WO2011083776A1 - 発酵乳の製造方法及び乳製品 - Google Patents
発酵乳の製造方法及び乳製品 Download PDFInfo
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- WO2011083776A1 WO2011083776A1 PCT/JP2011/050001 JP2011050001W WO2011083776A1 WO 2011083776 A1 WO2011083776 A1 WO 2011083776A1 JP 2011050001 W JP2011050001 W JP 2011050001W WO 2011083776 A1 WO2011083776 A1 WO 2011083776A1
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- fermented milk
- fermentation
- fermented
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- temperature
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
Definitions
- the present invention relates to a method for producing fermented milk that can easily and efficiently improve the flavor and quality of fermented milk, and in particular, acidity during refrigerated storage of fermented milk-containing dairy products such as pre-fermented drink yogurt and soft yogurt.
- the present invention relates to a method for producing fermented milk capable of suppressing changes in pH.
- Fermented milk is “Ministerial Ordinance of Milk” and defined as milk or milk containing non-fat milk solids equal to or higher than this, fermented with lactic acid bacteria or yeast, made into a paste or liquid, or frozen. Has been.
- hard yogurt solid fermented milk, set type yogurt fermented after filling into a container and solidified in the container, (b) fermented in a large tank, etc.
- the curd is crushed, and if necessary, it is mixed with pulp or sauce and then filled into a container, and (c) hard yogurt or soft yogurt is finely crushed using a homogenizer
- drink yogurt liquid fermented milk
- the component standard of fermented milk in Japan stipulates that the non-fat milk solid content is 8% or more, and the number of lactic acid bacteria or yeast per 10 ml is 10 million or more.
- milk or milk is caused by the action of Lactobacillus bulgaricus and Streptococcus thermophilus.
- a coagulated dairy product obtained by lactic acid fermentation of a product is defined as yogurt.
- Fermented milk such as yogurt contains live bacteria of lactic acid bacteria, so when stored for a long period of time, the acidity rises over time due to lactic acid produced by lactic acid bacteria, the pH decreases, and flavor and There is a problem that the quality changes. In order to alleviate this problem, various methods have been proposed.
- the lactic acid bacteria are at or above the high temperature side growth stop limit temperature and are completely killed.
- a method for producing yogurt containing live lactic acid bacteria which is characterized by heating under low temperature and time conditions and cooling it (Patent Document 1).
- the high temperature side growth stop temperature is 50 to 55 ° C.
- the complete killing condition is, for example, 63 ° C. for 30 minutes.
- fermented milk containing chitosan that suppresses an increase in acidity has been proposed (Patent Document 2).
- Patent Document 1 The technique described in Patent Document 1 is to treat with a specific heating temperature and heating time after the fermentation process. In this technique, adjustment of the heating conditions is complicated, and heat energy for heating is excessively required. Further, when the heating temperature is high, the flavor of yogurt may be deteriorated. Moreover, the technique of patent document 2 uses chitosan which is not normally contained in fermented milk as an additive of fermented milk. This technique has problems such as a reduction in commercial power due to the addition of chitosan and a possibility that the flavor of fermented milk may change depending on the flavor of chitosan.
- the present invention does not require a complicated operation such as heating after the fermentation process or use of additives, suppresses an increase in acidity over time and a decrease in pH, and has an appropriate flavor over a long period of time (for example, it aims at providing the manufacturing method of fermented milk which can maintain acidity) and can maintain favorable quality.
- the present inventors have added lactobacilli and lactic acid cocci to the raw material of fermented milk, and have exceeded the conventional optimum temperature (about 38 to 43 ° C.) of the fermentation process.
- the conventional optimum temperature about 38 to 43 ° C.
- the acidity of the fermented milk content during refrigerated storage with little increase in fermentation time compared to the case of fermenting at a conventional optimum temperature. It was found that an increase in pH and a decrease in pH can be suppressed.
- the present invention provides the following [1] to [8].
- [1] A method for producing fermented milk, comprising a fermentation step in which lactobacilli and lactic acid cocci are added to the raw material of fermented milk to obtain fermented milk at a fermentation temperature of 44 to 55 ° C.
- [2] The method for producing fermented milk according to [1] above, wherein the fermentation temperature is 44 to 49 ° C.
- [3] The method for producing fermented milk according to [1] or [2] above, wherein the fermentation temperature is maintained for 2 to 24 hours.
- [4] The method for producing fermented milk according to any one of the above [1] to [3], wherein the Lactobacillus is Lactobacillus bulgaricus and the Lactococcus is Streptococcus thermophilus.
- [5] A dairy product containing fermented milk obtained by the method for producing fermented milk according to any one of [1] to [4].
- [6] The dairy product according to the above [5], wherein the dairy product is a kind selected from drink yogurt, soft yogurt, lactic acid bacteria beverage, and set type yogurt.
- the increase in acidity (%) of the dairy product during this period is 25% or less.
- the “raw material of fermented milk” used in the present invention is a liquid containing milk components such as raw milk (raw milk), whole milk, skim milk or whey.
- raw milk is animal milk such as milk.
- ingredients that can make up the raw material of fermented milk include raw milk, whole milk, skim milk, whey, and processed products thereof (for example, whole milk powder, whole fat concentrated milk, skim milk powder, skim concentrated milk, Condensed milk, whey powder, cream, butter, cheese, etc.).
- a liquid fermented milk raw material can be prepared by adding a liquid such as water.
- the raw material of fermented milk is generally called yogurt mix, etc.
- food ingredients or food additives such as sugar, sugar, sweetener, fragrance, fruit juice, pulp, vitamins, minerals, etc. Etc. can be included.
- stabilizers such as pectin, soybean polysaccharide, CMC (carboxymethylcellulose), agar, gelatin, as needed.
