JP2018074911A - Concentrated fermented milk and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fermented milk having a smooth texture though being low fat-non-fat and high protein, and to provide a method for producing the same solving the problem that the conventional fermented milk has a problem of dryingness, and sufficiently acceptable flavor and texture has not been obtained.SOLUTION: Provided is a method where a prescribed amount of milk sugar is incorporated into a raw material milk of high protein, and the same is fermented, and a fermented milk obtained by the method.SELECTED DRAWING: Figure 1

Description

  The present invention relates to concentrated fermented milk, particularly concentrated fermented milk having a smooth texture despite being low-fat or non-fat, and methods for producing these.

  Fermented milk is a health food that is widely eaten in general, and with the diversification of consumer preferences, there is a variety of demand for fermented milk. In recent years, demand for concentrated fermented milk is high, and a method for imparting viscosity to fermented milk by adding a thickener or the like to raw milk (Patent Document 1), a centrifugal separation method, a draining method, etc. A method of removing fermented milk from concentrated fermented milk and concentrating fermented milk is known (Patent Document 2).

  On the other hand, as a method for producing fermented milk imparted with a rich taste, a method of fermenting using raw material milk containing MPC of a predetermined component concentrated by nanofiltration is disclosed (Patent Document 3).

JP 2004-215563 A JP 2005-318855 A Japanese translation of PCT publication 2010-502182

  However, the method of adding a thickener or the like to raw milk may impair the flavor of fermented milk, and there is an increasing demand for foods that do not contain additives such as a thickener. I can not say. Moreover, in the method of concentrating fermented milk by a centrifugal separation method, a draining method, etc., since whey is discharged | emitted, the process becomes a subject. In addition, the method of concentrating fermented milk by nanofiltration treatment does not provide non-fat and low-fat fermented milk excellent in flavor and texture. Therefore, it can be said that a sufficient method for efficiently producing a fermented milk having a low fat or no fat and a rich flavor and texture is not found.

  An object of the present invention is to rationally produce a concentrated fermented milk having a smooth texture while being low-fat, non-fat and high protein. Satisfactory flavor and texture were not obtained.

  In order to solve the above-mentioned problems, the inventors of the present invention are able to obtain fermented milk having a smooth texture by adding lactose to a low-fat, high-protein raw material milk while conducting extensive research. As a result, the present invention has been completed.

That is, the present invention relates to the following.
[1] 7.5-20 wt% protein,
0-3.0 wt% lipids,
A method for producing fermented milk, comprising fermenting raw material milk containing 4 to 18% by weight of lactose.
[2] The method for producing fermented milk according to [1], wherein the raw milk contains casein: whey protein at 9: 1 to 7: 3.
[3] The method for producing fermented milk according to [1] or [2] above, wherein powdered milk protein is not used.
[4] The method for producing fermented milk according to any one of [1] to [3], wherein no stabilizer is used.
[5] The method for producing fermented milk according to any one of [1] to [4], wherein the raw milk contains 0.15 to 2% by weight of ash.
[6] The method for producing fermented milk according to any one of [1] to [5], wherein the raw milk contains 0.05 to 0.7% by weight of calcium.
[7] Fermented milk produced by the method for producing fermented milk according to any one of [1] to [6].
[8] The fermented milk according to [7], which is a set type.

  The present invention can provide fermented milk having a smooth texture by adding lactose to low-fat, non-fat, high-protein raw milk.

It is a figure which shows the comparison of the sensory test of the hard type fermented milk (invention product) fermented by adding lactose, and the hard type fermented milk without a sugar addition (control product). It is a figure which shows the comparison of the sensory test of soft type fermented milk (invention product) fermented by adding lactose and soft type fermented milk (control product) without addition of sugar.

  In the present invention, “fermented milk” includes “fermented milk” defined by a ministerial ordinance (milk ordinance ordinance) relating to component specifications of milk and dairy products. For example, in the present invention, fermented milk is milk such as raw milk, milk, special milk, raw goat milk, pasteurized goat milk, raw noodle milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, and the like. Milk or the like containing non-fat milk solid content equal to or higher than that is fermented with lactic acid bacteria or yeast to make a paste or liquid, or those frozen. These include various yogurts, for example, set type yogurt (hard yogurt), soft yogurt, drink yogurt, frozen yogurt.

  Generally, set-type yogurt such as plain yogurt is manufactured by filling raw milk into a container and then fermenting (post-fermentation). On the other hand, soft yogurt and drink yogurt are produced by fermenting raw milk in a tank or the like and then filling the container (pre-fermentation) after atomization or homogenization.

