WO2008044533A1 - Procédé de production d'une boisson au lait fermenté ou d'une boisson de lactobacillus - Google Patents

Procédé de production d'une boisson au lait fermenté ou d'une boisson de lactobacillus Download PDF

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Publication number
WO2008044533A1
WO2008044533A1 PCT/JP2007/069234 JP2007069234W WO2008044533A1 WO 2008044533 A1 WO2008044533 A1 WO 2008044533A1 JP 2007069234 W JP2007069234 W JP 2007069234W WO 2008044533 A1 WO2008044533 A1 WO 2008044533A1
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WIPO (PCT)
Prior art keywords
fermented milk
liquid
stabilizer
lactic acid
acid bacteria
Prior art date
Application number
PCT/JP2007/069234
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English (en)
Japanese (ja)
Inventor
Masashi Yamamoto
Yoshitaka Kawai
Mariko Seino
Original Assignee
Meiji Dairies Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Dairies Corporation filed Critical Meiji Dairies Corporation
Priority to JP2008538658A priority Critical patent/JP5160435B2/ja
Priority to CN200780038268.2A priority patent/CN101522037B/zh
Publication of WO2008044533A1 publication Critical patent/WO2008044533A1/fr
Priority to HK09110080.1A priority patent/HK1132432A1/xx

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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

Definitions

  • the present invention generally relates to a method for producing a fermented milk drink or a lactic acid bacteria drink called drink yogurt or drink yogurt, and in particular, a fermented milk drink suitable for producing a variety of fermented milk drinks or lactic acid bacteria drinks or The present invention relates to a method for producing a lactic acid bacteria beverage.
  • fermented milk drinks and lactic acid bacteria drinks called drink yogurt and drink yogurt are generally used for liquid fermented milk with stabilizers (pectin, carboxymethylcellulose (CMC), soy polysaccharides, etc.)
  • Flavor substances sucgar, high-intensity sweeteners, sweeteners such as liquid sugar, fruit and vegetable pulp and juice, jams, sauces, preparations
  • flavors flavors
  • acidulants Taenic acid, lactic acid, etc.
  • supplementary ingredients such as nutrient-enhancing substances (vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium), etc.) were added and mixed later (for example, Non-patent document 1).
  • fermented milk and by-product liquids have been prepared for the production of such fermented milk drinks and lactic acid bacteria drinks.
  • fermented milk is mainly composed of milk or dairy products and is prepared with a fermentation substrate (yogurt mix), and the auxiliary raw material liquid is a stabilizer (pectin, etc.), sugar, etc. and flavoring as necessary. It was prepared by dissolving and mixing secondary ingredients such as.
  • ratio a predetermined weight ratio before filling the prepared fermented milk and the auxiliary raw material liquid into a packaging container or the like having a predetermined shape as a fermented milk drink or a lactic acid bacteria drink as a final product.
  • FIG. 9 is a conceptual configuration diagram showing a conventional manufacturing process for fermented milk drinks and lactic acid bacteria drinks.
  • conventionally fermented milk taken out from the fermented milk tank 301 and the auxiliary raw material liquid taken out from the auxiliary raw material tank 303 (stabilizer, flavor substance, flavoring, sour, Nutrition-enhancing substances, etc.) at a specified weight ratio (ratio) In order to stabilize lactic acid bacteria beverages, they are stirred and held in a large-capacity storage tank 305 for a predetermined time, and then filled into containers using a filling machine as final products (fermented milk beverages or lactic acid bacteria beverages). It was.
  • the fermented milk taken out from the fermented milk tank 301 may be processed by the homogenizer 302.
  • fermented milk beverages and lactic acid bacteria beverages of multiple types' varieties in general, fermented milk is a common force for all types and varieties. It was necessary to prepare different types of fungus beverages depending on each type and variety.
  • the auxiliary raw material liquid taken out from the stored auxiliary raw material liquid tank and the fermented milk taken out from the fermented milk tank 301 are mixed at a predetermined weight ratio (ratio) to obtain a large-capacity storage liquid.
  • a predetermined weight ratio ratio
  • a plurality of tanks for preparing the auxiliary raw material liquid are provided according to each type 'type.
  • the auxiliary material liquid tank 303 must be able to store a sufficient amount of the auxiliary material liquid to be mixed with the fermented milk, so the fermented milk and the auxiliary material liquid are mixed.
