WO2022075360A1 - 液状発酵乳 - Google Patents

液状発酵乳 Download PDF

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Publication number
WO2022075360A1
WO2022075360A1 PCT/JP2021/036979 JP2021036979W WO2022075360A1 WO 2022075360 A1 WO2022075360 A1 WO 2022075360A1 JP 2021036979 W JP2021036979 W JP 2021036979W WO 2022075360 A1 WO2022075360 A1 WO 2022075360A1
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WIPO (PCT)
Prior art keywords
sample
inclined surface
fermented milk
liquid fermented
less
Prior art date
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Ceased
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PCT/JP2021/036979
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English (en)
French (fr)
Japanese (ja)
Inventor
良尚 河合
桃花 伊勢谷
めぐみ ▲高▼井
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Meiji Co Ltd
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Meiji Co Ltd
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Publication date
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Priority to JP2022555531A priority Critical patent/JPWO2022075360A1/ja
Priority to CN202180056910.XA priority patent/CN116056580A/zh
Priority to US18/030,559 priority patent/US20230371537A1/en
Publication of WO2022075360A1 publication Critical patent/WO2022075360A1/ja
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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; 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
    • A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
    • 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
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/123—Bulgaricus
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/137—Delbrueckii
    • 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
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/21—Streptococcus, lactococcus
    • A23V2400/249—Thermophilus

