KR101580137B1 - Method of producing fermented milk drink or lactobacillus drink - Google Patents
Method of producing fermented milk drink or lactobacillus drink Download PDFInfo
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- KR101580137B1 KR101580137B1 KR1020097007236A KR20097007236A KR101580137B1 KR 101580137 B1 KR101580137 B1 KR 101580137B1 KR 1020097007236 A KR1020097007236 A KR 1020097007236A KR 20097007236 A KR20097007236 A KR 20097007236A KR 101580137 B1 KR101580137 B1 KR 101580137B1
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- fermented milk
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- beverage
- stabilizer
- lactic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
Abstract
Provided is a fermented milk beverage or a method for producing a lactic acid bacterium drink which can cope with a demand for efficient production of a small quantity of various products at low cost without requiring a large amount of facility investment such as expansion of a large-capacity low-liquid tank.
After the stabilizer is added to the liquid fermented milk and mixed, a non-common supplementary liquid corresponding to the fermented milk beverage or the lactic acid bacteria beverage, which is the final product, is added to and mixed with the mixture of the liquid fermented milk and the stabilizer.
Fermented milk drinks, lactic acid bacteria drinks
Description
The present invention relates generally to a fermented milk beverage called a drink yogurt or drink yogurt and a process for producing a lactic acid bacterium drink, and more particularly to a fermented milk beverage or a lactic acid bacterium drink suitable for producing fermented milk beverages or lactic acid bacteria beverages of various kinds.
Background Art Conventionally, fermented milk beverages such as drink yogurt and yogurt drink and lactic acid bacteria beverages are generally produced by adding a stabilizer (pectin, carboxymethyl cellulose (CMC), soy polysaccharide, etc.) or flavor substances (such as sugar, high-intensity sweetener, (Vitamins, minerals, insoluble salts (calcium phosphate, carbonates, etc.), flavorings (flavors, fruits and vegetables such as fruit juice, jams, sauces and preparations) Calcium, whey calcium), etc.) in a post-process (see, for example, Non-Patent Document 1).
Conventionally, in the production of such a fermented milk beverage or a lactic acid bacterium beverage, fermented milk and a supplementary raw material liquid have been prepared first.
For example, fermented milk is prepared by a fermentation substrate (yogurt mix) with milk or milk product as its main component, and the sub-raw material liquid is prepared by dissolving and mixing additives such as stabilizers (pectin and the like) .
The prepared fermented milk and the additive liquid are mixed at a predetermined weight ratio (ratio) before being filled into fermented milk beverage or lactic acid bacterium beverage as a final product in a predetermined shape and form, and stirred and maintained in a large capacity tank for a predetermined time, And to stabilize fermented milk drinks and lactic acid bacteria beverages.
9 is a conceptual diagram showing a conventional manufacturing process of a fermented milk beverage or a lactic acid bacteria beverage. (Stabilizer, flavor substance, flavor, acidulant, nutrient enrichment substance, etc.) taken out from the fermented milk taken out from the conventional fermentation
When producing fermented milk beverages or lactic acid bacteria beverages of a plurality of kinds and varieties, generally, fermented milk is common to all kinds and varieties, but it is necessary to prepare different kinds of fermented milk depending on each type and variety of fermented milk beverages or lactobacillus beverages .
Therefore, in order to stabilize the fermented milk beverage or the lactic acid bacteria beverage, which is the final product, when fermented milk beverages or lactic acid bacteria beverages of a plurality of kinds and varieties are simultaneously produced by the above-described conventional methods, the fermented milk and the additive raw liquid are mixed at a predetermined weight ratio (
On the other hand, when one large-capacity tank (the low-
Here, if a plurality of tanks (the
Non-Patent Document 1: Milk Comprehensive Dictionary (P246, Figure 2-3.47)
(Disclosure of the Invention)
(Problems to be Solved by the Invention)
In the conventional method for producing a fermented milk beverage or a lactic acid bacterium drink, the fermented milk beverage or the lactic acid bacteria beverage, which is the final product just before being charged, is stored for each breed in a large capacity tank (low liquid tank) and then a charger is used . Therefore, in the case of producing a fermented milk drink or a lactic acid bacterium drink of various kinds, it is inevitable to increase the number of large-capacity tanks (low-liquid tanks) according to the number of varieties in order to cope with a large number of tanks. It was not possible to prepare a product of the next variety until the charging of the product of a certain kind and the cleaning of the low-liquid tank were completed.