- the “fermented milk” in the present invention is (a) a post-fermentation type yoghurt such as a set type yoghurt (for example, plain yoghurt or hard yoghurt), (b) an intermediate product during the production of soft yoghurt, drink yoghurt or lactic acid bacteria beverages (In other words, a product that is not a final product and is in the process of being manufactured), and is defined as a product after the end of the fermentation process and before the addition of the auxiliary material added after the fermentation process.
- the “fermented milk” in the present invention is not limited as long as it contains milk components, and the content of non-fat milk solids and the number of viable bacteria are not limited.
- the “fermented milk” in the present invention is not limited to those having a nonfat milk solid content of 8% by weight or more (a fermented milk in a narrow sense defined by a Japanese ordinance ordinance of milk). Of 3% by weight or more and less than 8% by weight (a dairy product in a narrow sense as defined by the Japanese Ordinance of Milk), or a non-fat milk solid content of less than 3% by weight.
- the “fermented milk” in the present invention is not limited to those having 10 million or more lactic acid bacteria per ml (in the narrow sense of fermented milk prescribed by the Japanese ordinances of milk, etc.), and the number of lactic acid bacteria per ml is Includes less than 10 million.
- the “fermented milk product” is prepared by mixing a fermented milk obtained by the production method of the present invention (for example, an intermediate product during the production of soft yogurt or drink yogurt) with an auxiliary material such as sugar solution.
- a fermented milk obtained by the production method of the present invention for example, an intermediate product during the production of soft yogurt or drink yogurt
- auxiliary material such as sugar solution.
- pre-fermented yogurts such as soft yogurt and drink yogurt
- lactic acid bacteria beverages lactic acid bacteria beverages.
- the auxiliary raw material may contain a food ingredient, a food additive, a stabilizer, or the like exemplified in the description of the above-mentioned “raw material of fermented milk”, which is blended as necessary.
- “dairy products” and “fermented dairy products” are not limited to those having a non-fat milk solid content of 3% by weight or more (a dairy product in the narrow sense defined by the Japanese Ministry of Milk Ordinance). Including less than%.
- “dairy product” is a final product and includes set-type yogurt, soft yogurt, drink yogurt, and lactic acid bacteria beverages.
- the “final product” is a product that is in a state for consumers to eat and drink, and in the case of post-fermentation type yogurt (set type yogurt), it is fermented milk, soft yogurt, drink yogurt and In the case of a lactic acid bacteria beverage, it is a fermented milk product.
- “acidity” means measurement according to “5. Method of measuring acidity of milk and dairy products” on page 56 of the Laws and Regulations Related to Milk (Milk Industry Sanitation Liaison Council, March 2004). Details are as follows. That is, 10 ml of a sample was diluted by adding the same amount of water not containing carbon dioxide gas, 0.5 ml of phenolphthalein solution was added as an indicator, and a slightly red colored solution was added for 30 seconds with a 0.1 mol / L sodium hydroxide solution. Titration is performed up to the point where it does not disappear, and the percent amount of lactic acid per 100 g of the sample is determined from the titration amount, and the acidity is obtained. 1 ml of a 0.1 mol / L sodium hydroxide solution corresponds to 9 mg of lactic acid. As an indicator, 1 g of phenolphthalein is dissolved in 50% ethanol to make 100 ml.
- lactobacilli and lactic acid cocci are added to the raw material of fermented milk and fermented at a temperature (for example, 44 to 47 ° C.) higher than the conventional optimum temperature (about 38 to 43 ° C.) of the fermentation process.
- a temperature for example, 44 to 47 ° C.
- the acidity of the fermented milk-containing material (fermented milk or fermented milk product) during the refrigerated storage is kept moderate by keeping the acidity over time. can do. Thereby, deterioration of the flavor of fermented milk based on the acidity of fermented milk being too strong can be prevented.
- the shelf life of about 14 days is fermented at the fermentation temperature of the present invention. Can be extended to about 30 days.
- lactobacilli and lactic acid cocci are added to the raw material of fermented milk, and fermentation is performed at a temperature (for example, 44 to 46 ° C.) higher than the conventional optimum temperature (about 38 to 43 ° C.) of the fermentation process.
- a temperature for example, 44 to 46 ° C.
- the conventional optimum temperature about 38 to 43 ° C.
- the number of viable bacteria of Lactobacilli and Lactococci is almost unchanged compared to the case of fermenting at the optimum temperature in the past. The number can be secured, and the commercial value in the market as a fermented milk-containing dairy product is not impaired.
- the flavor and physical properties of the fermented milk-containing dairy product that is the final product (compared with the case of fermenting at a conventional optimum temperature) ( Quality) is maintained at the same level, and the product value in the market as a final product is not impaired.
- the present invention it is not necessary to perform complicated operations such as heating after the fermentation process and use of additives, suppressing an increase in acidity over time and a decrease in pH, and an appropriate flavor over a long period of time. It is possible to provide a method for producing fermented milk capable of maintaining good quality and maintaining good quality.
- the method for producing fermented milk of the present invention includes a fermentation process in which lactobacilli and lactic acid cocci are added to the raw material of fermented milk to obtain fermented milk at a fermentation temperature of 44 to 55 ° C.
- the fermentation temperature is set to a value (44 to 55 ° C.) higher than the conventional optimum temperature (about 38 to 43 ° C.)
- the acidity of the fermented milk or the fermented milk product containing the fermented milk is determined. Increase and decrease in pH can be suppressed.
- fermentation at the high temperature affects the vitality (activity) and the number of microorganisms such as lactic acid bacteria and bifidobacteria, and various components contained in the raw material of fermented milk.
- the fermentation temperature in the present invention may be any temperature as long as the lactic acid bacteria in the fermented milk do not die, and it is 44 to 55 ° C., preferably 44 to 50 ° C., more preferably 44 to 49 ° C., further preferably 44 to 48 ° C.
- the temperature is preferably 44 to 47 ° C, more preferably 45 to 47 ° C, further preferably 45 to 46.5 ° C, and most preferably 45 to 46 ° C.