  In the present invention, since raw milk is blended at a high concentration (high protein) and fermented to produce a concentrated fermented milk, a set type yogurt (cannot be provided by conventional methods such as a centrifugal separation method and a draining method) Post-fermented yogurt) can also be provided.

  In the present invention, “raw material milk” is a mixture of raw materials of fermented milk, and can be prepared by appropriately using general raw materials so as to have a predetermined composition ratio. In the present invention, the raw milk may be either before sterilization or after sterilization. In the present invention, the raw material milk includes, for example, raw milk (full fat milk), full fat concentrated milk, full fat milk powder, sterilized milk, skimmed milk, skimmed milk powder, skim milk powder as specific raw materials (raw materials). , Milk protein concentrate (MPC, TMP), whey protein concentrate (WPC), whey protein isolate (WPI), α-lactalbumin, β-lactoglobulin, butter, cream, water, glucose, sucrose, flavor Ingredients, fragrances, pigments, minerals (salts), vitamins, sweeteners, stabilizers, and other food additives may also be included. In one embodiment of the present invention, the raw milk contains only milk-derived raw materials as main components, further contains lactose, and optionally contains water. In one embodiment of the present invention, the raw milk contains only a milk protein concentrate and lactose as main components, and optionally contains water. In one embodiment of the present invention, from the viewpoint of producing fermented milk having a natural flavor and texture, the raw material milk does not contain a stabilizer or an additive.

  In one embodiment of the present invention, high-protein raw material milk is used for raw milk by using, for example, skim milk powder, MPC, WPC, WPI, α-lactalbumin, β-lactoglobulin and the like as a raw material for milk protein. Can be prepared. In one embodiment of the present invention, low-fat and non-fat raw milk can be prepared for raw milk by using these raw materials as main components. In one embodiment of the present invention, raw milk, pasteurized milk, skim milk, and the like are concentrated as raw material milk by a non-heated method to prepare a high-protein liquid concentrated milk. By using it as a component, a high-protein raw material milk can be prepared. By concentrating raw milk, sterilized milk, skim milk and the like by a non-heating method, problems such as heated odor can be suppressed. In one embodiment of the present invention, from the viewpoint of suppressing problems such as heating odor, it is preferable to use only liquid concentrated milk and not powdered concentrated milk as raw material milk. Specifically, the non-heated method can use a membrane separation treatment, and it is preferable to use an ultrafiltration (UF) treatment from the viewpoint of efficiently preparing high-protein concentrated milk. In one embodiment of the present invention, low-fat and non-fat liquid concentrated milk is prepared as raw milk by concentrating low-fat milk and skim milk by a non-heating method. By using it as a component, low-fat and non-fat raw milk can be prepared.

  In the present invention, the “protein” means any protein, which may be a vegetable protein or an animal protein, but is preferably an animal protein, more preferably a milk protein. . In one embodiment of the present invention, the weight ratio of casein to whey protein in milk protein is about the same as that in general milk (approximately 8: 2). Therefore, in one embodiment of the present invention, the weight ratio of casein to whey protein in milk protein is preferably 9: 1 to 7: 3, more preferably 8: 2. In the present invention, unlike conventional methods such as centrifugation and draining methods, whey is not discharged (removed) and abundant whey proteins are contained, so that protein absorption is accelerated and fermentation with high nutritional value. Milk can be provided.

  In one embodiment of the present invention, from the viewpoint of providing fermented milk having a rich flavor, the concentration of the protein in the raw milk is 7.5% by weight or more, preferably 8% by weight or more, more preferably 8.5% by weight. More preferably, it is 9% by weight or more, and more preferably 9.5% by weight or more. In one embodiment of the present invention, the concentration of protein in raw milk is 20% by weight or less, preferably 18% by weight or less, more preferably 16% by weight, from the viewpoint of control (control) with a commercially acceptable fermentation time. Hereinafter, it is more preferably 15% by weight or less, and further preferably 14% by weight or less. In one embodiment of the present invention, from the viewpoint of providing fermented milk having a smooth texture, the protein concentration in the raw milk is 16% by weight or less, preferably 15% by weight or less, more preferably 14% by weight or less. More preferably, it is 13% by weight or less, and more preferably 12% by weight. In one embodiment of the present invention, from the viewpoint of providing fermented milk having a high nutritional value, the concentration of the whey protein in the raw milk is 0.8% by weight or more, preferably 1% by weight or more, more preferably 1.2% by weight. More preferably, it is 1.4% by weight or more, more preferably 1.6% by weight or more. In one embodiment of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the concentration of whey protein in raw milk is 6% by weight or less, preferably 5.5% by weight or less, more preferably 5% by weight. Hereinafter, it is further preferably 4.5% by weight or less, and more preferably 4% by weight or less.