The number of low-liquid tanks is inevitably limited due to the area that can be installed in the manufacturing plant and the viewpoint of the installation cost. Therefore, it is difficult to manufacture a multi-variety fermented milk beverage or a lactic acid bacteria beverage by increasing the number of large-capacity tanks (low-liquid tanks) according to the number of varieties in one manufacturing factory.
In recent years, consumer preferences have been diversified and the trend of this consumer is expected to become even stronger in the future. For this reason, there is a strong demand for small quantity production of various kinds of products in fermented milk beverages and lactic acid bacteria beverages.
However, in a conventional production method in which fermented milk beverages and lactic acid bacteria beverages, which are the final products immediately before being charged, are stored in respective large-capacity tanks (low-liquid tanks) for each variety, a large number of varieties are efficiently produced and responded to demands for small- It is difficult to cope with the demand for small quantity production of multiple products without causing increase in manufacturing cost (production cost) accompanying the addition of large-capacity low-liquid tank or tank for auxiliary raw material liquid in one manufacturing factory.
It is therefore an object of the present invention to provide a fermented milk beverage or a method for producing a lactic acid bacterium drink which can meet the demand for efficient production of a small quantity of various products at low cost without requiring a large amount of facility investment such as expansion of a large- .
(MEANS FOR SOLVING THE PROBLEMS)
In order to achieve the above object, the present invention proposes a method for adding a stabilizer to a liquid fermented milk and adding a stabilizer to the liquid mixture of the fermented milk and the stabilizer, Is added to and mixed with a fermented milk or a lactic acid bacterium.
As a result of observing that the stabilizers contained in the sub-raw material liquid are commonly used among varieties, it is necessary to first mix the liquid fermented milk and the stabilizer, and to mix this liquid with a large amount of (Low-liquid tank), and a non-common additive liquid corresponding to each type of fermented milk drink or lactic acid bacteria drink, which is a final product, is added and mixed.
The liquid mixture of the liquid fermented milk and the stabilizer which is mixed and prepared in such a manner as described above is commonly used for various fermented milk beverages or lactobacillus beverages. Therefore, in the present specification, a mixture of the liquid fermented milk and the stabilizer will be referred to as " common surimi mix " There is a case. In addition, since it is prepared by mixing for the first time, a " common surge mix ", which is a mixture of the liquid fermented milk and the stabilizer, may be referred to as " first mixed solution "
That is, the common surge mix is a fluid commonly used for producing fermented milk beverages and lactic acid bacteria beverages of various kinds such as fermented milk and stabilizers (pectin, carboxymethyl cellulose (CMC), soy polysaccharide, etc.) Which is a liquid having a fluidity, such as a thick liquid or a liquid. In addition, the common surge mix may contain flavor substances, flavorings, and nutritional fortification substances as necessary.
The nonporous portion raw material liquid is a fluid including an additive material excluding a fluid used as a common surge mix. For example, a flavor substance (sweetener such as sugar, high-intensity sweetener, liquid sugar, fruit pulp such as fruits and vegetables, juice, jam, sauce, preparation), flavor, acidulant (citric acid, lactic acid, etc.) (Such as vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium), etc.) and the like. As described later, the non-common additive liquid may contain a stabilizer if necessary.
As described above, a common surimi mix is stored in a large-capacity tank, and a common non-common ingredient liquid corresponding to each desired fermented milk drink or variety of lactic acid bacteria drink is added to the common surimi mix and mixed therewith, There is no need to install a large number of components in a manufacturing factory. In addition, a tank (a tank for supplying the sub-material liquid indicated by
In addition, in the present invention, a tank (a tank for a non-common auxiliary material liquid) for preparing a non-common auxiliary material liquid corresponding to each type (for each type) is newly required. However, the non- The area that can be installed in the manufacturing factory is reduced and the installation cost is also reduced.
Further, in the case of manufacturing a product of a new variety or the like in a manufacturing factory, there has been a case where a conventional manufacturing method requires a large capacity addition tank for the auxiliary raw material liquid. In the present invention, however, And the like.
