KR101983687B1 - A lactose-free fermented milk and a method thereof - Google Patents

Abstract

The method of manufacturing lactose-free fermented milk according to the present invention includes the step of inoculating a lactic acid bacterium and a lactose degrading enzyme into a raw material mixture, wherein the inoculation concentration of the lactic acid bacterium is 0.0005% to 0.004%, and the inoculation concentration Is 0.007% to 0.04%. It is possible to supply a fermented milk which is easy to digest and is easy to digest to a subject having difficulty in taking the milk product including the fermented milk due to the silver layer and the usual lactose intolerance.

Description

[0001] The present invention relates to a lactose-free fermented milk and a method for producing the same,

The present invention relates to a process for producing lactose-free fermented milk and a lactose-free fermented milk produced by the process.

In general, milk contains about 4.6% lactose. This lactose causes lactose intolerance, which sucks water in the large intestine and, at the same time, causes bacterial lactose degradation in the colon to produce glucose and lactic acid Diarrhea, stimulation of the peristalsis of the colon, diarrhea, gastrointestinal symptoms caused by gas, etc. These symptoms are caused by mucosal cells secreted from the microvilli in the small intestine wall and lacking the lactose-decomposing enzyme used as a catalyst when hydrolyzing the disaccharide lactose into monosaccharides glucose and galactose.

Lactose intolerance due to lactose is highly distributed among Asian populations, whose milk intake is relatively recent compared to Western Europeans, who have long been genetically ingested. Especially, in Korea, such lactose degrading enzymes are present abundantly in the small intestine of infancy, and gradually decrease after the onset, so that lactose dehydrogenase deficiency is common in adults and induces lactose intolerance when lactose containing dairy products are ingested.

Generally, it is reported that about 20 ~ 30% of lactose is removed when fermented milk is fermented by fermenting milk or milk products with lactic acid bacteria. However, many people complain lactose intolerance due to lactose when fermented milk is ingested. Therefore, since residual lactose, which is not degraded by lactic acid bacteria, may cause lactose intolerance in an adult with deficiency of lactose degrading enzyme, there is a need to establish a technique for manufacturing effective lactose-free fermented milk.

Although the prior art on the production of lactose from dairy products has shown that the use of UF filtration technology to remove lactose using a process for the preparation of lactose-free cheese using neutralization techniques that add ultrafiltration or bases (Patent No. 10-0584806) Although there have been reports on techniques for producing lactose-free dairy products (Patent No. 10-0901012), the optimal lactic acid bacteria are selected by evaluating the lactose degrading ability of commercial lactic acid bacteria, and lactose degrading enzymes There has been no report on the production technology of lactose-free fermented milk using the optimum mixing ratio of lactose.

Korean Patent No. 10-0584806 Korea Patent No. 10-0901012

In view of the above problems, the inventors of the present invention have found that a lactic acid bacterium having excellent lactose degrading ability is selected, and a lactose-free fermented milk containing an optimum mixing ratio or content, a culture time or a culture temperature condition of the selected lactic acid bacterium and lactose- The inventors of the present invention have studied the production method and reached the present invention.

One aspect of the present invention relates to a method for producing lactose-free fermented milk, comprising the steps of: setting an optimum mixing ratio of lactic acid bacteria and lactose degrading enzyme and establishing optimal process conditions to produce fermented milk to alleviate or prevent lactose intolerance Free fermented milk which is easy to drink.

One aspect of the present invention relates to a method for selecting lactic acid bacteria having excellent lactose degrading ability, an optimum mixing ratio and a culture condition for removing lactose from a selected lactic acid bacterium and a lactose lytic enzyme, and then culturing the same in a non-oil solid fraction (SNF) Free fermented milk containing the lactose-free fermented milk.

In one aspect of the present invention, there is provided a method for producing lactose-free fermented milk, comprising the step of inoculating a lactic acid bacterium and a lactose degrading enzyme into a raw material mixture, wherein the inoculating concentration of the lactic acid bacterium is 0.0005% to 0.004% Of lactose-free fermented milk is 0.007% to 0.04%.

