WO2017026481A1 - Procédé de fabrication de produit laitier fermenté savoureux, et produit laitier fermenté fabriqué par ce dernier - Google Patents

Procédé de fabrication de produit laitier fermenté savoureux, et produit laitier fermenté fabriqué par ce dernier Download PDF

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Publication number
WO2017026481A1
WO2017026481A1 PCT/JP2016/073439 JP2016073439W WO2017026481A1 WO 2017026481 A1 WO2017026481 A1 WO 2017026481A1 JP 2016073439 W JP2016073439 W JP 2016073439W WO 2017026481 A1 WO2017026481 A1 WO 2017026481A1
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Prior art keywords
fermentation
lactic acid
fermented
milk
diacetyl
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PCT/JP2016/073439
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English (en)
Japanese (ja)
Inventor
英恵 土橋
素晴 小森
裕美 森川
瑞恵 斎藤
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株式会社明治
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Priority to JP2017534465A priority Critical patent/JP6861157B2/ja
Publication of WO2017026481A1 publication Critical patent/WO2017026481A1/fr

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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
    • 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
    • A23C13/00—Cream; Cream preparations; Making thereof
    • 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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese

Definitions

  • the present invention relates to a method for producing a fermented dairy product having good flavor, and a fermented dairy product produced by the production method.
  • cream cheese a type of fresh cheese
  • cream cheese is a soft, non-aged type obtained by adding lactic acid bacteria to cream alone or a mixture of cream and milk, fermenting, and coagulating the milk with the produced lactic acid.
  • cheese has a fermented flavor derived from lactic acid bacteria and a refreshing acidity, so it has a good compatibility with sweetness and is used as a raw material for confectionery and bread making in the manufacture of cakes, bread, and desserts.
  • Non-patent Document 1 discloses that lactic acid bacteria starters to be added are thermophilic bacteria starters having an optimum fermentation temperature of about 40 ° C., and mesophilic bacteria starters having a temperature of about 25 ° C. It is described to use.
  • Specific examples of lactic acid bacteria include Lactococcus lactis subsp. Lactis (Lactis), Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. , And is described.
  • Patent Document 2 contains a lactic acid bacterium having a citric acid fermenting ability and citric acid.
  • JP 2013-212096 A JP-A-63-202390 Japanese Patent Laid-Open No. 3-219884 JP-A-4-099480
  • the fermentation (culture) temperature for the production of aroma substances (diacetyl and / or acetoin) by fermentation of lactic acid bacteria described in Patent Documents 2 to 4 is 30 ° C. or higher, and in this temperature range, aroma substances ( In addition to diacetyl and / or acetoin), in order to promote the production of organic acids (such as lactic acid and acetic acid) and enhance the flavor of fermentation, a sufficient amount of aroma substances (diacetyl and / or acetoin) can be obtained at the same time. Organic acids such as lactic acid and acetic acid will also be produced.
  • lactic acid bacteria that produce aromatic substances are selected, and fermentation conditions (fermentation temperature) by lactic acid bacteria are selected using conventional techniques, and fermentation is performed using lactic acid bacteria.
  • fermentation conditions fermentation temperature
  • lactic acid bacteria Even when a dairy product is prepared, the sour taste derived from organic acids (such as lactic acid and acetic acid) cancels the fermented flavor derived from aroma substances (diacetyl and / or acetoin). It was not possible to realize a fermented dairy product having a sour taste and a good flavor.
  • the present inventors have recently used a lactic acid bacteria starter containing a lactic acid bacterium having a ratio of the amount of diacetyl per organic acid amount under a predetermined condition in a method for producing a fermented dairy product, and sterilized it by heat.
  • a lactic acid bacteria starter containing a lactic acid bacterium having a ratio of the amount of diacetyl per organic acid amount under a predetermined condition in a method for producing a fermented dairy product, and sterilized it by heat.
  • a lactic acid bacterium to be added to the lactic acid bacterium starter it is important to use a lactic acid bacterium having a diacetyl amount ratio of 0.2 or more per organic acid amount. It is also important to ferment with a low-temperature fermentation step and a high-temperature fermentation step in order, and it has been found that a fermented milk product having an excellent flavor can be obtained by combining them.
