SG194010A1 - Liquid fermented milk and method for producing same - Google Patents
Liquid fermented milk and method for producing same Download PDFInfo
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- SG194010A1 SG194010A1 SG2013073176A SG2013073176A SG194010A1 SG 194010 A1 SG194010 A1 SG 194010A1 SG 2013073176 A SG2013073176 A SG 2013073176A SG 2013073176 A SG2013073176 A SG 2013073176A SG 194010 A1 SG194010 A1 SG 194010A1
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- fermented milk
- liquid fermented
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- milk
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- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 135
- 239000007788 liquid Substances 0.000 title claims abstract description 114
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 238000000265 homogenisation Methods 0.000 claims abstract description 36
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 239000002562 thickening agent Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 47
- 239000002244 precipitate Substances 0.000 abstract description 18
- 235000019614 sour taste Nutrition 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 6
- 230000006866 deterioration Effects 0.000 abstract description 2
- 239000002245 particle Substances 0.000 description 19
- 230000000694 effects Effects 0.000 description 14
- 235000013336 milk Nutrition 0.000 description 14
- 239000008267 milk Substances 0.000 description 14
- 210000004080 milk Anatomy 0.000 description 14
- 239000000203 mixture Substances 0.000 description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 239000001814 pectin Substances 0.000 description 6
- 229920001277 pectin Polymers 0.000 description 6
- 235000010987 pectin Nutrition 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 238000005345 coagulation Methods 0.000 description 5
- 230000015271 coagulation Effects 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 238000009928 pasteurization Methods 0.000 description 5
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 4
- 230000000704 physical effect Effects 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 235000020247 cow milk Nutrition 0.000 description 3
- 238000009826 distribution Methods 0.000 description 3
- 239000012467 final product Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 description 2
- 102000014171 Milk Proteins Human genes 0.000 description 2
- 108010011756 Milk Proteins Proteins 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- 235000020244 animal milk Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 229940105329 carboxymethylcellulose Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 235000021239 milk protein Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020122 reconstituted milk Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 235000013618 yogurt Nutrition 0.000 description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 229940002008 bifidobacterium bifidum Drugs 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000020245 plant milk Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008924 yoghurt drink Nutrition 0.000 description 1
Classifications
-
- 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
LIQUID FERMENTED MILK AND METHOD FOR PRODUCING SAME AbstractProvided is a method of producing a liquid fermented milk that has a weak sour taste and a mild taste and has no deterioration in the appearance, flavor, and texture because of forming no precipitates during storage. A method of producing a liquid fermented milk having a pH of 5.0 or more, including: (A) a curd preparation step of preparing a curd having a pH of 5.0 to 6.0 by adding lactic acid bacteria to a raw material of fermented milk and performing fermentation; and (B) a homogenization treatment step of subjecting the curd to homogenization treatment at a pressure of 30 to 100 MPa to provide a liquid fermented milk having a pH of 5 . 0 to 6.0. The lEguld fermentedmilk has , for example , a vEscosEty of 10 mPa-s or less and an acidity of 1.0% or less.
Description
Title of Invention: LIQUID FERMENTED MILK AND METHOD FOR PRODUCING
SAME
[0001] The present invention relates toa liquid fermentedmilk and a method of producing the liquid fermented milk.
[0002] In recent years, consumers have become quality-oriented and mild-taste-oriented, and there has been a demand for fermented milk having a weak sour taste and a mild taste.
As an example of methods of producing a fermented milk having a weak sour taste, there has been proposed a method of producing a liquid fermented milk characterized in that the method comprises: culturing lactic acid bacteria, which decrease the pH of a liquid fermented milk in less than 0.3 after storage at 10°C for 14 days, in a fermented milk mix having a weight ratio of solids-not-fat to milk fats of 2 to 6, so that a pH of 4.9 to 5.3 is achieved at the end of fermentation; and liquefying the resultant curd (see
Patent Literature 1 listed below).
As another example of methods of producing a fermented milk having a weak sour taste, there has been proposed amethod of producing a fermented milk food and beverage containing bacteria of the genus
Bifidobacterium, characterized in that the method comprises: performing fermentation of raw material milk using one kind or two or more kinds of lactic acid bacteria or bacteria of the genus
Bifidobacterium including at least Bifidobacterium bifidum; and adding an alkali salt to the resultant at any timing after the fermentation step, to produce a fermented milk food and beverage having a product pH of 5.4 or more and containing bacteria of the genus Bifidobacterium (see Patent Literature 2 listed below).
