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; PREPARATION THEREOF
  • A23C9/00—Milk preparations; Milk powder or milk powder preparations
  • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
  • A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
  • A23C9/1206—Lactose hydrolysing enzymes, e.g. lactase, beta-galactosidase
• • 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; PREPARATION 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
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2200/00—Function of food ingredients

Definitions

• the present invention relates to a low-calorie fermented milk and a method for producing the same.
• Fermented milk is a health food that is widely eaten in general. In recent years, demand for low-calorie fermented milk has also increased. However, fermented milk with low milk fat content tends to impair the original flavor and texture of fermented milk. Until now, the method of improving the milk fat feeling of low-fat fermented milk by deoxygenating raw material milk is disclosed (patent document 1).
• Patent Documents 2 to 4 disclose a method for producing fermented milk that performs lactose decomposition treatment and deoxygenation treatment. However, it is a method for making the flavor of fermented milk constant, and describes the water separation suppression of fermented milk. It has not been.
• fermented milk with a low milk fat content water separation is particularly likely to occur, and when a general milk protein or whey protein concentrate (whey protein concentrate (WPC), whey protein isolate (WPI)) is added.
• WPC whey protein concentrate
• WPI whey protein isolate
• the flavor of fermented milk may decrease.
• a stabilizer such as gelatin is added, the original flavor and texture of fermented milk are impaired.
• an object of the present invention is to solve the above-mentioned problems in the prior art in a method for producing fermented milk using raw milk with a low milk fat content, suppress water separation without adding a stabilizer, and have a good flavor. It is in providing a certain low calorie fermented milk and its manufacturing method.
• the inventors of the present invention have reduced the dissolved oxygen concentration of raw milk and decomposed lactose in raw milk with lactose-degrading enzyme, while reducing the amount of milk fat. It has been found that the water separation of fermented milk is greatly suppressed. Further, by blending ⁇ -lactalbumin ( ⁇ -La) and / or ⁇ -lactoglobulin ( ⁇ -Lg) at a predetermined ratio, water separation is further suppressed and fermented milk having a strong curd can be obtained. As a result of further finding out and further research, the present invention has been completed.
• this invention relates to the following low-calorie fermented milk and its manufacturing method.
• a method for producing fermented milk having a low fat content comprising reducing the dissolved oxygen concentration of raw material milk at the start of fermentation, and adding lactose-degrading enzyme into the raw material milk before starting fermentation .
• the method for producing fermented milk of the present invention can suppress water separation of fermented milk without adding (compounding) a stabilizer or the like even when raw milk having a low total solid content and milk fat content is used. Further, by blending ⁇ -lactalbumin and / or ⁇ -lactoglobulin at a predetermined ratio, water separation is further suppressed and fermented milk having a strong curd can be obtained. Therefore, the fermented milk of the present invention has excellent storage stability and is suitable for long-distance transportation.
• lactose in the raw material milk is decomposed by lactose-degrading enzyme, so that the fermented milk is not only sweetened but also the fermentation process is stabilized. Therefore, the flavor and quality of fermented milk can be made constant, and low-calorie fermented milk with little water separation can be provided stably. Furthermore, the flavor and texture derived from the original milk fat of fermented milk can be obtained by using the production method of fermenting by reducing the dissolved oxygen concentration of the raw milk, even if low-fat raw material milk is used.
• the method for producing fermented milk of the present invention has a high content of ⁇ -lactalbumin or ⁇ -lactoglobulin in the total protein of raw milk, and therefore a general milk protein or whey protein concentrate (WPC, WPI) Unlike the case of adding etc., there is little influence on the flavor of fermented milk such as miscellaneous taste.
• WPC general milk protein or whey protein concentrate
• WPC, WPI general milk protein concentrate
• the WPC has a protein content of 80% or less. Even if it mix
• the method for producing fermented milk of the present invention can efficiently improve the quality of fermented milk having a low milk fat content, has a good flavor, and has a low calorie fermented milk having a low total solid content and a low fat content. Can be provided.