In one aspect of the invention, the lactic acid bacteria are Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), Lactococcus Crescent Morris (Lactococcus cremoris , and Bifidobacterium lactis .

According to an aspect of the present invention, there is provided a method for producing lactose-free fermented milk, wherein the inoculation concentration of the lactose degrading enzyme is 0.025% to 0.035% when the inoculation concentration of the lactic acid bacteria is 0.0005% to 0.002%.

According to one aspect of the present invention, there is provided a method for producing lactose-free fermented milk, wherein the inoculation concentration of the lactose degrading enzyme is 0.008% to 0.035% when the inoculation concentration of the lactic acid bacteria is 0.025% to 0.035%.

In one aspect of the present invention, there is provided a method for producing lactose-free fermented milk, further comprising culturing the fermented milk after the inoculation with lactic acid bacteria at a temperature of 35 to 39 DEG C for 8 to 12 hours.

In one aspect of the present invention, the raw material blend provides a method for producing lactose-free fermented milk wherein the plain fat solids content (SNF) is at least 8% by weight based on the total weight of the raw material blend.

In one aspect of the present invention, the production method provides a method for producing lactose-free fermented milk, wherein the lactic acid bacteria are inoculated after 1 to 3 hours from inoculation of the lactic acid-decomposing enzyme into the raw material mixture.

In one aspect of the present invention, the production method comprises a step of homogenizing, sterilizing and cooling the raw material mixture before inoculation of the lactic acid bacteria and the lactose degrading enzyme into the raw material mixture, thereby producing a lactose-free fermented milk.

In one aspect of the present invention, the method further comprises a step of homogenizing after the end of the culture to provide a method for producing a lactose-free fermentation product.

Another aspect of the present invention provides a lactose-free fermented product produced by the method according to any one of the above.

According to one aspect of the present invention, the fermented milk prepared according to the process for producing lactose-free fermented milk can completely prevent or alleviate lactose intolerance in a Korean, including adults.

According to one aspect of the present invention, the fermented milk prepared according to the process for producing lactose-free fermented milk has a lactic acid bacterium having an excellent ability to degrade lactose, which contains more than 100 million CFU per ml, which can contribute to the intrinsic properties of fermented milk.

According to one aspect of the present invention, the method for producing lactose-free fermented milk can help reduce the cost of raw materials for commercial fermented milk production by establishing conditions for optimal ratio of lactic acid bacteria and lactose degrading enzymes having excellent lactose degrading ability.

According to one aspect of the present invention, the fermented milk produced according to the process for producing lactose-free fermented milk can be easily consumed for a healthy intestinal without worrying about lactose intolerance.

1 is a schematic view schematically showing a method for producing lactose-free fermented milk according to one aspect of the present invention.

Korea is entering an aging society. As the proportion of silver layer is increased, it is inevitable to establish lactose elimination technology and commercial use that can minimize the inconvenience of lactose intake.

In particular, fermented milk is a health functional food containing a large amount of microorganisms suitable for intestinal health due to the effect of probiotics. The fermented milk defined in the food processing standard and ingredient standard is made by fermenting with lactic acid bacteria or yeast using crude oil or milk product as raw material, and it has more than 3% of solid fat content, more than 10 million CFU of fermented milk type per ml of lactic acid bacteria and 8% And more than 100 million CFU of concentrated fermented milk per ml of lactic acid bacteria. Therefore, it is necessary to select optimal lactic acid bacteria by evaluating lactose degrading ability of commercial lactic acid bacteria, and to optimize mixing ratio with lactose degrading enzyme and to construct a manufacturing process.

In this specification, a lactic acid bacterium having excellent lactose decomposition ability is selected from commercially available lactic acid bacteria, and an optimum ratio and a fermentation process particularly excellent in the degradation of lactose in relation to the lactic acid bacteria and the lactose degrading enzyme are constructed, Lactose-free fermented milk produced by the production method.

Hereinafter, the present invention will be described in detail.

One aspect of the present invention is a method for producing lactose-free fermented milk, comprising the step of inoculating a lactic acid bacterium and a galactosidase to a raw material mixture, wherein the inoculating concentration of the lactic acid bacterium is 0.0005% to 0.004% Wherein the inoculation concentration of the lactose dehydrogenase is 0.007% to 0.04%.