  • a tank having a reasonably large capacity is required.
  • fermented milk drinks and lactic acid bacteria drinks which are final products immediately before filling, are stored for each product type in large-capacity tanks (storage tanks). After that, it was filled in a packaging container having a predetermined shape using a filling machine. Therefore, when manufacturing many types of fermented milk beverages and lactic acid bacteria beverages, if it is attempted to handle a large number of tanks, it is possible to avoid increasing the number of large-capacity tanks (storage tanks) according to the number of varieties. However, when trying to deal with a small number of tanks, it was inevitable that a new product of the next product could not be prepared until the product of one product was filled and the storage tank was cleaned.
  • the number of liquid storage tanks must be limited in terms of the area that can be installed in a manufacturing plant, the cost of installation, and the like. Therefore, it was difficult to produce a large variety of fermented milk drinks and lactic acid bacteria drinks by increasing the number of large-capacity tanks (storage tanks) according to the number of varieties at one manufacturing plant.
  • the present invention provides a fermented milk that can meet the demands for low-cost, high-mix low-volume production without requiring a huge new capital investment, such as adding a large-capacity storage tank. It aims at providing the manufacturing method of a drink or a lactic acid bacteria drink.
  • the present invention proposes that after a stabilizer is added to and mixed with liquid fermented milk, the final mixture is mixed with the liquid fermented milk and stabilizer.
  • This is a method for producing a fermented milk beverage or a lactic acid bacteria beverage, characterized in that a non-common auxiliary raw material liquid corresponding to the type of fermented milk beverage or lactic acid bacteria beverage is added and mixed.
  • this auxiliary raw material liquid are commonly used among the varieties of the secondary raw material liquids, which differ depending on the type of fermented milk beverage or lactic acid bacteria beverage that is the final product. Fermented milk and stabilizer are first mixed, and this mixture is stored in a large-capacity tank (storage tank), and this is a non-cooperative product corresponding to each type of fermented milk drink or lactic acid bacteria drink that is the final product. The secondary raw material liquid is added and mixed.
  • the liquid mixture of liquid fermented milk and stabilizer prepared by first mixing in this way is commonly used for various fermented milk drinks or lactic acid bacteria drinks,
  • this liquid mixture of fermented milk and stabilizer is called “common surge mix”.
  • this “common surge mix” which is a mixture of liquid fermented milk and a stabilizer, may be referred to as “first mixture” in this specification.
  • the common surge mix is commonly used in the manufacture of fermented milk and a variety of fermented milk drinks and lactic acid bacteria drinks such as stabilizers (pectin, carboxymethylcellulose (CMC), soybean polysaccharide, etc.).
  • the fluid used is, for example, a liquid liquid solution containing fermented milk and a stabilizer.
  • the common surge mix may contain a flavor substance, a fragrance
  • the non-common auxiliary raw material liquid is a fluid containing auxiliary raw materials excluding fluids used as a common surge mix.
  • auxiliary raw materials excluding fluids used as a common surge mix.
  • flavor substances sucgars, high-intensity sweeteners, sweeteners such as liquid sugar, fruit and vegetable pulp and juice, jams, sauces, preparations
  • flavors flavors
  • acidulants taenoic acid, lactic acid) Etc.
  • nutrient-strengthening substances vitamins, minerals, insoluble salts (calcium phosphate, calcium carbonate, whey calcium), etc.
  • the non-common auxiliary raw material liquid may contain a stabilizer if necessary.
  • the common surge mix is stored in a large-capacity tank, and the common service mix is stored.
  • a large number of large-capacity storage tanks can be installed in the production plant by adding and mixing non-common auxiliary raw material liquids corresponding to each type of fermented milk beverage or lactic acid bacteria beverage to each target dimix. There is no need.
  • a tank for preparing the auxiliary raw material liquid provided for each product (the auxiliary raw material liquid tank indicated by reference numeral 303 in FIG. 9) is not required.
  • a tank non-common auxiliary raw material liquid tank
  • the non-common auxiliary raw material liquid tank may have a much smaller capacity than the conventional auxiliary raw material liquid tank, so that the area that can be installed in the manufacturing plant is reduced and the installation cost is reduced. It becomes.
  • the conventional manufacturing method may require measures such as adding a large capacity auxiliary material tank.
