JP4409379B2 - Fermented milk product and method for producing the same - Google Patents

Description

  The present invention relates to a fermented milk product and a method for producing the same. More specifically, the present invention relates to fermented milk products such as fermented milk, cheese and cream cheese-like foods having a good flavor and a smooth texture, and a method for producing the same. Moreover, this invention relates to the water-in-oil type emulsified fat composition which used this fermented milk product for the water phase, and the oil-in-water type emulsified fat composition.

  Fermented milk products such as fermented milk, cheese, cream cheese-like foods, etc. are produced by lactic acid fermentation of lactic acid bacteria, using flavor-improving effects due to flavor components, organic acids such as lactic acid, and peptides, etc. In recent years, consumer preference has increased due to its mellow flavor and good storage stability.

Among these fermented milk products, fermented milk is necessary for milk raw material mix solutions containing milk, milk, processed milk, and other milk products such as cream and skim milk powder, and other milk-derived raw materials such as milk proteins. Accordingly, after processing such as homogenization, sterilization, and cooling, lactic acid bacteria are added and lactic acid fermentation is performed.
In addition, cheese is manufactured by separating curd from fermented milk as necessary, salting, and aging.
In addition, the cream cheese-like food is produced by further adding a stabilizer, a fragrance, and the like to the fermented milk, and performing treatments such as heating, sterilization, homogenization, and cooling.

  The fermented milk has a problem that since the emulsification of the emulsion is not stable at the end of the lactic acid fermentation, a large amount of separation (whey separation) occurs or the texture is rough due to the large emulsion size. Of course, it was difficult to obtain a smooth texture even when a cheese or cream cheese-like food was produced using such fermented milk.

  For this reason, various studies have been made to obtain smooth physical properties by blending a large amount of stabilizers such as starch and thickening polysaccharides or performing a homogenization operation at high pressure.

  For example, after emulsifying an oil phase in which lecithin is dissolved and an aqueous phase in which protein is dissolved into an oil-in-water type, a method of separately adding and mixing fermented milk (see, for example, Patent Document 1), protein, saccharide, fat, water and emulsifier A method of adding 0.2 to 5% by weight of an additive typified by starch (for example, see Patent Documents 2 to 4), a partially heated denatured whey protein, and lactic acid A method for producing fermented milk with low whey-off by fermentation (see, for example, Patent Document 5), a method for producing yogurt in which whey-off is prevented by high-purity whey protein (for example, see Patent Document 6), and obtained through a specific ultrafiltration membrane. A method of adding a whey protein concentrate having no heat coagulation property to a yogurt raw material (see, for example, Patent Document 7), a content of fats and oils and a fermented milk product that defines SFC Production method (e.g., see Patent Document 8), using alginic acid and / or sodium alginate, a method for the specific particle size oil-in-water emulsions (for example, Patent Document 9 reference), and the like.

  However, the method described in Patent Document 1 has a problem that it is difficult to obtain a smooth texture because the physical properties of the fermented milk itself are not improved. In the methods of Patent Documents 2 to 4, the use of an emulsifier is required. Since only moisture is retained by starch, there is a problem that the effect of inhibiting separation (whey separation) is inferior, and there is a problem that a large amount of emulsifier and starch must be added. Proteins have a problem that the texture and the smoothness of melting in the mouth are not sufficient. Moreover, the method of patent document 8 had the problem that the food texture, such as a rough texture derived from milk solid content and a melt in a mouth, cannot be improved only by limiting fats and oils. Furthermore, the method of Patent Document 9 has a problem that the texture is not sufficiently smooth.

  In addition, recently, natural products are becoming more and more popular, and there is a tendency to dislike adding components other than milk components, particularly emulsifiers. For this reason, in recent years, there has been a demand for a method for improving the quality of fermented milk products such as texture and physical properties, particularly smooth texture and physical properties, as well as throat and body, without using an emulsifier.

JP-A-63-24846 Japanese Patent Laid-Open No. 9-313101 Japanese Patent Laid-Open No. 9-9863 JP-A-8-9882 JP-A-9-94059 Japanese Unexamined Patent Publication No. 3-198738 JP-A-1-196254 JP 58-16636 A JP 2002-125590 A

  Therefore, the object of the present invention is to provide a fermented milk product that has a good milk flavor and a smooth texture and has a good melt even if the amount of the emulsifier is reduced or no emulsifier is used. There is to do.

  As a result of various studies to achieve the above object, the present inventors have found that a fermented milk product containing a specific dairy product can achieve the above object.

The present invention has been made on the basis of the above knowledge, and is for a milk raw material mix solution containing a milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by weight or more based on the solid content . was added lactic acid bacteria, lactic acid fermentation product was subjected to lactic acid fermentation, as well as alginic acid, alginates, locust bean viewed contains one or more of the selected stabilizers from the gum and LM pectin, solid the milk materials A fermented dairy product comprising 0.5 to 7% by weight, 0.001 to 5% by weight of the stabilizer, and a total protein content of 0.3 to 10% by weight is provided. is there.
The present invention also provides a water-in-oil emulsified fat composition, wherein the fermented milk product is used in part or all of the aqueous phase.
Moreover, this invention provides the oil-in-water type emulsified fat composition characterized by using the said fermented milk product for a part or all of the water phase.
Further, the present invention is a method for producing the above fermented milk product, wherein lactic acid bacteria are added to a milk raw material mix solution containing a milk raw material whose phospholipid content in milk-derived solid content is 2% by weight or more. And a method for producing a fermented milk product characterized by performing lactic acid fermentation.

  According to the present invention, it is possible to provide a fermented milk product that has a good milk flavor and a smooth texture and has a good melt even if the amount of the emulsifier is reduced or no emulsifier is used. Can do. Moreover, the various foodstuffs using the fermented milk product of this invention have favorable flavor and food texture.

Hereinafter, the fermented milk product of the present invention will be described in detail.
The fermented dairy product of the present invention includes all foods that have undergone the operation of inoculating lactic acid bacteria and performing lactic acid fermentation. Specific examples thereof include milk, dairy products, lactic acid bacteria in milk-derived raw materials, and the like. Inoculated and lactic acid fermented, fermented milk such as yogurt, lactic acid bacteria beverages and sawarme cream, natural cheese such as cottage cheese, cream cheese crushed by adding rennet to the fermented milk, Furthermore, oil-in-water emulsified foods such as processed cheese and cream cheese-like foods that are manufactured by heating and melting natural cheese and adding a stabilizer or the like can be mentioned. Since this invention has the high improvement effect with respect to the fermented milk product which has plasticity, among these, it applies suitably with respect to natural cheese and cream cheese-like foodstuffs.