  • the present invention is based on such knowledge.
  • Process (C) a low-temperature fermentation process for fermentation at 1 to 20 ° C .; (D) including a high temperature fermentation process of fermenting at 25-45 ° C.,
  • a method for producing fermented dairy products [2] The method for producing a fermented milk product according to the above [1], wherein the organic acid is lactic acid and / or acetic acid, [3] The method for producing a fermented milk product according to [1] or [2], wherein the fermented milk product is natural cheese, fermented butter, fermented cream, or yogurt, [4] The method for producing a fermented dairy product according to [3] above, wherein the natural cheese is a fresh cheese that solidifies acid.
  • a method for producing a fermented dairy product having a good flavor [2 ′] The method for producing a fermented dairy product with good flavor according to [1 ′] above, wherein the organic acid is lactic acid and / or acetic acid, [3 ′] The method for producing a fermented dairy product with good flavor according to [1 ′] or [2 ′], wherein the fermented dairy product is natural cheese, fermented butter, fermented cream, or yogurt, [4 ′] The method for producing a fermented dairy product with good flavor according to [3 ′] above, wherein the natural cheese is a fresh cheese that undergoes acid coagulation, [5 ′] A method for producing a fermented dairy product having a good flavor according to any one of [1 ′] to [4 ′] above, wherein the low-temperature fermentation step is performed at 1 to 20 ° C.
  • fermented dairy products rich in fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) and having good flavor are produced efficiently by shortening fermentation time and improving production efficiency. be able to.
  • the time required for the fermentation is shortened, and aromatic substances (diacetyl and / or acetoin)
  • a fermented dairy product rich in fermented flavor derived from can be produced.
  • the sourness derived from organic acids is not so strong as to be moderate as compared to fermented dairy products produced by a short-time fermentation with only a high-temperature fermentation process, and aroma.
  • a savory fermented dairy product rich in fermented flavor derived from the substance can be produced.
  • the method for producing a fermented milk product according to the present invention includes the following steps.
  • Process (C) a low-temperature fermentation process for fermentation at 1 to 20 ° C .;
  • D A high-temperature fermentation process in which fermentation is performed at 25 to 45 ° C.
  • Step (A) Step of sterilizing raw materials
  • a process (A) is a process of heat-sterilizing the raw material of fermented milk products.
  • the raw material of the present invention is a liquid containing milk components such as raw milk (raw milk), whole milk, skim milk, whey and the like.
  • raw milk is, for example, animal milk such as cow milk
  • raw materials include processed milk (eg, whole milk powder, whole fat concentrated milk) in addition to whole milk, skim milk, whey, etc.
  • processed milk eg, whole milk powder, whole fat concentrated milk
  • the raw material of the present invention is generally referred to as yogurt mix and the like, and as other raw materials, for example, sugar, sugar, sweetener
  • foods food ingredients
  • stabilizers such as pectin, soybean polysaccharide, CMC (carboxymethylcellulose), agar, gelatin and the like are included as necessary.
  • the raw material of the present invention is generally referred to as raw material milk for cheese, and raw milk (raw milk), skim milk, cream Milk raw materials such as can be used.
  • raw material milk for cheese which is an aspect of natural cheese, which is a kind of fresh cheese that solidifies acid
  • the raw material milk for the cream cheese is obtained by adding cream to raw milk and / or skim milk
  • the content of milk fat for cream cheese is preferably 7 to 20% by weight, more preferably 8 to 18% by weight, still more preferably 9 to 16% by weight, still more preferably 10 to 16% by weight, and further preferably 10 to 10%. It can be adjusted to 14% by weight, particularly preferably 10 to 12% by weight.
  • the content of milk fat in the raw material milk for cream cheese By making the content of milk fat in the raw material milk for cream cheese 7% by weight or more, it becomes easy to separate the cheese curd and whey of cream cheese described later, which is preferable. Moreover, by making the content of the milk fat of the raw material milk for the cream cheese 20% by weight or less, the flavor and texture of the cream cheese are not lost, which is preferable. In addition, when obtaining a cream cheese with a rich and heavy flavor and texture, the content of milk fat in the raw material milk for the cream cheese can be adjusted to 20% by weight or more.
  • heat sterilization conditions such as known milk, yogurt, cheese, fermented cream and fermented butter can be applied.