  • the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 5: 5 by weight
  • the fermented milk and the auxiliary raw material liquid are mixed and stirred and held at a large capacity. It was necessary to prepare a secondary raw material liquid tank that had about half the capacity of this tank (liquid storage tank) (same capacity as the fermented milk tank for storing fermented milk).
  • liquid storage tank liquid storage tank
  • the mixing ratio of the auxiliary raw material liquid is reduced, for example, when the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 6: 4 by weight, etc.
  • the tank may have a smaller capacity than the liquid storage tank, a tank with a certain large capacity corresponding to about 6: 4 by the weight ratio described above was necessary.
  • the mixing ratio of these fermented milk and secondary ingredient liquid is generally about 5: 5 to 7: 3 for fermented milk beverages with a high content of fermented milk in the final product.
  • lactic acid bacteria beverages with low milk content it is about 3: 7 to 5: 5.
  • the mixing ratio of the common surge mix and the non-common auxiliary raw material liquid can be about 80:20 to 95: 5 by weight ratio.
  • the non-common auxiliary raw material liquid The capacity of the tank is much smaller than that of the conventional auxiliary material liquid tank.
  • the mixing ratio of the fermented milk and the auxiliary raw material liquid is about 6: 4 by weight, etc.
  • a small volume of about one-half to one-eighth compared to the tank for the auxiliary material liquid is also acceptable.
  • the first mixed liquid that is commonly used in the production of various types of fermented milk drinks and lactic acid bacteria drinks is not common for each type.
  • the mixed liquid of the common surge mix and the non-common auxiliary raw material liquid that requires a process to hold and stabilize in a large-capacity storage tank for a predetermined time is added. After stabilization in a short time, it can be filled into a predetermined packaging container or the like using a filling machine as a fermented milk drink or a lactic acid bacteria drink as the final product.
  • first mixed solution corresponding to the “common surge mix” that is a mixed solution of liquid fermented milk and a stabilizer prepared by mixing first.
  • second liquid mixture the liquid mixture of the non-common auxiliary raw material liquid.
  • any one of a homogenizer, an inline homomixer, and a milder can be used for mixing.
  • these mixers and atomizers are tanks for storing a common surge mix (a liquid storage tank indicated by reference numeral 16 in FIG. 1.
  • This liquid storage tank is used to store a common surge mix.
  • the tank may be provided on either the upstream side or downstream side of the common surge tank, but it is preferably provided on the upstream side.
  • the common surge tank (liquid storage tank 16 in FIG. 1) is preferably provided with a stirring device such as a stirring blade or a circulation mechanism.
  • the homogenizer, in-line homomixer, milder, etc. used for adding and mixing the stabilizer to the liquid fermented milk and the atomizer are the first mixture.
  • it is sometimes referred to as a “first mixer”.
  • the step of preparing the first mixed solution and adding and mixing the stabilizer to the liquid fermented milk may be referred to as “first mixing” in the present specification and drawings.
  • the pressure of the homogenizer is preferably 5 to 30 MPa, more preferably 5 to 25 MPa. More preferably, it is 10 to 20 MPa (for example, when the flow rate is about lt / h), and the preferred rotational speed of the milder is ⁇ 300 to 2500 rpm, more preferably ⁇ is 500 to 2000 rpm, and more preferably 1000 to It is 2000 rpm (for example, when the flow rate is about lt / h), and the rotation speed of the in-line homomixer is preferably ⁇ 300 to 2500 rpm, more preferably ⁇ is 500 to 2000 rpm, more preferably 1000 to 2000 rpm (for example, (When the flow rate is about lt / h).
  • homogenizer which is a mixer with a high cutting stress
  • a homogenizer a milder, an in-line homomixer, a static mixer or tank agitation.
  • a mixer or atomizer that can reduce the shear stress to such an extent that the particle diameter is not excessively reduced.
  • a mixer or atomizer that can reduce the shear stress to such an extent that the particle diameter is not excessively reduced.
  • a mixer or atomizer with the same mixing power can be used instead of a homogenizer, milder, in-line homomixer, static mixer or tank agitation.
  • the pressure of the homogenizer is preferably 25 MPa or less.
  • the rotational speed of the milder is preferably 100 to 2000 rpm, more preferably ⁇ (and 150 to 2000 rpm, more preferable ⁇ (200-2000 rpm (when f flow rate is about 1 lt / h), preferably 100-2000 rpm as the rotational speed of the in-line homomixer ⁇ Is 150 to 2000 rpm, more preferably ⁇ is 200 to 2000 rpm (for example, when the flow rate is about lt / h).