In the conventional production method, for example, when the mixing ratio of the fermented milk to the sub-raw material liquid is set to about 5: 5 by weight, about half of the capacity of the large-capacity tank (low liquid tank) in which the fermented milk and the sub- (Capacity equivalent to that of the fermentation useful tank storing the fermented milk), it was necessary to prepare a tank for the auxiliary raw material liquid. On the other hand, even if the mixing ratio of the sub-raw material liquid is lowered and the mixing ratio of the fermented milk and the sub-raw material liquid is, for example, about 6: 4 by weight ratio, A somewhat large capacity tank corresponding to about 6: 4 by weight was required. Incidentally, the mixing ratio of the fermented milk and the sub-raw material liquid is generally about 5: 5 to 7: 3 in fermented milk drinks having a large content of fermented milk in the final product, and in the lactic acid brewed drinks having a small content of fermented milk in the final product 3: 7 to 5: 5.
On the other hand, in the present invention, for example, the mixing ratio of the common surge mix and the non-common auxiliary raw material liquid can be set to about 80:20 to 95: 5 by weight ratio. In this case, It can be a much smaller capacity than the tank. At this time, even if it is assumed that the mixture ratio of the fermented milk and the sub-raw material liquid is set to about 6: 4 by weight or the like and the mixing ratio of the sub-raw material liquid is lowered, the non-common sub-raw material liquid tank is compared with the conventional sub- A small capacity of about one-eighth to one-eighth can be obtained.
In addition, in the present invention, after a non-common additive liquid corresponding to each variety is added to and mixed with a first mixed liquid (common surimi mix) commonly used for producing fermented milk beverages of various kinds and lactic acid bacteria beverages, It is not necessary to stabilize the mixture of the common surge mix and the non common common ingredient liquid in a short period of time and then to charge the fermented milk as the final product or the lactic acid bacterium beverage in a predetermined packing container or the like using a charger .
The common surimi mix, which is a mixture of the liquid fermented milk and the stabilizer prepared by mixing for the first time, is referred to as a " first mixed solution ", and a mixed solution of the common surimi mix and the non- Second mixed liquid "
The stabilizer may be added to and mixed with the liquid fermented milk using a homogenizer, an in-line homomixer or a milder. At this time, these mixers and atomizers are used for storing a common surge mix (a low-liquid tank indicated by reference numeral 16 in Fig. 1, which is used as a "common surge tank" The upstream side and the downstream side, but it is preferable to install it on the upstream side. The common surge tank (the low-liquid tank 16 in Fig. 1) is preferably provided with a stirring device such as a stirring wing or circulating mechanism.
In addition, as described above, the mixer or atomizer such as a homogenizer, an in-line homomixer or a miller, which is used for adding and mixing a stabilizer to a liquid fermented milk, is a mixer used when preparing the first mixture, May be referred to as a " first mixer ". The step of adding and mixing a stabilizer in a liquid fermented milk for preparing the first mixed liquid may be referred to as " first mixing " in the present specification.
It is necessary to reduce the particle diameter in order to lower the viscosity of the final product and improve the feeling of the tongue in the final product so that it is preferable to use a mixer or atomizer capable of increasing the shearing stress Do. In order to cope with this, either a homogenizer, a mileer or an inline homomixer is used as a first mixer. Alternatively, a mixer or atomizer having the same degree of mixing as those of the homogenizer, the milder, or the inline homomixer may be used as the first mixer.
In the first mixing, it is preferable to use the mixer or the atomizer at a high shear stress. For example, the pressure of the homogenizer is preferably 5 to 30 MPa, more preferably 5 to 25 MPa, (For example, when the flow rate is 1 t / h or so), and preferably 300 to 2,500 rpm, more preferably 500 to 2,000 rpm, and still more preferably 1,000 to 2,000 rpm (for example, Is preferably about 300 to 2500 rpm, more preferably 500 to 2000 rpm, and still more preferably 1000 to 2000 rpm (for example, when the flow rate is about 1 t / h) )to be.
In order to add and mix the stabilizer to the liquid fermented milk, a homogenizer (homogenizer) having a high shear stress is most preferably used.
Further, when a non-common additive liquid corresponding to the type of the fermented milk beverage or the lactic acid bacterium drink, which is the final product, is added to and mixed with a mixture of the liquid fermented milk and the stabilizer (common surimi mix = first mixed liquid), a homogenizer, In-line homomixer, static mixer, or tank agitation.