  In the fermented dairy product of the present invention, the phospholipid content in the milk-derived solid content is 2% by weight or more, preferably 3% by weight or more, more preferably 4% by weight or more, based on the solid content. Preferably, the milk raw material is 5 to 40% by weight.

  The phospholipid in the milk-derived solid content refers to a milk-derived phospholipid contained in the milk-derived solid content.

  The milk raw material may be liquid, powder, or concentrate. However, the milk raw material concentrated so that the content of the phospholipid in the milk-derived solid content is 2% by weight or more using a solvent is not suitable for the fermented milk product of the present invention because of the flavor problem. It is preferable not to use it as a raw material.

  Examples of the method for quantifying phospholipids in milk raw materials include the following quantification methods. However, the extraction method and the like are not limited to the following quantitative methods because appropriate methods differ depending on the form of the milk raw material.

First, milk raw material lipids are extracted using the Folch method. FIG. 1 shows a flow of the Folch method. Next, the extracted lipid solution was decomposed by a wet decomposition method (according to the wet decomposition method described in the Japan Pharmaceutical Association, Sanitary Test Method, Note 2000 2.1 Food Component Test Method), and then the molybdenum blue absorbance method (Japan Pharmaceutical Association). Chapter 2. Hygiene Test Method / Comment 2000 2.1 According to the determination of phosphorus with molybdic acid described in 2.1 Food Composition Test Method), determine the phosphorus content. From the obtained amount of phosphorus, the content (g) of phospholipid in 100 g of milk raw material is obtained using the following formula.
Phospholipid (g / 100 g) = [phosphorus amount (μg) / dairy raw material collection amount (g)] × 25.4 × (0.1 / 1000)

  As said milk raw material whose content of the phospholipid in the solid content derived from milk is 2 weight% or more, the water phase component produced when manufacturing a butter oil from cream or butter is mentioned, for example. The aqueous phase component produced when producing butter oil from cream or butter differs greatly in composition from the so-called butter milk produced when producing butter from ordinary cream, and is characterized by containing a large amount of phospholipid. is there. Buttermilk differs greatly depending on the production method, but the content of phospholipids in the solid content derived from milk is usually about 0.5 to 1.5% by weight, whereas cream or butter to butter The aqueous phase component produced when producing oil has a phospholipid content of about 2 to 15% by weight in the solid content derived from milk, and contains a large amount of phospholipid.

  In the fermented milk product of the present invention, the so-called buttermilk itself produced when producing butter from ordinary cream cannot be used, but the content of phospholipid in the solid content derived from buttermilk is 2% by weight or more. It is possible to use a concentrated concentrate or a dried product thereof.

  An example of a method for producing the aqueous phase component produced when producing butter oil from cream or butter will be described below.

A method for producing an aqueous phase component produced when producing butter oil from cream is, for example, as follows.
First, cream having a fat concentration of 30 to 40% by weight obtained by centrifuging milk is heated on a plate, and the fat concentration of the cream is increased to 70 to 95% by weight by a centrifuge. Subsequently, the emulsification is broken with an emulsification breaker, and the butter oil is obtained by processing again with a centrifuge. The aqueous phase component that can be used in the fermented milk product of the present invention is generated as a by-product of butter oil in the final centrifugation step.

On the other hand, the manufacturing method of the water phase component produced when manufacturing butter oil from butter is as follows, for example.
First, butter is melted with a dissolver and heated with a heat exchanger. Butter oil is obtained by separating this with a centrifuge. The aqueous phase component that can be used in the fermented milk product of the present invention is generated as a by-product of butter oil in the centrifugation step. As the butter used for producing the butter oil, ordinary ones are used.

  As said aqueous phase component which can be used with the fermented milk product of this invention, when content of the phospholipid in solid content derived from milk is 2 weight% or more, when manufacturing butter oil from cream or butter | batter, The resulting aqueous phase component may be used as it is, or one that has been subjected to treatments such as spray drying, concentration, and freezing may be used.

  However, since the function of milk-derived phospholipids decreases when heated at high temperature, the temperature during heating during the heating treatment, the concentration treatment, or sterilization is preferably less than 100 ° C.

  In the fermented dairy product of the present invention, a part or all of the phospholipid in the milk raw material is lysed as the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by weight or more. A lysate can also be used. The lysed product may be obtained by lysing the milk raw material as it is, or may be obtained by lysing the milk raw material after concentration. Further, the obtained lysate may be further subjected to concentration or spray drying treatment.

  By using the lysate as part or all of the milk raw material, a fermented milk product having a smooth texture and a higher emulsion stability can be obtained.

  In order to lyze the phospholipid in the milk raw material whose phospholipid content in the solid content derived from milk is 2% by weight or more, it may be treated with phospholipase A. Phospholipase A is an enzyme having an action of cleaving a bond connecting a glycerol part of a phospholipid molecule and a fatty acid residue and substituting the fatty acid residue with a hydroxyl group. Phospholipase A is divided into phospholipase A1 and phospholipase A2 depending on the site of action, but phospholipase A2 is preferred. In the case of phospholipase A2, the fatty acid residue at position 2 of the glycerol part of the phospholipid molecule is selectively cleaved.

Fermentation Dairy of the present invention, the content of phospholipid in solids derived from milk is the milk materials is 2 wt% or more based on the solid content, the solid content, 0. 5 to 7% by weight, most preferably 1 to 4% by weight.

  Examples of the milk that is the origin of the milk raw material include milk such as cow milk, goat milk, sheep milk, and human milk, but cow milk is particularly preferable. The same applies to milk to be described later, and milk that is a source of milk-derived raw materials other than the above milk raw materials such as milk proteins.

The fermented dairy product of the present invention uses milk / dairy products such as milk, cream, and fresh cream, and an aqueous solution in which milk-derived raw materials such as casein and whey protein are dissolved as a milk raw material mix solution (raw material solution). It is manufactured through a process of adding lactic acid bacteria to the raw material mix solution and performing lactic acid fermentation to obtain a lactic acid fermentation product. The said milk raw material whose content of the phospholipid in the solid content derived from milk is 2 weight% or more is added to a milk raw material mix liquid before lactic acid fermentation . The texture and physical properties of the resulting fermented dairy product are better when added to the milk raw material mix before lactic acid fermentation. In addition, when the above milk raw material is added to a lactic acid fermentation product after lactic acid fermentation, an emulsification operation or a homogenization operation after the addition is required, and the operation is complicated, so it is added to the milk raw material mix solution before the lactic acid fermentation. It is preferable to do this. Moreover, if the said milk raw material is a paste form or a fluid state, the said milk raw material can also be used as a milk raw material mix liquid as it is.