  • the pressure of a homogenizer is preferably 5 MPa or less.
  • it is 4 MPa or less, more preferably;!
  • To 4 MPa for example, when the flow rate is about lt / h
  • the rotation speed of the milder is preferably 100 to 1000 rpm, more preferably 100 to 800 rpm, further preferably 200 to 800 rpm (for example, when the flow rate is about It / h), and preferably 100 to 1000 rpm, more preferably ⁇ to 100 to 900 rpm, more preferably ⁇ to 200 to 900 rpm.
  • the shape and dimensions of the main body and the piping are not particularly limited, and can be appropriately selected and used in consideration of the processing capacity of the filling machine for filling the final product.
  • the shape and dimensions of the tank and the agitation blade are not particularly limited, and can be appropriately selected and used in consideration of the processing capacity of the filling machine for filling the final product.
  • a large-capacity liquid storage tank is provided in the previous process of the filling machine, and a common surge mix and a non-common auxiliary raw material liquid are fed (injected) into the tank in a large volume, It may be completely stirred and mixed to prepare a large-capacity final product and then filled, or a small-capacity storage tank is provided in the front of the filling machine and is common to the tank.
  • Surge mix and non-common secondary raw material liquid are sent (injected) in small volumes (mixed), mixed thoroughly and mixed to prepare a small volume of the final product, part of which is balanced with the injection volume. While taking it out, it may be possible to continuously extract (pour) from the tank and fill it.
  • the centrifugal water separation is the value obtained by measuring the whey-off volume after dispensing 10 ml of the product into a Spitz tube and centrifuging (1000 rpm, lOmin).
  • Viscosity is a value measured with a viscometer (Toki Sangyo TV-10M) at a product temperature of 5 ° C (rotor No. 1, 60 rpm, 30 sec).
  • the particle diameter m) is a numerical value measured with a citrate buffer (pH 4.2) using a particle size distribution analyzer (Shimadzu SALD-2100).
  • a part of the stabilizer to be contained in the final product is added to and mixed with the liquid fermented milk, and the remainder is added to and mixed with the non-common auxiliary raw material liquid.
  • a stabilizer for non-common auxiliary raw material liquids If the pre-added and mixed products are added to and mixed with the common surge mix, the common surge mix and non-common auxiliary material liquid will be mixed evenly in a short period of time or immediately water will be removed. Improves stability.
  • the stabilizer is applied twice to fermented milk. It is one of the major features of the present invention to add and mix in parts, and it can be said that the improvement of the stability of the final product is a remarkable effect of the present invention.
  • the stabilizer is added in an amount of 0.;! To 0.4% by weight to the whole fermented milk beverage or lactic acid bacteria beverage as the final product, and 0.3% by weight of the stabilizer is added.
  • a stabilizer corresponding to an amount not exceeding can be added to and mixed with the non-common auxiliary raw material liquid, and other stabilizers can be added and mixed with the liquid fermented milk.
  • the addition and mixing of the stabilizer to the non-common auxiliary raw material liquid is performed within a range where the concentration of the stabilizer in the non-common auxiliary raw material liquid does not exceed 1.5% by weight. This is desirable.
  • the use of the stabilizer in the non-common auxiliary raw material liquid is preferably within a range not exceeding 1.5% by weight, more preferably 0.01-1-4% by weight, and still more preferably. 0.;! To 1.3% by weight, particularly preferably 0.5 to; 1.2% by weight.
  • a stabilizer in the final product serving fermented milk beverage preferably from .1 to 0.3 wt 0/0, more preferably 0. 15-0. 3 weight 0 / 0 , more preferably 0.2 to 0.3% by weight, particularly preferably 0.23 to 0.27% by weight
  • the use of the stabilizer in the lactic acid bacteria beverage as the final product is preferably 0.;! ⁇ 0.4 weight 0/0, more preferably 0.2 to 0.4 wt 0/0, more preferably 0.2 to 0.35 weight 0/0, particularly preferably 0. 25-0. 35 weight 0/0.
  • fermented milk drinks that can meet demands for low-cost, high-mix low-volume production without requiring a large amount of capital investment, such as adding a large-capacity storage tank. And a method for producing a lactic acid bacteria beverage.