• the method for producing fermented milk of the present invention includes a step of reducing the dissolved oxygen concentration in raw material milk (deoxygenation treatment step), and a step of degrading lactose in raw material milk by a lactose-degrading enzyme (lactose decomposition step),
• lactose decomposition step a step of degrading lactose in raw material milk by a lactose-degrading enzyme
• lactose decomposition step Preferably, ⁇ -lactalbumin ( ⁇ -La) and / or ⁇ -lactoglobulin ( ⁇ -Lg) is contained in the raw milk in a predetermined ratio.
• fermented milk includes “fermented milk” defined by a ministerial ordinance (Ministerial Ordinance on Milk, etc.) regarding ingredient standards of milk and dairy products.
• fermented milk can be raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, etc.
• Milk or the like containing milk solids is fermented with lactic acid bacteria or yeast to form paste or liquid, or those frozen. These include a variety of yogurts, but are typically set-type yogurts herein.
• a set type yogurt such as plain yogurt is manufactured by filling a raw material milk in a container and then fermenting it (post-fermentation).
• soft yogurt and drink yogurt are manufactured by filling fermented fermented milk into a container (pre-fermentation) after atomization or homogenization.
• Raw milk “Raw milk” is a raw material for fermented milk such as yogurt, and is also called yogurt mix or fermented milk mix.
• known raw material milk can be appropriately used.
• the raw milk includes those before sterilization and those after sterilization.
• Specific materials (raw materials) of raw material milk may include water, raw milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, butter milk, butter, cream and the like.
• the production method of the present invention can be applied to the production of ordinary fermented milk, but is particularly suitable for producing low-calorie fermented milk, and the raw material milk used in this case is preferably low-fat milk. In order to obtain an appropriate hardness (card tension), it is preferable to have a predetermined total protein amount.
• the low calorie fermented milk of the present invention is mainly due to low total solids and low fat.
• the raw material milk used for the manufacturing method of this invention is not specifically limited, It is preferable to have the following components. In this specification,% means weight% (w / w).
• the milk fat content in the raw milk is desirably 3% or less, preferably 0.01 to 2%, more preferably 0.05 to 1%, and still more preferably 0.1 to 0.5%.
• the total solid content in the raw milk is desirably 11% or less, preferably 8 to 11%, more preferably 8.5 to 10.5%, and further preferably 9 to 10.2%.
• the total amount of protein in the raw milk is desirably 3 to 6%, more preferably 3.5 to 5.5%, still more preferably 4 to 5%.
• the lactose content in the raw milk is desirably 5 to 8%, more preferably 5.5 to 7.5%, and further preferably 6 to 7%.
• Whey protein may be added (blended) to the raw milk used in the production method of the present invention, and a whey protein concentrate having a high ⁇ -lactalbumin content or ⁇ -lactoglobulin content is preferably used.
• the “whey protein concentrate” includes a whey protein concentrate (Whey Protein Concentrate) obtained by concentrating main protein of whey and the like by ultrafiltration (UF) method and the like and then drying.
• WPC degreased WPC (low-fat, high-protein), whey that has been subjected to drying treatment after removing fat by microfiltration (MF) method or centrifugation method, and then concentrated by UF method Whey Protein Isolate (“WPI”), nanofiltration (NF) method, and electrodialysis Demineralized whey that has been desalted by the desalting method, etc., and the mineral concentration that has been concentrated by centrifugation, etc. Includes reduced whey.
• Major “whey proteins” include ⁇ -lactalbumin ( ⁇ -La), ⁇ -lactoglobulin ( ⁇ -Lg), and the like.
• WPC whey protein concentrate
• WPI whey protein isolate
• WPC whey protein isolate
• ⁇ -Lactalbumin, whey protein having a high ⁇ -lactalbumin content, ⁇ -lactoglobulin, and a whey protein having a high ⁇ -lactoglobulin content can be obtained, for example, by a method of selectively separating from whey.
• separation methods include ion exchange chromatography, hydrophobic chromatography, gel filtration, ultrafiltration, isoelectric point separation, coprecipitation with a polymer electrolyte, salting out, temperature treatment separation, etc. This technique is also disclosed in Japanese Patent Application Laid-Open Nos. 7-203863, 61-268138, and 63-39545.
• ⁇ -lactalbumin ( ⁇ -La) and ⁇ -lactoglobulin ( ⁇ -Lg) itself are commercially available, and WPC and WPI having a high content thereof are also commercially available.
• WPC and WPI having a high content thereof are also commercially available.
