JPWO2018056425A1 - Flavor rich fermented milk and method for producing the same - Google Patents

Abstract

A fermented milk comprising fermenting the raw material milk or the dairy product after adding sugar to the raw material milk or dairy product and inoculating one or more selected from the group consisting of bacilli and yeast as a starter. Production method.

Description

  The present invention relates to flavored fermented milk and a method for producing the same.

  Consumption of fermented milk in Japan has increased in the last 20 years. However, with cheese, the annual consumption is about 1/7 to 1/10 compared to Europe, the United States, Australia, and the like. To stimulate further demand, it can be said that the development of new flavor cheeses, especially flavor rich cheeses suited to Japanese and Asian diets, is effective.

  Under such circumstances, in order to produce fermented milk, fermentation centered on lactic acid bacteria is the mainstream, and bacilli and yeast have hardly been used. Examples of utilizing other than lactic acid bacteria are camembert cheese and blue cheese, which are mainly produced by inoculating milk with mold of Penicillium sp. And ripening.

On the other hand, there are several reports of foods inoculated with bacilli and fermented.
For example, Patent Document 1 describes that the umami taste of cheese is improved by inoculating and culturing low-fat cheese curds with gonococci.
In Patent Document 2, it is described that a cheese having a beautiful color tone with a red-colored appearance can be obtained by growing cheese on which red mold fungus grows and the cheese surface is covered and matured with red mold fungus.

In Patent Document 3, processed cheese excellent in flavor and taste to which umami and rich are imparted, which is characterized by using, as a cheese curd, mochi cheese prepared by inoculating and culturing natural cheese with gonococci and The manufacturing method is described.
In patent document 4, the manufacturing method of the persimmon fermented milk beverage which puts and ferments rice bran to raw material milk is described. It is stated that the fermented fermented milk beverage produced is a beverage rich in amino acids (essential amino acids).

JP, 2009-100678, A Unexamined-Japanese-Patent No. 04-304842 JP, 2010-246499, A JP, 2015-159770, A

  An object of the present invention is to provide a novel production method capable of producing flavored fermented milk by inoculating and fermenting raw material milk and dairy products (curds etc.) with Aspergillus or yeast. .

The present inventor inoculates raw material milk and dairy products (curds) with one or more selected from the group consisting of Aspergillus oryzae as a starter, and ferments them to produce a flavorful fermentation to which a ginjo flavor is imparted. The inventors have found that milk can be produced and completed the present invention.
In addition, the present inventors add (mix) sugar to raw material milk and dairy products (curd), and then inoculate at least one selected from the group consisting of Aspergillus oryzae as a starter, By doing this, it has been found that flavored fermented milk with enhanced ginko flavor can be produced as compared to the case where no sugar is added, and the present invention has been completed. According to the present invention, it is possible to produce fermented milk with high palatability which has not been seen in the past, and to provide a method which can produce gonococci and yeast having weak ginjo incense per se as starters .

  In Patent Documents 1 to 4, flavor-rich fermented milk products in which “ginjo incense”, which has been preferred by Japanese people since ancient times, are enhanced by inoculating raw material milk and milk products (cards) with bacilli and fermenting them. There is no description of the manufacturing method. Also, there is no description or suggestion of a method for effectively increasing ethyl caproate, which is a substance contributing to Ginjo incense, in fermented milk.

That is, the present invention consists of the following contents.
1. A method for producing fermented milk comprising inoculating at least one selected from the group consisting of bacilli and yeast as a starter into a raw material milk or a dairy product, and then fermenting the raw material milk or the dairy product. The method according to claim 1, wherein the produced fermented milk exhibits a ginjo-flavor.
2. The method for producing fermented milk according to 1, comprising performing a step of adding sugar to the raw material milk or the dairy product before inoculating the Aspergillus oryzae.
3. Producing fermented milk according to 1, comprising performing a step of adding sugar to the raw material milk or the dairy product, and then subjecting the raw material milk or the dairy product to lactase treatment before inoculating the Bacillus subtilis. Method.
4. A fermented milk comprising fermenting the raw material milk or the dairy product after adding sugar to the raw material milk or dairy product and inoculating one or more selected from the group consisting of bacilli and yeast as a starter. Production method.
5. The method for producing fermented milk according to any one of 2 to 4, wherein the sugar is glucose or fructose.
6. The method for producing fermented milk according to any one of 1 to 5, wherein the bacilli are Aspergillus.
7. The method for producing fermented milk according to any one of 1 to 6, wherein the yeast is Saccharomyces cerevisiae.
8. The method for producing fermented milk according to any one of 1 to 7, wherein the fermentation is performed at a temperature of 15 to 45 ° C for 12 to 72 hours.
9. The method for producing fermented milk according to any one of 1 to 8, wherein the produced fermented milk contains 0.5 ppm or more of ethyl caproate.
10. The method for producing fermented milk according to any one of 1 to 9, wherein peptidase activity in fermented milk to be produced is 0.01 ABS / h or more when lysine-p-nitroanilide is used as a substrate. .
Cheese manufactured by the manufacturing method in any one of 11.10.
The natural cheese manufactured by the manufacturing method in any one of 12-10.

