WO2015146147A1

WO2015146147A1 - Collagen-containing fermented milk and method for producing same

Info

Publication number: WO2015146147A1
Application number: PCT/JP2015/001653
Authority: WO
Inventors: 浩文後藤; 遥高橋; 武文市村
Original assignee: 株式会社明治
Priority date: 2014-03-24
Filing date: 2015-03-24
Publication date: 2015-10-01
Also published as: CN106455604A; SG10201808325WA; JPWO2015146147A1; SG11201606892QA; JP6619728B2; CN106455604B

Abstract

The present invention addresses the problem of providing a method for producing fermented milk in which the formation of an unpleasant flavor is prevented in spite of a fact that a collagen product is contained at a high concentration. A specific antioxidant agent is added to raw material milk to which a collagen product is contained at a high concentration, whereby it becomes possible to produce fermented milk in which the formation of an unpleasant flavor is prevented and the unpleasant flavor cannot be increased during storage, particularly chilled storage.

Description

Fermented milk containing collagen and method for producing the same

The present invention relates to fermented milk containing collagen and a method for producing the same.

It has been well known that fermented milk represented by yogurt has a health maintenance and enhancement effect, but in recent years, it has some functionality in fermented milk in anticipation of further special effects. The tendency to make it come to be seen. For example, JP 2008-283948 A (Patent Document 1) describes a method for producing a fermented milk product in which fermenting bacteria and proteolytic enzymes are allowed to act on raw materials containing milk and collagen. Here, although the flavor, texture, etc. are evaluated about the fermented milk containing collagens, the general content is described as the manufacturing method.

Collagens are a major component of the dermis and connective tissue, are expected to have a cosmetic effect, and are widely used in health foods and the like. However, collagen has a peculiar unpleasant odor, and it is known that a product containing the collagen adversely affects the flavor. For example, Japanese Patent Application Laid-Open No. 2003-210119 (Patent Document 2) describes a method of using chlorogenic acid (3-caffeylquinic acid) in order to suppress unpleasant odor caused by collagens.

JP 2008-283948 A Japanese Patent Laid-Open No. 2003-210119

In the present invention, it is an object to provide a method for producing a savory fermented milk containing collagens. And, according to the study by the present inventors, when fermenting raw material milk containing collagens at a high concentration, an unpleasant flavor (odor) is generated, and during storage, particularly during refrigerated storage, The problem of increasing unpleasant flavor was confirmed. Furthermore, the unpleasant flavor increased as the blending concentration of collagens increased. Therefore, in the present invention, even if fermented milk is produced using raw material milk containing collagen at a high concentration, unpleasant flavor is not generated, and unpleasant flavor does not increase during storage, particularly during refrigerated storage. It is an object to provide a method for producing fermented milk.

In order to solve the above-mentioned problems, the inventors of the present invention have a method for suppressing the production of unpleasant flavors and / or during storage in producing fermented milk using raw material milk containing collagens at a high concentration. In particular, a method for producing fermented milk in which unpleasant flavor does not increase during refrigerated storage was examined. And, by adding a predetermined antioxidant to raw material milk containing collagens at a high concentration, no unpleasant flavor caused by collagens is generated, and during storage, especially during refrigerated storage The present inventors have found that fermented milk that does not increase unpleasant flavor can be produced.