  • the method for producing a fermented milk beverage or a lactic acid bacteria beverage of the present invention comprises adding a stabilizer to liquid fermented milk and mixing the mixture, and then producing a final product for the liquid fermented milk and stabilizer mixture.
  • a non-common auxiliary material liquid corresponding to the type of fermented milk drink or lactic acid bacteria drink is added and mixed.
  • fermented milk drinks and lactic acid bacteria drinks prepared by adding and mixing an auxiliary raw material liquid at an appropriate ratio (ratio) to liquid fermented milk are stored for each variety in a large-capacity tank. After that, it was filled with a filling machine into a packaging container having a predetermined shape and shape.
  • conventional mixed solutions of stabilizers and sugars are divided into stabilizers and non-common auxiliary raw material liquids such as sugars, and stabilizers are added to liquid fermented milk and mixed.
  • the liquid mixture of the fermented milk and the stabilizer is stored so that it can be used in common for all types of fermented milk drinks and lactic acid bacteria drinks.
  • non-common auxiliary raw material liquid corresponding to the type of fermented milk drink or lactic acid bacteria drink that is the final product was added, mixed, and filled into packaging containers etc. of a predetermined shape and shape using a filling machine .
  • the large-capacity liquid storage tank basically stores a mixed liquid (common surge mix) of fermented milk and a stabilizer commonly used for various types of fermented milk drinks or lactic acid bacteria drinks.
  • a mixed liquid common surge mix
  • a stabilizer commonly used for various types of fermented milk drinks or lactic acid bacteria drinks.
  • FIG. 1 is a conceptual diagram illustrating an example of a device configuration used for carrying out the method for producing a fermented milk beverage or a lactic acid bacteria beverage of the present invention.
  • an apparatus 10 employed in the implementation of the method for producing a fermented milk beverage or a lactic acid bacteria beverage according to the present invention includes a fermented milk tank 11 for storing fermented milk, a pectin and the like. Finally, the stabilizer liquid tank 12 that stores the fixed solution, the storage tank 16 that stores the mixture of fermented milk and stabilizer as a common surge mix, and the common surge mix that is removed from the storage tank 16
  • Non-common secondary ingredient liquid tanks 17a to 17n (collectively "non-common auxiliary ingredients” for storing non-common auxiliary ingredient liquids added according to the type of fermented milk beverage or lactic acid bacteria beverage that is the product Liquid tank 17 ”and! /, Sometimes).
  • FIG. 1 what is indicated by reference numeral 13 is a homogenizer for mixing fermented milk stored in the fermented milk tank 11.
  • reference numeral 15 indicates that a mixed liquid of fermented milk taken out from the fermented milk tank 11 and a stabilizer taken out from the stabilizer tank 12 is mixed. It is a homogenizer that corresponds to the first mixer.
  • the first mixer 15 may be provided on either the upstream side or the downstream side of the liquid storage tank 16, but is preferably provided on the upstream side.
  • the liquid storage tank 16 is preferably provided with a stirring device such as a stirring blade or a circulation mechanism.
  • the first mixed liquid mixed by the homogenizer 15, which is the first mixer, or the first mixed liquid mixed by a stirring device such as a stirring blade or a circulation mechanism is used as a common surge mix. Stored.
  • reference numerals 18a to 18 ⁇ denote in-line homomixers 18a corresponding to the second mixer for mixing the mixed solution of the common surge mix and the non-common auxiliary raw material liquid. ⁇ ; 18n (collectively "in-line homomixer 18"! /, Sometimes).
  • filling machines 20a to 20n are filled into each container as a fermented milk drink or lactic acid bacteria drink as a final product. May be provided).
  • the fluid commonly used in the production of a variety of fermented milk beverages and lactic acid bacteria beverages in which fermented milk and stabilizers are mixed as described above is stored in the storage tank 16 as a common surge mix.
  • the common surge mix can be used for various fermented milk drinks or lactic acid bacteria drinks. Therefore, it is no longer necessary to install a large-capacity storage tank for mixing stabilizers and non-common auxiliary ingredient liquids for each type of fermented milk drink or lactic acid bacteria drink as in the past.
  • One storage tank 16 with a relatively large capacity (the production capacity of the manufacturing plant may be more than one in consideration of reserves) and a relatively small capacity tank 17 for non-common auxiliary material liquid ( 17a to 17n), depending on the type of fermented milk beverage or lactic acid bacteria beverage, at least 1 when used while washing, and when it is necessary to prepare a non-common auxiliary material liquid Since it is sufficient to prepare three or more, it becomes easier to handle multi-product production.