The process of adding and mixing the common surimi mix (first mixed liquid) corresponding to the kind of the fermented milk beverage or the lactic acid bacteria beverage, which is the final product, in the above-described " first mixing " Second mixing ", and a mixer or an atomizing device such as a homogenizer, a miller, an inline homomixer, a static mixer, or tank stirring used in the second mixing is referred to as" the first mixer " There may be a case called " second mixer " in the drawing.
It is necessary to lower the viscosity in order to improve the necking of the final product and to reduce the particle diameter in order to smooth the tongue feeling in the final product is the same as in the case of the first mixture. However, when a mixer having a high shear stress is used, the particle diameter of the fermented milk becomes smaller than necessary and the surface area of the particles increases as a whole, so that the stabilizer for covering the surface thereof is insufficient and the particles are agglomerated in the chain, Is excessively high and the headache is worse.
Further, the present inventors have found that this phenomenon is also affected by the content of calcium (particularly insoluble calcium such as calcium carbonate) in the product. The above-mentioned phenomenon is hard to occur in a product referred to as a plain type having a relatively small calcium content, but it is likely to occur in a product particularly referred to as calcium-enhanced type having a high calcium content. This is believed to be because calcium (insoluble calcium) causes some interaction (reaction) with the surface of the particles, thereby facilitating agglomeration of the particles.
Therefore, it is preferable to use a mixer or an atomizer capable of reducing the shear stress to such an extent that the particle diameter is not excessively decreased in the second mixing. In order to cope with this, either a homogenizer, a miller, an inline homomixer, a static mixer, or tank agitation is used as the second mixer. In addition, if such an object is achieved, a mixer or atomizer having the same degree of mixing as those of the homogenizer, the miller, the inline homomixer, the static mixer, or the tank stirring may be used as the second mixer.
In the case of the plain type, it is preferable to use the mixer or the atomizer at a relatively low shear stress. For example, the pressure of the homogenizer is preferably 25 MPa or less, more preferably 1 to 20 MPa, (For example, when the flow rate is about 1 t / h), and is preferably 100 to 2000 rpm, more preferably 150 to 2000 rpm, and still more preferably 200 to 2000 rpm (For example, when the flow rate is about 1 t / h), the rotation speed of the inline homomixer is preferably 100 to 2000 rpm, more preferably 150 to 2000 rpm, and further preferably 200 to 2000 rpm / h).
In the case of calcium-enriched type (Ca-enriched type), it is preferable to use a mixer or an atomizer at a low shear stress. For example, the pressure of the homogenizer is preferably 5 MPa or less, more preferably 4 MPa or less, More preferably 100 to 800 rpm, more preferably 200 to 800 rpm, and further preferably 1 to 4 MPa (for example, when the flow rate is about 1 t / h) (For example, when the flow rate is about 1 t / h), and the rotation speed of the inline homomixer is preferably 100 to 1000 rpm, more preferably 100 to 900 rpm, and still more preferably 200 to 900 rpm Is about 1 t / h).
In addition, in order to add and mix the common common ingredient liquid to the common surge mix, it is most preferable to use an inline homomixer, which is a mixer that is easy to arbitrarily adjust the shear stress. That is, in the inline homomixer, the shear stress can be changed by adjusting the number of revolutions.
At this time, the shape and dimensions of the main body and the piping are not particularly limited in the static mixer, and can be appropriately selected and used in consideration of the processing ability of the charger for charging the final product. In the tank stirring, the shape and dimensions of the tank and the stirring blade are not particularly limited, and can be suitably selected and used in consideration of the processing ability of the charger for charging the final product.
For example, as in the prior art, a large-capacity low-liquid tank is installed in a preceding stage of a charger, a common surge mix and a common common raw material liquid are pumped (injected) And a small-capacity low-liquid tank is provided in the previous step of the charger, and the common surge mix and the common common raw material liquid are pumped (injected) into the tank in a small capacity and thoroughly stirred and mixed to prepare a small- A part of the liquid may be taken out from the tank continuously while taking balance with the amount of the liquid to be injected.