Definitions

  • the present invention relates to liquid fermented milk.
  • Liquid fermented milk is required to have a highly satisfying taste and texture, and further, a new taste and texture are also required.
  • Patent Document 1 contains 2.5% or more of milk protein, 25% or more of whey protein in milk protein, and the viscosity of liquid fermented milk at 10 ° C. is 100 mPa ⁇ s or more and 700 mPa ⁇ s or less, and is a stabilizer.
  • -A method for producing liquid fermented milk that achieves both a dense and smooth viscosity that feels good in the throat and a rich feeling of drinking without using a thickener is described.
  • the liquid fermented milk described in Patent Document 1 is a liquid fermented milk that feels good in the throat, has a fast flow in the oral cavity and pharynx, and has a little aftertaste of taste.
  • Patent Document 2 describes a measuring device and a method for estimating the behavior and texture of a bolus during eating and swallowing, and also describes the result of evaluating a food having a thickened thickness.
  • Patent Document 3 describes a method for producing fermented milk capable of increasing the amount of EPS produced by using L. bulgaricus OLL1073R-1 and S. thermophilus OLS3059 as starter bacteria.
  • Patent Document 1 does not describe liquid fermented milk that has a lingering taste and a lingering taste.
  • Patent Document 2 does not describe the evaluation of liquid fermented milk.
  • Patent Document 3 does not describe the palatability such as texture.
  • the yogurt in order to respond to the diversification of consumer taste and yogurt eating method, the yogurt has a favorable acidity, especially the acidity in the latter half, and has a feeling of drinking and richness and remains in the mouth.
  • the purpose is to provide liquid fermented milk that has a strong yogurt flavor and a long-lasting yogurt-flavored finish.
  • Patent Document 2 in the dynamic characteristic measurement using a measuring device that simulates the swallowing state of a sample and measures the motion and shape of the sample, the upper speed and the maximum.
  • the yogurt retains the favorable acidity, especially the acidity in the latter half, while having a drinkable response and richness, and remains in the mouth.
  • we have found that we can provide liquid fermented milk that has a strong feeling and a long-lasting yogurt-flavored finish.
  • a sample of liquid fermented milk is supplied onto the inclined surface from a supply unit provided on the inclined surface, and the sample supplied from the supply unit toward the inclined surface by a supply sensor.
  • the arrival sensor detects the sample flowing down or sliding down a predetermined point on the inclined surface
  • the timing recording unit records the detection timing of the sample by the supply sensor and the arrival sensor, and the inclined surface.
  • the sample that flows down or slides down on the inclined surface is imaged from above the inclined surface to acquire a top surface image
  • the sample that flows down or slides down on the inclined surface is imaged from the side of the inclined surface to acquire a side image.
  • a state parameter representing the state of the sample flowing down or sliding down on the inclined surface is calculated.
  • the upper speed when the sample flows down or slides down the inclined surface is 0.
  • the maximum thickness when the sample flows down or slides down the inclined surface is 1.4 mm or more and 4 mm or less, and the sample flows down or slides down on the inclined surface.
  • the final thickness of the sample is 0.20 mm or more and 0.7 mm or less, and the shear stress when the sample flows down or slides down the inclined surface is 0.0075 N / m 2 or more and 0.04 N / m 2 or less.
  • a liquid fermented milk that maintains a favorable acidity for yogurt, particularly the acidity in the latter half, has a response and richness, has a strong feeling of remaining in the mouth, and has a long-lasting yogurt-flavored finish. can.
  • the liquid fermented milk of the present embodiment is used in a dynamic characteristic measurement for measuring the motion and shape of a sample by simulating the swallowing state of the sample using a predetermined measuring device (described later) provided with an inclined surface.
  • the top velocity, maximum thickness, final thickness, and shear stress have predetermined values.
  • the measuring device includes an inclined surface.
  • the inclined surface is a surface that is inclined at an angle of, for example, 60 ° C. with respect to the horizontal plane.
  • a supply unit is provided on the inclined surface, and a sample of liquid fermented milk can be supplied from the supply unit onto the inclined surface.
  • the inclined surface is a surface on which the sample flows down or slides down, and is formed of, for example, a hydrophilic resin sheet (hereinafter, also referred to as “resin film” or simply “film”) made of hydrophilic polyvinyl alcohol (PVA) or the like. ..
  • the resin film is, for example, a film having a thickness of 2 to 3 mm.
  • the measuring device has a supply sensor and a reach sensor.