  • fermented milk which is a main raw material for fermented milk beverages or lactic acid bacteria beverages, raw water 21 and skim milk powder 22
  • the raw material is unsalted butter 23.
  • Raw water 21 and non-fat dry milk 22 were mixed, to which is dissolved unsalted butter one 2 3 (S101).
  • homogenization is performed by a homogenizer (S102), sterilization (S103), and cooling (S104) in order in order to adjust the fat particle size to a smaller value. Proceed to prepare a fermentation substrate (yogurt mix).
  • starter 25 is inoculated as a culture solution of microorganisms (S105). After inoculation with this microorganism, fermentation is performed by maintaining the yogurt mix at a predetermined temperature and a predetermined time (S106).
  • Fermented milk 26 prepared in this manner is stored in fermented milk tank 11, and stabilizer liquid 28 using pectin 27 as a raw material is added and mixed to form a first mixed liquid, It is stored as a common surge mix in the storage tank 16 in Fig. 1.
  • Stabilizer liquid 28 is obtained by dissolving pectin 27 (S109) and then sterilizing (S110).
  • What is prepared by mixing the fermented milk 26 and the stabilizer 28 is a common raw material for various fermented milk drinks or lactic acid bacteria drinks. This is called the common surge mix 30.
  • the non-common auxiliary raw material liquid 31 is obtained by adding pectin 27 (if necessary) to the sweetener 32 and accelerating the melting angle (S 112), adding canolecus phosphate 24, and flavoring 29. Karo to force and sterilize (S 113) A non-common auxiliary raw material liquid 31 is prepared.
  • a sweetener for example, “Pulsweet” (registered trademark) is used.
  • the prepared non-common auxiliary raw material liquid 31 is added to and mixed with the common surge mix 30 to form a second mixed liquid (S114). As shown in FIG. 1, this process (operation) is performed by a second mixer, for example, an in-line homomixer 18.
  • a second mixer for example, an in-line homomixer 18.
  • the first mixer and the second mixer are selected so that the viscosity, particle size, etc. of the prepared mixed liquids are optimal for fermented milk drinks or lactic acid bacteria drinks. It is desirable to do.
  • Fig. 3 shows the first mixer that mixes the common surge mix. This is a list of data related to the first mixture when using a momixer, milder, or homogenizer.
  • the final product is a fermented milk drink or a lactic acid bacteria drink, it is necessary to improve the feeling over the throat, to lower the viscosity for smooth sliding, and to reduce the particle size.
  • the homogenizer is the most excellent as the first mixer because it has the lowest viscosity and the smallest particle size in the homogenizer process!
  • FIG. 4 (a) shows a comparison between the case of using the conventional method and the case of this embodiment for a plain type fermented milk drink or lactic acid bacteria drink. Although there are some differences in pH and acidity, there is almost no problem.
  • a milda is used as the first mixer and a static mixer or in-line homomixer is used as the second mixer, the conventional method is used. Since the viscosity is lower and the particle size is smaller than in the case of the above method, the quality as a fermented milk beverage or lactic acid bacteria beverage is superior to the case of the conventional method.
  • the in-line homomixer is the best second mixer because the shear stress can be adjusted arbitrarily by changing the rotation speed as the operating condition.
  • FIG. 5 (a) shows a comparison between the case of using the conventional method and the case of the present embodiment regarding the fermented milk beverage or lactic acid bacteria beverage of the calcium-enriched type as the final product.
  • homogenizer homogenizer
  • tank agitation as the second mixer
  • the first mixed liquid obtained by mixing the fermented milk and the stabilizer liquid is stored as a common surge mix in a liquid tank having a relatively large capacity. Therefore, it is not necessary to provide a large tank / capacity tank for each varieties! / Therefore, it is possible to produce a variety of fermented milk drinks or lactic acid bacteria drinks by efficiently using the space of the manufacturing plant.
  • both the viscosity and the particle diameter are more fermented milk drinks or lactobacilli than the fermented milk drinks or lactic acid bacteria drinks produced by the conventional method. It is possible to produce products that are suitable for beverages.