According to this invention, the manufacturing method of fermented milk etc. which mix | blended the following collagen can be provided.
1. The manufacturing method of fermented milk which mix | blended collagen characterized by mix | blending an antioxidant.
2. The manufacturing method of fermented milk which mix | blended the collagen of 1 whose mixing | blending density | concentration of the antioxidant in raw material milk is 0.001 mass% or more and 0.3 mass% or less.
3. The manufacturing method of fermented milk which mix | blended the collagen of 1 or 2 whose compounding density | concentration of the collagen in raw material milk is 0.4 to 7 mass%.
4). The antioxidant is one or more selected from rosemary extract, rough extract, rutin, enzyme-treated rutin, bayberry extract, tea extract, coffee extract, vitamin E, polyphenols, 1 to A method for producing fermented milk comprising the collagen according to any one of 3 above.
5. A method for producing fermented milk containing collagen according to any one of 1 to 4, which suppresses generation of an unpleasant flavor and / or suppresses an increase in an unpleasant flavor during storage.
6). One or more selected from methyl mercaptan, DMDS (dimethyl disulfide), DMTS (dimethyl trisulfide) and / or one selected from methyl mercaptan, DMDS, DMTS during storage Alternatively, a method for producing fermented milk containing collagen according to any one of claims 1 to 5, wherein an increase in two or more types is suppressed.
7. Fermented milk produced by the method according to any one of 1 to 6.

In the conventional method, when fermented raw milk containing collagen at a high concentration, an unpleasant flavor is generated, and the unpleasant flavor is increased during storage, particularly during refrigerated storage. On the other hand, according to the present invention, even when fermented milk is produced using raw material milk containing collagen at a high concentration, an unpleasant flavor is not generated, and it is uncomfortable during storage, particularly during refrigerated storage. Since a new flavor is not generated and an unpleasant flavor does not increase, a method for producing fermented milk having a good flavor can be provided.

It is a graph which shows the time-dependent change of the methyl mercaptan density | concentration during the refrigeration preservation | save of the liquid fermented milk obtained in Example 2. FIG. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage of the control is 1. It is a graph which shows the time-dependent change of DMDS density | concentration during the refrigeration preservation | save of the liquid fermented milk obtained in Example 2. FIG. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage of the control is 1. It is a graph which shows the time-dependent change of DMTS density | concentration during the refrigeration preservation | save of the liquid fermented milk obtained in Example 2. FIG. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage of the control is 1. 3 is a graph showing changes over time in methyl mercaptan concentration during refrigerated storage of liquid fermented milk obtained in Comparative Examples 1 to 3. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage in Comparative Example 1 is 1. 6 is a graph showing changes over time in DMDS concentration during refrigerated storage of liquid fermented milk obtained in Comparative Examples 1 to 3. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage in Comparative Example 1 is 1. 6 is a graph showing changes over time in DMTS concentration during refrigerated storage of liquid fermented milk obtained in Comparative Examples 1 to 3. The vertical axis represents the detection ratio (relative value) when the measured value immediately after storage in Comparative Example 1 is 1.

The inventors of the present application aim to produce fermented milk with functions such as beauty promotion, and when collagen is blended in raw milk at a high concentration and fermented, an unpleasant flavor (odor) is produced. It was revealed that unpleasant flavor increased during refrigerated storage. In this unpleasant flavor generation phenomenon, it was confirmed that the unpleasant flavor tends to increase as the collagen concentration increases. It was thought that it became the main ingredient.

Accordingly, the present inventors have studied various measures for suppressing the generation of unpleasant flavors in fermented milk containing collagen at a high concentration in order to solve the above problems. As a result, raw material milk containing collagen at a high concentration is used. In addition, it was found that the production of unpleasant flavor in fermented milk containing collagen at a high concentration can be suppressed by adding (compounding) a predetermined antioxidant and then fermenting.

In the present invention, “fermented milk” refers to, for example, a ministerial ordinance based on the Japanese Food Sanitation Law, “Ministerial Ordinance on Milk and Dairy Product Component Standards” (Ministry of Health and Welfare Ordinance No. 52, final revision: Ministry of Health, Labor and Welfare Ordinance No. 142 of December 25, Heisei 12)). In this ministerial ordinance, “fermented milk” means “milk or milk containing non-fat milk solids equivalent to or higher than this, fermented with lactic acid bacteria or yeast, made into a paste or liquid, or those frozen” Is defined. Therefore, in the present invention, “fermented milk” includes, for example, solid fermented milk such as yogurt (set type yogurt), pasty fermented milk (soft type yogurt), liquid fermented milk (drink type yogurt), and the like.