  • the fermented dairy product of the present invention is yogurt
  • a low temperature long time sterilization method of treating at 61 to 65 ° C. for 30 minutes a high temperature short time sterilization method of treating at 70 to 75 ° C. for 15 to 16 seconds, 130 to There is an ultra-high temperature sterilization method of treating at 150 ° C. for 1 to 2 seconds.
  • the sterilization temperature and / or sterilization time can be appropriately adjusted as long as a predetermined hygiene level equal to or higher than that of the sterilization method is maintained and the sanitary level of the fermented milk product of the present invention is maintained.
  • the fermented dairy product of the present invention is cheese
  • the sterilization temperature and / or sterilization time can be appropriately adjusted as long as a predetermined hygiene level equal to or higher than that of the sterilization method is maintained and the sanitary level of the fermented milk product of the present invention is maintained.
  • a homogenization process corresponding to a homogenization pressure of 0 to 25 MPa when using a homogenizer can be incorporated before and / or after heat sterilization of the raw material of the present invention. Furthermore, after heat-sterilizing the raw material of this invention, it can be made to cool by arbitrary methods to the inoculation temperature of the lactic acid bacteria starter in the process (B) mentioned later.
  • Step (B) is a step of inoculating the raw material of the present invention heat-sterilized in step (A) with a starter containing lactic acid bacteria capable of producing aroma substances (diacetyl and / or acetoin) under predetermined conditions. .
  • the ratio of the amount of diacetyl (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 to 20 ° C. (preferably 15 ° C.) referred to in the present invention is 0.2 or more.
  • a lactic acid bacterium characterized by a sufficient production of aromatic substances (diacetyl and / or acetoin) and low production of organic acids (such as lactic acid and acetic acid) through the low-temperature fermentation step in step (C) described later. Lactic acid bacteria having
  • Organic acids such as lactic acid and acetic acid
  • lactic acid and acetic acid can be quantified by a known quantification method for lactic acid and acetic acid, such as quantification by HPLC and quantification by enzyme method.
  • the aromatic substances diacetyl and / or acetoin
  • the amount of diacetyl can be quantified by a known diacetyl quantification method such as a quantification method by gas chromatography.
  • the ratio of the amount of diacetyl (unit: ppm) per amount of organic acid (unit: mM) in the fermentation at 15 to 20 ° C. of the lactic acid bacteria of the present invention can be calculated according to the following formula.
  • Ratio of diacetyl amount per organic acid amount Amount of diacetyl (unit: ppm) / Amount of organic acid (unit: mM) More specifically, the ratio in the prepared lactic acid bacteria can be measured according to the procedure shown in Test Example 1 described later.
  • the ratio of the amount of diacetyl per organic acid amount in fermentation at 15 to 20 ° C. is 0.2 or more, typically 0.2 to 10, preferably 0.25 to 9, more preferably 0.3 to 8, still more preferably 0.35 to 7, particularly preferably 0.4 to 6.
  • the acidity derived from organic acids such as lactic acid and acetic acid
  • the fermentation is rich in fermentation flavors derived from aromatic substances (diacetyl and / or acetoin). From the viewpoint of obtaining a dairy product, it is advantageous.
  • the ratio is less than 0.2, it is not preferable because a sufficient aromatic substance (diacetyl and / or acetoin) cannot be obtained in the present invention.
  • the ratio of the amount of diacetyl per amount of organic acid in the fermentation at 15 ° C. is 0.2 to 1, preferably 0.25 to 0.9, more preferably 0.3 to It is 0.8, more preferably 0.35 to 0.7, particularly preferably 0.4 to 0.6.
  • the acidity derived from organic acids such as lactic acid and acetic acid
  • the fermentation is rich in fermentation flavors derived from aromatic substances (diacetyl and / or acetoin). From the viewpoint of obtaining a dairy product, it is advantageous.
  • the ratio is less than 0.2, it is not preferable because a sufficient aromatic substance (diacetyl and / or acetoin) cannot be obtained in the present invention.
  • the lactic acid bacterium of the present invention is a lactic acid bacterium characterized in that the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) is 0.2 or more in fermentation at 15 to 20 ° C.