In the present specification, " lactose-free fermented milk " is fermented milk not containing lactose.

As used herein, the " raw material blend " may be crude oil, mixed skim milk or a mixture thereof for producing fermented milk. The raw material mixture is prepared by mixing 100% crude oil or crude skimmed milk powder (SDP 8812 or SDP 8515, skim milk powder mixture) so that the oil-in-water solid content of the composition of the concentrated fermented milk, Can be manufactured.

In one aspect of the invention, the lactic acid bacteria are Streptococcus Thermo filler's (Streptococcus thermophilus), Lactobacillus Bulgaria kusu (Lactobacillus bulgaricus), Lactococcus Crescent Morris (Lactococcus cremoris ) and Bifidobacterium It may include any one or more lactis (Bifidobacterium lactis). When one or more of the above-mentioned lactic acid bacteria is used, it is excellent in the ability to decompose lactose and is effective for producing lactose-free fermented milk.

The inoculation concentration of the lactic acid bacteria may be 0.0005% to 0.004%. Specifically, the inoculation concentration of the lactic acid bacteria is at least 0.0005%, at least 0.0008%, at least 0.0009%, at least 0.001%, at least 0.0015%, at least 0.0018%, at least 0.002%, at least 0.0023%, at least 0.0025% % Or 0.0033% or more. The inoculation concentration of the lactic acid bacteria may be 0.004% or less, 0.0038% or less, 0.0035% or less, 0.0033% or less, 0.003% or less, 0.0028% or less, 0.0025% or less, ≪ / RTI >

The inoculation concentration of the lactose-degrading enzyme may be 0.007% to 0.04%. Specifically, the inoculation concentration of the lactose degrading enzyme may be 0.007% or more, 0.009% or more, 0.01% or more, 0.015% or more, 0.020% or more, 0.025% or more or 0.030% or more. The inoculation concentration of the lactose degrading enzyme may be 0.04% or less, 0.035% or less, 0.030% or less, 0.025% or less, 0.020% or less, 0.015% or less, or 0.010% or less.

When the inoculation concentration of the lactic acid bacterium and the inoculation concentration of the lactose degrading enzyme are within the above range, the lactose-free fermented milk in which the lactose in the fermented milk is completely removed can be produced.

According to an aspect of the present invention, there is provided a method for producing lactose-free fermented milk, wherein the inoculation concentration of the lactose degrading enzyme is 0.025% to 0.035% when the inoculation concentration of the lactic acid bacteria is 0.0005% to 0.002%.

According to one aspect of the present invention, there is provided a method for producing lactose-free fermented milk, wherein the inoculation concentration of the lactose degrading enzyme is 0.008% to 0.035% when the inoculation concentration of the lactic acid bacteria is 0.025% to 0.035%.

In one aspect of the present invention, there is provided a method for producing lactose-free fermented milk, further comprising culturing the fermented milk after the inoculation with lactic acid bacteria at a temperature of 35 to 39 DEG C for 8 to 12 hours.

The temperature condition may be 35 ° C or higher, 35.5 ° C or higher, 36 ° C or higher, 36.5 ° C or higher, 36.8 ° C or higher, 36.9 ° C or higher or 37 ° C or higher and the temperature condition is 39 ° C or lower, 37.5 DEG C, 37.3 DEG C, 37.1 DEG C, 37 DEG C, or 36.5 DEG C or less.

The incubation time may be at least 8 hours, at least 9 hours, at least 9.5 hours, at least 9.8 hours, at least 9.9 hours, at least 10 hours, or at least 10.5 hours, 10.5 hours or less, 10.4 hours or less, 10.3 hours or less, 10.2 hours or less, 10.1 hours or less, or 10 hours or less.

In one aspect of the present invention, the raw material blend provides a method for producing lactose-free fermented milk wherein the plain fat solids content (SNF) is at least 8% by weight based on the total weight of the raw material blend.

The content of the oil-in-water emulsion in the raw material mixture may be 8 wt% or more, 9 wt% or more, or 10 wt% or more.