• ⁇ -La rich WPC (Domo), ⁇ -Lg rich WPC (Domo), ⁇ -Larich WPC (Davisco), ⁇ -Lrich WPC (Davisco), ⁇ -La rich WPC (manufactured by Leprino Foods), ⁇ -Lg rich WPC (manufactured by Leprino Foods), ALACEN WPI 895 (manufactured by Fonterra) or the like may be used.
• the total protein of WPC such as ⁇ -La rich WPC or ⁇ -Lg rich WPC and WPI preferably has an ⁇ -lactalbumin content of 60-100%, more preferably 80-95%, or preferably Those having a ⁇ -lactoglobulin content of 65 to 100%, more preferably 80 to 95% can be suitably used. Further, ⁇ -lactalbumin and ⁇ -lactoglobulin itself, or a combination of these WPC and WPI can also be used.
• the protein content is preferably 30 to 95%, more preferably 35 to 80%, still more preferably 65 to 75% in the total solid content of WPC and WPI such as ⁇ -La rich WPC or ⁇ -Lg rich WPC. Can be preferably used.
• the raw milk preferably contains a high concentration of ⁇ -lactalbumin or ⁇ -lactoglobulin. It is desirable that ⁇ -lactalbumin is contained in the total protein of the raw milk at a ratio of 7% or more, preferably 12 to 40%, more preferably 17 to 25%. Further, it is desirable that the whole raw milk is contained at a ratio of 0.3% or more, preferably 0.5 to 1.5%, more preferably 0.7 to 1%. It is desirable that ⁇ -lactoglobulin is contained in the total protein of the raw milk in a proportion of 10% or more, preferably 12 to 40%, more preferably 15 to 25%. In addition, the whole raw milk is desirably contained at a ratio of 0.4% or more, preferably 0.5 to 1.5%, more preferably 0.6 to 1%.
• the raw milk preferably contains ⁇ -La rich WPC or ⁇ -Lg rich WPC.
• the blending amount of ⁇ -La rich WPC into raw milk varies depending on the content of ⁇ -La in ⁇ -La rich WPC, but it is desirable that the whole raw milk is contained at a ratio of 0.5% or more. Preferably it is 0.6 to 2%, more preferably 0.75 to 1.5%.
• the blending amount of ⁇ -Lg rich WPC into raw material milk varies depending on the content of ⁇ -Lg in ⁇ -Lg rich WPC, but it is desirable that the total amount of raw material milk is 0.55% or more. Preferably it is 0.65 to 2%, and more preferably 0.8 to 1.5%.
• the concentration of ⁇ -lactalbumin or ⁇ -lactoglobulin is within a preferable range, a water separation inhibiting effect can be expected. As these concentrations increase, the hardness tends to increase. In addition, in these preferable ranges, miscellaneous taste is hardly generated.
• water separation includes a phenomenon in which a whey liquid separates, and can be measured, for example, by a centrifugal water separation rate obtained by centrifugation.
• the raw material milk is homogenized and sterilized, and then cooled to a predetermined temperature (about the fermentation temperature).
• a starter is inoculated, and in the case of pre-fermentation, filling is started in a tank or the like to start fermentation, and in the case of post-fermentation, filling is started in a personal food container for distribution or the like to start fermentation.
• a stabilizer or the like may be added.
• the curd is strong and fermented milk that is difficult to be removed can be obtained without adding a stabilizer or the like. Is preferably not added.
• stabilizer means a stabilizer generally used for fermented milk such as gelatin, pectin, agar, starch, carboxymethylcellulose, carrageenan, and thickening polysaccharides such as xanthan gum.
• the deoxygenation process is a process for removing oxygen present in raw milk.
• a method for reducing the dissolved oxygen concentration in the raw milk for example, a method by gas replacement treatment with an inert gas, a membrane separation method using a deoxygenation membrane, a method of degassing at a low pressure or vacuum, etc. may be used. it can.
• deoxygenation treatment step for example, deoxygenation may be carried out until the amount of oxygen dissolved in the raw milk (dissolved oxygen concentration, DO) is 5 ppm or less, preferably 3 ppm or less, more preferably 2 ppm or less.