The fermented dairy product of the present invention contains 0 . By containing 3 to 10% by weight, more preferably 0.5 to 8% by weight, it becomes possible to have an appropriate body feeling and plasticity. If the protein content is less than 0.3% by weight, there is a risk of physical properties that do not have a body feeling and that does not exhibit plasticity. If the protein content exceeds 10% by weight, the fermented dairy product becomes too hard, or the texture is voluminous. There is a risk of sticking or not exhibiting plasticity.

  The protein is not particularly limited. For example, whey protein, casein protein, other milk proteins, low density lipoprotein, high density lipoprotein, phosvitin, libetin, phosphoglycoprotein, ovalbumin, conalbumin And egg proteins such as ovomucoid, wheat proteins such as gliadin, glutenin, prolamin, and glutelin, and other animal and plant proteins. Depending on the purpose, these proteins may be added in the form of one or more kinds of proteins, or may be added in the form of food materials containing one or more kinds of proteins.

  In the fermented dairy product of the present invention, it is preferable to use milk protein in terms of good taste among the above proteins. Among the milk proteins, in the fermented milk product of the present invention, better plasticity can be obtained by using a casein protein and a whey protein in combination.

  Examples of the casein protein include αs1-casein, αs2-casein, β-casein, γ-casein, and κ-casein alone, a mixture thereof, a food material containing them, alkaline casein (caseinate), and acid casein. Etc.

  Examples of the whey protein include lactalbumin, β-lactoglobulin, serum albumin, immunoglobulin, proteose peptone, a mixture thereof, food materials containing them, whey protein, whey, whey powder, delactose Examples include whey, lactose-free whey powder, and whey protein concentrate (WPC and / or WPI).

  Further, as the milk protein, milk raw materials containing both the casein protein and the whey protein, such as raw milk, cow milk, sweetened condensed milk, sweetened skim milk, sugar-free skim milk, sugar-free skim milk, skim milk, Concentrated milk, nonfat concentrated milk, buttermilk, buttermilk powder, total milk protein (TMP), nonfat dry milk, whole milk powder, milk protein concentrate (MPC), cream, cream cheese, natural cheese, processed cheese, etc. You can also.

  In addition, in the fermented milk product of the present invention, the blended weight ratio of phospholipid to protein is phospholipid: protein = 1: 99 to 20:80, particularly 2:98 to 15:85. It is preferable in that a fermented dairy product having no smooth physical properties can be obtained. When the blending ratio of the phospholipid is smaller than the above range, the stickiness becomes strong and there is a possibility that a smooth texture cannot be obtained. On the other hand, when the blending ratio of the phospholipid is larger than the above range, the body feeling is poor and there is a possibility that the physical properties do not exhibit plasticity. The phospholipid referred to here is lecithin or solid content derived from milk in addition to the phospholipid contained in the milk raw material in which the content of phospholipid in the solid content derived from milk is 2% by weight or more. The phospholipid contained in the milk raw material having a phospholipid content of less than 2% by weight is also combined.

In the fermented milk product of this invention, the water | moisture content separation of fermented milk products can be suppressed by containing 0.001 to 5 weight% of stabilizers further. If the blending ratio of the stabilizer is less than 0.001% by weight, the resulting fermented milk product has a poor effect of preventing water separation, and if it exceeds 5% by weight, the physical properties of the fermented milk product may not be smooth. There is .

Specific examples of the stabilizers, use because it can prevent water separation of fermented dairy products in amount not less, alginic acid, alginate, one or more selected from among locust bean gum and LM pectins you. Examples of the alginate include ammonium alginate, potassium alginate, calcium alginate, sodium alginate and the like.

  The stabilizer may be added to the milk raw material mix solution before the lactic acid fermentation, or may be added to the lactic acid fermentation product after the lactic acid fermentation, but it should be added to the lactic acid fermentation product after the lactic acid fermentation. In addition, the texture and physical properties of the obtained fermented dairy products are good, and when added to the milk raw material mix solution before lactic acid fermentation, the operability declines such as thickening during the emulsification operation before lactic acid fermentation. Since there exists a possibility of inviting, it is preferable to add with respect to a lactic-acid fermented product after lactic-acid fermentation.

  In the fermented dairy product of the present invention, edible fats and oils, water, emulsifiers, sequestering agents, sugars / sweeteners, cereals, inorganic salts, organic acid salts, enzymes, diglycerides, plant sterols, plant sterol esters, salt , Rock salt, sea salt, fruit juice, concentrated juice, fruit juice powder, dried fruit, pulp, vegetables, vegetable juice, spices, spice extract, herbs, dextrins such as linear dextrin, branched dextons, cyclic dextones, milk and milk Products, egg products, cacao and cacao products, coffee and coffee products, other food ingredients in general, flavoring, bittering, seasoning and other flavoring ingredients, colorants, ascorbic acid, sodium ascorbate, potassium ascorbate, bromine Oxidizing agents such as potassium acid, ammonium persulfate, potassium iodate, etc., oxidation of cysteine hydrochloride, cystine, glutathione, etc. And reducing agents, sorbic acid, potassium sorbate, propionic acid, sodium propionate, glycine, shirako protein extract, pectin degradation products, polylysine, alcohol and other preservatives, antioxidants, pH adjusters, strengthening agents, etc. May be blended.

  As said edible oil and fat, milk fat is mentioned first, You may use the low melting-point fraction of milk fat obtained by fractionating milk fat, the high melting-point fraction of milk fat, etc. Moreover, as edible fats and oils other than milk fat, for example, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao butter, monkey butter, beef tallow, Various vegetable oils and animal fats such as pork fat, fish oil, whale oil, etc., and processed fats and oils that have been subjected to one or more treatments selected from hydrogenation, fractionation and transesterification, and MCT (medium chain fatty acid triglyceride) Etc. In the fermented milk product of this invention, these edible fats and oils can also be used individually, or can also be used in combination of 2 or more type.