- the difference between the fermentation temperature and the upper limit (43 ° C.) of the conventional optimum temperature range (38 to 43 ° C.) is preferably 1 to 15 ° C., more preferably 2 to 12 ° C., and still more preferably. It is 2 to 10 ° C., more preferably 2 to 8 ° C., more preferably 2 to 7 ° C., further preferably 2 to 6 ° C., further preferably 2 to 5 ° C., and most preferably 2 to 4 ° C.
- the fermentation temperature holding time is preferably 2 to 24 hours, more preferably 3 to 12 hours, and still more preferably 3.5 from the viewpoint of efficiently obtaining fermented milk having good flavor and physical properties. -8 hours, most preferably 4-6 hours.
- the microorganisms of fermented milk are not killed as in the case of fermentation at the optimum temperature in the past, and the necessary number of viable bacteria is reduced.
- the flavor and physical properties (quality) of fermented milk and fermented milk products compared to the case of fermenting at a conventional optimum temperature.
- lactobacilli used in the present invention include Lactobacillus bulgaricus, Lactobacillus lactis and the like.
- lactic acid cocci used in the present invention include Streptococcus thermophilus.
- other bacteria can be used in addition to lactobacilli and lactic acid cocci. Examples of other bacteria include yeast.
- a preferable combination of lactobacilli and lactic acid cocci used in the present invention includes a combination in which the lactobacilli are Lactobacillus bulgaricus (Bulgaria bacterium) and the lactic acid cocci are Streptococcus thermophilus (Thermophilus bacterium). Since this combination brings out the richness and refreshingness unique to yogurt, it has high palatability, and is recognized as yogurt in international standards, and thus is preferably used in the present invention. That is, at least Lactobacillus bulgaricus is used as the lactobacilli, and at least Streptococcus thermophilus is used as the lactic acid cocci from the viewpoint of sufficiently exerting the effects of the present invention. In the present invention, it is not necessary to use mutant strains having specific properties as lactobacilli or lactic acid cocci, and general-purpose strains can be used.
- the fermented milk obtained by this invention can be used for manufacture of fermented milk products.
- examples of fermented milk products include drink yogurt, soft yogurt, and lactic acid bacteria beverages.
- set type yogurt among the forms of fermented milk (set type yogurt) and fermented milk products (drink yogurt, soft yogurt, lactic acid bacteria beverage) that are the final products, there is a sensory effect accompanying an increase in acidity or a decrease in pH during refrigerated storage.
- the change in acidity (flavor) is generally most affected by liquid drink yogurt (pre-fermented type) and lactic acid bacteria beverages, and then by paste-like soft yogurt (pre-fermented type) In solid set type yogurt (post-fermentation type), the influence is relatively small.
- the effect of the present invention appears surely regardless of the form of the final product, but the effect of the present invention is more remarkable in the case of a pre-fermentation type such as drink yogurt or soft yogurt that easily senses a change in acidity. . Further, the effect of the present invention is most remarkable in the case of drink yogurt that is particularly susceptible to the surrounding environment due to its liquid state. Moreover, although it does not classify
- live bacteria lactic acid bacteria
- the method for producing fermented milk of the present invention can include a sterilization step and the like before the fermentation step.
- a sterilization process for example, a UHT (ultra high temperature) sterilization method in which heat treatment is performed under conditions such as 120 to 150 ° C. for 1 second to 60 seconds, or heat treatment is performed under conditions such as 80 to 100 ° C. for 10 seconds to 30 minutes.
- Examples thereof include HTST (high temperature short time) sterilization method.
- the manufacturing method of fermented milk of this invention can include a cooling process, a card
- the cooling step for example, the fermented milk is lowered from the fermentation temperature to a predetermined low temperature (for example, 10 ° C. or less, which is a condition for indicating refrigeration required).
- the curd crushing step for example, the fermented milk is agitated or pressurized, and the fermented milk card is atomized (miniaturized) and dispersed.
- the curd crushing step includes a case where the fermented milk is homogenized and the fermented milk card is liquefied.
- auxiliary raw material addition step for example, components (auxiliary raw materials) other than fermented milk such as sugar liquid, fruit juice, pulp and fruit preparation are mixed with the fermented milk and stirred.
- the auxiliary material addition step includes a case where the auxiliary material and fermented milk are mixed and stirred in a tank or the like to be stabilized.
- the fermented milk production method of the present invention is a process that is usually included, in addition to the sterilization process, fermentation process, and cooling process, and, if necessary, other processes such as a card crushing process and an auxiliary material addition process. Can be included.
- the card crushing step and the auxiliary material adding step may include only one of the steps, or may include both steps. Moreover, when including both these processes, the auxiliary material addition process is usually included after the card crushing process.
- Fermented milk obtained in the present invention or a dairy product containing the fermented milk (hereinafter also referred to as “fermented milk of the present invention”) at the end of preparation of the final product Is the end of the fermentation process of fermented milk, and when the final product is a dairy product other than fermented milk, from the end of the preparation process of the dairy product) until the passage of 25 days,
- the range of increase in acidity (%) during the 25 days is preferably 0.
- the fermented milk of the present invention is stored at a temperature of 10 ° C. from the end of preparation of the final product to the lapse of 25 days, the acidity (%) after 25 days is preferably 0.00. It is 98% or less, more preferably 0.96% or less, further preferably 0.93% or less, and particularly preferably 0.91% or less.
- the lower limit of the value is not particularly limited, but is usually 0.80%.
- the range of increase in acidity (%) for the 12 days is preferably It is 0.18% or less, more preferably 0.17% or less, further preferably 0.15% or less, and particularly preferably 0.13% or less.
- the lower limit of the value is not particularly limited and is preferably as small as possible, but is usually 0.10%.
- the acidity (%) after 12 days is preferably 0.00. It is 91% or less, more preferably 0.90% or less, further preferably 0.88% or less, and further preferably 0.86% or less.