• the temperature of the raw milk is about 40 ° C., it is preferably 5 ppm or less, more preferably 3 ppm or less. Since the fermentation time is shortened by lowering the dissolved oxygen concentration, even when the fermentation temperature is lowered, the fermentation time is set to a relatively short range of 3 to 7 hours, and the fermentation is performed. be able to.
• deoxygenation treatment steps are also described in Japanese Patent Nos. 3666871, 3644505 and 3968108.
• the deoxygenation treatment step may be performed during the stage of preparing raw milk, after homogenization and sterilization, and after the start of fermentation such as after adding a starter. However, since it is important that the dissolved oxygen concentration is maintained in a reduced state at the start of fermentation, the deoxygenation treatment step is desirably performed immediately before, immediately after, or simultaneously with the addition of the starter.
• nitrogen gas is used as an inert gas normally used in foods.
• a rare gas such as helium, neon, argon, or xenon may be used as the inert gas.
• a known method such as a method of directly bubbling the inert gas into the mix, a method using a static mixer, or a gas mixed in the mixer with the mix is used. be able to. Inert gas replacement can be performed even after the starter is added, and there are few process restrictions compared to methods such as membrane separation.
• a hollow fiber membrane (Mitsubishi Rayon MHF304KM) or the like can be used as the deoxygenation membrane.
• the method of using such a deoxygenating film may be based on the conventional method of use, and the deoxygenating film gas replacement can be performed before applying the starter by applying to the raw milk. Further, instead of using an inert gas or using a deoxygenation film, oxygen dissolved in the raw material milk may be removed by deaeration.
• a deaeration device is also disclosed in Japanese Patent Application Laid-Open No. 2002-370006 or Japanese Patent Application Laid-Open No. 2005-304390.
• a starter is blended (mixed) with the raw material milk for fermentation.
• known starters can be used as appropriate, and lactic acid bacteria starters are preferable.
• Lactobacillus bulgaricus L.bulgaricus
• Streptococcus thermophilus S.thermophilus
• Lactobacillus lactis L.lactis
• Lactobacillus gasseri L.gasseri
• Bifidobacterium one or more of lactic acid bacteria, bifidobacteria, and yeasts commonly used in the production of fermented milk can be used.
• a starter based on a mixed starter of Lactobacillus bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus), which is standardized as a yogurt starter in the Codex standard is more preferable.
• this yogurt starter depending on the actual fermented milk to be obtained, other lactic acid bacteria and bifidobacteria such as Lactobacillus gasseri (L. gasseri) and Bifidobacterium are added (mixed) May be. What is necessary is just to employ
• the addition (inoculation) of the starter may be performed according to a known method generally used for producing fermented milk.
• the starter can be fermented with the addition amount of the starter being lower than the addition amount of a normal starter.
• the normal starter addition amount which is the standard for the starter addition amount, is a raw material milk (yogurt mix) that has not been subjected to a deoxygenation treatment process (treatment for reducing the dissolved oxygen concentration), and a fermentation temperature of 43 ° C., This is the amount of starter used when fermentation is performed to give 0.7% in terms of lactic acidity with a fermentation time of 3 hours, and the quantity is expressed as 100%.
• the addition amount of the starter is about 2% with respect to the total amount of the raw material milk, whereas the addition amount of the starter in the present invention is about 0.2% with respect to the total amount of the raw material milk. It is 5 to 1.0%, and is about 25 to 50% of the usual starter addition amount.
• Lactose decomposition step is a step in which lactose is decomposed by a lactose decomposing enzyme (lactase).
• lactose-degrading enzyme may be added at any stage of the production process.
• the raw milk can be kept at a low temperature, and lactose can be decomposed and then heat sterilized to deactivate the enzyme before fermentation can proceed.
• a starter and a lactose-degrading enzyme may be mixed (mixed) and fermentation may proceed in a state where the enzyme has activity. Then, fermentation of the raw milk progresses, lactose is decomposed into lactic acid to produce an acid, and the enzyme may be deactivated as the pH value decreases. By performing such treatment, the lactose decomposition rate can be effectively increased.
• the lactose-degrading enzyme it is preferable to add (blend) the lactose-degrading enzyme to the raw milk together with the starter, but there is no particular limitation. Even if it is added to the raw milk before adding the starter, the starter is added. It may be added to the raw milk at the same time or after adding the starter.