  The blending ratio of the edible oil / fat is preferably 10 to 60% by weight, more preferably 12 to 55% by weight, most preferably in the fermented dairy product of the present invention, including milk fat contained in milk raw materials and food materials containing milk fat. The amount is preferably 15 to 45% by weight. If it is less than 10% by weight, the melted mouthfeel and texture of the fermented milk product of the present invention may deteriorate, and if it exceeds 60% by weight, a stable oil-in-water emulsion may not be obtained.

  Examples of the emulsifier include lecithin, enzyme-treated lecithin, glycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactate fatty acid ester, glycerin diacetyl tartaric acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and sucrose acetate isoform. Examples include butyric acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, and polyoxyethylene sorbitan fatty acid ester. In the fermented milk product of this invention, it is preferable not to use the said emulsifier, especially a synthetic emulsifier, from a viewpoint which responds to flavor and the natural orientation which is spreading among consumers.

  The metal ion sequestering agent sequesters calcium ions, magnesium ions, iron ions, etc., and specific examples thereof include tetrasodium pyrophosphate, disodium dihydrogen pyrophosphate, sodium polyphosphate, sodium metaphosphate, metalin Examples thereof include various phosphates such as potassium acid, sodium ultrapolyphosphate, and potassium tertiary phosphate, and organic acid salts such as citric acid and tartaric acid, and inorganic salts such as carbonate. Moreover, you may make it contain in the fermented milk product of this invention in the form of the foodstuff material containing these sequestering agents. In the fermented milk product of the present invention, one or more selected from these various sequestering agents can be used according to the purpose.

  The content of the sequestering agent is preferably 0 to 1.0% by weight in the fermented milk product of the present invention.

  The saccharide is not particularly limited. For example, glucose, fructose, sucrose, maltose, enzymatic saccharified starch syrup, lactose, reduced starch saccharified product, isomerized liquid sugar, sucrose-conjugated starch syrup, oligosaccharide, reduced Examples thereof include sugar polydextrose, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharide, soybean oligosaccharide, galactooligosaccharide, whey oligosaccharide, raffinose, lactulose, palatinose oligosaccharide and the like. Examples of the sweetener include sucralose, acesulfame potassium, stevia, aspartame and the like. These saccharides and sweeteners can be used alone or in combination of two or more.

  The content of the saccharide and the sweetener is preferably 0 to 80% by weight, more preferably 0 to 70% by weight, and most preferably 0 to 60% by weight in the fermented milk product of the present invention.

  The saccharide may be added to the milk raw material mix solution before lactic acid fermentation, or may be added to the lactic acid fermented product after lactic acid fermentation, but is added to the milk raw material mix solution before lactic acid fermentation. In such a case, since lactic acid fermentation may be inhibited when added in a large amount, the content of saccharides in the milk raw material mix solution is preferably 20% by weight or less, and the remainder is preferably added after lactic acid fermentation.

  Examples of the enzymes include chymosin, transglutaminase, lactase (β-galactosidase), α-amylase, β-amylase, glucoamylase, pullulanase, pentosanase, pectinase, invertase, cellulase, lipase, phospholipase, catalase, lipoxygenase, ascorbate oxidase, sulfide Examples include lyl oxidase, hexose oxidase, and glucose oxidase. These enzymes can be used alone or in combination of two or more.

  The water content in the fermented milk product of the present invention is preferably 20 to 85% by weight, more preferably 25 to 83% by weight, and most preferably 35 to 80% by weight.

  Moreover, the fermented milk product of this invention is preferable at the point which does not contain an egg yolk origin component, and can improve a milk flavor more. Examples of the egg yolk-derived component include egg yolk-derived emulsifiers such as egg yolk lecithin and egg yolk lysolecithin, egg yolk proteins such as low density lipoprotein, high density lipoprotein, phosvitin, ribetin, and phosphoglycoprotein, or salted egg yolk, sugared egg yolk, Examples include egg yolk-derived food materials such as salted whole eggs, enzyme-treated egg yolks, powdered egg yolks, and powdered whole eggs.

  The preferable manufacturing method of the fermented milk product of this invention mentioned above is demonstrated below.

  First, the milk raw material mix liquid containing the said milk raw material whose content of the phospholipid in the solid content derived from milk is 2 weight% or more is prepared. If the milk raw material is pasty or fluid, it is possible to use the milk raw material as it is as a milk raw material mix. Generally, the milk raw material is milk, cream, cream cheese, natural cheese. , Dissolved or dispersed in oil-in-water milk such as processed cheese, dairy products, or water, and if necessary, added lactic acid fermentation promoting substances such as amino acids and vitamins, proteins, emulsifiers, etc. It adjusts so that it may become 20 to 85 weight%, and it is set as a milk raw material mix liquid. Moreover, this milk raw material mix liquid is good also as an oil-in-water emulsion which added edible fats and oils.

  Next, this milk raw material mix liquid is heated as needed. The heating temperature is preferably 35 to 75 ° C. Further, homogenization is performed as necessary. Examples of the homogenizer for performing homogenization include a kettle-type cheese emulsification pot, a high-speed shear emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, and a disper mill, preferably Homogenization is performed at a homogenization pressure of 1 to 200 MPa.

  After homogenization, heat sterilization is performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 50 to 160 ° C., preferably 55 to 100 ° C., such as UHT, HTST, and LTLT may be performed.

  Lactic acid bacteria are added to the milk raw material mix solution thus prepared, and lactic acid fermentation is performed to obtain the fermented milk product (lactic acid fermented product) of the present invention.

  The lactic acid bacteria are not particularly limited, but Lactococcus lactis subsp. Lactis, Lactococcus lactis subsp. Cremoris, Lactococcus lactis subsp. Lactis var. Lactobacillus delbrueckii subsp.bulgaricus, Lactobacillus delbrueckii subsp. Lactis, Lactobacillus jugurti, Lactobacillus helveticus, Lactobacillus kefyr, Lactobacillus plantarum, Lactobacillus rhamnosus, Streptococcus thermophilus, crees These can be used alone or in combination of two or more. Moreover, these lactic acid bacteria can also be added to the said milk raw material mix liquid with the form of fermented milk containing lactic acid bacteria. Furthermore, for the purpose of improving the flavor of the fermented milk product, starters containing yeasts such as Candida kefyr, Kluyveromyces marxianus var. Marxianus, Saccharomyces unisporus, Saccharomyces florentinus may be used.