“Collagen” is a type of protein that constitutes tissues such as bone, cartilage, ligament, tendon, and skin, and it is said that it accounts for about one-third (1/3) of the protein in the human body. It has been broken. In addition to functioning as a protein in the human body, collagen is also used as a raw material for foods and drinks, pharmaceuticals, and cosmetics. Collagen is said to have actions such as moisturizing, promoting beauty, reducing joint pain, and promoting bone formation.

In the present invention, “collagen” includes not only the above-described collagen but also collagen peptides obtained by enzymatic degradation of collagen to lower the molecular weight, and may be any generally available collagen or collagen peptide.

For example, “Ikuos HDL” and “SCP-5200” sold by Nitta Gelatin, “PS-1” and “FCP” sold by Nippi, and “Yakuzu Suisan Chemical Industry” "Matrix Neo (DR)", "Fish Collagen WP" sold by Unikis, "Marine Collagen NH" sold by Nippon Ham, "Marine Collagen LM" sold by Nissui Pharmaceutical, Meiji Examples include “aminocollagen” sold by the company.

In the present invention, the blending concentration of collagen in the raw milk is preferably 0.4% by mass or more and 7% by mass or less, more preferably 0.8% by mass or more and 6% by mass or less, and 1.0% by mass or more and 5% by mass or less. Is more preferable, and 1.5 mass% or more and 4 mass% or less are especially preferable.

In addition, the lower the weight average molecular weight of the collagen peptide, the better the absorption into the body, but also the strong smell of collagen peptide. For this reason, when using a collagen peptide, the lower the weight average molecular weight, the more significant the effect of the present invention. Specifically, when the weight average molecular weight of the collagen peptide is, for example, 5000 Da or less, 4000 Da or less, and 500 Da to 3500 Da, the effect of the present invention becomes remarkable. The weight average molecular weight of the collagen peptide can be measured by the method described in the 10th edition of the Photographic Gelatin Test Method (PAGI Method) of Japan Gelatin / Collagen Peptide Industrial Association.

Here, in the present specification, “raw milk” refers to a mixture of all raw materials used in the method for producing fermented milk blended with the collagen of the present invention. For example, collagen, antioxidants described below, In addition to the starter, raw materials necessary for producing ordinary fermented milk and conventional fermented milk are included.

“Antioxidant” is a substance that prevents oxidation of food, drink, medicine and cosmetics. Natural products include vitamin E (α-tocopherol), and synthetic products include butylhydroxyanisole (BHA) and dibutylhydroxytoluene (BHT), which are used to prevent oxidation of fats and oils. In the present invention, the antioxidant is not particularly limited as long as it can be used for foods and drinks and can obtain the action and effect of the present invention. Antioxidants do not necessarily have to be pure products (reagents, etc.), and may be any generally available antioxidants including mixtures and mixed preparations.

In the present invention, the antioxidant is an extract from a natural product, purified vitamin E, β-carotene, lycopene, or polyphenols. One or two selected from rosemary extract, raffma (Apocynum venetum) extract, rutin, enzyme-treated rutin, bayberry extract, tea extract (main component: catechin), coffee extract, vitamin E, polyphenols It is preferable that it is the above, and it is more preferable that it is one or more selected from rutin, tea extract, vitamin E, and polyphenols.

“Polyphenols” are substances having an aromatic ring bonded to a hydroxy group in the molecule. Punicarazine, pomegraniin, etc. are included. Examples of polyphenols include pomegranate-derived polyphenols.

“Rosemary extract” refers to a water-insoluble fraction obtained by extracting rosemary raw leaves with hydrous ethanol.
“Ruffa extract” refers to a product obtained by extracting and concentrating Raffa leaves with water, ethanol, hydrous ethanol, or an organic solvent.
“Enzyme-treated rutin” refers to a product obtained by adding α-1,4 glucose to a mixture of a rutin extract and starch or dextrin using cyclodextrin glucosyltransferase.