According to the present invention, it is possible to provide fermented milk having an enhanced flavor and an enhanced taste and flavor.
Furthermore, although a high-quality Ginjo flavor is produced by using the production method of the present invention, it is also possible to use bacilli and yeast, which are weak in Ginjo incense itself, as a starter and highly fermented milk with high palatability not seen conventionally. Can also be provided.

One aspect of the method for producing fermented milk according to the present invention is to ferment raw material milk or milk product after inoculating raw material milk or milk product with one or more selected from the group consisting of Aspergillus oryzae as a starter. Including doing. The fermented milk produced by the production method of the present invention is characterized in that it exhibits a ginko flavor.
In this aspect, it is preferable to include the step of adding sugar to the raw material milk or the dairy product before inoculating the Bacillus subtilis.
Moreover, in this aspect, before inoculating the said bacillus, including performing the process of adding sugar to the said raw material milk or the said dairy product, and carrying out the process of lactase processing the said raw material milk or the said dairy product next is carried out. preferable.

  In another aspect of the method for producing fermented milk according to the present invention, sugar is added to the raw material milk or the dairy product, and one or more selected from the group consisting of Bacillus subtilis and yeast as a starter are inoculated, It is characterized by including fermenting raw material milk or the said dairy product. According to this production method, fermented milk with enhanced Ginjo incense can be produced.

  By providing fermented milk to which a ginjo flavor is imparted by the present invention, it is possible to produce and sell cheese having a new flavor, yogurt having a new flavor, and the like. Furthermore, according to the present invention, Ginko flavor can be imparted more efficiently, Ginjo flavor can be held for a long time (for example, vacuum packaging and at least one month in refrigeration), and the shelf life can be extended.

  In the present invention, as fermented milk, cheese, yogurt, yogurt-like food and the like can be mentioned. Moreover, in the present invention, the "cheese" includes a cheese-like food using the cheese. That is, the "cheese" of the present invention is a "natural cheese", a "processed cheese", a "cheese food" defined by the "fair competition agreement", and a cheese similar to a cheese-like food generally referred to in the art. All things (for example, foodstuffs which have milk etc. as a main raw material) are also included.

  The fermented milk produced by the production method of the present invention is provided with a ginjo-flavored odor by Aspergillus and / or yeast. It is preferable that the fermented milk manufactured by the manufacturing method of this invention contains ethyl caproate and ethanol as a component which exhibits a gin-ko flavor, and it is more preferable to contain 0.5 ppm or more of ethyl caproate. More preferably, it contains 1.0 ppm or more of ethyl caproate. The content of ethyl caproate is more preferably 1.5 to 100 ppm, still more preferably 2.0 to 50 ppm.

  In addition, fermented milk produced by the production method of the present invention has an enzyme (peptidase) activity when lysine-p-nitroanilide is used as a substrate from the viewpoint of the taste of fermented milk and from the viewpoint of umami and ripeness. Is preferably 0.01 ABS / h or more.

As one embodiment of the production method of the present invention, eight steps of the method for producing cheese will be described.
1) Standardize raw material milk. Standardization refers to the process of formulating and mixing milk and milk products (raw milk, skimmed milk, milk protein concentrate, skimmed milk powder, cream, etc.) according to the cheese composition of the final product.
Sugar may be mixed in the step of standardization. The sugar may in principle be added at any stage of the production process. For example, from the viewpoint of reducing the risk of bacterial contamination, sugar can be added first and heat sterilization can be performed to deactivate the enzyme before proceeding with fermentation.
After standardization, steps of centrifugation and mixing of a fermentation regulator may be included.
When adding sugar to a curd, it is preferable to mix 0.1 to 10 wt%. On the other hand, when adding sugar to raw material milk, it is preferable to mix 0.4-40 wt%.