  What is necessary is just to select suitably the conditions suitable for each lactic acid bacterium used for the said lactic-acid-fermentation conditions, for example, it carries out lactic acid fermentation for 6 to 24 hours at the optimal fermentation temperature (for example, 20-40 degreeC) of each lactic acid bacterium used. .

  In order to impart preferable physical properties and flavor, the pH of the fermented milk product of the present invention is preferably 4 to 6, more preferably 4.0 to 5.5, still more preferably 4.3 to 5.2, most preferably. Is 4.5 to 5.0. If the pH is less than 4, the acidity is too strong and the flavor tends to deteriorate. Moreover, when pH exceeds 6, a preferable physical property and flavor will be hard to be obtained.

  Further, the obtained fermented milk product (lactic acid fermented product) of the present invention may be further heat-sterilized and homogenized after adding and mixing auxiliary raw materials such as edible fats and oils, heat-melting and emulsifying. By adding these operations, a fermented milk product with a smoother melt and stable emulsification can be obtained.

  In this case, first, to the obtained fermented milk product (lactic acid fermented product) of the present invention, after adding and mixing auxiliary raw materials such as edible fats and oils and stabilizers, the mixture is heated and melted, emulsified and oil-in-water emulsion To do. Then, heat sterilization is performed as necessary. As the method of heat sterilization, there is a direct heating method such as an injection method, an infusion method, a microwave, a Joule heating method, or an indirect heating method such as a batch method, a plate method, a tubular method, a scraping method, Heat treatment at 60 to 160 ° C., preferably 75 to 100 ° C., such as UHT, HTST, and LTLT may be performed.

  Next, the oil-in-water emulsion is homogenized with a homogenizer. Examples of the homogenizer include a kettle type cheese emulsification pot, a high-speed shearing emulsification pot such as a stefan mixer, a static mixer, an in-line mixer, a homogenizer, a colloid mill, a disper mill, etc., preferably 1 to 200 MPa, more preferably Is homogenized at a homogenizing pressure of 5 to 150 MPa, most preferably 10 to 100 MPa. This homogenization treatment may be performed using a two-stage homogenizer, for example, at a homogenization pressure of 10 to 200 MPa for the first stage and 0 to 50 MPa for the second stage.

  Moreover, you may cool the obtained fermented milk product of this invention as needed. The cooling method may be, for example, a method of quenching plasticization with a quenching plasticizer such as a votater, a combinator, or a perfector, or a method of cooling with a heat exchanger such as a tubular type or a scraping type. As another method, a method of cooling in a water bath, an ice bath, a refrigerator, a freezer, etc. after filling an appropriate container can also be mentioned.

  The fermented milk product of the present invention has a good milk flavor and a smooth texture, such as bread, variety red, butter roll, soft roll, hard roll, sweet roll, French bread, sweet bread, steamed bread, Danish For bakery foods such as pastries, pies, pancakes, shoe puffs, donuts, cakes, crackers, cookies, tarts, hard biscuits, waffles, scones, dorayaki, tamaki, Imagawayaki, okonomiyaki, takoyaki, steamed cake, steamed pudding, grilled pudding Can be used.

  There is no restriction | limiting in particular in the usage-amount of the fermented milk product of this invention in the said bakery foodstuff, It determines suitably with the appearance of a foodstuff, or the kind of foodstuff. Further, the method of combining the fermented milk product of the present invention and the above bakery food is not particularly limited, for example, depending on the properties of the fermented milk product of the present invention, topping or sanding the bakery food It can be injected, encased, and of course kneaded. Moreover, you may bake what topped, the sand, the injection | pouring, the wrapping, and the kneading | mixing the fermented milk product of this invention to foodstuffs.

  As a use other than the bakery food of the fermented milk product of the present invention, a sauce for cooking may be mentioned. That is, it can also be used for topping or kneading dishes such as hamburger, fries, croquettes, salads, pizzas, and pasta.

  The fermented milk product of the present invention can also be used for topping and kneading of various Japanese and Western confectionery such as jelly, pudding, and bavaroa.

Furthermore, the fermented milk product of the present invention is a water-in-oil emulsified fat composition such as margarine, fat spread, water-in-oil fresh chocolate, or a flower paste, oil-in-water margarine, whipped cream, confectionery and bread making. May be used as a part (preferably 20% by weight or more in the water phase) or all of the water phase component of the oil-in-water emulsified fat composition such as concentrated milk, mayonnaise, emulsified dressing, and oil-in-water raw chocolate. Is possible. When the fermented dairy product of the present invention is used as an aqueous phase component, it is possible to impart a good texture and flavor to the oil and fat composition, and to improve emulsification stability and to prevent water separation and oil and fat separation. It becomes. These oil and fat compositions can be prepared according to a conventional method. The weight ratio of the aqueous phase to the oil phase in the oil / fat composition (the former: the latter) is appropriately selected depending on the use of the oil / fat composition, etc., but preferably 3-60 in the case of a water-in-oil emulsified oil / fat composition. : 97 to 40, and in the case of an oil-in-water emulsified oil and fat composition, it is selected from the range of 30 to 97:70 to 3.
In the present invention, the water-in-oil emulsified oil / fat composition also includes an oil-in-water oil-in-water emulsified oil / fat composition, and the oil-in-water emulsified oil / fat composition in the oil-in-water emulsified oil / fat composition. Of course, things are included. In addition, when using the fermented dairy product of the present invention for a water-in-oil-in-water emulsified fat composition, it is possible to use both the outer aqueous phase and the inner aqueous phase, but it is preferable to use it for the outer aqueous phase. .

EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further in detail, these do not limit this invention at all. Of the following Examples 1 to 12, Examples 2 to 6 and 8 are examples of the present invention, and Examples 1, 7 and 9 to 12 are reference examples.

Example 1
Natural cheese (phospholipid content 0.06% by weight, protein content 7.0% by weight) 25 parts by weight, concentrate of water phase component produced when producing butter oil from cream (phospholipid content 3.7% by weight, Protein content 12% by weight, milk solid content 38% by weight, phospholipid content 9.8% by weight in milk solid content) 7 parts by weight, lactose 5 parts by weight, water 62.995 parts by weight, 55 ° C. And then homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm with a chemi-colloid Charlotte colloid mill, sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger, and then 30 ° C. with a plate heat exchanger. To prepare a milk raw material mix solution. Add 0.005 parts by weight of lactic acid bacteria starter consisting of Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. A stationary yogurt having a pH of 4.6 as a product was obtained.
In the obtained fermented milk product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 2.66% by weight, and the protein content is 3.1% by weight. And phospholipid: protein = 8.8: 91.2 (weight ratio).
Moreover, the obtained fermented milk product of the present invention had a good flavor, melted mouth and smooth texture without whey separation.