The “bayberry extract” refers to an extract obtained from a bayberry fruit, bark, or leaf extracted with water, ethanol, or methanol.
“Tea extract” refers to a product obtained by extraction from tea leaves or stems with water or an organic solvent.
"Pomegranate-derived polyphenols" can generally use pomegranate extract, crush the pomegranate peel, inner membrane and seeds, heat, treat with enzymes (peptinase, cellulase), add water And obtained by sieving.
“Coffee extract” is a product obtained by immersing a roasted and ground coffee bean in a mixed solvent of water and ethanol, or heating and refluxing with a mixed solvent to remove solids insoluble in the solvent, or Obtained by fractionation with an ultrafiltration membrane.

In the present invention, the antioxidant is more preferably one or more selected from rutin, vitamin E, and polyphenols from the viewpoint of the flavor (sensory evaluation) of fermented milk, and rutin, vitamin E, and pomegranate. It is even more preferable that the polyphenols are derived. From the viewpoint of the aroma component of fermented milk, it is more preferable that it is one or more selected from tea extracts and polyphenols, and one or more selected from tea extracts, coffee extracts and polyphenols derived from pomegranate. Two or more types are even more preferable, and polyphenols derived from pomegranate are particularly preferable.

In the present invention, the blending concentration of the antioxidant in the raw milk is preferably 0.001% by mass to 0.3% by mass, more preferably 0.005% by mass to 0.25% by mass, and 0.01% by mass. % To 0.2% by mass is more preferable, and 0.05% to 0.15% by mass is particularly preferable.

In this specification, “unpleasant flavor” is a flavor unsuitable for fermented milk, and for example, an aroma component can be applied as an index of unpleasant flavor. The aroma component is contained in food and drink and is not particularly limited as long as it can verify the action and effect of the present invention, but methyl mercaptan, DMDS (dimethyl disulfide), DMTS (dimethyl trisulfide). It is preferable that it is 1 type, or 2 or more types selected from these, and it is more preferable that it is 1 type, or 2 or more types selected from DMDS and DMTS.

In the present invention, matters other than those described above can be applied to the same methods and raw materials that are required when producing ordinary fermented milk or conventional fermented milk. For example, in the present invention, as raw materials of fermented milk, cow milk, pasteurized milk, skim milk, whole milk powder, skim milk powder, whole fat concentrated milk, skim concentrated milk, cream, butter, butter milk, whey, whey protein concentrate ( WPC), whey protein isolate (WPI), α-lactalbumin (α-La), β-lactoglobulin (β-Lg) and other milk ingredients, sugar, sweeteners, sugars, flavors, water, etc. Can do. In addition, examples of raw materials for fermented milk include gelatinizers such as gelatin, agar, pectin, and carboxymethylcellulose (CMC), thickeners, and stabilizers.

The starter is a lactic acid bacterium or two yeasts commonly used in the production of fermented milk such as Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus lactis, or other lactic acid bacteria. The above can be selected and used.

In the present invention, for example, the concentration of the number of bacteria in the mixed starter is preferably 10 ⁶ cfu / mL or more and 10 ¹² cfu / mL or less, more preferably 10 ⁷ cfu / mL or more and 10 ¹¹ cfu / mL or less, and more preferably 10 ⁸ cfu / mL. More preferably, it is not less than mL and not more than 10 ¹⁰ cfu / mL. Further, the addition amount of the mixed starter in the raw milk is preferably 1% by mass to 8% by mass, more preferably 2% by mass to 6% by mass, and further preferably 2% by mass to 4% by mass.

At this time, in addition to the above, Lactobacillus gasseri, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus plantarum, Bifidobacterium bifidobacterium One type or two or more types can also be selected and used from fungi belonging to U. (Propionibacterium), probiotics such as yeast.