2) Homogenize when manufacturing cheese containing 10 wt% or more of fat. The temperature conditions are preferably 50 to 90 ° C, more preferably 60 to 85 ° C. The homogenization pressure is preferably 5 to 40 MPa, more preferably 5 to 30 MPa.
Generally, when the fat content is 2 wt% or less, the taste and texture tend to be poor. The fermented milk produced by the production method of the present invention may have a low fat content of 2 wt% or less, and an unpleasant odor (Lancet odor) increases even when the fat content exceeds 2 wt%. do not do. These are considered to be due to the masking effect of Ginjo incense.

3) Heat the raw milk for hygiene and constant quality. It is set as the conditions which have a bactericidal effect equivalent to 63 degreeC and 30 minutes. For example, high temperature short time sterilization (HTST sterilization) and ultra high temperature short time sterilization (UHT sterilization) can be mentioned.
When rennet is added in the process of producing fermented milk, in particular, cheese, it is preferable to set conditions such that curd does not cause non-ionization of calcium ions, denaturation of whey, formation of soft curd, or delay of syneresis. On the other hand, when coagulating with acid, UHT sterilization has no effect on curd. In the case of cream cheese, it is preferable to set it as the conditions of 74 to 95 degreeC and 15 to 300 seconds.

4) Form curd by adding acid and / or rennet to raw material milk. At this time, a calcium salt (calcium chloride) may be added before curd formation.
The acid is preferably added at 10 ° C. or less until pH 4.6 or less. Alternatively, for example, heating may be performed after the pH is adjusted to about pH 4.6 to pH 5.3. As the acid, lactic acid, hydrochloric acid, citric acid, gluconic acid, acetic acid and the like, which are recognized as food applications, may be used. For example, in the case of lactic acid, acid coagulation can be achieved if the pH is adjusted to 4.2 to 5.4 with 5 to 50% (v / v) solution of lactic acid. In the present invention, lactic acid is preferred from the viewpoint of the flavor and physical properties of cheese.
Moreover, although the addition amount of rennet changes with kinds of cheese, For example, Preferably 0.05-5 wt% is added, and a curd is formed. At this time, it may be stirred at about 10 to 80 rpm. The temperature is preferably 25 to 45 ° C.

  5) The sugar may be added in principle at any stage of the production process as described above. The sugar may be added to the surface of the curd or it may be mixed inside the curd. Alternatively, it may be added to the surface of the curd and mixed inside the curd. When mixed inside the curd, the loss of sugar upon addition is reduced. At this time, the addition amount of sugar to the curd is preferably 0.01 to 30 wt%, more preferably 0.2 to less than 20 wt%, still more preferably 0.5 to less than 10 wt%, particularly preferably 1 to 3 wt% It is.

6) Inoculate the starter described later. The surface of the card or the inside of the card may be inoculated, stacked and the like. The amount of the starter added is preferably 0.01 to 30 wt%, more preferably 0.1 to 20 wt%, and still more preferably 0.1 to 10 wt%, from the viewpoint of imparting of Ginko flavor and suppression of moldy odor. %, In particular 1 to 5 wt% is preferred.
It is preferable to inoculate 0.01-30 wt% of Aspergillus oryzae from the viewpoint of imparting of Ginjo incense and suppression of yeast odor, 0.1-10 wt% is more preferable, and 1-5 wt% is particularly preferable.
Moreover, it is preferable to inoculate 0.01-30 wt% of yeast. Furthermore, in the present invention, the addition of sugar can enhance ginko flavor, so that the inoculum amount of the above-mentioned bacilli and yeast can be appropriately reduced.

  It can carry out by the well-known method as a culture | cultivation method of a gonococcal. The medium used to produce the gonococcal culture medium usually contains a nutrient source on which microorganisms can grow. Nutritional sources include rice, soybean, barley, wheat, dextrin, whey, casein, skimmed milk powder, whey protein concentrate (WPC), whey protein isolate (WPI), yeast extract, soy bean extract, peptone such as tryptic case Glucose, sugars such as lactose, minerals such as whey minerals, or the like, or foods containing a large amount of these. It is preferable to use skimmed milk powder as a nutrient source, but it is not limited to this example.