  • the lactic acid bacteria here are not limited to those classified as lactic acid bacteria, but also include bacteria that have been used in fermented milk products such as bifidobacteria.
  • the lactic acid bacteria that can be used in the present invention are not particularly limited as long as they can be applied to fermented milk products.
  • lactis bacteria for example, lactis bacteria, cremollis bacteria, diacetyllactis bacteria, bulgaria bacteria, casei bacteria, gasseri bacteria, helveticas bacteria , Bifidobacteria, thermophilus, leuconostoc, and pediococcus.
  • the lactic acid bacterium of the present invention can be selected in advance based on the information on the gene sequence accumulated in KEGG or the like based on the presence or absence of the gene of the enzyme involved in diacetyl production.
  • the lactic acid bacteria preselected in this way are as follows. Lactococcus lactis subsp. Lactis, Lc. Lactis subsp.
  • the lactic acid bacterium of the present invention has a ratio of diacetyl amount (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 ° C. of 0.2 to 1. If it is the characteristic lactic acid bacteria, there will be no restriction
  • the lactic acid bacteria here are not limited to those classified as lactic acid bacteria, but also include bacteria that have been used in fermented milk products such as bifidobacteria.
  • the lactic acid bacteria that can be used in the present invention are not particularly limited as long as they can be applied to fermented milk products.
  • lactis bacteria for example, lactis bacteria, cremollis bacteria, diacetyllactis bacteria, bulgaria bacteria, casei bacteria, gasseri bacteria, helveticas bacteria , Bifidobacteria, thermophilus, leuconostoc, and pediococcus.
  • the lactic acid bacterium of the present invention can be selected in advance based on the information on the gene sequence accumulated in KEGG or the like based on the presence or absence of the gene of the enzyme involved in diacetyl production.
  • the lactic acid bacteria preselected in this way are as follows. Lactococcus lactis subsp. Lactis, Lc. Lactis subsp.
  • the present inventors have found many bacterial species and strains as bacterial species and strains that can be suitably used in the present invention.
  • bacterial species and strains that can be suitably used in the present invention.
  • a strain of a novel lactic acid bacterium that can be suitably used in the present invention described below a Lactobacillus paracasei subsp. ) Has been found.
  • Lactobacillus paracasei subsp. paracasei OLL204220 strain is deposited at the National Institute of Advanced Industrial Science and Technology Patent Microorganism Depositary. The contents specifying the deposit will be described below. (1) Depositary institution name: National Institute of Advanced Industrial Science and Technology, Patent Microorganism Depositary Center (2) Contact: 2-5-8 Kazusa Kamashishi, Kisarazu City, Chiba Prefecture 292-0818 (3) Accession number: NITE BP-02244 (4) Display for identification: Lactobacillus paracasei subsp. paracasei OLL204220 (5) Date of original deposit: April 25, 2016 Lactobacillus paracasei subsp.
  • paracasei OLL204220 was isolated from raw milk. Its scientific properties are as follows. The colony properties on the medium (Difco Lactobacilli MRS Agar, BD) are circular, white, Smooth type, and conical. The fungal form is Neisseria gonorrhoeae and the Gram stain is positive. The lactic acid fermentation format is facultative heterolactic fermentation and aerobic growth is +.
  • the deposited strain Lactococcus lactis subsp. Lactis OLS3022 strain has also been confirmed to be a strain of lactic acid bacteria that can be suitably used in the present invention.
  • Lactococcus lactis subsp The lactis OLS3022 strain is deposited at the National Institute of Advanced Industrial Science and Technology, Patent Biological Deposit Center (formerly the Ministry of International Trade and Industry, Institute of Industrial Technology, Microbial Industrial Technology Laboratory, Patent Microorganism Depositary Center). The contents specifying the deposit will be described below.
  • Depositary institution name National Institute of Advanced Industrial Science and Technology, Patent Biological Depositary Center
  • Accession number: FERM BP-2805 Display for identification: Lactococcus lactis subsp.