In one aspect of the present invention, the production method provides a method for producing lactose-free fermented milk, wherein the lactic acid bacteria are inoculated after 1 to 3 hours from inoculation of the lactic acid-decomposing enzyme into the raw material mixture. Preferably, the preparation method may include inoculating the lactic acid bacteria after lapse of 1.5 to 2.5 hours after inoculation of the lactic acid-decomposing enzyme into the raw material mixture. More preferably, the production method may be such that lactic acid bacteria are inoculated after lapse of 2 hours from inoculation of the lactic acid-decomposing enzyme into the raw material mixture.

In one aspect of the present invention, the production method comprises a step of homogenizing, sterilizing and cooling the raw material mixture before inoculation of the lactic acid bacteria and the lactose degrading enzyme into the raw material mixture, thereby producing a lactose-free fermented milk.

The raw material mixture may be prepared by mixing 30 g of mixed skim milk and 240 g of purified water in 1000 ml of crude oil or 730 ml of crude oil and stirring at 300 rpm while stirring the impeller at the edge of the stirrer to prevent foaming. At this time, the blending is performed so that the content of the non-oil-soluble solid component is 8% or more, and the stirring time may be 30 minutes. At this time, saccharides such as sugar may not be included in addition to crude oil and solid solids.

In order to increase the homogeneous effect of the raw material mixture, it is placed in a constant temperature water bath at 50 DEG C and the stirrer speed is adjusted to 100 rpm so that the temperature is 50 DEG C. After the stirring is completed, the mixture is homogenized under a pressure of 150 bar, and after the sterilization treatment at 95 DEG C for 300 seconds, the cooling temperature can be 37 DEG C.

In one aspect of the present invention, the method further comprises a step of homogenizing after the end of the culture to provide a method for producing a lactose-free fermentation product.

Another aspect of the present invention provides a lactose-free fermented product produced by the method according to any one of the above.

Hereinafter, the present invention will be described in more detail through experimental examples. It will be apparent to those skilled in the art that these examples are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these examples.

Experimental Example  One : Lactose degradation  Superior in ability Lactic acid bacteria  Selection

Streptococcus thermophilus , Lactobacillus bulgaricus , Lactococcus cremoris, Bifidobacterium lactis, and other lactic acid bacteria were cultured at different temperature, time, and inoculation concentration to determine lactose degrading ability according to fermentation process conditions.

1. Culture temperature: 37 DEG C, 40 DEG C, 43 DEG C

2. Culture time: 7 hours, 10 hours

3. Inoculation concentration: 0.001%, 0.03%

37 째 C, 40 째 C In 500 mL milk, Streptococcus thermophilus , Lactobacillus bulgaricus, Lactococcus cremoris , Bifidobacterium Lactobacillus lactis BMY-02 (Chr. Hansen) was inoculated at various concentrations and cultured in a constant temperature water bath at 37 ° C and 40 ° C. After 7 hours and 10 hours of incubation, the mixture was cooled to 4 ° C and the content of lactose was measured by HPLC.

The experimental results are shown in Table 1 below.

Establishment and selection of lactose degradation culture conditions of lactic acid bacteria division Lactose content Incubation time Culture temperature (캜) Inoculation concentration (%) Before culture After incubation Difference Decomposition rate (%) 7 hours 37 0.001 4.76 2.52 2.24 47.06 0.03 4.76 2.27 2.49 52.31 40 0.001 4.76 2.37 2.39 50.21 0.03 4.76 2.27 2.49 52.31 43 0.001 4.76 2.48 2.28 47.90 0.03 4.76 2.38 2.38 50.00 10 hours 37 0.001 4.76 2.49 2.27 47.69 0.03 4.76 2.18 2.58 54.20 40 0.001 4.76 2.46 2.30 48.32 0.03 4.76 2.27 2.49 52.31 43 0.001 4.76 2.41 2.35 49.37 0.03 4.76 2.36 2.40 50.42

Experimental Example  2: The selected lactic acid bacteria Lactose lytic enzyme  Establishment of mixing ratio and optimum culture condition

Experimental Example 2 is a step for establishing the optimum mixing ratio of lactic acid bacteria and lactose-degrading enzyme and culture conditions.