List of Patent Literatures
[0003] [Patent Literature 1] JP 06-14706 A [Patent Literature 2] JP 2002-204655 A
Problems to be Solved by the Invention
[0004] According to the above-mentioned production method described in Patent Literature 1, it is possible to produce a liquid fermented milk that has good storage stability even at a pH of about 5.0, undergoes less syneresis and precipitation even if a stabilizer such as pectin is not used, has no paste-like feeling and a good texture because no stabilizer such as pectin is used, and has a low acidity and a mild taste because the pH is higher than usual.
However, the inventors of the present invention have made studies on production conditions for the productionmethod described in Patent Literature 1, and as a result, have obtained the following findings. In the case where a curd of the fermented milk mix is prepared so that the pH exceeds 5.3 at the end of fermentation, precipitates may be formed due to coagulation of components in the liquid fermented milk during storage as a liquid fermented milk that is a final product provided after liquefaction (i.e., homogenization treatment) of the curd, resulting in deteriorated appearance and texture.
An object of the present invention is to provide a liquid fermented milk that has a weak sour taste and a mild taste and has no deterioration in the appearance, flavor, and texture because of forming no precipitates during storage, and to provide a method of producing of the liquid fermented milk.
Means of Solving the Problem
[0005] The inventors of the present invention have made extensive studies to solve the above-mentioned problems, and as a result, have found that, even when the pH of a curd after the end of fermentation is 5.0 to 6.0, which is higher than a usual pH, a liquid fermented milk that has a weak sour taste and a mild taste and forms no or a very small amount of precipitates during its storage can be obtained by performing homogenization treatment at a pressure of 30 to 100 MPa, which is higher than a pressure of 10 to 15 MPa in the conventional art, thus completing the present invention.
[0006] That is, the present invention provides the following
[1] to [6].
[1] A method of producing a liquid fermented milk having a pH of 5.0 or more, the method including: (A) a curd preparation step of preparing a curd having a pH of 5.0 to 6.0 by adding lactic acid bacteria to a raw material of a fermented milk and performing fermentation; and (B) a homogenization treatment step of subjecting the curd to homogenization treatment at a pressure of 30 to 100
MPa to provide a liquid fermented milk having a pH of 5.0 to 6.0.
[2] A liquid fermented milk, which is produced by the method of producing a liquid fermented milk according to [1] above.
[3] The liquid fermented milk according to [2] above, having a viscosity of 10 mPa-s or less.
[4] The liquid fermented milk according to [2] or [3] above, having an acidity of 1.0% or less.
[5] The liquid fermented milk according to [2] or [3] above, having an acidity of 0.5% or less.
[6] The liquid fermented milk according to any one of [2] to [5] above, not containing a thickener.
[0007] The liquid fermented milk of the present invention can maintain a weak sour taste and a mild (i.e. gentle) taste at a pH of 5.0 or more, because the liquid fermented milk was subjected to the homogenization treatment at the specific pressure and has apHof 5.0 to 6.0 after the homogenization treatment. In addition, the liquid fermented milk has a weak sour taste and hence is suitable for preference of health-conscious consumers, because the amount of a sweetener such as sugar that needs to be added to a product having a strong sour taste can be reduced to zero or a small amount.
Inaddition, the liquid fermentedmilk of the present invention can maintain a good appearance, flavor, and texture as a liquid fermented milk without causing separation and coagulation of components and formation of precipitates (i.e. solid matter) for alongstorage period, because the liquid fermentedmilkwas subjected to the homogenization treatment at a pressure of 30 to 100 MPa.
Inaddition, the liquid fermentedmilk of the present invention can give non-paste-like and good feeling on the throat, because it is not necessary to add a thickener such as pectin or carboxymethylcellulose (CMC) to suppress formation of precipitates during storage. In this case, the liquid fermented milk of the present invention is suitable for preference of quality-oriented and additive-free-oriented consumers.
Further, the liquid fermented milk of the present invention can be easily produced with the same number of steps and in the same production time as those of conventional liquid fermentedmilk.