  • lactis OLS3022 (5) Date of original deposit: September 12, 1989 (6) Date of transfer to deposit under the Budapest Treaty: March 14, 1990 (Lastococcus lactis subsp.) lactis OLS3022 was isolated from cheese. Its scientific properties are as follows. The fungal form is streptococci, grows at 10 ° C. and has no motility. Gram staining is positive and indicates catalase negative. Arginine degradability is negative. The GC content is 37.5 mol% (HPLC method). CO 2 gas is produced from citric acid, and acid is produced from lactose, maltose, and mannose. Does not produce acid from sucrose, raffinose, mannitol and inulin.
  • the lactic acid bacteria starter of the present invention refers to a mixture of lactic acid bacteria including the lactic acid bacteria of the present invention alone or the lactic acid bacteria of the present invention and other lactic acid bacteria and / or bacteria and fermented microorganisms that have been used in fermented dairy products. This refers to inoculating the heat-sterilized raw material obtained in step (A).
  • the lactic acid bacteria starter of the present invention is capable of low temperature fermentation in the step (C) and high temperature fermentation in the step (C), and has a moderate acidity derived from organic acids (such as lactic acid and acetic acid), which is the effect of the present invention.
  • the ratio of diacetyl amount (unit: ppm) per organic acid amount (unit: mM) in fermentation at 15 to 20 ° C. in the step (B) is 0.2 or more.
  • the fermentation temperature of the low temperature fermentation in the step (C) is preferably 1 to 20 ° C., more preferably 1 to 19 ° C., further preferably 2 to 18 ° C., further preferably 5 to 17 ° C., further preferably 8 to 17 ° C. More preferably, it is 10 to 17 ° C., particularly preferably 13 to 17 ° C. If the fermentation temperature of the low-temperature fermentation in step (C) is 1 ° C.
  • the sourness derived from organic acids such as lactic acid and acetic acid
  • aromatic substances diacetyl and / or Or a fermented dairy product rich in fermented flavor derived from acetoin
  • the fermentation temperature of the low temperature fermentation of a process (C) is 20 degrees C or less, since the risk of the contamination by another microorganism reduces, it is preferable.
  • the fermentation time of the low temperature fermentation in the step (C) is preferably 6 to 30 hours, more preferably 6 to 28 hours, still more preferably 7 to 27 hours, further preferably 8 to 26 hours, and further preferably 9 to 25 hours. Particularly preferred is 10 to 24 hours. If the fermentation time of the low-temperature fermentation in step (C) is 6 hours or more, the sourness derived from organic acids (such as lactic acid and acetic acid), which is the effect of the present invention, is not strong enough to be moderate, and aroma substances (diacetyl and / or Or a fermented dairy product rich in fermented flavor derived from acetoin) and having a good flavor, which is preferable. Moreover, if the fermentation temperature of the low temperature fermentation of a process (C) is 30 hours or less, since the risk of the contamination by other microorganisms, such as a low temperature bacteria, falls, it is preferable.
  • the sourness derived from organic acids (lactic acid and acetic acid, etc.), which is the effect of the present invention, is not strong enough, and the fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) From the viewpoint of producing a rich and savory fermented dairy product, it is preferable to perform low-temperature fermentation while stirring simultaneously.
  • Lactic acid bacteria are classified as facultative anaerobic bacteria, and it is common to carry out static culture for the purpose of ensuring anaerobic, but in the present invention, for example, by low-temperature fermentation with stirring,
  • the step (D) to be described later is taken after the step (C)
  • the sourness derived from organic acids lactic acid and acetic acid, etc.
  • the effect of producing a savory fermented dairy product rich in fermented flavor derived from (or acetoin) can be further enhanced.
  • Step (D) is characterized in that the ratio of diacetyl amount (unit: ppm) per amount of organic acid (unit: mM) in fermentation at 15 to 20 ° C. in step (B) is 0.2 or more.
  • the fermentation temperature of the high-temperature fermentation in the step (D) is preferably 25 to 45 ° C., more preferably 28 to 44 ° C., further preferably 30 to 43 ° C., further preferably 32 to 42 ° C., further preferably 33 to 41 ° C. More preferably, it is 34 to 40 ° C, particularly preferably 35 to 39 ° C. If the fermentation temperature of the high temperature fermentation in the step (D) is 25 ° C. or more, the fermentation time of the high temperature fermentation in the step (D) can be shortened, and the risk of contamination by other microorganisms is reduced, which is preferable. If the fermentation temperature of the high-temperature fermentation in step (D) is 45 ° C.