- the lower limit of the value is not particularly limited, but is usually 0.80%.
- the range of decrease in pH (in other words, after 0 days)
- the value obtained by subtracting the pH value after 25 days from the pH value is preferably 0.28 or less, more preferably 0.25 or less, still more preferably 0.20 or less, and particularly preferably 0.15 or less.
- the lower limit of the value is not particularly limited and is preferably as small as possible, but is usually 0.05.
- the pH after 25 days is preferably 3.90 or more, more preferably Is 3.95 or more, more preferably 4.00 or more, and particularly preferably 4.05 or more.
- the upper limit of the value is not particularly limited, but is usually 4.20.
- the range of the decrease in pH during the 12 days is preferably 0.20. In the following, it is more preferably 0.18 or less, further preferably 0.15 or less, particularly preferably 0.10 or less.
- the lower limit of the value is not particularly limited and is preferably as small as possible, but is usually 0.05.
- the pH after 12 days is preferably 3.95 or more, more preferably Is 4.00 or more, more preferably 4.05 or more, and still more preferably 4.10 or more.
- the upper limit of the value is not particularly limited, but is usually 4.20.
- the shelf life of the fermented milk containing product which is a final product can fully be extended.
- fermented milk and fermented milk products in general, in order to suppress acidity and make the flavor milder, sweeteners are added to enhance sweetness, and the palatability is enhanced by the balance between sourness and sweetness.
- sweeteners are added to enhance sweetness, and the palatability is enhanced by the balance between sourness and sweetness.
- the acidity derived from fermented milk or fermented milk products can be suppressed, and the amount of sweetener added can be reduced. . In this case, it is possible to provide a clean sour fermented milk or fermented milk product while maintaining the original richness and freshness of the fermented milk or fermented milk product.
- the present invention is not limited to this example.
- the present invention can be applied to a set type yogurt.
- Example 1 When fermented at high temperature (45 ° C) (laboratory scale experiment)] 705 g of skim milk powder and 4195 g of tap water were mixed to prepare a raw material for fermented milk (yogurt mix), which was sterilized by heating at 95 ° C. for 10 minutes, and then cooled to 45 ° C.
- the obtained fermented milk was homogenized at about 10 MPa for the first stage pressurization and about 5 MPa for the second stage pressurization to obtain liquid fermented milk. And this liquid fermented milk and sugar liquid (the aqueous solution which mix
- a fermented dairy product (drink yogurt) as a final product was obtained.
- the obtained fermented dairy product was stored at 10 ° C., and the changes over time in the acidity, pH, viscosity, and the viable count of lactobacilli and lactic acid cocci of the fermented dairy product were examined, starting from freshly prepared products.
- the viable count of lactobacilli and lactococci is a numerical value obtained by measuring the number of colonies per 1 ml (colony forming unit) of the fermented milk product.
- Example 2 When fermented at high temperature (47 ° C) (laboratory scale experiment)] 705 g of skim milk powder and 4195 g of tap water were mixed to prepare a raw material for fermented milk (yogurt mix), which was sterilized by heating at 95 ° C. for 10 minutes, and then cooled to 47 ° C. Next, in the same manner as in Example 1, 100 g of the mixed starter was inoculated, fermented in a tank at 47 ° C., and the acidity reached 1.20% by the production of lactic acid. The fermentation time was 5.5 hours. At the time, the fermentation process was terminated, and then cooled to 10 ° C. or lower to obtain fermented milk. In addition, compared with the case of the comparative example 1 fermented at the conventional optimal temperature mentioned later, this 5.5 hours was substantially equivalent as fermentation time.
- Example 2 About the obtained fermented milk, it carried out similarly to Example 1, and obtained fermented milk product (drink yogurt) which is a final product. About the obtained fermented milk product, it carried out similarly to Example 1, and investigated the time-dependent change of the acidity of fermented milk product, pH, a viscosity, and the viable count of lactobacilli and lactic acid cocci.
- Example 2 About the obtained fermented milk, it carried out similarly to Example 1, and obtained fermented milk product (drink yogurt) which is a final product.
- the obtained fermented milk product was examined in the same manner as in Example 1 for changes in acidity, pH, viable cell counts of lactobacilli and lactococci, and viscosity over time.
- Tables 1 to 4 show changes over time in acidity, pH, and viable cell counts of lactobacilli and lactic acid cocci in fermented milk products for Example 1, Example 2, and Comparative Example 1.
- Example 1 fermented at high temperature 45 degreeC compared with the comparative example 1 fermented at 43 degreeC of the conventional optimal temperature, Example 1 fermented at high temperature 45 degreeC, and the example fermented at high temperature 47 degreeC 2, it was confirmed that an increase in acidity and a decrease in pH during storage in a refrigerator (10 ° C. or lower) were suppressed.
- Example 1 and Example 2 compared to the storage for 12 to 17 days in Comparative Example 1, the increase in acidity and the decrease in pH are suppressed by the storage for 25 days (about 4 weeks) in Example 1 and Example 2. It can be seen that the shelf life of fermented milk and fermented milk products can be extended by the present invention.
- fermented milk and fermented milk products in general, in order to suppress acidity and make the flavor mild, sweeteners are added to enhance sweetness, and palatability is enhanced by a balance between sourness and sweetness.
- an increase in acidity and a decrease in pH can be suppressed, and the sourness derived from fermented milk and fermented milk products can be suppressed, so that the amount of sweetener added can be reduced.
- Example 2 compared with the comparative example 1 fermented at 43 degreeC of the conventional optimal temperature, it fermented at Example 1 fermented at high temperature 45 degreeC and high temperature 47 degreeC.
- Example 2 there was no difference in the change over time in the number of lactobacilli and the number of lactobacilli.
- the viable count of lactic acid bacteria is 10 million (1 ⁇ 10 7 ) cfu or more, and sufficiently satisfies the standards for ingredients of fermented milk in Japan. It could be confirmed.
