples 10 and 12, and Comparative Examples 10 and 12 is skim milk. It can be seen that the curd hardness is somewhat better than fermented milk using skim milk powder obtained by freeze-drying. This may be because freeze-drying is less prone to protection and denaturation than spray drying. In freeze drying, the heating temperature is about 40 ° C., whereas in spray drying, it is about 160 ° C., and in freeze drying, the heating temperature is lower than that in spray drying. On the other hand, freeze-drying takes a few days, while spray-drying takes a few seconds. In freeze-drying, the heating temperature is lower than in spray-drying, but because the heating time is long, the protein may be easily denatured.

  About 30 kg of skim milk with a dissolved oxygen concentration (DO) of 8 ppm, DO is 4 ppm by deoxygenation treatment as the first deoxygenation step, and sterilization by UHT treatment as the first sterilization step (125 ° C., 15 seconds) , Pre-heat treatment: 85 ° C., 3 minutes), vacuum evaporation (60-65 ° C., several minutes), and then spray drying (160-170 ° C., several seconds) to remove moisture. Thus, skim milk powder was produced.

  By mixing commercial milk (UHT-treated milk) at 35% by weight, skimmed milk powder at 7.2% by weight, and ion-exchanged water at 57.8% by weight, the fat content is 1.5% by weight. The milk solid content was adjusted to 10% by weight to obtain a yogurt mix.

  The yogurt mix was sterilized indirectly using a bath of boiling water at a temperature of 95 ° C., and then the yogurt mix was mixed with a lactic acid bacteria starter (L. bulgaricus JCM 1002T) and Streptococcus thermophilus. (S. thermophilus ATCC 19258) inoculated at 2% by weight.

  After filling this unfermented milk into a container, it hold | maintained at 43 degreeC and complete | finished fermentation in the stage (about 3 to 5 hours) when the lactic acid acidity reached | attained 0.7%. And this fermented milk was cooled at 10 degreeC, and it was set as the sample (product) for a physical-property measurement. The lactic acid acidity (%) was calculated by titration with 0.1N sodium hydroxide using phenolphthalein as an indicator. In this case, the hardness of the obtained fermented milk was 35 g, and the smoothness was about 60 degrees.

(Comparative Example 13)
A sample for measuring physical properties was obtained in the same manner as in Example 13 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 29 g, and the smoothness was about 60 degrees.

  In the first deoxygenation step, DO was changed to 2 ppm instead of 4 ppm by deoxygenation treatment, and in the first sterilization step, sterilization by HTST treatment instead of UHT treatment (90 ° C., 15 seconds, preheat treatment: 85 ° C., A sample for measuring physical properties was obtained in the same manner as in Example 13 except that 3 minutes) was performed. In this case, the hardness of the obtained fermented milk was about 40 g, and the smoothness was about 60 degrees.

(Comparative Example 14)
A sample for measuring physical properties was obtained in the same manner as in Example 13 except that the first deoxygenation step was not performed. In this case, the hardness of the obtained fermented milk was 38 g, and the smoothness was about 60 degrees.

  Table 3 summarizes the measurement results of hardness (CT) and smoothness (angle) of each fermented milk obtained in Examples 13 and 14 and Comparative Examples 13 and 14. That is, Table 3 summarizes the influence of the composition of yogurt mix (whether or not skim milk powder is mixed through the first deoxygenation step) on the physical properties of fermented milk.

From Table 3, in the composition of the yogurt mix, the skim milk powder obtained by sterilization after deoxidizing with respect to 11.5 wt% of the total solid content or 10 wt% of the non-fat milk solid content is 7. It was found that when blended at 2% by weight, the hardness and smoothness of the card were excellent.
In other words, it was found that the composition of yogurt mix (presence / absence of blending of skim milk powder after the first deoxygenation step) affects the physical properties of fermented milk.

  In the above embodiment, the mixing ratio of concentrated milk or powdered milk obtained by sterilization after deoxygenation treatment and concentrated milk or powdered milk obtained by sterilization without deoxygenation treatment is changed, Experimental results comparing the properties of fermented milk prepared from yogurt mix are not shown. However, it can be naturally predicted that the curd of fermented milk becomes harder by increasing the ratio of concentrated milk or powdered milk obtained by sterilization after deoxygenation treatment.

  About 120 kg of skim milk with a dissolved oxygen concentration (DO) of 8 ppm, DO is 4 ppm by deoxygenation treatment as the first deoxygenation step, and sterilization by UHT treatment as the first sterilization step (125 ° C., 15 seconds) ), Vacuum evaporation and concentration (60 to 65 ° C., several minutes), and further spray drying (160 to 170 ° C., several seconds) to remove moisture and produce skim milk powder.

  10% by weight of reduced skim milk was prepared from this skim milk powder to obtain a yogurt mix. The yogurt mix had a DO of 8 ppm. About 2 kg of this yogurt mix was sterilized using an autoclave at a temperature of 121 ° C. without adjustment (ie, without performing the second deoxygenation step), and then mixed with the lactic acid bacteria starter (L. bulgaricus JCM). 1002T and S. thermophilus ATCC 19258) was inoculated at 2% by weight.

  After filling this unfermented milk into a container, it hold | maintained at 43 degreeC and complete | finished fermentation in the stage (about 3 to 5 hours) when the lactic acid acidity reached | attained 0.7%. And this fermented milk was cooled at 10 degreeC, and it was set as the sample (product) for a physical-property measurement. In this case, the hardness of the obtained fermented milk was 48 g, and the smoothness was about 50 degrees.