  • the supply sensor detects the sample supplied from the supply unit toward the inclined surface.
  • the arrival sensor detects a sample that flows down or slides down at a predetermined point on an inclined surface.
  • the measuring device has a timing recording unit.
  • the timing recording unit records the detection timing of the sample by the supply sensor and the arrival sensor.
  • the measuring device is a camera arranged above so as to capture a sample flowing down or sliding down on an inclined surface from above the inclined surface to acquire a top image, and a camera arranged above to acquire a side image by capturing an image from the side. It is equipped with cameras and the like arranged on the side.
  • the measuring device further includes a calculation unit that calculates a state parameter representing the state of the sample flowing down or sliding down on the inclined surface by using at least one of the output of the timing recording unit, the top image, and the side image.
  • a method for measuring the dynamic characteristics of the liquid fermented milk of the present embodiment will be described.
  • the measuring device having the above configuration, when a sample of liquid fermented milk is supplied onto the inclined surface from a supply unit provided on the inclined surface, the sample flows down or slides down on the inclined surface.
  • the supply sensor detects the sample supplied from the supply unit toward the inclined surface, and the arrival sensor detects the sample flowing down or sliding down at a predetermined point on the inclined surface.
  • the timing recording unit records the detection timing of the sample by the supply sensor and the arrival sensor.
  • a sample that flows down or slides down on the inclined surface is imaged from above the inclined surface to acquire a top image
  • a sample that flows down or slides down on the inclined surface is imaged from the side of the inclined surface to acquire a side image.
  • the swallowing state of the sample is simulated by calculating a state parameter representing the state of the sample flowing down or sliding down on the inclined surface using at least one of the output of the timing recording unit, the top image, and the side image. The motion and shape of the sample are measured.
  • the configuration described in Patent Document 2 can be applied to the above configuration and other configurations of the measuring device.
  • the measuring device described in Patent Document 2 uses various sensors and a high-speed camera to flow the fluidized food on a hydrophilic resin sheet (membrane) which is a simulated mucous membrane, and the "spreading degree” and “flowing speed".
  • Various dynamic characteristics such as "thickness” can be measured.
  • the inclined surface is divided into upper part, middle part and lower part from the upper end side.
  • the position from 3.5 cm from the upper end to the position 5.0 cm from the upper end is divided into the upper part.
  • from the position 5.0 cm from the upper end to the position 9.0 cm from the upper end is divided into the central part.
  • the position from 9.0 cm from the upper end to the position of 10.5 cm from the upper end is divided into the lower part.
  • a state parameter representing the state of the sample is calculated and measured.
  • the velocity of the sample flowing down or sliding down the upper part is measured as the upper velocity
  • the velocity of the sample flowing down or sliding down the lower part is measured as the lower velocity
  • the time required for the sample to flow down or slide down the upper part is measured as the upper part passage time
  • the time required for the sample to flow down or slide down and pass through the lower part is measured as the lower part passage time. ..
  • the thickness of the sample 7 cm from the upper end of the inclined surface when the tip of the sample reaches 10.5 cm from the upper end of the inclined surface is detected by the reflection type sensor and measured as the ⁇ thickness. Further, the thickness detected 1000 ms after the supply timing is measured as the final thickness. Further, the thickness at the time when the thickness of the sample becomes the maximum is measured as the maximum thickness. Further, ( ⁇ thickness) ⁇ (gravitational acceleration (g) ⁇ sin60 °-(lower speed-upper speed) ⁇ (lower passage time-upper passage time)) is measured as shear stress.
  • the liquid fermented milk of the present embodiment has an upper speed of 0.2 m / s or more and 0.55 m / s or less when the sample flows down or slides down on an inclined surface.
  • the maximum thickness is 1.4 mm or more and 4 mm or less.
  • the final thickness is 0.20 mm or more and 0.7 mm or less.
  • the shear stress is 0.0075 N / m 2 or more and 0.04 N / m 2 or less.
  • the above upper speed is preferably 0.2 m / s or more and 0.50 m / s or less, and more preferably 0.3 m / s or more and 0.45 m / s or less.
  • the maximum thickness is preferably 1.7 mm or more and 4 mm or less, and more preferably 1.8 mm or more and 3 mm or less.