  In one embodiment of the present invention, from the viewpoint of providing fermented milk having a rich flavor and a smooth texture, the protein concentration in the raw milk is 7.5 to 16% by weight, preferably 8 to 15% by weight, and more. Preferably it is 8.5 to 14 weight%, More preferably, it is 9 to 13 weight%, More preferably, it is 9.5 to 12 weight%. In one embodiment of the present invention, from the viewpoint of providing solid fermented milk with sufficient strength, the ratio of protein to non-fat milk solids in raw milk is 60 to 80% by weight, more preferably 60 to 75% by weight. More preferably, it is 65 to 75% by weight, and more preferably 65 to 70% by weight.

  In the present invention, the “lipid” means any lipid, which may be vegetable fat or animal fat, preferably animal fat, more preferably milk fat. . In one embodiment of the present invention, the lipid concentration in the raw milk is preferably low, more preferably substantially 0 (no). In one embodiment of the present invention, from the viewpoint of providing health-oriented fermented milk, the lipid concentration in the raw milk is 3% by weight or less (ie 0 to 3% by weight), preferably 2% by weight or less (ie 0 ˜2% by weight), more preferably 1% by weight or less (ie, 0 to 1% by weight), and even more preferably substantially 0% by weight (the analytical value of the lipid concentration is 0.5% by weight or less). Ingredient milk does not contain lipids). In one embodiment of the present invention, low-fat and non-fat fermented milk can be provided by setting the fat concentration in the raw milk to the above-mentioned numerical values.

  In the present invention, “lactose” means lactose in any form, and lactose contained in raw milk constituting raw milk, sterilized milk, skim milk, milk protein concentrate and the like, and purified Contains both lactose. Therefore, in the present invention, the concentration of lactose in the raw material milk includes the total amount of lactose contained in (or added to) the raw material milk constituting the raw material milk. Mean concentration.

  In one embodiment of the present invention, from the viewpoint of obtaining a smooth texture, the concentration of lactose in the raw milk is 4% by weight or more, preferably 4.5% by weight or more, more preferably 5% by weight or more, and further preferably 5%. 0.5% or more, more preferably 6% by weight or more. In one embodiment of the present invention, from the viewpoint of controlling with a commercially acceptable fermentation time, the concentration of lactose in the raw milk is 18% by weight or less, preferably 16% by weight or less, more preferably 14% by weight or less, Preferably it is 12 weight% or less, More preferably, it is 10 weight% or less, More preferably, it is 8 weight% or less.

  In the present invention, “ash” means milk-derived salts, reagent salts, and the like, and contains sodium, potassium, magnesium, calcium, phosphorus, chlorine, and the like as main components. In one embodiment of the present invention, from the viewpoint of reducing the excessive salty taste and fermented taste of fermented milk, the ash concentration in the raw milk is adjusted (reduced) to an appropriate range, and in particular, the calcium concentration is appropriate. Adjusted to range. Therefore, in one aspect of the present invention, from the viewpoint of reducing the excessive salty taste and fermented taste of fermented milk and imparting an appropriate rich taste of fermented milk, the concentration of ash in the raw milk is 0.15 to It is 2% by weight, preferably 0.2 to 1.8% by weight, more preferably 0.25 to 1.6% by weight, and still more preferably 0.3 to 1.4% by weight. In one embodiment of the present invention, from the viewpoint of reducing the excessive salty taste and fermented taste of fermented milk and imparting an appropriate rich taste of fermented milk, the concentration of calcium in the raw milk is 0.05 to 0.00. 7% by weight, preferably 0.05 to 0.6% by weight, more preferably 0.1 to 0.5% by weight. More preferably, it is 0.1 to 0.4% by weight.