In the present invention, the raw milk is prepared (prepared) by the following procedure. That is, after mixing (dissolving / dispersing) various raw materials, a predetermined amount of collagen and a predetermined amount of an antioxidant are added, homogenized and / or sterilized as necessary, and then a predetermined temperature (for example, Cool to fermentation temperature). Next, a starter is inoculated (added) to the mixture at a predetermined concentration. The raw material milk thus obtained is fermented after being mixed (stirred) as necessary. At this time, in the case of a so-called pre-fermentation type (soft type yogurt, drink type yogurt, etc.), fermentation is performed in a large tank or the like. In addition, in the case of a so-called post-fermentation type (set type yogurt), fermentation is performed in a container that is actually sold at a store.

In the present invention, the pH during fermentation is preferably 4.7 or less within 4 hours from the start of fermentation, more preferably 4.65 or less, and even more preferably 4.6 or less. At this time, pH can be measured by using a known pH meter. Moreover, in this invention, 30 to 50 degreeC is preferable, as for fermentation temperature, 35 to 47 degreeC is more preferable, 40 to 45 degreeC is further more preferable, and 42 to 44 degreeC is especially preferable. The fermentation time is preferably 2 hours to 24 hours, more preferably 2 hours to 12 hours, further preferably 3 hours to 7 hours, and particularly preferably 3 hours to 5 hours.

In another embodiment, the present invention contains an antioxidant as an active ingredient, an inhibitor of the production of unpleasant flavors in the production of fermented milk containing collagen (containing collagen), and / or collagen. It is also an inhibitor of an increase in unpleasant flavor during storage (particularly during refrigerated storage) of fermented milk. The antioxidant is preferably one or more selected from rutin, tea extract (catechin), vitamin E, and polyphenols, more preferably one or two selected from rutin, vitamin E, and polyphenols. One or more species selected from rutin, vitamin E, pomegranate-derived polyphenols, and coffee extract, most preferably pomegranate-derived polyphenols.

Moreover, in another aspect, the present invention uses an antioxidant as an active ingredient, a method for suppressing the production of unpleasant flavor in the production of fermented milk containing collagen, and / or storage of fermented milk containing collagen. It is also a method for suppressing an increase in unpleasant flavor during storage (especially during refrigerated storage). The antioxidant is preferably one or more selected from rutin, tea extract (catechin), coffee extract, vitamin E, polyphenols, more preferably rutin, coffee extract, vitamin E, polyphenol. 1 type or 2 or more types selected from varieties, more preferably rutin, vitamin E, pomegranate-derived polyphenols, 1 or 2 types selected from coffee extracts, most preferably pomegranate-derived polyphenols .

In another aspect, the present invention provides one or two selected from methyl mercaptan, DMDS, and DMTS in the production of fermented milk containing collagen (containing collagen) containing an antioxidant as an active ingredient. From methyl mercaptan, DMDS, DMTS during storage (especially during refrigerated storage) of the above-described inhibitors (preferably one or two selected from DMDS, DMTS) and / or fermented milk containing collagen It is also an inhibitor of increase in one or more selected (preferably one or two selected from DMDS and DMTS). The antioxidant is preferably one or more selected from rutin, tea extract (catechin), coffee extract, vitamin E, and polyphenols, more preferably 1 selected from tea extract and polyphenols. One or more species, more preferably one or more selected from tea extract, coffee extract, and pomegranate-derived polyphenols, most preferably pomegranate-derived polyphenols.

Furthermore, in another aspect, the present invention relates to one or more selected from methyl mercaptan, DMDS, DMTS in the production of fermented milk blended with collagen using an antioxidant as an active ingredient (preferably DMDS 1 or 2 selected from DMTS) and / or 1 or 2 selected from methyl mercaptan, DMDS, DMTS during storage (particularly during refrigerated storage) of fermented milk blended with collagen It is also a method for suppressing an increase of at least one species (preferably one or two selected from DMDS and DMTS). The antioxidant is preferably one or more selected from rutin, tea extract (catechin), coffee extract, vitamin E, polyphenols, more preferably tea extract, coffee extract, polyphenols. 1 type or 2 types or more selected from the above, more preferably 1 type or 2 types or more selected from tea extract, coffee extract and pomegranate-derived polyphenols, most preferably pomegranate-derived polyphenols.