In Experimental Example 1, Streptococcus thermophilus , Lactobacillus bulgaricus , Lactococcus cremoris , Bifidobacterium was a commercial lactic acid bacteria starter of BMY-02 (. Chr Hansen) containing Lactobacillus lactis, lactose optimum conditions for the lactic acid bacteria was confirmed to be the case of 10 hour incubation with added 0.03% at a temperature of 37 ℃.

However, Experimental Example 2 was carried out in order to establish the optimal mixing ratio and process conditions for eliminating whole lactose in milk by mixing with lactose lytic enzyme to remove all the lactose. In this experiment, lactic acid bacteria and lactose degrading enzymes are directly related to the raw material costs when producing commercial fermented milk, which is related to production efficiency such as reduction of raw material costs. Therefore, the total amount of lactic acid bacteria and lactose-degrading enzymes is one of the important technologies, and the following experiment was conducted to determine the minimum content.

1. Culture temperature: 37 DEG C

2. Culture time: 10 hours

3. Inoculation amount of lactic acid bacteria: 0.001%, 0.003%

4. Lactose degrading enzyme concentration: 0.005%, 0.01%, 0.02%, 0.03%

Lactobacillus BMY-02 (Chr. Hansen) and lactose-degrading enzyme were inoculated in 500 ml of milk at 37 ° C and then cultured at 37 ° C, respectively. The culture was incubated for 10 hours and then cooled to 4 ° C.

The experimental results are shown in Table 2 below.

[Table 2] Establishment of optimal content and process conditions of lactic acid bacteria and lactose degrading enzyme

Experimental Example  3

Experimental Example 3 is a step of preparing a lactic acid bacterial raw material mixture containing a composition of a rich fermented milk type suitable for a standard of food. 30 g of mixed skim milk and 240 g of purified water are mixed with 1000 ml of crude oil or 730 ml of crude oil, stirring is carried out at 300 rpm, stirring is carried out with the impeller position at the edge of the stirrer so as not to generate bubbles. At this time, the mixing is carried out so that the content of the solid non-fat type solid is at least 8%, and the stirring time is set to 30 minutes. At this time, saccharides such as sugar are not included in addition to crude oil and solid oil.

Experimental Example  4

Experimental Example 4 is a step of homogenizing and sterilizing and cooling the raw material mixture.

In order to increase the homogeneous effect of the raw material mixture, it is placed in a constant temperature water bath at 50 DEG C, and the stirrer speed is adjusted to 100 rpm so that the temperature is 50 DEG C. After the stirring is completed, the mixture is homogenized under a pressure of 150 bar and sterilized at 95 캜 for 300 seconds, followed by cooling at 37 캜.

Experimental Example  5

Experimental Example 5 is a step of adding lactic acid bacteria and a lactose lytic enzyme, constructing a culture process, and proceeding homogenization. Culture conditions and process conditions are as follows.

1. Culture temperature: 37 DEG C

2. Culture time: 10 hours

3. Inoculation amount of lactic acid bacteria: 0.001%, 0.003%

4. Lactose degrading enzyme concentration: 0.005%, 0.01%, 0.02%, 0.03%

5. Lactose degrading enzyme input conditions: 2 hours before lactic acid bacteria inoculation

After sterilization, the raw material mixture, which has been cooled to 37 ° C, is added with 0.005% to 0.03% of lactose dehydrogenase, and the culture is first performed in an incubator. After 2 hours of incubation, the lactic acid bacterium is added in an amount of 0.001% to 0.003%, and the mixture is further stirred for 10 hours. The cultured medium is cooled to 4 ° C to stop the activity of the lactic acid bacteria and the lactose-degrading enzyme. The cooled culture is homogenized at 180 bar.

Experimental Example  6

Experimental Example 6 is a step of filling and packing the fermented milk from which lactose has been removed and commercializing it. After the homogenization is completed, the fermented milk product cooled to 4 ℃ is packed in 100ml ~ 1000ml of PS, PET bottles.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. It is to be understood by those skilled in the art that these embodiments are only for illustrating the present invention and that the scope of the present invention is not construed as being limited by these embodiments.