  The culture temperature is preferably 15 to 50 ° C., more preferably 25 to 40 ° C., still more preferably 25 to 30 ° C., and the culture time is usually 3 to 72 hours, preferably 12 to 48 hours. Although culture is possible under aerobic or anaerobic conditions, aerobic conditions are preferred.

7) In the case of fresh cheese (Kwark et al.), Add a starter to the curd for aging, warm to less than 50-90 ° C., and centrifuge to remove whey.
Also, in the case of cheese aged for one week or more, before step 5), it is cut into a predetermined size according to the type of cheese in order to promote the elimination of whey inside the curd and to homogenize it. After cutting, for example, whey is generally eliminated by standing for 20 to 200 minutes at around 30 ° C. Next, cooking may be performed. With gentle agitation, remove whey from inside the curd by contracting the protein matrix and promoting acid formation. The conditions for cutting and cooking may be known methods.
In the case of pasta filler cheese, for example, curd which has been lowered to pH 5.1 to 5.4 is put into hot water at 70 to 80 ° C. to be plasticized. Then inoculate starters etc.

  8) When cheese is produced according to the production method of the present invention, the fermentation temperature of Bacillus and / or yeast is preferably 15 to 45 ° C, more preferably 15 to 50 ° C, more preferably 25 to 45 ° C, still more preferably Is the optimum temperature of Neisseria gonorrhoeae and / or yeast ± 3 ° C. In addition, the fermentation time is preferably 6 hours or more, more preferably 12 to 72 hours, more preferably 12 hours to less than 2 weeks, and still more preferably 24 hours to 1 week. Conventionally, there has been a case in which a ginjo flavor is given to cheese by long-term ripening for several months or more, but in the present invention, ginjo flavor is given in a short period of time compared to the conventional cheese manufacturing method. Thereafter, depending on the type of cheese, packaging is carried out through a known cheese predetermined process. Further, in the present invention, Ginjo flavor is provided in a short time as compared with the case where no sugar is added.

  The container of fermented milk of the present invention may be selected from plastic, paper, metal, pottery or a composite material thereof. It can be in the form of a container packed in these containers. In addition, the container may be covered with a plastic shrink film, a light shielding film (for example, a metal foil layer film, a black or dark ink applied film, or the container and the film may be used in combination of two or more types. From the viewpoint of taste deterioration and decomposition (reduction) by light transmission and oxygen transmission, it is preferable to combine a light-shielding container or film.

  The sugar of the present invention refers to all sugars such as monosaccharides, disaccharides, oligosaccharides, starch syrup, starch syrup and the like. Specifically, glucose, fructose, galactose etc., sucrose, maltose etc., isomerized sugar, fructooligosaccharide, galactooligosaccharide, palatinose, lactitol, xylitol, raffinose etc. may be mentioned. From the viewpoint of enhancing the activity of yeast, glucose, a mixture of glucose and fructose or sucrose is preferred, and glucose or glucose and fructose are particularly preferred.

The milk used for the fermented milk of the present invention includes animal milk such as cow, buffalo, goat, sheep and horse.
Above all, cattle are economically advantageous because they are easily obtained in large quantities. Raw milk and curd used as raw milk (unsterilized milk), sterilized milk (sterilized milk), partially skimmed milk, skimmed milk, whole fat concentrated milk, skimmed concentrated milk, whole fat milk powder, skimmed milk powder, milk Protein concentrates and glycomacropeptides can be formulated as appropriate. Depending on the type of fermented milk actually produced, butter, buttermilk, cream, whey protein concentrate, whey protein isolate, α-lactalbumin, β-lactoglobulin may be added to raw material milk. These additive components may be used alone or in combination of two or more.
At this time, it is preferable to use raw milk (non-sterile milk) and a processed product thereof as raw material milk from the viewpoint of good feeling of texture and the like. It is preferable to contain 8% by weight or more of these milks in solid concentration. 9 to 24 wt% is more preferable. 9 to 16 wt% is more preferable.

  As a starter, 1 or more types selected from the group which consists of Aspergillus and yeast can be used suitably. As an example of Aspergillus, Aspergillus oryzae, Aspergillus sojae, Aspergillus awamori, Monascus sp and the like can be mentioned. Examples of yeasts include Saccharomyces cerevisiae, Zygosaccharomyces rouxii, Kluyvermyces lactis, Kluyvermyces marxinus and the like. These starters may be used alone or in combination of two or more.