  • a stabilizer is added to the whole fermented milk beverage or lactic acid bacteria beverage in an amount of 0.;! To 0.4% by weight, and the stability corresponding to the amount not exceeding 0.3% by weight is added. It was found that the quality stability of the final product is increased by adding and mixing the agent to the non-common auxiliary raw material liquid and adding and mixing other stabilizers to the liquid fermented milk. In other words, it was found that the quality was improved by adding the stabilizer in two stages of the first mixing and the second mixing. [0091] Therefore, in order to sufficiently exhibit the original function as a stabilizer, that is, the function of preventing aggregation and precipitation of casein particles contained in fermented milk, it is desired to be used in the above range. At this time, it is preferable to use a large amount of stabilizer because it tends to cause gelation of non-common auxiliary raw material liquids and final products!
  • FIG. 1 is a conceptual diagram illustrating an example of a device configuration employed for carrying out a method for producing a fermented milk beverage or a lactic acid bacteria beverage according to the present invention.
  • FIG. 2 is a process diagram for explaining an example of a process for producing a fermented milk drink or a lactic acid bacteria drink according to the present invention.
  • FIG. 3 is a chart showing the data of the liquid mixture and the type of equipment used as a mixer.
  • FIG. 4 (a) and (b) are charts showing the data of the liquid mixture and the type of equipment used as a mixer.
  • FIG. 5 (a) and (b) are charts showing data of the liquid mixture and types of equipment used as a mixer.
  • FIG. 6 Diagram showing the effect on the quality of the final product due to the addition of stabilizers to non-common auxiliary raw material liquids.
  • FIG. 7 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).
  • FIG. 8 A chart showing the relationship between the combination of the first mixer and the second mixer and the quality of the final product (Ca reinforced type).
  • FIG. 9 is a conceptual structural diagram of an apparatus for carrying out a conventional method for producing a fermented milk beverage or a lactic acid bacteria beverage.

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Abstract

[PROBLEMS] Fournir un procédé de production d'une boisson au lait fermenté ou une boisson au lactobacillus au moyen duquel la condition requise de production efficace de divers types de produits en faible quantité à bas prix peut être satisfaite sans investissement important dans un nouvel équipement, par exemple, un réservoir de stockage de grand volume. [MEANS FOR SOLVING PROBLEMS] Après ajout d'un stabilisant à un lait fermenté du type liquide et mélangeage de celui-ci, une substance auxiliaire non usuelle appropriée au type de la boisson au lait fermenté ou de la boisson au lactobacillus à produire alors que le produit final est ajouté au mélange du lait fermenté du type liquide décrit précédemment avec le stabilisant suivi du mélangeage.
PCT/JP2007/069234 2006-10-11 2007-10-02 Procédé de production d'une boisson au lait fermenté ou d'une boisson de lactobacillus WO2008044533A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
JP2008538658A JP5160435B2 (ja) 2006-10-11 2007-10-02 発酵乳飲料又は乳酸菌飲料の製造方法
CN200780038268.2A CN101522037B (zh) 2006-10-11 2007-10-02 发酵乳饮料或发酵乳饮料的制造方法
HK09110080.1A HK1132432A1 (en) 2006-10-11 2009-10-29 Method of producing fermented milk drink or lactobacillus drink

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Application Number Priority Date Filing Date Title
JP2006278077 2006-10-11
JP2006-278077 2006-10-11

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WO2008044533A1 true WO2008044533A1 (fr) 2008-04-17

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WO2013125671A1 (fr) 2012-02-23 2013-08-29 株式会社明治 Système de mélange proportionnel
JP2018143162A (ja) * 2017-03-03 2018-09-20 株式会社明治 撹拌型発酵乳の製造方法
EP3901613A4 (fr) * 2018-12-19 2022-09-14 Sigma Alimentos, S. A. De C. V. Procédé et système pour formuler une composition requise à partir d'au moins un ingrédient de composition variable

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JPH11346648A (ja) * 1998-06-03 1999-12-21 Dai Ichi Kogyo Seiyaku Co Ltd 醗酵乳飲料用安定剤およびそれを用いた醗酵乳飲料の製法
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013125671A1 (fr) 2012-02-23 2013-08-29 株式会社明治 Système de mélange proportionnel
JP2018143162A (ja) * 2017-03-03 2018-09-20 株式会社明治 撹拌型発酵乳の製造方法
EP3901613A4 (fr) * 2018-12-19 2022-09-14 Sigma Alimentos, S. A. De C. V. Procédé et système pour formuler une composition requise à partir d'au moins un ingrédient de composition variable

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