  • the production of organic acids (such as lactic acid and acetic acid) by lactic acid bacteria can be controlled by known fermentation management. Since the acidity (lactic acid, acetic acid, etc.) derived from acid (such as lactic acid and acetic acid) is not strong enough to be moderate, and a fermented dairy product rich in fermentation flavor derived from aromatic substances (diacetyl and / or acetoin) can be produced, it is preferable.
  • the fermentation time of the high-temperature fermentation in the step (D) is not particularly limited as long as the fermented dairy product to be produced has a desired property.
  • the pH is measured in the process of high-temperature fermentation, and high-temperature fermentation is performed until the pH reaches 4.8. Then, the high temperature fermentation process is completed.
  • the fermentation time for high-temperature fermentation is preferably 2 to 12 hours, more preferably 2 to 10 hours, still more preferably 3 to 8 hours, still more preferably 4 to 8 hours, and particularly preferably 5 to 7 hours. It's time.
  • the fermented dairy product produced by the production method of the present invention is not particularly limited as long as it is a fermented dairy product, but the fermented flavor derived from the aromatic substance (diacetyl and / or acetoin) leads to an improvement in palatability. It is preferable to apply to natural cheese, fermented butter, fermented cream, and yogurt.
  • fresh cheese non-aged cheese
  • aging such as gouda, cheddar, parmesan, etc.
  • the present invention can be applied by regarding ripening as a low temperature fermentation process.
  • the fermented dairy product produced by the production method of the present invention is preferably applied to fresh cheese that solidifies in acid among non-ripe molded cheeses, such as cream cheese, quark, and the like.
  • it is derived from organic acids (such as lactic acid and acetic acid), which are the effects of the present invention, by applying the method for producing a fermented dairy product of the present invention to cream cheese characterized by a mild acidity and a rich texture. It becomes a cream cheese with a good flavor and a rich flavor of fermentation derived from aroma substances (diacetyl and / or acetoin), and the palatability is further enhanced.
  • Cream milk raw material milk is sterilized, cooled, and then cream cheese raw milk is solidified.
  • coagulation with acid is generally used, but depending on the target cream cheese quality and flavor, coagulation with milk coagulation enzyme (rennet), coagulation with heating, alone or with acid It can be applied in combination with.
  • the lactic acid bacterium to be added it is common to use a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C and a mesophilic bacterium having an optimum temperature of about 25 ° C.
  • a high-temperature bacterium having an optimum fermentation temperature of about 40 ° C
  • a mesophilic bacterium having an optimum temperature of about 25 ° C.
  • the present invention is not limited to these, and any lactic acid bacteria capable of fermenting milk (lactose) can be targeted cream cheese.
  • lactose can be targeted cream cheese.
  • organic acids such as lactic acid and / or citric acid
  • the pH when coagulated is preferably pH 3-6. More preferably, the pH is 3.5 to 6, further preferably pH 3.7 to 5.9, still more preferably pH 3.9 to 5.9, still more preferably pH 4 to 5.8, still more preferably pH 4.1 to 5. 8, more preferably pH 4.2 to 5.7, more preferably pH 4.3 to 5.7, further preferably pH 4.4 to 5.6, and particularly preferably pH 4.5 to 5.6.
  • the pH when solidified is 3 or more, the sourness of cream cheese is not strong, which is preferable.
  • solidification is 6 or less, the acid is fully produced
  • the raw material milk for the solidified cream cheese can obtain a cheese curd by separating the whey.
  • the whey separation method is selected according to the quality and flavor of the target cream cheese, such as filtration through a membrane or mesh, separation using centrifugal force, etc., to separate whey used in the production of known cheese. That's fine.
  • the obtained cheese curd is cream cheese.
  • the method for producing cream cheese of the present invention comprises lactic acid bacteria characterized in that raw milk is heat sterilized and the ratio of the amount of aromatic substance per organic acid amount is 0.2 or more in fermentation at 15 to 20 ° C.
  • the method comprises the steps of low-temperature fermentation at 1 to 20 ° C. and high-temperature fermentation at 25 to 45 ° C. after inoculation with a lactic acid bacteria starter.