Embodiments for Carrying Out the Invention
[0008] A method of producing a liquid fermented milk having a pH of 5.0 or more according to the present invention includes:
(A) a curd preparation step of preparing a curd having a pH of 5.0 to 6.0 by adding lactic acid bacteria to a rawmaterial of a fermented milk and performing fermentation; and (B) a homogenization treatment step of subjecting the curd to homogenization treatment at a pressure of 30 to 100 MPa to provide a liquid fermented milk having a pH of 5.0 to 6.0. Each step is described in detail below.
[0009] [Step (A); Curd preparation step]
The step (A) is a step of preparing a curd having a pH of 5.0 to 6.0 by adding lactic acid bacteria to a rawmaterial of a fermented milk and performing fermentation.
The "raw material of a fermented milk" as used herein refers to one containing at least raw material milk.
In this case, examples of the raw material milk include animal milk such as cow's milk, a processed product thereof (e.g. skim milk, skim milk powder, condensed milk, whey, or cream), and plant milk such as soy milk derived from soybeans.
Examples of the raw material of fermented milk include one which is called fermented milk raw material mix.
Fermented milk raw material mix is a mixture including raw material milk and other components, and can be provided by, for example, dissolving raw materials usually used for production of fermented milk such as raw material milk, sugar, a saccharide other than sugar, ahigh-intensity sweetener, a flavor, andwaterbyheating, and mixing the resultant solution.
It is to be noted that the composition of milk fats,
solids-not-fat (e.g., milk proteins, lactose, and ash), and the like in raw material milk and a processed product of milk may vary depending on, for example, individual differences among animals, environments for breeding, and weather. Therefore, depending on the composition of raw materials actually used, the raw material milk and the processed product of milk may be selected to set an appropriate blending ratio for each case.
The raw material of fermented milk (e.g., animal milk such as cow's milk) may be pasteurized in advance by heating. In this case, examples of a method for pasteurization include ultrahigh temperature pasteurization (UHT), in which pasteurization is performed at 120 to 130°C for several seconds, and high temperature short time pasteurization (HTST), in which pasteurization is performed at 90 to 95°C for tens of minutes.
[0010] The strain of the lactic acid bacteria is not particularly limited as long as it is used for a fermented milk such as yogurt. The strain is not limited by the experimental description in Examples below. In particular, when lactic acid bacteria which cause a less increase in acidity during refrigerated storage are appropriately selected and used, a period for storage of the liquid fermented milk may be extended. For example, in the case where it takes 15 days to reach a pH of 5.0 during refrigerated storage of a liquid fermented milk prepared by the production method of the present invention, the storage period (i.e. a period in which the liquid fermented milk of the present invention can be consumed)
may be set to 15 days. In addition, in the case where it takes 30 days to reach a pH of 5.0 during refrigerated storage of a liquid fermented milk prepared by the production method of the present invention, the storage period may be set to 30 days. That is, as an increase in acidity and/or a decrease in pH in the liquid fermented milk of the present invention during refrigerated storage become smaller, the effect of the present invention can be provided for a longer period after production.
The time to start storage of the liquid fermented milk in this case is a time point at which the liquid temperature of the liquid fermented milk is adjusted to a storage temperature (e.g. 10°C) after the end of the homogenization treatment (in the case where storage temperature is 10°C and the homogenization treatment is performed at 10°C, the time is a time point of the end of the homogenization treatment).
[0011] Whether or not a lactic acid bacterial strain being able tobe used in the present inventionmay be affected by the composition of components in the liquid fermented milk or the like. For example, in the case of using a raw material of a fermented milk having composition of components which hardly causes lowering of pH, the number of kinds of lactic acid bacterial strains which can be used in the present invention is large, because the condition of "pH of a fermented milk during refrigerated storage is 5.0 or more" is easily satisfied.
[0012] The temperature of fermentationis30to 48°C, preferably to 48°C, and more preferably 38 to 45°C from the viewpoint of efficiently producing a fermented milk having a good flavor.
From the viewpoint of producing a fermented milk having an after-mentioned pH and a good flavor, the time for fermentation in the case of using, for example, Lactobacillus bulgaricus and
Streptococcus thermophilus is preferably 0.5 to 10 hours, more preferably 1 to 8 hours, still more preferably 1 to 5 hours, and particularly preferably 1 to 3 hours.