• lactose in the raw milk is decomposed as the fermentation process progresses.
• the lactose-degrading enzyme may be added to the raw milk before the deoxygenation treatment step, or may be added to the raw milk after the deoxygenation treatment step.
• Such a lactose decomposition step is also disclosed in WO2010 / 098086.
• the lactose-degrading enzyme of the present invention is preferably an enzyme that has an optimum pH of activity in a neutral region and deactivates in an acidic region, and can decompose lactose in an active state.
• lactose-degrading enzymes include those derived from bacteria or yeast.
• the optimum pH for activity is 6.3 to 7.5 or less, and the deactivation pH is 6 to 4.
• the lactose-degrading enzyme is preferably a lactose-degrading enzyme derived from Kluyveromyces lactis or a lactose-degrading enzyme derived from Kluyveromyces fragilis.
• Lactose-degrading enzymes derived from Kluyveromyces lactis include not only Kluyveromyces lactis itself but also lactose-degrading enzymes derived from Kluyveromyces lactis. Lactose-degrading enzymes are commercially available. Examples of commercially available lactose-degrading enzymes include lactase F (manufactured by Amano Enzyme), lactres L-3 (manufactured by Yamato Kasei), and lactres L-10 (Yamato Kasei). And lactase (GODO-YNL, manufactured by Godo Shusei Co., Ltd.).
• the lactose decomposition rate is not limited, but may be 65% or more, preferably 75 to 90%, more preferably 80 to 90%. Further, lactose-degrading enzyme may be added to raw milk so as to correspond to 5 U / g or more, preferably 7 to 20 U / g, more preferably 10 to 15 U / g. When the lactose decomposition rate is low, the effects of the present invention such as the effect of improving the water separation rate tend not to be sufficiently obtained.
• Fermentation conditions and lactose decomposition conditions are prepared in consideration of the type of lactic acid bacteria added to the raw milk and the flavor of fermented milk that is actually required.
• the temperature in the fermentation chamber (fermentation temperature) is maintained at about 30-50 ° C.
• it can be fermented at a relatively low temperature, preferably 30 to 39 ° C., more preferably 32 to 38 ° C., still more preferably 34 to 37 ° C. .
• Fermentation time can be the time until the lactic acid acidity of fermented milk reaches about 0.7%.
• the fermentation time is preferably 3 to 7 hours, more preferably 3 to 5 hours.
• the lactic acid acidity can be calculated by titration using NaOH or a phenolphthalein indicator.
• lactose decomposition may be performed at 0 to 55 ° C., where the lactose degrading enzyme maintains activity, preferably 30 to 50 ° C., more preferably 35 ⁇ 45 ° C.
• the condition of lactose decomposition can be achieved by maintaining a suitable temperature of general lactose decomposing enzyme at 35 to 45 ° C. for 1 hour or longer.
• the fermented milk of the present invention is not particularly limited, but preferably has the following characteristics.
• the centrifugal water separation rate of the fermented milk of the present invention is desirably 60% or less, preferably 50 to 10%, more preferably 40 to 15%.
• the hardness of the fermented milk of the present invention is desirably 30 g or more, preferably 30 to 70 g, and more preferably 40 to 60 g.
• the total calories (kcal / 100 g) of the fermented milk of the present invention is desirably 50 kcal / 100 g or less, preferably 15 to 45 kcal / 100 g, and more preferably 20 to 40 kcal / 100 g.
• the term “low calorie” as used herein includes 50 kcal / 100 g or less. Therefore, the low-calorie fermented milk of the present invention can be 50 kcal / 100 g or less, 45 kcal / 100 g or less, or 40 kcal / 100 g or less.
• the centrifugal water separation rate can be determined by measuring a ratio (% by weight) of a supernatant (whey) separated by centrifuging fermented milk. For example, it is obtained by centrifuging at 3000 rpm (2150 ⁇ g) for 10 minutes at room temperature. Further, the hardness (card tension: CT) can be measured by a general apparatus such as Neo Card Meter ME305 (manufactured by I-Techno Engineering Co., Ltd.), and the total calories are generally determined from the numerical values of each nutritional component. It can be calculated by the method.