  • the final thickness is preferably 0.25 mm or more and 0.7 mm or less, and more preferably 0.29 mm or more and 0.6 mm or less.
  • the above shear stress is preferably 0.0080 N / m 2 or more and 0.03 N / m 2 or less, and more preferably 0.0080 N / m 2 or more and 0.02 N / m 2 or less.
  • Preferred combinations of the above state parameters are an upper velocity of 0.2 m / s or more and 0.50 m / s or less, a maximum thickness of 1.7 mm or more and 4 mm or less, and a final thickness of 0.25 mm or more and 0.7 mm.
  • the shear stress is 0.0080 N / m 2 or more and 0.03 N / m 2 or less.
  • the upper speed is 0.3 m / s or more and 0.45 m / s or less
  • the maximum thickness is 1.8 mm or more and 3 mm or less
  • the final thickness is 0.29 mm or more and 0.6 mm or less.
  • the shear stress is 0.0080 N / m 2 or more and 0.02 N / m 2 or less.
  • the liquid fermented milk of the present embodiment preferably has a WPI (whey protein isolate, whey protein isolate) content of 0.6% or more. More preferably, the WPI content is more than 0.6%. Even more preferably, the WPI content is 0.7% or more. Most preferably, the WPI content is 1% or more.
  • WPI whey protein isolate, whey protein isolate
  • the liquid fermented milk of the present embodiment preferably does not contain at least one of a thickener and a stabilizer. More preferably, it does not contain any thickeners or stabilizers.
  • liquid fermented milk of the present embodiment for example, a predetermined amount of skim milk powder, WPI, sugar, stevia, raw water, etc. are mixed with milk to prepare a fermented milk base, and the obtained fermented milk base is sterilized. , Add lactic acid bacteria starter and ferment. Further, the curd of the obtained fermented milk can be homogenized by a homogenizing machine and held at a predetermined temperature for a predetermined period to thicken the milk to produce liquid fermented milk.
  • the liquid fermented milk of the present embodiment is preferably produced without adding at least one of a thickener and a stabilizer. More preferably, it is produced without the addition of any thickener or stabilizer.
  • the liquid fermented milk of the present embodiment is preferably fermented with at least one of Lactobacillus lactic acid bacteria and Streptococcus lactic acid bacteria.
  • a lactic acid bacterium belonging to the genus Lactobacillus a lactic acid bacterium belonging to Lactobacillus del Bruckie is preferable, and a lactic acid bacterium belonging to Lactobacillus delbrucky subspecies bulgaricus is more preferable, and a lactic acid bacterium belonging to Lactobacillus delbrucky subspecies bulgaricus OLL1073R-1 strain is preferable.
  • L. bulgaricus OLL1073R-1 accession number: FERM BP-10741
  • Streptococcus lactic acid bacterium a lactic acid bacterium belonging to Streptococcus thermophilus is preferable, and Streptococcus thermophilus OLS3059 strain (S. thermophilus OLS3059 (accession number: FERM BP-10740)) is more preferable.
  • the liquid fermented milk of the present embodiment may contain lactic acid bacteria other than Lactobacillus and Streptococcus, and bifidobacteria.
  • the yogurt-flavored lingering finish is long, with a strong feeling of remaining in the mouth, while maintaining a favorable acidity for yogurt, especially the acidity of the latter half. You can realize the liquid fermented milk that you can feel.
  • liquid fermented milk in the dynamic characteristic measurement using the above measuring device, by designing the liquid fermented milk so that the upper speed, maximum thickness, final thickness, and shear stress become predetermined values, drinking without repeating trial production and sensory evaluation. It is possible to provide liquid fermented milk that has a response and richness, has a strong feeling of remaining in the mouth, and has a long-lasting yogurt-flavored finish.
  • Example> A sample of liquid fermented milk (drink yogurt) was prepared as follows.
  • Example 1 (Creation of Example 1) In Example 1, 6120 g of milk, 141 g of skim milk powder, 63 g of WPI, 540 g of sugar, 0.45 g of stevia, and 1956 g of raw water were mixed to prepare a fermented milk base (SNF 8.2%, FAT 2.6%). The WPI content was 0.7%.
  • the obtained fermented milk curd was crushed and homogenized using a homogenizing machine (manufactured by Izumi Food Machinery Co., Ltd.) at a flow rate of 135 L / h and a pressure of 15 MPa.
  • a homogenizing machine manufactured by Izumi Food Machinery Co., Ltd.
  • the crushed fermented milk was filled in a container and held at 10 ° C. for 10 days to thicken the milk to produce the liquid fermented milk of Example 1.
  • Example 2 (Creation of Example 2) In Example 2, preparations were made in the same manner as in Example 1 except that the WPI content of Example 1 described above was changed to 1.0%.
  • Comparative Example 1 was prepared in the same manner as in Example 1 except that the WPI ratio of Example 1 described above was changed to 0.3%.
  • the sample was installed under room temperature conditions at an inclination of 60 ° from the horizontal.
  • a resin sheet made of PVA manufactured by JMC, thickness 3 mm