In the production method of the present invention, fermented milk can be provided with a ginjo flavor even with Aspergillus oryzae alone. In addition, a combination of Aspergillus oryzae and yeast can impart stronger ginko flavor.
Aspergillus is preferred as Aspergillus, Aspergillus oryzae and Aspergillus sojae are preferred, and Aspergillus oryzae is more preferred.

  In addition to bacilli and yeast, lactic acid bacteria starter etc. can also be used suitably. Examples of lactic acid bacteria include Lactobacillus bulgaricus, Lactobacillus acidophilus, Lactobacillus lactis, Lactobacillus casei, Lactobacillus helveticus, Streptococcus thermophilus, Streptococcus cremoris and the like. Furthermore, Propionibacterium, Bifidobacterium etc. can be used in addition to Bacillus and yeast.

  In the present invention, lysine-p-nitroanilide (Lys-p-NA), which is a p-nitroanilide derivative of an amino acid, is used as a substrate as an index for measuring enzyme (peptidase) activity in fermented milk. .

  Specifically, 100 μl of 20 mM Lys-p-NA solution and 1.8 ml of 100 mM potassium phosphate buffer (pH 7.0, 37 ° C.) are placed in a 5 ml glass tube, and kept at 37 ° C. 100 μl of an appropriately diluted enzyme solution is injected here to start the reaction. After 30 minutes, the enzyme reaction is stopped by injecting a reaction stopper solution (1.0 ml of 30% w / v acetic acid), and centrifuged (5 minutes at 10000 rpm) to measure the absorbance at 410 nm of the supernatant. Lys-p-NA released by peptidase activity has a maximum absorption at 410 nm. The reaction time (h) is plotted on the horizontal axis, and the absorbance (ABS) is plotted on the vertical axis to obtain an approximate quadratic curve equation, and when it is 0.01 ABS / h or more, it is preferable from the viewpoint of flavor such as umami and ripening. More preferably, it is 0.02 ABS / h or more.

  Hereinafter, the present invention will be described more specifically by showing Examples and Experimental Examples, but the scope of the present invention is not limited to the description of these Examples and Experimental Examples.

[Experimental Example 1]
20 kg of cream (product name "Fresh Cream 45", Meiji Ltd.) was added to 80 kg of raw milk to obtain a prepared milk having a fat content adjusted to 15 wt%. The prepared milk was sterilized at 95 ° C. for 60 seconds and homogenized at 75 ° C. under a pressure of 15 MPa. The homogenized formula is cooled to 4 ° C. and 10% (w / w) of an aqueous lactic acid solution is added with stirring until the pH reaches 5.2, and after the curd coagulates, the temperature is raised to 80 ° C. with stirring. After warming, the curd and whey were separated to obtain acid coagulated cheese.

  Anthrax starter is prepared by adding 1 wt% of yeast extract (product name “E-stock (s-Pd)”, Asahi Foods and Health Care Co., Ltd.) to a 10 wt% aqueous solution of skimmed milk powder (product name “skim milk powder”, Meiji Ltd.) The medium obtained by sterilizing at 121 ° C. for 1 minute is cooled to 28 ° C. and inoculated with 0.6 wt% of Aspergillus oryzae (Yamabuki No. 2 (Aspergillus sp.) Akita-Imano Shoten Co., Ltd.) for 48 hours at 28 ° C. It was cultured and prepared.

  After preparing the thing which did not add glucose (0 wt%) and 1 wt%, 3 wt%, and 10 wt% of glucose respectively and mixed it with respect to acid-coagulated cheese, a gonococcal starter or gonococcal starter and Inventive product 1 (Bacilliae only) and Inventive product 2 (Bacilli and Yeast) to which yeast (Saccharomyces cerevisiae) was inoculated and fermented at 30 ° C. for 36 hours and glucose was added, and reference to which glucose was not added The product 1 (Koji mold only) and the reference product 2 (Koji mold and yeast) were obtained. In addition, the acid-coagulated cheese was not inoculated with bacilli and yeast, and left at 30 ° C. for 36 hours to obtain control product 1.