Figures 7 and 8 summarize the above. Here, the volume (ml) of the centrifugal tube is a value obtained by measuring the volume of the fake off after centrifuging (1000 rpm, 10 min) and dispensing 10 ml of the product in a Spitz tube. The viscosity (mPa · s) is a value obtained by measuring the product temperature (rotor No. 1, 60 rpm, 30 sec) using a viscometer (Toki Sangyo TV-10M) at a temperature of 5 ° C. The particle diameter (占 퐉) is a value measured with a citrate buffer (pH 4.2) using a particle size distribution measuring apparatus (Shimadzu Sekushusho SALD-2100).
In the present invention, the stabilizer may be added and mixed with a part of the amount of the stabilizer to be included in the final product, and the remainder may be added to and mixed with the non-common additive liquid. The stabilizer is added to and mixed with the common common ingredient solution rather than adding and mixing the common common ingredient liquid alone to the mixed liquid (common surimi mix) of the fermented milk and the stabilizer such as the thick liquid form having a fluidity or the liquid phase, The common surge mix and the non-common additive liquid are likely to be uniformly mixed in a short period of time, and it becomes difficult to obtain water and the like, and the stability of the final product is improved. Thus, it is one of the great features of the present invention that the stabilizer is added to and mixed with the fermented milk in two divided portions, and it is a remarkable effect of the present invention that the stability of the final product is improved.
In this case, the stabilizer is added in an amount of 0.1 to 0.4% by weight based on the whole fermented milk beverage or the lactic acid bacteria beverage as a final product, and a stabilizer corresponding to an amount not exceeding 0.3% by weight is added to the non- And the other stabilizer may be added to and mixed with the liquid fermented milk.
It is desired to use it in the above range in order to sufficiently exhibit its original function as a stabilizer, that is, the function of preventing aggregation or precipitation of casein particles contained in fermented milk. At this time, the use of a large amount of the stabilizer is not preferable because it tends to be linked to the non-common additives and gelation of the final product.
Therefore, it is desired that the addition and mixing of the stabilizer to the non-common additive liquid be performed within a range in which the concentration of the stabilizer in the non-common additive liquid does not exceed 1.5% by weight.
From this viewpoint, the use of the stabilizer in the non-common additive liquid is preferably in the range of not more than 1.5% by weight, more preferably 0.01 to 1.4% by weight, still more preferably 0.1 to 1.3% by weight, Is 0.5 to 1.2% by weight.
Likewise from this point of view, the use of stabilizers in the final product fermented milk beverage is preferably from 0.1 to 0.3% by weight, more preferably from 0.15 to 0.3% by weight, more preferably from 0.2 to 0.3% by weight, 0.27% by weight, and the use of the stabilizer in the final product, i.e., the lactic acid bacteria beverage, is preferably 0.1 to 0.4% by weight, more preferably 0.2 to 0.4% by weight, more preferably 0.2 to 0.35% 0.35% by weight.
(Effects of the Invention)
According to the present invention, it is possible to provide a fermented milk beverage or a method for producing a lactic acid bacterium beverage that can meet the demand for efficient production of a small quantity of various products at low cost without requiring a large amount of facility investment such as expansion of a large-capacity low-liquid tank.
Thus, it is possible to cope with a demand for small quantity production of various kinds of products without causing a significant increase in manufacturing cost (production cost) in one factory.
(Best Mode for Carrying Out the Invention)
The method for producing a fermented milk beverage or a lactic acid bacterium beverage according to the present invention is a method for producing a fermented milk beverage or a lactic acid bacterium beverage by adding a stabilizer to a liquid fermented milk and then mixing the mixture with a liquid mixture of the fermented milk and the stabilizer, Adding, and mixing.
That is, conventionally, fermented milk beverages or lactic acid bacteria beverages prepared by adding and mixing the raw material liquid to the liquid fermented milk at an appropriate ratio are stored for each breed in a large capacity tank, and then filled into a packing container of a predetermined shape and form using a charger . On the other hand, a conventional stabilizer and a mixed solution (supplement liquid) with sugar etc. are divided into a stabilizer and a common common ingredient liquid such as sugar, and a stabilizer is added to and mixed with the liquid fermented milk. The fermented milk beverage or the lactic acid bacterium beverage is added to and mixed with the mixed solution of the fermented milk and the stabilizer so as to be commonly used for the fermented milk beverage and the lactic acid bacteria beverage, And the container is filled with a charger.