- Example 1 fermented at 0 ° C. and Example 2 fermented at a high temperature of 47 ° C. there was no difference in the change in viscosity over time. That is, it was confirmed that the viscosity did not increase during refrigerated storage (10 ° C. or lower).
- Example 1 When preparing fermented milk and fermented milk products, the temperature is 45 to 47 ° C., which is higher than the fermentation temperature that has been said to be the conventional optimum temperature. It has been clarified that the fermentation can sufficiently suppress the generation of acid during refrigerated storage by sufficiently satisfying the standard of fermented milk-containing dairy products and the value of commodities while maintaining the same fermentation time.
- Example 3 When fermented at high temperature (45 to 47 ° C.) (experiment on a full scale)] 1.4 tons of skim milk powder and 8.4 tons of tap water are mixed to prepare a raw material for fermented milk (yogurt mix), which is sterilized by heating at 95 ° C. for 10 minutes and then cooled to about 45 ° C. . Next, inoculate 0.2 tons of mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus isolated from "Meiji Bulgaria Yogurt" and ferment at about 45 ° C in a tank. The fermentation process was terminated when the acidity reached 1.10% by the production of lactic acid and the fermentation time was 4 hours, and then cooled to 10 ° C.
- the obtained fermented milk was homogenized at about 10 MPa for the first stage pressurization and about 5 MPa for the second stage pressurization to obtain liquid fermented milk. And this liquid fermented milk and sugar liquid (the aqueous solution which mix
- a fermented dairy product (drink yogurt) as a final product was obtained.
- the obtained fermented dairy product was stored at 10 ° C. and 5 ° C., and the change over time in the increase in acidity of the fermented dairy product was examined starting from a fresh product immediately after preparation.
- Example 4 When fermented at high temperature (47 to 49 ° C) (experiment on a full scale)] 1.4 tons of skim milk powder and 8.4 tons of tap water are mixed to prepare a raw material for fermented milk (yogurt mix), which is sterilized by heating at 95 ° C. for 10 minutes and then cooled to about 47 ° C. . Next, in the same manner as in Example 3, 0.2 ton of mixed starter was inoculated, fermentation was started at about 45 ° C. in the tank, and the acidity reached 1.10% by the production of lactic acid. However, at the time of 4.7 hours, the fermentation process was completed, and then cooled to 10 ° C. or lower to obtain fermented milk.
- Example 3 About this obtained fermented milk, it carried out similarly to Example 3, and obtained fermented milk product (drink yogurt) which is a final product. About this obtained fermented milk product, it carried out similarly to Example 3, and investigated the time-dependent change of the breadth of the raise of the acidity of fermented milk product.
- the fermentation temperature reached about 44 ° C. as the fermentation progressed.
- the fermentation temperature was not necessarily uniform, and the outer portion and the inner (center) portion were different. Note that the difference in measurement point and temperature in the tank is the same as in Example 3.
- Example 3 About this obtained fermented milk, it carried out similarly to Example 3, and obtained fermented milk product (drink yogurt) which is a final product. About this obtained fermented milk product, it carried out similarly to Example 3, and investigated the time-dependent change of the breadth of the raise of the acidity of fermented milk product.
- Example 4 With respect to Example 3, Example 4, and Comparative Example 2, changes over time in the increase in acidity of the fermented dairy products are shown in Table 5 (storage temperature: 10 ° C.) and Table 6 (storage temperature: 5 ° C.).
- Example 3 and Comparative Example 2 sensory evaluation of fermented milk products was performed by 12 specialist panelists.
- the strength of sourness, sweetness, good aftertaste, and good taste are the evaluation items, and the degree of evaluation is expressed in five stages, “2, 1, 0, ⁇ 1, ⁇ 2”. did.
- the numerical value is large at the degree of this evaluation, it means “strong” for sourness and sweetness, and “good” for aftertaste and mouthfeel.
- Table 7 shows the change over time of the average value of 12 expert panelists in this sensory evaluation.
- Example 3 compared with Comparative Example 2, the acidity is weak, the sweetness is strong, the aftertaste is equally evaluated, and the mouthfeel is well evaluated.
- the sourness of fermented milk and fermented milk products is improved. It can be seen that the mouthfeel can be improved while enhancing the sweetness and maintaining the same aftertaste while suppressing. Similar to the contents demonstrated in the above-mentioned Examples etc., from this sensory evaluation, according to the present invention, not only fresh products immediately after production, but also preserved products after refrigerated storage, the original of fermented milk and fermented milk products While maintaining the richness and freshness, we were able to provide a clean and sour fermented milk and fermented milk products.