Ginjo incense, umami, and general evaluation of the present invention products 1 and 2 and the reference products 1 and 2 and the control product 1 were evaluated sensoryally by 10 specialist sensory evaluation panelists. In addition, this sensory evaluation is scored on the basis of Table 1 for Ginjo incense, umami and comprehensive evaluation on the basis of Table 1, and if the average value of the score of 10 persons is 3 points or more in the comprehensive evaluation, the flavor provided with the flavor of Ginjo incense It was evaluated as rich cheese.
In addition, the same amount of hexane is added to the inventive product 1, the inventive product 2, the reference product 1, the reference product 2 and the control product 1, and after distillation processing for 90 minutes with a distillation apparatus, the ethyl caproate concentration in the hexane phase Ginkgo fragrants were evaluated by measuring gas chromatography-mass spectrometry.
Furthermore, the enzyme (peptidase) activity of the product 1 of the present invention, the product 2 of the present invention, the reference product 1, the reference product 2 and the control product 1 was measured by the method described later.

  The gas chromatograph-mass spectrometer used for measurement of ethyl caproate concentration is 7890A / 5975C inertXL (manufactured by Agilent Technologies, Inc.), the column is DB-WAX (manufactured by Agilent Technologies, Inc.), gas flow rate: helium (carrier gas ) 1 ml / min, ion source temperature: 230 ° C., ionization method: EI, set mass number: m / z 99, 88.

The measurement method of the enzyme (peptidase) activity was as follows. To 20 g of cheese, 80 ml of extraction buffer (pH = 7 (37 ° C.)) was added, and treated with a homogenizer (manufactured by IKA, model: ULTRA-TURRAX T25) at 9500 rpm for 1 minute. Here, the buffer for extraction is an aqueous solution consisting of 50 mM potassium phosphate, 30% (w / v) sucrose and 150 mM sodium chloride.
30 g of an aqueous solution obtained by homogenizing the above cheese was centrifuged at 8000 g for 10 minutes at 4 ° C. Next, the supernatant was filtered through filter paper (TOYO No. 2), and the filtrate (permeate) was used as an extract of lactic acid bacteria.

  Lys-p-NA (manufactured by Sigma) was used as a substrate. 100 μl of 20 mM Lys-p-NA solution (in methanol) and 1.8 ml of 100 mM potassium phosphate buffer (pH = 7 (37 ° C.)) were placed in a 5 ml tube and incubated at 37 ° C. 100 μl of the extract of lactic acid bacteria is placed in the test tube to start the reaction, and after 0, 2, 4, 6, 24 hours have elapsed from the start of the reaction, 1.0 ml of 30% (v / v) acetic acid is added The reaction was stopped by placing it in the test tube. The p-NA liberated by the above reaction has a maximum absorption at a wavelength of 410 nm. The reacted solution was centrifuged at 10000 rpm for 5 minutes. The absorbance of the supernatant was measured with a spectrophotometer (manufactured by Shimadzu Corporation, model: UV-1200, wavelength: 410 nm). About the result measured at each reaction time, reaction time (h) is plotted on the horizontal axis, and absorbance (ABS) is plotted on the vertical axis, to obtain an approximate quadratic equation.

  A flavor-rich good cheese (fermented milk) with enhanced ginko flavor was produced by inoculating and fermenting only koji molds on curd that had been acid-coagulated with added sugar (this invention product 1 of Table 2) . In addition, the fermented soybeans and yeast were inoculated into curds to which sugar was added and acid coagulated, and then fermentation was performed to further enhance ginjo fragrant (Invention product 2 of Table 3). In particular, it was suggested that Ginjo incense further intensifies in the case of inoculating Bacilli and yeast to curd that had been added with sugar and acid coagulated (Table 3).

  When 1 wt% or 3 wt% glucose was added, the concentration of ethyl caproate was significantly increased by a factor of 5 or more compared to that without glucose addition (Table 4). When 10 wt% of glucose was added, the concentration of ethyl caproate was the same as in the case of no glucose addition (Table 4) in the cheese inoculated with only Bacillus (Invention 1). On the other hand, in cheese inoculated with Aspergillus and yeast (Invention Product 2), it increased about 30 times (Table 4). It was suggested that the addition of sugars to curd in a predetermined amount activates K. or yeast to increase ethyl caproate.