As a result, a large-capacity low-liquid tank basically consists of only a tank for storing a mixed liquid (common surimi mix) of fermented milk or stabilizer commonly used for fermented milk drinks or lactic acid bacteria drinks of various types, Or omitted. That is, a bottleneck phenomenon for manufacturing fermented milk beverages and lactic acid bacteria beverages corresponding to various types of products at each factory is solved.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a conceptual diagram for explaining an example of a device configuration adopted for carrying out a fermented milk beverage or a method of manufacturing a lactic acid bacteria beverage according to the present invention. FIG.
2 is a process diagram for explaining an example of a process of a fermented milk beverage or a lactic acid bacterium drink manufacturing method according to the present invention.
3 is a chart showing the data of the mixed liquid and the kind of the apparatus used as a mixer.
4 (a) and 4 (b) are graphs showing the data of the mixed liquid and the kinds of the apparatus used as a mixer.
5 (a) and 5 (b) are graphs showing the data of the mixed liquid and the kinds of the apparatus used as a mixer.
Figure 6 is a chart showing the effect on the quality of the final product by addition of stabilizer to the non-common additive liquid.
7 is a chart showing the relationship between the combination of the first mixer and the second mixer and the quality of the final product (plain type).
8 is a chart showing the relationship between the combination of the first mixer and the second mixer and the quality of the final product (Ca reinforcing type).
9 is a conceptual block diagram of an apparatus for carrying out a conventional method of producing a fermented milk beverage or a lactic acid bacteria beverage.
(Explanation of Symbols)
11 Tank for fermentation
12 Static tank tank
15 homogenizer (first mixer)
16 Low-liquid tank
17 (17a to 17n) Tanks for non common common ingredient liquid
18 (18a to 18n) Static mixer (second mixer)
Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a conceptual diagram for explaining an example of the configuration of a device used in the practice of the fermented milk beverage or lactic acid bacterium beverage of the present invention. Fig.
As shown in Fig. 1, the
In FIG. 1,
In FIG. 1, reference numeral 15 denotes a homogenizer corresponding to the first mixer for mixing the fermented milk taken out from the fermentation useful tank 11 and the stabilizer extracted from the
1, reference numerals 18a to 18n denote in-line homomixers 18a to 18n (collectively referred to as " inline homomixer 18 ") corresponding to a second mixer for mixing a mixture of the common surge mix and non- ) &Quot;).
Since the fluid commonly used in the production of the fermented milk beverage or the lactic acid bacterium beverage of various kinds in which the fermented milk and the stabilizer are mixed is stored in the low-liquid tank 16 as the common surge mix, the common surimi mix is stored in various fermented milk beverages or lactobacillus beverages Can be used. Therefore, it is not necessary to provide a large-capacity low-liquid tank for mixing the stabilizer and the common common ingredient liquid for each variety of the fermented milk beverage or the lactic acid bacteria drink as in the prior art, and a relatively large- 17 (17a to 17n) of relatively small capacity for the common common liquid tanks may be set to a minimum value according to the type of the fermented milk beverage or the lactic acid bacteria beverage. In the case of washing at least two when cleaning, and when it is necessary to prepare the non-common auxiliary raw material liquid, it is necessary to prepare three or more, so that it becomes easier to cope with production of multiple products.
Next, an example of a fermented milk beverage or a method for producing a lactic acid bacterium beverage of the present invention will be described with reference to Fig. 2, which illustrates an example of a process for producing a fermented milk beverage or a lactic acid bacterium beverage of the present invention.
In the fermented milk which is the main raw material of the fermented milk drink or the lactic acid bacteria drink, the raw water 21, the
When the unsalted butter 23 is dissolved, homogenization (atomization) is performed by a homogenizer (S102), sterilization (S103) and cooling (S104) are sequentially carried out to adjust the particle diameter of the fat to small, ).