• the milk fat content of the fermented milk of the present invention is desirably 3% or less, preferably 2% or less, more preferably 1% or less, and most preferably less than 0.5%.
• the preferred range is 0.01 to 2%, more preferably 0.05 to 1%, and still more preferably 0.1 to 0.5%.
• the total solid content of the fermented milk of the present invention is desirably 11% or less, preferably 10.5% or less, more preferably 10.2% or less, and most preferably 10% or less.
• the preferred range is 8 to 11%, more preferably 8.5 to 10.5%, and still more preferably 9 to 10.2%.
• the total protein content of the fermented milk of the present invention is desirably 3 to 6%, more preferably 3.5 to 5.5%, and further preferably 4 to 5%.
• the lactose content of the fermented milk of the present invention is desirably 0.01 to 1%, more preferably 0.05 to 0.8%, and still more preferably 0.1 to 0.5%.
• the pH of the fermented milk of the present invention is desirably 4 to 5, more preferably 4.3 to 4.8, and still more preferably 4.5 to 4.7.
• the fermented milk of the present invention preferably has a high ⁇ -lactalbumin content or ⁇ -lactoglobulin content, and the content of these proteins regulates the ⁇ -lactalbumin content and / or ⁇ -lactoglobulin content in the raw milk. Can be obtained.
• ⁇ -lactalbumin is contained in the total protein of fermented milk at a ratio of 7% or more, preferably 12 to 40%, more preferably 17 to 25%. Further, it is desirable that the whole fermented milk is contained at a ratio of 0.3% or more, preferably 0.5 to 1.5%, and more preferably 0.7 to 1%. It is desirable that ⁇ -lactoglobulin is contained in the total protein of the fermented milk in a proportion of 10% or more, preferably 12 to 40%, more preferably 15 to 25%. Further, it is desirable that the whole fermented milk is contained at a ratio of 0.4% or more, preferably 0.5 to 1.5%, and more preferably 0.6 to 1%.
• the fermented milk of the present invention preferably does not contain a stabilizer. Moreover, it is preferable not to add a sweetener etc., However, You may add as needed before fermentation or after fermentation.
• Non-fat dry milk manufactured by Meiji Co., Ltd.
• WPC34 manufactured by Leprino Foods
• ⁇ -Lgrich WPC75 manufactured by Leprino Foods
• the main component of protein is ⁇ -Lg
• ⁇ -Lg is contained in about 80% in the protein
• whey protein such as ⁇ -La is contained in about 20%.
• lactose-degrading enzyme lactase (GODO-YNL, 10,000 U / g, manufactured by Godo Shusei Co., Ltd.) was used.
• Lactobacillus bulgaricus bacteria and Streptococcus thermophilus bacteria isolated from Meiji Bulgaria yogurt were used as lactic acid bacteria starters (manufactured by Meiji Co., Ltd.).
• the card tension was measured using a Neo Card Meter ME305 (manufactured by iTechno Engineering).
• Non-fat dry milk 90.7 g, WPC34: 13.5 g, tap water: 895.8 g were mixed to prepare raw material milk used for producing fermented milk.
• the obtained raw milk was heated (sterilized) at 95 ° C. for 5 minutes and then cooled to about 38 ° C.
• lactase GODO-YNL, manufactured by Godo Sakesei Co., Ltd.
• lactic acid bacteria starter produced by Meiji Co., Ltd., separated from Meiji Bulgaria yogurt
• nitrogen gas was blown through the pipe to adjust the dissolved oxygen to 4 ppm or less.
• lactase can be added and it is made to carry out an enzymatic reaction, lactose can be decomposed
• the raw material milk containing lactase and lactic acid bacteria starter is filled into a cup container (capacity: 100 g, made of plastic) and left to stand in the fermentation chamber (38 ° C.) until the lactic acid acidity reaches 0.7%. Fermented. Then, it cooled in the refrigerator compartment (10 degrees C or less), and the set type yogurt (fermented milk) was manufactured.
• the obtained fermented milk (total solid content: 10.0 wt%, fat content: 0.1 wt%, 40 kcal / 100 g) has a hardness (card tension) of 35 g and a centrifugal water separation rate (3000 rpm (2150 ⁇ g) 10 minutes, room temperature) was 35%.