  • the order of low-temperature fermentation at 1 to 20 ° C. and high-temperature fermentation at 25 to 45 ° C. is arbitrary, and any one of them is an organic acid (such as lactic acid and acetic acid) which is the effect of the present invention.
  • the sourness derived from the salt is not so strong as to be moderate, and a flavorful cream cheese derived from aroma substances (diacetyl and / or acetoin) and rich in fermentation flavor is obtained.
  • the cream cheese of the present invention can further contain a fragrance substance (diacetyl and / or acetoin), and the fermentation flavor could be enhanced.
  • the cream cheese produced by the method for producing cream cheese of the present invention can be subjected to a homogenization treatment for subsequent heat treatment.
  • the homogenization pressure is preferably 5 to 50 MPa, more preferably 6 to 40 MPa, still more preferably 7 to 35 MPa, still more preferably 10 to 33 MPa, still more preferably 12 to 31 MPa, still more preferably 15 -30 MPa, particularly preferably 15-25 MPa. If the homogenization pressure of the cream cheese of the present invention is 5 MPa or more, a smooth texture is obtained, and the processing suitability for cheesecake and the like is also increased, which is preferable. Moreover, if the homogenization pressure of the cream cheese manufactured with the manufacturing method of the cream cheese of this invention is 50 Mpa or less, since excess shear will not be applied to cream cheese, it is preferable.
  • the cheese raw milk is sterilized by heat by a known method, and in step (B), organically fermented at 15 to 20 ° C.
  • step (B) organically fermented at 15 to 20 ° C.
  • step (D) After inoculating a lactic acid bacteria starter containing a lactic acid bacterium characterized in that the ratio of the amount of diacetyl (unit: ppm) per acid amount (unit: mM) is not less than the above-mentioned fixed value, after the high temperature fermentation in step (D) After obtaining the cheese curd, the mold can be appropriately packed, and the low temperature fermentation in the step (C) can proceed in the form of aging. At this time, the aromatic substance (diacetyl and / or acetoin) can be increased according to the aging period.
  • Ratio of diacetyl amount per organic acid amount Amount of diacetyl (unit: ppm) / Amount of organic acid (unit: mM)
  • the ratio of the diacetyl amount per organic acid amount of the diacetyl lactis was 0.50.
  • Example A-1 20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese. This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa. Sterilized raw milk is cooled to 15 ° C., Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis isolated from the commercially available ecile butter obtained in Test Example A-1. Were inoculated and held with stirring for 10 hours.
  • the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8.
  • the fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example A-1.
  • Example A-2 20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese.
  • This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa.
  • Sterilized raw milk is cooled to 37 ° C., Bulgarian bacteria and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis bacteria isolated from the commercially available ecile butter obtained in Test Example A-1. , And was subjected to static fermentation until the pH of the raw milk became 4.8. Thereafter, the mixture was stirred and cooled to 15 ° C. and held for 10 hours with stirring. Thereafter, the fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example A-2.
  • Example A-3 20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese.
  • This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa.
  • Sterilized raw milk is cooled to 15 ° C., Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”), diacetyllactis isolated from the commercially available ecile butter obtained in Test Example A-1. was inoculated and subjected to stationary fermentation for 10 hours.
  • the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. After the fermented raw milk was heated to 80 ° C. with stirring, the curd and whey were separated to obtain the cream cheese of Example A-3.
  • the high-temperature fermentation (fermentation at 37 ° C.) in Examples A-1 to A-3 and Comparative Examples A-1 and A-2 is about 12 hours until the pH of the raw milk becomes 4.8. In addition, stationary fermentation.
  • a specialized panelist evaluated the index of “fermented flavor” according to the following criteria.
  • the cream cheese of Example A-1, the cream cheese of Example A-2, and the cream cheese of Example A-3 have a fermented flavor as compared to Comparative Example A-1 and Comparative Example A-2 cream cheese. I could feel it enough. As a result, it was confirmed that the usefulness of the present invention could be understood and that the effects expected by the present invention were obtained.
  • Test Example B-1 The ratio of the amount of diacetyl per amount of organic acid was determined in the fermentation at 15 ° C. and 20 ° C. in the same manner as in Test Example A-1, except that each lactic acid bacterium shown in Table 2 was used as a test bacterium.