The raw material of a fermented milk is coagulated along with the progress of fermentation and becomes a curd (i.e. solid form).
The pH of the curd at the end of fermentation is 5.0 to 6.0, preferably 5.2 to 6.0, more preferably 5.3 to 5.9, and particularly preferably 5.4 to 5.9. When the pH is less than 5.0, the sour taste of the liquid fermented milk may become strong during storage. When the pH exceeds 6.0, it is difficult to produce a fermented milk having a good flavor, or proteins may be coagulated to form precipitates during storage of the liquid fermented milk.
After the end of fermentation, lowering the temperature of the curd to a temperature for the after-mentioned homogenization treatment can be conducted in order to perform the homogenization treatment in the subsequent step (B), or lowering the temperature of the liquid fermented milk after the noncgenimation treatment to a temperature for storage (e.g., 10°C) can be conducted without lowering the temperature of the curd. Asmentioned above, the timing to lower the temperature is not particularly limited.
[0013] [Step (B); Homogenization treatment step]
The step (B) is a step of subjecting the curd obtained by the step (A) to homogenization treatment at a pressure of 30 to 100
MPa to obtain a liquid fermented milk having a pH of 5.0 to 6.0.
The homogenization treatment may be carried out using a homogenizer.
The pressure of the homogenization treatment is 30 to 100 MPa, preferably 40 to 100 MPa, more preferably 50 to 100 MPa, and particularly preferably 60 to 100 MPa. When the pressure is less than 30 MPa, precipitates may be formed during storage of the liquid fermented milk. When the pressure exceeds 100 MPa, it is necessary to use a high-performance apparatus as pressurization means for the homogenization treatment, resulting in low economic efficiency.
From the viewpoint of economic efficiency, the upper limit of the pressure is preferably 90 MPa, and more preferably 80 MPa.
The temperature of the homogenization treatment is preferably to 50°C, and more preferably 5 to 45°C. When the temperature is less than 5°C, the degree of temperature to be lowered from the fermentation temperature is large, and hence a load in operation of a cooling apparatus is increased, resulting in low economic efficiency. When the temperature exceeds 50°C, the fermentation may progress remarkably by the end of the homogenization treatment and the pH of the liquid fermented milk is significantly decreased when compared with the pH of the curd, and therefore, there is a need to carry out a cooling step immediately after homogenization.
According to the homogenization treatment, a final product of a liquid fermented milk is provided.
[0014] Physical properties (i.e., values under storage at a predetermined storage temperature such as 10°C) of the liquid fermented milk obtained by the homogenization treatment are as follows. It is to be noted that the following values are preferably satisfied at least at the end of preparation of the liquid fermented milk (i.e. the time point at which the liquid temperature of the liquid fermented milk is adjusted to a storage temperature such as 10°C after the end of the homogenization treatment), and are more preferably satisfied at the end of preparation of the liquid fermented milk and during a predetermined storage period.
The pH of the liquid fermented milk is 5.0 to 6.0, preferably 5.2 to 6.0, more preferably 5.3 to 5.9, and particularly preferably 5.4 to 5.9. When the pH is less than 5.0, the liquid fermented milk may have a strong sour taste and an increased viscosity and may formprecipitatesduringstorage. WhenthepHexceeds 6.0, the flavor as a liquid fermented milk deteriorates.
The viscosity of the liquid fermented milk is preferably 10 mPa+*s or less, more preferably 7.5 mPa*s or less, and still more preferably 5 mPa‘s or less from the viewpoint of giving good feeling on the throat without paste-like feeling.
The viscosity of the liquid fermented milk can be measured using a Brookfield type viscometer.
[0015] From the viewpoint of giving a weak sour taste and a mild flavor, the acidity of the liquid fermented milk is preferably 1.0% or less, more preferably 0.8% or less, still more preferably 0.75% or less, and particularly preferably 0.5% or less. The lower limit of the acidity is not particularly limited, and is usually 0.2%.
The acidity of the liquid fermented milk is represented as percent by weight determined by converting acids in the liquid fermented milk into lactic acid. The acidity is measured by the following method, for example. 9 g of a sample is diluted 2-fold with water, and then a phenolphthalein indicator is added.