(Example 2)
Nonfat dry milk (phospholipid content 0% by weight, protein content 11% by weight), 5 parts by weight of an aqueous phase concentrate produced when producing butter oil from cream, whey powder (phospholipid content 0% by weight, 3 parts by weight of protein content (34% by weight), 3 parts by weight of lactose, and 48.19 parts by weight of water were mixed, heated to 55 ° C., and clearance 0.2 mm and a rotational speed of 3500 rpm in a Charlotte colloid mill manufactured by Chemicolloid. The mixture was homogenized and sterilized by heating at 80 ° C. for 3 minutes with a plate heat exchanger, and then cooled to 30 ° C. with a plate heat exchanger to prepare a milk raw material mix solution. To this milk raw material mixed solution, 0.005 parts by weight of a lactic acid bacteria starter composed of Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris was added and fermented at 30 ° C. for 14 hours to obtain a lactic acid fermentation product having a pH of 4.6. This lactic acid fermentation product was heated to 60 ° C., and 0.1 parts by weight of alginic acid, 0.8 parts by weight of sodium alginate, 33 parts by weight of soybean oil, 0.005 parts by weight of 50% tocopherol, 0.2 parts by weight of rock salt, Add 0.5 parts by weight of trisodium citrate, 0.2 parts by weight of cream cheese flavor, and 3 parts by weight of sodium octenyl succinate starch in this order, mix in a compounding tank, and mix this at 140 ° C. with a scraping heat exchanger. Sterilized by heating for 30 seconds, then homogenized with a 2 stage homogenizer made by Izumi Food Machinery at a homogenization pressure of 2nd stage 3 MPa and 1st stage 43 MPa, sealed in a polyethylene bag, and cooled to 5 ° C. A cream cheese-like food product having a pH of 4.7 was obtained.
In the obtained fermented dairy product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more and the solid content of the milk raw material is 1.14% by weight, and the protein content is 1.9% by weight. And phospholipid: protein = 5.5: 94.5 (weight ratio).
Further, the obtained fermented milk product of the present invention has a good cream cheese flavor and melted mouth and a smooth texture, and even when topped or filled on bread dough and baked, the oil is separated. It showed good burn-off properties without any.

(Example 3)
25 parts by weight of natural cheese, 7 parts by weight of an aqueous phase concentrate produced when producing butter oil from cream, 5 parts by weight of lactose, and 39.49 parts by weight of water are mixed and heated to 55 ° C. Homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm with a Charlotte colloid mill, sterilized by heating at 80 ° C. for 3 minutes with a plate heat exchanger, cooled to 30 ° C. with a plate heat exchanger, A mixed solution was prepared. 0.005 parts by weight of a lactic acid bacteria starter comprising Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris was added to the milk raw material mixture, and the mixture was fermented at 30 ° C. for 14 hours to obtain a lactic acid fermentation product having a pH of 4.6. This lactic acid fermentation product was heated to 60 ° C., and 0.1 parts by weight of alginic acid, 0.8 parts by weight of sodium alginate, 21 parts by weight of soybean oil, 0.005 parts by weight of 50% tocopherol, gelatin degradation product (phospholipid content) 0 wt%, protein content 95 wt%) 1 part by weight, rock salt 0.1 part by weight, sodium hexametaphosphate 0.3 part by weight and cream cheese flavor 0.2 part by weight are added in order, and this is mixed in a blending tank. Is sterilized by heating at 140 ° C. for 30 seconds in a scraping heat exchanger, and then homogenized with a homogenizer at the second stage of 3 MPa and the first stage of 43 MPa with a two-stage homogenizer made by Izumi Food Machinery, and then a polyethylene bag. And cooled to 5 ° C. to obtain a cream cheese-like food having a pH of 4.7, which is a fermented milk product of the present invention.
In the obtained fermented dairy product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 2.66% by weight, and the protein content is 3.51% by weight. And phospholipid: protein = 7.2: 92.9 (weight ratio).
Further, the obtained fermented milk product of the present invention has a good cream cheese flavor and melted mouth and a smooth texture, and even when topped or filled on bread dough and baked, the oil is separated. It showed good burn-off properties without any.

Example 4
25 parts by weight of natural cheese, 3 parts by weight of an aqueous phase component concentrate produced when producing butter oil from cream, 3 parts by weight of whey powder, 3 parts by weight of lactose, and 40.19 parts by weight of water are mixed at 55 ° C. And then homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm with a chemi-colloid Charlotte colloid mill, sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger, and then 30 ° C. with a plate heat exchanger. To prepare a milk raw material mix solution. To this milk raw material mixed solution, 0.005 parts by weight of a lactic acid bacteria starter composed of Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris was added and fermented at 30 ° C. for 14 hours to obtain a lactic acid fermentation product having a pH of 4.6. This lactic acid fermentation product was heated to 60 ° C., and 0.1 parts by weight of alginic acid, 0.8 parts by weight of sodium alginate, 21 parts by weight of soybean oil, 0.005 parts by weight of 50% tocopherol, 0.2 parts by weight of rock salt, Add 0.5 parts by weight of trisodium citrate, 0.2 parts by weight of cream cheese flavor, and 3 parts by weight of hydroxypropylated phosphoric acid cross-linked starch, mix in a blending tank, and use a scraping heat exchanger. Sterilized by heating at 140 ° C for 30 seconds, and then homogenized at a second-stage homogenizer made by Izumi Food Machinery at a second-stage homogenizer of 3 MPa and a first-stage 43 MPa, sealed in a polyethylene bag, and cooled to 5 ° C. The cream cheese food of pH 4.7 which is the fermented milk product of this invention was obtained.
In the obtained fermented dairy product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 1.14% by weight, and the protein content is 3.1% by weight. Phospholipid: protein = 3.9: 96.1 (weight ratio).
Further, the obtained fermented milk product of the present invention has a good cream cheese flavor and melted mouth and a smooth texture, and even when topped or filled on bread dough and baked, the oil is separated. It showed good burn-off properties without any.

