JPWO2017029803A1 - Method for producing fermented milk containing protein at high concentration - Google Patents

Abstract

Provided is a method for producing fermented milk, which can produce high-concentration fermented milk excellent in flavor and texture at low cost. A fermented milk production method for obtaining fermented milk containing protein at a high concentration by fermenting raw milk containing desalted skim milk, milk protein concentrate, whey protein concentrate, and fresh cream. When the total mass of the desalted skim milk, the milk protein concentrate and the whey protein concentrate is 100%, the desalted skim milk is 70 to 80%, the milk protein concentrate is 15 to 25%, and the whey protein Blend the concentrate at a rate of 2-6%.

Description

  The present invention relates to a method for producing fermented milk containing protein at a high concentration.

  As fermented milk containing high concentration of protein (fermented milk containing high protein), those with names such as quark, fresh cheese and Greek yogurt are known. These high protein-containing fermented milks are generally produced through a concentration step in which whey is removed by subjecting fermented milk produced by a normal production method to membrane separation or centrifugation.

  Patent Document 1 discloses that fermented milk having high shape retention, low brittleness, and smooth texture by adding whey protein and milk peptide to fermented milk raw material liquid (high It is described that protein-containing fermented milk can be produced.

Japanese Patent Application Laid-Open No. 2004-283047

  In the conventional method for producing fermented milk containing a high protein, production equipment such as a membrane separation treatment device (microfiltration membrane, ultrafiltration membrane, etc.) or a centrifugal separation treatment device is required, and the number of production processes is increased. Manufacturing costs are high, and the price of fermented milk itself is generally high. Moreover, in order to make it high protein content, even if the protein concentration of fermented milk raw material liquid (raw material milk) is made only high, there exists a problem that the tastes and textures, such as a touch, will deteriorate only by being hard.

  Moreover, although patent document 1 describes improving the physical property of fermented milk by mix | blending the protein of about 1 mass% of fermented milk raw material liquid, for example, the protein density | concentration of raw material milk is made high. The conditions necessary for the production of fermented milk containing high protein obtained by fermentation after that and the physical properties of fermented milk containing high protein have not been studied at all.

  Therefore, an object of the present invention is to provide a method for producing fermented milk, which can produce fermented milk having a high concentration and excellent texture and texture at low cost.

The present invention relates to a method for producing fermented milk containing protein at a high concentration. In the method for producing fermented milk according to the present invention, desalted skim milk powder and milk protein concentrate (MPC; Milk)
Protein Concentrate), whey protein concentrate (WPC) and / or whey protein isolate (WPI) (hereinafter sometimes referred to simply as “whey protein concentrate”), and fresh cream When the total mass of the desalted skim milk, milk protein concentrate and whey protein concentrate is 100% by mass, the desalinated skim milk powder is 70 to 80% by mass, and the milk protein concentrate 15 to 25% by mass and whey protein concentrate in a proportion of 2 to 6% by mass.

  According to the production method of the present invention, it is possible to produce a high-concentration fermented milk excellent in flavor and texture at a low cost.

FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.

  In the embodiment of the present invention, fermented milk (fermented milk containing high protein) containing protein at a high concentration (5 to 10% by mass) is produced by fermenting raw material milk containing a protein raw material and cream. It is.

  FIG. 1 is a flowchart showing a process for producing fermented milk according to the embodiment.

  First, a protein raw material is dissolved or dispersed in heated water to prepare an aqueous solution of the protein raw material (step S1). The protein raw material includes at least a component of desalted skim milk, a component of milk protein concentrate, and a component of whey protein concentrate.

  Non-salted skim milk is skim milk in which salts (minerals such as sodium and potassium) are reduced, and examples thereof include skim milk that has been subjected to nanofiltration (NF) treatment. Here, the desalted skim milk may be used to include forms such as desalted skim milk powder, desalted skim milk concentrate and the like.

  Milk protein concentrate improves the heat stability of raw milk. In milk protein concentrates, sodium, potassium, chlorine, etc. are sufficiently reduced (desalted) during the production process. Therefore, in high-concentration fermented milk produced by blending milk protein concentrates, Compared with fermented milk produced by concentration treatment later, saltiness can be easily reduced. That is, by reducing this salty taste, it is possible to adjust the flavor of the actually obtained fermented milk in a mellow manner. However, the milk protein concentrate has a higher calcium content than the whey protein concentrate, so if the blending ratio of the milk protein concentrate exceeds the above range, bitterness caused by calcium occurs. It becomes easy. Moreover, if the blending ratio of the milk protein concentrate exceeds the above range and becomes too high, a bad odor due to the protein tends to be generated.