  The same as in Example 15, except that about 2 kg of the yogurt mix prepared in the same manner as in Example 15 was subjected to a second deoxygenation step prior to sterilization using an autoclave, so that DO was 3 ppm. Thus, a sample for measuring physical properties was obtained. In this case, the hardness of the obtained fermented milk was 54 g, and the smoothness was about 50 degrees.

  About 2 kg of the yogurt mix prepared in the same manner as in Example 15, the temperature reached 95 ° C. indirectly using a bath of boiling water while leaving unadjusted (ie, without performing the second deoxygenation step). And inoculated with 2% by weight of a lactic acid bacteria starter (mixed culture of L. bulgaricus JCM 1002T and S. thermophilus ATCC 19258).

  After filling this unfermented milk into the container, a third deoxygenation step is performed, the DO is adjusted to 3 ppm, and the temperature is maintained at 37 ° C., and the lactic acid acidity reaches 0.7% (about 3 to 5 hours) ) To complete the fermentation. And this fermented milk was cooled at 10 degreeC, and it was set as the sample (product) for a physical-property measurement. In this case, the hardness of the obtained fermented milk was 66 g, and the smoothness was about 40 degrees.

  Example 2 Except that about 2 kg of yogurt mix prepared in the same manner as in Example 15 was subjected to a second deoxygenation step prior to sterilization using a boiling water bath, so that DO was 3 ppm. In the same manner as in Example 17, a sample for measuring physical properties was obtained. In this case, the hardness of the obtained fermented milk was 76 g, and the smoothness was about 40 degrees.

  Table 4 summarizes the measurement results of hardness (CT) and smoothness (angle) of each fermented milk obtained in Examples 15-18. That is, Table 4 shows the sterilization conditions (presence / absence of the second deoxygenation step before the second sterilization step) and fermentation conditions (presence / absence of the third deoxygenation step before the fermentation step and fermentation temperature) of the yogurt mix. This is a summary of the effects of the fermented milk on the physical properties of fermented milk.

  From Table 4, when comparing Examples 15 and 16 and Examples 17 and 18, respectively, the fermented milk obtained by performing the second deoxygenation step on the yogurt mix and then sterilizing was added to the yogurt mix. It was found that the curd had better hardness and smoothness than fermented milk obtained by sterilization without performing the deoxygenation step.

  On the other hand, from Examples 17 and 18, the yogurt mix is sterilized (second sterilization step) and then the third deoxygenation step is performed before the fermentation step, and the fermentation temperature is lower than in Examples 15 and 16. It was found that fermented milk having excellent curd hardness and smoothness was obtained by adjusting the temperature to 37 ° C. That is, when the yogurt mix is adjusted using the skim milk powder obtained through the first deoxygenation step, the first sterilization step and the water removal treatment, the sterilization conditions of the yogurt mix (before the second sterilization step) It was found that the second deoxygenation step) and fermentation conditions (whether the third deoxygenation step is performed before the fermentation step and the fermentation temperature) affect the physical properties of the fermented milk. .

  According to the present invention, since various types of concentrated milk and powdered milk can be used, the production process of fermented milk and raw material constraints can be reduced. On the other hand, if high heat skim milk powder, which is skim milk powder sterilized by UHT, can be applied to fermented milk, it is not only preferable in terms of hygiene, but also there is a possibility that manufacturing costs can be reduced by unifying the sterilization conditions of skim milk powder.

  The method for producing fermented milk of the present invention can be used in fields such as the food industry because fermented milk such as yogurt can be produced.

Claims (10)

A first deoxygenation step for reducing the oxygen concentration contained in skim milk and / or whole milk;
A first sterilization step of heat-sterilizing skim milk and / or whole fat milk after the first deoxygenation step;
A moisture removal step of removing moisture from skim milk and / or whole milk after the first sterilization step;
A yoghurt mix preparation step of preparing a yoghurt mix using the skim milk and / or whole fat milk after removing the water;
A fermentation process for fermenting the prepared yogurt mix;
The manufacturing method of fermented milk containing this.   The method for producing fermented milk according to claim 1, wherein the dissolved oxygen concentration of skim milk and / or whole fat milk after the first deoxygenation step is 5 ppm or less.   The method for producing fermented milk according to claim 1 or 2, wherein the heat sterilization in the first sterilization step is ultra-high temperature sterilization.   The method for producing fermented milk according to claim 1, wherein the skim milk and / or the whole milk after the water removal is concentrated milk or powdered milk.   The method for producing fermented milk according to claim 1, wherein the moisture removing step includes at least one of a vacuum evaporation and concentration step, a spray drying step, and a freeze drying step.   The said yoghurt mix preparation process WHEREIN: The mixture ratio of the skim milk after the said water removal with respect to the total solid or non-fat milk solid content of the said yoghurt mix and / or whole milk is 70 weight% or more. A method for producing fermented milk. After the yogurt mix preparation step and before the fermentation step,
A second deoxygenation step for reducing the oxygen concentration contained in the yogurt mix;
A second sterilization step of heat-sterilizing the yogurt mix after the second deoxygenation step;
The method for producing fermented milk according to any one of claims 1 to 6, further comprising:   The method for producing fermented milk according to claim 7, further comprising a third deoxygenation step for reducing the oxygen concentration contained in the yogurt mix after the second sterilization step and before the fermentation step.   The method for producing fermented milk according to claim 8, wherein a fermentation temperature in the fermentation step is 30 ° C. or higher and 40 ° C. or lower.   The fermented milk manufactured using the manufacturing method of fermented milk in any one of Claims 1-9.

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