• Non-fat dry milk 86.3 g, ⁇ -Lg rich WPC75: 4.4 g, WPC34: 13.5 g, tap water: 874.8 g were mixed to prepare raw material milk used for producing fermented milk.
• the obtained raw milk was heated (sterilized) at 95 ° C. for 5 minutes and then cooled to about 38 ° C. After the raw milk is cooled, lactase (GODO-YNL, manufactured by Godo Sakesei Co., Ltd.) is added at 0.1% by weight, and lactic acid bacteria starter (produced by Meiji Co., Ltd., separated from Meiji Bulgaria yogurt) is added at 2% by weight.
• Vaccinated 86.3 g, ⁇ -Lg rich WPC75: 4.4 g, WPC34: 13.5 g, tap water: 874.8 g were mixed to prepare raw material milk used for producing fermented milk.
• the obtained raw milk was heated (sterilized) at 95 ° C. for 5 minutes and then cooled to about 38 ° C.
• lactase can be added and it is made to carry out an enzymatic reaction, lactose can be decomposed
• the raw material milk containing lactase and lactic acid bacteria starter is filled into a cup container (capacity: 100 g, made of plastic) and left to stand in the fermentation chamber (38 ° C.) until the lactic acid acidity reaches 0.7%. Fermented. Then, it cooled in the refrigerator compartment (10 degrees C or less), and the set type yogurt (fermented milk) was manufactured.
• the obtained fermented milk (total solid content: 10.0 wt%, fat content: 0.1 wt%, 40 kcal / 100 g) has a hardness (card tension) of 50 g and a centrifugal water separation rate (3000 rpm (2150 ⁇ g) 10 minutes, room temperature) was 25%.
• this fermented milk (total solid content: 10.0% by weight, fat content: 0.1% by weight, 40 kcal / 100 g) is manufactured in an actual manufacturing process (factory), and a cup container (capacity: 450 g, made of paper)
• a cup container (capacity: 450 g, made of paper)
• the fermented milk of the present invention not only suppresses water separation but also does not collapse even when impacted by long-distance transportation, and the quality of the fermented milk is stable. It was also shown that the centrifugal water separation rate was further improved by adjusting the concentration of ⁇ -lactoglobulin.
• Non-fat dry milk 90.7 g, WPC34: 13.5 g, tap water: 895.8 g were mixed to prepare raw material milk used for producing fermented milk.
• the obtained raw milk was heated (sterilized) at 95 ° C. for 5 minutes and then cooled to about 43 ° C. Then, after the raw milk was cooled, lactic acid bacteria starter (manufactured by Meiji Co., Ltd., separated from Meiji Bulgaria yogurt) was inoculated at 2% by weight.
• the raw milk containing the lactic acid bacteria starter was filled into a cup container (capacity: 100 g, made of plastic), and allowed to stand and fermented in the fermentation chamber (43 ° C.) until the lactic acid acidity reached 0.7%. . Then, it cooled in the refrigerator compartment (10 degrees C or less), and the set type yoghurt (fermented milk) (control article) was manufactured.
• the obtained fermented milk (total solid content: 10.0 wt%, fat content: 0.1 wt%, 40 kcal / 100 g) has a hardness (card tension) of 50 g and a centrifugal water separation rate (3000 rpm (2150 ⁇ g)). 10 minutes, room temperature) was 65%.
• the method for producing fermented milk of the present invention greatly improves the water separation rate of fermented milk with a low fat content at 45% or more without adding a stabilizer, and adjusts the concentration of ⁇ -lactoglobulin. It was shown that the improvement was further improved by 60% or more.
• the present invention relates to a low-calorie fermented milk and a method for producing the same, and can provide fermented milk in which the curd is not broken even by impact during transportation and the occurrence of water separation is suppressed.

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• Dairy Products (AREA)

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• 2012
  • 2012-09-14 IN IN2133CHN2014 patent/IN2014CN02133A/en unknown
  • 2012-09-14 CN CN201280042753.8A patent/CN103781361B/zh active Active
  • 2012-09-14 JP JP2013533726A patent/JP6110301B2/ja active Active
  • 2012-09-14 WO PCT/JP2012/073583 patent/WO2013039188A1/ja not_active Ceased
  • 2012-09-14 SG SG11201400553QA patent/SG11201400553QA/en unknown

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