  Whey protein concentrate improves the hardness of the curd of fermented milk. As the content of β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) contained in the raw material milk increases, the hardness of the curd of fermented milk increases. At this time, in the whey protein concentrate, since the content of β-Lg and the content of α-La is higher than that of skim milk and milk protein concentrate, by blending the whey protein concentrate at a high concentration, The hardness of fermented milk can be improved. However, if the mixing ratio of the whey protein concentrate exceeds the above range and becomes too high, the hardness of the fermented milk becomes too high and the texture becomes worse, and the heat stability of the raw milk tends to decrease. The coarseness of the fermented milk particles becomes prominent, and the card structure tends to deteriorate and become brittle. In addition, whey protein concentrate has lower sodium content and calcium content than milk protein concentrate, so when whey protein concentrate is blended to produce high-concentration fermented milk, it is attributed to sodium and calcium. Salty taste and bitterness can be reduced. However, if the blending ratio of the whey protein concentrate is below the above range, these salty tastes and bitterness cannot be reduced.

The blending ratio of the desalted skim milk, whey protein concentrate, and milk protein concentrate is the desalted skim fat when the total of desalted skim milk powder, whey protein concentrate, and milk protein concentrate is 100% by mass. Powdered milk is 70-80 mass%, milk protein concentrate is 15-25 mass%, and whey protein concentrate is 2-6 mass%. At this time, by making the blending ratio of the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate within the above range, while improving the heat stability of the raw milk and the hardness of the card of fermented milk, Flavor and texture can be improved.

  Even within the range of the blending ratio described above, when the total of the desalted skim milk, the whey protein concentrate, and the milk protein concentrate is 100 masses, the desalinated skim milk is 72 to 78 mass%, and the milk protein concentrate. 18 to 23% by mass, whey protein concentrate to 3 to 6% by mass, demineralized skim milk to 74 to 76% by mass, milk protein concentrate to 20 to 22% by mass, and whey protein concentrate to More preferably, the content is 3 to 5% by mass, particularly preferably 75% by mass of the desalted skim milk, 21% by mass of the milk protein concentrate, and 4% by mass of the whey protein concentrate. In addition, a flavor and food texture can further be improved by making the compounding quantity of a whey protein concentrate into a preferable range.

  Next, fresh cream is added (blended) to the aqueous protein material solution (step S2). Here, when desalted skim milk powder, milk protein concentrate, whey protein concentrate is blended and the content (concentration) of protein contained in raw milk is too high, the curd becomes too hard and smooth. May be damaged. Therefore, fresh cream is added for the purpose of adjusting the hardness (softness) and smoothness of the card. As the raw cream, for example, a milk fat content of 35 to 50% by mass can be used. The blending ratio of the fresh cream can be 16 to 25% by mass, preferably 17 to 25% by mass, when the total amount of protein raw material, fresh cream and water is 100% by mass. More preferably, it is made into -25 mass%. When the blending ratio of the fresh cream is below the above range, it becomes difficult to impart softness and smoothness to the card of fermented milk. On the other hand, when the blending ratio of the fresh cream exceeds the above range, it becomes difficult to impart an appropriate hardness to the card of fermented milk.

  Next, the raw material milk is stirred and homogenized using a homomixer or the like (step S3). Since some milk protein concentrates have low solubility, this step is provided for homogenization. Moreover, in order to atomize and disperse the milk fat of the fresh cream, this process is provided and homogenized. However, this step may be omitted when a highly soluble protein concentrate is used as a raw material.

  Next, if necessary, after adjusting the pH of the raw material milk after the homogenization treatment, the raw material milk is heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time (step S4). The milk is cooled to the fermentation temperature (step S5). By adjusting the pH of the raw milk to 6.6 to 6.8, more preferably 6.7, protein denaturation when the raw milk is heated and sterilized is suppressed, and the thermal stability of the raw milk Can be improved.

  Next, after adding a starter to the cooled raw milk (step S6), the container is filled with raw milk (step S7) and fermented at a predetermined fermentation temperature (and a predetermined fermentation time) ( Step S8). And after fermenting raw material milk, fermented milk is cooled with a refrigerator (step S9).

In the production method according to the present embodiment, raw milk in which high-protein raw material is blended with skim milk is fermented. Therefore, as in the conventional method for producing high-concentration fermented milk, ordinary fermented milk is subjected to membrane separation treatment or centrifugation. There is no need to treat and remove whey. By eliminating the concentration step for removing whey, there are the following advantages.
(1) Manufacturing equipment such as a membrane separation treatment device and a centrifugal separation treatment device and a concentration step for removing whey are not necessary, so that the production cost of fermented milk can be reduced.
(2) In the production method for removing whey, the mass of fermented milk is reduced by the amount of whey that is actually removed, but by omitting (making unnecessary) the concentration step of removing whey, the loss of fermented milk is reduced. This can be reduced and the product yield is improved.
(3) By omitting the concentration step of removing whey, no by-product (whey) that becomes waste is generated, so the burden on the environment can be reduced.
(4) When the concentration step is performed after the fermentation step, a sterilization operation such as a concentration treatment apparatus is required. However, the sterilization operation is also unnecessary because the concentration step is not necessary. In addition, since no fermented milk is subjected to any mechanical treatment after the fermentation process, the risk of contamination by microorganisms can be avoided.
(5) By omitting the concentration step of removing whey, stirring or crushing of the card becomes unnecessary after the fermentation step. Therefore, not only high-concentration soft type (paste-like) fermented milk but also high-concentration set type (solid) fermented milk can be produced.