- fermented milk for example, fermented milk as a raw material for drink yogurt
- fermented milk for example, set type yogurt
- fermented milk product for example, drink yogurt
- the usage-amounts such as a fragrance
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Abstract
Description
他の例として、キトサンを含有してなる酸度上昇を抑制した発酵乳が提案されている(特許文献2)。
また、特許文献2に記載の技術は、発酵乳には通常含有させないキトサンを、発酵乳の添加物として用いるものである。この技術は、キトサンの添加によって商品力が低下することや、キトサンの風味によって発酵乳の風味が変化する可能性があるなどの問題がある。
[1] 発酵乳の原料に乳酸桿菌及び乳酸球菌を添加し、44~55℃の発酵温度で発酵乳を得る発酵工程を含む、発酵乳の製造方法。
[2] 上記発酵温度が44~49℃である、前記の[1]に記載の発酵乳の製造方法。
[3] 上記発酵温度の保持時間が2~24時間である、前記の[1]又は[2]に記載の発酵乳の製造方法。
[4] 上記乳酸桿菌がラクトバチルス・ブルガリカスであり、かつ、上記乳酸球菌がストレプトコッカス・サーモフィルスである、前記の[1]~[3]のいずれかに記載の発酵乳の製造方法。
[5] 前記の[1]~[4]のいずれかに記載の発酵乳の製造方法によって得られた発酵乳を含む乳製品。
[6] 上記乳製品が、ドリンクヨーグルト、ソフトヨーグルト、乳酸菌飲料、及びセットタイプヨーグルトから選ばれる一種である、前記の[5]に記載の乳製品。
[7] 上記乳製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、この間の上記乳製品の酸度(%)の上昇の幅が25%以下である、前記の[5]又は[6]に記載の乳製品。
[8] 上記乳製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、この間の上記乳製品のpHの低下の幅が0.28以下である、前記の[5]~[7]のいずれかに記載の乳製品。
なお、発酵乳の原料は、一般的にヨーグルトミックスなどと呼ばれるものであり、乳成分の他に、砂糖、糖類、甘味料、香料、果汁、果肉、ビタミン、ミネラルなどの食品成分または食品添加物などを含むことができる。また、必要に応じて、ペクチン、大豆多糖類、CMC(カルボキシメチルセルロース)、寒天、ゼラチンなどの安定剤を含有させてもよい。
また、本発明における「発酵乳」とは、乳成分を含むものであればよく、無脂乳固形分の含有率及び生菌数が限定されるものではない。すなわち、本発明における「発酵乳」とは、無脂乳固形分が8重量%以上のもの(日本の乳等省令で規定する狭義の発酵乳)に限定されず、例えば、無脂乳固形分が3重量%以上、8重量%未満のもの(日本の乳等省令で規定する狭義の乳製品)や、無脂乳固形分が3重量%未満のものを含む。また、本発明における「発酵乳」とは、1ml当たりの乳酸菌の数が1000万以上のもの(日本の乳等省令で規定する狭義の発酵乳)に限定されず、1ml当たりの乳酸菌の数が1000万未満のものを含む。
本明細書において、「発酵乳製品」とは、本発明の製造方法によって得られる発酵乳(例えば、ソフトヨーグルトもしくはドリンクヨーグルトの製造時の中間品)に糖液などの副原料を混合して調製した、ソフトヨーグルトやドリンクヨーグルトなどの前発酵タイプのヨーグルトや、乳酸菌飲料などである。ここで、副原料は、必要に応じて配合される、前記の「発酵乳の原料」の説明で例示した食品成分、食品添加物、または安定剤などを含むことができる。
本明細書において、「乳製品」及び「発酵乳製品」は、無脂乳固形分が3重量%以上のもの(日本の乳等省令で規定する狭義の乳製品)に限定されず、3重量%未満のものを含む。
本明細書において、「乳製品」は、最終製品であり、セットタイプヨーグルト、ソフトヨーグルト、ドリンクヨーグルト、及び乳酸菌飲料を含む。ここで、「最終製品」とは、消費者が飲食するための状態となった製品であり、後発酵タイプのヨーグルト(セットタイプヨーグルト)の場合には発酵乳であり、ソフトヨーグルト、ドリンクヨーグルト及び乳酸菌飲料の場合には、発酵乳製品である。
さらに、本発明の発酵温度(例えば、44~50℃)で発酵させた場合、従来の至適温度で発酵させた場合と比較して、最終製品である発酵乳含有乳製品の風味や物性(品質)を同等に維持しており、最終製品としての市場での商品価値を損なうことがない。
本発明では、発酵温度を従来の至適温度(38~43℃程度)よりも高い値(44~55℃)に定めているので、当該発酵乳または当該発酵乳を含む発酵乳製品の酸度の増大及びpHの低下を抑制することができる。本発明では、前記の高い温度(44~55℃)で発酵させることによって、乳酸菌やビフィズス菌などの微生物の活力(活性)や菌数、あるいは発酵乳の原料に含まれる各種の成分などに影響を与えて、例えば、冷蔵保存中における酸度の上昇を抑制すると考えられる。
本発明における発酵温度は、発酵乳中の乳酸菌が死滅しないものであればよく、44~55℃、好ましくは44~50℃、より好ましくは44~49℃、さらに好ましくは44~48℃、さらに好ましくは44~47℃、さらに好ましくは45~47℃、さらに好ましくは45~46.5℃、最も好ましくは45~46℃である。
また、本発明において、発酵温度と従来の至適温度範囲(38~43℃)の上限値(43℃)の差は、好ましくは1~15℃、より好ましくは2~12℃、さらに好ましくは2~10℃、さらに好ましくは2~8℃、さらに好ましくは2~7℃、さらに好ましくは2~6℃、さらに好ましくは2~5℃、最も好ましくは2~4℃である。
本発明において、前記の発酵温度の保持時間は、風味と物性の良好な発酵乳を効率的に得る観点から、好ましくは2~24時間、より好ましくは3~12時間、さらに好ましくは3.5~8時間、最も好ましくは4~6時間である。
本発明で用いる乳酸桿菌の例としては、ララクトバチルス・ブルガリカス(Lactobacillus bulgaricus)、ラクトバチルス・ラクティス(Lactobacillus lactis)等が挙げられる。
本発明で用いる乳酸球菌の例としては、ストレプトコッカス・サーモフィルス(Streptococcus thermophilus)等が挙げられる。
本発明において、乳酸桿菌及び乳酸球菌に加えて、他の菌を用いることもできる。他の菌としては、酵母等が挙げられる。
本発明で用いる乳酸桿菌及び乳酸球菌の好ましい組み合わせとしては、乳酸桿菌がラクトバチルス・ブルガリカス(ブルガリア菌)であり、かつ乳酸球菌がストレプトコッカス・サーモフィルス(サーモフィルス菌)である組み合わせが挙げられる。この組み合わせは、ヨーグルトに独特の芳醇さと爽やかさを醸し出すため、嗜好性が高く、また、国際規格でヨーグルトと認められているため、本発明において好ましく用いられる。すなわち、乳酸桿菌として、少なくともラクトバチルス・ブルガリカスを使用し、かつ、乳酸球菌として、少なくともストレプトコッカス・サーモフィルスを使用することは、本発明の効果を十分に発揮させる観点から望ましい。なお、本発明では、乳酸桿菌や乳酸球菌として、特異的な性質を有する変異株を使用する必要はなく、汎用の菌株を使用することができる。