In each of the other embodiments of the present invention described above, the antioxidant concentration in the raw material milk is preferably 0.001% by mass or more and 0.3% by mass or less, and the collagen concentration in the raw material milk is 0. It is preferable that it is 4 mass% or more and 7 mass% or less.

Hereinafter, the present invention will be described more specifically based on examples and the like. In addition, this Example does not limit this invention.

[Example 1]
To a place where 34.6 kg of milk (manufactured by Meiji), 5.89 kg of skim milk powder (manufactured by Meiji) and 51.95 kg of water are mixed, 4.46 kg of collagen and 0.1 kg of any one antioxidant shown in Table 1 are added. After blending (adding), mixing, heat sterilization at 95 ° C. for 10 minutes, and cooling to 45 ° C. Then, 3.0 kg of lactic acid bacteria starter (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus separated from Meiji Bulgaria yogurt (trade name; manufactured by Meiji)) was inoculated. The yogurt mix thus obtained was held in a tank and allowed to stand and ferment at 43 ° C. At this time, when the pH in the tank reached 4.6, it was cooled to 10 ° C. or lower to obtain fermented milk. The obtained fermented milk was homogenized at 15 MPa (first stage: 10 MPa, second stage: 5 MPa) using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) having a processing capacity of about 190 liters / hour (hr). A liquid fermented milk was obtained.
Using each antioxidant shown in Table 1, liquid fermented milk was similarly obtained.

[Test Example 1]
Example 1 is fermented milk obtained by blending collagen and blending an antioxidant at 0.1% by mass. Each of these fermented milks was stored refrigerated at 10 ° C., and sensory evaluation was performed immediately after storage (at the start of storage), after 7 days, and after 16 days. The evaluation results are shown in Table 1. In the sensory evaluation, the best was A, and the evaluation was performed in 6 stages: B, C, D, E, and F. The evaluation is that A does not feel the odor of collagen at all, B feels very weak, C feels weak, D feels, E feels somewhat strong, and F feels strong. According to Table 1, fermented milk blended with rutin, coffee extract (coffee-derived polyphenols), pomegranate-derived polyphenols, or vitamin E as an antioxidant has a good flavor even after refrigerated storage for 16 days. there were.

From the above results, rutin, coffee extract, pomegranate-derived polyphenols, vitamin E are effective antioxidants to suppress an increase in unpleasant flavor during storage (refrigerated) of fermented milk containing collagen. Was considered.

[Example 2]
Implemented except that rutin (San-Eigen FFI), coffee extract (Ogawa fragrance), pomegranate-derived polyphenols (Ogawa fragrance), vitamin E (RIKEN vitamin), and tea extract (Taiyo Kagaku) were used as antioxidants. In the same manner as in Example 1, liquid fermented milk was obtained. And control liquid fermented milk was obtained by the method similar to Example 1 except not mix | blending an antioxidant.

[Test Example 2]
Example 2 is fermented milk obtained by blending collagen and blending an antioxidant at 0.1% by mass. Each of these fermented milks was refrigerated at 10 ° C., and the aroma components were measured immediately after storage (at the start of storage), after 7, 18 and 26 days.

In addition, the measuring method of a fragrance component is as follows. That is, 5 g of liquid fermented milk sample was mixed with 5 g of saturated saline and dispensed into a 20 mL vial, and 40 mL / min of nitrogen was continuously blown for 10 minutes under the condition of 25 ° C. The aroma components thus prepared were adsorbed on a TDU tube (manufactured by GESTEL), extracted, and analyzed by GC / MS (HP5975C (GC), HP7890A (MS), both manufactured by Agilent Technologies). DB-WAX (30 m × inner diameter 0.25 mm, film thickness 0.25 μm, manufactured by Agilent Technologies) was used for the GC column for analysis. At this time, the TDU tube was heated to 230 ° C. to desorb the fragrance component, cooled to −50 ° C. with a cooling unit, concentrated to the fragrance component, and then introduced into the GC / MS. And as temperature rising conditions of a column, after hold | maintaining at 40 degreeC for 2.5 minutes, it heated up to 240 degreeC at 5 degreeC / min, and hold | maintained at 240 degreeC for 10 minutes, and the aromatic component was isolate | separated.