In order to prepare the fermented milk, the
After the fermentation is performed, cooling (S107) and homogenization (S108) for maintaining the quality are performed. This homogenization (S108) corresponds to the
The thus prepared fermented
The
The mixture prepared by mixing the fermented
The fermented milk beverage or the common non-common ingredient liquid 31 corresponding to the kind of the fermented milk beverage or the lactic acid bacteria beverage is added to the
The non-common supplementary raw material liquid 31 is prepared by adding pectin 27 (if necessary) to the
The prepared common non-common raw material liquid 31 is added to and mixed with the
Then, a
With reference to the formulation example shown in Fig. 6, the influence on the quality of the final product by addition of the stabilizer to the non-common additive raw material liquid will be described. In Fig. 6, stability of the final product (calcium-enriched type) was improved by increasing the amount of stabilizer added to the non-common additive liquid. In the case of new gifts, the effect of addition of stabilizers on the non-common additives was scarcely affected. However, as a result of increasing the amount of stabilizer added to the non-common additives in preserved products (at 10 ° C for 20 days) And the change of the particle diameter could be suppressed. That is, it can be seen that the quality of the final product can be stabilized by adding the stabilizer in the two stages of the first mixing and the second mixing in the fermented milk beverage or the lactic acid bacteria beverage manufacturing process, . It is one of the great features of the present invention that the stabilizer is added to and mixed with the fermented milk in two divided portions, and thus the stability of the final product is improved, which is a remarkable effect of the present invention.
In addition, although specific experimental results are omitted, there is little effect on the quality of the final product due to the addition of the stabilizer to the common common ingredient liquid when the final product is a plain type. However, in order to more surely stabilize the quality of the final product, it is considered preferable to add the stabilizer in two stages of the first mixing and the second mixing.
It is desired that the first mixer and the second mixer are selected so that the viscosity and the particle diameter of the prepared mixed liquid are optimal as the fermented milk beverage or the lactic acid bacteria beverage.
The selection of an appropriate mixer in the first and second mixture liquids will be described with reference to the mixing methods shown in Figs. 3 to 5 and the types of equipment used therein.
Fig. 3 is a list of respective data concerning the first mixed liquid when tank stirring, an in-line homomixer, a miler, and a homogenizer are used as a first mixer for mixing a common surge mix.
Since the final product is a fermented milk drink or a lactic acid bacterium drink, it is necessary to lower the viscosity and to reduce the particle diameter in order to improve necking and to smooth the touch of the tongue. As shown in Fig. 3, the homogenizer is the most excellent as the first mixer because the viscosity is lowest and the particle diameter is small in the treatment with the homogenizer.
Both the viscosity and in-line homomixer of the Miles and the particle diameter conditions are superior to the homogenizer. It can be seen that the tank agitation has the highest viscosity and the larger particle diameter among the specimens (samples) shown in Fig. 3 and thus is not very suitable for the first mixer.
Next, an optimal combination of the first mixer and the second mixer will be examined using Figs. 4 and 5. Fig. 4 (a) compares the case of the fermented milk beverage or the lactic acid bacterium whose final product is a plain type by the conventional method and the case of this embodiment. Although there are slight differences in pH and acidity, they are not a problem.
When the in-line homomixer is used as the first mixer and the static mixer or the inline homomixer is used as the first mixer, the viscosity is slightly higher than that of the conventional mixer, but the particle diameter is small. An inline homomixer as a second mixer, or a static mixer or an inline homomixer as a second mixer is excellent.
Similarly, referring to FIG. 4 (b) in which the final product is a plain type, when a static mixer or an inline homomixer is used as a first mixer and a second mixer, the viscosity is lower and the particle diameter is smaller , It can be seen that the quality of the fermented milk beverage or the lactic acid bacteria beverage is superior to that obtained by the conventional method. The in-line homomixer is the most excellent in the second mixer because the shear stress can be arbitrarily adjusted by changing the number of revolutions as an operating condition.
Fig. 5 (a) compares the case of the fermented milk beverage or the lactic acid bacteria beverage whose final product is calcium-fortified type by the conventional method and the case of this embodiment. According to this, it can be seen that both the homogenizer (homogenizer) as the first mixer and the tank agitation as the second mixer are superior in viscosity and particle diameter to each other as compared with the case of the conventional method.