  • the strain described as GTC in the strain name means a reference strain obtained from GTC collection of Gifu University, and the strain described as JCM is RIKEN This refers to the reference strain obtained from the BioResource Center, Microbial Materials Development Office.
  • a strain whose name begins with “mei-” is a strain owned by Meiji Co., Ltd.
  • Lc. Lactis OLS3022 (Lactococcus lactis subsp. Lactis OLS3022) means a strain deposited at the Patent Organism Depositary, National Institute of Advanced Industrial Science and Technology under the accession number: FERM BP-2805.
  • Paracasei OLL204220 (Lactobacillus paracasei subsp. Paracasei OLL204220) means a strain deposited at the National Institute of Advanced Industrial Science and Technology Patent Microorganism Depositary under the accession number: NITE BP-02244.
  • the ratio of the amount of diacetyl per organic acid amount of each lactic acid bacterium was as shown in Table 2.
  • Example B-1 20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese.
  • This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa.
  • Sterilized raw milk is cooled to 15 ° C. and inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”) and one lactic acid bacterium prepared in Test Example B-1 for 10 hours. (In the case of the Lc. Cremoris mei-10 strain, the raw milk was cooled to “20 ° C.” instead of “up to 15 ° C.”).
  • Example B-3 20 kg of cream was added to 80 kg of unsterilized raw milk to adjust the content of milk fat to 15% by weight to obtain raw milk for cream cheese.
  • This raw milk was sterilized by holding at 95 ° C. for 60 seconds, cooled to 75 ° C., and then homogenized at a homogenization pressure of 15 MPa.
  • Sterilized raw milk is cooled to 15 ° C. and inoculated with Bulgarian and thermophilus bacteria isolated from commercial yogurt (trade name “Meiji Bulgaria Yogurt”) and one lactic acid bacterium prepared in Test Example B-1 for 10 hours. (However, in the case of Lc.
  • Cremoris mei-10 strain the cooling of the raw milk was changed to “up to 20 ° C.” instead of “up to 15 ° C.”, and the other conditions were the same as above. Culture was performed). Thereafter, the raw material milk inoculated with lactic acid bacteria was heated to 37 ° C., and then subjected to stationary fermentation until the pH of the raw material milk became 4.8. The fermented raw milk was heated to 80 ° C. with stirring, and then the curd and whey were separated to obtain the cream cheese of Example B-3.

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  • Engineering & Computer Science (AREA)
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Abstract

La présente invention concerne un procédé de fabrication d'un produit laitier fermenté savoureux, comprenant (A) une étape pour stériliser à la chaleur une matière première, (B) une étape pour inoculer un levain de bactéries d'acide lactique contenant des bactéries d'acide lactique, caractérisé par le fait que le rapport de la teneur en diacétyle (unités : ppm) à la teneur en acide organique (unités : mM) est 0,2 ou plus pendant la fermentation à 15-20 °C, (C) une étape pour la fermentation à basse température pour fermenter à 1-20 °C, et (D) une étape pour la fermentation à haute température pour fermenter à 25-45 °C. Selon la présente invention, il est possible de fabriquer un produit laitier fermenté savoureux riche en arôme de fermentation obtenu à partir de substances aromatiques (diacétyle et/ou acétoïne) malgré la période de fermentation raccourcie, l'efficacité de production étant augmentée, et une production efficace étant possible. Selon la présente invention, ces produits peuvent être produits efficacement en raccourcissant la période de fermentation.
PCT/JP2016/073439 2015-08-10 2016-08-09 Procédé de fabrication de produit laitier fermenté savoureux, et produit laitier fermenté fabriqué par ce dernier WO2017026481A1 (fr)

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CN116762863A (zh) * 2023-07-31 2023-09-19 光明乳业股份有限公司 一种风味发酵乳及其制备方法

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JP2019141008A (ja) * 2018-02-23 2019-08-29 テーブルマーク株式会社 乳酸菌による低温発酵物の製造方法、およびその発酵物の用途
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CN114375998A (zh) * 2022-01-29 2022-04-22 光明乳业股份有限公司 巴氏杀菌发酵乳及其制备方法
CN116762863A (zh) * 2023-07-31 2023-09-19 光明乳业股份有限公司 一种风味发酵乳及其制备方法

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