(Example 5)
Mixing 25 parts by weight of natural cheese, 3 parts by weight of an aqueous phase concentrate produced when producing butter oil from cream, 3 parts by weight of whey powder, 3 parts by weight of lactose, and 39.59 parts by weight of water, 55 ° C And then homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm with a chemi-colloid Charlotte colloid mill, sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger, and then 30 ° C. with a plate heat exchanger. To prepare a milk raw material mix solution. To this milk raw material mixed solution, 0.005 parts by weight of a lactic acid bacteria starter composed of Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris was added and fermented at 30 ° C. for 14 hours to obtain a lactic acid fermentation product having a pH of 4.6. This lactic acid fermentation product is heated to 60 ° C., 1 part by weight of LM pectin, 0.1 part by weight of locust bean gum, 21 parts by weight of soybean oil, 0.005 part by weight of 50% tocopherol, 0.2 part by weight of rock salt, citric acid Trisodium 0.5 part by weight, cream cheese flavor 0.2 part by weight, and phosphoric acid monoesterified phosphoric acid cross-linked starch 3 parts by weight are added in order and mixed in a compounding tank. Sterilized by heating at 140 ° C for 30 seconds, and then homogenized at a second-stage homogenizer made by Izumi Food Machinery at a second-stage homogenizer of 3 MPa and a first-stage 43 MPa, sealed in a polyethylene bag, and cooled to 5 ° C. The cream cheese food of pH 4.7 which is the fermented milk product of this invention was obtained.
In the obtained fermented dairy product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 1.14% by weight, and the protein content is 3.1% by weight. Phospholipid: protein = 3.9: 96.1 (weight ratio).
Moreover, the obtained fermented milk product of this invention showed favorable cream cheese flavor and melted mouth, and smooth texture.

(Example 6)
Mix 25 parts by weight of natural cheese, 3 parts by weight of an aqueous phase concentrate, 3 parts by weight of whey powder, 3 parts by weight of lactose, and 29.59 parts by weight of water. Heated, homogenized at a clearance of 0.2 mm and a rotational speed of 3500 rpm in a Charlotte colloid mill manufactured by Chemi-Colloid Co., Ltd., sterilized by heating at 80 ° C. for 3 minutes in a plate heat exchanger, and then 30 ° C. in a plate heat exchanger It cooled and the milk raw material mix liquid was prepared. To this milk raw material mixed solution, 0.005 parts by weight of a lactic acid bacteria starter composed of Lactococcus lactis subsp. Lactis and Lactococcus lactis subsp. Cremoris was added and fermented at 30 ° C. for 14 hours to obtain a lactic acid fermentation product having a pH of 4.6. This lactic acid fermentation product is heated to 60 ° C., 1 part by weight of LM pectin, 0.1 part by weight of locust bean gum, 21 parts by weight of soybean oil, 0.005 part by weight of 50% tocopherol, 10 parts by weight of granulated sugar, 0. 2 parts by weight, 0.5 parts by weight of trisodium citrate, 0.2 parts by weight of cream cheese flavor, and 3 parts by weight of hydroxypropylated phosphoric acid crosslinked starch are added in order and mixed in a blending tank. Sterilized by heating at 140 ° C. for 30 seconds with an exchanger, then homogenized with a second-stage homogenizer made by Izumi Food Machinery at a second-stage 3 MPa, first-stage 43 MPa homogenization pressure, and sealed in a polyethylene bag. After cooling to ° C., a cream cheese-like food having a pH of 4.7, which is a fermented milk product of the present invention, was obtained.
In the obtained fermented dairy product of the present invention, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 1.14% by weight, and the protein content is 3.1% by weight. Phospholipid: protein = 3.9: 96.1 (weight ratio).
Moreover, the obtained fermented dairy product of the present invention had a good cream cheese flavor, melted mouth and a smooth texture.

(Example 7)
Obtained in Example 1 was an oil phase consisting of 50 parts by weight of hardened palm oil (melting point: 40 ° C.), 20 parts by weight of soybean oil, 0.1 part by weight of lecithin, 0.05 part by weight of fragrance and 0.05 part by weight of pigment. A water-in-oil emulsion is obtained by mixing and emulsifying 17.84 parts by weight of fermented milk product, 0.46 parts by weight of skim milk powder and 0.1 part by weight of sodium chloride at a temperature of 45 to 55 ° C. It was. This water-in-oil emulsion was quenched and plasticized with a combinator to produce a water-in-oil plastic emulsion composition.
This plastic emulsified oil / fat composition showed no water separation or oil separation, maintained a uniform emulsified state, and exhibited good plasticity and shape retention. Moreover, both mouth melt and flavor were good.

(Example 8)
Obtained in Example 5 was an oil phase consisting of 50 parts by weight of hardened palm oil (melting point: 40 ° C.), 20 parts by weight of soybean oil, 0.1 part by weight of lecithin, 0.05 part by weight of fragrance and 0.05 part by weight of pigment. A water-in-oil emulsion is obtained by mixing and emulsifying 17.84 parts by weight of fermented milk product, 0.46 parts by weight of skim milk powder and 0.1 part by weight of sodium chloride at a temperature of 45 to 55 ° C. It was. This water-in-oil emulsion was quenched and plasticized with a combinator to produce a water-in-oil plastic emulsion composition.
This plastic emulsified oil / fat composition showed no water separation or oil separation, maintained a uniform emulsified state, and exhibited good plasticity and shape retention. Moreover, both mouth melt and flavor were good.
Moreover, when this plastic emulsified oil / fat composition was stored in a thermostat at 30 ° C. for 24 hours, the shape retention was good, water separation and oil separation were not observed at all, and a uniform emulsified state was maintained.

Example 9
Obtained in Example 1 was an oil phase consisting of 50 parts by weight of hydrogenated palm oil (melting point: 40 ° C.), 20 parts by weight of soybean oil, 0.2 parts by weight of lecithin, 0.05 parts by weight of fragrance and 0.05 parts by weight of pigment. An oil obtained by mixing and emulsifying 17.84 parts by weight of fermented milk product, 0.46 parts by weight of skim milk powder, 9.8 parts by weight of sugar and 0.1 part by weight of salt at a temperature of 45 to 55 ° C. A water-in-water emulsion was obtained. This water-in-oil emulsion was sterilized at 80 ° C. for 15 seconds, and then rapidly cooled and plasticized with a combinator to produce a water-in-oil plastic emulsion composition.
This plastic emulsified oil / fat composition did not show water separation or oil separation at all, and maintained a uniform emulsified state. Moreover, the physical properties were also creamy and melted in the mouth and tasted well.
Further, this plastic emulsified oil / fat composition was foamed using a beater with a 10-coat vertical mixer until the specific gravity reached 0.80, and 15 g was squeezed into a polycup using a squeeze bag equipped with a star cap. Was stored in a thermostat at 25 ° C. for 24 hours, the shape retention was good, water separation and oil separation were not observed at all, and a uniform emulsified state was maintained.