It has been found that both the viscosity and the particle diameter of the first mixer and the second mixer are significantly lowered as a fermented milk drink or a lactic acid bacterium drink than in the case of using a conventional homogenizer (homogenizer). That is, if a homogenizer (pressure of 20 MPa) having a high shear stress is used as the second mixer, the particle diameter of the fermented milk becomes smaller than necessary, and the stabilizer for covering the surface of the particle as a whole is insufficient, Respectively. At this time, it is considered that calcium (insoluble calcium) causes some interaction (reaction) with the surface of the particles, so that the particles easily agglomerate. However, since the homogenizer can arbitrarily adjust the shear stress by changing the operating pressure or the flow rate (processing speed) as the operating condition, if the operating pressure or flow rate is set low, the particle diameter of the fermented milk does not become smaller than necessary, I think that excellent thing is obtained.
Similarly, referring to Fig. 5 (b) in which the final product is a calcium-enriched type, both a viscosity and a particle diameter were found to be superior to those in the case of using a static mixer as a homogenizer as a first mixer and a static mixer as a second mixer .
As described above, according to the present invention, it is not necessary to provide a tank having a large capacity for each kind by storing the first mixed liquid in which the fermented milk and the stabilizer are mixed as a common surge mix in a relatively large capacity liquid tank. It is possible to produce a fermented milk drink or a lactic acid bacterium drink of various kinds by using it efficiently.
By selecting the first mixer and the second mixer, it is possible to produce a fermented milk beverage or a lactic acid bacterium drink having higher quality than the fermented milk beverage or the lactic acid bacterium beverage produced by the conventional method in terms of both the viscosity and the particle diameter.
The stabilizer may be added in an amount of 0.1 to 0.4% by weight based on the whole of the fermented milk beverage or the lactic acid bacteria beverage, and the stabilizer corresponding to the amount not exceeding 0.3% by weight thereof may be added to the non- It has been found that the quality stability of the final product is increased by adding and mixing the stabilizer to the liquid fermented milk. That is, it was found that the quality was improved by adding the stabilizer in two stages of the first mixing and the second mixing.
Therefore, it is desired to use the stabilizer in the above-mentioned range because it sufficiently exhibits its original function as a stabilizer, that is, the function of preventing coagulation or precipitation of casein particles contained in fermented milk. At this time, the use of a large amount of the stabilizer is not preferable because it tends to lead to the non-common additive raw material liquid or gelation of the final product.
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| KR (1) | KR101580137B1 (en) |
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| US20150043302A1 (en) | 2012-02-23 | 2015-02-12 | Meiji Co., Ltd. | Proportional mixing system |
| JP2018143162A (en) * | 2017-03-03 | 2018-09-20 | 株式会社明治 | Manufacturing method of agitation type fermented milk |
| WO2020130778A1 (en) * | 2018-12-19 | 2020-06-25 | Sigma Alimentos, S.A. De C.V. | Method and system for formulating a required composition from at least one ingredient of variable composition |
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| KR100519492B1 (en) | 2003-08-21 | 2005-10-07 | 매일유업주식회사 | Method for manufacturing fresh aloe yoghurt and aloe yoghurt thereby |
| JP2006042644A (en) | 2004-08-02 | 2006-02-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Method for producing acidic milk beverage |
| JP4409379B2 (en) | 2003-07-11 | 2010-02-03 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
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| JP3752072B2 (en) * | 1998-02-17 | 2006-03-08 | 株式会社ヤクルト本社 | Method for producing acidic milk beverage |
| JP3349091B2 (en) * | 1998-06-03 | 2002-11-20 | 第一工業製薬株式会社 | Method for selecting carboxymethyl cellulose salt |
| CN1393138A (en) * | 2001-06-22 | 2003-01-29 | 天津市天外天集团有限公司 | Fermented fruit juice milk containing CO2 and its preparing process |
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| JP4409379B2 (en) | 2003-07-11 | 2010-02-03 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
| KR100519492B1 (en) | 2003-08-21 | 2005-10-07 | 매일유업주식회사 | Method for manufacturing fresh aloe yoghurt and aloe yoghurt thereby |
| JP2006042644A (en) | 2004-08-02 | 2006-02-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Method for producing acidic milk beverage |
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| CN101522037A (en) | 2009-09-02 |
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| KR20090068237A (en) | 2009-06-25 |
| HK1132432A1 (en) | 2010-02-26 |
| WO2008044533A1 (en) | 2008-04-17 |
| JP5160435B2 (en) | 2013-03-13 |
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