  In one embodiment of the present invention, before concentrating raw milk, pasteurized milk, skimmed milk, etc., raw milk, pasteurized milk, skimmed milk, and the like are acidified, and calcium (Ca) that causes bitterness is obtained from MPC. Including a step of efficiently reducing (removing). That is, in the present invention, in order to reduce Ca from MPC, an acidification treatment for solubilizing Ca such as raw milk, sterilized milk, skim milk, etc. is performed before concentrating raw milk, sterilized milk, skim milk, etc. Can be included. From the viewpoint of efficiently solubilizing Ca and stabilizing milk protein, the acidification treatment is performed at pH of raw milk, sterilized milk, skim milk, etc., for example, 5.5 to 6.5, preferably It is adjusted to 5.5 to 6.2, more preferably 5.5 to 6.0, still more preferably 5.5 to 5.8, for example 0.5 hours or more, preferably 1 hour or more, more preferably 1 .5 hours or more, more preferably 2 hours or more. Such acidification treatment is not particularly limited as long as the pH of raw milk, pasteurized milk, skim milk, etc. can be adjusted. For example, hydrochloric acid, phosphoric acid, citric acid and the like are added to raw milk.

  In one embodiment of the present invention, the method includes adding water to high-protein liquid concentrated milk and performing ultrafiltration to efficiently reduce ash and lactose from the high-protein liquid concentrated milk. That is, in the present invention, in order to reduce ash and lactose from high-protein liquid concentrated milk, a diafiltration (DF) process that is an ultrafiltration process of adding water to high-protein liquid concentrated milk can be included. Such diafiltration may be performed a plurality of times from the viewpoint of efficiently reducing (removing) ash and lactose from high-protein liquid concentrated milk and from the viewpoint of efficiently concentrating proteins.

  In the present invention, raw milk can be fermented by adding (compounding) lactic acid bacteria commonly used in foods to raw milk. In the present invention, the lactic acid bacteria usually used in foods are preferably one or more lactic acid bacteria selected from the group consisting of Bulgarian bacteria (Lactobacillus bulgaricus), Thermophilus bacteria (Streptococcus thermophiles), Gasseri bacteria (Lactobacillus gasseri), More preferred is a combination of Bulgarian bacteria and Thermophilus bacteria. That is, in the present invention, a mixed starter of Bulgarian bacteria and Thermophilus bacteria standardized as a yogurt starter in the Codex standard can be suitably used. In the present invention, this mixed starter (yoghurt starter) is used in consideration of fermentation conditions (fermentation temperature, fermentation time, etc.), and further useful for bifidobacteria, propionic acid bacteria, yeast, etc. that are usually used in foods. New microorganisms may be added to the raw milk. In the present invention, useful microorganisms such as bifidobacteria, propionic acid bacteria, and yeast that are commonly used in foods may be added to the raw material milk.

  In the present invention, in the fermentation of raw material milk, the same conditions as in the production of normal fermented milk can be set. In this invention, what is necessary is just to set the fermentation temperature of raw material milk suitably, Preferably it is 30-45 degreeC, More preferably, it is 35-44 degreeC, More preferably, it can set to 37-43 degreeC. In the present invention, the fermentation time of the raw material milk may be appropriately set, preferably 1 to 36 hours, more preferably 2 to 24 hours, still more preferably 3 to 12 hours, still more preferably 4 to 8 hours. Can do.

  In the present invention, in the heat sterilization treatment of raw material milk, the same conditions as in the production of normal fermented milk can be set. In the present invention, the combination of the heat sterilization temperature and the heat sterilization time of the raw milk may be set as appropriate. For example, as standardized or widely used heat sterilization conditions, 75 ° C./attainment temperature, 95 ° C./attainment temperature, 75 The temperature can be set to 110 ° C. to 95 ° C. for 15 to 60 seconds and 110 ° C. to 150 ° C. for 1 to 5 seconds. In one aspect of the present invention, from the viewpoint of producing fermented milk having a smooth texture, the combination of the heat sterilization temperature and the heat sterilization time of the formula is preferably set to 110 ° C. to 130 ° C. · 2 to 4 seconds. be able to.

  Hereinafter, the method according to the present invention will be described in more detail based on examples, but the present invention is not limited thereto.

[Example 1]
(A1) Preparation of liquid MPC Raw milk (raw milk) is centrifuged (50 ° C.) to prepare skim milk, and this skim milk is cooled (5 ° C.). After adjusting the pH of the milk to 5.7 and keeping it for 2 hours (acidification treatment), ultrafiltration (UF) treatment (spiral membrane, Koch HpHT 3838-K131-NYV, molecular weight cut off: 10 000 Da, membrane area: 6.1 m ² × ^{2 in} parallel), and concentrated to 3.2 times at a concentration ratio to prepare a concentrated solution. And the pH of this concentrate was neutralized and adjusted to 6.7, and the liquid milk protein concentrate (MPC) was prepared. In this liquid MPC, the total solid concentration is 19.9 wt%, the protein concentration is 12.9 wt%, the lipid concentration is 0.5 wt%, the ash concentration is 1.3 wt%, The concentration was 5.2% by weight. The weight ratio of casein to whey protein in milk protein was about 8: 2.