Example  One.

(Step 1) 1,000 ml of milk was poured into a container, preheated at 60 DEG C in a constant temperature water bath with stirring with a stirrer, homogenized under a pressure of 150 bar, and sterilized at 95 DEG C for 300 seconds. At this time, saccharides such as sugar are not included in addition to crude oil.

(Step 2) The sterilized contents were put in a cooler and then cooled to 37 캜.

(Step 3) Lactose degrading enzyme was added to the mixture cooled at 37 ° C in an amount of 0.005% to 0.03%, and the reaction was carried out in a constant temperature water bath for 2 hours.

(Stage 4) After 2 hours of lactose dehydrogenase reaction, Streptococcus thermophilus , Lactobacillus bulgaricus , Lactococcus inoculated with lactic acid bacteria BMY-02 (Chr. Hansen) containing cremoris, lactis Bifidobacterium 0.001% ~ 0.003%, and the culture was performed for 10 hours.

 (Step 5) The cultured medium was homogenized at 180 bar, cooled to 10 캜 or lower, and filled and packed in a container to obtain a fermented milk product.

Comparative Example  One.

In the third step, 0.005% to 0.03% of lactose degrading enzyme was added and the reaction was carried out for 2 hours. In the fourth step, Streptococcus thermophilus , Lactobacillus bulgaricus , Lactococcus cremoris and Bifidobacterium lactis were added at a concentration of 0.001% to 0.003%, and the third step and the fourth step were simultaneously carried out, and the incubation time was adjusted to 7 hours in the method of adding 0.001% to 0.003% of the lactic acid bacterium BMY-02 (Chr. Hansen) . The following procedure was carried out in the same manner as in Example 1 to obtain a fermented milk product.

Comparative Example  2.

In the fourth step, Streptococcus thermophilus , Lactobacillus bulgaricus , Lactococcus cremoris , and four species of Bifidobacterium lactis Instead of lactic acid bacteria BMY-02 (Chr. Hansen) containing Streptococcus thermophilus and Lactobacilus bulgaricus 0.001% to 0.003% of lactic acid bacterium composed of only two kinds was added and cultured for 10 hours. The process of the previous and subsequent steps was performed in the same manner as in Example 1 to obtain a fermented milk product.

[ Comparative Experimental Example] Conditional Lactose content  Analysis comparison experiment

50 mL of the fermented milk products prepared in Example 1 and Comparative Examples 1 and 2 were taken, and the content of lactose was analyzed by HPLC.

The results are shown in Table 3 below.

division Example 1 Comparative Example 1 Comparative Example 2 Lactose degradation rate (%) 100 83.4 88.6

Claims (10)

A method for producing lactose-free fermented milk,
Comprising inoculating lactic acid bacteria and a lactose-degrading enzyme to the raw material mixture,
The inoculation concentration of the lactic acid bacteria is 0.001% to 0.003%, the inoculation concentration of the lactose degrading enzyme is 0.01% to 0.03%
The lactic acid bacteria include all of Streptococcus thermophilus , Lactobacillus bulgaricus, Lactococcus cremoris and Bifidobacterium lactis ,
Wherein the lactic acid bacteria are inoculated after 1 to 3 hours from the inoculation of the lactic acid-decomposing enzyme into the raw material mixture. delete delete delete The method according to claim 1,
Wherein the culture after the inoculation of lactic acid bacteria further comprises culturing for 8 to 12 hours at a temperature of 35 to 39 占 폚. The method according to claim 1,
Wherein the raw material blend has an oil-in-water solid content (SNF) of at least 8% by weight based on the total weight of the raw material blend. delete The method according to claim 1,
The method comprises the step of homogenizing, sterilizing and cooling the raw material mixture before inoculation of the lactic acid bacteria and the lactose-degrading enzyme into the raw material mixture, thereby producing the lactic acid-free fermented milk. The method according to claim 1,
Wherein the method further comprises homogenizing after completion of the culture. A lactose-free fermentation product produced by the production method according to any one of claims 1 to 9.

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