  In the product 1 of the present invention and the product 2 of the present invention, in the addition of 1 wt% of glucose and the addition of 3 wt% of glucose, the peptidase activity was increased as compared with no addition of glucose (0 wt%) (Table 5). On the other hand, addition of glucose at 10 wt% was higher in enzyme activity than control product 1, but was equivalent to that without glucose addition (0 wt%) (Table 5). It was suggested that the addition amount of glucose is preferably less than 1 to 10 wt% when only bacilli are added to the curd. It was suggested that the addition of sugar to curd in a predetermined amount activates K. bacillus and yeast to increase enzyme (peptidase) activity.

[Experimental Example 2]
20 kg of cream (product name “Fresh Cream 45”, manufactured by Meiji Co., Ltd.) was added to 80 kg of raw milk to obtain a prepared milk adjusted to have a fat content of 15 wt%. The prepared milk was sterilized at 95 ° C. for 60 seconds and homogenized at 75 ° C. under a pressure of 15 MPpa. 4% of lactose (lactose monohydrate, Wako Pure Chemical Industries, Ltd.) was added to the homogenized prepared milk and completely dissolved. To this, 0.2% of lactase (GODO-YNL, manufactured by Joint Sake Seisei Co., Ltd.) was added, and then reacted at 40 ° C. for 1 hour. Then, it cooled to 4 degreeC and added 10% (w / w) lactic acid aqueous solution until it became pH 5.2 while stirring. After the curd was coagulated, it was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain a lactase-treated acid coagulated cheese.

  The lactase-treated acid-coagulated cheese was inoculated with a gonorrhea starter and yeast (Saccharomyces cerevisiae), and fermented at 30 ° C. for 36 hours to obtain the product 3 of the present invention. Table 6 shows the results of sensory evaluation of the product 3 of the present invention in comparison with the control product 1.

  The ethyl caproate concentration of the product 3 of the present invention was 16.0 ppm. In comparison with the control product 1 which was less than the detection limit (0.1 ppm), the product 3 of the present invention is fermented by inoculating the curd obtained through the addition of sugar and lactase treatment with gonococci and yeast. It is suggested that ethyl caproate concentration increases significantly.

  The enzyme activity of the product 3 of the present invention was 0.031 ABS / h. Compared with the control product 1 which was less than the detection limit (0.001 ABS / h), the product 3 of the present invention is fermented after inoculating the curd obtained by adding sugar and performing lactase treatment to the curds and yeast It was found that the enzyme was activated. Moreover, it was suggested that milk protein is decomposed and umami taste is increased by the enzyme activity.

According to the production method of the present invention, fermented milk (cheese) excellent in flavor with ginjo incense is provided, fermented milk (cheese) of unprecedented flavor is offered to the market, and a new market is activated It can be expected that consumption of fermented milk (cheese) can be extended. In addition, by using the production method of the present invention, it is possible to produce high-quality Ginjo incense.
Further, according to the production method of the present invention, fermented milk (cheese) having high palatability can be provided by adding sugar even when using as a starter a bacillus or yeast capable of producing only weak Ginjo incense.

While several embodiments and / or examples of the present invention have been described above in detail, those skilled in the art will appreciate that the exemplary embodiments and / or examples are substantially without departing from the novel teachings and advantages of the present invention. It is easy to make many modifications to the embodiment. Accordingly, many of these variations are included within the scope of the present invention.
The contents of the documents described in this specification and the Japanese application specification on which the Paris priority of the present application is based are all incorporated herein.

Claims (9)

  A fermented milk comprising fermenting the raw material milk or the dairy product after adding sugar to the raw material milk or dairy product and inoculating one or more selected from the group consisting of bacilli and yeast as a starter. Production method.   The method for producing fermented milk according to claim 1, wherein the sugar is glucose or fructose.   The method for producing fermented milk according to claim 1 or 2, wherein the bacilli are Aspergillus.   The method for producing fermented milk according to any one of claims 1 to 3, wherein the yeast is Saccharomyces cerevisiae.   The method for producing fermented milk according to any one of claims 1 to 4, wherein the fermentation is performed at a temperature of 15 to 45C for 12 to 72 hours.   The method for producing fermented milk according to any one of claims 1 to 5, wherein the produced fermented milk contains 0.5 ppm or more of ethyl caproate.   The fermented milk according to any one of claims 1 to 6, wherein the peptidase activity in fermented milk to be produced is 0.01 ABS / h or more when lysine-p-nitroanilide is used as a substrate. Production method.   Cheese manufactured by the manufacturing method in any one of Claims 1-7.   The natural cheese manufactured by the manufacturing method in any one of Claims 1-7.