  • tap water was poured over the entire membrane before sample supply, and then it was naturally dried for 30 seconds.
  • .. 4 mL of the sample was taken out from the pump unit in one measurement, and various measured values when the sample flowed down or slid down on the membrane were obtained at a supply speed of 100 mm / s.
  • the upper part was 3.5 cm to 5 cm from the upper end of the membrane having the sample supply port, the middle part was 5 cm to 9 cm from the upper end of the membrane, and the lower part was 9 cm to 10.5 cm from the upper end of the membrane.
  • the speeds at the upper, middle and lower parts were calculated respectively.
  • the thickness of the sample at a position 7 cm from the upper end of the membrane when the tip of the liquid reached 10.5 cm from the upper end of the membrane was defined as the ⁇ thickness.
  • the thickness of the sample detected 1000 ms after the sample supply timing was defined as the final thickness (H).
  • the thickness at which the thickness of the sample is maximum was defined as the maximum thickness (T).
  • (HT) / (1000-Tt) was calculated from the time (Tt) at which the maximum thickness appeared and the final thickness (T) and the final thickness (H) described above, and used as the thickness attenuation slope.
  • the area (S) of the sample in the central part when the tip of the sample reached 10.5 cm from the upper end of the membrane was calculated.
  • Shear stress ( ⁇ ) was calculated from ( ⁇ thickness) ⁇ (gravitational acceleration (g) ⁇ sin60 °-(lower speed-upper speed) ⁇ (lower passage time-upper passage time)). The measurement was performed 7 times, and the average value was calculated. Comparisons between each level (Examples 1 and 2 and Comparative Example 1 with different WPI contents) were performed by Tukey-Kramer's HSD test.
  • Tables 1 and 2 The measurement results are shown in Tables 1 and 2.
  • Table 1 shows the measurement results of each sample (sample) by the above-mentioned measuring device.
  • Table 2 shows a comparison of the measurement results between each level (numerical values in the table are p-values according to Tukey-Kramer's HSD test).
  • Table 3 shows the viscosities of each sample at each shear rate. Further, FIG. 1 is a graph showing the dependence of the viscosity of each sample on the shear rate.
  • Example 1 Liquid fermentation of Example 1 (WPI content 0.7%), Example 2 (WPI content 1.0%), Comparative Example 1 (WPI content 0.3%) by a panel of 32 trained people.
  • a sensory evaluation was performed on the entry.
  • the average score was calculated by scoring by the evaluation method (7-step scale). Table 4 shows the criteria for sensory evaluation.
  • Table 5 shows the sensory evaluation scores of each sample. Further, FIG. 2 is an explanatory diagram showing a sensory evaluation score of each sample.
  • Table 6 shows a comparison between each level of sensory evaluation scores (numerical values in the table are p-values by Tukey-Kramer's HSD test). p ⁇ 0.1 was considered to have a significant tendency, p ⁇ 0.05 was considered to have a significant difference at a risk rate of 5%, and p ⁇ 0.01 was considered to have a significant difference at a risk rate of 1%.
  • the higher the WPI content the stronger the feeling that it remains in the mouth with a significant difference or a significant tendency, and the longer the yogurt-flavored finish can be felt. It was also found that the higher the WPI ratio, the stronger the feeling of richness and mouthfeel. From these facts, the liquid fermented milks of Examples 1 and 2 both maintain a favorable acidity for yogurt, have a long flavor (afterglow), and have a strong sense of richness and chewyness. It was confirmed that there was.
  • Table 7 is a table showing the correlation between the measurement result of the physical properties of each sample and the sensory evaluation result.
  • the liquid fermented milk may be obtained as a fermented milk base by blending various materials other than WPI.
  • the lactic acid bacteria for fermentation may be other than those exemplified above.
  • the material of the resin sheet constituting the inclined surface of the measuring device may be made of a material other than PVA.
  • it can be appropriately modified to the extent that it is obvious to those skilled in the art.

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  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
PCT/JP2021/036979 2020-10-07 2021-10-06 液状発酵乳 Ceased WO2022075360A1 (ja)

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JP2022555531A JPWO2022075360A1 (https=) 2020-10-07 2021-10-06
CN202180056910.XA CN116056580A (zh) 2020-10-07 2021-10-06 液态发酵乳
US18/030,559 US20230371537A1 (en) 2020-10-07 2021-10-06 Liquid fermented milk

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US202063088540P 2020-10-07 2020-10-07
US63/088,540 2020-10-07

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JP2017164003A (ja) * 2017-07-04 2017-09-21 株式会社明治 発酵乳の製造方法
WO2019189333A1 (ja) * 2018-03-28 2019-10-03 株式会社明治 発酵乳及びその製造方法
WO2020031785A1 (ja) * 2018-08-08 2020-02-13 株式会社明治 液状発酵乳の製造方法

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