(Example 10)
An oil phase was prepared by mixing 40% by weight of soybean oil with 2% by weight of modified starch obtained by gelatinizing waxy corn after phosphoric acid crosslinking and 1.5% by weight of methylcellulose. Separately, 39.3% by weight of the fermented milk product obtained in Example 1, 6% by weight of vinegar (15% by weight of acetic acid, 85% by weight of water), 2% by weight of sodium chloride, 0.2% by weight of sodium glutamate, An aqueous phase was prepared by mixing 3% by weight of lactalbumin and 6% by weight of egg yolk. Subsequently, the oil phase was added while stirring the aqueous phase to obtain an oil-in-water type preliminary emulsion, which was emulsified with a colloid mill to obtain an emulsion type dressing.
Moreover, the obtained emulsified dressing did not show any oil separation and maintained a uniform emulsified state. Moreover, the physical properties were also creamy and melted in the mouth and tasted well.

(Example 11)
To 5% by weight of palm oil, 0.5% by weight of sorbitan fatty acid ester and 0.2% by weight of xanthan gum were added to obtain an oil phase. 45% by weight of the fermented milk product obtained in Example 1, 8% by weight of starch (13% by weight of water), 0.1% by weight of potassium sorbate, sugar isomerized liquid sugar (75% by weight of sugar, 25% by weight of water) 35% by weight, wheat flour 3% by weight, skim milk powder (sugar content 53% by weight, water content 3.8% by weight) 1.1% by weight, dried whole egg (sugar content 4.1% by weight, water content 3.2% by weight) 2% % And fragrance 0.1% by weight were mixed to obtain an aqueous phase. This oil phase and aqueous phase were mixed, emulsified and homogenized, heat sterilized, and cooled to 22 ° C. to obtain a flour paste.
The obtained flour paste did not show water separation or oil separation at all, and maintained a uniform emulsified state. Moreover, the physical properties were also creamy and melted in the mouth and tasted well.

Example 12
A milk chocolate dough was produced according to a conventional method with a composition comprising 16% by weight of cacao mass, 44% by weight of sugar, 10% by weight of cocoa butter, 10% by weight of hard butter and 20% by weight of whole milk powder. And 80 weight% of the said milk chocolate dough temperature-controlled to 30 degreeC and emulsified combining the fermented dairy product obtained in Example 1 to 30 degreeC, and water-in-oil chocolate. Manufactured.
When this water-in-oil chocolate was stored in a thermostat at 5 ° C. for 24 hours, the mouth melted well, there was no water separation or oil separation, water retention was good, and shape retention was good after storage.

(Comparative Example 1)
Instead of 7 parts by weight of the aqueous phase concentrate produced when producing butter oil from cream, 7 parts by weight of milk (phospholipid content 0.03% by weight, protein content 2.9% by weight) was used. In the same manner as in Example 1, a stationary yogurt having a pH of 4.6, which is a fermented milk product for comparison, was obtained.
In the obtained fermented dairy product for comparison, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 0% by weight, and the protein content is 3.1% by weight. Phospholipid: protein = 0.3: 97.7 (weight ratio).
In addition, the obtained fermented dairy product for comparison showed some separation of whey and had a rough texture.

(Comparative Example 2)
PH 4 which is a fermented dairy product for comparison in the same manner as in Example 2 except that 3 parts by weight of milk was used instead of 3 parts by weight of the concentrate of the aqueous phase component produced when producing butter oil from cream. .7 cream cheese-like food was obtained.
In the obtained fermented dairy product for comparison, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 0% by weight, and the protein content is 1.65% by weight. Phospholipid: protein = 0.6: 99.3 (weight ratio).
Moreover, the obtained fermented dairy product for comparison has a poor mouth melt and a rough texture, and when topped or filled on bread dough and baked, the emulsification is destroyed and the oil is separated. occured.

(Comparative Example 3)
PH 4 which is a fermented milk product for comparison in the same manner as in Example 4 except that 3 parts by weight of milk was used instead of 3 parts by weight of the concentrate of the aqueous phase component produced when producing butter oil from cream. .7 cream cheese-like food was obtained.
In the obtained fermented dairy product for comparison, the phospholipid content in the milk solid content is 2% by weight or more, the solid content of the milk raw material is 0% by weight, and the protein content is 2.04% by weight. Phospholipid: protein = 0.6: 99.3 (weight ratio).
Moreover, the obtained fermented dairy product for comparison has a poor mouth melt and a rough texture, and when topped or filled on bread dough and baked, the emulsification is destroyed and the oil is separated. occured.

FIG. 1 is a flow of the Folch method for extracting lipids from milk raw materials in quantification of phospholipids in the milk raw materials.

Claims (7)

A lactic acid fermented product obtained by adding lactic acid bacteria to a milk raw material mix solution containing a milk raw material whose content of phospholipid in the solid content derived from milk is 2% by weight or more based on the solid content , and performing lactic acid fermentation , and look-containing alginic acid, alginates, locust bean one selected stabilizers from the gums and LM pectins or two or more,
Fermented dairy product comprising 0.5 to 7% by weight of the milk raw material as a solid content, 0.001 to 5% by weight of the stabilizer, and a total protein content of 0.3 to 10% by weight. . Fermentation dairy according to claim 1, characterized in that it has a plasticity. The fermented milk product according to claim 1 or 2, which does not contain a synthetic emulsifier. The fermented milk product according to any one of claims 1 to 3 , which does not contain an egg yolk-derived component. A fermented milk product according to any one of claims 1 to 4 is used for a part or all of an aqueous phase. An oil-in-water emulsified oil / fat composition, wherein the fermented milk product according to any one of claims 1 to 4 is used in part or all of an aqueous phase. A method for producing a fermented milk product according to any one of claims 1 to 4 , wherein the content of phospholipid in the solid content derived from milk is 2% by weight or more based on the solid content. A method for producing a fermented milk product, comprising adding a lactic acid bacterium to a milk raw material mix solution, and performing lactic acid fermentation.

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