Subsequently, neutralization titration is carried out with a 0.1
N sodium hydroxide solution. Regarding a point that a slightly reddish color does not disappear for 30 seconds as the end point, the amount of lactic acid per 100 g of the sample is determined fromthetiter at theendpoint, andthe resultant value is represented as a percentage.
Fromthe viewpoint of suppressing the formationof precipitates during storage of the liquid fermented milk, the particle size of a component (i.e., casein micelle) in the liquid fermented milk is preferably 5 um or less, more preferably 3 um or less, still more preferably 1.5 um or less, and particularly preferably 1.0 um or less.
The "particle size" refers toa 50% weight cumulative particle size (i.e. average particle size). The particle size may be determined by measuring a particle size distribution of components in the liquid fermented milk using, for example, a laser diffraction particlesizedistributionanalyzer (e.g., "SALD-2100" manufactured by Shimazu Corporation).
[0016] The liquid fermented milk of the present invention is, for example, filled into a food container, refrigerated at a predetermined storage temperature (e.g., 10°C or less) in the form of a final product such as drinkable yogurt, and then supplied as a drink.
The degree of pH to be lowered in the liquid fermented milk during storage of the liquid fermentedmilkat a predetermined storage temperature (e.g., 10°C) for a predetermined period from the end of preparation is 0.5 or less, preferably 0.4 or less, more preferably 0.3 or less, and particularly preferably 0.2 or less, from the viewpoints of suppressing the formation of precipitates during storage of the liquid fermented milk, suppressing an increase in ‘acidity, and maintaining a mild flavor.
The liquid fermented milk of the present invention preferably does not contain a thickener such as pectin or carboxymethylcellulose (CMC) from the viewpoint of giving no paste-like feeling. It is to be noted that pectin is less useful at a pH of from 5.0 to 6.0, which is the pH of the liquid fermented milk of the present invention, because pectin can exert an effect of suppressing the formation of precipitates in the liquid fermented milk only at a pH of 3.5 to 4.4, which is lower than a pH of 4.6, which is an isoelectric point of milk protein. In addition, carboxymethylcellulose is also less useful at a pH of from 5.0 to 6.0, which is the pH of the liquid fermented milk of the present invention, because carboxymethyl- cellulose is suitably used at a pH of 4.2 to 4.8.
[0017] Hereinafter, the present invention is described in detail by way of Examples. However, the present invention is not limitedtoExamples. Itistobenotedthattheterms"%" and "part(s)" in Examples and Comparative Example below mean values on a weight basis unless otherwise specified. [Example 1] 2,496 g of cow's milk, 210 g of skim milk powder, and 96 g of high-fructose syrup were mixed as materials to prepare reconstituted milk containing 8.4% of solids-not-fat, 2.0% of milk fat, 2.0% of high-fructose syrup, andwater (i.e. thebalance; 87.6%), and the reconstituted milk was pasteurized to prepare a rawmaterial of fermented milk.
Next, Lactobacillus bulgaricus and Streptococcus thermophilus each isolated from "Meiji Bulgaria Yogurt" (product name: manufactured by Meiji Dairies Corporation) were inoculated as starters into 100 parts of the prepared raw material of fermented milk, and fermentation was performed for 2 hours while maintaining the liquid temperature at 43°C, thereby preparing a curd obtained by fermentation of the raw material of fermented milk. The curd was found to have a pH of 5.62.
After that, the resultant curd was cooled to 10°C.
[0018] Next, the cooled curd was subjected to homogenization treatment using a homogenizer (manufactured by SANWA MACHINE CO.,
INC.) at a pressure of 60 MPa while maintaining the temperature at 10°C, thereby preparing liquid fermented milk. The resultant liquid fermented milk was found to have a pH of 5.62.
Subsequently, the liquid fermented milk was stored while maintaining the liquid temperature at 10°C. At time points of 1, 4, 8, and 11 days after the start of storage, physical properties including pH, acidity, viscosity, and particle size were measured, and the liquid fermentedmilkwas visually observed toexamine whether precipitates had been formed or not and the state of the liquid fermented milk. Table 1 shows the results.