本発明において、最終製品である発酵乳(セットタイプヨーグルト)及び発酵乳製品(ドリンクヨーグルト、ソフトヨーグルト、乳酸菌飲料)の各形態のうち、冷蔵保存中における酸度の上昇やpHの低下に伴う、官能的な酸味(風味)の変化は、一般的には、液状のドリンクヨーグルト(前発酵タイプ)及び乳酸菌飲料で最も影響が大きく、次いで、糊状のソフトヨーグルト(前発酵タイプ)で影響が大きく、固形状のセットタイプヨーグルト(後発酵タイプ)では比較的に影響が小さくなる。すなわち、最終製品の形態に拘わらず、本発明の効果は確実に現れるのであるが、酸味の変化を感じやすいドリンクヨーグルトやソフトヨーグルトなどの前発酵タイプの場合、本発明の効果はより顕著である。また、液状のために周囲の環境から特に影響を受け易いドリンクヨーグルトの場合、本発明の効果は最も顕著である。また、日本の乳等省令では発酵乳に分類されないが、ドリンクヨーグルトに近い形態として、乳酸菌飲料類などの乳酸菌(生菌)を含むヨーグルト系の飲料でも、本発明の効果は同様に期待できる。
冷却工程では例えば、発酵乳を発酵温度から所定の低温(例えば、要冷蔵の表示の条件である10℃以下など)に低下させる。
カード破砕工程では例えば、発酵乳を攪拌や加圧などし、発酵乳カードを微粒化(微細化)して分散させる。なお、カード破砕工程には、発酵乳を均質化し、発酵乳カードを液状化する場合なども含まれる。
副原料添加工程では例えば、糖液、果汁、果肉、フルーツプレパレーションなどの発酵乳以外の成分(副原料)を、発酵乳と混合し撹拌する。なお、副原料添加工程には、タンク内などで副原料と発酵乳を混合し撹拌して安定化させる場合も含まれる。
カード破砕工程及び副原料添加工程は、いずれか一方の工程のみを含ませてもよいし、両方の工程を含ませてもよい。また、これら両方の工程を含ませる場合、通常、カード破砕工程の後に、副原料添加工程を含ませる。
また、本発明の発酵乳等を、最終製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、当該25日後の酸度(%)は、好ましくは0.98%以下、より好ましくは0.96%以下、さらに好ましくは0.93%以下、特に好ましくは0.91%以下である。該値の下限は、特に限定されないが、通常、0.80%である。
また、本発明の発酵乳等を、最終製品の調製の終了時から12日間の経過時まで、10℃の温度下に保存した場合に、当該12日後の酸度(%)は、好ましくは0.91%以下、より好ましくは0.90%以下、さらに好ましくは0.88%以下、さらに好ましくは0.86%以下である。該値の下限は、特に限定されないが、通常、0.80%である。
本発明の発酵乳等を、最終製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、当該25日後のpHは、好ましくは3.90以上、より好ましくは3.95以上、さらに好ましくは4.00以上、特に好ましくは4.05以上である。該値の上限は、特に限定されないが、通常、4.20である。
本発明の発酵乳等を、最終製品の調製の終了時から12日間の経過時まで、10℃の温度下に保存した場合に、当該12日後のpHは、好ましくは3.95以上、より好ましくは4.00以上、さらに好ましくは4.05以上、さらに好ましくは4.10以上である。該値の上限は、特に限定されないが、通常、4.20である。
一方、発酵乳や発酵乳製品では一般的に、酸味を抑制して、風味をマイルドにするため、甘味料などを添加して甘味を増強し、酸味と甘味のバランスにより嗜好性を高めている。この点、本発明では、酸度の上昇及びpHの低下を抑制しているため、発酵乳または発酵乳製品に由来する酸味を抑制することができ、甘味料などの添加量を低減することができる。この場合、発酵乳や発酵乳製品の本来の芳醇さと爽かさを維持しつつ、すっきりした酸味の発酵乳や発酵乳製品を提供することができる。
脱脂粉乳705gと、水道水4195gを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、45℃に冷却した。次に、「明治ブルガリアヨーグルト」(商品名;明治乳業社製)より単離したラクトバチルス・ブルガリカス(Lactobacillus bulgaricus)とストレプトコッカス・サーモフィルス(Streptococcus thermophilus)の混合スターター100gを接種し、タンク内において、45℃で発酵させ、乳酸の生成によって酸度が1.20%に到達した、発酵時間が5時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。なお、後述する従来の至適温度で発酵させた比較例1の場合と比較して、この5時間は発酵時間として、同等であった。
脱脂粉乳705gと、水道水4195gを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、47℃に冷却した。次に、実施例1と同様にして、混合スターター100gを接種し、タンク内において、47℃で発酵させ、乳酸の生成によって酸度が1.20%に到達した、発酵時間が5.5時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。なお、後述する従来の至適温度で発酵させた比較例1の場合と比較して、この5.5時間は発酵時間として、ほぼ同等であった。
脱脂粉乳705gと、水道水4195gを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、43℃に冷却した。次に、実施例1と同様にして、混合スターターを100gで接種し、タンク内において、43℃で発酵させた。乳酸の生成によって酸度が1.20%に到達した、発酵時間が5時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。
一方、発酵乳や発酵乳製品では一般的に、酸味を抑制し、風味をマイルドにするため、甘味料などを添加して甘味を増強し、酸味と甘味のバランスにより嗜好性を高めている。本発明によれば、酸度の上昇及びpHの低下が抑制され、発酵乳や発酵乳製品に由来する酸味を抑制できるため、甘味料などの添加量を低減することができる。この場合、発酵乳や発酵乳製品の本来の芳醇さと爽かさを維持しつつ、すっきりした酸味の発酵乳や発酵乳製品を提供することができる。
脱脂粉乳1.4トンと、水道水8.4トンを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、約45℃に冷却した。次に、「明治ブルガリアヨーグルト」より単離したラクトバチルス・ブルガリカス(Lactobacillus bulgaricus)とストレプトコッカス・サーモフィルス(Streptococcus thermophilus)の混合スターター0.2トンを接種し、タンク内において、約45℃で発酵を開始させ、乳酸の生成によって酸度が1.10%に到達した、発酵時間が4時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。なお、後述する従来の至適温度で発酵させた比較例2の場合と比較して、この4時間は発酵時間として、同等であった。発酵時間である4時間の経過時点において、発酵の進行に伴い、発酵温度は約47℃に到達していた。また、タンク内において、発酵温度は必ずしも均一ではなく、外側部分と内側(中心)部分とでは異なっていた。前記の約45℃及び約47℃の温度は、タンク内の最も外側の地点で測定したものである。最も内側の地点(中心点)では、この最も外側の地点よりも温度が2.0℃程度高い。