  Moreover, the heat stability (heat resistance) of raw material milk improves by mix | blending a milk protein concentrate with raw material milk. Therefore, in the fermented milk manufacturing method according to the present embodiment, the sterilization apparatus can be continuously operated for a long time in the raw milk sterilization step, and the raw milk can be sterilized efficiently.

  Also, by blending whey protein concentrate with raw milk, it becomes possible to harden the curd of fermented milk without performing a concentration step, and to reduce the salty taste and bitterness of fermented milk and improve the taste Can do.

  Therefore, according to the method for producing fermented milk according to the present embodiment, highly concentrated fermented milk excellent in flavor can be produced at low cost. Moreover, according to the manufacturing method which concerns on this embodiment, fermented milk which contains nutritionally good protein in high concentration can be provided. Since the fermented milk obtained here has a weak acidity, it can be used as a cooking material for various dishes and cooking. Moreover, since the fermented milk obtained here has a low water content and an appropriate hardness at the end of fermentation, it can be used for various dishes and cooking without draining. .

  In the method for producing fermented milk according to this embodiment, the pH of fermented milk is adjusted to 4.6 to 4.9, more preferably 4.6 to 4.8, and still more preferably 4.7 to 4.8. Thus, not only immediately after producing the fermented milk, but also after storing the fermented milk refrigerated (10 ° C., 2 weeks), an appropriate acidity can be maintained, and the flavor can be maintained particularly well.

  Examples in which the present invention is specifically implemented will be described below.

  First, demineralized skim milk powder, milk protein concentrate, and whey protein concentrate were used as protein raw materials, and protein raw materials were mixed and dissolved in warm water to prepare an aqueous solution of protein raw materials. Here, as non-salted skim milk, non-fat dry milk treated with nanofiltration (NF), milk protein concentrate as MPC80 (manufactured by DOMO), and whey protein concentrate as WPC80 (manufactured by Arla Foods or TATUA). used.

  Next, after adding (blending) and mixing raw cream (milk fat content: 47% by mass) to the protein raw material aqueous solution to prepare the raw milk, the raw milk is stirred using a homomixer. Homogenized. Next, after the raw material milk was heated and sterilized at a predetermined sterilization temperature and a predetermined sterilization time, the raw material milk was cooled to the fermentation temperature. And after adding a starter to raw material milk and stirring, the raw material milk was filled into the container, and it was made to ferment with predetermined | prescribed fermentation temperature and predetermined | prescribed fermentation time. After finishing fermentation of raw material milk, fermented milk was cooled with the refrigerator.

In Table 1, the raw material used for fermented milk which concerns on Examples 1-3 and Comparative Examples 1-3, a mixture ratio, and the composition of a nutrient component are shown. In addition, the compounding quantity of protein raw material, fresh cream, and water shown in Table 1 is a compounding ratio when the raw material milk (protein raw material, fresh cream, water) is 100% by mass, and the compounding quantity of the lactic acid bacteria starter is It is a blending ratio when the raw milk is 100% by mass. Also,
In Table 2, the result of the sensory test of the flavor and physical property (hardness and smoothness of a card | curd) of fermented milk which concerns on Examples 1-3 and Comparative Examples 1-3 is shown.

In the fermented milk according to Examples 1 to 3, the amount of demineralized skim milk powder, milk protein concentrate, and whey protein concentrate is within the preferred range described above, so the card does not become too hard and the smoothness is poor. did not become. In particular, in Examples 2 and 3, by setting the blending amount of the fresh cream in the above-described preferable range, it was possible to achieve both moderate hardness that can be cut with a knife and smoothness when stirred. On the other hand, in the fermented milk according to Comparative Examples 1 to 3, when the blending amount of the milk protein concentrate exceeded the upper limit within the preferable range, the card became hard and the smoothness deteriorated. In addition, although an experimental result is abbreviate | omitted, when adjusting pH of fermented milk to 4.6-4.9 and manufacturing, fermented milk is refrigerated (10 degreeC, 2 weeks) not only immediately after manufacturing fermented milk. It was confirmed that the moderate acidity was maintained and the flavor was maintained particularly well after the test.

  The present invention can provide fermented milk containing nutritionally good protein at a high concentration.

Claims (2)

A fermented milk production method for obtaining fermented milk containing protein at a high concentration by fermenting raw milk containing desalted skim milk, milk protein concentrate, whey protein concentrate, and fresh cream. And
When the total of the desalted skim milk, the milk protein concentrate and the whey protein concentrate is 100% by mass,
70-80 mass% of the desalted skim milk powder,
15-25% by weight of the milk protein concentrate,
2-6% by mass of the whey protein concentrate
The method for producing fermented milk, comprising blending the desalted skim milk powder, the milk protein concentrate, and the whey protein concentrate.   The method for producing fermented milk according to claim 1, wherein the ratio of the protein to the total mass of the fermented milk is 5 to 10% by mass.

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