As mentioned above, the acidity was calculated by a method involving adding a phenolphthalein indicator and then performing neutralization titration with a sodium hydroxide solution. The viscosity was measured using a Brookfield type viscometer. The particle size was determined based on a particle size distribution obtained by using a laser diffraction particle size distribution analyzer ("SALD-2100" manufactured by Shimadzu Corporation).
[0019] [Table 1]
Storage period (day (s)) + 4 [ 8 } 0011
Acidity (%) | 0.39 | 0.46 | 0.49 | 0.52
Viscosity (mPars]
Particle size (um) | 0.8 | 0.8 [| 0.9 | 12.8
Precipitate Not formed | Not formed =]
Solidified
[0020] In Table 1, until the time of "storage at 10°C for 8 days" where the liquid fermented milk had a pH of 4.95, the effect of the present invention was achieved. However, after the time of "storage at 10°C for 11 days" where the liquid fermented milk had a pH of 4.85, the effect of the present invention was not achieved, because the viscosity and particle size increased and the liquid fermented milk was solidified due to coagulation of the milk.
Therefore, it was found that the effect of the present invention can be achieved when the pressure for the homogenization treatment is adjusted to 60 MPa and the pH of the liquid fermented milk during refrigerated storage is 5.0 or more.
[0021] [Example 2]
An experiment was carried out in the same manner as in Example 1 except that the pressure for the homogenization treatment was changed from 60 MPa to 30 MPa. , As a result, the curd was found to have a pH of 5.62, and the liquid fermented milk was found to have a pH of 5.62. The liquid fermented milk cooled in the same manner as in Example 1 was stored while maintaining the liquid temperature at 10°C. At timepointsofl, 3, and 6days after the start of storage,
physical properties including pH, acidity, viscosity, and particle size were measured, and the liquid fermented milk was visually observed to examine whether precipitates had been formed or not andthe state of the liquid fermentedmilk. Table 2 shows theresults.
[0022] [Table 2]
Storage period (day (s)) 1 3 6&6
Acidity (3) 0.40 | 0.45 | 0.55
Viscosity (mPa-s) 35 [ 2.0 | 8.0
Particle size (m | 0.5 | 0.5 | 11.5
Precipitate Not formed | Not formed =]
Solidified
[0023] In Table 2, until the time of "storage at 10°C for 3 days" where the liquid fermented milk had a pH of 5.0 or more, the effect of the present invention was achieved. However, after the time of "storage at 10°C for 6 days" where the liquid fermented milk had a pH of 4.80, the effect of the present invention was not achieved, because the viscosity and particle size increased and the liquid fermented milk was solidified due to coagulation of the milk. Therefore, it was found that the effect of the present invention can be achieved when the pressure for the homogenization treatment is adjusted to 30 MPa, and the pH of the liquid fermented milk during refrigerated storage is 5.0 or more.
[0024] [Comparative Example 1]
An experiment was carried out in the same manner as in Example 1 except that the pressure for the homogenization treatment was " changed from 60 MPa to 0 MPa. The liquid fermented milk cooled in the same manner as in Example 1 was stored while maintaining the liquid temperature at 10°C. At time points of 1, 4, and 5 days after the start of storage, physical properties including pH, acidity, viscosity, and particle size were measured, and the liquid fermented milk was visually observed to examine whether precipitates had been formed or not and the state of the liquid fermented milk. Table 3 shows the results.
[0025] [Table 3]
Storage period (day(s)) pw | 5.47 | 4.94 | 4.76
Acidity (3) 0.40 | 0.55 | 0.58
Viscosity meas) | 4.4 | 41.0 | 17.5
Particle size (pm) [| 0.9 | 13.6 | 24.9
Precipitate Not formed | Formed [| = -
Paste-like | Solidified
[0026] In Table 3, even at the time of "storage at 10°C for 4 days" where the liquid fermented milk had a pH of 4.94, the effect of the present invention was not achieved, because the viscosity and particle size increased, the liquid fermented milk was being solidified on the bottom and had a paste~like form, and precipitates were formed. InExample l, where the pressure for the homogenization treatment was 60 MPa, the effect of the present invention was achieved in the liquid fermented milk having a pH of 4.95. In contrast, in
Comparative Example 1, where the pressure for the homogenization treatment was 0 MPa, the effect of the present invention was not achieved. Specifically, after the time of "storage at 10°C for 5 days" where the liquid fermented milk had a pH of 4.76, the effect of the present invention was not achieved, because the viscosity and particle size increased and the liquid fermented milk was solidified due to coagulation of the milk.