脱脂粉乳1.4トンと、水道水8.4トンを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、約47℃に冷却した。次に、実施例3と同様にして、混合スターター0.2トンを接種し、タンク内において、約45℃で発酵を開始させ、乳酸の生成によって酸度が1.10%に到達した、発酵時間が4.7時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。なお、後述する従来の至適温度で発酵させた比較例2の場合と比較して、この4.7時間は発酵時間として、幾らか延長されていた。発酵時間である4.7時間の経過時点において、発酵の進行に伴い、発酵温度は約49℃に到達していた。また、タンク内において、発酵温度は必ずしも均一ではなく、外側部分と内側(中心)部分とでは異なっていた。なお、タンク内での測定地点及び温度の差異は、実施例3と同様である。
脱脂粉乳1.4トンと、水道水8.4トンを混合して、発酵乳の原料(ヨーグルトミックス)を調製し、これを95℃、10分間で加熱殺菌した後に、約43℃に冷却した。次に、実施例3と同様にして、混合スターター0.2トンを接種し、タンク内において、約43℃で発酵を開始させ、乳酸の生成によって酸度が1.10%に到達した、発酵時間が4時間の時点で発酵工程を終了し、次いで10℃以下に冷却して、発酵乳を得た。発酵時間である4時間の経過時点において、発酵の進行に伴い、発酵温度は約44℃に到達していた。また、タンク内において、発酵温度は必ずしも均一ではなく、外側部分と内側(中心)部分とでは異なっていた。なお、タンク内での測定地点及び温度の差異は、実施例3と同様である。
Claims (8)
- 発酵乳の原料に乳酸桿菌及び乳酸球菌を添加し、44~55℃の発酵温度で発酵乳を得る発酵工程を含む、発酵乳の製造方法。
- 上記発酵温度が44~49℃である、請求項1に記載の発酵乳の製造方法。
- 上記発酵温度の保持時間が2~24時間である、請求項1又は2に記載の発酵乳の製造方法。
- 上記乳酸桿菌がラクトバチルス・ブルガリカスであり、かつ、上記乳酸球菌がストレプトコッカス・サーモフィルスである、請求項1~3のいずれか1項に記載の発酵乳の製造方法。
- 請求項1~3のいずれか1項に記載の発酵乳の製造方法によって得られた発酵乳を含む乳製品。
- 上記乳製品が、ドリンクヨーグルト、ソフトヨーグルト、乳酸菌飲料、及びセットタイプヨーグルトから選ばれる一種である、請求項5に記載の乳製品。
- 上記乳製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、この間の上記乳製品の酸度(%)の上昇の幅が0.25%以下である、請求項5又は6に記載の乳製品。
- 上記乳製品の調製の終了時から25日間の経過時まで、10℃の温度下に保存した場合に、この間の上記乳製品のpHの低下の幅が0.28以下である、請求項5~7のいずれか1項に記載の乳製品。
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CN (2) | CN105123922A (ja) |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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JPWO2013133313A1 (ja) * | 2012-03-07 | 2015-07-30 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
WO2016133009A1 (ja) * | 2015-02-17 | 2016-08-25 | 株式会社ヤクルト本社 | 発酵乳食品の製造方法 |
Families Citing this family (3)
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JP6509737B2 (ja) * | 2013-11-08 | 2019-05-08 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
CN107172883A (zh) * | 2014-01-22 | 2017-09-15 | 株式会社明治 | 瓜氨酸的制备方法 |
JP2019058132A (ja) * | 2017-09-27 | 2019-04-18 | 株式会社明治 | 発酵乳及び発酵乳の製造方法 |
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- 2011-01-04 CN CN2011800054504A patent/CN102695422A/zh active Pending
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPWO2013133313A1 (ja) * | 2012-03-07 | 2015-07-30 | 株式会社明治 | 酸度上昇が抑制された発酵乳およびその製造方法 |
WO2016133009A1 (ja) * | 2015-02-17 | 2016-08-25 | 株式会社ヤクルト本社 | 発酵乳食品の製造方法 |
JPWO2016133009A1 (ja) * | 2015-02-17 | 2017-12-07 | 株式会社ヤクルト本社 | 発酵乳食品の製造方法 |
US11457641B2 (en) | 2015-02-17 | 2022-10-04 | Kabushiki Kaisha Yakult Honsha | Method for producing fermented milk food |
Also Published As
Publication number | Publication date |
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CN105123922A (zh) | 2015-12-09 |
JP2016026501A (ja) | 2016-02-18 |
CN102695422A (zh) | 2012-09-26 |
JP6192697B2 (ja) | 2017-09-06 |
JP5822729B2 (ja) | 2015-11-24 |
SG182379A1 (en) | 2012-08-30 |
JPWO2011083776A1 (ja) | 2013-05-13 |
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