Here, the actual aroma components to be analyzed (measured) were methyl mercaptan, DMDS (dimethyl disulfide), and DMTS (dimethyl trisulfide). And in the detection of the aromatic component of these analysis object, it collated and confirmed with the library from the result of the total ion chromatogram and the mass spectrum.

The measurement result of methyl mercaptan is shown in FIG. 1, the measurement result of DMDS is shown in FIG. 2, and the measurement result of DMTS is shown in FIG. The vertical axis of these figures is the detection ratio (relative value) when the measured value immediately after storage of the control liquid fermented milk is 1, and the horizontal axis is the storage days of the liquid fermented milk.

In fermented milk blended with pomegranate-derived polyphenols, the aromatic components of methyl mercaptan, DMDS, and DMTS are already low immediately after storage (at the start of storage), and methyl mercaptan and DMDS during refrigerated storage. , DMTS was maintained in a low state. In addition, fermented milk blended with tea extract is already in a state of low aroma components of methyl mercaptan and DMDS immediately after storage (at the start of storage), and either methyl mercaptan or DMDS during refrigerated storage. The fragrance component was also maintained in a low state.

From the above results, pomegranate-derived polyphenols and tea extract were considered as effective antioxidants to suppress an increase in unpleasant flavor during refrigerated storage of fermented milk blended with collagen.

[Comparative Example 1]
34.6 kg of milk (manufactured by Meiji), 5.89 kg of skim milk powder (manufactured by Meiji) and 56.51 kg of water were mixed, sterilized by heating at 95 ° C. for 10 minutes, and then cooled to 45 ° C. Then, 3 kg of lactic acid bacteria starter (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus separated from Meiji Bulgaria yogurt (trade name; manufactured by Meiji)) was inoculated. The yogurt mix thus obtained was held in a tank and allowed to stand and ferment at 43 ° C. At this time, when the pH in the tank reached 4.6, it was cooled to 10 ° C. or lower to obtain fermented milk. The obtained fermented milk was homogenized at 15 MPa (first stage: 10 MPa, second stage: 5 MPa) using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) having a processing capacity of about 190 liters / hour (hr). A liquid fermented milk was obtained.

[Comparative Example 2]
Milk (Meiji) 34.6kg, skim milk powder (Meiji) 5.89kg, water 53.83kg was mixed, collagen 2.68kg was added (added) and mixed at 95 ° C for 10 minutes. After heat sterilization, it was cooled to 45 ° C. Then, 3 kg of lactic acid bacteria starter (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus separated from Meiji Bulgaria yogurt (trade name; manufactured by Meiji)) was inoculated. The yogurt mix thus obtained was held in a tank and allowed to stand and ferment at 43 ° C. At this time, when the pH in the tank reached 4.6, it was cooled to 10 ° C. or lower to obtain fermented milk. The obtained fermented milk was homogenized at 15 MPa (first stage: 10 MPa, second stage: 5 MPa) using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) having a processing capacity of about 190 liters / hour (hr). A liquid fermented milk was obtained.

[Comparative Example 3]
Milk (Meiji) 34.6kg, skim milk powder (Meiji) 5.89kg, water 52.05kg was mixed with 4.46kg of collagen (added) and mixed at 95 ° C for 10 minutes. After heat sterilization, it was cooled to 45 ° C. Then, 3 kg of lactic acid bacteria starter (mixed starter of Lactobacillus bulgaricus and Streptococcus thermophilus separated from Meiji Bulgaria yogurt (trade name; manufactured by Meiji)) was inoculated. The yogurt mix thus obtained was held in a tank and allowed to stand and ferment at 43 ° C. At this time, when the pH in the tank reached 4.6, it was cooled to 10 ° C. or lower to obtain fermented milk. The obtained fermented milk was homogenized at 15 MPa (first stage: 10 MPa, second stage: 5 MPa) using a homogenizer (manufactured by Sanwa Kikai Co., Ltd.) having a processing capacity of about 190 liters / hour (hr). A liquid fermented milk was obtained.