(B1) Production of high-protein fermented milk (hard type, soft type) blended with lactose As an invention product, water is added to the liquid MPC prepared in (a1), and the total solid content is 15% by weight, The protein concentration was adjusted to 9.7% by weight, and lactose (anhydrous) was blended at 3% by weight to prepare raw milk. Then, using a plate heat exchanger (Power point International), this raw milk is heated continuously at 130 ° C. for 2 seconds, then the raw milk is cooled (43 ° C.), and then a lactic acid bacteria starter (Meiji Bulgaria yogurt). Was added at 2% by weight, followed by fermentation (43 ° C., 340 minutes) to a pH of 4.6 to produce hard type and soft type fermented milk. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).

[Comparative Example 1]
(A2) Preparation of liquid MPC A liquid MPC was prepared in the same manner as in (a1) of Example 1.

(B2) Production of high-protein fermented milk (hard type, soft type) without addition of sugar As a control (comparison control) product, water is added to the liquid MPC prepared in (a1), and the concentration of the total solids is Formulated milk was prepared by adjusting the concentration to 15% by weight and the protein concentration to 9.7% by weight. And after heating this formula milk continuously at 130 degreeC for 2 second using a plate-type heat exchanger, this formula milk is cooled (43 degreeC), Lactic acid bacteria starter (separated from Meiji Bulgaria yogurt) After addition at 2% by weight, fermentation (43 ° C., 340 minutes) was carried out so that the pH was 4.6, thereby producing hard and soft fermented milks of control products. At this time, the soft type fermented milk was produced by stirring the hard type fermented milk with a three-one motor and then passing it through a filter (pore size: 250 μm).

[Test Example 1]
(C) Sensory test of hard type and soft type fermented milk The sensory test of the flavor and texture of the fermented milk of the invention product and the control product (special panel: 10 persons, evaluation: 5 stages) A comparison diagram of the results of sensory test of hard type and soft type fermented milk blended with lactose and the result of sensory test of hard type and soft type fermented milk without addition of sugar is shown in FIGS. 1 and 2, respectively. In fermented milk blended with lactose, compared to fermented milk with no sugar added, the smoothness of the texture and the milk flavor were improved, and the gummy taste was reduced.

[Test Example 2]
(D) Preparation of low-calcium MPC Raw milk (raw milk) is centrifuged (50 ° C.) to prepare skim milk, and after this skim milk is cooled (5 ° C.), the pH of the skim milk is not adjusted. The pH of the skim milk was adjusted to 6.1 and 5.7 using hydrochloric acid, and maintained for 2 hours (acidification treatment). And this skim milk was each subjected to ultrafiltration (UF) treatment (spiral type membrane, Koch HpHT 3838-K131-NYV, molecular weight cut-off: 10,000 Da, membrane area: 6.1 m ² × 2 in parallel). Then, the solution was concentrated 4 times at a concentration ratio to prepare a concentrated solution. And the pH of this concentrate was neutralized and adjusted to 6.7, and liquid MPC was prepared. Table 1 shows the composition of these liquid MPCs.

  MPC having a desired Ca concentration can be prepared by acidifying raw milk (skim milk) and changing the pH of raw milk. And fermented milk can be manufactured by using this MPC as a main raw material.

  The present invention provides a method for rationally producing concentrated fermented milk having a smooth texture while being low-fat, non-fat and high-protein, and fermented milk thus produced.

Claims (8)

7.5-20% protein by weight,
0-3.0 wt% lipids,
A method for producing fermented milk, comprising fermenting raw material milk containing 4 to 18% by weight of lactose.   The method for producing fermented milk according to claim 1, wherein the raw milk contains casein: whey protein at 9: 1 to 7: 3.   The method for producing fermented milk according to claim 1 or 2, wherein powdered milk protein is not used.   The manufacturing method of fermented milk as described in any one of Claims 1-3 which does not use a stabilizer.   The method for producing fermented milk according to any one of claims 1 to 4, wherein the raw milk contains 0.15 to 2% by weight of ash.   The method for producing fermented milk according to any one of claims 1 to 5, wherein the raw milk contains 0.05 to 0.7% by weight of calcium.   Fermented milk manufactured with the manufacturing method of fermented milk as described in any one of Claims 1-6.   The fermented milk of Claim 7 which is a set type.