Example 1, Example 2, and Comparative Example 1 demonstrate the following fact. In order to achieve the effect of the present invention, it is necessary toperformhomogenization treatment (i.e. liquefaction) of fermented milk at a pressure of 30 MPa or more and to provide liquid fermented milk having a pH of 5.0 or more.
It is possible to elongate the storage period by using lactic acid bacteria giving a long period to reach a pH of 5.0 during refrigerated storage.
Claims (6)
1. A method of producing a liquid fermented milk having a pH of 5.0 or more, comprising: (A) a curd preparation step of preparing a curd having a pH of 5.0 to 6.0 by adding lactic acid bacteria to a raw material of fermented milk and performing fermentation; and (B) a homogenization treatment step of subjecting the curd to homogenization treatment at a pressure of 30 to 100 MPa to provide a liquid fermented milk having a pH of 5.0 to 6.0.
2. A liquid fermented milk, which is produced by the method of producing a liquid fermented milk according to claim 1.
3. The liquid fermented milk according to claim 2, having a viscosity of 10 mPa-‘s or less.
4. The liquid fermented milk according to claim 2 or 3, having an acidity of 1.0% or less.
5. The liquid fermented milk according to claim 2 or 3, having an acidity of 0.5% or less.
6. The liquid fermented milk according to any one of claims 2 to 5, not comprising a thickener.
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| JP2011073819 | 2011-03-30 | ||
| PCT/JP2012/057105 WO2012133015A1 (en) | 2011-03-30 | 2012-03-21 | Liquid fermented milk and method for producing same |
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| CN (1) | CN103269599A (en) |
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| JP7385984B2 (en) * | 2017-03-31 | 2023-11-24 | 株式会社明治 | High pH production method for fermented milk and fermented milk produced by the method |
| JP6403858B1 (en) * | 2017-11-21 | 2018-10-10 | アイリスオーヤマ株式会社 | Fermented milk production method and fermented milk production apparatus |
| JP7213020B2 (en) * | 2018-03-30 | 2023-01-26 | 株式会社明治 | Fermented milk and method for producing fermented milk |
| JP7246877B2 (en) * | 2018-08-08 | 2023-03-28 | 株式会社明治 | Method for producing liquid fermented milk |
| JP6542965B2 (en) * | 2018-09-11 | 2019-07-10 | アイリスオーヤマ株式会社 | Method of producing fermented milk and fermented milk producing apparatus |
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| JP2510435B2 (en) * | 1991-06-20 | 1996-06-26 | 雪印乳業株式会社 | Acid milk drink and method for producing the same |
| DE69129461T3 (en) * | 1991-12-04 | 2002-09-05 | Nestle Sa | Liquid milk product and process for its preparation |
| JP3129528B2 (en) * | 1992-07-01 | 2001-01-31 | 明治乳業株式会社 | Production method of liquid fermented milk with good flavor and storage stability |
| JP2890338B2 (en) * | 1992-07-08 | 1999-05-10 | 熊本県 | Production method of yogurt beverage containing fruit juice |
| JPH07104A (en) * | 1993-06-14 | 1995-01-06 | Morinaga Milk Ind Co Ltd | Fermented milk and its production |
| US6322846B1 (en) * | 1999-10-01 | 2001-11-27 | Jeneil Biotech Inc. | Soy milk compositions and methods of preparation |
| JP4368052B2 (en) * | 2000-10-30 | 2009-11-18 | 株式会社Ａｄｅｋａ | Plastic oil-in-water emulsified oil composition |
| JP4754013B2 (en) * | 2003-07-11 | 2011-08-24 | 株式会社Ａｄｅｋａ | Fermented milk product and method for producing the same |
| US20060286209A1 (en) * | 2005-06-17 | 2006-12-21 | Kraft Foods Holdings, Inc. | Cultured dairy products and methods of manufacture |
| JP5116731B2 (en) * | 2009-06-29 | 2013-01-09 | 株式会社明治 | Method for producing fermented milk |
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| JPWO2012133015A1 (en) | 2014-07-28 |
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