[Test Example 3]
Comparative Example 1 is liquid fermented milk that does not contain collagen, and Comparative Examples 2 and 3 are fermented milk that contains collagen but does not contain an antioxidant. Each of these fermented milks was stored refrigerated at 10 ° C., and the aroma components were measured immediately after storage (at the start of storage), after 7 days, after 16 days, and after 27 days. Note that the method of Test Example 2 was applied as a method for measuring the aroma component.

The measurement result of methyl mercaptan is shown in FIG. 4, the measurement result of DMDS is shown in FIG. 5, and the measurement result of DMTS is shown in FIG. The vertical axis of these figures is the detection ratio (relative value) when the measured value immediately after storage of the liquid fermented milk of Comparative Example 1 is 1, and the horizontal axis is the storage days of the liquid fermented milk.

In any of the fermented milks of Comparative Examples 1 to 3, the methyl mercaptan hardly changed during refrigerated storage and was a constant measurement value. On the other hand, in the fermented milk of Comparative Example 1, DMDS and DMTS hardly changed during refrigerated storage and were constant measured values, whereas in Comparative Examples 2 and 3, DMDS during refrigerated storage was DMDS. And DMTS tended to increase.

From the above results, it was considered that DMDS and DMTS, not methyl mercaptan, were considered as the main factor (causal main component) of unpleasant flavor during refrigerated storage of fermented milk blended with collagen.

According to the present invention, even if fermented milk is produced using raw material milk containing collagen at a high concentration, no unpleasant odor is produced, and a new unpleasant odor is generated even during storage, particularly during refrigerated storage. There is no generation and no increase. Therefore, in the present invention, even when fermented milk is produced using raw milk containing a high concentration of collagens, no unpleasant flavor is produced, and unpleasant flavor increases during storage, especially during refrigerated storage. A method for producing fermented milk that does not occur can be provided.

Although several embodiments and / or examples of the present invention have been described in detail above, those skilled in the art will appreciate that these exemplary embodiments and / or embodiments are substantially without departing from the novel teachings and advantages of the present invention. It is easy to make many changes to the embodiment. Accordingly, many of these modifications are within the scope of the present invention.
The entire contents of the documents described in this specification are incorporated herein by reference.

Claims

A method for producing fermented milk blended with collagen, characterized by blending an antioxidant.
The manufacturing method of fermented milk which mix | blended the collagen of Claim 1 whose compounding density | concentration of the antioxidant in raw material milk is 0.001 mass% or more and 0.3 mass% or less.
The manufacturing method of fermented milk which mix | blended the collagen of Claim 1 or 2 whose compounding density | concentration of the collagen in raw material milk is 0.4 to 7 mass%.
The antioxidant is one or more selected from rosemary extract, rough extract, rutin, enzyme-treated rutin, bayberry extract, tea extract, coffee extract, vitamin E, and polyphenols. A method for producing fermented milk containing the collagen according to any one of 1 to 3.
The method for producing fermented milk containing collagen according to any one of claims 1 to 4, wherein production of unpleasant flavor is suppressed and / or increase in unpleasant flavor during storage is suppressed.
One or more selected from methyl mercaptan, DMDS (dimethyl disulfide), DMTS (dimethyl trisulfide) and / or one selected from methyl mercaptan, DMDS, DMTS during storage Alternatively, a method for producing fermented milk containing collagen according to any one of claims 1 to 5, wherein an increase in two or more types is suppressed.
Fermented milk produced by the method according to any one of claims 1 to 6.